Home (Page 187)

American

Showing 3,071 Result(s)
Breakfast

Chicken in Bread

Save Print
Chicken in Bread
So many layers of savory goodness! Why doesn't all bread come stuffed with meat and cheese?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brine:
  • 4 cups water
  • ½ cup brown sugar
  • ¼ cup kosher salt
Bread:
  • 2½ teaspoons dry active yeast
  • 2 teaspoons white sugar
  • 1¼ cups warm water
  • 2½ cups all-purpose flour
  • 1 tablespoon kosher salt
Chicken:
  • 1 whole organic chicken, deboned
  • 4 tablespoons salted butter
  • 3 tablespoons chopped rosemary
  • 3 tablespoons chopped thyme
  • 8 ounces ham
  • 10 ounces sliced Swiss cheese
  • Salt and pepper, to taste
Instructions
  1. In a wide, shallow dish, combine brine ingredients.
  2. Place the deboned chicken in the brine and place in the fridge for at least 2 hours.
  3. In a large mixing bowl, mix yeast, sugar and warm water. Let sit for 10 minutes until the yeast has activated. Add in the flour a little at a time, making sure to incorporate before adding more. Add the salt, cover bowl with a kitchen towel, and let rise in a warm place for an hour or until doubled in size.
  4. When dough has doubled in size, remove onto a floured surface and delicately shape into a ball, return to bowl, and allow to rise once more until doubled in size, about an hour.
  5. Remove the chicken from the brine and thoroughly pat dry. Mix the butter with the herbs and press underneath the skin of the chicken. Season with salt and pepper inside and out. Stuff chicken with ham and cheese slices.
  6. Preheat oven to 360 degrees.
  7. After dough has doubled in size again, remove from bowl and place on a floured surface. Lightly stretch the dough (this should be very easy) to a 1 foot by 1 foot square. Delicately lay the dough over a 9 by 13 pan, place the chicken in the center of the dough, and fold the dough over starting from one corner and working your way around, sealing with a little water as you go.
  8. Bake for 1½ hours. Move loaf to cutting board, slice and serve.

Watch the recipe video here:

Whole Chicken IN Bread

Serious Question: Why doesn't all bread come stuffed with meat & cheese?Taste for Yourself: taste.md/2JFOh8F

Posted by Tastemade on Sunday, June 10, 2018

Dessert

Neapolitan Vertical Roll Cake

Save Print
Neapolitan Vertical Roll Cake
We're on a roll with this Neapolitan vertical roll cake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the vanilla sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
For the chocolate sponge cake:
  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 4 tablespoons cocoa powder, sifted
  • 1 teaspoon cream of tartar
For the strawberry icing:
  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup freeze-dried strawberry powder
  • Pink food coloring, as desired
For the ganache:
  • 1 cup heavy cream
  • 1½ cups chocolate chips
Instructions
For the cakes:
  1. Preheat oven to 350 degrees. Butter two roll cake sheet pans and line with parchment paper.
For the vanilla cake:
  1. 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.
  2. 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.
  3. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
For the chocolate cake:
  1. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour, cornstarch and cocoa powder and whisk until smooth.
  2. 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.
  3. Pour the batter into the prepared pan. Tap the pan on the counter to avoid air bubbles, and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a cooling rack covered with a towel.
For the icing:
  1. With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Add the milk slowly until desired consistency is reached. Add vanilla extract, strawberry powder and food coloring.
For assembly:
  1. Ice the vanilla cake with about 1½ cups of the frosting, and then stack the chocolate cake on top. Cover with another 1½ cups of frosting, and cut the cake into thirds lengthwise. Roll the cakes around themselves vertically. Ice the outside of the cake and sides with the remaining frosting. Chill the iced cake for about 30 minutes.
For the ganache:
  1. Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  2. Pour over the chilled cake and allow it to set at room temperature for 30 minutes. Serve.

Watch the recipe video here:

Neapolitan Vertical Roll Cake

When it comes to cake, this is how we roll.Taste for Yourself: taste.md/2HWSH6Y

Posted by Tastemade on Sunday, June 10, 2018

Drink

Blueberry Lemonade Margaritas

Save Print
Blueberry Lemonade Margaritas
Have some leftover blueberry simple syrup? It tastes AMAZING in seltzer water, and is a great sweetener for iced tea. You can even stir it into yogurt or ice cream for a punch of blueberry flavor.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
FOR THE SYRUP
  • ½ c. granulated sugar
  • ½ c. water
  • 1 c. blueberries
  • Zest of 1 lime
FOR THE MARGARITA
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1 lemon, cut into wedges
  • 8 oz. tequila
  • 4 oz. triple sec
  • 3 oz. lemonade
  • Ice
Instructions
  1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lime zest and bring mixture to a boil. Reduce heat and simmer mixture until blueberries have burst, about 5 minutes.
  2. Remove from heat and let cool 10 minutes, then strain mixture into a clean jar. Let cool completely.
  3. On a small plate, stir together sugar and salt. Rim each glass with a lime wedge, then dip in sugar salt mixture. Divide tequila, triple sec and lemonade between 4 glasses. Fill each glass with ice, then top with blueberry syrup. Garnish with a lemon wedge and serve.

Watch the recipe video here:

How To Make Blueberry Lemonade Margaritas

You can't do summer without Blueberry Lemonade Margaritas.Full recipe: http://dlsh.it/P2dE6ib

Posted by Delish on Sunday, June 10, 2018

Lasagna

Lasagna Stuffed Rigatoni Pie

Save Print
Lasagna Stuffed Rigatoni Pie
Rigatoni pies are fun to make and eat. Filling them with ragu and ricotta make it even tastier than the average. Lasagna Rigatoni Swirl pie will be a fun addition to the dinner table!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 500g rigatoni noodles
  • ¾ cup parmesan cheese, split
  • 1500g ragu
  • 2 cups ricotta cheese
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tbsp finely chopped parsley
  • ¼ tsp nutmeg
  • 1 egg, whisked
  • Sliced mozzarella Cheese
  • Extra chopped parsley
Instructions
  1. Boil noodles for 5-6 minutes until al dente. Drain and toss in parmesan cheese.
  2. Pre-heat oven to 180ºC (350ºF). Line a spring form pan with parchment paper.
  3. Mix together ricotta, eggs, parmesan cheese, salt, pepper, parsley and nutmeg until smooth. Transfer to a piping bag.
  4. Fill half of the cooked noodles with ricotta mixture and the other half with ragu.
  5. Arrange noodles alternating ricotta and ragu filling to form a spiral in to the centre.
  6. Lay sliced mozzarella over top. Cover and bake for 15 minutes. Remove cover and broil for 5 minutes until golden on top.
  7. Remove from springform tin, sprinkle with parsley.
  8. Enjoy!

Watch the recipe video here:

Lasagna Stuffed Rigatoni Pie

Lasagna Stuffed Rigatoni Pie

Posted by Twisted on Monday, June 11, 2018

Dessert

Chicken Pot Pie in a Mug

Save Print
Chicken Pot Pie in a Mug
Chicken Pot Pie in a Mug
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 10½-ounce can cream of chicken soup
  • Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
  • 1 teaspoon garlic powder
  • 1 small rotisserie chicken, meat shredded, skin and bones discarded
  • Kosher salt and freshly ground black pepper
  • 1 can biscuit dough
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
  3. Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.

Watch the recipe video here:

How To Make Chicken Pot Pie in a Mug

Recipe of the Day: Chicken Pot Pie in a Mug ??Save this recipe: https://bit.ly/2Jl4KzP.

Posted by Food Network on Monday, June 11, 2018

Breakfast

S’mores Crunchwrap

Save Print
S'mores Crunchwrap
If I've learned anything at Delish, it's that there's nothing you can't crunchwrap. Don't get me wrong, the OG Taco Bell formula is perfect. But so is our chicken parm, buff chick, and, now, s'mores.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large flour tortillas
  • 4 c. mini marshmallows
  • 4 (2-oz.) chocolate bars (such as Hershey's)
  • 8 graham crackers
  • Butter, for frying
  • 1½ c. cinnamon-sugar
Instructions
  1. To make each crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate.
  2. Tightly fold the edges of tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwrap so the pleats are on the bottom and they stay together. Repeat with remaining ingredients to create 3 more crunchwraps.
  3. In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on other side, about 3 minutes more.
  4. Remove from heat and immediately toss in cinnamon-sugar.
  5. Repeat with remaining crunchwraps, wiping skillet clean and adding more butter as necessary.
  6. Cut in half and serve immediately.

Watch the recipe video here:

How To Make A S'mores Crunchwrap

This S'mores Crunchwrap is like nothing you've EVER seen ?Full recipe: http://dlsh.it/aBJkluN

Posted by Delish on Monday, June 11, 2018

Breakfast

Campfire Queso

Save Print
Campfire Queso
Let's be real, everyone loves Velveeta. The only way to make it better is by adding sausage and beer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ lb. hot Italian sausage
  • ½ c. beer (such as pale ale)
  • 16 oz. Velveeta, cut into 1" cubes
  • 2 c. shredded pepper jack
  • ½ (10-oz.) can Rotel tomatoes
  • Freshly chopped cilantro, for serving
  • Sliced jalapeño, for serving
  • Tortilla chips, for serving
Instructions
  1. In a medium or large cast-iron skillet over a campfire, cook sausage, breaking up with a wooden spoon, until golden and no longer pink, 5 minutes. Pour over beer and deglaze skillet.
  2. Reduce 3 minutes, then add Velveeta, pepper jack, and Rotel and stir until melty and combined.
  3. Garnish with cilantro and jalapeño before serving with tortilla chips.

