VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
ZUCCHINI TEMPURA
This is a great recipe to use when zucchini is beginning to take over your vegetable garden or when there's a great sale at the grocery store. The dipping sauce is bit on the spicy side, so adjust the chili sauce to suit your tolerance and "heat" preference.
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 14
Steps:
- 1. ZUCCHINI - Slice the zucchini into strips about 2 inches long and 1/2 inch wide. Note: thinner zucchini strips cook faster than thicker ones; think French fries rather than potato wedges.
- 2. DIPPING SAUCE - In a small bowl whisk together the soy sauce, ginger, sugar, garlic and chili sauce. Adjust seasoning to taste. Set aside.
- 3. TEMPURA - Thoroughly whisk flour, cornstarch, baking powder and salt. When the oil reaches 350°F , whisk in enough cold seltzer water (or cold tap water) to make the batter the consistency of heavy cream. NOTE: If you don't have a candy thermometer, heat the oil until it starts to move. Dip a wooden chopstick into the oil. If it bubbles, the oil is hot enough.
- 4. Dip the zucchini in the tempura batter and gently add to the oil. Fry until golden and cooked through, about 5 and 7 minutes but will vary with thickness of the zucchini slice and oil temperature. The oil's temperature will drop when you add the battered vegetables, so allow the oil to heat back up between batches. As soon as the zucchini slices are golden, remove them from the oil with a slotted spoon. Place on several layers of paper towel layers to drain.
- 5. They're best served while still hot. Serve with the dipping sauce.
JAPANESE TEMPURA
This recipe was given to me in Japan to go along with the tempura sauce recipe #163426. The Japanese word for breading the tempura is "kolomo" which is an old word that means to dress/wear, so these veggies get to be dressed before they are fried :-) I just guessed how much vegetables can be covered with this recipe- we fried about as much as would fit into a gallon sized ice cream bucket, including the fish. The vegetables we used were: potatoes, carrots, onions, mushrooms, zucchini, pumpkin, asparagus, and eggplant, but you can use virtually anything.
Provided by Random Rachel
Categories Asian
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
- Slice the fish into pieces about 1/4" x 1" x 2", set aside.
- Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
- Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
- Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
- Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.
Nutrition Facts : Calories 142.2, Fat 0.4, SaturatedFat 0.1, Sodium 292.6, Carbohydrate 29.8, Fiber 1.1, Sugar 0.1, Protein 4
TEMPURA ZUCCHINI
Steps:
- If the zucchini is large, remove the seeds with a spoon or melon baller before slicing. Slice the zucchini into fingers about 2 inches long and 1/2 inch wide. Note: thinner fingers cook faster than thick ones, so think French fries more than potato wedges.
- In a small bowl whisk together the soy, ginger, sugar, garlic and chili sauce (if using). Adjust seasoning to taste. Set aside.
- Mix flour, corn starch, baking powder and salt together with a whisk to blend thoroughly. When the oil reaches 350°F (see note below if you don't have a candy thermometer), whisk in enough cold seltzer water or cold plain tap water to make the batter the consistency of heavy cream.
- Dip the zucchini in the tempura batter and gently add to the oil. Fry until golden and cooked all the way through. This takes between 5 and 7 minutes, but will vary with thickness of the zucchini slice and how hot the oil is. The oil's temperature will drop when you add the battered vegetables, so allow the oil to come back up to heat between batches. As soon as the zucchini slices are golden and cooked, remove them from the oil with a slotted spoon or spider. Place on several layers of paper towel to drain.
- Eat while still hot. Serve with dipping sauce.
TEMPURA
Tempura is a popular Japanese deep-fried dish of seafood and vegetables encased in a light yet crispy batter. Learn how to make perfect tempura at home!
Provided by Namiko Chen
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
- Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
- Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
- In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
- While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
- Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
- Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
- Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
- When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
- Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
- Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
- Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
- Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
- Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
- You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.
Nutrition Facts : Calories 308 kcal, Carbohydrate 43 g, Protein 12 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
AIR FRYER TEMPURA
Make Japanese tempura at home without the deep frying! This air fryer tempura recipe is a quick and easy way to get your tempura fix. Plus, it works for both shrimp and vegetable tempura.
