10,000 la king recipes

Golden, bubbly broccoli cheese bake with sharp cheddar, eggs, and a light batter crust. Cut into squares for a hearty vegetarian main or side dish.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Kuchen, a traditional German yeast coffee cake with raisins and cinnamon, made from a rich egg dough that rises twice. A heritage recipe that makes two golden loaves.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.

A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.

Greek baked stuffed squid filled with rice, pine nuts, raisins, mint, and parsley in a tomato-white wine sauce. A traditional Mediterranean recipe slow-baked until the squid is fork-tender.

Upside-down strawberry shortcake with marshmallows, frozen strawberries mixed with Jello, and white cake mix. Flip it over for a gooey pink topping that wows every time.

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

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

Southern seafood cakes with crab, shrimp, scallops, and flounder in a cornbread crumb coating, pan-fried in clarified butter. Four kinds of seafood in one golden, crispy cake.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

Round steak pounded with flour, browned, then slow-baked with sliced onions, tomatoes, and Worcestershire until fork-tender. Old-school comfort food over rice or mashed potatoes.