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Main dish

Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners

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Up Your Thanksgiving Appetizer Game With These Mini Turkey Dinners
These Mini Turkey Dinners have come to the rescue to up your Thanksgiving appetizer game. Save up that leftover turkey to build little phyllo cups of epic proportions. A little bit of mashed potatoes, stuffing, and gravy puts it all together, and don’t forget to add some cranberry sauce for a little tang! You’ll love these bite-sized comforting treats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 mini phyllo cups
  • 2-4 slices turkey breast, cooked and diced
  • 1 cup mashed potatoes
  • 1 cup stuffing
  • 1 cup gravy
  • 1 cup cranberry sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. Place phyllo cups on a baking sheet.
  3. Using a teaspoon fill each cup with a layer of mashed potatoes, diced turkey breast, stuffing, and gravy.
  4. Bake cups for 5-10 minutes, or until warmed through.
  5. Top each cup with ½ teaspoon of cranberry sauce.
  6. Enjoy!

Watch the recipe video here:

Up your appetizer game with these Mini Turkey Dinners ?Recipe: http://sha.red/97CTT

Posted by Shared Food on Thursday, December 20, 2018

Main dish

Brunch Bread

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Brunch Bread
Brunch is one of the best things ever in life. Brinner is just as amazing. In case you’re confused that would be a combination of breakfast for dinner…brinner in other words. College kids across America know exactly what I’m talking about. Heck, singles across America know what I’m talking about. Some of my favorite meals have been brunches and brinners. I plan on passing this down to my kids someday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Eggs, 1 per slice of bread
  • Bread
  • Butter
  • Salt and Pepper
  • Shredded Cheese
  • Bacon
Instructions
  1. Preheat oven to 350°F / 180°C.
  2. Using a butter knife or back of a spoon create a square inside the bread by pressing down on the bread almost to the crust edges.
  3. Repeat for every slice of bread you wish to make (1-2 slices per person).
  4. Season the bread with salt and pepper.
  5. Crack one egg into each slice of bread.
  6. Butter the higher edges of the bread gently, being careful not to touch the egg.
  7. Sprinkle shredded cheese then bacon onto the buttered edges.
  8. Spray your small baking tray with non-stick cooking spray.
  9. Place the bread on the tray and the tray in the oven for 10 mins.
  10. Remove from oven and eat while warm.

Watch the recipe video here:

Brunch BreadFULL RECIPE: http://chopsecrets.com/brunch-bread/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Steak with Lemon Butter and Jammy Lemon Halves

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Steak with Lemon Butter and Jammy Lemon Halves
Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Lemon Butter
  • ½ preserved lemon, seeds removed, finely chopped
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
Steak and Assembly
  • 2 1¼–1½-inch-thick bone-in New York strip steaks (about 3 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 1 lemon, halved
Instructions
Lemon Butter
  1. Process preserved lemon, butter, lemon zest, salt, and pepper in a food processor, scraping down sides as needed, until smooth. (Alternatively, you can whisk together in a large bowl.) With motor running, add lemon juice in a steady stream. Process until completely incorporated.
  2. If not using right away, transfer lemon butter to a sheet of parchment paper and roll into a cylinder. Or scoop it into a small bowl and cover.
Do Ahead:
  1. Lemon butter can be made 3 days ahead. Chill.
Steak and Assembly
  1. Let steaks sit at room temperature about 1 hour before cooking.
  2. Preheat oven to 350°. Heat oil in a large ovenproof skillet over medium-high. Season steaks with salt. Add steaks to skillet and arrange lemon halves, cut side down, around. Cook, turning steaks every 2 minutes or so, until steaks are well browned and cut sides of lemon are very dark, 6–8 minutes. Transfer lemon halves to a plate.
  3. Place skillet in oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°, about 4 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and top with some lemon butter. Let steaks rest at least 10 minutes before slicing.
  4. Top steaks with more butter and serve with cooked lemon halves for squeezing over.

Watch the recipe video here:

Your week just got infinitely better due to this Steak with Lemon Butter.RECIPE: http://bonap.it/3swwSno

Posted by Bon Appétit Magazine on Thursday, December 20, 2018

Main dish

Instant Pot Crispy Potatoes

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Instant Pot Crispy Potatoes
This recipe gives you both a velvety inside and a wonderfully browned exterior.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup water
  • 1½ lbs gold or fingerling potatoes, cut into 1” pieces
  • 2 tbsp of canola oil (or other high-heat oil)
  • 1 tbsp kosher salt
  • ½ tbsp pepper
  • 1 tbsp lemon juice
  • ¼ cup snipped chives and/or Italian parsley (optional)
Instructions
  1. Pour ½ cup water in the Instant Pot. Place potatoes in a steamer basket and carefully lower it into the pot.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Drain the potatoes and pat dry. Rinse and dry the pot liner and return to Instant Pot.
  6. Add the oil to the Instant Pot. Using the display panel select CANCEL to turn the pot off, then choose the SAUTE function and adjust to the high setting.
  7. When oil gets hot, brown the potatoes until golden, 3-4 minutes per side. Do not crowd the pot–you may have to work in batches. Generously salt and pepper the potatoes while they cook.
  8. When all potatoes are browned, return them to the still-hot pot, sprinkle with herbs and squeeze lemon over the top. Cook, tossing, for 1 minute and serve immediately.

