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Main dish

Bacon Cheeseburger Crescent Ring

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Bacon Cheeseburger Crescent Ring
This easy-to-make crescent ring is full of bacon cheeseburger filling that your whole family will enjoy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef, cooked and drained
  • ⅓ cup ranch dressing
  • 4 slices cooked bacon, chopped
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls SAVE $
  • 16 dill pickle slices (chips)
  • 4 slices American cheese, cut in half
  • 2 teaspoons sesame seed
Instructions
  1. Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In small bowl, mix cooked beef, ranch dressing and bacon.
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  3. Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese.
  4. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  5. Gently separate dough perforations on top until filling peeks through. Brush dough lightly with water; sprinkle with sesame seed. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Watch the recipe video here:

Rethink burger night with this easy-to-make crescent ring!Bacon Cheeseburger Crescent Ring recipe:…

Posted by Pillsbury on Friday, January 25, 2019

Main dish

Puff Pastry Jalapeño Bites

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Puff Pastry Jalapeño Bites
Anyone who loves stuffed jalapeño poppers are going to love this recipe! Because face it, anything wrapped in puff pastry is going to turn out amazing! It also just might be the easiest recipe out there. All you do is stuff and wrap. How awesome is that?! Everyone was raving about these bad boys! They were gone in no time!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Jalapeños, halved and seeds removed
  • 1 Box puff pastry (1 sheet)
  • 8 ounces Cream cheese
  • ½ CUP Bacon pieces
  • 1 CUP Cheddar, shredded
  • 4 Cloves Minced garlic
  • 1 Egg
  • Olive oil
Instructions
  1. Preheat oven to 400°F
  2. Unfold thawed pastry sheet and slice dough into strips. (see on video)
  3. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic.
  4. Spoon cream cheese filling into jalapeño halves.
  5. Whisk together egg and 3 tablespoons water.
  6. Brush egg mixture over poppers.
  7. Bake for 20 minutes.
  8. Enjoy!

Watch the recipe video here:

Puff Pastry Jalapeño BitesFULL RECIPE: http://chopsecrets.com/puff-pastry-jalapeno-bites/

Posted by Chop Secrets on Friday, January 25, 2019

Main dish

Stuffed Fried Pickles

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Stuffed Fried Pickles
Stuffed Fried Pickles
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 dill pickles
  • 6 sticks mozzarella cheese
  • 6 slices ham
  • 1 ½ cups all-purpose flour (185 g)
  • 1 ½ cups panko breadcrumbs (75 g)
  • 3 large eggs, beaten
  • oil, for frying
  • spicy mayonnaise, for serving
Instructions
  1. On a cutting board, slice the ends off the pickles and place vertically on the board.
  2. Using an apple corer, hollow out the pickles and reserve the centers for frying.
  3. Place a slice of ham on the cutting board and roll it around a string cheese stick.
  4. Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  5. Cut the stuffed pickles into ¼-inch (¾ cm) slices.
  6. Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  7. Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  8. Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  9. Serve with spicy mayonnaise for dipping.
  10. Enjoy!

Watch the recipe video here:

Are you a pickle person? How about fried & stuffed? ?FULL RECIPE: https://tasty.co/recipe/stuffed-fried-pickles

Posted by Proper Tasty on Thursday, January 24, 2019

Main dish

Twice Baked Cauliflower with Bacon

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Twice Baked Cauliflower with Bacon
Awesome substitute r mashed potatoes and a great way to get kids to eat their veggies!!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • cooking spray
  • 2 (20 ounce) bags frozen cauliflower
  • ¼ cup sour cream
  • ¼ cup plain yogurt
  • 1 tablespoon salted butter, softened
  • 1 cup shredded Cheddar cheese, divided
  • 2 tablespoons bacon bits
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
  2. Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
  3. Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
  4. Mix blended cauliflower mixture in a bowl with ¾ cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
  5. Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

Watch the recipe video here:

Twice Baked Cauilflower with Bacon: https://trib.al/q2Oaa0z

Posted by Allrecipes on Thursday, January 24, 2019

Main dish

Giant Pepperoni Pizza Knot

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Giant Pepperoni Pizza Knot
Pizza, but not as you know it. This delicious pillowy bread is stuffed with pepperoni and cheese and dunked in pizza sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 240 ml whole milk, lukewarm
  • 2 tsp fast action, dry yeast
  • 1 tbsp sugar
  • 2 large egg, whisked
  • 1 ½ tsp salt
  • 500g bread flour
  • 84g soft butter
  • 500g mozzarella, sliced
  • 150g pepperoni
  • 100g butter
  • 2 cloves of garlic
  • 2 tbsp rock salt
  • 2 tbsp dried oregano
  • 1 onion
  • 2 cloves of garlic
  • 1l passata
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs and stir until combined.
  2. Add in all of the flour and salt and mix until combined. Remove from the bowl and knead, the dough will be sticky but soft.
  3. Add the softened butter and knead into the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball.
  4. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
  5. Knock back and roll into a long, thin worm shape with your hands. Flatten the dough and arrange the mozzarella and the pepperoni in the centre of the dough. Gather the sides and ends together to seal them.
  6. Twist the length of dough into a pretzel shape and place on a large greased tray. Cover with clingfilm and leave to rise for another half an hour.
  7. Pre-heat oven to 200ºC (390ºF) (180ºC fan- 350ºF Fan).
  8. Mix the melted butter with the garlic. When doubled in size, brush buns gently with garlic butter and sprinkle the surface with salt and oregano.
  9. Bake for 25-30 mins until golden and brown.
  10. In the meantime, heat some oil in a saucepan on a medium heat. Add the onion and sweat until soft. Throw in the garlic and cook out for 1 min. Add the passata, oregano, salt and pepper and stir to combine. Bring to a boil, then turn the heat down and let the sauce simmer for 20 mins, until it has thickened. Keep warm.
  11. Remove from the oven and serve immediately with the pizza sauce to dip. Enjoy!

Watch the recipe video here:

Giant Pepperoni Pizza Knot

Posted by Twisted on Thursday, January 24, 2019

Main dish

Chicken Potstickers

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Chicken Potstickers
For some reason I always thought that making potstickers would be super complicated…little did I know, it’s crazy easy! Literally, all you have to do is add all of the ingredients together, stir it up, then stuff the wontons! These make for the most delicious appetizer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb Ground chicken
  • ½ CUP Shredded cabbage
  • 1 Carrot, peeled and shredded
  • 2 Cloves garlic, pressed
  • 2 Green onions, thinly sliced
  • 1 Tbsp Reduced sodium soy sauce
  • 1 Tbsp Hoisin sauce
  • 1 Tbsp Freshly grated ginger
  • 2 tsp Sesame oil
  • 36 Won ton wrappers
  • 2 Tbsp Vegetable oil
Instructions
  1. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger and sesame oil.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  5. Serve immediately with siracha chili sauce.
  6. Enjoy!

Watch the recipe video here:

Chicken PotstickersFULL RECIPE: http://chopsecrets.com/chicken-potstickers/

Posted by Chop Secrets on Thursday, January 24, 2019

Main dish

Pineapple Pizza Dip

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Pineapple Pizza Dip
Whether you’re pro- or anti-pineapple on pizza, we’re willing to bet you’re going to love this pineapple pizza dip. Why? Well, because its delicious balance of salty and sweet, and the savory, ooey-gooey goodness this dip packs makes it irresistible. Give it a try for your next party, potluck, or tailgate and see what we mean.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8-oz.) pkg. cream cheese,
  • softened
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon granulated garlic
  • 1 (8-oz.) pkg. pre-shredded Italian
  • cheese blend, divided
  • 1 cup marinara sauce
  • 4 Canadian bacon slices, chopped
  • 1 cup diced fresh pineapple (from 1
  • pineapple)
  • Bagel chips or baguette slices
Instructions
  1. Preheat oven to 400°F. Stir together cream cheese, red pepper, oregano, garlic, and 1 cup of the Italian cheese in a small bowl until well combined. Spread cheese mixuture in a 1½-quart baking dish, and bake in preheated oven until heated through and slightly bubbly, 8 to 10 minutes.
  2. Increase oven temperature to broil. Spread marinara evenly on cream cheese mixture, and sprinkle evenly with remaining Italian cheese, chopped Canadian bacon, and diced pineapple. Broil until pineapple is slightly caramelized and dip is bubbly, about 5 minutes. Let stand 5 to 10 minutes. Serve with bagel chips or baguette slices.

Watch the recipe video here:

This one goes out to all you pineapple-on-pizza people. GET THE RECIPE: http://trib.al/6SRTeiu (via Well Done)

Posted by MyRecipes on Tuesday, January 22, 2019

Main dish

Instant Pot® Salsa Chicken

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Instant Pot® Salsa Chicken
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (1 ounce) packet taco seasoning mix
  • ½ cup salsa
  • ½ cup low-sodium chicken broth
Instructions
  1. Place chicken breasts in an electric pressure cooker (such as Instant Pot(R)). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
  2. Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

Watch the recipe video here:

Instant Pot® Salsa Chicken: https://trib.al/zNx7HJB

Posted by Allrecipes on Tuesday, January 22, 2019

Main dish

Simple Carbonara

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Simple Carbonara
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 Tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni
Instructions
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Watch the recipe video here:

The no-food-in-the-house dinner of our dreams. (via Basically)Make it: http://bonap.it/PIM7a3I

Posted by Bon Appétit Magazine on Tuesday, January 22, 2019

Main dish

Simple Taco Soup

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Simple Taco Soup
We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a simple taco soup to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • 1-1/2 cups water
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomato with green chilies
  • 1 can (4 ounces) chopped green chilies, optional
  • 1 envelope ranch salad dressing mix
Instructions
  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Watch the recipe video here:

It doesn't get simpler than this!> Get the recipe for Simple Taco Soup: https://trib.al/wYvlYNM

Posted by Taste of Home on Wednesday, January 23, 2019