Home Main dish (Page 84)

Main dish

Showing 1,528 Result(s)
Main dish

French-style Lemon Tart

Save Print
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:

French-Style Lemon Tart (Tarte au Citron) ?FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by Proper Tasty on Tuesday, December 18, 2018

Main dish

Chicken Satay with Peanut Sauce

Save Print
Chicken Satay with Peanut Sauce
Recipe of the Day: The Pioneer Woman - Ree Drummond's Chicken Satay with Peanut Sauce ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken:
  • 2 pounds chicken tenders
  • 1 cup yogurt
  • 1 tablespoon curry powder
  • 4 dashes hot sauce, or to taste
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • Kosher salt
Peanut Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon hot chili oil
  • Juice of 2 limes
  • Kosher salt
  • ½ cup hot water
  • ½ cup chopped fresh cilantro, for garnish
Instructions
For the chicken:
  1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  2. Meanwhile, soak the wooden skewers in water.
  3. When ready to cook the chicken, heat a grill pan over medium heat.
  4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
For the peanut sauce:
  1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Chicken Satay with Peanut Sauce ??? Save the recipe: https://foodtv.com/2Bd20NS

Posted by Food Network on Tuesday, December 18, 2018

Main dish

Apple Pandowdy

Save Print
Apple Pandowdy
Funny name, serious—and seriously easy—dessert. This apple pandowdy recipe is so delicious that we're just going to have to say...cobbler: You’ve been warned.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 4 pounds Pink Lady and/or Granny Smith apples
  • ⅔ cup (packed) dark brown sugar
  • 3 tablespoons all-purpose flour, plus more for surface
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 lemon
  • 1 ½-inch piece ginger
  • 1 package frozen puff pastry (preferably Dufour), thawed by covering pastry sheet with plastic and leaving at room temperature 30 minutes
  • Granulated sugar (for sprinkling)
  • 2 pints vanilla ice cream
Instructions
  1. Preheat oven to 425°. Cook 6 Tbsp. butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside.
  2. Prepare your apples: Using a vegetable peeler, remove peel from apples. Stand them upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1" pieces (irregular shapes are fine). Discard peel and cores. Transfer apples to a large bowl.
  3. Add ⅔ cup dark brown sugar, 3 Tbsp. flour, 1 Tbsp. vanilla, 2 tsp. cinnamon, and ½ tsp. salt to bowl with apples.
  4. Using a microplane or fine rasp grater, grate zest of ½ lemon over apples. Cut lemon in half and squeeze juice from zested half over apples, catching any seeds. Using peeler, remove peel from ginger, then grate over apples.
  5. Toss apple mixture until combined, then transfer to a shallow 3-qt. baking dish. Drizzle all but 2 Tbsp. brown butter over apples.
  6. Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. Dust top with flour. Cut puff pastry into irregular 1" pieces (any shape is fine).
  7. Arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely. Brush pastry with remaining brown butter. Sprinkle with granulated sugar.
  8. Bake pandowdy until pastry is puffed and golden around edges, 25–30 minutes. Reduce oven temperature to 350° and continue to bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
  9. Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly.
  10. Serve pandowdy warm with ice cream.
Do Ahead: Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200° oven 20 minutes before serving.

Watch the recipe video here:

Funny name, serious—and seriously easy—dessert. (via Basically)Make it: http://bonap.it/pQ7uKP4

Posted by Bon Appétit Magazine on Tuesday, December 18, 2018

Main dish

Chocolate Cookie Butter Cheese Ball

Save Print
Chocolate Cookie Butter Cheese Ball
For an easy, no-bake treat that everyone will love, look no further than this decadent and chocolatey dessert cheese ball. Serve with dippers like strawberries, apple slices, and pretzels. It’s like an easy-to-make (and easy-to-share) “deconstructed” take on chocolate cheesecake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 9 ounces chocolate wafers (such as Bauducco), broken
  • ⅓ cup whole milk
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar (about 3⅜ oz.)
  • 1 cup salted butter, softened
  • 10 cream-filled chocolate sandwich cookies (such as Oreos), crushed into small pieces
  • Dipper suggestions: apple slices, strawberries, and pretzels.
Instructions
  1. Place chocolate wafers, milk, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on low, slowly increasing speed to medium-high, and beat until mixture is well blended and uniform, scraping bowl as necessary, about 2 minutes. Add cream cheese, powdered sugar, and butter; mix on medium-low until combined. Scrape mixture to bottom of bowl, and freeze for 30 minutes.
  2. Place crushed Oreos on a plate. Using gloved hands, shape mixture into a ball; carefully roll cheese ball in Oreos to coat. Wrap in plastic wrap, and chill until firm, about 1 hour. Unwrap and serve with dippers.

Watch the recipe video here:

Main dish

Marinated Olives and Feta

Save Print
Marinated Olives and Feta
This appetizer is so fast and easy, you can have it on the table within 10 minutes of walking in the door. Save any leftover oil, which has been flavored with the red pepper flakes and garlic, for another use like salad dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
  • 3 garlic cloves
  • 1 lemon
  • ½ cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces feta
  • Crusty bread (for serving)
Instructions
  1. Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
  2. Smash 3 garlic cloves and peel.
  3. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
  4. Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
  5. Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
  6. Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
  7. Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.

Watch the recipe video here:

The ultimate last-minute appetizer. (via Basically)Make 'em: http://bonap.it/n0RGmUg

Posted by Bon Appétit Magazine on Monday, December 17, 2018

Main dish

Christmas Sugar Cookie Pie

Save Print
Christmas Sugar Cookie Pie
Christmas’ signature cookie goes big time in this pie, made easy with Betty Crocker™ sugar cookie mix and whatever festive candies you have on hand.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • ¼ cup red, green and white candy sprinkles
  • 1½ cups powdered sugar
  • 3 tablespoons butter, softened
  • ½ teaspoon vanilla
  • 3 to 4 teaspoons milk
  • Assorted holiday candies
Instructions
  1. Heat oven to 325°F. Spray bottom only of 9-inch pie plate with cooking spray.
  2. In large bowl, mix cookie mix, ½ cup softened butter and egg with spoon until soft dough forms. Stir in candy sprinkles. Press dough in bottom of pie plate.
  3. Bake 33 to 38 minutes or until center is set and edges are golden brown. If needed, cover edges of cookie with foil to keep from overbrowning. Cool completely, about 1½ hours.
  4. In medium bowl, beat powdered sugar, 3 tablespoons softened butter, the vanilla and 3 teaspoons of the milk with electric mixer on low speed until smooth and creamy. If necessary, add additional milk to make frosting easy to spread.
  5. Spread frosting over cookie pie. Decorate top of frosted cookie as desired with assorted holiday candies. To serve, cut into wedges.

Watch the recipe video here:

Christmas’ signature cookie goes big time in this pie!Christmas Sugar Cookie Pie recipe:…

Posted by Betty Crocker on Monday, December 17, 2018

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

Save Print
Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Ube Halaya

Save Print
Ube Halaya
WATCH: How To Make Ube Halaya
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ kilo uncooked purple yam (ube)
  • 2½ cups water
  • ½ cup butter
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Thinly peel and then cube ube. (Wear gloves if desired as it stains.) Set aside.
  2. Pour water into a medium saucepot. Add then boil the cubed ube until tender. Transfer cooked ube to a large bowl, and mash. Set side.
  3. In a frying pan over low heat, melt butter then add sugar, and salt, stirring until the sugar has begun to dissolve, stirring regularly until well mixed. Stir in vanilla extract.
  4. Add the mashed purple yam then stir until the texture of the mixture becomes really thick (about 5 minutes over low heat).
  5. Transfer the mixture to a jar, and let cool completely. Keep refrigerated.

Watch the recipe video here:

The best ube halaya is the one you make at home.See the full recipe here: https://bit.ly/2HVAha1Subscribe to our YouTube channel for more videos, recipes, and step-by-step guides:www.YouTube.com/Yummyph

Posted by Yummy PH on Sunday, December 16, 2018

Main dish

Sweet & Sour Chicken

Save Print
Sweet & Sour Chicken
Sweet & Sour Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup cornstarch (60 g)
  • 2 eggs, beaten
  • oil, to fry
SAUCE
  • 1 tablespoon oil
  • ½ tablespoon garlic, minced
  • 1 bell pepper, diced
  • ¾ cup cider vinegar (180 mL)
  • 1 tablespoon soy sauce
  • ¼ cup ketchup (55 g)
  • ½ cup sugar (100 g)
GARNISH
  • scallion, chopped
  • sesame seeds
Instructions
  1. Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
  2. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
  3. In a large pan, heat oil and fry garlic until fragrant.
  4. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
  5. When the sauce has thickened, add the fried chicken. Toss to coat.
  6. Garnish with chopped scallions and sesame seeds. Serve with rice.
  7. Enjoy!

Watch the recipe video here:

Sweet & Sour Chicken ?FULL STORY: https://tasty.co/recipe/sweet-sour-chicken

Posted by Proper Tasty on Sunday, December 16, 2018

Main dish

Baklava Cheesecake Bars

Save Print
Baklava Cheesecake Bars
We took everyone’s favorite buttery, honey-walnut treat and turned it into this incredibly easy-but-impressive dessert bar mash-up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 2 packages (8 oz each) cream cheese, softened
  • 1½ cups sugar
  • ½ teaspoon grated lemon peel
  • 2 cups walnuts, finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ cup honey
  • 1 teaspoon fresh lemon juice
Instructions
  1. Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
  2. In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
  3. In medium bowl, mix remaining ½ cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
  4. Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
  5. In small bowl, mix honey and lemon juice; brush over dough.
  6. Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.

Watch the recipe video here:

Just look at those beautiful cheesecake bars!Baklava Cheesecake Bars recipe:…

Posted by Pillsbury on Saturday, December 15, 2018