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Popcorn Salad

https://www.allrecipes.com/recipe/23798/popcorn-salad/

salad

Paula

This salad is a real conversation piece. Whoever heard of popcorn in a salad? If you take it to a dinner, mix the salad and carry the popcorn separately to be added at the last minute.

10 slices bacon ; ¾ cup mayonnaise ; 1 cup diced celery ; 1 ¼ cups shredded Cheddar cheese, divided ; 1 (8 ounce) can sliced water chestnuts, drained ; ¼ cup shredded carrots ; 2 tablespoons minced fresh chives ; 6 cups popped popcorn

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.

15 mins

15 mins

30 mins

10 -12 servings

['Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.', 'Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.']

Tzatziki Sauce

https://www.allrecipes.com/recipe/20242/tzatziki-sauce/

side-dish

DEBNJAMES

Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation.

2 (8 ounce) containers plain yogurt ; 2 cucumbers - peeled, seeded and diced ; 2 tablespoons olive oil ; ½ lemon, juiced ; salt and pepper to taste ; 1 tablespoon chopped fresh dill ; 3 cloves garlic, peeled

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

20 mins

20 mins

8 servings

['Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.', 'In a mixing bowl combine the cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Stir until well combined.', 'Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.']

Roasted Cauliflower Steaks

https://www.allrecipes.com/recipe/239042/roasted-cauliflower-steaks/

fruits-and-vegetables

Snacking in the Kitchen

You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

1 large head cauliflower, sliced lengthwise through the core into 4 'steaks' ; ¼ cup olive oil ; 1 tablespoon fresh lemon juice ; 2 cloves garlic, minced ; 1 pinch red pepper flakes, or to taste ; salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet. Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks. Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

10 mins

30 mins

40 mins

4 servings

['Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.', 'Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.', 'Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.']

Quick and Easy Chicken Noodle Soup

https://www.allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/

soups-stews-and-chili

MARYVM

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

1 tablespoon butter ; ½ cup chopped onion ; ½ cup chopped celery ; 4 (14.5 ounce) cans chicken broth ; 1 (14.5 ounce) can vegetable broth ; ½ pound chopped cooked chicken breast ; 1 ½ cups egg noodles ; 1 cup sliced carrots ; ½ teaspoon dried basil ; ½ teaspoon dried oregano ; salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

10 mins

20 mins

30 mins

6 servings

['Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.', 'Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.', 'Reduce heat and simmer for 20 minutes.']

Loaded Bacon, Cheddar, and Ranch Potatoes

https://www.allrecipes.com/recipe/254811/loaded-bacon-cheddar-and-ranch-potatoes/

side-dish

Barbi

Best potatoes you will ever make, guaranteed! This recipe feeds a lot of people. I took it to a potluck and the pan came home licked clean, literally! People were going back for seconds and thirds and disappointed when it was all gone. This is a totally addictive potato recipe, you just can't stop eating them! It's a cinch to toss together and goes great with chicken, beef or pork, heck it would even make your sneakers taste good. Recipe can easily be halved to feed a family of four.

cooking spray ; 1 (32 ounce) package frozen hash brown potatoes, thawed ; 1 (16 ounce) container sour cream ; 8 slices cooked bacon, crumbled ; 1 (1 ounce) package ranch dressing mix ; 2 cups shredded Cheddar cheese, divided, or more to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter. Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.

15 mins

1 hr

1 hr 15 mins

8 servings

['Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.', 'Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil.', 'Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubble and lightly browned around the edges, about 15 minutes.']

Simple Scones

https://www.allrecipes.com/recipe/79470/simple-scones/

bread

Ben S.

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

2 cups all-purpose flour ; ⅓ cup sugar ; 1 teaspoon baking powder ; ¼ teaspoon baking soda ; ½ teaspoon salt ; 8 tablespoons unsalted butter, frozen ; ½ cup raisins (or dried currants) ; ½ cup sour cream ; 1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

8 scones

['Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.', 'Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.', 'Whisk sour cream and egg together in a small bowl until combined.', 'Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)', 'Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.', 'Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.']

Authentic Mexican Chili Rellenos

https://www.allrecipes.com/recipe/219646/authentic-mexican-chili-rellenos/

world-cuisine

Kentucky Guera

This is an authentic Mexican recipe that has been handed down for generations in my family.

