10,000 tater recipes

Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Fluffy homemade marshmallows from just gelatin, sugar, water, and vanilla, boiled to a syrup and whipped into pillowy clouds. No corn syrup, and far softer than anything from a bag.

Five-ingredient cake mix peanut butter cookies: a shortcut hack that turns a box of cake mix into 3 dozen chewy peanut butter cookies. Ready in 25 minutes, no mixer required.

Homemade chunky applesauce made from mixed apple varieties, simmered until tender and lightly spiced with cinnamon and lemon juice.

Easy homemade focaccia, with the bread machine doing the kneading. Hand-dimpled, drizzled with extra-virgin olive oil and showered with coarse salt and rosemary. A crisp-edged, golden Italian flatbread.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Homemade chocolate sauce from just cocoa, sugar, water, and vanilla, simmered into a glossy, pourable syrup in minutes. Dairy-free and made with pantry staples for ice cream, pancakes, or milk.

Rhubarb strawberry jam preserves the brightest pairing of early summer in jars, with crushed strawberries, simmered rhubarb, sugar, and liquid pectin. Sweet, tart, and water-bath canned for shelf-stable storage.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

Inexpensive and easy to make cream of celery soup, low-salt if you like it's up to you. We frequently use this in recipes that call for canned cream of celery soup.

Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.