41 Foods That Start With D

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Denver Scramble

Denver Scramble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Scrambled eggs with ham, peppers, onions and cheese.

Ingredients

• 12 eggs
• 2 tablespoons milk or half and half
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• ¾ cup onion (finely diced)
• 1 bell pepper (diced)
• 2 cups ham (cubed)
• 1 ½ cups shredded cheddar cheese (about 3 ounces)
• additional cheese for topping
• 1 teaspoon fresh chopped parsley for topping (optional)

Instructions

1. Crack eggs into a large bowl along with milk and salt and pepper
2. Scramble eggs with a whisk and set aside.
3. Place one tablespoon of oil in a large nonstick pan over medium heat.
4. Add onions and cook for 2-3 minutes just until onions begin to sweat and soften slightly.
5. Add bell peppers and continue cooking for another 1-2 minutes.
6. Place cubed ham in pan and heat for 1 minute until ham is warm.
7. Add scrambled eggs. Allow eggs to cook for a minute and then begin stirring eggs with a spatula breaking up eggs and mixing everything together.
8. Cook just until eggs are cooked through and then add cheese. Stir everything together.
9. Serve hot with additional shredded cheese on top and a bit of fresh chopped parsley.

2. Deviled Eggs

Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’12’, ’12 egg halves’]

This deviled eggs recipe is a winner at potlucks and holiday celebrations! They’re an impressive appetizer that are actually very simple to make at home.

Ingredients

• 6 large eggs
• 1/4 cup mayo
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1 pinch cayenne pepper or dash of hot sauce (optional, to taste)
• 1/4 teaspoon salt
• Pepper (to taste)
• Smoked paprika and chopped chives for serving (to taste)

Instructions

1. Hard boil the eggs. Use your preferred method or try mine: add the eggs to a saucepan, fill it with enough water to cover the eggs, and then time 10 minutes after it starts to boil. Drain the hot water and run the eggs under cold water for a minute or so, then fill the pan up with cold water. Let the eggs sit in the cold water for at least 5-10 minutes or until they’ve cooled. Peel the eggs. I find it easiest to peel an egg under running water, and try to get your thumb under the membrane so the shell slides off.
2. Cut the eggs in half lengthwise and use a small spoon to gently help pop the yolks out. Add the yolks to a medium bowl.
3. Using a fork, mash the yolks. Add in the mayo, mustard, vinegar, cayenne pepper/hot sauce (if using), and salt & pepper. Mix until smooth (if you want it super smooth, you may need to add it to your food processor). I recommend tasting the filling and adjusting to your personal tastes as needed (e.g. add more salt or mustard). If your eggs are particularly large, you may need to add a little more mayo if the filling doesn’t seem smooth enough for you.
4. Spoon the mixture back into the egg white halves then sprinkle each half with smoked paprika and chives. Season with extra salt & pepper if needed.

3. Donuts

Easy Eggless Donut Recipe (Homemade No Yeast Donuts) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M

Our eggless donut recipe brings you all the deliciousness of traditional donuts without the need for eggs. This easy recipe will give you moist and buttery donuts that are sure to become your family favorite.

Ingredients

• ½ Cup Milk
• 1 Tsp White Vinegar*
• 1½ Cup All-Purpose Flour*
• ¼ Cup Powdered Sugar
• ½ Tsp Baking Powder*
• ¼ Tsp Baking Soda
• ¼ Cup Melted Butter
• 1 Tbsp Yogurt
• Pinch of salt
• Oil for frying

Instructions

1. In a small bowl mix in milk and vinegar and let it stand for 5 to 10 minutes.
2. In a separate large bowl, mix in all the dry ingredients. To this, add the milk + vinegar mixture, butter and yogurt.
3. Mix everything till the dough comes together. Let it rest for 40 minutes.
4. Dust a clean counter/table with flour.
5. Divide the dough in half and roll the dough to 1/2 inch thickness.
6. Cut the doughnuts using a 3-3.5 inch cookie cutter/ donut cutter. You can also use two different sized lids for cutting the outer and inner circle of the dough.
7. Heat oil in a pot up to 185 C. Be very careful when handling hot oil.
8. Working with 2-3 donuts at a time, cook for 1 minute on each side on medium flame, until they get golden brown.
9. Carefully remove from the oil after deep frying and place onto a paper towel or kitchen towel (to soak any excess oil). Repeat with remaining donuts.
10. Keep them on a wire rack to cool to room temperature before adding glaze.
11. Glaze the donuts with melted white, dark or milk chocolate and add some sprinkles on top.
12. Dig in!

4. Dijon Tilapia with Peach Zucchini Salsa

Dijon Tilapia with Peach Zucchini Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Salsa: 2 ripe peaches, diced
• 1 medium zucchini, finely diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• Salt to taste

Instructions

1. 1. Preheat oven to 400°F (200°C) or heat a grill pan over medium-high.
2. 2. Whisk Dijon, honey, olive oil, lemon juice, and a pinch of salt; brush evenly over tilapia fillets.
3. 3. Bake 10–12 minutes, or until fish flakes easily with a fork.
4. 4. In a bowl, combine peaches, zucchini, red onion, cilantro, lime juice, and a pinch of salt to make the salsa.
5. 5. Serve tilapia topped with the peach zucchini salsa.

5. Danish Puffs

Danish Puff Pastry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT2H · Yield: 1

This delicious Danish Puff Pastry Recipe is quite old; my Grandmother made it for as long as I can remember, and I have been making it for over 40 years. This simple-to-make puff pastry recipe is a fantastic coffee Danish to serve friends and family for dinner, breakfast, or get-togethers.

Ingredients

• ½ cup Butter
• 1 cup Flour, sifted
• 1 cup Water
• 1 tsp Almond Extract
• 3 Eggs
• ¼ cup Butter
• 1 lb Confectionery Sugar
• ¼ – ½ cup Half and Half or Light Cream
• 1 tsp Vanilla Extract
• Nuts or Maraschino Cherries for garnish
• 1 cup Flour, sifted
• ½ cup Butter
• 2 TBSP Water

Instructions

1. Directions Crust:
2. Preheat oven to 350°F.
3. Cut Flour into Butter.
4. Add water until well blended.
5. Note: if you melt the butter in the microwave first, you can eliminate the water. Just mix the butter and flour together to form the crust dough.
6. Separate into two balls.
7. Pat each ball into long 12″ x 3″ strips 3″ apart on an ungreased cookie sheet.
8. Directions Dough:
9. In a 3 quart pot mix butter and water together.
10. Bring to a rolling boil.
11. Remove from heat, add almond extract.
12. Add flour and stir until smooth.
13. Add 1 egg at a time, beating until smooth. (Do not over beat, your dough will be tough if you do).
14. Divide dough in half, spread half onto each crust.
15. Bake in a preheated oven at 350°F for 55-60 minutes.
16. Directions Frosting:
17. Allow pastry to cool.
18. In a mixing bowl combine butter and confectionery sugar, beat well.
19. Add vanilla extract.
20. Add between ¼ – ½ cup of the half and half or light cream a little at a time. Check consistency. Of you want the frosting thicker, use less cream, if you want it thinner, add more cream. Beat until fluffy.
21. Spread evenly over cooled pastry.
22. Top with nuts or drained and cut maraschino cherries.

6. Duck Breast with Maple Bourbon Glaze

Smoked Duck Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT180M · Cook: PT60M · Yield: [‘4’]

This Smoked Duck Breast recipe is the most flavorful duck you have ever had. Finish it with Maple Bourbon Glaze to take it to the next level.

