666 stale recipes

Classic beef chili with crushed tomatoes, kidney beans, and an 8-tablespoon hit of chili powder warmed up with cumin, coriander, and allspice. Simmered until thick and adjustable from mild to wildfire.

Stage Deli's cheese blintzes wrap golden crepes around a smooth filling of farmer's cheese, cottage cheese, and cinnamon. A classic New York deli brunch dish baked until warm.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

These scrumptious muffins are simple to make and they'll be one of your favorites to come! Just don't let King Kong have any!

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.

Honey cut-out cookies with lemon extract, rolled thin and baked until lightly golden. A sturdy dough that holds its shape for holiday decorating with powdered sugar glaze.

Crushed graham crackers, chopped almonds, and walnuts create a nutty, buttery cake with old-fashioned charm. Serve warm in squares dusted with powdered sugar or topped with whipped cream.

Semmelschmarren: a traditional German-Austrian torn pancake made from stale bread soaked in egg custard with raisins, pan-fried in butter, and dusted with cinnamon sugar.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Raisin pecan bread pudding loaded with fruit cocktail and a vanilla-butternut custard. A nostalgic Southern bread pudding that uses up stale bread in 90 minutes.

Lemon barbecued meat loaves: 6 individual beef chuck loaves basted with a tangy ketchup sauce spiced with allspice, cloves, and dry mustard, each topped with a fresh lemon slice. Ready in 1 hour.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

The technique used in this recipe builds a ton of flavor, resulting in a rich stew packed with mouth-watering goodness.