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Main dish

Ravioli alla Bobbi

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Ravioli alla Bobbi
Dinner in 20 minutes ✅
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 ounces fresh cheese ravioli
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 2 cups broccoli florets, broken into small pieces
  • 8 ounces thin asparagus, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream
  • ¾ cup diced cooked ham
  • ¼ cup grated Parmesan, plus more for serving
  • 2 tablespoons store-bought pesto
  • ½ cup halved cherry tomatoes
  • Handful of fresh basil leaves, torn, for serving
Instructions
  1. Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken.
  3. Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy.

Watch the recipe video here:

How to Make Ree's Quickest Ravioli Dinner

Dinner in 20 minutes ✅Watch The Pioneer Woman – Ree Drummond tomorrow at 10a|9c!Save the recipe: https://foodtv.com/2Ad9UI2!

Posted by Food Network on Friday, October 19, 2018

Main dish

Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls
Recipe of the Day: The Pioneer Woman - Ree Drummond's Pumpkin Cinnamon Rolls ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dough:
  • 1½ cups whole milk
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 package (2¼ teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon (heaping) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Melted butter, for buttering pans
Filling:
  • 1 stick (1/2 cup) butter, melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup finely chopped pecans
Frosting:
  • 8 ounces cream cheese, softened
  • 1¾ cups to 2 cups powdered sugar
  • ¼ cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt
Instructions
  1. For the dough:
  2. In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
  3. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
  4. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining ½ cup flour until totally combined.
  5. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
  6. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
For the filling:
  1. Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with ½ cup to ¾ cup chopped pecans.
  2. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into ½- to ¾-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
  3. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
For the frosting:
  1. While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
  2. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Watch the recipe video here:

The Pioneer Woman's Pumpkin Cinnamon Rolls

Recipe of the Day: The Pioneer Woman – Ree Drummond's Pumpkin Cinnamon Rolls ?? Save the recipe: https://foodtv.com/2Chf9HX

Posted by Food Network on Saturday, October 20, 2018

Main dish

Banana Crunch Muffins

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Banana Crunch Muffins
Ina Garten's Banana Crunch Muffins have triple the amount of banana flavor. ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ pound unsalted butter, melted and cooled
  • 2 extra-large eggs
  • ¾ cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup small-diced walnuts
  • 1 cup granola
  • 1 cup sweetened shredded coconut
  • Dried banana chips, granola, or shredded coconut, optional
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Watch the recipe video here:

How to Make Ina's Banana Crunch Muffins

Ina Garten's Banana Crunch Muffins have triple the amount of banana flavor. ???

Posted by Food Network on Sunday, March 18, 2018

Main dish

Thai Lettuce Wraps

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Thai Lettuce Wraps
Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman - Ree Drummond!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken and Marinade:
  • ⅓ cup hoisin sauce
  • ⅓ cup soy sauce
  • 2 tablespoons grated ginger
  • 1 tablespoon Sriracha
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic, grated
  • 2 boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped fresh cilantro
Lettuce and Fillings:
  • 8 butter lettuce leaves
  • 1 cup bean sprouts
  • 1 cup thinly sliced red cabbage
  • 1 cup julienned carrots
  • 1 cup cucumber slices
  • 1 cup cooked thin rice noodles
  • ⅓ cup sweet chili sauce
  • ⅓ cup hoisin sauce
Instructions
For the chicken and marinade:
  1. Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  2. Heat a grill pan over high heat.
  3. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings:
  1. Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  2. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Watch the recipe video here:

How to Make Ree's Thai Lettuce Wraps

Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman – Ree Drummond!

Posted by Food Network on Tuesday, March 20, 2018

Main dish

No Bake Pumpkin Cheesecake

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No Bake Pumpkin Cheesecake
No Bake Pumpkin Cheesecake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups graham cracker crumbs (210 g)
  • ½ cup butter, melted (115 g)
  • 8 oz cream cheese, 3 packages (225 g)
  • 1 cup heavy whipping cream (240 mL)
  • 1 cup powdered sugar (160 g)
  • 1 ½ cups pumpkin puree (340 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • whipped cream, to serve
Instructions
  1. In a bowl, combine the graham cracker crumbs and melted butter.
  2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  6. Top with whipped cream, slice, and serve!
  7. Enjoy!

Watch the recipe video here:

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake via The Recipe RebelFull Recipe: https://tasty.co/recipe/no-bake-pumpkin-cheesecake

Posted by Tasty on Thursday, October 18, 2018

Main dish

TUSCAN CHICKEN MAC ‘N’ CHEESE

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TUSCAN CHICKEN MAC 'N' CHEESE
Creamy Mac'n'Cheese is everyones dreamy comfort meal. This dish has a few extra bits to liven it up, it's super cheesy, creamy and packed with flavour. Tuscan Chicken Mac 'n' Cheese is a winner in our books!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 1 tbsp oil
  • 1 tsp paprika
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • 2 tsp oil
  • ¼ cup chopped sundried tomatoes
  • 1 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups baby spinach
  • ½ cup wine
  • 2 cups cream
  • 1 cup chicken stock
  • 450g macaroni noodles, cooked
  • 1 cup Grated gruyere
  • 1 cup grated mozzarella
  • ½ cup grated parmesan
  • Salt and pepper to taste
Instructions
  1. Coat the chicken breasts in the oil, paprika, Italian seasoning, and salt and pepper to taste.
  2. Heat a saucepan over medium heat. Sear chicken breasts on both sides until golden brown, about 4 minutes each side. Set aside covered under foil to keep warm.
  3. In the same pan, add 2 tsp oil. Cook mushrooms until softened. Add onions and garlic and sauté until softened.
  4. Pour in white wine, bring to a simmer and reduce it by half.
  5. Add sundried tomatoes, chicken stock, and cream. Bring to simmer. Stir in the spinach then cover will a lid and let simmer to thicken slightly.
  6. Season with salt and pepper. Add cheeses and stir to combine.
  7. Add macaroni noodles and stir to coat noodles. Add a splash of water if needed to .
  8. Serve in bowls topped with sliced chicken.
  9. Enjoy!

Watch the recipe video here:

Tuscan Chicken Mac 'n' Cheese

Tuscan Chicken Mac 'n' Cheese

Posted by Twisted on Friday, October 19, 2018

Main dish

Lettuce Wraps

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Lettuce Wraps
Lettuce Wraps
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • SAUCE
  • 1 cup water (240 mL)
  • ½ cup soy sauce (120 mL)
  • ¼ cup sesame oil (60 mL)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup brown sugar (55 g)
  • 2 tablespoons sriracha
  • ¼ cup rice wine vinegar (60 mL)
  • ⅓ cup scallions, sliced (35 g)
  • WRAPS
  • 14 oz tofu, 1 package (395 g)
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, diced
  • 2 ½ cups mushroom, chopped, such as shiitake (185 g)
  • 1 tablespoon garlic, minced
  • 8 oz water chestnuts, 1 can, sliced, drained and finely chopped (225 g)
  • ⅓ cup scallions, sliced (50 g)
  • ½ cup canola oil (120 mL)
  • 7 oz rice noodle (200 g)
  • 1 head iceberg lettuce
Instructions
  1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  7. Slice the core off the head of lettuce and separate into individual leaves.
  8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  9. Enjoy!

Watch the recipe video here:

Low-Carb Lettuce Wraps

Lettuce tell you, this recipe is delicious AND low-carb ?Get the recipe: https://tasty.co/recipe/lettuce-wraps

Posted by Tasty on Wednesday, October 17, 2018

Main dish

Camembert Fondue Tower

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Camembert Fondue Tower
Camembert Fondue Tower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 100g butter
  • 2 cloves garlic
  • 1 tbsp dried parsley
  • 1 tsp salt
  • 1 small loaf sourdough bread
  • 500g bread dough
  • 4 camembert
  • 50g bacon, chopped and fried
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. To make the garlic butter mix together the butter, garlic, salt and dried parsley.
  3. Make the garlic bread toast dippers - cut the loaf into strips and brush with the garlic butter. Bake for 20 minutes or until golden brown.
  4. Meanwhile, trim the tops and bottoms of the camembert off (leave one with it's bottom skin on to be at the bottom of the pile).
  5. Roll out the bread dough and place this camembert, skin side down, in the middle. Scatter with bacon pieces and place another camembert on top, followed by another one with bacon pieces, until all four are balanced on top of each other.
  6. Bring the dough up around and pinch together to seal the camembert in. Wrap another piece around it to seal it in even more.
  7. Bake for around 20 minutes until the dough is golden and the camembert has melted.
  8. Serve with the warm garlic bread dippers.

Watch the recipe video here:

Camembert Fondue Tower

Camembert Fondue Tower

Posted by Twisted on Thursday, October 18, 2018

Main dish

Pumpkin Chili Cheese Dip

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Pumpkin Chili Cheese Dip
This pumpkin chili will win everything at your Halloween party (yes, even the costume contest ??)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb pumpkin (1.3 kg)
  • 2 tablespoons olive oil, divided
  • 1 pinch salt
  • ½ cup white onion, chopped (75 g)
  • 1 clove garlic, minced
  • ½ lb lean ground beef (225 g)
  • 1 cup kidney bean (170 g)
  • ½ cup canned diced tomato (100 g)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons chilli powder
  • ½ teaspoon paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ½ cup water (120 mL)
  • 8 oz cream cheese (225 g)
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • fresh chives, chopped, for garnish
  • chips, for serving
  • vegetable crudités, for serving
Instructions
  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. Cut off the top third of pumpkin. Remove the pumpkin seeds and pulp (reserve the seeds for another use).
  3. Drizzle the inside of the pumpkin with 1 tablespoon of olive and sprinkle with a pinch of salt.
  4. Place the pumpkin on the baking sheet and bake for 20 minutes until slightly softened.
  5. While the pumpkin is baking, make the chili: Heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and sauté for 2 minutes, until translucent.
  6. Add the ground beef and cook until browned, 7-10 minutes.
  7. Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.
  8. Reduce the heat to low, add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated. Remove from the heat.
  9. Once the pumpkin is done baking, remove from the oven and turn the oven to broil.
  10. Carefully pour the chili cheese dip into the pumpkin. Sprinkle the remaining cup of Monterey Jack cheese on top, all the way to the edge of the pumpkin.
  11. Return to the oven and broil for 2-4 minutes, until the cheese is golden brown. Watch carefully to make sure it doesn’t burn.
  12. Remove the pumpkin from the oven and let cool for 5 minutes. Using oven mitts or kitchen towels, carefully move the pumpkin to a serving platter.
  13. Top with chopped chives and serve with chips and crudités for dipping.
  14. Enjoy!

Watch the recipe video here:

Pumpkin Chili Cheese Dip

This pumpkin chili will win everything at your Halloween party (yes, even the costume contest ??)Get The Full Recipe: https://tasty.co/recipe/pumpkin-chili-cheese-dip

Posted by Tasty on Thursday, October 18, 2018

Main dish

Crispy Salami and Cheese Egg Rolls

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Crispy Salami and Cheese Egg Rolls
Look at that cheese pull! ? Giada De Laurentiis transforms wonton wrappers into Crispy Salami and Cheese Eggrolls.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 wonton wrappers
  • 12 slices salami
  • 4 string cheese sticks, cut into thirds
  • ½ teaspoon dried oregano
  • 1 egg, beaten
  • Vegetable oil, for frying
  • 1 cup jarred marinara sauce, warmed
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
  3. Place the egg rolls on a plate and refrigerate for at least 30 minutes.
  4. Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
  5. Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
  6. Serve the egg rolls with warm marinara alongside, for dipping.

Watch the recipe video here:

How to Make Giada's Crispy Salami and Cheese Eggrolls

Look at that cheese pull! ? Giada De Laurentiis transforms wonton wrappers into Crispy Salami and Cheese Eggrolls.

Posted by Food Network on Sunday, April 15, 2018