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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Russet potatoes parboiled with baking soda so their edges rough up, then roasted in duck fat with rosemary, garlic and onion powder until the outsides turn extra crisp and the centres stay fluffy.
Cornstarch-coated shaved sirloin shallow-fried until crisp and tossed in a soy, brown sugar and honey sauce with onion, garlic and green onions, served over rice.
Baby yellow potatoes simmered until tender, smashed flat on an oiled sheet pan and roasted at 450°F until deeply crisp, seasoned and finished with fresh herbs and lemon.
Extra-firm tofu cubes pressed, coated in cornstarch and baked until crisp, then tossed in a stovetop teriyaki sauce of tamari, coconut sugar, garlic and ginger.
Cubes of extra-firm tofu pressed, tossed in soy sauce and coated with cornstarch and garlic powder, then pan-fried in olive oil until browned and crisp.
Tuna and cannellini beans are mashed with breadcrumbs, dill and lemon into patties that fry crisp in olive oil, served over iceberg wedges with a buttermilk and green olive dressing.
Oven-crisped wild rice with finely chopped kale, rotisserie chicken, apple, red onion, pecans and pomegranate, in a maple and apple cider vinegar dressing.
Baked grilled cheese sandwiches topped with cross-cut bread so the garlic-parmesan butter melts down into every slit, with American and white cheddar inside.
Chicken breasts slow cooked in chicken broth and cream of chicken soup with peas and carrots, shredded and topped with pieces of refrigerated biscuit dough that cook into dumplings.
Frozen diced potatoes simmer in chicken broth with cream of chicken soup, cream cheese and ranch seasoning, finished with cheddar, half and half and bacon.
Seasoned ground beef patties are browned in butter, then slow-cooked over mushrooms and onion in a beef broth gravy that is thickened at the end with a cornstarch slurry.
Chicken thighs rubbed with chili powder and smoked paprika cook low in BBQ sauce until they shred easily, then are tossed with more sauce and piled into hamburger buns.
Ground beef is browned with onion, poblano and a warm spice blend including cinnamon, then slow-cooked with crushed tomatoes and maple syrup into a thick chili.
Pork tenderloin slow cooked in a brown sugar, balsamic vinegar, soy sauce and Dijon glaze, then sliced and served with the cooking liquid reduced to a glossy glaze.
Chicken breasts slow-cooked in cream of chicken soup and broth until shreddable, then finished with egg noodles and parsley in the same pot — a true set-and-forget comfort dinner.
A slow-cooker soup of browned ground beef and diced potatoes in beef broth with onion, garlic and thyme, finished with heavy cream and shredded cheese.
Pork shoulder braises in a tangy, lightly smoky broth until it shreds, then gets pressed into a hoagie with Swiss cheese, pickles, mustard and mayo until the bread crisps and the cheese melts.
Dried Great Northern beans cooked low and slow with a smoked ham hock, onion and garlic in chicken broth until tender and creamy. Butter, smoked paprika, thyme and a bay leaf round out this filling, budget-friendly pot.
A slow-cooker soup of browned ground beef simmered with potatoes, carrots, celery, green beans and corn in a tomato and beef broth. Italian seasoning, paprika and thyme give the rich broth its savoury depth.
Chicken breasts cook in honey, butter and cayenne until shreddable, then are piled into sandwiches under a crunchy pickle slaw made with coleslaw mix, pickles and mayo.
Chicken breasts poach in pepperoncini brine with ranch seasoning, au jus mix and a full stick's worth of butter until they shred into a zesty, buttery sauce.
Frozen meatballs simmer in the crockpot under au jus mix, ranch seasoning, a whole jar of pepperoncini and diced butter, soaking up the tangy sauce as they heat through.
Quartered refrigerated biscuits are shaken in cinnamon sugar, slow-cooked under a brown sugar butter glaze, and finished with a vanilla powdered sugar drizzle.
Thin strips of flank steak or sirloin slow-cooked with green and red bell peppers and onion in a soy, beef broth and Worcestershire sauce gravy. A cornstarch slurry at the end gives the pepper steak sauce its gloss.
Chicken simmers in a sour cream and Parmesan sauce under a shower of poppy seeds, finished with a golden, butter-toasted cracker crumb that stays crisp.
AmericanDinner, Main Course5 hr 10 minServes 5574 kcalGluten-freeEgg-freeDiabetic