7,789 grated recipes

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Potato and egg casserole built on bacon-fat-fried potatoes layered with American cheese, whole eggs cracked in, and evaporated milk. A 40-minute brunch bake with crisp potato edges, runny yolks, and serious bacon flavor.

Italian-inspired pork liver pesto: a savory blend of seared pig liver, basil, walnuts, garlic and aged cheese folded into a silky olive oil emulsion. Serve as a crostini spread or pasta sauce.

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Buttery orange poppy seed loaf cake with a citrus glaze. No leavener needed as five eggs provide all the lift. Best after ripening 1-2 days for deeper orange flavor.

Pineapple raisin jumble cookies with crushed pineapple, toasted almonds, orange zest, and raisins. A fruity, egg-free drop cookie with tropical flair.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Broiled seafood canapes on buttered toast topped with flaked seafood, ketchup, and melted cheddar. A retro party appetizer that comes together in minutes.

Walnut cake is a traditional European-style flourless nut torte made with ground walnuts, crushed biscuits, and 8 separated eggs. Layered with apricot jam and frosted with vanilla whipped cream.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.

Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.

Soft pumpkin cookies with tofu replacing eggs, spiced with nutmeg and allspice, loaded with raisins and walnuts. An egg-free drop cookie that yields 7 dozen.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Bread machine cranberry cinnamon bread: tangy fresh or frozen cranberries folded into a soft white loaf with lemon zest and warm cinnamon. Set-and-forget loaf for fall and holiday brunch.