495 none recipes

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Homemade dog treats with whole wheat flour, powdered milk, and egg, baked until hard and crunchy. A simple six-ingredient recipe for bone-shaped biscuits your pup will love.

Quick and easy and you get your OJ and fruit in a flash for a busy morning.

Homemade instant soup mix with powdered milk, chicken bouillon, dried vegetables, and savory. Just add boiling water and instant rice for a creamy mug of soup in 5 minutes.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Cracked wheat sunflower bread for the bread machine, with hearty cracked wheat cereal and toasted sunflower seeds for nutty crunch. Honey-sweetened, hands-off loaf with whole-grain wholesome texture.

Homemade whole wheat dog treats with just 7 ingredients mix up in minutes. Roll, cut, and bake into crunchy biscuits your pup will devour.

Homemade English muffins cooked on a griddle with all the nooks and crannies you love. Includes variations for cinnamon-raisin and whole wheat versions. Makes 20 muffins.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.