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Main dish

Seafood Casserole As Made By Betsy’s Gammy

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Seafood Casserole As Made By Betsy’s Gammy
Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy’s grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don’t over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what’s sure to be your new summer staple.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb sourdough bread (455 g), 1 medium load, roughly torn
  • 8 tablespoons unsalted butter, 1 stick, melted, divided
  • 1 cup shredded cheddar cheese (100 g)
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 4 cups dry white wine (960 mL), plus 1 tablespoon, divided
  • 1 lb shrimp (455 g), 16/20 count, peeled and deveined
  • 1 lb large scallops (455 g)
  • 1 lb jumbo lump crabmeat (455 g)
  • 2 cups half & half (480 mL)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons ketchup
  • 28 oz artichoke heart (795 g), 2 cans, drained and chopped
  • fresh chive, chopped, for garnish
  • lemon wedge, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  3. Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  4. In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  5. In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  6. Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  7. Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  8. In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  9. Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  10. Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  11. Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  12. Top with chives and serve with lemon wedges.
  13. Enjoy!

Watch the recipe video here:

Watch as Betsy shares her grandma's delicious seafood casserole recipe ?❤️Get the recipe: https://tasty.co/recipe/seafood-casserole-as-made-by-betsys-gammy

Posted by BuzzFeed Food on Friday, June 21, 2019

Main dish

Easy Grilled Pizza on the BBQ Is Turning Your Classic Pizza up a Notch

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Easy Grilled Pizza on the BBQ Is Turning Your Classic Pizza up a Notch
I could seriously eat pizza for breakfast, lunch, or dinner. When I discovered the art of Grilled Pizza, I couldn't believe it! Pizza on the BBQ...how could it be true?! Well, thankfully, it is true, and you can load up your dough with any toppings you like! We made a classic pepperoni and cheese pizza, but the sky's the limit for a smoky pizza like you've never had before! Try this easy trick out once, and you'll be grilling pizza the rest of the summer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Premade or homemade pizza dough
  • 1 large tomato, cut into ⅓-inch thick slices
  • 5-7 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ½-ounce grated Parmesan
  • 1½ ounces mozzarella, shredded
  • 4-6 large basil leaves, shredded
  • Pepperoni
Instructions
  1. Preheat your grill to medium-high and make sure the grill grates are clean and free of debris.
  2. In a bowl, toss the tomato with 1 tablespoon of olive oil, the garlic, salt, and red pepper flakes, then set aside.
  3. Lightly flour your work surface and flatten out your pizza dough. Use a rolling pin to roll it into a circle as best as possible, rotating and stretching as you go. Transfer the dough to a lightly floured pizza peel and stretch to reshape as needed.
  4. Oil the grill to prevent sticking, and decrease the heat to medium.
  5. Brush the rolled out dough with 1-2 teaspoons of olive oil, and flip onto one side of your hot grill, leaving some room for the tomatoes on the grate.
  6. Place the prepared tomatoes carefully on the grill, close the lid and cook until the bottom of the pizza crust is golden brown and the tomatoes are starting to soften, about 1-2 minutes.
  7. Quickly brush the raw side of the dough with 1-2 teaspoons of olive oil, then immediately flip over using the pizza peel.
  8. Top the flipped pizza dough with the grilled tomatoes, smashing and spreading the tomatoes to create a rustic sauce on the pizza crust. Sprinkle with Parmesan, mozzarella, and basil. Close the lid and continue cooking until the bottom of the crust is golden brown, and the cheese has melted, about another 1-2 minutes.
  9. Using the pizza peel, remove the pizza and let rest for 3 minutes before slicing.
  10. oes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. Season with additional salt and pepper before serving, if desired.

Watch the recipe video here:

Grilled Pizza

Take Your Classic Pizza up a Notch With This Deliciously Easy Grilled Pizza! Heres the recipe: https://www.upliftingmedia.com/take-classic-pizza-notch-deliciously-easy-grilled-pizza-bbq/

Posted by Uplifting Food on Friday, November 10, 2017

Main dish

Chocolate Sundae Cone Cookies

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Chocolate Sundae Cone Cookies
Enjoy these crunchy chocolate cookies made using Betty Crocker® cookie mix and sugar cones – perfect for dessert.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups), divided
  • ½ cup butter or margarine, softened
  • 1 egg
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1 cup white vanilla baking chips (6 oz)
  • 4 sugar cones, coarsely crushed (about 1¼ cups)
  • ½ cup dry-roasted peanuts, coarsely chopped
Instructions
  1. Heat oven to 350°F. In large microwavable bowl, microwave 1 cup chocolate chunks uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add butter; using spoon, beat until blended. Add egg; beat until combined. Add cookie mix; stir until soft dough forms. Stir in remaining 1 cup chocolate chunks and the vanilla baking chips. Gently stir in crushed cones just until combined.
  2. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie; flatten tops slightly. Sprinkle with peanuts, pressing lightly into dough. Bake 8 to 10 minutes or until puffed and dry on tops (centers will be very soft). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

