Home (Page 77)

American

Showing 3,071 Result(s)
Dessert

Classic Glazed Donuts

Save Print
Classic Glazed Donuts
Classic Glazed Donuts
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!
  16. Tips

Watch the recipe video here:

Need these NOW! ?FULL RECIPE: https://tasty.co/recipe/classic-glazed-donuts

Posted by Proper Tasty on Sunday, March 17, 2019

Main dish

Creamy Tomato-Vegetable Soup

Save Print
Creamy Tomato-Vegetable Soup
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan for deep, caramelized flavor in the oven. Just toss them in some oil on your baking sheet, pop the pan in the oven, and the majority of your hands-on work is done. Once your veggies are cooked, you simply puree everything in a blender with a bit of cream. You can pour the soup straight from the blender into serving bowls, and then all that’s left to do is dive on in. For a peak tomato soup experience, serve with a warm grilled cheese sandwich.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large plum tomatoes (about 12 oz.), halved lengthwise
  • 1 cup roughly chopped yellow onion (about 4 oz.)
  • 1 small fennel bulb, trimmed and roughly chopped
  • 1 large carrot, peeled and chopped
  • 4 unpeeled garlic cloves
  • 3 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 1 Tbsp. chopped fresh thyme
  • 1 tsp. table salt, divided
  • ½ tsp. black pepper, divided
  • 3 cups chicken stock
  • ⅓ cup heavy cream
  • 2 Tbsp. red wine vinegar
  • ¼ cup torn fresh flat-leaf parsley
Instructions
  1. Preheat oven to 375°F. Place tomatoes (cut side down), onion, fennel, carrot, and garlic cloves on a half-size (18- x 13- x 1-inch) rimmed baking sheet coated with cooking spray. Stir together oil and tomato paste in a small bowl. Add oil mixture, thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to tomato mixture; toss to coat. Bake in preheated oven until vegetables are tender and beginning to brown, about 35 minutes.
  2. Squeeze garlic from cloves into a blender; discard skins. Scrape vegetable mixture and any accumulated pan juices into blender.
  3. Combine stock and cream in a large microwavable bowl; microwave on HIGH until hot, 2 to 3 minutes. Add stock mixture, vinegar, and remaining ½ teaspoon salt and ¼ teaspoon pepper to blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until very smooth, 30 seconds to 1 minute.
  4. Carefully pour soup into 4 bowls; top servings evenly with parsley.

Watch the recipe video here:

Grilled cheese sammies at the ready! GET THE RECIPE: https://trib.al/Srvlh3o (via Well Done)

Posted by MyRecipes on Tuesday, March 12, 2019

Main dish

Fettuccine Alfredo

Save Print
Fettuccine Alfredo
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper
Instructions
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Watch the recipe video here:

Look ma' no cream!Make it: http://bonap.it/eGCEjDe

Posted by Bon Appétit Magazine on Tuesday, March 12, 2019

Dessert

Crazy Cake

Save Print
Crazy Cake
"This cake was popular during the depression, and does not have eggs in it."
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • ½ cup unsweetened cocoa powder
  • ¾ cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water
Instructions
  1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Watch the recipe video here:

"Would give this recipe 10 stars if I could!"Crazy Cake: https://trib.al/0cnZhdh

Posted by Allrecipes on Tuesday, March 12, 2019

Dessert

Fudgiest Dairy-Free Chocolate Cake

Save Print
Fudgiest Dairy-Free Chocolate Cake
Fudgiest Dairy-Free Chocolate Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FROSTING
  • 30 oz full-fat coconut milk, 2 cans (880 mL)
  • 3 cups dairy-free chocolate chunk (510 g)
  • ¼ cup coconut oil, melted (60 g)
  • 2 cups powdered sugar (240 g)
CAKE
  • 3 cups whole wheat flour (375 g)
  • 1 ½ cups dark cocoa powder (180 g)
  • 1 cup sugar (200 g)
  • 1 tablespoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • 3 cups almond milk (710 mL)
  • 1 cup coconut oil, melted (240 g)
  • 1 ½ cups applesauce (380 g)
  • 1 ½ cups maple syrup (360 g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • berry, of choice, for garnish
Instructions
  1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
  2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
  3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
  6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
  7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
  8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
  9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
  10. Remove the frosting from the fridge and mix it up well.
  11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
  12. Enjoy!

