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Sesame Udon Noodles
Side Dish Asian

Sesame Udon Noodles

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
  2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
  3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Chuckwagon Beans
Side Dish

Chuckwagon Beans

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
  3. 3 Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
  4. 4 Bake in preheated oven until bubbling on top, 10 to 15 minutes.

By whino247

Susan's Vinaigrette Coleslaw
Side Dish

Susan's Vinaigrette Coleslaw

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, mustard, poppy seeds, pepper, salt, and hot sauce together in a bowl until sugar has dissolved.
  2. 2 Mix cabbage and carrots together in a large salad bowl. Pour vinaigrette over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.

By SusieQ

Creamy Vidalia Onion Soup
Side Dish American

Creamy Vidalia Onion Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Tomato Soup
Side Dish American

Tomato Soup

4.3

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
  2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME

Authentic New Orleans Red Beans and Rice
Side Dish American

Authentic New Orleans Red Beans and Rice

4.8

Prep
20 min
Cook
310 min
Total
330 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
  3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
  4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Garlic Shrimp and Cheesy Grits
Side Dish American

Garlic Shrimp and Cheesy Grits

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
  2. 2 Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
  3. 3 Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
  4. 4 Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
  5. 5 Serve grits in a large serving bowl topped with shrimp mixture.

By AURORAGLXY7

Colorful Coleslaw with a Kick
Side Dish American

Colorful Coleslaw with a Kick

4.1

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

By Doug Matthews

Pressure Cooker Kale Greens
Side Dish American

Pressure Cooker Kale Greens

4.9

Prep
5 min
Cook
22 min
Total
27 min

Instructions

  1. 1 Heat olive oil in a pressure cooker over medium heat. Stir in turkey bacon, onion, celery, and red pepper flakes; cook until turkey bacon is browned and onion is translucent, about 8 minutes. Stir in garlic; cook until fragrant, about 3 minutes more. Add kale gradually; cook and stir until just wilted, about 1 minute. Stir in chicken broth, balsamic vinegar, bouillon cubes, sugar, and pepper.
  2. 2 Cover pressure cooker with lid and cook kale according to manufacturer's instructions, about 10 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully; stir in salt and hot pepper sauce.

By Sticky

Perfect Fried Green Tomatoes
Side Dish American

Perfect Fried Green Tomatoes

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Season tomato slices with salt and pepper.
  2. 2 Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
  3. 3 Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Gently drop tomato slices into hot oil and cook until crispy, golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
  6. 6 To make the dipping sauce: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl. Serve sauce with fried tomato slices.

By Crystal Bodyroc McGlown

Yankee Beans
Side Dish American

Yankee Beans

4.0

Prep
15 min
Cook
310 min
Total
325 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
  2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
  3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Buffalo Chicken Wontons
Appetizer Asian

Buffalo Chicken Wontons

4.7

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
  2. 2 Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  3. 3 Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

By Ashley L

Spicy Chinese Barbeque Riblets
Dinner Asian

Spicy Chinese Barbeque Riblets

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
  3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Rib-Eye Steaks with a Soy and Ginger Marinade
Dinner Asian

Rib-Eye Steaks with a Soy and Ginger Marinade

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
  2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
  3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
  4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Thai-Style Chicken Satay
Dinner Asian

Thai-Style Chicken Satay

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Healthier Bang Bang Chicken in the Air Fryer
Dinner Asian

Healthier Bang Bang Chicken in the Air Fryer

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
  2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
  3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
  4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Asian-Inspired Green Beans and Mushrooms
Dinner Asian

Asian-Inspired Green Beans and Mushrooms

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
  2. 2 Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.

By Laura Cotnoir

Tasty Shrimp Tempura and Sake Dipping Sauce
Dinner Asian

Tasty Shrimp Tempura and Sake Dipping Sauce

4.5

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
  2. 2 Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
  3. 3 Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
  4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

By Marcy McClure Mock

Cashew Chicken with Water Chestnuts
Dinner Asian

Cashew Chicken with Water Chestnuts

4.3

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
  2. 2 Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
  3. 3 Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.

By FoodFan

Asian-Inspired Honey-Vanilla Chicken
Dinner Asian

Asian-Inspired Honey-Vanilla Chicken

4.2

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
  2. 2 Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
  3. 3 Adjust oven rack to its top position, and turn oven on to Broil.
  4. 4 Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

By LaChefMadam

Chicken Lettuce Wraps
Dinner Asian

Chicken Lettuce Wraps

3.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  2. 2 Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  3. 3 Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  4. 4 Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

By tierncooks

Firecracker Chicken
Dinner Asian

Firecracker Chicken

4.9

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
  2. 2 Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
  3. 3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
  4. 4 While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
  5. 5 Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
  6. 6 Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
  7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
  8. 8 Serve over rice and sprinkle with scallions and sesame seeds.

By TheOtherJuliaGulia

Simple Delicious Grilled Chicken Wings
Dinner American

Simple Delicious Grilled Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Heat hot sauce and butter in a saucepan over low heat until butter melts. Off heat, stir until hot sauce and butter are well combined.
  3. 3 Grill wings until no longer sticking to the grate, 10 to 15 minutes. Flip wings; grill until mostly cooked through, about 10 minutes more.
  4. 4 Shut heat on one side of the grill. Dip 3 or 4 wings at a time into sauce; place over indirect heat. Grill until cooked through and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
  5. 5 Place wings in a large bowl. Cover with aluminum foil; set aside for 10 minutes or until ready to serve.

By the kobers

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Air Fryer Oysters on the Half Shell
Dinner American

Air Fryer Oysters on the Half Shell

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
  3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Quick-n'-Easy Chicken Cheesesteak

Quick-n'-Easy Chicken Cheesesteak

4.5

Prep
Cook
5 min
Total
5 min

Instructions

  1. 1 Warm chicken and hot sauce in a nonstick skillet over medium heat, stirring to coat chicken evenly with sauce, until heated through, about 3 minutes.
  2. 2 Scrape chicken into the center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place over chicken; cook until Cheddar is melted, 1 to 2 minutes.
  3. 3 Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over melted cheese.

By taggerung86