382 reduced recipes

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

This is a wonderful pie, very chocolate flavor, and all the ingredients are very well to cook this recipe.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Ham and corn casserole bakes cubed lean ham with whole kernel corn, green pepper, and onion in a light mustard-Worcestershire white sauce. Diabetic-friendly weeknight bake topped with breadcrumbs and cheese.

Parsley and Garlic with Olive Oil Over Pasta recipe

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Tofu pineapple cheesecake with a graham crust, sweetened naturally with honey and orange juice, topped with kiwi slices. A lower-calorie dairy-free cheesecake alternative.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.