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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.
Green and black olives tossed with garlic, orange and lemon zest, thyme, fennel seeds and Aleppo pepper in olive oil, then warmed in a saucepan until the oil sizzles.
Red cabbage rectangles wilt briefly in garlic herb butter with spinach, balsamic and pistachios. The warm salad is served at once while the cabbage still has some bite.
A crisp savory pancake of water dropwort, perilla leaves, squid, carrot and Cheongyang chili in frying and pancake mix batter, served with a soy dipping sauce.
Watermelon and cucumber are dressed with a honey and red wine vinegar dressing that first softens sliced red onion. Mint and crumbled feta are folded through just before serving.
Watermelon and cucumber blend with honey, Champagne vinegar and crushed ice into a spoonable frozen slushy. Each glass is garnished with a crisp cucumber spear.
Cubed watermelon, strawberries, Persian cucumbers, feta, red onion and mint in a honey and lime dressing, with walnuts candied in butter and coconut sugar added at serving.
A thick blended refresher of seedless watermelon and ice brightened with lime juice and fresh mint, sweetened lightly with honey or sugar. With no added water, the texture pours like a slushie rather than a juice.
This refreshing Watermelon Salad is brimming with sliced sweet watermelon, cucumber, feta cheese, red onions, and mint leaves all tossed in a simple yet unusually good sweet, tangy, and spicy dressing. A mouth-watering summer salad that will impress anybody!
Thick square watermelon slices used as the bread for folded prosciutto, burrata, chopped pickles and basil, drizzled with olive oil and balsamic glaze.
Cubed watermelon, sliced strawberries and Persian cucumber coins with feta and mint, dressed with a blended honey vinaigrette of olive oil, apple cider vinegar, Dijon, garlic and oregano.
Beaten eggs mixed with diced tofu, carrot and green onion are steamed without added water, topped with whole webfoot octopus. The sesame-oiled container keeps the custard tender and easy to unmold.
Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives
Crisp fries are covered with a silky American and cheddar cheese sauce and a shower of chopped bacon. The loaded fries are assembled while everything is hot so the sauce stays pourable.
AmericanAppetizer, dinner, Side Dish30 minServes 41432 kcalGluten-freeEgg-freeDiabeticHigh Fiber
Chicken tenderloins soak in buttermilk, then take a shaggy seasoned flour coating that fries up thick and crisp. Honey mustard or another dipping sauce is served with the hot strips.
Cottage cheese, avocado and avocado oil whip with cilantro, onion and lime into a smooth green dip. A little water loosens the dip to the consistency wanted for serving.
Danish feta and cream cheese whipped smooth with garlic and lemon zest, spread in swirls and finished with honey, olive oil, pistachios and parsley. Served with bread, crackers and vegetable sticks for dipping.
Whipped Goat Cheese with Pistachios and Cherries is a American appetizer centred on goat cheese, prepared in a straightforward home style. Serve it as directed in the method.
Whole-milk ricotta processed with olive oil, heavy cream and lemon zest until light, fluffy and smooth in under ten minutes of work. The dip is drizzled with honey and olive oil, finished with flaky salt and herbs, and served with crusty bread, crackers or vegetables, or spread on toast.
Bourbon, fresh lemon and a choice of maple or simple syrup, shaken either silky with an optional egg-white foam and served up, or plain over ice in a rocks glass.
Cannellini beans warmed in olive oil with garlic, sage and rosemary, then puréed with a little water, salt and cayenne. The dip is finished with a drizzle of olive oil and served with pita chips.
A Mediterranean salad of cannellini beans and crumbled feta with celery and red onion quick-pickled in wine vinegar, finished with chopped tender herbs and olive oil.
MediterraneanSalad0 min4 to 6 servings25 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Sliced chicken breast is seared, shredded and returned to a creamy milk and broth soup with corn, white beans and jalapeños. A flour roux and a whisk of sour cream give the enchilada soup its body.
Chicken breast pieces simmer with white beans and corn in a creamy, lightly spiced broth thickened by mashing some of the beans. Cilantro, avocado and tortilla strips make fresh toppings for the chili.
Pudding mix keeps these white chocolate and macadamia cookies soft, with plenty of chips and nuts in every scoop. The dough balls bake in about 10 minutes to a slight golden edge.
Whipped cream is folded into a cream cheese and melted white chocolate base for a light, fluffy mousse. An hour in the fridge sets the mousse for spooning or piping.