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Spicy Chicken Noodle Soup
Dinner American

Spicy Chicken Noodle Soup

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
  2. 2 Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.

By Islandartist

Pickled Asparagus
Pantry American

Pickled Asparagus

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
  4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
  7. 7 Enjoy!

By Behr

Cold Shrimp Salad
Dinner Mexican

Cold Shrimp Salad

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

By Nilda Cruz

Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Dinner Korean

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  2. 2 Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
  3. 3 Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

By Adine Lee

Clams Kokkinisto
Dinner Greek

Clams Kokkinisto

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

By ICYREDD

Terrific Turkey Chili
Dinner Mexican

Terrific Turkey Chili

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise