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Mushroom and Swiss Burger
Lunch

Mushroom and Swiss Burger

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
  2. 2 Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
  3. 3 Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
  4. 4 Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.

By LivLifeGreen

Marinated Vegetable and Olive Salad
Lunch

Marinated Vegetable and Olive Salad

3.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
  2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Mustard Fried Chicken
Lunch American

Mustard Fried Chicken

4.5

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
  2. 2 Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
  3. 3 Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
  4. 4 Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

By Othasha Thomas

Soccer Salad
Lunch Asian

Soccer Salad

4.6

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
  4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
  5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Korean Kimchi
Korean

Korean Kimchi

4.4

Prep
20 min
Cook
Total
3080 min

Instructions

  1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Ann's Sister's Meatloaf Recipe
Dinner

Ann's Sister's Meatloaf Recipe

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine the beef, eggs, crumbs, ketchup, MSG, water and soup mix. Mix well and spoon mixture into loaf pan. Cover with 2 strips of bacon, then cover with tomato sauce.
  3. 3 Bake in preheated oven for 1 hour.

By Debbie Clark

Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Peas Supreme
Dinner

Peas Supreme

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
  2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
  3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Easy Baked Chicken Wings
Appetizer

Easy Baked Chicken Wings

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour egg beat into a shallow dish or bowl; do the same with the flour. Heat oil and margarine in a large, deep skillet over medium high heat. Dip wings in egg, then flour, then fry until browned and crisp. Lay browned wings in an 11x14 inch baking dish.
  3. 3 To Make Sauce: In a small bowl combine the soy sauce, water, sugar, vinegar and MSG. Blend well and pour sauce over chicken.
  4. 4 Bake in the preheated oven for 1 hour.

By Lynn

Memphis Rub
American

Memphis Rub

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, and onion powder in a small airtight container. Seal and store in a cool, dark place until ready for use.

By CONNIE66

Spicy and Creamy Chicken Pasta
Dinner

Spicy and Creamy Chicken Pasta

4.5

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
  2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
  3. 3 Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

By Nicole Gilbert

Fried Corn with Smoked Sausage
Dinner

Fried Corn with Smoked Sausage

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt butter in a large, deep skillet over medium-high heat. Cook onion, green bell pepper, red bell pepper, and smoked sausage in butter until hot, 1 to 2 minutes.
  2. 2 Add corn to the skillet and reduce heat to medium; cover and cook until corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

By David Dennis

Pete's Kicked-Up Japanese Wings
Dinner

Pete's Kicked-Up Japanese Wings

4.0

Prep
20 min
Cook
85 min
Total
285 min

Instructions

  1. 1 Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
  2. 2 Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
  3. 3 Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
  4. 4 Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
  6. 6 Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

By Chef Daddy Pete

Plato's Dry Rub

Plato's Dry Rub

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.
  2. 2 To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.

By Eric

Spicy Ginger Chicken Wings
Appetizer

Spicy Ginger Chicken Wings

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Blot chicken wings dry with a paper towel.
  3. 3 Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
  4. 4 Melt the margarine in a large skillet over medium high heat.
  5. 5 Pan fry the chicken wings until well browned on all sides, about 10 minutes.
  6. 6 Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
  7. 7 Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
  8. 8 Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
  9. 9 Sprinkle sesame seeds on the chicken wings before serving.

By Melissa Killion

Chinese Lion's Head Soup
Chinese

Chinese Lion's Head Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Dad's Chili
Dinner

Dad's Chili

3.7

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

By DNACLOWN

Perfect Crispy Fried Chicken
Dinner

Perfect Crispy Fried Chicken

4.1

Prep
20 min
Cook
30 min
Total
790 min

Instructions

  1. 1 Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  2. 2 Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  3. 3 Remove chicken from buttermilk and shake off excess; discard buttermilk. Pat chicken dry with paper towels. Dip chicken in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  4. 4 Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).
  5. 5 Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.

By arthurfl99

Beef Kushiyaki
Appetizer Japanese

Beef Kushiyaki

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
  4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Spicy Pressure Cooker Short Ribs
Dinner

Spicy Pressure Cooker Short Ribs

4.4

Prep
20 min
Cook
63 min
Total
128 min

Instructions

  1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
  2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
  3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
  4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
  5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
  6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

By Shyla Lane

Sara's Beef Jerky
Snack American

Sara's Beef Jerky

4.4

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C).
  2. 2 In a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ground black pepper to taste.
  3. 3 Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
  4. 4 Bake at 200 degrees F (95 degrees C) for 8 hours.

By Sara

Gulliver's Cream Corn
Side Dish American

Gulliver's Cream Corn

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
  2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Venison Jerky
Snack American

Venison Jerky

4.5

Prep
15 min
Cook
300 min
Total
325 min

Instructions

  1. 1 Combine ground venison, salt, MSG, curing mixture, water, liquid smoke, garlic powder, barbecue seasoning, hot pepper sauce, and black pepper in a large bowl; mix thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours.
  2. 2 Line food dehydrator trays with plastic wrap. Pat venison mixture into a very thin layer on the trays. Place in dehydrator; set according to manufacturers directions. Once venison firmed, after about 2 hours, remove from the plastic, cut into strips, and replace onto the racks. Continue dehydrating until venison dried, 5 to 10 hours total depending on machine.
  3. 3 Blot any grease from jerky with a paper towel. Store in the refrigerator in a jar with a tight-fitting lid.

By LANDRO23

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Hot and Spicy Sichuan Chicken
Dinner Chinese

Hot and Spicy Sichuan Chicken

4.0

Prep
20 min
Cook
47 min
Total
67 min

Instructions

  1. 1 Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
  2. 2 Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
  3. 3 Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
  4. 4 Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

By Jin