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Grilled Garlic Bread
Bread & Baking American

Grilled Garlic Bread

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a grill to high heat.
  2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
  3. 3 Spread the butter mixture generously on the baguette slices.
  4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
  5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Bear's Spinach Muffins
Bread & Baking American

Bear's Spinach Muffins

3.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
  2. 2 Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
  3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By marvelous melo

Chef John's Homemade Croutons
Bread & Baking American

Chef John's Homemade Croutons

4.8

Prep
15 min
Cook
40 min
Total
235 min

Instructions

  1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
  3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Farinata (Italian Flatbread)
Bread & Baking Italian

Farinata (Italian Flatbread)

5.0

Prep
10 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
  2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
  3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
  4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
  5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Chicken Caesar Toasts
Bread & Baking American

Chicken Caesar Toasts

4.0

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
  2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
  3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
  4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Focaccia Bread
Bread & Baking Italian

Focaccia Bread

4.6

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
  2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
  3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
  6. 6 Bake in the preheated until golden brown, about 15 minutes.
  7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Vegan Jalapeno Cornbread in the Air Fryer
Bread & Baking American

Vegan Jalapeno Cornbread in the Air Fryer

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
  2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
  3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
  4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Deliciously Easy Garlic Herb Focaccia
Bread & Baking Italian

Deliciously Easy Garlic Herb Focaccia

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Bissara
African

Bissara

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Moroccan Mashed Potatoes
Dinner African

Moroccan Mashed Potatoes

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and easily pierced with a fork, about 20 minutes.
  2. 2 Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high heat. Add onion; cook until translucent and lightly brown, about 6 minutes.
  3. 3 Drain water from potatoes; mash. Stir in onion; continue mashing. Add turmeric, salt, black pepper, and cumin; add remaining 2 tablespoons oil until potatoes reach a creamy consistency.

By Dania

Moroccan Peach Roasted Chicken
Dinner African

Moroccan Peach Roasted Chicken

4.4

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
  3. 3 Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
  4. 4 Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

By Simone

Tikil Gomen (Ethiopian Cabbage)
Lunch African

Tikil Gomen (Ethiopian Cabbage)

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
  2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

North African Beef Stew
Dinner African

North African Beef Stew

1.0

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
  2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Piri Piri Chicken
Dinner African

Piri Piri Chicken

5.0

Prep
10 min
Cook
25 min
Total
305 min

Instructions

  1. 1 Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
  2. 2 Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
  3. 3 Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
  4. 4 Preheat an outdoor grill to medium heat and lightly oil the grate.
  5. 5 Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

By Buckwheat Queen

Kachumbari
Dinner African

Kachumbari

5.0

Prep
15 min
Cook
Total
55 min

Instructions

  1. 1 Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
  2. 2 Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.

By lutzflcat

Ethiopian Cabbage Dish
Dinner African

Ethiopian Cabbage Dish

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
  2. 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

By stamarex

West African Peanut Soup
Soup African

West African Peanut Soup

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat oil in a large stock pot over medium-high heat. Add onions and bell peppers; cook and stir until tender. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir in vegetable stock, tomatoes, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
  4. 4 Stir in rice; cover and simmer until rice is tender, about 15 minutes. Stir in peanut butter until well blended; serve.

By PIETOGO

Moroccan Carrots
Dinner African

Moroccan Carrots

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine carrots, garbanzo beans, and raisins together in a bowl.
  2. 2 Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

By bfr610

Tastira (Tunisian Fried Peppers and Eggs)
Lunch African

Tastira (Tunisian Fried Peppers and Eggs)

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
  2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
  3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Liberian Style Collard Greens
Dinner African

Liberian Style Collard Greens

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Place bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate and crumble.
  2. 2 Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir crumbled bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into the pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if mixture becomes too dry.
  3. 3 Stir flounder fillets into greens. Continue to cook, stirring frequently, until fish breaks down, about 30 minutes more.

By SARA12RARA

Algerian Carrots
Dinner African

Algerian Carrots

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.
  2. 2 Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
  3. 3 Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

By Amy

Guinean Peanut Sauce with Butternut Squash
Dinner African

Guinean Peanut Sauce with Butternut Squash

4.1

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
  2. 2 Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
  3. 3 Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
  4. 4 Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
  5. 5 Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

By Anne-Marie

Doro Wat: Ethiopian Chicken Dish
Dinner African

Doro Wat: Ethiopian Chicken Dish

4.8

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
  2. 2 Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  3. 3 Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

By Twin Cities

Chakalaka
Dinner African

Chakalaka

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Jollof Rice with Beef
Dinner African

Jollof Rice with Beef

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
  2. 2 While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
  3. 3 Stir meat into simmering tomato mixture. Add jasmine rice and pour in enough water to cover. Cover and cook over medium heat, stirring occasionally, until meat and rice are tender, about 30 minutes.

By aduani

Moroccan Lamb Tagine
Dinner African

Moroccan Lamb Tagine

4.4

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
  2. 2 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
  3. 3 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

By MAX BOSIO

Tunisian Slow-Cooked Turkey Breast
Dinner African

Tunisian Slow-Cooked Turkey Breast

4.1

Prep
25 min
Cook
220 min
Total
245 min

Instructions

  1. 1 Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  2. 2 Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  3. 3 Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  4. 4 Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  5. 5 Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

By Christine