Home (Page 69)

American

Showing 3,071 Result(s)
Main dish

Peri Peri Chicken Feast

Save Print
Peri Peri Chicken Feast
Peri Peri Chicken Feast recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken
MARINADE
  • 1 cup olive oil (200 mL)
  • ½ cup white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons dried oregano
  • 4 teaspoons paprika
  • 2 teaspoons sugar
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 roasted pepper
  • 1 lemon, juiced
PERI PERI CHIPS
  • 1 lb chip (500 g)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
SIDES
  • 2 oz mayonnaise (50 g)
  • 2 oz hummus (50 g)
Instructions
  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!

Watch the recipe video here:

Dig into this cheeky peri peri chicken feast with your mates this weekend ???RECIPE: https://tasty.co/recipe/peri-peri-chicken-feast

Posted by Proper Tasty on Wednesday, April 10, 2019

Main dish

Crunchy Baked Saffron Rice with Barberries (Tachin)

Save Print
Crunchy Baked Saffron Rice with Barberries (Tachin)
Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons kosher salt, plus more
  • 2 cups basmati rice
  • 2 tablespoons unsalted butter
  • ½ cup dried barberries or 1 cup dried tart cherries
  • 1 teaspoon rose water (optional)
  • 1 teaspoon saffron threads, finely ground
  • 3 large egg yolks
  • 1 cup plain whole-milk yogurt (not Greek)
  • ½ cup grapeseed or vegetable oil, plus more for dish
Instructions
  1. Bring a large pot of water to a boil and add 2 large palmfuls of salt (about ½ cup). While you’re waiting for the water to boil, place rice in a strainer or sieve and rinse with lukewarm water, swishing rice around with your hands to get rid of excess starch. Continue to rinse until water from rice runs clear.
  2. Add rice to pot and give it a few stirs to prevent rice from sticking to the bottom. Cook, stirring occasionally, until rice begins to rise to the top and is tender but still has a slight bite to it, 6–8 minutes. Drain and rinse with cold water.
  3. Meanwhile, melt butter in a medium skillet over medium-low heat. Cook barberries, stirring often, until plumped slightly and warmed through, about 2 minutes. Remove from heat and stir in rose water, if using.
  4. Place rack in lower third of oven; preheat to 400°. Combine saffron and 2 Tbsp. hot water in a large bowl. Let sit 10 minutes to allow saffron to steep and draw out as much color as possible. Mix in egg yolks, yogurt, ½ cup oil, and 2 tsp. salt. Scatter rice over yogurt mixture and gently toss to ensure every grain is coated.
  5. Coat a 10"-diameter glass pie dish with oil (glass lets you check on the color from underneath). Add half of rice mixture and use the palms of your hands or a measuring cup to gently pack and compact rice into dish. Scatter half of barberries over and top with remaining rice. Press down again, this time more firmly (this helps with unmolding).
  6. Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Place a large plate on top and invert rice onto plate like a cake. Scatter remaining barberries over top.

Watch the recipe video here:

This crunchy baked saffron rice is a total showstopper.Make it: http://bonap.it/tO7zneE

Posted by Bon Appétit Magazine on Wednesday, April 10, 2019

Dessert

Cinnamon Rolls with Brown Sugar Glaze

Save Print
Cinnamon Rolls with Brown Sugar Glaze
Cinnamon Rolls with Brown Sugar Glaze recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Dough Ingredients:
  • 4 egg yolks, room temperature
  • 1 whole egg, room temperature
  • ½ cup sugar
  • 1½ sticks unsalted butter, cut into pieces, room temperature
  • 1 packet rapid rise yeast
  • 4 cup all-purpose flour
  • ½ cup cornstarch
  • 1½ tsp salt

Filling Ingredients:
  • 4 tbsp unsalted butter, softened
  • 1½ cup brown sugar
  • 1½ tbsp ground cinnamon
  • ¼ tsp allspice
  • 1 tsp salt

