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Cucumber Salad With Sour Cream
Salad American

Cucumber Salad With Sour Cream

4.4

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
  2. 2 Whisk sour cream, sugar, vinegar, and salt together in a large bowl until sugar dissolves.
  3. 3 Drain cucumbers well and pat dry with paper towels. Add cucumbers to sour cream dressing and toss to coat.

By TARAWVU

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

Summer Corn Salad
Salad American

Summer Corn Salad

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  3. 3 Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.

By Eileen

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

Authentic German Potato Salad
Salad European

Authentic German Potato Salad

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
  3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
  4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
  5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
  6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Gurkensalat (German Cucumber Salad)
Salad European

Gurkensalat (German Cucumber Salad)

4.7

Prep
20 min
Cook
Total
230 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
  3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
  5. 5 Garnish with paprika to serve.

By hisunbeam

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

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

Best Ramen Noodle Salad
Salad American

Best Ramen Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
  4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
  5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
  6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

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

Creamy Vegan Pasta Salad
Salad American

Creamy Vegan Pasta Salad

5.0

Prep
20 min
Cook
10 min
Total
120 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Strain pasta and rinse under cold water. Drain.
  2. 2 Combine bell pepper, corn, celery, and red onion in a bowl. Mix together vegan mayo, vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl; pour over vegetables. Mix in cold pasta and toss to combine. Taste and adjust seasonings as needed.
  3. 3 Cover pasta salad and let cool in fridge for at least 90 minutes before serving, stirring occasionally to mix sauce into pasta evenly.

By btnymeg

Classic Macaroni Salad
Salad American

Classic Macaroni Salad

4.6

Prep
20 min
Cook
10 min
Total
270 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
  3. 3 Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta together in a large bowl.
  4. 4 Stir in celery, onion, green pepper, carrot, and pimentos.
  5. 5 Refrigerate salad for at least 4 hours before serving, but preferably overnight.

By Graden

Tortellini Salad
Salad Italian

Tortellini Salad

4.7

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
  4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
  5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Chef John's Classic Macaroni Salad
Salad American

Chef John's Classic Macaroni Salad

4.8

Prep
30 min
Cook
15 min
Total
300 min

Instructions

  1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
  2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
  3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
  4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
  5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
  6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Indian-Spiced Baked Fish
Indian

Indian-Spiced Baked Fish

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
  3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Tangy Chicken with Pistachios and Fruit
Dinner Indian

Tangy Chicken with Pistachios and Fruit

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
  3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Instant Pot Easy Vegan Cranberry Orange Chutney
Indian

Instant Pot Easy Vegan Cranberry Orange Chutney

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

Baked Chicken Curry
Dinner Indian

Baked Chicken Curry

4.0

Prep
15 min
Cook
30 min
Total
525 min

Instructions

  1. 1 Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
  2. 2 Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
  4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

By WEESHEBEAST

Beef Vindaloo
Dinner Indian

Beef Vindaloo

3.9

Prep
20 min
Cook
70 min
Total
570 min

Instructions

  1. 1 Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  2. 2 Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  3. 3 Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

By Toast2U

Evin's Indian Apricot Chicken
Dinner Indian

Evin's Indian Apricot Chicken

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
  2. 2 Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

By MomZilla Evin

Kokub's Mango Chutney from Pakistan
Pantry Indian

Kokub's Mango Chutney from Pakistan

4.8

Prep
25 min
Cook
35 min
Total
540 min

Instructions

  1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
  2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Goan Pork Vindaloo
Dinner Indian

Goan Pork Vindaloo

4.5

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
  2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
  3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
  4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

By Alina

Sri Lanka Beef Curry
Dinner Indian

Sri Lanka Beef Curry

4.8

Prep
25 min
Cook
105 min
Total
160 min

Instructions

  1. 1 Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
  2. 2 Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
  3. 3 Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
  4. 4 Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
  5. 5 Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

By Rob Murney

Sri Lankan Chicken Curry
Dinner Indian

Sri Lankan Chicken Curry

4.7

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
  2. 2 Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
  3. 3 Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
  4. 4 Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

By Sriyani

Jonagold's Chicken Vindaloo
Dinner Indian

Jonagold's Chicken Vindaloo

4.7

Prep
30 min
Cook
55 min
Total
145 min

Instructions

  1. 1 Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
  2. 2 After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.

By Brittney Tun

Biriyani
Dinner Indian

Biriyani

4.2

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Stir in yogurt and vinegar. Add onion; cook and stir until golden and tender. Add tomatoes, chile peppers, garlic, and ginger paste. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper. Stir in cilantro.
  2. 2 Place chicken into tomato-onion mixture in the skillet. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into meat should read at least 165 degrees F (74 degrees C).
  3. 3 Meanwhile, bring water and rice to a boil in a large pot. Mix in cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Discard cinnamon stick, bay leaf, and cardamom.
  4. 4 Spread 1/2 of the cooked rice in the bottom of a large serving dish. Pour chicken mixture on top. Cover with remaining cooked rice. Sprinkle with food coloring; mix to serve.

By Nicol Zahra

Almost-Homemade Buttermilk

Almost-Homemade Buttermilk

4.8

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony