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Easy German Potato Salad
Lunch American

Easy German Potato Salad

2.9

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices.
  2. 2 Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

By anjamizner

Bum's Lunch
Lunch American

Bum's Lunch

3.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Lay out 4 squares of aluminum foil. Place one cube steak onto each piece of foil. Spread margarine over the steaks, and season with salt and pepper. Layer one sliced potato over each steak, and a few rings of onion. Season again with salt and pepper if you like. Fold the foil around the food, and seal into a packet. Place packets onto a baking sheet.
  3. 3 Bake for 45 minutes in the preheated oven, until the beef is no longer pink, and the potatoes are tender. Open carefully, as hot steam will be released.

By KATE MARIE

Curried Egg Sandwiches
Lunch American

Curried Egg Sandwiches

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather your ingredients.
  2. 2 Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper.
  3. 3 Evenly divide between 4 slices of bread, top with remaining 4 slices.

By xIndustrialLovex

Tomato Basil Mozzarella Melt
Lunch American

Tomato Basil Mozzarella Melt

4.8

Prep
15 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  2. 2 Decrease oven temperature to 375 degrees F.
  3. 3 Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

By Marzetti

Easy Pasta Salad
Lunch American

Easy Pasta Salad

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
  2. 2 In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

By Kerenza

Billy's Pasta Salad
Lunch American

Billy's Pasta Salad

4.1

Prep
10 min
Cook
10 min
Total
20 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; drain, and rinse with cold water to cool.
  2. 2 Stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. Place in refrigerator, and let rest for at least an hour before serving.

By REDNECKGRL

Velveeta Cheesy Broccoli Soup
Lunch American

Velveeta Cheesy Broccoli Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a large saucepan on medium heat. Add onion; cook and stir until onion is tender, about 5 minutes. Add flour; cook 1 minute or until bubbly, stirring constantly.
  2. 2 Stir in milk. Bring to boil. Reduce heat to medium-low; simmer for 1 minute.
  3. 3 Add remaining ingredients; Velveeta cheese, broccoli, and pepper. Cook until cheese is melted and soup is heated through, stirring occasionally.

By VELVEETA Cheese

White Sloppy Joes
Lunch American

White Sloppy Joes

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

By choldrencrt

Leftover Scalloped Potato Soup
Lunch American

Leftover Scalloped Potato Soup

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.

By CANUCKLEHEADMOM

Grammy's Calamari Salad
Lunch American

Grammy's Calamari Salad

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
  2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
  3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Parmesan and Basil Chicken Salad
Lunch American

Parmesan and Basil Chicken Salad

4.5

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  2. 2 In a food processor, puree the mayonnaise, basil, garlic, and celery.
  3. 3 Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

By Janet Schaufele

Chef John's Beef on Weck Sandwiches
Lunch American

Chef John's Beef on Weck Sandwiches

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Season beef with salt and black pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
  3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
  4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich

Festival-Style Grilled Italian Sausage Sandwiches
Lunch American

Festival-Style Grilled Italian Sausage Sandwiches

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  2. 2 Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  3. 3 Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  4. 4 Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

By carina