10,000 fried recipes

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

A vegetarian meatloaf made with TVP (textured vegetable protein), vegetable sausage mix, and herbs, baked in a loaf pan for a hearty, protein-packed main dish. Completely cholesterol-free.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Easy and cheap to make and goes with anything, whether it be steamed veggies, potatoes, mac and cheese. Super moist and GREAT taste.

Discover Hungarian culture with this scrumptious dish made with beef, noodles and sour cream.

Homemade hot chili powder blend with paprika, turmeric, dried chili peppers, cumin, oregano, and cayenne. More pungent and fresher than store-bought. Keeps for 6 months on the shelf.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Make this famous tasty soup that is perfect with bread bowls or dinner rolls.

A plateful of refreshing salad that has mixed greens, apples, and smoked cheddar tossed with a red wine vinegar and olive oil vinaigrette.

Spanish rice with avocado toasts long-grain rice in butter and olive oil with onion and garlic, simmers it in seasoned chicken broth, then folds in diced avocado off the heat. A creamy, savory pilaf with cumin, oregano, and a golden turmeric tint.

Korean Bean Thread Sesame Noodles with Vegetables recipe

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.