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Cucumber Soup I
Soup American

Cucumber Soup I

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Peel, seed, and chop 2 cucumbers.
  2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
  3. 3 Put the soup into a blender, and puree it.
  4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Spanish Gazpacho
Soup European

Spanish Gazpacho

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
  2. 2 Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

By Luis Luna

My Best Clam Chowder
Soup American

My Best Clam Chowder

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender.
  2. 2 Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through.
  3. 3 Stir in clams just before serving to prevent them from overcooking. When clams are heated through, stir in vinegar and season to taste with salt and pepper.

By PIONEERGIRL

Easy Gazpacho
Soup European

Easy Gazpacho

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
  3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Eggplant, Roasted Pepper and Chicken Pitas
Lunch Middle Eastern

Eggplant, Roasted Pepper and Chicken Pitas

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Baghdad Beef Stew
Dinner Middle Eastern

Baghdad Beef Stew

4.6

Prep
20 min
Cook
170 min
Total
250 min

Instructions

  1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
  2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
  3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
  4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Vegan Turkish Baked Eggplant
Dinner Middle Eastern

Vegan Turkish Baked Eggplant

4.5

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
  3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
  4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
  5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Best Stuffed Cabbage Rolls
Dinner Middle Eastern

Best Stuffed Cabbage Rolls

3.9

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin

Koshary
Dinner Middle Eastern

Koshary

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
  5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Simple Marinated Broccoli
Lunch

Simple Marinated Broccoli

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

The Perfect Rib Eye Marinade

The Perfect Rib Eye Marinade

3.6

Prep
10 min
Cook
14 min
Total
85 min

Instructions

  1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T

Easy Teriyaki Chops
Dinner

Easy Teriyaki Chops

4.4

Prep
5 min
Cook
10 min
Total
255 min

Instructions

  1. 1 In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.
  2. 2 Preheat grill to high heat, and lightly oil grate.
  3. 3 Grill steaks 5 to 8 minutes per side, or to desired doneness.

By KMSTAT

Green Beans with Maple-Dijon Vinaigrette
Dinner

Green Beans with Maple-Dijon Vinaigrette

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
  2. 2 Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
  3. 3 Toss green beans in dressing mixture or serve with dressing on the side.

By Dave

Roasted Red Pepper Dressing

Roasted Red Pepper Dressing

4.4

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 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.
  2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

By Sarah Agrella

Edie's Patatosalata
Dinner

Edie's Patatosalata

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside.
  2. 2 Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool.
  3. 3 When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.

By Irene