8,375 high fibre recipes

Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.

Honey-sweetened fig bread with chopped raisins and nuts, leavened with both sweet and sour milk for a tender crumb. A vintage quick bread that bakes up dense, moist, and lightly sweet.

Potato-cabbage casserole layers steamed potatoes, shredded cabbage, crisp bacon, and Swiss cheese under a thyme-spiked beer cream sauce. German-style comfort food in one dish.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Chicken, pea, and rice casserole: flour-dredged browned chicken breast over rice and frozen peas with basil and sliced onions. A nostalgic one-dish dinner for ten.

Gramma's chocolate cookies are old-school cake-style cookies: soft, pillowy, brown sugar deep, then topped with a glossy chocolate icing. Walnuts add crunch to a tender, milk-and-cocoa crumb.

Green beans with mushrooms is a buttery, six-ingredient side dish. Fresh green beans simmered until tender, then tossed with butter-sauteed mushrooms for a humble holiday classic.

Sour cream chocolate chip tube cake with a hidden chocolate chip center layer and cinnamon sugar topping. Tender crumb that stays moist for days.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.