Main dish

Crab and Cherry Tomato Fettuccini

Save Print
Crab and Cherry Tomato Fettuccini
Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound fettuccini
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 clove garlic, smashed and peeled
  • ½ cup dry white wine
  • Two 14-ounce cans cherry or baby Roma tomatoes
  • ½ teaspoon dried oregano
  • 1 cup jumbo lump crabmeat, picked through for shells
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1¼ cups freshly grated Parmesan, plus more for serving
  • Torn basil leaves, for garnish, optional
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  3. Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and ½ cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  5. Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  6. Serve sprinkled with additional Parmesan and torn basil, if desired.

Watch the recipe video here:

Giada's Crab and Tomato Fettuccini

Because Sunday = pasta night. Crab and Cherry Tomato Fettuccini ?Watch Giada De Laurentiis on #GiadaEntertains, today @ 11a|10c!

Posted by Food Network on Sunday, January 14, 2018

Main dish

Chicken Parmesan Loaded Fries

Save Print
Chicken Parmesan Loaded Fries
Say hello to the most indulgent, delicious and naughty loaded fries! Get some friends together and get this dish out for the games, you'll be the favourite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, diced into bite size pieces
  • 3 eggs whisked
  • 1½ cups seasoned flour
  • 1½ cups bread crumbs
  • ⅓ cup grated parmesan
  • Salt and Pepper to taste
  • 1 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 sprigs basil roughly chopped
  • 4 cups passata
  • Salt and pepper to taste
  • 1 tsp sugar
  • 1½ cups grated mozzarella
  • Grated parmesan
  • Chopped parsley
  • French Fries
  • Oil for Frying
Instructions
  1. Arrange a breading station with eggs in one bowl, seasoned flour in another and breadcrumbs in another. Add ⅓ cup parmesan to breadcrumbs and season with salt and pepper.
  2. Dip each piece of chicken in flour followed by egg then bread crumbs to coat. Repeat with remaining chicken. Set aside while oil heats.
  3. Heat oil to 170ºC. Fry chicken piece until golden brown, keep warm in the oven.
  4. Heat 1 tbsp butter in a wide pan over medium heat. Add onion and sauce until softened. Stir in garlic and cook until aromatic. Add basil and stir through. Pour in passata and season with salt, pepper and sugar. Cover with a lid and let cook until thickened about 10 minutes. Top with mozzarella cheese, cover with a lid to let steam.
  5. Meanwhile, fry chips!
  6. Top chips with breaded chicken. Pour sauce over chicken and fries. Sprinkle with more grated parmesan cheese and chopped parsley.
  7. Enjoy!

Watch the recipe video here:

