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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.
Tender farro tossed with shaved fennel, cider vinegar and olive oil, folded with cooked beet wedges at the last moment and mounded over a swoosh of honey-garlic goat cheese and yogurt dressing.
Haiti's Carnival fritters: a ripe-banana batter with nutmeg, vanilla and almond, scooped into hot oil, fried golden and dusted with sugar. No yeast, no dough; just bananas carrying the show.
Thin beef slices marinated with egg white and corn starch, fried and tossed with onion, ginger and red pepper in a ketchup, oyster sauce and rice vinegar sauce.
Belizean Cow Foot Soup is a Belizean soup built around pieces. It takes 2 h 50 min in total and makes 4 servings. It pairs well with crusty bread and grilled cheese sandwich.
Belizean Creamed Callaloo Soup is a Belizean soup built around chicken. It takes 45 min in total and makes 8 servings. It pairs well with roasted potatoes and rice pilaf.
A traditional Belizean escabeche recipe featuring tender chicken, aromatic spices, and a tangy vinegar-based broth. Perfect for a comforting and flavorful meal.
This Belizean Rice and Beans recipe is a great way to change up your rice and beans flavor. The rice is cooked with coconut milk to give the dish a rich, tropical flavor. Serve this as a side with any protein for a yummy meal!
BelizeanMain Course, Side Dish3 hr 30 minServes 5850 kcalGluten-freeEgg-freeHigh Fiber
Crisp lettuce with raspberries, blueberries, and pecans under a creamy raspberry dressing made from crushed raspberries, raspberry vinegar, mustard, and Greek yogurt.
Russet potatoes soaked briefly in salted water, baked on a rack until their centres reach temperature, brushed with oil for a final crisping, and split open with a squeezed X.
Thai-style spring rolls with a filling of glass noodles, seasoned ground pork, shiitake, cabbage, carrot and cilantro stems, wrapped, sealed with beaten egg and fried until crisp and golden.
Chickpeas blended very smooth with tahini, olive oil, lemon juice, garlic and sea salt, loosened with water, and served on a plate with paprika, red pepper flakes or parsley over the top.
Chopped kale massaged by hand with olive oil and salt until soft, then tossed with raw minced garlic, lemon juice, grated Parmesan and toasted breadcrumbs until the leaves are thoroughly coated.
Mason jar salads of browned ground beef, iceberg lettuce, tomato, pickles, onion and cheddar over a Greek yogurt, relish and ketchup dressing layered at the bottom.
Slow-simmered birria of chuck roast in a blended guajillo, ancho and arbol chile broth, shredded and served over ramen noodles with red onion, cilantro and Oaxaca cheese.
This easy, smoky Black Bean Soup is rich, filling, and ready in just 25 minutes! A flavorful vegan weeknight dinner just waiting to be piled high with fun toppings.
Dried black-eyed peas soaked overnight and simmered in chicken broth with bacon, peppers, celery and turkey tail, necks and leg, finished with crisp bacon on top.
Cubes of steak marinated with corn starch and black pepper, pan-fried with whole golden garlic cloves and finished in a soy, ketchup and Worcestershire sauce.
Translucent mung bean jelly is dressed with black sesame and soy, then plated with blanched sprouts and lightly stir-fried vegetables kept in separate colors. The muchim is delicate, nutty and cool.
Strawberries, kiwi, grapes, blueberries, mango, blackberries, raspberries and mandarin oranges are folded through a warm citrus-honey dressing scented with vanilla and poppyseeds. Chilling lets the juices and dressing mingle into a bright, sweet salad.
AmericanSalad, Side Dish15 minServes 6191 kcalVegetarianGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Purple beans blanched for under a minute until vivid and crisp-tender, served with a warm ginger, soy sauce and Shaoxing wine dressing poured over the top.
Green beans blistered under a hot broiler and finished with olive oil infused with garlic, capers and red pepper flakes, crisped at the last moment and poured over the beans.
AmericanSide0 minServes 2 as a side dish257 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticRenal
This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. Each serving provides 464 kcal, 20.1g protein, 31g carbohydrate (of which 5.9g sugars), 25.1g fat (of which 3.1g saturates), 16.8g fibre and 0.04g salt. For this recipe you will need a food processor.
Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit! Makes enough for a large salad for 7 - 8 people. PS There's a perfect easy sub for buttermilk - j