6 fresh Anaheim chile peppers ; 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips ; 2 eggs, separated ; 1 teaspoon baking powder ; ¾ cup all-purpose flour ; 1 cup vegetable shortening for frying

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

25 mins

20 mins

1 hr

6 servings

['Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.', 'Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.', 'Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.', 'Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.', 'Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.']

Authentic Mole Sauce

https://www.allrecipes.com/recipe/223261/authentic-mole-sauce/

side-dish

Allrecipes

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

2 cups chicken broth ; 2 dried guajillo chiles, stemmed and seeded ; 2 dried ancho chiles, stemmed and seeded ; 3 dried chipotle chiles, stemmed and seeded ; 1 dinner roll, torn into pieces ; 2 corn tortillas, cut into 1-inch strips ; 2 tomatoes, cut in half crosswise ; 5 tomatillos, cut in half crosswise ; 1 tablespoon lard ; 1 onion, halved and thinly sliced ; ½ head garlic, peeled and sliced ; ⅓ cup chopped peanuts ; ¼ cup raisins ; 2 tablespoons cumin seeds ; 1 tablespoon dried thyme ; 3 cinnamon sticks ; 5 whole cloves ; 6 whole allspice berries ; 5 ounces dark chocolate, coarsely chopped ; 1 cup chicken broth ; 3 tablespoons white sugar ; 1 teaspoon salt

Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth. Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

20 mins

30 mins

1 hr

1 quart mole sauce

['Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.', 'Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.', 'Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.', 'Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.', 'Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.', 'Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.', 'Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.']

Fish Tacos

https://www.allrecipes.com/recipe/53729/fish-tacos/

world-cuisine

BREESE823

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

1 cup all-purpose flour ; 2 tablespoons cornstarch ; 1 teaspoon baking powder ; ½ teaspoon salt ; 1 egg ; 1 cup beer ; ½ cup plain yogurt ; ½ cup mayonnaise ; 1 lime, juiced ; 1 jalapeno pepper, minced ; 1 teaspoon minced capers ; ½ teaspoon dried oregano ; ½ teaspoon ground cumin ; ½ teaspoon dried dill weed ; 1 teaspoon ground cayenne pepper ; 1 quart oil for frying ; 1 pound cod fillets, cut into 2 to 3 ounce portions ; 1 (12 ounce) package corn tortillas ; ½ medium head cabbage, finely shredded

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

40 mins

20 mins

1 hr

8 servings

['Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.', 'Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.', 'Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).', 'Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels.', 'Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.', 'Place fried fish in tortillas; top with shredded cabbage and white sauce.']

The Perfect Margarita

https://www.allrecipes.com/recipe/264606/the-perfect-margarita/

drinks

Chef John

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

1 lime wedge ; 1 pinch coarse sea salt to taste ; 1 large ice cube ; ice ; 2 fluid ounces white tequila ; 1 ½ fluid ounces triple sec ; 1 fluid ounce freshly squeezed lime juice ; 1 slice lime

Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve. Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

10 mins

10 mins

1 drink

['Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.', 'Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted.', 'Strain margarita into the chilled glass and garnish with a slice of lime.']

Best Hamburger Ever

https://www.allrecipes.com/recipe/72657/best-hamburger-ever/

main-dish

UNIVSTUDENT

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

1 ½ pounds lean ground beef ; ½ onion, finely chopped ; ½ cup shredded Colby Jack or Cheddar cheese ; 1 teaspoon soy sauce ; 1 teaspoon Worcestershire sauce ; 1 egg ; 1 (1 ounce) envelope dry onion soup mix ; 1 clove garlic, minced ; 1 tablespoon garlic powder ; 1 teaspoon dried parsley ; 1 teaspoon dried basil ; 1 teaspoon dried oregano ; ½ teaspoon crushed dried rosemary ; salt and pepper to taste

Preheat a grill for high heat. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

10 mins

20 mins

30 mins

4 Servings

['Preheat an outdoor grill for high heat and lightly oil the grate.', 'Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form the mixture into 4 patties.', 'Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).']

Elegant Penne with Asparagus and Shrimp

https://www.allrecipes.com/recipe/163153/elegant-penne-with-asparagus-and-shrimp/

main-dish

MissyPorkChop

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

1 cup penne pasta ; 2 tablespoons olive oil ; 2 cloves garlic, minced ; ¼ cup onion, chopped ; ½ cup white wine ; ¼ teaspoon crushed red pepper flakes ; 1 tablespoon butter ; 10 spears asparagus, cut into 1-inch pieces ; 18 peeled and deveined large shrimp (21 to 25 per lb) ; 1 tablespoon lemon juice ; salt and pepper to taste ; 2 tablespoons chopped fresh flat-leaf parsley ; ¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

20 mins

15 mins

35 mins

2 servings

['Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.', 'Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.', 'Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.']

Simple Beef Stroganoff

https://www.allrecipes.com/recipe/16311/simple-beef-stroganoff/

pasta-and-noodles

Brenda

This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!

1 (8 ounce) package egg noodles ; 1 pound ground beef ; 1 (10.75 ounce) can fat free condensed cream of mushroom soup ; 1 tablespoon garlic powder ; ½ cup sour cream ; salt and pepper to taste

Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

20 mins

10 mins

30 mins

4 servings

['Saute ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.', 'At the same time, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.', 'Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.', 'Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.']

A Very Popular BBQ Sauce

https://www.allrecipes.com/recipe/51226/a-very-popular-bbq-sauce/

side-dish

JRNEUMILLER

This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)

1 ½ cups brown sugar ; 1 ½ cups ketchup ; ½ cup red wine vinegar ; ½ cup water ; 1 tablespoon Worcestershire sauce ; 2 ½ tablespoons dry mustard ; 2 teaspoons paprika ; 2 teaspoons salt ; 1 ½ teaspoons black pepper ; 2 dashes hot pepper sauce

In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

10 mins

10 mins

4 cups

['Combine brown sugar, ketchup, vinegar, water, and Worcestershire sauce in a blender. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.']

Traditional Filipino Lumpia

https://www.allrecipes.com/recipe/35151/traditional-filipino-lumpia/

appetizers-and-snacks

LILQTPINAY23

This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

1 tablespoon vegetable oil ; 1 pound ground pork ; 2 cloves garlic, crushed ; ½ cup chopped onion ; ½ cup minced carrots ; ½ cup chopped green onions ; ½ cup thinly sliced green cabbage ; 1 teaspoon ground black pepper ; 1 teaspoon salt ; 1 teaspoon garlic powder ; 1 teaspoon soy sauce ; 30 lumpia wrappers ; 2 cups vegetable oil for frying

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

45 mins

25 mins

1 hr 10 mins

30 lumpia

['Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no pink is showing, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.', 'Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes. Stir in the cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.', 'Assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close. Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.', 'Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes.', 'Slide 3 to 4 lumpia into the hot oil, making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia. Serve immediately.']

Crispy and Tender Baked Chicken Thighs

https://www.allrecipes.com/recipe/235151/crispy-and-tender-baked-chicken-thighs/

meat-and-poultry

Nicole Burdett

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

cooking spray ; 8 bone-in chicken thighs with skin ; ¼ teaspoon garlic salt ; ¼ teaspoon onion salt ; ¼ teaspoon dried oregano ; ¼ teaspoon ground thyme ; ¼ teaspoon paprika ; ¼ teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Arrange chicken thighs on prepared baking sheet. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

10 mins

1 hr

1 hr 10 mins

8 servings

['Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.', 'Arrange chicken thighs, skin-side up, on the prepared baking sheet.', 'Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined. Sprinkle spice mixture liberally over chicken thighs.', 'Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).']

Beef Bulgogi

https://www.allrecipes.com/recipe/100606/beef-bulgogi/

world-cuisine

Tenny Sharp

Just like my Korean mom makes it! It's delicious! Even better if rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade.

1 pound flank steak, thinly sliced ; 5 tablespoons soy sauce ; 2 ½ tablespoons white sugar ; ¼ cup chopped green onion ; 2 tablespoons minced garlic ; 2 tablespoons sesame seeds ; 2 tablespoons sesame oil ; ½ teaspoon ground black pepper

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

10 mins

5 mins

1 hr 15 mins

4 servings

['Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.', 'Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.', 'Preheat an outdoor grill for high heat, and lightly oil the grate.', 'Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.']

Naan

https://www.allrecipes.com/recipe/14565/naan/

bread

Bob Cody

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

1 (.25 ounce) package active dry yeast ; 1 cup warm water ; ¼ cup white sugar ; 3 tablespoons milk ; 1 egg, beaten ; 2 teaspoons salt ; 4 ½ cups bread flour ; 2 teaspoons minced garlic (Optional); ¼ cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

30 mins

7 mins

3 hrs

14 servings

['Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.', 'Meanwhile, generously oil a large bowl.', 'Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.', 'Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.', 'Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.', 'Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.', 'Meanwhile, preheat a large grill pan over high heat.', 'Roll each piece of dough into a thin circle.', 'Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.']