Chicken Parmesan Loaded Fries

Chicken Parmesan Loaded Fries

Posted by Twisted on Wednesday, September 26, 2018

Main dish

Seared Salmon With Smoky Squash Salad

Save Print
Seared Salmon With Smoky Squash Salad
Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SEARED SALMON
  • 2 cloves garlic, minced
  • ¼ cup maple syrup (85 g)
  • ¼ cup lemon juice (60 mL)
  • ¼ cup olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 6 oz salmon fillet, 6 fillets, skin on, patted dry (170 g)
  • 2 tablespoons canola oil
SMOKY SQUASH SALAD
  • 15 oz chickpeas, 2 cans, drained, rinsed and dried (425 g)
  • ½ cup olive oil, divided (120 mL)
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 teaspoon black pepper, plus more to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • 1 butternut squash, peeled and cubed
  • 3 sweet potatoes, peeled and cubed
  • ½ cup tahini (120 mL)
  • ¼ cup maple syrup (85 g)
  • 3 cloves garlic, finely minced
  • ½ cup lemon juice (120 mL)
  • 1 lb kale, stemmed and sliced (455 g)
  • 2 cups barley, cooked (400 g)
  • 2 shallots, thinly sliced
  • ½ cup chopped pecans, toasted (60 g)
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine the garlic, maple syrup, lemon juice, olive oil, salt, and pepper.
  3. Brush the marinade over the salmon fillets. Cover with plastic wrap and marinate in the fridge for 1 hour.
  4. In a medium bowl, combine the chickpeas, 2 tablespoons of olive oil, the smoked paprika, turmeric, pepper, cumin, salt, cayenne, and cinnamon. Toss to combine. Set aside.
  5. Add the butternut squash and sweet potatoes to a baking sheet. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 1 hour, or until the vegetables are soft.
  6. Pour the spiced chickpeas onto a second sheet pan and spread out into an even layer. Toss to coat. Bake for 40 minutes, or until chickpeas are browned and crispy.
  7. In a liquid measuring cup or small bowl, combine the tahini, maple syrup, garlic, lemon juice, remaining ¼ cup of olive oil, salt, and pepper. Whisk well.
  8. In a large bowl, add the chopped kale, roasted squash and sweet potatoes, barley, roasted chickpeas, shallot, pecans, and tahini dressing. Toss to combine.
  9. Heat the canola oil in a large skillet over medium heat. In batches, sear the salmon skin-side down for 3 minutes, then flip and cook on the other side for 3 minutes.
  10. Arrange the salad on a platter and top with the seared salmon.
  11. Enjoy!

Watch the recipe video here:

Seared Salmon with Smoky Squash Salad

Trying to stay healthy, but need need to feed a large crowd?! This big batch squash salad with seared maple salmon is perfect for fall! Full Recipe: https://tasty.co/recipe/seared-salmon-with-smoky-squash-salad

Posted by Tasty on Wednesday, September 26, 2018

Main dish

Loco Moco

Save Print
Loco Moco
Guy Fieri makes his version of Hawaiian Loco Moco!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Rice:
  • 2 cups long grain rice
  • 3½ cups low-sodium chicken broth
Burgers:
  • 1 pound ground beef (80/20 blend)
  • ¼ cup diced Maui onion
  • Kosher salt and freshly cracked black pepper
  • Canola oil
Gravy:
  • 1 tablespoon unsalted butter
  • ¼ cup roughly chopped cremini mushrooms
  • ¼ cup diced Maui onion
  • 1½ cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch
Eggs:
  • Canola oil
  • 4 large eggs
  • 2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
  • ¼ cup seeded and diced Roma tomato, for garnish, optional
Instructions
  1. For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  2. For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  3. Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
  4. For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  5. In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
  6. For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
  7. To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

Watch the recipe video here:

Guy's Loco Moco

Guy Fieri makes his version of Hawaiian Loco Moco!Guy hosts Part 3 of the #GroceryGames DDD Tournament tonight at 9|8c"

Posted by Food Network on Sunday, April 1, 2018

Main dish

Bang Bang Shrimp

Save Print
Bang Bang Shrimp
Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package frozen popcorn shrimp (about 18 ounces)
  • ¼ cup Thai chili sauce
  • 2 tablespoons mayonnaise
  • 1½ tablespoons honey
  • 1 tablespoon sriracha
  • 4 lettuce leaves, for serving
  • Chopped scallions, for garnish
Instructions
  1. Cook the shrimp according to the package instructions.
  2. Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
  3. Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.

Watch the recipe video here:

How To Make Jeff's Shortcut Bang Bang Shrimp

Jeff Mauro's Bang Bang Shrimp is easy as 1-2-3 ??Save the recipe: https://foodtv.com/2Ym1eM7!

