10,000 fried recipes

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Bread machine pizza dough with beer and garlic that bakes into tender hand-tossed style crusts with crispy edges in just 7 minutes

Award winning soy bread recipe, cooking with soy, won at the Ohio state fair.

Potato pups are hot dogs split and stuffed with mustard mashed potatoes, then baked until browned. A fun, kid-friendly dinner with just three ingredients that's ready in 25 minutes.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

A simple and delicious jelly that tastes wonderful with almost everything!

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Oklahoma beans and cornbread simmers dried pinto beans low and slow with ham until thick and creamy, served with sliced raw onion and a wedge of cornbread. A hearty, frugal one-pot supper with deep flavor.