10,000 added recipes

Bacon sausages wrap seasoned beef mince in overlapping bacon strips, rolled into a log and pan-fried, then sliced into little sausages. A casing-free homemade sausage spiced with clove and coriander.

This is an omelet with tomato and onion filling with a dash of lemon seasoning among others.

Sweetness from maple syrup and the warmth of cinnamon. Perfect spreading onto a cinnamon raison bagel or zucchini bread.

Penambah perisa dalam masakan

Easy Low Fat Sweet Potato Souffle recipe

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

I think what happened was that the applesauce mixed with the still uncooked pancake top and was cooked (combined) to make an unusual fluffy inside.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Swedish bread soup made from stale bread, onions, and stock, strained into a smooth, nutmeg-scented broth and topped with grated cheese. Simple Scandinavian comfort food.

A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

A fresh and tasty fruit snack for when you have no time for a proper meal