8,501 cholesterol recipes

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

A completely fat-free, sugar-free, low-fat, low calorie French-style salad dressing that's creamy, thick and packed with flavor.

This was my grandmother's recipe and it is to die for. It's a twist on the traditional Pickled Cucumber...nom nom =)

Oil-free curried vegetables built on a water saute with curry powder, coriander, turmeric, cumin, and mustard. Potato-cauliflower-pea stew with bold spice and zero fat.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.

This cake can be served alone or with a chocolate sauce.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...

A few slices of Canadian bacon, fresh tomatoes and crisp lettuce. Sandwiched between two slices of whole grain bread, a quick, easy, delicious and well-balanced meal.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

A quick, easy and refreshing sandwich is perfect for a morning breakfast.

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.