10,000 dried recipes

Hearty oat and walnut bread for the bread machine with rolled oats, brown sugar, and chunky walnuts throughout. A nutty, slightly sweet loaf with real texture in every slice.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Bread machine multigrain loaf with whole wheat flour, multigrain cereal, buttermilk, and molasses. Includes both 1-pound and 1½-pound sizes with machine-specific adjustments.

Italian raisin bread for the bread machine: a savory-sweet loaf with golden raisins, pine nuts and fresh rosemary baked right into a soft eggy crumb. Drop in, hit start, add raisins on the beep.

Honey-sweetened bread machine loaf with a hint of apple cider vinegar for a tender crumb and subtle tang. Just load the ingredients, press start, and let the machine do the work.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.

Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.

Roquefort canapes with cream cheese, walnuts, and a hit of Worcestershire, melted on crackers in the microwave. Ready in 10 minutes flat for easy entertaining.

Pounded round steak dredged in flour, browned crisp, then simmered in crushed tomatoes with oregano, garlic, and a hint of dry mustard. Fork-tender Sicilian comfort food.

Baked cinnamon applesauce doughnuts made with yeast dough and rolled in a cinnamon-sugar coating. Lower in fat than fried doughnuts with a tender, pillowy crumb.

Homemade chicken nuggets fried golden in a Parmesan, paprika, and oregano coating. Crispy outside, juicy inside, and miles ahead of frozen. Makes 48 nuggets in just 30 minutes.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

Sourdough oatmeal bread made start to finish in the bread machine. Load the pan, press start, and walk away to a soft, lightly tangy loaf with a tender oat-flecked crumb. No kneading, no fuss.