Posted by Food Network on Monday, April 9, 2018

Lasagna

Ice Cream Lasagna

Save Print
Ice Cream Lasagna
Ice Cream Lasagna is a thing you NEED in your life.??
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 vanilla pound cake or loaf cake
  • 2 quarts vanilla ice cream, softened
  • Strawberry Sauce, recipe follows
  • 2½ cups chocolate rice puff cereal
  • ½ cup grated white chocolate
Strawberry Sauce:
  • ¾ cup strawberry preserves
  • Juice of 1 lemon
  • 1 quart strawberries, hulled and halved (or quartered if they are large)
Instructions
  1. Slice the cake from end to end (not side to side) into 8 long slices (about ¼ inch thick).
  2. Put 4 slices of the loaf cake on the bottom of a 9-by-13-inch baking dish. Spread half of the ice cream on top of the cake to form a smooth layer. Spread half of the Strawberry Sauce over the ice cream layer. Sprinkle the chocolate cereal over the sauce layer. Put the remaining pound cake slices over the cereal. Spread the remaining ice cream on top of the cake layer to form a smooth layer. Spread the remaining sauce over the ice cream layer. Sprinkling with the grated white chocolate. Cover with foil and freeze until the ice cream has hardened, 6 hours up to overnight.
Strawberry Sauce:
  1. In a medium pot, combine the strawberry preserves and lemon juice and gently mix. Bring to a simmer over medium-low heat, add half of the strawberries and simmer for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries and gently fold to coat.

Watch the recipe video here:

How to Make Ice Cream Lasagna

Ice Cream Lasagna is a thing you NEED in your life.??Save the recipe: https://foodtv.com/2LnHly6

Posted by Food Network on Wednesday, April 11, 2018

Breakfast

Chocolate Slab Ice Cream Sandwiches

Save Print
Chocolate Slab Ice Cream Sandwiches
Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups finely chopped pecans
  • 1½ teaspoons salt
  • 4 cups semisweet chocolate chips
  • 8 graham crackers, halved
  • 1 pint dulce de leche ice cream
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put the pecans on a baking sheet and bake until golden brown, 6 to 8 minutes. Let cool for 10 minutes. Sprinkle with the salt.
  3. Melt the chocolate in a double boiler. Pour the chocolate over the nuts and spread evenly. Place the graham crackers on top in rows, leaving some space between each. Freeze for 15 minutes.
  4. Carefully cut out the chocolate-coated graham cracker squares. Transfer half of the chocolate crackers to another baking sheet chocolate-side up. Top each with a small scoop of ice cream, then top with another cracker chocolate-side down. Freeze for 25 minutes. Wrap individually and freeze until ready to serve.

Watch the recipe video here:

How to Make Ree's Chocolate Slab Ice Cream Cookie Sandwiches

Chocolate Slab Ice Cream Cookie Sandwiches will leave you drooling! ?? More recipes from The Pioneer Woman – Ree Drummond, Saturdays at 10a|9c.

Posted by Food Network on Friday, April 13, 2018

Dessert

Venom Charcoal Cheesecake

Save Print
Venom Charcoal Cheesecake
So many snacks, so little time... activated charcoal is the magic ingredient that transforms this cheesecake into Venom's ideal snack!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Makes one 8-inch cheesecake
  • * 460 g (2 8-ounce packages) of cream cheese, softened
  • * 118 mL whipping cream
  • * 81 g powdered sugar
  • * 40 g cocoa powder
  • * 2 tablespoons vanilla extract
  • * 2 tablespoons activated charcoal
  • * 1 teaspoon salt
  • * Black food color, optional
  • * 200 g (1 package) of chocolate sandwich cookies, food processed into crumbs
  • * 2 teaspoons activated charcoal
  • * 4 tablespoons unsalted butter, melted
White Chocolate Ganash
  • * 140 g white chocolate
  • * 2 tablespoons heavy cream
Instructions
  1. In a medium bowl, combine cookie crumbs and charcoal and mix well. Add butter and mix until fully incorporated. Pour mixture into greased springform pan and press firmly and evenly to form the crust. Place in freezer until filling is ready.
  2. In another medium bowl, beat cream cheese until smooth, add powdered sugar, cocoa, charcoal, vanilla, and salt. Mix on low until the dries are incorporated. Add whipping cream, beat on medium high until mixture is light and fluffy, about 2 minutes.
  3. Pour filling into the chilled crust and gently level the top by tapping it to pop any bubbles.
  4. Refrigerate overnight or freeze for 2–3 hours until the middle is set.
  5. Make the ganache: Place white chocolate and cream in a small bowl. Microwave in 30-second intervals until melted. Wait about one minute and mix to combine. Decorate to your liking.
  6. Cut and enjoy!

Watch the recipe video here:

Venom Charcoal CheesecakeActivated charcoal is the magic ingredient that transforms this into Venom's ideal snack!

Posted by Proper Tasty on Tuesday, September 25, 2018

Main dish

Sheet Pan Chicken Fajita Crunchwrap

Save Print
Sheet Pan Chicken Fajita Crunchwrap
Sheet Pan Chicken Fajita Crunchwrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, sliced
  • 3 onions, sliced
  • 5 peppers, sliced
  • 2 tbsp fajita seasoning
  • 3 tbsp olive oil
  • 9 large flour tortillas
  • 1 tsp melted butter
  • 2 cups cheddar, grated
  • 2 cups spicy tortilla chips
  • For the dip:
  • 1 cup sour cream
  • ⅔ cup mayonnaise
  • 1 tbsp fajita seasoning
  • ½ cup pickled jalapenos
  • 1 tbsp honey
  • juice 1 lime
  • salt, to taste
Instructions
  1. Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200°C, stirring occasionally.
  2. Meanwhile, mix everything together for your dip and set aside.
  3. Brush your butter across the base of a sheet pan. Lay 7 tortillas in, as per the video. Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese. Fold over the tortillas, then lay over a sheet of greaseproof and weigh down with a heavy tray.
  4. Bake for 30 minutes at 180°C.
  5. Cut up, dip and destroy!

Watch the recipe video here:

Sheet Pan Chicken Fajita Crunchwrap

Sheet Pan Chicken Fajita Crunchwrap

Posted by Twisted on Monday, September 24, 2018

Main dish

Chocolate Chip Cookie Ice-Cream Sandwiches

Save Print
Chocolate Chip Cookie Ice-Cream Sandwiches
No ice cream truck? No problem. Make this cookie ice-cream sandwich with Halo Top! Explore the many Halo Top flavors here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pints Halo Top Vanilla Bean
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Defrost pints of Halo Top Vanilla Bean for 10–15 minutes. Line a 9x13-inch pan with parchment paper. Scoop the Halo Top out into the pan and use a spatula to spread the ice cream across the entire pan. Place in freezer for at least 3 hours to set up.
  2. Preheat oven to 350ºF.
  3. In the bowl of a stand mixer, place the butter and brown sugar. Using the paddle attachment, cream the butter into the sugar until fluffy and pale in color, 3–5 minutes. Add in eggs and vanilla extract and beat for another minute.
  4. In a bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined, but streaks of flour still remain. Stir in chocolate chips.
  5. Line a pair of 9x13-inch pans with parchment paper. Evenly divide cookie dough between the two pans. Press dough to evenly cover the pans in a thin layer.
  6. Bake cookies for 10 minutes, until golden and edges are starting to brown. Remove from oven and let cool for a few minutes. Lift cookie sheets out using the edges of the parchment and place on a cooling rack. Place cooling rack with cookies in the freezer for 20 minutes.
  7. Once cookies are very cold, remove the parchment paper. Lift the ice cream out of the pan and remove the parchment paper from the back of it. Layer the ice cream between the cookie sheets and freeze the whole thing for 1–2 hours. Slice into sandwiches and serve!

Watch the recipe video here:

Chocolate Chip Cookie Ice-Cream Sandwiches

Chocolate Chip Cookie Ice-Cream SandwichesWe’ll have a sandwich ready for you in October if you meet us at The Garden. https://halotop.com/

Posted by Tasty on Monday, September 24, 2018