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Main dish

How To Make A Croquembouche (Cream Puff Tower)

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How To Make A Croquembouche (Cream Puff Tower)
How To Make A Croquembouche recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CUSTARD
  • 6 cups milk (1 ½ L)
  • 2 vanilla beans, scraped
  • 18 egg yolks
  • 2 ¼ cups sugar (450 g)
  • ¾ cup cornstarch (95 g)
  • 3 tablespoons butter
PUFFS
  • 4 cups water (945 mL)
  • 4 sticks butter
  • 2 teaspoons salt
  • 6 tablespoons sugar
  • 4 cups flour (500 g)
  • 12 eggs
  • egg wash
CARAMEL
  • 2 cups sugar (400 g)
  • 2 tablespoons dark corn syrup
  • ⅔ cup water (160 mL)
  • ⅔ cup heavy cream (160 mL)
Instructions
  1. In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
  2. Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
  3. Add the cornstarch and mix until fully incorporated.
  4. Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
  5. Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
  6. Remove from the heat and add the butter, whisking to combine.
  7. Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
  8. Preheat oven to 425˚F (220˚C).
  9. In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
  10. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  11. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
  12. Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
  13. Using a piping bag with a standard round tip, fill the bag with the batter.
  14. Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
  15. Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
  16. Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
  17. Let puffs cool completely.
  18. Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
  19. Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
  20. Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
  21. Remove the pan from the heat and add the heavy cream, stirring vigorously.
  22. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
  23. Continue to stack caramel-dipped cream puffs in a tower shape.
  24. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
  25. Enjoy!

Watch the recipe video here:

One of the most beautiful things we've ever seen!! FULL RECIPE: https://tasty.co/recipe/croquembouche

Posted by BuzzFeed Food on Thursday, April 18, 2019

Main dish

NO BEAN TURKEY AND SWEET POTATO CHILI

 

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NO BEAN TURKEY AND SWEET POTATO CHILI
This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz 93% lean ground turkey
  • kosher salt, to taste
  • ½ cup onion, chopped
  • 3 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • 8 oz can tomato sauce
  • ¾ cup water
  • ½ tsp cumin, or to taste
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • 1 bay leaf
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • fresh cilantro, for garnish
Instructions
Stove Top:
  1. In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
  2. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
  3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
  4. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
  5. Add ¼ cup more water if needed. Remove bay leaf and serve.
Instant Pot:
  1. Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.
  2. When meat is browned and cooked through add onion and garlic; cook 3 minutes.
  3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
  4. Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.
  5. Remove bay leaf and serve.

Watch the recipe video here:

No-Bean Turkey and Sweet Potato Chili, my FAVORITE chili recipe!! Also great with butternut squash! (YOU MIGHT WANT TO…

Posted by Skinnytaste on Wednesday, September 4, 2019

Main dish

Instant Pot Texas Beef Brisket

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Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
  8. Slice meat against the grain and serve.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Tuesday, May 7, 2019

Main dish

Instant Pot Soy Ginger Pork and Rice

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Instant Pot Soy Ginger Pork and Rice
I love the sticky soy ginger sauce poured over the super-juicy pork.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2.5 cups water
Meat Mixture:
  • 1 tbsp oil (or bacon drippings)
  • 1¼ lbs boneless pork chops (1” – 1½″ thick)
Sauce Mixture:
  • ⅓ cup soy sauce
  • ⅓ cup chicken or beef stock
  • ¼ cup brown sugar
  • 2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame oil
To Finish:
  • 2 cups broccoli florets (optional)
  • 1 tbsp cornstarch
  • 1 tbsp cold water
Instructions
  1. Add Rice Mixture ingredients to a 1.5 quart casserole dish (these fit perfectly: https://amzn.to/2DtfXM4) and set aside.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the meat back into to the Instant Pot, turning once to coat.
  6. Insert a tall steam rack or riser into the Instant Pot (we like these: https://amzn.to/2Nwndvk) and carefully lower the casserole onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Immediately remove the casserole and riser. Quickly move pork to a cutting board to rest.
  11. (Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
  12. Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to SAUTE mode as needed.
  13. Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.

