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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.
A fried rice of cold cooked rice with marinated shrimp, egg, frozen vegetables and green onion, seasoned with soy sauce, vegetarian oyster sauce and white pepper.
Wok-fried rice with seared shrimp, egg, peas and carrots, seasoned with soy and oyster sauce and finished with a soy-garlic butter, served with a mayonnaise-based yum yum sauce.
Lo mein noodles tossed with marinated shrimp, cabbage, carrot, onion, shiitake mushrooms, bean sprouts and scallions in an oyster and dark soy lo mein sauce.
Vienna sausages on sticks wrapped in a savoury ground-shrimp batter with carrot and onion, crumbed and deep-fried until the coating is crisp and golden.
Rotini, celery, bell pepper, red onion and salad shrimp are folded through a mayonnaise dressing with lemon juice and zest and chopped dill. A cold pasta salad that holds together for serving a crowd.
AmericanSalad, Side Dish25 minServes 12152 kcalDairy-freeEgg-freeDiabetic
Rice cooked in a lidded pot with butter-fried shrimp, shiitake and carrot in kelp water, rested with whole shrimp and scallions on top and served with a soy-sesame seasoning sauce.
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
Large shrimp seasoned with two paprikas, oregano and cumin, seared and returned to a butter, garlic, lemon and chicken broth sauce with parmesan and parsley.
Linguine tossed with sauteed shrimp in a white wine, lemon juice and butter sauce with garlic, red pepper flakes and parsley, finished with lemon zest and parmesan.
Green beans blanched, then dry-fried in a wok with dried chiles, Sichuan peppercorns, garlic, ginger, scallions and preserved mustard greens, finished with sesame oil.
Fine vermicelli noodles simmered in vegetable broth with finely chopped shiitake mushrooms, chili bean paste, ginger and chopped vegetables, topped with scallions.
Thin potato slices rinsed until the water runs clear and blanched until barely translucent, dressed with a soy and black vinegar sauce and hot oil poured over garlic, chili flakes and Sichuan peppercorn.
Seared chicken is shredded into a quick white wine and crushed tomato sauce with black olives, artichokes and red pepper flakes. The sauce is tossed with spaghetti and fresh basil and served with grated Parmesan.
The classic cognac sour with Cointreau and fresh lemon juice, shaken hard with ice and strained into a chilled coupe with a sugared rim. A lemon wedge is used to moisten the glass before dipping it in superfine sugar.
A bracing tequila cocktail that shakes blanco tequila with lime juice, grapefruit juice, Campari and simple syrup until very cold. It is strained into a chilled coupe and garnished with a lime wheel or grapefruit twist.
Thinly sliced beef, medium-firm tofu, shiitake mushrooms and onion simmer in a sweet-savory dashi broth with sake, mirin, sugar and soy sauce. This quick sukiyaki-style niku dofu is ready in about twenty minutes.
Banana halves bake at 350 degrees under a glaze of melted butter, honey and cinnamon until soft and sweet. Chocolate chips and whipping cream are the optional toppings for this simple fruit dessert.
Cinnamon tortilla chips are spread on a plate and loaded with sliced strawberries, banana and blueberries. A dollop of whipped cream in the middle and a drizzle of chocolate or caramel sauce make them ready to share.
Guanciale crisps in olive oil while spaghetti boils, and a sauce of egg yolks, whole eggs and grated Parmesan is whisked with hot pasta water until glossy. The pasta finishes in the pot off the heat so the eggs thicken without scrambling.
Hard-cooked eggs are chopped into a dressing of mayonnaise, Dijon mustard, hot sauce and scallion, with the yolks worked into the sauce for a creamy texture. The egg salad is seasoned with salt and freshly ground pepper and made for sandwiches.
Anchovy fillets, capers and garlic are pounded to a paste, then lemon and olive oil are whisked in with chopped parsley and basil. The punchy green sauce is seasoned at the end and served fresh.
Curry-seasoned rice vermicelli tossed in a wok with char siu pork, prawns, ribbons of egg, capsicum and onion. The soy and cooking wine sauce gives the noodles their savoury depth and golden colour.
Asian, Chinese, Hong Kong, SingaporeNoodles, Stir Fry, Street Food25 minServes 2702 kcalDairy-freeHigh Fiber
A Singaporean chicken curry of bone-in thighs and potatoes simmered in coconut cream with curry paste and a warm spice mix of cinnamon, star anise, cardamom and cloves.
Golden toast sandwiched with kaya jam and thin slabs of cold butter, served with six-minute soft-boiled eggs cracked into bowls with soy sauce and white pepper.
One large chocolate chip cookie mixed in a small bowl from melted butter, brown and white sugar and a spoonful of whisked egg, baked with a soft center.