639 patte recipes

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Traditional Chinese Recipe. You can cook this kung pao chicken in many ways, it depends on your own flavour, this sweet juistice should be loved by kids and women!

A crispy vermicelli-Parmesan crust topped with mixed seafood, broccoli, mushrooms, and a rich sherry cream sauce under bubbly mozzarella. Part pasta, part pizza, all comfort.

Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.

Barb's Special Sweet Breads Part 2 (Weinerbrod) recipe

Pan-seared scallops with fennel over soba noodles plates golden-crusted scallops on Japanese buckwheat noodles in a Pernod and orange pan sauce. East-meets-West restaurant plating at home.

A spicy-sweet variation of the typical breakfast egg sandwich.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 of 2 recipe