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Spicy Asian Cucumber Salad
Salad Asian

Spicy Asian Cucumber Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
  2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
  3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Chilled Cucumber and Wood Ear Mushroom Salad
Salad Asian

Chilled Cucumber and Wood Ear Mushroom Salad

5.0

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
  2. 2 Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.

By MyNutriCounter

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Bok Choy Ramen Salad
Salad Asian

Bok Choy Ramen Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  2. 2 Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  3. 3 Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.

By Heather Roscelli

Cilantro Chicken Salad
Salad Asian

Cilantro Chicken Salad

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
  2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

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

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Devils on Horseback
Appetizer European

Devils on Horseback

4.5

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
  2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
  3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Glazed Corned Beef
Dinner European

Glazed Corned Beef

4.7

Prep
15 min
Cook
145 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with nonstick cooking spray.
  2. 2 Place corned beef into the prepared baking dish; pour in water. Cover the dish tightly with aluminum foil.
  3. 3 Bake in the preheated oven for 2 hours; drain liquid.
  4. 4 Combine apricot preserves, brown sugar, and soy sauce in a small bowl. Spread evenly over corned beef.
  5. 5 Return to the oven and bake uncovered until meat is tender, 25 to 30 more minutes. Baste occasionally with pan drippings.
  6. 6 Slice corned beef across grain and serve.

By CANMAD7

Easy Swedish Meatball Sauce
Dinner European

Easy Swedish Meatball Sauce

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together stock, cream, flour, soy sauce, 1/2 teaspoon pepper, and 1/2 teaspoon rosemary in a large saucepan over low heat until smooth.
  3. 3 Cook, stirring occasionally, until thickened, about 10 minutes.
  4. 4 Stir in thawed meatballs, and continue cooking until meatballs are heated through, about 5 more minutes. An instant-read thermometer inserted into the center of the meatballs should read at least 160 degrees F (71 degrees C).
  5. 5 Taste and adjust seasonings before serving.

By Mary B

Angel's Cabbage Salad
Lunch European

Angel's Cabbage Salad

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
  2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

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

Classic Goulash
Dinner European

Classic Goulash

4.5

Prep
8 min
Cook
27 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often.
  3. 3 Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.
  4. 4 Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through.
  5. 5 Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally.
  6. 6 Remove from heat, discard bay leaves, and serve.

By pathunt

Slow Cooker Irish Beef Stew
Dinner European

Slow Cooker Irish Beef Stew

5.0

Prep
25 min
Cook
250 min
Total
275 min

Instructions

  1. 1 Coat beef thoroughly with flour.
  2. 2 Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
  3. 3 Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
  4. 4 Cook on Low until beef and vegetables are tender, 4 to 5 hours.

By Jill Brune Lash

Ravioli Soup
Dinner European

Ravioli Soup

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

By RAFTERMANIA

Homemade Hot and Sour Soup
Dinner European

Homemade Hot and Sour Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Hungarian Mushroom Soup
Soup European

Hungarian Mushroom Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
  3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
  4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Geneva's Ultimate Hungarian Mushroom Soup
Soup European

Geneva's Ultimate Hungarian Mushroom Soup

4.7

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
  2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Beef Stroganoff for Instant Pot
Dinner European

Beef Stroganoff for Instant Pot

4.5

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
  3. 3 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
  4. 4 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
  5. 5 Add garlic and thyme; cook until fragrant, about 30 seconds.
  6. 6 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
  7. 7 Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  8. 8 Release pressure carefully using the quick-release method.
  9. 9 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
  10. 10 Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
  11. 11 Serve and enjoy!

By Lissa

Instant Pot Goulash
Dinner European

Instant Pot Goulash

4.4

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  2. 2 Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

By Brook

Vegetarian Haggis
Dinner European

Vegetarian Haggis

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
  3. 3 Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

By NORTHERNLIGHT1

Healthier Swedish Meatballs
Dinner European

Healthier Swedish Meatballs

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
  3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
  5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
  6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Vegetable Shepherd's Pie
Dinner European

Vegetable Shepherd's Pie

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (175 degrees C).
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
  3. 3 While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  4. 4 Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
  5. 5 Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
  6. 6 Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
  7. 7 Bake uncovered in the preheated oven for 30 minutes.

By Sparkles

Grandma's Swedish Meatballs and Gravy
Dinner European

Grandma's Swedish Meatballs and Gravy

4.7

Prep
25 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, white pepper, and allspice in a large bowl; soak until milk absorbed, at least 10 minutes.
  2. 2 Mix in beef, pork, onion, and parsley, using your hands, until well combined; roll into about 24 small meatballs or 16 larger meatballs.
  3. 3 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add meatballs in small batches; cook until browned on all sides and cooked through, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C). Transfer to a warm plate; cover with aluminum foil. Reserve drippings in skillet.
  4. 4 Melt 1/3 cup butter in drippings in the skillet over medium heat. Whisk in flour; cook and whisk until flour dissolved and turns brown, about 5 minutes. Whisk in vegetable broth, beef broth, 1 cup cream, soy sauce, and Dijon mustard; bring to a simmer. Season with salt and pepper; stir to combine. Simmer until thickened, 5 to 7 minutes.
  5. 5 Stir meatballs into gravy.
  6. 6 Toss gently until coated.

By JACANA

World's Easiest and Most Amazing Two-Ingredient Dip
Appetizer

World's Easiest and Most Amazing Two-Ingredient Dip

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Eel Sauce
Pantry Japanese

Eel Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
  3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01