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Main dish

Instant Pot I NEED S’MORE S’Mores Brownies

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Instant Pot I NEED S’MORE S’Mores Brownies
All you need to satisfy that campfire chocolatey craving!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 graham cracker
  • ⅔ cup prepared brownie batter
  • ¼ of a 1.55 oz Hershey bar (3 rectangles), roughly chopped
  • 1 cup water
  • 6 marshmallows (not miniature)
Instructions
  1. Cut a rectangle of parchment paper to fit the bottom of a 2-cup loaf pan (these work great: https://amzn.to/2D9OYEC)
  2. Place graham cracker in pan on top of parchment paper.
  3. Spread ⅓ cup prepared brownie batter over the graham cracker. Sprinkle chopped chocolate over batter.
  4. Top with remaining ⅓ cup prepared brownie batter. Cover loosely with foil–do not seal.
  5. Pour 1 cup of water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the loaf pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 35 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Remove the loaf pan and top with 6 marshmallows. Set under the broiler 2-3 minutes until golden brown (watch carefully!).
  10. Lightly flatten the marshmallows with a fork to help them spread.
  11. Cool at least 10 minutes, then run a knife around the edge of the pan to loosen. Remove from pan and cut into 6 pieces.

Watch the recipe video here:

All you need to satisfy that campfire chocolatey craving!RECIPE: http://chopsecrets.com/instant-pot-i-need-smore-smores-brownies/

Posted by Chop Secrets on Tuesday, April 30, 2019

Main dish

Sandy’s Homemade Broccoli and Cheddar Soup

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Sandy's Homemade Broccoli and Cheddar Soup
I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera(R).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons butter
  • ¼ small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1 ½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 ¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3
  2. to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown,
  3. about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is
  4. smooth. Add chicken broth; season with salt and ground black pepper
  5. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes.
  6. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about
  7. minutes.
  8. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until
  9. cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/Apv2xM2

Posted by Allrecipes on Tuesday, April 30, 2019

Main dish

Mini Mixed Berry Crescent Braids

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Mini Mixed Berry Crescent Braids
These mini crescent braids will become the star of your next brunch spread! Filled with a sweetened cream cheese mixture and fresh berries that have been tossed in strawberry preserves, each bite of these crescent treats will have you coming back for more. Don’t forget the powdered sugar glaze on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Braid
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 oz (from 8-oz package) cream cheese, softened
  • 3 tablespoons powdered sugar
  • ⅛ teaspoon vanilla
  • 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
  • 2 tablespoons strawberry preserves, stirred
Drizzle
  • ½ cup powdered sugar
  • 2 to 3 teaspoons milk
  • ¼ teaspoon vanilla
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  2. If using crescent rolls, unroll dough and separate into 4 (6½x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
  3. In small bowl, mix cream cheese, 3 tablespoons powdered sugar and ⅛ teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3½-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1½-inch border on short ends of dough.
  4. In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
  5. Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
  6. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
  7. In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.

Watch the recipe video here:

Impress the guests at your next spring brunch with these beautiful braids!Mixed Berry Crescent Braids recipe:…

Posted by Pillsbury on Tuesday, April 30, 2019

Main dish

Classic Fried Chicken

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Classic Fried Chicken
Classic Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade:
  • 3 cups buttermilk
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Few dashes hot sauce (recommended: Tabasco)
  • 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
Batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked sweet paprika
  • ¼ teaspoon chile de arbol powder
  • 1¾ cup cold water
  • 10 cups canola oil
  • Fine sea salt
Instructions
For the marinade:
  1. In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
  2. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
For the batter:
  1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
  2. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

Watch the recipe video here:

Bobby Flay's Classic Fried Chicken is the next recipe you NEED to try!! See Bobby on #BeatBobbyFlay > Thursdays at 10|9cSave the recipe: https://foodtv.com/2UZq8jZ!

Posted by Food Network on Tuesday, April 30, 2019

Main dish

Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff
Hearty slices of beef are tossed in a creamy, savory sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • ½ tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • ¼ cup white wine
  • 1 tbsp dijon mustard
  • 1½ cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • ¼ cup chopped Italian parsley for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

Watch the recipe video here:

Hearty slices of beef are tossed in a creamy, savory sauce.FULL RECIPE: http://chopsecrets.com/instant-pot-beef-stroganoff/

Posted by Chop Secrets on Tuesday, April 30, 2019

Main dish

Black Forest Dream Bars

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Black Forest Dream Bars
Prize-Winning Recipe Fall 2010! Chocolate, cherries and whipped cream layer into a delicious dessert bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • ¼ cup vegetable oil
  • 1 egg
  • 1 can (21 oz) cherry pie filling
  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed
Instructions
  1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  2. Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
  3. Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
  4. Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Watch the recipe video here:

Chocolate, cherries and whipped cream layer into a delicious dessert bar.Black Forest Dream Bars recipe:…

Posted by Betty Crocker on Monday, April 29, 2019

Dessert

Banana Bread Bars with Brown Butter Frosting

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Banana Bread Bars with Brown Butter Frosting
Banana bread bars with brown butter frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Bars:
  • 1½ cups white sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 eggs
  • 1¾ cups mashed ripe bananas
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
Frosting:
  • ½ cup butter
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
  2. Beat white sugar, sour cream, ½ cup softened butter, and eggs in a bowl with an electric mixer until creamy. Beat in bananas and 2 teaspoons vanilla extract. Add flour, baking soda, and salt; mix for 1 minute. Stir walnuts into batter until evenly incorporated. Spread batter in prepared pan.
  3. Bake in the preheated oven until golden, about 27 minutes. Cool.
  4. Melt ½ cup butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from heat.
  5. Whisk confectioners' sugar, milk, and vanilla extract into melted butter until a smooth frosting consistency is reached. Spread frosting over cooled banana bars.

