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Homemade Lemon-Pepper Seasoning
Pantry American

Homemade Lemon-Pepper Seasoning

4.5

Prep
10 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
  3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
  4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
  5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Linda's Beef Marinade

Linda's Beef Marinade

4.4

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
  2. 2 Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

By LINDA W

Jeannie's Kickin' Fried Fish
Dinner

Jeannie's Kickin' Fried Fish

4.6

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
  2. 2 Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
  3. 3 Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.

By crabbyjean

Shepherd's Pie V
Dinner

Shepherd's Pie V

4.4

Prep
60 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  3. 3 In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
  4. 4 Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

By Christine

Venison Meatloaf
Dinner

Venison Meatloaf

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together venison, crackers, egg, and 1 tablespoon brown sugar in a bowl. Season with mustard, garlic powder, onion flakes, cilantro, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
  3. 3 Bake in the preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes.
  4. 4 Stir together ketchup with remaining 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 minutes more.

By angelamclamb

Honey Garlic Barbecue Sauce

Honey Garlic Barbecue Sauce

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Dissolve vegetable bouillon in boiling water.
  2. 2 In a large saucepan over medium heat combine vegetable broth, ketchup, Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper, oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10 minutes.

By Krista B

Turkey Dressing Bread
Dinner

Turkey Dressing Bread

4.3

Prep
10 min
Cook
160 min
Total
170 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting; press Start. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.

By Sue Cohagen Myers

Hashbrown Casserole
Dinner American

Hashbrown Casserole

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
  3. 3 Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

By Louise

Easy Pepperoni Bread
Dinner Italian

Easy Pepperoni Bread

4.7

Prep
20 min
Cook
35 min
Total
655 min

Instructions

  1. 1 Allow frozen bread dough to thaw in the refrigerator, 8 hours to overnight. Place dough in a large, lightly greased bowl. Cover the bowl with a dish towel and place in a warm space until doubled in size, 2 to 3 hours. Punch down dough.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  3. 3 Roll dough into a 12x18-inch rectangle on the prepared baking sheet. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes, and oregano. Layer with pepperoni to within 1/2 inch of the edges. Top with mozzarella cheese.
  4. 4 Beginning with the longest edge, roll dough into a thin cylinder and seal the seam. Brush with beaten egg.
  5. 5 Bake in the preheated oven until golden brown, about 35 minutes. Cut into bite-sized pieces to serve.

By MARBALET

Homemade BBQ Meatballs
Dinner

Homemade BBQ Meatballs

4.6

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 In a large bowl, combine eggs, 1/2 cup vodka and Worcestershire sauce. Season with 2 tablespoons onion flakes, garlic powder, salt and pepper. Mix in ground beef, ground turkey and bread crumbs. Shape into meatballs, and set aside.
  2. 2 In a very large pot over medium heat, Combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup vodka. Season to taste with onion flakes, garlic powder, salt and pepper. Bring to a boil, reduce heat and let simmer.
  3. 3 Heat a large heavy skillet over medium heat. Cook meatballs until evenly brown on all sides. Carefully place into sauce, and simmer for at least an hour.

By Liane Carmen

Barbie's Tuna Salad
Lunch American

Barbie's Tuna Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tuna, mayonnaise, relish, Parmesan cheese, and onion flakes in a medium bowl.
  3. 3 Season with parsley, dill, curry powder, and garlic powder. Mix well.
  4. 4 Serve with crackers or on a sandwich.

By TANAQUIL

Raspberry Hot Barbecue Sauce
Pantry American

Raspberry Hot Barbecue Sauce

4.6

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, raspberry preserves, honey, pickle juice, vinegar, brown sugar, mustard, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat.
  3. 3 Bring to a boil, stirring constantly. Reduce heat to low; stir in hot sauce and simmer for about 1 hour.

By A Keskitalo

Mom's Best Ham and Bean Soup
Soup American

Mom's Best Ham and Bean Soup

4.6

Prep
10 min
Cook
85 min
Total
175 min

Instructions

  1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
  2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
  3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill