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Main dish

Award Winning Peaches and Cream Pie

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Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/Al4pTll

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Mini Jalapeno Popper Egg Rolls Are What’s Been Missing From Your Dinner

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Mini Jalapeno Popper Egg Rolls Are What's Been Missing From Your Dinner
Who doesn't love a jalapeno popper? Who doesn't love an egg roll? Why has no one ever thought to combine the two until now?! These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven't been eating these forever. They are super quick to make and you are going to love them!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces cream cheese, softened
  • 1 cup cheddar cheese
  • 4 ounces canned jalapeno peppers,diced
  • ½ teaspoon garlic powder
  • 2 green onions, finely sliced
  • 1 package wonton wrappers
  • Vegetable oil for frying
Instructions
  1. Preheat your oil to 350 degrees.
  2. Use a mixer to soften cream cheese until creamy, then stir in cheese, jalapenos, green onions and garlic powder and fold them in.
  3. Scoop about a teaspoon of the jalapeno mix into the center of a wonton wrapper and then fold it into a triangle before rolling it up.
  4. Drop the egg rolls into the oil and let cook until brown and crispy, about three minutes.
  5. Let cool for a few minutes before serving as filling will be hot.

Watch the recipe video here:

These amazing little bite sized treats combine your favorite appetizersRecipe: http://sha.red/ptFf5

Posted by Shared Food on Saturday, January 12, 2019

Main dish

Almost-Famous Chimichangas

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Almost-Famous Chimichangas
Almost-Famous Chimichangas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • 1 white onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno pepper, diced (remove seeds for less heat)
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Kosher salt
  • 1 small tomato, chopped, plus more for topping
  • 2 tablespoons chopped fresh cilantro
  • 2½ cups shredded rotisserie chicken
  • ¼ cup sour cream
  • 1 15-ounce can refried beans
  • 4 10-inch flour tortillas
  • 1 cup shredded monterey jack cheese, plus more for topping
  • Mexi-sauce, for topping (see below)
  • Shredded lettuce, for topping
  • Mexican rice, for serving
Instructions
  1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and ¼ cup cheese. Fold in the ends and roll up.
  3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi's Mexi-sauce:
  1. Saute ½ cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in ¼ cup chopped cilantro.

Watch the recipe video here:

Recipe of the Day: Almost-Famous Chimichangas ? Save the recipe: https://foodtv.com/2secGYP

Posted by Food Network on Saturday, January 12, 2019

Main dish

Instant Pot Caramel Apple Monkey Bread

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Instant Pot Caramel Apple Monkey Bread
Always moist and full of melt-in-your-mouth goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 12 oz cans Pillsbury cinnamon rolls, separated and quartered, icing reserved
  • 1 granny smith apple, peeled and diced
  • ⅓ cup caramel topping (we like Smucker’s: https://amzn.to/2NxIMfd)
  • 1 cup water
Instructions
  1. Coat the inside of a 6-cup bundt pan in non-stick spray (we love this pan: https://amzn.to/2xy7RMZ)
  2. Layer ⅓ of the quartered roll pieces in the bottom of the pan, pressing lightly into an even layer.
  3. Top with ½ of the apple pieces, and an additional ⅓ of the roll pieces. Repeat with remaining apple pieces and roll pieces.
  4. Pour the caramel topping evenly over the rolls, then cover the pan loosely with foil. Do not seal.
  5. Pour 1 cup of water into the Instant Pot and insert the steam rack.
  6. Carefully lower the bundt pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the bundt pan and let cool for 5 minutes before inverting onto a serving plate.
  10. Top with reserved icing. Serve warm.

Watch the recipe video here:

Always moist and full of melt-in-your-mouth goodness.RECIPE: http://chopsecrets.com/instant-pot-caramel-apple-monkey-bread/

Posted by Chop Secrets on Saturday, January 12, 2019

Main dish

Copycat Panera Broccoli Cheddar Soup

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Copycat Panera Broccoli Cheddar Soup
This copycat version of Panera’s broccoli cheddar soup makes the fan-favorite dish easy to enjoy anytime. Plus, this simple-to-follow recipe rivals the original in terms of flavor, and at a fraction of the cost. The roux (a thickening base made of flour and butter) is used to create the soup’s signature smooth, rich consistency. The addition of turmeric brightens the natural yellow tint of this cheesy soup and adds a subtle depth of flavor. Meanwhile, the white pepper and ground nutmeg lend the soup a gentle warmth that balances out the richness of the dairy ingredients. The chicken broth and cheddar cheese provide a good amount of saltiness in this recipe, but be sure to give it a taste before serving, and stir in an additional pinch of salt if desired.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ¼ cup all-purpose our
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¼ teaspoon white pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground turmeric
  • 4 cups broccoli orets (about 1 large
  • head)
  • ½ cup shredded carrots
  • 8 ounces shredded sharp cheddar
  • cheese (about 2 cups)
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onions and garlic to pan; sauté until fragrant and slightly translucent, but not brown, about 3-4 minutes. Stir in the flour to form a paste; cook 1 minute, stirring constantly.
  2. Whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, ground nutmeg, and turmeric powder. Simmer on low for 15 minutes or until the mixture has thickened slightly.
  3. Stir in the broccoli florets, carrots, and cheese; cover pan. Simmer for 5-6 minutes, or until the broccoli is tender; add salt to taste. Serve Immediately .

Watch the recipe video here:

A secret ingredient in our copycat version makes it extra vibrant ?GET THE RECIPE: https://trib.al/4CO6khd (via Well Done)

Posted by Allrecipes on Saturday, January 12, 2019

Main dish

Pad Thai Quinoa Bowl

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Pad Thai Quinoa Bowl
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups low-sodium chicken broth
  • 2 cups quinoa, rinsed and drained
  • 1 tablespoon coconut oil, divided
  • 1 large boneless, skinless chicken breast, cut into thin strips
  • ¾ cup shredded cabbage
  • ½ cup edamame
  • ¼ cup diced broccoli stems
  • 2 carrots, cut into matchsticks
  • 2 green onions, chopped
  • 3 eggs
  • 1 teaspoon sesame oil
Thai peanut sauce:
  • ¼ cup natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons chopped fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • ½ cup salted peanuts, chopped
  • 3 tablespoons chopped fresh cilantro
Instructions
  1. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
  2. Heat 1½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1½ teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
  3. Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
  4. Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
  5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

Watch the recipe video here:

Pad Thai Quinoa Bowl: https://trib.al/8cPBHEo

Posted by Allrecipes on Saturday, January 12, 2019

Dessert

No Bake Chocolate Eclair Cake

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No Bake Chocolate Eclair Cake
This chocolate cake was so easy to make and turned out super delicious! Anyone who is a fan of eclair can come to realize that this is totally worth trying! The good news is that you probably already have most of these ingredients tucked away in your pantry! It’s creative, fun, and will bring that sweet memory of eclairs in the morning!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-3/4 CUPS Whipping cream
  • 2 boxes instant vanilla pudding (already made)
  • 1 box graham crackers (3 sleeves)
Topping
  • ⅓ CUPS Cocoa powder
  • 1 CUP Sugar
  • ¼ CUP Milk
  • ½ CUP Butter
  • 1 tsp Vanilla extract
Instructions
For the filling:
  1. In a 9″ x 13″ dish, cover the entire bottom with a layer of graham crackers. (Approximately 1 full sleeve).
  2. In a medium bowl, combine the ready made pudding and whipping cream together until well combined.
  3. Add half the pudding mixture over the bottom graham cracker layer in the 9″ x 13″ dish. Use a spatula to spread it evenly over the graham crackers.
  4. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  5. Add a final layer of graham crackers on top.
  6. Repeat with another layer of graham crackers and the rest of the pudding mixture.
  7. Add a final layer of graham crackers on top.
Topping:
  1. In a small pot, add the cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
  2. Remove the pot from the heat and let cool for 1 minute. Keep stirring.
  3. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
  4. Immediately pour over the top layer of graham crackers. It will spread out on its own, but tilt the dish as needed so that the entire top is covered.
  5. Refrigerate over night.
  6. Enjoy!

