24 proces recipes

Canned pork and beans melted with gooey cheese spread, green onions, and fresh tomato for a warm, scoopable dip that's ready in 10 minutes flat. Grab the chips.

Creamy no-fail chocolate fudge with a secret ingredient: process cheese. Melts into a rich, smooth candy loaded with cocoa and chopped nuts that nobody will guess.

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Multi-grain seed bread for the bread machine with whole wheat, rye, cornmeal, bran, poppy seeds, caraway, pecans, and raisins. Dense, nutty, and packed with texture.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Italian country spice cake (torta speziata): cocoa, cinnamon, nutmeg, and cloves with raisins plumped in warm water and a hit of brewed espresso in the batter.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Classic meat lasagna layered with seasoned beef, cottage cheese, cheddar, and Parmesan between tender noodles, perfect for freezing and reheating.