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Main dish

Philly Cheesesteak Mozzarella Potato Skins

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Philly Cheesesteak Mozzarella Potato Skins
These potato skins will make your belly very happy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 baking potatoes (2 lb.)
  •   1 Tbsp. vegetable oil
  •   ½ lb. beef sirloin steak, cut into thin strips
  •   ½ tsp. garlic powder
  •   3 Tbsp. LEA & PERRINS Worcestershire Sauce
  •   1 green pepper, chopped
  •   1 cup chopped onions
  •   1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Instructions
HEAT oven to 400°F.
PRICK potatoes in several places with fork or sharp knife. Bake 1 hour or until tender. Cut potatoes lengthwise in half. Scoop out insides of potato halves into medium bowl, leaving thin shells. Set bowl aside. Place potato skins, cut side up, on baking sheet. Bake 8 min. or until crisp but not browned.
MEANWHILE, heat oil in large saucepan on medium-high heat. Add steak strips; sprinkle with garlic powder. Cook 2 min. on each side or until steak is no longer pink. Add Worcestershire sauce; cook and stir 1 min. Remove steak from pan with tongs; place in bowl. Cover to keep warm.
COOK and stir peppers and onions in same saucepan until tender. Remove from heat. Cut steak strips into bite-size pieces. Add to cooked vegetables in saucepan; mix lightly.
MASH potato flesh. Stir in steak mixture and 1 cup cheese.
SPOON filling into potato skins; top with remaining cheese.
BAKE 8 to 10 min. or until cheese is melted and filling is heated through.
Substitute:
  1. Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Special Extra:
  1. Sprinkle evenly with ¼ cup sliced green onions before serving.
  2. Nutrition Information Per Serving: 220 Calories, 8g Total fat, 3.50g Saturated fat, 0g Trans Fat, 30mg Cholesterol, 270mg Sodium, 23g Carbohydrate, 2g Dietary Fiber, 3g Sugars, 14g Protein, 15mg Potassium, 2%DV Vitamin A, 25%DV Vitamin C, 0%DV Vitamin D, 2%DV Calcium, 8%DV Iron

Watch the recipe video here:

Philly Cheesesteak Mozzarella Potato Skins

These potato skins will have you cheesin’!

Posted by Tasty on Thursday, December 7, 2017

Main dish

Loaded Slow-Cooker Potatoes

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Loaded Slow-Cooker Potatoes
The best thing about comfort food is not actually have to cook it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray
  • 2 lb. baby potatoes, halved and quartered if large
  • 3 c. shredded Cheddar
  • 2 cloves garlic, thinly sliced
  • 8 slices bacon, cooked
  • ¼ c. sliced green onions, plus more for garnish
  • 1 tbsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Sour cream, drizzling
Instructions
  1. Line a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1¼ cups cheese, half the garlic, ⅓ of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.
  2. Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).
  3. Garnish with more green onions, drizzle with sour cream, and serve.

Watch the recipe video here:

How To Make Loaded Slow-Cooker Potatoes

Loaded Slow-Cooker Potatoes = the side that becomes your whole dinner. Full recipe: http://dlsh.it/VFuSnhW

Posted by Delish on Wednesday, December 6, 2017

Main dish

3 STUFFED POTATO TOTS

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3 STUFFED POTATO TOTS
3 STUFFED POTATO TOTS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.5 kg potatoes, peeled, par boiled and grated
  • ½ cup plain flour
  • 1½ tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp garlic powder
  • Oil for frying
Pizza:
  • Pepperoni
  • Cubed Mozzarella cheese
  • Marinara sauce
Hot Dog:
  • 4 hot dogs
  • 8 slices American cheese
  • Ketchup
Jalapeno Popper:
  • 250g cream cheese, softened
  • ½ cup grated mixed cheese
  • ⅓ cup cooked crumbled bacon
  • ½ tsp salt
  • ¼ tsp pepper
  • 5 jalapeños, cored
Instructions
  1. Pre-heat oil in a large heavy-bottomed pot to 170ºC (350ºF).
  2. In a large bowl, mix together potatoes, flour, salt, pepper, oregano, basil, and garlic powder until combined.
  3. Fill with desired filling.
  4. Fry each stuffed tot until golden brown. Enjoy!
Pizza:
  1. Take a small amount of potato mix and with damp hands press flat onto one palm. Add a piece of pepperoni and cube of mozzarella. Wrap the potato mixture tightly around in the shape of a tater tot.
  2. Lay on a tray and freeze while making the rest.
Hot Dog:
  1. Wrap one hot dog in two sliced of American cheese. Slice into 4 even pieces.
  2. Take a small amount of potato mix and with damp hands press flat onto one palm. Add one mini hot dog wrapped in cheese. Wrap the potato mixture tightly around in the shape of a tater tot.
  3. Lay on a tray and freeze while making the rest.
Jalapeno Popper:
  1. In a bowl mix together cream cheese, grated cheese, bacon, salt and pepper. Fill each jalapeño completely with mixture. Slice into thirds.
  2. Take a small amount of potato mix and with damp hands press flat onto one palm. Add one third of stuffed jalapeño int the middle. Wrap the potato mixture tightly around in the shape of a tater tot.
  3. Lay on a tray and freeze while making the rest.

Watch the recipe video here:

3 Stuffed Potato Tots

Stuffed Tater Tots 3 Ways

Posted by Twisted on Wednesday, December 6, 2017

Main dish

Petite Burger

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Petite Burger
When sliders are too much, try these cute petite burgers made with beef, cheese, a quail egg and sandwiched between pancake batter buns.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 mini hamburgers, cooked
  • 16 quail eggs
  • White sesame seeds
  • 16 small slices cheddar cheese
  • Lettuce
  • Ketchup
  • Oil
  • Pancake batter:
  • 1½ cups pancake mix
  • ½ cup milk
  • 1 egg
Instructions
  1. Mix pancake batter ingredients together.
  2. Oil a Takoyaki pan and fry the quail eggs.
  3. Remove the fried eggs and re-oil the pan. Put in white sesame seeds, pour in pancake batter, and cook.
  4. Apply more oil, pour in additional pancake batter, and cook.
  5. Remove the dough, then stack lettuce, mini hamburger steak, cheese, and fried egg between the buns, and stabilize it with a toothpick.
  6. Dip it in ketchup.

Watch the recipe video here:

Petite Burgers

It's tiny. It's petite. It's the most adorable burger you will ever eat.Use this pan to make your own! > taste.md/2jsO2i3Full Recipe: taste.md/2Btr9Ua?: Tastemade Japan

Posted by Tastemade on Tuesday, November 28, 2017

Main dish

Homemade Big Massive Burger

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Homemade Big Massive Burger
Homemade Big Massive Burger
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 200 g (½ lb) ground beef
  • salt, to taste
  • pepper, to taste
  • 1 ½ burger buns
BURGER SAUCE
  • 120 g (½ cup) mayonnaise
  • 1 gherkin, diced
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon white pepper
SALADS
  • onion, finely diced
  • lettuce, finely shredded
  • gherkin, thinly sliced
Instructions
  1. Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
  2. Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
  3. Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
  4. Mix all the sauce ingredients and set aside.
  5. Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
  6. Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
  7. Dig in and get lovin’ it!
  8. Enjoy!

Watch the recipe video here:

Homemade Big Massive Burger

Homemade Big MASSIVE Burger ?FULL RECIPE: http://bit.ly/2AdNyH8

Posted by Proper Tasty on Wednesday, November 29, 2017

Main dish

Skillet Chicken Pot Pie

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Skillet Chicken Pot Pie
On repeat all winter.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp. olive oil
  • 3 boneless, skinless chicken breasts, cut into 1" chunks
  • kosher salt
  • Freshly ground black pepper
  • ½ onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tsp. fresh thyme
  • 3 tbsp. flour
  • 1½ c. frozen peas
  • 2 c. chicken broth
  • 2 tbsp. heavy cream
  • 1 can refrigerated biscuit douhg
  • 1 Egg, lightly beaten
Instructions
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until browned on all sides and remove from skillet.
  2. Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
  3. Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes. Serve.

Watch the recipe video here:

How To Make Skillet Chicken Pot Pie

This Skillet Chicken Pot Pie is what comfort food dreams are made of. Full recipe: http://dlsh.it/yVJI4wy

Posted by Delish on Wednesday, November 29, 2017

Main dish

Crock-Pot Chicken and Dumplings

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Crock-Pot Chicken and Dumplings
This soup is comfort food at its finest.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, chopped
  • 1¼ lb. Tyson Boneless Skinless Chicken Breasts
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tube refrigerated biscuit dough
  • ½ c. freshly grated Parmesan, for garnish optional)
  • 2 tbsp. chopped parsley
Instructions
  1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place Tyson Boneless Skinless Chicken Breasts on top. Add oregano and season with salt and pepper.
  2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
  3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
  4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
  5. Garnish with Parmesan and parsley and serve.

Watch the recipe video here:

How To Make Crock-Pot Chicken & Dumplings

Crock-Pot Chicken & Dumplings is comfort food at its easiest. Full recipe: http://dlsh.it/r4pHPex

Posted by Delish on Sunday, November 26, 2017

Main dish

Monster Chicken Parm Quesarito

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Monster Chicken Parm Quesarito
MONSTER CHICKEN PARM QUESARITO
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 eggs
  • 1½ cups panko breadcrumbs
  • 1 cup grated parmesan
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp salt
  • 4 chicken breasts, cut into strips
  • ¼ cup flour
  • ¼ cup water
  • 10 tortilla wraps
  • 20 slices mozzarella
  • 3 cups marinara sauce
  • 1 cup grated parmesan
Instructions
  1. Mix the parmesan, dried herbs and salt into the breadcrumbs. Dip the chicken breast pieces one at a time first into the flour, then the eggs, then the breadcrumb mix. Fry in batches in hot oil for 3 - 4 mins, until cooked through completely.
  2. Use a fork to mix the flour and water together to make a paste and use this to stick together three tortillas, overlapping them. Stick another two on top to make a rough triangle shape, then cover with a layer of mozzarella slices and repeat the tortilla pattern on top to make an enormous quesadilla.
  3. Preheat the oven to 180°C/360°F. Pile up the fried chicken bits in the middle of the tortilla shape and cover with marinara, more mozzarella and parmesan. Roll the whole thing up carefully and spread more marinara on top, and a final layer of parmesan. Bake for roughly 20 minutes.

Watch the recipe video here:

Giant Chicken Parm Burrito

Monster Chicken Parm Quesarito

Posted by Twisted on Monday, November 27, 2017

Main dish

Chinese Chicken Fried Rice

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Chinese Chicken Fried Rice
Chinese Chicken Fried Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100 mL (½ cup) oil
  • 4 eggs
  • 1 pinch salt
  • 200 g (7 oz) chicken breast, sliced
  • 400 g (1 ¾ cups) rice, cooked
  • 150 g (5 oz) mixed vegetable
  • 50 mL (¼ cup) light soy sauce
  • 30 g (1 oz) spring onion
Instructions
  1. Beat the eggs and fry them in a hot wok with a pinch of salt. Once cooked, remove eggs from the wok and set aside.
  2. Heat up the wok until smoking hot and pour in the oil.
  3. Add the chicken breast and fry until they are just cooked.
  4. Add the rice and keep frying until they turn slightly brown.
  5. Add the vegetables and fry everything together until they are thoroughly cooked.
  6. Pour in the soy sauce and stir.
  7. Add the cooked eggs back in and toss them around until they break into pieces.
  8. Add in the spring onions and serve.
  9. Enjoy!

Watch the recipe video here:

Chinese Chicken Fried RiceSAVE RECIPE: http://bit.ly/2hQk9vx

Posted by Proper Tasty on Sunday, November 26, 2017

Main dish

Nacho Crusted Fajita Roll

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Nacho Crusted Fajita Roll
NACHO CRUSTED FAJITA ROLL
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1kg beef mince
  • 80g breadcrumbs
  • 8 slices cheddar cheese
  • 2 peppers, sliced and fried in a little olive oil
  • 1 small onion, sliced and fried in a little olive oil
  • 2 tbsp fajita spice
  • 1 egg, beaten
  • 2 packets Manomasa Chipotle and Lime, crushed
Instructions
  1. Preheat the oven to 180°C/350°F.
  2. Mix the beef mince with the fajita spice mix. On a sheet of tin foil press the beef into an even rectangle.
  3. Lay slices of cheddar cheese across the middle and top with the peppers and onions.
  4. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape. Set in the fridge for 30 minutes.
  5. Roll log in flour and gently dust off any extra flour. Coat in egg and let excess egg drain off. Roll in crushed Manomasa chips until filled coated.
  6. Bake, covered, for 20 minutes, then uncover and bake for a further 30 minutes.
  7. Enjoy!

Watch the recipe video here:

Nacho Crusted Fajita Roll

Nacho Crusted Fajita Roll

Posted by Twisted on Wednesday, November 15, 2017