Dessert

HOMEMADE CHERRY PIE FILLING

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HOMEMADE CHERRY PIE FILLING
Homemade Cherry Pie Filling comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned over a stack of fresh, crispy waffles for a delicious treat!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 5 to 6 cups fresh pitted cherries, about 2½ to 3 pounds
  • ½ cup water
  • 2 tablespoons freshly squeezed lemon juice
  • ⅔ cup granulated sugar
  • 4 tablespoons cornstarch
  • ¼ teaspoon almond extract, optional
Instructions
  1. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
  2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
  3. If using, stir in almond extract. Cool slightly before using as a topping.
NOTES
  1. If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
  2. Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
  3. This recipe freezes beautifully.

Watch the recipe video here:

Homemade Cherry Pie Filling comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned…

Posted by My Baking Addiction on Monday, March 18, 2019

Main dish

Southern Green Beans

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Southern Green Beans
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 3 tablespoons butter
  • 1 red onion, chopped
  • 2 pounds fresh green beans, trimmed and snapped
  • 8 small new potatoes, diced
  • 1 large clove garlic, minced
  • ¼ cup chicken broth
  • 1½ teaspoons white balsamic vinegarsalt and pepper to taste
Instructions
  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Watch the recipe video here:

Southern Green Beans: https://trib.al/vQqfPHG

Posted by Allrecipes on Monday, March 18, 2019

Main dish

Instant Pot Melting Potatoes

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Instant Pot Melting Potatoes
You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 Tbsp. (3 oz.) unsalted butter
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 Tbsp. fresh thyme leaves, divided
  • 1 lb. Yukon Gold potatoes, cut into
  • ¾- to 1-in. slices
  • 2 garlic cloves, peeled and lightly crushed
  • ½ cup unsalted chicken stock
  • ½ tsp. flaky sea salt (such as Maldon)
Instructions
  1. Turn an Instant Pot onto the “sauté” setting. Add butter, salt, pepper, and 1 tablespoon of the thyme; cook until starting to foam, about 2 minutes. Add sliced potatoes in an even layer, and cook until browned on both sides, about 5 minutes per side (the butter will start to brown). Remove potatoes from Instant Pot, and set aside.
  2. Add garlic to the Instant Pot. Place the grate insert (or a trivet or steamer basket) inside Instant Pot. Lay potatoes on grate, and pour chicken stock over potatoes. Cover Instant Pot, and set to 1 minute on High pressure, making sure steaming valve is closed (this will take about 10 minutes to come up to pressure). When done, carefully open steaming valve, and allow steam to fully escape from Instant Pot, about 2 minutes. Remove grate and potatoes from pot, and set aside, leaving liquid in pot.
  3. Return Instant Pot to “sauté” setting, and cook butter and chicken stock until slightly reduced, about 2 minutes; remove garlic. Add potatoes back to pot in a single layer, and cook again until browned on both sides, about 3 minutes per side. Remove from Instant Pot, and sprinkle with flaky sea salt and remaining thyme. Serve immediately.

Watch the recipe video here:

Buttery, creamy, perfectly salty—you don't even need cream. (via Well Done) GET THE RECIPE: https://trib.al/rSIBGMI

Posted by MyRecipes on Monday, March 18, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

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Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • 1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
  • 1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Saturday, March 16, 2019

Main dish

Chili Con Queso

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Chili Con Queso
Chili Con Queso
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 lb ground beef (455 g)
  • 3 tablespoons McCormick® Chili Seasoning
  • ½ cup milk (120 mL)
  • ½ cup heavy cream (120 mL)
  • ½ cup water (120 mL)
  • 2 tablespoons corn starch
  • 16 oz american cheese (450 g)
  • 1 teaspoon salt
  • 15 oz diced tomato, strained (450 g)
  • 8 oz diced green chiles, strained (225 g)
  • 1 bunch scallion, sliced
  • 1 bag corn chips, for serving
Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
  2. In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
  3. In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
  4. Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
  5. Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1614251518827491/posts/2640725322846767/

Main dish

Cheese-Stuffed Spaghetti Wrapped Meatballs

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Cheese-Stuffed Spaghetti Wrapped Meatballs
CHEESE-STUFFED SPAGHETTI WRAPPED MEATBALLS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince (5%)
  • 400g sausage meat
  • ½ cup breadcrumbs
  • 1 egg, whisked
  • 1 tbsp finely chopped parsley
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 200g pizza mozzarella, in 1.5cm cubes
  • 350g spaghetti, cooked
  • 2 tsp italian seasoning,
  • 2 eggs
  • ½ cup grated parmesan
  • Salt and freshly ground black pepper, to taste
  • Neutral oil, for deep-frying
  • Grated parmesan, to serve
  • Finely chopped parsley, to serve
Instructions
  1. Add the beef, sausage meat, breadcrumbs, eggs, parsley, tomato paste, garlic, salt and pepper to a large bowl and mix well until homogenous and smooth.
  2. Using an ice cream scoop to portion, flatten a piece of the meat mix in your palm then place a cube of mozzarella in the centre and wrap the meat around to seal.
  3. Brown all the meatballs in a lightly oiled frying pan set over a medium heat. Set aside to cool slightly.
  4. In a separate bowl, add the 2 eggs, italian seasoning, parmesan and salt and pepper, to taste. Add the cooked spaghetti and mix thoroughly to coat evenly.
  5. Place a small amount of dressed spaghetti on a piece of cling film and place a browned (cooled) meatball in the centre. Gather the edges of the piece of cling film in order to enclose the meatball around the parcel of spaghetti. Wrap the parcel tightly and place in a muffin tin to retain its shape. Repeat with the rest of the two mixes until you have 12 spaghetti parcels. Set in the freezer for at least 1 hour.
  6. Heat the oil to 175°C, unwrap the nests and fry until golden brown, crisp and cooked through.
  7. Serve with lashings of marinara, lots of grated parmesan and fresh parsley.
  8. Enjoy!

Watch the recipe video here:

Cheese-Stuffed Spaghetti Wrapped Meatballs

Posted by Twisted on Saturday, March 16, 2019

Main dish

Whole Roasted Cauliflower

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Whole Roasted Cauliflower
Whole Roasted Cauliflower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head cauliflower
  • ½ cup tahini (145 g)
  • 3 tablespoons olive oil
  • 2 teaspoons turmeric
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 3 cloves garlic, sliced
  • pita, to serve
  • tzatziki sauce, to serve
  • fresh cilantro, chopped, to serve
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
  3. In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
  4. Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
  5. Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
  6. Cut cauliflower into pieces and then separate florets.
  7. Serve on warm pita with tzatziki sauce and cilantro.
  8. Enjoy!

Watch the recipe video here:

Did you know you could roast an ENTIRE head of cauliflower? ?FULL RECIPE: http://bit.ly/2Bjywjr

Posted by Proper Tasty on Saturday, March 16, 2019

Main dish

Irish Champ

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Irish Champ
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds potatoes, peeled and halved
  • 1 cup milk
  • 1 bunch green onions, thinly sliced
  • ½ teaspoon salt, or to taste
  • ¼ cup butter
  • 1 pinch freshly ground black pepper to taste
Instructions
  1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
  2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
  3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
  4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Watch the recipe video here:

Irish Champ: https://trib.al/JAZibZt

Posted by Allrecipes on Saturday, March 16, 2019

Breakfast

Irish Breakfast

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Irish Breakfast
You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 thick slices bacon
  • 2 tablespoons butter or margarine
  • 4 eggs
  • 2 small tomatoes, sliced
  • 1½ cups whole mushrooms
  • 4 slices prepared soda bread
Instructions
  1. Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
  2. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
  3. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

Watch the recipe video here:

Irish Breakfast: https://trib.al/7Ab2h9S

Posted by Allrecipes on Sunday, March 17, 2019

Dessert

Strawberry Rose Crepe Cake

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Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups all-purpose flour (250 g)
  • ¼ cup unsalted butter, ½ stick, melted (60 g)
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups whole milk (720 mL)
FILLING
  • 8 oz cream cheese (225 g)
  • 3 tablespoons sugar
  • ⅓ cup heavy cream (80 mL)
  • 1 cup strawberry, thinly sliced (150 g)
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

This strawberry rose crepe cake is so beautiful ?FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cake

Posted by Proper Tasty on Monday, March 18, 2019