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Campfire Lasagna

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Campfire Lasagna
What could be better after a day of hiking and wilderness than the homey comfort of a lasagna? It's easy to make right on the campfire -- and the smoke lends a little something extra to the familiar flavors.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups whole-milk ricotta
  • 1 teaspoon Italian seasoning
  • 1 large egg
  • ¾ cup grated Parmesan
  • 4 cups jarred marinara or tomato sauce
  • 9 ounces no-boil lasagna noodles (12 noodles)
  • 1 pound Italian sausage, casings removed and meat chopped into small pieces, optional
  • Two 8-ounce bags shredded mozzarella (about 4 cups)
Instructions
Special equipment:
  1. a 12-inch 8-quart Dutch oven with a lid
  2. Mix the ricotta, Italian seasoning, egg and ½ cup Parmesan in a medium bowl until combined.
  3. Add ½ cup sauce and ½ cup water to the bottom of a large Dutch oven with a lid. Top with 3 noodles, breaking them as necessary to fit. Pour 1 cup sauce over the noodles and spread to cover. Dollop a third of the ricotta mixture on top of the noodles and spread it out with the back of a spoon. Sprinkle a third of the sausage on top of the ricotta if using. Sprinkle with 1 cup mozzarella. Repeat the layers 2 more times with the noodles, sauce, ricotta, sausage if using and mozzarella. Finish with another layer of noodles and the remaining ½ cup sauce. Top with the remaining 1 cup mozzarella and ¼ cup Parmesan. Cover with the lid.
  4. Prepare coals or a campfire for cooking at medium-high heat. Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any of the coals directly. Place the Dutch oven in the hole. With tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes more. Serve immediately.

Watch the recipe video here:

What We're Loving: Campfire LasagnaSave the recipe: https://foodtv.com/2VCglf7!

Posted by Food Network on Tuesday, July 9, 2019

Main dish

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

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Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium fennel bulb, thinly sliced
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  • 4 sprigs dill, plus more for serving
  • Kosher salt and coarsely ground black pepper
  • 1 2-lb. skinless salmon fillet, preferably center-cut
  • ¾ cup olive oil
  • Flaky sea salt (such as Maldon)
Instructions
  1. Also Try it With:
  2. Cod, halibut, John Dory, or turbot fillets
  3. Instructions
  4. Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
  6. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Watch the recipe video here:

Introducing your new favorite salmon recipe. http://bonap.it/ul4SoDe

Posted by Bon Appétit Magazine on Tuesday, July 9, 2019

Dessert

Sunny Flower Cake

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Sunny Flower Cake
I made this flower cake for my niece's 4th birthday party, and again for a baby shower. It was the hit of the party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 19 cupcakes of your choice
  • Frosting of your choice
  • Food coloring
  • Assorted cake decorations
Instructions
  1. Place one cupcake in the center of a large platter; arrange six cupcakes around the center cupcake. Add an outer ring of remaining cupcakes, forming a flower shape.
  2. Tint frosting as desired; generously spread over tops of cupcakes. Pipe on additional frosting to define the flower petals and center. Decorate as desired.

Watch the recipe video here:

Now this is a bouquet we'd love to catch!More flower cake recipes here–> https://trib.al/4xGJZhq

Posted by Taste of Home on Friday, July 26, 2019

Main dish

Instant Pot Texas Beef Brisket

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Instant Pot Texas Beef Brisket
You always get a moist, tender finished product. It’s Tex-licious!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 3 tbsp smoked paprika
  • 3 tbsp brown sugar
  • 2 tbsp kosher salt
  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 2 tsp pepper
  • 1½ tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano leaves
  • ¾ tsp ground mustard
  • ½ tsp cayenne pepper (optional)
  • 4-5 lb beef brisket, fat trimmed to ¼″ or less and cut into two pieces
  • 1 cup water
  • ½ cup BBQ sauce
Instructions
  1. In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  2. Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  5. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  6. Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  7. Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.

Watch the recipe video here:

You always get a moist, tender finished product. It’s Tex-licious!RECIPE: http://chopsecrets.com/instant-pot-texas-beef-brisket/

Posted by Chop Secrets on Friday, July 26, 2019

Main dish

Classic Cuban Midnight (Medianoche) Sandwich

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Classic Cuban Midnight (Medianoche) Sandwich
This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 sweet bread rolls
  • ½ cup mayonnaise
  • ¼ cup prepared mustard
  • 1 pound thinly sliced cooked ham
  • 1 pound thinly sliced fully cooked pork
  • 1 pound sliced Swiss cheese
  • 1 cup dill pickle slices
  • 2 tablespoons butter, melted
Instructions
  1. Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Watch the recipe video here:

Classic Cuban Midnight (Medianoche) Sandwich: https://trib.al/xHUkNgt

Posted by Allrecipes on Saturday, July 20, 2019

Dessert

Frosted Fudge Brownies

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Frosted Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup plus 3 tablespoons butter, cubed
  • ¾ cup baking cocoa
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
FROSTING:
  • 6 tablespoons butter, softened
  • 2-2/3 cups confectioners' sugar
  • ½ cup baking cocoa
  • 1 teaspoon vanilla extract
  • ¼ to ⅓ cup whole milk
Instructions
  1. In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended.
  2. Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack.
  3. For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa and vanilla. Add enough milk until the frosting achieves spreading consistency. Spread over brownies. Cut into bars.

Watch the recipe video here:

These rich brownies are about to be your new favorite dessert.—> Get the recipe: https://trib.al/Awv42XS

Posted by Taste of Home on Saturday, July 20, 2019

Main dish

Fruity Cereal Donuts

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Fruity Cereal Donuts
Fruity Cereal Donuts recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
GLAZE
  • 1 cup fruit flavored rice cereal (30 g)
  • ¾ cup milk (180 mL)
  • 2 ¼ cups powdered sugar (270 g), sifted
DONUTS
  • 2 ½ cups all purpose flour (310 g)
  • 1 cup fruit flavored rice cereal (30 g), finely crushed
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 mL)
  • 2 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon vanilla extract
TOPPING
  • 1 ½ cups fruit flavored rice cereal (45 g)
SPECIAL EQUIPMENT
  • 2 donut pans, 6 count
Instructions
  1. Preheat the oven to 425˚F (220˚C). Grease the donut pans with nonstick spray.
  2. In a medium bowl, combine the cereal and milk for the glaze. Set aside to soak while you make the donuts, about 20 minutes. Strain into a clean bowl, pressing on the cereal to extract as much milk as possible.
  3. Make the donuts: In a medium bowl, combine the flour, crushed cereal, baking powder, baking soda, and salt. Stir to combine.
  4. In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Add the dry ingredients and whisk until there are no lumps.
  5. Transfer the batter to a piping bag or zip-top bag with a corner cut off. Pipe the batter into the prepared donut pans. Leave about ¼ inch (6 ml) from the rim, so they don’t overflow.
  6. Bake for 9-10 minutes, until the donuts are just beginning to turn golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling for about 20 minutes.
  7. Make the glaze: In a medium bowl, combine the powdered sugar and ¼ cup of the cereal milk. Whisk until smooth.
  8. Add the cereal for topping to a shallow dish.
  9. Once cooled, dip the tops of the donuts into the glaze, then into the cereal. Set on a wire rack set over a baking pan to dry for at least 20 minutes, until the glaze is no longer shiny.
  10. Enjoy!

Watch the recipe video here:

Fruity cereal donuts… simply perfect. ??Get the recipe: https://tasty.co/recipe/fruity-cereal-donuts

Posted by Tasty on Saturday, June 29, 2019

Main dish

Amazing Fish Tacos

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Amazing Fish Tacos
Just 15 minutes to delightful fish taco taste? Yes, please!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup water
  • 4 6 oz tilapia, halibut, or black bass fillets
  • 1 tsp ground coriander
  • 1 tsp dried parsley
  • ½ tsp kosher salt
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
Topping Mixture:
  • 4 radishes, thinly sliced
  • ½ small cucumber, halved and thinly sliced
  • 2 tbsp fresh lime juice
  • 2 tsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp pepper
To Finish:
  • 8 corn tortillas, warmed
  • 1 cup fresh cilantro leaves
  • ¼ cup sour cream
  • Lime wedges
Instructions
  1. Pour ¾ cup water in the pot. Place the fish in a steamer basket and season with coriander, parsley, salt, smoked paprika and pepper.
  2. Lower the steamer basket into the pot, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  4. Meanwhile, in a medium bowl, combine the Topping Mixture ingredients and toss to coat.
  5. When the time is up, quick-release the pressure. Check the fish for doneness. If fish is not quite done, simply close the pot for a few minutes and allow residual heat to bring to desired doneness.

Watch the recipe video here:

Just 15 minutes to delightful fish taco taste? Yes, please!RECIPE: http://chopsecrets.com/amazing-fish-tacos/

Posted by Chop Secrets on Saturday, June 29, 2019

Main dish

Simple Time Pork Chops

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Simple Time Pork Chops
This great-tasting, boneless pork chop recipe is quick and easy to cook.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless pork chops
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 4 teaspoons butter, softened
  • 4 teaspoons mayonnaise
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle ¼ cup cheese over the top of each pork chop.
  3. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Watch the recipe video here:

"We eat these about once a week. They are so yummy!"Simple Time Pork Chops: https://trib.al/FU6tF0X

Posted by Allrecipes on Sunday, May 5, 2019

Main dish

Roasted Sweet Potatoes with Miso-Tahini Sauce

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Roasted Sweet Potatoes with Miso-Tahini Sauce
This addictive three-ingredient sauce can go on anything. Make a double batch and spoon the extras over just about any meat, your next grain bowl, or thin it out with a little extra vinegar and use it as a salad dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 small sweet potatoes (about 10 oz. total)
  • 2 Tbsp. neutral oil, such as canola or grapeseed
  • ½ tsp. kosher salt
  • 2 Tbsp. tahini
  • 2 Tbsp. white miso
  • 2 tsp. distilled white vinegar
  • 1 scallion
  • 1 tsp. raw sesame seeds
Instructions
  1. Preheat oven to 450°. Rinse 2 sweet potatoes, rubbing to remove dirt from skins.
  2. Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2"-long pieces (think a nice size to eat with your hands).
  3. Toss potatoes, 2 Tbsp. oil, and ½ tsp. salt on a rimmed baking sheet. Roast, tossing every 5 minutes, until a knife easily pierces flesh but exterior is still crispy, 15–20 minutes total (really important since you are cooking them at such a high temperature!).
  4. Meanwhile, mix 2 Tbsp. tahini, 2 Tbsp. miso, 2 tsp. vinegar, and 1 Tbsp. water with a fork in a small bowl until smooth.
  5. Trim root end off 1 scallion, then thinly slice from bulb to dark green tip.
  6. Heat a small dry skillet over medium. Toast 1 tsp. sesame seeds, tossing constantly, until fragrant and golden, about 30 seconds.
  7. Spread tahini sauce on a platter. Arrange potatoes over. Top with sesame seeds and scallions.

Watch the recipe video here:

That addictive three-ingredient sauce can go on *anything*. Double batch = necessary. (via Basically)Make it: http://bonap.it/hh8wpJW

Posted by Bon Appétit Magazine on Sunday, May 5, 2019