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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.
Fettuccine cooked in one pot with Cajun-seasoned chicken pieces in chicken broth and half and half, finished with grated parmesan for a quick Alfredo-style sauce.
Herb and lemon-zest seasoned chicken thighs seared crisp, then set over rice with onion and mushrooms to cook together in chicken stock and lemon juice.
A broth soup of chicken breasts simmered with fire-roasted tomatoes, corn, black beans, jalapeño, cumin and lime, shredded back in and topped with avocado, cheese and tortilla strips.
Udon noodles simmered in the pan with marinated chicken, garlic, dried red chilies and a soy, oyster sauce, black vinegar and chili oil sauce, finished with sliced peppers.
Chicken drumsticks marinated in gochujang, doenjang, gochugaru, garlic and onion, simmered in chicken stock, with carrot and potato added for the second half of the cook.
Beef mince simmered in tomato passata and beef broth with Italian herbs, chilli flakes, Worcestershire sauce and tomato paste, with the spaghetti cooked directly in the sauce in the same pot.
Italian-esque, WesternDinner, One Pot30 minServes 5455 kcalEgg-freeHigh Fiber
Penne pasta simmered in one pot with browned smoked sausage, frozen seasoning mix vegetables, diced tomatoes, Creole seasoning and chicken broth, finished with a splash of half and half, parsley and green onions.
Chicken legs braised in scallion sauce, dark soy and chicken stock, shredded and served over noodles cooked in the same broth, with cucumber and sesame.
A one-pot angel hair pasta where lemon-pepper shrimp and small-cut broccoli are folded back into a Caesar dressing, broth and Parmesan sauce with lemon juice and parsley.
A sourdough stuffing baked in the pot it was built in, with leeks, celery, two pounds of wild mushrooms and sage, thyme and rosemary, bound with egg and chicken broth.
Skin-on chicken thighs crisped in a cold-start skillet with a garlic, rosemary and lemon paste, braised in the oven with fennel, onion, chicken stock and white wine, then served over whole-wheat pasta cooked in the braising liquid with Pecorino Romano and basil.
Main course1 hr 25 minServes 2558 kcalEgg-freeDiabeticRenal
One-pan Chicken and Broccoli Ramen Noodles is a Asian main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
Short ribbed pasta cooks in salted water, then whole-milk ricotta, Parmesan, lemon zest and lemon juice are stirred through off the heat into a creamy coating. Red-pepper flakes and torn basil go over each serving.
Crisp onion and potato pakoras made with chickpea flour, rice flour, herbs and spices, deep-fried until golden. Want to be part of a Pakora related Guinness World Record attempt? Sign-up to join BBC Asian Network’s challenge to set the world record for the Longest Pakora Dunking Relay on the 23rd September.
Onion rings baked onto a lacy sheet of pizza cheese in the air fryer until the cheese turns into crisp chips. Peperoncino and black pepper keep the rich, cheesy crisps from tasting heavy.
A fresh onion salad in the geotjeori style: salt-soaked onion cubes and scallions tossed in a fish sauce, chili, and plum dressing. Soaking tames the raw onion bite so the salad stays crisp and sweet.
Batter-coated chicken thigh pieces fried until golden and tossed in a simmered orange sauce with honey, ginger, garlic and chili flakes, sharpened at the end with fresh orange zest.
A grain salad of pearl barley and Puy lentils with olives, pecans and orange segments under a balsamic and maple dressing, topped with wedges of boiled egg.
Italian sausage meat browns with garlic, then white wine, tomato passata, cream and milk make the sauce that coats the orecchiette. Kale wilts into the pan at the end and extra Parmesan goes over each plate.