5,202 fried recipes

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.

Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.

A lighter, healthier yet still tasty pizza is made with fresh homemade pizza dough, and topped with caramelized onion, artichoke hearts and parmesan cheese. Feel free to use store-bought or pre-made pizza dough or crust, it will still come out delicious.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

Cajun rice dressing with apples, raisins, pecans, and a cayenne-white pepper seasoning mix. Sweet-savory-spicy side dish cooked in stock until tender and fluffy.

Treat your family to the smell of cinnamon in the morning with these scrumptious snacks.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Sourdough rye bread made in a bread machine with sourdough starter, rye flour, barley flour, caraway seeds, and dried onion. A tangy, dense loaf with old-world rye flavor.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Tuna pizza on homemade bread machine dough with a sauteed tuna, mushroom, and tomato soup sauce topped with cheddar cheese. A unique pizza using pantry staples and a rosemary-oregano crust.