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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.
Jumbo shrimp baked in a covered pot over seasoned glass noodles that absorb every bit of the cooking juices. Ginger, garlic, celery and sweet pepper perfume the noodles from below while cracked pepper adds gentle warmth.
A sliceable rigatoni cake layered with rich tomato sauce, fontina and sweet-sour onions with raisins and pine nuts, finished with herbs and toasted crumbs.
Large pasta shells stuffed with ricotta, mozzarella, and Parmesan wrapped in basil leaves, baked in a simple garlic tomato sauce under more mozzarella until crisp, golden, and gooey.
Baked Pasta with Broccoli and Sausage is a Italian main courses built around pasta. It takes 72 min in total and serves 4. It pairs well with garlic bread and caesar salad.
Leftover baked potato flesh blends into a cheesy soup with stock and milk, while its skins crisp in a hot oven. Spring onions and extra cheddar scatter over each serving.
A hot ricotta dip of whole milk ricotta and parmesan with olive oil, egg, lemon zest, thyme, parsley and red pepper flakes, baked until bubbly and lightly browned.
Nori squares filled with vinegar-seasoned sushi rice and a salmon, soy and Kewpie mayo mixture, baked in a muffin tin and finished with sesame seeds and green onions.
Baked scallops with sea herbs and breadcrumbs is prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Roasted sweet potato halves served cut side up with a browned cocoa-sesame butter made with sesame oil, soy sauce and maple syrup, and curled scallions on top.
Cherry tomatoes and a block of feta baked until the tomatoes burst and the cheese softens, stirred with Calabrian chile paste and basil into a creamy sauce and tossed with pasta.
Baked yuca fries (cassava) give you a crunchy, slightly sweet treat that makes a great healthy alternative to the usual French fries. Simply guilt-free snacks!
A baked pasta of ziti folded with ricotta and mozzarella, layered with a beef and Italian sausage sauce made from crushed tomatoes, peppers, onion and cream.
A bean salad of garbanzo beans and black beans with cherry tomatoes, mint, parsley, dill and red onion in a blended lemon, sumac and jalapeño dressing.
Quartered Brussels sprouts roasted cut side down in bacon drippings with balsamic vinegar and brown sugar, finished with crisp bacon and a drizzle of balsamic reduction under the broiler.
A fresh, quick salad of bamboo shoots and edamame tossed in vegan mayonnaise with shichimi pepper, garnished with red chilli and chives — good alongside a stir-fry or as part of a Chinese feast.
Bammy is a traditional Jamaican flatbread made from grated cassava that is squeezed dry, pressed into rounds and cooked until set, then soaked in milk and fried until golden. It has a crisp exterior and a soft, tender centre.
Soft, hearty banana cookies made with shortening, buttermilk and optional nuts, baked in dropped spoonfuls and frosted with a cream cheese and butter frosting.
Chicken breast and thigh cubes seasoned with paprika and ginger, threaded on skewers, baked or air fried, and coated twice with a mayonnaise and sweet chili sauce.
Salmon pieces seasoned with lemon pepper and Cajun seasoning, soaked in a buttermilk and hot sauce bath, coated in seasoned cornmeal and flour, fried, and tossed in a mayonnaise, sweet chili and sriracha sauce.
Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.
Africandinner, Lunch, Main Course30 minServes 4650 kcalEgg-free
Cornstarch-coated shrimp fried until golden, tossed in a mayonnaise, honey and sweet chili sauce, and served in corn tortillas with cabbage, cilantro and lime.
Thin somyeon noodles sit in a hot anchovy, kelp and dried shrimp broth with julienned vegetables and egg. A spicy soy seasoning sauce is served alongside so each bowl can be adjusted at the table.
Thin somyeon noodles are served in a clear anchovy-kelp broth with egg and green onion for a clean, simple janchi guksu. Salt is added gradually so the delicate broth stays balanced.
Bar rice cakes twisted into little braids, air-fried and rolled in cinnamon sugar while hot. They eat like churros — crisp outside, soft and chewy in the middle.