Home (Page 170)

American

Showing 3,071 Result(s)
Breakfast

Salmon Dinner For Two

Save Print
Salmon Dinner For Two
A healthy meal for a romantic night!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Garlic Smashed Potatoes
  • 12-14 baby gold potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic
Herb Crusted Salmon
  • 2 Salmon Fillets
  • 5 cloves garlic
  • ¼ cup parsley
  • 2 tablespoons chives
  • 2 tablespoons dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 bunch asparagus
  • parmesan to taste (optional)
Chocolate Peanut Butter Skillet Brownie
  • ¾ cup brownie mix prepared
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 tablespoon water
  • ⅓ cup peanut butter
Instructions
Garlic Smashed Potatoes
  1. Boil potatoes in a medium pot for 15-20 minutes or until tender.
  2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  4. Bake at 425˚F/220˚C for 15-20 minutes or until crispy.
  5. Garnish with thyme.
  6. Enjoy!
Herb Crusted Salmon
  1. In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  2. Place salmon and asparagus on parchment covered oven tray.
  3. Drizzle with olive oil and garnish with salt and pepper.
  4. Spoon herb mix onto salmon fillets and coat evenly.
  5. Bake at 425˚F/220˚C for 12-14 minutes.
  6. Enjoy!
Chocolate Peanut Butter Skillet Brownie
  1. In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
  2. Transfer mix into skillet.
  3. Spoon softened peanut butter into skillet and mix in using a knife.
  4. Bake at 350˚F for 10-15 minutes or until toothpick comes out of the brownie clear.
  5. If desired, garnish with ice cream.
  6. Enjoy!

Watch the recipe video here:

Salmon Dinner For Two

Salmon dinner for two ?FULL RECIPES: http://bzfd.it/2mAyI2F

Posted by Proper Tasty on Tuesday, July 17, 2018

Main dish

Heinz Beanz Burger

Save Print
Heinz Beanz Burger
HEINZ BEANZ BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tins Heinz Beanz
  • 80g panko breadcrumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz ketchup
  • ½ Lime, juice only
  • 150ml sour cream
  • 250g Heinz Mayonnaise
  • Lettuce, for the buns
Instructions
  1. Drain Beanz using a small colander (better than a sieve as it drains better),
  2. reserving the juice!
  3. Fry the onion and garlic in 1 tbsp olive oil until translucent.
  4. Cool.
  5. Add onion and garlic to a bowl with the Beanz, coriander, spices, salt,
  6. breadcrumbs, chilli. Mix lightly but confidently with a wooden spoon until the
  7. mix comes together in a homogenous mass. Leave some texture in the mix -
  8. a few whole Beanz is good. At this point, get your hands in to mold the patties.
  9. Form into 6 patties, then pop in the fridge to sit briefly.
  10. Fry the patties over medium heat - you don’t want to sear these over high heat! It’s good to
  11. dehydrate the exterior of the patties- for a crust/crunch. Watch it doesn’t burn,
  12. there are sugars from the Heinz tomato sauce involved in the mix.
  13. Add the drained juice to a small saucepan and reduce over medium heat until thick. Stir
  14. through Heinz ketchup and set aside to cool.
  15. Mix the Heinz mayonnaise with the sour cream and lime juice. These are your 2 sauces.
  16. Build your burger - bottom toasted bun, ketchup sauce, lettuce, burger, sour cream, top bun.
  17. Enjoy!

Watch the recipe video here:

Heinz Beanz Burger

Heinz Beanz Burger

Posted by Twisted on Monday, July 16, 2018

Main dish

Crispy Baked Chicken Roll

Save Print
Crispy Baked Chicken Roll
It's crispy, it's stuffed, and it's DELICIOUS <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2.4/svg/1f60d.svg">
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups (80 g) fresh spinach
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups (375 g) all-purpose flour
  • 8 large eggs, beaten
  • 3 cups (150 g) panko breadcrumbs
  • fresh parsley, chopped, for sprinkling
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups (470 mL) milk
  • ¼ cup (60 g) dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 cup (100 g) shredded parmesan cheese
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

Crispy Baked Chicken Roll

It's crispy, it's stuffed, and it's DELICIOUS ?FULL RECIPE: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by Proper Tasty on Monday, July 16, 2018

Breakfast

Preserved Egg Yolk

Save Print
Preserved Egg Yolk
This pasta topping is SO eggstra.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5¼ cups kosher salt
  • 3¾ cups sugar
  • 12 large egg yolks
Instructions
  1. In the bowl of a food processor, pulse salt and sugar together in several batches until all is combined. Pour half of the mixture into a 9 by 13-inch casserole dish. Create 12 indents evenly spaced in the dish for the yolks. Place yolks in the indents and cover with remaining salt and sugar mixture. Cover with plastic wrap and place in the fridge for at least 4 days.
  2. After at least 4 days, uncover the preserved yolks. Preheat the oven to 150 degrees, and brush yolks to remove the cure. Rinse the yolks in water and pat dry.
  3. Place yolks on a cooling rack on top of a baking sheet and bake for 30 to 35 minutes until the yolks are dry on the outside and tender to the touch. Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as you would hard cheeses.

