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Main dish

Giant Peanut Butter Cup

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Giant Peanut Butter Cup
Giant Peanut Butter Cup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups milk chocolate chips, divided (700 g)
  • 2 cups creamy peanut butter (480 g)
  • 2 cups powdered sugar, sifted (320 g)
  • ½ cup butter, softened (115 g)
Instructions
  1. In a small bowl, place half of the chocolate chips.
  2. Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
  3. Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
  4. Refrigerate until set.
  5. In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
  6. Pour the peanut butter into the tart pan and smooth the surface.
  7. Melt remaining chocolate and pour over the peanut butter.
  8. Smooth out the chocolate making sure it covers the entire surface.
  9. Refrigerate until set, about 1 hour.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

How To Make A Giant Peanut Butter Cup With AlixGet the recipe: https://tasty.co/recipe/giant-peanut-butter-cup

Posted by Tasty on Wednesday, July 31, 2019

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into the flesh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using the bottom of a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  10. Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  11. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Wednesday, July 31, 2019

Main dish

Instant Pot Rotisserie Herb Chicken

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Instant Pot Rotisserie Herb Chicken
You may never buy a grocery store chicken again!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Spice Mixture:
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
1 whole chicken, (3½ – 4 lbs), rinsed and patted dry
1 cup chicken broth
Instructions
  1. In a small bowl, combine the Spice Mixture ingredients.
  2. Rub the spice mixture on the chicken. For best results, go heavy on the breast and tops of the legs.
  3. Pour broth into the pot and insert the steam rack.
  4. Carefully lower the chicken onto the steam rack., then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, let the pressure naturally release completely (about for 15 minutes).
  7. Carefully remove the meat from the pot by lifting the trivet–meat may fall apart if lifted by legs or breast.
  8. (Optional) Set the chicken under the broiler for 4-5 minutes to crisp the skin.
  9. Let the meat rest for 5 minutes before carving.

Watch the recipe video here:

You may never buy a grocery store chicken again!RECIPE: http://chopsecrets.com/instant-pot-rotisserie-herb-chicken/

Posted by Chop Secrets on Wednesday, July 31, 2019

Main dish

Birds Eye Fish Finger Lasagne

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Birds Eye Fish Finger Lasagne
Our latest collaboration with Birds Eye features layers of their legendary Fish Fingers, stacked with peas, greens and creamy sauce to create the ultimate Fish Finger lasagne. Move over, mince. There’s a new family favourite on the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 Birds Eye Fish Fingers
  • 50g Unsalted Butter
  • 1 large carrot, finely chopped
  • 2 large leeks, finely chopped
  • 60g Plain Flour
  • 800ml Semi-Skimmed Milk
  • 100g grated parmesan
  • Freshly ground Black Pepper
  • 200g Birds Eye Peas, cooked
  • 400g Fresh spinach, wilted
  • 6 Fresh Lasagna Sheets
Instructions
  1. Preheat the oven to 180°C.
  2. Place the Fish Fingers on a baking tray and bake until crispy and golden.
  3. Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
  4. Add the rest of the butter and flour and cook out for a minute or so until smelling biscuity.
  5. Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
  6. Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagna sheets on top.
  7. Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagna sheets and repeat again, topping with a final layer of lasagna sheets, sauce and sprinkling of parmesan.
  8. Bake for around 30 minutes until golden and bubbling.

Watch the recipe video here:

Birds Eye Fish Finger Lasagne

Posted by Twisted on Tuesday, July 30, 2019

Main dish

Jerk Pork Tenderloin with Blueberry Salsa

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Jerk Pork Tenderloin with Blueberry Salsa
Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (2-lb.) package pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Caribbean jerk seasoning
  • 2 cups fresh blueberries
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh basil
  • ¼ cup mango chutney
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon dried crushed red pepper
Instructions
  1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
  2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
  3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Watch the recipe video here:

It's the summer flavor combo you didn't know you needed.GET THE RECIPE: https://trib.al/awup21L (via Well Done)

Posted by MyRecipes on Tuesday, July 30, 2019

Main dish

My Tangy German Potato Salad

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My Tangy German Potato Salad
I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 red potatoes, each cut into 6 pieces
  • ½ cup chopped bacon ends, visible fat trimmed
  • ¼ cup white vinegar
  • ¼ cup cider vinegar
  • ¼ cup white sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup light sour cream
  • ¼ cup mayonnaise1 small red onion, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
Instructions
  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  3. Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  4. Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Watch the recipe video here:

My Tangy German Potato Salad: https://trib.al/4WCdXf3

Posted by Allrecipes on Tuesday, July 30, 2019

Main dish

Buffalo Chicken Enchiladas

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Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank's
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • ¼ teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing
Instructions
  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Watch the recipe video here:

What We're Loving: Buffalo Chicken Enchiladas Save the recipe: https://foodtv.com/2Yv6jOr!

Posted by Food Network on Tuesday, July 30, 2019

Dessert

Four-Flavor Sheet Pan Upside-Down Cake

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Four-Flavor Sheet Pan Upside-Down Cake
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Topping and Fruits:
  • Nonstick cooking spray, for the sheet pan
  • 10 tablespoons unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons dark rum
  • 8 canned pineapple rings, drained well
  • 8 maraschino cherries, stemmed
  • 2 small navel oranges
  • 2 medium blood oranges
  • 2 plums
  • 12 ounces (2½ pints) firm fresh raspberries
Cake:
  • 3 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk
Instructions
For the topping and fruits:
  1. Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
  2. Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
  3. Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into ¼-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1½ inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
  4. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
  5. Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
For the cake:
  1. Position an oven rack in the center of the oven and preheat to 375 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
  3. Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
  4. Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
  5. Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Four-Flavor Sheet Pan Upside-Down Cake?Save the recipe: https://foodtv.com/2xSfptJ!

Posted by Food Network on Sunday, July 21, 2019

Dessert

Favorite Banana Cream Pie

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Favorite Banana Cream Pie
Homemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily, too. —Jodi Grable, Springfield, Missouri
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 3 cups 2% milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 2 large firm bananas
  • 1 cup heavy whipping cream, whipped
Instructions
  1. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  2. In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
  3. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
  4. Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Watch the recipe video here:

This recipe tastes BANANAS!> Get the recipe for Favorite Banana Cream Pie: https://trib.al/LksXGYa

Posted by Taste of Home on Sunday, July 21, 2019

Main dish

Cabbage Rolls II

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Cabbage Rolls II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 leaves cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • ¼ cup milk
  • ¼ cup minced onion
  • 1 pound extra-lean ground beef
  • 1¼ teaspoons salt
  • 1¼ teaspoons ground black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
Instructions
  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about ¼ cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

Watch the recipe video here:

These Cabbage Rolls are the Ultimate Definition of Comfort Food: https://trib.al/3qTBedD

Posted by Allrecipes on Sunday, July 21, 2019