10,000 bitter recipes

Pudin de pan, a Puerto Rican bread pudding with nutmeg, cinnamon, vanilla, and raisins. Milk-soaked bread baked into a dense, sweet custard that's a beloved Latin American comfort dessert.

Classic bread machine cottage dill bread with triple the dill punch, creamy cottage cheese, and butter for a tender crumb that's perfect sliced thick for deli sandwiches.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Cheddar broccoli potato soup with a creamy blended potato base and tender broccoli florets. A kid-friendly weeknight soup that makes broccoli irresistible.

Herb bread machine recipe loaded with marjoram, basil, thyme, and dill for a fragrant, tender loaf with subtle buttermilk tang. Simple dump-and-go baking.

Fluffy baked egg casserole with rice, cheese, and creamy white sauce. This vintage souffle-style dish puffs up golden in the oven, perfect for brunch or light dinner.

Pan-seared filet mignon with a Dijon mustard cream sauce, mushrooms, shallots, and vodka. A quick, restaurant-quality steak dinner with a rich, sharp pan sauce.

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

Devonshire splits, soft sweet yeast buns from England's West Country, split and filled generously with clotted cream and jam, then dusted with icing sugar. A traditional cream-tea treat.

Baked cheese pita custard with cottage cheese, Monterey Jack, and a buttery flour-crumb topping. A sweet-savory cheese bake that slices clean into twelve tidy squares for brunch or dessert.

Rich chocolate frosting made with ground sweet chocolate, butter, and cream that sets to a glossy, spreadable finish perfect for layer cakes and special occasion desserts.

Mushroom almond pate with toasted almonds ground to a paste, blended with sauteed mushrooms, butter, thyme, and garlic. A vegetarian pate that's rich, earthy, and spreadable.

This cake won me First Prize at the county fair last year. It is very chocolaty.

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Chocolate, rum and cheesecake, is there anything better than this?!