Showing 1,525 Result(s)
Main dish

Apple Fritters

Apple Fritters
Apple Fritters
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for deep-frying
  • 2 cups all-purpose flour
  • ½ cup plus 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons salt
  • 2 large eggs
  • ¾ cup whole milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 2 Granny Smith apples, cored and cut into small dice
  • Powdered sugar, for dusting, optional
  • Serving suggestions: breakfast sausage and bacon
Instructions
  1. Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  2. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
  3. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

Watch the recipe video here:

How To Make Ree's Apple Fritters

These Apple Fritters from The Pioneer Woman – Ree Drummond have us like 😍😍😍

Posted by Food Network on Monday, September 11, 2017

Main dish

Cool Ranch Pickle Chips

Cool Ranch Pickle Chips
Pickle lovers meet Cool Ranch Dorito lovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. dill pickle chips
  • 1½ c. crushed Cool Ranch Doritos
  • 2 tbsp. melted butter
  • 2 tbsp. finely chopped parsley
  • 1 tsp. cayenne
  • kosher salt
  • Freshly ground black pepper
  • ½ c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for serving
Instructions
  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together crushed Doritos, butter, parsley and cayenne. Season mixture with salt and pepper.
  3. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the Dorito mixture until fully coated.
  4. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes, flipping halfway through if needed.
  5. Serve warm with ranch dressing.

Watch the recipe video here:

How To Make Cool Ranch Pickle Chips

Cool Ranch Doritos lovers: prepare to freak out over these pickles. Full recipe: http://dlsh.it/TLLINI7

Posted by Delish on Monday, September 11, 2017

Main dish

Pizza Croquettes

Pizza Croquettes
Pizza Croquettes
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 cup spicy hot mini pepperoni, sliced finely
  • 2 tbsp olive oil
  • ¼ cup unsalted butter
  • ½ small white onion, finely diced
  • 1 cup plain flour
  • 2 cups whole milk, hot
  • ½ cup grated mozzarella
  • 2 tbsp finely chopped basil
  • ½ tsp oregano
  • 1 tsp of salt
  • ½ tsp black pepper
  • 2 free-range eggs, beaten
  • 150g panko breadcrumbs
  • 1 litre olive oil, to fry
Instructions
  1. Heat the oil and butter in a medium non-stick saucepan over a medium heat add the onion and pepperoni. Cook for about 5-6 minutes until the onion has softened.
  2. Add the flour and cook, stirring regularly, until no longer raw.
  3. Gradually whisk in the hot milk, until you have a smooth paste. Cook for another 10 minutes until thick like mashed potato. Stir in mozzarella, basil, oregano, salt, and pepper. Transfer to a shallow dish then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming. Refrigerate for at least 2 hours.
  4. Put the beaten eggs into a bowl, and the panic breadcrumbs into another and remaining ½ cup flour in another. Season the flour with remaining salt and pepper. With floured hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the panko breadcrumbs until well coated.
  5. Heat the oil in a large pan to 180C, or until it begins to shimmer. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and drain slightly. Serve immediately.
  6. Enjoy!

Watch the recipe video here:

Pizza Croquettes

Posted by Twisted on Monday, September 11, 2017

Main dish

Chicken Tamale Pie

Chicken Tamale Pie
A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box JIFFY corn muffin mix
  • ½ c. sour cream
  • 1 large egg
  • ½ c. corn kernels (canned, fresh, or frozen)
  • 2 tbsp. melted butter
  • Cooking spray, for skillet
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. Taco Seasoning
  • kosher salt
  • 2 c. Shredded chicken
  • ¾ c. enchilada sauce, divided
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Chopped fresh cilantro, for garnish
Instructions
  1. Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast-iron skillet and bake until golden, 15 minutes. Let cool slightly.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and ½ cup enchilada sauce and stir until combined.
  3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining ¼ cup enchilada sauce over poke holes and top with chicken mixture.
  4. Top with cheddar and Monterey Jack and bake 20 minutes more.
  5. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Chicken Tamale Pie

This Chicken Tamale Pie will be gone before the skillet cools off.Full recipe: http://dlsh.it/uWqaZ0L

Posted by Delish on Monday, September 11, 2017

Main dish

Chicken Alfredo Garlic Knot Ring

Chicken Alfredo Garlic Knot Ring
Mmmmm, this garlic knot chicken alfredo ring is gonna steal the show at your next get-together 😍!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 13.8-ounce packages (1½ pounds) pizza dough
  • 2 cups chicken, cooked and shredded
  • 1 cup bacon, cooked and chopped
  • 2 cups shredded mozzarella
  • 1 cup Parmesan, grated
  • 3 tablespoons parsley, chopped
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup alfredo sauce
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Cut pizza dough into 2-inch pieces and roll into balls.
  3. In a bowl, add pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and alfredo sauce, and mix to combine.
  4. Scoop mixture evenly into a greased bundt pan, or a 9-inch cake pan.
  5. Bake for 20 minutes, until top is golden and bubbling.
  6. Use a spatula help the ring out of the pan, then invert onto a plate.
  7. Place small bowl of alfredo sauce in the ring hole.
  8. Serve immediately. Enjoy!

Watch the recipe video here:

Garlic Knot Chicken Alfredo Ring

Mmmmm, this garlic knot chicken alfredo ring is gonna steal the show at your next get-together 😍!FULL RECIPE: http://bzfd.it/2vLH78NFIND IT IN THE APP: http://tstyapp.com/m/ROktIwuSfG

Posted by Tasty on Saturday, September 9, 2017

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