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Nippy Pork Salad
Lunch American

Nippy Pork Salad

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Mix the pork, celery, and green onions in a large bowl.
  2. 2 Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

By Lerie

Fancy Pimento Cheese
Lunch American

Fancy Pimento Cheese

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
  2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Buffalo Chicken and Rice Wraps
Lunch American

Buffalo Chicken and Rice Wraps

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
  2. 2 Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
  3. 3 Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
  4. 4 Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
  5. 5 Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

By Uncle Ben's

Spicy Cream of Asparagus Soup
Lunch American

Spicy Cream of Asparagus Soup

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat.
  2. 2 Cook and stir onion in butter until translucent, about 5 minutes.
  3. 3 Pour chicken broth over onions and bring to a boil.
  4. 4 Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
  5. 5 Mix in jalapeno pepper.
  6. 6 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.
  7. 7 Stir in heavy cream.
  8. 8 Season with salt, black pepper and hot sauce.

By Scott M

Western North Carolina Vinegar Barbeque Sauce
Lunch American

Western North Carolina Vinegar Barbeque Sauce

4.6

Prep
15 min
Cook
35 min
Total
2930 min

Instructions

  1. 1 Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
  2. 2 Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.

By OGREUGLY

Easy Steak Sandwich
Lunch American

Easy Steak Sandwich

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
  3. 3 Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
  4. 4 Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.
  5. 5 Scoop mixture into sliced baguette; pour some of the juices on top.

By zigmondo

THE Pasta Salad
Lunch American

THE Pasta Salad

4.2

Prep
15 min
Cook
25 min
Total
535 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
  3. 3 In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
  4. 4 Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

By Angela

Grandma Becky's Pasta Salad
Lunch American

Grandma Becky's Pasta Salad

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
  2. 2 Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill, salt, and black pepper in a large bowl; fold in pasta shells and Cheddar cheese.

By dselgy

Leftover Mashed Potato Soup
Lunch American

Leftover Mashed Potato Soup

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
  2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
  3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C

Pickled Egg Salad Sandwich
Lunch American

Pickled Egg Salad Sandwich

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix pickled eggs, mayonnaise, celery, dill pickle, capers, chives, pickled egg juice, and hot pepper sauce together in a bowl.
  2. 2 Toast bread lightly. Spread butter on one side of each slice. Layer lettuce and tomato on one slice of bread, and spread egg salad on the other slice. Press sandwich together and cut in half.

By Phoebe

Homemade Deviled Ham Spread
Lunch American

Homemade Deviled Ham Spread

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine ham, mayonnaise, mustard, garlic powder, onion powder, celery salt, black pepper, paprika, hot pepper sauce, and caraway seeds in a large bowl.
  2. 2 Purée ham mixture using an immersion blender or food processor until reaches desired texture. Stir in onion and celery. Refrigerate until chilled before serving.

By furusob

Quinoa Black Bean Burgers
Lunch American

Quinoa Black Bean Burgers

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes.
  2. 2 Roughly mash black beans with a fork, leaving some whole, to form a paste-like mixture. Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, hot pepper sauce, and salt into black beans using your hands. Form into 5 patties.
  3. 3 Add olive oil to a large skillet and heat on medium.
  4. 4 Cook patties until heated through and lightly browned, 2 to 3 minutes per side.

By DownHomeCitySisterscom

Jan's Carrot Soup - Vegan and Dairy-Free
Lunch American

Jan's Carrot Soup - Vegan and Dairy-Free

4.4

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  2. 2 Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
  3. 3 Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By What's for dinner, mom?

Fully Loaded Cauliflower Salad
Lunch American

Fully Loaded Cauliflower Salad

4.5

Prep
35 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  3. 3 Toss cauliflower, olive oil, garlic, salt, and black pepper together in large bowl; transfer to the prepared baking sheet.
  4. 4 Cook in the preheated oven until cauliflower is lightly browned, 15 to 20 minutes. Cool.
  5. 5 Combine cauliflower, sour cream, and mayonnaise in a large bowl; stir. Stir in Cheddar cheese, bacon bits, green onions, chives, pepper sauce, and paprika. Taste; adjust seasonings if needed. Refrigerate before serving, 1 to 2 hours.

By Sarah Jo

Lobster Rolls
Lunch American

Lobster Rolls

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Lightly butter insides of buns; line with lettuce leaves. Set aside.
  3. 3 Stir mayonnaise, lime juice, hot pepper sauce, salt, and black pepper together in a medium bowl until well blended. Stir in green onions and celery.
  4. 4 Gently fold in lobster until just coated.
  5. 5 Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.
  6. 6 Enjoy!

By Starr

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

South Carolina She-Crab Soup
Lunch American

South Carolina She-Crab Soup

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste. Cook, stirring for about 3 minutes. Add onion, celery, and garlic. Season with salt and pepper. Continue to cook, stirring for about 4 minutes.
  2. 2 Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth. Bring to a simmer. Add 1/4 cup sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat and simmer for 10 more minutes.
  3. 3 Ladle soup into bowls. Top each serving with a splash of remaining 1/4 cup sherry and garnish with chives.

By SOWEN

Roasted Red Pepper and Tomato Soup
Lunch American

Roasted Red Pepper and Tomato Soup

4.5

Prep
30 min
Cook
80 min
Total
125 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
  3. 3 Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.
  4. 4 Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.
  5. 5 Chop peppers. Reserve one chopped pepper; set aside.
  6. 6 Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
  7. 7 Stir in tomatoes, peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.
  8. 8 Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.
  9. 9 Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.
  10. 10 Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.
  11. 11 Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes.
  12. 12 Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.
  13. 13 Stir the soup before ladling into six bowls and topping each with 1 tablespoon of sour cream.

By Carol Crane

Make-Ahead Black-Eyed Pea Salad
Lunch American

Make-Ahead Black-Eyed Pea Salad

5.0

Prep
15 min
Cook
60 min
Total
975 min

Instructions

  1. 1 Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.
  2. 2 Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.
  3. 3 Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.
  4. 4 Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
  5. 5 Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

By Marilyn Troyer

Avocado Gazpacho
Lunch American

Avocado Gazpacho

4.9

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

By LUNATERIAN

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

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Quick Tomato Sandwich
Lunch

Quick Tomato Sandwich

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ketchup, mayonnaise, salt, and hot pepper sauce in a bowl; mix well.
  2. 2 Toast bread in the toaster. Spread ketchup mixture on all 4 slices of toast.
  3. 3 Arrange lettuce leaves on a piece of toast, then top with 3 to 4 tomato slices. Cover with another piece of toast. Repeat this step to make second sandwich.

By Elaine Lau

Buffalo Chicken Mason Jar Salads
Lunch

Buffalo Chicken Mason Jar Salads

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
  2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
  3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Open-Faced Hot Roast Beef Sandwich
Lunch

Open-Faced Hot Roast Beef Sandwich

4.4

Prep
4 min
Cook
6 min
Total
10 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. 2 Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
  3. 3 Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

By ebrunworth

Mack's Tunaburgers
Lunch

Mack's Tunaburgers

3.9

Prep
10 min
Cook
4 min
Total
14 min

Instructions

  1. 1 Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties.
  2. 2 Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

By Chris McCoy

Creamy Taco Roll-Ups
Lunch

Creamy Taco Roll-Ups

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17