Origin Lazy French Onion Soup

French onion soup dates back to at least the 18th century in France, where it was considered a humble dish made from slow-cooked onions and beef broth. Over time, it gained popularity and became a gourmet staple, famously topped with toasted bread and melted cheese.

What I Love About This Recipe

This version retains all the comforting flavors of classic French onion soup but cuts down on time and effort. No long hours of caramelizing onions—just a simple technique that still achieves deep, rich flavors. I love how the melted cheese and crispy bread make it feel indulgent, yet it’s surprisingly easy to make. Plus, it’s perfect for cold nights when you need something warm and hearty.

Also Read : Indian-Style Pumpkin and Corn Burger

Lazy French Onion Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

546

kcal

Ingredients

• 3 large onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 teaspoon sugar

• 4 cups beef broth (or vegetable broth for a vegetarian version)

• ½ cup dry white wine (optional)

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme (or 1 sprig fresh thyme)

• Salt and black pepper, to taste

• 1 baguette, sliced

• 1 ½ cups shredded Gruyère cheese

Directions

• Heat butter and olive oil in a large pot over medium heat. Add sliced onions and sugar, stirring occasionally until softened and golden brown (about 15-20 minutes).
• Pour in the white wine (if using) and let it cook for 2 minutes until slightly reduced.
• Add beef broth, Worcestershire sauce, and thyme. Bring to a simmer and let cook for another 15-20 minutes. Season with salt and black pepper to taste.
• Meanwhile, preheat the oven broiler. Arrange baguette slices on a baking sheet and toast until lightly golden.
• Ladle the soup into oven-safe bowls. Place toasted bread on top of each bowl and sprinkle generously with Gruyère cheese.
• Broil for 2-3 minutes until the cheese is melted and bubbly.
• Serve hot and enjoy!

Notes

• If you don’t have time to caramelize onions fully, cook them over medium-high heat with a little extra butter and sugar for quicker browning.
• You can swap Gruyère with Swiss cheese, mozzarella, or even Parmesan for a different flavor.

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Origin Tahini Butter Cookies

Tahini-based desserts have long been popular in Middle Eastern and Mediterranean cuisines. These cookies draw inspiration from traditional sesame-based treats, blending the creaminess of tahini with the richness of butter for a perfect balance of flavor and texture.

What I Love About This Recipe

I love how these cookies bring out the natural nuttiness of tahini while keeping the texture incredibly tender. They pair beautifully with tea or coffee and are not overly sweet, making them a great anytime snack. The subtle sesame flavor adds depth, making them stand out from typical butter cookies. Plus, they store well, so you can enjoy them for days!

Also Read : Indian Chopped Salad

Tahini Butter Cookies

Recipe by RecipeWikkiCourse: Desserts

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

100

kcal

Ingredients

• ½ cup unsalted butter, softened

• ½ cup tahini

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• Sesame seeds (for garnish)

Directions

• In a mixing bowl, cream together the butter, tahini, and powdered sugar until light and fluffy.
• Add vanilla extract and mix well.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll the dough into small balls, flatten them slightly, and place them on the baking sheet.
• Sprinkle sesame seeds on top of each cookie for added crunch and flavor.
• Bake for 12-15 minutes, or until the edges turn golden brown.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

• Chilling the dough helps prevent spreading and enhances flavor.
• For a sweeter version, dust the cookies with powdered sugar after baking.
• You can substitute part of the flour with almond flour for a nuttier texture.
• Store in an airtight container at room temperature for up to a week.

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Origin of Green Goddess Chicken and Cucumber Wraps

The Green Goddess dressing was created in the 1920s at the Palace Hotel in San Francisco, inspired by a play of the same name. Over time, this vibrant, herb-forward dressing has become a staple in salads and wraps. The combination of this dressing with grilled chicken and fresh cucumbers makes for a deliciously balanced wrap.

What I Love About This Recipe

I love how fresh and vibrant these wraps taste. The creamy Green Goddess dressing adds a burst of herby goodnes, while the cucumber provides a refreshing crunch. It’s also a great make-ahead meal that stays fresh and delicious..

Also Read : Homemade Fruit Popsicles

Green Goddess Chicken and Cucumber Wraps

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 large whole wheat or spinach tortillas

• 1 cup cooked, shredded or grilled chicken breast

• ½ cup thinly sliced cucumber

• ¼ cup shredded lettuce (romaine or butter lettuce)

• ¼ cup thinly sliced avocado (optional)

• 2 tbsp crumbled feta or goat cheese (optional)

• ½ cup Greek yogurt or mayonnaise

• 1 tbsp lemon juice

• 1 clove garlic, minced

• ½ cup fresh parsley

• ¼ cup fresh basil

• ¼ cup fresh chives

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

Directions

• In a blender or food processor, combine Greek yogurt, lemon juice, garlic, parsley, basil, chives, olive oil, salt, and pepper.
• Blend until smooth and creamy. Adjust seasoning if needed.
• Lay out the tortillas on a clean surface.
• Spread a generous amount of Green Goddess dressing on each tortilla.
• Evenly distribute the shredded chicken over the tortillas.
• Add sliced cucumber, shredded lettuce, and avocado (if using).
• Sprinkle crumbled feta or goat cheese for extra flavor.
• Fold in the sides of the tortilla, then roll tightly from the bottom up.
• Slice in half and serve immediately, or wrap in foil for later.

Notes

• Storage Tip: Store the dressing separately and assemble the wraps just before eating to prevent sogginess.
• Protein Swap: Try this with grilled shrimp, tofu, or chickpeas for a vegetarian version.

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Origin of Spicy Shrimp Tortilla Soup with Zucchini Noodles

Tortilla soup is a traditional Mexican dish, known for its rich, smoky broth and crispy tortilla strips. This version adds a spicy seafood kick and zucchini noodles, making it a fresh and healthy take on the classic.

What We Love About This Recipe

• Bold, spicy flavors with a Mexican-inspired touch.
• Low-carb & gluten-free with zucchini noodles.
• Easy one-pot meal—ready in 30 minutes!

Also Read : Spanish Garlic Shrimp (Gambas al Ajillo)

Spicy Shrimp Tortilla Soup with Zucchini Noodles

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

153

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp chili powder

• ½ tsp red pepper flakes (adjust for heat)

• 1 can (14 oz) fire-roasted tomatoes

• 4 cups chicken or vegetable broth

• 1 tbsp lime juice

• 2 medium zucchinis, spiralized into noodles

• 1 avocado, sliced (for garnish)

• ¼ cup fresh cilantro, chopped

• ½ cup tortilla strips (for garnish)

• ¼ cup crumbled queso fresco (optional)

Directions

• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2-3 minutes until softened.
• Add Spices & Tomatoes: Stir in smoked paprika, cumin, chili powder, and red pepper flakes. Cook for 1 minute, then add fire-roasted tomatoes and broth. Bring to a simmer.
• Cook the Shrimp: Add shrimp to the pot and cook for 3-4 minutes until pink and opaque.
• Add Zucchini Noodles: Stir in spiralized zucchini and cook for 1-2 minutes until just tender.
• Finish & Serve: Remove from heat, stir in lime juice, and ladle into bowls. Garnish with avocado, cilantro, tortilla strips, and queso fresco.

Notes

• Substitute chicken or tofu for shrimp if desired.
• Adjust spice level with more or less red pepper flakes.

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Origin of Spicy Shrimp Pad Thai

Pad Thai is a famous Thai stir-fried noodle dish, popular worldwide for its bold flavors and quick preparation. Traditionally made with rice noodles, eggs, tofu, or shrimp, and a flavorful tamarind-based sauce, this dish is a staple of Thai street food culture.

What We Love About This Recipe

• Authentic Thai flavors in a quick 30-minute meal.
• Customizable spice level—adjust chili flakes to taste.
• Perfect balance of flavors—sweet, tangy, salty, and spicy.

