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Main dish

Pepperoni Pizza Braid

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Pepperoni Pizza Braid
This easy, cheese-stuffed twist on pizza night makes a great dinner or fun game day appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ¼ cup pizza sauce (from 14-oz jar)
  • 1 cup shredded mozzarella cheese (4 oz)
  • ½ cup pepperoni slices (2 oz) (about 27 slices)
Instructions
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  2. Unroll dough on cookie sheet. Press into 13x8-inch rectangle; if using crescent rolls, firmly press perforations to seal. Spread pizza sauce in 3½-inch-wide strip lengthwise down center of dough all the way to ends. Layer half the pepperoni slices and cheese over sauce; repeat.
  3. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  4. Bake 16 to 20 minutes or until deep golden brown. Serve with additional pizza sauce, if desired.

Watch the recipe video here:

Pepperoni and cheese are sure to please!Pepperoni Pizza Braid recipe:…

Posted by Pillsbury on Thursday, December 13, 2018

Main dish

Clam Chowder

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Clam Chowder
Clam Chowder
Author:
Cuisine: American
Recipe type: Main dish
Serves: 2 cups
Ingredients
  • 2 dozen littleneck clams
  • 2 dozen cherrystone clams
  • 1 quart water
  • 1 head garlic, sliced in ½ horizontally
  • 3 bay leaves
  • 2 sprigs thyme, leaves picked
  • 3 tablespoons unsalted butter
  • 4 ounces pancetta, cut into cubes
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 heaping tablespoons all-purpose flour
  • 2 Yukon gold potatoes, peeled and cubed
  • 2 cups heavy cream
  • 1 cup milk
  • Freshly ground black pepper
  • 1 handful flat-leaf parsley, finely chopped
  • Parmesan Oyster Crackers, recipe follows
Parmesan Oyster Crackers:
  • 2 cloves garlic
  • Kosher salt and freshly ground black pepper
  • ½ stick unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 cups oyster crackers
  • 1 handful flat-leaf parsley, finely chopped
  • ¼ cup grated Parmigiano-Reggiano
Instructions
  1. Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
  2. Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch.
  3. Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers.
Parmesan Oyster Crackers:
  1. Preheat oven to 250 degrees F.
  2. Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

Watch the recipe video here:

Clam Chowder with cheesy crackers ? Tyler Florence, you've done it again!Save the recipe: https://foodtv.com/2QzztvW!

Posted by Food Network on Thursday, December 13, 2018

Main dish

Tortilla Soup

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Tortilla Soup
Soup and the slow cooker are natural combos, and this recipe for Tortilla Soup doesn't disappoint.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¾ pound skinned and boned chicken thighs
  • 1 (12-oz.) bag frozen whole kernel yellow corn, thawed
  • 1 large onion, chopped
  • 2 garlic cloves, pressed
  • 2 (14-oz.) cans reduced-sodium fat-free chicken broth
  • 1 (14-oz.) can tomato puree
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 4 (5½-inch) corn tortillas
Toppings:
  • fresh cilantro, shredded Cheddar cheese, sliced jalapeños and avocados
Instructions
Step 1
  1. Combine first 11 ingredients in a 4-qt. slow cooker.
Step 2
  1. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
Step 3
  1. Preheat oven to 375°. Cut tortillas into ¼-inch-wide strips, and place on a baking sheet.
Step 4
  1. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.

Watch the recipe video here:

Chilly in your neck of the woods? This is the ULTIMATE sweater weather meal ? GET THE RECIPE: https://trib.al/EWLuS4C (via Well Done)

Posted by MyRecipes on Thursday, December 13, 2018

Main dish

Instant Pot Mongolian Beef and Rice

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Instant Pot Mongolian Beef and Rice
Instant Pot Mongolian Beef and Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meat Mixture:
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 – 1½ lbs flank steak, sliced across the grain into bite-sized pieces
Sauce Mixture:
  • 1 cup water
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 10 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ tsp cayenne
Rice Mixture:
  • 2 cups long grain white rice, rinsed
  • 2¼ cups water
To Finish:
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 green onions, green tops only, cut into 2-3” lengths
  • sesame seeds for garnish
Instructions
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
  3. When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches.
  4. Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
  10. Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
  11. Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
  12. Serve beef and sauce over rice and garnish with sesame seeds.

