Dessert

Cinnamon Raisin Bread

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Cinnamon Raisin Bread
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups milk
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 3 eggs
  • ½ cup white sugar
  • 1 teaspoon salt
  • ½ cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • ¾ cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons butter, melted
Instructions
  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  4. Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Watch the recipe video here:

Cinnamon Raisin Bread: https://trib.al/2CNbW9N

Posted by Allrecipes on Wednesday, June 5, 2019

Breakfast

Beet Gnocchi

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Beet Gnocchi
Beet Gnocchi recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 medium beet, greens trimmed
  • 1 large russet potato
  • 1 large egg
  • ½ cup grated parmesan cheese, plus more for serving (55 g)
  • 1 teaspoon kosher salt, plus more for boiling
  • 1 ½ cups whole wheat flour, plus more for dusting (190 g)
  • ½ cup salted butter, ½ stick, divided (115 g)
  • 2 tablespoons fresh sage, chopped, divided
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Add the beet to an oven-safe dish and pour in enough water to come ¾ of the way up the beet. Cover the dish tightly with foil and set aside.
  3. Poke the potato all over with a fork and place in the center of a parchment paper-lined baking sheet.
  4. Place both the beet and potato in the oven and roast for 45 minutes, until fork tender. Remove from the oven and let cool until safe to handle.
  5. Gently rub the beet to remove the skin. (If you’d like, wear rubber gloves to protect your hands from being dyed by the beet juice.) Trim any remaining stem from the beet after peeling, then roughly chop.
  6. Transfer the beet to a food processor, along with the egg, Parmesan, and salt. Puree until completely smooth. Set aside.
  7. Peel the skin from potato and grate through the small holes of a box grater, or press through a potato ricer, if you have one.
  8. In a large bowl, combine the potato and the beet mixture. Fold gently to combine, being careful not to over mix.
  9. Add the flour, ½ cup (60 grams) at a time, and fold until the dough comes together. You may not need to use the full 2 cups.
  10. Turn the dough out onto a lightly floured surface and knead gently until a pliable dough is formed that is tender but not sticky when handled. Divide into 8 portions. Roll a dough portion into a ½-inch (1 ¼ cm) thick rope. Cut the rope into 1-inch (2.5 cm) pieces. Repeat with the remaining dough.
  11. If desired, roll each piece of gnocchi over the tines of a fork to create ridges.
  12. Bring a medium pot of well-salted water to a boil over high heat.
  13. Working in batches, drop 8-10 gnocchi into the boiling water and cook until they begin to float. Once they start floating at the surface, let cook for 30 seconds more, then transfer from the water with a slotted spoon to a plate and set aside.
  14. In a medium pan, melt 2 tablespoons of butter until just beginning to bubble. Add 1 tablespoon of sage and half of the gnocchi, to avoid overcrowding the pan. Sauté for about 1 minute per side until the gnocchi are lightly toasted and well coated with butter and sage. Repeat with the remaining butter, sage, and gnocchi.
  15. Serve immediately with Parmesan cheese for garnish.
  16. Enjoy!

Watch the recipe video here:

This red beet gnocchi is BEAUTIFUL!Recipe: https://tasty.co/recipe/beet-gnocchiGet the slotted spoon used in this…

Posted by Tasty on Wednesday, August 28, 2019

Main dish

Korean Fried Chicken

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Korean Fried Chicken
You don’t know crispy fried chicken until you’ve tried this Korean fried chicken. Our smitten test kitchen team even deemed this some of the best fried chicken they’d ever experienced. The secret to the chicken’s incredible, light and crisp exterior comes down to two key details: the potato starch used to coat the chicken and the double-fry method (trust us on this one—it works). Between the delightfully crackly texture, the aromatic flavor worked into the chicken via its ginger-salt rub, and the dynamic heat of the gochujang sauce, this Korean fried chicken is guaranteed to impress. While we loved this recipe for chicken wings and drumsticks, you could use the technique for other pieces of the bird, like breasts and thighs; you’ll just need to adjust your cooking time to accommodate more substantial cuts.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 3 cups canola, grapeseed, or peanut oil, for frying 3¾ pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated 2 tablespoons grated fresh ginger 2 teaspoons kosher salt 1 cup potato starch, divided
SAUCE
  • ½ cup gochujang ¼ cup oyster sauce 3 tablespoons mirin (sweet sake) 2 tablespoons ketchup 1 tablespoon fish sauce 2 teaspoons grated garlic (about 3 garlic cloves) 1½ teaspoons white sesame seeds 1½ teaspoons black sesame seeds
Instructions
  1. Prepare the Chicken: Preheat oven to 200°F. Pour oil into a large cast-iron skillet, and fit with a candy thermometer. Heat over medium-high until thermometer reaches 375°F.
  2. Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place ½ cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
  3. When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
  4. When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
  5. Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