Glaze Ingredients:
  • 6 tbsp unsalted butter
  • ½ cup brown sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 1 tsp flaky salt
Instructions
  1. Combine the buttermilk, egg yolks, egg, sugar, and 1 stick of the butter in a bowl and whisk until combined. (Set the other ½ stick of butter aside, you will use it in the kneading process). In a separate bowl, combine the rapid rise yeast (also known as instant yeast), flour, cornstarch, and salt and mix. Combine the dry ingredients with the wet, using your hands once the mixture starts to form a dough. Work the dough until the sides of the bowl are clean.
  2. Transfer the dough to a lightly floured work surface and knead until it is smooth and elastic. This will take about 15 - 20 minutes by hand (or about 10 - 12 using a stand mixer and dough hook). Next, it’s time incorporate the extra butter that was set aside earlier. To do this by hand, tear the dough apart in large chunks and use your hands to work the softened butter into the dough kneading it until the dough comes back together to form a smooth ball.
  3. Allow the dough to rise for 2 - 3 hours in a buttered bowl covered with plastic wrap. You’ll know it has proofed for long enough when it has doubled in size.
  4. Roll the dough out into an 18” x 12” rectangle and spread the 4 tablespoons of softened butter evenly on the dough. Mix the brown sugar, spices, and salt together and sprinkle on top of the buttered dough. Roll loosely into a log and cut into 12 even slices.
  5. Transfer to two buttered 9 x 13 baking dishes and cover with plastic wrap. If you want to bake both the next day, put both in the refrigerator overnight. If you only wish to bake one pan of rolls, keep the other in the freezer for later use.
  6. You can either move on to this step immediately, or you can refrigerate overnight. In the morning, take the pan out of the refrigerator and remove the plastic wrap. Turn the oven on to 200 F. Once it reaches temperature, turn the oven off and put the cinnamon rolls in. Allow them to rise (and double in size), this will take 30 minutes - 1 hour. Once they’ve doubled, turn the oven back on to 350 F and start a timer for 25 minutes. Cook until they are very lightly browned, about 25 - 30 minutes.
  7. When the rolls have about 15 minutes left in the oven, combine the butter and sugar in a small saucepan on the stovetop. Heat over medium, stirring, until the sugar melts. Add the heavy cream, vanilla and salt and stir to combine. Slowly bring the mixture to a boil and then immediately remove from the heat. Let cool slightly until thickened.
  8. Drizzle the brown sugar glaze over the rolls and serve immediately.
  9. Enjoy!!

Watch the recipe video here:

Your entire house will be smelling delicious with these in the oven! RECIPE: http://bit.ly/2hkEtU0 (via Kin Community)

Posted by Taste of Home on Tuesday, April 9, 2019

Breakfast

Mango-Stuffed Sticky Rice Balls

Save Print
Mango-Stuffed Sticky Rice Balls
Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! ? ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 cups sweet glutinous rice, rinsed (600 g)
  • 3 ¾ cups water (900 mL)
  • 3 mangoes
  • 1 ¼ cups coconut cream, unsweetened (300 mL)
  • 4 tablespoons sugar
  • 1 teaspoon salt
Instructions
  1. In a large pot over high heat, combine the rice and water. Cover, bring to a boil, then reduce the heat to low. Stir, re-cover and cook for 20 minutes. Remove the pot from the heat and set aside.
  2. On a cutting board, cut a mango ¼-inch (6-mm) away from the stem on both sides. Take one side of the mango and make 3-4 cuts vertically and horizontally to create a grid. Put pressure on the skin side of the mango so the mango cubes pop out. Cut off all of the cubes of mango. Repeat with the rest of the mangoes. Set aside until ready to use.
  3. In a medium saucepan over high heat, combine the coconut cream, sugar, and salt. Bring to a boil. Reduce the heat to low and cover for 10 minutes. Once sauce has thickened slightly, remove from the heat and set aside.
  4. Line a small bowl with plastic wrap. Scoop about 2 tablespoons of rice onto the plastic wrap. Push the rice against the sides of the bowl to create an even layer. Place 3 cubes of mango inside the rice. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly. Unwrap and repeat with the rest of the rice and mango.
  5. Arrange the rice balls in a pile and pour the coconut cream sauce over them. Serve immediately.
  6. Enjoy!

Watch the recipe video here:

Mango-stuffed sticky rice balls are a delicious spin on the traditional dessert! ? ?FULL RECIPE: https://tasty.co/recipe/mango-stuffed-sticky-rice-balls

Posted by Tasty on Wednesday, April 10, 2019

Main dish

Croquette Mozzarella Sticks

Save Print
Croquette Mozzarella Sticks
Croquette Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb russet potato, peeled and quartered (910 g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup grated parmesan cheese, plus more for garnish (55 g)
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup all-purpose flour (125 g)
  • 1 cup plain breadcrumbs (115 g)
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish
Instructions
  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

Watch the recipe video here:

Mozzarella sticks just got EVEN BETTER ?FULL RECIPE: https://tasty.co/recipe/croquette-mozzarella-sticks

Posted by Tasty on Wednesday, April 10, 2019

Dessert

Blackberry Icebox Cake

Save Print
Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pints blackberries, divided
  • ½ cup blackberry jam
  • 1 lemon
  • 2 cups chilled heavy cream
  • ¼ cup powdered sugar
  • Pinch of kosher salt
  • 8 oz. vanilla wafers, divided
Instructions
  1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  2. Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  4. Basically How To Alert
EVERYTHING YOU EVER WANTED TO KNOW ABOUT WHIPPED CREAM.
  1. Beat in ¼ cup powdered sugar and a pinch of salt just to combine.
  2. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  3. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  4. Bring up plastic overhang to cover and chill at least 24 hours.
  5. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  6. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  7. Cut reserved berries in half lengthwise and arrange them on top.
  8. Slice cake into 8 pieces to serve.
Do Ahead:
  1. Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Watch the recipe video here:

This is the no-bake dessert you'll be making all summer.Make it: http://bonap.it/EJHnzze

Posted by Bon Appétit Magazine on Wednesday, April 10, 2019

Dessert

The Best Chewy Chocolate Chip Cookies

Save Print
The Best Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup granulated sugar (100 g)
  • ¾ cup brown sugar, packed (165 g)
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted (115 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (155 g)
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks (110 g)
  • 4 oz dark chocolate chunk, or your preference (110 g)
Instructions
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
  9. Enjoy!

Watch the recipe video here:

These are the best chewy chocolate chip cookies ever! ?FULL RECIPE:https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies

Posted by Tasty on Wednesday, April 10, 2019

Dessert

No Bake Lemon Meringue Mousse Cake

Save Print
No Bake Lemon Meringue Mousse Cake
A lemon meringue pie is a thing of wonder, but we decided to elevate it by making our lemon filling beautifully airy, keeping it nice and light. This is the kind of classy dessert you would be happy to take home and meet your parents.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 400g digestive biscuits, crushed
  • 350g melted butter
  • 350g sugar
  • 4 tsp cornflour
  • 160ml lemon juice
  • 1 lemons, zest
  • 4 eggs
  • 4 egg yolks
  • 150g butter, cut in cubes
  • 75ml water
  • 4 tsp gelatin powder
  • 5 egg whites
  • 170g sugar
  • 375ml double cream
  • 3 egg whites
  • 150g sugar
Instructions
  1. Put your sugar and cornstarch in a saucepan and stir to combine. Gradually pour in the lemon juice, whisking all the while so it smoothly dissolves the cornstarch. Add the eggs, yolks and butter then turn up the heat to medium and stir until the mixture thickens. Pour into a sieve set over a bowl and set aside to cool.
  2. Combine your digestives with your melted butter, then press into the bottom and edges of a lightly greased springform cake tin. Pop in the fridge to set up for an hour.
  3. Pour your water into a small saucepan and sprinkle the surface evenly with gelatin. Leave it to stand for 10 mins whilst it softens.
  4. Gently warm your lemon curd in one pan and your gelatine in another. Once the gelatine has dissolved, whisk it into the lemon curd until fully combined. Pour into a large bowl.
  5. Whisk your double cream until it can hold itself in peaks, then set aside.
  6. Set your egg whites in a heatproof bowl over a gently simmering pan. Whisk to soft peaks, then gradually add your caster sugar and continue whisking until it is mousse and falls in soft-medium peaks.
  7. Fold your egg white mixture into your lemon curd in a few batches, then fold through the cream.
  8. Pour your cheesecake mixture into your biscuit tin. Pop in the fridge to set overnight.
  9. Add your egg whites and sugar to a heatproof bowl set over a pan of gently simmering water. Whisk with an electric whisk on a high heat until the sugar has dissolved.
  10. Remove the pan from the heat and whisk on a medium-high speed until stiff peaks form and the mixture is thick and glossy.
  11. Pour this mixture on top of the lemon curd and arrange in peaks. Torch with a blowtorch to caramelise the meringue, then serve!

Watch the recipe video here:

No Bake Lemon Meringue Mousse Cake

Posted by Twisted on Tuesday, April 9, 2019

Main dish

Arancini

Save Print
Arancini
Arancini recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups low-sodium chicken broth
  • Kosher salt
  • 1 cup arborio rice
  • 2 tablespoons pine nuts, toasted
  • ½ cup shredded mozzarella cheese (2 ounces)
  • ½ cup shredded fontina cheese (2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs
  • ½ cup grated parmesan cheese
  • 1½ cups breadcrumbs
  • Vegetable oil, for frying
Instructions
  1. Bring the broth and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
  2. Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
  3. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and ⅔ cup breadcrumbs. Shape the mixture into sixteen 1½-inch balls.
  4. Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
  5. Heat ½ inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Watch the recipe video here:

What We're Loving: AranciniSave the recipe: https://foodtv.com/2I6Fhcs

Posted by Food Network on Tuesday, April 9, 2019

Main dish

Chicken Enchilada Pasta Bake

Save Print
Chicken Enchilada Pasta Bake
Chicken Enchilada Pasta Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) package spaghetti
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10.75 oz) can fiesta nacho cheese
  • 1 (15 oz.) can rotel fire-roasted tomatoes
  • 1 (4 oz.) can green chiles
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream
  • ½ cup black olives, plus more for garnish
  • 2 cups Mexican blend cheese, grated, divided
  • 3 cups cooked chicken, shredded or cubed
  • Green onion, finely chopped, garnish
  • Cilantro, garnish
Instructions
  1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
  2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  3. In a large bowl, combine chicken soup, nacho cheese, sour cream, chicken broth, fire-roasted tomatoes, green chiles, olives and 1 cup of the Mexican cheese, and stir until well-combined.
  4. Add drained pasta and cooked chicken into nacho cheese mixture, toss together to combine, then transfer to greased baking dish.
  5. Sprinkle remaining Mexican cheese blend over baking dish, then place in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through. Top with green onions and olives, serve, and enjoy!

Watch the recipe video here:

Creamy Chicken "Enchilada" Spaghetti – the kiddos go crazy for this one! Written recipe: https://po.st/mbjaFd

Posted by 12 Tomatoes on Tuesday, April 9, 2019