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Main dish

Peach and Berry Summer Pudding

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Peach and Berry Summer Pudding
Peach and Berry Summer Pudding recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pint fresh strawberries, hulled and sliced
  • 1½ cups sugar
  • 3 half-pints fresh raspberries, divided
  • 2 half-pints fresh blueberries
  • 1 pound peaches, peeled and ½-inch diced
  • 2 tablespoons framboise (raspberry brandy)
  • 1 loaf brioche or egg bread (1 to 1½ pounds)
  • Whipped Cream, for serving (recipe follows)
Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
Instructions
  1. Combine the strawberries, sugar, and ¼ cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
  2. Slice the bread into ½-inch-thick slices and remove the crusts. In the bottom of a 7½-inch round by 3-inch high soufflé or baking dish, ladle about ½ cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
  3. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
  4. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
Whipped Cream:
  1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

Watch the recipe video here:

Fresh fruit and sweet bread make for a stunning summer pudding! ??Save Ina Garten's recipe: https://foodtv.com/2xgllw3!

Posted by Food Network on Friday, July 5, 2019

Main dish

Crab Rangoon Mozzarella Sticks

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Crab Rangoon Mozzarella Sticks
Standard mozzarella sticks are good. You know what's even better? Crunchy cheese sticks that taste just like your favorite takeout Chinese appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 1 8 ounce package imitation crabmeat, chopped
  • 4 green onions, thinly sliced (green and white parts) (1/4 cup)
  • 1 tablespoon powdered sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 ¾ cups panko bread crumbs
  • Vegetable oil for frying
  • Asian sweet chili sauce
Instructions
  1. Line an 8x8x2-inch baking pan with parchment or waxed paper so the paper hangs over the sides of the pan. In a medium bowl stir together cream cheese, mozzarella cheese, crab meat, green onions, powdered sugar, salt, and garlic powder until combined. Transfer to prepared pan. Spread evenly until smooth and flat. Freeze 30 minutes.
  2. Lift cream cheese mixture from pan using the parchment paper. Cut mixture in half. Cut each half crosswise into 8 sticks (you should have 16 4x1-inch sticks).
  3. Place flour in a shallow dish. In a second shallow dish beat together eggs and water. In a third shallow dish place panko.
  4. Dip cream cheese sticks into the flour, shaking off excess, then dip into the egg mixture. Coat with panko. Place breaded sticks on a baking sheet and freeze 15 minutes.
  5. Meanwhile, preheat oven to 200°F. In a medium saucepan heat 1½-inches of oil to 375°F. Fry 3 to 4 sticks at a time until golden brown, about 1 minute. Drain on paper towels. Keep fried sticks warm on a baking sheet in the oven while frying remaining sticks. Keep uncooked sticks in the freezer until ready to fry. Let oil return to temperature between batches. Serve with Asian sweet chili sauce.

Watch the recipe video here:

Crab Rangoon Mozzarella Sticks (via Better Homes & Gardens): https://trib.al/r1nGrY8

Posted by Allrecipes on Friday, July 5, 2019

Main dish

Tagliatelle with Corn and Cherry Tomatoes

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Tagliatelle with Corn and Cherry Tomatoes
Tagliatelle with Corn and Cherry Tomatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1 pint grape tomatoes, cut in half
  • 1½ cups chicken or vegetable stock
  • Kosher salt
  • 2 ears corn, kernels cut off the cob
  • ½ pound fresh tagliatelle
  • ½ cup grated parmigiana
  • 6 basil leaves, chiffonade
Instructions
  1. Bring a large pot of well-salted water to a boil.
  2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  3. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  4. Buonissimo!!

Watch the recipe video here:

Recipe of the Day: Anne Burrell's Tagliatelle with Corn and Cherry Tomatoes??Save the recipe: https://foodtv.com/2XlHSXM!

Posted by Food Network on Friday, July 5, 2019

Main dish

GREEK PASTA SALAD

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GREEK PASTA SALAD
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
  • ½ cup halved pitted kalamata olives, plus 2 tablespoons brine
  • ⅓ cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, cubed
  • fresh oregano, optional garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Watch the recipe video here:

Greek Pasta Salad is loaded with cucumbers, tomatoes, bell peppers and olives! It's so delicous and perfect with…

Posted by Skinnytaste on Friday, July 5, 2019

Main dish

Beef Broccoli-Stuffed Rice Triangles

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Beef Broccoli-Stuffed Rice Triangles
Beef Broccoli-Stuffed Rice Triangles recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RICE
  • 3 cups japanese short grain rice (600 g)
  • 3 cups water (720 mL)
STIR FRY SAUCE
  • ½ cup soy sauce (120 mL)
  • ¼ cup honey (85 g)
  • ½ teaspoon garlic, minced
  • 1 clove garlic, minced
FILLING
  • 1 tablespoon vegetable oil
  • ½ lb boneless round steak, diced (225 g)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ small yellow onion, finely chopped
  • 1 cup broccoli, finely chopped (150 g)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ½ tablespoon sesame seeds
  • 2 tablespoons vegetable oil
  • ½ cup soy sauce (120 mL)
  • scallion, thinly sliced, for garnish
Instructions
Make the rice:
  1. Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
  2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
Make the stir fry sauce:
  1. In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
Make the filling:
  1. Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
  2. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
  3. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
  4. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
  5. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
  6. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
  7. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
  8. Sprinkle the rice triangles with scallions, then serve.
  9. Enjoy!

