Breakfast

Sour Cream Noodle Bake

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Sour Cream Noodle Bake
Sour Cream Noodle Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds ground chuck
  • One 15-ounce can tomato sauce
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • ½ cup sour cream
  • 1¼ cups small curd cottage cheese
  • Pinch red pepper flakes
  • ½ cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, ½ teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Watch the recipe video here:

Sour Cream Noodle Bake

Sour Cream Noodle Bake, made famous by The Pioneer Woman – Ree DrummondGet the recipe: https://foodtv.com/2FlU8f7!

Posted by Food Network on Sunday, December 24, 2017

Main dish

Brulee Sweet Potato

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Brulee Sweet Potato
Take sweet potatoes to the next level by BRULEEING sugar on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium sweet potatoes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut sugar
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet.
  3. Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open.
  4. Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours.
  5. When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately.

Watch the recipe video here:

How To Make Damaris' Brulee Sweet Potato

Take sweet potatoes to the next level by BRULEEING sugar on top! (via Chef Damaris Phillips)

Posted by Food Network on Saturday, December 23, 2017

Main dish

Bacon Spinach Dip

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Bacon Spinach Dip
There's spinach so it's basically a salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 8- oz. block cream cheese, softened
  • ⅓ c. mayo
  • ⅓ c. sour cream
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 16- oz. package frozen spinach, thawed and squeezed of water
  • 10 slices bacon, cooked and crumbled
  • 1 c. grated Parmesan
  • 1 c. shredded mozzarella
  • 1 baguette, sliced
Instructions
  1. Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
  2. Fold in spinach, cooked bacon, Parmesan, and ¾ cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining ¼ cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
  3. Bake until golden and bubbly, 25 to 30 minutes.
  4. Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
  5. Serve with crostini.

Watch the recipe video here:

How To Make Bacon Spinach Dip

Cheesy Bacon Spinach Dip is the best dip we've ever made. Full recipe: http://dlsh.it/wfpwEQI

Posted by Delish on Saturday, December 23, 2017

Main dish

Salt-Crusted Chicken

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Salt-Crusted Chicken
Get moist, fragrant, satisfying chicken by brining and then burying a whole chicken in a mound of salt and egg whites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Brine:
  • 1 head garlic, halved crosswise
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ large lemon
  • 2 bay leaves
  • 4 cups water
Chicken:
  • 1 (3 to 4 pound) chicken
  • ½ large lemon
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 7 cups kosher salt
  • 10 large egg whites
Instructions
  1. In a large pot over high heat, combine garlic, salt, pepper, olive oil, halved lemon, lemon juice, balsamic vinegar, bay leaves and water. Bring to boil. Remove the brine from heat and cool to room temperature.
  2. Once the brine is cooled, submerge the chicken. Refrigerate covered for at least 4 hours.
  3. Preheat oven to 350 degrees.
  4. Remove the chicken from the brine and pat dry. Place the lemon half, tarragon and thyme into the chicken cavity and truss with kitchen twine. Discard the brine.
  5. In a large bowl, combine the salt and egg whites. Place one-third of the mixture into an 8 x 10½-inch roasting dish. Nestle the chicken on top of the salt and cover with remaining salt mix.
  6. Roast for 1 hour and 10 minutes or until the salt is hard and dry.
  7. Set aside to rest for 15 minutes before cracking off the salt. The skin will be very salty, but the meat underneath will not. Make sure to peel away the skin to reveal the juicy and tender meat underneath.
  8. Serve with your favorite roasted vegetables.

