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Main dish

Chocolate-Strawberry Waffle Ball on a Stick

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Chocolate-Strawberry Waffle Ball on a Stick
Chocolate-Strawberry Waffle Ball on a Stick
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 large strawberries, hulled
  • 6 ounces semisweet chocolate, finely chopped
  • Vegetable oil, for deep-frying
  • 2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
  • Confectioners' sugar, for dusting
Instructions
  1. Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
  2. Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
  3. Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
  4. Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1½ to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.

Watch the recipe video here:

These aren't just chocolate-covered strawberries, they're DEEP-FRIED chocolate-covered strawberries ? ? Get the recipe: https://foodtv.com/2sRiZBH

Posted by Food Network on Saturday, February 2, 2019

Main dish

Giant Cheese-Stuffed Cracker

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Giant Cheese-Stuffed Cracker
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • Kosher salt
  • 10 tablespoons cold unsalted butter, cubed
  • 2 tablespoons vegetable oil
  • 1 large egg white, beaten
  • 1 pound yellow Cheddar, shredded
  • Two 8-ounce blocks cream cheese
  • ½ cup grated Parmesan
  • ½ teaspoon paprika
  • Pinch cayenne pepper
  • Carrot sticks and celery, for serving
Instructions
Special equipment: a 9-inch fluted tart pan, a 12-inch skewer
  1. Preheat the oven to 400 degrees F.
  2. Add the flour, sugar, baking powder, baking soda and ½ teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add ½ cup cold water and pulse until the dough comes together.
  3. Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an ⅛-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
  4. Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
  5. Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
  6. Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about ¾-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.

Watch the recipe video here:

Recipe of the Day: Giant Cheese-Stuffed Cracker ?Save the recipe: https://foodtv.com/2Sj119P

Posted by Food Network on Thursday, January 31, 2019

Dessert

Cheesecake-Stuffed Banana Bread

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Cheesecake-Stuffed Banana Bread
Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Nonstick cooking spray, for spraying the pan
  • 1 cup all-purpose flour, plus more for dusting the pan
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 2 very ripe bananas
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • Confectioners' sugar, for dusting
Cheesecake Swirl:
  • One 8-ounce package cream cheese, at room temperature
  • ⅓ cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg
Instructions
  1. For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
  2. For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
  3. For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
  4. Reserve ¾ cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved ¾ cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  5. Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1½ hours. Dust with confectioners' sugar and serve.

Watch the recipe video here:

No matter the question, Cheesecake-Stuffed Banana Bread is the answer.The recipe: https://foodtv.com/2Tk0MZc

Posted by Food Network on Tuesday, January 29, 2019

Main dish

Sheet-Pan Bacon Egg Sandwiches for a Crowd

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Sheet-Pan Bacon Egg Sandwiches for a Crowd
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon (about 8 ounces), cut into ½ inch pieces
  • 1 tablespoon vegetable oil
  • 18 large eggs
  • ½ cup half-and-half
  • 3 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 plum tomatoes, seeded and diced
  • 2 cups shredded sharp Cheddar
  • 16 potato sandwich rolls, split
  • Hot sauce, for serving
Instructions
Special equipment: an 18-by-13-inch sheet pan
  1. Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
  2. Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and ¼ teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
  3. Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.

Watch the recipe video here:

Make egg sandwiches for 16 people using your trusty sheet tray! It's genius: https://foodtv.com/2DyogEF.

Posted by Food Network on Sunday, January 27, 2019

Main dish

Good Eats Meatloaf

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Good Eats Meatloaf
Good Eats Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces garlic-flavored croutons
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • ½ onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • ½ red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1½ teaspoon kosher salt
  • 1 egg
For the glaze:
  • ½ cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey
Instructions
  1. Heat oven to 325 degrees F.
  2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Watch the recipe video here:

Recipe of the Day: Alton Brown's Good Eats Meatloaf? Save the recipe: https://foodtv.com/2sPax6d

Posted by Food Network on Sunday, January 20, 2019

Main dish

Three-Flavor Diner Pie

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Three-Flavor Diner Pie
Why settle for one kind of pie when you can have three? In this showstopper, creamy banana, peanut butter and chocolate puddings are kept separate by chocolate cookie walls so you get all the flavors in one beautiful slice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Crust:
  • 36 chocolate wafer cookies
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
Pudding:
  • 2 ounces white chocolate chips (about ⅓ cup)
  • ⅓ cup creamy peanut butter
  • 4 cups milk
  • ¾ cup sugar
  • ½ cup cornstarch
  • Kosher salt
  • 6 large egg yolks, beaten
  • 4 ounces miniature semisweet chocolate chips (about ½ cup)
  • ½ medium banana
Toppings:
  • 1½ cups whipped cream or frozen whipped topping, thawed
  • 2 tablespoons salted roasted peanuts, roughly chopped
  • 2 tablespoons miniature semisweet chocolate chips
Instructions
  1. Special equipment: 9-inch deep-dish pie dish
  2. For the crust: Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  3. Set aside 6 of the chocolate wafer cookies, then put the remaining cookies in a food processor with the sugar. Pulse until finely ground with a sandy texture. Add the butter and blend until combined. Press into a 9-inch deep-dish pie dish. Bake, rotating the pie plate halfway through the baking time, until firm, about 15 minutes. Transfer to a cooling rack and allow to cool while you make the pudding.
  4. For the pudding: Put the white chocolate chips in a small bowl and the peanut butter in a medium bowl; set aside.
  5. Heat 3½ cups of the milk in a large saucepan over medium heat, stirring occasionally, until steaming, 3 to 5 minutes.
  6. Whisk together the sugar, cornstarch and ½ teaspoon salt in a large bowl. Whisk in the egg yolks and remaining ½ cup cold milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg and milk mixture into the remaining hot milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower to a simmer and cook, whisking constantly, until thickened to a pudding-like consistency, 3 to 4 minutes. Turn off the heat, then transfer ¾ cup of the pudding to the bowl with the white chocolate chips and 1½ cups to the bowl with the peanut butter. Add the miniature chocolate chips to the saucepan with the remaining pudding. Whisk the puddings separately until melted and smooth. Allow to cool for 10 minutes while you prepare the cookie walls.
  7. Cut the half banana in half. Unpeel one of the pieces and cut into 6 slices. Stack 2 slices in the center of the cookie crust. Halve the remaining slices and arrange 5 pieces around the stacked pieces cut-sides in like a flower. Arrange the 3 remaining pieces on top of the banana petals.
  8. Carefully cut the remaining 6 chocolate wafer cookies in half. Dip 4 of the cookie halves almost all the way into the white chocolate pudding (leave just enough of each cookie exposed so you have a spot to hold onto), then arrange the cookies in a square around the bananas rounded-side up. The cookies should touch each other (the pudding will work as glue); if you need to, rearrange the bananas slightly to accommodate the cookies. Dip the remaining 8 cookie halves in the chocolate pudding. Leaving a 1-inch border around the first cookie wall, arrange the cookies rounded-side up in a circle around it, overlapping the cookies ever so slightly so they stand up straight.
  9. Spoon half of the white chocolate pudding into the center of the pie on top of the bananas, spoon half of the peanut butter pudding into the second section of the pie and then spoon half of the chocolate pudding into the outermost section of the pie. If any cookie walls fall over during this process, simply stand the cookies back up and keep filling the pie. (Once all the pudding is in the pie, the cookie walls will stand on their own and help keep the flavors separate.) Use the back of a small spoon or an offset spatula to smooth out the pudding in the pie, then top each section with the other half of the corresponding pudding. The pudding might go slightly above the cookie walls; just smooth it, being careful to keep the different flavors separate. Alternatively, you can transfer the pudding to 3 piping bags or large resealable plastic storage bags and pipe into the pie. Put plastic wrap directly over the pie, pressing on the top slightly so the pie is mostly flat, and refrigerate until fully set, at least 4 hours and up to overnight.
  10. For the toppings: Before serving, unwrap the pie and spoon the whipped topping over the center of the pie, leaving the chocolate pudding showing as a border. Peel and thinly slice the remaining banana piece and decorate the center of the pie with the slices. Create a ring of chopped peanuts around the banana slices, roughly over the peanut butter pudding layer. Sprinkle the mini chocolate chips over the chocolate pudding layer. Slice into 8 pieces and serve immediately.

