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Chicken Noodle Soup III
Lunch Asian

Chicken Noodle Soup III

3.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
  2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
  3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
  4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
  5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Egg Salad with a Kick
Lunch Asian

Egg Salad with a Kick

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
  2. 2 Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

By rowdy

Korean Salad
Lunch Asian

Korean Salad

4.6

Prep
15 min
Cook
15 min
Total
1470 min

Instructions

  1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad
Lunch Asian

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

4.5

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

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

Ham & Egg Salad
Lunch

Ham & Egg Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
  2. 2 To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

By Rachael Ray Every Day

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

No-Mayo Chicken Salad
Lunch

No-Mayo Chicken Salad

3.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

By Kim's Cooking Now

Corn and Chicken Soup
Lunch

Corn and Chicken Soup

4.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  2. 2 Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

By Morris

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

Fennel and Butter Bean Salad
Lunch

Fennel and Butter Bean Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine butter beans, fennel, and scallions in a bowl.
  2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Dill Sour Cream Potato Salad
Lunch

Dill Sour Cream Potato Salad

3.8

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. 2 In a large bowl combine potatoes, celery and green onions.
  3. 3 In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  4. 4 Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

By Kimber

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

Grandpa's Beef, Mushroom, and Barley Soup
Lunch

Grandpa's Beef, Mushroom, and Barley Soup

4.4

Prep
15 min
Cook
360 min
Total
855 min

Instructions

  1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
  2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
  3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady