7,057 light recipes

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

A succulent and exotic chicken dish made with a delicious peanut sauce that will have you licking your lips in satisfaction.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.