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Main dish

Deviled Bacon and Eggs

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Deviled Bacon and Eggs
Why are The Pioneer Woman - Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices peppered bacon
  • 1 dozen eggs
  • ¼ cup mayonnaise
  • ¼ cup heavy cream
  • 1 teaspoon yellow mustard
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • Hot sauce, such as Tabasco, as needed
  • Kosher salt and freshly ground black pepper
  • Paprika, for sprinkling
Instructions
  1. Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
  2. Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
  3. Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
  4. Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

Watch the recipe video here:

How to Make Ree's Deviled Bacon and Eggs

Why are The Pioneer Woman – Ree Drummond 's Deviled Eggs better than all the rest? Because they have BACON ?

Posted by Food Network on Wednesday, February 7, 2018

Main dish

Cheeseburger Dip

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Cheeseburger Dip
This Cheeseburger Dip is so good it will make you want to do a victory dance ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 tablespoons tomato paste
  • ½ teaspoon garlic powder
  • One 15-ounce jar salsa con queso
  • ⅓ cup half-and-half
  • 1 cup shredded yellow Cheddar
  • ¼ cup mayonnaise
  • 2 tablespoons pickle relish
  • 2 tablespoons ketchup, plus more for serving
  • Kosher salt and freshly ground black pepper
  • Chopped onion, dill pickle chips, thinly shredded iceberg lettuce, diced tomato and yellow mustard, for garnish
  • Round white tortilla chips, for serving
Instructions
  1. Preheat the oven to broil.
  2. Heat a medium cast-iron skillet over medium heat and add the oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until beginning to brown, about 3 minutes. Add the onion and cook until the onion is softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste and toast the paste for a minute. Sprinkle with the garlic powder and stir to coat the meat. Stir in the salsa con queso and half-and-half. Bring to a simmer and cook, stirring, until smooth, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Broil until the top is bubbly and browned in places, 1 to 2 minutes.
  3. Mix together the mayonnaise, relish and ketchup in a small bowl. Season with salt and pepper.
  4. Top the dip with a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes and drizzles of the mayo-relish sauce, ketchup and mustard. Serve with tortilla chips for dipping.

Watch the recipe video here:

Eddie’s Game Day Cheeseburger Dip

This Cheeseburger Dip is so good it will make you want to do a victory dance ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Fully Loaded Baked Potato Soup

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Fully Loaded Baked Potato Soup
Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 large baking potatoes (Idaho or russet)
  • 12 slices thick-cut applewood smoked bacon
  • ½ cup all-purpose flour
  • 6 cups 2 percent low-fat milk, heated
  • 5 ounces sharp Cheddar, grated
  • Kosher salt and freshly ground black pepper
  • 4 ounces sour cream
  • 3 tablespoons finely chopped fresh chives
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Watch the recipe video here:

How To Make Guy's Fully Loaded Potato Soup

Bacon, cheese and potatoes come together to create an out-of-this-world soup from Guy Fieri ?

Posted by Food Network on Monday, January 29, 2018

Main dish

Pulled Pork Nachos

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Pulled Pork Nachos
Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pulled Pork:
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ancho chile powder
  • ½ teaspoon Italian seasoning
  • 2 small or 1 large bay leaf
  • Kosher salt and freshly ground black pepper
  • 3 pounds boneless pork butt, cut into 4 pieces
  • One large yellow onion, diced
  • ½ cup sorghum (see Cook's Note)
  • ¼ cup unrefined coconut oil
  • ¼ cup sherry vinegar
  • 2 teaspoons liquid smoke
Queso Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • One 5.2-ounce container soft creamy black pepper cheese, such as Boursin
  • 4 ounces shredded sharp Cheddar
  • ¼ cup chopped pickled jalapenos
Avocado Sour Cream:
  • 2 medium avocados
  • ⅔ cup sour cream
  • Juice of 2 limes
  • Pinch of kosher salt
Nachos:
  • 2 tablespoons vegetable oil
  • One 16-ounce can refried beans or whole black beans
  • 1 pound bag tortilla chips
  • 1 medium tomato, diced
  • ½ bunch fresh cilantro, chopped
Instructions
Special equipment: a 6-quart slow cooker
For the pulled pork:
  1. In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
  2. In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
  3. Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Skim and discard the fat from the liquid in the slow cooker. Return the pork to the skimmed liquid. Add the remaining teaspoon liquid smoke and stir gently to combine. Season with additional salt if needed. Keep warm until ready to serve.
For the queso sauce:
  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until thoroughly combined, about 2 minutes. Whisk in the half-and-half and cook, stirring often, until thickened, about 5 minutes. Stir in the creamy black pepper cheese until thoroughly combined, and then add the Cheddar. Once the cheeses are combined, stir in the pickled jalapenos and taste for seasoning. Keep warm until ready to serve.
For the avocado sour cream:
  1. When the pork is almost finished, mash the avocados in a bowl with a whisk until broken down. Whisk in the sour cream, lime juice and a pinch of salt until thoroughly combined. Taste and adjust seasoning if needed. Press a piece of plastic wrap onto the surface to create a barrier from the air. Refrigerate until ready to serve.
For the nachos:
  1. Heat the oil in a small saucepan over medium heat. Add the refried beans and cook, stirring occasionally, until heated through.
  2. Serve the nachos in individual bowls. Evenly distribute the refried beans, chips, pulled pork and queso sauce. Top each bowl with the avocado cream, tomatoes and cilantro.
  3. Serve immediately.
Cook’s Note
Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.

Watch the recipe video here:

How To Make Damaris' Pulled Pork Nachos

Pulled Pork + Nachos = love at first bite ❤️ (via Chef Damaris Phillips)

Posted by Food Network on Wednesday, January 10, 2018

Main dish

Classic Meat Lover’s Calzones

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Classic Meat Lover’s Calzones
These personal calzones are just what you need while you relax all weekend... ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
DOUGH
  • ¾ cup warm water (180 mL)
  • 1 ½ teaspoons instant yeast, (1/2 packet)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil
FILLING
  • 3 links Italian sausage, casings removed and sausage crumbled
  • ½ yellow onion, diced
  • ½ teaspoon kosher salt, plus a pinch
  • ½ teaspoon black pepper
  • ½ cup marinara sauce, plus more for dipping (130 g)
  • 8 slices deli ham
  • 20 slices pepperoni
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 large egg
Instructions
Make the dough:
  1. In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
While the dough is rising, make the filling:
  1. Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  2. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  3. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  4. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  5. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  6. Serve the calzones with marinara sauce for dipping, if desired.
  7. Enjoy!

Watch the recipe video here:

These personal calzones are just what you need while you relax all weekend… ?Full Recipe: https://tasty.co/recipe/classic-meat-lovers-calzones

Posted by Tasty on Saturday, December 8, 2018

Main dish

Parmesan Chicken

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Parmesan Chicken
Here's how to make Ina Garten's favorite weeknight dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 to 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1¼ cups seasoned dry bread crumbs
  • ½ cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6, washed and spun dry
  • 1 recipe Lemon Vinaigrette, recipe follows
  • Lemon Vinaigrette:
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Watch the recipe video here:

Parmesan Chicken

Here's how to make Ina Garten's favorite weeknight dinner. #BarefootContessa > Sundays at 12|11c.

Posted by Food Network on Saturday, April 7, 2018

Main dish

Meat Pies

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Meat Pies
All eyes on these meat pies! ? (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 20 frozen unbaked dinner rolls, such as Rhodes
  • All-purpose flour, for rolling
  • 2 eggs mixed with 2 tablespoons water, for an egg wash
Filling:
  • 1 tablespoon vegetable oil
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 1½ pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1 cup grated pepper Jack cheese
  • ½ cup chopped fresh parsley
Instructions
For the crust:
  1. Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
For the filling:
  1. Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  2. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and ¾ teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and ¼ cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  3. Preheat the oven to 400 degrees F.
To form:
  1. Roll out each dinner roll on a lightly floured surface into a 4-inch circle about ¼ inch thick. Put 1½ tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  2. Bake until golden brown, 10 to 12 minutes.

Watch the recipe video here:

How To Make Meat Pies

All eyes on these meat pies! ? (Via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Sunday, April 8, 2018

Main dish

Crispy Un-Fried Chicken

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Crispy Un-Fried Chicken
Bake up the crispiest fried chicken ever with this oil-free method.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • One 3½- to 4-pound whole chicken, cut into 10 pieces
  • 2 cups panko breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • Freshly ground black pepper
  • Nonstick cooking spray
Instructions
  1. In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  2. Preheat the oven to 425 degrees F.
  3. Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  4. Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  5. Bake until the chicken is golden brown and cooked through, about 40 minutes.

