783 round recipes

Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.

Amazing sauce! It takes a bit longer than any other recipe i have ever tried but it is WELL worth it!

Sweet! Super-Circle is made with honey, not refined sugar! Dense and intense, this 10-pounder is a scrumptious medley of flavors and textures. Can you say hearty, moist, chewy, crunchy, zesty and rich? The tangy frosting makes it sing!

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, ground turkey, tomatoes and a variety of spices.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.

Bring a new look to the holiday with this succulent dish that rounds out any family tradition.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Caribbean chicken roti, curried chicken with scotch bonnet, garlic, and jira folded into homemade flatbread rounds. A Trinidadian-style street food classic that rewards a long marinating session.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Buttermilk currant scones with a tender, lightly sweet crumb and bursts of dried currants. Cut into rounds and baked golden, served warm with butter, cream, and jam in the British tradition.

Egg in the hole, the classic kid-friendly breakfast of an egg fried right inside a buttery slice of toast, with the cut-out round toasted in cinnamon sugar for a sweet little bonus.