10,000 batter recipes

Pineapple pound cake uses frozen pineapple juice concentrate as the main sweetener for a no-added-sugar loaf with tropical citrus flavor. Seven-ingredient pantry cake.

Sausage and wild rice stuffing with mushrooms, sage, and parsley. A savory, nutty stuffing for chicken, turkey, duck, or squab that comes together in 30 minutes.

Greek makaronia: spaghetti tossed with browned butter, mizithra cheese, and shaved kalamata olives. Four-ingredient Greek pasta classic ready in 20 minutes.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Beignets in the French pate a choux style: light, crispy fried puffs made from a simple water-butter-flour-egg dough, served with apricot preserves spiked with brandy. Classic Parisian cafe sweet.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Fraykee (freekeh) with toasted pine nuts, dry-roasted bulgur simmered with cinnamon and butter. A nutty, fragrant Middle Eastern grain side dish ready in 40 minutes.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.

This recipe is definitely worth the effort for the holidays and special company. Broiled stuffed tomatoes and a fresh green salad are perfect accompaniments with this meat dish.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Russian peasant breakfast skillet with crisp pumpernickel croutons, smoky bacon, kielbasa, sautéed onions, and runny eggs, garnished with fresh dill. A hearty, rustic farmhouse start to the day.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Cheese and onion casserole with layers of buttered day-old bread and sauteed onion-cheddar sauce baked in milk until golden and bubbly. A savory bread pudding with a mustard kick.

Hungarian chocolate cream bars stack a cocoa sponge cake, rum-spiked mocha cream filling, and glossy chocolate glaze into decadent cafe-style squares. Dobos cake inspired and freezer-friendly.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Make-ahead ham and cheddar breakfast casserole assembled overnight and baked in the morning. A mustardy egg custard soaks the bread layers, topped with buttered cornflakes for a satisfying crunch.