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Banoffee Pavlova
Dessert American

Banoffee Pavlova

4.8

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil; trace an 8-inch circle onto the surface.
  2. 2 Whisk sugar, cornstarch, and cream of tartar together in a small bowl. Beat egg whites, vinegar, salt, and vanilla together in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.
  3. 3 Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.
  4. 4 Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.

By Trishie

Vegan Chocolate Cupcakes with Vanilla Frosting
Dessert American

Vegan Chocolate Cupcakes with Vanilla Frosting

4.4

Prep
30 min
Cook
20 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
  2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  4. 4 Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
  5. 5 Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

By francesca

Taffy Apple Salad II
Dessert

Taffy Apple Salad II

4.6

Prep
20 min
Cook
15 min
Total
835 min

Instructions

  1. 1 In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  2. 2 In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  3. 3 Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

By Carrie

Taffy Apple Salad III
Dessert

Taffy Apple Salad III

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
  2. 2 Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. 3 Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

By Tom

Taffy Apple Salad IV
Dessert

Taffy Apple Salad IV

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix together the pineapple and marshmallows; set aside.
  2. 2 In a saucepan, combine the reserved pineapple syrup, sugar, flour, egg and vinegar. Mix together well and cook over medium heat until slightly thickened. Set aside to cool.
  3. 3 Add the whipped topping, pineapple mixture, apples and 3/4 cup peanuts. Mix together well and refrigerate until chilled. Sprinkle top with extra 1/4 cup peanuts.

By Abbie Cornelius

Kelly's Ham Jell-O Salad
Dessert

Kelly's Ham Jell-O Salad

4.3

Prep
20 min
Cook
Total
290 min

Instructions

  1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
  2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
  3. 3 Chill in the refrigerator until firmly set, about 4 hours.
  4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

By Kelly The Scarecrow Kolb

Pickled Red Onions
Pantry American

Pickled Red Onions

5.0

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pack onion slices into a sterilized 1-pint jar.
  3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
  4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
  5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Grilled Okra Salad
Dinner American

Grilled Okra Salad

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
  3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Strawberry Poppyseed Dressing
Pantry American

Strawberry Poppyseed Dressing

5.0

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Place strawberries, red onion, vinegar, and sugar in a blender; slowly pour in avocado oil in a slow steady stream with the blender running until smooth and emulsified, 10 to 15 seconds. Add poppy seeds; pulse to combine.
  2. 2 Transfer dressing to an airtight container; cover. Chill in the refrigerator before serving, 3 hours.

By cooks4eight

Celery Root Salad
Dinner American

Celery Root Salad

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
  2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Grilled Ginger-Peach Chicken Breast
Dinner American

Grilled Ginger-Peach Chicken Breast

4.5

Prep
5 min
Cook
30 min
Total
395 min

Instructions

  1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
  2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
  3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
  4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Sweet Pickled Eggs
Appetizer American

Sweet Pickled Eggs

4.6

Prep
Cook
Total

Instructions

  1. 1 Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
  2. 2 Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
  3. 3 Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
  4. 4 Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

By Tracy Mulder

Brie's Spicy Sweet Tangy Barbecue Sauce
American

Brie's Spicy Sweet Tangy Barbecue Sauce

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Stir ketchup, water, brown sugar, white wine vinegar, sugar, honey, orange juice, soy sauce, Dijon mustard, garlic powder, black pepper, cornstarch, and cayenne pepper together in a saucepan; bring to a boil, whisking frequently. Reduce heat to low and simmer sauce until thickened, about 40 minutes.

By Briana Falb-Joslin

Quick Pickled Radishes
Pantry American

Quick Pickled Radishes

4.8

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place radish slices into a pint-sized jar with a lid.
  2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Grilled Cabbage Steaks
Dinner American

Grilled Cabbage Steaks

3.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
  2. 2 Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
  3. 3 Brush one side of the steaks with some of the oil mixture.
  4. 4 Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

By France Cevallos

Easy Homemade Olive Oil Mayonnaise
Pantry American

Easy Homemade Olive Oil Mayonnaise

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
  2. 2 Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
  3. 3 Place a lid on the jar and refrigerate until use, for up to two weeks.

By Cheryl King

Broccoli Salad for a Crowd
Dinner American

Broccoli Salad for a Crowd

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Mix together mayonnaise, sugar, vinegar, and hot sauce in a medium bowl until smooth. Set aside to allow sugar to dissolve into dressing.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
  3. 3 Combine crumbled bacon, broccoli, trail mix, and red onion in a large serving bowl. Add dressing and toss thoroughly.

By Sharon Dyson-Demers

Creamy Broccoli Salad
Lunch American

Creamy Broccoli Salad

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
  2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Dressing for Potato Salad
Pantry American

Dressing for Potato Salad

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine sugar, eggs, vinegar, water, flour, butter, and mustard powder in a saucepan; cook over medium heat, stirring often, until mixture becomes thick and smooth. Cool.
  2. 2 Combine dressing mixture with creamy salad dressing; mix well.

By Laura

Vinegar Grilled Chicken
Dinner American

Vinegar Grilled Chicken

4.5

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  4. 4 Cook on the preheated grill until no longer pink in the center, about 10 minutes per side.

By Wendy Shirley

Butter Saffron Sauce
Pantry American

Butter Saffron Sauce

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
  2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
  3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Best Baconless Spinach Salad Dressing
Pantry American

Best Baconless Spinach Salad Dressing

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk olive oil, white wine vinegar, Dijon mustard, red onion, sea salt, black pepper, and lemon juice together in a microwave-safe bowl.
  2. 2 Cook oil mixture in the microwave until hot and almost boiling, 1 1/2 to 2 minutes. Gradually whisk sugar into hot mixture until dressing is thick and creamy.

By Applekrisp