Watch the recipe video here:

No Bake Chocolate Eclair CakeFULL RECIPE: http://chopsecrets.com/no-bake-chocolate-eclair-cake/

Posted by Chop Secrets on Friday, January 11, 2019

Main dish

Peanut Butter Cup Cookie Dough Brownies

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Peanut Butter Cup Cookie Dough Brownies
Brownies, cookie dough and peanut butter cups come together in a totally decadent bar that your friends and family will go crazy about!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 24 large chocolate-covered peanut butter cup candies, unwrapped
  • 1 box (1 lb 2.4 oz) original supreme brownie mix
  • Water, oil and eggs called for on brownie mix box
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
  2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
  3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Watch the recipe video here:

"BIG hit with kids and adults."Peanut Butter Cup Cookie Dough Brownies recipe:…

Posted by Pillsbury on Friday, January 11, 2019

Main dish

Malaysian-style Barbecue Pork Belly (Char Siu Pork)

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Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Malaysian-style Barbecue Pork Belly (Char Siu Pork)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 17 oz pork belly (500 g)
MARINADE
  • 2 tablespoons crushed garlic
  • 1 tablespoon honey
  • 1 tablespoon cooking wine
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five spice
  • ½ teaspoon black pepper
  • ½ cup sugar (100 g)
  • 2 pieces preserved tofu, optional, available in local Asian supermarkets
Instructions
  1. Place the pork in a bowl along with all the marinade ingredients. Combine and leave to marinade for 6-8 hours.
  2. Preheat the oven to 190°C (375°F).
  3. Place the pork belly on a grill tray.
  4. Roast the pork belly in the oven for 20 minutes, turning halfway through.
  5. Enjoy!

Watch the recipe video here:

Malaysian-Style Barbecue Pork Belly (Char Siu Pork) ?FULL RECIPE: https://tasty.co/recipe/malaysian-style-barbecue-pork-belly-char-siu-pork

Posted by Proper Tasty on Friday, January 11, 2019

Main dish

Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!

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Skip the Drive-Thru and Make Your Own Taco Bell Copycat Crunchwrap Supreme at Home!
I just looove Taco Bell! I knew once I tried their famous Crunchwrap Supreme that I had to give it a go myself! This is the ultimate layered feast, and you’ll love the crunch from the tostada shells hidden between fillings on the inside. Serve this up with some taco sauce for an authentic Taco Bell experience!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground meat
  • 1 packet taco seasoning mix
  • 6 large flour tortillas
  • 6 tostada shells
  • 1 cup of sour cream
  • 2 cups of shredded iceberg lettuce
  • 1 diced tomato
  • 1 cup shredded Mexican cheese blend
  • Nacho Cheese
  • Taco sauce, for dipping, if desired
Instructions
  1. In a skillet, brown the ground beef over medium-high heat. Once fully cooked through, drain the grease.
  2. Place beef back into the pan and stir in the taco seasoning mix as well as the water it calls for on the package. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce slightly in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make more pliable.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place about ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and then the shredded Mexican cheese.
  8. To fold into the crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme seam-side down, onto the skillet. Cook for 2-3 minutes, or until golden brown.
  10. Flip over and cook the other side for another 2-3 minutes, or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Watch the recipe video here:

Skip the drive-thru and make your own Taco Bell Crunchwrap Supreme ? Recipe: http://sha.red/TXQyk

Posted by Shared Food on Friday, January 11, 2019