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Main dish

Giant Chocolate Soufflé

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Giant Chocolate Soufflé
BIG souffle, BIG taste!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter, softened, for greasing
  • ¾ cup granulated sugar, divided (150 g)
  • 2 ½ cups whole milk (600 mL)
  • 12 oz semisweet chocolate, chopped (340 g)
  • 6 large eggs, separated
  • ¼ cup all-purpose flour (30 g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • powdered sugar, for topping
  • whipped cream, for topping
SPECIAL EQUIPMENT
  • 1 ½ qt ramekins (1 ½ L)
Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  2. Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  3. In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  4. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  5. Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
  6. Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  7. Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  8. In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  9. Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  10. Run your thumb between the outside edge of the dish and the batter to create a border.
  11. Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  12. Dust the soufflé with powdered sugar and top with whipped cream.
  13. Enjoy!

Watch the recipe video here:

BIG souffle, BIG taste! ??FULL RECIPE: https://tasty.co/recipe/giant-chocolate-souffle

Posted by Proper Tasty on Monday, August 5, 2019

Main dish

Cheesecake-Stuffed Blueberry Muffin

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Cheesecake-Stuffed Blueberry Muffin
Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cheesecake Filling:
  • 4 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 3 tablespoons granulated sugar
Batter:
  • Nonstick cooking spray
  • 1¾ cups all-purpose flour (see Cook's Note)
  • ½ cup yellow cornmeal
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ¾ cup blueberries
  • ¼ cup coarse sugar
Instructions
  1. Preheat the oven to 375 degrees F.
  2. For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
  3. For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
  4. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
  5. Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

These Blueberry Muffins have a creamy cheesecake surprise inside…? WHAT ARE YOU WAITING FOR?Get the recipe: https://foodtv.com/337KlnZ!

Posted by Food Network on Monday, August 5, 2019

Main dish

Chocolate Chip Cheesecake Bars

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Chocolate Chip Cheesecake Bars
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 oz) cream cheese, softened
  • ½ cup sugar
  • 1 egg
  • ½ cup coconut, if desired
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
Instructions
  1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Watch the recipe video here:

Cheesecake or chocolate chip cookies? Why not cheesecake AND chocolate chip cookies. Chocolate Chip Cheesecake Bars…

Posted by Pillsbury on Saturday, August 3, 2019

Main dish

GRILLED PESTO CHICKEN COUSCOUS BOWLS

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GRILLED PESTO CHICKEN COUSCOUS BOWLS
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup original Earthly Grains Couscous
  • 1⅓ cups boiling water
  • Kosher salt and Stonemill Ground Black Pepper
  • 2 medium zucchini, diagonally sliced ¼ inch thick
  • 6 medium Campari tomatoes, halved
  • Carlini Olive Oil Cooking Spray
  • 4 boneless Never Any! Fresh Organic Chicken Breasts, 6 ounces each
  • Spinach Arugula Pesto
  • ½ cup fresh packed basil leaves
  • ½ cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
  • 1 clove garlic
  • ¼ cup grated Priano Parmesan
  • Stonemill Salt
  • Stonemill Ground Black Pepper, to taste
  • 3 tablespoons SimplyNature Extra Virgin Olive Oil
Instructions
  1. To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  2. Place couscous in a medium, heat-proof bowl. Add boiling water and ¼ teaspoon salt. Cover.
  3. Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
  4. Add 2 tablespoons of the pesto. Toss to combine and set aside.
  5. Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
  6. Spritz with oil and season with ½ teaspoon salt and black pepper.
  7. Heat a grill or grill pan on medium-high heat.
  8. Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
  9. Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
  10. Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
  11. Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
  12. Divide couscous between 4 plates, ¾ cup each.
  13. Top with vegetables and chicken. Drizzle with remaining pesto. Serve.

