Main dish

Instant Pot Mustard Beer Braised Beef

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Instant Pot Mustard Beer Braised Beef
A gorgeous hunk of roast beef cooked perfectly tender.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs well-marbled beef chuck or rump roast
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ tsp kosher salt
  • 1 tbsp mustard powder
  • 1½ tsp tomato paste
  • 1 garlic clove, minced
  • ½ cup stout beer (like Guiness)
  • 3 sprigs fresh thyme
  • 2 tbsp whole-grain mustard
Instructions
  1. Season beef with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  3. When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  4. Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  5. Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Nestle the beef into the vegetable mixture.
  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 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  11. Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  12. Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  13. Serve sliced beef roast topped with mustard sauce.

Watch the recipe video here:

A gorgeous hunk of roast beef cooked perfectly tender.RECIPE: http://chopsecrets.com/instant-pot-mustard-beer-braised-beef/

Posted by Chop Secrets on Monday, April 8, 2019

Dessert

Kentucky Butter Cake

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Kentucky Butter Cake
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  • ¾ cup white sugar
  • ⅓ cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  4. To Make Butter Sauce: In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Watch the recipe video here:

Kentucky Butter Cake: https://trib.al/9cnnRTi

Posted by Allrecipes on Sunday, April 7, 2019

Main dish

Lasagna Roses

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Lasagna Roses
Lasagna Roses
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package lasagna noodle, cooked
  • olive oil
  • 1 onion, diced
  • 2 tablespoons garlic, minced
  • 1 lb ground beef (455 g)
  • 1 lb sausage (455 g)
  • 1 cup grated parmesan cheese, divided (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup fresh basil, chopped, divided (15 g)
  • ¼ cup fresh parsley, chopped, divided (10 g)
  • 24 oz tomato sauce, 1 jar, divided (680 g)
  • 6 oz tomato paste, 1 can (225 g)
  • 16 oz ricotta cheese (455 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
  3. Add the ground beef, breaking it apart with a spoon, and stir until browned.
  4. Add the sausage, breaking it apart with a spoon, and stir until browned.
  5. Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
  6. Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  7. Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
  8. Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
  9. Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
  10. Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
  11. Place the spiral lasagna noodle in a greased muffin tin.
  12. Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
  13. Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
  14. Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
  15. Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
  16. Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
  17. Bake for about 30 minutes, until the top of the noodles are golden and crispy.
  18. Let cool for about 5 minutes before removing from muffin tin.
  19. Serve over tomato sauce.
  20. Enjoy!

Watch the recipe video here:

A beautiful new way to eat lasagna ?FULL RECIPE: https://tasty.co/recipe/lasagna-roses

Posted by Tasty on Sunday, April 7, 2019

Main dish

Breakfast Potato Volcanoes

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Breakfast Potato Volcanoes
Breakfast Potato Volcanoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes
  • 6 strips bacon
  • 1 cup shredded cheddar cheese (100 g)
  • 6 eggs
  • 2 tablespoons fresh chives, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, peel potatoes then cut each in half widthwise.
  3. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  4. Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  5. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  6. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  7. Bake for 45 minutes, or until bacon reaches desired crispiness.
  8. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  9. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  10. Sprinkle chives over the egg.
  11. Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  12. Let cool before serving.
  13. Enjoy!

Watch the recipe video here:

These will keep breakfast interesting ?FULL RECIPE: https://tasty.co/recipe/breakfast-potato-volcanoes

Posted by Tasty on Monday, April 8, 2019

Dessert

Stuffed French Toast Loaf

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Stuffed French Toast Loaf
Stuffed French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHEESECAKE FILLING
  • 8 oz cream cheese (225 g)
  • 1 egg
  • 2 tablespoons heavy cream
  • ⅓ cup sugar (175 g)
  • 1 teaspoon vanilla
FRENCH TOAST EGG MIXTURE
  • 9 brioche breads
  • 4 eggs
  • ¾ cup milk (175 mL)
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon vanilla
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup sugar
CARAMELIZED TOP
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ lb strawberry, sliced (225 g)
  • 3 bananas, sliced
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
  3. For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
  4. Dip slices of brioche in egg mixture.
  5. Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
  6. Cover the slices with cheesecake filling and spread evenly.
  7. Layer another row of brioche slices and top with slices of strawberry and banana.
  8. Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
  9. Bake for 30 minutes covered, then 10 minutes uncovered.
  10. Let cool to room temperature.
  11. Invert the loaf onto a parchment paper-lined baking tray.
  12. Brush top of loaf with butter and sprinkle sugar over top.
  13. Broil on high for 5 minutes or until sugar starts to carmelize.
  14. Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
  15. Enjoy!

