Type what you have

Ingredients

• olive oil
• shallot
• garlic
• israeli couscous
• chicken stock
• persian cucumber
• spinach
• grape tomato
• black olive
• scallion
• parsley
• mint leaves
• basil
• lemon
• olive oil
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Ingredients

• watermelon
• feta cheese
• red onion
• arugula
• pine nut
• parsley
• mint
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large bowl.
2. 2 Whisk oil, lemon juice, salt, and black pepper together in a separate bowl; drizzle over salad and toss to coat.

By tisa74

Ingredients

• oil
• wooden stick
• all-purpose flour
• self-rising flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• lard
• shortening
• hot dog

Instructions

1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Ingredients

• oat
• all-purpose flour
• coconut
• brown sugar
• ginger
• baking soda
• water
• butter
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal

Ingredients

• egg noodle
• cooking spray
• egg
• white sugar
• butter
• cottage cheese
• sour cream
• salt
• black pepper
• brown sugar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
3. 3 Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
4. 4 Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

By Ann Davis

Ingredients

• vinegar
• white sugar
• water
• dill
• salt
• cucumber
• sour cream

Instructions

1. 1 Combine vinegar, sugar, water, dill, and salt in a medium saucepan; boil until sugar dissolves. Pour vinegar mixture over cucumbers in a large bowl; toss to coat. Cover the bowl with plastic wrap; refrigerate until chilled, about 2 hours.
2. 2 Drain cucumber mixture; discard vinegar mixture. Transfer cucumbers to a bowl; stir in sour cream. Refrigerate until ready to serve.

By Karen V

Ingredients

• rye bread
• caraway seed
• margarine
• corned beef
• chicken breast
• muenster cheese
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• vegetable oil
• onion
• garlic
• beef stew meat
• potato
• sweet potato
• baked bean
• ketchup
• barbecue sauce
• yellow mustard
• onion soup mix
• seasoned salt
• steak seasoning
• pearl barley

Instructions

1. 1 Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
2. 2 Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.

By basg101

Ingredients

• spinach
• cranberry
• walnut
• raspberry walnut vinaigrette
• romano cheese

Instructions

1. 1 Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

By Bethanie Rose

Ingredients

• cream cheese
• peanut butter
• brown sugar
• skim milk

Instructions

1. 1 Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

By Jami

Ingredients

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

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

• greek yogurt
• apple cider vinegar
• poppy seed
• maple pepper seasoning
• salt
• chicken
• apple
• walnut
• milk

Instructions

1. 1 Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached

By thedailygourmet

Ingredients

• cashew
• water
• onion
• olive oil
• lime
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Combine cashews, water, onion, olive oil, lime juice, garlic, basil, salt, and black pepper in the bowl of a food processor or blender; blend until completely smooth, 3 to 5 minutes. Add a little more water for a runnier dressing.

By Chelsea Wagner

Ingredients

• yogurt
• mayonnaise
• mustard
• lemon juice
• scallion
• caper
• dill
• salt
• black pepper
• salmon

Instructions

1. 1 Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.

By ChristineM

Ingredients

• tuna
• onion
• yellow mustard
• mayonnaise
• sweet pickle relish
• salt
• black pepper
• avocado
• everything bagel seasoning

Instructions

1. 1 Mix tuna, onion, mustard, mayonnaise, relish, salt, and pepper together in a small bowl.
2. 2 Put mixture on top of the avocado and garnish with bagel seasoning.

By Gillian Rajchel

Ingredients

• chickpea
• cilantro
• onion
• garlic
• cumin
• cayenne pepper
• salt
• olive oil
• lemon juice

Instructions

1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica

Ingredients

• mayonnaise
• cajun seasoning
• egg
• cheddar cheese
• bacon

Instructions

1. 1 Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• bread
• butter
• avocado
• asparagus
• blue cheese
• olive oil

Instructions

1. 1 Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.

By Kim's Cooking Now

Ingredients

• pea
• red onion
• cheddar cheese
• egg
• garlic powder
• salt
• black pepper
• paprika
• salad dressing

Instructions

1. 1 Combine peas, onion, Cheddar cheese, egg, garlic powder, salt, pepper, and paprika in a bowl. Add enough creamy salad dressing so that the mixture is coated thoroughly.

By Soulfood

Ingredients

• salmon
• pear
• egg
• celery
• mayonnaise
• onion powder
• curry powder

Instructions

1. 1 Mix salmon, pear, egg, celery, mayonnaise, onion powder, and curry powder together in a bowl.

By miriyummy

Ingredients

• mayonnaise
• brown mustard
• ketchup
• chive
• parsley
• garlic
• worcestershire sauce
• lemon juice
• paprika
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

By Christina Tabaretti

Ingredients

• mayonnaise
• bread
• jalapeno jack cheese
• tomato
• mozzarella cheese
• basil
• cheddar cheese

Instructions

1. 1 Heat a cast-iron or nonstick skillet over medium heat.
2. 2 Spread 1/2 teaspoon mayonnaise on each bread slice; place mayonnaise-side down into the skillet. Place jalapeño Jack cheese on 1 bread slice; top with tomato slices. Place mozzarella cheese on other bread slice; top with basil, then Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert bread slice with tomato onto slice with basil.

By Yoly

Ingredients

• kale leaf
• olive oil
• cherry tomato
• kosher salt
• feta cheese
• cranberry
• couscous
• pumpkin seed
• sunflower seed
• lemon

Instructions

1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

Ingredients

• avocado
• garlic
• mayonnaise
• sour cream
• lime juice
• dill
• parsley
• chive
• salt
• onion powder
• black pepper

Instructions

1. 1 Combine avocado and garlic in a blender or large food processor and process until well pureed.
2. 2 Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.

By fabeveryday

Ingredients

• bread
• garlic
• feta cheese
• heirloom tomato
• oregano
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Ingredients

• hoagie bun
• mustard
• salami
• colby jack cheese
• tomato
• red leaf lettuce
• olive
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• white wine vinegar
• sugar
• salt
• pepper
• dill
• zucchini
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill.
3. 3 Add zucchini and green onions and mix well. Serve and enjoy.

By Barbara Sauermann

Ingredients

• whole grain bread
• spread
• tomato
• cheddar cheese

Instructions

1. 1 Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
2. 2 Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
3. 3 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Country Crock

Ingredients

• english muffin
• carrot
• nutmeg
• peanut butter
• cream cheese
• clover sprout

Instructions

1. 1 Lightly toast both halves of English muffin.
2. 2 Place shredded carrots in a small bowl and sprinkle with nutmeg.
3. 3 Spread peanut butter on one side of English muffin.
4. 4 Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

By Amanda

Ingredients

• chicken breast
• greek yogurt
• red onion
• celery
• green apple
• cranberry
• spring mix greens
• pecan
• lemon juice

Instructions

1. 1 In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
2. 2 Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
3. 3 To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
4. 4 Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
5. 5 Once ready to eat, empty jar into a bowl, mix and enjoy!

By Dietz Watson