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Main dish

Mini Mixed Berry Crescent Braids

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Mini Mixed Berry Crescent Braids
These mini crescent braids will become the star of your next brunch spread! Filled with a sweetened cream cheese mixture and fresh berries that have been tossed in strawberry preserves, each bite of these crescent treats will have you coming back for more. Don’t forget the powdered sugar glaze on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Braid
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 oz (from 8-oz package) cream cheese, softened
  • 3 tablespoons powdered sugar
  • ⅛ teaspoon vanilla
  • 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
  • 2 tablespoons strawberry preserves, stirred
Drizzle
  • ½ cup powdered sugar
  • 2 to 3 teaspoons milk
  • ¼ teaspoon vanilla
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  2. If using crescent rolls, unroll dough and separate into 4 (6½x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
  3. In small bowl, mix cream cheese, 3 tablespoons powdered sugar and ⅛ teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3½-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1½-inch border on short ends of dough.
  4. In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
  5. Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
  6. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
  7. In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.

Watch the recipe video here:

Impress the guests at your next spring brunch with these beautiful braids!Mixed Berry Crescent Braids recipe:…

Posted by Pillsbury on Tuesday, April 30, 2019

Main dish

Classic Fried Chicken

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Classic Fried Chicken
Classic Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade:
  • 3 cups buttermilk
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Few dashes hot sauce (recommended: Tabasco)
  • 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
Batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked sweet paprika
  • ¼ teaspoon chile de arbol powder
  • 1¾ cup cold water
  • 10 cups canola oil
  • Fine sea salt
Instructions
For the marinade:
  1. In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
  2. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
For the batter:
  1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
  2. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

Watch the recipe video here:

Bobby Flay's Classic Fried Chicken is the next recipe you NEED to try!! See Bobby on #BeatBobbyFlay > Thursdays at 10|9cSave the recipe: https://foodtv.com/2UZq8jZ!

Posted by Food Network on Tuesday, April 30, 2019

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Hearty slices of beef are tossed in a creamy, savory sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • ½ tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • 1 tbsp dijon mustard
  • 1½ cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • ¼ cup chopped Italian parsley for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 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 onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

Watch the recipe video here:

Hearty slices of beef are tossed in a creamy, savory sauce.FULL RECIPE: http://chopsecrets.com/instant-pot-beef-stroganoff/

Posted by Chop Secrets on Tuesday, April 30, 2019

Main dish

Black Forest Dream Bars

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Black Forest Dream Bars
Prize-Winning Recipe Fall 2010! Chocolate, cherries and whipped cream layer into a delicious dessert bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • ¼ cup vegetable oil
  • 1 egg
  • 1 can (21 oz) cherry pie filling
  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed
Instructions
  1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
  3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
  4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

Chocolate, cherries and whipped cream layer into a delicious dessert bar.Black Forest Dream Bars recipe:…

Posted by Betty Crocker on Monday, April 29, 2019

Main dish

Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

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Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas
Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons jarred harissa paste, such as Mina, divided
  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 pound ground chicken
  • 1 pint mixed cherry tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
Instructions
  1. Place a rack in top of oven; preheat to 400°. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (most kinds in the jar are fairly mild).
  2. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 4 Tbsp. harissa, and 2 Tbsp. oil in a large bowl until egg is blended and mixture looks homogenous.
  3. Finely grate 2 garlic cloves into bowl, then add 1 tsp. salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  4. Add chicken and work with clean hands until chicken is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  5. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 Tbsp. oil and remaining 2 Tbsp. harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms.
  6. Roll chicken mixture gently and loosely between your palms into about 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  7. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  8. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 Tbsp. oil in a small bowl, then grate in remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  9. Place baking sheet back on top rack if your broiler is on the top of your oven. If you have the kind that’s a drawer underneath the oven, slide ‘er right in. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  10. Let sit a few minutes, then sprinkle feta mixture over meatballs.
Do Ahead: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

Watch the recipe video here:

These sheet pan chicken meatballs are exactly what you should make tonight. (via Basically)Recipe: http://bonap.it/t1vtVuE

Posted by Bon Appétit Magazine on Monday, April 29, 2019

Main dish

Spicy Noodles Are A Much Needed Addition To Your Dinner Routine

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Spicy Noodles Are A Much Needed Addition To Your Dinner Routine
Sometimes you just need a delicious bowl of noodles to feel satisfied. These spicy noodles check all the right boxes when it comes to making a delicious meal - they're quick, easy and super tasty so you can whip them up whenever the cravings strike. If you don't love things super spicy you can cut down on the amount of red pepper flakes and chili paste (or leave them out altogether).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb spaghetti
  • 2 tbsp vegetable oil
  • 1½ tbsp red pepper flakes
  • 1½ tsp chili paste
  • 6 tbsp soy sauce
  • 6 tbsp honey
  • Green onions, peanuts, sesame seeds, cilantro (optional garnishes)
Instructions
  1. Cook your spaghetti according to the package instructions. Drain and set aside.
  2. In a large pan over medium heat add the oil and red pepper flakes and cook for 2 min.
  3. Add the chili paste, soy sauce and honey. Stir and bring to a simmer to thicken slightly.
  4. Add the cooked noodles to the sauce and toss to combine.
  5. Remove pan from the heat and add your garnishes of choice (green onion, peanuts, sesame seeds and cilantro).
  6. Serve immediately and enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2184924478211224/

Main dish

Instant Pot Bacon Cheeseburger Sloppy Joes

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Instant Pot Bacon Cheeseburger Sloppy Joes
We’ve just stepped it up with two of our favorite flavors, BACON and CHEDDAR!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef (preferably 93% lean)
  • 6 slices bacon, chopped into 1” pieces
  • 1 small onion, finely diced
  • ½ cup beef broth
  • ¼ cup ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp yellow mustard
  • 2 tbsp cold water
  • 2 tbsp cornstarch
  • 1½ cup shredded cheddar
  • 6 toasted brioche hamburger buns
Instructions
  1. Add ground beef to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. Brown the meat until no pink remains. Drain fat. Transfer browned meat to a shallow dish and cover loosely with foil.
  3. Add bacon to the pot and cook until crisp. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
  4. Add onion to the bacon drippings and saute until soft, about 3 minutes.
  5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the ground beef back into to the pot and add the ketchup, worcestershire and mustard.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  9. When the time is up, quick-release the pressure.
  10. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTE mode as needed.
  11. Stir in bacon and cheese. Serve hot on toasted brioche buns.

Watch the recipe video here:

We’ve just stepped it up with two of our favorite flavors, BACON and CHEDDAR! RECIPE: http://chopsecrets.com/instant-pot-bacon-cheeseburger-sloppy-joes/

Posted by Chop Secrets on Monday, April 29, 2019

Main dish

Seafood Spaghetti with Mussels and Shrimp

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Seafood Spaghetti with Mussels and Shrimp
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, sliced
  • ¾ teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 28-ounce can whole peeled tomatoes
  • Kosher salt
  • 1 pound spaghetti
  • 2 pounds mussels, scrubbed, debearded
  • 2 pounds large shrimp, peeled, deveined
  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges (for serving)
Instructions
  1. Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
  3. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
  4. Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
  5. Transfer pasta to a platter and serve with lemon wedges for squeezing over.

Watch the recipe video here:

Let this pasta be the star of your seven fishes menu. Make it: http://bonap.it/nZU6g0p

Posted by Bon Appétit Magazine on Sunday, April 28, 2019

Main dish

Slow Cooker BBQ Pork Chops

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Slow Cooker BBQ Pork Chops
This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pork chops
  • 1 (18 ounce) bottle barbecue sauce
Instructions
  1. Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
  2. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Watch the recipe video here:

"Abosolutley no easier than this one!"Slow Cooker BBQ Pork Chops: https://trib.al/bDxUCiL

Posted by Allrecipes on Sunday, April 28, 2019

Main dish

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 180°C (350°F).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

6 terrific tarts from Proper Tasty. ✨FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by BuzzFeed Food on Sunday, April 28, 2019