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Garlic Naan
Bread & Baking Indian

Garlic Naan

4.9

Prep
35 min
Cook
15 min
Total
200 min

Instructions

  1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
  2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
  3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
  4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
  5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
  6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
  7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
  8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
  9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Japanese Tofu Salad
Lunch Japanese

Japanese Tofu Salad

4.6

Prep
35 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
  2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
  3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
  4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE

Yaki Udon
Dinner Japanese

Yaki Udon

4.3

Prep
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas

Karaage Chicken Sandwich
Dinner Japanese

Karaage Chicken Sandwich

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
  2. 2 While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
  3. 3 Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
  5. 5 Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
  6. 6 Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

By Curtis Williams

Carrot and Coriander Soup II

Carrot and Coriander Soup II

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Spicy Mango Relish

Spicy Mango Relish

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
  2. 2 Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

By John Mitzewich

Grilled Lime Cilantro Chicken with Sweet Chili Sauce
Dinner

Grilled Lime Cilantro Chicken with Sweet Chili Sauce

4.8

Prep
15 min
Cook
12 min
Total
207 min

Instructions

  1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
  3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
  4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ridiculously Easy Queso Fresco "Dip"
Appetizer

Ridiculously Easy Queso Fresco "Dip"

3.7

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
  2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
  3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Chicken Hariyali Tikka
Indian

Chicken Hariyali Tikka

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  2. 2 Preheat the oven broiler. Lightly grease a baking dish.
  3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

Salsa Deviled Eggs
Appetizer

Salsa Deviled Eggs

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  2. 2 Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. 3 Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. 4 Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  5. 5 Cover and refrigerate until serving time or up to 24 hours.

By Eggland's Best

Keto Egg Muffins with Chorizo
Breakfast

Keto Egg Muffins with Chorizo

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
  2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
  3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
  4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Avocado Toast with Grilled Cheese
Lunch

Avocado Toast with Grilled Cheese

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
  3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
  4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Pesto Herb Spread
Dinner Italian

Pesto Herb Spread

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Cilantro-Lime Grilled Chicken
Dinner American

Cilantro-Lime Grilled Chicken

4.6

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa