Home (Page 10)

American

Showing 3,071 Result(s)
Main dish

Sweet Tea Barbecued Chicken

Save Print
Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New Jersey
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup unsweetened apple juice
  • 1 cup water
  • 2 teaspoons seafood seasoning
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon coarsely ground pepper
  • 1 chicken (4 to 5 pounds), cut up
  • 1 cup barbecue sauce
  • ½ cup sweet tea
Instructions
  1. Preheat oven to 350°. Pour apple juice and water into a large shallow roasting pan. Mix seafood seasoning, paprika, garlic powder and pepper; rub over chicken. Place in roasting pan.
  2. Bake, covered, until juices run clear and a thermometer reads 170° to 175°, about 50-60 minutes. Transfer chicken to a foil-lined 15x10x1-in. baking pan. Whisk barbecue sauce and sweet tea; brush some of mixture over chicken.
  3. Place chicken on greased grill rack; grill over medium heat 3-4 minutes per side, brushing occasionally with remaining sauce.

Watch the recipe video here:

Betcha never thought of marinating your chicken like this!> Get the recipe for Sweet Tea Barbecued Chicken: https://trib.al/ruHwLzC

Posted by Taste of Home on Monday, July 8, 2019

Drink

Hawaiian Punch Slush for Adults

Save Print
Hawaiian Punch Slush for Adults
A tropical, flavorful, alcoholic slush that packs a punch! Serve 2 scoops in a glass with lemon-lime soda. You'll want to keep this one away from the kids!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 (14 ounce) cans cream of coconut
  • 3 (6 ounce) cans frozen lemonade concentrate
  • 1 (46 fluid ounce) can unsweetened pineapple juice
  • 1 (750 milliliter) bottle vodka
  • 2 liters lemon-lime flavored carbonated beverage
Instructions
  1. In a plastic container combine cream of coconut, lemonade concentrate, pineapple juice and vodka. Mix well and store overnight in the freezer.
  2. To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda.

Watch the recipe video here:

Hawaiian Punch Slush for Adults: https://trib.al/5bzvr0Q

Posted by Allrecipes on Monday, July 8, 2019

Dessert

Blueberry, Basil and Goat Cheese Pie

Save Print
Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 2 cups fresh blueberries
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh basil
  • 1 large egg
  • 1 teaspoon water
  • ¼ cup crumbled goat cheese
  • Fresh basil leaves, torn
Instructions
  1. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Transfer to a baking sheet.
  2. Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving the center uncovered.
  3. Whisk egg and water; brush over pastry. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes. Transfer to a wire rack to cool. Top with torn basil leaves before serving.

Watch the recipe video here:

Oh my! —> Get the recipe for Blueberry, Basil and Goat Cheese Pie here: https://trib.al/EfnOPKn

Posted by Taste of Home on Monday, July 8, 2019

Dessert

Easy Blueberry Cream Scones

Save Print
Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 lemon
  • ⅓ cup plus 2 Tbsp. sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup plus 2 Tbsp. old-fashioned oats
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1⅓ cups plus 1 Tbsp. chilled heavy cream
  • 2 Tbsp. honey
  • 1 cup frozen blueberries, preferably wild
  • 1 large egg yolk
Instructions
  1. Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
  2. Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
  3. Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
  4. Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
  5. Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
  6. Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
  7. Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
  8. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
  9. Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
  10. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
  11. Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Do Ahead:
  1. Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

Watch the recipe video here:

A one-bowl brunch slam dunk. (via Basically)Make 'em: http://bonap.it/mJ6S1pY

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Uncategorized

Campfire Lasagna

Save Print
Campfire Lasagna
What could be better after a day of hiking and wilderness than the homey comfort of a lasagna? It's easy to make right on the campfire -- and the smoke lends a little something extra to the familiar flavors.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups whole-milk ricotta
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • ¾ cup grated Parmesan
  • 4 cups jarred marinara or tomato sauce
  • 9 ounces no-boil lasagna noodles (12 noodles)
  • 1 pound Italian sausage, casings removed and meat chopped into small pieces, optional
  • Two 8-ounce bags shredded mozzarella (about 4 cups)
Instructions
Special equipment:
  1. a 12-inch 8-quart Dutch oven with a lid
  2. Mix the ricotta, Italian seasoning, egg and ½ cup Parmesan in a medium bowl until combined.
  3. Add ½ cup sauce and ½ cup water to the bottom of a large Dutch oven with a lid. Top with 3 noodles, breaking them as necessary to fit. Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the sausage on top of the ricotta if using. Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage if using and mozzarella. Finish with another layer of noodles and the remaining ½ cup sauce. Top with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with the lid.
  4. Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any of the coals directly. Place the Dutch oven in the hole. With tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately.

Watch the recipe video here:

What We're Loving: Campfire LasagnaSave the recipe: https://foodtv.com/2VCglf7!

Posted by Food Network on Tuesday, July 9, 2019

Main dish

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Save Print
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium fennel bulb, thinly sliced
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 2-lb. skinless salmon fillet, preferably center-cut
  • ¾ cup olive oil
  • Flaky sea salt (such as Maldon)
Instructions
  1. Also Try it With:
  2. Cod, halibut, John Dory, or turbot fillets
  3. Instructions
  4. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  6. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Watch the recipe video here:

Introducing your new favorite salmon recipe. http://bonap.it/ul4SoDe

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Dessert

Sunny Flower Cake

Save Print
Sunny Flower Cake
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 19 cupcakes of your choice
  • Frosting of your choice
  • Food coloring
  • Assorted cake decorations
Instructions
  1. Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape.
  2. Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

Watch the recipe video here:

Now this is a bouquet we'd love to catch!More flower cake recipes here–> https://trib.al/4xGJZhq

Posted by Taste of Home on Friday, July 26, 2019

Main dish

Instant Pot Texas Beef Brisket

Save Print
Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Friday, July 26, 2019

Main dish

Classic Cuban Midnight (Medianoche) Sandwich

Save Print
Classic Cuban Midnight (Medianoche) Sandwich
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted
Instructions
  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Watch the recipe video here:

Classic Cuban Midnight (Medianoche) Sandwich: https://trib.al/xHUkNgt

Posted by Allrecipes on Saturday, July 20, 2019

Dessert

Frosted Fudge Brownies

Save Print
Frosted Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup plus 3 tablespoons butter, cubed
  • ¾ cup baking cocoa
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • ½ cup baking cocoa
  • 1 teaspoon vanilla extract
  • ¼ to ⅓ cup whole milk
Instructions
  1. In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack.
  3. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.

Watch the recipe video here:

These rich brownies are about to be your new favorite dessert.—> Get the recipe: https://trib.al/Awv42XS

Posted by Taste of Home on Saturday, July 20, 2019