886 reduced recipes

Savory ground pork mixed with napa cabbage, leeks, and onion fills store-bought wrappers for juicy dumplings. Boil or steam, then dip in garlicky chili vinegar.

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.

Made this recipe for dinner tonight, and wow it was delicious. I was surprised by how flavorful it came out. Liked the creamy sauce made with low-fat milk and chicken broth, which significantly reduced the amount of fat and calories but still tasted great.

Test your wok skills with this tantalizing and scrumptious stir-fry dish.

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.

Ricotta and pignoli sauce tosses fresh ricotta, toasted pine nuts, mint and basil with rotelle pasta in a quick tomato saute. A creamy Sicilian-inspired meatless pasta dinner.

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

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.

Nutritionally boost your day with this chilled cucumber and wood ear mushroom salad, it’s an effective way of getting flavour and nutrients rolled up into one meal. Eating cucumber, a chilled one especially, not only thaw any encumbrances in the digestive tract, but also goes flavourfully on the tongue. Wood ear mushroom, commonly sold in Asian markets, is a dear ingredient-mate of the cucumber in the cooking of this tantalizing salad. If you’re struggling to find wood ear mushrooms then Oyster mushrooms would be an excellent replacement. Furthermore if you don’t have access to Japanese cucumber, then the ordinary type of cucumber would be perfectly fitting too. Also if you’re buying them fresh, then instead of boiling, blanch them by dropping the oyster mushrooms into boiling water for 30 seconds to a minute at the most, then submerge them in an ice bath to stop the cooking process. The glossy look of this salad is not only pleasing on the eye, but contributes perfectly to a balanced diet. Wood ear is known for its ability to reduce cholesterol in the body, aid blood circulation, and improve melanin and keratin efficiency too. Cucumber will not be left behind as it can also help in weight loss, hydration, is good for eyesight, among other benefits. And if you take a look at the other ingredients, sesame seed, ginger, lime etc. you should definitely add this to your recipe book! Let us get into its preparation without further ado. Shall we….

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

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.

Everyone in my house goes NUTS over these. They are easy to make (fool proof, really) and you can also freeze what you don't use for later use.