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Mustard Fried Chicken
Lunch American

Mustard Fried Chicken

4.5

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
  2. 2 Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
  3. 3 Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
  4. 4 Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

By Othasha Thomas

Whiskey Hamburgers
Lunch American

Whiskey Hamburgers

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. 2 Combine ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a large bowl; mix until evenly combined. Shape mixture into 6 patties.
  3. 3 Cook on the preheated grill until meat is cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By twilightprincess

Focaccia Croutons
Lunch American

Focaccia Croutons

5.0

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Crush garlic into a paste with a mortar and pestle.
  2. 2 Mix crushed garlic, olive oil, Parmesan cheese, butter, salt, thyme, and onion powder together until relatively homogenous. Let sit for 10 minutes.
  3. 3 Place bread cubes in a large bowl and spoon butter mixture on top. Toss well to make sure all cubes are coated. Cover and let sit until bread soaks up the mixture, about 30 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet in a single layer.
  5. 5 Bake in the preheated oven, flipping once halfway, until golden brown and firm to the touch, 8 to 10 minutes.

By Brian Genest

Homemade Beef Jerky
Lunch American

Homemade Beef Jerky

4.7

Prep
15 min
Cook
180 min
Total
375 min

Instructions

  1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Transfer beef to paper towels to dry. Discard marinade.
  4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
  6. 6 Cut jerky with scissors into bite-sized pieces.
  7. 7 Enjoy!

By John Mitzewich

Hamburger Hash Browns
Lunch American

Hamburger Hash Browns

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. 2 Mix together hash brown potatoes, oil, and black pepper in a large bowl until well combined; press into the bottom of the prepared baking dish and set aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Stir water and gravy mix into beef; bring to a boil. Reduce heat, cover the skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto hash brown crust.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and continue baking until cheese is lightly browned, about 5 more minutes.

By JTheewen

Red Cabbage Slow Slaw
Lunch American

Red Cabbage Slow Slaw

4.8

Prep
15 min
Cook
Total
2955 min

Instructions

  1. 1 Put sliced cabbage into a large sealable plastic bag.
  2. 2 Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. 3 Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. 4 Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

By Lynn Edwards

Pasta Salad for a Crowd
Lunch American

Pasta Salad for a Crowd

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, rinse in a colander under cold water until completely cool, and return to the pot.
  2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
  3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
  4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Soccer Chex Mix
Lunch American

Soccer Chex Mix

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder in a bowl.
  3. 3 Combine rice cereal squares, corn cereal squares, wheat cereal squares, pretzels, goldfish crackers, bagel chips, and peanuts in a bowl.
  4. 4 Mix about 1/4 of the cereal mixture with 1/4 of the butter mixture in a separate bowl until coated; continue adding more cereal mixture and more butter mixture until cereal mixture is fully coated in butter mixture. Pour onto a baking sheet.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until butter mixture is baked into cereal mixture, about 1 hour.

By Christie407

Idaho Fry Sauce
Lunch American

Idaho Fry Sauce

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth.
  3. 3 Stir in ketchup, vinegar, and Worcestershire sauce until well blended.
  4. 4 Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.

By Heather

Corn and Kale Salad
Lunch American

Corn and Kale Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Curried Broccoli Salad
Lunch American

Curried Broccoli Salad

4.0

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Curried Butternut Squash Soup with Lime Cream
Lunch American

Curried Butternut Squash Soup with Lime Cream

5.0

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  3. 3 Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
  4. 4 Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
  5. 5 Pour squash mixture 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 soup is smooth.
  6. 6 Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

By tapa

Avocado-Lime Ranch Dressing
Lunch American

Avocado-Lime Ranch Dressing

5.0

Prep
10 min
Cook
Total
10 min

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

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

Fresh Veggie Wraps
Lunch American

Fresh Veggie Wraps

4.3

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Mash avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper together in a bowl with a fork until well blended.
  2. 2 Divide and spread avocado mayonnaise onto tortillas. Place diced tomatoes, sliced cucumber, bell pepper strips, lettuce, and sliced mozzarella cheese on each tortilla, leaving about 2 inches of space at the bottom. Fold bottoms up; firmly roll tortillas to enclose fillings.

By MW

Pea and Avocado Salad
Lunch American

Pea and Avocado Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

Dash's Donair
Lunch American

Dash's Donair

4.6

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make loaf: Mix together salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper in a cup or small bowl.
  3. 3 Place ground beef in a large steel mixing bowl on a sturdy surface; use your hands to blend in spice mixture. Pick up meat and throw it down with force about 20 times, kneading it after each throw. This will help meat hold together better when sliced.
  4. 4 Form meat into a loaf; place on a broiler pan or baking sheet.
  5. 5 Bake in the preheated oven for 1 hour and 15 minutes, rotating loaf halfway through to ensure even baking. Serve warm with sauce or allow meat to chill before slicing and reheating.
  6. 6 Make sauce: Mix together evaporated milk, sugar, and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 teaspoon at a time, until thickened to your desired consistency.

