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Caribbean Sorrel Tea
Drink Caribbean

Caribbean Sorrel Tea

5.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Combine sorrel, ginger, dried orange zest, and clove in a bowl.
  2. 2 Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
  3. 3 Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.

By Rabbi Ryan

Kielbasa
Drink American

Kielbasa

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
  2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Chicken and Feta Burgers
Mediterranean

Chicken and Feta Burgers

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
  3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Spinach and Feta Turkey Burgers
Dinner Mediterranean

Spinach and Feta Turkey Burgers

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
  3. 3 Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).

By FoodieGeek

Grilled Mediterranean-Inspired Citrus Chicken Thighs
Dinner Mediterranean

Grilled Mediterranean-Inspired Citrus Chicken Thighs

4.0

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By westcoastcook

Oregano-Lemon Chicken
Dinner Mediterranean

Oregano-Lemon Chicken

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
  3. 3 Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

By samanathon

Mediterranean Salmon
Dinner Mediterranean

Mediterranean Salmon

4.5

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix oil and vinegar together in a small bowl.
  2. 2 Arrange salmon fillets in a shallow baking dish. Rub garlic over salmon, then pour oil and vinegar mixture over top, turning once to coat. Season with garlic salt, then scatter cilantro and basil over top. Let sit for 10 minutes.
  3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Remove salmon from marinade and shake off excess. Discard all but a few tablespoons remaining marinade.
  5. 5 Broil salmon in the preheated oven, turning once and brushing occasionally with reserved marinade up until the last 4 minutes, until fish is browned on both sides and flakes easily with a fork, 10 to 12 minutes.

By ARIEL1O1

Easy Marinated Artichokes
Appetizer Mediterranean

Easy Marinated Artichokes

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
  2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
  3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Gyros
Lunch Mediterranean

Gyros

4.7

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze it to release as much moisture as possible.
  3. 3 Return onion to the food processor. Add garlic and process until the garlic is well integrated. Blend in marjoram, rosemary, salt, and pepper.
  4. 4 Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
  5. 5 Firmly pack the meat mixture into a 9x5-inch loaf pan, assuring no air pockets are trapped in the meat.
  6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C).
  7. 7 Drain grease and slice thinly to serve.

By Lan Sutton

Mediterranean-Twist Salmon
Dinner Mediterranean

Mediterranean-Twist Salmon

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat 1 teaspoon olive oil in a saucepan over medium heat. Cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
  2. 2 Heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. Add tomatoes; cook until heated through, about 5 minutes. Pour balsamic vinegar into tomato mixture; add basil. Cook and stir tomato mixture until flavors blend, about 3 minutes.
  3. 3 Place salmon on a plate and top with tomato sauce.

By Honour232

Tomato Basil Penne Pasta
Dinner Mediterranean

Tomato Basil Penne Pasta

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to the bite, about 10 minutes. Drain and set aside.
  3. 3 Heat both oils in a large skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.
  4. 4 Add tomatoes, reduce heat to medium, and simmer for 10 minutes.
  5. 5 Stir in pepper Jack, mozzarella, and Parmesan cheese.
  6. 6 When cheese begins to melt, mix in cooked penne pasta.
  7. 7 Season with fresh basil.

By Elisa Stamm

Mediterranean Dip
Dinner Mediterranean

Mediterranean Dip

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
  2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Mediterranean Red Snapper
Dinner Mediterranean

Mediterranean Red Snapper

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  2. 2 Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  3. 3 Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  4. 4 Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

By Kim's Cooking Now

Spicy Feta Cheese Dip
Appetizer Mediterranean

Spicy Feta Cheese Dip

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
  2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Spicy Greek Salad Dressing
Pantry Mediterranean

Spicy Greek Salad Dressing

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix yogurt, lemon juice, and garlic together in a bowl. Slowly pour olive oil in a fine stream into yogurt mixture while constantly mixing with a whisk or in a food processor. Whisk Sriracha hot sauce into yogurt mixture; fold in feta cheese. Season dressing with salt and pepper.

By Nerissa RDH

Everybody Loves Pilaf
Dinner Mediterranean

Everybody Loves Pilaf

5.0

Prep
10 min
Cook
47 min
Total
57 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
  2. 2 Toast in the preheated oven until golden brown, about 12 minutes.
  3. 3 Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
  4. 4 Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
  5. 5 Mix toasted pine nuts and parsley into the rice mixture.

By ebrinx

Erin's Jalapeno Hummus
Appetizer Mediterranean

Erin's Jalapeno Hummus

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

By Erin

Savory Quail Tagine
Dinner Mediterranean

Savory Quail Tagine

4.0

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
  3. 3 Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
  4. 4 Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
  5. 5 Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
  6. 6 Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
  7. 7 Sprinkle with fresh coriander before serving. Serve with ice cold milk.

By Buckwheat Queen

Feta Tapenade
Appetizer Mediterranean

Feta Tapenade

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Fantastic Fennel Bruschetta
Lunch Mediterranean

Fantastic Fennel Bruschetta

4.2

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

By Sally Rogers