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Main dish

Breakfast of Champions Sandwich

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Breakfast of Champions Sandwich
Breakfast of Champions Sandwich
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 whole wheat English muffins
  • 1 stick butter
  • 6 thin slices ham
  • 6 medium eggs
  • Salt and ground pepper
  • 6 slices American cheese
Instructions
  1. Separate the halves of the English muffins and spread them with some of the butter. Set them face down on a griddle to lightly brown. Set aside.
  2. Add 1 tablespoon of the butter to a skillet over medium heat. Cut the ham into small circles with a biscuit cutter or ring cutter and quickly brown in the skillet.
  3. In the same skillet (or a separate one if you run out of room), place 6 egg rings into the pan and brush with butter all over the interior of the rings. Crack an egg into each ring. Sprinkle with salt and pepper and cook. Flip the eggs over when the white is 80 percent set, after 3 or 4 minutes, and cook about 30 seconds to 1 minute more.
  4. Lay out the muffins in a row with the bottoms down and the tops ready to go on. Lay a slice of cheese on each. Lay a slice of ham on each. Lay an egg on each. Put the tops on. Immediately wrap them in a foil bag to lock in the heat.

Watch the recipe video here:

https://www.facebook.com/20534666726/posts/10157158071296727/

Main dish

Bacon-Wrapped Pickles

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Bacon-Wrapped Pickles
You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 pickle spears
  • 2 ounces cream cheese, chilled
  • 8 slices bacon
  • ¼ cup ranch dressing
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
  3. Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

Watch the recipe video here:

You can pretty much wrap anything in bacon, including pickles!Bacon-Wrapped Pickles: https://trib.al/VBXxLvE

Posted by Allrecipes on Monday, June 24, 2019

Dessert

Chocolate Buttermilk Squares

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Chocolate Buttermilk Squares
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. —Clarice Baker, Stromsburg, Nebraska
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, cubed
  • ¼ cup baking cocoa
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
FROSTING:
  • ½ cup butter, cubed
  • ¼ cup baking cocoa
  • ¼ cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • ¾ cup chopped almonds, optional
Instructions
  1. In a large saucepan, bring butter, cocoa and water just to a boil. Cool.
  2. Meanwhile, in a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan.
  3. Bake at 350° for 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.

Watch the recipe video here:

These delicious treats are sure to be a crowd-pleaser.Get the recipe for Chocolate Buttermilk Squares here–> http://trib.al/CMmxUai

Posted by Taste of Home on Monday, June 24, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

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Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter, softened (460 g)
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (720 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk, 1 can (395 g)
  • 15 sheets gelatin
  • 26 oz white chocolate, chopped, over 30% cocoa butter (740 g)
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy cake is out of this world ?Get the recipe: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake Subscribe to our YouTube for more Tasty! ? https://bzfd.it/2UTmh3g

Posted by BuzzFeed Food on Sunday, June 23, 2019

Dessert

THE BEST CHOCOLATE CAKE RECIPE

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THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Saturday, June 22, 2019

Dessert

Oreo Bombe

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Oreo Bombe
This impressive cookie bombe is the perfect dessert to make when the last thing you want to do is turn on the oven. The light and fluffy filling has a hefty amount of cream cheese whipped into it, so it mimics cheesecake -- but with half of the work.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound cream cheese, at room temperature
  • 2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 3 cups heavy cream
  • 106 cream-filled chocolate sandwich cookies (from about three 14.3-ounce packages), such as Oreos
  • 1 cup milk
Instructions
Special equipment: a large bowl that is 10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall
  1. Line a large glass bowl (10 inches wide at the top, 5½ inches wide at the bottom and 4 inches tall) with plastic wrap, allowing there to be at least 1 inch of overhang on all sides of the bowl. Set aside.
  2. Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set aside.
  3. Quickly submerge 1 chocolate sandwich cookie into the milk, then place the cookie in the bottom of the prepared glass bowl. Continue to dip cookies and line the bowl until you reach the very top of the bowl, about 48 to 50 cookies total. Cut the cookies at the top as needed so that they do not go over the edge of the bowl.
  4. Scoop 2 cups of the cream over the cookies in the bowl, then use the back of a large spoon to gently spread the cream over all of the cookies, making sure to go all the way to the top of the bowl. Spoon ½ cup of the cream into the bottom of the bowl and spread it out into a flat layer. Dip 9 cookies and arrange in 1 flat layer on top of the cream. Continue adding flat layers in this order: 1 cup cream, 13 milk-dipped cookies, 2 cups cream, 15 milk-dipped cookies, all of the remaining cream then 19 milk-dipped cookies.
  5. Fold over the plastic wrap, then cover completely with another sheet of plastic wrap and refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
  6. When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and serve immediately.

