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Main dish

Twice Baked Potato Casserole

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Twice Baked Potato Casserole
Twice Baked Potato Casserole recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook the bacon in a saute pan until crispy; let cool and then crumble.
  3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  4. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Watch the recipe video here:

How To Make Ree's Twice-Baked Potato Casserole

Recipe of the Day: The Pioneer Woman – Ree Drummond's Twice-Baked Potato Casserole ???Save this recipe: http://bit.ly/2nWukyc.

Posted by Food Network on Friday, February 16, 2018

Main dish

Eggs Florentine Domes

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Eggs Florentine Domes
Eggs Florentine Domes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist ?FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Proper Tasty on Saturday, August 11, 2018

Main dish

Mango Float

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Mango Float
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 1½ cups graham cracker crumbs (from a 9-ounce package)
  • 3 ripe mangoes, diced
Instructions
  1. Special equipment: an 8-inch square baking dish
  2. Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  3. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by ½ cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

Watch the recipe video here:

How to Make a Mango Float

Recipe of the Day: Filipino Mango Float ? Save the recipe: http://bit.ly/2LFxOTU.

Posted by Food Network on Saturday, August 11, 2018

Main dish

Fried Mac ’n’ Cheese Jalapeño Nuggets

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Fried Mac ’n’ Cheese Jalapeño Nuggets
Ah, macaroni - how far you've come. Originally part of an ancient Greek funeral celebration, these little pasta tubes have benevolently colonised the world, from America to Hong Kong. The oldest known recipe for macaroni cheese comes from a manuscript written in 1390 - in short, we've been heavily into these little guys for a very long time. In this incarnation they are mixed with an assortment of cheeses, jalapenos and bacon then crumbed and deep fried to gooey, cheesy perfection.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 350g dried macaroni
  • 1 ltr milk
  • 350g mild cheddar, grated
  • 150g cream cheese
  • 8 bacon rashers, chopped and fried
  • 50g parmesan, finely grated
  • 3 jalapenos (fresh or pickled), finely chopped
  • 1 tbsp salt
  • 1 tsp pepper
  • 200g mozzarella, grated
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups of panko breadcrumbs, seasoned
  • 1 tbsp salt
Instructions
  1. Add the macaroni and milk to a large pan. Bring to a gentle simmer, stirring all the time, and season the milk to taste.
  2. After around 5 minutes the macaroni will have absorbed some of the milk and should be tender. The milk will have been thickened with starch and should resemble double cream - if it's too thick add a little hot water.
  3. Take the pan off the heat and stir in the cheddar, parmesan, cream cheese, chopped jalapenos and season again. Finally, stir in the mozzarella, but try and leave some of it in chunks for stringiness later on.
  4. Pour into a deep, clingfilm lined baking tray and smooth out the top.
  5. Leave to set in the freezer for roughly an hour - don't allow it to freeze though.
  6. Cut it into roughly 3cm squares.
  7. Panne it - dip in the flour, egg wash, seasoned panko and back in the egg again to be panko'd one last time.
  8. Heat the oil to around 170°C in a large stable pan and fry in batches of five or so until the coating is golden brown and crispy.

Watch the recipe video here:

Fried Mac ’n’ Cheese Jalapeño Nuggets

Fried Mac ’n’ Cheese Jalapeño Nuggets

Posted by Twisted on Friday, August 10, 2018

Main dish

Shrimp Stir-Fry

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Shrimp Stir-Fry
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Shrimp Stir-Fry ??
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • ¾ cup red grape tomatoes, sliced in half lengthwise
  • ¾ cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional
Instructions
  1. Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
  2. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  3. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
  4. Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
  5. You can serve this with rice, with pasta or it's just perfect on its own.

Watch the recipe video here:

Ree's Shrimp Stir-Fry

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Shrimp Stir-Fry ??Save this recipe: http://bit.ly/2pNMDFV.

Posted by Food Network on Thursday, April 12, 2018

Main dish

Skillet Bacon Cheeseburger Dough Ball Dip

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Skillet Bacon Cheeseburger Dough Ball Dip
All the goodness of a burger but in sharing form. Bacon Cheeseburger dough ball dip is a perfect dish for game days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g bread dough
  • Sesame seeds
  • Egg wash
  • 8 rashers bacon, chopped
  • 2 tsp Oil
  • 500g beef mince
  • Salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 2 cups grated cheddar
  • 1 can evaporated milk
  • 1½ tbsp cornstarch
  • ¼ cup jalapeños
  • ¼ cup diced pickles
  • ¼ cup diced white onion
  • Chopped parsley
Instructions
  1. Arrange 30g balls of dough around a skillet. Cover and let rise for 10 minutes. Brush with egg wash and sprinkle sesame seeds. Bake of 15-20 minutes at 180ºC until golden brown.
  2. Meanwhile, heat oil add bacon and fry until crispy. Remove bacon with a slotted spoon. Add beef mince to the pan and cook until browned. Add salt and pepper to taste, Worcestershire sauce, and garlic powder until combined. Remove and clean pan.
  3. Pour evaporated milk into a saucepan. Mix cheddar cheese with cornstarch until coated. Stir into evaporated milk until thickened. Add back the bacon and beef. Stir to incorporate.
  4. Pour into the centre of the skillet surrounded by the dough balls. Garnish with onions, pickles and parsley.
  5. Enjoy!