Watch the recipe video here:

Instant Pot Mongolian Beef and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-mongolian-beef-and-rice/

Posted by Chop Secrets on Thursday, December 13, 2018

Main dish

Christmas Breakfast Eggs Benedict

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Christmas Breakfast Eggs Benedict
Eggs Benny for Christmas anyone?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100 grams unsalted butter
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1.5 teaspoon Frank’s Classic Yellow Mustard
  • Pinch of salt, to taste
  • 4 english muffins
  • Frank’s Classic Yellow Mustard
  • 8 rashers of bacon, cooked
  • 8 eggs
  • ½ bunch parsley + a pinch of black pepper to garnish
Instructions
  1. Firstly make the hollandaise sauce. You can make this hollandaise really easily in a blender - It’s best to make just before serving. Put the egg yolks, lemon juice, Frank’s Classic Yellow Mustard in the blender and blend until mixed together.
  2. Melt the butter over a medium heat, you want it to be completely melted but not boiling hot.
  3. With the blender running slowly add the melted butter to the egg yolk mix. Keep pouring in the butter in a slow, steady stream until it is all added. Add a pinch of salt to taste.
  4. Once the hollandaise is ready you are ready to prep the rest
  5. Toast the muffins and poach the eggs. To get the perfect eggs heat water in a shallow pan until it is at a gentle boil. Give it a gentle whirl with a slotted spoon, and then drop the eggs in. Poach until the white is set and the yolk has a little wobble to it.
  6. Build your eggs benedict by spreading the toasted muffins with a generous dollop of Frank’s Classic Yellow Mustard. Then add the crispy bacon, followed by a poached egg on each muffin half. Finally pour over some of the creamy hollandaise, and finish with some cracked black pepper and a few sprigs of fresh parsley.

Watch the recipe video here:

Eggs Benny for Christmas anyone?

Posted by Proper Tasty on Thursday, December 13, 2018

Main dish

Lasagna French toast

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Lasagna French toast
This is everything you would ever want in a sandwich - it's creamy, crispy, cheesy and a whole lot of fun. Make yours this weekend on that classic hungover Saturday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp mild olive oil
  • 1 large brown onion, finely chopped
  • 1 garlic clove
  • 600g beef mince
  • 200ml red wine
  • 400g beef mince
  • 400g passata
  • 1 tbsp salt
  • 1 tsp black pepper
  • 3 eggs
  • 175ml milk
  • 100ml double cream
  • 1 tsp Italian herbs
  • 1 tbsp salt
  • 1 tsp black pepper
  • Sliced mozzarella
  • Parmesan
  • 1 tbsp butter
Instructions
  1. Fry the onion in the oil for around 10 minutes until soft and translucent. Add the garlic and fry until fragrant; roughly 30 seconds.
  2. Add the beef mince to the pan, breaking it up with a wooden spoon and browning it all over. Deglaze with the wine and add the beef stock and passata. Cover and allow to simmer until tender, roughly an hour.
  3. Meanwhile beat the eggs with the milk and cream then add the Italian herbs, salt and pepper.
  4. Slice a loaf of bread and build sandwiches - a healthy layer of ragu with mozzarella and parmesan.
  5. Dip these in the eggy mixture and gently fry in butter until cooked through. Top with more parmesan.

Watch the recipe video here:

Lasagna French toast

Posted by Twisted on Tuesday, December 11, 2018

Main dish

Sausage Cornbread Stuffing-Filled Squash

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Sausage Cornbread Stuffing-Filled Squash
Cook this sausage-and-cornbread-stuffed squash, get a Jimmy Dean gift to enjoy while you nosh!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Squash
  • 3 acorn squash, cut lengthwise in half, seeded
  • Olive oil
  • Salt
  • Filling
  • 1 package Jimmy Dean All Natural or Sage Pork Sausage
  • 1 medium onion, chopped
  • 4 stalks celery, chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 package (8.5 ounces) cornbread mix, baked according to package instructions, cooled, and
  • broken into 2-inch pieces (2 cups of baked cornbread)
  • ⅓ cup chopped parsley
Instructions
  1. Preheat oven to 400ºF.
Squash:
  1. Place squash cut-side up on a baking sheet. Rub squash with olive oil and sprinkle with salt. Bake for 45 minutes, or until tender. Cool. Scoop out centers, leaving ¼-inch shell. Chop squash.
Filling:
  1. Cook sausage, onion, celery, thyme, and sage in a large skillet over medium-high heat, 8–10 minutes, or until cooked through, stirring frequently. Transfer to a large bowl. Add in cornbread, squash, salt, pepper, and parsley, mixing lightly until combined.
  2. Scoop stuffing mixture into squash bowls. Bake in oven for 5–10 minutes, until hot. Garnish with additional herbs, if desired.

