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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.
Sliced seared skirt steak over crispy chili-crisp rice with cucumber, tomatoes, mint, cilantro, red onion and peanuts, in a fish sauce, lime and sriracha dressing.
Crisp rice cakes topped with finely chopped sashimi tuna mixed with sriracha, Kewpie mayonnaise and sesame, finished with avocado, jalapeno and black sesame seeds.
Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
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.
Deveined shrimp coated in rice flour and corn starch and fried crisp, then tossed for 30 seconds in butter with garlic, jalapeno, sea salt, black pepper and Sichuan pepper powder.
Crispy slices with chestnut cream, grapes and walnuts is a Italian appetizers built around slices. It takes 20 min in total and serves 4. It pairs well with garlic bread and caprese salad.
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.
Medium-firm tofu coated in sweet potato flour or tapioca starch and deep fried, sauced with a hot-oil mixture of garlic, black vinegar, vegetarian oyster sauce, cumin, Korean red chili flakes, sesame seeds and sugar.
Crispy spring onions, soy sauce and chilli bring savoury flavour to Shanghai noodles. Serve with a refreshing prawn, cucumber and celery salad in a tangy sesame dressing.
Scratch-made wrappers around a juicy beef, ginger and oyster sauce filling, pan-steamed and finished with a lacy flour slurry skirt that turns the bottoms shatteringly crisp.
TaiwaneseAppetizer1 hrMakes about 30 potstickers126 kcalDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
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.
Deep-fried balls of grated zucchini, carrot and potato bound with egg and cornstarch, served with a lemon and chive yogurt sauce or a Sichuan pepper seasoning.
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.
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.
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.
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.
Cooked chicken, cannellini beans and green chiles simmer with cumin and coriander in chicken broth, and sour cream is stirred in at the end to soften the broth.
Croissants hollowed into nests, spread with rosé sauce, filled with cheese and bacon, and baked with an egg in the center. Parsley and pepper finish them.
Croque madame is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference! This recipe makes a lot of yeast extract butter. It can be kept until the use by date on the packet of butter. You can also reduce the amount to make less, if you don't want to reserve it for later.
Ground ham folded into a thick seasoned béchamel-style dough, chilled, shaped into small cylinders, breaded, and fried until golden. A classic Cuban bakery and ventanita snack, served hot.
Buckwheat crozet pasta baked in a creamy wine sauce under Roquefort and Reblochon, topped with garlic croutons and served with a lemon-dressed lettuce salad.
Haricots verts, radishes, onion and cucumber are served over a lemony yogurt dressing and crowned with chickpeas roasted until deeply crisp, plus a dusting of sumac.
Finely chopped broccoli and purple cabbage with bacon, red onion and cashews, tossed in a shaken honey Dijon vinaigrette and finished with Parmigiano Reggiano.
Delicata squash rings baked, then breaded in panko, Parmesan and everything seasoning and baked again until crunchy, with a chipotle lime yogurt sauce.