Ingredients

• 2 Boneless Duck Breasts
• 1 cup Apple Juice
• 1/4 tsp Ground Ginger
• 1/2 tsp Garlic Powder
• 1 tbsp Balsamic Vinegar
• 1 tbsp Sea Salt (or Kosher salt)
• 1 tbsp Honey
• 1 oz Bourbon
• 1 oz Maple Syrup

Instructions Brine Duck

1. Mix brine ingredients together in a small bowl.
2. Use a sharp knife to score the skin side of the duck breast in a cross pattern.
3. Combine duck breasts and brine into a sealable plastic bag. Place in fridge to marinate for up to three hours.
4. Remove duck from brine. Give the duck a quick rinse under cold water and pat dry with a paper towel.

Smoke Duck

1. Place duck breasts in a preheated smoker at 225°F for approximately 60 minutes. Cook until it has an internal temperature of 130°F.
2. While the duck is smoking, heat up a cast iron pan in the oven at 450°F.
3. Once the duck reaches 130°F, sear it in the cast iron pan, skin side down for about five minutes or until the internal temperature reaches 140°F.
4. Let the duck rest for 5 minutes.

Maple Bourbon Glaze

1. Combine bourbon and maple syrup in a small saucepan and simmer over low heat for 5 minutes. Drizzle over the sliced duck and serve.

7. Doritos Casserole

Dorito Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Yield: [‘8’, ‘8 servings’]

A fun and easy Dorito Casserole Recipe loaded with ground beef, onions, and garlic, all in a creamy cheese taco sauce and layered with nacho cheese Doritos. For an over-the-top taste sensation, top with more cheese, chopped cilantro, diced tomato, and jalapeno rings.

Ingredients

• 1 lb. ground beef
• ½ medium sweet onion finely chopped
• 2 cloves garlic minced
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• ½ cup low-sodium chicken broth
• 2 tablespoons taco seasoning
• 2 cups shredded cheddar
• 1 family-size bag of Doritos (nacho cheese)
• ½ cup shredded Monterey Jack Cheese
• ¼ cup chopped fresh cilantro
• 1½ cups sliced grape tomatoes
• 1 jalapeno sliced in rings
• sour cream

Instructions

1. Preheat oven to 375 degrees.  Spray 9×13 inch casserole dish with nonstick cooking spray.
2. Start by browning your ground beef in a large skillet over medium-high heat.  After 3-4 minutes of browning, add your onions.  Cook until the beef is browned, and the onions are tender. Drain any excess grease.  Add the garlic and cook for 1 minute, stirring constantly.  Plate the hamburger mixture.
3. Melt the butter over medium-low heat.  Whisk in the flour and continue cooking for 2-3 minutes while whisking.  Add the milk and chicken broth alternating between the two. Simmer until thickened. Reduce the heat to low and whisk in the taco seasoning and 1 1/2 cups of cheddar cheese. Continue whisking until melted and smooth.  Add the cooked hamburger mixture to the cheese sauce and stir to combine.
4. Slightly crush a couple of handfuls of chips and place them in the prepared casserole dish.  Spoon half of the beef mixture over the chips and add another layer of crushed chips.  Spoon the rest of the beef mixture over the chips.  Top with one more layer of crushed chips.  Sprinkle with the remaining Cheddar and Monterey Jack Cheese.
5. Cover the casserole dish and bake for 20 minutes.  Remove the cover and bake for another 15 minutes or until the cheese is melted and the casserole is heated through.  Finally, top with chopped cilantro, sliced tomatoes, and jalapeno rings.  Serve with a heaping tablespoon of sour cream.

8. Deep Fried Sweet Potato Fries

Deep-Fried Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Homemade deep-fried sweet potato fries are a quick and easy family favorite recipe. This fantastic method to deep fry & season them makes the best appetizer or side dish.

Ingredients

• 2 pounds sweet potatoes
• 2 teaspoon salt
• 1 teaspoon smoked sweet paprika
• peanut oil (for frying in deep fryer – about 6 cups)

Instructions

1. Turn on the deep-fryer to preheat. Set to 325°.
2. To prepare the sweet potatoes, begin by peeling them.  Next, cut them into large round slices about 1/2″ thick. Then you will need to cut each slab of sweet potato into shoestring strips as seen above.
3. FIRST FRY – Begin by frying them once at a lower 325° to cook the sweet potatoes all the way through.  This takes about 6-8 minutes and depends on the exact size of your cut. Drain on paper towels.  Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface.
4. Finally, turn up the heat on the deep fryer for a second cook at 375°.  Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying. Drain again on a paper towel.
5. As soon as the second fry is done, drain them on paper towels, the seasoning needs to go on.  I liberally salt them and then sprinkle on sweet paprika.
6. Enjoy!

9. Date Nut Swirl Cookies

Date Pinwheel Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT10M · Yield: [’72’, ’72 cookies’]

These Date Pinwheel Cookies have a buttery brown sugar dough filled with swirls of dates and pecans. These babies are crisp, chewy, crunchy, and gooey all in one bite!

Ingredients

• 1 ¼ cups chopped dates ((see note))
• ½ cup sugar
• ½ cup water
• ½ cup finely chopped pecans
• 2 cups flour
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened ((1 stick))
• 1 cup brown sugar, packed
• 1 egg
• ½ tsp vanilla extract

Instructions For Filling:

1. Combine dates, sugar, and water in a medium saucepan. Bring the mixture to a boil.
2. Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10-15 minutes). Allow mixture to cool completely, then stir in pecans. Prepare cookie dough while filling cools.

For Dough:

1. In a medium bowl, combine dry ingredients (flour, baking soda, and salt). Set aside.
2. In the bowl of a stand mixer, combine butter and brown sugar, beating until light and fluffy. Scrape down the sides of the bowl.
3. Add egg and vanilla, and mix to combine. Scrape down the sides of the bowl.
4. With the mixer running on low speed, gradually add the dry ingredients and mix until combined. Divide the dough into two pieces, forming each into a small rectangle.

For Assembly/Baking:

1. Working with one portion of the dough at a time, roll the dough between two sheets of parchment or waxed paper (see note) into a 12″ x 9″ rectangle.
2. Remove the top piece of paper and spread half the date/nut filling over the first rectangle of dough. Starting from the long edge, roll the dough up tightly using the bottom piece of paper to help you roll. Repeat with the second dough rectangle.
3. Wrap both dough logs and refrigerate until firm, about two hours. (You can also leave the dough in the refrigerator overnight and bake the next day, or freeze the dough to thaw and bake later.)
4. Preheat oven to 350° F. Line two baking sheets with parchment paper or silpats (see note) and set aside.
5. After dough has chilled, unwrap the first dough log and cut into 1/3″ slices (I find a thin, serrated knife is good for this job). Place cookies at least 1″ apart on the prepared baking sheets. Bake 10-12 minutes. Cookies will appear puffed and slightly browned at the edges. 
6. Allow cookies to cool 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat with the second log of dough.Enjoy!

10. Dirty Rice Stuffed Peppers

Dirty Rice Stuffed Peppers (+video) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

This Dirty Rice Stuffed Bell Peppers recipe is the Louisiana Creole recipe you’ve been craving. It’s an entire meal in a convenient, edible bowl.

Ingredients

• 1 pound 85% Lean Ground Beef
• 1 Onion (chopped)
• 3 Celery Stalk (chopped)
• 4 Garlic Cloves (minced)
• 1 Green Bell Pepper (chopped)
• 2 teaspoons Tony Chachare’s Creole Seasoning
• 1 teaspoon Beef Flavor Better Than Bouillon
• 1 1/2 cups Long Grain Rice (uncooked)
• 3 1/2 cups Water
• 8 Bell Peppers (whole, any color, not chopped, see note below)
• Cooking Spray (like Pam)
• 1 cup Spaghetti Sauce
• 1 cup Mozzarella Cheese (shredded, or any preferred cheese)

Instructions Dirty Rice Stuffing

1. In large skillet, crumble and brown ground beef over medium high heat until done, about 4-6 minutes. There shouldn’t be any excess of fat, but you can remove as much as you like, especially if you’re using a ground beef that’s not so lean.
2. Stir in onion, celery, garlic and (one) bell pepper (see note below). Continue cooking about 3-4 minutes until fragrant.
3. Stir in seasoning and bouillon until combined.
4. Stir in rice and water. Bring to a boil, cover and reduce heat to simmer. Simmer for about 20-25 minutes, until rice is cooked and water is absorbed.

Stuffed Bell Peppers

1. While rice is cooking, place a large pot of water on high heat and bring to boil.
2. Cut off the top of each remaining bell pepper, remove seeds and membranes. Place peppers in boiling water and cook for 10 minutes. Remove carefully and allow to drain.
3. Preheat oven to 350℉.
4. Spray a deep baking pan with cooking spray. The standard will be 9×11″ or so. Use the peppers to determine exactly what size will work for you. It really depends on the size of your peppers.
5. Fill each pre-cooked pepper with dirty rice stuffing and place in sprayed baking dish. Squeeze them in there, if you can, because they will shrink and fall over if there’s too much space.
6. Spoon over a little spaghetti sauce on each. Place baking dish in center of pre-heated oven and cook for 18-20 minutes. Reserve any extra spaghetti sauce to use a condiment when serving.
7. Remove baking pan from oven and place a few pinches of shredded cheese (or more, if you like) on top of each pepper. Place backing dish back in oven for 3-5 minutes until cheese is melted.
8. Remove from oven and let rest for 10-15 minutes before serving.

11. Dill Pickle Dip

Dill Pickle Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [’36’, ’36 servings’]

Dill pickle dip is made with a mayo-sour cream base that’s loaded with seasonings, fresh dill weed, pickle juice, and chopped pickles. It really is a pickle lovers dream!

Ingredients

• 1 1/2 cups mayonnaise
• 2 cups sour cream
• 1/2 cup dill pickles (chopped)
• 1 Tbsp dried minced onion
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 3 tsp fresh dill weed (chopped)
• 1 1/2 Tbsp pickle juice

Instructions

1. In a mixing bowl, add mayonnaise, sour cream, pickles, minced onion, seasoned salt, garlic, fresh dill weed and pickle juice.
2. Stir until well combined.
3. Refrigerate for 8 hours for best results. Enjoy!

12. Duck and Port Ragu

Hearty Duck and Port Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT100M · Total: PT115M · Yield: [‘8’, ‘8 people’]

Hearty duck and port ragu is a hearty comforting one pot wonder.  Comforting and delicious, it’s perfect for those cold winter weekends. 

Ingredients

• 2 kg duck (cut into breast and maryland pieces and skin scored)
• salt and pepper
• 100 grams (½ cup) roughly chopped pancetta
• 1 leek, white part only, (sliced)
• 1 small carrot, (finely chopped)
• 1 small celery stick, (finely choppped)
• 400 grams tinned diced tomatoes
• 80 ml (? cup) apple cider vinegar
• 4 garlic cloves, (finely chopped)
• 2 bay leaves
• 10 thyme sprigs
• 250 ml (1 cup) port
• 250 ml (1 cups) duck or chicken stock

Instructions

1. Heat large heavy based casserole pan (that has a lid) over a medium heat.
2. Season duck pieces with salt and pepper.  Place them in the saucepan skin side down.
3. Cook duck until well browned on either side.
4. Remove from the pan and set aside.
5. Remove all but 1 tablespoon of duck fat from the saucepan.
6. Place saucepan back on the heat and add pancetta, leek, carrot and celery.  Cook for 5 minutes or until the mixture starts to caramelise (go brown).
7. Add tomatoes, vinegar, garlic, bay leaves and thyme.  Mix well.
8. Add port and stock, mix well.
9. Return duck pieces and any released juices to the saucepan.
10. Bring mixture to a hard simmer and cover with the lid.  Leave to simmer on the stove top for 1 hour 30 minutes, or until the duck is tender.  Stir the mixture occasionally while it is cooking.
11. Once the duck is tender remove saucepan from the heat.  Remove duck from the casserole pan and leave to cool.  Once it is cool enough to handle remove the skin and discard.  Then using a fork shred the meat from the bones, discard the bones.
12. Return pan to medium heat and return the duck meat to the pan.  Simmer for a few minutes, stirring while it does, until the sauce has reduced slightly and thickened.
13. Serve duck and port ragu with creamy polenta or pasta.

13. Date and Orange Scones

Date Scones with Dark Chocolate and Orange is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT67M · Yield: [‘8’, ‘8 servings’]

These date scones are rich, tender, and flecked with chopped dark chocolate and orange zest. A simple treat for winter baking.

Ingredients

• 2 cups all-purpose flour (plus extra for shaping)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 medium orange (zest only, finely grated)
• 1/3 cup salted butter (room temperature)
• 1 cup Medjool dates (about 10 to 12 dates, pitted and chopped)
• 1/4 cup dark chocolate (rough chopped)
• 3/4 cup 35% cream (plus extra for brushing)
• 1 large egg
• 1 tablespoon coarse sugar (optional, for garnish)

Instructions

1. Place the flour, sugar, baking powder, salt, and orange zest in a large bowl and whisk to combine.
2. Cut in the butter with a pastry blender or fork until the mixture is coarse and sandy. Use your fingertips to smoosh any larger pieces of butter. Stir in the chopped dates and chocolate, then place the bowl in the freezer for 30 minutes.
3. Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
4. Remove the bowl from the freezer. Make a well in the centre, add the whipping cream and egg, and whisk them together with a fork. Switch to a wooden spoon or spatula and fold until the flour is just mixed in.
5. Lightly flour a work surface, then turn out the dough. Sprinkle the top with flour and quickly shape it into an 8-inch (20 cm) circle about 3/4-inch (2 cm) thick.
6. Using a sharp knife, slice the dough into eight wedges, flouring the blade if needed. Transfer the wedges to the prepared baking sheet.
7. Brush the tops with cream and sprinkle with coarse sugar if using. Bake for 22 to 24 minutes, or until the bottoms and edges are golden. Cool on a wire rack for 10 minutes before serving.

14. Duck Stir Fry

Duck Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

This easy 10-minute duck stir fry is the perfect choice for a flavorful and healthy weeknight dinner. Duck breast is stir fried with noodles, hoisin sauce and vegetables to make this simple one skillet stir fry dinner.

Ingredients

• 6 ounces egg noodles
• 2 skinless duck breasts
• 2 pak choi
• 1 cup sugar snap peas
• 4 tablespoons vegetable oil
• 1/2 cup hoisin sauce
• 1 chili
• 1 tablespoon grated ginger

Instructions

1. Boil the noodles in a pot with water according to the package instructions. You can omit this step if you use pre cooked noodles.
2. Heat up vegetable oil or canola oil in a large wok on the highest heat possible.
3. Cut the bok choi in quarters, and add this to the wok. Stir fry for about a minute, or until it’s lightly seared and golden brown on all sides. Remove the bok choi from the wok.
4. Add diced skinless duck breast, finely chopped chili and ginger to the wok, and about half of the hoisin sauce. Stir fry until the meat is cooked.
5. Then, add the bok choi and sugar snap peas back to the wok. Stir fry for another minute or two.
6. Drain the noodles, and add them to the wok along with the remaining hoisin sauce. Stir to combine the ingredients evenly, and serve the hoisin duck stir fry immediately.

15. Dunkaroo Dip

Dunkaroo Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’24’, ’24 servings’]

If you were a kid in the 90’s (or parent of one), you probably remember the popular snack, Dunkaroo’s. Best childhood snack!

