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Main dish

Put-It-On-Everything Cashew Sauce

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Put-It-On-Everything Cashew Sauce
Put-It-On-Everything Cashew Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 Tbsp. unseasoned rice or distilled white vinegar
  • 1 Tbsp. kosher salt
  • Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
  1. Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
  2. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
  3. Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
  4. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
  5. Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Watch the recipe video here:

Rich, creamy, AND vegan—meet your new all-purpose condiment. (via Basically)Make it: http://bonap.it/m38Psgz

Posted by Bon Appétit Magazine on Wednesday, April 24, 2019

Main dish

Giant Spaghetti Meatball Calzone

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Giant Spaghetti Meatball Calzone
Didn't think you could love pizza any more? You were wrong! Meet this giant calzone who has been stuffed with pizza sauce, mozzarella and... wait for it.... SPAGHETTI AND MEATBALLS. You'll welcome.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 320ml warm water
  • 2¼ tsp instant yeast
  • 1½ tbsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 450g plain flour
  • 2 cloves of garlic, chopped
  • ½ tsp chilli flakes
  • 1l passata
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 250g spaghetti, cooked
  • 500g beef mince
  • 500g pork mince
  • ½ cup breadcrumbs
  • 1 onion, finely chopped
  • 2 tbsp chopped parsley
  • 1 clove of garlic, chopped
  • 1 egg
  • ¼ cup parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 400g mozzarella, sliced
For the garlic butter:
  • 100g butter
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, chopped
Instructions
  1. Pop the water, yeast and sugar in a bowl and leave for 10 mins for the yeast to activate. Add the olive oil, salt and flour and stir to combine. Tip onto a floured surface and knead for 5 mins until the dough is totally smooth. Put in a lightly oiled bowl, cover with cling film and leave somewhere warm to prove for about an hour, or until it has doubled in size.
  2. Combine your beef mince, pork mince, breadcrumbs, onion, parsley, garlic, egg, parmesan, salt and pepper in a large bowl. Roll into small balls.
  3. Heat your oven to 200C/400F.
  4. Heat a frying pan on a medium-high heat then fry your meatballs until nicely browned. Set aside.
  5. On a medium heat, fry your garlic and chilli flakes until fragrant, about 1 min. Add your passata, oregano, salt and pepper and cook for 15 mins, until nice and thick. Remove a couple of ladles of sauce and set aside.
  6. Add your spaghetti along with ½ cup pasta water and your meatballs and stir to combine. Set aside to cool.
  7. Roll out your dough out to a large oblong shape. In one half, place half of your reserved tomato sauce followed by half of your mozzarella. Top with your spaghetti mix, then your remaining mozzarella and sauce. Fold the other half over and place on a baking tray. Brush with olive oil and bake for 20 mins, until the dough is puffy and golden.
  8. Brush with garlic butter and serve immediately!

Watch the recipe video here:

Giant Spaghetti Meatball Calzone

Posted by Twisted on Wednesday, April 24, 2019

Dessert

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups
Easy Ice Cube Chocolate Cups
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • water
  • 2 oz cream cheese, softened (55 g)
  • ¼ cup peanut butter (60 g)
  • 3 ½ teaspoons whole milk, divided
  • ½ teaspoon vanilla extract, divided
  • ¼ cup powdered sugar, plus 2 tablespoons, divided (40 g)
  • 1 pinch kosher salt
  • 1 ¼ cups whipped cream, divided (75 g)
  • 14 chocolate sandwich cookies, divided
  • 2.5 oz pudding mix, chocolate, 1 package (70 g)
  • 1 ½ cups whole milk, cold (360 mL)
  • 2 cups milk chocolate, melted (340 g)
  • 2 cups white chocolate, melted (340 g)
  • 2 cups dark chocolate, melted (340 g)
GARNISH
  • chopped nuts
  • 4 mini peanut butter cups
  • 12 raspberries
  • fresh mint leaf
SPECIAL EQUIPMENT
  • 12 popsicle sticks
Instructions
  1. Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
  2. Fill a 12-cup muffin tin with water.
  3. Place a popsicle stick into each muffin cup.
  4. Freeze until solid.
  5. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
  6. Fold in ¼ cup of whipped cream with spatula. Set aside.
  7. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
  8. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
  9. Fold in the remaining cup of whipped cream with a spatula. Set aside.
  10. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
  11. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
  12. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
  13. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
  14. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
  15. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
  16. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
  17. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
  18. Enjoy!

