Tabla de contenidos para allrecipes Food Truck Favorites 2022 en Allrecipes

beep beep! Sunny, summery weather means rolling up to your favorite local food trucks. But sometimes you just can’t wait for a music festival or weekend farmers market to get that deliciously fried fare (I’m lookin’ at you funnel cakes). If you’ve gotta have bulgogi, grinders, and cheese curds now, you’ve come to the right place. In this special issue, you’ll find all the best-loved, food truck-inspired recipes created by food lovers like you. Each recipe comes from Allrecipes, the world’s largest community of cooks. On allrecipes.com, good cooks like you are craving doughnuts and egg burritos (searches are up 86 and 21 percent, respectively), so we made sure to include them in our collection of breakfast recipes starting on page 6. We couldn’t help but notice folks are looking for…

KETO COCONUT SHRIMP HANDS-ON 20 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY TANAAMEN NEW RECIPE GO ONLINE TO RATE & REVIEW 1 lb. fresh or frozen extra-jumbo shrimp, peeled and deveined (thawed if frozen)¼ tsp. sea salt¼ tsp. black pepper½ cup coconut flour1 tsp. garlic powder1 tsp. onion powder2 eggs2 Tbsp. water⅔ cup finely chopped macadamia nuts⅔ cup unsweetened flaked coconut2 to 3 Tbsp. ghee or butterCilantro-Jalapeño Aioli (recipe, below) 1. Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper. 2. Stir together coconut flour, garlic powder, and onion powder in a shallow dish. In a second shallow dish, thoroughly whisk eggs and the water. In a third shallow dish, mix together macadamia nuts and coconut. 3. Dip each shrimp in coconut flour mixture, lightly…

CHEF JOHN’S BARBECUE CHICKEN HANDS-ON 15 MIN TOTAL 2 HR, 5 MIN SERVES 10 SUBMITTED BY CHEF JOHN 107 REVIEWS 1 (4½-lb.) chicken, cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, and 4 halved-breast pieces), or 4 lb. chicken pieces with skin¼ cup rice vinegar2 Tbsp. barbecue sauce, plus½ cup for brushing2 cloves garlic, minced2 tsp. kosher salt1 tsp. onion powder1 tsp. black pepper1 tsp. paprika½ tsp. cayenne pepper 1. Cut two ½-inch-deep slashes in skin side of each chicken thigh. Cut one ½-inch-deep slash in thickest part of each breast piece and drumstick. Put chicken pieces in a zip-top plastic bag set in a shallow dish. 2. Whisk together vinegar, 2 Tbsp. barbecue sauce, and the garlic in a small bowl. Add to chicken. Seal bag, turning…

RANCH TURKEY TACOS HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY JOAN DREDGE 97 REVIEWS ½ cup milk¼ cup mayonnaise1 Tbsp. dry ranch dressing mix5 Tbsp. salsa8 (6-inch) corn tortillas2 cups shredded cooked turkey or rotisserie chicken½ tsp. cumin2 cups packaged shredded red cabbage1 cup crumbled queso fresco or shredded pepper Jack cheese1 avocado, peeled and sliced½ cup sliced green onion 1. Stir together milk, mayonnaise, ranch dressing mix, and 1 Tbsp. salsa in a small bowl. Chill, covered, until ready to serve. 2. Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm. 3. Stir together remaining ¼ cup salsa, the turkey, and cumin in skillet; cook over medium heat until heated through, 3…

COLD SOBA NOODLE SALAD HANDS-ON 20 MIN TOTAL 35 MIN SERVES 5 SUBMITTED BY B. TARIO 1 REVIEW Check ingredients lists on store-bought peanut sauces—some may contain fish sauce and are not suitable for vegetarians and vegans. Others contain honey, an ingredient that some vegans avoid. 1 (14-oz.) pkg. dried soba noodles1 Tbsp. toasted sesame oil1 cup shelled edamame1 cup snow pea pods, sliced1 large carrot, shredded½ cup sliced red and/or green bell pepper½ cup thinly sliced radish½ cup chopped fresh cilantro4 green onions, thinly slicedCrushed red pepper, to taste1 cup bottled Thai-style peanut sauce 1. Bring a large pot of lightly salted water to a boil. Cook soba noodles according to package directions. Drain. 2. Toss noodles with sesame oil in a bowl. Divide noodles among five 3-cup…

