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Main dish

Copycat Panera Broccoli Cheddar Soup

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Copycat Panera Broccoli Cheddar Soup
This copycat version of Panera’s broccoli cheddar soup makes the fan-favorite dish easy to enjoy anytime. Plus, this simple-to-follow recipe rivals the original in terms of flavor, and at a fraction of the cost. The roux (a thickening base made of flour and butter) is used to create the soup’s signature smooth, rich consistency. The addition of turmeric brightens the natural yellow tint of this cheesy soup and adds a subtle depth of flavor. Meanwhile, the white pepper and ground nutmeg lend the soup a gentle warmth that balances out the richness of the dairy ingredients. The chicken broth and cheddar cheese provide a good amount of saltiness in this recipe, but be sure to give it a taste before serving, and stir in an additional pinch of salt if desired.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup all-purpose our
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • 4 cups broccoli orets (about 1 large
  • head)
  • ½ cup shredded carrots
  • 8 ounces shredded sharp cheddar
  • cheese (about 2 cups)
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.
  2. Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly.
  3. Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately .

Watch the recipe video here:

A secret ingredient in our copycat version makes it extra vibrant ?GET THE RECIPE: https://trib.al/4CO6khd (via Well Done)

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Pad Thai Quinoa Bowl

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Pad Thai Quinoa Bowl
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa, rinsed and drained
  • 1 tablespoon coconut oil, divided
  • 1 large boneless, skinless chicken breast, cut into thin strips
  • ¾ cup shredded cabbage
  • ½ cup edamame
  • ¼ cup diced broccoli stems
  • 2 carrots, cut into matchsticks
  • 2 green onions, chopped
  • 3 eggs
  • 1 teaspoon sesame oil
Thai peanut sauce:
  • ¼ cup natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons chopped fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • ½ cup salted peanuts, chopped
  • 3 tablespoons chopped fresh cilantro
Instructions
  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
  2. Heat 1½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1½ teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
  3. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
  4. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
  5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Watch the recipe video here:

Pad Thai Quinoa Bowl: https://trib.al/8cPBHEo

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Peanut Butter Cup Cookie Dough Brownies

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Peanut Butter Cup Cookie Dough Brownies
Brownies, cookie dough and peanut butter cups come together in a totally decadent bar that your friends and family will go crazy about!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 24 large chocolate-covered peanut butter cup candies, unwrapped
  • 1 box (1 lb 2.4 oz) original supreme brownie mix
  • Water, oil and eggs called for on brownie mix box
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
  2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
  3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Watch the recipe video here:

"BIG hit with kids and adults."Peanut Butter Cup Cookie Dough Brownies recipe:…

Posted by Pillsbury on Friday, January 11, 2019

Main dish

Malaysian-style Barbecue Pork Belly (Char Siu Pork)

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Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 17 oz pork belly (500 g)
MARINADE
  • 2 tablespoons crushed garlic
  • 1 tablespoon honey
  • 1 tablespoon cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five spice
  • ½ teaspoon black pepper
  • ½ cup sugar (100 g)
  • 2 pieces preserved tofu, optional, available in local Asian supermarkets
Instructions
  1. Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
  2. Preheat the oven to 190°C (375°F).
  3. Place the pork belly on a grill tray.
  4. Roast the pork belly in the oven for 20 minutes, turning halfway through.
  5. Enjoy!

Watch the recipe video here:

Malaysian-Style Barbecue Pork Belly (Char Siu Pork) ?FULL RECIPE: https://tasty.co/recipe/malaysian-style-barbecue-pork-belly-char-siu-pork

Posted by Proper Tasty on Friday, January 11, 2019

Main dish

Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!

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Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!
I just looove Taco Bell! I knew once I tried their famous Crunchwrap Supreme that I had to give it a go myself! This is the ultimate layered feast, and you’ll love the crunch from the tostada shells hidden between fillings on the inside. Serve this up with some taco sauce for an authentic Taco Bell experience!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground meat
  • 1 packet taco seasoning mix
  • 6 large flour tortillas
  • 6 tostada shells
  • 1 cup of sour cream
  • 2 cups of shredded iceberg lettuce
  • 1 diced tomato
  • 1 cup shredded Mexican cheese blend
  • Nacho Cheese
  • Taco sauce, for dipping, if desired
Instructions
  1. In a skillet, brown the ground beef over medium-high heat. Once fully cooked through, drain the grease.
  2. Place beef back into the pan and stir in the taco seasoning mix as well as the water it calls for on the package. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce slightly in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make more pliable.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place about ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and then the shredded Mexican cheese.
  8. To fold into the crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme seam-side down, onto the skillet. Cook for 2-3 minutes, or until golden brown.
  10. Flip over and cook the other side for another 2-3 minutes, or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Watch the recipe video here:

Skip the drive-thru and make your own Taco Bell Crunchwrap Supreme ? Recipe: http://sha.red/TXQyk

Posted by Shared Food on Friday, January 11, 2019

Main dish

Instant Pot Perfect Chicken Queso Soup

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Instant Pot Perfect Chicken Queso Soup
This may be the soup you’ll never want to stop eating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 3 cups chicken broth
  • 1¼ cups fresh salsa
  • 1 lb boneless skinless chicken thighs
  • 1 tsp garlic powder
  • ½ tsp ground chipotle powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
To Finish:
  • 8 oz package cream cheese, softened and cubed
  • ½ cup shredded Monterey jack cheese
  • ¼ cup cotija (or queso fresco), crumbled
  • 2 tbsp chopped cilantro, optional
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  5. Turn the pot off by selecting CANCEL, then select SAUTE.
  6. Add cream cheese and stir until melted and mostly incorporated.
  7. Stir in the Monterey jack cheese. Serve warm topped with cotija and chopped cilantro.

Watch the recipe video here:

This may be the soup you’ll never want to stop eating.RECIPE: http://chopsecrets.com/instant-pot-perfect-chicken-queso-soup/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Mighty Fine Queso

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Mighty Fine Queso
I’m not kidding when I say this is the best queso I have ever had in my whole life. AND IT WAS SO SIMPLE!! The chili’s mixed with the salsa and cheese blend so well together! The spice of it will have you craving more after every bite! This recipe is for sure going in the ‘favorites’ of the belly recipes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16oz Fire roasted salsa
  • 4oz Green chili
  • 32oz Velveeta
  • ⅓ CUP heavy cream
Instructions
  1. Mix together over medium flame until melted and hot.
  2. Stir continuously.
  3. Top with guacamole,sour cream,cilantro,and hot sauce.
  4. Enjoy!

Watch the recipe video here:

Mighty Fine QuesoFULL RECIPE: http://chopsecrets.com/mighty-fine-queso/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!

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Pineapple Pina Colada Dump Cake Is the Quickest Way to a Vacation at Home!
With summer coming to an end there's no reason for the summer flavor to go. Super simple dump cake with complex pina colada flavor! This cake mix hack will change the way cakes are made for ever! Simply toss all your ingredients in a 9 by 13 baking dish, mix it up and pop it in the oven! Your tropical inspired cake will be ready in minutes!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup unsalted butter, melted
  • ⅓ cup spiced rum
  • 2 pounds frozen pineapple chunks
  • 1 (15.25-ounce) box yellow cake mix
  • 2 cups sweetened coconut flakes
  • ½ cup unsalted butter, cubed small
  • Vanilla ice cream, optional
  • Whipped cream, optional
  • Maraschino cherries, optional
  • Toasted coconut, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9x13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
  3. Scoop the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top.
  4. Sprinkle the remaining butter cubes evenly over the cake mix, then bake in the middle of the oven 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil.
  5. Serve warm or cool with desired toppings. Enjoy!

Watch the recipe video here:

Who can say no to a little booze in your cake?Recipe: http://sha.red/rU5S5

Posted by Shared Food on Thursday, January 10, 2019

Main dish

Healthified Broccoli Cheddar Soup

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Healthified Broccoli Cheddar Soup
Healthified Broccoli Cheddar Soup
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 bunch broccoli
  • 1 small onion, finely chopped
  • 1 medium red-skinned potato, diced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 teaspoon Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions, thinly sliced
Instructions
  1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  3. Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Watch the recipe video here:

Recipe of the Day: Healthified Broccoli Cheddar Soup ?Save the recipe: https://foodtv.com/2sf7oMp.

Posted by Food Network on Thursday, January 10, 2019

Main dish

Instant Pot Homemade Hamburger Helper

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Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Thursday, January 10, 2019