2,792 batter recipes

You can try, but they taste great and your guests will have trouble figuring out what they are.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

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.

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.

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.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Flourless peanut butter cookies made with just three ingredients: peanut butter, an egg and vanilla. Naturally gluten-free, soft and rich, baked in about 15 minutes. No flour, no fuss.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

They are a favorite among the Polish for their rich and interesting flavor.