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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

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

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

Arakas Latheros (Greek Peas with Tomato and Dill)
Dinner Greek

Arakas Latheros (Greek Peas with Tomato and Dill)

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
  2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

7-Layer Greek Dip
Appetizer Greek

7-Layer Greek Dip

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.

By JamieDunlap

Spanakopita (Greek Spinach Pie)
Dinner Greek

Spanakopita (Greek Spinach Pie)

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
  2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
  3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
  4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
  5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
  6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
  7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
  8. 8 Cut into squares and serve while hot.
  9. 9 Enjoy!

By SILVERWOLF