APPLE HAND PIES HANDS-ON 30 MIN TOTAL 1 HR, 30 MIN MAKES 6 HAND PIES SUBMITTED BY CHEF JOHN 112 REVIEWS To simplify this recipe, we’re using refrigerated prepared pie dough, but you can use a from-scratch pie dough, too. 1 (14.1-oz.) pkg. rolled refrigerated pie crust (2 pie crusts)1 large green apple (about 8 oz.), peeled and cored1 Tbsp. butter2 Tbsp. white sugar1 Tbsp. packed brown sugar⅛ tsp. salt1½ Tbsp. water¾ tsp. cinnamon1 egg2 tsp. milkCoarse sugar (optional) 1. Line a baking sheet with a silicone mat or parchment paper. Allow pie crusts to stand at room temperature while preparing filling, about 15 minutes. 2. Cut apple into quarters, cut each quarter into 3 wedges, and cut wedges into chunks (about 1½ cups). 3. For filling, melt butter in…

JAY’S SIGNATURE PIZZA CRUST HANDS-ON 20 MIN TOTAL 1 HR, 55 MIN SERVES 16 SUBMITTED BY JASON SHARP 3,288 REVIEWS We divided this dough to make two thin crusts, but it can make one deliciously thick mega-crust. We then topped Jason Sharp’s crust recipe with pizza sauce, fresh mozzarella, and basil leaves. 1½ cups warm water (105°F to 115°F)2¼ tsp. active dry yeast½ tsp. brown sugar2 Tbsp. olive oil1 tsp. salt4 to 4¼ cups flour1 cup pizza sauce2 (8-oz.) fresh mozzarella cheese balls, slicedFresh basil leaves 1. Stir together the water, yeast, and brown sugar in a large bowl. Let stand 10 minutes, then stir in oil and salt. Mix in 3¾ cups flour. 2. Turn out dough onto a well-floured surface. Knead in enough remaining flour to make a…

SAUSAGE GRINDERS HANDS-ON 15 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY ALLRECIPES 2 REVIEWS If you like, replace the Garlic Basil Spread with store-bought basil pesto. 4 (3.5- to 4-oz.) Italian sausage links2 Tbsp. olive oil1 onion, sliced1 red bell pepper, sliced1 jalapeño pepper, sliced1 serrano pepper or other hot green chile, sliced4 brat buns, split lengthwise and toasted½ cup mascarpone cheese2 Tbsp. Garlic Basil Spread (recipe, below)¼ cup grated Parmesan cheese1 cup marinara sauce, warmed 1. Bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 8 to 10 minutes; drain. 2. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, jalapeño pepper, and serrano pepper; cook, stirring occasionally, until vegetables soften, 6 to 7 minutes.…

STEAK ON A STICK HANDS-ON 10 MIN TOTAL 2 HR, 20 MIN SERVES 12 SUBMITTED BY DOMINIQUE LYNNE 230 REVIEWS ¼ cup less-sodium soy sauce2 Tbsp. olive oil2 Tbsp. water1½ Tbsp. molasses1 tsp. dry mustard½ tsp. ground ginger½ tsp. garlic powder½ tsp. onion powder¼ tsp. crushed red pepper (optional)1 lb. beef flank steak, cut into ⅜-inch-thick strips12 (8-inch) skewers (tip, p. 63)Sliced green onion (optional) 1. Put soy sauce, oil, the water, molasses, dry mustard, ginger, garlic powder, onion powder, and crushed red pepper in a large zip-top plastic bag. Seal and shake to mix together. Add steak to bag. Seal and gently turn to coat. Chill at least 2 hours or up to overnight. 2. Preheat broiler. Thread meat onto skewers and arrange on a broiler pan. 3. Broil…

