10,000 eater recipes

Basic sourdough pancakes start with an overnight sponge of sourdough starter, flour, and water for tangy, light flapjacks. Old prospector breakfast for fluffy, deeply flavored pancakes.

Traditional English jam tarts with a buttery honey-sweetened pastry, lemon zest, and a spoonful of your favorite jam folded into triangles. Classic British tea-time treat.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

Orange sorbet blends fresh orange juice with peel-infused simple syrup and Grand Marnier for a bright, citrusy frozen dessert. Pipe into hollowed orange shells for an elegant presentation.

Soft and springy, delicate slightly sweet and milky flavor it perfect for pizza toast or finger sandwiches. Kids love the soft and playful crumb of Shokupan and it toasts wonderfully.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Microwave pumpkin butter cooks in 8 minutes with brown sugar and a 5-spice warm blend of allspice, ginger, cloves, nutmeg, and cinnamon. A fall spread for toast, biscuits, or pancakes.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Viennese spiced coffee steeped with whole cloves and cinnamon sticks, topped with whipped cream and a dusting of cinnamon. A cozy holiday coffee drink with old-world cafe charm.

If you are a chocolate fan, this is an excellent recipe for you to try without guilt, it is much lighter than normal chocolate pie. The thick chocolate taste will satisfy you. Also it is a great dessert for holiday.

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.

Peanut butter fudge cookies hack a boxed brownie mix into chewy, fudgy cookies studded with chocolate chips and pressed with chopped peanuts. Ready in 25 minutes with just 6 ingredients.

Sorghum griddle cakes are fluffy gluten-free and dairy-free pancakes made with nutty sorghum flour and a starch for lift. No milk needed, and the batter thins to any consistency you like.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.