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Main dish

Green Bean Casserole Ring

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Green Bean Casserole Ring
Perfect for a family dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ cups frozen green beans, small cut
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • 1½ teaspoon salt, divided
  • ½ teaspoon pepper
  • 2 cups milk
  • 1 cup cream cheese
  • 1¼ cup shredded mozzarella, divided
  • ½ cup panko
  • ¾ cup French’s Original Crispy Fried Onions
  • 2 sheets of puff pastry
  • 1 egg
Instructions
  1. Preheat oven to 375ºF (190ºC).
  2. Heat frozen green beans in pan over medium heat until defrosted and all moisture has evaporated, then turn the heat up to medium-high and sear until lightly cooked. Remove from pan.
  3. In the same pan, heat olive oil and cook mushrooms over medium-high heat until browned. Add garlic powder, nutmeg, ½ teaspoon salt, pepper, and green beans, then mix together. Remove to a bowl and clean pan.
  4. In the clean pan, heat milk with cream cheese and 1 cup of mozzarella, whisking until combined and a cheese sauce has formed. Add 1 teaspoon salt and whisk. Reserve 1 to 1½ cups for later.
  5. In a large bowl, combine the green bean mixture, cheese sauce, panko, ¼ cup mozzarella, and French’s Original Crispy Fried Onions.
  6. Lay out puff pastry on a lightly floured surface. Roll out with a rolling pin until the size of the pastry has doubled. Cut both pieces of puff pastry into a large circle, approximately 18” diameter. Cut a 4” circle out of the middle and remove that piece of pastry to resemble a donut shape.
  7. Spread filling evenly in a circle on bottom puff pastry wreath, leaving a half inch on the inside and outside of dough. On top of that, drape the second puff pastry wreath so that it evenly covers the filling. Seal the edges of pastry together (pinching with fingers), until filling is completely enclosed. If the dough won’t stick, wet the edge with a touch of water and try again.
  8. Using a small knife, cut several small slits into the top pastry for ventilation.
  9. Whisk egg together with 1 tablespoon water and brush on top of the pastry.
  10. Bake for 20–25 minutes, or until golden brown. Let cool before cutting.
  11. Place reserved cheese sauce in a small bowl in the middle of the ring for dipping or drizzling.
  12. Enjoy!

Watch the recipe video here:

Green Bean Casserole Ring

Green Bean Casserole Ring

Posted by Tasty on Sunday, November 19, 2017

Main dish

French Onion Steak Sliders

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French Onion Steak Sliders
FRENCH ONION STEAK SLIDERS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp groundnut oil
  • 4 sirloin steaks, cut into slices
  • 2 tbsp flour
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 tbsp butter
  • 3 white onions, thinly sliced
  • 3 garlic cloves, diced
  • 2 cups beef stock
  • 1 cup white wine
  • 12 slider rolls, cut in half
  • 3 cups grated emmental
Instructions
  1. Heat the oil in a large frying pan with a lid and add the sliced steak. Leave the beef so it colours and then stir in the flour, salt and pepper. Remove from the pan and add the butter.
  2. Stir in the onions and cook for around 3 minutes until beginning to colour, then add the garlic and re add the beef.
  3. Pour over the beef stock and wine then bring to a gentle simmer and put the lid on. Cook for around 40 minutes or until the beef has broken down.
  4. While the beef is cooking lay the buns on a baking tray, cut side up, and sprinkle with emmental. Grill for around 3 minutes until the cheese is bubbling.
  5. Spoon the beef mixture onto the bottom buns and add the top buns on top and serve warm.

Watch the recipe video here:

French Onion Steak Sliders

French Onion Steak Sliders

Posted by Twisted on Monday, November 20, 2017

Main dish

Korean-style BBQ Beef

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Korean-style BBQ Beef
Korean-style BBQ Beef
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 700 g (1 ½ lb) rib eye steak, or any other well-marbled, tender cut
  • ½ onion, cut into chunks
  • 3 cloves garlic clove
  • ½ pear, peeled and cut into chunks
  • 1 spring onion, cut into chunks
  • 3 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 85 g (⅓ cup) soy sauce
  • 3 tablespoons sesame oil
  • ½ onion, cut into thin slices
  • 1 tablespoon canola oil
  • 2 spring onions, sliced into ½ centimeter rounds, to garnish
  • 1 teaspoon sesame seed, to garnish
  • rice, to serve
  • korean side dish, banchan, to serve, optional
Instructions
  1. Slice the beef as thinly as you can, then set aside in a large bowl. Having frozen or cold beef makes the slicing easier.
  2. In a blender or food processor, blend the onion chunks, garlic, pear, spring onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth.
  3. Pour the marinade over the beef, add the onions, then mix evenly. Cover with cling film and marinate for at least 30 minutes in the fridge.
  4. Heat canola oil in a skillet over high heat.
  5. Being careful not to crowd the pan, sear the marinated beef and onions until browned, then sprinkle with the spring onions and sesame seeds.
  6. Serve with the rice and side dishes!
  7. Enjoy!

Watch the recipe video here:

Korean BBQ-Style Beef (Bulgogi)FULL RECIPE: http://bit.ly/2hPqB61

Posted by Proper Tasty on Friday, November 24, 2017

Main dish

Prosciutto-Wrapped Caprese Balls

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Prosciutto-Wrapped Caprese Balls
The perfect recipe for those who see tomato, basil and mozzarella, and think, "this needs more bacon."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (4-ounce) mozzarella balls
  • 1 tablespoon olive oil
  • Sea salt and black pepper to taste
  • 12 slices prosciutto
  • 1 large tomato, cut into 8 slices
  • 8 large basil leaves
  • Balsamic glaze, to serve
Instructions
  1. In a large bowl, mix mozzarella balls, olive oil, salt and pepper.
  2. On a flat surface, create a long band with 2 overlapping pieces of prosciutto. Place the third piece perpendicular to create a cross.
  3. Place one slice of tomato and one leaf of basil in the middle. Add mozzarella ball. Top with another slice of tomato and leaf of basil. Pull prosciutto up to fully wrap mozzarella ball. Repeat with remaining mozzarella.
  4. Heat a large nonstick skillet on medium. Place wrapped mozzarella balls in the pan and brown on each side. Remove to a plate. Serve drizzled with balsamic glaze and topped with more basil.

Watch the recipe video here:

Prosciutto-Wrapped Caprese Balls

Caprese is best served wrapped up as a giant prosciutto cheese bomb.Full Recipe: taste.md/2AXnzRD

Posted by Tastemade on Tuesday, November 21, 2017

Main dish

Loaded Fried Mashed Potatoes

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Loaded Fried Mashed Potatoes
Step up those leftover spuds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for frying
  • 2½ c. Mashed potatoes
  • ½ c. shredded sharp Cheddar
  • 1 tbsp. sliced chives, plus more for garnish
  • ½ tsp. Hot sauce
  • ½ tsp. kosher salt
  • 1 large egg, beaten
  • All-purpose flour (optional)
  • 1 container sour cream
Instructions
  1. In a large skillet over medium heat, add enough oil to fill the pan a third of the way up.
  2. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half-dollar-sized dough balls, and drop by the spoonful into the warmed skillet. [Note: If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.]
  3. Fry the mashed potatoes a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side.
  4. Top potatoes with sour cream and additional chives before serving.

Watch the recipe video here:

How To Make Loaded Fried Mashed Potatoes

Fried Mashed Potatoes are the ULTIMATE game-changer.Full recipe: http://dlsh.it/2oi5YgM

Posted by Delish on Tuesday, November 21, 2017

Main dish

Show-stopping Beef Wellington

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Show-stopping Beef Wellington
Show-stopping Beef Wellington
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

Watch the recipe video here:

Show-Stopping Beef Wellington

Now THIS is a show-stopping centerpiece for a family feast! ? ✨FULL RECIPE: https://tasty.co/recipe/show-stopping-beef-wellington

Posted by Proper Tasty on Wednesday, November 22, 2017

Main dish

Kentucky Fried Chicken Style Chicken

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Kentucky Fried Chicken Style Chicken
While KFC's seasoning may be a closely guarded secret, we think we've unlocked it with our fried-to-perfection take on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 bone-in chicken thighs
  • 8 ounces chicken breasts
  • 8 ounces chicken wings
  • 1 cup flour
  • 1 teaspoon allspice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ginger powder
  • 2 teaspoons salt and pepper
  • 2¾ cups milk, divided
  • 1 bouillon cube
  • 1 egg, beaten
Instructions
  1. In a bowl, combine the flour, allspice, chili powder, garlic powder, paprika, ginger, salt and pepper.
  2. In a sauce pot over low heat, add the chicken, 2¼ cups milk and bouillon cube. Cook for 20 minutes.
  3. Preheat oil to 400 degrees.
  4. In a shallow dish, combine remaining milk and the beaten egg. Dip each chicken piece into the egg mixture, then coat well in the flour mixture.
  5. Deep-fry chicken in batches until golden brown.

Watch the recipe video here:

KFC Style Chicken

Have we unlocked KFC's closely guarded secret? Full Recipe: taste.md/2hrlUz4?: Tastemade Japan

Posted by Tastemade on Monday, November 13, 2017

Main dish

Bacon Wrapped Jalapeño Popper Bread

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Bacon Wrapped Jalapeño Popper Bread
Bacon Wrapped Jalapeño Popper Bread
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 g cream cheese, softened
  • 1 cup grated cheddar
  • 1 cup grated mozzarella
  • 3 jalapeños, finely diced
  • ½ tsp pepper
  • 3 baguettes
  • Bacon rashers
Instructions
  1. Pre-heat oven to 190ºC.
  2. In a large bowl mic together cream cheese, cheddar, mozzarella, jalapeños and pepper until combined.
  3. Cut baguette in half and scoop out some of the insides. Save for breadcrumbs.
  4. Fill each cavity with the mix. Place top half back on top of bottom half.
  5. Arrange bacon flat on a parchment-lined baking sheet. Top with one baguette and wrap with bacon.
  6. Bake the oven for 20-30 minutes until bacon is cooked and golden.
  7. Enjoy!

Watch the recipe video here:

Bacon Wrapped Jalapeño Popper Bread

Bacon Wrapped Jalapeño Popper Bread

Posted by Twisted on Tuesday, November 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 will be a holiday show-stopper! ?FULL RECIPE: https://tasty.co/recipe/honey-mustard-glazed-hamNow you can buy our featured roasting rack here: http://bit.ly/2AP6Ujr – We may make some $$ if you buy!

Posted by Tasty on Thursday, November 16, 2017

Breakfast Main dish

Homemade Dumplings 3 Ways

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Homemade Dumplings 3 Ways
Meat, shrimp or veggies- there's something for everyone!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups flour
  • 1 teaspoon salt
  • 1¼ cups warm water
  • 2 cups red cabbage
  • 2 cups green onions, sliced
  • 6 cloves garlic, minced
  • 4 tablespoons ginger, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • ½ pound ground pork
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • ¾ cup mushrooms, diced
  • ¾ cup carrots, diced
  • ½ pound shrimp, peeled and deveined
  • Sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes
Instructions
  1. Combine the flour, salt, and warm water and mix until well combined.
  2. Roll out dough on a floured surface and knead until smooth.
  3. Separate the dough into 4 equal parts.
  4. Roll out the piece into a thin log and divide into 6 or 8 pieces depend on the size of dumplings you want.
  5. Lightly flour the divided piece of dough and roll out piece to a thin circle roughly 4-inches in diameter.
  6. Keep the dumpling wrappers separated with parchment paper, and repeat with remaining dough.
  7. Combine cabbage, green onions, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.
  8. For the pork filling, combine the ground pork with salt, pepper and 1 cup of the cabbage mixture and stir until well incorporated.
  9. For the veggie filling combine mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup of the cabbage mixture and stir until well incorporated.
  10. For the shrimp filling, combine shrimp with 1 cup of the cabbage mixture and stir until well incorporated.
  11. To assembly dumplings, add roughly 1 heaping tablespoon of filling into the center of a dumpling wrapper.
  12. With your finger lightly coat 1 half of the outside of the wrapper with water.
  13. Seal the dumplings using your prefered method.
  14. With pleating, start from one side and pleat the half of the dumpling closest to you, keeping the other half still.
  15. Heat oil on medium high in a pan and add a few dumplings, cooking them in batches.
  16. Once the bottom of the dumplings start to brown, add in a splash of water and cover with a lid.
  17. Steam for roughly 5 minutes, or until dumplings are cooked and water has evaporated.
  18. Enjoy!

Watch the recipe video here:

Homemade Dumplings 3 Ways

Which filling would you want: pork, shrimp, or veggie? ?FULL RECIPES: http://bzfd.it/2icHgjbFIND THEM IN THE APP: http://tstyapp.com/m/DR17LJNgFF

Posted by Tasty on Saturday, November 11, 2017