Ingredients

• 1 (15.25 ounce each) box Funfetti cake mix (see note*)
• 1 (8 ounce each) tub Light Cool Whip (or fat free, thawed)
• 1 cup vanilla Greek yogurt (or regular vanilla yogurt)
• Teddy Grahams (graham crackers or animal crackers)

Instructions

1. Preheat oven to 350℉.
2. Spread cake mix on a baking tray. Bake for 5 minutes and cool completely.
3. Mix cake mix, Cool Whip, and yogurt together in a bowl until smooth. Serve or place in fridge until ready to serve.
4. Eat with Teddy Grahams, graham crackers, and/or animal crackers.

16. Dragon Chicken

Dragon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

Ingredients

• 450 grams chicken (cut into strips)
• 3 tablespoons all purpose flour
• 3 tablespoons corn flour
• 1 egg white
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Oil for frying
• 2 tablespoons oil
• 4 garlic cloves
• 1 medium onion (finely sliced)
• 1 bell pepper (sliced)
• 1/2 cup ketchup
• 1/2 cup chilli ketchup
• 2 tablespoons sriracha sauce
• 1/2 cup chicken stock
• Green onion
• Sesame seeds

Instructions Marinate the Chicken:

1. Place the chicken in a mixing bowl, and add all the marination ingredients except the oil.
2. Mix the chicken until well coated.
3. Cover, and marinate for at least 30 minutes or overnight.

Fry the Chicken:

1. Heat 2 inches of oil in a skillet, and add the marinated chicken pieces one by one.
2. Fry on each side for 2-3 minutes or until golden brown on both sides.
3. Remove, and place on kitchen paper lined plate. Set aside.

Make the Sauce:

1. In a separate skillet or pot, heat the oil.
2. Add the garlic and saute for 20-30 seconds until fragrant. Do not let it brown.
3. Add the sliced onion and saute for 1-2 minutes.
4. Then add the bell pepper and also saute for 2-3 minutes, until softened.
5. Now add the ketchup, chilli garlic ketchup, and sriracha sauce.
6. Mix well and cook on medium high heat for 3-4 minutes until the sauce is bubbling.
7. Now add the chicken stock and stir for 3-4 minutes, or until the sauce has slightly thickened.
8. Add the chicken, mix until fully coated with the sauce.
9. Garnish with sliced green onions and sesame seeds.
10. Serve immediately with white rice or veggie rice.

17. Dal Fry

Dal Tadka Instant Pot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Dal fry or dal tadka is typically made using Toor dal (Yellow lentils), but you can always substitute that with other options like Masoor Dal or Moong dal.

Ingredients

• 1 cup pigeon pea lentil or Toor dal
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 red chili
• 2 tsp Ginger garlic paste
• 1 onion chopped
• 1 tomato or use 1 tbsp tomato paste
• ½ tsp garam masala
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp coriander powder
• Salt to taste
• 2 green chilies
• 3 cups water
• ½ tsp Fenugreek leaves or Kasuri methi
• Cilantro leaves for garnish

Instructions

1. Start the instant pot in saute mode and drizzle a couple of teaspoons of oil.
2. As the oil heats up, add the mustard seeds, and after a few seconds add chopped or minced garlic and ginger.
3. Once the mustard seeds start to sizzle and garlic changes color, add onions, ginger, green chilies, and saute for 2 minutes.
4. Add tomatoes, spices(turmeric, coriander powder, chili powder) and stir them well.
5. Follow it up with Toor dal (pigeon pea lentil) and three cups of water for cooking. Stir it all up.
6. Press ‘Cancel’ on the Instant Pot and close the lid with a vent in the sealing position.
7. Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 6 mins.
8. When the instant pot beeps, wait for natural pressure release. When the lid pin drops down open the instant pot lid.
9. Place a pan over medium flame and add a few teaspoons of oil. when oil heats up add cumin seeds and saute for 10 seconds. Then add Kasuri methi and hing (optional) and switch off the flame. Add this tadka to the dal.
10. Garnish with cilantro, then serve with rice or roti.

18. Dahi Vada

Dahi Vada is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT270M · Yield: [’10’, ’10 servings’]

Dahi Vada, or Dahi Bhalla Chaat, is soft lentil fritters that are deep fried and served with dahi, chutneys, and spices to make chaat! It’s a delicious appetizer or a side dish to accompany a meal at parties or Indian festivals.

Ingredients

• 1/2 cup urad dal ((split matpe beans))
• 1/4 cup moong dal
• 1 tbsp ginger (grated)
• 1/4 tsp salt
• 1/4 tsp black pepper
• neutral oil (for frying)
• 1 1/2 cup dahi
• 1/4 cup cilantro-mint chutney
• 1/4 cup tamarind date chutney
• 1/2 tsp Kashmiri chili powder (or to taste)
• 1/2 tsp chaat masala (or to taste)
• 1/2 tsp ground cumin (roasted)
• sev, pomegranates, cilantro (for topping)

Instructions

1. Soak the urad dal and moong dal in twice the amount of water in separate bowls overnight, or for up to four hours. Rinse the dals after soaking.
2. Grind the moong dal in a blender or food processor until it’s soft and fluffy, adding a tablespoon of a water at a time and being careful to only add as much as needed to create a thick paste. Transfer the moong dal paste to a mixing bowl.
3. Grind the urad dal in the same fashion as the moong dal until it’s white and creamy. Transfer it into the same bowl as the moong dal. Add the salt, ginger, and black pepper.
4. Whisk the dals together until combined and to aerate the batter. Test a bit of the batter in a bowl full of water to see if it floats to the top immediately. If it doesn’t, continue to whip the batter to add more air.
5. Heat a pot of neutral oil on low to medium heat until 315°F. Take a tablespoon scoop full of batter and carefully transfer it to the hot oil. Fry until golden brown on both sides, about 2-3 minutes on each side, then drain it of oil.
6. Transfer the freshly fried vadas to a bowl of warm to hot water to soak for 20-30 minutes. Flip them half way. After the soaking time, carefully squeeze out the excess water from each bhalla between your hands.
7. Assemble the chaat – whisk the dahi until fully smooth. Transfer the vadas to a serving platter and cover it in dahi. Top with with cilantro-mint chutney, imli chutney, chili powder, chaat masala, roasted ground cumin, sev, and pomegranates.

19. Dinner Rolls

Easy Dinner Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT2H · Yield: 16

Whip up these Easy Dinner Rolls for any holiday meal or Sunday roast. They bake up soft and fluffy with a thin outer crust and are perfect for picnic sandwiches or alongside your favourite soup.

Ingredients

• 1 1/2 cups warm water
• 4 1/2 teaspoons active dry yeast
• 1/4 cup sugar
• 3 Tablespoons olive oil
• 2 eggs
• 2 teaspoons salt
• 5 cups flour
• 1 egg white + 2 Tablespoons water for egg wash
• 2 Tablespoons sesame seeds (optional)

Instructions

1. Add warm water and sugar to the bowl of a stand mixer. Sprinkle the yeast and give the mixture a gentle stir. Allow it to sit for 4-5 minutes and proceed if the yeast is foamy and active.
2. Next add in the eggs, oil, and salt. Mix gently for a minute.
3. With the motor running on low, add the flour one cup at a time until most is incorporated.
4. Turn the dough out onto a clean work surface and knead the dough for 4-5 minutes, or until all the flour is evenly incorporated and the dough is a smooth soft ball. (You can knead until the all the flour is incorporated then return the dough to the mixing bowl and use the dough hook attachment to finish the job)
5. Place the dough ball in an oiled bowl, cover with plastic wrap or beeswax cover. Place the dough in a draft free warm area and allow it to proof. until it doubles in size.
6. Once the dough has doubled in size, punch it down then remove it onto a lightly floured surface (or use a silicone mat).
7. Divide the dough into 16 equal portions, then shape them into buns by stretching the top of the dough over and tucking it under. Roll the ball slightly on the counter top to achieve a round shape.
8. Arrange 8 dough balls on a parchment lined baking sheet. Repeat with the rest of the dough balls on another baking sheet*.
9. Cover, and allow the buns to proof at room temperature for 20-30 minutes.
10. Preheat the oven to 350 F.
11. Whisk the egg white with 2 Tablespoons of water until it is well incorporated and foamy.
12. Use a pastry brush to gently brush it over the top of each bun. Sprinkle the buns with sesame seeds (if using).
13. Bake in a 350 F oven for 20 minutes, or until nice and golden on top. Brush and bake the second batch of buns.
14. After removing from the oven, allow buns to cool slightly, then place on a wire rack for further cooling.

20. Delicata Squash

Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium delicata squash, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 sage leaves, chopped
• 1/2 teaspoon salt
• Pinch of black pepper

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Slice squash into half-moons; toss with olive oil, salt, and pepper; place cut side down on a baking sheet.
3. 3. Roast 20–25 minutes until tender.
4. 4. In a small skillet, melt butter over medium heat until it browns slightly; add sage and cook 1 minute.
5. 5. Drizzle sage butter over roasted squash and serve.

21. Date Chai Muffins

Sugar Free Date Chai Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’]

Date Chai Muffins are soft, delicious, fruity muffins without any refined sugar or artificial sweeteners. Instead, I’ve used dates, figs, raisins and apricots to add the required sweetness to these wholewheat muffins. Healthy and nutritious, Date Chai Muffins make a good breakfast or tea time treat for both kids and adults.

Ingredients

• 1 cup lightly packed pitted dates
• ½ cup raisins
• ½ cup dried prunes,apricots or figs
• 1 cup water
• ¼ cup oil
• ¼ tsp salt
• 2 medium eggs
• 1 cup wheat flour (atta)
• 1 tsp soda bicarbonate (baking soda)
• ½ tsp baking powder
• ½ cup chopped nuts of your choice
• ½ cup fresh orange juice
• 1 tsp vanilla extract or orange zest
• 1 tsp Chai Tea Spice Mixture/ Chai Masala

Instructions Preparation Of The Paste:

1. Put pitted dates, raisins, prunes(or any other dried fruit you use) and water in a saucepan.
2. Heat it over medium low heat till the mixture becomes a thick paste. Total cooking time was about 5 minutes.
3. Let the mixture cool down completely. Transfer the mixture to a big bowl.

Preparation Of The Date Chai Muffins:

1. Preheat the oven to 180°C.
2. Line a muffin tray with cake cups or grease it lightly with butter.
3. Sift the flour, chai masala, salt, baking powder and soda bicarbonate together. Mix well.
4. Add the eggs to the cooled down date paste. Whisk well.
5. Add oil, vanilla extract and orange juice to the date mixture and mix well.
6. Add the flour mixture and mix just enough to get the flour wet. Don’t over mix.
7. Add the chopped nuts and mix them into the batter gently.
8. Spoon the batter into the prepared muffin tray.
9. Bake for 20-25 minutes till the tops are light golden brown. Insert a skewer or toothpick into the middle of one of the muffins. If it comes out clean, the muffins are done.
10. Remove the muffins from the oven and let them cool on a wire rack.
11. Serve with some spicy tea, coffee or with a dollop of vanilla ice cream.

22. Date Bars

Old-Fashioned Date Bar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT20M · Total: PT37M · Yield: 39

An heirloom Date Bar recipe dating back nearly a century – and still just as delicious today! • Freezable • Make Ahead • Vegetarian •

Ingredients

• 1 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt (fine grain, not flaked kosher salt)
• 1 cup sugar
• 1 tablespoon butter, softened (but NOT melted)
• 2 eggs, lightly beaten
• 2 tablespoons water
• 1 teaspoon vanilla
• 7 ounces whole, dried dates, chopped (to equal about 1 1/2 cups)
• 1/2 cup finely chopped walnuts
• to finish: about 1/4 cup powdered sugar (you will actually end up using only about 1 tablespoon)

Instructions

1. Preheat oven to 350°F.
2. Prepare a 9 x 13″ baking pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed – my pan doesn’t need this).
3. In a medium bowl, whisk flour, baking powder, and salt until thoroughly combined.
4. In a second medium bowl, combine sugar and butter until butter is completely incorporated into the sugar. The mixture will be crumbly, similar to wet sand. (I find it’s easiest to do this with my hands, rubbing the butter into the sugar with my fingers, but you can also use an electric mixer.) Add eggs, water, and vanilla, and stir until thoroughly combined. Add the dates and walnuts and stir again to distribute evenly.
5. Lightly dump the dry ingredients (flour mixture) over top of the wet ingredients (sugar mixture) and stir just until thoroughly combined. The dough will be very thick and sticky.
6. Using a rubber scraper, spread the dough into the pan, pushing it and flattening it until it’s an even thickness (dough will only thinly cover the entire pan).
7. Bake for about 20-22 minutes, until lightly golden brown.
8. Let cool completely in the pan on a cooling rack before cutting. Cut into 39 sticks that are 1 inch wide and 3 inches long.
9. Place at least 1/4 cup of powdered sugar in a wide bowl. Roll each bar in the sugar to coat, tapping gently to remove any excess, loose sugar. (You should actually use only about 1 tablespoon of the sugar to thinly coat the bars, but it makes it much easier to work with them if there is plenty of extra sugar in the bowl. You can discard the excess.)

23. Dandelion Root Muffins

Dandelion Root Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 muffins’]

These paleo and gluten free dandelion root muffins are delicious and healthy!

Ingredients

• 3/4 cup non-dairy milk (unsweetened)
• 1 tea bag roasted dandelion root tea
• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup coconut oil (softened)
• 1/2 cup coconut sugar
• 3 eggs
• 1/2 cup raw pecans (roughly chopped)

Instructions

1. Heat the non-dairy milk in a saucepan until hot but not boiling. Remove from heat and pour over the dandelion root tea bag in a mug or glass measuring cup. Let the tea steep and set aside to cool.
2. Preheat the oven to 350°F. Grease a muffin tin liberally with coconut oil, or alternatively line with muffin cups.
3. In a medium bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Stir until evenly mixed.
4. When it has cooled enough to handle, remove the tea bag from the non-dairy milk and squeeze it to get as much of dandelion root tea out as possible. Then measure out 1/2 cup of the dandelion root tea infused milk.
5. In a large bowl, combine the softened coconut oil and coconut sugar and mix until combined. Add the eggs and 1/2 cup of dandelion root tea infused milk and stir until smooth.
6. Add the dry ingredients to the wet ingredients and stir to combine well.
7. Fill each muffin cup to nearly full, then top each one with about one tablespoon of chopped pecans.
8. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean and the pecans are slightly toasted and fragrant.
9. Let the muffins cool in the pan for at least 10 minutes before carefully removing.

24. Dutch Apple Pie

Dutch Apple Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups all-purpose flour
• 6 tablespoons cold unsalted butter
• 1/4 teaspoon salt
• 3–4 tablespoons cold water
• Filling: 3 cups peeled, sliced apples
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons all-purpose flour or cornstarch
• 1 tablespoon lemon juice
• Crumble topping: 1/2 cup flour
• 1/3 cup brown sugar
• 3 tablespoons butter
• 1/4 teaspoon cinnamon

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish (yields 4 servings).
2. 2. Make crust: combine flour and salt; cut in butter until crumbly; add water 1 tablespoon at a time until dough forms. Gather into disc and refrigerate 15 minutes.
3. 3. Roll dough to fit dish; press into dish and trim edges.
4. 4. Toss apples with sugar, cinnamon, nutmeg, flour, and lemon juice; spread over crust.
5. 5. Mix crumble ingredients until crumbly; sprinkle over apples.
6. 6. Bake 40–45 minutes until crust is golden and filling bubbles. Cool at least 15 minutes; cut into 4 generous portions.

25. Deviled Strawberries

Deviled Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 16 strawberries, hulled and halved
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream (to loosen)
• Optional garnish: cocoa powder or chopped nuts

Instructions

1. 1. In a medium bowl, beat cream cheese with powdered sugar, vanilla, and 1 tablespoon cream until smooth and fluffy.
2. 2. Pipe or spoon filling into the hollows of the strawberry halves.
3. 3. Chill 10–15 minutes to set slightly; lightly drizzle with a bit more cream if desired.
4. 4. Garnish with a dusting of cocoa powder or chopped nuts and serve.

26. Dark Chocolate Hummus

Dark Chocolate Hummus [Tastes Like Brownie Batter] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 Servings’]

This magical dark chocolate hummus is wholesome, chocolatey, and incredibly indulgent with ZERO guilt!

Ingredients

• 1.5 cups black beans (cooked or canned (approx. 15 ounce can))
• 1/4-1/3 cup date syrup (or liquid sweetener of choice)
• 1/4 cup raw unsweetened cocoa powder
• 2 tablespoons smooth peanut butter (use DRIPPY peanut butter with no sugar added)
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons unsweetened cashew milk (or non-dairy milk of choice, as needed)
• dark chocolate chips
• apple slices, fresh strawberries, sliced banana, marshmallows, pretzels, graham crackers, cookies

Instructions

1. Add all the dessert hummus ingredients, except the milk to a food processor, starting with 1/4 cup of the date syrup (or liquid sweetener of choice). Process until smooth, stopping to scrape down the sides, as needed. Taste and add more sweetener if preferred.
2. Now you’ll have a pretty thick spread. If you prefer to thin it out, start by adding 2 tablespoons of your non-dairy milk and pulse to combine. Add more if needed.
3. Transfer to a bowl and garnish with dark chocolate chips, if using. Then serve your dessert hummus with dippers of choice. Enjoy!

27. Dutch Stamppot Vegetable Mash

Dutch Stamppot – Mashed Vegetable Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Fancy a tasty stew? This creamy Dutch Stamppot is a dish of various mashed vegetables, containing potatoes, sweet potatoes, butternut squash, leeks, kale, carrots, and rutabaga, that is super tasty, wholesome, and easy to make.

Ingredients

• 2 large starchy potatoes (such as Russet or Idaho)
• 1 small sweet potato (yam)
• 1 small butternut squash
• 2 carrots
• 1 rutabaga
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 large leek
• 1 bunch curly kale
• 4 tablespoons butter (1/4 cup)
• Salt and pepper to taste
• A pinch of nutmeg
• 1 pound Dutch Rookworst (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Peel and chop potatoes, squash, carrots, and rutabaga into 1-inch pieces. Wash any soil from the leek and kale. Trim any coarse stems, then slice both into ½-inch pieces.
2. Place all the vegetables in a Dutch oven or a large pot and add enough water to barely cover. Bring to a boil then reduce the heat and simmer until vegetables are tender, about 20 minutes.
3. Drain the vegetables well, add butter, then mash but don’t purée. Season the stamppot with nutmeg, salt, and pepper.
4. Serve with browned sausages arranged on top, if desired.

28. Dulce De Leche Cream Puffs

Dulce de Leche Cream Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’24’, ’24 cream puffs’]

These gorgeous Dulce de Leche Cream Puffs are filled with dulce de leche cream, dipped in thick, shiny dark chocolate glaze, then drizzled with more dulce de leche!

Ingredients

• 125 grams water ((1/2 cup + 1 tablespoon))
• 125 grams whole milk ((1/2 cup + 1 tablespoon))
• 5 grams sugar ((1/2 teaspoon))
• 5 grams fleur de sel (or other sea salt) ((1/2 teaspoon))
• 1/2 cup unsalted butter ((1 stick))
• 140 grams flour ((3/4 cup + 2 tablespoons))
• 4 eggs
• 2 cups heavy (whipping) cream
• 1/4 cup powdered sugar
• 1 tsp vanilla bean paste ((see note))
• 1 cup dulce de leche
• 4 oz dark chocolate ((I used 60% bittersweet))
• 1/2 cup heavy (whipping) cream
• 2 Tbsp dulce de leche

Instructions For Cream Puffs (Choux Pastry):

1. Preheat oven to 400 F. Line baking sheet with parchment and set aside.
2. Combine water, milk, sugar, salt, and butter in a medium saucepan. Bring to a boil over medium-high heat. While still on the heat, add the flour. Quickly beat mixture with a wooden spoon until smooth and shiny. Mixture will pull away from the sides of the pan. (Do not underbeat or cream puffs may deflate later!)
3. Once mixture is thoroughly combined, scrape it into the bowl of a stand mixer. Turn the mixer on low speed. With mixer running, add eggs one a time, allowing each egg to incorporate and mixture to become smooth before adding the next.
4. Transfer batter to a pastry bag and cut a hole in the end (about 1/3″ across). Pipe mounds of choux pastry at least 2″ apart, each about 2″ across and 3/4″ tall (see notes). With those dimensions, you get about 24 cream puffs.
5. Place the baking sheet in the oven and turn the oven off. Bake 10 minutes with the oven off. Turn oven back on to 350 F and bake another 10 minutes. Then, turn the oven off again, leaving the cream puffs to finish baking for another 10 minutes (This is 30 minutes in the oven total). Resist the urge to open the oven until baking is complete, as this could deflate your cream puffs!.
6. Once the cream puffs are baked, remove from the oven and poke a hole in the top of each with a toothpick. This will allow any residual steam to escape (otherwise, your cream puffs could deflate…sensing a trend here?). Allow cream puffs to cool completely.

For Cream:

1. Combine cream, powdered sugar, and vanilla bean paste (see note) in the bowl of a stand mixer. Using the whisk attachment, beat mixture on medium-high speed until peaks are formed.
2. Spoon dulce de leche into a medium bowl. Add the whipped cream mixture 1/3 at a time, taking care to fold the mixture to maintain its light texture. 
3. Place the dulce de leche cream into a pastry bag fitted with a small round tip (I used a #7). Using the tip, poke a small hole in the bottom of each cream puff and fill with the cream.

For Ganache:

1. Place chocolate and cream in a small heatproof bowl. Place in the microwave on 30-second intervals, stirring after each interval, until smooth. Mixture will be thick and glossy.
2. Dip the tops of each of the filled cream puffs in the ganache. Allow to set.

For Drizzle:

1. Place dulce de leche in a small heatproof bowl and microwave on 15-second intervals, stirring after each interval, until warm and smooth.
2. Place warmed dulce de leche in a pastry bag or zip-top bag with a cut corner. Drizzle the dulce de leche over each filled/glazed cream puff.Enjoy!

29. Double Chocolate Chip Cookies

Double Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’20’, ’20 large cookies’]

This Double Chocolate Chip Cookies recipe makes the best, most irresistible thick, fudgy, and chewy cookies ever. These decadent ooey gooey, brownie-like double chocolate cookies are packed with chocolate chips and pecans.

Ingredients

• 2 ounces unsweetened chocolate
• 6 ounces semi-sweet chocolate bar
• 3 ounces of unsalted butter ((3/4 of a stick))
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 eggs
• 3/4 cups sugar
• 2 teaspoons espresso powder or instant coffee
• 1/2 teaspoon pure vanilla extract
• 6 ounces semi-sweet chocolate chips
• 8 ounces pecans or walnuts, broken into medium pieces

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Line a baking sheet with parchment paper or baking mat.
3. Melt the unsweetened chocolate, the 6 ounces of semi-sweet chocolate and butter in the microwave at short 15 to 20 seconds intervals whisking at each interval until smooth.You can also use a small double boiler over hot water on moderate heat and whisk until smooth.
4. Sift together the flour, baking powder and salt. Set aside.
5. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1 – 2 minutes.
6. On low speed, add the chocolate mixture and the flour mixture. Scrape the bottom or sides of the mixing bowl with a spatula as needed and beat the ingredients together until well blended.
7. Add the chocolate chips and nuts and mix well with a spatula.
8. Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
9. Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
10. Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.They are delicious eaten slightly warm or at room temperature.