Watch the recipe video here:

How To Make Campfire Queso

Campfire Queso is the cheesiest, meltiest app you'll make this summer.Full recipe: http://dlsh.it/ngkhz01

Posted by Delish on Monday, June 11, 2018

Dessert

Cannoli Cheesecake

Save Print
Cannoli Cheesecake
Enjoy a slice of cannoli with our cannoli crust cake made with a ricotta cheesecake filling and topped with rich, chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 14 cannoli shells
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar
  • ½ teaspoon salt
For the cheesecake filling:
  • 4 cups cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ¼ cup candied orange zest
  • 1 cup ricotta, drained
  • 3 large eggs
For the ganache:
  • ½ cup heavy cream
  • 1 cup chopped dark chocolate
For the topping:
  • ½ cup pistachio pieces
  • 1 cup mini chocolate chips
  • 2 filled cannolis
  • ¼ cup powdered sugar
Instructions
Make the crust:
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor fitted with the blade attachment, grind cannoli shells until they resemble coarse sand. Add butter, sugar and salt. Press into a springform pan and refrigerate while filling is made.
Make the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy. Add sugar, orange zest and vanilla. Remove the paddle and fold in ricotta. Attach the paddle and add in eggs one at a time until combined.
  2. Pour into crust and bake for 40 to 45 minutes until set. Allow cake to cool for up to 3 hours.
Make the ganache:
  1. In a small saucepan, heat heavy cream almost to a boil. Pour over dark chocolate in a large bowl and whisk until combined. Set aside.
Assemble the cake:
  1. Remove from pan and cover with ganache. Decorate with pistachios and mini chocolate chips. Gently place cannolis on top of the cake. Dust with powdered sugar before serving. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Cannoli Cheesecake

Holy cannoli! Now you can have your cake and eat your cannoli too.Taste for Yourself: taste.md/2me4ofT

Posted by Tastemade on Monday, June 11, 2018

Breakfast

Sausage Egg and Cheese Stuffed Biscuits

Save Print
Sausage Egg and Cheese Stuffed Biscuits
These aren't your grandma's biscuits!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 cup shredded cheddar cheese, divided
  • 1 tablespoon chives, minced
  • ¾ cup buttermilk
  • 8 breakfast sausage patties, fully cooked
  • 6 eggs, scrambled
Instructions
  1. Preheat oven to 350 degrees
  2. In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in the butter, cheddar cheese, chives and pulse several times until mixture resembles coarse crumbs.
  3. Slowly pour buttermilk into flour mixture and pulse until dough is soft a forms a dough.
  4. Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a ½-inch-thick sheet and cut with a floured biscuit cutter.
  5. Gently flatten and spread 2 pieces of dough until they are about 4 inches wide. Place a large pinch of cheese, 1 sausage patty and about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed. Place it on a baking sheet lined with parchment paper.
  6. Repeat with the remaining ingredients to make 8 rolls.
  7. Bake for 15 to 20 minutes or until golden brown. Serve immediately or store in your refrigerator for up to a week for an easy on-the-go breakfast!

Watch the recipe video here:

Sausage Egg N' Cheese Stuffed Biscuits

These are NOT yo' grandma's biscuits.Taste for Yourself: taste.md/2JLdpL7

Posted by Tastemade on Tuesday, June 12, 2018

Breakfast

Foil Pack Chicken Nachos

Save Print
Foil Pack Chicken Nachos
On the grill, the bottom chips take on a texture similar to migas — and we're OBSESSED. We love these nachos with chicken, but you can easily swap in cooked ground beef or pulled pork.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 bag tortilla chips
  • 2 c. shredded rotisserie chicken
  • ½ c. red enchilada sauce
  • 1 (15-oz.) can chopped fire-roasted tomatoes, drained
  • 1 c. black beans, drained
  • 1½ c. shredded cheddar
  • 1½ c. shredded Monterey Jack
  • Freshly chopped cilantro, for garnish (optional)
  • Sour cream, for serving (optional)
Instructions
  1. Heat grill to medium-high. In a large bowl, toss together chicken, enchilada sauce, tomatoes, and black beans. Divide tortilla chips between four large pieces of foil, then top chips with chicken mixture. Top each with cheeses, then fold to seal into packets.
  2. Place packets on grill and cook until cheese has melted and chicken mixture is warmed through, about 15 minutes.
  3. Garnish with cilantro and dollop sour cream on top, if using.

Watch the recipe video here:

How To Make Foil Pack Chicken Nachos

You can make these Foil Pack Chicken Nachos right on the grill.Full recipe: http://dlsh.it/Ic6nC7V

Posted by Delish on Tuesday, June 12, 2018