Watch the recipe video here:

Skillet Bacon Cheeseburger Dough Ball Dip

Skillet Bacon Cheeseburger Dough Ball Dip

Posted by Twisted on Thursday, August 9, 2018

Main dish

CHICKEN & BACON RANCH SLIDERS

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CHICKEN & BACON RANCH SLIDERS
Ranch dressing - ubiquitous, delicious, packed full of herbs, a creamy all-American classic. It's creator, Steve Henson, was a plumber in the Alaskan wilderness and it's been Americas most popular dressing since 1992, when it surpassed the entirely un-Italian "Italian Dressing" as the nations saucy sweetheart. Thanks again Wikipedia for being an inexhaustible source of dip-based anecdote. Our slant is mixing it with those fine bedfellows, chicken and bacon, and stuffing it in slider buns - you can thank us later.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • 8 rashers bacon, chopped
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 cloves garlic, crushed
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 2 cups cheddar
Instructions
  1. Mix the chicken with the olive oil, salt & pepper. Fry the breasts in a hot pan until cooked through - pop in the oven for a few minutes if they look like they'll burn. Fry the bacon in the same pan, making sure you deglaze all the nice chicken bits.
  2. Whisk together the mayonnaise, sour cream, buttermilk, herbs and seasonings to make a delicious creamy ranch.
  3. Chop the chicken into small chunks and mix into the ranch with the bacon bits.
  4. Spread the mix onto the bottom of the slider buns. Top with cheese and grill for five minutes. Place the bun tops back on and eat.

Watch the recipe video here:

Chicken & Bacon Ranch Sliders

Chicken & Bacon Ranch Sliders

Posted by Twisted on Wednesday, August 8, 2018

Main dish

Lemon and Garlic Roast Chicken

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Lemon and Garlic Roast Chicken
Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 4 lemons
  • 3 heads garlic, cut in ½ crosswise
  • 2 tablespoons butter, melted
  • ½ pound sliced bacon
  • 1 cup white wine
  • ½ cup chicken stock
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  3. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional ½ hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  4. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  5. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Watch the recipe video here:

How to Make Lemon and Garlic Roast Chicken

Recipe of the Day: Ina Garten's Lemon and Garlic Roast Chicken ?? Save this recipe: http://bit.ly/2IVMdKg.

Posted by Food Network on Thursday, May 31, 2018

Main dish

Turkey Burger Patty Melts

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Turkey Burger Patty Melts
Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground turkey
  • 1 cups Panko bread crumbs
  • ⅓ cup milk
  • 1 egg
  • 1 tablespoon sage
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper, freshly cracked
  • 1 cup cremini mushrooms, sliced (optional)
  • 1 tablespoon olive oil
  • ½ cup butter, unsalted
  • 3 tablespoons canola oil
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 8 pieces rye bread
  • 8 pieces Gruyere
Instructions
  1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
  2. While burgers are resting, in a large saute pan, heat ¼ cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
  3. In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
  4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
  5. Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Watch the recipe video here:

How to Make Guy's Turkey Burger Patty Melt

Recipe of the Day: Guy Fieri's 5-Star Turkey Burger Patty Melts ? Save this recipe: http://bit.ly/2Ky29Pm.

Posted by Food Network on Saturday, June 30, 2018

Main dish

Penne with Shrimp and Herbed Cream Sauce

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Penne with Shrimp and Herbed Cream Sauce
Penne with Shrimp and Herbed Cream Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound penne pasta
  • ¼ cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt, plus extra for seasoning
  • ½ teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • ½ cup chopped fresh basil leaves
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup white wine
  • ⅓ cup clam juice
  • ¾ cup heavy whipping cream
  • ½ cup grated Parmesan
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
  3. Add the tomatoes, ¼ cup basil, ¼ cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add ¼ cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Watch the recipe video here:

How To Make Giada's Penne with Shrimp and Herbed Cream Sauce

Recipe of the Day: Giada De Laurentiis' Penne with Shrimp + Herbed Cream Sauce ?? Save the recipe: http://bit.ly/2sVZJn5.

Posted by Food Network on Tuesday, August 7, 2018