Main dish

Instant Pot Roasted Garlic Hummus

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Instant Pot Roasted Garlic Hummus
Only simple, natural ingredients are needed.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Roasted Garlic Mixture:
  • 1 medium head of garlic, top sliced off so all bulbs are exposed
  • (you can make up to 6 heads at once and keep the excess for other uses)
  • 1 tbsp olive oil per head of garlic
  • 1 cup water
Chickpea Pot Mixture:
  • 16 oz dry chickpeas, soaked at least 8 hours (preferably overnight), strained and rinsed
  • 3 cups water
  • 2 tbsp olive oil
Seasoning Mixture:
  • 5-7 cloves roasted garlic
  • ½ cup tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp cumin
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 1 cup water (more as needed)
  • Additional olive oil and cumin for garnish
  • Vegetables and/or pita bread for dipping
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Place the garlic head(s) on the steam rack, sliced side up. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Remove the steam rack and discard the water. Place garlic head(s) in a foil-lined pan, drizzle with olive oil and roast 5-10 minutes in a 450-degree oven until golden brown.
  5. Allow the garlic to cool, then squeeze bulbs from the head. (Refrigerate any extra in an airtight container for up to 2 weeks.)
  6. Meanwhile, add Chickpea Pot Mixture ingredients to the pot.
  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, quick-release the remaining pressure.
  9. Transfer chickpeas to a large-capacity blender or food processor. Add the Seasoning Mixture ingredients.
  10. Blend or process for 30 seconds or until smooth, scraping down sides as needed. If needed, add additional water ¼ cup at a time to achieve desired consistency.
  11. Serve drizzled with additional olive oil and cumin alongside vegetables and/or pita bread for dipping.
  12. Yields 4-5 cups of hummus. Makes a cute gift to fill 4-5 8 oz or 3-4 10 oz mason jars (like these: https://amzn.to/2xBs1p8)
  13. Refrigerate any excess up to 5 days or freeze in 1 cup portions covered with a thin layer of olive oil.

Watch the recipe video here:

Only simple, natural ingredients are needed.RECIPE: http://chopsecrets.com/instant-pot-roasted-garlic-hummus/

Posted by Chop Secrets on Saturday, February 2, 2019

Dessert

Turtle Tart

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Turtle Tart
Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a time-saving cookie mix! Check out the recipe tip for using a common baking pan.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1
  • pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
  • ½
  • cup butter or margarine, softened
  • 1
  • tablespoon water
  • 1
  • egg
  • 1
  • cup chopped pecans
Filling
  • 40
  • caramels, unwrapped
  • ⅓
  • cup whipping cream
  • ¾
  • cup chopped pecans
Topping
  • 1
  • bag (11.5 oz) milk chocolate chips (2 cups)
  • ⅓
  • cup whipping cream
  • ¼
  • cup chopped pecans
Instructions
  1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
  2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
  3. Meanwhile, in medium microwavable bowl, microwave caramels and ⅓ cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in ¾ cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
  4. In medium bowl, place chocolate chips. In 1-quart saucepan, heat ⅓ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. Pour over filling. Sprinkle with ¼ cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Watch the recipe video here:

This tart has over 1,000 reviews from Betty fans!Turtle Tart recipe:…

Posted by Betty Crocker on Saturday, February 2, 2019

Dessert

Art’s Southern-Style Chocolate Gravy

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Art's Southern-Style Chocolate Gravy
Art Stone from Honest Biscuit in Seattle was inspired by his grandmother's version of this down-home, easy-to-make breakfast staple that's served over fluffy buttermilk biscuits. Sounds kind of funny if you've never tried it before, but one bite and you'll be hooked.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 ⅔ tablespoon butter
  • 2 tablespoon all-purpose flour
  • ⅔ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 cup whole milk
Instructions
  1. Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

Watch the recipe video here:

Art's Southern-Style Chocolate Gravy: https://trib.al/ENrYnsi

Posted by Allrecipes on Saturday, February 2, 2019

Main dish

TURTLE FUDGE

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TURTLE FUDGE
Turtle Fudge is rich, delicious and the perfect addition to any holiday dessert plate. The decadent layer of caramel and pecans makes it absolutely irresistible.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the Fudge Layer
  • ½ cup salted Challenge Butter
  • ¼ cup packed light brown sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup evaporated milk
  • 3 cups powdered sugar, sifted
For the Caramel Layer
  • 30 caramels, unwrapped
  • 2 tablespoons evaporated milk
  • pinch salt
  • 1 teaspoon pure vanilla extract
  • 1½ cups chopped toasted pecans
For the Topping
  • 1 cup dark chocolate chips
Instructions
  1. Line an 8-inch square baking pan with parchment or foil. Lightly spray the pan with nonstick cooking spray. Set aside.
  2. In a medium saucepan over medium heat, stir together butter, brown sugar, cocoa powder and ¼ cup of evaporated milk. Heat until mixture just comes to a boil. Remove from heat. Use a rubber spatula to stir in the powdered sugar until fully incorporated and mixture is smooth with no visible sugar lumps.
  3. Use a rubber spatula to spread the fudge into an even layer in the prepared pan.
  4. In another medium saucepan over low heat, melt caramels and 2 tablespoons of evaporated milk, stirring often until the mixture is completely melted and smooth. Remove from heat and stir in the salt, vanilla and pecans.
  5. Pour caramel mixture over the fudge layer and spread into an even layer.
  6. Bring about an inch of water to a simmer in a saucepan. Set a heatproof bowl onto the saucepan, making sure the water doesn’t touch the bottom of the heatproof bowl. Add chocolate chips to the bowl and stir occasionally. Carefully remove the bowl from the heat when there are just a few unmelted chips remaining. Stir until smooth.
  7. Use an off-set spatula to spread the melted chocolate over the caramel. Chill until firm.
NOTES:
To cut this fudge with ease, you’ll want to dip a knife in hot water for a few seconds, carefully wipe it dry with a clean towel and then get to cutting!

