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Italian Chicken with Garlic and Lemon
Dinner Italian

Italian Chicken with Garlic and Lemon

4.1

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
  3. 3 Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
  4. 4 Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

By PETEIYC

Ginger Sekanjabin
Drink Middle Eastern

Ginger Sekanjabin

4.8

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Bring sugar and water to a boil in a large saucepan over high heat; boil for 2 to 3 minutes. Off heat, stir in vinegar and ginger. Cool mixture to room temperature.
  2. 2 Strain mixture through a fine-mesh sieve into a sterile container; discard solids. Store at room temperature.
  3. 3 Stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.

By The Magpie

French Greek Salad Dressing
Greek

French Greek Salad Dressing

4.4

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
  2. 2 Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
  3. 3 Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

By cheesemite

Raw Cauliflower Salad
Dinner

Raw Cauliflower Salad

4.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
  2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Caramelized Chicken Wings
Appetizer Asian

Caramelized Chicken Wings

4.6

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

By Shannon Patrick Koller

Yummy Summer Pea Salad
Lunch American

Yummy Summer Pea Salad

4.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
  3. 3 Pour dressing over salad; toss to coat.
  4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat

Million Dollar Cabbage Salad
Lunch Asian

Million Dollar Cabbage Salad

4.6

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
  4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
  5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Kale and Mushroom Side
Dinner American

Kale and Mushroom Side

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
  2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking

Sausage Smothered in Red Cabbage
Dinner American

Sausage Smothered in Red Cabbage

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.
  2. 2 Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.
  3. 3 Spoon cabbage onto a heated platter and top with sausage to serve.

By Karen Long

Slow Cooker Venison Sloppy Joes
Dinner American

Slow Cooker Venison Sloppy Joes

4.4

Prep
5 min
Cook
490 min
Total
495 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over over medium-high heat until evenly browned, 5 to 10 minutes. Remove from the skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
  2. 2 Put onion, brown sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt, and pepper in slow cooker and mix well. Add bacon and venison and stir together.
  3. 3 Cook on Low for at least 8 hours. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

By Jennifer

Jean's Zucchini Salad
Lunch American

Jean's Zucchini Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine zucchini, celery, red onion, and bell pepper in a large bowl.
  2. 2 Whisk sugar, rice wine vinegar, 3 tablespoons plus 1 teaspoon vegetable oil, water, wine vinegar, basil, salt, and black pepper in a small bowl until well combined.
  3. 3 Drizzle vinaigrette over salad; toss to coat. Place in the refrigerator until chilled, 1 to 2 hours.

By stitchers

Louisville Rice Salad
Lunch American

Louisville Rice Salad

4.5

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
  2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
  3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
  4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Bok Choy and Asparagus Stir-Fry
Dinner Asian

Bok Choy and Asparagus Stir-Fry

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
  2. 2 Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add bok choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into vegetables and top with sesame seeds.

By Tanya S.

Chicken Vindaloo
Dinner Indian

Chicken Vindaloo

4.1

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
  3. 3 Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
  4. 4 Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
  5. 5 Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

By Keith Dallmer