10,000 dried recipes

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

When you are planning to make bread, don’t forget to make this recipe.

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Bob's refried beans simmer dried pinto beans low and slow with bacon drippings and garlic, then mash and pan-fry until crusty and rich. Authentic Tex-Mex refried beans from scratch.

An easy classic that's even easier using a microwave oven.

Yeast-leavened whole wheat waffles use rising time instead of baking powder for crisp, deeply tangy waffles. No eggs, no oil, just whole wheat pastry flour, bran, molasses, and yeast.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

It is a never fail whole wheat bread recipe, have made this bread for years, it has never failed.

A simple combination of flour, seasonings, and butter are all the ingredients you need.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Homemade whole wheat pita bread that puffs into perfect pockets in a 500F oven. Yeasted dough with honey, half whole wheat flour for a nuttier flavor. Twelve fresh pitas from one bowl.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Mennonite whole wheat bread sweetened with honey and molasses, made the traditional Pennsylvania way. Four hearty loaves with a tender crumb and rich, slightly sweet flavor that beats any store-bought wheat bread.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Very pleasing to the eye and the palate. Easy recipe. I used honey instead of maple syrup and cinnamon instead of mustard. Don't use water when there is all that pineapple juice!