Spicy Shrimp Pad Thai

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

620

kcal

Ingredients

• 3 tbsp tamarind paste (or lime juice for substitute)

• 2 tbsp fish sauce (or soy sauce for vegetarian option)

• 1 ½ tbsp brown sugar or palm sugar

• 1 tbsp soy sauce

• 1 tbsp Sriracha or chili paste (adjust to taste)

• ½ tsp red pepper flakes (optional for extra heat)

• 8 oz (225g) rice noodles

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 small onion, sliced

• 1 red bell pepper, thinly sliced

• 2 eggs, lightly beaten

• 1 cup bean sprouts

• ¼ cup chopped peanuts

• 2 green onions, chopped

• 1 tbsp lime juice

• Fresh cilantro and lime wedges (for garnish)

Directions

• Prepare the Noodles: Soak rice noodles in warm water for 10-15 minutes until soft. Drain and set aside.
• Make the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, Sriracha, and red pepper flakes. Set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
• Sauté the Aromatics: In the same pan, add remaining oil, garlic, onion, and bell pepper. Cook for 2 minutes.
• Scramble the Eggs: Push veggies to one side and pour in beaten eggs. Scramble lightly, then mix with veggies.
• Combine Everything: Add softened noodles, cooked shrimp, and sauce to the pan. Toss everything together and cook for 2-3 minutes until the sauce is absorbed.
• Finish & Serve: Stir in bean sprouts, peanuts, green onions, and lime juice. Serve hot, garnished with cilantro and lime wedges.

Notes

• Use tofu or chicken instead of shrimp for variety.
• Adjust spice level by increasing or reducing Sriracha and chili flakes.

The post Spicy Shrimp Pad Thai appeared first on RecipeWikki.

Origin of Spicy Shrimp Gumbo

Gumbo is a staple of Creole and Cajun cuisine, originating in Louisiana. Traditionally made with a dark roux, vegetables (the “Holy Trinity” of celery, bell pepper, and onion), and a mix of seafood or meat, this dish has deep African, French, and Spanish influences.

What We Love About This Recipe

• Authentic Louisiana flavors with bold spices.
• One-pot meal that’s hearty and satisfying.
• Perfect for cold weather or when craving comfort food.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Gumbo

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1 lb smoked sausage (Andouille or any spicy sausage), sliced

• 4 tbsp butter

• ¼ cup all-purpose flour

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 tbsp Cajun seasoning

• 1 tsp paprika

• ½ tsp cayenne pepper (adjust for heat)

• ½ tsp dried thyme

• ½ tsp black pepper

• 1 can (14 oz) diced tomatoes

• 4 cups seafood or chicken broth

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• 1 cup okra, sliced (optional, for thickening)

• 2 green onions, chopped (for garnish)

• Fresh parsley, chopped (for garnish)

• Cooked white rice, for serving

Directions

• Make the Roux: In a large pot, melt butter over medium heat. Stir in flour and cook, stirring constantly, for about 10-15 minutes until it turns a deep brown color (like peanut butter).
• Sauté the Vegetables: Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened.
• Add Spices & Sausage: Stir in Cajun seasoning, paprika, cayenne, thyme, and black pepper. Add sausage and cook for another 3 minutes.
• Simmer the Gumbo: Pour in diced tomatoes, broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add okra if using.
• Cook the Shrimp: Add shrimp to the pot and cook for 5 minutes until pink and opaque.
• Serve Hot: Remove bay leaf, garnish with green onions and parsley. Serve over warm rice.

Notes

• Use crab, crawfish, or chicken for variety
• Adjust spice levels by increasing or reducing cayenne and Cajun seasoning.

The post Spicy Shrimp Gumbo appeared first on RecipeWikki.

Origin of Spicy Thai Shrimp Pasta

Inspired by Thai cuisine, this dish blends traditional Thai ingredients like chili, lime, and peanut sauce with pasta, creating a fusion meal that’s rich, creamy, and bursting with flavors.

What We Love About This Recipe

• Bold Thai flavors: A mix of spicy, tangy, and creamy goodness.
• Quick & easy: Ready in under 30 minutes!
• Customizable: Adjust spice levels and protein choices easily.

Also Read : Chili-Lime Shrimp Fajitas

Spicy Thai Shrimp Pasta

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

564

kcal

Ingredients

• 8 oz (225g) spaghetti or linguine

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 1 red bell pepper, sliced

• 2 tbsp Thai red curry paste

• ½ tsp red pepper flakes (adjust to spice preference)

• ¼ cup peanut butter (creamy or crunchy)

• 1 tbsp soy sauce

• 1 tbsp fish sauce (optional, for authentic Thai flavor)

• 1 tbsp honey or brown sugar

• ½ cup coconut milk or heavy cream

• 1 tbsp lime juice

• 2 green onions, chopped

• ¼ cup chopped peanuts (for garnish)

• Fresh cilantro and lime wedges (for garnish)

Directions

• Cook the Pasta: Boil spaghetti according to package instructions. Drain and set aside.
• Sauté the Shrimp: Heat 1 tbsp oil in a pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Prepare the Sauce: In the same pan, add remaining oil, garlic, and ginger. Sauté for 30 seconds. Add bell pepper and cook for 2 minutes.
• Add Thai Flavors: Stir in red curry paste, red pepper flakes, peanut butter, soy sauce, fish sauce, honey, and coconut milk. Simmer for 2-3 minutes.
• Combine Everything: Add cooked pasta and shrimp to the pan. Toss to coat in the sauce and cook for 1 more minute.
• Finish & Serve: Stir in lime juice, garnish with green onions, peanuts, and cilantro. Serve hot with lime wedges.

Notes

• Swap shrimp with chicken, tofu, or mushrooms for variety.
• Use rice noodles for a gluten-free option.

The post Spicy Thai Shrimp Pasta appeared first on RecipeWikki.

Origin of Sweet and Spicy Shrimp

This dish draws inspiration from Asian cuisine, where the combination of sweet and spicy flavors is commonly used in stir-fries and glazes. It’s a versatile recipe that can be adjusted to your preferred spice level.

What We Love About This Recipe

• Quick & Easy: Ready in under 15 minutes!
• Perfect Flavor Balance: Sweet honey, savory soy, and spicy chili flakes.
• Versatile Serving Options: Works great with rice, noodles, or even tacos.

Also Read : Piri Piri Chicken Recipe

Sweet and Spicy Shrimp

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

313

kcal

Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• ¼ cup honey

• 2 tbsp soy sauce

• 1 tbsp sriracha or chili paste (adjust to taste)

• ½ tsp red pepper flakes (optional for extra heat)

• ½ tsp ginger, grated

• 1 tbsp lime juice (optional)

• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)

• 2 tbsp green onions, chopped (for garnish)

• Sesame seeds for garnish

Directions

• Prepare the Sauce: In a small bowl, mix honey, soy sauce, sriracha, red pepper flakes, and lime juice. Set aside.
• Sauté the Shrimp: Heat oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
• Cook the Sauce: In the same pan, add garlic and ginger. Sauté for 30 seconds, then pour in the sauce mixture. Simmer for 1-2 minutes.
• Thicken the Sauce (Optional): Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
• Combine & Serve: Return shrimp to the pan, toss well to coat, and cook for 1 more minute. Garnish with green onions and sesame seeds.
• Enjoy: Serve hot over rice, noodles, or as an appetizer.

Notes

• Adjust spice level by adding more or less sriracha and chili flakes.
• Add bell peppers or broccoli for extra texture and nutrition.

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Jian Bing – The Ultimate Street Food

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ½ cup all-purpose flour

• ¼ cup mung bean flour (or substitute with more all-purpose flour)

• ¾ cup water

• ¼ tsp salt

• 2 eggs

• 1 tbsp chopped green onions

• 1 tbsp chopped cilantro

• 1 tbsp hoisin sauce

• 1 tbsp chili sauce (optional)

• 1 tbsp soy sauce

• 1 crispy wonton wrapper or fried cracker (for crunch)

• 1 tbsp sesame seeds (optional)

• 1 tbsp vegetable oil

Directions

• Prepare the Batter:
  In a bowl, mix flour, mung bean flour, water, and salt.
  Stir well until smooth and let it rest for 10 minutes.
• Cook the Crêpe:
  Heat a non-stick pan over medium heat and brush with oil.
  Pour a thin layer of batter onto the pan, spreading it evenly.
  Cook for 30-40 seconds until the edges start lifting.
• Add the Egg Layer:
  Crack an egg directly onto the crêpe and spread it evenly.
  Sprinkle with green onions, cilantro, and sesame seeds.
• Flip & Assemble:
  Flip the crêpe so the egg side faces down.
  Brush with hoisin sauce, soy sauce, and chili sauce.
  Place a crispy wonton wrapper or fried cracker in the center.
  Fold the sides over and roll it up like a wrap.
• Serve & Enjoy!
  Cut in half and enjoy this crispy, savory street food treat while warm!

Notes

• Flour Substitutes: Traditional Jian Bing uses mung bean flour, but you can use chickpea flour or just wheat flour.

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