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Contest Winner No-Knead Maple Wheat Bread
This Pillsbury Contest winner bread is full of raisins and a rich maple flavor.
Makes 2 loaves
New Hampshire Maple Syrup Pie
New Hampshire maple syrup pie with a silky maple custard filling and a maple-sweetened meringue topping browned until golden. A classic New England dessert that lets real maple syrup shine.
Teriyaki Slow-Cook Sandwiches
Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.
Moroccan Beef Stew
Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.
Awesome Black Beans & Rice
Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.
Kasha Soup
Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.
Vegetable Fritters (Pakora)
Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.
Teff Cakes
Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.
Baked Brisket of Beef
Seven-pound beef brisket slow-baked for hours in a tangy sauce of ketchup, Worcestershire, chili powder, and vinegar. Fork-tender and feeds up to 15 hungry folks.
Apple Pie With Port With Cheddar Cheese Crust
Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.
Curried Lentil Pie
A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.
Glazed Pork Chops With Pineapple, Watermelon & Ginger Relish
Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.
Strawberry Magic Cake
A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.
Best Flour Tortillas
Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.
Bran English Muffin
Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.
Chex Mix Oyster Crackers
Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.
This Pillsbury Contest winner bread is full of raisins and a rich maple flavor. Makes 2 loaves
New Hampshire maple syrup pie with a silky maple custard filling and a maple-sweetened meringue topping browned until golden. A classic New England dessert that lets real maple syrup shine.
Beef chuck slow-cooked in soy sauce, brown sugar, ginger and garlic until fall-apart tender, then piled onto toasted French rolls with napa cabbage and pineapple. Set it and forget it.
Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.
Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.
Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.
Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.
Nutty, earthy teff grain cakes pan-fried in sesame oil with jalapeno and onion. Naturally gluten-free and vegan, these Ethiopian-inspired savory cakes are crispy outside, soft inside, and incredible with groundnut sauce.
Seven-pound beef brisket slow-baked for hours in a tangy sauce of ketchup, Worcestershire, chili powder, and vinegar. Fork-tender and feeds up to 15 hungry folks.
Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.
A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.
Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.
A dump-and-bake strawberry cake with marshmallows, cake mix, Jello powder, and frozen strawberries layered in a pan with zero mixing. The oven does all the work. Sticky, gooey, and ridiculously easy.
Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.
Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.
Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.
