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BBQ Potato Salad
Salad American

BBQ Potato Salad

4.5

Prep
30 min
Cook
20 min
Total
170 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 just tender, 15 to 20 minutes.
  2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
  3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Dill Pickle Pasta Salad
Salad American

Dill Pickle Pasta Salad

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil; add pasta and boil until tender yet firm to the bite, about 8 minutes.
  3. 3 While the pasta is cooking, mix mayonnaise, pickles, mustard, vinegar, sugar, salt, pepper, celery salt, and garlic powder together in a bowl.
  4. 4 Drain pasta, then rinse under cold water until cold. Transfer to a large salad bowl; stir in dressing and toss to coat. Add additional pickle chunks to taste.

By notimetocook

Grilled Chicken Salad Sandwich
Salad American

Grilled Chicken Salad Sandwich

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
  3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
  4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
  5. 5 Enjoy!

By Erin Noel

Perfect Pasta Salad
Salad American

Perfect Pasta Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
  2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
  3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Easy Spaghetti Salad
Salad Italian

Easy Spaghetti Salad

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

A Great Greek Pasta Salad
Salad Greek

A Great Greek Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.
  3. 3 Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.
  4. 4 Cover, and chill 2 hours or overnight.
  5. 5 Serve and enjoy!

By Behr

Mexican Pasta Salad
Salad Mexican

Mexican Pasta Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
  4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
  5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Pressure Cooker Corned Beef
Dinner European

Pressure Cooker Corned Beef

4.7

Prep
10 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
  3. 3 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  5. 5 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

By Christina

Real Homemade Bologna
European

Real Homemade Bologna

3.4

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
  3. 3 Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

By DEBBIEBROOK

Natalie's Amazing Irish Mashed Potatoes
Dinner European

Natalie's Amazing Irish Mashed Potatoes

4.9

Prep
20 min
Cook
25 min
Total
45 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, 20 to 25 minutes. Drain.
  2. 2 Mash potatoes with a potato masher or an electric mixer on low in a bowl until smooth.
  3. 3 Heat butter and half-and-half in a small saucepan over medium heat until butter is melted and half-and-half is warmed, 3 to 5 minutes.
  4. 4 Mash or beat butter mixture, salt, black pepper, and garlic powder into mashed potatoes until potatoes are light and fluffy. Stir additional half-and-half, 1 tablespoon at a time, into potatoes for creamier consistency.

By Natalie Herr

Curried Cottage Fries
Dinner European

Curried Cottage Fries

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
  3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Mushroom Onion Matzo Kugel
Dinner European

Mushroom Onion Matzo Kugel

4.1

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
  2. 2 Place a colander in the sink. Add farfel to colander; pour boiling water over it.
  3. 3 Sauté onions and mushrooms in oil in a large skillet; stir in dill, garlic powder, salt, and pepper. Remove from heat; stir in farfel.
  4. 4 Bake in the preheated oven for 1 hour.

By NIBLETS

Deep-Fried Calamari Rings
Appetizer European

Deep-Fried Calamari Rings

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
  2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
  4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Halushki
Dinner European

Halushki

4.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Sprinkle pork chops with garlic powder, salt, and pepper. Grease a large saucepan or deep skillet and place over medium-high heat. Cook pork chops and onion in the hot saucepan until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. Remove pork chops to a plate and set aside.
  2. 2 Add 1/4 cup water to the saucepan while scraping the browned bits of food off the bottom with a wooden spoon. Place cabbage into the saucepan and allow to cook down completely, stirring occasionally.
  3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and mix butter into cooked noodles.
  4. 4 Chop pork chops into bite-sized pieces. When cabbage has cooked down, add pork and noodles; mix until well combined.

By Kris

Polish Meat and Potatoes
Dinner European

Polish Meat and Potatoes

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

By Christopher Shorts

Air Fryer Spanish Potato Wedges
Dinner European

Air Fryer Spanish Potato Wedges

4.5

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
  2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
  3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
  4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
  5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Mediterranean Crusted Chicken
Dinner European

Mediterranean Crusted Chicken

4.3

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
  3. 3 Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
  4. 4 Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

By Suzanne

Polish Stuffed Cabbage
Dinner European

Polish Stuffed Cabbage

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely.
  2. 2 Remove the hard outer vein from the leaves.
  3. 3 In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well.
  4. 4 Place a small amount, about the size of your palm, into the center of a cabbage leaf.
  5. 5 Fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
  6. 6 Pile up the filled leaves in a large pot, putting the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for about 60 minutes. (Note: Keep an eye on them, making sure the bottom of leaves do not burn.)

By Christa

Tarek's Irish Stout Fondue
Appetizer European

Tarek's Irish Stout Fondue

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
  2. 2 Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
  3. 3 Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
  4. 4 Season with black pepper to taste.

By Chef Tarek

Slow Cooker Corned Beef and Cabbage
Dinner European

Slow Cooker Corned Beef and Cabbage

4.0

Prep
20 min
Cook
630 min
Total
650 min

Instructions

  1. 1 Spread baby carrots, potatoes, and onion over the bottom of a slow cooker crock, then pour in water.
  2. 2 Season brisket on the lean side with onion powder and garlic powder. Place brisket, seasoned-side down, onto vegetables. Pour beer over brisket, then sprinkle spice packet over top. Cover and cook on Low for 10 hours.
  3. 3 Transfer brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker. Cover and cook on High until cabbage is tender, 30 to 45 minutes.
  4. 4 Slice corned beef and serve with cabbage mixture.

By Steven Moshlak

Instant Pot British Baked Beans
Side Dish European

Instant Pot British Baked Beans

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
  4. 4 Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
  5. 5 Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.

By lutzflcat

St. Patrick's Day Casserole
Dinner European

St. Patrick's Day Casserole

3.9

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
  2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
  4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
  5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
  6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
  7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Porkolt (Hungarian Stew) Made With Pork
Dinner European

Porkolt (Hungarian Stew) Made With Pork

4.4

Prep
20 min
Cook
115 min
Total
135 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
  2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
  3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
  4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
  5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Easy Slow Cooker Swedish Meatballs
Dinner European

Easy Slow Cooker Swedish Meatballs

4.6

Prep
10 min
Cook
270 min
Total
280 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
  3. 3 Stir in meatballs and onion. Cook on High for 4 hours.
  4. 4 Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.
  5. 5 Serve and enjoy!

By Linnea Wittenburg Bennett

Moroccan Cooked Pepper Salad
Lunch European

Moroccan Cooked Pepper Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Steamed Brisket in Guinness®
Dinner European

Steamed Brisket in Guinness®

4.0

Prep
15 min
Cook
480 min
Total
555 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
  3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
  4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE