Home (Page 41)

American

Showing 3,071 Result(s)
Breakfast

Pizza Pretzels

Save Print
Pizza Pretzels
What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 28 slices (1½-inch size) pepperoni
  • 8 pieces (1 oz each) mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated
Instructions
  1. Heat oven to 425°F. Brush large cookie sheet with ½ tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2½-inch-wide) strips.
  3. Evenly place 7 pepperoni slices on each dough strip, leaving ½ inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining ½ tablespoon oil; sprinkle with Parmesan cheese.
  5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Watch the recipe video here:

Dessert

Frozen Margarita Pie

Save Print
Frozen Margarita Pie
Your favorite cocktail in pie form—what's not to love? Just keep in mind that you'll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 Tbsp. unsalted butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco
Instructions
  1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.
  2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.
  3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.
  4. Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.
  5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.
  6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.
  7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.
  8. Using a microplane, zest half of the remaining lime over pie.
  9. Freeze pie at least 8 hours, or preferably overnight.

Watch the recipe video here:

Your favorite cocktail in pie form—what's not to love?Make it: http://bonap.it/F1utDNN

Posted by Bon Appétit Magazine on Friday, July 12, 2019

Nosh

Instant Pot Buffalo Chicken Pinwheels

Save Print
Instant Pot Buffalo Chicken Pinwheels
Check out these spicy, creamy, tangy buffalo chicken pinwheels.
Author:
Cuisine: American
Recipe type: Nosh
Ingredients
  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • ¼ cup water
  • ½ cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • ½ cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. 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 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a ½″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

Watch the recipe video here:

Check out these spicy, creamy, tangy buffalo chicken pinwheels.RECIPE: http://chopsecrets.com/instant-pot-buffalo-chicken-pinwheels/

Posted by Chop Secrets on Friday, July 12, 2019

Dessert

Homemade Banana Pudding Pie

Save Print
Homemade Banana Pudding Pie
I can't stand those instant banana puddings. This one is old and authentic!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into ¼ inch slices
  • 1½ cups white sugar
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • ¼ cup white sugar
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
  3. To Make Pudding: In a medium saucepan, combine 1½ cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.
  4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
  6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add ¼ cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.
  7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

Watch the recipe video here:

Homemade Banana Pudding Pie: https://trib.al/HIStSFO

Posted by Allrecipes on Friday, July 12, 2019

Dessert

Avocado Breakfast Sandwich

Save Print
Avocado Breakfast Sandwich
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 tablespoon olive oil
  • 2 large eggssalt and ground black pepper to taste (optional)
  • 1 tablespoon butter, softened
  • 2 slices Italian bread
  • 1 ounce Swiss cheese, sliced
  • 1 ounce Cheddar cheese, sliced
  • ½ ripe avocado, sliced
Instructions
  1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  2. Spread butter onto 1 side of each bread slice.
  3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
  4. Remove sandwich from skillet and cut in half.

Watch the recipe video here:

Avocado Breakfast Sandwich: https://trib.al/F2QWE2y

Posted by Allrecipes on Wednesday, July 10, 2019

Dessert

Chocolate-Dipped Ice Cream Tacos

Save Print
Chocolate-Dipped Ice Cream Tacos
Chocolate-Dipped Ice Cream Tacos recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
TACO SHELLS
  • 2 large eggs
  • ½ cup sugar (100 g)
  • ¼ cup milk (60 mL)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, ¼ stick, melted (55 g)
  • ½ cup all purpose flour (60 g)
  • 1 tablespoon cocoa powder
MAGIC SHELL
  • 18 oz good-quality chocolate, finely chopped (510 g)
  • ¼ cup coconut oil, melted (60 mL)
ASSEMBLY
  • 4 cups vanilla ice cream, softened (575 g)
  • 1 cup salted peanut, crushed (125 g)
Instructions
  1. Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
  2. Add the milk, vanilla, and butter, and whisk until fully incorporated.
  3. Sift in the flour and cocoa powder. Whisk until smooth.
  4. Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
  5. Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
  6. If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
  7. Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
  8. Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
  9. Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
  10. Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
  11. Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
  12. Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
  13. Serve immediately or return to the freezer until ready to eat.
  14. Enjoy!

Watch the recipe video here:

Just when you thought tacos couldn't get any better! ??Get the recipe: https://tasty.co/recipe/chocolate-dipped-ice-cream-tacos

Posted by Tasty on Wednesday, July 10, 2019

Main dish

Cauliflower Shrimp Fried Rice

Save Print
Cauliflower Shrimp Fried Rice
Cauliflower Shrimp Fried Rice recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups cauliflower florets (450 g)
  • 1 teaspoon sesame oil
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined (455 g)
  • 1 cup frozen peas, thawed (150 g)
  • 2 eggs, beaten
  • 3 tablespoons low sodium soy sauce
  • ½ teaspoon white pepper
  • green onion, for garnish
Instructions
  1. Pulse cauliflower in a food processor until broken into rice-sized pieces.
  2. Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
  3. Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
  4. Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
  5. Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
  6. Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
  7. Enjoy!

Watch the recipe video here:

Cauliflower And Shrimp "Fried Rice"FULL RECIPE: https://tasty.co/recipe/cauliflower-shrimp-fried-rice

Posted by Proper Tasty on Thursday, July 11, 2019

Nosh

Rich French Onion Soup

Save Print
Rich French Onion Soup
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. —Linda Adolph, Edmonton, Alberta
Author:
Cuisine: American
Recipe type: Nosh
Ingredients
  • 6 large onions, chopped
  • ½ cup butter
  • 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
  • 1-1/2 teaspoons Worcestershire sauce
  • 3 bay leaves
  • 10 slices French bread, toasted
  • Shredded Parmesan and shredded part-skim mozzarella cheese
Instructions
  1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
  2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.
  3. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Watch the recipe video here:

Soup doesn't get richer tasting than this! Rich French Onion Soup Recipe: https://trib.al/wjPIPhN

Posted by Taste of Home on Thursday, July 11, 2019

Breakfast

Zucchini Fry Nachos

Save Print
Zucchini Fry Nachos
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Nonstick cooking spray
  • ½ cup all-purpose flour
  • Kosher salt
  • 3 large eggs, beaten
  • 2½ cups panko breadcrumbs (See Cook's Note)
  • 1 pound zucchini (2 to 3 small to medium zucchini), cut into ¼-inch-thick rounds
  • 1½ cups shredded Mexican-blend cheese (about 4.5 ounces)
  • ¼ cup sliced pickled jalapenos
  • ½ cup sour cream
  • 1 cup pico de gallo or salsa
  • 1 small avocado, diced
  • 1 radish, thinly sliced
  • A small handful cilantro leaves and tender stems
  • A small handful cilantro leaves and tender stems
  • 1 lime, quartered
Instructions
Special equipment: 2 wire racks 2 rimmed baking sheets
  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and ¾ teaspoon salt in a large re-sealable plastic bag. Combine the eggs and ¾ teaspoon salt in another large plastic bag; combine the breadcrumbs and ¾ teaspoon salt in a third large plastic bag.
  3. Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  4. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  5. Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
Cook’s Note:
  1. Some panko breadcrumbs are coarser then others. Rub the breadcrumbs with your fingers to make them finer, which will help them coat the zucchini pieces better.

Watch the recipe video here:

Recipe of the Day: Zucchini Fry NachosSave the recipe: https://foodtv.com/32i0ffe!

Posted by Food Network on Thursday, July 11, 2019

Main dish

Award Winning Peaches and Cream Pie

Save Print
Award Winning Peaches and Cream Pie
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 3 tablespoons butter, softened
  • 1 egg
  • ½ cup milk
  • 1 (29 ounce) can sliced peaches, drained and syrup reserved
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  3. In a small mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Watch the recipe video here:

Award Winning Peaches and Cream Pie: https://trib.al/segVsv3

Posted by Allrecipes on Thursday, July 11, 2019