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Meze Fava Beans
Lunch Middle Eastern

Meze Fava Beans

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onions; cook and stir until fragrant, about 1 minute. Toss in fava beans and cook until slightly tender, about 2 minutes.
  2. 2 Mix 2 tablespoons water and flour together in a bowl; pour into the fava bean mixture. Add 1 cup water, lemon juice, sugar, and salt. Cover and bring to a boil. Reduce heat to low and simmer until fava beans are very tender, about 5 minutes.
  3. 3 Stir dill into the fava bean mixture; continue simmering until flavors are combined, about 2 minutes. Let cool to room temperature.

By Pascale Huntsinger

Baked Apple Chips
Lunch American

Baked Apple Chips

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
  3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Apricot Leather
Lunch

Apricot Leather

4.3

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
  2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
  3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
  4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Easy Peezy Sweet Toasted Cheese Sandwich
Lunch American

Easy Peezy Sweet Toasted Cheese Sandwich

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Top each bread roll half with a slice of Cheddar cheese.
  2. 2 Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes.
  3. 3 Sprinkle sugar over the melted cheese.

By inspectorGadget

Homemade Roasted Peanut Butter
Lunch

Homemade Roasted Peanut Butter

4.0

Prep
10 min
Cook
6 min
Total
16 min

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

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Nanny's Grape Salad
Lunch

Nanny's Grape Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
  2. 2 Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

By DEERING91

Grilled Peanut Butter Apple Sandwiches
Lunch

Grilled Peanut Butter Apple Sandwiches

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix cinnamon and sugar together in a small bowl.
  2. 2 Spread 1 tablespoon peanut butter onto each bread slice.
  3. 3 Arrange apple slices on 1/2 of the bread slices. Sprinkle cinnamon-sugar mixture evenly over apples. Sandwich remaining bread slices over apples with peanut butter facing down.
  4. 4 Melt butter in a very large skillet over medium heat. Working in batches if necessary, cook sandwiches in the hot skillet until golden brown, 1 to 2 minutes per side.

By Jacob Larson

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Plum Muffins
Lunch

Plum Muffins

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Melissa Myers Moon

Kale Salad with Sugar-Coated Cashews
Lunch American

Kale Salad with Sugar-Coated Cashews

3.0

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread cashews onto a baking sheet.
  3. 3 Toast cashews in preheated oven until browned, about 5 minutes.
  4. 4 Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes.
  5. 5 Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale.
  6. 6 Refrigerate 30 minutes before serving.

By tabarita

Chocolate Sugar Drop Cookies
Lunch

Chocolate Sugar Drop Cookies

4.8

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
  3. 3 Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
  4. 4 Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
  5. 5 Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Jamie7

Low-Fat Cream of Tomato Soup
Lunch

Low-Fat Cream of Tomato Soup

4.0

Prep
15 min
Cook
10 min
Total
25 min

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

Colorful Broccoli Salad
Lunch

Colorful Broccoli Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a bowl.
  2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain bacon on paper towels.
  3. 3 Mix broccoli, bacon, onion, and Cheddar cheese in a large bowl. Pour dressing over broccoli mixture; toss to coat.

By 1940's girl

Crisp Apples with Citrus Dressing
Lunch

Crisp Apples with Citrus Dressing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

By rowlandjk7

Chef John's Watermelon Agua Fresca
Lunch Mexican

Chef John's Watermelon Agua Fresca

4.6

Prep
15 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Scoop flesh from watermelon half and transfer to a blender with 2 cups cold water. Place a folded towel on the blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in the strainer. Skim and discard excess foam from the juice if desired.
  2. 2 Place sugar and 1/2 cup water into a saucepan over medium heat; stir until water is hot and sugar has dissolved. Turn off the heat and let simple syrup cool to room temperature, about 20 minutes. Stir simple syrup into watermelon juice to taste.
  3. 3 Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

By John Mitzewich

Chocolate-Mint Marble Cookies
Lunch

Chocolate-Mint Marble Cookies

5.0

Prep
20 min
Cook
13 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. 2 Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
  3. 3 Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
  4. 4 Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
  5. 5 Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.

By eatthelove

Strawberry Avocado Salad
Lunch

Strawberry Avocado Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
  2. 2 Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

By ENIGMA497

Judy's Pumpkin Muffins
Lunch American

Judy's Pumpkin Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk self-rising flour, 2 ½ cups sugar, and pumpkin pie spice together in a large bowl until well combined; stir in pumpkin purée, eggs, and vegetable oil until smooth. Spoon batter into the prepared muffin cups.
  3. 3 Combine 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into centers comes out clean, about 20 minutes.

By Hope Clayton