Provided by Mochi Mommy
Categories Main Course Side Dish
Number Of Ingredients 6
Steps:
- Peel sweet potato (or other vegetable) and slice into rounds NO THICKER than 1/4 inch.
- Soak root veggies in water while you prep other foods to wash off excess starch.
- Optional step for shrimp: make shallow slices crosswise along the underside of the shrimp. Using your fingers, stretch out the shrimp so that it lies straight, instead of curled. Traditional shrimp tempura is always straight, but you can skip this step if you don't care for it. The taste will be the same.
- Optional step 2 for shrimp: Soak prepped shrimp in sake while you make the batter to remove fishy smells prior to cooking.
- In a bowl, mix water, mayonnaise, and 1/2 cup of the flour.
- Mix salt and remaining 1/2 cup flour in separate bowl.
- While you preheat your air fryer to 350 degrees F, dip your fillings into the wet batter.
- Take your battered shrimp or vegetables and dip them into the dry flour/salt mix. Add more flour as necessary to lightly coat the outside of your tempura. The flour coating helps prevent the battered food from sticking to each other or to the air fryer basket. A thicker, dryer batter also prevents it from completely flying off the food when you air fry.
- Place tempura into the preheated air fryer basket, taking care to not overcrowd the basket. You will probably need to do this in batches.
- Spray with canola oil spray and air fry at 350 degrees. Shrimp tempura takes 8 minutes. Root vegetables take 10.
- Serve hot with tempura dipping sauce (can be purchased or homemade) and rice, or as a side to noodle dishes and bentos.
ZUCCHINI CHEESE TEMPURA
Being Japanese, I love Tempura and am good at making good tempura! My husband loves Japanese food and tempura is one of his favorite.
Provided by Hidemi Walsh
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- 1. Cut zucchini into 1/4 inch thick slices.
- 2. In a bowl, combine flour, parmesan cheese and milk. Mix well.
- 3. Coat each sliced zucchini with tempura batter and deep-fry (350 degrees F)until golden brown.
More about "zucchini tempura food"
TEMPURA ZUCCHINI STICKS | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (50)Category SnackCuisine JapaneseTotal Time 20 mins
- Cut zucchini in half. Quarter lengthwise. Remove the seeds with a diagonal cut. Cut again into strips.
- Mix together flour, baking powder, and salt. Add corn oil and then slowly incorporate mineral water until batter is thick.
- In a frying pan, heat up some vegetable oil over medium heat and cook zucchini for approx. 3 – 5 min. until golden brown. Transfer to a plate lined with paper towel and allow to cool for approx. 2 – 3 min. Then, transfer to a serving platter, drizzle with honey, and sprinkle with sea salt .Enjoy right away!
HOW TO MAKE ZUCCHINI TEMPURA - EASY - FOOD ONEHOWTO
From food.onehowto.com
5/5 (5)Total Time 30 mins
- The first step to make zucchini tempura will be to mix the cold sparkling water with the flour and a pinch of salt. You will obtain a smooth paste which you can use directly but it is recommended for the mix to be left standing for an hour in the refrigerator.Notably, there are some that prefer to prepare the tempura using still water or even beer, that will depend on the preferences of each person through the result is very similar in all cases.
- After the time indicated in the previous step has passed, you must beat the egg whites until stiff, either manually or using electric rods. Beat until you get a stiff and fluffy texture. That done, you must add the beaten egg white to the mixture of flour and water, gently folding it in so that it merges with the dough that will cover the courgettes. This step serves to provide a more fluffy and crunchy texture to the final result.
- The next step will be to wash the courgette under running water to remove any dirt. Cut it into slices with a similar thickness of your choosing.Then, start to place the chopped courgette in the tempura batter, turning over each slice with a fork so that it is coated on both sides.
- The next step will be to put a frying pan with plenty of olive oil to warm, once it is hot you put in the tempura coated zucchini slices and fry them. You will have to turn them over with tongs or fork and remove them from the pan once browned; put them on kitchen paper to remove excess oil.Your zucchini tempura is now ready to enjoy!If you like cooking with zucchini, at OneHowTo we offer other recipes that have this vegetable as its main ingredient:Stuffed zucchini with prawnsZucchini cream soup
THE BEST EASY ZUCCHINI FRIES (WITH TEMPURA ... - SCRUMMY …
From scrummylane.com
Ratings 3Calories 680 per servingCategory Appetizer or Side Dish
- Wash your zucchini/courgette and chop off the very ends. Then cut into three or four big pieces, depending on the size. Cut each piece in half so you have 2 semi-circles. Then lay flat (green side up) and slice into fry shapes.
