447 boiling recipes

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Look for sweet potato noodles in Asian or Korean grocery stories, or use soba noodles or even spaghetti works too. The dish is super easy to prepare, and it tastes delicious. If you are a big fan on Asian flavor, such as sesame oil, sesame seeds, and soy sauce, etc, you will not be able to resist this mouth-watering Japchae.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Nothing else can be better than it, big hit and a worthy keeper!

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

A layered strawberry Jello salad with mashed bananas, crushed pineapple, and frozen strawberries split by a tangy sour cream center. The potluck classic that never goes out of style.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Chocolate peppermint cake: three-layer brown sugar cocoa cake with melting chocolate mint wafers pressed between layers and fluffy seven-minute peppermint frosting on top.

Monte Cubano is the Monte Cristo meets Cuban sandwich mashup: ham, smoked turkey, Swiss, mustard, pickles, and garlic mayo soaked in egg and pan-fried until golden.

Kasha varnishkes is the classic Jewish comfort dish: toasted buckwheat groats coated with egg, simmered with caramelized onions and porcini mushrooms, then tossed with bowtie pasta.

Pasta Chimayo tosses penne in a smoky ancho chile cream sauce with tequila-flambéed shrimp. A New Mexican-meets-Italian fusion dish that brings serious restaurant flair to weeknight dinner.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.