dinner

Slow cooker creamy French onion steak recipe

brown onions, sliced

garlic,

1kg beef rump steak

butter

olive oil

sachet French onion soup mix

milliliters cream

Worcestershire sauce

thyme

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

What&#39;s better than a hearty meatloaf? This is a recipe that&#39;s easy and foolproof.  No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Classic Beef Meatloaf

Beef

panko bread crumbs

ketchup, divided

onion

garlic

pepper

salt

Preheat oven to 350&#176;F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.

Place on upper oven rack in 350&#176;F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160&#176;F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

You would never guess this Turkey Burger from Delish.com isn't made from beef. 

Best-Ever Turkey Burger

turkey

egg,

tbsp. parsley

Kosher salt

black pepper

Hamburger buns

Lettuce

tomatoes

Mayonnaise

I've made this several times. The only change I've made is replacing the Worcestershire sauce with Soy Sauce. It is the best turkey burger recipe that I've found, so far.

Good use of herbs to supplement the turkey flavor. We added a little Swiss and sauteed mushrooms to ours.

I've made this recipe many times - we love them! These truly are the best ever turkey burgers.

Seriously one of the best turkey burgers I've ever tasted. Substituted soy for Worcestershire sauce, and think soy is the key. Cannot recommend more highly.

I pride myself with a good turkey burger but every time I make them I put in different ingredients in it so how can I say its good?  Thank you thank you thank you for your recipe, it was terrific.  Made it just like you said and I was in heaven.   Your readers really need to try your recipe.  Thanks again!!!

These were amazing! I made them as sliders. Had no parsley or garlic so I used garlic powder. It was thin and so juicy! I used leftover Hawaiian rolls instead of bread. My kids scarfed them up and they’re giving you a big thumbs up for this successful and quick lunch. I used only 1/2 lb of ground turkey for 5-7 sliders then topped with carmelized onions lettuce and tomatoes. I even forgot the mayo but just tasting the marinated turkey meat was scrumptious!

I have made this recipe at least 3 times.  So good and juicy.  I use the air fryer.  They turn out amazing

These were delicious!  My daughter who does not like beef burgers, ate the entire thing and said how much she liked it, that's a win!  5pts for a WW burger is awesome, now when I want a burger this is a perfect option. Thanks for a super simple and great reciepe.

We made these as sliders, because we had the buns already. Cooked them inside on the Forman grill (since we're experiencing 20° temps tonight) instead of frying in oil... So good!  ...Very juicy! ...And great flavor! 
We each prefer our own toppings - I like traditional mayo, tomato and onion, and my husband makes them a bit spicier with banana peppers or pickled jalapeños.  Although this recipe doesn't need any additional help.
I followed the recipe exactly, and the mixture started to get a bit gummy when I added the egg. I lost hope but just kept going at that point... and  I'm so glad I did!  *I think the smaller size may have been helpful, and prevented them from falling apart like many others have mentioned. 
One other tip - I always make my patties on wax paper (if you don't have molds this works great). Cut or tear squares slightly bigger than buns. After I make a meatball, I sandwich it between two of the squares to flatten into a patty. It makes handling much easier. If you prepare everything in the morning, you can stack them in the fridge until dinner time. This allows your flavors to come together and also sets the shape, to keep them from falling apart. Cheers!

Turkey burgers where moist and delicious and I grilled them

Delicious! Used the soy sauce, but used dried cilantro because we had no parsley. Added a few tablespoons of Panko to firm the mixture for the grill and used hickory chips to smoke up a fine flavor.

I made these burgers today and they were extremely good. I only made one change, I added 1/2 cup bread crumbs to keep them from falling apart in the pan. Everyone enjoyed it in my family!!

Absolutely delish!! Would not bother trying any other recipe for turkey burgers. Love the flavour, definitely add the worstershire it brings the yumminess to next level. They were sloppy when first made but left in fridge for a good few hours and cooked perfectly - so juicy! Tastier than a beef burger and I love a good beef burger. Highly recommend. In this case, less is best!

I made these and they were delicious. I didn’t use the Worcestershire or garlic and replaced the turkey with chicken drumsticks and instead of the bun I used chips. Thanks for the recipe.

Third time I have made these.  Definitely a keeper recipe.  They are delicious and very low in points if you follow the WW Plan.

