开云体育

Broccoli-Bacon Salad Prep Time10 min Total2 hr 10 min 开云体育s6 Ingredients8 Hide Ingredients 1/2cup mayonnaise or salad dressing 2tablespoons sugar 2tablespoons white vinegar 1pound broccoli, cut into flowerets (5 cups) 1/4cup chopped red onion 1/4cup chopped yellow onion 1/4cup sunflower nuts 6slices bacon, crisply cooked and crumbled Instructions 1 Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors. 2 Sprinkle with nuts and bacon before serving.Source: Betty Crocker ~~~~~ Rhonda in MO

Watergate Salad Original Recipe Prep Time10 min Total1 hr 10 min 开云体育s7 Ingredients5 Hide Ingredients 1can (20 oz) crushed pineapple in juice, undrained 1box (4-serving size) pistachio instant pudding & pie filling mix (dry) 3/4cup miniature marshmallows 2cups frozen (thawed) whipped topping 1/3cup chopped pecans Instructions 1 In medium bowl, mix pineapple, pudding mix and marshmallows. 2 Gently stir in whipped topping. Cover and refrigerate at least 1 hour or up to 2 days. 3 Remove from refrigerator, and uncover. Gently stir in pecans. 4 Place salad in serving bowl to serve. Cover and refrigerate any remaining salad.Source: Betty Crocker ~~~~~ Rhonda in MO

Cucumber Salad Prep Time10 min Total3 hr 10 min 开云体育s6 Ingredients7 Hide Ingredients 2medium cucumbers, thinly sliced 1/3cup cider or white vinegar 1/3cup water 2tablespoons sugar 1/2teaspoon salt 1/8teaspoon pepper Chopped fresh dill weed or parsley, if desired Instructions 1 Place cucumbers in small glass or plastic bowl. 2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors. 3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.Source: Betty Crocker ~~~~~ Rhonda in MO

Creamy Potato Salad Prep Time25 min Total4 hr 55 min 开云体育s10 Ingredients10 Hide Ingredients 2pounds round red or white potatoes (about 6 medium) 1 1/2cups mayonnaise or whipped salad dressing 1tablespoon white or cider vinegar 1tablespoon yellow mustard 1teaspoon salt 1/4teaspoon pepper 2medium stalks celery, chopped (1 cup) 1small onion, chopped (1/2 cup) 4hard-cooked eggs, chopped Paprika, if desired Instructions 1 Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water. 2 Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. 3 In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper. 4 Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika. 5 Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.Source: Betty Crocker ~~~~~ Rhonda in MO

Ambrosia Salad Prep Time20 min Total20 min 开云体育s9 Ingredients7 Hide Ingredients 1container (4 oz) refrigerated vanilla pudding 1/2cup Cool Whip frozen whipped topping, thawed 1cup seedless green grapes, halved 1cup miniature marshmallows 1can (11 oz) mandarin orange segments, drained 1can (8 oz) pineapple tidbits in juice, drained 1cup fresh strawberries, sliced Instructions 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. 3 Add strawberries; toss gently to coat. 4 Serve immediately or store in refrigerator up to 8 hours.Source: Betty Crocker ~~~~~ Rhonda in MO

Loaded Baked Potato Salad Total TimePrep: 20 min. Bake: 40 min. + cooling Yield20 servings Contest Winner Test Kitchen Approved This loaded baked potato salad turns everyone's favorite game-day food into an irresistible summer side! Plus, the ingredients can be customized for your crew's liking, making it a crowd-pleasing dish for family gatherings. Ingredients 5 pounds small unpeeled red potatoes, cubed 1 teaspoon salt 1/2 teaspoon pepper 8 hard-boiled large eggs, chopped 1 pound sliced bacon, cooked and crumbled 2 cups shredded cheddar cheese 1 sweet onion, chopped 3 dill pickles, chopped 1-1/2 cups sour cream 1 cup mayonnaise 2 to 3 teaspoons prepared mustard Directions Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. Nutrition Facts 3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein. Source: The Wicked Noodle ~~~~~ Rhonda in MO

Yield: 16Easy Macaroni Salad Recipe This deli style macaroni pasta salad is made with eggs, fresh crunchy celery, mild green onions, and a creamy mayonnaise. Prep Time15 minutes Cook Time10 minutes Additional Time4 hours Total Time4 hours 25 minutes Ingredients 16 oz (1lb) Salad Macaroni 1 Cup of mayonnaise 2 Hard boiled eggs cooked all the way through, diced or use egg slicer 1 Cup celery 1/2 cup green onion Salt & pepper, to taste Instructions Cook macaroni noodles according to package cooking directions. Drain and rinse with cold water to stop the cooking process. In a large bowl, combine macaroni noodles, celery, green onion and eggs. Stir until well-combined. Lightly mix and then add mayo and salt and pepper, to taste. Cover and refrigerate salad for at least 4 hours before serving, but preferably overnight. Nutrition Information: Yield: 16 开云体育 Size: 1 Amount Per 开云体育: Calories: 299Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 125mgCarbohydrates: 38gFiber: 2gSugar: 1gProtein: 8g Source: The Wicked Noodle ~~~~~ Rhonda in MO

Classic Pasta Salad with Italian Dressing Ingredients 16 ounces ditalini pasta 1 1/2 cups Italian salad dressing, this homemade version using balsamic vinegar is recommended 1 red bell pepper, chopped 1/2 small red onion, chopped 8 ounces soppressata, or salami, sliced and cut into fourths 8 ounces kalamata olives, pitted and halved (or regular black olives) 8 ounces fresh mozzarella balls, halved (or use the petite-sized so you don't have to cut them!) 1 cup shredded parmesan 1/4 cup chopped fresh parsley 1 teaspoon salt freshly ground black pepper Instructions Cook pasta according to package directions. Drain well. While still warm, toss pasta with salad dressing to coat. Allow to cool. Add remaining ingredients to pasta; toss well. Chill for at least four hours or overnight to allow flavors to blend. Source: The Wicked Noodle ~~~~~ Rhonda in MO

Yield: 2 servingsFresh Fall Fruit Salad The crisp, crunchy texture of this Fall Fruit Salad pairs well with its creamy dressing. It uses produce that's available year round, so don't limit it to only the fall season. Prep Time7 minutes Total Time7 minutes Ingredients 1 apple, diced 1 pear, diced ? cup seedless grapes, halved ? cup chopped pecans ? cup vanilla yogurt 1 tbsp maple syrup, or to taste ? tsp ground cinnamon, or to taste Instructions Wash fruit thoroughly, core the apples and pears, remove any seeds and slice into cubes. Place apple, pear, grapes and pecans in a bowl. Mix together vanilla yogurt, maple syrup and cinnamon. Pour over fruit and mix well. Serve immediately. Notes This recipe can be made without pecans. No other adjustments are necessary. Nutrition Information: Yield: 2 开云体育 Size: 1 Amount Per 开云体育: Calories: 269Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 23mgCarbohydrates: 46gFiber: 7gSugar: 34gProtein: 3g Source: The Wicked Noodle ~~~~~ Rhonda in MO

Yield: 8 servingsMom’s Easy Pea Salad A wonderfully easy, hearty salad with peas, sweet onions and cheddar cheese for a refreshing and flavorful combination of textures and tastes. Prep Time10 minutes Total Time10 minutes Ingredients 2 16 oz or 4 cups of fresh or frozen peas, lightly blanched if fresh; thawed if frozen ?-? cup mayo, start with 1/2 cup and add more if you need it 1 tablespoon balsamic vinegar 1 teaspoon granulated sugar ? cup small-diced sweet onion 1 cup shredded cheddar cheese, or cut into very small pieces kosher salt & freshly ground black pepper, to taste Instructions Place peas in a medium-sized bowl. In another small bowl, mix together mayo, vinegar, sugar and sweet onion. Add dressing to peas and gently but thoroughly mix together. Add cheese and gently mix in. Season to taste with salt & pepper. Serve immediately or leave in fridge for up to 12 hours before serving. Notes Frozen peas can be used directly without the need for cooking. Add 2 large hard-boiled eggs chopped, if desired. Try adding chunks of cheddar instead of shredded. I?f frozen peas, simply rinse with cold water until defrosted. S?tore for up to 3 days in an air tight container, in the fridge. This version is vegetarian but you could also easily make it vegan. Nutrition Information: Yield: 8 开云体育 Size: 1 Amount Per 开云体育: Calories: 244Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 299mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 9g Source: The Wicked Noodle ~~~~~ Rhonda in MO

