10,000 batter recipes

Puree of leeks is a silky, pale green side dish of boiled leeks blended smooth with butter. Just two ingredients, served with fried bread triangles and coriander, or topped with soft-boiled eggs.

Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.

Two-ingredient honey butter spread made with softened butter and honey. Sweet, simple, and ideal for toast, biscuits, cornbread, and grilled sandwiches that need quick browning.

Simple herbed butter spread made with softened butter and mixed herbs. A two-ingredient compound butter for sandwiches, bread, meats, and vegetables.

Simple boiled chunk potatoes with butter, salt, and black pepper. Easy side dish with brown potatoes cooked tender in 25 minutes.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Deep Dish Pear Pie with Cheddar Cheese Pastry recipe

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

A sweet coconut rice cake made with glutinous rice flour, coconut milk, and shredded coconut. This traditional Chinese New Year treat bakes up sticky, chewy, and subtly sweet.

These yummy treats are perfect with ice cream, or frozen yoghurt. So good!

This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.

Classic French breakfast omelet with butter, eggs, a touch of cream, and seasoned salt. A fluffy 5-minute folded omelet ready for fillings or served plain over toast.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Chocolate-marshmallow cake assembly with four layers of cake, fluffy marshmallow frosting cooked on the stove, and a poured chocolate glaze with toasted almonds. A retro showpiece cake.

Chocolate wafer crust is the two-ingredient no-fuss foundation for cream pies, cheesecakes, and icebox desserts. Crushed chocolate wafers bound with melted butter and briefly baked for crisp hold.