10,000 sald recipes

A delicious cake is also easy to make, no wonder Queen Elizabeth even liked it.

Buttermilk chicken fried steak dredges cube steak in seasoned flour, dips it in a tangy buttermilk batter, and fries to crackling golden brown. Texas truck-stop comfort on a plate.

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

Slow-simmered navy beans with bacon, molasses, brown sugar, and ketchup cooked stovetop for hours until tender and saucy. A from-scratch baked beans recipe worth the wait.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

A good stock can greatly improve and add flavor to many meals.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange.Its luscious cream filling and topping is accented with citrus.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.