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Main dish

Instant Pot Homemade Hamburger Helper

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Instant Pot Homemade Hamburger Helper
It tastes even better than the classic flavor we all know and love.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For pot:
  • 1 lb ground beef (preferably 93% lean)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups beef broth
  • 16 oz elbow macaroni
For sauce:
  • 1 cup half and half
  • 10 oz cheddar cheese, shredded
  • 3 oz American cheese, cut into strips (from the deli, not the kind that comes in cellophane!)
  • 2 cups fresh spinach, finely chopped (optional)
  • 2 tsp kosher salt, or to taste
  • ½ tsp pepper, or to taste
  • Additional shredded cheese for garnish, if desired
Instructions
  1. Using the display panel select the SAUTE function.
  2. Add ground beef, onion powder and garlic powder to the Instant Pot. Cook and stir until no pink remains.
  3. Stir in pasta and broth, then secure the lid, making sure the vent is closed. Select CANCEL to turn off the pot.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Stir in half and half, then stir in the cheese, a little at a time, until melted. Season with kosher salt and pepper.
  7. Just before serving, fold in chopped spinach, if using. Top with additional cheese for garnish, if desired.

Watch the recipe video here:

It tastes even better than the classic flavor we all know and love.RECIPE: http://chopsecrets.com/instant-pot-homemade-hamburger-helper/

Posted by Chop Secrets on Saturday, June 1, 2019

Main dish

No-Peek Chicken

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No-Peek Chicken
No-Peek Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (6 oz.) package Uncle Ben’s long grain wild rice
  • 1 (10.25 oz.) can cream of mushroom soup
  • 1 (10.25 oz.) can cream of celery soup
  • 1½ cans water, use empty soup can
  • 1½ pounds boneless, skinless chicken breasts or thighs
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. Combine rice, soups and water in baking dish and mix together until combined.
  3. Arrange chicken on top of rice and season generously with salt and pepper.
  4. Seal tightly with aluminum foil, then place in oven and bake for 1½ hours, or until rice has absorbed all liquid.
  5. Keep baking dish covered throughout baking and make sure you don’t peek!

Watch the recipe video here:

? 5-Ingredient NO-PEEK Chicken ?Written recipe: http://po.st/wzue9j

Posted by 12 Tomatoes on Monday, April 29, 2019

Dessert

Bubble Wrap Honeycomb Cake

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Bubble Wrap Honeycomb Cake
This cake is the bee’s knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you’re on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won’t be able to stop buzzin’ about it!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
HONEY BUTTERCREAM FROSTING
  • 2 cups unsalted butter (460 g), softened
  • 1 cup cream cheese (225 g), softened
  • ½ cup honey (170 g)
  • 4 cups powdered sugar (480 g), sifted
  • 1 pinch of salt
ASSEMBLY
  • 15.25 oz yellow cake mix (430 g), baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
  • 15.25 oz chocolate cake mix (430 g), baked according to package instructions in 2 8-inch round cake pans, cooled completely and trimmed level (to remove domed tops)
  • 24 oz yellow candy melts (680 g)
  • Tasty's homemade honeycomb, to garnish
  • ⅓ cup crushed honeycomb (115 g), to garnish
  • honey, for drizzling
SPECIAL EQUIPMENT
  • cake turntable
  • cardboard cake round
  • large offset spatula
  • bubble wrap, Clean, atleast 27x7 inch (70x18 cm) piece. 5/16 inch (1 cm) thick
Instructions
  1. Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
  2. Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
  3. Refrigerate the cake for 15 minutes.
  4. Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
  5. Take the cake out of the refrigerator. With the bubbles facing outward so they don’t get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you’re ready to finish the assembly.
  6. Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
  7. Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
  8. After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
  9. Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
  10. Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
  11. Carefully slice the cake. Drizzle each piece with more honey before serving.
  12. Enjoy!