Oven-Roasted Turkey Breast

https://www.allrecipes.com/recipe/229658/oven-roasted-turkey-breast/

meat-and-poultry

takestu2tango

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

¼ cup butter, softened ; 1 clove garlic, minced ; 1 teaspoon paprika ; 1 teaspoon Italian seasoning ; ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®) ; salt and ground black pepper to taste ; 1 (3 pound) turkey breast with skin ; 1 teaspoon minced shallot ; 1 tablespoon butter ; 1 splash dry white wine ; 1 cup chicken stock ; 3 tablespoons all-purpose flour ; 2 tablespoons half-and-half (Optional)

Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

15 mins

1 hr 35 mins

1 hr 50 mins

6 servings

['Preheat oven to 350 degrees F (175 degrees C).', 'Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.', 'Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.', 'While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes.', 'Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.']

Best Carrot Cake Ever

https://www.allrecipes.com/recipe/17393/best-carrot-cake-ever/

desserts

Nan

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

6 cups grated carrots ; 1 cup brown sugar ; 1 cup raisins ; 4 eggs ; 1 ½ cups white sugar ; 1 cup vegetable oil ; 2 teaspoons vanilla extract ; 1 cup crushed pineapple, drained ; 3 cups all-purpose flour ; 1 ½ teaspoons baking soda ; 1 teaspoon salt ; 4 teaspoons ground cinnamon ; 1 cup chopped walnuts

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

1 hr 30 mins

1 hr

2 hrs 30 mins

2 - 10 inch round layers

['Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.', 'Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.', 'Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrot mixture and walnuts. Pour evenly into the prepared pans.', 'Bake in the preheated oven until an inserted toothpick comes out clean, 45 to 50 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.']

Tom Collins Cocktail

https://www.allrecipes.com/recipe/222511/tom-collins-cocktail/

drinks

Allrecipes

Created in the late 1800s, the Tom Collins is said to be named after a wide-spread practical joke that swept the country. This cocktail, however, is no joke.

1 ½ cups ice ; 2 fluid ounces gin ; ¾ fluid ounce lemon juice ; ½ fluid ounce simple syrup ; 1 cup ice ; 2 fluid ounces club soda ; 1 lemon wedge

Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass. Top with club soda and garnish with a lemon wedge.

5 mins

5 mins

1 cocktail

['Fill a Collins glass with 1 1/2 cups ice; set aside in the freezer.', 'Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled.', 'Strain into the chilled Collins glass. Top with club soda and garnish with lemon wedge.']

Old Fashioned Coconut Cream Pie

https://www.allrecipes.com/recipe/12481/old-fashioned-coconut-cream-pie/

desserts

Carol H.

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

1 cup sweetened flaked coconut ; 3 cups half-and-half ; 2 eggs, beaten ; ¾ cup white sugar ; ½ cup all-purpose flour ; ¼ teaspoon salt ; 1 teaspoon vanilla extract ; 1 (9 inch) pie shell, baked ; 1 cup frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

20 mins

30 mins

4 hrs 50 mins

1 9-inch pie

['Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.', 'Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.', 'Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for 2 minutes more.', 'Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.', 'Pour custard into pie shell and chill until firm, about 4 hours.', 'Top with whipped topping and reserved toasted coconut.']

Best Fried Green Tomatoes

https://www.allrecipes.com/recipe/16760/best-fried-green-tomatoes/

side-dish

Diana Swenson-Siegel

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

4 large green tomatoes ; 2 eggs ; ½ cup milk ; 1 cup all-purpose flour ; ½ cup cornmeal ; ½ cup bread crumbs ; 2 teaspoons coarse kosher salt ; ¼ teaspoon ground black pepper ; 1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

5 mins

15 mins

20 mins

4 servings

['Slice tomatoes 1/2 inch thick. Discard the ends.', 'Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.', 'In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.']

Corn and Bacon Salad

https://www.allrecipes.com/recipe/238201/corn-and-bacon-salad/

salad

jerrijohnson

This is a great recipe that I've modified over the years. The flavors are terrific and the ingredients and ratios are very flexible. Adapt to make it your own specialty. Great for picnics and pot lucks. This recipe is very flexible. It is a great, clean-out-the-refrigerator kind of dish. It also stores well and actually tastes better the next day. Serve warm or chilled.

