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Main dish

Beef Stroganoff French Bread Toast

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Beef Stroganoff French Bread Toast
Why serve beef stroganoff with a side of French bread when it's so much tastier served inside the French bread?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the stroganoff:
  • 4 tablespoons olive oil
  • 1½ cups mushrooms
  • 2 teaspoons salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons thyme
  • 2 tablespoons butter
  • ½ cup onions, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ cups beef broth
  • ½ cup sour cream
  • 1 teaspoon Dijon mustard
For the toasts:
  • 1 loaf French bread, insides hollowed out
  • 2 cups mozzarella
  • 3 tablespoons chopped Italian parsley
Instructions
  1. Preheat oven to 350 degrees, and line a sheet pan with parchment paper.
  2. Make the stroganoff: In a large Dutch oven or skillet, heat olive oil over medium heat. Saute mushrooms with one teaspoon salt and black pepper. Add thyme. Cook mushrooms until golden, approximately 4 minutes. Remove from pan and set aside.
  3. Add butter, onions and garlic to the pan and saute 2 minutes. Cook ground beef over medium heat until brown, approximately 4 minutes. Add flour and paprika to coat evenly. Add beef broth, sour cream and mustard. Mix thoroughly and add mushrooms back in.
  4. Fill the hollowed out loaf with stroganoff and top with mozzarella cheese. Place on the prepared baking sheet, and bake for 5 to 10 minutes until cheese is golden and melted. Top with parsley, slice and serve immediately.

Watch the recipe video here:

Beef Stroganoff Bread Boat

If this bread boat don't float your boat, we can't be friends.Full Recipe: taste.md/2Dpe8fB

Posted by Tastemade on Wednesday, February 14, 2018

Main dish

Artichoke 101

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Artichoke 101
From simply boiling the veggie to grilling it, here is your guide to preparing the perfect artichoke.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Base ingredients:
  • 1 large artichoke
  • 1 lemon
For the garlic aioli:
  • ½ cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon Dijon mustard
  • 1 garlic clove, grated
  • Pinch of kosher salt
For boiled artichoke:
  • Kosher salt
  • 1 large lemon, halved
For roasted artichoke:
  • Olive oil
  • Kosher salt
  • Course ground pepper
  • 2 lemon slices
  • 4 garlic cloves, smashed
  • 2 rosemary sprigs
  • For grilled artichoke:
  • 1 lemon, halved
  • Olive oil
  • Kosher salt
  • Course ground pepper
Instructions
Cleaning method:
  1. Using a sharp stainless steel* knife, cut off the bottom third of the artichoke stem and top. Then, using a pair of sharp kitchen shears, cut off the top portion of each leaf to remove the thorns.
  2. Using a peeler, peel away the first layer of skin on the artichoke stem and tear off any small or dead leaves.
  3. Proceed to boiling method.
Boiling method:
  1. Fill a stock pot with water and a large pinch of kosher salt and bring to a boil.
  2. Squeeze the juice from the lemon halves into the water, followed by the lemon halves themselves.
  3. Carefully place the artichoke in the water.
  4. Reduce heat to low and simmer, covered, for about 20 to 30 minutes, or until you can easily pull out a leaf from the center of the artichoke. Discard the leftover lemon halves.
Roasting method:
  1. Preheat oven to 375°F.
  2. Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
  3. Drizzle an 8x8 inch shallow baking dish with olive oil. Sprinkle artichokes with salt pepper and an additional drizzle of olive oil. Place 2 garlic cloves in the center of each artichoke, top each half with a sprig of rosemary and a lemon slice. Flip the artichoke half over and place into prepared pan cut side down, followed by an additional drizzle of olive oil and sprinkle of salt and pepper.
  4. Cover the pan with foil and roast for 40-45 minutes or until tender.
Grilling method:
  1. Follow the 'boiling method' directions. Cut the cleaned artichoke in half lengthwise and use a spoon or paring knife to remove the fibrous 'fuzzy' membrane and sharp purple leaves in the center.
  2. Preheat grill or grill pan over high heat.
  3. Drizzle steamed artichoke halves with olive oil, salt and pepper and grill on high heat for about 4 minutes on each side until charred. Grill lemon halves, cut side down, until charred, and squeeze over grilled artichokes to finish. Enjoy plain or dipped in garlic aioli.
Garlic aioli:
  1. In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.
  2. *Stainless steel prevents the artichoke from becoming brown or black during cooking.

