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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.
Tofu noodles tossed with salted zucchini and carrot, blanched oyster mushrooms, bell pepper, and ribbons of egg in a soy and sesame seasoning. Everything is stir-fried separately so each element keeps its own texture.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
A flourless okonomiyaki of mashed tofu, cabbage, bacon, shrimp, and egg, griddled in rounds until golden on both sides. Tonkatsu sauce, mayonnaise, and bonito flakes finish each pancake.
A composed salad of romaine and paprika topped with pan-fried tofu and shrimp seared in garlic oil. The soy and olive oil oriental dressing, brightened with lemon, is drizzled over at the table.
Golden fried tofu slices and soaked shiitake mushrooms simmered in a vegetarian oyster-style sauce with peas. The glossy sauce, finished with sesame oil and spring onions, is made for steamed fragrant rice.
A lemongrass, lime leaf, galangal, shallot and Thai chili broth with shrimp, enoki and oyster mushrooms, finished with fish sauce, shrimp oil and lime juice.
A hot and sour Thai prawn soup built on a broth from the prawn heads and shells with lemongrass, galangal and lime leaves, finished with fish sauce, lime juice and evaporated milk.
Crispy cod in a light and delicious coconut soup with melting soft yam. Can give you a bit of heat when you put enough chilli and the lemongrass makes it refreshing.
TonganSoups And StewsServes 2617 kcalEgg-freeHigh Fiber
The signature dish of Haiti's south: breadfruit boiled and pounded into a smooth mash, served with sos kalalou, an okra sauce cooked with epis-marinated beef and crab. Traditionally swallowed without chewing, the mash slicked by the okra.
Cauliflower rice fried with shrimp and fine vegetables stands in for the usual rice under a swirled tornado omelette. A quick barbecue ketchup sauce pours over the top.
An American pasta salad of tri-color fusilli tossed with cherry tomatoes, cucumber, red onion, olives, banana peppers, three cubed cheeses, pepperoni and imitation crab in an olive oil and red wine vinegar dressing.
Trout fillets in a crisp ground almond crust, topped with toasted flaked almonds, capers, parsley and lemon — a great dish for cooking in the wild or at home.
A chopped negitoro and diced-sashimi bowl in the Tokyo zeitaku-don style, served over sushi rice with a sesame sauce and an egg-yolk soy sauce, then finished with hot dashi poured over the second half.
Cold ramen noodles served beside a concentrated hot dipping broth of tonkotsu stock and a sesame, miso and pork mince tsukedare base, with marinated pork belly and a halved boiled egg.
Cylindrical rice cakes and fish cakes simmered in dashi with gochujang and gochugaru until the sauce turns thick and glossy, topped with mozzarella and broiled.
Thick rice cakes simmered hard in a sweet and fiery gochujang sauce built on fine chili flakes, with fish cakes, green onion, and boiled eggs. The broth reduces until it coats every cake.
A store-cupboard tuna pasta bake: fusilli or penne and broccoli in a quick all-in-one cheese sauce with flaked tuna, finished under a hot grill with a golden cheddar top. Healthy, fast and family-friendly.
Main course1 hrServes 4156 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A spicy, brothy braise of tuna and potato cubes simmered in gochujang and chili powder until the sauce reduces and coats everything. It is made to be spooned over rice.
A lighter remix of the beef burger: canned tuna patties with lemon, dill and green onion, pan-fried until crisp and served in buns with fresh toppings. Zingy, herby and deeply satisfying for seafood fans.
Flaked tuna and butter beans folded through a lemon, mustard and honey dressing with dill and red onion, served on salad leaves or crushed into seeded bread sandwiches.
Crispy-but-tender fried tuna in the style of carnitas, served over morita chile pinto beans blended smooth with bacon and spices, with quick-pickled red onions, warm tortillas and lime. Rich beans, bright onions, and tuna that stays pink in the middle.
Egg noodles and tuna folded through a homemade mushroom and cheddar cream sauce, baked under a standing crust of potato chips with lemon zest, dill, and chives to finish.
These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries.
Fusilli, cocktail shrimp, and tuna are tossed with cucumber, tomatoes, and corn in a mayonnaise and whole-grain mustard dressing. It is a picnic-ready pasta salad with plenty of bite.
Filipino party rolls filled with tuna, mushrooms, carrot, red pepper, onion and rocket, bound with egg and fried until crisp and golden. The star of the buffet table, rolled by hand and eaten hot.