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Cucumber Chili Salad
Lunch Latin American

Cucumber Chili Salad

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Toss cucumber, serrano chile pepper, red onion, and mint together in a bowl. Pour lime juice and grapeseed oil over the cucumber mixture; toss to coat. Add sugar, salt, and black pepper; stir.
  2. 2 Cover bowl with plastic wrap. Refrigerate for 1 hour.

By delish-dish

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Bolivian Saltenas
Lunch Latin American

Bolivian Saltenas

4.1

Prep
90 min
Cook
40 min
Total
160 min

Instructions

  1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
  2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
  4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
  5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
  6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
  7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
  8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

Fruit Leather
Lunch American

Fruit Leather

4.4

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
  2. 2 In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth.
  3. 3 Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
  4. 4 Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather.
  5. 5 Roll up on the parchment paper or plastic wrap and store in an airtight jar.
  6. 6 Cut into strips and enjoy.

By AURORAROSE

Deviled Egg Salad with Romaine
Lunch

Deviled Egg Salad with Romaine

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
  2. 2 Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

By Seahorsie

Cucumber-Watermelon Salad
Lunch

Cucumber-Watermelon Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

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

Best Banana Yogurt Bread
Lunch

Best Banana Yogurt Bread

3.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
  3. 3 Pour batter into the prepared loaf pan.
  4. 4 Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By betsysmom

Can't Tell They're Low-Fat Brownies
Lunch

Can't Tell They're Low-Fat Brownies

3.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Stir together sugar, flour, cocoa, and salt in a mixing bowl. Add baby food, eggs, oil, and vanilla; mix until well blended. Spread batter evenly into the prepared pan.
  3. 3 Bake in the preheated oven until the top is shiny and a toothpick inserted into the center comes out clean, about 30 minutes.
  4. 4 Let cool completely before cutting into 16 squares.

By Roberta Tripp

Creamy Peanut Towers
Lunch

Creamy Peanut Towers

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Butter a slice of white bread. Spread peanut butter on the bread over the layer of butter. Sprinkle sugar over the top of the peanut butter layer.
  2. 2 Place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. Top the wheat bread with a slice of white bread.
  3. 3 Cut the layered slices into 9 pieces. Insert toothpicks into the pieces and serve.

By Marc Rimmer

Grilled Chocolate Sandwich
Lunch

Grilled Chocolate Sandwich

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
  2. 2 Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.

By Adrienne Gauthier

Vanilla Crescents with Nutella® hazelnut spread
Lunch

Vanilla Crescents with Nutella® hazelnut spread

4.3

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
  2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
  3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
  4. 4 Repeat with remaining dough to make 16 cookies.
  5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ham Pineapple Sandwiches
Lunch

Ham Pineapple Sandwiches

3.8

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts.
  2. 2 In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like.
  3. 3 Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.

By TERIJH

Oatmeal Crackers
Lunch

Oatmeal Crackers

3.8

Prep
10 min
Cook
10 min
Total
40 min

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

Soft Milk Chocolate Chip Cookies
Lunch

Soft Milk Chocolate Chip Cookies

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
  3. 3 Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
  4. 4 Bake in the preheated oven until tops are golden brown, about 10 minutes.

By Liz Rumpel

Easy Lemony-Dilly Cucumber Salad
Lunch American

Easy Lemony-Dilly Cucumber Salad

4.2

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon zest, lemon juice, dill, and sugar together in a bowl until sugar dissolved; stir in mayonnaise until smooth. Stir in cucumber. Let stand before serving, 10 minutes.

By MyFoodWontKillYouReally

Waldorf Cabbage Salad
Lunch

Waldorf Cabbage Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
  2. 2 In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

By Erik Owens

White Bread for the Bread Machine
Lunch American

White Bread for the Bread Machine

4.7

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).
  3. 3 Bake on White Bread setting.
  4. 4 Use oven mitts to carefully remove the bread pan from the machine.
  5. 5 Remove bread from the pan and let cool completely on a wire rack before slicing.

By Diana Penning

Yummy Peanut Butter Bread
Lunch

Yummy Peanut Butter Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
  2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

By Sarah Lingo