10,000 walt recipes

This recipe is great for using up any leftover yogurt and over ripe bananas.

A succulent beef roast that's so tender and juicy, you will end up making it every week!

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Abadoo's Banana Bread: a simple, no-frills banana bread with three eggs for a tender, almost cake-like crumb. No nuts, no spices, just pure ripe banana flavor in every slice.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Pork chop and acorn squash foil packet dinner with butter, brown sugar, and honey. Sealed up tight and baked into a single-serving meal. Six ingredients, no dishes to wash.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Eggnog bread machine recipe yeasts a holiday loaf with creamy eggnog and a touch of nutmeg. Hands-off ABM yeast bread with festive flavor for Christmas mornings.

Pakistani rice and lentils baked in chicken broth with butter, onions, and turmeric. A one-pot khichdi-style oven dish that turns simple pantry staples into golden, fluffy comfort food.

Give your shrimp a unique taste with this simple recipe that your whole family will love!

Marinated basil tomatoes with olive oil, vinegar, and a pinch of garlic chilled for 2 hours. The 5-minute summer salad that turns ripe tomatoes into something lunch-counter worthy.

Bulgur onion bread is an unleavened Middle Eastern flatbread of soaked bulgur, minced onion, and flour rolled paper-thin and baked on hot stones. No yeast, no rise. Five ingredients, naturally chewy with a faint onion fragrance.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.