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Copycat Italian Salad Dressing
Salad Italian

Copycat Italian Salad Dressing

4.6

Prep
5 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Twisted Chicken Salad with Tostadas
Salad Mexican

Twisted Chicken Salad with Tostadas

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
  2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Cucumber Tomato Salad
Salad Greek

Cucumber Tomato Salad

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
  3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
  4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
  5. 5 Enjoy!

By BogeyBill

Spinach Salad with Curry Vinaigrette
Salad American

Spinach Salad with Curry Vinaigrette

4.4

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Steak 'n' Fries Salad
Salad American

Steak 'n' Fries Salad

4.6

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  4. 4 Spread French fries onto the prepared baking sheet.
  5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
  6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
  7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
  8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

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

Easy Three Bean Salad
Salad American

Easy Three Bean Salad

4.7

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.

By Eleanor Johnson

Black-Eyed Susan Salad
Salad American

Black-Eyed Susan Salad

4.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
  2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
  3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Strawberry and Feta Salad
Salad American

Strawberry and Feta Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
  3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
  4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
  3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
  5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
  6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Cucumber Pasta Salad
Salad American

Cucumber Pasta Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
  2. 2 Stir pasta, cucumber, onion, and dill in a salad bowl.
  3. 3 Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

By mmihlbachler

Eat Michigan Salad
Salad American

Eat Michigan Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the container of a blender, combine mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
  2. 2 In a large serving bowl, combine lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough dressing to coat, then serve with remaining dressing on the side.

By Saveur

Winter Fruit Salad with Poppyseed Dressing
Salad American

Winter Fruit Salad with Poppyseed Dressing

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
  2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Warm Stir-Fried Salad
Salad Asian

Warm Stir-Fried Salad

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
  2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
  3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
  4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Asian Coleslaw
Salad Asian

Asian Coleslaw

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
  3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
  4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Zeppoli
Dessert Italian

Zeppoli

4.5

Prep
15 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
  2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
  3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
  4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Italian Marinated Chicken
Dinner Italian

Italian Marinated Chicken

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Place chicken breasts in a nonporous glass dish or bowl. Poke several holes in chicken with a fork; season with salt and pepper. Pour salad dressing over chicken; toss to coat. Cover the dish and marinate in the refrigerator for about 2 hours.
  2. 2 Heat oil in a medium skillet over medium heat.
  3. 3 Remove chicken from marinade, discard excess marinade, and sauté chicken in hot oil until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JWilliams

Buttermilk-Battered Calamari
Appetizer Italian

Buttermilk-Battered Calamari

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
  3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Italian Sausage Stuffed Shells
Dinner Italian

Italian Sausage Stuffed Shells

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
  3. 3 Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease. Stir 1/2 of the shredded cheese and Italian seasoning into browned sausage.
  4. 4 Spoon sausage mixture into pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in the prepared baking dish.
  5. 5 Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
  6. 6 Bake in the preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

By RainbowJewels

Deep Dish Pizza Dough
Italian

Deep Dish Pizza Dough

3.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Calamari
Dinner Italian

Calamari

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Mix together flour, salt, oregano, and pepper in a medium bowl. Dredge squid in flour mixture.
  3. 3 Fry squid in hot oil until light brown, 2 to 3 minutes. Do not overcook, or squid will be tough. Drain squid on a paper towel-lined plate. Serve with lemon wedges.

By Sandra

Hot Italian Sausage
Italian

Hot Italian Sausage

4.4

Prep
30 min
Cook
Total
1470 min

Instructions

  1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
  2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
  3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Biscotti
Dessert Italian

Biscotti

4.8

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.
  3. 3 Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.
  4. 4 Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.
  5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.
  6. 6 Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.
  7. 7 Bake until lightly toasted and golden brown, 6 to 10 minutes per side.
  8. 8 Serve and enjoy!

By JANDEE

Wine Cookies (Original Italian)
Dessert Italian

Wine Cookies (Original Italian)

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
  3. 3 Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

By infobabe