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Main dish

Mashed Potato Pie

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Mashed Potato Pie
Mashed Potato Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 60 butter crackers
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 4 russet potatoes, peeled and boiled
  • 1 tablespoon unsalted butter
  • 1 ¼ cups sour cream, divided
  • ½ cup milk
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 11 strips bacon, cooked and chopped
  • ½ cup green onion, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
  3. Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (22-inch) pie dish to create the crust. Use a measuring cup to smooth the surface.
  4. Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
  5. Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
  6. Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
  7. Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
  8. Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
  9. Bake for 20 minutes.
  10. Serve with sour cream and green onions.
  11. Enjoy!

Watch the recipe video here:

Mashed Potato Pie

You could never go wrong with mashed potato pie ?!FULL RECIPE: https://tasty.co/recipe/mashed-potato-pie

Posted by Tasty on Saturday, February 10, 2018

Main dish

Salmon in Creamy Sun-Dried Tomato Sauce

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Salmon in Creamy Sun-Dried Tomato Sauce
Layer on the flavor with a creamy sun-dried tomato sauce over lightly seasoned sauteed salmon.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the salmon:
  • 1 pound salmon, skin off, divided into 4 fillets
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
For the cream sauce:
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • ½ cup vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • ¾ cup sun-dried tomatoes, rehydrated in oil
  • 4 tablespoons chopped basil
Instructions
  1. Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
  2. In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.

Watch the recipe video here:

Creamy Sun-Dried Tomato Salmon

Manners? What manners? This sauce will have you licking your plate.Full Recipe: taste.md/2CRhJ8d

Posted by Tastemade on Saturday, February 10, 2018

Main dish

Ramen Carbonara

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Ramen Carbonara
Give instant ramen noodles a very classy makeover.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ramen packs (seasoning packets discarded)
  • 1 tbsp. extra-virgin olive oil
  • 6 slices bacon, chopped into ½" pieces
  • 2 cloves garlic, minced
  • 2 eggs
  • ¾ c. grated Parmesan, plus more for serving
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley
Instructions
  1. Boil noodles according to package instructions. Save ¼ cup of cooking water to loosen sauce later, if needed. Drain noodles and toss with olive oil so they don't stick.
  2. Heat medium skillet over medium heat. Cook bacon pieces until brown and crisp. Add the noodles to the skillet and toss with the bacon until the noodles are coated in the bacon fat. Turn off the heat. Beat eggs with fork and mix in Parmesan cheese. Pour egg-cheese mixture to skillet and toss with bacon and noodles. (The residual heat of the pan will cook the egg-mixture, but do not overcook or the eggs will scramble!)
  3. Divide between bowls. Garnish with parsley and freshly ground pepper.

Watch the recipe video here:

How To Make Ramen Carbonara

Ramen Carbonara lets you have a fancy dinner on the cheap.Full recipe: http://dlsh.it/wgiNCJr

Posted by Delish on Wednesday, February 7, 2018

Main dish

Stuffed Meatball Pie

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Stuffed Meatball Pie
Stuffed Meatball Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb pizza dough, divided
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 3 cups tomato puree
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 12 oz tomato paste
  • 1 lb low moisture mozzarella, sliced
  • 2 lb meatballs
  • 2 cups caramelized onions
  • 3 cups bell peppers, chopped, sauteed
  • Parmesan, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  3. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  4. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  5. Bake until the dough is cooked and lightly golden brown, 15 minutes.
  6. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  7. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  8. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  9. Add a layer of caramelized onions, and more sliced mozzarella.
  10. Add the green, yellow, and orange bell peppers on top of the mozzarella.
  11. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  12. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  13. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  14. Slice the pie, serve with extra marinara sauce and grated parmesan.
  15. Enjoy!

Watch the recipe video here:

Meatball Pie

Cloudy with a chance of meatball pie ?…FULL RECIPE: https://tasty.co/recipe/stuffed-meatball-pie

Posted by Tasty on Wednesday, February 7, 2018

Main dish

Jalapeño Popper Stuffed Zucchini

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Jalapeño Popper Stuffed Zucchini
You've never seen zucchini like this before.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 zucchini, halved crosswise
  • 6 oz. cream cheese, softened
  • 1 c. shredded mozzarella, divided
  • ½ c. shredded Cheddar
  • 4 slices bacon, cooked and crumbled, 1 tbsp reserved for topping
  • 1 jalapeno, minced
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley
Instructions
  1. Preheat oven to 425°. Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make ¼” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
  2. Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.
  3. Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, ½ c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.
  4. Remove zucchini from oven and stuff jalapeño mixture between each slice. Top with remaining mozzarella and bacon and bake until cheese is melty, 6 to 8 minutes. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Jalapeno Popper Stuffed Zucchini

Now THIS is a low-carb idea we can get behind ??Full recipe: http://dlsh.it/pRgP7ME

Posted by Delish on Monday, January 29, 2018

Main dish

Aligot

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Aligot
To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound red potatoes
  • Salt, to taste
  • ¼ cup milk
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces Gruyère cheese, grated
  • 8 ounces mozzarella cheese, grated
  • Salt, pepper and olive oil, to serve
Instructions
  1. Bring a large pot of salted water to boil. Add potatoes. Cook until potatoes are soft and starting to crack. Remove from the water and peel while still hot. Tip: Use a dry cloth to hold the potatoes.
  2. Mash the potatoes well with a fork or masher. Strain the mashed potatoes in a sieve.
  3. Place the strained potatoes in a pan, add the milk and butter and bring to a simmer, stirring frequently.
  4. When the butter has melted, fold in the heavy cream.
  5. Add the cheeses little by little, alternating between portions of Gruyère and mozzarella.
  6. Stir on low heat until all the cheese has been folded in, and continue to cook until texture reaches an elastic consistency. Serve sprinkled with salt and pepper and drizzled with olive oil.
  7. Tip: Aligot can be served on its own as pre-dessert or as a side dish.

