188 recipes. Page 11 of 21.
Roast cabbage until tender, then fill it with garlic shrimp, smoked sausage, onion, and peppers. One cabbage makes two shared bowls, portioned at the table; cook the shrimp near serving time to limit repeated heating.
These molasses cookies use brown sugar, warm spices and a confectioners’ sugar coating. Chill the mixed dough before rolling, then bake until the edges hold their shape while the centers remain soft. Letting the cookies settle on the tray helps them lift without breaking.
Cranberry jam is spooned into these gingerbread thumbprints after baking. That timing keeps the jam separate from the cookie’s baking check and lets you control the filling level. Shape shallow wells, bake the cookies until set, then cool before adding the jam.
Beef meatballs are baked, coated with a soy-gochujang glaze and served over cooked rice with cucumber, carrot and spicy mayo. The glaze is thickened separately so the meatballs can be checked before coating. This is a Korean-inspired bowl, without an unsupported claim of traditional barbecue technique.
Marinated steak tops drained ramen coated in a gochujang sauce, with a separate spicy mayonnaise drizzle. The noodle seasoning packets are discarded. Keep the raw-beef marinade away from the finishing sauce and include the thirty-minute refrigeration time in your preparation.
Fried potatoes and onions need evenly cut potatoes, enough pan space, and time between turns. Slice two pounds of potatoes about 1/4 inch thick, combine with a sliced onion and the listed oil and seasonings, and cook over moderate heat until tender and golden. Expect roughly 20–30 minutes of cooking, with longer timing if the pan is crowded.
Hot fries join taco-seasoned beef and two cheeses inside these skillet-toasted burritos. Use enough filling to roll securely and serve any surplus fries alongside. This version puts fries inside the tortilla, unlike a burrito plate with potatoes only on the side.
These bowls combine lemon-Dijon grilled chicken, roasted sweet potato and a tahini dressing thinned gradually with cold water. Start the chicken marinade first, roast the potatoes while the grill heats, and keep optional grains and greens separate until assembly. The components have different doneness checks.
Grilled chicken, bacon, strawberries and avocado top romaine in this honey-mustard salad. Split the dressing before it touches raw chicken: one-third marinates the meat, while the remaining two-thirds stays clean and refrigerated for the finished salad. That separation is the most important preparation step.