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Boar's Head Bold Ichiban Teriyaki Style Chicken Salad
Lunch Asian

Boar's Head Bold Ichiban Teriyaki Style Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice Teriyaki Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
  2. 2 In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

By Boar's Head

Purple Apple Slaw with Peanut Butter Dressing
Lunch Asian

Purple Apple Slaw with Peanut Butter Dressing

4.6

Prep
25 min
Cook
Total
45 min

Instructions

  1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
  2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Lunch Asian

Thai-Inspired Roasted Acorn Squash Soup (Vegan)

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
  3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
  4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
  5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
  6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

By Gwenevere Madsen Bland

Shanghai Noodle Salad
Lunch Asian

Shanghai Noodle Salad

4.3

Prep
20 min
Cook
5 min
Total
160 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 Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Sesame Chicken Salad
Lunch Asian

Sesame Chicken Salad

4.0

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
  4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
  6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
  7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Easy Sesame Chicken Salad
Lunch Asian

Easy Sesame Chicken Salad

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
  2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
  3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
  4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Chicken in Lemongrass Coconut Broth
Lunch Asian

Chicken in Lemongrass Coconut Broth

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  2. 2 Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  3. 3 Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  4. 4 Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  5. 5 Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

By QTSunDoll

Chicken Noodle Salad with Peanut-Ginger Dressing
Lunch Asian

Chicken Noodle Salad with Peanut-Ginger Dressing

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  2. 2 Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  3. 3 Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

By Sherbg

Sweet Grilled Cheese
Lunch

Sweet Grilled Cheese

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.

By Teresa L

Sweet Potato Salad
Lunch

Sweet Potato Salad

4.1

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
  2. 2 In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

By Christal Holloman

Good and Easy Sloppy Joes
Lunch

Good and Easy Sloppy Joes

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low.
  2. 2 Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.

By Karen

Excellent Puffed Wheat Cake
Lunch

Excellent Puffed Wheat Cake

4.6

Prep
15 min
Cook
7 min
Total
52 min

Instructions

  1. 1 Line a 9x13-inch baking pan with parchment paper.
  2. 2 Place puffed wheat cereal in a large bowl.
  3. 3 Combine brown sugar, butter, corn syrup, and cocoa in a saucepan. Bring to a boil; cook, stirring constantly, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla extract.
  4. 4 Pour sugar mixture over puffed wheat cereal in the bowl; stir until cereal is evenly coated. Spread evenly into the lined pan. Cool until set, about 30 minutes. Cut into squares.

By Yvonne07

Chocolate Puffed Wheat Squares
Lunch

Chocolate Puffed Wheat Squares

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place puffed wheat in a large bowl; set aside. Grease a 9-inch square pan.
  2. 2 Grease the rim of a medium saucepan to prevent boil-over. Place cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until the mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
  3. 3 Pour chocolate mixture over puffed wheat and stir until puffed wheat is evenly coated. Using a buttered spatula, press the mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

By B J Rowlinson

Apple Walnut Salad
Lunch

Apple Walnut Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  2. 2 Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  3. 3 Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

By Shana

Chewy Pecan Pie Bars
Lunch

Chewy Pecan Pie Bars

3.2

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan.
  2. 2 Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan.
  3. 3 Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.

By benson_lorraine

Kid-Pleasing Sloppy Joes
Lunch

Kid-Pleasing Sloppy Joes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to the heat.
  2. 2 Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

By Sheila Ruth

Hazelnut Blue Pecan Salad
Lunch

Hazelnut Blue Pecan Salad

4.9

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
  3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Soft Milk Chocolate Chip Cookies
Lunch

Soft Milk Chocolate Chip Cookies

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
  3. 3 Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
  4. 4 Bake in the preheated oven until tops are golden brown, about 10 minutes.

By Liz Rumpel

Corn Dog Muffins
Lunch American

Corn Dog Muffins

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
  2. 2 Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.
  3. 3 Bake in the preheated oven until golden brown, about 14 to 18 minutes.

By TINA3031

Pork Rites (Taverns)
Lunch

Pork Rites (Taverns)

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Stir ketchup, water, vinegar, brown sugar, dry mustard, and salt into the ground beef; bring to a simmer and cook for 20 minutes. Serve on hamburger buns.

By jodygreiner

Coconut Oil Milk Chocolate Chip Oat Cookies
Lunch

Coconut Oil Milk Chocolate Chip Oat Cookies

3.4

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
  3. 3 Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
  4. 4 Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
  5. 5 Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

By House of Aqua

No-Fail Chocolate Chip Cookies
Lunch

No-Fail Chocolate Chip Cookies

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
  2. 2 In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

By Amy Seiter

Toasted Apple-Pecan Brie Sandwiches
Lunch

Toasted Apple-Pecan Brie Sandwiches

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside.
  2. 2 Preheat the oven's broiler.
  3. 3 Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet.
  4. 4 Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

By Jenn Harmon Jones

Bake Sale Chocolate Chip Oatmeal Brownies
Lunch

Bake Sale Chocolate Chip Oatmeal Brownies

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips.
  3. 3 Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top.
  4. 4 Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.

By SVILLEN

Sweet and Savory Broccoli Salad
Lunch

Sweet and Savory Broccoli Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
  2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
  3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
  4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett