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Main dish

Buttermilk Biscuits

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Buttermilk Biscuits
Your weekend project: Fluffy Buttermilk Biscuits ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
  • 1½ cups cold buttermilk
  • ½ cup heavy cream
  • 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
  • 2 tablespoons melted butter
Instructions
  1. Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
  3. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about ¾-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

Watch the recipe video here:

How to Make Bobby Flay's Buttermilk Biscuits

Your weekend project: Fluffy Buttermilk Biscuits ??Watch Bobby Flay on a new episode of #BeatBobbyFlay, tonight @ 10|9c!

Posted by Food Network on Thursday, January 4, 2018

Main dish

Chicken Meatball Soup

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Chicken Meatball Soup
Chicken Meatball Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion, diced (150 g)
  • ½ cup carrot, diced (60 g)
  • ½ cup celery, diced (110 g)
  • 2 cloves garlic, minced
  • 8 cups chicken stock (1.9 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard, roughly chopped (400 g)
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food to keep you warm all night ??Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by Tasty on Tuesday, December 4, 2018

Main dish

Pumpkin Pie Creme Brulee

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Pumpkin Pie Creme Brulee
Guy Fieri mixed Pumpkin Pie with Creme Brulee, and the results are EPIC.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pecan and Butter Cracker Crust, recipe follows
  • 3½ cups heavy cream, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon powdered ginger
  • 1 vanilla bean, seeds scraped and pod reserved
  • 8 egg yolks
  • 1 cup sugar
  • ½ cup whole milk
  • 2 cups canned pumpkin puree
  • Hot water
  • ¼ cup turbinado sugar
  • Butter Cracker and Pecan Crust:
  • 32 butter crackers (recommended: Ritz crackers)
  • ½ cup pecans
  • 5 tablespoons unsalted butter melted, plus more if needed
  • 2 to 3 tablespoons dark brown sugar
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
  3. In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
  4. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
  5. Add the remaining 1½ cups of cream and the ½ cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
  6. Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
  7. Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
  8. *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
Butter Cracker and Pecan Crust:
  1. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

Watch the recipe video here:

How To Make Guy's Pumpkin Pie Creme Brulee

Guy Fieri mixed Pumpkin Pie with Creme Brulee, and the results are EPIC.

Posted by Food Network on Wednesday, October 18, 2017

Main dish

Shrimp Fettuccine Alfredo

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Shrimp Fettuccine Alfredo
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 12 ounces fettuccine
  • Olive oil, for tossing
  • ¾ pound large shrimp (about 16), shelled and deveined, tails removed
  • Freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 2 cups heavy cream
  • 2 pinches freshly grated nutmeg
  • 1½ cups freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  2. Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  4. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  5. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Watch the recipe video here:

Shrimp Fettuccine Alfredo

This Shrimp Fettuccine Alfredo couldn't be simpler to make. (Follow Hearty for more like this!)

Posted by Food Network on Sunday, December 10, 2017

Main dish

Little Mozzarella-Stuffed Meatloaves

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Little Mozzarella-Stuffed Meatloaves
Game plan: Heat the tomato sauce while the meatloaves cook
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Loaves:
  • 1½ pounds meatloaf mix (ground beef, pork, and veal)
  • 1 medium onion, grated
  • ½ cup panko (Japanese bread crumbs) or regular dried bread crumbs
  • 1 large egg, beaten
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons kosher salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Freshly ground black pepper
  • 4 thin slices pancetta (about 1- ounce), optional
  • 4 small squares smoked mozzarella (about 2 ounces total)
Glaze:
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cups marinara sauce, jarred or homemade, hot
Instructions
Special equipment: 4-inch round biscuit cutter, or tuna or other can, top and bottom removed
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  2. Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
  3. Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
  4. Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

Watch the recipe video here:

Mozzarella Stuffed Meatloaves

Little Mozzarella Stuffed Meatloaves are just what you need. (Follow Gooey for more like this!)

Posted by Food Network on Sunday, December 17, 2017

Main dish

Christmas Tree Antipasto Salad

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Christmas Tree Antipasto Salad
This cheery holiday salad is a fun (and delicious!) decorating idea for a party. A trio of lettuces create the evergreen tree, and items from the deli counter and salad bar become an edible garland.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Salad:
  • 5 ounces baby arugula (about 8 cups)
  • 5 ounces baby kale (about 8 cups)
  • 2 Persian cucumbers, halved lengthwise and sliced into half moons
  • 3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce
  • ¼ pound thinly sliced Genoa salami
  • Three ¼-inch-thick slices provolone (about 6 ounces)
  • ¼ pound thinly sliced prosciutto
  • 1 cup cheese-stuffed small sweet piquante peppers, such as peppadews
  • ½ cup jarred small whole artichoke hearts (about 8)
  • ½ cup green castelvetrano olives
  • ½ cup kalamata olives
  • ½ cup small whole pepperoncini
  • 6 radishes, tops trimmed
  • ¼ cup chopped toasted walnuts or pecans
  • One 4-ounce goat cheese log
  • 8 ounces ciliegine mozzarella (small balls of mozzarella), halved
White Balsamic Vinaigrette:
  • ½ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
Instructions
For the salad:
  1. Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree.
  2. Stack the sliced salami and cut out a large star using a 3½-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree.
  3. Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1½-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left.
  4. Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree.
  5. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow.
  6. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, ½ teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side.

Watch the recipe video here:

How to Make Christmas Tree Antipasto Salad

Antipasto really is the best part of the meal — especially when it looks like a Christmas tree! ? ? ? #HowToWinTheHolidays

Posted by Food Network on Friday, December 22, 2017

Main dish

My Mama’s Braciole

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My Mama's Braciole
This classic Italian recipe comes from Rachael Ray's mama, and now it can be a staple in your family too!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices beef braciole, beef very thinly sliced
  • Coarse salt and black pepper
  • 8 slices prosciutto di Parma
  • 1½ cups plain bread crumbs, eyeball it
  • ½ cup milk, eyeball it
  • ⅔ cup Parmigiano-Reggiano, 3 handfuls
  • 1 small onion, finely chopped
  • ½ cup flat-leaf parsley leaves, a couple of handfuls, chopped
  • 1 cup chopped arugula
  • Plain round toothpicks
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  • 2 cloves garlic, cracked away from skin
  • 2 tablespoons butter
  • 12 crimini mushrooms, finely chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 rounded tablespoon tomato paste
Instructions
  1. Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, parsley, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.
  2. Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes. Remove the meat from the pan. Add butter to the pan. Add mushrooms to the melted butter. Saute mushrooms 5 minutes. Add flour to the pan and cook 2 minutes. Whisk wine into the flour and mushrooms and scrape up pan drippings. Reduce wine 1 minute, then whisk in beef broth and tomato paste. Set meat back into sauce and reduce heat to medium low. Partially cover pan with a cover left ajar an inch. Simmer meat in sauce 10 to 15 minutes. Transfer beef rolls to a platter, removing toothpicks. Pour pan gravy down over the beef rolls and serve.

Watch the recipe video here:

How To Make Rachael's Braciole

This classic Italian recipe comes from Rachael Ray's mama, and now it can be a staple in your family too!Save the recipe: https://foodtv.com/2LiFkQW

Posted by Food Network on Friday, December 22, 2017

Main dish

Apricot Oat Bars

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Apricot Oat Bars
Fans swear by this "simply scrumptious" 5-Star Apricot Oat Bar recipe from Giada De Laurentiis ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil cooking spray
Filling
  • 1 (13-ounce) jar apricot jam or preserves (about 1¼ cups)
  • 8 dried apricots, chopped into ¼-inch pieces (about ⅓ cup)
Crust
  • 1¾ cups all-purpose flour
  • 1 packed cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon baking soda
  • 1¾ cups old-fashioned oats
  • 1 cup (4 ounces) coarsely chopped walnuts
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 egg, at room temperature, beaten
  • 1 teaspoon pure vanilla extract
Instructions
  1. Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
  2. Filling: In a small bowl, mix together the jam and the apricots. Set aside.
  3. Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  4. Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a ½-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Watch the recipe video here:

How To Make Giada's Apricot Oat Bars

Fans swear by this "simply scrumptious" 5-Star Apricot Oat Bar recipe from Giada De Laurentiis ?

Posted by Food Network on Tuesday, January 23, 2018

Main dish

Multi-Flavor Stuffed Party Bread Roll

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Multi-Flavor Stuffed Party Bread Roll
Multi-Flavor Stuffed Party Bread Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 14 oz premade pizza dough, 1 can (395 g)
  • 8 slices ham
  • 10 slices mozzarella cheese
  • ½ cup spinach artichoke dip (64 g)
  • 2 tablespoons tomato sauce
  • 1 cup shredded mozzarella cheese, divided (100 g)
  • 28 pepperoni slices, divided
  • ½ stick ¼ cup salted butter, melted (60 g)
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon garlic powder
Instructions
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll out the pizza dough to a 14x14-inch (35x35-cm) square, about ¼-inch (6 mm) thick.
  3. Arrange 4 of the ham slices on the left third of pizza dough, leaving a 2-inch (5 cm) space at the top.
  4. Place the mozzarella slices on top of the ham.
  5. Place the remaining ham slices on top of the mozzarella.
  6. Spread spinach artichoke dip on the middle third of the pizza dough, leaving 2 inches (5 cm) at the top.
  7. Spread tomato sauce on the last third of pizza dough, still leaving 2 inches (5 cm) at the top.
  8. Sprinkle half of the shredded mozzarella over the tomato sauce.
  9. Place half the pepperoni slices on top of the shredded mozzarella.
  10. Sprinkle the remaining shredded mozzarella on top of pepperoni. Followed by the remaining pepperoni on top of the shredded mozzarella.
  11. Starting with the edge closest to you, roll up the pizza dough.
  12. Place the roll seam-side down on the baking sheet.
  13. Cut 9 even 2-inch (5-cm) slits across the top of the roll.
  14. In a medium bowl, combine the melted butter, parsley, and garlic powder.
  15. Brush the garlic butter mixture over the roll.
  16. Bake for 20 minutes, or until golden brown.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

These stuffed breads will be the life of the party ?Get the recipe: https://tasty.co/recipe/multi-flavor-stuffed-party-bread-roll

Posted by Tasty on Saturday, December 1, 2018

Main dish

Apple Pie Tacos

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Apple Pie Tacos
These apple pie tacos are the tasty treat you didn't even know you needed! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 granny smith apples
  • ½ lemon, juiced
  • 2 tablespoons butter
  • ¼ cup sugar (50 g)
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 large flour tortillas
  • ¼ cup melted butter (60 g)
CINNAMON SUGAR
  • ¼ cup sugar (50 g)
  • ½ tablespoon cinnamon
  • vanilla ice cream, for serving
  • caramel sauce, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Peel and core the apples. Soak the peeled apples in a large bowl filled with water and lemon juice so they won’t brown. Working one at a time, thinly slice the apples.
  3. Melt the butter in a medium saucepan over medium heat. Add the apple slices and sprinkle with the sugar, cinnamon, and nutmeg. Stir continuously and cook until the apples are soft, about 10 minutes. Remove the pan from the heat.
  4. Make the taco shells: Using a cookie cutter or the lid of a mason jar, cut out 14 small circles from the tortillas.
  5. Brush the small tortilla rounds with melted butter and coat with cinnamon sugar. Shape the cut-out tortillas to look like taco shells and place between the cups of an upside-down muffin tin to hold their shapes.
  6. Bake for 10 minutes, or until golden brown. Let the taco shells cool until easy to handle.
  7. Spoon the apple pie filling into the taco shells. Top with small scoops of vanilla ice cream and drizzle with caramel sauce.
  8. Enjoy!

Watch the recipe video here:

These apple pie tacos are the tasty treat you didn't even know you needed! ?Get the recipe: https://tasty.co/recipe/apple-pie-tacos

Posted by Tasty on Sunday, December 2, 2018