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Main dish

Cheddar BBQ Meatloaf Muffins

Cheddar BBQ Meatloaf Muffins
Recipe of the Day: Cheddar BBQ Meatloaf Muffins
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • ⅔ cup milk
  • ½ cup plain dry breadcrumbs
  • 2 pounds meatloaf mix (ground beef, pork and veal)
  • 1¼ cups shredded Cheddar (about 5 ounces)
  • ½ cup barbecue sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 small green onions, finely chopped (about ⅓ cup)
  • 2 cloves garlic, minced
  • 1 large egg
  • Serving suggestions: mashed potatoes and a green salad
Instructions
  1. Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, ¼ cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
  2. Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining ¼ cup barbecue sauce on top of the meat.
  3. Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining ¼ cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
  4. Arrange on a serving platter and serve with mashed potatoes and a green salad.
Cook's Note
  1. This recipe may be doubled and frozen for future meals. After baking, remove the meatloaf muffins from the pan to cool. Wrap each individual portion with aluminum foil and freeze. To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours. Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes. Carefully open the foil and continue to bake for 5 minutes until warmed through.

Watch the recipe video here:

Cheddar BBQ Meatloaf Muffins

Recipe of the Day: Cheddar BBQ Meatloaf Muffins

Posted by Food Network on Saturday, September 9, 2017

Main dish

Slow-Cooker Pizza

Slow-Cooker Pizza
The easiest way to make your favorite food.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 lb. pizza dough
  • 1 c. pizza sauce
  • 2 c. shredded mozzarella
  • ½ c. freshly grated Parmesan
  • ½ c. sliced pepperoni
  • ½ tsp. Italian seasoning
  • pinch of crushed red pepper flakes
  • 1 tsp. Freshly chopped parsley, for garnish
  • Cooking spray, for slow cooker
Instructions
  1. Spray bottom and sides of a large slow cooker with nonstick cooking spray.
  2. Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1" of dough around edges. Top with cheeses, pepperoni, and spices.
  3. Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
  4. Remove lid and let cool 5 minutes.
  5. Using a spatula, remove pizza from crock pot. Garnish with parsley, slice, and serve.

Watch the recipe video here:

How To Make Slow-Cooker Pizza

FINALLY, an idiot-proof way to make pizza at home.Full recipe: http://dlsh.it/lo98oZV

Posted by Delish on Saturday, September 9, 2017

Main dish

Knorr Butter Chicken Bread Bowl

Knorr Butter Chicken Bread Bowl
Whichever way you look at it, there’s no denying butter and chicken are a match made in heaven. However, if you need further proof of this fact, look no further than this ridiculously simple Knorr Butter Chicken Bread Bowl.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 Knorr chicken stock pot
  • 50g butter
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 100ml water
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 tbsp tomato puree
  • ½ cup double cream
  • 1 tbsp honey
  • 2 chicken breasts, diced
  • ½ lemon, juice only
  • 1 tbsp coriander, finely chopped
  • salt, to taste
  • 1 small tin loaf, 400g
Instructions
  1. Cut your bread loaf in half and hollow out the middle. Heat the oil over high heat and brown the chicken well. Set aside.
  2. To the same pan, add the onion and fry until nicely translucent and a bit brown. Add ginger / garlic pastes, fry briefly then throw in the spices shortly followed by the tomato puree. Add chicken, hot water and gradually stir through your chicken stock pot. Cover and simmer for 10 minutes on low.
  3. Add cream, honey, salt, butter and coriander. Stir and cook for a further 5 minutes. Serve in your bread bowls!

Watch the recipe video here:

Bacon Cheeseburger Wellington

Posted by Twisted on Saturday, September 9, 2017

Main dish

Lunch Meal Prep 5 Ways

Lunch Meal Prep 5 Ways
We've got you covered.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Weekday Meal-Prep Chicken Burrito Bowls
  • 2-3 boneless skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • Salt
  • Pepper
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup shredded cheddar cheese
  • 1 lime, sliced into wedges
  • Fresh cilantro to garnish
Salmon Meal Prep Two Ways
  • Balsamic Soy Salmon
  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 6-ounce salmon fillets
  • Garlic Paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 6-ounce salmon fillets
  • Vegetables
  • 1 large carrot, thinly sliced on the bias
  • 5 ounces green beans, ends trimmed
  • 5 ounces asparagus, ends trimmed and chopped
  • 1 medium yellow squash, chopped
  • Olive oil, to taste
  • Salt, to taste
  • Pepper, to taste
Healthy Meal-Prep Chicken Salad Pockets
  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads
Cilantro Lime Chicken & Veggie Rice Meal Prep
  • Preferred cooking oil, to taste
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 lime, juiced
  • ⅓ cup cilantro, minced
  • Preferred cooking oil, to taste
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 bag riced cauliflower
  • 1 cup steamed corn
  • ½ teaspoon chili powder, optional
  • 1 can black beans, rinsed and drained, optional
Balsamic Chicken And Veggie Meal Prep
  • 2 sweet potatoes
  • 2 bunches of asparagus, ends trimmed
  • 1¼ pounds chicken breast tenders
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • For the balsamic glaze:
  • ⅓ cup balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 5 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
Instructions
Weekday Meal-Prep Chicken Burrito Bowls
  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking sheet with foil.
  3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  5. Salt and pepper the peppers and onions, tossing to coat.
  6. Top each chicken breast with a generous pour of salsa.
  7. Bake in a preheated oven for 25 minutes.
  8. Rest chicken for 10 minutes, before slicing into strips.
  9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  11. Meal prep FTW! Enjoy!
Salmon Meal Prep Two Ways
  1. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
  2. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours.
  3. Preheat oven to broil on high.
  4. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
  5. Evenly coat the remaining 2 salmon fillets with the spice rub.
  6. Place the salmon and vegetables on a baking tray lined with parchment paper.
  7. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
  8. Broil for 11 minutes per inch of salmon thickness.
  9. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking.
  10. Enjoy!
Healthy Meal-Prep Chicken Salad Pockets
  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!
Cilantro Lime Chicken & Veggie Rice Meal Prep
  1. Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
  2. Add lime juice and cilantro, and stir to combine. Remove chicken from pan, place on a plate, and set aside.
  3. Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
  4. Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
  5. Distribute chicken and cauliflower mixture evenly between 4 containers. This meal prep can be refrigerated for up to 4 days.
  6. Enjoy!
Balsamic Chicken And Veggie Meal Prepv
  1. Preheat oven to 400˚F (200˚C).
  2. Cut sweet potatoes medium julienne and spread evenly onto parchment-lined baking tray. Season with olive oil, pepper, and salt.
  3. Bake for 15 minutes. Set aside.
  4. Trim asparagus and cut into pieces diagonally. Season with olive oil, pepper, and salt. Spread evenly on the baking tray next to the sweet potatoes.
  5. Season chicken with pepper and salt. Place on top of the veggies.
  6. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  7. While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
  8. Distribute veggies and chicken into four containers.
  9. Pour the sauce reduction onto the chicken.
  10. Can be refrigerated up to 4 days.

Watch the recipe video here:

Lunch Meal Prep 5 Ways

Here's 5 ways you can meal prep the healthy way for lunch time 🎉!FULL RECIPES: http://bzfd.it/2i72hM8FIND THEM IN THE TASTY APP: http://tstyapp.com/m/hqSR4kE7BF

Posted by Proper Tasty on Tuesday, August 22, 2017

Main dish

Fancy Philly Cheesesteak

Fancy Philly Cheesesteak
A classic Philly cheesesteak gets elevated with dry aged beef and Raclette -- the perfect melting cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil
  • Two 8-ounce dry-aged prime boneless NY strip steaks
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container mixed sliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 medium Cuban or banana peppers, seeded and thinly sliced
  • 1 pound Raclette cheese, rind removed and cubed (see Cook's Note)
  • 4 soft hoagie rolls, split
  • Flaky sea salt, such as Maldon, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle the steaks with salt and pepper and cook, flipping as needed, until browned all over and cooked to medium-rare (an internal temperature of 130 to 135 degrees F), 7 to 8 minutes. Transfer the steaks to paper towels to drain, wipe the skillet clean and return to medium heat.
  3. Heat the remaining 3 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 4 to 5 minutes. Add the onion and peppers, sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 7 to 8 minutes. Transfer to a bowl.
  4. Wipe out the skillet and sprinkle the cheese in it. Warm in the oven until melted, about 3 minutes.
  5. Meanwhile, divide the onions and mushrooms among the rolls. Very thinly slice the steaks and them divide among the rolls. Evenly pour some of the cheese over each roll. Sprinkle with flaky sea salt.

Fancy Philly Cheesesteak

We got fancy in honor of tonight's new #GreatFoodTruckRace! Tune in @ 9|8c.

Posted by Food Network on Sunday, August 27, 2017

Main dish

Stuffed Shells

Stuffed Shells
We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman - Ree Drummond.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 8 ounces jumbo pasta shells
  • 30 ounces whole-milk ricotta cheese
  • ½ cup grated Romano cheese
  • 2 tablespoons minced fresh parsley
  • 12 leaves fresh basil, cut into chiffonade
  • 1 large egg
  • Freshly ground black pepper
  • 8 ounces Parmesan, grated
  • 2 jars good-quality marinara sauce
  • 8 ounces mozzarella cheese, grated
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
  3. In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
  4. To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
  5. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

Watch the recipe video here:

How To Make Ree's Stuffed Shells

We totally get it if you reach for another serving of these cheesy stuffed shells from The Pioneer Woman – Ree Drummond.Save the recipe: https://foodtv.com/2W0J0uH!

Posted by Food Network on Sunday, September 3, 2017

Main dish

Sloppy Joe Cheesesteak Fries

Sloppy Joe Cheesesteak Fries
Welcome to the major leagues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups French fries
  • 1 tbsp oil
  • 700g beef mince
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 green peppers, diced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp Worcestershire sauce
  • 2 cups heavy cream, hot
  • 2 cups cheddar cheese
  • 2 cups mozzarella
  • 4 cups cooked crispy french fries
Instructions
  1. In a large non stick skillet over medium-high heat, add oil. Add beef mince and break apart using a wooden spoon. When beef is browned add onion, green peppers, garlic, Worcestershire sauce, salt and pepper. Cover and cook until onions and peppers are softened. Keep warm.
  2. In a large bowl add both cheeses and hot cream. Stir until cheeses have melted. If needed microwave for 30 second intervals to melt further. Keep warm.
  3. Arrange hot french fries on a plate. Top with cooked beef mixture. Pour cheese sauce over top.
  4. Enjoy!

Watch the recipe video here:

Sloppy Joe Cheesesteak Fries

Posted by Twisted on Wednesday, September 6, 2017

Main dish

Take Your Basic Boxed Mac ‘N’ Cheese To The Next Level With These 4 Upgrades

Take Your Basic Boxed Mac 'N' Cheese To The Next Level With These 4 Upgrades
Stretch that box into a hearty meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
1 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup broccoli, cooked
  • ½ cup cheddar cheese, grated
  • Pepper
2 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup bacon, cooked
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • Pepper
3 Dish
  • 1 box of Mac 'N' Cheese
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • ¼ cup cheddar cheese, grated
  • ¼ cup parmesan, grated
  • Pepper
4 Dish
  • 1 box of Mac 'N' Cheese
  • ½ pound ground beef, cooked
  • ¼ cup cheddar cheese, grated
  • 1 cup red kidney beans
  • 1 4 ounce can of green chilis
  • 2 teaspoons chili powder
Instructions
1 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
2 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked bacon, monterey jack cheese, mozzarella cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
3 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
4 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!

Watch the recipe video here:

Better Boxed Mac N Cheese

Here's 4 ways to make your boxed mac n cheese SO MUCH BETTER! 😱 🧀FULL RECIPES: http://bzfd.it/2ivzZuOFIND 'EM IN THE APP: http://tstyapp.com/m/zD53zkLHQF

Posted by Tasty on Thursday, August 24, 2017

Main dish

Eggplant Parmesan Boats

Eggplant Parmesan Boats
If you crave more eggplant with your eggplant parmesan, look no further than these savory, saucy boats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium eggplants
  • 1 bunch thyme, divided
  • 10 cloves garlic, 2 finely diced, 8 whole
  • ½ cup plus 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 medium onion, small dice
  • 1 can crushed tomatoes
  • 8 sprigs fresh oregano
  • 24 cherry tomatoes
  • 1½ cups coarse breadcrumbs
  • 6 small, fresh mozzarella/burrata
  • ½ cup grated Parmesan
  • 2 tablespoons basil
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut each eggplant in half lengthwise, and spoon out flesh, leaving ½-inch border around each. Chop eggplant and reserve for the tomato sauce.
  3. Divide eggplant rinds, thyme sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil, and bake until eggplants are very soft, 40 to 45 minutes.
  4. While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes. Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
  5. Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
  6. In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme and garlic to 2 large, shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes. Garnish with basil. Serve warm.

Watch the recipe video here:

Eggplant Parmesan Boats

The key to eating your veggies is stuffing them with delicious marinara and cheese.Save this recipe: https://taste.md/2v0TIXCMore recipes on our app 📲 https://taste.md/2sltyPt

Posted by Tastemade on Wednesday, August 23, 2017

Main dish

Chicken Breast With Crispy Cheese

Chicken Breast With Crispy Cheese
There's more than one way to pan-cook a chicken breast, and this one will satisfy your crunchy cheese craving too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken breast
  • ¾ cup pizza cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅓ teaspoon pepper
  • 1 teaspoon soy sauce
  • To garnish:
  • ½ red pepper and ½ yellow pepper, sautéed in olive oil
  • Leafy greens
  • Salt and pepper
Instructions
  1. Butterfly chicken breast and sprinkle with salt, pepper and soy sauce. Use hands to massage sauce into the chicken, then dust liberally with cornstarch on both sides.
  2. In a skillet over medium heat, add the pizza cheese and spread out evenly. Top with the chicken breast. Cook for 10 minutes until cheese turns brown, then flip over and cook for 5 more minutes.
  3. Serve over a bed of leafy greens and peppers with salt and pepper to taste.

Watch the recipe video here:

Crispy Cheese Chicken Breast

Can we all just agree on one thing? – Crispy, crunchy cheese is one of the greatest things to bless this planet. via Tastemade JapanSave this recipe: https://taste.md/2vq7kbZ

Posted by Tastemade on Thursday, August 24, 2017