30. Delicata Squash with Walnut Crumble

Roasted Delicata Squash with Walnut Crumble is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497086H38M46S · Cook: PT-497086H38M46S · Total: PT-497086H38M46S · Yield: [‘6’, ‘Serves 6’]

A flavorful fall side with of roasted delicata squash with a brown sugar buttery walnut crumble.

Ingredients

• 2 medium delicata squash
• 2 tablespoons olive oil
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup chopped walnuts
• 2 tablespoons dark brown sugar
• 2 tablespoons melted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon coarse salt

Instructions

1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray. Set aside.
2. Cut the squashes in half lengthwise, then scoop out the seeds; discard the seeds. Slice the squash into ½ inch half-moons. Transfer to the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat and spread the squash pieces out on the baking sheet.
3. Roast 20-30 minutes or until squash in tender and lightly browned, flipping the squash pieces halfway through the cooking process.
4. Heat a medium skillet to medium. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl. Add the brown sugar, melted butter, cinnamon and a pinch of salt and stir to combine.
5. Serve roasted squash topped with the walnut crumble.

31. Delta Bars

Delta Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 bars’]

Delta Bars are rich, chewy cookie bars with plenty of brown sugar flavor. A layer of pecans and meringue on top gives an unexpected delicious, and chewy finishing touch.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 eggs (separated)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup brown sugar (loosely packed)
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350° F.
2. In a small mixing bowl, whisk together the flour, baking powder and salt.
3. Cream the butter and sugar in a mixing bowl until light and fluffy, about 3 minutes. Add the 2 egg yolks, and vanilla, and thoroughly mix.
4. Add the dry ingredients and mix until crumbly. Press into a 9 X 13″ baking dish. (The dough will be sticky, so you may need to dust your fingers with a bit of flour.)
5. In a clean mixing bowl, beat the egg whites until stiff peaks form. Continue to beat at medium speed while slowly adding the brown sugar. Then fold in the pecans.
6. With an offset spatula, evenly spread the meringue mixture over the crust. Bake for 20-30 minutes until golden brown.

32. Dill Pickle Potato Salad

Classic Red Skin Potato Salad with Dill Pickles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

If you are a potato salad lover, this dill pickle potato salad recipe will be right up your alley! Red potatoes tossed in a creamy dressing, with a pleasant pop of texture from crunchy dill pickles, make for the best potato salad – maybe even your new go-to potato salad recipe.

Ingredients

• 1½ lbs Red skin potatoes
• ½ cup Mayonnaise
• ¼ cup Pickle juice
• ⅓ cup Dill pickles (finely chopped)
• 1 tbsp Fresh chives (finely chopped)
• 1 tbsp Fresh dill (finely chopped)
• 1 tsp Old bay
• 1 tsp Garlic Powder
• Salt (to taste)

Instructions

1. Fill a large pot with cold water. Add the cubed potatoes to the large pot of water with a generous amount of salt, and place over medium-high heat. Boil the potatoes until they are fork-tender. You should be able to insert a fork into the potatoes with little resistance. Drain the boiled potatoes.
2. In a small bowl, mix the creamy mayo dressing. Set aside in the fridge until you are ready to use.
3. To a large bowl, add the potatoes, chopped pickles, fresh herbs, and potato salad dressing. Toss well to coat the potato mixture.
4. Serve the salad right away, or store covered in the fridge for a couple of hours until you are ready to serve.

33. Deep Dish Pizza

Gluten-Free Deep Dish Pizza Recipe (Toppings Under or Over Cheese!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

This gluten-free deep dish pizza has a thick, fluffy crust baked in a cast-iron skillet. Loaded with sauce, cheese, and your favorite toppings. It’s the perfect pan-style pizza for pizza night!

Ingredients

• 2 ¼ cups gluten free flour blend (* see note)
• 2 tablespoons cornmeal (use a fine medium or fine grind)
• ¾ teaspoon sea salt
• 1 teaspoon baking powder (aluminum free)
• 1 teaspoon dried basil
• 1 large egg
• 3 tablespoons extra virgin olive oil
• 1 tablespoon active dry yeast (one packet)
• 1 teaspoon cane sugar
• ¾ cup warm water
• ¾ cup pizza sauce (more if you like)
• 2 cups shredded mozzarella cheese
• ⅓ cup pepperoni

Instructions

1. In a small mixing bowl, add 1 tablespoon active dry yeast, 1 teaspoon cane sugar, and ¾ cup warm water. Let the mixture sit for 5-10 minutes until the yeast is frothy. Be sure your water is not too hot. I like to use this digital thermometer to test to ensure the temperature is around 110º F.
2. Pour the yeast mixture into a standing mixer bowl with a paddle attachment and add the 3 tablespoons extra virgin olive oil and 1 large egg. Whisk to blend the wet ingredients together.
3. Add the 2 ¼ cups gluten free flour blend, 2 tablespoons cornmeal, 1 teaspoon baking powder, ¾ teaspoon sea salt, and 1 teaspoon dried basil to the mixer bowl and turn it on low speed. Mix until the flour is almost incorporated in and then increase the to medium speed until you have a dough ball.
4. Oil a 12-inch cast iron skillet or two mini skillets. Add the dough to the pan. Press the dough into the bottom of the pan and let it come up the sides of the pan. You can also do this with a round pan,
5. Cover loosely with plastic wrap and let the crust rise in the pan for 45 minutes. if your kitchen is cold, let the dough rise near your oven or inside with the oven light on. Do not press the dough down because it will not rise back up. I like to heat my oven to 200º F, then turn it off. I place my dough there to rise.
6. Preheat the oven to 425º F.
7. Add the¾ cup pizza sauce and spread it evenly over the dough. Next, sprinkle the 2 cups shredded mozzarella cheese and your favorite pizza toppings over the sauce. Make it fun and have a toppings bar so everyone can choose what they like.
8. Bake the pizzas for 20-25 minutes until done. The actual baking time will vary by size of the pizza and the pan or skillet you bake the gluten free deep dish pizza in.

34. Dark Hot Chocolate

Dark Hot Chocolate With Amaretto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘1’, ‘1 large or 2 small servings’]

This rich dark hot chocolate with amaretto is the best creamy spiked alcoholic hot chocolate!

Ingredients

• 1 cup milk
• ⅔ cup dark chocolate chips
• 2 tbsp granulated sugar
• ½ tsp vanilla extract
• ½ oz amaretto
• Whipped cream (optional)
• 1 – 2 tbsp sliced almonds (optional)
• Chocolate sauce (optional)

Instructions

1. Heat the milk, dark chocolate chips, sugar and vanilla extract on a pan over low to medium heat, whisking occasionally. Continue to whisk until the chocolate chips are fully melted. Don’t let the mixture boil.
2. Remove the hot chocolate from the stove and add to a mug. Stir in the amaretto.
3. Optionally, top with whipped cream, almond slices and a drizzle of chocolate sauce. Enjoy responsibly!

35. Dragon Fruit Smoothie

Creamy Vegan Tropical Dragon Fruit Smoothie With Oat Milk (Pitaya) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT10M · Yield: [‘2’, ‘2 cups’]

A perfect pick me up for an afternoon or post workout snack. This recipe is simple to make, delicious, vegan, dairy and gluten-free.

Ingredients

• 1 package Frozen Dragon Fruit (- 1/2 Fresh Dragon Fruit (3.5oz))
• 1 large Banana (about 9 ounces )
• 1/2 cup Plant-Based Milk (- We like Almond or Oat Milk)
• 1/4 cup Rolled oats
• 2/3 Pitted Dates (- depending on the sweetness of the banana. Adjust accordingly.)
• 1 teaspoon Organic Super greens Powder (optional) (- we like Amazing Grass brand)

Instructions

1. Add non-dairy milk, dragonfruit, oatmeal, dates and banana to the blender.
2. Start blending on low speed and gradually increasing to high. Scraping down sides as needed. Blend on high speed for 15-20 seconds until creamy and smooth.
3. Pour the smoothie mixture into two cups. You can add ice cubes if you like too. Serve and enjoy!