Watch the recipe video here:

This cake is the bee’s knees!Get the recipe: https://tasty.co/recipe/bubble-wrap-honeycomb-cake

Posted by Tasty on Monday, April 29, 2019

Dessert

French-style Lemon Tart

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French-style Lemon Tart
French-style Lemon Tart recipe.
Author:
Cuisine: American
Recipe type: Dessert
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 350°F (180°C).
  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:

6 terrific tarts from Proper Tasty. FULL RECIPE: https://tasty.co/recipe/french-style-lemon-tart

Posted by BuzzFeed Food on Tuesday, September 3, 2019

Main dish

Roasted Salmon Tacos

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Roasted Salmon Tacos
Roasted Salmon Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the slaw
  • ¾ pound green cabbage, cored and finely shredded
  • ½ seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  • ¼ cup good white wine vinegar
  • 3 tablespoons minced fresh dill
  • Kosher salt and freshly ground black pepper
For the salmon
  • Olive oil, for greasing the pan
  • 1¾ pounds center-cut fresh salmon fillet, skin removed
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon grated lime zest
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice, divided
  • 12 (6-inch) corn tortillas
  • 4 ripe Hass avocados, seeded and peeled
  • ¾ teaspoon Sriracha
Instructions
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and ½ teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1½ teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and ¼ teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Roasted Salmon Tacos ? Save the recipe: https://foodtv.com/2CxEm05!

Posted by Food Network on Tuesday, March 26, 2019

Main dish

Bananas Foster on the Grill

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Bananas Foster on the Grill
Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat. —Rebecca Clark, Warrior, Alabama
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 small ripe bananas, unpeeled
  • Disposable foil pie pan (9 in.), optional
  • 3 tablespoons butter
  • 2 tablespoons maple syrup
  • 2 tablespoons hot caramel ice cream topping
  • 2 cups vanilla ice cream
  • 8 vanilla wafers, crushed
Instructions
  1. Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly.
  2. Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat.
  3. Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Watch the recipe video here:

Time to go bananas! Get the recipe for Bananas Foster on the Grill: https://trib.al/n9hMnue

Posted by Taste of Home on Saturday, June 29, 2019

Dessert

Lemon Icebox Pie Flag

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Lemon Icebox Pie Flag
Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 6 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 1 cup lemon juice
  • 1container (8 oz) frozen whipped topping, thawed
  • ⅓ cup blueberries, patted dry
  • 2 cups raspberries, patted dry
Instructions
  1. Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1½ inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
  2. Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  3. Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Watch the recipe video here:

The classic lemon icebox pie got all dressed up for the holiday. Lemon Icebox Pie Flag recipe:…

Posted by Pillsbury on Saturday, June 29, 2019

Main dish

Chewy Strawberry Sugar Cookies

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Chewy Strawberry Sugar Cookies
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups white sugar
  • 1 cup butter, softened
  • 1 egg
  • 3 tablespoons strawberry puree
  • 2¾ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup white sugar
  • 1 teaspoon red colored sugar (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1½ cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir ½ cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1½ inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.

Watch the recipe video here:

Chewy Strawberry Sugar Cookies: https://trib.al/7jqruor

Posted by Allrecipes on Saturday, June 29, 2019

Dessert

Monkey Bread

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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces, plus more for bowl
  • ⅓ cup whole milk
  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3 cups (or more) all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
Assembly
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan
  • Sanding or granulated sugar (for pan)
  • Prepared caramel sauce (for serving)
Special Equipment
  • A 10-inch tube pan or 10-cup Bundt pan
Instructions
Dough
  1. Beat 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until butter is smooth and pliable but still cold, about 1 minute. Scrape into a medium bowl; set aside. Save mixer bowl because you’re going to use it again in a minute (no need to wash).
  2. Gently heat milk in a small saucepan over low until warm to the touch but not steaming hot. It should be 110°–115°. Whisk milk and yeast in a small bowl to dissolve yeast, then let sit until foamy, about 5 minutes.
  3. Meanwhile, whisk flour, sugar, and salt in reserved mixer bowl to combine. Add yeast mixture and eggs, fit bowl back onto mixer, and beat on low speed with dough hook, gradually increasing mixer speed to medium as dry ingredients are incorporated, until dough comes together around hook. Continue to mix on medium speed until dough is smooth, elastic, and no longer sticking to the sides of the bowl, about 5 minutes. Add more flour by the tablespoonful as needed if dough isn’t pulling away from bowl cleanly.
  4. With motor running, gradually add reserved butter about a tablespoonful at a time, waiting until it is absorbed before adding more. This process can take several minutes, so be patient. When you’re done adding the butter, the dough will be extremely smooth, soft, and supple but not sticky. Place dough in a large buttered bowl and cover. Let sit in a warm, draft-free spot until nearly doubled in size, 55–65 minutes.
  5. Uncover dough and punch down several times to deflate. Line a 13x9" baking dish with plastic wrap, leaving generous overhang on all sides. Place dough in pan and press into an even layer, working all the way to the sides of the pan. Fold plastic up and over dough, eliminating air pockets between dough and plastic. Chill dough in freezer until firm to the touch, 20–30 minutes.
Do Ahead:
  1. Dough can be made 1 day ahead. After punching down, pat into plastic-lined pan and chill in refrigerator instead of freezer.
Assembly
  1. Mix granulated sugar and cinnamon in a medium bowl to combine. Lightly brush tube pan with butter. Sprinkle with sanding sugar, tapping out excess; set aside. Remove dough from freezer and peel back plastic. Brush entire surface with melted butter and sprinkle generously with some cinnamon sugar. Shake excess sugar back into bowl, then invert baking pan and turn out dough onto work surface sugar side down. Remove plastic; discard. Brush other side of dough with butter and sprinkle with more cinnamon sugar. Use a pizza cutter or a chef’s knife to cut dough into a 12x6 grid.
  2. Working relatively quickly so dough doesn’t become too soft, separate pieces and, working one at a time, roll lightly between your palms into balls, dusting with more cinnamon sugar as needed to prevent sticking. Place in prepared tube pan as you go. Cover pan with plastic wrap and let sit in a warm, draft-free spot until pieces have swelled to nearly doubled in size, 40–50 minutes. Preheat oven to 350° a little before monkey bread is ready to bake.
  3. Remove plastic from pan and bake monkey bread until golden brown, 25–35 minutes. Let cool 10 minutes, then use a small offset spatula to loosen monkey bread from sides of pan. Pull bottom out from pan and use spatula to loosen bread from bottom. Slide bread back into pan; invert onto a plate and remove pan. Place a wire rack over bread and invert right side up onto rack. If using a Bundt pan, just invert directly onto wire rack. Let cool at least 15 minutes before serving.
  4. Pour about ½ cup caramel sauce over monkey bread if desired. Serve with more sauce alongside for dipping.

Watch the recipe video here:

Nothing brings people together quite like a warm, gooey monkey bread.Make it: http://bonap.it/nfrbYll

Posted by Bon Appétit Magazine on Saturday, June 29, 2019

Main dish

Low-Carb Pad Thai

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Low-Carb Pad Thai
Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup water (60 mL)
  • coconut oil, to taste
  • 1 lb boneless, skinless chicken thighs (455 g), sliced
  • 1 medium shallot, thinly sliced
  • 2 teaspoons chili paste, or 1 diced jalapeño
  • ⅓ cup roasted peanut (40 g), plus more for garnish
  • ½ cup bean sprout (50 g), plus more for garnish
  • ¼ cup fresh cilantro leaves (10 g), plus more for garnish
  • lime wedge, for garnish
Instructions
  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Enjoy!

Watch the recipe video here:

Noodle-free pad thai makes for the perfect comfort food to enjoy for dinner. ?Get the recipe: https://tasty.co/recipe/low-carb-pad-thai

Posted by Tasty on Saturday, June 29, 2019