Dessert

Homemade Vanilla Ice Cream

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Homemade Vanilla Ice Cream
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Watch the recipe video here:

Earn bragging rights when you make this! Get the recipe for Homemade Vanilla Ice Cream here–> https://trib.al/1cFSX8Y

Posted by Taste of Home on Sunday, August 25, 2019

Breakfast

Grilled Lemongrass Pork Bánh Mì

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Grilled Lemongrass Pork Bánh Mì
This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Pork butt is a cut of meat that usually requires a longer cooking time in order to make it tender, but by slicing it thinly, you cut the cooking time down to just a few minutes on a hot grill pan.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED VEGETABLES
  • 2 large carrots, peeled and cut into large matchsticks
  • 12 oz daikon root, peeled and cut into large matchsticks (340 g)
  • 3 tablespoons kosher salt, plus more to taste
  • 2 tablespoons sugar
  • ¼ cup distilled white vinegar (60 mL)
LEMONGRASS PORK
  • 4 stalks lemongrass
  • 1 small white onion
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • ⅓ cup sugar (50 g)
  • 1 tablespoon dry white wine
  • 1 ½ teaspoons fresh ground black pepper
  • 2 lb pork butt, trimmed of excess fat, cut into ½ in (1¼ cm) thick slices (910 g)
  • 2 tablespoons canola oil
ASSEMBLY
  • 4 large French rolls, lightly toasted
  • ½ cup mayonnaise (120 g)
  • ½ cup pâté (110 g)
  • cucumber, sliced
  • white onion, thinly sliced
  • jalapeño, sliced
  • fresh cilantro leaves, and tender stems
Instructions
  1. Make the pickled vegetables: Set a large colander in a large bowl. Add the carrots and daikon to the colander. Toss with the salt, then add just enough water to cover the vegetables, about 6 cups (1.4 L). Let sit at room temperature for 30 minutes.
  2. Lift the colander out of the soaking liquid, then rinse the vegetables well. Shake the colander a few times to allow any excess water to drain away. Let the vegetables sit at room temperature for 30 minutes to dry out a bit.
  3. Add the sugar and vinegar to the bowl with the vegetables. Season to taste with more salt, if needed. Transfer to an airtight container and refrigerate overnight.
  4. Make the lemongrass pork: Trim the bottoms and green tops from the lemongrass stalks. Slice the light parts in half lengthwise, then remove any tough outer layers. Mince and transfer to a medium bowl.
  5. Finely chop the onion and add to the bowl with the lemongrass.
  6. In a large bowl, whisk together the soy sauce, fish sauce, sugar, wine, and pepper.
  7. Add the sliced pork butt to the marinade and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 4 hours.
  8. Heat the canola oil in a large pan over medium-high heat. Add the onion and lemongrass and cook until the onion is tender and beginning to brown, stirring constantly, about 10 minutes. Transfer to a bowl and set aside.
  9. Heat a large grill pan over medium-high heat. Working in batches, remove the pork from the marinade, letting any excess liquid to drip off, then grill the pork until lightly charred on both sides and just cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes.
  10. Cut the pork into bite-sized pieces and transfer to a large bowl. Add the lemongrass and onion mixture and stir to combine.
  11. To assemble, slice the toasted French rolls in half lengthwise almost all the way through, leaving a long end intact. Slather the bottom of the rolls with a generous amount of mayonnaise, then spread on a layer of pâté. Top with the pork mixture, cucumber, sliced onion, jalapeño, the pickled vegetables, and cilantro.
  12. Close the sandwiches and serve.
  13. Enjoy!

Watch the recipe video here:

This recipe makes it easy to recreate a classic Vietnamese bánh mì at home. Get the recipe: https://tasty.co/recipe/grilled-lemongrass-pork-banh-mi

Posted by Tasty on Friday, August 23, 2019

Main dish

Pizza Ree-A

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Pizza Ree-A
Pizza Ree-A. Lol, get it? Like pizzeria. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup small yellow and red cherry tomatoes, halved
  • 1 tablespoon olive oil, plus additional for brushing
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • ½ recipe Foolproof Pizza Dough, recipe follows
  • 3 tablespoons basil pesto
  • 2 ounces goat cheese
  • 1 ounce fresh mozzarella, torn
  • 3 ounces shredded mozzarella
  • 1 ounce shredded provolone
  • 1 teaspoon Garlic Butter, recipe follows
  • 8 basil leaves, chiffonade
  • Drizzle balsamic glaze
Foolproof Pizza Dough:
  • 1 teaspoon instant or active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ⅓ cup olive oil, plus additional for drizzling
Garlic Butter:
  • 3½ sticks salted butter
  • 16 cloves garlic, finely pressed
  • Coarse sea salt
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the halved cherry tomatoes on a sheet pan, drizzle over the olive oil, sprinkle over the salt and pepper and toss. Roast about 15 minutes.
  3. Meanwhile, brush a sheet pan with olive oil. Roll out the pizza ball and put it on the oiled sheet pan.
  4. Spoon on the pesto and spread out. Crumble over half of the goat cheese and scatter the fresh mozzarella.
  5. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  6. Bake until cooked through, 11 to 12 minutes.
  7. Remove the pizza and brush the crust with garlic butter.
  8. Pile the roasted tomatoes on the pizza.
  9. Crumble over the remaining goat cheese, sprinkle over the basil and drizzle over the balsamic glaze.
Foolproof Pizza Dough:
  1. Sprinkle the yeast over 1½ cups of warm (not lukewarm) water. Let stand for a few minutes.
  2. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  3. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
Garlic Butter:
  1. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

Watch the recipe video here:

Pizza Ree-A. Lol, get it? Like pizzeria. ?Watch new episodes of The Pioneer Woman – Ree Drummond, every Saturday @ 10a|9c!Save the recipe: https://foodtv.com/2MAys4T!

Posted by Food Network on Saturday, August 24, 2019

Main dish

Prosciutto-Wrapped Grilled Brie with Pineapple

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Prosciutto-Wrapped Grilled Brie with Pineapple
Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 1-inch-thick slice pineapple, peeled and cored
  • One 8- to 12-ounce wheel Brie or Camembert, cut in half horizontally
  • 8 slices prosciutto (about 8 ounces)
  • Crackers and bread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Grill the pineapple over direct heat until golden on both sides, about 5 minutes per side. Let cool 5 minutes, then place on the cut side of one of the cheese halves. Place the other piece of cheese on top with the cut side touching the pineapple. Lay the prosciutto slices out on a work surface so they overlap in the middle and look like the spokes of a wheel. Put the cheese and pineapple round in the middle of the prosciutto and bring up one slice at a time to cover. The cheese and pineapple should be fully wrapped in prosciutto.
  3. Grill over direct heat until starting to turn golden and crisp, about 3 minutes. Flip with a spatula and cook until golden and crisp on the other side, about 3 minutes. Move to indirect heat and cover the grill. Cook until hot throughout and gooey, 5 to 8 minutes more depending on your grill. Serve immediately with crackers and bread.

Watch the recipe video here:

Recipe of the Day: Prosciutto-Wrapped Grilled Brie with Pineapple?Save the recipe: https://foodtv.com/30lHLZk!

Posted by Food Network on Saturday, August 24, 2019

Dessert

Bananas Foster on the Grill

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Bananas Foster on the Grill
Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I have found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 small ripe bananas, unpeeled
  • Disposable foil pie pan (9 in.), optional
  • 3 tablespoons butter
  • 2 tablespoons maple syrup
  • 2 tablespoons hot caramel ice cream topping
  • 2 cups vanilla ice cream
  • 8 vanilla wafers, crushed
Instructions
  1. Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly.
  2. Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat.
  3. Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Watch the recipe video here:

Time to go bananas!Get the recipe for Bananas Foster on the Grill: https://trib.al/n9hMnue

Posted by Taste of Home on Saturday, August 24, 2019

Main dish

New World Stuffed Cabbage

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New World Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage
  • 1 can (16 ounces) sauerkraut, divided
  • 3 bacon strips, diced
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon Hungarian paprika
  • ¼ teaspoon cayenne pepper
  • 1 can (16 ounces) crushed tomatoes
  • 2 cups beef broth
  • ½ cup long grain rice, cooked
  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, beaten
Instructions
  1. Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
  2. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
  3. Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours.

Watch the recipe video here:

Cabbage is definitely king!Get the recipe for New-World Stuffed Cabbage: https://trib.al/5ZJ4aWd

Posted by Taste of Home on Saturday, August 24, 2019

Main dish

Grilled Cheese Brunch Bake

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Grilled Cheese Brunch Bake
Grilled cheese + bacon + eggs!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • cooking spray
  • 6 tablespoons mayonnaise
  • 18 slices white bread
  • 6 slices sharp Cheddar cheese
  • 2 cups shredded sharp Cheddar cheese, divided
  • 12 slices deli ham
  • 12 slices cooked bacon
  • 8 eggs
  • 1 cup milksalt and ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  2. Spread an even layer of mayonnaise on one side of each slice of bread. Place 6 slices of bread mayonnaise-side down in a single layer at the bottom of the casserole dish.
  3. Bake in the preheated oven until lightly toasted, about 5 minutes. Remove from oven and top each slice of bread with 1 slice of Cheddar cheese. Cover with 6 more slices of bread, mayonnaise-side up.
  4. Bake in the preheated oven until bread is lightly toasted, about 5 minutes.
  5. Sprinkle ¼ of the shredded Cheddar cheese on top. Arrange slices of ham on top; cover with another ¼ of the shredded Cheddar cheese. Repeat with bacon slices, covering with another ¼ of the shredded Cheddar cheese. Arrange last 6 slices of bread, mayonnaise-side up, on top.
  6. Whisk eggs, milk, salt, and black pepper together in a large bowl. Pour evenly over bread in the casserole dish. Sprinkle remaining ¼ cup shredded Cheddar cheese on top. Cover with aluminum foil.
  7. Bake in the preheated oven until set, about 30 minutes.
  8. Remove aluminum foil and continue baking until cheese is bubbly and golden, 5 to 10 minutes more.

Watch the recipe video here:

It's National Grilled Cheese Day!! https://trib.al/bZV9Rub

Posted by Allrecipes on Saturday, August 24, 2019

Main dish

Honey Orange Firecracker Shrimp

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Honey Orange Firecracker Shrimp
Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.
Author:
Cuisine: China
Recipe type: Main dish
Ingredients
  • 24 jumbo shrimp, peeled and deveine
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup canola oil
  • 1 cup tupelo honey
  • 1 tablespoon grated orange zest
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cayenne pepper, or to taste
Instructions
  1. Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  2. Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  3. Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  4. Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Watch the recipe video here:

Honey Orange Firecracker Shrimp: https://trib.al/0gZHPAK

Posted by Allrecipes on Friday, August 23, 2019

Main dish

Instant Pot Garlic Parmesan Mac and Cheese

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Instant Pot Garlic Parmesan Mac and Cheese
BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups water, warmed
  • 1 lb box pasta shells, rotini or other short pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • ¼ tsp cayenne
  • 1 cup evaporated milk
  • 2 cups shredded Monterey jack
  • 1 cup grated parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to garnish
Instructions
  1. Combine the water, pasta, butter, minced garlic, garlic powder and cayenne in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  3. When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTE function and cook, stirring occasionally, for another 2-3 minutes.
  4. Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
  5. Salt to taste.

Watch the recipe video here:

BETTER than any mac and cheese I’ve ever had, but with zero fake ingredients!RECIPE: http://chopsecrets.com/instant-pot-garlic-parmesan-mac-and-cheese/

Posted by Chop Secrets on Friday, August 23, 2019

Main dish

Rhubarb Upside-Down Cake

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Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ¼ cup butter, melted
  • BATTER
  • ¼ cup butter, melted
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • Sweetened whipped cream, optional
Instructions
  1. Place rhubarb in a greased 10-in. heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired.

Watch the recipe video here:

This dessert will convert rhubarb haters into rhubarb lovers!Get the recipe for Rhubarb Upside-Down Cake: https://trib.al/153P6YQ

Posted by Taste of Home on Friday, August 23, 2019