CHICKEN ADOBO
I originally found this recipe on Epinions from one of my favorite writers there, KCFoxy. It is delicious.
Provided by Barenakedchef
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl combine thawed chicken, water and salt.
- Allow chicken to soak several minutes while preparing the other ingredients.
- Just before adding to frying pan, drain on paper towels.
- In a medium saucepan combine water, vinegar, soy sauce, bay leaves and pepper.
- Heat on medium low setting, covered, about 15 minutes.
- In a 12" skillet or chicken fryer combine oil and sliced garlic over medium low heat.
- Cook for 5 minutes, stirring occasionally.
- Drain chicken pieces and add, skin side down, to garlic oil, increasing heat to medium high.
- Cook 5 minutes per side.
- Reduce heat to simmer and pour vinegar-soy mixture over chicken.
- If finishing adobo in skillet, partially cover pan and continue cooking, turning occasionally for 30-40 minutes, or until sauce is reduced by half.
- Alternate Slow Cooking Method: After browning chicken, place in 3 or 4 quart slow cooker, on low setting.
- Pour vinegar-soy mixture over top, and cook 2 hours, covered.
- Remove cover, increase setting to high and finish cooking an additional 1 hour.
- Variations May substitute 1 1/2 pounds either cubed pork or beef for the chicken.
- Brown 1" cubes on all sides a total of 5 minutes, then proceed as above.
- Stew meat works well here.
- May use one, (1 to 1 1/2 pound), package boneless, skinless chicken thighs or breasts in place of the regular chicken thighs.
- May replace one cup of water in the vinegar-soy mix with same amount of coconut milk.
- Proceed as above.
- *Discard bay leaves before serving.
Nutrition Facts : Calories 547.7, Fat 42.4, SaturatedFat 10, Cholesterol 157.9, Sodium 1740.3, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 34.8
CHICKEN ADOBO - STEAMY KITCHEN
This is from the Burnt Lumpea food blog and was adapted from the Steamy Kitchen cookbook. Time does include marinating.
Provided by momaphet
Categories Chicken Thigh & Leg
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot or dutch oven, combine all of the ingredients and marinate the chicken for 2 hours or overnight in the refrigerator.
- Place the pot over high heat and bring the liquid to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Using tongs, remove chicken from pot and place on a dish. Keep the adobo sauce on the stove and increase heat to high. Boil sauce for 5 minutes to reduce and thicken.
- Pat the chicken pieces dry with paper towels, then place skin-side up on a sheet pan. Place the sheet pan under the broiler and broil chicken for 2-3 minutes until skin is brown and crisp.
- After chicken has browned, pour adobo sauce over chicken and serve over white rice.
Nutrition Facts : Calories 467.7, Fat 27.6, SaturatedFat 7.8, Cholesterol 188.4, Sodium 1523.2, Carbohydrate 7.4, Fiber 0.5, Sugar 4.7, Protein 44
ADOBO SEASONED CHICKEN AND RICE
Steps:
- Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
- Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
- Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
- Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
- After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
- Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.
CHICKEN ADOBO
This is a traditional Filipino dish. I found it in Mark Bittman's cookbook, "How to Cook Everything." I actually forgot to include the 1 cup of water, but it still turned out great! I think the water would be useful to make more sauce, though. I highly recommend this dish!
Provided by Reddyrat
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients but the chicken in a pot large enough to hold the chicken in one layer, more or less.
- Bring to a boil over high heat. Add the chicken.
- Reduce the heat to medium-low and cook, covered for about 30 minutes, turning the chicken once or twice. (I refrigerated the chicken in the liquid for several hours after doing this to break up the cooking process).
- Remove the chicken and dry it gently with paper toils.
- Boil the sauce over high heat until it is reduced to about 1 cup. Discard bay leaves and keep the sauce warm.
- Broil the chicken until brown and crisp (3-4 inches from the heat) about 5 minutes per side.
- Serve the chicken with the sauce.
Nutrition Facts : Calories 521.8, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 4173.6, Carbohydrate 4.9, Fiber 0.7, Sugar 1.2, Protein 45.4
CHICKEN ADOBO
From the Philippines, this super-easy one-pot dish can be prepped the night before. Once the chicken is tender, it gets browned quickly under the broiler while the cooking liquid boils down into a sauce. Serve with rice to complete the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
- Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
- Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
- Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
- Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
- Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.
FILIPINO ADOBO CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
- Remove the chicken from the bag and pat dry (reserve the marinade).
- Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
- Serve with jasmine rice and lime wedges.
FILIPINO CHICKEN ADOBO
This one-pot Filipino Chicken Adobo recipe from Food Network uses only a handful of ingredients, including garlic and soy sauce.
