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Main dish

Fruity Cereal Donuts

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Fruity Cereal Donuts
Fruity Cereal Donuts recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
GLAZE
  • 1 cup fruit flavored rice cereal (30 g)
  • ¾ cup milk (180 mL)
  • 2 ¼ cups powdered sugar (270 g), sifted
DONUTS
  • 2 ½ cups all purpose flour (310 g)
  • 1 cup fruit flavored rice cereal (30 g), finely crushed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 mL)
  • 2 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon vanilla extract
TOPPING
  • 1 ½ cups fruit flavored rice cereal (45 g)
SPECIAL EQUIPMENT
  • 2 donut pans, 6 count
Instructions
  1. Preheat the oven to 425˚F (220˚C). Grease the donut pans with nonstick spray.
  2. In a medium bowl, combine the cereal and milk for the glaze. Set aside to soak while you make the donuts, about 20 minutes. Strain into a clean bowl, pressing on the cereal to extract as much milk as possible.
  3. Make the donuts: In a medium bowl, combine the flour, crushed cereal, baking powder, baking soda, and salt. Stir to combine.
  4. In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Add the dry ingredients and whisk until there are no lumps.
  5. Transfer the batter to a piping bag or zip-top bag with a corner cut off. Pipe the batter into the prepared donut pans. Leave about ¼ inch (6 ml) from the rim, so they don’t overflow.
  6. Bake for 9-10 minutes, until the donuts are just beginning to turn golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for about 20 minutes.
  7. Make the glaze: In a medium bowl, combine the powdered sugar and ¼ cup of the cereal milk. Whisk until smooth.
  8. Add the cereal for topping to a shallow dish.
  9. Once cooled, dip the tops of the donuts into the glaze, then into the cereal. Set on a wire rack set over a baking pan to dry for at least 20 minutes, until the glaze is no longer shiny.
  10. Enjoy!

Watch the recipe video here:

Fruity cereal donuts… simply perfect. ??Get the recipe: https://tasty.co/recipe/fruity-cereal-donuts

Posted by Tasty on Saturday, June 29, 2019

Main dish

Amazing Fish Tacos

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Amazing Fish Tacos
Just 15 minutes to delightful fish taco taste? Yes, please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup water
  • 4 6 oz tilapia, halibut, or black bass fillets
  • 1 tsp ground coriander
  • 1 tsp dried parsley
  • ½ tsp kosher salt
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
Topping Mixture:
  • 4 radishes, thinly sliced
  • ½ small cucumber, halved and thinly sliced
  • 2 tbsp fresh lime juice
  • 2 tsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp pepper
To Finish:
  • 8 corn tortillas, warmed
  • 1 cup fresh cilantro leaves
  • ¼ cup sour cream
  • Lime wedges
Instructions
  1. Pour ¾ cup water in the pot. Place the fish in a steamer basket and season with coriander, parsley, salt, smoked paprika and pepper.
  2. Lower the steamer basket into the pot, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  4. Meanwhile, in a medium bowl, combine the Topping Mixture ingredients and toss to coat.
  5. When the time is up, quick-release the pressure. Check the fish for doneness. If fish is not quite done, simply close the pot for a few minutes and allow residual heat to bring to desired doneness.

Watch the recipe video here:

Just 15 minutes to delightful fish taco taste? Yes, please!RECIPE: http://chopsecrets.com/amazing-fish-tacos/

Posted by Chop Secrets on Saturday, June 29, 2019

Main dish

Simple Time Pork Chops

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Simple Time Pork Chops
This great-tasting, boneless pork chop recipe is quick and easy to cook.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless pork chops
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 4 teaspoons butter, softened
  • 4 teaspoons mayonnaise
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle ¼ cup cheese over the top of each pork chop.
  3. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Watch the recipe video here:

"We eat these about once a week. They are so yummy!"Simple Time Pork Chops: https://trib.al/FU6tF0X

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Roasted Sweet Potatoes with Miso-Tahini Sauce

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Roasted Sweet Potatoes with Miso-Tahini Sauce
This addictive three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small sweet potatoes (about 10 oz. total)
  • 2 Tbsp. neutral oil, such as canola or grapeseed
  • ½ tsp. kosher salt
  • 2 Tbsp. tahini
  • 2 Tbsp. white miso
  • 2 tsp. distilled white vinegar
  • 1 scallion
  • 1 tsp. raw sesame seeds
Instructions
  1. Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
  2. Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
  3. Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).
  4. Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.
  5. Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.
  6. Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.
  7. Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.

