10,000 salted egg recipes

Instead of turning on the oven and making the kitchen hot, try this simple crockpot recipe that will make scrumptious cabbage rolls in no time!

Sausage cheese biscuits made with Bisquick, cheddar, and cooked sausage. Savory bite-sized biscuit balls ready in 30 minutes for breakfast, snacking, or party appetizers.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.

Peanut butter and jelly muffins hide a creamy PB and fruit preserve filling inside whole wheat breakfast muffins. The classic sandwich reimagined for the lunchbox or breakfast table.

Crunchy deviled eggs with sour cream, crumbled bacon, parsley, and paprika, topped with a pimento-stuffed olive half. A quick no-cook appetizer ready in 10 minutes.

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Crispy breaded veal cutlets topped with a blanket of melted Fontina cheese and a squeeze of fresh lemon. Named for Italy's Aosta Valley, this 35-minute dish delivers crunchy, cheesy, bright flavor in every single bite.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.