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Chicken Tempura
Dinner Asian

Chicken Tempura

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
  2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
  3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
  4. 4 Transfer batter to the shallow bowl set on top of ice water.
  5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
  6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
  7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Individual Chicken Pot Pies with Homemade Crust
Dinner

Individual Chicken Pot Pies with Homemade Crust

Prep
20 min
Cook
55 min
Total
265 min

Instructions

  1. 1 Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
  3. 3 Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
  4. 4 Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
  5. 5 Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
  6. 6 Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.

By Tony Carriere

Best Matzo Balls
Dinner Other

Best Matzo Balls

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  2. 2 Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

By Weekend Cook

Air Fryer Shrimp Tempura
Dinner Japanese

Air Fryer Shrimp Tempura

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
  2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
  4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
  5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Cilantro Lime Grilled Chicken with Strawberry Salsa
Dinner American

Cilantro Lime Grilled Chicken with Strawberry Salsa

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Combine cilantro, club soda, olive oil, honey, lime zest, juice of 1 lime juice, salt, and black pepper in a blender; blend until marinade is smooth, about 30 seconds.
  2. 2 Place each chicken breast between plastic wrap; gently pound using a meat mallet to about ½-inch thickness. Place in a large glass or ceramic bowl; add marinade and toss to evenly coat chicken. Set aside at room temperature, about 20 minutes.
  3. 3 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Toss tomatoes, strawberries, green onions, cilantro, jalapeño, juice of 1 lime, salt, and black pepper in a bowl until well combined. Cover the bowl with plastic wrap; refrigerate until ready to serve.
  5. 5 Remove chicken from marinade and shake off excess; discard remaining marinade.
  6. 6 Cook on the preheated grill until no longer pink inside and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted in centers should read at least 165 degrees F (74 degrees C).
  7. 7 Serve with salsa.

By RecipesByRosecom

Chicken and Dumplings from Scratch
Dinner American

Chicken and Dumplings from Scratch

5.0

Prep
45 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Make the dumplings: Heat milk and butter in a small saucepan over medium heat until butter melts, 2 to 3 minutes. Remove from the heat.
  2. 2 Combine flour, baking powder, parsley, and salt in a bowl. Add milk mixture and club soda; stir until dough forms a ball, making sure not to overmix. Cover dough and let stand for 30 minutes.
  3. 3 Meanwhile, make the chicken mixture: Bring chicken stock and condensed soup to a simmer in a large saucepan or Dutch oven over medium-high heat. Add chicken, potatoes, onion, celery, carrot, bell pepper, peas, lemon slices, and thyme. Poach until chicken is no longer pink in the center and vegetables are tender, about 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Transfer vegetables to a bowl, leaving stock in the pan. Discard thyme and lemon.
  4. 4 While the chicken is cooling, boil remaining stock over medium-high heat until reduced by one-third, 5 to 7 minutes.
  5. 5 Meanwhile, pour cream into a small saucepan and heat over medium-high heat. Cook until reduced by about half, 7 to 10 minutes. Whisk into reduced stock. Season with salt and pepper and set aside.
  6. 6 Chop cooled chicken into bite-sized pieces.
  7. 7 Melt butter in a small skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 2 to 3 minutes. Stir into stock mixture and add chicken and cooked vegetables.
  8. 8 Bring soup to a simmer over medium heat, adding more stock if necessary. Drop in teaspoonfuls of dumpling dough. Cover and let simmer for 7 to 8 minutes. Serve hot and garnish with parsley and green onion.

By TerryWilson

Classic White Wine Spritzer
Drink

Classic White Wine Spritzer

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour wine into glasses, and top off with club soda. Serve immediately.

By ANNARK

Sparkling Blood Orange Juice
Drink

Sparkling Blood Orange Juice

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Juice blood oranges and pour into a pitcher. Add sugar, stirring until completely dissolved.
  2. 2 Fill individual glasses half-full with sweetened blood orange juice. Top off each glass with club soda.

By Gina Guerra

Mimosa Mocktail
Drink

Mimosa Mocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker halfway with ice; add orange juice and club soda. Cover and shake until the outside of shaker has frosted. Strain into a chilled champagne flute. Stir in sugar and serve immediately.

By Dylan T

P.O.M. Spritzer
Drink

P.O.M. Spritzer

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel pomelo and separate the fruit from the pith. Place fruit segments into a high performance blender (such as a Vitamix®). Blend on variable 1, quickly switching to variable 10. Blend for 1 minute.
  2. 2 Peel mango, remove pit, and cut into slices. Add to the blender and blend for another minute.
  3. 3 Cut oranges in half and squeeze juice into a small container. Strain to remove pulp, if desired, and pour juice into the blender. Add club soda and blend on high speed for 1 minute. Serve chilled.

By thedailygourmet

Mint Cooler
Drink American

Mint Cooler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Reserve four mint leaves for garnish. Combine remaining mint leaves and lime cordial in a blender; process until mint is finely ground. Stir in club soda. Serve in tall glasses over ice, garnished with lime slices and reserved mint leaves.

By CAJNCHEF

Strawberry-Basil Hard Seltzer
Drink

Strawberry-Basil Hard Seltzer

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 3 strawberries and basil leaves in a cocktail shaker. Fill shaker with 1 cup ice cubes and vodka. Cover and shake until chilled, 15 to 20 seconds.
  2. 2 Fill 2 rocks glasses with ice and strain cocktail over. Top with club soda. Garnish with remaining strawberries.

By France Cevallos

Homemade Cucumber-Lime Hard Seltzer
Drink

Homemade Cucumber-Lime Hard Seltzer

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 4 slices of cucumber in a cocktail shaker. Fill shaker with 1 cup of ice cubes, lime juice, and vodka. Cover and shake until chilled, 15 to 20 seconds. Fill 2 rocks glasses with ice and strain cocktail over. Top with club soda. Garnish with remaining cucumber slices.

By France Cevallos

Dragon Fruit Mojito
Drink

Dragon Fruit Mojito

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix 2 tablespoons plus 2 teaspoons sugar with mint in the bottom of a highball glass.
  2. 2 Combine rum and dragon fruit flesh in a blender; blend until smooth. Pour rum mixture over the muddled mint mixture. Stir to incorporate.
  3. 3 Divide mixture between 4 double old-fashioned glasses. Top each drink with equal amounts of club soda.

By thedailygourmet

Summertime Limeade Fizzle
Drink American

Summertime Limeade Fizzle

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Squeeze limes into a pitcher; add 5 lime halves to lime juice. Stir in club soda, sugar, and salt until sugar dissolves. Fill rest of pitcher with water; stir.

By Karen Janice Francis

Tempura Fried Avocado Bites
Appetizer

Tempura Fried Avocado Bites

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
  2. 2 Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
  3. 3 Remove and serve with your favorite dipping sauce.

By Avocados from Mexico