Watch the recipe video here:

Recipe of the Day: Oreo BombeSave the recipe: https://foodtv.com/2R5sB9O!

Posted by Food Network on Saturday, June 22, 2019

Cake

BBQ Chicken Loaded Onion Rings

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BBQ Chicken Loaded Onion Rings
BBQ Chicken Loaded Onion Rings
Author:
Cuisine: American
Recipe type: Cake
Ingredients
BBQ RUB:
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp mustard powder
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp oil
BBQ SAUCE:
  • 400g ketchup
  • 150ml cider vinegar
  • 200g light muscovado sugar
  • 2 tsp smoked paprika
  • 200ml orange juice
  • 2 garlic cloves, crushed
  • 4 chicken breasts
  • 4 spring onions, chopped finely
  • 10 rashers bacon, cooked crispy and chopped
  • 4 large white onions, sliced into rings
  • 1 cup seasoned flour
  • 1 ½ cups buttermilk
  • 1 egg, whisked
  • 2-3 cups panko breadcrumbs
  • Oil for frying
Garnish:
  • Chopped tomatoes
  • Chopped spring onions
  • 1 cup mixed cheese, grated
Instructions
  1. Preheat oven to 180ºC.
  2. In a bowl, mix together all of the bbq rub ingredients. Coat the chicken breasts in the mixture well. Arrange on a tray and bake for 20-30 minutes until cooked through. Shred chicken when cooked.
  3. In a saucepan over medium heat, add all of the bbq sauce ingredients. Cook until it begins to boil then lower to simmer until thickened.
  4. Toss the shredded chicken with chopped spring onions and cooked bacon. Set aside.
  5. Add flour into a Ziploc bag with onion rings. Shake to coat well and evenly.
  6. Whisk the egg into the buttermilk. Dip each onion rings into the milk mixture and then into the panko breadcrumbs, pressing to coat.
  7. Heat oil to 170ºC in a large pot.
  8. Fry each onion ring until golden brown, set aside on a cooling rack to drain.
  9. Lay half of the onion rings and top with half of the bbq chicken mixture. Top with remaining onion rings and bbq chicken. Sprinkle evenly with cheese.
  10. Grill for 5 minutes until cheese has melted
  11. Garnish with chopped tomatoes and spring onions. Enjoy!

Watch the recipe video here:

BBQ Chicken Loaded Onion Rings

Posted by Twisted on Saturday, June 22, 2019

Main dish

Easy-Peasy Potato Curry

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Easy-Peasy Potato Curry
Easy-Peasy Potato Curry
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 teaspoons curry powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon cayenne
  • 2 teaspoons cumin powder
  • ½ teaspoon allspice
  • 2 teaspoons fresh ginger, minced
  • ½ teaspoon black pepper
  • 2 lb potato, peeled and cubed (907 g)
  • 15 oz chickpeas, 1 can, drained (425 g)
  • 1 cup vegetable broth (240 mL)
  • 1 tablespoon lemon juice
  • 14 oz diced tomato, 1 can (395 g)
  • 14 oz coconut milk, 1 can (415 mL)
  • rice, cooked, for serving
  • naan bread, for serving
  • fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
  9. Enjoy!

Watch the recipe video here:

This potato curry is so easy to make ?FULL RECIPE https://tasty.co/recipe/easy-peasy-potato-curry

Posted by Proper Tasty on Saturday, June 22, 2019

Main dish

Creamy Corn and Vegetable Soup

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Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
  • 2 cups nonfat milk
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 1 medium zucchini, (about ½ pound) diced
  • 2 cups low-sodium chicken or vegetable broth
  • 2 plum tomatoes, seeded and diced
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • ½ cup fresh basil leaves, cut into ribbons
Instructions
  1. Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  2. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Watch the recipe video here:

Ellie Krieger swears by this soup when she's craving something creamy!Save the recipe: https://foodtv.com/2WR52Ad!

Posted by Food Network on Saturday, June 22, 2019

Main dish

Cast-Iron Peach Crostata

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Cast-Iron Peach Crostata
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons plus ¾ cup packed brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • ½ cup cold unsalted butter, cubed
  • 2 tablespoons shortening
  • 3 to 5 tablespoons ice water
  • 8 cups sliced peaches (about 7-8 medium)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • ⅓ cup water
  • 1 cup fresh raspberries, optional
Instructions
  1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
  4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Watch the recipe video here:

Vibrant and so delicious! Get the recipe for Cast-Iron Peach Crostata here–> https://trib.al/YjbT9V7

Posted by Taste of Home on Saturday, June 22, 2019