Watch the recipe video here:

TURTLE FUDGE is rich, delicious and absolutely irresistible.?RECIPE HERE >> https://www.mybakingaddiction.com/turtle-fudge/

Posted by My Baking Addiction on Saturday, February 2, 2019

Main dish

Chocolate-Strawberry Waffle Ball on a Stick

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Chocolate-Strawberry Waffle Ball on a Stick
Chocolate-Strawberry Waffle Ball on a Stick
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 large strawberries, hulled
  • 6 ounces semisweet chocolate, finely chopped
  • Vegetable oil, for deep-frying
  • 2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
  • Confectioners' sugar, for dusting
Instructions
  1. Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
  2. Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
  3. Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
  4. Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1½ to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.

Watch the recipe video here:

These aren't just chocolate-covered strawberries, they're DEEP-FRIED chocolate-covered strawberries ? ? Get the recipe: https://foodtv.com/2sRiZBH

Posted by Food Network on Saturday, February 2, 2019

Main dish

Seafood Spaghetti with Mussels and Shrimp

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Seafood Spaghetti with Mussels and Shrimp
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, sliced
  • ¾ teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 28-ounce can whole peeled tomatoes
  • Kosher salt
  • 1 pound spaghetti
  • 2 pounds mussels, scrubbed, debearded
  • 2 pounds large shrimp, peeled, deveined
  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • Lemon wedges (for serving)
Instructions
  1. Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
  3. Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
  4. Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
  5. Transfer pasta to a platter and serve with lemon wedges for squeezing over.

Watch the recipe video here:

We see food, we eat it. Make it: http://bonap.it/nZU6g0p

Posted by Bon Appétit Magazine on Saturday, February 2, 2019

Main dish

Awesome Crispy Baked Chicken Wings

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Awesome Crispy Baked Chicken Wings
Incredibly tasty variation of baked chicken wings with no marinade - just butter, garlic, and herbs. Great for the low-carb eater!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds chicken wings
  • ½ cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  2. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  3. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  4. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  5. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  6. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Watch the recipe video here:

Awesome Crispy Baked Chicken Wings: https://trib.al/IgGIXGE

Posted by Allrecipes on Friday, February 1, 2019

Main dish

30-Minute Shakshuka with Yogurt

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30-Minute Shakshuka with Yogurt
Shakshuka might just be the ultimate weeknight pantry meal. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 6 garlic cloves, divided
  • 2 medium shallots, divided
  • 1 12-ounce jar roasted red peppers
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-ounce can whole peeled tomatoes
  • 4 large eggs
  • ½ cup plain Greek yogurt
  • Mint leaves and crusty bread (for serving)
Instructions
  1. Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.
  2. Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.
  3. Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.
  4. Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.
  5. Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about 3 minutes.
  6. Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.
  7. Spread out seed mixture across paper towels to cool. Season with salt and pepper.
  8. Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about 5 minutes. Season with salt and lots of pepper.
  9. Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.
  10. Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–12 minutes.
  11. Reduce heat to low. Using the back of wooden spoon, create four 2"-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.
  12. Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.
  13. Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.
  14. Serve shakshuka with crusty bread alongside.

Watch the recipe video here:

Shakshuka might just be the ultimate weeknight pantry meal. (via Basically)Recipe: http://bonap.it/pn9Us9J

Posted by Bon Appétit Magazine on Friday, February 1, 2019

Main dish

Garlic Vegetable Saute

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Garlic Vegetable Saute
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, finely minced
  • 1 jalapeno pepper, seeds and ribs removed, minced
  • 2 zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 shallot, sliced
  • ¼ teaspoon saltfreshly ground black pepper to taste
  • 1 pinch paprika
Instructions
  1. Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Watch the recipe video here:

"Easy-peasy, fresh, flavorful side."Garlic Vegetable Saute: https://trib.al/P9UNfdg

Posted by Allrecipes on Saturday, February 2, 2019

Dessert

Strawberry Cheesecake Lush

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Strawberry Cheesecake Lush
Strawberry Cheesecake Lush
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package vanilla sandwich cookies (36 cookies)
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 2 (16 ounce) containers whipped topping, divided
  • 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
  • 3 cups milk
  • 4 cups sliced strawberries
Instructions
  1. Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
  2. In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
  3. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
  4. In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
  5. Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.

Watch the recipe video here:

?No-Bake Strawberry Cheesecake Lush ?Written recipe: http://po.st/Tz8wUb

Posted by 12 Tomatoes on Saturday, February 2, 2019