Watch the recipe video here:

This is the FUDGIEST non-dairy chocolate cake ?FULL RECIPE: https://tasty.co/recipe/fudgiest-dairy-free-chocolate-cake

Posted by BuzzFeed Food on Wednesday, March 13, 2019

Dessert

RAINBOW SWIRL CAKE

Save Print
RAINBOW SWIRL CAKE
This Rainbow Swirl Cake is made with three layers of homemade cake with rainbow swirl frosting decorating the cake around the edges! It’s a moist, delicious cake that’s easy to make and perfect for a celebration, kids birthday party cake or even St. Patrick’s Day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
VANILLA RAINBOW CAKE
  • 3 cups (390g) all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup (168g) unsalted Challenge butter, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 cups (414g) sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1⅓ cups (400ml) buttermilk*
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
VANILLA RAINBOW BUTTERCREAM
  • 2 cups (448g) salted Challenge butter, room temperature
  • 1 cup (189g) shortening
  • 11-12 cups (1265g-1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 4-5 tbsp (60-75ml) water or milk
  • Violet gel icing color
  • Royal Blue gel icing color
  • Leaf Green gel icing color
  • Lemon Yellow gel icing color
  • Orange gel icing color
  • Red gel icing color
Instructions
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. You should be able to see the change in the color and texture of the mixture.
  4. Add the eggs two at a time, mixing until well combined after each. Add the vanilla extract with the second round of eggs. Scrape down the sides and bottom of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until combined.
  6. Add the buttermilk and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between 6 bowls. It should be a little more than a cup per bowl.
  9. Add gel icing color to the bowls (one color per bowl) and gently fold until the color is mixed throughout. You should have one bowl each of purple, blue, green, yellow, orange and red.
  10. Add the colored cake batter to the cake pans. Starting with the purple batter, add spoonfuls of batter around the bottom of the pan. Divide each color evenly between the three pans. Give the pan a little side-to-side shake to distribute the batter around a bit between each color. After the purple, add the blue, then green, then yellow, then orange and finally red.
  11. Bake for 28-33 minutes, or until a toothpick inserted comes out clean.
  12. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  13. To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth.
  14. Add about half of the powdered sugar and mix until well combined and smooth.
  15. Add the vanilla extract and 2 tablespoons of water or milk and mix until well combined.
  16. Add the remaining powdered sugar and mix until well combined and smooth.
  17. Add additional water or milk as needed to get the right consistency.
  18. To put the cake together, first remove the domes from the top of the cakes so they are level.
  19. Place the first layer of cake on a cake plate or cardboard cake circle, then top it with about 1 cup of frosting and spread into an even layer.
  20. Add the second layer of cake another layer of frosting.
  21. Add the final layer of cake on top, the frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake, if you like.
  22. Divide the remaining frosting between 6 bowls. I had about ⅓ cup of frosting per bowl, but you may have a little more or less, depending on how much you use to frost the cake.
  23. Use the gel icing colors to color each bowl of frosting, using one color per bowl.
  24. To make the rainbow swirl frosting border, add each color of frosting to a ziplock bag. Lay a piece of clear wrap out on the table. Trim the corner off of each ziplock bag. Pipe a thick row of each color of frosting in this order – purple, blue, green, yellow, orange, red – side-by-side onto the clear wrap.
  25. Fold the clear wrap over into a long log (see photos above for guidance). Twist one end closed and trim the other end, if needed, so that the frosting is right at the end.
  26. Put the log into a piping bag with the open end of the log going into the piping tip. I used piping tip Ateco 849.
  27. Begin piping shells of frosting around the top edge of the cake. After each shell is piped, turn the piping bag just a little bit before piping the next shell. As you continue piping and turning the piping bag, you’ll get a rainbow that rotates around so you see all the colors.
  28. To pipe shells around the bottom of the cake, create another log of rainbow frosting, add it to the piping bag and pipe shells around the bottom in the cake manner – turning the bag slightly after each shell.
  29. Store cake in an airtight container until ready to serve. Cake is best for 2-3 days.

Watch the recipe video here:

Rainbow Swirl Cake! Three layers of homemade rainbow cake with rainbow frosting decorating the edges! Perfect for St….

Posted by Kitchen Fun With My 3 Sons on Wednesday, March 13, 2019

Main dish

Huli Huli Chicken with Pineapple-Ginger Sauce

Save Print
Huli Huli Chicken with Pineapple-Ginger Sauce
"Huli" is a Hawaiian word that means to turn over. Traditional versions of this dish are grilled, constantly turning the chicken back and forth as a rotisserie would. This easy recipe is made in the oven to save you time and elbow grease. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken
  • 2 tablespoons coconut oil
  • 1 head garlic, halved
  • 3 (4 inch) stalks lemongrass, smashed and diced
  • 1 (3 inch) piece fresh ginger, chopped
  • 4 cups ice water
  • 1 cup reduced-sodium tamari
  • 1 orange, sliced
  • 8 bone-in chicken thighs (about 4 pounds)
Sauce
  • ¾ cup pineapple juice
  • ⅓ cup chopped pineapple
  • ⅓ cup reduced-sodium tamari
  • 3 tablespoons light brown sugar
  • 1½ tablespoons minced garlic
  • 1 scallion, sliced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced shallot
  • 1½ tablespoons rice vinegar
Instructions
To prepare chicken:
  1. Heat oil, garlic halves, lemongrass and ginger in a medium skillet over medium heat. Cook, stirring, until starting to brown, about 2 minutes. Immediately transfer the mixture to a large bowl and add water, 1 cup tamari and orange. Add chicken, cover and refrigerate for at least 6 hours and up to 1 day.
  2. Meanwhile, to prepare sauce: Puree pineapple juice and pineapple in a blender until smooth. Transfer to a medium saucepan and add tamari, brown sugar, garlic, scallion, ginger, shallot and vinegar. Bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, 8 to 10 minutes.
  3. Position rack in upper third of oven; preheat to 425°F. Line a rimmed baking sheet with foil.
  4. Remove the chicken from the marinade and pat dry with paper towels. (Discard the marinade.) Place on the prepared pan. Bake until an instead-read thermometer inserted in the thickest part without touching bone registers 160°F, about 25 minutes. Brush with 2 tablespoons of the sauce. Increase oven temperature to broil. Broil on high until charred in spots, 2 to 3 minutes.

