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"The 100 finalist recipes show the creativity and care today's best amateur chefs are putting into their cooking and baking," said
Jann Atkins, Pillsbury Bake-Off® Kitchens Manager. "The recipes have depth and flavor while providing quick meal and snack time solutions that will appeal to family and friends."
Throughout the year, home cooks were invited to submit original recipes that included at least two eligible ingredients and fit into one of the three contest categories: Amazing Doable Dinners, Simple Sweets and Starters and Quick Rise and Shine Breakfasts. The Bake-Off® Kitchens selected the 60 best recipes in each category to be placed online for public voting. America's votes selected the final 100 recipes which will compete
November 10-11, 2013 in
Las Vegas at the contest finals.
Of the 100 final recipes, which are available online at BakeOff.com, four major themes emerged:
1. Sriracha is becoming as mainstream as ketchup or salsa
Demographic shifts and an increased popularity in spicier foods have turned Sriracha, an Asian-inspired hot sauce made from sun-ripened chiles, into a kitchen staple for many. Several Bake-Off® Finalists used Sriracha, along with other heat inducing ingredients like chili oil, chili paste and chipotle, this year to spice up their breakfast and dinner entries.