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Main dish

Gourmet Mac & Cheese

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Gourmet Mac & Cheese
Gourmet Mac & Cheese recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds cavatappi
  • Kosher salt and freshly ground black pepper
  • 16 ounces pancetta, small diced
  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cloves garlic, grated on a rasp
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 4 cups whole milk
  • 8 ounces fontina cheese, grated
  • 8 ounces Gruyere, grated
  • 8 ounces Havarti cheese, grated
  • 4 ounces blue cheese, crumbled
  • 1 tablespoon chopped fresh chives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
  3. Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
  4. Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
  5. Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Watch the recipe video here:

Take your classic mac to the next level with crispy pancetta and FOUR cheeses! #NationalMacAndCheeseDay Save Jeff Mauro's recipe: https://foodtv.com/2Jxcr4B.

Posted by Food Network on Sunday, July 14, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp recipe.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??#GiadaInItaly > Sundays at 11:30a|10:30cSave the recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Friday, July 12, 2019

Main dish

Cauliflower Shrimp Fried Rice

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Cauliflower Shrimp Fried Rice
Cauliflower Shrimp Fried Rice recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups cauliflower florets (450 g)
  • 1 teaspoon sesame oil
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined (455 g)
  • 1 cup frozen peas, thawed (150 g)
  • 2 eggs, beaten
  • 3 tablespoons low sodium soy sauce
  • ½ teaspoon white pepper
  • green onion, for garnish
Instructions
  1. Pulse cauliflower in a food processor until broken into rice-sized pieces.
  2. Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
  3. Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
  4. Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
  5. Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
  6. Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
  7. Enjoy!

Watch the recipe video here:

Cauliflower And Shrimp "Fried Rice"FULL RECIPE: https://tasty.co/recipe/cauliflower-shrimp-fried-rice

Posted by Proper Tasty on Thursday, July 11, 2019

Main dish

Instant Pot Classic Cuban Sandwiches

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Instant Pot Classic Cuban Sandwiches
Yes, that’s two kinds of pig!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs boneless pork shoulder (Boston butt), trimmed and cut into 2 pieces
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • ½ cup chicken (or beef) broth
  • Zest and juice of one large orange
  • 2 tbsp lime juice
For sandwich:
  • 6 6” cuban rolls (or bolillo or sub roll)
  • 1 tbsp butter, melted
  • 2 tbsp yellow mustard
  • 3 oz thinly sliced deli ham
  • 3 oz thinly sliced swiss cheese
  • 18 dill pickle slices
Instructions
  1. Season pork pieces with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the meat on 2 sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add garlic to the pot and saute 1-2 minutes more.
  5. Add broth, juices and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Put the meat back into to the pot, turning once to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Carefully remove the meat from the pot to a cutting board. Allow to cool for 5-10 minutes and then slice thinly.
  10. Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half.
  11. Top evenly with pork, ham and swiss. Set under the broiler just until the cheese is melted, 1-2 minutes.
  12. Top with pickles and press the sandwich closed.

Watch the recipe video here:

Yes, that’s two kinds of pig!RECIPE: http://chopsecrets.com/instant-pot-classic-cuban-sandwiches/

Posted by Chop Secrets on Thursday, July 11, 2019

Main dish

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/segVsv3

Posted by Allrecipes on Thursday, July 11, 2019

Main dish

Hot Chicken

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Hot Chicken
Hot Chicken recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
  • Kosher salt and freshly ground pepper
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • ⅓ cup plus ½ cup whole milk
  • 2 large eggs
  • 1 tablespoon hot sauce
  • ½ cup vegetable oil, plus more for frying (about 10 cups)
  • 12 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons cayenne pepper
  • 2 tablespoons packed dark brown sugar
Instructions
  1. Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.
  2. Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1½ teaspoons pepper in a large bowl. Drizzle in ⅓ cup milk and whisk to form small shaggy clumps. Whisk the remaining ½ cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.
  3. Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  4. While the last batch of chicken fries, heat ½ cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and ½ teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

Watch the recipe video here:

Hot chicken >>> literally everything ?? Save the recipe: https://foodtv.com/2LFN3Lj!

Posted by Food Network on Wednesday, July 10, 2019

Main dish

Instant Pot Impossibly Easy Cheeseburger Pie

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Instant Pot Impossibly Easy Cheeseburger Pie
This recipe is pure kitchen magic!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef, preferably 93% lean
  • ½ cup finely diced onion
  • 1 tsp kosher salt
  • 1 cup finely chopped spinach (optional)
  • 1 cup shredded cheddar cheese
  • ½ cup baking mix (like Bisquick)
  • 1 cup milk
  • 2 eggs
  • 1 cup water
  • Additional shredded cheddar for garnish (optional)
Instructions
  1. Add ground beef and onion to the Instant Pot. Using the display panel select the SAUTE function.
  2. Brown the meat until no pink remains. Drain and discard liquids.
  3. Spread beef in the bottom of an IP-friendly casserole dish (we love this one: https://amzn.to/2OXT8Bw), sprinkle with salt, then layer spinach (if using) and shredded cheese.
  4. In a medium bowl, whisk together baking mix, milk and eggs to form a thin batter. Pour evenly over the meat and cheese. Cover loosely with foil–do not seal.
  5. Rinse out the pot, then pour in one cup of water and insert the steam rack. Carefully lower the casserole on to the steam rack.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. (Optional) Sprinkle additional shredded cheddar and set under the broiler for 3-5 minutes until cheese is bubbly.
  10. Allow the casserole to set up for 5-10 minutes for easier serving.