Crab Rangoon Recipe Even better than ordering takeout, this Crab Rangoon recipe is very simple to make, and is such an irresistible appetizer! Prep Time20minutes mins Cook Time20minutes mins Total Time40minutes mins Course: Appetizer, Side Dish Cuisine: Asian Keyword: homemade takeout 开云体育s: 25 servings Calories: 44kcal Author: The Chunky Chef Ingredients Crab rangoon 8 oz cream cheese softened to room temperature 3 oz imitation crab meat drained 2 green onions chopped 1-2 cloves garlic minced 1 1/2 tsp Worcestershire sauce 1 1/2 tsp granulated sugar 1/2 tsp soy sauce pinch cayenne pepper 1 package wonton wrappers Chinese Mustard Sauce 1/2 cup dijon mustard 1/4 cup rice vinegar 1/4 cup hot water 1 Tbsp sugar generous drizzle of honey 1 tsp sesame oil Garnish additional sliced green onions Instructions Make sauce Add all mustard sauce ingredients in a small bowl and whisk until well combined. Cover and chill. Prepare Add oil to dutch oven (or other large heavy bottomed pot) and heat over MED heat to 350°F. Line a baking sheet with a paper towel, then top with a wire cooling rack. Set aside, near the stove. Make filling Combine all crab rangoon ingredients, except wonton wrappers, into a food processor. Pulse until mixture is mostly smooth. Assemble rangoons Place wontons wrappers on flat surface, and spoon approximately 1 Tbsp of filling into the center of each wonton wrapper. Fill a small bowl or glass with water, using your fingers or a pastry brush to "paint" the outer edges of your wonton wrappers with the water. Bring 2 opposite sides of the wrappers together, pinching closed, then bring the 2 other sides towards the middle and pinch to seal all edges. You can fold these any way you like, so long as the edges are sealed so your filling doesn't come out while cooking. Fry Add 5-6 rangoons to preheated oil and fry for 1-2 minutes or until golden brown. Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining rangoons, frying 5-6 rangoons (or less) at a time. Garnish and serve Sprinkle fried rangoons with additional sliced green onions and serve warm. Notes Recipe makes approximately 25 crab rangoon. Extra wonton wrappers can be wrapped in plastic wrap and frozen in a freezer-safe container. Serve these rangoons with any dipping sauce you'd like... sweet and sour, sweet chili sauce, duck sauce, etc. If you're worried about any potential graininess, feel free to use an equal amount of powdered sugar.Oven Baked Directions: Preheat oven to 400°F, and line a baking sheet with parchment paper or aluminum foil. Add assembled crab rangoon to baking sheet, and bake for 10-13 minutes, until golden brown at the edges and seams.Air Fryer Directions: Preheat air fryer to 370°F. Spray air fryer basket lightly with nonstick cooking spray, then add assembled crab rangoon in a single layer. Spray rangoons with nonstick cooking spray. Air fry for 8-10 minutes, then gently flip rangoons over and air fry another 2-4 minutes, until golden brown.Nutrition Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 117mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Sesame Noodles These sesame noodles have a rich sauce that's savory with a hint of spice and sweetness. Prep Time15minutes mins Cook Time10minutes mins Total Time25minutes mins Course: Side Dish Cuisine: Asian Keyword: 30 minute meal 开云体育s: 8 servings Calories: 285kcal Author: The Chunky Chef Ingredients Pasta 16 oz dried linguine pasta Sauce 1/3 cup reduced sodium soy sauce 3 Tbsp toasted sesame oil 2 Tbsp rice vinegar 1 - 2 Tbsp granulated sugar 1 tsp chili garlic sauce or more, to your tastes 3/4 tsp dried ginger 1/2 tsp garlic powder pinch of black pepper Garnishes 4 green onions thinly sliced on a diagonal sesame seeds for garnish Instructions Prepare Bring a large pot of salted water to a boil. Cook pasta Boil pasta until al dente, according to package directions. Drain. Make sauce While pasta is cooking, whisk together the soy sauce, sesame oil, rice vinegar, sugar, chili garlic sauce, dried ginger, garlic powder, and black pepper. Toss and serve After pasta is drained, toss with sauce mixture until well combined and all noodles are coated. Sprinkle with sesame seeds and green onions if desired. Serve hot or cold. Notes If you prefer the original recipe from 2014, scroll down a bit and I've included it below for your convenience. These noodles aren't particularly saucy, but if you'd prefer them to be, just double all the sauce ingredients. If you'd prefer to use fresh garlic and ginger, use about 1 1/2 - 2 tsp of minced fresh ginger, and 2-3 cloves of finely minced garlic.Nutrition Calories: 285kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 418mg | Potassium: 185mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Slow Cooker Teriyaki Chicken This teriyaki chicken is cooked in a delicious homemade ginger teriyaki sauce, then the chicken is shredded, and the sauce is cooked down to become thick and luscious. Combine it all and serve over some rice, and you're on the way to a hearty weeknight dinner the whole family will love! Prep Time15minutes mins Cook Time6hours hrs 10minutes mins Total Time6hours hrs 25minutes mins Course: Entree, Main Course Cuisine: American, Asian Keyword: easy chicken recipe, slow cooker chicken recipe 开云体育s: 6 servings Calories: 268kcal Author: The Chunky Chef Ingredients 3 large boneless skinless chicken breasts about 2 lbs. 3/4 cup reduced-sodium soy sauce 1/2 cup packed light brown sugar 1/4 cup + 1 Tbsp rice vinegar 2 Tbsp honey 1 Tbsp grated fresh ginger 3 cloves garlic minced 2 tsp chili garlic sauce 1 1/2 tsp toasted sesame oil 1/4 tsp black pepper Slurry 3 Tbsp cold water 3 Tbsp cornstarch Garnish sliced green onions sesame seeds Instructions Prepare If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert. Combine sauce In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well. Cook and shred Pour over chicken and cook on LOW for 6-7 hours. Remove chicken to a cutting board and shred. Reduce sauce Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat. In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit. Combine Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat. Serve Serve hot, over rice, sprinkled with green onions and sesame seeds. Notes I've estimated this recipe serves approximately 6 people, however feel free to divide it up into as many servings as you'd like. It's important to mix the cornstarch and cold water as directed, rather than just adding plain cornstarch to the hot liquid. Add plain cornstarch, without whisking it into a cold liquid first, will cause it to clump up into a bunch of tiny pieces that won't taste good. Mixing it with water allows it to incorporate into the sauce and thicken it as it cooks, with no clumping.Nutrition Calories: 268kcal | Carbohydrates: 31g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1367mg | Potassium: 576mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Sesame Salmon Bites Tender and flaky bites of salmon are coated with a ginger sesame sauce, all cooked together in one pan, and ready in about 20-25 minutes! Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins Course: Main Course Cuisine: American Keyword: easy salmon recipe 开云体育s: 4 servings Calories: 224kcal Author: The Chunky Chef Ingredients 1/4 cup reduced sodium soy sauce 1 1/2 Tbsp rice vinegar 1 1/2 Tbsp maple syrup 5 cloves garlic minced 1 inch piece fresh ginger finely minced or grated 3 tsp toasted sesame seed oil 1/4 tsp black pepper 1 lb. salmon filet cut into 1 inch pieces 1 Tbsp vegetable oil Garnishes black and white sesame seeds green onions sliced thinly Instructions Make sauce In a small mixing bowl, combine soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil, and black pepper. Whisk to combine well. Sear salmon Heat a large heavy bottomed skillet with a lid (you'll need the lid later - or if you don't have a skillet with a lid, you can use foil later), over MED HIGH heat. Once hot, add vegetable oil. Add salmon pieces in a single layer, and let them cook undisturbed for about 2 minutes. Gently flip salmon pieces over and cook an additional 1-2 minutes on the other side. Add sauce Pour the sauce into the skillet, swirling it around to make sure the sauce is around each piece of salmon. Cover the skillet (or cover with foil if your skillet doesn’t have a lid), and cook for another 4-5 minutes, stirring and flipping the salmon occasionally, or until salmon is cooked through and flakes easily with a fork. Taste Give the salmon and sauce a taste and see if it needs any salt, if so, add a pinch of kosher or sea salt. Serve Serve hot, garnished with sesame seeds and green onions, and with rice if desired. Notes I've estimated this recipe serves 4, but please feel free to divide it up into as many servings as you'd like. If you don't have fresh ginger, you can use 1 Tbsp of ginger paste (like gourmet garden brand). This recipe tastes best when using real maple syrup. We love to serve this salmon over my Garlic Ginger Rice, or plain white rice.Nutrition Calories: 224kcal | Carbohydrates: 7g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 625mg | Potassium: 648mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg Source: The Chunky Chef ~~~~~ Rhonda in MO

Ginger Black Pepper Beef Stir Fry This black pepper beef stir fry is made with tender pieces of steak that are tossed in a deliciously sticky, savory, and slightly sweet sauce that perfectly coats the beef and veggies! Prep Time15minutes mins Cook Time20minutes mins Total Time35minutes mins Course: Main Course Cuisine: Asian Keyword: beef stir fry, stir fry recipe 开云体育s: 4 servings Calories: 287kcal Author: The Chunky Chef Ingredients Sauce 1/4 cup dark soy sauce regular light soy sauce will work as well 1/4 cup oyster sauce 1 Tbsp Chinese rice wine not rice vinegar 1 cup reduced sodium beef broth 2 tsp ground black pepper 2 Tbsp packed light brown sugar 2 Tbsp cornstarch Stir fry 1 lb flank steak sliced thinly, across the grain 1/2 tsp black pepper 1/4 tsp kosher salt 3 1/2 Tbsp vegetable oil divided 1 medium yellow onion sliced so you have roughly 2" long pieces 1 - 2 Thai red chile peppers sliced 8 oz white button mushrooms sliced 4 cloves garlic minced 2 Tbsp grated fresh ginger 10 oz snow peas Garnishes sliced green onions sesame seeds sliced Thai chiles Instructions Make sauce In a small bowl, combine sauce ingredients (dark soy sauce, oyster sauce, rice wine, beef broth, black pepper, brown sugar, and cornstarch. Whisk to combine, then set aside. Sear beef Season steak slices with 1/2 tsp black pepper, and 1/4 tsp kosher salt. Heat a large skillet over MED HIGH heat. Once hot, add 1.5 Tbsp of the oil, then add steak in a single layer for 2-3 minutes, stirring occasionally so both sides cook and brown. Remove steak to a plate. Depending on the size of your pan, you may need to cook the beef in batches. Stir fry veggies To the same skillet, still over MED HIGH heat, add another 1 Tbsp of vegetable oil. Add mushrooms, stirring occasionally, cooking until they’re golden brown. Set aside on the plate with the steak. Add the last 1 Tbsp of oil, and the onion and Thai chiles. Cook for 2-3 minutes, stirring often, until softened and fragrant. Reduce heat to MED, then add garlic, ginger, and snow peas and cook for 1-2 minutes, stirring often. Combine Add the steak and mushrooms from the plate. Stir to combine. Give the sauce from step 1 a whisk to redistribute the cornstarch, then pour sauce into the skillet. Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a wooden spoon. Serve Serve hot, garnished with plenty of green onions, sesame seeds, and some additional sliced Thai chiles. We like to serve this beef over rice. Notes I've estimated this recipe serves 4, but feel free to divide it up into as many servings as you'd like. Since this is a stir fry, things move fairly quickly. I definitely recommend making sure all veggies are prepped, etc, and following the steps in the order I’ve written them, so things are prepped and ready for you. Otherwise, it can get pretty hectic.Nutrition Calories: 287kcal | Carbohydrates: 26g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 1532mg | Potassium: 964mg | Fiber: 4g | Sugar: 13g | Vitamin A: 787IU | Vitamin C: 49mg | Calcium: 88mg | Iron: 4mg Source: The Chunky Chef ~~~~~ Rhonda in MO

10 Minute Homemade Teriyaki Sauce Teriyaki Sauce is super easy, takes only 10 minutes to make and is way better than store-bought! Made with simple ingredients, this is going to become a staple for your kitchen. Prep Time5minutes mins Cook Time5minutes mins Total Time10minutes mins Course: Sauce Cuisine: Asian American Keyword: homemade teriyaki sauce, teriyaki sauce 开云体育s: 2 cups Author: Alyssa Rivers Ingredients 1 cup low-sodium soy sauce 1/2 cup brown sugar 2 tablespoons apple cider vinegar 3 garlic cloves minced 2 teaspoons sesame oil 1 teaspoon fresh grated ginger 1/4 cup water 3 tablespoons cornstarch Instructions In a medium-sized saucepan over medium-high heat, whisk together 1 cup low-sodium soy sauce, 1/2 cup brown sugar, 2 tablespoons apple cider vinegar, 3 garlic cloves, minced, 2 teaspoons sesame oil, and 1 teaspoon fresh grated ginger. Heat over medium-high heat and bring it to a simmer. In a small bowl, whisk together 1/4 cup water and 3 tablespoons cornstarch then add it into the saucepan. Whisk the sauce constantly until it starts to thicken. Remove from heat and cool. Use the homemade sauce immediately as needed or store it in a tightly sealed jar for up to two weeks. Notes Originally Posted on June 18, 2021 Updated on April 29, 2024Nutrition Calories: 735kcal | Carbohydrates: 155g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 8538mg | Potassium: 664mg | Fiber: 2g | Sugar: 111g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 6mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Chocolate Pecan Pie Chocolate pecan pie is a sweet, decadent dessert with a buttery crust filled with gooey caramel, crunchy pecans, and rich chocolate. It's the perfect pie to share this Thanksgiving. It will knock your family's socks off! Prep Time10minutes mins Cook Time55minutes mins Total Time1hour hr 5minutes mins Course: Dessert Cuisine: American Keyword: Chocolate Pecan Pie, Chocolate pecan pie recipe, pecan pie chocolate on top, thanksgiving pies 开云体育s: 8 servings Author: Alyssa Rivers Ingredients 1 Grandma’s pie crust, or store-bought 1 cup chopped semi-sweet chocolate, or chocolate chips ? cup unsalted butter, melted 1 cup packed dark brown sugar 1 cup dark corn syrup 4 large eggs, lightly beaten 1 tablespoon vanilla extract 2 cups pecans, whole or chopped Instructions Preheat the oven to 375 degrees Fahrenheit. Roll out the 1 Grandma’s pie crust, and place it in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Keep it there until the filling is ready. Add the ? cup unsalted butter, 1 cup packed dark brown sugar, and 1 cup dark corn syrup to a large bowl and mix until combined. Add 4 large eggs, and 1 tablespoon vanilla extract. Mix until thoroughly combined. Add 2 cups pecans, to the bottom of the chilled pie crust, followed by 1 cup chopped semi-sweet chocolate,. Pour the sugar mixture over the top of the pecans and chocolate. Bake for 15 minutes in the preheated oven before lowering the temp to 350 degrees Fahrenheit. Bake for an additional 35-40 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set. Remove the pie from the oven and let it cool completely on a cooling rack before chilling in the refrigerator until you are ready to serve it. Nutrition Calories: 712kcal | Carbohydrates: 86g | Protein: 8g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 195mg | Potassium: 339mg | Fiber: 5g | Sugar: 69g | Vitamin A: 321IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 3mg Source: The Recipe Critic ~~~~~ Rhonda in MO

Crustless Pumpkin Pie Crustless pumpkin pie has rich spices, creamy pumpkin, and a perfectly smooth texture. The custard holds its shape beautifully. Whether you're keeping things simple or exploring a gluten-free option, this pie gives all the nostalgic vibes of the classic. Prep Time5minutes mins Cook Time1hour hr cooling time5hours hrs Total Time6hours hrs 5minutes mins Course: Dessert, holiday Cuisine: American Keyword: Crustless Pumpkin Pie, homemade pumpkin pie, Thanksgiving pumpkin pie 开云体育s: 8 servings Author: Alyssa Rivers Ingredients ? cup granulated sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon ? teaspoon salt ? teaspoon ground ginger ? teaspoon ground cloves 2 large eggs slightly beaten 1 (15-ounce) can pumpkin puree 1 (12-ounce) can evaporated milk Instructions Preheat the oven to 325 degrees Fahrenheit and spray a 9-inch pie pan with pan spray. Add ? cup granulated sugar, 3 tablespoons cornstarch, 1 teaspoon ground cinnamon, ? teaspoon salt, ? teaspoon ground ginger, and ? teaspoon ground cloves to a large bowl and whisk until combined. Add 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk to the sugar mixture and whisk until smooth and evenly combined. Alternatively, add all the ingredients to a large blender at the same time and blend on high speed for about 20 seconds until fully combined. Add the pumpkin pie mixture to the prepared pie pan and bake for 50-60 minutes, until the very center has a slight wobble and the edges are fully set when slightly jiggled. Let the pie cool for at least an hour before chilling in the refrigerator for at least 4 hours before serving. Top with whipped cream, if desired. Nutrition Calories: 176kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 257mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8434IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg Source: The Recipe Critic ~~~~~ Rhonda in MO