Grilled Pesto Chicken Couscous Bowls, so summery and fresh!9 Freestyle Points • 505 Calories https://www.skinnytaste.com/grilled-pesto-chicken-couscous-bowls/

Posted by Skinnytaste on Saturday, August 3, 2019

Main dish

Zucchini-Parmesan Cheese Fritters

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Zucchini-Parmesan Cheese Fritters
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large zucchini, finely grated
  • ½ teaspoon salt
Batter:
  • 1 egg5 tablespoons all-purpose flour
  • 4 tablespoons Parmesan cheese
  • ¼ teaspoon saltground black pepper to tasteoil for frying
Toppings:
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 pinch salt
Instructions
  1. Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
  2. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
  3. Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Watch the recipe video here:

Zucchini-Parmesan Cheese Fritters: https://trib.al/4iPgvW9

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Thai Chicken Thigh Bake

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Thai Chicken Thigh Bake
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup peanut butter
  • 3 tablespoons hoisin sauce
  • 2 tablespoons minced fresh ginger root
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons chile-garlic paste
  • 1 tablespoon cornstarch
  • 10 boneless, skinless chicken thighs, cut into bite-sized cubes
  • ¼ cup chopped fresh cilantro, or to taste (optional)
Instructions
  1. Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
  3. Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  4. Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Watch the recipe video here:

Thai Chicken Thigh Bake: https://trib.al/aRgTpAL

Posted by Allrecipes on Saturday, August 3, 2019

Main dish

Roth Family Matzo Ball Soup

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Roth Family Matzo Ball Soup
Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons canola oil
  • 2 cups medium yellow onion, diced (300 g)
  • 1 cup celery stalk, diced (225 g)
  • 2 teaspoons garlic, minced
  • 1 cup shredded carrot (110 g)
  • 3 qt low-sodium chicken broth (3 L)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • 20 matzo balls
Instructions
  1. In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
  2. Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
  3. Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
  4. When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
  5. Ladle into bowls.
  6. Enjoy!

Watch the recipe video here:

Learn how to make Mike's grandparents' warm and fuzzy matzo ball soup recipe ??Get the recipe: https://tasty.co/recipe/roth-family-matzo-ball-soup

Posted by Tasty on Sunday, August 4, 2019

Main dish

Instant Pot Maple Candied Pecans

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Instant Pot Maple Candied Pecans
Beware, they’ll disappear in a flash!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Syrup Mixture:
  • ⅔ cup pure maple syrup
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • ½ tsp ground ginger
  • ½ tsp coarse salt
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper, or to taste
  • ¼ tsp maple extract (optional, but amazing!)
  • 4 cups pecan halves (about 20 oz)
  • ⅓ cup water
Sugar Finish Mixture (optional)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
Instructions
  1. Combine Syrup Mixture ingredients in the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Add pecans and cook and stir constantly for 5 minutes, or until pecans are tender.
  3. Add water to the pot and stir to combine.
  4. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the pressure, then stir to combine.
  7. Using a slotted spoon, carefully remove pecans to parchment-lined baking sheet in a single layer.
  8. Bake at 300 degrees for 10 minutes, then stir. Bake an additional 5 minutes, watching carefully for signs of burning.
  9. (Optional) Remove from oven and allow to cool for 5 minutes, then mix Sugar Mixture ingredients in a gallon bag and add pecans, shaking to coat.
  10. Spread pecans evenly on parchment and allow to cool before packaging.

Watch the recipe video here:

Beware, they’ll disappear in a flash!RECIPE: http://chopsecrets.com/instant-pot-maple-candied-pecans/

Posted by Chop Secrets on Wednesday, July 31, 2019

Main dish

Greek Orzo Salad

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Greek Orzo Salad
A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups uncooked orzo pasta
  • 2 (6 ounce) cans marinated artichoke hearts
  • 1 tomato, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1 red onion, chopped
  • 1 cup crumbled feta cheese
  • 1 (2 ounce) can black olives, drained
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  3. Just before serving, drizzle reserved artichoke marinade over salad.

Watch the recipe video here:

Greek Orzo Salad: https://trib.al/OoLXwKH

Posted by Allrecipes on Wednesday, July 31, 2019

Main dish

Giant Peanut Butter Cup

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Giant Peanut Butter Cup
Giant Peanut Butter Cup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups milk chocolate chips, divided (700 g)
  • 2 cups creamy peanut butter (480 g)
  • 2 cups powdered sugar, sifted (320 g)
  • ½ cup butter, softened (115 g)
Instructions
  1. In a small bowl, place half of the chocolate chips.
  2. Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  3. Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  4. Refrigerate until set.
  5. In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  6. Pour the peanut butter into the tart pan and smooth the surface.
  7. Melt remaining chocolate and pour over the peanut butter.
  8. Smooth out the chocolate making sure it covers the entire surface.
  9. Refrigerate until set, about 1 hour.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

How To Make A Giant Peanut Butter Cup With AlixGet the recipe: https://tasty.co/recipe/giant-peanut-butter-cup

Posted by Tasty on Wednesday, July 31, 2019