Allrecipes allrecipes Food Truck Favorites 2022

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 creative uses for tots…

SQUATCHMOE’S Oklahoma City, OK “Their brisket burnt ends are appropriately called ‘meat candy’ because of the sweet maple glaze.”— SARAH E. STONE (@thedailygourmet) CHANDO’S TACOS Sacramento, CA “Their food is better than any stand-alone brick-and-mortar restaurant. And the amount of food they give you for the price is insane.”— LISA ALTMILLER (@Lisa Altmiller) THREE LITTLE BIRDS BREAKFAST TRUCK Fort Meyers, FL “Pull up to this truck when you need breakfast. The bananas Foster biscuits are incredible.”— RENEE PAJESTKA (@ReneePaj) MOUNTAIN THAI KITCHEN Erie, CO “This is my go-to food truck. I love everything, but the pineapple fried rice is the best. I was introduced to this truck when it rolled up to our neighborhood bocce ball tournament. It’s a fan favorite in our neighborhood.”— STACY RENNIE (@sanzoe) MATTIE’S VEGAN EATS Kansas City, MO “Although I’m not a vegan, I like Mattie’s because everything is…

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 SODIUM “I used sourdough English muffins that I had on hand. I mashed…

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 coating all sides. Dip in egg mixture, then dip…

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 smooth, slightly sticky dough. Transfer dough to a well-oiled…

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 in a small bowl until well blended. Chill, covered, up to 1…