10,000 salt recipes

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Ground beef tamale pie with a cornmeal mush crust, chili-seasoned meat, corn, black olives, and melted cheddar on top. A Tex-Mex casserole that feeds six hungry folks in about an hour.

If you're having friends over for dinner, then try this simple and tasty crockpot recipe that will surely impress them!

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Cornmeal-crusted buttermilk chicken cutlets pan-fried until crispy and served with a creamy buttermilk pan gravy. A Southern-style skillet dinner ready in 35 minutes.

Classic homemade lasagna with ground beef, tomato paste, cottage cheese, mozzarella, and parmesan layered with noodles. A straightforward family recipe with a smart low-fat meat trick.

Try something different when it comes to bread with this delicious recipe that's hassle free!

Easy crockpot Brunswick stew simmers chicken, ham, potatoes, lima beans, corn, and tomatoes into a hearty Southern slow cooker meal. Set-and-forget classic, feeds a crowd.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Really easy to make, and good flavour, especially with some good cheese!

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Old-fashioned creamy asparagus soup with milk, butter, and a flour roux. Tender tips reserved for garnish, stalks grated into a silky base. Six ingredients, full pantry territory.