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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

Dennie's Fresh Lobster Salad
Lunch American

Dennie's Fresh Lobster Salad

4.6

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

By DeniseM

Polish Link Sausage and Cabbage
Lunch American

Polish Link Sausage and Cabbage

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

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

#1 Pea Salad Most Requested!
Lunch American

#1 Pea Salad Most Requested!

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
  2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

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

Caesar Potato Salad
Lunch American

Caesar Potato Salad

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
  4. 4 Bake in the preheated oven until tender, about 10 minutes.
  5. 5 Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

By Jennifer Murray

The Best Ever Chicken Nuggets
Lunch American

The Best Ever Chicken Nuggets

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Heat 1 inch oil in a large skillet or saucepan to 350 degrees F (175 degrees C).
  2. 2 Stir together flour, garlic salt, and pepper in a bowl. Dip chicken pieces into beaten eggs, then press each piece into flour mixture to coat well; shake off excess flour. Place coated chicken pieces onto a plate.
  3. 3 Working in batches, fry chicken in hot oil until golden brown and no longer pink in the center.
  4. 4 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve and enjoy!

By Nichole

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

Tomato and Avocado Salad
Lunch American

Tomato and Avocado Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

By AUSSIEBEAR

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

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

Tarragon Walnut Brown Butter Sauce
Lunch American

Tarragon Walnut Brown Butter Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
  2. 2 Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

By John Mitzewich

Eagle Salad
Lunch American

Eagle Salad

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry.
  2. 2 Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.

By Amanda

Mom's Easy Creamed Chipped Beef on Toast
Lunch American

Mom's Easy Creamed Chipped Beef on Toast

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Whisk milk, flour, salt, and pepper together in a large bowl until smooth.
  2. 2 Melt butter in a large pot over medium heat. Gradually stir in milk mixture until thick. Add beef; cook and stir until heated through, about 5 minutes.
  3. 3 Pour beef mixture over toast to serve.

By Muffin Mom N Garlic Girl

Venison Pastrami
Lunch American

Venison Pastrami

5.0

Prep
20 min
Cook
120 min
Total
7460 min

Instructions

  1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
  2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
  3. 3 Preheat oven to 250 degrees F (120 degrees C).
  4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Grilled Brie and Pear Sandwich
Lunch American

Grilled Brie and Pear Sandwich

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Generously butter one side of each slice of bread.
  2. 2 Heat a skillet over medium heat.
  3. 3 Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
  4. 4 Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
  5. 5 Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

By John Mitzewich