Watch the recipe video here:

These easy chocolate cups are like magic! ?FULL RECIPE: https://tasty.co/recipe/easy-ice-cube-chocolate-cups???For more new sweet recipes, check out Tasty Dessert ?bzfd.it/2ZGwdRd

Posted by Tasty on Wednesday, April 24, 2019

Dessert

This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family

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This Single-Serving Mason Jar Monkey Bread Will Be Loved by the Whole Family
Monkey bread is one of my family’s treats - you can mix it up to make just about any kind you like. But...have you ever made Mason Jar Monkey Bread? Yes, single-serving sized monkey bread is now available in a portable mason jar! Clean out those mini mason jars in the cupboard, bake up some biscuits and top it off with yummy frosting...this is the perfect treat for a party!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tubes refrigerated biscuit dough
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ½ cup butter, melted
  • Frosting
Instructions
  1. Preheat oven to 400 degrees.
  2. Begin by cleaning out 8 small oven-safe mason jars. Prepare each with a generous spritz of nonstick spray.
  3. Separate the biscuits and cut each into four pieces, placing the pieces in a medium mixing bowl.
  4. Add sugar, cinnamon, and melted butter to the mixing bowl and stir together until the pieces of dough are evenly coated.
  5. Divide the coated biscuit pieces among the prepared mason jars.
  6. Bake 18-20 minutes, or until biscuit pieces are fully cooked and tops are golden brown.
  7. Allow to cool slightly, then top with frosting. Serve warm and enjoy!

Watch the recipe video here:

This is the perfect treat for a partyRecipe: http://sha.red/GXQyQ

Posted by Shared Food on Tuesday, April 23, 2019

Dessert

Dark Chocolate, Cherry, And Date Bars

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Dark Chocolate, Cherry, And Date Bars
Dark Chocolate, Cherry, And Date Bars
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups medjool date, pitted (255 g)
  • ½ cup almond butter (120 g)
  • 1 tablespoon coconut oil, plus 1½ teaspoons, melted
  • 1 cup brown ri, puffed, or puffed quinoa (200 g)
  • 1 cup dried cherry (125 g)
  • ⅓ cup almond, chopped (45 g)
  • ¼ cup water (60 mL)
  • 3 oz dark chocolate, coarsely chopped (85 g)
  • 1 teaspoon flaky sea salt
Instructions
  1. Line an 8-inch (20 cm) square pan with parchment paper.
  2. In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
  3. Add the puffed rice, cherries, and almonds and pulse 5-6 times—just enough so that everything is well incorporated.
  4. Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
  5. Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
  6. Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
  7. Once set, cut into 16 bars.
  8. Enjoy!

Watch the recipe video here:

Salty sweet goodness, perfect for any time of day. Recipe: tasty.co/recipe/dark-chocolate-cherry-and-date-barsServe…

Posted by Tasty on Tuesday, April 23, 2019

Main dish

Instant Pot Cilantro Lime Chicken

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Instant Pot Cilantro Lime Chicken
It delivers big flavor to otherwise boring chicken breasts.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 3 cups fresh salsa (24 oz)
  • 1 1 oz package taco seasoning
  • Zest and juice of 1 lime
  • ¼ cup water
  • 1 15 oz can black beans, rinsed and drained
  • 2 lbs boneless skinless chicken breasts
  • 1 jalapeno, seeded and diced (optional)
To Finish:
  • ½ cup chopped fresh cilantro
  • White rice, quinoa, or tortillas (optional)
  • Avocado, lime wedges, sour cream, shredded cheese (optional)
Instructions
  1. Add Pot Mixture ingredients to the pot and stir to combine.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  4. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. Carefully remove the meat from the pot to a cutting board and shred.
  6. Return the shredded meat to the pot and add cilantro. Stir to combine.
  7. (Optional) Serve over rice, quinoa or in warmed tortillas. Garnish with lime wedges and cheese.