By DASHRIPROCK

Donair
Lunch American

Donair

3.8

Prep
20 min
Cook
145 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Prepare meatloaf: Mix together beef, bread crumbs, paprika, cayenne pepper, onion powder, garlic powder, black pepper, and salt in a large bowl until well combined. Press into an 8x8-inch baking dish.
  3. 3 Bake in the preheated oven until cooked through, about 2 hours. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F ( 72 degrees C.) Set aside until cool enough to slice, at least 30 minutes; the longer it cools, the easier it will be to slice.
  4. 4 Make sauce: Combine evaporated milk, sugar, and vinegar in a jar with a lid; shake well to blend. Set aside.
  5. 5 Heat a large skillet over medium-high heat. Cut meatloaf into thin slices and fry in the hot skillet until browned on each side. Remove from the skillet and keep warm. Flick a little water onto the hot skillet and brown pita rounds on each side to soften.
  6. 6 Layer meatloaf slices, tomatoes, and onion down the center of each pita round. Drizzle with sauce. Fold pitas in half towards the center.

By SABMAN

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

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

Classic Chicken Salad
Lunch American

Classic Chicken Salad

4.9

Prep
20 min
Cook
80 min
Total
235 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
  2. 2 Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
  3. 3 Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
  5. 5 Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
  6. 6 Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
  7. 7 Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
  8. 8 Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

By Nicole McLaughlin

Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Lunch American

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

4.4

Prep
20 min
Cook
11 min
Total
61 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  2. 2 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

By geranium

Spicy Turkey Sloppy Joes
Lunch American

Spicy Turkey Sloppy Joes

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture.
  2. 2 Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes.
  3. 3 Serve on split hamburger buns.

By jrsolger

Creamy Macaroni Salad
Lunch American

Creamy Macaroni Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
  3. 3 While the macaroni is cooking, mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper together in a small bowl.
  4. 4 Whisk mayonnaise, evaporated milk, and sour cream together in a large salad bowl until smooth and creamy. Stir in seasoning mix until well blended.
  5. 5 Drain and rinse macaroni under cold water until cooled. Drain again.
  6. 6 Add macaroni, onion, celery, carrots, and bell peppers to the salad bowl; mix until well combined and coated with dressing.

By Mandy Franke

Bento Box Turkey Roll-Ups with Caprese Salad
Lunch American

Bento Box Turkey Roll-Ups with Caprese Salad

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine mozzarella pearls, tomatoes, and basil in a bowl; set aside. Whisk olive oil, balsamic vinegar, and garlic together in another bowl. Pour over tomato mixture and stir gently to coat. Season with salt and pepper. Chill for 1 hour.
  2. 2 In the meantime, whisk balsamic vinegar, mayonnaise, honey, garlic, onion powder, salt, and pepper together for dressing in a small bowl until smooth. Transfer to a jar or other container and refrigerate until ready to use.
  3. 3 Drizzle tortilla with some of the creamy balsamic vinaigrette, layer with baby spinach, sliced turkey, and Muenster cheese. Sprinkle with chopped raspberries. Drizzle with more balsamic vinaigrette if desired. Roll tortilla and fillings gently and tightly starting with 1 edge into a long tube. Cut into approximately 1-inch slices, securing with toothpicks if needed.
  4. 4 Add prepared roll-ups and caprese salad to bento boxes. Add sugar snap peas and almonds, using a small container if needed. Add extra balsamic dressing for dipping, if desired.

By My Hot Southern Mess

Chopped Salad with Buttermilk Dressing
Lunch American

Chopped Salad with Buttermilk Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk buttermilk, sour cream, mayonnaise, lemon juice, 1 tablespoon minced celery, 1 tablespoon minced parsley, dill, Dijon mustard, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a small bowl until combined.
  2. 2 Toss romaine, cucumber, bell pepper, cauliflower, carrot, 1 stalk diced celery, green onions, sunflower seeds, and 1 ½ tablespoons chopped parsley together in a large bowl. Serve with dressing. Season with 1 pinch each salt and black pepper.

By Allrecipes Magazine

Simply Southern Bento Box
Lunch American

Simply Southern Bento Box

Prep
25 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
  3. 3 Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
  4. 4 Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
  5. 5 Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.

By My Hot Southern Mess