Watch the recipe video here:

Huli Huli Chicken with Pineapple-Ginger Sauce (via EatingWell): https://trib.al/It06McO

Posted by Allrecipes on Wednesday, March 13, 2019

Dessert

WARBURTONS TOFFEE APPLE CRUMBLE CRUMPETS

Save Print
WARBURTONS TOFFEE APPLE CRUMBLE CRUMPETS
Improving the ultimate dessert is never easy, but stuffing it on top of a crumpet isn’t a bad place to start. Sticky, fruity and just as decadent as every good pud should be, these Toffee Apple Crumble Crumpets take the best of breakfast and make them sweeter than ever. Say hello to your new family favourite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 Warburtons crumpets
  • 25g butter
  • 50g sugar
  • 4 cooking apples, peeled and cored and cut into chunks
  • 30ml golden syrup
  • ¼ tsp cinnamon
  • 50g flour
  • 40g cold butter, diced
  • 25g oats
  • 50g brown sugar
  • Vanilla ice cream, to serve
  • Caramel sauce, to serve
Instructions
  1. Heat oven to 200C/400F.
  2. Put the flour and butter into a large bowl. Rub together with your finger tips to break up the butter and mix it in with the flour, until the mixture looks like yellow breadcrumbs and is starting to clump together. Add the brown sugar and oats and bring together with your hands to combine.
  3. Spread the mixture on a baking tray and bake for 15-20 mins, until the crumble is crisp and golden. Set aside to keep warm.
  4. In a large saucepan, melt your butter. When it starts to foam, tip in the sugar. Cook on a low heat until the sugar starts to go a caramel colour. Add the apples, golden syrup and cinnamon then cook on a medium heat until the apples have softened and the sauce has thickened.
  5. Toast your crumpets. Top with your toffee apple compote and your crumble. Top with ice cream and drizzle with caramel sauce.
  6. Serve and enjoy!

Watch the recipe video here:

https://www.facebook.com/1045035215535674/posts/2311461335559716/

Dessert

Instant Pot Homemade Brownies

Save Print
Instant Pot Homemade Brownies
A chocoholic’s dream come true!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1½ cups water
  • Ice cream for serving (optional)
Instructions
  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1½ cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the 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 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

Watch the recipe video here:

A chocoholic’s dream come true!RECIPE: http://chopsecrets.com/instant-pot-homemade-brownies/

Posted by Chop Secrets on Monday, March 11, 2019

Main dish

One Pot BBQ Chicken Penne

Save Print
One Pot BBQ Chicken Penne
An easy midweek dinner for the BBQ sauce lovers in your life, you can practically do it in your sleep.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts, cut into small chunks
  • 10 rashers of streaky bacon, chopped
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 2 tsp fajita seasoning
  • 800ml chicken stock
  • 400g penne
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 300ml barbecue sauce
  • 200g red cheddar
  • 2 tbsp chives, chopped
Instructions
  1. Heat some oil in a large pan over a high heat. Put the chicken chunks in the pan and cook for a couple of minutes to brown the outside, turning over so that they cook evenly. Remove from the pan.
  2. Turn the pan down to a medium-high heat and add the bacon bits. Cook for a few minutes until the fat has rendered and they are starting to crisp up, stirring occasionally. Turn the heat down to medium and add the onion. Cook for 5 mins until it has softened and started to take on colour. Add the garlic and fajita spices and cook out for 1 min.
  3. Add the stock, penne, tomato puree, salt and pepper to the pan and stir to combine. Cook for 5 mins, stirring occasionally to prevent the pasta from sticking and to ensure all pieces are covered in water. Add 200ml extra boiling water, the chicken and the barbecue sauce to the pan and stir to combine. Cook for another 3 mins until the pasta is tender and coated in a shiny sauce. Turn off the heat, add the cheddar and stir to combine.
  4. Scatter with chopped chives, serve and enjoy!

Watch the recipe video here:

One Pot BBQ Chicken Penne

Posted by Twisted on Monday, March 11, 2019