10,000 walt recipes

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Try making your own ginger ale with this simple and easy to follow recipe that's stress free!

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Soft, spiced drop cookies loaded with fruity mincemeat filling. A holiday cookie jar staple that makes 3 dozen in 30 minutes. Old-fashioned flavor your grandmother would recognize.

Try this succulent pancakes, cornmeal and buck wheat are a delicious combination, blueberries add extra juicy bites.

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.

Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.

Homemade Polish kielbasa sausage with pork, garlic, black pepper, and sausage seasoning stuffed into natural casings. Five ingredients and a meat grinder are all you need.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

Rindergulasch, a German beef goulash with round steak cubes simmered in paprika-onion gravy finished with heavy cream. Served over egg noodles for a hearty dinner.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Persian crusty rice (tahdig) with saffron, cinnamon, orange zest, pistachios, and golden raisins. A showstopping basmati rice with the prized golden crust broken over fluffy steamed grains.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Before you cook the chicken it has to be marinated. The orig inal way that the Colonel used to produce his chicken was to marinate it. The following marinade recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.