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Pasta

French Onion One-Pot Pasta

Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.

Dessert

Chocolate Mashed Potatoes

Chocolate Mashed Potatoes
As the kids say—YOLO.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup chocolate milk
  • ⅓ cup water
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened cocoa
  • ⅛ teaspoon kosher salt
  • 1⅓ cups instant potato flakes Chocolate syrup, optional
Instructions
  1. Whisk together chocolate milk, water, powdered sugar, cocoa, and salt in a small saucepan over medium-high; bring mixture to a boil. Remove from heat; stir in potato flakes. Add 1 to 2 tablespoons of water, if needed, for desired consistency. Chill 1 hour. Serve with chocolate syrup, if desired.

Watch the recipe video here:

Definitely not a first-date dessert 😉 (via Well Done)GET THE RECIPE: https://trib.al/osUDE6u

Posted by MyRecipes on Thursday, February 14, 2019

Main dish

Easy Tex-Mex Shepherd’s Pie

Easy Tex-Mex Shepherd’s Pie
Shepherd's pie just got easier. This comfort dish takes advantage of a few shortcuts that don’t lesson the flavor or quality of the meal, like refrigerated mashed potatoes and pico de gallo, so you can get dinner on the table fast. Make sure to brown your meat nicely, since it builds flavor. Substitute cheddar cheese for pepper jack, if you prefer it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon canola oil
  • 2 pounds ground sirloin
  • 1½ cups chopped red onion (from 1 medium-size onion)
  • 1 tablespoon chopped garlic (from 2 large garlic cloves)
  • 1 (15-oz.) can whole kernel corn, drained
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cumin
  • 2 cups pico de gallo, drained
  • ½ cup ketchup
  • 2 tablespoons chopped chipotle chiles in adobo sauce
  • 1 (8-oz.) block pepper Jack cheese, grated (about 2 cups)
  • 4 cups refrigerated mashed potatoes (such as Bob Evans)
  • ½ cup salsa verde Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • ¼ cup thinly sliced scallions
Instructions
  1. Preheat oven to 450°F. Heat oil in a 12-inch cast-iron skillet over medium-high. Add sirloin, and cook, stirring often to break up meat with a wooden spoon, until meat is no longer pink, about 8 minutes. Add onions and garlic, and cook, stirring often, until softened and aromatic, about 3 minutes. Drain beef mixture. Stir in corn, black beans, salt, and cumin; cook, stirring often, 2 minutes. Stir in pico de gallo, ketchup, and chopped chipotle chiles. Top mixture with grated cheese, and remove from heat.
  2. Stir together mashed potatoes and salsa verde in a medium microwavable bowl. Microwave on HIGH until hot, about 3 minutes. Spread potato mixture in an even layer over cheese in skillet, covering entire surface. Spray lightly with cooking spray, and place skillet on a rimmed baking sheet.
  3. Bake in preheated oven until potatoes are lightly browned on top, about 25 minutes. Remove from oven, sprinkle with cilantro and scallions, and serve hot.

Watch the recipe video here:

Weeknight Shepherd's Pie just got so much easier. GET THE RECIPE: https://trib.al/LxEMory

