Home (Page 18)

American

Showing 3,071 Result(s)
Main dish

Instant Pot Better-Than-Takeout Chicken Fried Rice

Save Print
Instant Pot Better-Than-Takeout Chicken Fried Rice
Leftovers are delicious the next day!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups white rice, rinsed
  • 2 cups water
  • 3 tbsp toasted sesame oil
  • 1 small onion, finely diced
  • 10 oz frozen peas and carrots mixture
  • 6-8 oz diced cooked chicken (rotisserie works great)
  • 1 tbsp butter
  • 4 eggs, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • Salt and pepper to taste
  • Garnish with sliced green onion and additional sesame seeds (optional)
Instructions
  1. Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  4. Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
  5. Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  6. When oil gets hot, add onion to the pot and saute 2 minutes.
  7. Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  8. Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  9. Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  10. Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Watch the recipe video here:

Leftovers are delicious the next day!RECIPE: http://chopsecrets.com/instant-pot-better-than-takeout-chicken-fried-rice/

Posted by Chop Secrets on Tuesday, June 18, 2019

Main dish

Zucchini Pizza Casserole

Save Print
Zucchini Pizza Casserole
I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to's. My hungry husband and kids gobble it right up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups shredded unpeeled zucchini
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium green or sweet red pepper, chopped
Instructions
  1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
  2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
Freeze option:
  1. Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Watch the recipe video here:

Want a pizza this zucchini-packed casserole? ?Get the recipe for Zucchini Pizza Casserole here–> https://trib.al/w9rEZGY

Posted by Taste of Home on Tuesday, June 18, 2019

Main dish

Instant Pot Churro Bites

Save Print
Instant Pot Churro Bites
Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup water
To Finish:
  • ⅓ cup brown sugar
  • 1 tbsp cinnamon
Instructions
  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are ¾ full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

Watch the recipe video here:

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.RECIPE: http://chopsecrets.com/instant-pot-churro-bites/

Posted by Chop Secrets on Tuesday, June 18, 2019

Main dish

Egg-in-a-Hole Sandwich with Bacon and Cheddar

Save Print
Egg-in-a-Hole Sandwich with Bacon and Cheddar
Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices thick-cut bacon
  • 4 ¾-inch-thick slices sourdough or other country-style bread
  • 4 large eggs
  • Kosher salt, freshly ground pepper
  • 2 tablespoons unsalted butter, divided
  • 4 slices cheddar
  • Hot sauce
Special Equipment
  • 2-inch-diameter cookie cutter
Instructions
  1. Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes.
  2. Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later).
  3. Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes.
  4. Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Watch the recipe video here:

Not gonna lie, it's the perfect hangover food.Make it: http://bonap.it/qBp4FKN

Posted by Bon Appétit Magazine on Sunday, June 9, 2019

Main dish

Instant Pot Dijon Dill Chicken

Save Print
Instant Pot Dijon Dill Chicken
Dijon and dill anchor this keto-friendly dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken broth
  • ¼ cup of dijon mustard
  • 2½ lbs boneless, skinless chicken thighs
  • 4 tbsp salted butter, cut into 6-8 pieces
To finish:
  • 1½ tbsp lemon juice
  • ¼ cup of dijon mustard
  • ¼ cup cornstarch
  • ¼ cup cold water
  • ½ cup fresh dill, finely chopped, plus more for garnish
Instructions
  1. Add broth and ¼ cup dijon to the Instant Pot. Stir to combine.
  2. Add the chicken in one even layer, turning once to coat.
  3. Dot butter pieces over the chicken.
  4. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  6. When the time is up, quick-release the remaining pressure.
  7. Carefully remove the meat from the pot to a shallow dish and cover loosely with foil, reserving juices.
  8. Using the display panel select the SAUTE function and adjust to HIGH or MORE
  9. Add lemon juice and remaining ¼ cup dijon mustard. Stir to combine.
  10. In a small bowl, mix together cornstarch and cold water. Pour cornstarch mixture into the pot and stir until thickened
  11. Turn the pot off by selecting CANCEL. Allow to cool 5 minutes.
  12. Stir in chopped dill. Serve chicken topped with sauce and additional dill for garnish, if desired.

Watch the recipe video here:

Dijon and dill anchor this keto-friendly dish.RECIPE: http://chopsecrets.com/instant-pot-dijon-dill-chicken/

Posted by Chop Secrets on Sunday, June 9, 2019

Main dish

Salted Caramel Chocolate Chip Cookies

Save Print
Salted Caramel Chocolate Chip Cookies
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1¾ cups brown sugar
  • 1 cup unsalted butter, softened
  • ¼ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt together in a bowl.
  3. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  4. Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Watch the recipe video here:

Salted Caramel Chocolate Chip Cookies: https://trib.al/YBYNtCc

Posted by Allrecipes on Sunday, June 9, 2019

Main dish

Roasted Peppers with Parm Breadcrumbs

Save Print
Roasted Peppers with Parm Breadcrumbs
Basically just an excuse to eat breadcrumbs by the handful, TBH. Great hot and at room temperature, these make a great, low-stress addition to an antipasti meat and cheese plate.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 bell peppers, any color
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¾ tsp. kosher salt, divided
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup finely grated Parmesan
  • 1 tsp. garlic powder
  • 1 lemon
  • 4 sprigs parsley
  • 1 tsp. Aleppo-style or other mild red pepper flakes
Instructions
  1. Preheat oven to 450°. Place 3 bell peppers upright on a cutting board. Working around stems and avoiding the seedy center, slice straight downward to remove 4 lobes from each pepper.
  2. Arrange pepper lobes skin sides down on a rimmed baking sheet. Drizzle with 1 Tbsp. oil; season with ½ tsp. salt.
  3. Gently mix 1 cup panko, ½ cup Parmesan, 1 tsp. garlic powder, 2 Tbsp. oil, and remaining ¼ tsp. salt with your hands in a medium bowl.
  4. Using your fingertips, pat about 2 Tbsp. breadcrumb mixture into each piece of pepper. Drizzle peppers with remaining 1 Tbsp. oil.
  5. Bake peppers until bottoms are deeply browned and breadcrumbs are golden, 18–22 minutes. Let cool slightly.
  6. Meanwhile, slice 1 lemon into wedges and set aside. Pick leaves from 4 parsley sprigs and coarsely chop.
  7. Transfer peppers to a platter. Top with red pepper and parsley. Serve with lemon wedges alongside.

Watch the recipe video here:

Basically just an excuse to eat breadcrumbs by the handful, TBH.Make it: http://bonap.it/yNiBF7p

Posted by Bon Appétit Magazine on Sunday, June 9, 2019

Main dish

Sandy’s Homemade Broccoli and Cheddar Soup

Save Print
Sandy's Homemade Broccoli and Cheddar Soup
I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera(R).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • ¼ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 ¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  2. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  3. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/58GIZSq

Posted by Allrecipes on Wednesday, June 19, 2019

Dessert

Surprise Inside Independence Cake

Save Print
Surprise Inside Independence Cake
This extra-moist cake with buttercream icing is sure to get firework-worthy oohs and aahs!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 (18.25 ounce) package white cake mix
  • 1 (3.5 ounce) package instant French vanilla pudding mix
  • ¾ cup water
  • ¾ cup vegetable oil
  • 4 eggs
  • 1 drop red food coloring, or as needed
  • 1 drop blue food coloring, or as needed
  • 1 cup butter-flavored shortening
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon salt
  • 1 tablespoon clear imitation vanilla extract
  • 8 cups confectioners' sugar
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray.
  2. In a large bowl, beat the cake mix, instant pudding mix, water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan.
  3. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling.
  4. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
  5. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

Watch the recipe video here:

Make THE dessert to celebrate July 4th this summer. Get the Recipe: https://trib.al/zs8YmmG

Posted by Allrecipes on Wednesday, June 19, 2019

Dessert

Easy Banana Pudding Cake

Save Print
Easy Banana Pudding Cake
My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • cooking spray
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 4 cups milk
  • 2 (3.5 ounce) packages instant banana pudding mix
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 20 vanilla wafers, crushed
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
  4. Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
  5. Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

Watch the recipe video here:

Easy Banana Pudding Cake: https://trib.al/SvBjQdi

Posted by Allrecipes on Sunday, July 21, 2019