Watch the recipe video here:

You know what they say, triangles are the tastiest shape! ??FULL RECIPE: https://tasty.co/recipe/beef-broccoli-stuffed-rice-triangles

Posted by Proper Tasty on Friday, July 5, 2019

Main dish

Grilled and Dilled Corn on the Cob

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Grilled and Dilled Corn on the Cob
This creamy, savory topping perfectly compliments sweet corn on the cob.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup canola mayonnaise
  • ½ cup light sour cream
  • ¼ cup chopped fresh dill
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ears shucked corn Cooking spray
  • 2 ounces cotija cheese, queso blanco, or feta cheese, finely grated (about ½ cup)
  • 1½ teaspoons chipotle chile powder
Instructions
  1. Preheat grill to medium-high heat.
  2. Combine first 6 ingredients in a shallow dish.
  3. Place corn on a grill rack coated with cooking spray; cover. Grill corn 12 minutes or until lightly charred, turning occasionally. Place hot corn in mayonnaise mixture; toss to coat. Place corn on a platter; sprinkle with cheese and chile powder.

Watch the recipe video here:

Take your basic corn on the cob to the next level. GET THE RECIPE: https://trib.al/Dtm6EFI (via Well Done)

Posted by MyRecipes on Thursday, July 4, 2019

Main dish

Judy’s Strawberry Pretzel Salad

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Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups crushed pretzels
  • 4½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O®
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Watch the recipe video here:

Judy's Strawberry Pretzel Salad: https://trib.al/5icz8D5

Posted by Allrecipes on Thursday, July 4, 2019

Main dish

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Wednesday, July 3, 2019

Main dish

Fajitas in a Grill Basket

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Fajitas in a Grill Basket
Love fajitas, but don't want to deal with multiple skillets and a smoky kitchen? Take it outside! These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess -- plus the grill add a yummy char to everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Kosher salt
  • One 1½- to 2-pound skirt steak, sliced into 1-inch strips
  • 3 tablespoons olive oil
  • 3 bell peppers or poblano peppers, sliced into 1-inch strips
  • 1 yellow onion, sliced into rounds
  • 2 chicken breasts (6 to 8 ounces each), sliced into 1-inch strips
  • Ten to twelve 8-inch flour tortillas
Serving suggestions:
  • sour cream, shredded Cheddar, salsa, hot sauce, cilantro, sliced avocado, lime wedges
Instructions
Special equipment: a grill basket
  1. Prepare a grill for medium-high heat.
  2. Place a grill basket on a baking sheet. Mix together the cumin, oregano, smoked paprika, cayenne and 2 teaspoons salt in a small bowl. Add the steak to a large bowl and drizzle with 1 tablespoon oil. Sprinkle a third of the spice blend on the steak and toss until coated. Transfer the steak to one side of the grill basket. Repeat the process first with the peppers and onion, placing them in the middle of the grill basket, and then with the chicken, arranging it on the remaining empty side of the grill basket; try to keep the rows mostly separate (they can overlap slightly). Close and secure the grill basket.
  3. Put the grill basket on the grill and let cook, flipping once, until everything starts to brown and caramelize, and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 4 to 6 minutes per side. Remove from the grill, place on a clean baking sheet and open the basket, letting it rest for 5 to 10 minutes. Meanwhile, grill the tortillas until they start to char slightly, about 30 seconds per side.
  4. Divide the meats and vegetables among the tortillas. Serve with desired toppings.

Watch the recipe video here:

What We're Loving: Fajitas in a Grill BasketSave the recipe: https://foodtv.com/2YEHosg.

Posted by Food Network on Tuesday, July 2, 2019

Main dish

Parmesan Chicken Cutlets

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Parmesan Chicken Cutlets
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan
  • 1 tablespoon mustard powder
  • Kosher salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoon olive oil, divided
  • 1 lemon, halved
Instructions
DO AHEAD:
  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
DO AHEAD:
  1. Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
  2. Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Watch the recipe video here:

For when you're craving chicken nuggets, but want something a little more grown-up.GET THE RECIPE: http://bonap.it/89UuJkZ

Posted by Bon Appétit Magazine on Tuesday, July 2, 2019