Main dish

Paprika Chicken & Rice Bake

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Paprika Chicken & Rice Bake
Paprika Chicken & Rice Bake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • ½ cup red onion, diced (75 g)
  • 1 cup long grain rice (200 g)
  • 1 ½ cups chicken broth (355 mL)
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot, and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes, or until the rice is fully cooked.
  9. NOTE: For a crispy skin, remove chicken thighs and broil.
  10. Enjoy!

Watch the recipe video here:

Paprika Chicken & Rice Bake ?FULL RECIPE: http://bzfd.it/2kR3nby

Posted by Proper Tasty on Saturday, October 27, 2018

Dessert

Giant Caramel Candy Bar Cake

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Giant Caramel Candy Bar Cake
Giant Caramel Candy Bar Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
SHORTBREAD
  • 3 cups all-purpose flour (375 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon salt
  • 2 cups unsalted butter, 4 sticks, cubed, room temperature (460 g)
CARAMEL FILLING
  • ¾ cup light brown sugar (165 g)
  • ¾ cup light corn syrup (165 g)
  • ¾ cup unsalted butter, 1½ sticks (170 g)
  • ¾ cup heavy cream (180 mL)
  • 1 pinch salt
CHOCOLATE RIDGES
  • 1 cup milk chocolate chips, melted (175 g)
CHOCOLATE COATING
  • 2 cups milk chocolate chips (350 g)
  • 3 tablespoons coconut oil
SPECIAL EQUIPMENT
  • baking pan, 12x4½- in (30x11-cm)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  6. Once the cookie has chilled, line a baking sheet with parchment paper.
  7. Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  11. Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  12. Enjoy!

Watch the recipe video here:

Giant Caramel Candy Bar Cake

The best way to end the month of October ??FULL RECIPE: https://tasty.co/recipe/giant-caramel-candy-bar-cake

Posted by Proper Tasty on Saturday, October 27, 2018

Main dish

Fudgy Black Cherry Brownies

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Fudgy Black Cherry Brownies
Makes 24 squares
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 ounces black cherries, fresh or frozen
  • 12 ounces REDD'S Black Cherry Ale
  • 10 tablespoons unsalted butter
  • 1¼ cups sugar
  • 1 cup dark cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup flour
  • ½ cup dark chocolate chunks, chopped
Instructions
  1. Preheat oven to 325℉/160℃.
  2. Line an 8x8-inch baking pan with parchment paper.
  3. In a medium saucepan, bring cherries and REDD’S Black Cherry Ale to a rolling boil. Reduce heat and simmer for 25–30 minutes, stirring occasionally until almost all liquid has reduced. Set aside.
  4. In a medium mixing bowl, melt butter in the microwave until fully melted, add sugar and cocoa, then stir to combine. Mixture will be gritty.
  5. Add the eggs and stir together until fully incorporated.
  6. Fold in the vanilla and salt.
  7. Fold in flour gently. When flour is about 75% incorporated, add half of the cherry compote and ¼ cup of chocolate chunks. Stir until just fully mixed and no lumps remain.
  8. Pour batter into a lined pan and top with remaining cherry compote and chopped chocolate.
  9. Bake for 35–40 minutes. Brownies are done when the center just barely springs back in the middle.
  10. Enjoy!

Watch the recipe video here:

Fudgy Black Cherry Brownies

Fudgy Black Cherry BrowniesMake the ultimate brownies this fall with Redd’s Black Cherry Ale! #TogetherWeBeer

Posted by Tasty on Saturday, October 27, 2018

Main dish

Bacon Cheddar Loaded Cheeseburger

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Bacon Cheddar Loaded Cheeseburger
https://www.facebook.com/buzzfeedtasty/videos/2503202206599080/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 4 oz cream cheese, at room temperature (115 g)
  • ¼ cup green onion, thinly sliced (35 g)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 1 lb ground beef (455 g)
  • salt, to taste
  • pepper, to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns, toasted
Instructions
  1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
  2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
  3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
  4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
  5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
  6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
  7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
  8. Enjoy!

