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Smoked Eggs
Lunch American

Smoked Eggs

4.7

Prep
5 min
Cook
120 min
Total
125 min

Instructions

  1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
  3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Sandwich Rolls
Lunch American

Sandwich Rolls

4.3

Prep
5 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Brooklyn-Style Pizza Dough
Lunch American

Brooklyn-Style Pizza Dough

4.4

Prep
30 min
Cook
Total
1525 min

Instructions

  1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
  2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
  3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
  4. 4 Meanwhile, rub olive oil evenly into a plastic container.
  5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Garlic Mushroom Burgers
Lunch American

Garlic Mushroom Burgers

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
  3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AquaKat

Healthier Butternut Squash Fries
Lunch American

Healthier Butternut Squash Fries

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
  3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

Hot Water Cornbread
Lunch American

Hot Water Cornbread

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cornmeal, salt, and sugar in a medium bowl. Add boiling water and 1 tablespoon bacon grease; stir until bacon grease melts.
  3. 3 Pour bacon grease to a depth of 1/2-inch in a large skillet; heat to 375 degrees F (190 degrees C).
  4. 4 Shape cornmeal mixture into 12 flattened balls using a heaping tablespoon as a measuring guide.
  5. 5 Fry, turning once, in hot oil until crisp and golden brown, about 5 minutes. Drain on paper towels and serve warm.

By Karin Christian

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

Southern Tomato Sandwich
Lunch American

Southern Tomato Sandwich

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread.
  3. 3 Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper.
  4. 4 Add two more slices of tomato and sprinkle with remaining salt and pepper
  5. 5 Place second slice of bread, mayonnaise side down, on the top.
  6. 6 Slice and Enjoy!

By NicoleMcmom

Pressure Cooker Cream of Tomato Soup
Lunch American

Pressure Cooker Cream of Tomato Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
  2. 2 Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

By skybear

White Bread for the Bread Machine
Lunch American

White Bread for the Bread Machine

4.7

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).
  3. 3 Bake on White Bread setting.
  4. 4 Use oven mitts to carefully remove the bread pan from the machine.
  5. 5 Remove bread from the pan and let cool completely on a wire rack before slicing.

By Diana Penning

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

Fleischkuechle (Flesh-Keek-Luh)
Lunch American

Fleischkuechle (Flesh-Keek-Luh)

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
  2. 2 In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
  3. 3 Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
  4. 4 Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

By LYSS17

Gramma's Cream of Broccoli
Lunch American

Gramma's Cream of Broccoli

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
  2. 2 Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.

By Proud Albertan

Cream of Tomato Soup
Lunch American

Cream of Tomato Soup

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

By Julie Parton

SARALEE'S Beet Salad
Lunch American

SARALEE'S Beet Salad

4.6

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
  2. 2 In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

By SARALEE

Creamed Tuna on Toast
Lunch American

Creamed Tuna on Toast

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix condensed soup and tuna together in a medium saucepan over medium-low heat until well combined. Gradually stir in milk. Cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.
  2. 2 Pour equal amounts of tuna mixture over each slice toast. Season with salt and pepper. Serve immediately.

By Luvs2Cook

Soft Homemade Pretzels
Lunch American

Soft Homemade Pretzels

4.2

Prep
20 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
  2. 2 Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  4. 4 Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
  5. 5 Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

By Pam English

Easiest Broccoli Soup EVER
Lunch American

Easiest Broccoli Soup EVER

3.9

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
  2. 2 Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
  3. 3 Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

By brighatea

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