10,000 fat free recipes

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

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Try something different for a sandwich with this simple recipe that will be your new favorite.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

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Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.

Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.