10,000 salt recipes

Light, fluffy doughnut holes spiced with nutmeg fry up in minutes from a simple buttermilk batter. Roll them in cinnamon sugar while still warm for irresistible breakfast treats.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.

Those who love meat balls with surely enjoy this scrumptious recipe that doesn't take long to prepare.

Bread machine honey wheat bread with whole wheat flour, bread flour, butter, egg, and honey. A lightly sweet sandwich loaf perfect for breakfast or lunch.

Add some country style to your baking with this decadent cake that is sure to wow your relatives at the next Thanksgiving dinner.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Sheepherder bread, a Basque-American sourdough leavened entirely with active starter. A simple six-ingredient loaf with chewy crumb and rustic crust traditionally baked in cast iron.

Add a sweet taste to your baked beans with this easy and delicious recipe.

Grandma's flaky pie dough, made with both cold butter for flavor and shortening for tenderness. Pea-sized butter bits and ice water are the secret to a shatteringly flaky, foolproof homemade crust.

Quick and easy muffins from pantry staples, ready in about 30 minutes. A plain muffin base you can flavor any way you like for fast weekday breakfasts or afternoon snacks.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.

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.

Caprese salad: fresh mozzarella and ripe summer tomatoes layered with torn basil, dressed with red wine vinegar and good olive oil. The Italian classic that proves three ingredients are sometimes enough.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.