Type what you have

Ingredients

• ✓ salt
• lemon juice
• paprika
• chili powder
• garlic
• ginger
• chicken breast

Instructions

1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
2. 2 Preheat a grill for medium heat and lightly oil the grates.
3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Ingredients

• ✓ salt
• green bell pepper
• olive oil
• red onion
• garlic
• pepper
• tomato

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ salt
• ✓ salt
• garlic
• caraway seed
• olive oil
• mild chile pepper
• green bell pepper
• tomato
• egg
• black pepper

Instructions

1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Ingredients

• ✓ salt
• butter
• onion
• chicken broth
• butternut squash
• orange
• orange
• sour cream
• pepper

Instructions

1. 1 Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. 2 Pour the 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 the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

By SouthAfricanSweetie

Ingredients

• ✓ salt
• vegetable oil
• onion
• carrot
• garlic
• turmeric
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ salt
• ✓ salt
• egg
• olive oil
• black pepper
• cilantro
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green chile pepper
• green bell pepper
• red onion
• roma tomato
• garlic
• lentil
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ salt
• edamame
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
3. 3 Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

By Jill

Ingredients

• ✓ salt
• egg
• black pepper

Instructions

1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Ingredients

• ✓ salt
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Ingredients

• ✓ salt
• cucumber
• black pepper
• garlic powder
• mayonnaise

Instructions

1. 1 Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.

By SECRETV2

Ingredients

• ✓ salt
• peanut
• peanut oil
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ salt
• active dry yeast
• water
• bread flour

Instructions

1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Ingredients

• ✓ salt
• watermelon
• cucumber
• sugar
• balsamic vinegar

Instructions

1. 1 Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.

By RHOV

Ingredients

• ✓ salt
• water
• jasmine rice
• nori

Instructions

1. 1 Combine 2 cups water, rice, and a pinch of salt in a saucepan. Bring to a boil; reduce heat to medium-low and cover. Simmer, stirring occasionally to prevent rice from sticking, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fluff with a fork; cool rice until easily handled, about 10 minutes.
2. 2 Fill a small bowl with water. Place 2 tablespoons of salt in another small bowl.
3. 3 Dip hands in water and rub salt over hands. Take a handful of warm rice and form it into a ball; gently squish with your hands into an "L" or "C" shape, then apply gentle pressure to the sides to shape it into a triangle.
4. 4 Wrap a strip of nori around the triangle, using a bit of water to help it stick if necessary.

By Tiffany

Ingredients

• ✓ salt
• egg
• avocado
• lemon juice
• chipotle chili powder

Instructions

1. 1 Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes.
2. 2 Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use.
3. 3 Peel and roughly chop the hard-boiled eggs.
4. 4 Add avocado to a mixing bowl with lemon juice, salt, and chipotle powder. Mash, leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.

By KNOEL1414

Ingredients

• ✓ salt
• enoki mushroom
• roast beef
• butter
• black pepper

Instructions

1. 1 Spread roast beef slices out onto a work surface. Divide enoki mushrooms between the roast beef slices and arrange into the middle of each. Wrap the roast beef around the mushrooms.
2. 2 Melt butter in a skillet over medium-low heat. Arrange beef-wrapped mushrooms into the skillet, season with salt and pepper, and cook until heated through and browned, about 10 minutes per side.

By Skyler

Ingredients

• ✓ salt
• celery
• canola oil
• cider vinegar
• white sugar

Instructions

1. 1 Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

By moppelchen

Ingredients

• ✓ salt
• date
• peanut butter
• coconut
• cocoa powder

Instructions

1. 1 Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
2. 2 Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

By WickedCreations

Ingredients

• ✓ salt
• active dry yeast
• water
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

Ingredients

• ✓ salt
• red wine vinegar
• white sugar
• celery seed
• green onion
• coleslaw mix

Instructions

1. 1 Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

By Tasha

Ingredients

• ✓ salt
• eggplant
• canola oil
• yogurt
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ salt
• cucumber
• white vinegar
• sugar
• vegetable oil
• soy sauce

Instructions

1. 1 Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.

By cynjne

Ingredients

• ✓ salt
• rolled oat
• whole wheat flour
• sugar
• cinnamon
• water
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
3. 3 Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

By JKN

Ingredients

• ✓ salt
• egg
• yogurt
• parsley
• onion powder
• paprika

Instructions

1. 1 Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.

By Runner5101

Ingredients

• ✓ salt
• ✓ salt
• all-purpose flour
• milk
• baking powder
• bacon grease
• water
• watermelon

Instructions

1. 1 Combine flour, milk, baking powder, and 1/2 teaspoon salt together in a bowl until dough is well mixed.
2. 2 Melt bacon grease in a skillet over medium heat; add water and salt to taste.
3. 3 Form dough into 2x3/4-inch rectangles. Place dough rectangles in the bacon grease mixture, leaving a small space between each. Cover skillet with a tight-fitting lid; steam and fry until dumplings are browned, 10 to 15 minutes. Serve dumplings with sliced watermelon.

By Shrike0064

Ingredients

• ✓ salt
• black bean
• mild salsa
• vegetable broth
• cheddar cheese
• sour cream

Instructions

1. 1 Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
2. 2 Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

By theveghead

Ingredients

• ✓ salt
• bread flour
• water
• active dry yeast
• olive oil

Instructions

1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
4. 4 Meanwhile, rub olive oil evenly into a plastic container.
5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Ingredients

• ✓ salt
• dijon mustard
• olive oil
• pepper
• carrot

Instructions

1. 1 In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

By SBUDSKY

Ingredients

• ✓ salt
• tomato
• onion
• white sugar
• clove
• black pepper
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the 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 the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Ingredients

• ✓ salt
• egg
• garlic
• mushroom
• ground beef

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AquaKat