Watch the recipe video here:

It delivers big flavor to otherwise boring chicken breasts.RECIPE: http://chopsecrets.com/instant-pot-cilantro-lime-chicken/

Posted by Chop Secrets on Tuesday, April 23, 2019

Main dish

Creamy Garlic Parmesan Crispy Chicken Salad

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Creamy Garlic Parmesan Crispy Chicken Salad
Creamy Garlic Parmesan Crispy Chicken Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 1 ½ cups panko breadcrumbs (75 g)
  • ¼ cup parmesan cheese, grated (30 g)
  • 1 teaspoon salt, plus more for taste
  • 1 teaspoon pepper, plus more for taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 chicken breasts
  • 1 cup all purpose flour (125 g)
  • 3 large eggs, beaten
  • 2 tablespoons olive oil
DRESSING
  • ⅔ cup sour cream (155 g)
  • ⅓ cup buttermilk (80 mL)
  • ¼ cup parmesan cheese, grated (30 g)
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
SALAD
  • 16 oz mixed greens (455 g)
  • 2 cups mixed cherry tomato, halved (400 g)
  • ½ red onion, thinly sliced
Instructions
  1. Preheat the oven to 425˚F (220˚C).
  2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  3. Season the chicken breasts on both sides with pepper and salt to taste.
  4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  7. While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  10. Enjoy!

Watch the recipe video here:

Give me panko crumbs and I'll love you forever ?FULL RECIPE: https://tasty.co/recipe/creamy-garlic-parmesan-crispy-chicken-salad

Posted by Tasty on Monday, April 22, 2019

Main dish

Chicken Parm-Stuffed Bell Peppers

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Chicken Parm-Stuffed Bell Peppers
Chicken Parm-Stuffed Bell Peppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray, for greasing
  • 2 lb chicken breast, diced (910 g)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons dried rosemary
  • 2 teaspoons onion powder
  • 2 cups all purpose flour (250 g)
  • 6 large eggs, beaten
  • 3 cups plain breadcrumbs (345 g)
  • 9 bell peppers, halved lengthwise, seeds and ribs removed
  • 3 cups marinara sauce (720 mL)
  • 1 cup parmesan cheese, grated (110 g)
  • 32 oz fresh mozzarella cheese, sliced (905 g)
Instructions
  1. Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
  2. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
  3. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
  4. Bake for 25 minutes, or until golden brown.
  5. Arrange the bell peppers, cut-side up, on the greased baking sheet.
  6. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
  7. Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
  8. Serve immediately.
  9. Enjoy!

Watch the recipe video here:

This is the good kind of full ? FULL RECIPE: https://tasty.co/recipe/chicken-parm-stuffed-bell-peppers

Posted by Tasty on Monday, April 22, 2019

Main dish

A Fresh Lemony Take on the On-Going Poke Cake Phenomenon with Lemon Burst Poke Cake

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A Fresh Lemony Take on the On-Going Poke Cake Phenomenon with Lemon Burst Poke Cake
Following the poke cake phenomenon, I wanted to try a recipe by Melissa's Southern Style Kitchen that adds fresh flavors to this yummy trend! Lemon meringue being my all time favorite pie, I knew this would inspire me to create delicious poke cake! This Lemon Burst Poke Cake has all the fresh flavor that comes with lemons, especially the addition of the zest which really gives it that burst. Laying on top is another level of lemony indulgence, lemon white chocolate cream cheese frosting!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cake:
  • 1 box Golden Vanilla cake mix, plus water, oil, eggs.
  • 1 tablespoon lemon zest
  • 1 (3.4-oz) box instant lemon pudding
  • 2 cups milk
Frosting:
  • 8-oz cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure lemon extract
  • 1 pint heavy cream
  • 3 tablespoons lemon zest, divided
Instructions
  1. Prepare the cake mix per the package instructions using the amounts of water, oil and eggs called for. Add 1 Tbsp fresh lemon zest. Bake in a 9 x 13-inch cake until a toothpick inserted into the center comes back clean.
  2. Remove from the oven and immediately poke holes using the back of a wooden spoon or similar over the cake.
  3. In a medium size mixing bowl whip the pudding mix and milk until thickened but still pourable.
  4. Spread over the cake gently pushing into the holes. Cool completely.
  5. To make the frosting, in a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, lemon juice and lemon extract.
  6. Add the cream continuing to beat until fluffy and fully combined. Mix in 2 Tbsp lemon zest by hand.
  7. Frost the top of the cake and garnish with the remaining lemon zest.

Watch the recipe video here:

Lemon Burst Poke Cake is packed with delicious lemon flavorRecipe: http://sha.red/cyKsz

Posted by Shared Food on Monday, April 22, 2019

Dessert

Marbled Meringue Hearts

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Marbled Meringue Hearts
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • Food coloring, optional
  • ¾ cup sugar
Instructions
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper.
  2. Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove ¼ cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets.
  3. Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Watch the recipe video here:

These are GORGEOUS—and perfect for parties. Get the recipe for Marbled Meringue Hearts: https://trib.al/KHBQiCL

Posted by Taste of Home on Monday, April 22, 2019