Watch the recipe video here:

Artichokes 101

Everything you need to know about cooking artichokes!Full Recipe: taste.md/2p1070k

Posted by Tastemade on Thursday, February 15, 2018

Main dish

Balsamic Glazed Wings

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Balsamic Glazed Wings
Your Game Day wings have arrived.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. party chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Italian seasoning
  • kosher salt
  • Freshly ground black pepper
  • 1¼ c. balsamic vinegar
  • 2 tbsp. honey
  • 3 cloves garlic, finely minced
  • Caesar dressing, for dipping (optional)
Instructions
  1. Preheat oven to 425º and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
  2. Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.
  3. Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.
  4. Transfer baked wings to a large bowl and toss with balsamic. Return to rack and broil until caramelized, about 5 minutes.
  5. Serve with caesar dressing, if using.

Watch the recipe video here:

How To Make Balsamic Glazed Wings

Balsamic Glazed Wings will make you forget all about buffalo sauce.Full recipe: http://dlsh.it/dxbe6pG

Posted by Delish on Monday, January 29, 2018

Main dish

Bacon Burger Bites

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Bacon Burger Bites
Low-carb never tasted so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. ground beef
  • ½ c. bread crumbs
  • 1 large egg, beaten
  • 1 tbsp. barbecue sauce
  • ½ tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 8 slices bacon, halved
  • 6 slices mozzarella cheese, cut into small squares
  • Pickled Jalapeños, for serving
  • Ranch dressing, for serving
Instructions
  1. In a large bowl, combine ground beef, bread crumbs, egg, barbecue sauce and garlic powder. Season with salt and pepper. Roll mixture into tablespoon-sized meatballs.
  2. Heat a large nonstick pan over medium heat. Wrap each meatball in a bacon slice. Place meatballs in the skillet and cook on all sides until the bacon is crispy and the meat is cooked to your liking, about 12 minutes.
  3. Top each meatball with a square of cheese. Cover pan with lid and cook until the cheese is melted, about 1-2 minutes. Remove meatballs from pan.
  4. Top each meatball with a slice of pickled jalapeño then stick a toothpick into the center before serving.

Watch the recipe video here:

How To Make Bacon Burger Bites

Bacon Burger Bites are the low-carb game day app your party desperately needs.Full recipe: http://dlsh.it/Z72qPA7

Posted by Delish on Thursday, February 1, 2018

Main dish

Deep Fried Burger Fries

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Deep Fried Burger Fries
Burger and fries are so last century. The future belongs to these incredibly crisp deep fried burger fries.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ cup chopped pickles
  • ½ cup shredded sharp cheddar cheese
  • Salt and pepper
  • 1½ cups buttermilk
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 cups panko
  • For the sauce:
  • ⅓ cup ketchup
  • ⅓ cup mayonnaise
  • 2 tablespoons mustard
  • 1 to 2 tablespoons minced shallot
  • 3 tablespoons chopped fresh dill
  • Salt and pepper to taste
Instructions
  1. In a deep pan, heat oil to 350 degrees F.
  2. In a large mixing bowl, add beef, cheese, pickles, salt and pepper. Mix well to combine. Using your hands, form onto a skewer approximately 2 to 3 inches long. Refrigerate for 10 to 20 minutes.
  3. In another large mixing bowl, whisk together buttermilk, flour, cornstarch, and season with salt and pepper. Dip the cold beef sticks into the batter then roll in the panko.
  4. Prior to frying, remove the stick. Fry in batches until golden and crispy.
  5. For the aioli, mix all ingredients in a bowl and stir.
  6. Serve fries with aioli and enjoy.

Watch the recipe video here:

Deep Fried Burger Fries

Burger and fries are so last century. THESE are the future.Full Recipe: taste.md/2ufz9b0

Posted by Tastemade on Monday, February 12, 2018

Main dish

Chicken Parm Stuffed Shells

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Chicken Parm Stuffed Shells
How have we not done this sooner?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. jumbo shells
  • 3 c. shredded mozzarella, divided
  • ½ c. freshly grated Parmesan, plus more for serving
  • 3 cloves garlic, minced
  • 2¼ c. marinara, divided
  • 1 tbsp. freshly chopped basil, plus more for garnish
  • pinch of crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced
Instructions
  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  3. Add remaining ¼ cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
  4. Cool slightly, garnish with parm and basil and serve.

Watch the recipe video here:

How To Make Chicken Parm Stuffed Shells

Chicken Parm Stuffed Shells are the godfather of all Italian dinners.Full recipe: http://dlsh.it/1yhb5Iw

Posted by Delish on Sunday, February 11, 2018

Main dish

Boyfriend Steak

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Boyfriend Steak
Is this the sexiest piece of meat you've ever seen?
Author:
Cuisine: American
Recipe type: Min dish
Ingredients
FOR THE HERB BUTTER
  • 1 stick softened butter
  • 1 tbsp. Freshly Chopped Parsley
FOR THE STEAK
  • 1 tbsp. extra-virgin olive oil, for skillet
  • 1 26-28 ounce bone-in ribeye or Côte de boeuf
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have). Refrigerate until firm.
  2. Make steak: Heat an oven-proof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
  3. Sear steak 3 minutes per side, then transfer skillet to oven to continue cooking, about 10 minutes for medium rare.
  4. Transfer steak to a plate and top with herb butter.