Watch the recipe video here:

Banana Bread Bars with Brown Butter Frosting: https://trib.al/a4QWgKK

Posted by Allrecipes on Monday, April 29, 2019

Main dish

Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

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Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas
Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons jarred harissa paste, such as Mina, divided
  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 pound ground chicken
  • 1 pint mixed cherry tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
Instructions
  1. Place a rack in top of oven; preheat to 400°. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (most kinds in the jar are fairly mild).
  2. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 4 Tbsp. harissa, and 2 Tbsp. oil in a large bowl until egg is blended and mixture looks homogenous.
  3. Finely grate 2 garlic cloves into bowl, then add 1 tsp. salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  4. Add chicken and work with clean hands until chicken is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  5. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 Tbsp. oil and remaining 2 Tbsp. harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms.
  6. Roll chicken mixture gently and loosely between your palms into about 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  7. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  8. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 Tbsp. oil in a small bowl, then grate in remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  9. Place baking sheet back on top rack if your broiler is on the top of your oven. If you have the kind that’s a drawer underneath the oven, slide ‘er right in. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  10. Let sit a few minutes, then sprinkle feta mixture over meatballs.
Do Ahead: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

Watch the recipe video here:

These sheet pan chicken meatballs are exactly what you should make tonight. (via Basically)Recipe: http://bonap.it/t1vtVuE

Posted by Bon Appétit Magazine on Monday, April 29, 2019

Main dish

Spicy Noodles Are A Much Needed Addition To Your Dinner Routine

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Spicy Noodles Are A Much Needed Addition To Your Dinner Routine
Sometimes you just need a delicious bowl of noodles to feel satisfied. These spicy noodles check all the right boxes when it comes to making a delicious meal - they're quick, easy and super tasty so you can whip them up whenever the cravings strike. If you don't love things super spicy you can cut down on the amount of red pepper flakes and chili paste (or leave them out altogether).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb spaghetti
  • 2 tbsp vegetable oil
  • 1½ tbsp red pepper flakes
  • 1½ tsp chili paste
  • 6 tbsp soy sauce
  • 6 tbsp honey
  • Green onions, peanuts, sesame seeds, cilantro (optional garnishes)
Instructions
  1. Cook your spaghetti according to the package instructions. Drain and set aside.
  2. In a large pan over medium heat add the oil and red pepper flakes and cook for 2 min.
  3. Add the chili paste, soy sauce and honey. Stir and bring to a simmer to thicken slightly.
  4. Add the cooked noodles to the sauce and toss to combine.
  5. Remove pan from the heat and add your garnishes of choice (green onion, peanuts, sesame seeds and cilantro).
  6. Serve immediately and enjoy!

Watch the recipe video here:

https://www.facebook.com/1000605023309848/posts/2184924478211224/

Dessert

Cinnamon Swirl Topped Apple Cake

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Cinnamon Swirl Topped Apple Cake
This Cinnamon Roll Apple Cake is a showstopper. When you can't decide what you want for dessert, might as well combine two of the favours, apple cake and cinnamon rolls!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough:
  • ½ cup milk, warmed
  • ¼ cup sugar
  • 1 tbsp active dry yeast
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ¼ tsp salt
  • 2 ¼ cups all-purpose flour, plus more for rolling
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 3 tsp cinnamon
Apples:
  • 6 granny smith apples, peeled and chopped
  • 4 tbsp flour
  • 2 tbsp cinnamon
  • ½ cup brown sugar
Cake:
  • 1 box vanilla cake mix
  • 2 large eggs
  • 160ml water
  • 60ml oil
  • Caramel sauce, warmed slightly
Instructions
  1. Preheat oven to 180ºC. Line a springform pan with butter and parchment paper.
  2. In a large bowl, add milk, sugar and yeast. Whisk together and let sit for 5 minutes until frothy.
  3. Add butter and egg to the yeast mixture and whisk to combine. Add in the salt and flour, stirring with a wooden spoon until combined.
  4. Place dough onto a floured surface and dust with flour. Knead a few times until it comes together into a smooth ball. Transfer to a greased bowl and cover with a towel or cling film. Let rest and rise in a warm place for about 30 minutes.
  5. Meanwhile, mix together apples, flour, cinnamon and brown sugar and toss to combine.
  6. Mix the vanilla cake mix with eggs, water and oil until smooth. Pour into the cake tin, top with the apples.
  7. Punch down the dough, roll out into a large rectangle. Spread butter all over. Mix brown sugar and cinnamon together, shake over butter and spread out. Cut dough into 1-inch strips. Roll one strip into a spiral.
  8. Place spiral on top of the apples in the middle. Take remaining strips of dough and wrap spiral repeating until finished.
  9. Bake for 45 mins - 1 hour until the cinnamon roll is cooked and golden brown. Cover with foil if browning too quickly.
  10. Remove from the cake tin. Pour caramel sauce over cinnamon swirl.
  11. Slice and serve, enjoy!

Watch the recipe video here:

Cinnamon Swirl Topped Apple Cake

Posted by Twisted on Monday, April 29, 2019