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Showing: 40,018 recipes : on page 5 of 1144.

Kookoo for fresh herbs (1)

This Persian frittata is the ultimate experience for herb aficionados. Serve it with a yogurt side dish to broaden your definition of breakfast.

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Goat cheese sandwich with sun-dried tomato

Craving for a goat cheese sandwich? Adding only a few ingredients makes it a very tasteful lunch you can enjoy every day!

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Mint Raita (1)

Mint raita is a refreshing & flavorful raita.

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Hummingbird Cake - Sugar Free

Humming Bird Cake - Sugar Free. Topped with walnuts and pineapple flowers, this is a delicious and impressive cake without all the calories.

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Seared Shrimp Salad with Jicama

Seared Shrimp Salad with Jicama, Strawberries & Avocado

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Portobello Baked Eggs with Spinach

Portobello Baked Eggs with Spinach & Smoked Gouda

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PEACH PIZZA

Delicious Summer pizza recipe, featuring Gorgonzola cheese and Canadian back bacon on a delicious thin crust made from scratch, topped with peach slices.

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Mayonnaise and Garlic Mayonnaise

Homemade mayonnaise is really quick and simple to make and tastes delicious.

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Paleo Beef Stroganoff

This Paleo Beef Strogranoff makes for one easy, crowd pleasing dinner.

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Cream Puff Cake

This Cream Puff Cake is outta control!

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Granola French Toast

Amazing Granola French Toast just upped the breakfast game.

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Peanut Butter Rocky Road Fudge

No baking & no thermometers required. This peanut butter rocky road fudge is seriously good and made in just 10 mins!

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Black bean hummus tartine

Black bean hummus tartine with creamy avocado, fresh tomatoes, sea salt and spicy harissa aioli

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Walnuts and chocolate chips cake

Easy to make dessert with walnuts and chocolate chips

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Malibu Sunset (1)

This fruity beach cocktail combines the flavors of coconut rum, orange, pineapple & cranberry juices & is half the calories of the original.

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Panettone Bread and Butter Pudding

Candied orange peel and almond Panettone Bread & Butter Pudding, richly flavored with Cointreau French liqueur.

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Green tea latte (matcha latte)

Japanese green tea latte with matcha powder will renew your energy. The savory and nutty aroma and flavor will make you want another one!

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Healthy Oaty Fruit Crumble

Healthy, low-fat, fruit crumble with brown sugar, oats and a hint of cinnamon. Homemade from scratch and the perfect dessert!

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Spring Green Quinoa

simple , but flavorful quinoa salad with baby spinach, basil, cucumbers and more - then tossed in a light lemon dressing

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Chewy Chocolate Cookies (1)

delicate, but chewy cookie full of chocolate flavor

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dilly potato salad

dilly potato salad

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Chicken Caesar Sandwich

Chicken Caesar Sandwich

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Tomato-Carrot Soup

Soup for you AND your dog! Flavorful and healthy for man AND his best friend.

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Easy One-Bowl Banana Bread

easy and delicious one-bowl banana bread - and bonus, it's vegan!

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Luscious Berry Custard Cobbler

Luscious Berry Custard Cobbler

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The Ultimate Stove-Top Mac and Cheese

An update to a classic, this recipe gives a few tricks for creamy, cheesy mac and cheese every time. Comfort food loved by all!

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Pork chops and bacon caramelized onions

Combine pork chops and bacon for a plate full of the good stuff! No sink full of dishes and ready in 20 minutes, doesn't that sound perfect?

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Berry Glazed Salmon w/ Asparagus

A quick and easy meal that presents beautifully!

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April's Japanese Spice Box

This month's menu celebrates the clean, simple dishes of Japanese cooking and the spices that help to highlight the use of fresh, seasonal and high quality ingredients that Japanese chefs are so well known for. Cooking methods are delicate and flavorings subtle, which means Japanese chefs rely on a handful of important ingredients for savory depth, or umani. We've included all the core elements in our spice blends: wakame seaweed, black and white toasted sesame seeds and brightly colored matcha, just to name a few. P.S.: Did you know Japan had a 1,200 year ban on eating meat? Only in the late 1800's was the ban lifted. Learn more from our shichimi togarashi tenderloin recipe.

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Matcha & Chia Mochi

Mochi is made from mochi-mai, a type of rice known as “glutinous” or “sweet” in English. This short-grain rice is much stickier than the medium-grain uruchi-mai rice that’s standard in Japanese cuisine. Mochi is made from glutinous rice by pounding steamed rice into dough, creating a more dense version of steamed rice. The earliest evidence of mochi was in early 8th century literature. At that time, Mochi was a special food eaten only by Nobleman or the emperor at religious or celebratory occasions. They added soybean, adzuki bean, sesame seeds or chestnut to glutinous rice. After the 17th century, growing rice had become far more prevalent, making Mochi more accessible and increasingly popular.

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Gomasio & Avocado Soba Noodles

Soba noodles, made of buckwheat flour, is thought to have originated in China and been brought to Japan around 2,500 years ago. Buckwheat is a highly nutritious grain, especially rich in vitamin B. The flour is produced including the skin of the grain, so that the flour takes on a unique flavor and turns a grayish color. This kind of flour is usually used to make the soba that is so popular in Japanese cuisine. Throughout Japanese culture, soba has been regarded as a frugal but special meal. Historically, people ate Soba noodles at the end of each month, called Misoka-soba, since Misoka means ‘the last day of a month’. Misoka-soba was eaten to celebrate another month of working hard and having good health. Soba noodles are traditionally served either chilled with a variety of toppings, or in hot broth as a noodle soup. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. We serve our chilled, tossed with a viniagrette and topped with crunchy, spicy and slightly salty gomasio- perfect for a light, spring dish.

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Shichimi Togarashi Grilled Pork Tenderloin

Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries.

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