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Basic Vegetable Stock
Pantry French

Basic Vegetable Stock

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Chop carrot, celery, and onion into 1-inch chunks.
  3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
  4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
  5. 5 Strain. Discard vegetables.
  6. 6 Enjoy!

By Stan Webber

Cherry Tomato Chutney
Pantry African

Cherry Tomato Chutney

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
  2. 2 Mix white onion, green onion, cilantro, and chile peppers in a medium bowl; add hot cooked tomatoes and mix well. Season with salt, pepper and lemon juice to taste.

By Valeriekooka

Avocado Cream Sauce
Pantry American

Avocado Cream Sauce

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine avocados, green onions, garlic, cilantro, lime juice, and tarragon in the bowl of a food processor; purée until smooth.
  2. 2 Melt butter in a saucepan over low heat. Stir in avocado purée; cook and stir occasionally until heated through, about 5 minutes. Add cream; cook until heated through, but not boiling. Season with salt.

By KSANFORD77

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Vegetarian Kimchi
Pantry Korean

Vegetarian Kimchi

4.0

Prep
25 min
Cook
Total
4465 min

Instructions

  1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
  2. 2 Mix more salt into cabbage and set aside for another hour.
  3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
  4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
  5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Better Burger Sauce
Pantry American

Better Burger Sauce

4.4

Prep
15 min
Cook
15 min
Total
45 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 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
  2. 2 In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

By big surprise

Chef John's Remoulade 2.0
Pantry American

Chef John's Remoulade 2.0

4.9

Prep
15 min
Cook
5 min
Total
510 min

Instructions

  1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
  2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Savory Italian Sausage Sauce
Pantry Italian

Savory Italian Sausage Sauce

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
  2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Tarte au Camembert (French Cheese Tart)
Dinner French

Tarte au Camembert (French Cheese Tart)

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
  3. 3 Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
  4. 4 Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

By RoseKitty8

Mushroom Bouchees
Appetizer French

Mushroom Bouchees

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
  3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
  4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
  5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Mini Quiche Lorraine
Breakfast French

Mini Quiche Lorraine

4.9

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.
  2. 2 Bake in the preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.
  3. 3 While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.
  4. 4 Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
  5. 5 Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
  6. 6 Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.

By Catherine Parnell-Proulx

Carly's Salmon En Papillote (In Paper)
Dinner French

Carly's Salmon En Papillote (In Paper)

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
  3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
  4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

French Potato Salad
Salad French

French Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
  2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
  3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