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Grammie's Raspberry Meringue Cookie Bars
Dessert

Grammie's Raspberry Meringue Cookie Bars

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat flour, butter, powdered sugar, and egg yolks together in a large bowl. Press into the bottom of a 9x13-inch baking pan.
  3. 3 Bake in the preheated oven until lightly golden, about 12 minutes.
  4. 4 Meanwhile, beat egg whites with an electric mixer until foamy. Gradually add white sugar, continuing to beat until stiff, shiny peaks form. Fold in rice vinegar and cornstarch with a spatula.
  5. 5 Remove crust from the oven; cover with jam. Spoon meringue over the top. Continue baking until meringue is golden brown, about 25 minutes. Let cool completely before cutting into bars.

By bucksswimmer

Chocolate-Peanut Butter Layer Cake
Dessert

Chocolate-Peanut Butter Layer Cake

Prep
60 min
Cook
35 min
Total
250 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
  2. 2 Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  4. 4 Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
  5. 5 Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
  6. 6 Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
  7. 7 Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.

By the lovely Ann

Strawberry Vinegar
Pantry American

Strawberry Vinegar

5.0

Prep
5 min
Cook
5 min
Total
4330 min

Instructions

  1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
  2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
  3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Candied Bacon
Breakfast American

Candied Bacon

4.8

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
  3. 3 Place bacon slices on a cooling rack set over a baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. 5 Remove bacon and brush both sides with brown sugar mixture.
  6. 6 Return bacon to the oven and bake another 5 minutes.
  7. 7 Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

By John Mitzewich

Chef John's Miso-Glazed Barramundi
Dinner American

Chef John's Miso-Glazed Barramundi

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
  2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
  3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Simple Romaine Salad
Dinner American

Simple Romaine Salad

5.0

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
  2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
  3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Tangy Glazed Black Cod
Dinner American

Tangy Glazed Black Cod

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray the bottom of a Dutch oven or covered casserole dish with cooking spray.
  2. 2 Combine lime juice, brown sugar, vinegar, and soy sauce in a saucepan over medium heat; cook and stir until sauce is thickened, about 5 minutes.
  3. 3 Place cod in the prepared Dutch oven. Pour sauce over fish and arrange tomatoes around fish. Cover dish with an oven-safe lid.
  4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

By Courtney Crum

Cucumber and Cantaloupe Salad
Lunch American

Cucumber and Cantaloupe Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Baked Chicken Thighs Coated With Corn Flake Crumbs
Dinner American

Baked Chicken Thighs Coated With Corn Flake Crumbs

4.0

Prep
30 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
  2. 2 Place corn flake crumbs in a bowl.
  3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
  4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
  5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
  6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
  7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

California Sushi Roll
Dinner American

California Sushi Roll

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
  2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
  3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
  4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
  5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Corn, Sweet Onion, and Tomato Salad
Side Dish American

Corn, Sweet Onion, and Tomato Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Chef John's Grilled Flap Steak
Dinner American

Chef John's Grilled Flap Steak

5.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Deconstructed Spam Musubi
Dinner American

Deconstructed Spam Musubi

5.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
  2. 2 Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
  3. 3 When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
  4. 4 Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

By gammaray

Pan-Roasted Marble Potatoes
Dinner American

Pan-Roasted Marble Potatoes

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
  2. 2 Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
  3. 3 Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
  4. 4 Transfer potatoes to a serving dish and top with a rosemary sprig.

By John Mitzewich

Grilled Five Spice Chicken
Dinner American

Grilled Five Spice Chicken

4.5

Prep
10 min
Cook
50 min
Total
420 min

Instructions

  1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
  2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
  3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
  4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
  5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
  6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
  7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Cardamom Chicken with Salt and Pepper Crust
Dinner American

Cardamom Chicken with Salt and Pepper Crust

4.5

Prep
10 min
Cook
45 min
Total
295 min

Instructions

  1. 1 Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
  4. 4 Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DARLA

Carrot Hot Dogs
Dinner American

Carrot Hot Dogs

4.6

Prep
15 min
Cook
25 min
Total
220 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until crisp-tender, about 15 minutes. Run cold water over carrots to stop the cooking process. Transfer carrots to a storage container.
  2. 2 Whisk soy sauce, water, vinegar, sesame oil, ginger, garlic, and pepper together in a bowl; pour over carrots. Cover the container and refrigerate for at least 3 hours or longer for a more intense flavor.
  3. 3 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove carrots from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook carrots on the preheated grill until the desired doneness is reached, 5 to 10 minutes.

By lisauce

Spicy Baked Marinated Tofu
Dinner American

Spicy Baked Marinated Tofu

4.0

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Mix vinegar, ketchup, peanut butter, soy sauce, sesame oil, garlic, ground ginger, cayenne pepper, and black pepper together in a small, microwave-safe bowl.
  2. 2 Heat vinegar mixture in microwave oven until the peanut butter is softened, 10 to 15 seconds; stir mixture until smooth.
  3. 3 Put tofu into a large bowl. Pour sauce over the tofu and stir to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes to a full day, stirring occasionally to assure tofu remains coated in sauce.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 Spread tofu onto a baking sheet in a single layer.
  6. 6 Bake in preheated oven until slightly browned, 10 to 15 minutes.

By Shelley W

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
  2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich