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ELMLEA BILLIONAIRE CHRISTMAS TRIFLE

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ELMLEA BILLIONAIRE CHRISTMAS TRIFLE
Making something sweet, simple and spectacular for Christmas has never been so straightforward. Layers of chocolate custard, crumbly shortbread and sticky melted caramel make this Elmlea trifle an epic, indulgent way to end any meal. If you ever needed an excuse to save room for dessert, this dish is definitely it.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Custard:
  • 500ml ready-made custard
  • 50g milk chocolate, chopped finely
  • 50g dark chocolate, chopped finely
Cream
  • 500ml Elmlea Double
  • 2 tbsp icing sugar
  • 500g Star Shortbread Biscuits
Garnish
  • Shaved dark and milk chocolate
  • Gold sprinkles
Instructions
  1. In a pot, heat custard and when warm, stir through the chocolate until melted and a chocolate custard is formed, remove from heat. Cover the surface with cling film to prevent a skin and let cool completely.
  2. Place the Elmlea Double and icing sugar in a large bowl. Whisk to form stiff peaks.
  3. In another pot, add the caramels and Elmlea Double over medium heat. Stir until melted and combined, set aside.
  4. To assemble, arrange a layer of shortbread biscuits in the bottom of a trifle dish, followed by caramel sauce, chocolate custard and a layer of whipped cream. Arrange star shortbread around the sides of the trifle dish and flat in the middle as well.
  5. Repeat with caramel, chocolate custard, whipped cream, and biscuits. Create a second ring of stars along the edge and repeat again finishing with a heaped layer of whipped cream
  6. Top with chocolate shavings (optional) and gold sprinkles (optional).
  7. Chill for one hour and then serve!

Watch the recipe video here:

Elmlea Billionaire Christmas Trifle

Posted by Twisted on Wednesday, December 19, 2018

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • ½ tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • 1 tbsp dijon mustard
  • 1½ cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • ¼ cup chopped Italian parsley for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

Watch the recipe video here:

Hearty slices of beef are tossed in a creamy, savory sauce.FULL RECIPE: http://chopsecrets.com/instant-pot-beef-stroganoff/

Posted by Chop Secrets on Wednesday, December 19, 2018

Main dish

Crunchy California Roll Sushi Bowl

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Crunchy California Roll Sushi Bowl
Crunchy California Roll Sushi Bowl
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups water (480 mL)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 cup sushi rice, rinsed until the water runs clear (200 g)
  • 1 tablespoon sugar
  • ¼ cup rice vinegar (60 mL)
  • 1 tablespoon canola oil
  • ⅓ cup panko breadcrumbs (15 g)
  • ½ teaspoon pepper, plus more to taste
  • ¼ cup mayonnaise (60 g)
  • 1 tablespoon siracha
  • 16 oz crab, 2 cans, drained (455 g)
  • 1 persian cucumber, thinly sliced
  • 4 radishes, thinly sliced
  • 2 tablespoons nori, thinly sliced
  • 1 bunch scallion, thinly sliced on the bias
  • 1 tablespoon sesame seed
  • 2 tablespoons pickled ginger
  • 1 avocado, diced
Instructions
  1. In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
  2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
  3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
  4. Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
  5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
  6. To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
  7. Enjoy!

Watch the recipe video here:

It's always a good time for a sushi bowl ??Get the recipe: https://tasty.co/recipe/crunchy-california-roll-sushi-bowl

Posted by Tasty on Wednesday, December 19, 2018

Main dish

Easy Pecan Pie

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Easy Pecan Pie
Making a pecan pie can seem like a major culinary challenge, but this recipe makes it so easy you can't fail—promise! Just mix up the filling, pour it in the pre-made crust and bake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup butter, melted
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups pecan halves or pieces
  • 1 Pillsbury™ Pet•Ritz® frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Heat oven to 375°F; place cookie sheet in oven to preheat.
  2. In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.
  3. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Who makes amazing pecan pie? You make amazing pecan pie!Easy Pecan Pie recipe:…

Posted by Pillsbury on Wednesday, December 19, 2018

Main dish

Spicy Bacon-Wrapped Scallops

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Spicy Bacon-Wrapped Scallops
I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices bacon
  • 10 sea scallops
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
  2. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
  3. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Watch the recipe video here:

Spicy Bacon Wrapped Scallops: https://trib.al/lUxJawl

Posted by Allrecipes on Wednesday, December 19, 2018

Main dish

Buddy The Elf Cookie Bars

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Buddy The Elf Cookie Bars
Buddy The Elf Cookie Bars recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) bag marshmallows
  • ½ cup (1 stick) salted butter
  • 1 (16 oz.) bag fried chow mein noodles
  • 1 cup marshmallow bits, not mini marshmallows
  • ⅓ cup hard-shell forming chocolate fudge sauce
  • Rainbow sprinkles, as needed
  • ¼ cup (1/2 stick) unsalted butter, optional
  • 6 oz. white chocolate chips, optional
Instructions
  1. Spray a 9x13-inch baking sheet with non-stick spray, or line with parchment paper.
  2. Place chow mein noodles in a large bowl.
  3. Heat butter in a large saucepan over medium heat and cook until just browned, then stir in marshmallows.
  4. Use a rubber spatula and stir until melted and smooth, then pour mixture over chow mein noodles.
  5. Optional (to make more gooey): heat ¼ cup butter and white chocolate chips in a medium saucepan over medium heat and stir until melted and smooth. Stir into chow mein mixture.
  6. Transfer noodle mixture to greased or lined baking dish and press into an even layer.
  7. Top with a drizzle of chocolate fudge, rainbow sprinkles and marshmallow bits.
  8. Let set until firm, then slice into squares.

Watch the recipe video here:

Buddy the Elf Spaghetti Cookie Bars ?Written recipe: http://po.st/MZ9QK6

Posted by 12 Tomatoes on Tuesday, December 18, 2018

Lasagna

Deep-Fried Lasagna Pieces

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Deep-Fried Lasagna Pieces
A twist on an old classic. This is kind of messy but soooo good. Looks like an appetizer but eats like a meal. The whole family loves it and the stuffed noodles can be frozen and used at a later point.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 (8 ounce) package manicotti shells
  • 1 (24 ounce) carton cottage cheese, drained
  • 2 (16 ounce) jars pizza sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheesevegetable oil for frying
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 cups bread crumbs
Instructions
  1. Heat a large skillet over medium heat. Add beef and Italian sausage; cook and stir until browned, about 8 minutes. Drain excess grease. Let cool slightly.
  2. Bring a large pot of lightly salted water to a boil. Cook manicotti shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain.
  3. Mix cooled beef and sausage, cottage cheese, 1 jar pizza sauce, and mozzarella cheese together in a large bowl. Stuff shells generously with mixture.
  4. Arrange stuffed shells on a baking sheet and freeze until firm, 15 to 20 minutes. Cut each shell into 2 or 3 lasagna pieces.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Place flour in a bowl. Beat eggs in another bowl. Pour bread crumbs onto a shallow plate.
  7. Dredge stuffed lasagna pieces in flour. Dip in beaten eggs. Roll in bread crumbs until coated.
  8. Fry 4 breaded lasagna pieces at a time in the hot oil until golden brown, 3 to 5 minutes. Repeat with remaining pieces.
  9. Pour remaining jar of pizza sauce into a bowl for dipping.

Watch the recipe video here:

Deep Fried Lasagna Pieces: https://trib.al/7J3NvnU

Posted by Allrecipes on Tuesday, December 18, 2018

Main dish

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • LEMON CURD
  • 4 egg yolks
  • 4 eggs
  • ⅔ cup sugar (150 g)
  • 1 cup lemon juice (200 mL)
  • 2 lemon zests
  • ¾ cup butter (170 g)
  • 1 pre-baked tart shell
Instructions
  1. Pre-heat the oven to 180°C (350°F).
  2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
  3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
  4. Pour into a pre-baked tart shell.
  5. Bake for 6 minutes.
  6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
  7. Leave the tart to cool before dusting with icing sugar.
  8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
  9. Enjoy!

Watch the recipe video here:

French-Style Lemon Tart (Tarte au Citron) ?FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by Proper Tasty on Tuesday, December 18, 2018

Main dish

Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce
Recipe of the Day: The Pioneer Woman - Ree Drummond's Chicken Satay with Peanut Sauce ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken:
  • 2 pounds chicken tenders
  • 1 cup yogurt
  • 1 tablespoon curry powder
  • 4 dashes hot sauce, or to taste
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • Kosher salt
Peanut Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1-inch piece fresh ginger, minced
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon hot chili oil
  • Juice of 2 limes
  • Kosher salt
  • ½ cup hot water
  • ½ cup chopped fresh cilantro, for garnish
Instructions
For the chicken:
  1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  2. Meanwhile, soak the wooden skewers in water.
  3. When ready to cook the chicken, heat a grill pan over medium heat.
  4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
For the peanut sauce:
  1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Watch the recipe video here:

Recipe of the Day: The Pioneer Woman – Ree Drummond's Chicken Satay with Peanut Sauce ??? Save the recipe: https://foodtv.com/2Bd20NS

Posted by Food Network on Tuesday, December 18, 2018

Main dish

Apple Pandowdy

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Apple Pandowdy
Funny name, serious—and seriously easy—dessert. This apple pandowdy recipe is so delicious that we're just going to have to say...cobbler: You’ve been warned.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 4 pounds Pink Lady and/or Granny Smith apples
  • ⅔ cup (packed) dark brown sugar
  • 3 tablespoons all-purpose flour, plus more for surface
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 lemon
  • 1 ½-inch piece ginger
  • 1 package frozen puff pastry (preferably Dufour), thawed by covering pastry sheet with plastic and leaving at room temperature 30 minutes
  • Granulated sugar (for sprinkling)
  • 2 pints vanilla ice cream
Instructions
  1. Preheat oven to 425°. Cook 6 Tbsp. butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside.
  2. Prepare your apples: Using a vegetable peeler, remove peel from apples. Stand them upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1" pieces (irregular shapes are fine). Discard peel and cores. Transfer apples to a large bowl.
  3. Add ⅔ cup dark brown sugar, 3 Tbsp. flour, 1 Tbsp. vanilla, 2 tsp. cinnamon, and ½ tsp. salt to bowl with apples.
  4. Using a microplane or fine rasp grater, grate zest of ½ lemon over apples. Cut lemon in half and squeeze juice from zested half over apples, catching any seeds. Using peeler, remove peel from ginger, then grate over apples.
  5. Toss apple mixture until combined, then transfer to a shallow 3-qt. baking dish. Drizzle all but 2 Tbsp. brown butter over apples.
  6. Dust cutting board with a light coating of flour and unfold puff pastry on floured surface. Dust top with flour. Cut puff pastry into irregular 1" pieces (any shape is fine).
  7. Arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely. Brush pastry with remaining brown butter. Sprinkle with granulated sugar.
  8. Bake pandowdy until pastry is puffed and golden around edges, 25–30 minutes. Reduce oven temperature to 350° and continue to bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
  9. Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly.
  10. Serve pandowdy warm with ice cream.
Do Ahead: Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200° oven 20 minutes before serving.

Watch the recipe video here:

Funny name, serious—and seriously easy—dessert. (via Basically)Make it: http://bonap.it/pQ7uKP4

Posted by Bon Appétit Magazine on Tuesday, December 18, 2018