Watch the recipe video here:

Recipe of the Day: Three-Flavor Diner Pie ?Save the recipe: https://foodtv.com/2FzIyyJ

Posted by Food Network on Saturday, January 19, 2019

Main dish

Chipotle Tortilla Chip-Crusted Shrimp

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Chipotle Tortilla Chip-Crusted Shrimp
Chipotle Tortilla Chip-Crusted Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped pickled jalapenos
  • 2 tablespoons canned chopped green chiles
  • Juice of 1 lime, plus wedges for serving
  • 2 tablespoons chopped fresh cilantro
  • Kosher salt
  • 1½ cups all-purpose flour
  • 2 large eggs
  • 1 cup finely ground tortilla chips (about 4 ounces)
  • 1 pound large shrimp, peeled and deveined
  • ½ to 1 teaspoon chipotle chile powder
  • Vegetable oil, for frying
  • Chipotle barbecue sauce, for serving
Instructions
  1. Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use.
  2. Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining ½ cup flour in a third bowl.
  3. Season the shrimp with salt and the chile powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate.
  4. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges.

Watch the recipe video here:

What We're Loving: Tortilla Chip Crusted Shrimp ???Save the recipe: https://foodtv.com/2RBXinl

Posted by Food Network on Tuesday, January 15, 2019

Main dish

Ratatouille Skillet Eggs

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Ratatouille Skillet Eggs
3 tablespoons extra-virgin olive oil 4 scallions, chopped (white and green parts separated) 1 medium zucchini or yellow squash, chopped 1 small or ½ large eggplant, chopped ¼ teaspoon red pepper flakes 4 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can petite diced tomatoes 1 15-ounce can cannellini beans (do not drain) 1 cup torn fresh basil 8 large eggs 4 large baguette slices
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 medium zucchini or yellow squash, chopped
  • 1 small or ½ large eggplant, chopped
  • ¼ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can petite diced tomatoes
  • 1 15-ounce can cannellini beans (do not drain)
  • 1 cup torn fresh basil
  • 8 large eggs
  • 4 large baguette slices
Instructions
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute.
  2. Stir the tomatoes, beans (and their liquid) and ½ cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
  3. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining ½ cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette.

Watch the recipe video here:

Ratatouille for BREAKFAST? You'll hop on the bandwagon soon enough. Save the recipe: https://foodtv.com/2AB5ZEE.

Posted by Food Network on Monday, January 14, 2019

Main dish

Skillet Chicken and Ravioli

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Skillet Chicken and Ravioli
Skillet Chicken and Ravioli
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 9-ounce package small cheese ravioli
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1¼ pounds skinless, boneless chicken breasts, cut into chunks
  • Freshly ground pepper
  • 8 ounces white mushrooms, halved
  • 1 cup halved cherry tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons red wine vinegar
  • ⅓ cup low-sodium chicken broth
  • 2 tablespoons grated parmesan cheese
  • ¼ cup chopped fresh parsley, basil or a combination
Instructions
  1. Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
  2. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
  3. Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Watch the recipe video here:

Recipe of the Day: One-Skillet Chicken + Ravioli ?Save the recipe: https://foodtv.com/2REtpmi.

Posted by Food Network on Monday, January 14, 2019

Main dish

Baked Sweet-and-Sour Chicken

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Baked Sweet-and-Sour Chicken
Baked Sweet-and-Sour Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons ketchup
  • 2 tablespoons orange marmalade or apricot preserves
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 1-inch piece ginger, peeled and finely grated
  • Large pinch of cayenne pepper (optional)
  • 2 bell peppers (1 red, 1 yellow), quartered lengthwise
  • 1 bunch scallions, cut into 3-inch pieces
  • 3 teaspoons extra-virgin olive oil
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (3 to 3¾ pounds)
  • Cooked white rice, for serving (optional)
Instructions
  1. Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1½ teaspoons olive oil and a pinch of salt.
  2. Heat the remaining 1½ teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with ½ teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
  3. Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Watch the recipe video here:

Sweet and sour chicken is the best of both worlds! ??Save this recipe: https://foodtv.com/2SGx941

Posted by Food Network on Sunday, January 13, 2019