10,000 four four recipes

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes

Oven baked herb chicken brushes boneless breasts with a buttery cheese-and-garlic dressing-mix glaze and a squeeze of lemon, then bakes them tender and golden. An easy, pantry-friendly weeknight dinner.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

So buttery and so yummy! Love these pastel pretties!

Apple sheet cake with pecans and a warm brown sugar icing poured straight over the pan. Three cups of fresh apple keep every slice deeply moist.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Garlic soup with chicken built on a homemade broth enriched with mashed roasted garlic and a buttery flour roux. Warming, savory, and deeply restorative.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Homemade poppy seed pasta with fresh herbs kneaded into the dough. Hand-rolled, paper-thin egg noodles with a nutty crunch from poppy seeds in every bite.

These small but scrumptious pastries are made with salmon and diced cucumbers.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Homemade oatmeal wheat germ dog biscuits with whole wheat flour, molasses, and evaporated milk. Baked low and slow until crunchy. No preservatives, just real ingredients.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

An easy main dish chicken recipe. Chicken breast browned and braised in beer, with ham and shrimp.

Homemade tomato pasta dough tinted a gorgeous rosy-orange from tomato paste, with optional fresh basil kneaded right in. Make it by hand or food processor, then roll into fettuccine, ravioli, or any shape you like.