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

Noodle

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: Italian
Recipe type: Noodle
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 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

Main dish

Chicken Meatball Soup

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Chicken Meatball Soup
Chicken Meatball Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • CHICKEN MEATBALLS
  • 1 lb ground chicken (455 g)
  • ½ cup panko bread crumbs (25 g)
  • 1 large egg
  • ½ cup grated parmesan cheese (55 g)
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • SOUP
  • 2 tablespoons olive oil, divided
  • 1 cup white onion, diced (150 g)
  • ½ cup carrot, diced (60 g)
  • ½ cup celery, diced (110 g)
  • 2 cloves garlic, minced
  • 8 cups chicken stock (1.9 L)
  • 1 bay leaf
  • 1 cup dry orzo pasta (145 g)
  • 4 cups swiss chard, roughly chopped (400 g)
  • 3 tablespoons grated parmesan cheese
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon lemon juice
Instructions
  1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
  2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
  3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
  4. Add the chicken stock and bay leaf. Cover and bring to a boil.
  5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
  6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
  7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
  8. Ladle into bowls and serve.
  9. Enjoy!

Watch the recipe video here:

A little comfort food ??Get the recipe: https://tasty.co/recipe/chicken-meatball-soup

Posted by Tasty on Saturday, July 20, 2019

Main dish

SAUSAGE STUFFED ZUCCHINI BOATS

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SAUSAGE STUFFED ZUCCHINI BOATS
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • ½ small onion, finely diced
  • 3 cloves garlic, crushed
  • ½ cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • ½ cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°.
  3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  4. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  5. Place ¼ cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  6. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  7. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  8. Combine with sausage and cook a few more minutes.
  9. Using a spoon, fill each hollowed zucchini with ⅓ cup cooked sausage, pressing firmly.
  10. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  11. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Watch the recipe video here:

Low-Carb Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage,…

Posted by Skinnytaste on Saturday, July 20, 2019

Main dish

Raspberry Chocolate Cookies

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Raspberry Chocolate Cookies
Raspberry Chocolate Cookies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dark chocolate chunks
  • 1½ cups frozen raspberries
Instructions
  1. Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl or mixer, cream together butter, sugar and brown sugar for 3-4 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one a time, then mix in vanilla extract.
  5. Gradually mix dry ingredients into wet ingredients, mixing until just incorporated, then gently gold in chocolate chunks and frozen raspberries.
  6. Using a ice cream scoop or tablespoon, drop 2-tablespoon scoops of dough onto lined baking sheet and place in oven.
  7. Bake for 10-12 minutes, or until edges are just golden brown.
  8. Remove from oven and let cool 10-15 minutes before transferring to wire rack. Enjoy!

Watch the recipe video here:

Fruit and chocolate are a match made in heaven.Recipe Link > http://bit.ly/2NhcGnY

Posted by 12 Tomatoes on Saturday, July 20, 2019

Main dish

Pull-Apart Crescent Meatball Sliders

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Pull-Apart Crescent Meatball Sliders
These yummy pull-apart meatball sliders are easy to put together and use ingredients you probably already have in your fridge and pantry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 frozen Italian meatballs (1/2 oz each)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 1 cup shredded mozzarella cheese (4 oz)
  • ½cup tomato basil pasta sauce (from 28-oz jar)
  • 2 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14x4-inch rectangle.
  2. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
  3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
  4. With table knife, score dough between meatballs.
  5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
  6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.

Watch the recipe video here:

A fun twist on meatball subs perfect for a group. Pull-Apart Crescent Meatball Sliders recipe:…

Posted by Pillsbury on Saturday, July 20, 2019