Watch the recipe video here:

Get your grub on with this Stuffed French Toast Loaf ?FULL RECIPE: https://tasty.co/recipe/stuffed-french-toast-loaf

Posted by Tasty on Sunday, April 7, 2019

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup sugar (65 g)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup milk (240 mL)
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Probably the most beautiful thing you'll see all day ??FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuille

Posted by Tasty on Sunday, April 7, 2019

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead: Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Sunday, April 7, 2019

Main dish

Butternut Squash Pasta Carbonara Is a Dinnertime Sensation

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Butternut Squash Pasta Carbonara Is a Dinnertime Sensation
I'm a sucker for any pasta dish. With the versatility of a tomato sauce, creamy sauce, or even a casserole, there's something for every day of the week! This Butternut Squash Pasta Carbonara is ultra creamy with yummy butternut squash and salty bacon. Best of all, most of the ingredients cook in the same pan! You'll love this dinnertime sensation.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 tablespoon nely chopped fresh rosemary
  • 1 small yellow onion, chopped
  • 1 (1¾ lb) butternut squash, peeled, seeded and diced
  • into ½-inch cubes
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 (14.5 ounces) can low-sodium chicken broth
  • 1 pinch ground nutmeg
  • ¼ cup heavy cream
  • 14 ounces dry linguine
  • ⅓ cup nely shredded Parmesan cheese, plus more
  • for serving
Instructions
  1. Cook bacon in a non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp. Remove
  2. bacon from skillet while leaving 2 tablespoons rendered bacon fat in skillet, transfer bacon to a plate lined with paper towels
  3. and set aside
  4. Add onions and rosemary to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with
  5. salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly). Pour in chicken
  6. broth, and bring to a boil, cover and cook until squash is soft and broth has reduced, about 15 minutes. Add garlic and
  7. nutmeg.
  8. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package. Drain and reserve 1
  9. cup pasta water.
  10. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to
  11. blender (with hot liquids your blender should be no more than half full so if you have a smaller blender work in two batches),
  12. cover with lid then remove the center insert. While holding a folded kitchen towel over lid blend mixture until smooth.
  13. In reserved skillet combine drained pasta, pureed squash mixture, and ¼ cup reserved pasta water. Cook over medium heat,
  14. tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes. Toss in ⅓ cup Parmesan,
  15. season with salt and pepper to taste. Plate and serve pasta topped with Parmesan, bacon, sage and more pepper

Watch the recipe video here:

This new spin on carbonara is ooey gooey and absolutely delicious!Recipe: http://sha.red/FFYPs

Posted by Shared Food on Sunday, April 7, 2019

Main dish

Classic Meat Lover’s Calzones

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Classic Meat Lover’s Calzones
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • DOUGH
  • ¾ cup warm water (180 mL)
  • 1 ½ teaspoons instant yeast, (1/2 packet)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil
  • FILLING
  • 3 links Italian sausage, casings removed and sausage crumbled
  • ½ yellow onion, diced
  • ½ teaspoon kosher salt, plus a pinch
  • ½ teaspoon black pepper
  • ½ cup marinara sauce, plus more for dipping (130 g)
  • 8 slices deli ham
  • 20 slices pepperoni
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 large egg
Instructions
  1. Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  5. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  6. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  7. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  8. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  9. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  10. Serve the calzones with marinara sauce for dipping, if desired.
  11. Enjoy!

Watch the recipe video here:

These personal calzones are just what you need for the week… ?Full Recipe: https://tasty.co/recipe/classic-meat-lovers-calzones

Posted by Tasty on Sunday, April 7, 2019

Breakfast

Giant Jalapeño Popper Stuffed Burger Wellington

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Giant Jalapeño Popper Stuffed Burger Wellington
This enormous, beautiful thing will astound all of your dinner guests!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 14 rashers of bacon, diced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 2 jalapenos, chopped
  • 100g sour cream
  • 100g cheddar
  • 100g mozzarella
  • 1.8kg beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1kg puff pastry
  • 2 eggs, beaten
  • 2 tbsp sesame seeds
Instructions
  1. Heat oven to 190C/375F.
  2. Heat a large frying pan on a medium heat and add your bacon. Fry until it is starting to crisp up, then add your onion. Fry until the onion is soft, then add the garlic and cook out for 1 min.
  3. Allow to cool, then add to a bowl with the jalapeños, sour cream, cheddar and mozzarella.
  4. Combine your beef mince, salt and pepper in a bowl. Divide the mixture into two, then press each half into a springform cake tin on baking parchment to form two large discs.
  5. In the centre of one patty, place your cheesy bacon mixture. Press the other patty on top and seal the edges by pressing down.
  6. Heat a large frying pan on a high heat with a little oil. Place the burger in the pan and cook on a high heat for 2 mins until starting to go golden. Flip the burger over and cook for another 2 mins on the other side.
  7. Out of the puff pastry, cut two large discs about 2 inches larger than the burger. Place one on a parchment lined baking tray and place the burger in the centre. Brush the edge with egg wash, then place the other disc of pastry on top. Press to seal the edge and crimp with a fork. Brush the top with egg wash and sprinkle with sesame seeds.
  8. Place in the oven to bake for 30 mins, until the pastry is crisp and golden. Serve immediately!

Watch the recipe video here:

Giant Jalapeño Popper Stuffed Burger Wellington

Posted by Twisted on Sunday, April 7, 2019