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Main dish

Gaviscon wishes you a heartburn-free Christmas!

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Gaviscon wishes you a heartburn-free Christmas!
Gaviscon wishes you a heartburn-free Christmas!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce
  • 25 grams butter
  • 20 grams flour
  • 400 millilitres skimmed milk
  • 100 grams light cream cheese
  • ½ lemon juice + zest
  • 25 grams chives, chopped
  • Sea salt and black pepper
Salmon
  • 4 salmon fillets
  • 20 kings prawns
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Half a lemon, sliced
  • 50 grams coriander
  • May contain allergens
Instructions
  1. Preheat the oven to 200°C.
  2. Take the salmon fillets and make five incisions into the fillet making sure you only cut three-quarters of the way into the fillet.
  3. Place a prawn into each cut, making sure the the back of the prawn is facing upwards.
  4. Take a large piece of tin foil and place one salmon fillet in the center. Season with sea salt and black pepper.
  5. Drizzle with olive oil and place three slices of lemon and a large sprig of coriander on the salmon fillet.
  6. Using the excess tin foil wrap the salmon up into a parcel, so it is completely encased.
  7. Bake for 12 minutes.
  8. Meanwhile prepare the sauce. In a large saucepan over a medium heat, add the butter. Once the butter is melted, add the flour.
  9. Stir to make a roux and cook for 1–2 minutes, stirring continually.
  10. Add the milk and cream cheese. Continually stir until the sauce is bubbling and starts to thicken.
  11. Add the lemon juice and zest and chives and season to taste with salt and pepper.
  12. Once the salmon is cooked, remove from the oven and serve with the sauce.
  13. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedpropertasty/videos/10159895907325422/

Main dish

Bacon and cheese pinwheel

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Bacon and cheese pinwheel
This cheese and bacon pinwheel is perfect for sharing this Christmas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Waitrose pre-rolled puff pastry
  • 100 grams Waitrose caramelised red onion chutney
  • 150 grams smoked streaky bacon, chopped and cooked
  • 450 grams pack Waitrose baking Reblochon de savoie AOP
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 190°C (375°F.)
  2. Unroll both packets of puff pastry, leaving them on the baking paper they come on. Roll out the width of the pastry to fit the length of the baking paper.
  3. Evenly spread over the Waitrose onion chutney onto one of the pastry sheets.
  4. Next sprinkle over the bacon.
  5. Place over the second puff pastry sheet and press down the edges.
  6. Using the cheese pot as a stencil carefully cut one inch strips all around the cheese pot.
  7. Remove the cheese pot and make 4 slices in the center to create a star. This will create 8 triangles.
  8. Twist each strip two to three times to create spirals, then pull out each triangle and twist each one twice to create more spirals.
  9. Place the cheese pot back into the center and score the top of the cheese.
  10. Brush the spirals with the beaten egg and bake for 20-25 minutes or until the pastry is golden brown and the cheese is gooey and melting.
  11. Serve & Enjoy!

Watch the recipe video here:

This cheese and bacon pinwheel is perfect for sharing this Christmas

Posted by Proper Tasty on Monday, December 18, 2017

Main dish

Hasselback Cheese Puff Fried Chicken

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Hasselback Cheese Puff Fried Chicken
Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨
Author:
Cuisine: American
Recipe type: Main diah
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 3 cups buttermilk
  • 1 packet ranch seasoning
  • 10 cups cheese puff
  • 1 oil, to fry
Instructions
  1. Season chicken breasts with salt and pepper.
  2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
  3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
  4. While chicken is marinating, place 10 cups of cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
  5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
  6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
  7. Heat oil to 350°F (175°C) in a large skillet or pot.
  8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
  9. Remove the chicken breasts and transfer to a paper towel-lined plate.
  10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
  11. Enjoy!

Watch the recipe video here:

Hasselback Cheese Puff-Fried Chicken

Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨FULL RECIPE: https://tasty.co/recipe/hasselback-cheese-puff-fried-chickenCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o4Cvey

Posted by Tasty on Friday, December 15, 2017

Main dish

Bacon-wrapped Prime Rib

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Bacon-wrapped Prime Rib
Bacon-wrapped Prime Rib
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 lb boneless ribeye roast, trimmed
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 cup butter, softened
  • 7 garlic cloves, minced
  • 1 tablespoon paprika
  • ¼ cup chives, chopped
  • ¼ cup rosemary, chopped
  • ½ cup brown sugar
  • 3 lb bacon
  • ¼ cup flour
  • 2 cups beef broth
Instructions
  1. Preheat oven to 250°F (120°C).
  2. Let the ribeye roast come to room temperature. Season with salt and freshly cracked pepper on all sides.
  3. Place the roast in the oven for 3 hours, or until the temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
  4. Preheat oven to 450°F (230°C).
  5. Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a bowl until evenly combined.
  6. Rub the butter mixture all over the ribeye roast and set aside.
  7. On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
  8. Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
  9. Place the bacon-wrapped roast on a greased, wire rack lined sheet tray. then place on a roasting tray with a rack.
  10. Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast was in the oven the first time.
  11. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  12. Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  13. Add the beef broth and stir until the gravy comes to a boil.
  14. Remove from heat and strain the sauce into a gravy dish.
  15. Carve the prime rib into ¾-inch slices, then serve with any sides you like and the homemade gravy!
  16. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Prime Rib

Take your holiday feast to the NEXT LEVEL ✨!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-prime-ribCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o1Fm7O

Posted by Tasty on Saturday, December 16, 2017

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 duck breasts, 1-pound
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 cup chicken stock
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Preheat the oven to 400˚F(200˚C).
  2. Pat dry the duck breasts with a paper towel.
  3. Score the duck skin with sharp knife, making sure to not cut into fresh.
  4. Season the duck breasts on both sides with salt and pepper.
  5. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  6. Using a ramekin or your palm, gently smash the potatoes.
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨!FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoesWe’ve made gift guides for EVERYONE in your life curated with our fave picks! You’re going to LOVE our picks and so are your loved ones. // SHOP ’EM ALL NOW: http://bzfd.it/2C5BeWQ

Posted by Tasty on Thursday, December 14, 2017

Main dish

Honey Mustard Glazed Ham

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Honey Mustard Glazed Ham
Honey Mustard Glazed Ham
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • onion, chopped
  • 10 cloves garlic, peeled
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • 10 lb picnic ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.
  11. Enjoy!

Watch the recipe video here:

Honey Mustard-Glazed Ham

This honey mustard-glazed ham will be a holiday show-stopper! ? ?FULL RECIPE: https://tasty.co/recipe/honey-mustard-glazed-ham

Posted by Proper Tasty on Friday, December 15, 2017

Main dish

Bacon-Cheddar-Loaded Cheeseburger

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Bacon-Cheddar-Loaded Cheeseburger
Would you make this loaded cheeseburger for a night in? ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 4 oz cream cheese, at room temperature
  • ¼ cup green onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 lb ground beef
  • salt, to taste
  • pepper, to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns, toasted
Instructions
  1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
  2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
  3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
  4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
  5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
  6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
  7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
  8. Enjoy!

Watch the recipe video here:

Bacon-Cheddar–Loaded Cheeseburger

Would you make this loaded cheeseburger for a night in? ? ?Watch the full episode of Night In/Night Out here: http://bit.ly/2jzwIMu

Posted by Tasty on Monday, December 11, 2017

Main dish

Meat Loaf

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Meat Loaf
Fans say Ina Garten's easy recipe is the "best meatloaf ever!"
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • ⅓ cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2½ pounds ground chuck (81 percent lean)
  • ½ cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • ½ cup ketchup (recommended: Heinz)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
  3. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1¼ hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Watch the recipe video here:

How To Make Ina's Meat Loaf

Fans say Ina Garten's easy recipe is the "best meatloaf ever!" ?

Posted by Food Network on Wednesday, December 6, 2017

Main dish

Spinach Artichoke Flatbread

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Spinach Artichoke Flatbread
Proper dip to bread ratio.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 2 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • 2 garlic cloves, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1 Crescent dough sheet
  • 1 egg, beaten
  • 1 tbsp. Chopped parsley, for garnish
Instructions
  1. Preheat oven to 350° and line a medium baking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke, spinach, cheeses, garlic and red pepper flakes. Season with salt and pepper and fold until smooth.
  2. Remove crescent dough from can and lie flat on baking sheet. Spread all cream cheese mixture on dough, leaving a ½” crust. Brush crust with egg wash and bake until crust is golden and cheese is melted and bubbly, about 30 minutes. Garnish with more parmesan and parsley, slice and serve.

Watch the recipe video here:

How To Make A Spinach Artichoke Flatbread

This Spinach Artichoke Flatbread didn't even last a minute in our test kitchens. Full recipe: http://dlsh.it/E0M3Nye

Posted by Delish on Friday, December 8, 2017

Main dish

Triple Cheddar Broccoli Soup

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Triple Cheddar Broccoli Soup
Cause what's better than cheesy soup in a bread bowl?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Tbsp. olive oil
  •   1 cup chopped onions
  •   2 Tbsp. butter
  •   2 Tbsp. flour
  •   2 cups half-and-half
  •   2 cups fat-free reduced-sodium chicken broth
  •   2-1/2 cups small broccoli florets
  •   ¼ tsp. black pepper
  •   ⅛ tsp. ground nutmeg
  •   1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
  •   6 French bread rolls
Instructions
HEAT oil in large saucepan on medium heat. Add onions; cook 8 min. or until crisp-tender, stirring frequently. Remove onions from pan with slotted spoon; reserve for later use.
MELT butter in same saucepan. Add flour; stir until blended. Cook 2 min. or until hot and bubbly, stirring frequently. Gradually add half-and-half, then chicken broth, stirring constantly. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
ADD broccoli, pepper, nutmeg and reserved onions; mix well. Cook 15 min. or until broccoli is tender, stirring occasionally.
HEAT oven to 375°F. Add 1 cup shredded cheese to soup; cook and stir 2 min. or until melted. Remove from heat
CUT tops off French bread rolls; tear out centers from bottoms of rolls, leaving ¼-inch-thick shells. Discard tops and removed centers or reserve for another use. Place bread shells on baking sheet. Bake 5 min. or until lightly browned.
FILL bread shells with soup. Top with remaining cheese; bake 2 min. or until melted.
Substitute:
  1. Prepare using KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA.
Mindful Eating:
  1. Practice mindful eating by savoring the flavor of this cheesy soup and sticking to the recommended serving size.
  2. Nutrition Information Per Serving: 460 Calories, 26g Total fat, 15g Saturated fat, 0g Trans Fat, 65mg Cholesterol, 720mg Sodium, 40g Carbohydrate, 4g Dietary Fiber, 6g Sugars, 15g Protein, 6mg Potassium, 20%DV Vitamin A, 4%DV Vitamin C, 0%DV Vitamin D, 25%DV Calcium, 10%DV Iron

Watch the recipe video here:

Triple Cheddar Broccoli Soup

Cause what's better than cheesy soup in a bread bowl?

Posted by Tasty on Wednesday, December 6, 2017