Main dish

Pineapple Pretzel Salad

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Pineapple Pretzel Salad
This recipe is made with pineapple instead of strawberries.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups crushed pretzels
  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (20 ounce) cans crushed pineapple
  • ½ (3.4 ounce) package instant vanilla pudding mix
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
  3. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

Watch the recipe video here:

Pineapple Pretzel Salad: https://trib.al/Tsx3GlR

Posted by Allrecipes on Thursday, May 2, 2019

Main dish

You Won’t Miss the Bread with This Delicious Low Carb Cauliflower Grilled Cheese

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You Won't Miss the Bread with This Delicious Low Carb Cauliflower Grilled Cheese
Grilled cheese is one of those classic dishes that pretty much everyone can love because it’s so customizable - but have you ever heard of Cauliflower Grilled Cheese?! Yes, it’s true, grilled cheese sandwiches can be low carb, and still taste absolutely delicious! Cauliflower is a surprising substitute for bread, but the taste and texture are spot on. Go on and give it a try - you might just make grilled cheeses with cauliflower from now on!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 head cauliflower, (to make about 4 cups processed cauliflower)
  • 2 eggs, lightly beaten
  • ½ cup Parmesan, finely grated
  • ½ teaspoon oregano
  • 1½ cups white Cheddar, shredded
Instructions
  1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
  2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
  3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. These act as your “bread” slices. Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
  4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

Watch the recipe video here:

Cauliflower Grilled Cheese is a healthy alternative to a classic!Recipe: http://sha.red/t0QX1

Posted by Shared Food on Thursday, May 2, 2019

Main dish

GIANT MAC ‘N’ CHEESE BUN BURGER

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GIANT MAC 'N' CHEESE BUN BURGER
GIANT MAC 'N' CHEESE BUN BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 50g butter
  • 50g flour
  • 6 cups milk
  • 1 tsp mustard powder
  • Salt and pepper to taste
  • 500g cooked macaroni
  • 1 ½ cups grated yellow cheddar
  • 1 ½ cups grated gruyere
  • 1 cups grated mozzarella
  • 2 cups flour
  • 8 eggs, whisked
  • 4 cups panko breadcrumbs
  • 1kg beef mince
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 14 Slices cheddar cheese
  • 12 Crispy bacon rashers
  • Oil for frying
Garnish
  • Ketchup
  • Lettuce
  • Burger pickles
Instructions
  1. In a large saucepan, melt the butter. Add the flour and cook through. Gradually whisk in the milk until smooth. Stir and let thicken.
  2. Add in the cooked macaroni noodles and cheeses and stir to combine. Split mixture into two 9’inch cling film lined cake trays. Smooth the tops and freeze overnight
  3. The next day, mix the beef mince with garlic, onion, salt and pepper. Divide mixture into a ring mould (cake tins work well!) on a piece of parchment paper. Flatten into two large patties.
  4. Heat oil in a large pan and sear the burgers on both sides.
  5. Leave the second patty in the pan, top with sliced cheddar and the second patty, followed by more sliced cheese. Cover to steam.
  6. Remove the macaroni and cheese. Dredge in flour shaking off excess, followed by egg and let excess drip. Coat generously in panko bread crumbs. Repeat with second disk.
  7. Fry in oil at 180ºC until golden brown. Keep warm in the oven.
  8. Lay one mac and cheese bun on a tray, drizzle with ketchup. Top with lettuce and pickles followed by the double cheeseburger. Top with bacon and the second mac and cheese bun.
  9. Slice and enjoy!

Watch the recipe video here:

This Giant Double Cheeseburger has Mac 'N' Cheese for buns!

Posted by Twisted on Thursday, May 2, 2019

Dessert

MINT CHOCOLATE CHIP CUPCAKES

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MINT CHOCOLATE CHIP CUPCAKES
MINT CHOCOLATE CHIP CUPCAKES
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the Cupcakes
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 1½ cups Andes Crème de Menthe baking chips
For the Frosting
  • 4 sticks (2 cups) unsalted butter, room temperature
  • 1.5 pounds (28 ounces) confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons heavy cream
  • green gel dye
  • ¼ teaspoon pure peppermint extract
  • 2 ounces semi sweet chocolate, melted and cooled
  • 2 tablespoons unsweetened cocoa powder
  • mini chocolate chips
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.
  3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
  4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
  2. Turn the mixture down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  3. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.
  4. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.
  5. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie’s method to be much easier and cleaner.
  6. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.

Watch the recipe video here:

Mint Chocolate Chip Cupcakes ?The perfect dessert for any celebration!https://www.mybakingaddiction.com/mint-chocolate-chip-cupcakes/

Posted by My Baking Addiction on Wednesday, May 1, 2019

Dessert

THE BEST CHOCOLATE CAKE RECIPE

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THE BEST CHOCOLATE CAKE RECIPE
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! Keep reading to find out why coffee and buttermilk play important roles in this chocolate cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups sugar (400 grams)
  • 1¾ cups all-purpose flour (210 grams)
  • ¾ cup unsweetened cocoa powder (64 grams)
  • 2 tablespoons King Arthur Flour Black Cocoa, optional (11 grams)
  • 2 teaspoons baking soda (12 grams)
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (6 grams)
  • 2 eggs
  • 1 cup buttermilk (240 mL)
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) (240 mL)
  • ½ cup vegetable oil (120 mL)
  • 2 teaspoons vanilla extract (4 grams)
  • Chocolate Buttercream Frosting
Instructions
  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.

Watch the recipe video here:

The Best Chocolate Cake with rich buttercream frosting! ?RECIPE: https://www.mybakingaddiction.com/the-best-chocolate-cake

Posted by My Baking Addiction on Tuesday, April 30, 2019

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