Main dish

Apple Fritters

Apple Fritters
Apple Fritters
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for deep-frying
  • 2 cups all-purpose flour
  • ½ cup plus 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons salt
  • 2 large eggs
  • ¾ cup whole milk
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 2 Granny Smith apples, cored and cut into small dice
  • Powdered sugar, for dusting, optional
  • Serving suggestions: breakfast sausage and bacon
Instructions
  1. Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
  2. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
  3. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

Watch the recipe video here:

How To Make Ree's Apple Fritters

These Apple Fritters from The Pioneer Woman – Ree Drummond have us like 😍😍😍

Posted by Food Network on Monday, September 11, 2017

Dessert

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake
This luscious cheesecake will be your new pumpkin obsession.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ c. graham crackers, crushed
  • ¾ c. ginger snaps, crushed
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • kosher salt
  • 3 (8-oz.) bars cream cheese, softened
  • 1 c. packed light brown sugar
  • 1 c. pumpkin puree
  • ¼ c. sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp. all-purpose flour
  • 1½ tsp. pumpkin spice, plus more for garnish
  • Warm caramel, for garnish
  • whipped cream, for garnish
  • Chopped, toasted pecans, for garnish
Instructions
  1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Watch the recipe video here:

How To Make Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake is the best cheesecake we've ever made.Full recipe: http://dlsh.it/JgoHq92

Posted by Delish on Tuesday, September 12, 2017

Dessert

Cheesecake Stuffed Apples

Cheesecake Stuffed Apples
The only way to serve up cheesecake during the fall: in an apple.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 tbsp. melted butter
  • 2 tbsp. brown sugar
  • 1 tsp. cinnamon, plus more for dusting
  • 4 baking apples, tops sliced, insides scooped
  • 2 blocks cream cheese, softened
  • ½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • Crushed graham crackers, for garnish
Instructions
  1. Preheat oven to 400°. In a small bowl, mix together melted butter, brown sugar, and cinnamon.
  2. Place apples in a baking dish and brush butter mixture onto apples. Bake 20 minutes.
  3. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake 10 minutes more.
  4. Garnish with cinnamon and crushed graham crackers and serve.

Watch the recipe video here:

How To Make Cheesecake Stuffed Apples

Cheesecake Stuffed Apples are the fall dessert you never knew you needed. Full recipe: http://dlsh.it/rus6dxK

Posted by Delish on Tuesday, September 12, 2017

Breakfast

Cheeseburger French Toast

Cheeseburger French Toast
Cheeseburger French Toast
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 burger patty, flattened slightly with a rolling pin so it fits a slice of bread
  • 1 tbsp oil, for frying
  • 2 slices of thick cut bread
  • 4 slices cheddar cheese
  • 4 eggs
  • ½ cup milk
  • ½ cup heavy cream
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp oil
  • 1 tbsp butter
Instructions
  1. Fry the beef patty in hot oil until both sides are brown and it’s cooked through.
  2. Lay two slices of bread on top of one slice of bread, then lay down the burger and put two more slices of cheese on top, then the final slice of bread.
  3. Whisk together eggs, milk, heavy cream, garlic powder, salt and black pepper and dip the sandwich completely in the mixture.
  4. Heat the oil and butter together then fry the sandwich gently on both sides until the cheese has melted.
  5. Serve with gherkins (if you wish), ketchup and mustard.

Watch the recipe video here:

Cheeseburger French Toast

Posted by Twisted on Wednesday, September 13, 2017

Main dish

Cool Ranch Pickle Chips

Cool Ranch Pickle Chips
Pickle lovers meet Cool Ranch Dorito lovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. dill pickle chips
  • 1½ c. crushed Cool Ranch Doritos
  • 2 tbsp. melted butter
  • 2 tbsp. finely chopped parsley
  • 1 tsp. cayenne
  • kosher salt
  • Freshly ground black pepper
  • ½ c. all-purpose flour
  • 2 large eggs, lightly beaten
  • Ranch dressing, for serving
Instructions
  1. Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
  2. In a medium shallow bowl, mix together crushed Doritos, butter, parsley and cayenne. Season mixture with salt and pepper.
  3. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the Dorito mixture until fully coated.
  4. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes, flipping halfway through if needed.
  5. Serve warm with ranch dressing.

Watch the recipe video here:

How To Make Cool Ranch Pickle Chips

Cool Ranch Doritos lovers: prepare to freak out over these pickles. Full recipe: http://dlsh.it/TLLINI7

Posted by Delish on Monday, September 11, 2017

Main dish

Pizza Croquettes

Pizza Croquettes
Pizza Croquettes
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 cup spicy hot mini pepperoni, sliced finely
  • 2 tbsp olive oil
  • ¼ cup unsalted butter
  • ½ small white onion, finely diced
  • 1 cup plain flour
  • 2 cups whole milk, hot
  • ½ cup grated mozzarella
  • 2 tbsp finely chopped basil
  • ½ tsp oregano
  • 1 tsp of salt
  • ½ tsp black pepper
  • 2 free-range eggs, beaten
  • 150g panko breadcrumbs
  • 1 litre olive oil, to fry
Instructions
  1. Heat the oil and butter in a medium non-stick saucepan over a medium heat add the onion and pepperoni. Cook for about 5-6 minutes until the onion has softened.
  2. Add the flour and cook, stirring regularly, until no longer raw.
  3. Gradually whisk in the hot milk, until you have a smooth paste. Cook for another 10 minutes until thick like mashed potato. Stir in mozzarella, basil, oregano, salt, and pepper. Transfer to a shallow dish then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming. Refrigerate for at least 2 hours.
  4. Put the beaten eggs into a bowl, and the panic breadcrumbs into another and remaining ½ cup flour in another. Season the flour with remaining salt and pepper. With floured hands, roll spoonfuls of the mixture into cylinders and dip these into the egg, then roll in the panko breadcrumbs until well coated.
  5. Heat the oil in a large pan to 180C, or until it begins to shimmer. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and drain slightly. Serve immediately.
  6. Enjoy!

Watch the recipe video here:

Pizza Croquettes

Posted by Twisted on Monday, September 11, 2017

Main dish

Chicken Tamale Pie

Chicken Tamale Pie
A layer of cornbread topped with cheesy shredded chicken = DINNER GOALS.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box JIFFY corn muffin mix
  • ½ c. sour cream
  • 1 large egg
  • ½ c. corn kernels (canned, fresh, or frozen)
  • 2 tbsp. melted butter
  • Cooking spray, for skillet
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. Taco Seasoning
  • kosher salt
  • 2 c. Shredded chicken
  • ¾ c. enchilada sauce, divided
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Chopped fresh cilantro, for garnish
Instructions
  1. Preheat oven to 400º. Prepare cornbread base: In a medium bowl, combine corn muffin mix, sour cream, egg, corn, and melted butter. Whisk until evenly combined. Spray a large oven-safe skillet with cooking spray. Pour into a large cast-iron skillet and bake until golden, 15 minutes. Let cool slightly.
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until tender, 5 minutes, then add garlic and cook 1 minute more. Add taco seasoning and season with salt. Add chicken and ½ cup enchilada sauce and stir until combined.
  3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining ¼ cup enchilada sauce over poke holes and top with chicken mixture.
  4. Top with cheddar and Monterey Jack and bake 20 minutes more.
  5. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Chicken Tamale Pie

This Chicken Tamale Pie will be gone before the skillet cools off.Full recipe: http://dlsh.it/uWqaZ0L

Posted by Delish on Monday, September 11, 2017

Lasagna

Cheesesteak Lasagna Wheels

Cheesesteak Lasagna Wheels
Cheesesteak Lasagna Wheels
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 2 steaks, cut into thin strips
  • 2 green peppers, sliced thinly
  • 1 white onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp cooking oil
  • 1 cup cream cheese
  • 2 cup cream, hot
  • 3 cups mozzarella, grated
  • 1 tsp paprika
  • ¼ tsp ground nutmeg
  • 1 tsp salt
  • 10 lasagna sheets, par cooked
  • 1 Jalapeño, deseeded and finely chopped (optional)
Instructions
  1. In a large skillet over medium-high heat, add ½ tbsp oil. Add sliced steak and cook until browned and no liquid remains. Remove from pan and set aside.
  2. In the same pan heat remaining oil. Add onions and peppers. Cover and cook until softened and lightly caramelized, about 10 minutes. Add steak back in with garlic, spices and Worcestershire sauce. Stir until garlic is just cooked, about 2 minutes. Set aside to cool
  3. In a blender add cream cheese, 1 cup mozzarella, spices and hot cream. Blend until smooth.
  4. Preheat oven to 180C (350F). Grease a large oven-proof dish.
  5. Take lasagna sheets and cut in half, sprinkle with cheese leaving an open edge of pasta at the end. Top with steak mixture evenly but not too much, about 1-2tbsp per roll. Roll up tightly. Cut each roll in half.
  6. Pour ¼ of the sauce on the bottom of the pan. Arrange the pasta pinwheels neatly on top of the sauce. Cover with remaining sauce.
  7. Bake for 30-40 minutes until sauce is bubbling and pasta is just golden brown on top.
  8. Sprinkle with jalapeño pepper and enjoy!

Watch the recipe video here:

Cheesesteak Lasagna Wheels

Posted by Twisted on Tuesday, September 12, 2017

Noodle

Turkey Noodle Casserole

Turkey Noodle Casserole
Recipe of the Day: Rachael's Turkey Noodle Casserole
Author:
Cuisine: Italian
Recipe type: Noodle
Ingredients
  • ½ pound extra wide egg noodles
  • Salt
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 slices bacon or turkey bacon, chopped
  • 1⅓ pound, the average weight of 1 package, ground turkey breast
  • 1 pound white mushrooms, wiped, trimmed and sliced
  • 1 medium onion, chopped
  • Black pepper
  • 2 teaspoons dried thyme or poultry seasoning
  • ½ cup dry white wine
  • 1 cup chicken stock, available on soup aisle, eyeball it
  • ½ cup heavy cream, 3 turns of the pan
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons softened butter
  • 2 cups grated Gruyere, about an 8-ounce brick
  • 1 cup plain bread crumbs
  • 2 to 3 tablespoons chopped parsley leaves
Instructions
  1. Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente.
  2. Preheat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan, and bacon or turkey bacon. Render the bacon fat 2 to 3 minutes, until bacon begins to brown at edges. Add meat and brown it, crumbling it with a wooden spoon. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then add wine. Deglaze the pan, lifting up pan drippings and bits. Stir in stock and bring to a bubble, then stir in cream and reduce the heat to low. Add nutmeg to sauce and stir. Taste to adjust seasonings.
  3. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with a little softened butter nested in a piece of paper towel then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.

Watch the recipe video here:

How To Make Rachael's Turkey Noodle Casserole

Recipe of the Day: Rachael's Turkey Noodle Casserole

Posted by Food Network on Monday, September 11, 2017

Pasta

Farmer’s Pasta

Farmer's Pasta
Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Butter, for greasing pan
  • 2 tablespoons (or more) olive oil
  • 6 ounces pancetta, chopped
  • 4 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 7 cups whole milk
  • 8 ounces Fontina cheese, grated
  • 4 ounces mozzarella cheese, grated
  • ¾ cup freshly grated Parmesan
  • 6 ounces provolone cheese, grated
  • 1 pound rigatoni pasta
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 2 cups fresh coarse bread crumbs
  • Extra-virgin olive oil, for drizzling
Instructions
  1. Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but ¼ cup of the pan drippings (if necessary, add more oil to the pan drippings to equal ¼ cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
  4. Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Watch the recipe video here:

How To Make Farmer's Pasta

Trending on Pinterest: Giada's Fan-Favorite Cheesy Farmer's Pasta

Posted by Food Network on Sunday, September 10, 2017