746 batter recipes

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Orange nog blends fresh orange juice, a whole egg, sugar, and a dash of bitters into a frothy single-serve breakfast drink. Five ingredients, blender to glass in 5 minutes.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Blueberry cornbread muffins dipped in melted butter and cinnamon sugar while still warm. Uses cornbread mix for a quick, semi-homemade breakfast treat.

Mock apple pie made entirely from Ritz crackers, sugar syrup, and cinnamon. The Depression-era classic that fooled families when apples were scarce or expensive, still uncannily convincing today.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Monster-shaped bread for Halloween made from store-bought dough with cinnamon sugar filling, raisin eyebrows, and candy decorations. A fun baking project kids can help shape and decorate.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.