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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.
Italian sausage, onion and tomato paste form the base of a chicken broth soup with broken lasagna noodles, wilted spinach and ricotta dolloped into each bowl.
Tofu pieces wrapped in seasoned laver are starch-coated, pan-fried and braised in a soy, oyster sauce and vinegar seasoning. The laver turns savory and chewy against the soft tofu.
A single-serving noodle soup in dashi stock with onion, chili flakes, soy and garlic, with tofu simmered in the broth and an optional egg cracked in at the end.
A Cajun ground beef and potato stew built on dark brown roux and broth, with bell pepper, celery and onion simmered for at least an hour before the potatoes go in.
Welsh leek and Caerphilly pancakes: thin pancakes filled with leeks cooked slowly in butter, then simmered with wine or stock, cream, Caerphilly and wholegrain mustard until the cheese melts. Folded into triangles and served with a green salad.
A French-style leek and potato soup simmered until the potatoes nearly fall apart, blended only just smooth, stirred with cream and served with chives and buttered croutons.
This recipe is a brilliant way to use up any leftover roast beef. It’s deeply flavourful and aromatic – and thanks to the herbs and spices, it also tastes deliciously fresh.
A light Chinese-style soup made from a roast chicken carcass simmered with garlic, ginger and soy, finished with egg noodles, sweetcorn, lime and coriander.
Crisp-fried shreds of roast lamb, coated in warm spices, are tucked into iceberg leaves with three contrasting dressings: a roasted pepper paste, a preserved-lemon herb mix and a feta yoghurt. Shredded fennel, spring onions and toasted pine nuts add crunch to every parcel.
Cold mashed potato is bound with egg, flour and melting cheese, studded with bacon and scallions, then crumbed and pan-fried into golden cakes. The centres stay soft and cheesy while the panko shell turns crisp.
Appetiser, Breakfast, Side Dish21 minServes 12195 kcalDiabetic
A creamy, lemony bruschetta topping of cannellini beans half-mashed with lemon zest, lemon juice and parsley, spread on garlic-rubbed grilled bread. A pantry bite that takes minutes.
Chicken breasts seasoned with homemade lemon pepper, shredded into a lemony broth with onion, carrots, celery, turmeric and herbs, served over orzo with garlic butter bread.
Chicken wings marinated with lemon pepper seasoning, mustard and egg, dredged in flour and cornstarch, fried, and tossed in a lemon butter sauce with honey and parsley.
Chicken wings seasoned with mustard and hot sauce, dredged in flour and cornstarch, deep-fried, and tossed in a warm lemon pepper butter with lemon juice and zest.
Baby potatoes boiled until just tender, marinated warm in a lemon, olive oil and Dijon dressing, then tossed with green onions and parsley; no mayonnaise anywhere.
Angel hair pasta is tossed with shrimp seared in butter and olive oil with onion and garlic, loosened with white wine and lemon juice. Chopped parsley, a dash of hot sauce and parmesan finish the pan.
A bunch of asparagus is cooked with butter, olive oil and finely grated garlic, then finished with lemon and a shower of parmesan. The spears stay bright and just tender under their savoury cheese coating.
Halved artichoke hearts dipped in a beer batter, rolled in buttered lemon-pepper panko and air-fried until crisp, served with celery, lemon wedges and blue cheese dressing.
Thin-sliced beef marinated with lemongrass, garlic and fish sauce, seared and folded through cold rice with shallots, scrambled egg and a fish sauce glaze.
Rice vermicelli bowls are topped in neat rows with lemongrass-dressed chicken slices, herbs, lettuce, carrot, cucumber, bean sprouts and red chile. Extra dressing is served on the side so each bowl can be dressed to taste.
A substantial salad of farro and orzo with dried apricots, red onion, celery, almonds, spinach, goat cheese and mint under a sharp lemon and olive oil dressing.
AmericanSalad0 min10 to 14 servings225 kcalEgg-freeLow Fat / Low CholesterolRenal