Watch the recipe video here:

Aligot

When you're trying to break the record for longest cheese pull…Full Recipe: taste.md/2EKdOZq?: Tastemade Brasil

Posted by Tastemade on Wednesday, February 7, 2018

Main dish

Chicken Parmigiana

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Chicken Parmigiana
You work hard all week — you deserve some real comfort food.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 3 cups tomato sauce
  • 1 sprig basil
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup Parmesan cheese, freshly grated
  • 4 ounces mozzarella cheese, sliced into coins
  • 1 cup Italian breadcrumbs
  • 4 ounces mozzarella cheese
  • 200 grams (about ½ pounds) thin linguine, cooked
  • ¼ cup fresh parsley, chopped
  • Salt and pepper
Instructions
  1. Pound chicken until ⅓-inch thick. Season with salt and pepper.
  2. Dip chicken in the beaten eggs, then roll in breadcrumbs.
  3. Heat oil in a large oven-safe skillet. When oil is hot, brown chicken on all sides. Remove and set aside.
  4. Preheat oven to 350°F.
  5. Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil, and bring to simmer for 10 minutes. Remove the basil.
  6. Place chicken in the sauce. Sprinkle Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
  7. Serve with linguine, and garnish with parsley.

Watch the recipe video here:

Authentic Chicken Parmigiana

Authentic Chicken Parmigiana Save this recipe: https://taste.md/2bZSTGz

Posted by Tastemade on Monday, January 29, 2018

Main dish

Meatball Wellington

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Meatball Wellington
Wrapped in cheese and puff pastry, these meatballs are crispy, bite-sized deliciousness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • ½ cup onion, minced
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • Thawed puff pastry, cut into 4-inch squares
  • 2 cups shredded mozzarella
  • 1 egg, beaten
  • Tomato sauce, for serving
  • Fresh basil, for garnish
  • Grated Parmesan, for garnish
Instructions
  1. pound ground beef
  2. /2 cup breadcrumbs
  3. egg
  4. pinch salt
  5. pinch freshly ground black pepper
  6. /2 cup onion, minced
  7. cloves garlic, minced
  8. /4 cup fresh parsley, chopped
  9. Thawed puff pastry, cut into 4-inch squares
  10. cups shredded mozzarella
  11. egg, beaten
  12. Tomato sauce, for serving
  13. Fresh basil, for garnish
  14. Grated Parmesan, for garnish

Watch the recipe video here:

Meatball Sub Pockets

Bite-size Meatball Sub Pockets Save this recipe: https://taste.md/2kUMk9m

Posted by Tastemade on Tuesday, January 30, 2018

Main dish Pizza

Pizza Chicken Roll

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Pizza Chicken Roll
Following on in the theme of chicken logs - we've had fajita and pesto - Twisted are pleased to bring you the Spiral Chicken Pizza Roll. Tender chicken, gooey mozzarella, delicious pizza sauce all encased in a beautiful pizza dough shell.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 chicken breasts
  • Salt
  • Pepper
  • 1/1 cup pizza sauce
  • 12 sheets mozzarella
  • 12 pieces pepperoni
  • Pizza dough
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Lay the chicken breasts between two pieces of clingfilm and hit them with a rolling pin to flatten them out to roughly 1cm thickness.
  3. Lay all six bashed out breasts on another large sheet of clingfilm. Make sure they overlap to make a big chicken rectangle.
  4. Spoon over the pizza sauce and spread it over the chicken, then top with a layer of the mozzarella slices, some pepperoni and more mozzarella.
  5. Use the clingfilm to lift up the chicken and roll it over, making a spiral shape. Roll it up in more clingfilm to tighten it up then leave to set in the fridge.
  6. Roll out the pizza dough to around 1 cm and place the chicken at one end then roll up, pinching together the ends to remove any superfluous dough. Place on a baking tray and cook for 40 - 50 minutes, until a thermometer registers the chicken as cooked.

Watch the recipe video here:

Garlic Bread Chicken Pizza Roll

Garlic Bread Pizza Chicken Roll

Posted by Twisted on Wednesday, January 31, 2018

Main dish

Cheesesteak Potato Skins

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Cheesesteak Potato Skins
Cheesesteaks have never looked so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 russet potatoes, scrubbed clean
  • olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • 1 large onion, sliced into half moons
  • 2 bell peppers, thinly sliced
  • 1½ lb. flank steak, thinly sliced
  • 1 tsp. oregano
  • 1 tbsp. Chopped parsley, for garnish
  • ⅔ c. shredded provolone
Instructions
  1. Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes all over with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle.
  2. Meanwhile, make filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender, 7 to 10 minutes.
  3. Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, salt and pepper. Let them sit for a minute or so to sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside.
  4. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ thick inch by the skin. Return the potatoes, cut side-up, to the baking sheet. Fill with steak and pepper filling and top each with a handful of shredded provolone. Bake until cheese is melty, 3-4 minutes.
  5. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Cheesesteak Potato Skins

Cheesesteak + Potato Skins = the hero we all needed. Full recipe: http://dlsh.it/eiZ21Px

Posted by Delish on Friday, February 2, 2018