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
- Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
CHICKEN ADOBO
Provided by Giada De Laurentiis
Time 2h57m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
- Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
- Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.
INSTANT POT CHICKEN ADOBO
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
GRILLED CHICKEN ADOBO
This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I can just as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with just a little of the sauce (not too much).
Provided by HEART-OF-MIDLOTHIAN
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat, and lightly oil grate.
- In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
- Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
- Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 10.8 g, Cholesterol 141.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 36.6 g, SaturatedFat 1.7 g, Sodium 2854.2 mg, Sugar 7.3 g
CHICKEN ADOBO I
This is a variation of a recipe my mother taught me after I got married and wanted to make Filipino food for my husband.
Provided by roguejoker
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
- Remove chicken from pot and brown in oil in a large skillet over medium high heat.
- Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.
Nutrition Facts : Calories 339.8 calories, Carbohydrate 2 g, Cholesterol 99.5 mg, Fat 21.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 5.3 g, Sodium 3600.3 mg, Sugar 0.2 g
CHICKEN ADOBO
Chicken Adobo is a Filipino Chicken recipe made in one pot. This is a simple dish to make. Crock pot method: In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours. Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover the pan, increase the heat to high and return the sauce to a boil. while the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan.
- Brown the chicken thighs underneath the broiler for 3-5 minutes and return to the reducing sauce for the last minute. Continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5-7 minutes. Remove the Bay leaves and serve with steamed white rice.
- Variations: For a "drier" chicken adobo, you can reduce the sauce until it is almost completely evaporated. The chicken will then begin to fry in its own fat that is still left in the pan. This is how my many people finishes their adobo.
- For a saucier adobo, double the amount of soy sauce and vinegar.
Nutrition Facts : Calories 321.6, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1114.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.4, Protein 26.6
CHICKEN ADOBO
My boyfriend's sister was given this recipe by a friend...she then passed along to him :) Very easy to prepare. We served it with wild grain rice and snow peas.
Provided by BFit4U
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together (except chicken thighs) to make marinade.
- Place chicken thighs in a large pot or dutch oven.
- Pour marinade over chicken, evenly coating the pieces.
- Place in fridge for 1-3 hours.
- Bring pot to a boil and then reduce heat.
- Cover and let simmer for 30 minutes.
- Uncover and let simmer until sauce is reduced and thickened, about 15-20 minutes.
Nutrition Facts : Calories 987.5, Fat 69.4, SaturatedFat 20, Cholesterol 382.1, Sodium 1410.1, Carbohydrate 4, Fiber 0.3, Sugar 0.7, Protein 80.4
ADOBO CHICKEN
Steps:
- For the chicken: Preheat 2 cast-iron grill pans over medium heat.
- Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
- Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
- Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
- To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
- Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.
EASY CHICKEN ADOBO
This recipe is the easiest, most delicious dinner! I had it at my neighbors house, and my whole family absolutely loved it. I like it best served over jasmine rice.
Provided by nickie409
Categories Chicken Breast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken well.
- Put all ingredients into a medium to large cooking pot.
- Let chicken soak in pot for 30 minutes.
- Turn stove to medium heat, and bring ingredients to a boil.
- Let boil, without stirring, for 30 minutes.
- Turn heat to low, and let simmer for 15 minutes longer, or until chicken is cooked through.
Nutrition Facts : Calories 325.1, Fat 17.5, SaturatedFat 5, Cholesterol 95.5, Sodium 2849.7, Carbohydrate 16.4, Fiber 1.2, Sugar 11.1, Protein 24.4
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
ONE-PAN CHICKEN ADOBO RECIPE BY TASTY
Here's what you need: chicken, dried bay leaves, soy sauce, vinegar, garlics, water, cooking oil, white sugar, salt, whole peppercorn
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
- Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about five minutes).
- Pour in the remaining marinade and add water, then bring to a boil.
- Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
- Add the vinegar, stir and simmer for 10 more minutes.
- Add the sugar, salt, and stir. Then remove from heat.
- Enjoy!
Nutrition Facts : Calories 516 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 71 grams, Sugar 2 grams
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CHICKEN ADOBO RECIPE • STEAMY KITCHEN RECIPES GIVEAWAYS
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5/5 (2)Category Main CourseCuisine AsianCalories 333 per serving
- In a large, nonreactive saute pan, whisk together the soy sauce, vinegar, garlic, black peppercorns and bay leaves. Nestle in the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 15 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
- Uncover then pan, and then increase the heat to high and return the sauce to a boil. While occassionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, about 5 minutes. Serve with steamed white rice.
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