Dessert

Reese’s™ Peanut Butter Pie

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Reese’s™ Peanut Butter Pie
I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe out to three of my friends.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2½ cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • ¼ cup sugar
  • 6 packages (1.5 oz each) Reese's™ Peanut Butter Cups™, chopped (about 1½ cups)
  • ½ cup plus 1 tablespoon hot fudge
Instructions
  1. Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
  3. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
  4. In small microwavable bowl, microwave ½ cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
  5. Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining ½ cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Watch the recipe video here:

"I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe…

Posted by Pillsbury on Saturday, December 15, 2018

Main dish

Best roast potatoes

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Best roast potatoes
Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.5 kg medium Maris Piper potatoes
  • 4 tablespoons goose fat or unsalted butter
  • olive oil
  • 1 bulb of garlic
  • ½ bunch fresh sage
Instructions
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
  3. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
  4. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
  5. Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
  6. Roast for 1 hour, or until the potatoes are crisp and golden all over.
  7. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
  8. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good.

Watch the recipe video here:

How do you like your roasties? ?Throwing it back to this classic recipe… jamieol.com/PerfectRoastie#ChristmasRecipe #RoastPotatoes

Posted by Jamie Oliver on Saturday, December 15, 2018

Main dish

Kombu-Cured Salmon with Fresh Yuzu Kosho

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Kombu-Cured Salmon with Fresh Yuzu Kosho
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 1½-pound piece boneless salmon fillet
  • 4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
  • ½ lemon, thinly sliced, seeds removed
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 tablespoon mild miso (such as white or yellow)
  • 1 teaspoon soy sauce
  • 1 jalapeño, seeds removed, chopped
  • 1 serrano chile, seeds removed, chopped
  • Kosher salt
  • Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
  • Nonstick vegetable oil spray
  • Yuzu or lime wedges (for serving)
Instructions
  1. Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
  2. Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
  3. Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
  4. Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
  5. Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

Watch the recipe video here:

Change up your salmon routine.Recipe: http://bonap.it/UTJbed4

Posted by Bon Appétit Magazine on Thursday, December 13, 2018

Main dish

Instant Pot Jalapeño Cheddar Cornbread

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Instant Pot Jalapeño Cheddar Cornbread
A perfect combination of spicy and sweet.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup yellow cornmeal, plus additional to coat pan
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup corn kernels (fresh or frozen)
  • 2 large jalapeno peppers seeded, finely chopped
  • ¼ cup green onions, thinly sliced
  • ¾ cup buttermilk
  • ¼ cup honey
  • ¼ cup butter, melted
  • 2 eggs, beaten
  • Additional cheese, diced jalapeno and green onion for topping (~1 tbsp each)
Instructions
  1. In a large bowl, combine cornmeal, flour, baking powder, and salt. Gently fold in grated cheese, corn, diced jalapenos, and scallions until well distributed.
  2. In a medium bowl, whisk together buttermilk, honey, butter, and eggs. Pour over dry ingredients and mix gently until just combined. Do not overmix.
  3. Coat inside of a 7” cake pan with non-stick spray and dust with additional cornmeal. Spoon batter into prepared pan and top with ~1 tbsp each cheese, diced jalapeno, and green onion.
  4. Spray one side of a piece of aluminum foil and cover the pan loosely, sprayed side down – do not seal.
  5. Pour one cup of water in the Instant Pot and insert the trivet. Carefully lower the cake pan on to the trivet and secure the lid, making sure vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Remove the pan and set it under the broiler until golden, 2-4 minutes (optional).

Watch the recipe video here:

Instant Pot Jalapeño Cheddar CornbreadFULL RECIPE: http://chopsecrets.com/instant-pot-jalapeno-cheddar-cornbread/

Posted by Chop Secrets on Friday, December 14, 2018

Main dish

One-pot Lemon Pepper Chicken & Rice

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One-pot Lemon Pepper Chicken & Rice
One-pot Lemon Pepper Chicken & Rice
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons lemon pepper
  • 1 tablespoon paprika
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 lb chicken thighs with skin (910 g)
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 1 ½ cups arborio rice (300 g)
  • ¼ cup white wine (60 mL)
  • 4 cups chicken broth (960 mL)
  • 1 ½ cups milk (360 mL)
  • pepper, to taste
  • 1 cup parmesan cheese (100 g)
  • ¼ cup fresh parsley, optional (10 g)
Instructions
  1. Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
  2. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)
  3. With a paper towel, carefully wipe out excess fat, leaving the seasoning.
  4. Preheat your oven to 350˚F (175˚C).
  5. On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
  6. Add the rice and stir until it becomes translucent (1-2 minutes).
  7. Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
  8. Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
  9. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
  10. Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
  11. Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
  12. Enjoy!

