Home (Page 185)

American

Showing 3,071 Result(s)
Main dish

Giant Chicken Fajita Quesadilla Crunchwrap

Save Print
Giant Chicken Fajita Quesadilla Crunchwrap
GIANT CHICKEN FAJITA QUESADILLA CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 18 tortilla wraps
  • 6 chicken breasts
  • 400ml tomato passata
  • 4 tbsps fajita seasoning
  • 3 mixed peppers, sliced
  • mozzarella slices
  • 2 cups cheddar cheese
  • sour cream, to serve
  • For the salsa:
  • 1 cup cherry tomatoes, diced
  • 1 cup fresh sweetcorn
  • ½ cup red onion
  • 1 cup avocado, diced
  • 1 red chilli, finely diced
  • 4 tbsps lime juice
  • 1 tsp salt
  • ⅓ cup coriander, finely chopped
Instructions
  1. Dump your chicken, peppers, seasoning and tomato into a large baking tray. Mix well. Cover loosely with foil and bake for 2 hours at 150°C. Shred and cool slightly.
  2. Lay 3 sheets of mozzarella in between 2 wraps. Repeat with all of the wraps. Lay these into a large, 2 inch deep sheet pan (as per the video). Sprinkle in half the cheese, then top with all of the chicken. Finish with the remaining cheese. Fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  3. Bake for 25 minutes at 200°C.
  4. Meanwhile, make the salsa. Mix all ingredients and set aside until your crunchwrap is ready. It's ok if the avocado breaks down a bit- this is nice!
  5. Slice up and serve with salsa and sour cream!

Watch the recipe video here:

Giant Chicken Fajita Quesadilla Crunchwrap

Giant Chicken Fajita Quesadilla Crunchwrap

Posted by Twisted on Monday, June 11, 2018

Breakfast

Kung Pao Popcorn Fried Chicken

Save Print
Kung Pao Popcorn Fried Chicken
Kung Pao roughly translates as "palace guardian", so named after an official governor of the Sichuan province during the late Qing dynasty. As with many dishes this has travelled the world, leaving the names meaning on the wayside, relentlessly morphing on its voyage to suit the palates of the countries it's passing through, just about hanging onto the peanut and Shaoxing rice wine vestments of its Imperial Chinese youth. Our version fries the chicken in batter to make in extra delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Marinade
  • 5 eggs, white only
  • 100ml soy sauce
  • 100ml rice vinegar
  • 5 chicken breasts, cut into roughly 2cm chunks
  • 200g cornflour
  • 200g plain flour
  • 50g sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 litres groundnut oil
Sauce
  • 2 tbsp groundnut oil
  • 5m ginger, finely diced
  • 5 cloves garlic, finely diced
  • 2 tbsp mild chilli flakes
  • 3 tbsp Shaoxing rice wine
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 1 tbsp ground pepper (Sichuan if you can get some!)
  • 1 tbsp corn flour
  • 2 tbsp water
Instructions
  1. Whisk the egg whites, soy and vinegar together and add the chicken - the mixture is a little gross at this stage but persevere - the egg whites are perfect for making the flour stick to the chicken later on in the recipe.
  2. Cover with clingfilm and leave in the fridge for at least an hour or two.
  3. Meanwhile, whisk together corn flour and plain flour and add salt and pepper.
  4. Heat the oil to 175°C/360°F. In batches toss the drained chicken pieces in the flour - if there are a few drips and craggy bits fear not, as these will make the chicken really crunchy at the end.
  5. Cook for around ¾ minutes, until golden and crisp, then place to cool on a rack above some kitchen towel.
  6. Meanwhile, fry the ginger and garlic in hot oil in the wok until fragrant. Add the two soy sauces and the rice wine and stir to mix together. Add the sugar, salt and pepper. In a small bowl mix the cornflour with water to make a slurry, then add this to the sauce. Bring to a simmer and thicken before adding the chicken and stirring to glaze.
  7. Serve hot with rice, thinly sliced spring onions and crushed dry roasted peanuts.

Watch the recipe video here:

Kung Pao Popcorn Fried Chicken

Kung Pao Popcorn Fried Chicken

Posted by Twisted on Tuesday, June 12, 2018

Dessert

Funnel Cake

Save Print
Funnel Cake
A candy thermometer is CRUCIAL for this recipe. If the temperature is too low they'll be pale and oily, too high and they'll burn! Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • Pinch kosher salt
  • 1½ c. whole milk
  • ¼ c. packed light brown sugar
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • Vegetable oil, for frying
  • Powdered sugar, for garnish
Instructions
  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together milk, brown sugar, eggs, and vanilla. Slowly whisk dry ingredients into wet ingredients until no flour is visible. Let batter sit 10 minutes before transferring it into a piping bag or ziplock bag.
  2. Pour 1" vegetable oil into a large cast iron pan. Turn heat to medium and heat until a candy thermometer set in oil reads 375°. Cut a ½" hole in your piping bag or ziplock bag and squeeze approximately ¼ cup batter into oil in a circular pattern. Fry until golden on both sides, flipping halfway, 3 to 4 minutes in total. Place on a paper towel lined plate to drain.
  3. Dust with powdered sugar before serving.

Watch the recipe video here:

How To Make Funnel Cake

Making Funnel Cake at home is WAY easier than we thought ?Full recipe: http://dlsh.it/AsTli9e

Posted by Delish on Sunday, June 17, 2018

Breakfast

Half Baked Ice Cream

Save Print
Half Baked Ice Cream Bombs
Take "ooey-gooey" to the next level with these half baked ice cream bombs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pan of boxed brownies, prepared according to package directions
  • 1 pint cookie dough ice cream
  • ½ cup chocolate hazelnut spread
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coconut oil
  • ½ cup toffee bits
  • Whipped cream
  • Caramel drizzle
Instructions
  1. Line a muffin tin with 6 individual pieces of plastic wrap. Remove whole baked brownie from the pan and place on a cutting board. Trim off crisp edges. Cut into 6 equal rectangles. Using a rolling pin, gently roll out the brownie squares so that each is about ¼ inch thick. Press into plastic wrap muffin tins, leaving overhang on the sides.
  2. Working quickly, scoop out 6 portions of ice cream and place into brownies. Use a spoon to make a small indentation in the center of each ice cream scoop. Spoon about a tablespoon of chocolate hazelnut spread into each. Use the plastic wrap to help you wrap the brownie overhang over the top. Place pan in the freezer for at least 3 hours or overnight.
  3. In a microwavable medium mixing bowl, melt the chocolate chips and coconut oil in the microwave in 15-second increments, stirring between each until the chocolate is fully melted. Stir in the toffee bits.
  4. Prep a baking pan with wax paper. Remove the frozen brownie bombs from the freezer, and dip each brownie-coated ice cream ball into the melted chocolate mixture until thoroughly coated. Once coated, place on wax paper and chill in the freezer until chocolate has set. Serve with whipped cream and caramel sauce. The ice cream bombs will keep in the freezer for up to 3 months.

Watch the recipe video here:

Half Baked Ice Cream Bombs

Oh honey, you dropped something – your jaw.Taste for Yourself: taste.md/2G5wRfW

Posted by Tastemade on Sunday, June 17, 2018

Breakfast

Ham And Cheese French Toast Roll-Ups

Save Print
Ham And Cheese French Toast Roll-Ups
Communal breakfasts dishes are fun and make breakfast/brunch even easier to host. These ham and cheese roll ups can be prepped the day before and baked in the morning. They're delicious and the flavour combos are endless!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf white bread
  • 2 cups grated cheddar cheese
  • 1 cup finely chopped ham
  • 2 tbsp chopped chives, plus extra for garnish
  • ½ tsp pepper
  • 3 eggs
  • ½ cup milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 -2 cups grated parmesan cheese
Instructions
  1. Mix together cheddar cheese, ham, chives and pepper.
  2. Cut crusts off bread and roll flat with a rolling pin. Spread about 2 tbsp of mix and flatten slightly on the bread. Roll into a tight log and then cut in half. Set aside.
  3. Mix together eggs, milk and remaining salt and pepper.
  4. Dip each roll into egg mix then roll in grated parmesan. Arrange in a spring form pan.
  5. Pour any remaining egg mix over top. Cover and let sit int he fridge for 30 minutes.
  6. Bake for 30-40 minutes at 180ºC (350ºF).
  7. Garnish with chives. Enjoy!

Watch the recipe video here:

Ham And Cheese French Toast Roll-Ups

Ham And Cheese French Toast Roll-Ups

Posted by Twisted on Monday, June 18, 2018

Breakfast

Lemon Meringue Pie

Save Print
Lemon Meringue Pie
The classic fave gets prettified with a flower meringue topping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pie crust
  • ⅔ cup sugar
  • 3 eggs
  • Zest and juice of 5 lemons
  • ¼ cup cornstarch
  • ½ cup cold butter, cubed
  • For the meringue:
  • 3 egg whites
  • ¾ cup sugar
  • 4 tablespoons water
Instructions
  1. Bake the pie shell for 20 minutes at 350 degrees F using dried beans or pellets to prevent the dough from puffing up as it bakes.
  2. Make the cream filling: In a bain-marie (water bath), whisk the eggs with the lemon juice, the sugar and the cornstarch. Once it thickens, remove from heat and add the butter. Pour the cream filling into the pie shell.
  3. Make the meringue: Boil the water and sugar to 244 degrees F; pour onto the whites while whisking until soft peaks form. Pour the meringue into a piping bag, garnish the pie with the meringue, then caramelize it with a culinary torch or use the broiler.

Watch the recipe video here:

Lemon Meringue Rose Tart

OKAY Tastemade France ??, we see you. We see you ?Taste for Yourself: taste.md/2he9lFL

Posted by Tastemade on Monday, June 18, 2018

Breakfast

Creamy Chicken & Broccoli Bowties

Save Print
Creamy Chicken & Broccoli Bowties
The cream cheese alfredo is delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 oz. bowties
  • 1 head broccoli, cut into florets
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 c. milk
  • ½ c. freshly grated Parmesan
  • 6 oz. cream cheese, softened
  • 3 cloves garlic, minced
  • Crushed red pepper flakes, for garnish
Instructions
  1. In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
  4. Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
  5. Garnish with crushed red pepper flakes and serve.

Watch the recipe video here:

How To Make Chicken & Broccoli Bowties

Chicken & Broccoli Bowties uses the best low-fat cooking hack.Full recipe: http://dlsh.it/yGbVVFD

Posted by Delish on Friday, June 15, 2018

Drink

Chocolate Covered Strawberry Shooters

Save Print
Chocolate Covered Strawberry Shooters
No cocktail shaker? Mix in a glass with ice and strain into a measuring glass for easy pouring!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ¼ c. chocolate chips, melted
  • 3 oz. strawberry milk
  • 3 oz. white chocolate liqueur
  • 1 oz. vodka
  • 3 small strawberries, for garnish
Instructions
  1. Place melted chocolate on a small shallow plate. Roll rims of shot glasses in chocolate to coat.
  2. Combine strawberry milk, chocolate liqueur, and vodka in cocktail shaker. Fill with ice and shake until cold, 30 seconds.
  3. Pour drink into prepared shot glasses, garnish with a strawberry, and serve immediately.

Watch the recipe video here:

How To Make Chocolate Covered Strawberry Shooters

How many of these Chocolate Covered Strawberry Shots are you throwing back?! ?Full recipe: http://dlsh.it/l1bjJoX

Posted by Delish on Saturday, June 16, 2018

Dessert

Pineapple Upside-down Cheesecake

Save Print
Pineapple Upside-down Cheesecake
This pineapple upsidedown cheesecake is worth standing on your head for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the pineapple cake:
  • 2½ sticks butter, divided, at room temperature
  • ½ cup dark brown sugar
  • 1 (14-ounce) can pineapple rings, drained with ⅛ cup of juice reserved
  • 20 maraschino cherries, drained
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup sour cream
For the cheesecake filling:
  • 2 cups cream cheese, softened at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
Instructions
Make the pineapple upside down cake:
  1. Preheat the oven to 350 degrees, and line two 9-inch pans with parchment and baking spray.
  2. In a small bowl, cream one stick of butter with brown sugar. Divide between prepared pans and spread to form an even layer in the pan. Place pineapple rings on top of the brown sugar mixture and place cherries inside of the rings and to fill the spaces in between the rings. Set aside.
  3. In a large bowl, cream remaining butter with sugar. Add eggs one at a time and then the vanilla. Stir in flour, salt, baking powder and baking soda until combined. Fold in sour cream and pineapple juice and divide batter between prepared pans. Bake for 30 to 35 minutes until cake is golden and a toothpick comes out clean. Allow to cool 15 minutes and then flip out onto a cooling rack, taking care to keep pineapple and cherries intact.
For the cheesecake filling:
  1. In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, lemon zest and juice and vanilla. Place on bottom half of the cooled pineapple. Place in the freezer and allow to set for up to 1 hour. Remove cake from freezer and top with remaining layer of pineapple upside down cake. Cake will keep up to 3 days covered in the refrigerator.

Watch the recipe video here:

Pineapple Upside-down Cheesecake

Oh, you didn't know you were magic? You're about to make this disappear.Taste for Yourself: taste.md/2y8pVjk

Posted by Tastemade on Sunday, June 17, 2018

Main dish

Chili Cheese Dog Sliders

Save Print
Chili Cheese Dog Sliders
Pull-apart sliders are the best way to feed a hungry crowd. We particularly love this recipe because you don't need to cook anything beforehand, and the whole process takes less than a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Cooking spray, for pan
  • 24 small slider buns (such as Martin's), split in half
  • 2 c. shredded cheddar
  • 8 hot dogs
  • 1 (15-oz.) can chili
  • ½ small white onion, chopped
  • 2 tbsp. butter, melted
  • ½ tsp. garlic powder
  • 2 tbsp. finely chopped chives, for garnish (optional)
Instructions
  1. Preheat oven to 375°. Grease a large baking dish with cooking spray, then place the bottom halves of buns in baking dish. Scatter half the cheese over buns.
  2. Split each hot dog in half lengthwise, then lay them side-by-side over cheese. Top hot dogs with chili, remaining cheese, onion, and remaining bun halves.
  3. Brush tops of buns with melted butter and sprinkle with garlic powder. Bake until cheese has melted and buns are slightly toasted, about 15 minutes. Garnish with chives and serve immediately.

Watch the recipe video here:

How To Make Chili Cheese Dog Sliders

Chili Cheese Dog Sliders are so much easier than making a million hot dogs.Full recipe: http://dlsh.it/7GLeImB

Posted by Delish on Saturday, June 16, 2018