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Dust of your NuWave and put it to good use with this perfectly seasoned beef jerky

  • 1 pound beef (any kind) I use brisket and slice while partially frozen
  • 2 tablespoons brown sugar
  • 1/3 cup Worcestershire Sauce
  • 1/2 cup soy sauce
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoons onion powder
  • 2 1/4 teaspoons ground pepper
  • 1 teaspoon liquid smoke, optional
3.6/5 (14 Votes)

By

1. Sauté onions and garlic in hot oil in a skillet over medium-high heat 3 to 5 minutes or until tender

  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons jarred beef soup base
  • 1 cup chicken broth
  • 1 cup water
  • 1 rotisserie chicken, deboned and coarsely chopped/shredded
  • 1 (28-oz.) can fire-roasted crushed tomatoes
  • 1 (12-oz.) package frozen white shoepeg or whole kernel corn, thawed
  • 1 (10-oz.) package frozen cream-style corn, thawed (or 1 8 oz. can cream style corn)
  • 1 (9-oz.) package frozen baby lima beans, cooked
  • 1 (12-oz.) bottle chili sauce
  • 1-1/2 tablespoons brown sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarsely ground pepper
  • 1 pound chopped barbecued pulled pork (without sauce)
  • 1 tablespoon fresh lemon juice
  • Hot sauce (optional)
2.2/5 (5 Votes)

By

This Cajun inspired dish practically makes itself! Simply add the ingredients in the slow cooker and your cooker do...

  • 1 pound medium shrimp, deveined, fresh or frozen - thawed if frozen
  • 6 ounces andouille sausage, chopped
  • 1 cup okra, fresh or frozen sliced
  • 1/2 cup green peppers, diced
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1 (14.5-ounce) can whole tomatoes, drained and chopped
  • 1 bay leaf
  • 3/4 teaspoon cajun seasoning
  • 1/2 teaspoon file (fil a) powder or cornstarch
3/5 (2 Votes)

By

My times weren't matching other times posted online for pressure cooking hard boiled eggs in the Instant Pot

  • 12 eggs
  • 1 cup of water
  • rack Insert for Instant Pot or another steamer rack
  • ice water bath large enough to hold all of the eggs
3.2/5 (12 Votes)

By

A delicious hummus style Cauliflower dip that is low carb, vegan, and gluten free

  • 1 1/2 pounds cauliflower, chopped
  • 3 small garlic cloves, peeled
  • 2 tablespoons sesame tahini
  • 2 teaspoons lemon juice
  • ½ tsp cumin
  • Salt, to taste
0/5 (0 Votes)

By

An allergy-friendly breakfast or dessert option made with fresh, organic blueberries

  • 1 1/3 cups gluten-free flour mix
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup pureed pears
  • 2 tablespoons light olive oil
  • 1/2 cup rice or almond milk
  • 1 to 2 cups organic blueberries
0/5 (0 Votes)

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Stuffed peppers are so versatile, adding whatever types of veggies or beans are favored as fillings

  • 2 large bell peppers, tops cut off and chopped
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon olive oil
  • 1/2 cup cooked pinto beans (any bean will do)
  • 1 cup cooked rice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup cheddar cheese (optional)
  • Salt and pepper, to taste
1/5 (1 Votes)

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This delicious, gluten-free recipe is also free of eggs, dairy and corn to make it allergy-friendly

  • 1 cup gluten-free flour mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup pureed pumpkin
  • 1/4 cup light olive oil
  • 1/2 cup pear sauce
0/5 (0 Votes)

By

Easy gluten free almond cookies

  • 2 eggs
  • 1 cup sugar
  • 3/4 cups oil
  • 2 cups potato starch
  • 1 (7-ounce) package ground almonds
0/5 (0 Votes)

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Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker

  • 8 cups hot water
  • 4 smoked ham hocks (2 1/2-pounds)
  • 1 1/2 cups dried chickpeas, soaked overnight and drained
  • 3 large carrots, cut into 2-inch lengths
  • 1 medium onion, cut into 1-inch dice
  • 2 bay leaves
  • 2 thyme sprigs
  • 3 medium (6-ounce) red-skinned potatoes, peeled and quartered
  • 1/2 cup flat-leaf parsley, chopped
  • Salt and freshly ground pepper
2.6/5 (10 Votes)

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This bruschetta is vegan, with a base of creamy vegan mascarpone cheese, mixed with arugula and fresh tomatoes

  • TOPPING:
  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved
  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 package drained and pressed tofu, diced
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup veggie stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup vegan mascarpone cheese
0/5 (0 Votes)

By

Paleo/dairy free/ gluten free/ pure deliciousness

  • 16 ounces canned sweet potato purée (or 2 medium baked sweet potatoes)
  • 3 eggs
  • 1/4 cup liquid coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 cup (vegan) dark chocolate
0/5 (0 Votes)

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Sweet Potato Chocolate Chip Bread Beef Jerky - NuWave