Watch the recipe video here:

Bacon-Cheddar–Loaded Cheeseburger

Would you make this loaded cheeseburger for a night in? ?Full Recipe: https://tasty.co/recipe/bacon-cheddar-loaded-cheeseburger

Posted by Tasty on Thursday, October 25, 2018

Main dish

Cheddar-Crusted Bacon Broccoli Quiche

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Cheddar-Crusted Bacon Broccoli Quiche
Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Cheddar-Crusted Bacon Broccoli Quiche

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by Tasty on Thursday, October 25, 2018

Main dish

Meatloaf Mummy

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Meatloaf Mummy
Halloween is officially here - this utterly terrifying recipe would be a devilishly scary centrepiece to any dinner party/graveyard spread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1 large brown onion, minced
  • 1 clove garlic, crushed
  • 200ml beef stock
  • 250ml ketchup
  • 2 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbsp white wine vinegar
  • 800g beef mince
  • 100g soft breadcrumbs
  • 30g parmesan
  • 1 tbsp sea salt
  • 2 eggs
  • 500g puff pastry
  • 2 olives
  • 1 egg
Instructions
  1. To begin this spooky recipe, preheat the oven to 180°C/360°F. Fry the minced onion until it's turned golden and smells nice. Add the garlic and continue to cook out for a further minute.
  2. Pour in beef stock and ketchup and reduce for a few minutes. Stir in sugar and seasonings and leave to cool.
  3. Meanwhile, mix the breadcrumbs, parmesan and beef mince thoroughly with your hands. Add cooled ketchup mix and eggs and carry on mixing.
  4. Take the puff pastry and roll out to a large rectangle. Cut into strips - these are the bandages for your terrifying mummy! Argh!
  5. Lay the strips on a lined baking tray. Use your hands to shape the mince into a human shape and fold the bandages over, leaving a little bit of the head exposed - stick the olives in this bit for the eyes.
  6. Brush the pastry with egg and bake for 40-50 minutes until cooked through.

Watch the recipe video here:

Meatloaf Mummy

Meatloaf Mummy

Posted by Twisted on Friday, October 26, 2018

Main dish

Deviled Potatoes

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Deviled Potatoes
Deviled Potatoes > Deviled Eggs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 red-skinned potatoes, about 2 inches in diameter
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons mayonnaise
  • 1 tablespoon relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh dill, plus extra for garnish
  • ¼ teaspoon cayenne
  • Smoked paprika, for dusting
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  3. Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a ¼-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about ¼ inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  4. Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  5. Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

Watch the recipe video here:

How to Make Trisha's Deviled Potatoes

Deviled Potatoes > Deviled EggsWatch Trisha Yearwood's #SouthernKitchen this Saturday at 10:30a|9:30c!

Posted by Food Network on Thursday, October 4, 2018

Main dish

Apple Spider Web Pops

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Apple Spider Web Pops
Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large Granny Smith apples, stemmed
  • 4 ounces chopped bittersweet chocolate
  • 2 teaspoons coconut oil
  • 4 ounces chopped white chocolate
Instructions
  1. Line a baking sheet with parchment or a silicon baking mat.
  2. Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
  3. Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
  4. Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
  5. Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

Watch the recipe video here:

How to Make Spiderweb Chocolate Apple Pops

Chocolate-Dipped Spiderweb Pops have a surprisingly wholesome interior! ?️️? #HowToWinHalloweenBrowse more of our fave Halloween recipes: www.foodnetwork.com/recipes/photos/halloween-recipes

Posted by Food Network on Saturday, October 6, 2018

Main dish

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 stick plus 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon ground cinnamon
Instructions
  1. Special equipment: a mini muffin tin
  2. Preheat the oven to 350 degrees F. Spray a mini muffin tin liberally with nonstick spray.
  3. Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Scoop the batter into the mini muffin tin and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes. Cool slightly and then remove from the pan.
  5. Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon. Brush the muffin tops with the melted butter and roll in the cinnamon sugar, tapping off any excess. Serve warm.

Watch the recipe video here:

How To Make Bobby's Cinnamon Sugar Mini Pancake Muffins

Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?See Bobby Flay on #BeatBobbyFlay, tonight at 10|9c!Save the recipe: https://www.cookingchanneltv.com/recipes/bobby-flay/cinnamon-sugar-mini-pancake-muffins-3111120.

Posted by Food Network on Thursday, October 11, 2018

Dessert

Pumpkin Bread-bottom Cheesecake

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Pumpkin Bread-bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • PUMPKIN BREAD
  • 1 ¾ cups pumpkin puree (395 g)
  • 2 eggs
  • 1 cup sugar (200 g)
  • ¾ cup vegetable oil (180 mL)
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour (310 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
CHEESECAKE
  • 24 oz cream cheese, at room temperature (680 g)
  • 1 cup sugar (200 g)
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (240 mL)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!

Watch the recipe video here:

Pumpkin Bread-Bottom Cheesecake

This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨FULL RECIPE: https://tasty.co/recipe/pumpkin-bread-bottom-cheesecake

Posted by Tasty on Wednesday, October 24, 2018