3,561 ann dish recipes

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Chicken ultraburgers use cooked chicken pulsed with brown rice, Dijon mustard, and parsley for a lighter, healthier burger. A clever way to repurpose leftover chicken.

This fluffy deep dish quiche is so easy to prepare. Substitute non-fat sour cream or mayonnaise and reduced fat Cheddar cheese to lighten it up.

Spinach yogurt dip with a touch of kick. Musky and sweet spices compliment the spinach and tangy yogurt.

If there’s any dish you should be eating RAITA now, it’s this one. Tofu is a powerhouse for protein and all 9 of our body’s essential amino acids. As if the taste isn’t enough, tofu also provides an overwhelming amount of minerals and nutrients, such as calcium which promotes bone health, iron that helps with our metabolism and haemoglobin formation, and magnesium which can help with high blood pressure, reduces your risk of heart attacks and lowers anxiety too. The olive oil in this raita is also full of healthy monounsaturated fats! Cultures throughout times have shown that those with diets containing this elixir of the gods, have a higher life expectancy and also a much lower risk for heart disease! So, not only is this dish pleasing to the eye and taste, but also does wonders for your heart, keeping it happy and healthy!

A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste.

Pan-seared scallops with fennel over soba noodles plates golden-crusted scallops on Japanese buckwheat noodles in a Pernod and orange pan sauce. East-meets-West restaurant plating at home.

Quick bechamel sauce with table cream, butter, flour, and grated Swiss cheese melted in. A rich, cheesy white sauce ready in under 20 minutes for topping any dish.

Babe's Quiche layers crispy chopped bacon, sharp cheddar, mushrooms, and water chestnuts in a deep-dish pie shell, filled with a silky egg-cream custard kissed with nutmeg. Brunch royalty.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.

Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.

Butter-browned Vidalia onions baked in a rich sour cream and egg custard with crispy bacon on top. A simple, savory quiche that lets sweet onions shine.

French toast meets fruit cobbler in this overnight breakfast bake with warm apple pie spices, juicy strawberries, and sweet banana slices bubbling beneath golden bread.

All kinds of ingredients in this mushroom pie, very tasty and good for health!

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.

A savory chicken and spinach quiche with Monterey Jack cheese in a deep-dish pie shell, made easy with canned chicken. Creamy, hearty, and ready with minimal fuss for brunch or a weeknight dinner.