9,806 fibre recipes

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Spicy Southwestern potato salad with Rotel tomatoes, crumbled bacon, spicy brown mustard, and mayo. Red-skinned potatoes keep their shape while soaking up all that smoky, tangy heat.

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

A Louisiana classic: creamy spinach in a spicy jalapeno cheese sauce with Worcestershire, hot sauce, and celery salt. Spinach Madeleine is the Cajun side dish that steals the show at every gathering.

A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!

Brown rice baked with spinach, mushrooms, cottage cheese, and Parmesan topped with sunflower seeds. A wholesome, high-protein casserole the whole family will love.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Shepherd's beef pie with diced cooked beef in gravy, peas and carrots, topped with a ring of mashed potatoes and baked until golden. A fast way to use leftover roast beef.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Mixed fruit pie with apples and peaches spiced with apple pie spice. Sweet double-crust deep dish pie baked in 60 minutes total.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Fat-free pumpkin pie with a bread crumb crust, egg whites, and skim evaporated milk. All the warm Thanksgiving spice flavor with none of the butter or yolks.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.