Watch the recipe video here:

This recipe is pure kitchen magic!RECIPE: http://chopsecrets.com/instant-pot-impossibly-easy-cheeseburger-pie/

Posted by Chop Secrets on Wednesday, July 10, 2019

Main dish

BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS

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BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
BAILEYS STRAWBERRIES AND CREAM STICKY SWIRL BUNS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 120ml Baileys Strawberries and Cream
  • 120ml milk
  • 75g sugar
  • 7g active dry yeast
  • 115g unsalted butter, softened
  • 2 eggs
  • ½ tsp salt
  • 560g plain flour
Filling:
  • 75g strawberry jam
  • 250g Fresh strawberries, chopped
Icing:
  • 125g icing sugar
Instructions
  1. Warm milk and Baileys S&C.
  2. In a large bowl, add warmed milk and Baileys S&C, sugar, and yeast. Let it sit for about 5 minutes until frothy
  3. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  4. Place dough into an oiled bowl, cover and let rise in a warm place for about 30-40 minutes, or until the dough has doubled in size.
  5. Add the chopped strawberries, sugar and cornstarch to a saucepan. Stir to combine and cook until thickened, about 5 minutes. Remove and let cool.
  6. Preheat oven to 180ºC.
  7. Roll the dough out onto a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  8. Spread the strawberry jam over top evenly. Top with chopped strawberries Cut the entire sheet of dough in half from one short end to the next.
  9. Roll each half from the long side up into tight rolls. Cut into 1” pieces and transfer to a greased baking dish.
  10. Cover and let rise until doubled then bake for 25-30 minutes until golden brown and the filling is bubbling.
  11. Meanwhile, mix together the Icing ingredients. Stir the Baileys S&C and icing sugar until smooth.
  12. When rolls are slightly cooled, pour glaze over rolls.
  13. Enjoy!

Watch the recipe video here:

Baileys Strawberries & Cream Sticky Swirl Buns

Posted by Twisted on Tuesday, July 9, 2019

Main dish

Piña Colada Snack Mix

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Piña Colada Snack Mix
Everyone’s favorite beach drink becomes crunchy in this snack mix filled with flavor: Sweet, rich coconut, tangy lime and pineapple, and saltiness. You’ll find dried fruit in the produce sections of most stores. We used large coconut flakes. Toss in the fat before you add salt and seasoning to ensure an even dispersal. This makes a lot, and will easily cut in half, but leftovers hold really well in a sealed bag. Serve with actual piña coladas, or your favorite beer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups (about 8 oz.) rice cereal squares (such as Rice Chex)
  • 3 cups (about 6 oz.) unsweetened flaked coconut
  • 3 cups (about 4½ oz.) freeze-dried pineapple
  • 2 cups (about 6 oz.) dehydrated banana chips
  • ¾ cup melted coconut oil
  • ¼ cup fresh lime juice (from 2 limes)
  • ¼ cup plus
  • 1 Tbsp. granulated sugar
  • 2 teaspoons kosher salt
Instructions
  1. Preheat oven to 250°F. Line 2 rimmed baking sheets with parchment paper. Stir together cereal, coconut flakes, pineapple, and banana in a large bowl. Add coconut oil and lime juice; toss until thoroughly coated. Add sugar and salt; toss to coat.
  2. Step 2
  3. Divide mixture evenly between prepared baking sheets; spread in an even layer. Bake in preheated oven until coconut is toasted, 30 to 35 minutes, rotating baking sheets between top and bottom racks and stirring halfway through bake time. Let cool about 15 minutes. Store, covered, at room temperature up to 1 week.

Watch the recipe video here:

We've got your perfect road trip snack right here ?GET THE RECIPE: https://trib.al/ONFuMOR (via Well Done)

Posted by MyRecipes on Tuesday, July 9, 2019

Main dish

Crunchy Baked Saffron Rice with Barberries (Tachin)

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Crunchy Baked Saffron Rice with Barberries (Tachin)
Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons kosher salt, plus more
  • 2 cups basmati rice
  • 2 tablespoons unsalted butter
  • ½ cup dried barberries or 1 cup dried tart cherries
  • 1 teaspoon rose water (optional)
  • 1 teaspoon saffron threads, finely ground
  • 3 large egg yolks
  • 1 cup plain whole-milk yogurt (not Greek)
  • ½ cup grapeseed or vegetable oil, plus more for dish
Instructions
  1. Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
  2. Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
  3. Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
  4. Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
  5. Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
  6. Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.

Watch the recipe video here:

This crunchy baked saffron rice is a total showstopper.Make it: http://bonap.it/tO7zneE

Posted by Bon Appétit Magazine on Monday, July 8, 2019