36. Dark Chocolate Walnut Doughnuts

Dark Chocolate Walnut Doughnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped
• Optional glaze: 60 g dark chocolate, melted with 1 teaspoon neutral oil

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a donut pan.
2. 2. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. 3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla until well combined.
4. 4. Stir the wet ingredients into the dry ingredients just until combined; fold in the walnuts.
5. 5. Spoon the batter into the donut pan, filling each cavity about 3/4 full.
6. 6. Bake 12–14 minutes, until a toothpick inserted comes out with moist crumb. Cool in the pan 5 minutes, then transfer to a rack.
7. 7. If using glaze, melt the chocolate with the oil and dip the cooled donuts tops; set glaze.

37. Dalgona Coffee with Honey

Healthy Dalgona Coffee with Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT3M · Yield: [‘1’]

You can make a healthier version of whipped coffee by using honey instead of sugar!

Ingredients

• 1 tbsp organic instant coffee
• 1 tbsp honey
• 1 tbsp hot water
• 8 ounces Kalona SuperNatural whole milk
• 3 tbsp organic instant coffee
• 3 tbsp honey
• 3 tbsp hot water
• 24 ounces Kalona SuperNatural whole milk

Instructions For a Single Serving:

1. Place the instant coffee, honey, and hot water in a small cup or jar. Using a handheld milk frother, beat the mixture until it thickens and turns pale. You may not be able to achieve stiff peaks.
2. Pour the milk into a cup. Spoon the whipped coffee mixture on top.

For a Larger Batch:

1. Place the instant coffee, honey, and hot water in a medium bowl. Beat with a hand mixer until stiff peaks form.
2. Pour the milk into 3 cups. Divide the whipped coffee mixture evenly between the three cups.

38. Dutch Pancakes

Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT4M · Total: PT9M · Yield: [’10’]

These Dutch pancakes are soft, delicious, and super easy to make. Perfect for lunch, dinner, or dessert, the possibilities are endless!

Ingredients

• 2 cups flour
• 2 cups milk
• 2 eggs
• 1/2 tsp salt
• 1 tsp sugar *OPTIONAL

Instructions

1. Put the flour, salt, and sugar in a bowl and add the eggs and about half of the milk.
2. Stir until completely combined and add the rest of the milk until you have a thin, smooth batter. Try to not over mix the batter.
3. Heat some butter or oil in a frying or crepe pan and pour a ladle of batter on the bottom. Divide the batter over the whole bottom of the pan by tilting the pan. You can always add some batter if it is not enough.
4. Bake the pancake for a few minutes on medium-low heat until the bottom is golden brown and the top is dry. Flip the pancake and bake this side until done.

39. Dutch Oven Beef Stew

Healthy Dutch Oven Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [‘6’, ‘6 servings’]

Dutch oven beef stew is healthy, easy, & is made all in one pot! Make sure to use a cast iron pot in the oven, & don’t forget the red wine!

Ingredients

• 1 tbsp avocado oil
• 2.5 lbs beef stew meat (cut into 1 inch cubes)
• 1 tsp salt
• 1 tsp pepper
• 1 medium yellow onion (diced)
• 6 garlic cloves (minced)
• 4 cups low sodium beef broth
• 1 ½ lb potatoes (chopped)
• 4 medium carrots (chopped)
• 1 red bell pepper (chopped)
• ¼ cup red wine
• 2 tbsp balsamic vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp fresh thyme
• 1 tbsp dry oregano

Instructions

1. Preheat oven to 325°.
2. In a 5 or 6 qt dutch oven, heat the oil on medium heat. Brown the stew meat on medium heat, until just browned but not cooked through. Season with salt and pepper as it cooks.
3. Add the remainder of the ingredients to the dutch oven.
4. Bring to a boil. Once boiling, remove from the heat, cover, and place in the oven. Braise (bake) the stew for 1 hour and 30 minutes.
5. Remove from the oven, and serve hot!

40. Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘8’]

Cool, creamy and tangy, this dill pickle pasta salad is a must-try for any dill pickle lovers. It’s a great choice for summer picnics, barbecues, and potlucks. It’s light, refreshing, and can be served chilled, making it ideal for hot weather.

Ingredients

• 3 cups dry short cut pasta (like elbow or rotini)
• ½ cup dill pickle juice (from the pickle jar)
• 1 ½ cups dill pickles (chopped)
• ½ cup cucumber (diced)
• 1 cup cheddar cheese (cubed (small))
• 1 shallot (diced)
• 1 ½ cups mayonnaise
• ⅓ cup dill pickle juice (from the pickle jar)
• 3 tablespoons sweet relish
• 2 ½ tablespoons fresh dill (chopped)
• salt and pepper (to taste)

Instructions

1. Cook the pasta al dente, according to package directions. Drain and rinse the pasta with cold water.
2. Add the pasta to a large bowl. Add ½ cup pickle juice, mix well and let sit for 10 minutes.
3. Meanwhile, in a small bowl, combine all of the dressing ingredients and season with salt and pepper, to taste. Reserve.
4. Drain the pickle juice from the pasta. Again, transfer the pasta to a large bowl. Add the chopped pickles, cucumber, cheese and diced shallot.
5. Pour the dressing over the pasta salad and mix together well, until the pasta is fully covered.
6. Cover and refrigerate for 1 to 2 hours.
7. Serve garnished with fresh dill, if desired.

41. Dal Palak

Pressure Cooker Spinach Dal (Dal Palak Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Spinach Dal, also called Dal Palak, is a comforting lentil soup with added spinach made in the Pressure Cooker. It is so easy to make it in the pressure cooker. Enjoy it with basmati rice or as a soup. This is a vegetarian & gluten-free recipe.

Ingredients

• 1 cup Split Pigeon Pea (Toor dal) (washed, or a combination with masoor or moong dal)
• 1 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1/8 teaspoon Asafoetida (Hing) (optional)
• 1 Green Chili Pepper (diced, optional)
• 1 teaspoon Ginger (grated)
• 4 cloves Garlic (minced )
• 3/4 cup Tomato (chopped )
• 3 cups Water
• 2 cup Spinach (Palak) (chopped, about 6oz)
• 1-2 teaspoons Lime juice
• 1/2 teaspoon Garam Masala
• 1 teaspoon Salt
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Kashmiri red chili powder (optional)
• 1 cup Basmati Rice
• 1 1/4 cup Water
• 1 tablespoon Ghee (optional )

Instructions Instant Pot Method

1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic. 
2. Sauté for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices, and water. Stir well.
3. (Optional) Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet.
4. Press CANCEL and close the Instant Pot lid with the vent in sealing position. Press MANUAL or Pressure Cook mode for 5 minutes. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5-minute NPR). Open the lid.
5. (Optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
6. Add chopped spinach, lime juice, and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinach will soften and mix with the dal.
7. Spinach dal is ready to be served. Enjoy over rice or as a soup.

Stovetop Pressure Cooker Method

1. Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger, and garlic.
2. Sauté for 30 seconds until garlic turns golden brown, then add chopped tomato, lentils, spices, and water. Stir well.
3. Cover the lid, turn the heat on high flame, and pressure cook it until you hear two whistles. Turn off the heat and let the pressure release naturally.
4. Open the lid and add chopped spinach, lime juice, and garam masala. Give it a good stir. Let the dal rest for 2-3 minutes. The spinach will soften and mix with the dal.
5. Spinach dal is ready to be served over rice or as a soup!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.