10,000 batter recipes

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Chocolate thumbprint cookies bake a cocoa-walnut shortbread base, then fill the wells with vanilla cream and ruby cherry pie filling. Holiday cookie tray showstopper.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Whole wheat date nut bread for the bread machine with chopped dates, pecans, and milk powder. Hearty, naturally sweet sandwich loaf with no added sugar.

Boozy Southern Comfort bundt cake with a buttery liqueur glaze and crunchy pecans. Semi-homemade, impossibly moist, and a guaranteed crowd-pleaser for any gathering.

Mexican Kings Cake (Rosca de Reyes), a yeast-risen Epiphany bread scented with orange flower water, studded with raisins and pecans, and hiding a lucky bean inside. Soft, sweet, and crowned with confectioners' icing.

Crispy breaded sirloin stuffed with Danish ham and melty Svenbo cheese, pan-fried golden in butter. This Scandinavian-style beef cordon bleu is ready in under 30 minutes.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Snippets of venison marinated in cider with juniper berries, seared pink, and served with sauteed mushrooms in a garlic sour cream sauce. An elegant way to use venison trimmings.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

No-bake peppermint fudge pie layered into a chocolate wafer crust, with a creamy marshmallow filling studded with crushed peppermint candy. A holiday classic with cool, minty crunch.

Warm up that rainy day with this creamy and delicious soup made from chicken broth, spinach and garlic.

Fudgy brownies swirled with a vanilla cream cheese batter for a marbled cheesecake-brownie hybrid. Made with real unsweetened chocolate melted with butter for deep cocoa flavor.