These burgers have great flavor and are quite tasty but they fall apart while cooking.  I even added bread crumbs the second time I made them and they still fell apart.  For that reason I give them 3 stars

https://streaming.hearstdigitalstudios.com/15f1c5fb-067c-4ecf-ab71-b23748588e28/video_rover_16x9_1080p_hd_1556556547_78783.mp4

These perfectly spiced turkey burgers are our new favorite summer recipe. Check them out on Delish.com!

These Turkey Burgers Are Perfect For Potluck Season

These Sweet and Spicy Glazed Chicken Thighs are moist, tender, and have huge flavor with very little effort. Perfect for fast weeknight dinners!&nbsp;

Sweet and Spicy Glazed Chicken Thighs

brown sugar (0.12)

cayenne pepper (0.05)

garlic powder (0.05)

tsp paprika (0.05)

salt (0.02)

olive oil (0.16)

1.5 lbs. boneless, skinless chicken thighs (4-5 pieces) (4.49)

In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and some freshly cracked pepper (10-15 cranks of a pepper mill).&nbsp;

Place the chicken thighs on a cutting board and pat dry with a paper towel. Sprinkle the brown sugar mixture over the chicken, coating both sides liberally.

Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat. Add the coated chicken and cook for about 5-7 minutes on each side, or until cooked through and the brown sugar has turned into a deep brown glaze. Serve hot.

Make this loaded taco bake for your next taco night - remember to top with all your favorite add ons.

Loaded Taco Bake

beef

yellow onion,

pinto beans, drained and rinsed

mild Ortega® Diced Green Chiles

(1.25 oz.) pkg Ortega® Taco Seasoning Mix

Ortega® Yellow Corn Taco Shells

c. shredded cheddar

avocado, peeled, pitted, and diced

c. fresh cilantro leaves

c. chopped tomatoes

green onions, chopped

https://streaming.hearstdigitalstudios.com/faaa3622-9c1b-40c6-ad11-76a36e679c5a/video_rover_16x9_1080p_hd_1597452379_64577.mp4

This Loaded Taco Bake Is Layered With Cheesy Goodness

Sautéed Chicory recipe | Epicurious.com

chicory

red-pepper flakes

Firecracker salmon is coated with a sweet and spicy sauce, which is such a great partner to the richness of the fish. 

One-Pan Firecracker Salmon

(6-ounce) salmon

brown sugar

sauce,

apple cider vinegar

kosher salt, divided

red pepper flakes

scallions

Let 4 salmon fillets sit at room temperature while you prepare the sauce. 

Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools. 

Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes. 

Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.

Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.

Wondering how to cook chicken breasts with no mess and no fuss? This sheet-pan recipe is the answer. 

How to Cook Chicken Breasts

olive oil,

chicken breasts (about 8 ounces each)

Kosher salt and black pepper,

Cheesy Kale and Mushroom Strata recipe | Epicurious.com

sourdough

Tbsp. olive oil

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

eggs

Dijon mustard

milk

Sweet Corn Frittata With Cherry Tomato Compote recipe | Epicurious.com

garlic, minced

cherry tomatoes (any variety will work)

dry white wine

basil

fine sea salt

cooking fat

scallions,

potato,

corn kernels

feta cheese, crumbled

Trout Toast with Soft Scrambled Eggs recipe | Epicurious.com

(1"-thick) slices sourdough or bread

Tbsp. crème fraîche

trout

lemon, halved

scallions, thinly sliced on a diagonal

Tbsp. dill

mature arugula, tough stems trimmed (about 4 cups)

Sheet-Pan Potato Hash with Fixins recipe | Epicurious.com

russet potatoes (about 4), scrubbed, very thinly sliced

extra-virgin olive oil

hot-smoked fish (such as salmon, whitefish, or trout)

crème fraîche

Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

Sourdough Biscuits recipe | Epicurious.com

baking powder

baking soda

kosher salt

sugar

(188 g) all-purpose flour,

(1 stick) chilled unsalted butter

Flaky sea salt (optional)

Beet Tostadas With Fried Eggs recipe | Epicurious.com

beets

garlic cloves, finely grated

Tbsp. ancho chile powder

tsp. crushed dried oregano, preferably Mexican

paprika

cumin

½ tsp. black pepper

Tbsp.

white onion, halved through root end, sliced (¼" thick)

serrano chiles,

sage leaves

(6"-diameter) corn tortillas

Salsa de Árbol (for serving)

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

herbs

sour cream

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

curry powder

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

dill

parsley

turmeric

spinach

tsp. black pepper

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.

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