SEAHAWK BURGERS HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY LOREM IPSUM 14 REVIEWS 4 (6-oz.) ground beef patties¼ tsp. salt⅛ tsp. black pepper4 (½-inch) slices sweet onion (such as Walla Walla)1 tsp. vegetable oil4 slices Monterey Jack cheese½ cup mayonnaise1 Tbsp. brewed espresso1 tsp. sriracha sauce4 kaiser or sesame seed buns, toasted2 oz. smoked salmon, flakedArugula and tomato slices (optional) 1. Heat a grill pan over medium-high heat or an outdoor grill to medium-high heat (375°F to 450°F) and lightly oil grate. 2. Sprinkle beef patties with salt and pepper. Grill patties 7 to 9 minutes per side or until an instant-read thermometer inserted into centers registers 160°F. Meanwhile, brush onion slices with oil; grill until golden brown, about 5 minutes per side. 3. Add cheese…

AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY DORINDA MEDLEY 10 REVIEWS 4 slices pancetta or bacon, chopped4 eggs¼ tsp. salt¼ tsp. black pepper4 (¾-inch) slices sourdough or rye bread, toasted2 avocados, peeled and mashed¼ tsp. hot sauce (optional) 1. Cook pancetta in a large skillet over medium heat until browned and crisp. Transfer to paper towels. 2. Add eggs to drippings in skillet. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes. Sprinkle with salt and pepper. 3. Spread toast with avocado, then top with pancetta, eggs, and hot sauce (if using). armagazine.com/avocado-toast-with-pancetta PER TOAST: 376 CAL; 26G FAT (7G SAT); 15G PRO; 22G CARB (6G FIBER, 2G SUGARS); 587MG…

CHOPPED SALAD WITH BUTTERMILK DRESSING HANDS-ON 20 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY FOODRIGHT’S YOUTH CHEF ACADEMY 4 REVIEWS Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. For Dressing 2 Tbsp. buttermilk2 Tbsp. sour cream2 Tbsp. mayonnaise1 Tbsp. lemon juice1 Tbsp. minced celery1 Tbsp. minced fresh parsley1 tsp. minced fresh dill½ tsp. Dijon mustard¼ tsp. onion powder¼ tsp. salt, or more to taste¼ tsp. black pepper, or more to taste For Salad 2 romaine lettuce hearts, chopped into 1-inch pieces1 cup chopped cauliflower florets1 large cucumber, chopped1 red bell pepper, chopped1 carrot, chopped1 celery stalk with leaves, chopped3 green onions, sliced¼ cup sunflower seeds1½ Tbsp. chopped fresh parsley Make Dressing 1. Whisk together dressing ingredients…

DALGONA COCKTAIL HANDS-ON 10 MIN TOTAL 10 MIN SERVES 1 SUBMITTED BY THEDAILYGOURMET 1 REVIEW Wake up milk with amaretto and creme de cacao, then top with coffee-flavored whip. 2 Tbsp. sugar2 Tbsp. instant coffee granules2 Tbsp. boiling water6 oz. milk, dividedIce cubes1 oz. amaretto liqueur1 oz. creme de cacao 1. For dalgona whip, combine sugar and instant coffee in a small bowl and pour in the boiling water. Whip until the mixture is thickened and holds soft peaks, 2 to 3 minutes. 2. Pour half of the milk into an old fashioned glass. 3. Fill a cocktail shaker with ice and pour in remaining milk, the amaretto, and creme de cacao. Cover and shake vigorously for about 2 minutes. Strain into the old fashioned glass. Spoon dalgona whip on…

NICE BUNS TRY PLAIN, SESAME, POPPY SEED, OR HAWAIIAN HOT DOG BUNS.…

POUTINE HANDS ON 25 MIN TOTAL 55 MIN SERVES 8 SUBMITTED BY CHEF JOHN 10 REVIEWS 1 Tbsp. vegetable oil1 lb. boneless beef chuck, finely chopped [Partially freeze beef to make it easier to chop.]4 Tbsp. butter1 cup diced onionSalt, to tasteBlack pepper, to tastePinch cayenne pepper, plus more to taste⅓ cup flour4 cups beef broth1 (30-oz.) pkg. french fries1 cup fresh cheese curdsSliced green onion 1. Drizzle oil into a large saucepan and heat over high heat. Add beef chuck. Cook, stirring occasionally, until juices evaporate and beef starts to brown, 5 to 7 minutes. Add butter and reduce heat to medium. Stir until butter is melted. 2. Add diced onion, salt, black pepper, and cayenne. Cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Stir in…