2,836 batter recipes

Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.

Apple dump cake layers canned apple pie filling under a butter pecan cake mix and chopped pecans, topped with sliced butter. No mixing required, five-ingredient dessert.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.

Kolachkes are Polish-American cream cheese cookies: a tender butter-and-cream-cheese dough wrapped around fruit jam, walnut, or sweet cheese filling. Rolled in powdered sugar instead of flour.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

Fresh fettuccine with a silky butter and cream sauce finished with Parmesan. Authentic Alfredo-style pasta made with homemade egg pasta, just four ingredients for restaurant-quality Italian classic.

Creole eggs scramble straight into a savory base of onion, green pepper, mushrooms, capers and tomato juice, then pile onto buttered toast. A quick, New Orleans-style breakfast in under 10 minutes.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.