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Main dish

Teriyaki Beef Stir-Fry

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Teriyaki Beef Stir-Fry
This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?
Author:
Cuisine: American
Recipe type: Man dish
Ingredients
  • One 1½-pound piece bottom round steak
  • 1 tablespoon dark brown sugar
  • 1 lime, zested and juiced
  • 6 tablespoons soy sauce
  • Ground black pepper
  • ¼ cup thick teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, cut into thin slices
  • One 1-inch piece fresh ginger, peeled and cut into julienne strips
  • 1 jalapeno pepper, seeded and cut into thin strips
  • 8 ounces green beans, cut in half across
  • 1 cup julienned carrots
  • 1 red bell pepper, cut into thin strips
  • 4 ounces snow peas, cut in half lengthwise
  • Cooked white rice, for serving
  • 2 scallions, sliced, for garnish
  • 2 teaspoons sesame seeds, for garnish
Instructions
  1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
  2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
  4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
  5. Serve over rice and garnish with scallions and sesame seeds.

Watch the recipe video here:

How to Make Ree's Teriyaki Beef Stir-Fry

This Teriyaki Beef Stir-Fry is 10x better than your usual takeout order ?Watch The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Saturday, June 30, 2018

Main dish

Buttermilk Fried Chicken

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Buttermilk Fried Chicken
Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups buttermilk, shaken
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 2 garlic cloves, smashed
  • 1 jalapeño pepper (with seeds), halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3 boneless chicken breasts
  • 3½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 2½ teaspoons smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 2 (48-ounce) bottles canola oil
  • Bunch of parsley, for garnish
Instructions
  1. For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
  3. Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
  4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1½ teaspoons black pepper and set aside.
  5. When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
  6. Pour the oil into a medium (9-inch round x 4½-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
  7. Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  8. When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

Watch the recipe video here:

How to Make Ina's Buttermilk Fried Chicken

Ina Garten shares her recipe for perfectly crispy Buttermilk Fried Chicken ??

Posted by Food Network on Saturday, July 21, 2018

Main dish

Steak With Parmesan Spinach

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Steak With Parmesan Spinach
What We're Loving: Grilled Steak with Parmesan Spinach
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds flank steak
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground pepper
  • 1½ tablespoons unsalted butter
  • ½ onion, finely chopped
  • 1½ tablespoons all-purpose flour
  • 1½ cups whole milk
  • 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • ¾ cup grated parmesan cheese
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
  2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
  3. Stir in the spinach, ¼ cup water, ½ cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining ¼ cup parmesan and salt to taste.
  4. Thinly slice the steak and serve with the spinach.

Watch the recipe video here:

How to Make Grilled Steak with Parmesan Spinach

What We're Loving: Grilled Steak with Parmesan Spinach

Posted by Food Network on Tuesday, August 21, 2018

Main dish

Chili-cheese Garlic Bread Rolls

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Chili-cheese Garlic Bread Rolls
A whole new way to eat garlic bread ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • CHILI
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 15 oz tomato sauce, 1 can (425 g)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 15 oz kidney bean, 1 can, drained and rinsed (425 g)
  • GARLIC BUTTER
  • ¼ cup butter, melted (55 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon grated parmesan cheese
  • 12 dinner rolls
  • ½ cup shredded cheddar cheese (50 g)
  • sour cream, to serve
  • green onion, sliced, to serve
Instructions
  1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
  2. Add the garlic and cook for two minutes.
  3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
  4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
  5. Reduce the heat to low, cover and simmer for 1 hour.
  6. Remove lid and stir in kidney beans.
  7. Preheat the oven to 400°F (200°C).
  8. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
  9. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
  10. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
  11. Spoon the chilli into the holes of the toasted rolls.
  12. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
  13. Serve topped with sour cream and green onions.
  14. Enjoy!

Watch the recipe video here:

Chili-Cheese Garlic Bread Rolls

A whole new way to eat garlic bread ?!Full Recipe: https://tasty.co/recipe/chili-cheese-garlic-bread-rolls

Posted by Tasty on Thursday, September 27, 2018

Main dish

Slow Cooker Vegan Butternut Squash Mac

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Slow Cooker Vegan Butternut Squash Mac
Your new favorite fall comfort food ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 butternut squash, peeled and cubed
  • 1 medium white onion, quartered
  • ½ cup raw cashews (65 g)
  • ¼ cup nutritional yeast (35 g)
  • 1 clove garlic
  • 1 teaspoon dried rosemary
  • ½ teaspoon nutmeg
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 tablespoon salt
  • 2 cups vegetable stock (480 mL)
  • 1 lb elbow macaroni, cooked according to package instructions (455 g)
  • fresh parlsey, for garnish
Instructions
  1. Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
  2. Peel the skin off of the squash. The skin should peel right off! Once peeled, slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
  3. In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
  4. Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
  5. Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
  6. Pour the sauce over the macaroni and stir well.
  7. Serve garnished with parsley.
  8. Enjoy!

Watch the recipe video here:

Slow Cooker Butternut Squash Mac N Cheese

Your new favorite fall comfort food ?Get the recipe: https://tasty.co/recipe/slow-cooker-vegan-butternut-squash-mac

Posted by Tasty on Thursday, September 27, 2018

Main dish

Pasteles De Queso

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Pasteles De Queso
Did somebody say QUESO?! Watch Yolanda and Noé make Pasteles De Queso ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 cups all-purpose flour, plus more for dusting (625 g)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 teaspoons granulated sugar
  • 2 tablespoons corn oil
  • 5 large eggs
  • 1 cup warm milk (240 mL)
  • 1 ½ cups shredded mozzarella cheese, or Oaxaca cheese (150 g)
  • water, or beaten egg white, for sealing
  • canola oil, for frying
  • powdered sugar, for dusting
  • api, for serving
Instructions
  1. In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
  2. Add the corn oil and whisk until well combined.
  3. In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
  4. Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
  5. Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
  6. Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
  7. Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don’t dry out as you roll them out.
  8. Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
  9. Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
  10. Fill a large pot with canola oil and heat to 360°F (182°C).
  11. Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
  12. Dust the hot pasteles with powdered sugar. Serve with api, if desired.
  13. Enjoy!

