Home Main dish (Page 55)

Main dish

Showing 1,528 Result(s)
Main dish

Enlist the Kids in Welcoming Spring and Make These Pretty M&Ms Spring Flower Pops!

Save Print
Enlist the Kids in Welcoming Spring and Make These Pretty M&Ms Spring Flower Pops!
Easter is coming, which means spring is also fast on its way! Why not make these adorable M&Ms Spring Flower Pops with the kids to celebrate?! It’s so simple to whip these up, and they’re so fun once they’re done! Made with easy Rice Krispie treats cut into circles with cookie cutters, candy melts and spring chocolate candies, you’ll love decorating and customizing these with your favorite colors! Use your finished flowers to dress up an Easter basket, or eat ‘em up right away!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • 5½ cups mini marshmallows
  • 6 cups crispy rice cereal
  • 4-6 ounces white chocolate candy melts
  • M&Ms spring candies, in varying sizes if possible
Instructions
  1. Spray a 9 x 13 pan with non-stick cooking spray. Set aside.
  2. In a large microwave safe bowl, melt the butter in the microwave for 45-60 seconds. Add the marshmallows and toss gently in the melted butter. Microwave the marshmallows for 1 minute and 30 seconds. Stop to stir. Melt for another 30-60 seconds until marshmallows are completely melted. Add the rice cereal to the melted marshmallows, and combine completely. Pour mixture into the prepared pan, and press evenly. Let the cereal treats set to cool completely, for at least 1 hour.
  3. Once cereal treats have cooled, begin cutting out round cereal treat shapes with round cookie or biscuit cutters. Use any size desired.
  4. Melt the white chocolate candy melts according to package directions. Using paper straws and/or lollipop sticks, dip the end into the melted chocolate, and then insert into the round cereal treat, about half way into the side of the treat.
  5. Use the remainder of the melted chocolate, coat the top sides of the pops, and decorate with the M&M’s using a variety of color combinations. Let cereal treats cool completely, at least 1 hour, before moving. Store in an airtight container for up to one week.

Watch the recipe video here:

M&Ms Spring Flower Pops are the perfect way to get ready for Spring! Directions: http://sha.red/hftZl

Posted by Shared Food on Monday, March 18, 2019

Main dish

Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars

Save Print
Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars
Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • ½ cup butter, softened
  • 4 oz (half 8-oz package) cream cheese, softened
  • 1 egg
Instructions
  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan.
  3. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

Watch the recipe video here:

Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!Soft-Baked Chocolate Chip-Cream Cheese…

Posted by Betty Crocker on Monday, March 18, 2019

Main dish

Southern Green Beans

Save Print
Southern Green Beans
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 3 tablespoons butter
  • 1 red onion, chopped
  • 2 pounds fresh green beans, trimmed and snapped
  • 8 small new potatoes, diced
  • 1 large clove garlic, minced
  • ¼ cup chicken broth
  • 1½ teaspoons white balsamic vinegarsalt and pepper to taste
Instructions
  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Watch the recipe video here:

Southern Green Beans: https://trib.al/vQqfPHG

Posted by Allrecipes on Monday, March 18, 2019

Main dish

Instant Pot Melting Potatoes

Save Print
Instant Pot Melting Potatoes
You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Tbsp. (3 oz.) unsalted butter
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 Tbsp. fresh thyme leaves, divided
  • 1 lb. Yukon Gold potatoes, cut into
  • ¾- to 1-in. slices
  • 2 garlic cloves, peeled and lightly crushed
  • ½ cup unsalted chicken stock
  • ½ tsp. flaky sea salt (such as Maldon)
Instructions
  1. Turn an Instant Pot onto the “sauté” setting. Add butter, salt, pepper, and 1 tablespoon of the thyme; cook until starting to foam, about 2 minutes. Add sliced potatoes in an even layer, and cook until browned on both sides, about 5 minutes per side (the butter will start to brown). Remove potatoes from Instant Pot, and set aside.
  2. Add garlic to the Instant Pot. Place the grate insert (or a trivet or steamer basket) inside Instant Pot. Lay potatoes on grate, and pour chicken stock over potatoes. Cover Instant Pot, and set to 1 minute on High pressure, making sure steaming valve is closed (this will take about 10 minutes to come up to pressure). When done, carefully open steaming valve, and allow steam to fully escape from Instant Pot, about 2 minutes. Remove grate and potatoes from pot, and set aside, leaving liquid in pot.
  3. Return Instant Pot to “sauté” setting, and cook butter and chicken stock until slightly reduced, about 2 minutes; remove garlic. Add potatoes back to pot in a single layer, and cook again until browned on both sides, about 3 minutes per side. Remove from Instant Pot, and sprinkle with flaky sea salt and remaining thyme. Serve immediately.

Watch the recipe video here:

Buttery, creamy, perfectly salty—you don't even need cream. (via Well Done) GET THE RECIPE: https://trib.al/rSIBGMI

Posted by MyRecipes on Monday, March 18, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

Save Print
Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • 1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., 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 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Saturday, March 16, 2019

Main dish

Chili Con Queso

Save Print
Chili Con Queso
Chili Con Queso
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 lb ground beef (455 g)
  • 3 tablespoons McCormick® Chili Seasoning
  • ½ cup milk (120 mL)
  • ½ cup heavy cream (120 mL)
  • ½ cup water (120 mL)
  • 2 tablespoons corn starch
  • 16 oz american cheese (450 g)
  • 1 teaspoon salt
  • 15 oz diced tomato, strained (450 g)
  • 8 oz diced green chiles, strained (225 g)
  • 1 bunch scallion, sliced
  • 1 bag corn chips, for serving
Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
  2. In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
  3. In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
  4. Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
  5. Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1614251518827491/posts/2640725322846767/

Main dish

Cheese-Stuffed Spaghetti Wrapped Meatballs

Save Print
Cheese-Stuffed Spaghetti Wrapped Meatballs
CHEESE-STUFFED SPAGHETTI WRAPPED MEATBALLS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince (5%)
  • 400g sausage meat
  • ½ cup breadcrumbs
  • 1 egg, whisked
  • 1 tbsp finely chopped parsley
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 200g pizza mozzarella, in 1.5cm cubes
  • 350g spaghetti, cooked
  • 2 tsp italian seasoning,
  • 2 eggs
  • ½ cup grated parmesan
  • Salt and freshly ground black pepper, to taste
  • Neutral oil, for deep-frying
  • Grated parmesan, to serve
  • Finely chopped parsley, to serve
Instructions
  1. Add the beef, sausage meat, breadcrumbs, eggs, parsley, tomato paste, garlic, salt and pepper to a large bowl and mix well until homogenous and smooth.
  2. Using an ice cream scoop to portion, flatten a piece of the meat mix in your palm then place a cube of mozzarella in the centre and wrap the meat around to seal.
  3. Brown all the meatballs in a lightly oiled frying pan set over a medium heat. Set aside to cool slightly.
  4. In a separate bowl, add the 2 eggs, italian seasoning, parmesan and salt and pepper, to taste. Add the cooked spaghetti and mix thoroughly to coat evenly.
  5. Place a small amount of dressed spaghetti on a piece of cling film and place a browned (cooled) meatball in the centre. Gather the edges of the piece of cling film in order to enclose the meatball around the parcel of spaghetti. Wrap the parcel tightly and place in a muffin tin to retain its shape. Repeat with the rest of the two mixes until you have 12 spaghetti parcels. Set in the freezer for at least 1 hour.
  6. Heat the oil to 175°C, unwrap the nests and fry until golden brown, crisp and cooked through.
  7. Serve with lashings of marinara, lots of grated parmesan and fresh parsley.
  8. Enjoy!

