10,000 batter recipes

Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.

Jam kolaches fold a cream cheese pastry dough around a dot of strawberry jam, then bake into tender pillows dusted with powdered sugar. The Czech-American Christmas cookie with a four-ingredient base.

Cottage cheese cookies made with just six ingredients, sliced from a chilled dough log and baked until delicately browned. Tender, buttery, and subtly tangy.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Apple banana crunch pie pairs chunked apples and bananas under a buttery cinnamon-nutmeg crumb topping. An unexpected fruit combination that bakes up tender beneath a streusel crust.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

Oysters a la Grand Isle sauteed in butter with onions, then stirred into cream of mushroom soup off the heat and served on crackers. A quick Gulf Coast oyster appetizer with just five ingredients.

Bread machine Irish soda bread with a splash of whiskey and a cup of plump raisins. A no-knead, no-yeast quick bread you make by tossing everything in and pressing start. A St. Patrick's Day favorite.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

English toast turns split English muffins into baked French toast, soaked in a cinnamon-vanilla custard and baked cut-side-down in butter until golden and crisp. A hands-off, crowd-sized breakfast, no skillet flipping.