Watch the recipe video here:

How To Make Boyfriend Steak

This Boyfriend Steak is the sexiest piece of meat ever.Full recipe: http://dlsh.it/71Lu57G

Posted by Delish on Saturday, February 10, 2018

Main dish

Chicken Spinach Feta Pie

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Chicken Spinach Feta Pie
Chicken Spinach Feta Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil
  • ½ cup ricotta cheese
  • 2 cups frozen spinach, thawed, chopped
  • 1 cup feta cheese, crumbled
  • ½ cup green onion, chopped
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough
  • 1 cup butter, melted
  • 1 cup red onion, diced
  • ½ cup kalamata olive, chopped
  • 1 cup tomato, diced
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  3. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  11. Let rest at room temperature for at least 30 minutes.
  12. Remove the pie from the springform pan, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Chicken Spinach Feta Pie

Chicken spinach feta pie. Perfect for Sunday sharing ?FULL RECIPE: https://tasty.co/recipe/chicken-spanakopita-pie

Posted by Proper Tasty on Sunday, February 11, 2018

Main dish

Baumkuchen Magic Toast

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Baumkuchen Magic Toast
Whether you love cinnamon rolls, pancakes or something more savory, this toast delivers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 banana
  • 1½ cups pancake mix
  • ⅓ cup butter
  • ¾ cup milk
  • ½ cup sugar
  • 2 eggs
  • Vegetable oil
  • Shredded cheese
  • Honey
Instructions
  1. Preheat oven to 480°F.
  2. Cut both ends of the banana to fit a square pan.
  3. Mix together pancake mix, butter, milk, sugar and eggs.
  4. Heat oil in square pan and pour in a small amount of batter.
  5. When batter is half cooked, place banana on top. Roll it up.
  6. Push the cooked portion to the top and pour more batter onto pan. Roll the cooked portion onto the raw batter to make it thicker.
  7. Continue to do this until all the batter is used. You should end up with one thick roll.
  8. Cut into three thick slices and place on a baking sheet lined with parchment paper.
  9. Top with shredded cheese and bake until cheese has melted.
  10. Drizzle with honey just before serving.

Watch the recipe video here:

Baumkuchen Magic Toast

One bite & you'll understand why we call it magic toast.Full Recipe: taste.md/2EvVx4o?: Tastemade Japan

Posted by Tastemade on Sunday, February 11, 2018

Main dish

Crispy Cordon Bleu Chicken Pasta

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Crispy Cordon Bleu Chicken Pasta
Chicken 'cordon bleu' is French for Chicken 'blue ribbon', which is potentially confusing. It also has nothing to do with the famous Cordon Bleu cookery school. Despite these mysterious origins, the concept of deep fried, rolled chicken breast with ham and cheese has international appeal (why wouldn't it). We're taking a new slant on this erroneously monikered dish - introducing it to a wonderful, creamy pasta and adding parmesan - sorry Italy!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 2 chicken breasts
  • Plain flour
  • Beaten eggs
  • Panko bread crumbs
  • 1 tbsp butter
  • 3 cloves garlic
  • 300ml double cream
  • 200g gruyere
  • ½ cup parmesan
  • 200g chopped ham
  • 1 tbsp dijon mustard
  • Seasoning
  • 500g cooked penne
Instructions
  1. Season and place each chicken breast between two layers of clingfilm and bash with a rolling pin - don't hit too hard as you'll just turn the chicken to mush. Keep bashing until the chicken is roughly 1cm thick all the way through.
  2. Take each chicken breasts and dip it first in the bowl of shower, shaking off excess, then the eggs, and finally the breadcrumbs.
  3. Fry each chicken breast in a shallow (but stable) pan of oil at 170°C, turning over half way through. Keep them warm while you make the pasta.
  4. Fry the garlic in the butter for around a minute, then pour over the cream and stir in the cheeses, ham, mustard and seasoning. Stir everything together.
  5. Pour in the pasta and the parsley and stir together, then place in bowls. Top with the chicken (cut it into little squares to make it easier to eat) and sprinkle with parmesan.
  6. Consume.

Watch the recipe video here:

Crispy Cordon Bleu Chicken Pasta

Crispy Cordon Bleu Chicken Pasta

Posted by Twisted on Sunday, February 11, 2018