Watch the recipe video here:

Sausage Cornbread Stuffing-Filled SquashCook this sausage-and-cornbread-stuffed squash, get a Jimmy Dean gift to enjoy while you nosh! Get Started: https://bzfd.it/2DGe4Lo

Posted by Tasty on Tuesday, December 11, 2018

Main dish

The Fancy Fish Finger Sarnie

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The Fancy Fish Finger Sarnie
Fish Finger Sandwich Goals
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
HOMEMADE TARTAR SAUCE
  • ½ cup mayonnaise (100 g)
  • 1 pickled gherkin, diced
  • 1 tablespoon caper, diced
  • 1 teaspoon whole grain mustard
  • ½ lemon, juiced
  • 6 Birds Eye Fish Fingers
  • 1 400 gram white bread loaf
  • Butter room temperature
  • Half a lemon
  • handful lettuce, sliced
  • 1 teaspoon ketchup
Instructions
  1. Preheat the oven to 200˚C and cook 6 finger fishers per the packet instructions.
  2. Next make the Tartar sauce by adding the mayonnaise, gherkin, capers, whole grain mustard and lemon juice in a small bowl and stir until fully combined. Cover and refrigerate until ready to serve.
  3. Take your loaf of bread and slice length ways so you get two long thick slices of bread.
  4. Once your fish fingers are cooked take your slices of bread and generously butter. Next add a good amount of tartar sauce over each slice of bread and spread.
  5. Add your fish fingers onto one slice of bread and a good squeeze of lemon and ketchup.
  6. Place a good handful of lettuce and top with the slice of bread. Slice on an angel to reveal the gorgeous white fish inside and enjoy!

Watch the recipe video here:

Fish Finger Sandwich Goals

Posted by Proper Tasty on Wednesday, December 12, 2018

Main dish

Strawberry Swirl Lemon Cake

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Strawberry Swirl Lemon Cake
Strawberry Swirl Lemon Cake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CREAM CHEESE FILLING
  • 8 oz cream cheese, room temperature (225 g)
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • 18 oz strawberry jam, 1 jar (510 g)
CAKE BATTER
  • 3 cups all-purpose flour (375 g)
  • 1 cup granulated sugar (200 g)
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ⅓ cups milk (320 mL)
  • ½ cup butter, melted, 1 stick (115 g)
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • 1 lemon, juiced
LEMON GLAZE
  • 2 cups powdered sugar (240 g)
  • 1 lemon, zested
  • 1 lemon, juiced
Instructions
  1. Grease an 11-inch (25cm) round cake pan and line with parchment paper.
  2. Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
  3. In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
  4. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
  5. Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
  6. Pour the batter into the prepared cake pan.
  7. Preheat the oven to 350˚F (180˚C).
  8. Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
  9. Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
  10. Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
  11. Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
  12. Remove the cooled cake from the pan and evenly pour over the glaze.
  13. Allow the glaze to set before serving.
  14. Enjoy!

Watch the recipe video here:

This strawberry swirl lemon cake will have you all twisted up! ???FULL RECIPE: https://tasty.co/recipe/strawberry-swirl-lemon-cake

Posted by Proper Tasty on Monday, December 10, 2018

Main dish

Cajun Chicken Alfredo

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Cajun Chicken Alfredo
Cajun Chicken Alfredo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cajun Chicken Alfredo
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • ¼ cup white wine
  • 3 cups heavy cream
  • ¾ cup grated Parmesan
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • ½ cup sliced scallions
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  3. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  4. When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, pepper, and pasta.
  5. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan.

Watch the recipe video here:

Recipe of the Day: Guy Fieri's Cajun Chicken Alfredo ? Save the recipe: https://foodtv.com/2E2Iw1M

Posted by Food Network on Monday, December 10, 2018