5,613 tater recipes

This recipe can be made with the regular and rapid bake cycles.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.

Layered strawberry pudding with vanilla wafers, sweetened condensed milk, and whipped topping. A no-bake icebox dessert that comes together in minutes.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Herb sauce is very nice, with the green beans, they taste very great!

This simply delicious bread comes out moist and tasty.

Soft bread machine loaf made with potato flakes, sour cream, bacon bits, and chives. All the flavors of a loaded baked potato in every slice.

Ginger snaps roll molasses-spiked dough into balls and bake into crackly-topped, snappy spice cookies. Brown sugar, ginger, and cinnamon give the classic chewy-crisp texture in 36 cookies.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

Tahini and hazelnut dip with pan-roasted hazelnuts, garlic, lemon juice, and sesame paste. A nutty, creamy vegan dip with rich toasted flavor that deepens overnight in the fridge.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

Soft homemade dinner rolls: pillowy yeast rolls made the old-fashioned way with milk, water, and active dry yeast. Pull-apart soft, golden-topped, and worth every minute of the rise.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.