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German Beet Salad with Caraway Seeds
Lunch European

German Beet Salad with Caraway Seeds

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
  2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Real Welsh Rarebit
Lunch European

Real Welsh Rarebit

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce. Cook and stir until smooth and bubbly, about 5 minutes.
  3. 3 Remove the saucepan from the heat. Gradually stir in milk, then return to heat and stir continuously until mixture comes to a boil. Slowly pour in beer; cook and stir for 1 minute.
  4. 4 Melt Cheddar cheese into mixture in small portions until completely incorporated. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up.
  6. 6 Spoon cheese sauce over untoasted side.
  7. 7 Cook under the preheated broiler until cheese sauce is bubbling and golden, 2 to 3 minutes. Serve hot.

By MOMFISH

Traditional Russian Pirozhki
Lunch European

Traditional Russian Pirozhki

4.5

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  2. 2 Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  3. 3 While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  4. 4 Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  6. 6 Bake for 20 minutes in the preheated oven, or until golden brown.

By Rex

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

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