Watch the recipe video here:

The secret ingredient to these cookies? Ice cream cones!Chocolate Sundae Cone Cookies recipe:…

Posted by Betty Crocker on Monday, March 25, 2019

Main dish

Give Yourself A Treat, Try This Malibu Sunset Cocktail

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Give Yourself A Treat, Try This Malibu Sunset Cocktail
An easy way to impress people with your bar-tending skills is to make a gorgeous layered drink like this Malibu Sunset Cocktail. The blending of the coconut, pineapple and grenadine make the perfect drink that will make you feel like you are sitting on a beach. Try it out tonight and get that vacation feel without having to spend all the money.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ounce Malibu rum with coconut liqueur
  • 2 ounces pineapple juice
  • 2 ounces grenadine
  • Maraschino cherries and orange slice
Instructions
  1. Add your grenadine into a glass.
  2. Add ice to fill glass.
  3. Add the rum.
  4. Pour in the pineapple juice.
  5. Garnish with maraschino cherries and an orange slice and enjoy!

Watch the recipe video here:

Be summertime ready with this Malibu Sunset Cocktail!Details: http://sha.red/XzcF0

Posted by Shared Food on Sunday, May 12, 2019

Main dish

World’s Best Lasagna

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World's Best Lasagna
It takes a little work, but it is worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sweet Italian sausage
  • ¾ pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1½ teaspoons salt, divided, or to taste
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg3/4 pound mozzarella cheese, sliced
  • ¾ cup grated Parmesan cheese
Instructions
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Watch the recipe video here:

World's Best Lasagna: https://trib.al/zP2Ea4l

Posted by Allrecipes on Sunday, May 12, 2019

Main dish

Cauliflower Mac and Cheese

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Cauliflower Mac and Cheese
Extra creamy and cheesy cauliflower mac and cheese! This one is both kid friendly and keto friendly!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 ounces cauliflower, chopped into macaroni sized pieces
  • ¼ cup heavy cream
  • 2 ounces cream cheese, room temperature
  • 1 cup grated cheddar cheese
  • ⅓ cup grated Monterey jack cheese
  • ½ teaspoon ground mustard
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper
Instructions
  1. Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
  2. Drain the water and return the cauliflower to the pot over low heat.
  3. Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
  4. Serve immediately.

Watch the recipe video here:

KETO comfort food! Cauliflower mac and cheese that even my kids love!!RECIPE: https://thatlowcarblife.com/cauliflower-mac-and-cheese/

Posted by Kitchen Fun With My 3 Sons on Thursday, May 9, 2019

Main dish

Cucumber Lovers Will Go Crazy For These Refreshing Cucumber Subs

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Cucumber Lovers Will Go Crazy For These Refreshing Cucumber Subs
Whoever said sandwiches needed to be made with bread clearly never tried these cucumber subs! They're refreshing, simple to make and easy to customize with whatever toppings you like. You can eat these subs as a snack, for lunch or cut them into bite sized pieces for a delicious and easy-to-make appetizer. Try making them with turkey, tuna, chicken or bacon to see what flavor you like best! Also, these are a great thing to make if you're eating a low carb diet. Have you ever tried making a bread-less sandwich? What ingredients did you use? Get the full list of ingredients and directions for these cucumber subs below.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large cucumber
  • Ham deli meat slices
  • Cream cheese
Instructions
  1. Cut the cucumber in half length-wise.
  2. Scoop out the seeds to make room for your sandwich fillers.
  3. Add the ham (or your choice of meat) and cream cheese to the inside of the cucumber.
  4. Place the two halves together and enjoy!

Watch the recipe video here:

Main dish

Cheesy Bacon-Tater Tot Pie

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Cheesy Bacon-Tater Tot Pie
Cheesy Bacon-Tater Tot Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (about 3 cups) frozen Tater Tots
  • Nonstick cooking spray
  • 4 slices bacon
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha
  • Chopped fresh chives, for topping
Instructions
  1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  3. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
  4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Watch the recipe video here:

What We're Loving: Cheesy Bacon Tater Tot PieSave the recipe: https://foodtv.com/2WlXZV3

Posted by Food Network on Tuesday, June 18, 2019

Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

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Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Tuesday, June 18, 2019

Main dish

Zucchini Pizza Casserole

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Zucchini Pizza Casserole
I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to's. My hungry husband and kids gobble it right up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups shredded unpeeled zucchini
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped
Instructions
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option:
  1. Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Watch the recipe video here:

Want a pizza this zucchini-packed casserole? ?Get the recipe for Zucchini Pizza Casserole here–> https://trib.al/w9rEZGY

Posted by Taste of Home on Tuesday, June 18, 2019