544 kay kay recipes

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.

Italian-style bread stuffing layered with bacon, prosciutto, giblets, and parmesan, bound with egg and soaked in stock. A rich, savory holiday dressing for turkey or chicken.

Chilled pappa al pomodoro with crab meat crostini, a Tuscan bread-and-tomato soup served cold with a lemony crab-topped baguette float. An elegant no-cook summer appetizer that turns stale bread into something special.

Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.

Make-ahead wild rice chicken casserole loaded with crunchy water chestnuts, tender celery, and a creamy mushroom soup topping baked until golden and bubbly. Freezer-friendly comfort food for two.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

A simple soup that is perfect for the fall and your lunch or dinner.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Toasted quinoa salad with seared scallops and snow peas tosses dry-toasted quinoa with soy-ginger-sesame dressing, crisp snow peas, red pepper, and golden pan-seared scallops. A protein-rich Asian-inspired grain bowl.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.