Watch the recipe video here:

Yolanda And Noé's Pasteles De Queso

Did somebody say QUESO?! Watch Yolanda and Noé make Pasteles De Queso ?FULL RECIPE: https://tasty.co/recipe/pasteles-de-queso

Posted by Tasty on Thursday, September 27, 2018

Main dish

Strawberry Lemon Love Cake

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Strawberry Lemon Love Cake
Strawberry Lemon Love Cake, we love you so much. ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the baking pan
  • One 16.5-ounce box strawberry cake mix (plus required ingredients)
  • 32 ounces part-skim ricotta cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 16 ounces mascarpone cheese
  • 1 cup milk
  • One 3.4-ounce box instant lemon pudding mix
  • Diced fresh strawberries, for topping
  • Lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  2. Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
  3. Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
  4. Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  5. Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
  6. Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.

Watch the recipe video here:

Strawberry Lemon Love Cake

Strawberry Lemon Love Cake, we love you so much. ??? #TheKitchen > All-New Today @ 11a|10c

Posted by Food Network on Saturday, June 16, 2018

Main dish

Crispy Chili Beef

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Crispy Chili Beef
Treat yourself to a little weekday spice with this crispy chili beef ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ lb frying steak (300 g)
  • ⅔ cup cornflour (100 g)
  • 1 tablespoon chinese 5 spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups oil, for frying (1 L)
  • 2 red chilis
  • 1 spring onion, thinly sliced
  • 1 oz ginger, thinly sliced (25 g)
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon garlic paste
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon tomato ketchup
  • spring onion, to garnish
  • red chilli, to garnish
Instructions
  1. Slice the steaks into thin strips and place into a small bowl.
  2. Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
  3. Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
  4. Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
  5. Place on some tissue to soak up the excess oil and set a aside.
  6. Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
  7. Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
  8. Stir in the beef steaks until evenly coated.
  9. Garnish with spring onion and red chilies.
  10. Enjoy!

Watch the recipe video here:

Crispy Chili Beef

Treat yourself to a little weekday spice with this crispy chili beef ?FULL RECIPE: https://tasty.co/recipe/crispy-chili-beef

Posted by Proper Tasty on Thursday, September 27, 2018

Main dish

BAILEYS CINNAMON SWIRL CARAMEL APPLE PIE

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BAILEYS CINNAMON SWIRL CARAMEL APPLE PIE
We’ve rolled back the years to bring a classic comfort food bang up to date. Our latest collaboration with Baileys, this pie is the perfect comfort food for shorter days and colder nights. If combining apples, Baileys and cinnamon swirls sounds like a match made in heaven, then this is the recipe for you.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pie:
  • 2 refrigerated pie crusts
  • 30g unsalted butter,
  • melted
  • 4 tsp ground cinnamon
  • 55g butter
  • 150g brown sugar
  • 5g cinnamon
  • 25g flour
  • 120ml Baileys
  • 8 cups Granny Smith
  • apples peeled, cored,
  • thinly sliced
  • Egg wash
Caramel Sauce:
  • 225g caramel
  • 50ml Baileys
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Roll out one pie crust. Brush with melted butter and sprinkle evenly
  3. with cinnamon. Roll tightly into a log. Cut into ¼" rounds. Repeat with
  4. second pie crust.
  5. Place half of the rounds in a greased pie dish and press to adhere and
  6. attach to form a crust right to the edges of the pie dish. Brush with egg
  7. wash and set aside.
  8. In a pan, butter, brown sugar and cinnamon until a caramel is formed.
  9. Remove from heat and cool down. Stir through Baileys until combined.
  10. Add apples and stir to coat completely.
  11. Place apples into prepared crust and ladle about 1-2 small ladles over top.
  12. Place remaining cinnamon swirl rounds in a circle in-between two
  13. pieces parchment paper. Roll out to ¼" thick and place on top of the
  14. apples. Press edges to seal and cut any excess pie crust. Brush the top
  15. evenly with egg wash and cut a small X in the center of the pie.
  16. Bake for 45 minutes until apples are cooked through and crust is golden
  17. brown.
  18. Meanwhile, heat caramel in a pot. Let cool slightly, Stir through Baileys.
  19. Sliced, Serve with Baileys caramel sauce and vanilla ice cream. Enjoy!

Watch the recipe video here:

Baileys Cinnamon Swirl Caramel Apple Pie

Baileys Cinnamon Swirl Caramel Apple Pie

Posted by Twisted on Thursday, September 27, 2018

Main dish

Crab and Cherry Tomato Fettuccini

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Crab and Cherry Tomato Fettuccini
Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound fettuccini
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 clove garlic, smashed and peeled
  • ½ cup dry white wine
  • Two 14-ounce cans cherry or baby Roma tomatoes
  • ½ teaspoon dried oregano
  • 1 cup jumbo lump crabmeat, picked through for shells
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1¼ cups freshly grated Parmesan, plus more for serving
  • Torn basil leaves, for garnish, optional
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  3. Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and ½ cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  5. Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  6. Serve sprinkled with additional Parmesan and torn basil, if desired.

Watch the recipe video here:

Giada's Crab and Tomato Fettuccini

Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?Watch Giada De Laurentiis on #GiadaEntertains, today @ 11a|10c!

Posted by Food Network on Sunday, January 14, 2018