Watch the recipe video here:

Soy-ginger pork is determined to be a long-time favorite in your house.RECIPE: http://chopsecrets.com/instant-pot-soy-ginger-pork-and-rice/

Posted by Chop Secrets on Tuesday, May 7, 2019

Main dish

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

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Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium fennel bulb, thinly sliced
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 2-lb. skinless salmon fillet, preferably center-cut
  • ¾ cup olive oil
  • Flaky sea salt (such as Maldon)
Instructions
Also Try it With:
  1. Cod, halibut, John Dory, or turbot fillets
Instructions
  1. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Watch the recipe video here:

Introducing your new favorite salmon recipe. http://bonap.it/ul4SoDe

Posted by Bon Appétit Magazine on Tuesday, May 7, 2019

Main dish

Cheesy Breakfast Egg Bowl Leaves No Dishes Behind

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Cheesy Breakfast Egg Bowl Leaves No Dishes Behind
Carbs and I, we're good friends. Dishes and I? Not so much! This Bread Bowl Breakfast makes eating and cleanup easy, and is literally what it sounds like - a breakfast in a bread bowl! Fill each bread bowl with an egg, some herbs and cheese, and you've got a breakfast that you'll want everyday!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Crusty dinner rolls, as many as you choose
  • Large eggs, one for each roll
  • Mixed herbs, chopped, such as parsley, chives or tarragon, about 1 teaspoon for each roll
  • Heavy cream, 1 teaspoon for each roll
  • Salt and pepper
  • Parmesan cheese, grated, as much as you want to sprinkle on each roll
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.
  3. Arrange rolls on a baking sheet. Reserve tops.
  4. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
  5. Bake until eggs are set and bread is toasted, about 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.
  6. Place tops on rolls and serve warm.

Watch the recipe video here:

This Bread Bowl Breakfast makes eating and cleanup easyRecipe: http://sha.red/pXM2b

Posted by Shared Food on Sunday, April 28, 2019

Main dish

Instant Pot Chicken Lettuce Wraps

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Instant Pot Chicken Lettuce Wraps
This super-easy recipe is incredibly flavorful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce Mixture:
  • ¼ cup hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Sriracha sauce (optional)
  • 1 tsp mustard powder
  • 1 tsp toasted sesame oil
  • ¼ tsp white pepper
Pot Mixture:
  • 1 tbsp olive oil
  • 1 cup onions, finely diced
  • 1 lb ground chicken (or turkey)
  • 3 cloves garlic, minced
  • 1.5-inch piece fresh ginger, minced
To Finish:
  • 1 cup shredded carrots
  • 1 8 oz can water chestnuts, drained and diced
  • 2-3 green onions, green parts only, sliced thin
  • 1 tsp toasted sesame oil
  • 1 head butter, bibb, or Boston lettuce, leaves separated
Instructions
  1. In a medium bowl, mix together all Sauce Mixture ingredients and set aside.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, add the onions and ground meat. Cook and stir until no pink remains.
  4. Drain out all liquid, then add garlic, ginger and half the sauce. Stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Stir and then drain out any remaining liquid. Add remaining sauce and stir to warm through, returning to SAUTE as needed.
  9. Turn the pot off by selecting CANCEL, then add the carrot, water chestnuts, green onions, and toasted sesame oil.
  10. Serve warm with lettuce leaves on the side. Scoop a few tablespoons of chicken mixture into a lettuce leaf, roll and eat.

Watch the recipe video here:

These super-easy Chicken Lettuce Wraps are incredibly flavorful.RECIPE: http://chopsecrets.com/instant-pot-chicken-lettuce-wraps/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Instant Pot Best Pork Carnitas

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Instant Pot Best Pork Carnitas
Every tortilla dreams of being stuffed with carnitas.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oranges, cut in half
  • 2 limes, cut in half
  • Additional orange juice as needed (or water)
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 3-4 lb well-marbled pork shoulder or butt cut into ~1 lb pieces and left at room temp for 15 minutes
  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, quartered
  • 2 cinnamon sticks
  • Corn or flour tortillas for serving
  • Toppings (optional): ½ cup chopped cilantro, avocado slices, lime wedges
Instructions
  1. Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make ¾ cup liquid, reserve rinds.
  2. In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
  3. Add oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  5. Add garlic and cook for 1-2 minutes until lightly browned.
  6. Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  7. Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 60 minutes.
  10. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  11. Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour ⅔ cup cooking juice over the meat.
  12. Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
  13. Serve warm on tortillas with your choice of toppings.

Watch the recipe video here:

Every tortilla dreams of being stuffed with carnitas.RECIPE: http://chopsecrets.com/instant-pot-best-pork-carnitas/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Instant Pot French Dip Sandwich

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Instant Pot French Dip Sandwich
Better-than-restaurant French dip sandwiches at home!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the pot:
  • 1 tbsp oil
  • 2.5 lbs beef chuck roast, left at room temperature for 15 minutes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 onion, thinly sliced
  • ½ cup red wine
  • 14 oz beef broth
  • 1 bay leaf
To finish:
  • 1 tbsp kosher salt, or to taste
  • 6 soft rolls
  • 3 tbsp butter, melted
  • ½ tsp garlic salt
  • 6 slices provolone cheese
  • Flat-leaf parsley for garnish (optional)
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season the beef with salt, pepper and garlic powder.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute until soft, 3-4 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 100 minutes.
  9. When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and shred.
  11. Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
  12. Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
  13. Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
  14. Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
  15. Top with chopped parsley (optional) and serve with au jus for dipping.

Watch the recipe video here:

Better-than-restaurant French dip sandwiches at home!RECIPE: http://chopsecrets.com/instant-pot-french-dip-sandwich/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Egg Roll Casserole

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Egg Roll Casserole
If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground pork
  • 1 tablespoon chopped fresh gingerroot
  • 1 tablespoon chopped fresh garlic (about 2 large cloves)
  • 1 bag (10 oz) coleslaw mix
  • 1 cup fresh snow pea pods, cut in ½-inch pieces
  • ½ cup shredded carrot
  • ½ cup chopped green onions
  • ½ cup bottled teriyaki baste and glaze
  • 2 tablespoons soy sauce
  • 2½ cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 2 teaspoons Sriracha sauce
  • 1 package (8.8 oz) thin rice stick noodles
  • 1 cup chow mein noodles
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Heat 12-inch skillet over medium-high heat. Add pork, gingerroot and garlic; cook 8 to 10 minutes, stirring to break up chunks, until no pink remains; drain, and return to skillet over medium heat. Stir in coleslaw mix, pea pods, shredded carrot, ¼ cup of the green onions, ¼ cup of the teriyaki glaze, and the soy sauce; carefully toss with tongs until blended. Remove from heat, and place in large bowl.
  3. Meanwhile, in 4-quart saucepan, heat broth and Sriracha sauce to simmering. Add rice stick noodles; reduce heat to low, and cover. Note that noodles will not be completely immersed in liquid. Cook 2 minutes; stir to moisten noodles. Cover and cook 2 minutes longer; remove from heat, and let noodles stand 1 to 2 minutes, stirring occasionally, until all of the liquid is absorbed. Add noodles to bowl with pork mixture; toss gently with tongs until completely mixed. Spoon mixture into baking dish; cover with foil.
  4. Bake 20 to 22 minutes or until heated to 165°F in center of casserole. Drizzle with remaining teriyaki glaze; top with remaining green onions and the chow mein noodles.

Watch the recipe video here:

A favorite takeout menu item becomes a weeknight dinner winner in this recipe.Egg Roll Casserole recipe:…

Posted by Betty Crocker on Monday, April 29, 2019