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How to Make a Tuna Melt
Lunch American

How to Make a Tuna Melt

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
  2. 2 Preheat the oven's broiler. Line a baking sheet with aluminum foil.
  3. 3 Spread butter generously on both sides of French bread slices.
  4. 4 Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
  5. 5 Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
  6. 6 Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

By John Mitzewich

Namasu Rice Salad with Pickled Daikon Radish and Carrots
Lunch American

Namasu Rice Salad with Pickled Daikon Radish and Carrots

3.3

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
  3. 3 Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.

By AnnInLondon

Spicy Gingered Beef and Snap Pea Salad
Lunch American

Spicy Gingered Beef and Snap Pea Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  2. 2 Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  3. 3 Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  4. 4 *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

By Dole

Tteokbokki (Korean Spicy Rice Cakes)
Lunch Korean

Tteokbokki (Korean Spicy Rice Cakes)

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
  2. 2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
  3. 3 Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.

By KFoodaddict

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

Spicy Peach-Glazed Pork Chops
Dinner American

Spicy Peach-Glazed Pork Chops

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix together peach preserves, Worcestershire sauce, and chile paste in a small bowl; set aside.
  2. 2 Heat oil in a large skillet over medium-high heat.
  3. 3 Rinse pork chops, then pat dry. Sprinkle chops with ginger, cinnamon, salt, and pepper. Sear chops in hot oil until lightly browned, about 2 minutes per side. Remove from the skillet and set aside.
  4. 4 Pour white wine into the skillet and stir to scrape the browned bits off of the bottom of the pan. Stir in peach preserves mixture. Return chops to the skillet, flipping to coat with sauce.
  5. 5 Reduce heat to medium-low and cook chops until no longer pink in the centers, about 8 minutes per side. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

By Virginia C

Chef John's Turkey Burger
Dinner American

Chef John's Turkey Burger

4.6

Prep
15 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Combine ground turkey, yogurt, cilantro, bread crumbs, almonds, lemon juice, garlic, ginger, salt, garam masala, and chili paste with a spatula or clean hands.
  2. 2 Shape turkey mixture into a ball; divide into 4 even pieces. Refrigerate for 1 hour.
  3. 3 Form each turkey piece into a patty using damp hands. Refrigerate patties while grill heats.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook on the preheated grill until patties appear cooked about halfway up sides. Flip; cook until surface is cracked and juices start to rise to the top, 4 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Spicy Jalapeno Bacon Mac and Cheese
Dinner American

Spicy Jalapeno Bacon Mac and Cheese

5.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapeños and fry until they are soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
  3. 3 Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, constantly whisking, for 5 minutes. Remove from heat and let sit for 10 minutes to slightly cool and prevent cheese from separating.
  4. 4 Stir Cheddar cheese and Parmesan cheese into mixture until melted. Add drained pasta and mix together. Serve.

By LOLOK

Baked "Fried" Rice
Dinner American

Baked "Fried" Rice

4.6

Prep
25 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.
  3. 3 Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
  4. 4 Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).
  5. 5 Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.

By John Mitzewich

Habanero Hellfire Chili
Dinner American

Habanero Hellfire Chili

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Cook bacon in a large soup pot over medium-high heat until evenly browned. Drain on paper towels; chop. Drain excess drippings from the pot, leaving enough to coat the bottom.
  2. 2 Brown beef and pork in the same pot over medium-high heat. Stir in whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheims, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
  3. 3 Reduce heat to low; simmer, stirring occasionally, 45 to 60 minutes Stir in bacon and beans; simmer 30 minutes more.

By Edd Ryan

Asian Pork Tenderloin
Dinner

Asian Pork Tenderloin

4.6

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 Place pork tenderloin in a shallow dish.
  2. 2 Pour soy sauce, sesame oil, and Worcestershire sauce into a medium bowl. Whisk in green onions, garlic, brown sugar, chile paste, and pepper until combined. Pour sauce over tenderloin, turning meat a few times to coat. Cover the dish and marinate in the refrigerator for 8 hours to overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C).
  4. 4 Transfer pork tenderloin with marinade into an aluminum foil-lined baking pan.
  5. 5 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 25 to 30 minutes. Allow to stand 5 to 10 minutes before carving.

By ONOLICIOUS10

Grilled Lemon and Rosemary Lamb Chops
Dinner

Grilled Lemon and Rosemary Lamb Chops

4.8

Prep
20 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
  4. 4 Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.

By John Mitzewich

Amazing Spicy Grilled Shrimp
Dinner

Amazing Spicy Grilled Shrimp

4.7

Prep
40 min
Cook
4 min
Total
164 min

Instructions

  1. 1 Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
  2. 2 Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
  3. 3 Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  4. 4 Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

By Pat Rota

Sweet and Spicy Stir Fry with Chicken and Broccoli
Asian

Sweet and Spicy Stir Fry with Chicken and Broccoli

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  2. 2 Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  3. 3 Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

By amanda1432

Korean BBQ Chicken Marinade
Pantry Korean

Korean BBQ Chicken Marinade

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
  3. 3 Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.

By SASEIGEL

Soy Marinated Skirt Steak
Dinner

Soy Marinated Skirt Steak

4.5

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
  4. 4 Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

By Cookingmom

Coconut Curry Tofu
Dinner

Coconut Curry Tofu

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
  2. 2 In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
  3. 3 Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

By kath

Beefs Portuguese Style
Dinner European

Beefs Portuguese Style

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
  2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
  3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Go Girl Hot Szechwan Chicken
Dinner

Go Girl Hot Szechwan Chicken

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
  2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
  3. 3 Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

By Marie-Lyne

Asian Ground Beef and Pepper Saute
Asian

Asian Ground Beef and Pepper Saute

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Basic Vegetarian Pho
Dinner

Basic Vegetarian Pho

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
  2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
  3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Chinese-Inspired Chicken with Zucchini and Mushroom Medley
Dinner Asian

Chinese-Inspired Chicken with Zucchini and Mushroom Medley

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
  2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Yakisoba Chicken
Dinner Japanese

Yakisoba Chicken

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
  2. 2 In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

By emmaxwell

Sesame Chicken Sauce
Dinner Asian

Sesame Chicken Sauce

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer.
  2. 2 Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.

By Nick Harris

Peanut Butter Noodles
Dinner Thai

Peanut Butter Noodles

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
  2. 2 Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
  3. 3 Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

By Amy Brolsma

Chinese Chicken Soup
Dinner Chinese

Chinese Chicken Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
  2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
  3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara