10,000 walt recipes

No wonder the recipe costs 250 dollars. These are definitely one of the best ones.

Really a nice recipe, I used all butter and they turned out chewy, not flat, and very flavorful.

Light whole wheat bread for the bread machine, blending whole wheat with bread flour for a soft sandwich loaf with molasses sweetness. A no-knead loaf using the wheat cycle.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Crispy crusted chicken breasts stuffed with mushrooms and baked in a creamy sauce. Yum!

Best ever French bread uses a stir-and-rest method instead of kneading for a crusty, chewy loaf with a glossy egg-washed crust. Adapts to wheat, rye, cheese, or herb.

Gluten-free chocolate chip cookies made with soy flour and potato starch. Tender, nutty cookies studded with chocolate chips prove gluten-free baking can be simple and satisfying.

Nothing is more classic than a beef burger. Bulgur gives the nutty flavor, and tomato paste adds extra zing. The burger is topped with caramelized onions, which brings tons of yummy goodness. A juicy burger with a bottle of beer, isn't it the best pair in a hot summer day?!

First time to make Swedish pancakes, it was so much fun to watch this petite pancakes being browned and puffed in the pan. I made a blueberry sauce that tasted fruity, refreshing and delicious with these warm pancakes. With a cup of orange juice, our breakfast was well served.

Tender crisp green beans tossed in a simple Asian dressing.

Carrot soup with coriander purees sweet carrots and potato in chicken broth, finished with milk and a splash of sherry. Topped with sour cream and cilantro for a vibrant orange starter.

Butternut Squash Soup with Celery and Carrots recipe

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

Dakota Prairie pumpkin pie recipe makes three classic 9-inch pies for the holiday table. Spiced with cinnamon and nutmeg, enriched with milk and half-and-half, and baked into a silky custard.

Modified from a fine cooking recipe for a more reasonable serving size, a cheesy Italian baked pasta dish that's satisfying and filling for two.

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best? dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.