Home (Page 292)

American

Showing 3,071 Result(s)
Main dish

Grilled Honey Chipotle Wings

Save Print
Grilled Honey Chipotle Wings
These grilled honey chipotle wings are gonna have you licking your fingers ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 lb chicken wing and drumette
  • ¼ cup cornstarch
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 ½ cups chipotle peppers in adobo
  • ¼ cup lime juice
  • ¼ cup honey
Instructions
  1. Pat dry chicken and place in a large mixing bowl or plastic bag. Toss with cornstarch, garlic powder, and one teaspoon of kosher salt.
  2. Place chicken in a single layer on a cookie sheet or wire rack and refrigerate for at least an hour, up to overnight.
  3. In a food processor or blender, combine chipotles, lime juice, honey, and the remaining salt. Puree until smooth. Set aside until ready to grill.
  4. Preheat grill to medium high heat. Grill wings until just starting to brown on the underside, about 5 minutes, then flip and repeat.
  5. Using a basting brush, coat the top side of the wings with chipotle puree. Flip and cook until exterior just starts to char. Baste the other side, flip and repeat.
  6. Remove wings from heat and let cool for at least 5 minutes. Serve with your preferred garnish and dipping sauce.
  7. Enjoy!

Watch the recipe video here:

Grilled Honey Chipotle Wings

These grilled honey chipotle wings are gonna have you licking your fingers ?!FULL RECIPE: https://tasty.co/recipe/grilled-honey-chipotle-wingsShop our FAVORITE food processor here: http://bit.ly/2yCmyQX(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Monday, October 23, 2017

Cake Dessert

THE ULTIMATE CHOCOLATE CAKE

Save Print
THE ULTIMATE CHOCOLATE CAKE
This is the ULTIMATE chocolate cake! ? ?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 1½ cups flour
  • 1 cup Dutch processed cocoa powder
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1½ cups stout
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup butter, softened
  • 1½ cups sugar
  • 3 eggs
  • ½ cup mayonnaise
  • 4 ounces dark chocolate, chopped
BUTTERCREAM
  • 1½ cups butter, softened
  • 1 tablespoon vanilla extract
  • ½ cup Dutch processed cocoa powder
  • 5 cups powdered sugar
  • Fresh fruit, to decorate
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. Grease and line three 8-inch cake tins with parchment paper.
  3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  7. Add the mayonnaise and beat until the mixture is smooth and creamy.
  8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
  10. Distribute the batter evenly between the 3 prepared cake tins.
  11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  14. While your cakes are cooling, prepare the buttercream.
  15. In a large bowl, beat together the butter and vanilla.
  16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  17. Decorate to your liking.
  18. Enjoy!

Watch the recipe video here:

The Ultimate Chocolate Cake

This is the ULTIMATE chocolate cake! ? ?Get the recipe: https://tasty.co/recipe/the-ultimate-chocolate-cakeWatch the full version & more how-to's with our Tasty 101 series: http://bit.ly/2zSZpHt

Posted by Tasty on Saturday, October 28, 2017

Main dish

Cheddar Oven Fried Chicken

Save Print
Cheddar Oven Fried Chicken
This cheddar oven-fried chicken is a dinner your kids will love! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups cheese cracker, crushed
  • ¼ teaspoon pepper, optional
  • 2 cups flour
  • 5 egg, whisked
  • 4 skin-on chicken drumstick
  • 4 skin-on chicken thigh
  • 3 cups broccoli floret
  • 3 cups yukon potato, quartered
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaf, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • fresh parsley, for garnish
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  3. In a separate bowl, beat eggs until smooth.
  4. Roll each chicken piece into flour and then coat into eggs.
  5. Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  6. Arrange chicken pieces on a parchment-lined baking sheet.
  7. In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  8. Arrange vegetables on parchment-lined baking sheet.
  9. Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  10. Top chicken with parsley and serve.
  11. Enjoy!

Watch the recipe video here:

Cheddar Oven-Fried Chicken

This cheddar oven-fried chicken is a dinner your kids will love! ?FULL RECIPE: https://tasty.co/recipe/cheddar-oven-fried-chickenNow you can buy our favorite 6-piece baking set here: http://bit.ly/2zUV8DJ (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Saturday, October 28, 2017

Cake

Apple Pie Cheesecake

Save Print
Apple Pie Cheesecake
This apple pie cheesecake is the best of both worlds ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CHEESECAKE
  • 2 pie crust
  • 24 oz cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 egg
APPLE PIE FILLING
  • 3 medium apple, peeled, cored and cubed
  • 1 cup water
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
Instructions
  1. Preheat oven to 300˚F (150˚C).
  2. Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
  3. In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
  4. Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
  5. Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
  6. After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
  7. Turn up the oven temperature to 425˚F (220˚C).
  8. In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
  9. Once cool, spread apple pie filling over cheesecake.
  10. Cut the other pie crust in to ¼-inch (6 mm) strips and make a lattice pattern across the top.
  11. Brush with egg wash.
  12. Bake for 25 minutes, until golden brown.
  13. Chill until set then serve.
  14. Enjoy!

Watch the recipe video here:

Apple Pie Cheesecake

This apple pie cheesecake is the best of both worlds ?!FULL RECIPE: https://tasty.co/recipe/apple-pie-cheesecakeShop the pie pan we used in this video here: http://bit.ly/2xv4p3p(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Sunday, October 29, 2017

Dessert

Pumpkin Cheesecake ‘Box’ Brownie Bars

Save Print
Pumpkin Cheesecake 'Box' Brownie Bars
You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix, prepared
  • 1 cup leftover chocolate candy, chopped
  • ½ cup heavy cream, warm to the touch
  • 1 tablespoon gelatin
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 29 oz pumpkin puree
  • chocolate syrup, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare your favorite type of brownie batter or use a boxed variety.
  3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
  4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
  5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
  6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
  7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
  8. Slice the brownies, drizzle with chocolate syrup, and serve.
  9. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Brownie Bars

You gotta whip up these pumpkin cheesecake brownie bars ASAP! ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-box-brownie-barsWe teamed up with Jet and you can get all of our baking essentials here: http://bit.ly/2yMCmR4 (Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Thursday, October 26, 2017

Main dish

Cheesy Beer Beef Sliders

Save Print
Cheesy Beer Beef Sliders
Cheesy Beer Beef Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp oil
  • 2.2 lb sirloin steak, cut into thin strips
  • 3 tbsp flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp butter
  • 1 onion, sliced roughly
  • 2 cups sliced mushrooms
  • 1 cup beef stock
  • 2 cups stout
  • 1 tbsp fresh thyme leaves
  • 24 slices emmental
  • 12 slider rolls
Instructions
  1. Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
  2. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C/360°F.
  3. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Watch the recipe video here:

Cheesy Beer Beef Sliders

Posted by Twisted on Thursday, October 26, 2017

Dessert

No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake

Save Print
No-Bake Chocolate Chunk Cookies & Cream Brownie Cheesecake
This velvety no-bake chocolate cheesecake is full of chocolate bar bites and topped with cookies and cream frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 1½ cups finely ground chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup heavy cream
  • 1 package brownie mix (reserve 1 tablespoon for glaze)
  • 2 (1-ounce) chocolate bars, cut into chunks, plus more for garnish
For the cookies and cream whipped cream frosting:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup finely ground chocolate cookie crumbs
For the brownie glaze:
  • 1 tablespoon brownie mix
  • 2 teaspoons grapeseed oil
  • 1 tablespoon heavy cream
  • 1 tablespoon chocolate syrup
Instructions
  1. Grease the sides of a 9-inch springform cake pan and prepare the bottom with parchment paper.
  2. In a large bowl, combine cookie crumbs and melted butter. Press into the base of the cake pan and chill for 15 minutes.
  3. With a hand mixer, beat the cream cheese, sugar, vanilla extract, heavy cream and brownie mix. Fold in chocolate bar chunks and pour into the cake pan. Refrigerate for 4 hours.
  4. In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold in cookies.
  5. In a separate smaller bowl, combine remaining brownie mix, grapeseed oil, heavy cream and chocolate syrup.
  6. Once the cheesecake has set, cover in whipped cream, drizzle with brownie glaze and sprinkle with shavings of remaining chocolate.

