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Dad's Simple Steak Marinade
Pantry American

Dad's Simple Steak Marinade

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag.
  2. 2 To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.

By MLALAK

Homemade Dog Liver Bites
Pantry American

Homemade Dog Liver Bites

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish and line it with parchment paper.
  2. 2 Add oats to the bowl of a food processor; pulse until finely chopped, 10 to 15 seconds. Transfer oats to a large bowl and mix in flour.
  3. 3 Place livers in the food processor and process until smooth, 10 to 15 seconds. Add eggs and blend until well combined, about 10 seconds. Add oil and process until incorporated.
  4. 4 Add liver mixture to oat and flour mixture; stir until well blended. Spoon into the prepared baking dish.
  5. 5 Bake in the preheated oven until firm to the touch but not hard and crispy, 30 to 40 minutes.
  6. 6 Remove from the oven and let cool completely before cutting into 50 pieces.

By Whitey

Onion Jam
Pantry American

Onion Jam

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.
  3. 3 Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  4. 4 Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

By WENDYMARIE37

Cornell Chicken Marinade
Pantry American

Cornell Chicken Marinade

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
  2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Green Pea Sauce
Pantry American

Green Pea Sauce

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
  2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Holland Cream (White Cream Filling)
Pantry American

Holland Cream (White Cream Filling)

4.4

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
  3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
  4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
  5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Marinade for Chicken
Pantry American

Marinade for Chicken

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley.
  3. 3 Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
  4. 4 Enjoy!

By JILLYPOOH

French Fried Onions
Pantry American

French Fried Onions

4.9

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Soak onions in milk for 5 minutes.
  2. 2 Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
  3. 3 Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

By Nancy

Chef John's Homemade Mayonnaise
Pantry American

Chef John's Homemade Mayonnaise

3.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Vegetarian Gravy
Pantry American

Vegetarian Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
Pantry American

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.
  2. 2 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

By mtnmagic1998

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

Scotch Bonnet Hot Sauce
Pantry American

Scotch Bonnet Hot Sauce

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook peppers, onion, garlic, oil, and salt in a large saucepan over medium-high heat, stirring frequently, 5 minutes.
  3. 3 Pour in water; cook and stir until peppers are soft, about 20 minutes. Cool to room temperature.
  4. 4 Transfer mixture to a blender and purée until smooth. Pour in vinegar and sugar; blend until mixed.
  5. 5 Transfer to a container. Cover and store in the refrigerator.

By reconstructdish

Homestyle Garlic Ranch Dressing
Pantry American

Homestyle Garlic Ranch Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until the dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in the refrigerator for up to 1 week. Shake before serving.

By gbrlbll

Homemade Garlic Basil Mayonnaise
Pantry American

Homemade Garlic Basil Mayonnaise

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
  2. 2 Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
  3. 3 Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
  4. 4 Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

By John Mitzewich

Apple Walnut Salad with Cranberry Vinaigrette
Pantry American

Apple Walnut Salad with Cranberry Vinaigrette

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
  2. 2 In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
  3. 3 In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

By Barrett

Mushrooms in White Wine Sauce
Pantry American

Mushrooms in White Wine Sauce

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
  2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Best Hot Sauce
Pantry American

Best Hot Sauce

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
  2. 2 Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
  3. 3 Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

By Shilo