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Chef John's Copycat McRib Sandwich
Lunch American

Chef John's Copycat McRib Sandwich

4.6

Prep
10 min
Cook
170 min
Total
660 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
  7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
  8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Turkey Joes
Lunch American

Turkey Joes

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Break ground turkey into small pieces; add to the skillet. Cook, breaking turkey into smaller pieces, until completely browned, 7 to 10 minutes.
  2. 2 Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into turkey; simmer until mixture thickens, about 10 minutes.

By Kathleen Hand

PDQ Hot Beef Sandwiches
Lunch American

PDQ Hot Beef Sandwiches

4.4

Prep
20 min
Cook
210 min
Total
710 min

Instructions

  1. 1 Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
  2. 2 Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
  3. 3 Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

By GOLDIE6175

Slow Cooker Pulled Pork Barbeque
Lunch American

Slow Cooker Pulled Pork Barbeque

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir celery, BBQ sauce, ketchup, onion, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. Cover and cook on Low for 7 hours or High for 5 hours.
  2. 2 Transfer roast to a cutting board; shred meat with two forks. Return meat to the slow cooker, stir to combine with liquid, and cook for 1 more hour.

By Belinda Carter McDowell

Aunt Kathy's Tortilla Soup
Lunch American

Aunt Kathy's Tortilla Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Microwave Tacos
Lunch American

Microwave Tacos

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
  2. 2 Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

By Zan

Sloppy Joe Mamas Recipe
Lunch American

Sloppy Joe Mamas Recipe

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté until browned, 5 to 7 minutes. Add ground beef; cook and stir until beef is completely browned, 7 to 10 minutes. Drain and discard grease from the skillet. Transfer beef mixture to a slow cooker.
  2. 2 Stir hot tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and chili powder into beef mixture. Cover the slow cooker.
  3. 3 Cook on Low for 2 hours (or on High for 1 hour).

By Me Recipies

Spicy Fish Soup
Lunch American

Spicy Fish Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
  3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
  5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Zesty Southwest Corn Salad
Lunch American

Zesty Southwest Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  2. 2 Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne pepper together in a small bowl; pour over corn mixture just before serving and toss well.

By CookingQueen

Hamburger Soup with Macaroni
Lunch American

Hamburger Soup with Macaroni

4.6

Prep
15 min
Cook
200 min
Total
215 min

Instructions

  1. 1 Heat a large soup pot over medium-high heat. Add ground beef and onion; cook and stir until beef browned and crumbly and onion translucent, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme; bring to a simmer and cook for 3 to 4 hours.
  3. 3 Add macaroni; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

By kenlynkaye

Yolkless Egg Salad
Lunch American

Yolkless Egg Salad

4.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
  2. 2 Transfer scrambled egg substitute to a plate and refrigerate until chilled.
  3. 3 Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

By julietdavis

Slow Cooker Pulled Pork Roast
Lunch American

Slow Cooker Pulled Pork Roast

4.4

Prep
15 min
Cook
495 min
Total
540 min

Instructions

  1. 1 Remove and discard any string from pork roast; trim excess fat.
  2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
  3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
  4. 4 Cook on Low until very tender, 8 to 10 hours.
  5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
  6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Zesty Southern Pasta and Bean Salad
Lunch American

Zesty Southern Pasta and Bean Salad

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
  2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
  3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Oven Barbecued Chicken and Potatoes
Lunch American

Oven Barbecued Chicken and Potatoes

4.3

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Arrange chicken breasts, potatoes, and onion in a large baking dish.
  3. 3 Stir together ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a large saucepan until well combined. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour sauce over chicken and vegetables; cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until chicken is no longer pink, the juices run clear, and sauce has thickened, about 2 hours. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

By KBROWN881

Wicked Easy Chili
Lunch American

Wicked Easy Chili

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
  2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Mom's Shrimp Macaroni Salad
Lunch American

Mom's Shrimp Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
  2. 2 Combine mayonnaise, celery, relish, shrimp, ketchup, vinegar, onion, bell pepper, parsley, horseradish, celery seed, hot pepper sauce, chili powder, salt, and black pepper in a medium-sized bowl. Fold macaroni into mixture. Cover and chill at least 3 hours before serving.

By Becky Wergers

Plant-Based Black Bean Taco Soup
Lunch American

Plant-Based Black Bean Taco Soup

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
  2. 2 Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

By CookingWithShelia

John G's Caesar Salad Dressing
Lunch American

John G's Caesar Salad Dressing

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.

By John G

Mom's Perfect Chili
Lunch American

Mom's Perfect Chili

4.6

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
  2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
  3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
  4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Sloppy Juan
Lunch American

Sloppy Juan

4.9

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Crunchy Cheese Sandwiches
Lunch

Crunchy Cheese Sandwiches

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat your oven's broiler.
  2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
  3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Spinach Whole Wheat Quesadillas
Lunch Mexican

Spinach Whole Wheat Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
  2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Mojo French Fries
Lunch

Mojo French Fries

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
  3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom