6,747 sweat recipes

This Bacardi Double-Chocolate Rum Cake is a loaded Bundt with chocolate chips baked in, a rum-raspberry glaze soaked through, semi-sweet chocolate icing, and white chocolate drizzle on top. Triple-threat decadence.

Quick seafood stir-fry with scallops, sweet red peppers, and wilted watercress finished with lemon juice and red pepper flakes. Light, colorful, and ready in 30 minutes.

Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.

Chewy blond brownies loaded with brown sugar, butter, chopped nuts, and semi-sweet chocolate chips. Butterscotch-rich and fudgy in the center with barely crisp edges. Ready in 40 minutes with ingredients you probably already have.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

A proper wholemeal quiche bursting with sweet red and yellow peppers, sharp cheddar, and a scattering of edible pansies. Rustic, colourful, and brilliant hot or cold.

Banana split sundaes for two with a microwave hot fudge sauce made from semisweet chocolate, sweetened condensed milk, and corn syrup. A 10-minute date-night dessert.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Chocolate cake with almonds baked in a spring form pan.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.