Watch the recipe video here:

One-Pot Lemon Pepper Chicken & Rice ?FULL RECIPE: https://tasty.co/recipe/one-pot-lemon-pepper-chicken-rice

Posted by Proper Tasty on Friday, December 14, 2018

Main dish

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

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Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Aioli
  • ¼ cup rinsed salt-packed capers
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons (or more) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely grated
  • Kosher salt
Assembly
  • 1½ pounds ground lamb, preferably grass-fed
  • Kosher salt
  • 4 tablespoons olive oil, divided
  • 3 celery stalks, thinly sliced on the diagonal
  • ½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)
  • ¼ large sweet onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons crushed dried mint
  • Freshly ground black pepper
  • 4 potato or ciabatta rolls, toasted
  • Boquerones (marinated white anchovies; for serving)
Instructions
Aioli
  1. Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
  2. Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
  3. Do Ahead: Aioli can be made 1 day ahead. Cover and chill.
Assembly
  1. Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
  2. Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
  3. Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
  4. Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.

Watch the recipe video here:

This rich and juicy lamb burger from Hart's is pure bliss.Recipe: http://bonap.it/RMtIzux

Posted by Bon Appétit Magazine on Friday, December 14, 2018

Main dish

Victory Pretzel with Dipping Sauces

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Victory Pretzel with Dipping Sauces
Victory Pretzel with Dipping Sauces
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1 tablespoon baking soda
  • 1 egg, beaten
  • Coarse salt, as desired
  • 1 package (3 oz) cream cheese, softened
  • 1 tablespoon powdered sugar
  • ¼ cup honey mustard
  • ½ cup cubed prepared cheese product (from loaf)
  • 2 tablespoons beer
Instructions
  1. Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
  2. To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
  3. In small microwavable bowl, heat ½ cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
  4. Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until dark golden brown.
  5. Meanwhile, make sauces: In small bowl, mix cream cheese and powdered sugar until smooth. Cover until ready to serve. Place mustard in small bowl; cover until ready to serve. In medium microwavable bowl, microwave cheese and beer uncovered on High about 1 minute, stirring occasionally, until smooth. Cover until ready to serve. Serve with hot pretzel.

Watch the recipe video here:

Cheer your team to victory with the pretzel that always wins. Victory Pretzel recipe:…

Posted by Pillsbury on Friday, December 14, 2018

Main dish

Sandy’s Homemade Broccoli and Cheddar Soup

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Sandy's Homemade Broccoli and Cheddar Soup
I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • ¼ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  2. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  3. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/76F9dsg

Posted by Allrecipes on Thursday, December 13, 2018

Main dish

Savory Breakfast Cookies

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Savory Breakfast Cookies
Breakfast to-go has never looked better.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2¼ cups all-purpose baking mix (such as Bisquick)
  • 1 tablespoon light brown sugar
  • ⅔ cup plus 2 Tbsp. whole buttermilk
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • 4 thick-cut bacon slices, cooked and coarsely chopped
  • 4 medium eggs
Instructions
  1. Preheat oven to 450°F. Combine baking mix and sugar. Slowly stir in ⅔ cup of the buttermilk just until dough comes together. Stir in cheese and bacon.
  2. Flatten dough into a ½-inch thick disk. Cut 3 (4-inch) rounds out of dough. Use scraps to form 1 more round, to have 4 total. Place rounds on a baking sheet lined with parchment paper. Make a ¼-inch deep well in the center of each round.
  3. Crack 1 egg into each well. Brush edges of rounds with remaining 2 tablespoons buttermilk. Bake in preheated oven until golden brown and eggs are set, 13 to 15 minutes. Cool slightly.

Watch the recipe video here:

Yup, you read that right—breakfast to-go has never looked better.GET THE RECIPE: https://trib.al/enDqKmt (via Well Done)

Posted by MyRecipes on Thursday, December 13, 2018

Main dish

Pepperoni Pizza Braid

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Pepperoni Pizza Braid
This easy, cheese-stuffed twist on pizza night makes a great dinner or fun game day appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ¼ cup pizza sauce (from 14-oz jar)
  • 1 cup shredded mozzarella cheese (4 oz)
  • ½ cup pepperoni slices (2 oz) (about 27 slices)
Instructions
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  2. Unroll dough on cookie sheet. Press into 13x8-inch rectangle; if using crescent rolls, firmly press perforations to seal. Spread pizza sauce in 3½-inch-wide strip lengthwise down center of dough all the way to ends. Layer half the pepperoni slices and cheese over sauce; repeat.
  3. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  4. Bake 16 to 20 minutes or until deep golden brown. Serve with additional pizza sauce, if desired.

Watch the recipe video here:

Pepperoni and cheese are sure to please!Pepperoni Pizza Braid recipe:…

Posted by Pillsbury on Thursday, December 13, 2018