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Ham & Egg Salad
Lunch

Ham & Egg Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
  2. 2 To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

By Rachael Ray Every Day

Baked Tofu Bites on a Bed of Leafy Romaine
Lunch American

Baked Tofu Bites on a Bed of Leafy Romaine

4.0

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Southern-Style Egg Salad
Lunch American

Southern-Style Egg Salad

4.6

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. 2 Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
  3. 3 Chill in the refrigerator for at least 30 minutes.

By Walter R

Easy Wonton Soup
Lunch Asian

Easy Wonton Soup

4.6

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
  2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
  3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
  4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Easy Creamy Sweet Potato Soup
Lunch American

Easy Creamy Sweet Potato Soup

3.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
  2. 2 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
  3. 3 Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

By Zeke Pelaez

Easy Creamy Hummus
Lunch American

Easy Creamy Hummus

2.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
  2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Mediterranean Seafood Salad
Lunch American

Mediterranean Seafood Salad

3.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Minty Peach Chicken Salad
Lunch American

Minty Peach Chicken Salad

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine peaches, chicken, and cucumber in a large bowl.
  2. 2 Place sugar, vinegar, mint, lemon juice, salt, black pepper, and hot sauce in a blender; blend until smooth. Drizzle vinaigrette over peach mixture; toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

By Terri Frank Ramseyer

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Easy Curried Cauliflower Soup
Lunch American

Easy Curried Cauliflower Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  2. 2 Remove pot from heat and blend soup using a hand blender until smooth.
  3. 3 Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

By Stacey Dodd

Lentil Tacos
Lunch

Lentil Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
  3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
  4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Japanese Egg Salad Sandwich
Lunch Japanese

Japanese Egg Salad Sandwich

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
  2. 2 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
  3. 3 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
  4. 4 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

By John Mitzewich

Roasted Asparagus and Yellow Pepper Salad
Lunch American

Roasted Asparagus and Yellow Pepper Salad

4.4

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  2. 2 Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  3. 3 In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  4. 4 In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

By Kim

Black Bean, Corn, Tomato, and Shrimp Salad
Lunch American

Black Bean, Corn, Tomato, and Shrimp Salad

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
  2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn

Red Potato Salad
Lunch American

Red Potato Salad

4.7

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
  3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
  4. 4 Pour over potatoes; gently toss to coat.
  5. 5 Chill in the refrigerator for at least 3 hours before serving.

By Michelle Ramey

Asian-German Fusion Potato Salad
Lunch American

Asian-German Fusion Potato Salad

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Catfish Po'Boy
Lunch American

Catfish Po'Boy

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
  3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Fresh Sangrita
Drink Mexican

Fresh Sangrita

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
  2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Easy Spicy Mexican-American Chicken
Dinner Mexican

Easy Spicy Mexican-American Chicken

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
  3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Fiesta Pita
Dinner Mexican

Fiesta Pita

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
  2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Tajin® Michelada
Drink Mexican

Tajin® Michelada

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
  2. 2 Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

By France Cevallos

Elote Salad
Side Dish Mexican

Elote Salad

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Soak corn in cold water for at least 1 hour.
  3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
  5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
  6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
  7. 7 Serve and enjoy!

By BmanS1965

Chicken Verde Sandwiches
Dinner Mexican

Chicken Verde Sandwiches

4.3

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
  2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Salsa Chicken Burrito Filling
Dinner Mexican

Salsa Chicken Burrito Filling

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Scrambled Eggs with Sausage and Cornbread
Breakfast Mexican

Scrambled Eggs with Sausage and Cornbread

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
  2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ruthann's Beefy Bean Dip
Appetizer Mexican

Ruthann's Beefy Bean Dip

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
  2. 2 Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

By Larry Gregg