5 ears corn, shucked ; 2 teaspoons olive oil ; 3 slices bacon, chopped ; ½ pound Yukon Gold potatoes, cut into 1/2-inch cubes ; 1 red bell pepper, cut into cubes ; salt to taste ; 1 small red onion, thinly sliced ; 1 tablespoon cider vinegar ; ½ teaspoon red pepper flakes, or more to taste

Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs. Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet. Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more. Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes. Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

15 mins

25 mins

40 mins

4 servings

['Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.', 'Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.', 'Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.', 'Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.', 'Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.']

Simple Broiled Haddock

https://www.allrecipes.com/recipe/232906/simple-broiled-haddock/

seafood

Nicole Burdett

Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.

cooking spray ; 2 pounds haddock fillets ; ½ teaspoon onion powder ; ½ teaspoon paprika ; ½ teaspoon garlic powder ; ½ teaspoon ground black pepper ; ½ teaspoon salt ; ¼ teaspoon cayenne pepper ; 1 tablespoon butter, cut in small pieces ; 1 lemon, cut into wedges

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter. Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

10 mins

10 mins

20 mins

4 servings

["Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spray with cooking spray.", 'Arrange haddock fillets on the prepared baking sheet.', 'Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter.', 'Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes. Serve with lemon wedges.']

Chinese Steamed Buns

https://www.allrecipes.com/recipe/7011/chinese-steamed-buns/

bread

Carol chi-wa Chung

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

1 tablespoon active dry yeast ; 1 teaspoon white sugar ; ¼ cup all-purpose flour ; ¼ cup water ; ½ cup warm water ; 1 ½ cups all-purpose flour ; ¼ teaspoon salt ; 2 tablespoons white sugar ; 1 tablespoon vegetable oil ; ½ teaspoon baking powder

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

30 mins

30 mins

4 hrs

24 steamed buns

['Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.', 'Mix in remaining 1 1/2 cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic. Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 1/2 to 3 hours.', 'Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.', 'Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces. Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.', 'Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.', "Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn't drip onto buns. Continue steaming remaining buns until all are cooked."]

Stuffed Cabbage Rolls

https://www.allrecipes.com/recipe/26661/stuffed-cabbage-rolls/

world-cuisine

Judy

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

⅔ cup water ; ⅓ cup uncooked white rice ; 8 cabbage leaves ; 1 pound lean ground beef ; ¼ cup chopped onion ; 1 egg, slightly beaten ; 1 teaspoon salt ; ¼ teaspoon ground black pepper ; 1 (10.75 ounce) can condensed tomato soup

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

20 mins

40 mins

1 hr

8 cabbage rolls

['In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.', 'Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.', 'In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.', 'Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.', 'In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.']

Marie's Easy Slow Cooker Pot Roast

https://www.allrecipes.com/recipe/16346/maries-easy-slow-cooker-pot-roast/

main-dish

Marie Thomas

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

4 pounds chuck roast ; salt and pepper to taste ; 1 packet dry onion soup mix ; 1 cup water ; 3 carrots, chopped ; 1 onion, chopped ; 3 potatoes, peeled and cubed ; 1 stalk celery, chopped

Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery. Cover and cook on Low setting for 8 to 10 hours.

40 mins

9 hrs

9 hrs 40 mins

6 to 8 servings

['Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.', 'Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.', 'Cover and cook on Low setting for 8 to 10 hours.']

No Bake Cookies I

https://www.allrecipes.com/recipe/9832/no-bake-cookies-i/

desserts

Denise

Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.

1 ¾ cups white sugar ; ½ cup milk ; ½ cup butter ; 4 tablespoons unsweetened cocoa powder ; ½ cup crunchy peanut butter ; 3 cups quick-cooking oats ; 1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

10 mins

45 mins

3 dozen

['Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 1/2 minutes. Remove from heat, and stir in peanut butter. Add oats and vanilla; stir until well combined.', 'Drop by teaspoonfuls onto waxed paper. Let cool until hardened.']

Restaurant-Style Buffalo Chicken Wings

https://www.allrecipes.com/recipe/24087/restaurant-style-buffalo-chicken-wings/

appetizers-and-snacks

Kelly

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.