10,000 fried recipes

Loggers bread for the bread machine: a hearty whole wheat and oat flour loaf sweetened with applesauce, honey, and molasses, with powdered buttermilk for tender chew.

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Screamin' Cinnamon Rolls with Cream Cheese Frosting recipe

Homemade chicken nuggets fried golden in a Parmesan, paprika, and oregano coating. Crispy outside, juicy inside, and miles ahead of frozen. Makes 48 nuggets in just 30 minutes.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Bread machine curried bread loaded with coconut, chopped peanuts, and raisins. Warm curry spice with sweet and crunchy mix-ins baked into a soft yeast loaf.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.