Home Allrecipes (Page 12)

Allrecipes

Showing 188 Result(s)
Dessert

Kentucky Butter Cake

Save Print
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

A Pad Thai Worth Making

Save Print
A Pad Thai Worth Making
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 1½ tablespoons Asian chile pepper sauce, divided
  • ¼ cup chicken stock
  • ¼ cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 3 cups bean sprouts
  • 6 green onions, chopped into 1 inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into 8 wedge
  • s2 cups bean sprouts
Instructions
  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Watch the recipe video here:

A Pad Thai Worth Making: https://trib.al/pdUrcWj

Posted by Allrecipes on Saturday, April 6, 2019

Breakfast

Easter Chick Deviled Eggs

Save Print
Easter Chick Deviled Eggs
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1½ tablespoons yellow mustard
  • 1 dill pickle, finely chopped
  • 1 tablespoon prepared horseradish, or to taste
  • 1 teaspoon pickle juicesalt and ground black pepper to taste1 carrot, cut into rounds
  • 12 slices canned black olives, or as needed
Instructions
  1. Slice through the top ⅓ of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  2. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
  3. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
  4. Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Watch the recipe video here:

Turn a delicious deviled egg into a super cute Easter chick: https://trib.al/obhQ2Qe

Posted by Allrecipes on Friday, April 5, 2019

Main dish

Stuffed Eggplant Parmesan

Save Print
Stuffed Eggplant Parmesan
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 medium eggplants, cut in half lengthwise and hollowed out to
  • ¼ inch flesh rim
  • ½ cup chopped onion
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oreganofreshly ground black pepper to taste1/4 cup grated Parmesan cheese1/2 cup bread crumbs1 teaspoon chopped fresh Italian parsley2 cups tomato sauce1 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
  3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Watch the recipe video here:

Stuffed Eggplant Parmesan: https://trib.al/82262V0

Posted by Allrecipes on Thursday, April 4, 2019

Main dish

Honey Orange Firecracker Shrimp

Save Print
Honey Orange Firecracker Shrimp
Colossal-size shrimp seasoned and fried crispy with honey, orange, garlic, and red pepper. You can dress this up with either orange, lemon, or lime zest and fresh thinly-sliced basil.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 jumbo shrimp, peeled and deveined
  • 1 cup cornstarch
  • 1 tablespoon garlic powder
  • 1¼ teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup canola oil
  • 1 cup tupelo honey
  • 1 tablespoon grated orange zest
  • 2 tablespoons fresh lemon juice1/4 teaspoon cayenne pepper, or to taste
Instructions
  1. Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.
  2. Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.
  3. Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.
  4. Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.

Watch the recipe video here:

Honey Orange Firecracker Shrimp: https://trib.al/lamfDxM

Posted by Allrecipes on Wednesday, April 3, 2019

Main dish

Beef Stroganoff for Instant Pot®

Save Print
Beef Stroganoff for Instant Pot®
Serve this restaurant-quality chicken dish over rice or pasta to round out your meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ lbs boneless skinless chicken breasts, sliced into cutlets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes
Instructions
  1. ) Season chicken with salt and pepper, then saute in a large skillet on medium high heat for 3-5 minutes on each side, until browned and thoroughly cooked. Set chicken aside on a plate.
  2. ) Bring the heat down to medium. In the same skillet, whisk in the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese for a few minutes until mixture thickens slightly.
  3. ) Add spinach and sundried tomatoes. Simmer for a minute or two, until spinach wilts. Return chicken to pan and flip a few times, so that it is thoroughly coated in sauce.

Watch the recipe video here:

Beef Stroganoff for Instant Pot®: https://trib.al/qXrAAN5

Posted by Allrecipes on Wednesday, March 27, 2019

Main dish

Northern Italian Beef Stew

Save Print
Northern Italian Beef Stew
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds lean top round, trimmed and cut into 1-inch cubes
  • 2 large sweet onions, diced
  • 2 cups large chunks of celery
  • 4 large carrots, peeled and cut into large rounds
  • 1 pound crimini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 2 cups dry red wine
  • 4 large tomatoes, chopped
  • 1½ pounds red potatoes (such as Red Bliss), cut into 1-inch chunks
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried sage
  • 1 quart beef stock
  • 2 cups tomato sauce
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
  2. Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
  3. Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
  4. Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
  5. Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

Watch the recipe video here:

Northern Italian Beef Stew: https://trib.al/cUrl15q

Posted by Allrecipes on Wednesday, March 27, 2019

Main dish

Southern Green Beans

Save Print
Southern Green Beans
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 3 tablespoons butter
  • 1 red onion, chopped
  • 2 pounds fresh green beans, trimmed and snapped
  • 8 small new potatoes, diced
  • 1 large clove garlic, minced
  • ¼ cup chicken broth
  • 1½ teaspoons white balsamic vinegarsalt and pepper to taste
Instructions
  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Watch the recipe video here:

Southern Green Beans: https://trib.al/vQqfPHG

Posted by Allrecipes on Monday, March 18, 2019

Main dish

Irish Champ

Save Print
Irish Champ
Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on its own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds potatoes, peeled and halved
  • 1 cup milk
  • 1 bunch green onions, thinly sliced
  • ½ teaspoon salt, or to taste
  • ¼ cup butter
  • 1 pinch freshly ground black pepper to taste
Instructions
  1. Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
  2. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
  3. Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
  4. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Watch the recipe video here:

Irish Champ: https://trib.al/JAZibZt

Posted by Allrecipes on Saturday, March 16, 2019

Breakfast

Irish Breakfast

Save Print
Irish Breakfast
You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 thick slices bacon
  • 2 tablespoons butter or margarine
  • 4 eggs
  • 2 small tomatoes, sliced
  • 1½ cups whole mushrooms
  • 4 slices prepared soda bread
Instructions
  1. Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
  2. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
  3. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

Watch the recipe video here:

Irish Breakfast: https://trib.al/7Ab2h9S

Posted by Allrecipes on Sunday, March 17, 2019