Watch the recipe video here:

That addictive three-ingredient sauce can go on *anything*. Double batch = necessary. (via Basically)Make it: http://bonap.it/hh8wpJW

Posted by Bon Appétit Magazine on Sunday, May 5, 2019

Main dish

Monkey Bread Brie Fondue

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Monkey Bread Brie Fondue
You'll definitely brie happy once you eat this monkey bread brie fondue ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium white onion, thinly sliced
  • 26 oz pizza dough (735 g)
  • ½ cup bacon (110 g), chopped
  • 4 tablespoons unsalted butter, ½ stick, melted
  • 8 oz brie cheese (225 g), 1 wheel
  • 1 fresh chive, chopped, for garnish
  • broccoli floret, steamed, for serving
  • 1.5 lb baby potato (680 g), boiled, halved, for serving
  • mushroom, sauteed, for serving
Instructions
  1. Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
  2. Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
  3. Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
  4. Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
  5. Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
  6. Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
  7. Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
  8. Enjoy!

Watch the recipe video here:

You'll definitely brie happy once you eat this monkey bread brie fondue ?FULL RECIPE: https://tasty.co/recipe/monkey-bread-brie-fondue

Posted by Proper Tasty on Monday, May 6, 2019

Main dish

Winnie’s Mini Rhubarb & Strawberry Pies

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Winnie’s Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons quick-cooking tapioca
  • 4 cups sliced fresh strawberries
  • 2 cups sliced fresh rhubarb
  • ¾ cup sugar
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 3 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)
Instructions
  1. Preheat oven to 425°. Place tapioca in a small food processor or spice grinder; process until finely ground.
  2. In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until strawberries are tender, stirring occasionally. Transfer to a large bowl; cover and refrigerate overnight.
  3. On a lightly floured surface, roll one half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press dough onto bottom and up sides of ungreased muffin cups. Cut 6 more circles with remaining dough. Spoon strawberry mixture into muffin cups.
  4. Bake 12-15 minutes or until filling is bubbly and crust golden brown. Cool in pan 5 minutes; remove to wire racks to cool.

Watch the recipe video here:

These fruity hand pies are the perfect light dessert! ?> Get the recipe for Winnie's Mini Rhubarb & Strawberry Pies: https://trib.al/1om0MBL

Posted by Taste of Home on Monday, May 6, 2019

Main dish

Mushroom Slow Cooker Roast Beef

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Mushroom Slow Cooker Roast Beef
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sliced fresh mushrooms
  • 1 (4 pound) standing beef rib roast
  • 1 (1.25 ounce) envelope onion soup mix
  • 1 (12 fluid ounce) bottle beerground black pepper
Instructions
  1. Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Watch the recipe video here:

Mushroom Slow Cooker Roast Beef: https://trib.al/HuyRhjX

Posted by Allrecipes on Tuesday, June 4, 2019

Main dish

Roasted Eggplant and Pickle Dip

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Roasted Eggplant and Pickle Dip
Plenty of creamy Greek yogurt keeps this baba ganoush-esque dip light and tangy. Briny half-sour pickle bits provide bright pops of contrast, but any chopped pickle-y thing—think spicy peperoncini, giardiniera, or full-sour cukes—would work great too. This recipe is presented to you by Samsung.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium globe eggplant (about 1 lb.)
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1 half-sour pickle
  • 1 garlic clove
  • ¼ cup plain whole-milk Greek yogurt
  • 4 sprigs cilantro
  • Pita or flatbread (for serving)
Instructions
  1. Preheat oven to 450°. Slice 1 eggplant in half lengthwise, then score cut sides in a crosshatch pattern.
  2. Place eggplant on a rimmed baking sheet and drizzle all over with 2 Tbsp. oil; season with salt. Arrange cut sides down and roast until cut sides are dark golden brown and skin sides begin to collapse, 12–18 minutes. Let cool.
  3. Meanwhile, do a little prep. First, finely chop 1 pickle. Transfer half to a medium bowl; reserve remaining half for serving.
  4. Peel 1 garlic clove and finely grate with a microplane into bowl with pickle. Add ¼ cup yogurt and stir to combine.
  5. Pick cilantro leaves and tender stems from sprigs and coarsely chop; set aside for serving.
  6. When eggplant is cool enough to handle, turn cut side up and scoop flesh onto cutting board. Coarsely chop eggplant until mostly broken down, then add to bowl with pickle mixture, leaving any excess liquid behind. Season with more salt and stir to combine.
  7. Place pita directly on oven rack and toast 1 minute. Cut into quarters.
  8. Top dip with reserved pickles, cilantro, and a drizzle of oil. Serve with pita alongside.

Watch the recipe video here:

Like baba ganoush but…more pickle-y. (via Basically)Make it: http://bonap.it/uKnVnM0

Posted by Bon Appétit Magazine on Thursday, April 18, 2019

Main dish

Fresh Herb Falafel

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Fresh Herb Falafel
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)
Special Equipment
  • A deep-fry thermometer
Instructions
  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Watch the recipe video here:

Idea: throw a falafel party and invite all your pals. Make it: http://bonap.it/ygpRikD

Posted by Bon Appétit Magazine on Thursday, April 18, 2019

Main dish

Sheet Pan Teriyaki Chicken Is The Easiest Weeknight Meal

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Sheet Pan Teriyaki Chicken Is The Easiest Weeknight Meal
This Sheet Pan Teriyaki Chicken is going to be your new favorite weeknight meal recipe. Not only is it quick and easy to whip up, but the tender, juicy chicken and fresh crunchy veggies make it absolutely irresistible! The last thing I want to do after coming home from work is spend hours making dinner. Thankfully, this recipe is so easy you can practically make it in your sleep (although we don't recommend it!). Just place everything on a baking sheet and pop it in the oven - can cooking get easier than this? I don't think so! Scroll down to see how to make this mouth watering Teriyaki Chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ cup soy sauce (preferably low sodium)
  • 4-5 tbsp honey
  • 4 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 3 garlic cloves, minced
  • ¾ tsp ground ginger
  • ½ tbsp cornstarch
  • 4 tbsp water
  • salt and pepper to taste
  • 3 boneless skinless chicken breasts
  • 3 cups broccoli florets
  • 1 cup carrots, sliced
  • green onions (optional)
  • sesame seeds (optional)
Instructions
  1. Whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ground ginger, cornstarch and and water in a medium saucepan over medium heat.
  2. Bring the mixture to a simmer and let thicken. Make sure to stir so the sauce doesn't burn. Once thickened, remove from heat and set aside.
  3. Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil. Spray with cooking oil so the ingredients don't stick to the pan.
  4. Add the chicken to the baking sheet and season with salt and pepper. Drizzle 1-2 spoonfuls of glaze on each piece and place in preheated oven for 10 minutes. After 10 minutes remove the chicken from the oven and drizzle more glaze on each breast.
  5. Arrange the broccoli and carrots around the chicken. Season veggies with salt and pepper and drizzle more of the glaze over top.
  6. Place pan in oven for 15-20 minutes. Remove from oven and serve with remaining sauce.
  7. Enjoy the chicken and veggies as is, or you can serve them over rice or quinoa. Garnish with sliced green onions and sesame seeds if desired. Enjoy!

Watch the recipe video here:

This meal is so easy you can practically make it in your sleep!Recipe: http://sha.red/l82Ln

Posted by Shared Food on Thursday, April 18, 2019