Watch the recipe video here:

You don’t know crispy fried chicken until you’ve tried THIS Korean fried chicken.GET THE RECIPE: https://trib.al/MS1mmz6

Posted by MyRecipes on Wednesday, August 28, 2019

Main dish

CHEESEBURGER CASSEROLE

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CHEESEBURGER CASSEROLE
Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp olive oil
  • 1½ cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef, 95% lean
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced-fat grated cheddar cheese
  • ¼ cup chopped dill pickles
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  4. Stir in the beef and cook until browned; season with salt and pepper.
  5. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  6. Toss the meat mixture with the pasta and spread it into the prepared dish.
  7. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Watch the recipe video here:

Cheeseburger Casserole, the kids go CRAZY over this!!5 Freestyle Points • 261 Calories https://www.skinnytaste.com/cheeseburger-casserole/

Posted by Skinnytaste on Wednesday, August 28, 2019

Dessert

Key Lime Pie Cheesecake Bars

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Key Lime Pie Cheesecake Bars
Key lime pie-inspired bars are a cool, creamy treat for warmer days. Create a new kind of crust with flaky crescent dough!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 4 oz (half 8-oz package) cream cheese, softened
  • ½ easpoon grated lime peel
  • Dash salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • ½ cup Key lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping (from aerosol can), if desired
  • Additional grated lime peel, if desired
Instructions
  1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  2. Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  3. Meanwhile, in large bowl, beat cream cheese, ½ teaspoon lime peel and the salt with whisk until well combined. Beat in condensed milk, lime juice and egg yolk with whisk until smooth.
  4. Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  5. To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.

Watch the recipe video here:

Put the lime in the cheesecake and eat it all up. Key Lime Pie Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, July 9, 2019

Main dish

To Die For Blueberry Muffins

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To Die For Blueberry Muffins
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Watch the recipe video here:

To Die For Blueberry Muffins: https://trib.al/XfehPpM

Posted by Allrecipes on Wednesday, September 4, 2019

Dessert

Salted Caramel Pumpkin Pie Crescents

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Salted Caramel Pumpkin Pie Crescents
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pumpkin Filling
  • ⅓ cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
Topping
  • 2 teaspoons sugar
  • ⅛ teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • ¼ teaspoon coarse sea salt
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, ½ teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  2. Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  3. Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and ⅛ teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  4. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Watch the recipe video here:

Pumpkin filling and salted caramel drizzle make this 30-minute dessert feel so fancy!Get the recipe:…

Posted by Pillsbury on Wednesday, September 4, 2019

Main dish

Ginger-Soy-Lime Marinated Shrimp

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Ginger-Soy-Lime Marinated Shrimp
Ginger-Soy-Lime Marinated Shrimp recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large shallots, peeled and chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 4 cloves garlic, smashed
  • ¾ cup soy sauce (gluten-free, if desired)
  • ½ cup fresh lime juice
  • 2 tablespoons sugar
  • ¼ cup chopped green onions
  • ¼ cup peanut oil
  • ¼ teaspoon coarsely ground black pepper
  • 2 pounds large shrimp, shells and tails on
Instructions
  1. Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
  2. Preheat a grill to high. Remove shrimp from the marinade and grill for 1½ to 2 minutes per side. Serve on brown paper bags, if desired.

Watch the recipe video here:

Grilling season is almost over! ? Don't miss your chance to make Bobby Flay's Ginger-Soy-Lime Marinated Shrimp.See Bobby on #BeatBobbyFlay, Thursdays at 10|9c.Save the recipe: https://foodtv.com/2lsxyv7!

Posted by Food Network on Wednesday, September 4, 2019

Main dish

Pumpkin Bread

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Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • ½ cup canola oil
  • ½ cup water
  • ½ cup chopped walnuts
  • ½ cup raisins, optional
Instructions
  1. Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Watch the recipe video here:

Who else is excited for pumpkin season??!Get the recipe for Pumpkin Bread here: https://trib.al/U165b3e

Posted by Taste of Home on Tuesday, September 3, 2019

Dessert

Easy Caramel Sauce

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Easy Caramel Sauce
There's a reason so many fans love The Pioneer Woman - Ree Drummond's Easy Caramel Sauce!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 packed cup brown sugar
  • ½ cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract
Instructions
  1. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Watch the recipe video here:

There's a reason so many fans love The Pioneer Woman – Ree Drummond's Easy Caramel Sauce! Get more of Ree's best recipes every Saturday at 10a|9c!Save the recipe: https://foodtv.com/2NIAlfG

Posted by Food Network on Tuesday, September 3, 2019