562 patch recipes

Classic pancakes from a small-batch base of flour, milk, egg and a touch of sugar. Tender, golden discs that hit the griddle in 20 minutes flat. The kind of weekend stack that needs only butter and maple syrup.

Yeast-risen Belgian waffles with separated eggs for an incredibly light, airy texture and deep pockets perfect for catching syrup. The batter rises for 45 minutes before cooking, creating waffles with a crispy exterior and tender, almost custardy interior.

Quick and easy way to make a plateful refreshing and flavorful salad. Mixed greens, cucumber, and radish are mixed with basil balsamic dressing, topped with shaved parmesan.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!

This vegan shepherd’s pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don’t have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you’d prefer.

Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.

These spiced carrot and date muffins are flavoured with a hint of curry powder, for a sweet and spicy treat. They’re really easy to make and you could also prepare them in batches and eat them through the week. Make sure you store them in an airtight container!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.

This classic Chinese appetizer can be found in many of Chinese restaurants. Fresh and crunchy veggies are wrapped into fresh tofu sheets, very similar way to wrap sushi. Usually served with soy-sesame or spicy dipping sauce.

This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.

This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Hot Cross Buns are a classic Easter treat, fragrant with warm spices and studded with juicy raisins. Fresh from the oven, their golden crust, tender crumb, and glossy glaze make them irresistible. This recipe yields soft, fluffy buns that are easy to prepare, perfect for a festive breakfast or afternoon tea. With clear steps and pro tips, you’ll create a batch of 12 buns to share with family and friends.

Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!