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Main dish

Golden Shepherd’s Pie

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Golden Shepherd's Pie
Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato, cubed (1.3 kg)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)
Instructions
  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Watch the recipe video here:

Golden Shepherd's Pie

Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!Get the recipe: https://tasty.co/recipe/golden-shepherd-s-pie

Posted by Tasty on Saturday, October 13, 2018

Main dish

Ranch Pork Chop Sheet Pan Supper

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Ranch Pork Chop Sheet Pan Supper
Recipe of the Day: The Pioneer Woman - Ree Drummond's Ranch Pork Chop Sheet Pan Supper ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • One 3.5-ounce packet ranch dressing mix
  • 5 tablespoons olive oil
  • 1½ teaspoons freshly ground black pepper
  • 4 boneless pork chops (1/2 inch thick)
  • 1 pound baby Yukon gold potatoes, halved
  • 8 ounces green beans, trimmed
  • 2 tablespoons fresh parsley leaves
Instructions
  1. Preheat the oven to 475 degrees F.
  2. In a small bowl, mix together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, 2 tablespoons of the olive oil and 1 teaspoon of the pepper until combined.
  3. Brush the mixture over the chops on both sides and place in a row on one side of a sheet pan using tongs.
  4. In a medium mixing bowl, add the potatoes, 2 tablespoons of olive oil, 1 tablespoon of the ranch dressing mix and ¼ teaspoon of pepper and toss to coat. Tip onto the middle of the sheet pan next to the pork chops. Bake for 15 minutes.
  5. Meanwhile, add the beans to a bowl along with the remaining olive oil, ranch mix and ¼ teaspoon pepper and toss.
  6. When the 15 minutes is up, remove the sheet pan from the oven and flip the pork chops. Toss the potatoes and add the green beans to the empty space at the side of the baking sheet. Bake until the vegetables are just beginning to brown, about 7 minutes more. Garnish with the parsley leaves and serve.

Watch the recipe video here:

How to Make Ree's Ranch Pork Chop Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Ranch Pork Chop Sheet Pan Supper ??? Save the recipe: https://foodtv.com/2yo5jAF

Posted by Food Network on Saturday, October 13, 2018

Main dish

Mama Guilla’s Sancocho

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Mama Guilla's Sancocho
Mama Guilla's Sancocho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped (150 g)
  • 1 cup green pepper, diced (100 g)
  • 1 ½ cups fresh cilantro, chopped, plus more for serving (60 g)
  • 5 cloves garlic, chopped
  • ½ cup white cooking wine (120 mL)
  • 14.5 oz diced tomato, 2 cans (410 g)
  • 15 oz tomato sauce, 1 can (425 g)
  • 2 tablespoons sofrito
  • 2 tablespoons recaito
  • 3 tablespoons spanish green olive
  • 2 teaspoons ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 lb chuck roast, or stew beef (455 g)
  • 2 cups chicken broth (480 mL)
  • 4 cups water (960 mL)
  • 1 lb chicken drumstick (455 g)
  • 3 ears corn, shucked, broken into large pieces
  • 2 russet potatoes, peeled and cubed
  • 1 yucca, peeled and cubed
  • 2 plantains, sliced into 2 in (5 cm) pieces
  • avocado, halved, for serving
  • white rice, cooked, for serving
  • lime wedge, for serving
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
  3. Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
  4. Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
  5. Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
  6. Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
  7. Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
  8. Enjoy!

Watch the recipe video here:

Mama Guilla's Sancocho

Mama Guilla's sancocho to make you feel at home ?Full Recipe: https://tasty.co/recipe/mama-guilla-s-sancocho

Posted by Tasty on Friday, October 12, 2018

Main dish

French Onion Chips & Dip Chicken Sliders

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French Onion Chips & Dip Chicken Sliders
Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! Get your $1 off coupon here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1–1½ pounds chicken breast
  • ⅓ cup Dean’s® French Onion Dip
  • ¼ cup buttermilk
  • 1 egg
  • ¾ cup flour
  • 1 teaspoon salt
  • 3 cups ridged potato chips
  • Sauce:
  • 3 tablespoons Dean’s® French Onion Dip
  • 1 tablespoon mayonnaise
  • Slider buns
  • Shredded lettuce
Instructions
  1. Mix flour and salt, then set aside. Crush chips using food processor or rolling pin and bag, until fine crumbs. Set aside. Mix dip, egg, and buttermilk. Set aside.
  2. Pound chicken until about ½” thick, cut into 4–6 (2½”) pieces, dredge in flour, dip in egg mixture, and then potato chip crumbs.
  3. Fry in a skillet with 1½” vegetable oil (set to about 320) until golden brown on both sides and cooked through (about 8–10 minutes). Drain on paper towels.
  4. Combine the 3 tablespoons of Dean’s® French Onion Dip and 1 tablespoon of mayo to make the sauce. Spread sauce on buns, and place the chicken, lettuce, and any other fixins on buns.

Watch the recipe video here:

French Onion Chips & Dip Chicken Sliders

Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! http://bit.ly/DeansOffer

Posted by Tasty on Friday, October 12, 2018

Main dish

Brown Butter Sage Pierogi

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Brown Butter Sage Pierogi
Brown Butter Sage Pierogi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb russet potato, peeled and halved (455 g)
  • 1 cup onion, chopped (150 g)
  • 6 tablespoons unsalted butter, divided
  • ½ cup shredded cheddar cheese (50 g)
  • ¼ cup sour cream (60 g)
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more for serving
  • 1 ½ cups all-purpose flour, plus more for dusting (190 g)
  • ⅓ cup warm water (80 mL)
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten
  • 10 fresh sage leaves
Instructions
  1. Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
  2. As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
  3. In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
  4. Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
  6. Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
  7. Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
  8. Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
  9. To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
  10. Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don’t stick together.
  11. Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
  12. To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
  13. Enjoy!

Watch the recipe video here:

Brown Butter Sage Pierogi

Don't challenge me in a pierogi eat-off… I. WILL. WIN!Get the recipe here: https://tasty.co/recipe/brown-butter-sage-pierogi

Posted by Tasty on Thursday, October 11, 2018

Main dish

Fried Deviled Eggs

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Fried Deviled Eggs
Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Fried Deviled Eggs… when crunchy and creamy join forces in the BEST possible way.Save the recipe: https://foodtv.com/2QSo22y

Posted by Food Network on Tuesday, March 20, 2018

Main dish

Roasted Garlic and Four-Cheese Pull-Apart Bread

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Roasted Garlic and Four-Cheese Pull-Apart Bread
Pull-Apart Bread is loaded with roasted garlic and FOUR cheeses. (via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated mozzarella
  • ½ cup grated fontina
  • ½ cup grated Parmesan
  • ½ cup grated Romano
  • 2 teaspoons chopped chives
  • ½ teaspoon crushed red pepper flakes
  • 1 round artisan or sourdough loaf
  • 1 stick (1/2 cup) salted butter, melted
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
  3. Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
  4. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
  5. Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Watch the recipe video here:

How to Make Ree's Pull Apart Bread

Pull-Apart Bread is loaded with roasted garlic and FOUR cheeses. (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Friday, March 30, 2018

Main dish

Stuffed Fried Pickles

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Stuffed Fried Pickles
Stuffed Fried Pickles
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 dill pickles
  • 6 sticks mozzarella cheese
  • 6 slices ham
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ cups panko breadcrumbs (75 g)
  • 3 large eggs, beaten
  • oil, for frying
  • spicy mayonnaise, for serving
Instructions
  1. On a cutting board, slice the ends off the pickles and place vertically on the board.
  2. Using an apple corer, hollow out the pickles and reserve the centers for frying.
  3. Place a slice of ham on the cutting board and roll it around a string cheese stick.
  4. Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  5. Cut the stuffed pickles into ¼-inch (6 mm) slices.
  6. Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  7. Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  8. Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  9. Serve with spicy mayonnaise for dipping.
  10. Enjoy!

Watch the recipe video here:

Stuffed Fried Pickles

Are you a pickle person? How about fried & stuffed? ?FULL RECIPE: https://tasty.co/recipe/stuffed-fried-pickles

Posted by Tasty on Monday, October 8, 2018

Main dish

Giant Apple Pie Cinnamon Roll

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Giant Apple Pie Cinnamon Roll
Caramelized apples on top of a cinnamon roll make this dessert such a fall treat! This Giant Apple Pie Cinnamon Roll is delicious, fun to make a sure showstopper!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g sugar
  • 6oz cold unsalted butter
  • 5 apples, peeled, cored and quartered
  • 500g sweet dough
  • ¾ cup softened butter
  • 1 cup brown sugar
Instructions
  1. In a nonstick pan, heat sugar until it starts to caramelize. Stir to incorporate and then when caramel is a nice amber color, add the butter and stir to combine.
  2. Add the apples and stir to coat, cooking for 5 minutes, remove from heat.
  3. Arrange apples rounded side down in a high sided cake tin. Set aside
  4. Meanwhile, split dough in half, roll out each dough to ¼” thick into a large rectangle. Spread each with butter.
  5. Mix together brown sugar and cinnamon, sprinkle over butter evenly. Cut each dough rectangle into 4 even long pieces.
  6. Start rolling one from the bottom to the top. Take the first roll and place it on top of the next strip, starting again on the bottom and rolling up right to the top, building on the first. Continue with the remaining strips until you have a giant cinnamon roll!
  7. Place on top of the apples, cover and let rise for 30 minutes.
  8. Bake covered with foil in a 180ºC oven for 30 -40 minutes. Remove and let cool for about 10 minutes.
  9. Flip over onto a board, serve and enjoy!

Watch the recipe video here:

Giant Apple Pie Cinnamon Roll

Giant Apple Pie Cinnamon Roll

Posted by Twisted on Tuesday, October 9, 2018

Main dish

Peach and Brown Butter Skillet Pie

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Peach and Brown Butter Skillet Pie
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pie Dough:
  • 1½ cups all-purpose flour, plus additional for rolling out the dough
  • 1 tablespoon granulated sugar
  • ¼ cup (4 tablespoons) cold unsalted butter, cubed
  • ¼ cup (4 tablespoons) cold vegetable shortening stick, cubed
Filling:
  • ¼ cup (4 tablespoons) unsalted butter
  • ¾ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons spiced rum
  • 1 tablespoon honey
  • 3 pounds fresh peaches, each peach cut into 8 slices (about 5 large peaches)
  • 1 tablespoon cornstarch
Topping:
  • 1 large egg, beaten
  • 2 tablespoons demerara sugar
  • Vanilla ice cream, for serving
Instructions
For the pie dough:
  1. Pour ¼ cup water into a small container with 2 ice cubes.
  2. Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
  3. When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
For the filling:
  1. Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
  2. While the filling is cooling, roll the dough into a 12-inch circle that is about ⅛ inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
For the topping:
  1. Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

Watch the recipe video here:

How to Make Trisha's Peach and Brown Butter Skillet Pie

Peach and Brown Butter Skillet Pie is absolutely out of this world. ??Trisha Yearwood’s #SouthernKitchen > Saturdays at 10:30a|9:30c

Posted by Food Network on Thursday, April 19, 2018