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Most used ingredients:
  • rice
  • chicken
  • eggs
  • cheese
  • onion
  • pepper
  • garlic
  • tomato
  • salt
  • pasta

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Ingredients: 辣椒,大蒜,面条

{
recipeName: "Spicy Garlic Noodles",
ingredients: ["辣椒", "大蒜", "面条"],
guide: "1. Cook the noodles according to package instructions. Drain and set aside.\n2. In a pan, heat some oil and sauté minced garlic until fragrant.\n3. Add sliced 辣椒 (chili peppers) and cook for a few minutes.\n4. Toss in the cooked noodles and stir well to combine.\n5. Adjust seasoning with salt or soy sauce as needed.\n6. Serve hot and enjoy your Spicy Garlic Noodles!"
}

Ingredients: tomato sauce

Recipe Name: Spaghetti with Tomato Sauce

Ingredients:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves, chopped (optional)
- Grated Parmesan cheese for serving

Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
3. Pour in the crushed tomatoes and sugar, and season with salt and pepper. Stir well to combine.
4. Let the tomato sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
5. Add the cooked spaghetti to the skillet with the tomato sauce and toss to coat the pasta evenly.
6. Serve the spaghetti with tomato sauce hot, garnished with chopped basil leaves and grated Parmesan cheese.

Enjoy your delicious Spaghetti with Tomato Sauce!

Ingredients: zucchini, ancetta, cipolla, parmigiano

Recipe Name: Zucchini Carbonara

Ingredients:
- 2 zucchinis, thinly sliced
- 100g pancetta, diced
- 1 small onion, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 eggs
- 300g spaghetti
- Salt and pepper to taste

Step by Step Guide:
1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the chopped onion to the skillet and cook until translucent.
4. Add the sliced zucchinis to the skillet and cook until tender, about 5-7 minutes.
5. In a bowl, whisk together the eggs and grated Parmigiano-Reggiano cheese.
6. Add the cooked spaghetti to the skillet with the zucchinis and onions. Toss to combine.
7. Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring continuously to coat the pasta evenly. The residual heat will cook the eggs without scrambling them.
8. Add the crispy pancetta back to the skillet and toss everything together.
9. Season with salt and pepper to taste.
10. Serve the zucchini carbonara hot, garnished with extra Parmigiano-Reggiano cheese on top.

Enjoy your delicious Zucchini Carbonara!