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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.
Pan-seared pork chops finished in a caramelised onion gravy made with beef broth and flour, then topped with melting cheese and rosemary. It tastes like French onion soup poured over juicy pork.
A rich onion soup simmered with white wine, beef stock and yeast extract, served with a crisp gruyère, salami and gherkin toastie whose extra cheese melts over the bowl.
People say adding “French” to something doesn’t mean it’s better. These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they're French Pork Schnitzels - escalope de porc panées. Let’s go!
French, French influenceMain Course, Western35 minServes 4387 kcalDairy-freeDiabetic
A rich chocolate mousse filling meets a layer of fluffy whipped cream in this classic French silk pie with no-bake chocolate sandwich cookie cookie crust.
A blind-baked pie crust in a rectangular pan filled with a silky cooked chocolate and whipped cream filling, topped with cream cheese whipped cream and chocolate shavings.
Makes 12 large or 24 small bars312 kcalVegetarianDiabeticLow-SodiumRenal
A chilled chocolate pie in a baked graham cracker crust, with a whipped chocolate layer, a cream cheese whipped cream layer and chocolate curls on top.
Pressed flour tortilla wraps filled with harissa-yogurt marinated chicken, a cheddar and Gruyere cheese sauce, hot fries and a spicy Algerian sauce, griddled with a cross-hatch pattern.
Overnight challah casserole soaked in a cinnamon and cardamom custard, brushed with butter and demerara sugar before baking, served with crème fraîche and maple syrup.
Gently steamed mussels lifted from their shells and folded through a creamy curry sauce with butter beans and broad beans, spooned over griddled sourdough with a rocket salad.
A baked graham cracker crust filled with a stovetop strawberry filling thickened with cornstarch, half mashed and half chopped for texture. A whipped cream cheese topping goes over the chilled filling before the pie is served cold.
AmericanDessert3 hr10 to 10 servings250 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Cherry tomatoes burst in olive oil with shrimp, garlic and onion and are crushed with pasta water into a fresh, loose sauce that clings to the noodles.
Mojo-marinated chicken thighs browned, then simmered in a tomato and white wine sauce with olives and potatoes, with peas stirred in at the end. Serve over white rice.
Hand pies of flaky butter-and-shortening pastry wrapped around a cider-cooked dried apple filling, fried until deep golden and dusted with powdered sugar.
Makes 12 individual pies2198 kcalVegetarianLow-SodiumHigh FiberRenal
Buttermilk-marinated thighs and legs dredge in a seasoned self-rising flour coating and fry at 350°F. The crust turns golden in about four minutes per side.
AmericanDinner, Main Course25 minServes 4858 kcalEgg-free
Buttermilk-marinated chicken pieces pressed into a spiced flour and corn flour breading that has been rubbed with marinade to form craggy lumps. Fried at a steady heat, the crust turns deeply crunchy while the meat stays juicy.
Buttermilk-marinated chicken joints are coated in spiced flour, fried until crisp and finished in the oven, then served on golden waffles. Maple syrup and a knob of butter over the stack make the classic plate complete.
Brined chicken pieces rest in a buttermilk and coconut milk marinade with a berbere-spiced shake, then fry in a flour and semolina crust and get tossed in hot honey glaze. Spiced pumpkin, Brussels sprouts, apple and cranberries roast and mash alongside.
Pan-fried dumplings nestle into a garlicky tomato sauce with onion and mushrooms, then blanket with mozzarella and cook in the pan like a lasagna. The bottoms stay crisp under the saucy, cheesy top.
Thin eggplant sheets rolled around seasoned ground pork, battered and fried golden, then sauced with a chili-oil, doubanjiang and oyster sauce glaze. Crisp rolls meet a sweet, sour and gently fiery sauce.
Fried Fish is a Honduran main course built around scales. It takes 2 h 10 min in total and makes 4 Servings. It is prepared in a straightforward, home-style way.
This recipe is very special and has its origins in the flavors of the Honduran coast. The fried fish with plantain slices in the traditional style is a simple preparation that captivates with its delicious taste, juiciness, and crispy texture.
Pork shoulder chops rested in a five-spice, soy, hoisin, sesame and shaoxing marinade held together with cornstarch, then dredged in seasoned flour. They fry two at a time until the coating is crisp and golden brown.
Day-old rice stir-fried in a smoking wok with bacon, onion, garlic and vegetables, seasoned with Chinese cooking wine, oyster sauce, soy and sesame oil. The egg is scrambled in a cleared space and folded through with green onions at the end.
A Chinese-style fried rice built on cold cooked rice, with diced smoked sausage, scrambled eggs, onion and garlic, seasoned with soy sauce, oyster sauce and sesame oil.
Rice is mixed with crumbled tofu and the sweet seasoning from a fried tofu sushi kit, then rolled in seaweed with pickled radish. The rolls are mild, moist and finished with a brush of sesame oil.
Flour-dusted, egg-dipped tofu fried until golden and crisp outside and creamy inside, served over jasmine rice under a mushroom sauce with green beans and carrots. Chilli oil, spring onion and coriander finish each bowl.