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Main dish

Chef John’s Candied Yams

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Chef John's Candied Yams
Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Yams:
  • 3 tablespoons kosher salt
  • 2 quarts cold water
  • 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
Glaze:
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter
  • ½ cup freshly squeezed lemon juice
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 1 pinch cayenne pepper
  • Salt to taste
  • Chopped pistachios, pecans, or walnuts for garnish
Instructions
  1. Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
  2. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
  3. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Watch the recipe video here:

Chef John's Candied Yams: https://trib.al/blC6JEN

Posted by Allrecipes on Friday, December 21, 2018

Dessert

Caramel Filled Chocolate Cookies

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Caramel Filled Chocolate Cookies
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extrac
  • t2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup unsweetened cocoa powder
  • 1 cup chopped walnuts
  • 1 tablespoon white sugar
  • 48 chocolate-covered caramel candies
Instructions
  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining ½ cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Watch the recipe video here:

Caramel Filled Chocolate Cookies: https://trib.al/cdnP2Oy

Posted by Allrecipes on Friday, December 21, 2018

Main dish

Spicy Bacon-Wrapped Scallops

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Spicy Bacon-Wrapped Scallops
I like my bacon-wrapped scallops a little spicy, so I added a kick to them. I often prepare these for my husband for our date nights and serve them with steak.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 slices bacon
  • 10 sea scallops
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges
Instructions
  1. Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
  2. Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
  3. Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

Watch the recipe video here:

Spicy Bacon Wrapped Scallops: https://trib.al/lUxJawl

Posted by Allrecipes on Wednesday, December 19, 2018

Lasagna

Deep-Fried Lasagna Pieces

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Deep-Fried Lasagna Pieces
A twist on an old classic. This is kind of messy but soooo good. Looks like an appetizer but eats like a meal. The whole family loves it and the stuffed noodles can be frozen and used at a later point.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 pound ground beef
  • 1 pound ground Italian sausage
  • 1 (8 ounce) package manicotti shells
  • 1 (24 ounce) carton cottage cheese, drained
  • 2 (16 ounce) jars pizza sauce, divided
  • 1 (8 ounce) package shredded mozzarella cheesevegetable oil for frying
  • ½ cup all-purpose flour
  • 3 eggs
  • 2 cups bread crumbs
Instructions
  1. Heat a large skillet over medium heat. Add beef and Italian sausage; cook and stir until browned, about 8 minutes. Drain excess grease. Let cool slightly.
  2. Bring a large pot of lightly salted water to a boil. Cook manicotti shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain.
  3. Mix cooled beef and sausage, cottage cheese, 1 jar pizza sauce, and mozzarella cheese together in a large bowl. Stuff shells generously with mixture.
  4. Arrange stuffed shells on a baking sheet and freeze until firm, 15 to 20 minutes. Cut each shell into 2 or 3 lasagna pieces.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Place flour in a bowl. Beat eggs in another bowl. Pour bread crumbs onto a shallow plate.
  7. Dredge stuffed lasagna pieces in flour. Dip in beaten eggs. Roll in bread crumbs until coated.
  8. Fry 4 breaded lasagna pieces at a time in the hot oil until golden brown, 3 to 5 minutes. Repeat with remaining pieces.
  9. Pour remaining jar of pizza sauce into a bowl for dipping.

Watch the recipe video here:

Deep Fried Lasagna Pieces: https://trib.al/7J3NvnU

Posted by Allrecipes on Tuesday, December 18, 2018

Dessert

No-Bake Baileys® Cheesecake Balls

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No-Bake Baileys® Cheesecake Balls
Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
  • 1 (8 ounce) container mascarpone cheese
  • ⅓ cup Irish cream liqueur (such as Baileys®)
  • 1 (9.7 ounce) package white chocolate, chopped
  • 2 ounces dark chocolate, chopped
Instructions
  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Watch the recipe video here:

No-Bake Baileys® Cheesecake Balls: https://trib.al/8Bj8p5p

Posted by Allrecipes on Saturday, December 15, 2018

Dessert

Chocolate Chip Cheesecake I

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Chocolate Chip Cheesecake I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups graham cracker crumbs
  • ⅓ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour
Instructions
  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss ⅓ of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Watch the recipe video here:

"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"Chocolate Chip Cheesecake: https://trib.al/86eOlUV

Posted by Allrecipes on Sunday, December 16, 2018

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
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
  • 1½ cups chicken broth
  • salt and ground black pepper to taste
  • 2 cups chopped broccoli
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1¼ cups shredded mild Cheddar cheese
Instructions
  1. Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  2. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  3. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Watch the recipe video here:

Sandy's Homemade Broccoli and Cheddar Soup: https://trib.al/76F9dsg

Posted by Allrecipes on Thursday, December 13, 2018

Cake

Pineapple Upside Down Cupcakes

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Pineapple Upside Down Cupcakes
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make.
Author:
Cuisine: American
Recipe type: Dessert
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • cooking spray
  • ½ cup butter, melted
  • 1½ cups brown sugar
  • 24 maraschino cherries
  • 1 (20 ounce) can crushed pineapple
  • 1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
  • 3 eggs
  • 1⅓ cups pineapple juice
  • ⅓ cup vegetable oil
  • 1 tablespoon confectioners' sugar for dusting, or as needed
Instructions
  1. Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Line a work surface with waxed paper.
  4. Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  5. Spoon 1 tablespoon brown sugar in each muffin cup.
  6. Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  7. Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  8. Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  9. Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  10. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  11. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Watch the recipe video here:

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes http://spr.ly/60058xed9

Posted by Allrecipes on Thursday, August 24, 2017