Watch the recipe video here:

This recipe gives you both a velvety inside and a wonderfully browned exterior.FULL RECIPE: http://chopsecrets.com/instant-pot-crispy-potatoes/

Posted by Chop Secrets on Thursday, December 20, 2018

Main dish

Herbalicious Breakfast Casserole

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Herbalicious Breakfast Casserole
Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 tablespoons salted butter, plus more for buttering the baking dish
  • 8 store-bought onion rolls
  • ¼ cup sliced roasted red peppers
  • 8 ounces cream cheese
  • 1 cup grated mozzarella
  • 2 cups milk
  • 3 heaping tablespoons basil pesto
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 large eggs
Instructions
  1. Generously butter a 9-by-13-inch baking dish.
  2. Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.
  3. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
  4. To cook from frozen: Preheat the oven to 350 degrees F.
  5. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.
  6. To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.
  7. Preheat the oven to 325 degrees F.
  8. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.

Watch the recipe video here:

Herbalicious Breakfast Casserole is about to be the star of your holiday brunch! ?Watch a marathon of The Pioneer…

Posted by Food Network on Thursday, December 20, 2018

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff
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 Wednesday, December 19, 2018

Main dish

Crunchy California Roll Sushi Bowl

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Crunchy California Roll Sushi Bowl
Crunchy California Roll Sushi Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups water (480 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup sushi rice, rinsed until the water runs clear (200 g)
  • 1 tablespoon sugar
  • ¼ cup rice vinegar (60 mL)
  • 1 tablespoon canola oil
  • ⅓ cup panko breadcrumbs (15 g)
  • ½ teaspoon pepper, plus more to taste
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon siracha
  • 16 oz crab, 2 cans, drained (455 g)
  • 1 persian cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 tablespoons nori, thinly sliced
  • 1 bunch scallion, thinly sliced on the bias
  • 1 tablespoon sesame seed
  • 2 tablespoons pickled ginger
  • 1 avocado, diced
Instructions
  1. In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  4. Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  6. To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  7. Enjoy!

Watch the recipe video here:

It's always a good time for a sushi bowl ??Get the recipe: https://tasty.co/recipe/crunchy-california-roll-sushi-bowl

Posted by Tasty on Wednesday, December 19, 2018

Main dish

Easy Pecan Pie

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Easy Pecan Pie
Making a pecan pie can seem like a major culinary challenge, but this recipe makes it so easy you can't fail—promise! Just mix up the filling, pour it in the pre-made crust and bake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup butter, melted
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups pecan halves or pieces
  • 1 Pillsbury™ Pet•Ritz® frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Heat oven to 375°F; place cookie sheet in oven to preheat.
  2. In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.
  3. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Who makes amazing pecan pie? You make amazing pecan pie!Easy Pecan Pie recipe:…

Posted by Pillsbury on Wednesday, December 19, 2018

Main dish

Spicy Bacon-Wrapped Scallops

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Spicy Bacon-Wrapped Scallops
I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices bacon
  • 10 sea scallops
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
  2. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
  3. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Watch the recipe video here:

Spicy Bacon Wrapped Scallops: https://trib.al/lUxJawl

Posted by Allrecipes on Wednesday, December 19, 2018

Main dish

Buddy The Elf Cookie Bars

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Buddy The Elf Cookie Bars
Buddy The Elf Cookie Bars recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) bag marshmallows
  • ½ cup (1 stick) salted butter
  • 1 (16 oz.) bag fried chow mein noodles
  • 1 cup marshmallow bits, not mini marshmallows
  • ⅓ cup hard-shell forming chocolate fudge sauce
  • Rainbow sprinkles, as needed
  • ¼ cup (1/2 stick) unsalted butter, optional
  • 6 oz. white chocolate chips, optional
Instructions
  1. Spray a 9x13-inch baking sheet with non-stick spray, or line with parchment paper.
  2. Place chow mein noodles in a large bowl.
  3. Heat butter in a large saucepan over medium heat and cook until just browned, then stir in marshmallows.
  4. Use a rubber spatula and stir until melted and smooth, then pour mixture over chow mein noodles.
  5. Optional (to make more gooey): heat ¼ cup butter and white chocolate chips in a medium saucepan over medium heat and stir until melted and smooth. Stir into chow mein mixture.
  6. Transfer noodle mixture to greased or lined baking dish and press into an even layer.
  7. Top with a drizzle of chocolate fudge, rainbow sprinkles and marshmallow bits.
  8. Let set until firm, then slice into squares.

Watch the recipe video here:

Buddy the Elf Spaghetti Cookie Bars ?Written recipe: http://po.st/MZ9QK6

Posted by 12 Tomatoes on Tuesday, December 18, 2018