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Main dish

Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls
Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • SAUCE
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 28 oz crushed tomato, 1 can (795 g)
  • 1 tablespoon paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • black pepper, to taste
  • CABBAGE ROLLS
  • 1 lb ground beef (455 g)
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • ½ cup white rice, uncooked medium grain (100 g)
  • 1 green cabbage, core removed
  • sour cream, for serving
  • fresh cilantro, for garnish
Instructions
  1. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  2. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  3. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  4. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  5. Preheat the oven to 350°F (180°C) for 45 minutes.
  6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  10. Spoon the remaining tomato sauce over the cabbage rolls.
  11. Cover the dish tightly with foil and bake for 45 minutes.
  12. Enjoy!

Watch the recipe video here:

Stuffed Cabbage Rolls

Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?FULL RECIPE: https://tasty.co/recipe/stuffed-cabbage-rolls

Posted by Tasty on Sunday, October 7, 2018

Main dish

Teriyaki Salmon Bites

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Teriyaki Salmon Bites
Teriyaki Salmon Bites
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 fillets salmon
  • 2 oz honey (50 g)
  • 1 handful sesame seed
MARINADE/SAUCE
  • ½ cup soy sauce (100 mL)
  • ½ lemon, juiced
  • 1 oz ginger, chopped (25 g)
  • 1 red chili, sliced
  • 4 cloves garlic, minced
  • 1 pinch sea salt
GARNISH
  • sesame seed, to taste
  • spring onion, to taste
  • red chili, to taste
Instructions
  1. Cut the salmon into bite-size cubes. Set aside.
  2. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
  3. Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
  4. In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
  5. Mix together until it starts to bubble and gets thicker/saucier.
  6. Add the salmon and fry for a couple of minutes on each side.
  7. Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
  8. Enjoy!

Watch the recipe video here:

Teriyaki Salmon Bites ?FULL RECIPE: https://tasty.co/recipe/teriyaki-salmon-bites

Posted by Proper Tasty on Monday, October 8, 2018

Main dish

Tortilla Dessert Cups

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Tortilla Dessert Cups
Tortilla Dessert Cups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
TORTILLA CUPS
  • ¼ cup sugar (50 g)
  • 1 tablespoon cinnamon
  • 2 tablespoons butter, melted
  • 3 10-inch flour tortillas
WHIPPED CREAM
  • 1 cup heavy cream (235 mL)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
TOPPINGS
  • fresh fruit
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
  3. In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
  4. Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
  5. Enjoy!

Watch the recipe video here:

Tortilla Dessert Cups

Tortilla dessert cups ?FULL RECIPE: https://tasty.co/recipe/tortilla-dessert-cups

Posted by Proper Tasty on Sunday, October 7, 2018

Main dish

Cinnamon Swirl Danish

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Cinnamon Swirl Danish
Cinnamon Swirl Danish
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 8 oz cream cheese, softened (225 g)
  • ¼ cup granulated sugar, plus 1 tablespoon, divided (50 g)
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon vanilla extract
  • 17 ½ oz puff pastry, 1 sheet (495 g)
  • 2 tablespoons unsalted butter, melted
GLAZE
  • ½ cup powdered sugar (80 g)
  • 2 tablespoons milk, or heavy cream
Instructions
  1. In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  2. Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  3. Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.
  4. Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  5. Use a knife to cut along the edge to create one roll.
  6. Repeat three more times, or until all the puff pastry is used.
  7. Begin to twist the first roll to create a swirl.
  8. Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  9. Continue to wrap and seal all pieces until finished.
  10. Using a spatula transfer the dough to the cake pan.
  11. Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  12. In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  13. Brush the butter mixture over the dough.
  14. Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  15. In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  16. Pour the glaze over the danish swirl.
  17. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Danish

A cinnamon swirl Danish? YES, PLEASE! ??FULL RECIPE: https://tasty.co/recipe/cinnamon-swirl-danish

Posted by Tasty on Saturday, October 6, 2018

Main dish

Charleston Cheese Dip

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Charleston Cheese Dip
Charleston Cheese Dip
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • One 8-ounce package cream cheese, softened
  • 1 cup grated sharp Cheddar cheese
  • ½ cup grated Monterey Jack cheese
  • 2 green onions, finely chopped
  • 1 dash cayenne pepper
  • 8 butter crackers, crushed, such as Ritz
  • Corn chips, crackers or bagel chips, for serving
  • 8 slices bacon, cooked and crumbled
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
  3. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Watch the recipe video here:

How to Make Charleston Cheese Dip

Recipe of the Day: Charleston Cheese Dip ? Save the recipe: https://foodtv.com/2OycPmx

Posted by Food Network on Sunday, October 7, 2018

Main dish

Halloween Feet Loaf

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Halloween Feet Loaf
Happy Halloween! Give your guests a fright with this Halloween Feet Loaf!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb ground beef (1.3 kg)
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons garlic powder
  • 1 teaspoon dry mustard powder
  • ½ teaspoon cayenne
  • 1 large white onion, minced, 10 small slivers reserved
  • 1 medium onion, halved
  • 4 large eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley (20 g)
  • 2 tablespoons worcestershire sauce
  • ½ cup ketchup (120 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
  3. Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
  4. Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
  5. Brush around the ankles with ketchup to look like “blood.”
  6. Bake for 1 hour, until the meat is cooked through.
  7. Serve warm.
  8. Enjoy!

Watch the recipe video here:

Halloween "Feet Loaf"

Happy Halloween! Give your guests a fright with this Halloween Feet Loaf!Have the ultimate Halloween with Nifty and Tasty, with new videos every Saturday & Sunday! Get the recipe: https://tasty.co/recipe/halloween-feet-loaf

Posted by Tasty on Sunday, October 7, 2018

Main dish

Bacon-Cheddar Twists with Soft-Cooked Eggs

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Bacon-Cheddar Twists with Soft-Cooked Eggs
Dunk these Bacon-Cheddar Twists in a gooey egg! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bacon-Cheddar Twists:
  • Nonstick spray
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed but chilled
  • Flour, for rolling
  • ½ cup grated sharp white Cheddar
  • 12 strips bacon
  • Sesame seeds or poppy seeds, optional
Soft-Cooked Eggs:
  • 4 large eggs
  • Salt and pepper
  • Salt and pepper
Instructions
  1. Special equipment: 4 egg cups; an egg topper, optional
For the twists:
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  2. Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
  3. Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
  4. Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
  5. Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
For the eggs:
  1. Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5½ minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
  2. Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.

Watch the recipe video here:

Bacon-Cheddar Twists with Soft-Cooked Eggs

Dunk these Bacon-Cheddar Twists in a gooey egg! ??See Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, June 28, 2018

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! CRAZY! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Chicken Curry Naan Bowls

WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! CRAZY! ?Full Recipe: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Tasty on Saturday, October 6, 2018

Main dish

Mini Jalapeno Popper Chicken Pies

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Mini Jalapeno Popper Chicken Pies
Mini Jalapeno Popper Chicken Pies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • Salt
  • Pepper
  • 2 tbsp vegetable oil
  • 50g butter
  • 40g flour
  • 300ml chicken stock
  • 500ml cream
  • 100g chopped jalapenos, pickled or fresh
  • 1oog grated cheddar
  • 50g grated mozzarella
  • 20g grated parmesan
  • Puff pastry
  • 1 egg, beaten with a splash of water
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Season the chicken breasts on both sides and fry on both sides until cooked through and piping hot. When cool enough to handle cut into small chunks.
  3. Meanwhile, add the butter and garlic to the pan and fry on a low heat until fragrant. Add the flour and cook out for around a minute before slowly beating in the stock. Add the cream, cheese, jalapenos and chopped chicken. Stir everything together on a very gentle flame to make a smooth sauce.
  4. Grease a 12 tin muffin tray. Use a cookie cutter to cut circles of pastry and press them into the holes, followed by a few spoonfuls of the jalapeno popper chicken mix.
  5. Brush the rims of the pastry with egg wash and top with a smaller pastry lid. Brush with more egg wash.
  6. Bake for around 30 minutes until golden and puffed up.

Watch the recipe video here:

Mini Jalapeno Popper Chicken Pies

Mini Jalapeno Popper Chicken Pies

Posted by Twisted on Thursday, October 4, 2018

Main dish

Pumpkin Bread Ring With Maple Cream Cheese Filling

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Pumpkin Bread Ring With Maple Cream Cheese Filling
Who else is ready for all of the fall foods?!? ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MAPLE CREAM CHEESE FILLING
  • 8 oz vegan cream cheese, softened (225 g)
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 tablespoons pure maple syrup
PUMPKIN BREAD
  • 2 ½ cups all-purpose flour (310 g)
  • 1 cup brown sugar (220 g)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 oz unsweetened pumpkin puree, 1 can (450 g)
  • ¾ cup vegetable oil (180 g)
  • ¼ cup water (60 mL)
  • 2 teaspoons vanilla extract
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside until ready to use.
  3. Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
  4. In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  5. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
  6. Generously grease a bundt pan with nonstick spray.
  7. Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
  8. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
  9. Remove the cake from oven and let cool for 15 minutes before inverting to remove from the pan.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Pumpkin Bread Ring With Maple Cream Cheese Filling

Who else is ready for all of the fall foods?!? ? ?Get the recipe: https://tasty.co/recipe/pumpkin-bread-ring-with-maple-cream-cheese-filling

Posted by Tasty on Thursday, October 4, 2018