Watch the recipe video here:

Salt Crusted Chicken

For the ULTIMATE juicy, flavorful chicken? Bury that baby in salt.Full Recipe: taste.md/2BXcIdV

Posted by Tastemade on Saturday, December 23, 2017

Dessert

Cookie Dough Trifle

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Cookie Dough Trifle
This no-bake treat is every cookie dough lover's dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIE DOUGH
  • 1½ c. unsalted butter, softened
  • 1½ c. brown sugar
  • 1 tbsp. pure vanilla extract
  • 3¼ c. crushed graham crackers
  • 1½ tsp. kosher salt
  • ⅓ c. milk
  • 1⅓ c. mini chocolate chips
FOR THE WHIPPED CREAM
  • 1 c. mini chocolate chips, plus more for topping
  • 2 packages cool whip, thawed
  • 8 chocolate chip cookies (like Chips Ahoy), plus more for topping
FOR THE CHOCOLATE PUDDING
  • 2 3.4-oz. boxes instant chocolate pudding mix
  • 4 c. cold milk
Instructions
  1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk, then fold in chocolate chips. Crumble and pour ⅓ of the mixture into the bottom of a trifle dish.
  2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Make chocolate pudding layer: Combine pudding mix and milk, whisking until granules have dissolved. Let pudding set, 5 minutes, then pour ⅓ of the mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you've reached the top of the dish.
  5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Watch the recipe video here:

This no-bake treat is every cookie dough lover’s dream.

How To Make A Cookie Dough Trifle

This Cookie Dough Trifle uses a brilliant hack to make cookie dough.Full recipe: http://dlsh.it/YdpmETL

Posted by Delish on Saturday, December 23, 2017

Dessert

Gingerbread People in Gingerbread Hot Chocolate Tubs

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Gingerbread People in Gingerbread Hot Chocolate Tubs
Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
Gingerbread People:
  • 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ½ stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
  • ½ cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 8 ounces (about 1⅔ cups) confectioners' sugar
  • ¼ cup meringue powder
  • Food coloring, as desired
  • 8 gumdrops
Hot Chocolate:
  • 6 cups milk
  • ¼ cup Dutch-process cocoa powder
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • 7 ounces good-quality milk chocolate, chopped
  • Whipped cream, for serving
  • Mini marshmallows, for serving
Instructions
  1. Special equipment: a 4-inch gingerbread man cookie cutter; 6 to 8 mugs; a piping bag or resealable plastic bag
  2. For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  3. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  4. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an ⅛-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  5. Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  6. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  7. Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  8. Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  9. Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  10. For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  11. To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

Watch the recipe video here:

How To Make Gingerbread People in Hot Cocoa Tubs

Recipe of the Day: Gingerbread People in Hot Cocoa Tubs ☕ Save this recipe: http://bit.ly/2BknF95.

Posted by Food Network on Saturday, December 23, 2017

Breakfast

Ham Cheese Egg In The Hole Layered Bake

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Ham Cheese Egg In The Hole Layered Bake
Ham Cheese Egg In The Hole Layered Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 18 slices bread, white sandwich bread
  • 3 tablespoons butter
  • 18 slices swiss cheese
  • 12 slices ham
  • 4 cups spinach
  • 6 eggs
  • chives, chopped, to serve
BÉCHAMEL
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pinch ground nutmeg
  • 2 cups grated gruyere cheese
  • 2 cups grated parmesan cheese
Instructions
  1. Preheat oven broiler to high.
  2. On a cutting board, butter all the toast and transfer to parchment paper-lined baking tray.
  3. Using a glass, cut a center hole out of 6 slices of bread.
  4. Broil bread for 5 minutes or until toasted.
  5. Preheat the oven to 350˚F (180˚C).
  6. For the Bechamel sauce, melt butter in a saucepan and add in flour, whisking until color slightly darkens.
  7. Add in milk and simmer on low heat until reduced by half.
  8. Remove from heat and add salt, pepper, nutmeg, gruyere, and parmesan and stir until fully incorporated.
  9. In a 9 x 13-inch baking tray lay out 6 pieces of toast.
  10. Top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  11. Cover spinach with another layer of toast and top with a layer of 9 slices of cheese, then 6 slices of ham and 2 cups of spinach.
  12. Top the spinach with the 6 hollowed out bread slices.
  13. Crack an egg into each slice and cover the top layer with bechamel, leaving only the yolks exposed.
  14. Cover and bake for 35 minutes, or for an addition 10 minutes uncovered.
  15. Enjoy!

Watch the recipe video here:

Egg-In-Hole Layered Breakfast Bake

The ultimate breakfast bake ?!FULL RECIPE: https://tasty.co/recipe/ham-cheese-egg-in-the-hole-layered-bake

Posted by Tasty on Wednesday, December 20, 2017

Main dish

Cheesy Baked Green Beans

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Cheesy Baked Green Beans
A must try side dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb. green beans, cleaned with ends removed
  • ½ c. heavy cream
  • 2 garlic cloves, thinly sliced
  • 1 c. mozzarella
  • ⅔ c. freshly grated Parmesan, plus more for garnish
  • kosher salt
  • pinch red pepper flakes
  • 2 tsp. lemon zest
Instructions
  1. Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic. Season with salt and red pepper flakes.
  2. Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.

Watch the recipe video here:

How To Make Cheesy Baked Green Beans

These Cheesy Baked Green Beans will steal the spotlight this Christmas. Full recipe: http://dlsh.it/rzC6reY

Posted by Delish on Friday, December 22, 2017

Dessert

Melting Snowman Bark

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Melting Snowman Bark
Puddles of creamy white chocolate harden into delightful holiday treats without turning on the oven. Decorate them with different candies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound white chocolate chips
  • ½ cup chopped semisweet chocolate or semisweet chocolate chips
  • 12 white chocolate-coated truffle balls, such as Lindt
  • 12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice
  • 36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional
  • 12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
  • 12 small orange sprinkles or other tiny orange candies, such as Tic Tacs
  • 6 multicolored sour gummy belt candies
  • Confectioners' sugar, for serving, optional
Instructions
  1. Special equipment: a piping bag with a small #2 or #3 plain tip or a resealable plastic bag
  2. Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth.
  3. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.)
  4. Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.)
  5. For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats.
  6. For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs.
  7. For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside.
  8. Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes.
  9. Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired.

Watch the recipe video here:

Melting Snowman Bark

"I'm melting!!!"Get the recipe for Melting Snowman Bark before it's too late: http://www.foodtv.com/5ayta.

Posted by Food Network on Wednesday, December 20, 2017

Main dish

Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

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Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Who else is craving tacos? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Grilled Poblanos:
  • 3 large poblanos
  • Canola oil
  • Salt and freshly ground black pepper
BBQ Onions:
  • 2 sweet onions, skin-on, and cut into ¼-inch thick slices
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
Coleslaw:
  • ¾ cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • 3 tablespoons apple-cider vinegar
  • Salt and freshly ground black pepper
  • 1 small head cabbage, cored, finely shredded
  • 2 carrots, finely shredded
  • ½ small red onion, thinly sliced
  • 3 scallions, thinly sliced on the diagonal
Chicken:
  • 2 tablespoons ancho chili powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons light brown sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (8 ounces each)
  • Canola oil
  • 8 flour tortillas
  • 2 grilled sliced poblanos
  • Barbecued onions
  • Coleslaw
  • Guacamole, recipe follows
  • Fire Roasted Green Chile Guacamole:
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1 poblano chile, roasted, seeded, peeled, and diced
  • ¼ cup finely diced red onion
  • 2 scallions, finely chopped
  • 2 fresh limes
  • ½ cup chopped fresh cilantro leaves
  • 2 tablespoons canola oil
  • Salt and pepper
Instructions
For the poblanos:
  1. Heat the grill to high.
  2. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:
  1. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
For the coleslaw:
  1. Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:
  1. Heat the grill to high.
  2. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  3. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  4. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Fire Roasted Green Chile Guacamole:
  1. Combine all ingredients in a medium bowl and season with salt and pepper.

Watch the recipe video here:

How To Make Bobby's Sweet and Spicy Chicken Tacos

Who else is craving tacos? ??Bobby Flay is set for another #BeatBobbyFlay battle, tonight @ 10|9c!

Posted by Food Network on Wednesday, December 20, 2017