Main dish

Bite-Size Beef Wellingtons

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Bite-Size Beef Wellingtons
Here's the classic beef Wellington transformed into an adorable (and delectable) hors d'oeuvre. Served with horseradish cream sauce, they are a nostalgic treat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Beef Wellingtons:
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into twenty-four 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, finely chopped
  • 10 ounces cremini mushrooms, stemmed and finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons light cream
  • 1 large egg
  • Horseradish Cream Sauce:
  • 1 cup sour cream
  • ¼ cup light cream
  • ¼ cup horseradish, prepared or fresh
  • Freshly ground black pepper
Instructions
  1. For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
  3. Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and ¼ teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, ¼ teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
  4. On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
  5. In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
  6. Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
  7. For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.

Watch the recipe video here:

How to Make Bite-Sized Beef Wellingtons

These bite size Beef Wellingtons are almost too cute to eat! (Almost.. ?)

Posted by Food Network on Thursday, January 18, 2018

Main dish

Italian Home Fries

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Italian Home Fries
Italian Home Fries are crispy, savory and packed with delicious sausage ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • 3 cloves garlic, smashed into a paste with the back of a chef's knife
  • 1 small Spanish onion, halved and thinly sliced
  • 1 small red bell pepper, diced
  • 1 small yellow pepper, diced
  • 1½ pounds small new potatoes, par-cooked and diced
  • 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons olive oil
Instructions
  1. Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature.

Watch the recipe video here:

Bobby Flay's Italian Home Fries

Italian Home Fries are crispy, savory and packed with delicious sausage ?Don't miss Bobby Flay on #BeatBobbyFlay < tonight @ 10|9c!

Posted by Food Network on Thursday, January 18, 2018

Main dish

Cookies and Cream Macarons

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Cookies and Cream Macarons
Cookies and Cream Macarons
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 egg whites, room temperature
  • ¼ cup sugar (50 g)
  • 1 ¼ cups powdered sugar (200 g)
  • ¾ cup superfine almond flour (75 g)
  • ¼ cup chocolate cookie, crushed (25 g)
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon black food coloring
  • 2 cups powdered sugar (240 g)
  • 1 cup butter, softened (225 g)
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup cookie and cream filling (65 g)
Instructions
  1. In a medium bowl, beat the egg whites until frothy.
  2. Keep beating and slowly add sugar until stiff peaks form.
  3. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
  4. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
  5. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
  6. Preheat oven to 285ºF (140ºC).
  7. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
  8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
  9. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  10. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
  11. Transfer to a piping bag and set aside until ready to fill.
  12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
  13. Let rest for 10 minutes before filling.
  14. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
  15. Macarons are best kept refrigerated until serving.
  16. Enjoy!

Watch the recipe video here:

Cookies And Cream Macarons

Oreo's in macaron form?! Is this a dream? ? ✨FULL RECIPE: https://tasty.co/recipe/cookies-and-cream-macarons

Posted by Proper Tasty on Sunday, September 23, 2018

Dessert

Oreo Lover’s Cheesecake

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Oreo Lover's Cheesecake
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
  • 1 stick (8 tablespoons) unsalted butter, melted
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
Topping:
  • 14 chocolate sandwich cookies, such as Oreos®
  • 2 ounces cream cheese, at room temperature
  • ½ cup chocolate sprinkles
  • ½ cup hot fudge sauce, warmed
Instructions
  1. For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  2. Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
  3. Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  4. For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
  5. Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  6. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  7. For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
  8. Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

Watch the recipe video here:

How to Make an Oreo Lover's Cheesecake

Recipe of the Day: Oreo Lover's Cheesecake ?Save the recipe: https://foodtv.com/2O0mWA4

Posted by Food Network on Sunday, September 23, 2018

Main dish

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

The Pioneer Woman – Ree Drummond's Beef Stew with Root Vegetables will warm you up on the coldest of days! Save this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Sunday, February 4, 2018

