6,001 sugar free recipes

Rosemary with chicken, nice combination, good flavour and very nutritious too!

Really easy to make, and good flavour, especially with some good cheese!

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Monkfish with Garlic and Herb Butter (Irish) recipe

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Rich mincemeat plum pudding with rum, orange, and walnuts using microwave speed for moist holiday desserts ready in 30 minutes instead of hours.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment.

Variations: Omit parsley, add tarragon or rosemary.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Shake-and-bake style chicken coated in seasoned self-rising flour with paprika, Italian dressing mix, and tomato soup mix. Baked in butter until golden and crispy on the outside, juicy within.

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.