Watch the recipe video here:

Chocolate Chunk Cookies & Cream Brownie Cheesecake

Serving size: mine.Full Recipe: taste.md/2yWdyXk

Posted by Tastemade on Sunday, October 22, 2017

Main dish

Bacon-Wrapped Breakfast Croissant

Save Print
Bacon-Wrapped Breakfast Croissant
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in crispy bacon.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound classic bacon
  • 6 eggs, beaten
  • 4 ounces shredded cheddar cheese
  • 2 containers store-bought crescent rolls
Instructions
  1. Prepare the bacon: Preheat the oven to 400 degrees and prepare a baking sheet with a baking rack.
  2. Arrange bacon on the rack in a single layer. Bake for 8 to 10 minutes, until half-cooked. Remove to cool.
  3. Make the filling: Heat a large skillet on medium. Add eggs and stir constantly until soft-scrambled. Remove from the heat and stir in cheese.
  4. Assemble the croissants: Remove crescent rolls from package and separate triangles. On a flat surface, place 2 slices of bacon in a triangle. Place one crescent roll on top with the bacon on either side. Add about a teaspoon of egg and cheese. Roll into a croissant and curl the edges inward. Repeat until all the dough, eggs and bacon are used.
  5. Bake for 10 to 12 minutes until dough is puffed and golden and bacon is crisp.

Watch the recipe video here:

Bacon-Wrapped Breakfast Croissant

Some call it genius. Some call it breakfast. We call it delicious.Full Recipe: taste.md/2io8nIG

Posted by Tastemade on Saturday, October 21, 2017

Main dish

Crock-Pot Chicken and Dumplings

Watch the recipe video here:

How To Make Crock-Pot Chicken & Dumplings

Crock-Pot Chicken & Dumplings is comfort food at its easiest. Full recipe: http://dlsh.it/r4pHPex

Posted by Delish on Saturday, October 21, 2017

 

Save Print
Crock-Pot Chicken and Dumplings
This soup is comfort food at its finest.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, chopped
  • 1¼ lb. Tyson Boneless Skinless Chicken Breasts
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 cans cream of chicken soup
  • 2 c. low-sodium chicken broth
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 c. frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 tube refrigerated biscuit dough
  • ½ c. freshly grated Parmesan, for garnish optional)
  • 2 tbsp. chopped parsley
Instructions
  1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place Tyson Boneless Skinless Chicken Breasts on top. Add oregano and season with salt and pepper.
  2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
  3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
  4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
  5. Garnish with Parmesan and parsley and serve.

Main dish

One-pan Fall Chicken Dinner

Save Print
One-pan Fall Chicken Dinner
Happy fall ?! Try this delicious one-pan chicken dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 4 boneless, skinless chicken thigh
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet potato, cubed
  • 1 lb brussel sprout, trimmed and halved
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
  3. Place the chicken thighs on top and season with salt and pepper.
  4. Close the bag and massage to coat the chicken evenly. Refrigerate.
  5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
  6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
  8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  9. Enjoy!

Watch the recipe video here:

One-Pan Fall Chicken Dinner

Happy fall ?! Try this delicious one-pan chicken dinner!FULL RECIPE: https://tasty.co/recipe/one-pan-fall-chicken-dinnerShop our FAVORITE kitchen tool set here: http://bit.ly/2zonlBK(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Saturday, October 21, 2017