- Combine the flour, salt and baking powder in a jug or small bowl. Then slowly add the chilled water and mix until you have a smooth batter.
- Dip the zucchini into the batter a small handful at a time. Fish out with a fork and place carefully into the hot oil.
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STUFFED ZUCCHINI FLOWERS IN TEMPURA BATTER - NZ HERALD
From nzherald.co.nz
Author Joanna MathersEstimated Reading Time 4 mins
- For the batter, beat the egg in a bowl. Add the ice water (be sure to have the water really icy cold), add sifted flour and mix very lightly, do not over-mix.
- For the zucchini stuffing, heat a non-stick pan over low heat, add garlic and onion and cook until they are translucent. Turn off heat and add the remaining ingredients to the pan. Mix well and season with salt and freshly ground black pepper.
- Gently open the zucchini flowers and remove the inner stamen. Place approximately 1 tsp of the mix in each flower, and carefully close the flower petals together to enclose the filling.
- Dip the zucchini and flowers in the tempura batter recipe and lightly pan fry until the batter is golden and crisp.
MISO GLAZED ZUCCHINI TEMPURA - ASIAN INSPIRATIONS
From asianinspirations.com.au
2/5 (64)Category ModernCuisine JapaneseTotal Time 1 min
- To Make Miso Glaze Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm.
- To Make Beetroot Hummus Combine cooked beetroot, garlic & chickpeas to a food processor and blend for 1 min. Add lemon juice, oil & tahini then blend until combined. Season with salt & pepper to taste.
- To Make Tempura Batter Sift flour twice and place in a mixing bowl. Add ice cubes to water to chill water, once chilled strain out ice and mix one cup iced water with the egg. Combine water and egg mix to flour, lightly stir until combined. For a good quality batter avoid over mixing.
- To Cook Zucchini Heat vegetable oil to 180°C, add zucchini strips to tempura, stir to ensure they are evenly coated. Scatter the coated zucchini into the heated oil ensuring pot is not over loaded. Fry until crisp for approximately 2-3 mins. Remove from the oil and drain on absorbent paper.
SUPER CRISPY GLUTEN FREE VEGAN TEMPURA - CREATE MINDFULLY
From createmindfully.com
4.9/5 (7)Total Time 25 minsCategory AppetizerCalories 208 per serving
- Mix club soda, rice flour and salt. Dip chopped vegetables in batter, removing the excess batter.
- Heat oil in a pan. It should be two or three inches deep. Oil is ready when it reaches 350°, or when a pinch of batter sizzles. If the oil isn't hot enough, the vegetables will soak up the oil.
- Fry the vegetables, a few at a time to keep the oil hot, turning after they look crispy. The vegetables are done when they are golden and crispy.
OVEN ZUCCHINI STICKS IN TEMPURA - LUNCHBOX
From lunchbox.eu
Cuisine ItalianEstimated Reading Time 1 minServings 4Total Time 25 mins
- Combine flours, salt and pepper in large plastic bag. Dip zicchini in egg white, shake in the bag to coat. Arrange on the baking sheet. Coat all exposed sides with cooking spray.
TEMPURA ZUCCHINI FLOWERS RECIPE BY ALLA WOLF-TASKER ...
From gourmettraveller.com.au
Servings 4Category StarterAuthor Alla Wolf-TaskerTotal Time 35 mins
- For tempura batter, whisk flours, baking powder and iced water (about 450ml) in a large bowl to form a batter the consistency of pouring cream.
- Remove stamens from inside each flower by gently opening flower and carefully snapping off stamen. Heat enough oil in a medium saucepan to reach a depth of 5cm, to 180°C. Dust flowers in extra flour then dip, one at a time, into batter and deep-fry, turning halfway, until golden and crisp (4 minutes). Drain on paper towel and season with salt. Serve with lemon wedges and mayonnaise.
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