Watch the recipe video here:

Cheese-Stuffed Spaghetti Wrapped Meatballs

Posted by Twisted on Saturday, March 16, 2019

Main dish

Whole Roasted Cauliflower

Save Print
Whole Roasted Cauliflower
Whole Roasted Cauliflower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head cauliflower
  • ½ cup tahini (145 g)
  • 3 tablespoons olive oil
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 3 cloves garlic, sliced
  • pita, to serve
  • tzatziki sauce, to serve
  • fresh cilantro, chopped, to serve
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
  3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
  4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
  5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
  6. Cut cauliflower into pieces and then separate florets.
  7. Serve on warm pita with tzatziki sauce and cilantro.
  8. Enjoy!

Watch the recipe video here:

Did you know you could roast an ENTIRE head of cauliflower? ?FULL RECIPE: http://bit.ly/2Bjywjr

Posted by Proper Tasty on Saturday, March 16, 2019

Main dish

Irish Champ

Save Print
Irish Champ
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds potatoes, peeled and halved
  • 1 cup milk
  • 1 bunch green onions, thinly sliced
  • ½ teaspoon salt, or to taste
  • ¼ cup butter
  • 1 pinch freshly ground black pepper to taste
Instructions
  1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
  2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
  3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
  4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Watch the recipe video here:

Irish Champ: https://trib.al/JAZibZt

Posted by Allrecipes on Saturday, March 16, 2019

Main dish

Easy Bagel Bite Lunch Ideas For Kids

Save Print
Easy Bagel Bite Lunch Ideas For Kids
Easy Bagel Bite Lunch Ideas For Kids
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ¾ cups self-rising flour, plus more for dusting (215 g)
  • 1 cup whole milk greek yogurt (245 g)
  • 1 large egg, beaten
  • 1 tablespoon McCormick® Sea Salt
  • bagel, cut in half
  • 1 tablespoon marinara sauce
  • 2 tablespoons mozzarella cheese, grated low-moisture
  • 10 mini pepperoni slice
  • 1 bagel, cut in half
  • 1 slice cheddar cheese
  • 1 sausage patty, cooked
  • 1 fried egg
  • 1 bagel, cut in half
  • 1 slice monterey jack cheese
  • 1 teaspoon ranch dressing
  • 1 slice bacon, halved crosswise
  • 1 chicken thighs, grilled, sliced
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a large bowl, mix the flour and yogurt together until the dough comes together in a ball.
  3. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Using a bench scraper, divide the dough into 8 equal portions.
  4. Working 1 at a time, roll each portion of dough into a log about 4 inches (10 cm) long. Shape the log into a ring and transfer to a baking sheet lined with parchment paper.
  5. Brush the tops of the bagels with egg wash and generously season with salt.
  6. Bake for 17 minutes, or until the tops are golden brown and the bagels are cooked through.
  7. Day 1 - Pizza Bagel
  8. Servings: 1
  9. Preheat the oven to 375˚F (190˚C).
  10. Spread the marinara sauce over the bagel halves. Sprinkle the mozzarella cheese over the sauce and top with the pepperoni.
  11. Place on a baking sheet and bake for 8 minutes, or until the cheese is melted and the pepperoni is starting to crisp.
  12. Enjoy!
  13. Day 2 - Breakfast Bagel
  14. Servings: 2
  15. Preheat the oven to 375˚F (190˚C).
  16. Place the cheddar cheese on one half of the bagel, then toast in the oven until melted, about 3 minutes.
  17. Layer the sausage patty and fried egg on other half of the toasted bagel, then top with the cheesy half.
  18. Enjoy!
  19. Day 3 - Chicken
  20. Servings: 2
  21. On one half of the bagel, layer the Monterey Jack cheese, ranch dressing, bacon, and chicken thighs. Top with the other bagel half.
  22. Enjoy!

Watch the recipe video here:

Mix up your kid's lunch routine with these delicious bagel recipes. Get the recipe: https://tasty.co/recipe/easy-bagel-bite-lunch-ideas-for-kids

Posted by Tasty on Saturday, March 16, 2019