1,407 chii recipes

This best cookie recipe has it all—two kinds of chocolate, nuts, and oatmeal perfectly balanced into an oatmeal chocolate chip cookie that wins contests.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Rich chocolate bundt cake packed with chocolate chips, pecans, and sour cream, soaked in butterscotch cream and topped with whipped cream and crushed Heath bar. Triple-threat decadence.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Two-layer brownies with fudgy chocolate base topped with cream cheese-almond swirl studded with mini chocolate chips: baked together, chilled until firm, sliced into rich squares.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

A vegetarian Indian-style dry curry of black beans with bell peppers, carrots, roasted peanuts, and sliced orange, spiced with cumin, coriander, ginger, and green chili. Finished with sherry and lemon juice.

Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

A baked vegetarian pate made from pureed lentils spiced with curry, turmeric, cumin, and chili, bound with eggs and baked in a terrine. Earthy, warm, and spreadable. Freezer-friendly and great for make-ahead entertaining.