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Microwave Potato Chips
Snack American

Microwave Potato Chips

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
  3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
  4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
  5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
  6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Rollkuchen (Mennonite Fritters)
Snack American

Rollkuchen (Mennonite Fritters)

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place eggs in a large mixing bowl, and beat until frothy. Gradually beat in the flour and salt to make a soft dough. Roll out the dough to be fairly thin, about 1/8 inch, and cut into 2-inch by 5-inch strips. Cut a slit down the center of each strip, and twist so one end slides through the slit and makes a loop.
  2. 2 Heat 1 ½ inches of oil in a deep skillet (or use a deep-fat fryer) to 375 degrees F (190 degrees C).
  3. 3 Cook dough in small batches in preheated oil until golden brown. Drain on paper towels. Serve warm or at room temperature.

By amy

TikTok Crispy Bubble Potatoes
Snack American

TikTok Crispy Bubble Potatoes

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place potatoes in a large saucepan with enough water to cover by 1 inch. Bring to a boil over high; cover, reduce heat to medium-high, and cook until potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and run under cold water until cool enough to handle. Drain well and pat dry.
  2. 2 While potatoes cook, heat 3 inches of oil in a large Dutch oven or other heavy pot over medium-low to 350 degrees F (175 degrees C).
  3. 3 Using a ricer or potato masher, thoroughly mash potatoes so no chunks remain. Stir together mashed potatoes, rice flour, cornstarch, kosher salt, and seasoning salt in a medium bowl until mixture comes together and forms a dough, adding 1 teaspoon of water at a time as needed.
  4. 4 Divide dough into 4 pieces. Shape each piece into a 1-inch diameter log, and cut each log into 1-inch pieces.
  5. 5 Working in batches, fry dough pieces in hot oil until lightly golden, turning occasionally, 2 to 3 minutes. Using a spider or slotted spatula, transfer from oil to a wire rack set over a baking sheet to drain. Repeat with remaining dough pieces.
  6. 6 Increase heat to medium-high to increase oil temperature to 375 degrees F (190 degrees C).
  7. 7 Fry a second time, in batches, until deep golden brown and crispy, another 2 minutes. Return to wire rack and dust with additional seasoning salt, if desired. Serve immediately. Recipe developed by Ali Ramee

By Bailey Fink

Blueberry Upside-Down Banana Nut Bread
Snack

Blueberry Upside-Down Banana Nut Bread

4.0

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Mawmaw's Simple Fried Green Tomatoes
Snack American

Mawmaw's Simple Fried Green Tomatoes

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
  2. 2 Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
  3. 3 Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
  4. 4 Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.

By HeyGoodLookin

Green Tomato Bread
Snack

Green Tomato Bread

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

By I'm nuts too

Berry Lemon Muffins
Snack

Berry Lemon Muffins

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Blueberry Delight Muffins
Snack

Blueberry Delight Muffins

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
  2. 2 Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
  3. 3 Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
  4. 4 Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

By Mott's

Pumpkin Bread
Snack

Pumpkin Bread

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. 2 In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. 3 In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

By SUE CASE

Christmas Strawberry Bread
Snack

Christmas Strawberry Bread

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.
  2. 2 In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
  3. 3 Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
  4. 4 In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

By KIMBER

Bird Seed Energy Bars
Snack

Bird Seed Energy Bars

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
  2. 2 Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
  3. 3 Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

By Amy E

Kohlrabi Bread
Snack American

Kohlrabi Bread

4.7

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Bring a pot of water to a boil. Add kohlrabi; boil until completely tender, 5 to 7 minutes. Drain.
  2. 2 Transfer kohlrabi to a blender; blend until smooth.
  3. 3 Place milk, kohlrabi, oil, flour, sugar, salt, rosemary, and yeast in a bread machine in the order listed.
  4. 4 Set machine for medium crust on the Basic cycle and press Start.

By ashleys8

Blueberry Lemon Walnut Bread
Snack

Blueberry Lemon Walnut Bread

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  3. 3 In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  4. 4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  5. 5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
  6. 6 Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
  7. 7 To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  8. 8 Brush glaze over bread while still warm.

By California Walnuts

Doggie Biscuits
Snack American

Doggie Biscuits

4.4

Prep
25 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 Mix together whole wheat flour, all-purpose flour, cornmeal, and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla. Mix well.
  3. 3 On a flat surface, use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheets.
  4. 4 Bake the biscuits in the preheated oven for 20 minutes. After 20 minutes, turn off the oven but let the biscuits remain inside the oven for another 20 minutes to harden.

By Dani

Pumpkin Zeppole
Snack Italian

Pumpkin Zeppole

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
  2. 2 Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.

By John Mitzewich

Soft Pretzel Sticks with Honey Mustard Dipping Sauce
Snack American

Soft Pretzel Sticks with Honey Mustard Dipping Sauce

5.0

Prep
20 min
Cook
15 min
Total
110 min

Instructions

  1. 1 Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
  2. 2 Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
  3. 3 Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
  4. 4 Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
  5. 5 Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
  8. 8 Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
  9. 9 Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

By lutzflcat

Whole Wheat Pumpkin Bread
Snack American

Whole Wheat Pumpkin Bread

4.5

Prep
10 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place raisins in a small bowl; cover with boiling water by 1 inch. Set aside until raisins are plump and rehydrated, 3 to 4 minutes; drain, reserving ⅓ cup soaking water in a separate bowl.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin, sugar, eggs, reserved soaking water, and oil in a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.

By Donna Scheletsky

Toum (Lebanese Garlic Spread)
Middle Eastern

Toum (Lebanese Garlic Spread)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
  2. 2 Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
  3. 3 Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

By FrackFamily5 CACT

Middle Eastern Garlic Sauce
Middle Eastern

Middle Eastern Garlic Sauce

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

By Jewels

Foolproof Potato Latkes
Breakfast Middle Eastern

Foolproof Potato Latkes

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
  2. 2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
  3. 3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

By basg101

Salata
Side Dish Middle Eastern

Salata

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
  2. 2 In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.

By Leslie

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)
Dinner Middle Eastern

Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)

4.8

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Cook and stir beef in butter and canola oil in a large saucepan over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and black pepper; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

By chaka

Yogurt-Marinated Chicken Shawarma
Dinner Middle Eastern

Yogurt-Marinated Chicken Shawarma

4.5

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Combine yogurt, lemon juice, 1/4 cup oil, vinegar, garlic, salt, paprika, cumin, and oregano in a large glass or ceramic bowl; mix well. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in hot oil in batches until tender and browned, about 5 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maxine

Pogaca (Feta Dumplings)
Appetizer Middle Eastern

Pogaca (Feta Dumplings)

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
  2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
  3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
  4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Ghormeh Sabzi (Persian Herb Stew)
Dinner Middle Eastern

Ghormeh Sabzi (Persian Herb Stew)

4.8

Prep
45 min
Cook
145 min
Total
190 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
  2. 2 Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
  3. 3 Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
  4. 4 Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  5. 5 Pierce dried limes with a fork; add to stew.
  6. 6 Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
  7. 7 Discard dried limes before serving.

By marybakes

Moroccan Chicken Thighs
Dinner Middle Eastern

Moroccan Chicken Thighs

4.4

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  4. 4 Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  5. 5 Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  6. 6 Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  7. 7 Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

By Scott Heddle

Falafels with Yogurt-Dill Sauce
Dinner Middle Eastern

Falafels with Yogurt-Dill Sauce

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl.
  2. 2 Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat.
  3. 3 Heat canola oil in a large skillet over medium-high heat.
  4. 4 Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside.
  5. 5 Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.

By sonia

Afghani Kabli Pulao
Dinner Middle Eastern

Afghani Kabli Pulao

4.8

Prep
25 min
Cook
42 min
Total
99 min

Instructions

  1. 1 Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
  2. 2 Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
  3. 3 When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
  4. 4 Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
  5. 5 Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
  6. 6 Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.

By chanty475

Soft Spread Butter
Dinner

Soft Spread Butter

4.7

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency.
  2. 2 Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well.
  3. 3 Refrigerate for 3 hours, or until set.
  4. 4 Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.

By Cal Schroeck

Aranitas (Shredded Green Plantain Patties)
Dinner Caribbean

Aranitas (Shredded Green Plantain Patties)

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat canola oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gather about 2 tablespoons of shredded plantains and shape into patties.
  2. 2 Fry the patties in the preheated oil until golden and crispy, about 10 minutes. Drain on paper towels and season with garlic salt.

By LatinaCook