10,000 fat free recipes

Classic Williamsburg Inn Chicken and Dumplings recipe

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

A scrumptious chicken casserole made with white wine, parsley leaves and rosemary sprigs.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Creamed carrot soup pureed silky-smooth with butter-sauteed onions, beef stock, and a finishing pour of milk. A whisper of nutmeg on top. An easy, weeknight side soup with old-fashioned roots.

Loren's cheesecake with three packages of cream cheese on a graham cracker crust, topped with a sweetened sour cream layer. A classic New York-style cheesecake done in three simple stages.

Can be used as an appetizer, or the main course, but either way this scrumptious dish doesn't disappoint in taste!

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Simple one-pot tuna chop suey with rice, celery, onion, and soy sauce. Budget-friendly, diabetic-friendly, and on the table in about an hour with almost no cleanup.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.

Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.

A fruity spread that is perfect for the summer, and the barbecue!

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.