Watch the recipe video here:

Crispy Unfried Chicken

Bake up the crispiest fried chicken ever with this oil-free method.Watch Valerie Bertinelli's #HomeCooking Sundays 11a|10c.

Posted by Food Network on Friday, April 13, 2018

Main dish

Fried Pickles and Onion Rings

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Fried Pickles and Onion Rings
Homemade Fried Pickles and Onion Rings are easier to make than you think!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 to 3 quarts vegetable oil, for deep-frying
  • 2 large onions
  • ½ cup dill pickle chips
  • 4 large eggs
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 6 cups panko breadcrumbs
Instructions
Special equipment: a deep-frying thermometer; 3 baking sheets
  1. In a large, heavy saucepot fitted with a deep-frying thermometer, heat the oil to 350 degrees F. Line one baking sheet with paper towels; line a second baking sheet with parchment; and set a rack over a third baking sheet.
  2. Cut the ends off the onions and peel the skin. Slice the onions crosswise into three rounds, then separate into rings.
  3. Place the dill pickle chips on the paper-towel-lined baking sheet, cover with more paper towels and dry well.
  4. Whisk the eggs in a medium bowl. Add the buttermilk and whisk to combine. In another medium bowl, whisk together the flour, 1 tablespoon salt and ½ teaspoon pepper. Place the breadcrumbs in a shallow dish.
  5. Toss the onions rings in the seasoned flour; coat well. Then dip the onion rings in the buttermilk mixture. Dredge the onion rings a second time in the flour and again in the buttermilk (for a double dredge). Toss the onion rings in the breadcrumbs and place on the parchment-lined baking sheet.
  6. Use the same double-dredge process--flour, buttermilk, flour, buttermilk, panko--for the pickle chips.
  7. In batches, fry the onion rings until golden brown, 1 to 1½ minutes. Remove to the rack to rest. Sprinkle immediately with salt.
  8. Fry the pickle chips until golden brown, 1 to 2 minutes. Remove to the rack and sprinkle with salt. Serve immediately.

Watch the recipe video here:

How To Make Homemade Fried Pickles and Onion Rings

Homemade Fried Pickles and Onion Rings are easier to make than you think!

Posted by Food Network on Friday, April 13, 2018

Main dish

Lemony Fried Chicken

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Lemony Fried Chicken
Giada De Laurentiis' Lemony Fried Chicken is a must-try twist on a classic dish! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup buttermilk
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons coriander seeds, toasted and cracked
  • 2 teaspoons lemon zest (2 lemons)
  • Kosher salt
  • One 3½-pound chicken, cut into 8 pieces
  • 2 cups vegetable oil
  • 1½ cups gluten-free flour, such as Cup4Cup
  • Lemon wedges, for serving
Instructions
Special equipment: a deep-frying thermometer
  1. In a large re-sealable plastic bag, mix together the buttermilk, olive oil, coriander, lemon zest and 1½ teaspoons salt. Add the chicken pieces, seal the bag and massage to coat. Refrigerate for at least 4 hours and up to 1 day, turning the chicken pieces occasionally.
  2. Add enough oil to a large, heavy frying pan (preferably cast iron) to come 1 inch up the sides of the pan. Heat over medium until the oil reaches 325 degrees F on a deep-frying thermometer.
  3. Place the flour in a medium bowl and season with ½ teaspoon salt. Working one piece at a time, remove the chicken from the marinade and dredge in the seasoned flour. Shake off the excess flour, then add the chicken to the hot oil. Fry, turning occasionally, until the chicken is golden brown and just cooked through, about 25 minutes. Using tongs, transfer the chicken to a cooling rack over a baking sheet and allow to drain.
  4. Arrange the fried chicken on a warm platter and serve with lemon wedges.

Watch the recipe video here:

How To Make Giada's Lemony Fried Chicken

Giada De Laurentiis' Lemony Fried Chicken is a must-try twist on a classic dish! ??

Posted by Food Network on Sunday, January 7, 2018