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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.
These oven fried chicken tenders TRULY come out just like they've been fried! They are a beautiful golden brown all over and super crunchy. Make these with chicken tenderloins or cut chicken breast into tenderloin length strips!
Shrimp marinated in olive oil with chipotle, chili powder, lime and cilantro, threaded onto skewers with red and green bell pepper and baked at high heat.
Boneless chicken thighs marinate in lemon juice, olive oil, garlic, cumin, paprika, turmeric and a pinch of cinnamon, then roast with quartered red onion until the edges char. Chopped fresh parsley is scattered over the shawarma before serving.
Middle EasternMain course0 min4 to 6 servings621 kcalGluten-freeDairy-freeEgg-freeDiabetic
Shrimp bake in a 9 by 13-inch dish with garlic, shallot, red pepper flakes, olive oil, white wine and lemon zest while gluten-free linguine boils alongside. The pasta is tossed through the shrimp and its pan juices with Parmesan, parsley and lemon wedges to serve.
Chicken thigh pieces and onion simmer in a dashi, soy sauce, mirin and sugar sauce, then lightly beaten eggs are drizzled over in two additions so they set softly around the chicken. The whole pan is spooned over bowls of steamed short-grain rice with mitsuba on top.
The chicken is flour-coated and fried skin-side down until crisp before it ever meets the broth — a dashi and bouillon broth with no sake — and the eggs go in in two stages, whites first, then yolks, so they set in soft layers.
Savory ground chicken with hoisin, soy and ginger, spooned into crisp butter lettuce leaves with crunchy water chestnuts and green onion. A fast, fresh-tasting appetizer or light dinner.
Wide fresh rice noodles are stir-fried in a wok with a pounded chili and garlic paste, your protein of choice, carrots, Chinese broccoli, grachai and young peppercorns. The mixed oyster, soy, Golden Mountain and fish sauce dressing coats the noodles, which are left to char briefly before the holy basil wilts in.
Ground pork stir-fries with shallots, red Thai chiles and garlic, then a soy, fish sauce and oyster sauce mixture seasoned with sugar coats the meat before a whole bunch of basil wilts in. Fried eggs and steamed jasmine rice complete each serving.
Traditional fish-sauce-only pad kra pao: ground beef browned hard in its own fat with pounded chilies and garlic, wilted holy basil, served over jasmine rice with a crispy fried egg.
Minced pork stir-fried with coarsely pounded chili and garlic, its oyster-fish sauce caramelised at the wok's edge, basil wilted in, served over rice with a wok-crisped fried egg.
Marinated flank steak sears in a smoking wok, then Chinese broccoli, wide rice noodles and a dark oyster and soy sauce mixture toss together until the noodles caramelize at the edges. Beaten eggs scramble in a cleared corner of the wok before everything is folded together.
Rice sticks soak, then stir-fry with chicken, egg, tofu and bean sprouts in a tamarind, brown sugar, fish sauce and oyster sauce dressing. Garlic chives and chopped peanuts go through at the end, with lime wedges and extra sprouts served alongside.
Rice noodles tossed with crispy pan-fried tofu, bell pepper, carrots and onion in a coconut aminos, maple syrup and sesame oil sauce, finished with scallions.
A cashew chicken skillet with flour-coated chicken, broccoli and onion in a coconut aminos, maple syrup, garlic and ginger sauce, topped with cashews, black sesame seeds and cilantro.
Chocolate crinkle cookies made with almond and tapioca flours and cocoa powder, chilled for two hours, coated in tapioca flour and baked until their tops crack.
Ripe banana slices fried in a honey, cinnamon, and sea salt glaze until golden and caramelised. The dish takes 10 minutes in total and works as a topping for oatmeal, yogurt, or pancakes as well as on its own.
Cubed russet potatoes tossed in olive oil with Italian seasoning, garlic powder and rosemary, skillet-fried until tender inside and crisp at the edges.