Main dish

Jerk Chicken Nachos

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Jerk Chicken Nachos
Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Mango and Avocado Salsa:
  • ¼ cup minced fresh cilantro
  • 2 cloves garlic, minced
  • 1 mango, cut into small dice
  • 1 avocado, cut into small dice
  • 1 jalapeno, minced (seeds and membranes removed for less heat)
  • Juice of ½ lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Jerk Chicken Nachos:
  • ½ rotisserie chicken, meat shredded (skin and bones discarded)
  • 2 tablespoons jerk seasoning
  • 3 cups tortilla chips
  • 3 cups plantain chips
  • One 15-ounce can pinto beans, rinsed and drained
  • 2½ cups shredded Cheddar
  • ½ cup sour cream

Watch the recipe video here:

How To Make Katie's Jerk Chicken Nachos

Katie Lee's Jerk Chicken Nachos need to get in our bellies ASAP ???

Posted by Food Network on Sunday, February 4, 2018

Dessert

No-Bake Avocado Cheesecake

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No-Bake Avocado Cheesecake
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the pan and plastic wrap
  • 9 ounces graham crackers
  • 1 cup granulated sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 12 ounces cream cheese, at room temperature
  • 3 firm but ripe avocados, peeled, pitted and roughly chopped
  • Zest and juice of 1½ limes
  • One 5.4-ounce can coconut cream
  • ½ cup heavy cream
  • Whipped cream, for serving
Instructions
  1. Spray a 9-inch springform pan with cooking spray. Add the graham crackers and ¼ cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
  2. Add the cream cheese, avocados, lime zest and juice and remaining ¾ cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
  3. Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
  4. Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

Watch the recipe video here:

How to Make No-Bake Avocado Cheesecake

No-Bake Avocado Cheesecake is green, gorgeous and everything you've ever wanted! (Trending on Pinterest)

Posted by Food Network on Sunday, February 11, 2018

Main dish

Ranch Mac and Cheese Balls

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Ranch Mac and Cheese Balls
Super cheesy mac 'n' cheese gets a boost from ranch seasoning, and then gets even better: It's deep-fried into crunchy and creamy golden-brown bites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups whole milk
  • 6 ounces elbow macaroni (about 1½ cups)
  • 4 ounces Monterrey Jack cheese, shredded (about 1½ cups; see Cook's Note)
  • 2 ounces part-skim mozzarella, shredded (about ⅔ cup; see Cook's Note)
  • 1 ounce cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, cut into small pieces
  • Two 1-ounce packets dry ranch seasoning (1/3 cup)
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • ¼ cup buttermilk
Instructions
Special equipment: a 1-ounce ice cream scoop, optional, and a deep-frying thermometer
  1. Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1½ teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
  2. Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
  3. Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
  4. Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
  5. Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
  6. Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

Watch the recipe video here:

How to Make Ranch Mac and Cheese Balls

Gooey Mac & Cheese is even better deep-fried! (Trending on Pinterest)

Posted by Food Network on Sunday, February 18, 2018

Main dish

Spicy Cheesy Pull-Apart Bread

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Spicy Cheesy Pull-Apart Bread
Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Canola oil spray
  • One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
  • 2 cups grated low-moisture mozzarella (about 1 pound)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons thinly sliced scallions, white and green parts
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ tablespoon white wine vinegar
Instructions
  1. Special equipment: a 6-inch cast-iron skillet
  2. Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.
  3. Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.
  4. Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1½ cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.
  5. Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining ½ cup mozzarella.
  6. Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Watch the recipe video here:

How to Make Valerie's Spicy Cheesy Pull-Apart Bread

Spicy, gooey, cheesy pull-apart bread ?? What are you waiting for? (via Valerie Bertinelli)

Posted by Food Network on Monday, February 19, 2018

Main dish

Pineapple Upside-Down Pancakes

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Pineapple Upside-Down Pancakes
Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 8-ounce can pineapple rings (4 rings per can)
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 4 maraschino cherries
  • 2 cups pancake batter, from a box mix or your favorite recipe
Instructions
  1. Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
  2. Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
  3. While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
  4. Place a maraschino cherry into the center of each pineapple ring. Carefully pour about ½ cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

Watch the recipe video here:

How to Make Pineapple Upside-Down Pancakes

Pineapple Upside-Down Pancakes will make you feel like you're having cake for breakfast ??Save the recipe: https://foodtv.com/2DKmhNI

Posted by Food Network on Wednesday, February 21, 2018