Watch the recipe video here:

Preserved Egg Yolks

When you're trying to be egg-stra…Taste for Yourself: https://taste.md/2L03jHV

Posted by Tastemade on Monday, July 16, 2018

Dessert

Easy Fraisier

Save Print
Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: https://taste.md/2s8o9sZ

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Charolette Royale

Save Print
Charolette Royale
This is how we roll. This delicious cake is dessert royalty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 eggs, divided, room temperature
  • 11 tablespoons white sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • ½ cup raspberry jam
Filling:
  • 2 cups heavy whipping cream
  • 1 box instant vanilla pudding
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • Raspberries
Instructions
  1. Preheat oven to 350 degrees. Butter a 9 by 12-inch cake pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Pour into prepared pan and bake for 12 to 15 minutes.
  4. When the cake comes out of the oven, immediately flip onto a clean kitchen towel and roll up. Let cool, unroll and thinly spread the raspberry jam in an even layer. Roll back up and slice into ¾-inch slices.
  5. Line a medium mixing bowl with plastic wrap and lay the slices of cake along the bottom and sides of the bowl, making sure to not leave any gaps. Set aside aside and make filling.
For the filling:
  1. In a mixing bowl, blend heavy cream and vanilla pudding mix on low until it begins to thicken. Add lemon juice. Pour over the cake slices and level out the top. Add layer of raspberries and cover with remaining vanilla cream. Cover with plastic wrap and refrigerate overnight. Invert onto a plate and serve.

Watch the recipe video here:

Charlotte Royale

We have questions! Who is Charlotte? Why does she think she's so fancy?Taste for Yourself: https://taste.md/2zBy5Bq

Posted by Tastemade on Sunday, July 15, 2018

Breakfast

BBQ Chicken Ranch Loaded Fries

Save Print
BBQ Chicken Ranch Loaded Fries
BBQ CHICKEN RANCH LOADED FRIES
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 chicken breasts
  • 1½ cups BBQ sauce
  • Cooked fries
  • 2 cups cheddar, grated
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt
  • 1 cup crispy bacon pieces
  • ½ cup pickled jalapenos, diced
Instructions
  1. Pour the BBQ sauce over the chicken and bake for 1 hour at 160°C, flipping half way. Shred with two forks.
  2. Meanwhile, cook your frozen fries according to packet instructions and pop them in a large skillet or baking dish.
  3. Spoon the chicken on top of the fries and cover with the grated cheese. Chuck in the oven at 200°C for 10 minutes.
  4. Mix together the mayonnaise, sour cream, paprika, onion powder, garlic powder and salt. Transfer to a squeezey bottle.
  5. When the cheese is all melted and nice, top with ranch sauce, crispy bacon and jalapenos.
  6. Destroy!

Watch the recipe video here:

BBQ Chicken Ranch Loaded Fries

BBQ Chicken Ranch Loaded Fries

Posted by Twisted on Sunday, July 15, 2018

Dessert

Fried Cinnamon Crunch Cheesecake Bites

Save Print
Fried Cinnamon Crunch Cheesecake Bites
These friend cinnamon crunch cheesecake bites are everything! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  • Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  • Freeze for 45 minutes.
  • Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  • Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  • Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  • Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  • Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  • Drain the cheesecake balls on a wire rack or paper towels.
  • Sprinkle powdered sugar over the cheesecake bites and serve warm.
  • Enjoy!
  • RELATED RECIPES
  • Banana Bread On A Stick
  • Banana Bread On A Stick
  • Strawberry Lemonade Cake
  • Strawberry Lemonade Cake
  • Giant Cookie Ice Cream Sandwich
  • Giant Cookie Ice Cream Sandwich
  • Baked Alaska
  • Baked Alaska
  • Fried Strawberry Shortcake Pops
  • Fried Strawberry Shortcake Pops
  • Molten Churro Bombs
  • Molten Churro Bombs
  • MORE LIKE THIS
  • American
  • Vegetarian
  • Desserts
  • Kid-Friendly
  • Casual Party
  • Indulgent Sweets
  • Special Occasion
Instructions
  1. In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  2. Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Freeze for 45 minutes.
  4. Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  5. Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  6. Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  7. Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  8. Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  9. Heat the oil in a large pot until it reaches 350°F (180°C).
  10. Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  11. Drain the cheesecake balls on a wire rack or paper towels.
  12. Sprinkle powdered sugar over the cheesecake bites and serve warm.
  13. Enjoy

Watch the recipe video here:

Fried Cinnamon Crunch Cheesecake Bites

These fried cinnamon crunch cheesecake bites are everything! ?FULL RECIPE: https://tasty.co/recipe/fried-cinnamon-crunch-cheesecake-bites

Posted by Tasty on Sunday, July 15, 2018

Breakfast

Over Stuffed Potato

Save Print
Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Taste for Yourself: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Friday, July 13, 2018

Main dish

Giant Spicy Pepperoni Pizza Roll

Save Print
Giant Spicy Pepperoni Pizza Roll
This Giant Spicy Pepperoni Pizza Roll is quite a game changer. Fill it with more of your favourite pizza toppings and be sure to share it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cloves garlic, finely chopped
  • ⅓ cup olive oil
  • 1 tsp oregano
  • ½ tsp pepper
  • 500g pizza dough
  • Sliced mozzarella
  • Sliced Pepperoni
  • Chopped Jalapeños
  • 2 tbsp chopped parsley
Instructions
  1. Pre-heat oven to 200ºC/400ºF.
  2. Mix together garlic, olive oil, oregano and pepper. Set aside.
  3. Roll out dough into a large rectangle about ¼-inch thick.
  4. Brush with garlic oil leaving abut 1” around the edges. Top with a layer of mozzarella followed by pepperoni, jalapeños and repeat, finishing with mozzarella.
  5. Fold over the bottom edge and the sides. Roll into a tight log and and pinch the edges to seal.
  6. Place on a parchment lined baking sheet. Add parsley to remaining garlic oil and brush generously over top.
  7. Cut 5 slits in the top not too deep using scissors.
  8. Bake for 30-40 minutes until golden brown and centre bread is cooked.
  9. Slice and enjoy!

Watch the recipe video here:

Giant Spicy Pepperoni Pizza Roll

Giant Spicy Pepperoni Pizza Roll

Posted by Twisted on Saturday, July 14, 2018