Posted by MyRecipes on Thursday, August 22, 2019

Dessert

Cereal Cake

Cereal Cake
Bring your favorite cereal from breakfast to dessert with this towering cake masterpiece. Once all the decorations are in place, you might just mistake it for your morning cereal bowl.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ¾ cups milk, warmed
  • 4 cups desired cereal
  • 1 cup butter
  • 1 package 2-layer-size white cake mix
  • 4 eggs
  • 5 cups powdered sugar
  • Pinch salt
  • ¼ teaspoon almond extract (optional)
  • 10 1.5 ounces packages white chocolate-covered crisp wafers (Kit Kat White®; 4 per package)
  • Serving spoon
  • 1 12 inch long, thick wooden skewer or dowel
  • 1 empty single serving-size cereal box*
  • 2 ounces white baking chocolate, melted
Instructions
  1. In a small bowl combine milk and 1¾ cups cereal; let stand 15 minutes. Strain; discarding cereal.
  2. Preheat oven to 350°F. Grease two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper; grease paper. Flour insides of pans. Set aside.
  3. Melt ¼ cup butter. Set aside remaining butter to soften. In a large bowl beat cake mix, 1 cup of the reserved cereal milk, eggs, and melted butter with a mixer on medium for 2 minutes. Divide batter between prepared pans.
  4. Bake 30 minutes or until a toothpick inserted near centers comes out clean. Let cool in pans on wire rack 15 minutes. Remove cakes from pans and let cool completely on wire racks.
  5. In a large bowl beat softened butter, alternately add powdered sugar, and 2 to 3 tablespoons of the remaining cereal milk until desired consistency, beating well between additions. Beat in salt and, if desired, almond extract. Continue beating mixture for 5 minutes or until light and fluffy.
  6. Stack cake layers on a cake stand or serving dish with frosting between the layers. Frost the top and the sides of the cake. Attach wafers vertically to cover the sides of the cake. Top cake with 2 cups cereal to look like a cereal bowl. Insert serving spoon into cake to look like a cereal spoon.
  7. Tape a wooden dowel to the inside of the cereal box. Spoon white chocolate over dowel to coat. Sprinkle some of the remaining cereal over the dowel to coat. Let stand until chocolate is set or chill to quickly set. Insert dowel into cake.

Watch the recipe video here:

No bowl required! Layered Cereal Cake recipe GET THE RECIPE: http://ow.ly/sAbM30iHGY3 (via Better Homes & Gardens)

Posted by MyRecipes on Tuesday, March 12, 2019

Soup

Instant Pot Keto Clam Chowder

Instant Pot Keto Clam Chowder
This keto-approved chowder is rich and indulgent. The broth is creamy, yet light, and has a slight brininess.
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
  • 3 bacon slices, chopped
  • 1 medium-size white onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut in 1-1½- in. pieces
  • 1½ cup water
  • 1 cup clam juice
  • 1½ cups heavy cream
  • 16 ounces canned clams, including juice
  • ¼ cup finely chopped fresh flat-leaf parsley
Instructions
  1. Set instant pot to the “sauté” setting, and add bacon. Cook, stirring often, until crisp, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain; leave drippings in pot.
  2. Add onion, celery, garlic, and butter to bacon drippings; cook, stirring often, until onions are translucent, about 5 minutes. Stir in thyme, salt, and pepper; cook, stirring until fragrant, 2 minutes.
  3. Add cauliflower, water, and clam juice to instant pot, and cover. Turn steam valve to the “sealing” position, and press cancel. Set instant pot to high pressure for 5 minutes; seal. After pressure cooking has ended, press cancel, and carefully release the pressure.
  4. Add heavy cream, and blend with an immersion blender until partially blended but still chunky. Stir in clams. Press “sauté” on instant pot, and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Turn off heat, and stir in parsley. Sprinkle each serving with bacon.

Watch the recipe video here:

Creamy, rich, indulgent—and still #Keto-approved. GET THE RECIPE: https://trib.al/KFMPAEP (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Main dish

Grilled Garlic Knots

Grilled Garlic Knots
You can’t beat a garlic and butter roll, especially one that has been grilled. The cheese and parsley give them a nice Fazoli’s feel, while the charred bread adds extra flavor. Plus, they’re a cinch to grill. Prepared pizza dough can easily be found in the deli section of major grocery stores, but you can even buy it directly from a pizza shop if you ask.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound fresh prepared pizza dough
  • Cooking spray
  • ¾ cup (6 oz.) salted butter
  • 1 tablespoon finely chopped garlic (about 3 garlic cloves)
  • 2 teaspoons chopped fresh thyme
  • 1 ounce Pecorino Romano cheese, grated (about ¼ cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
  1. Place dough on a lightly floured surface, and divide into 16 (1-ounce) pieces. Roll each piece into an 8-inch rope, and twist into a knot. Place rolls on a baking sheet lightly dusted with flour. Lightly coat rolls with cooking spray, and cover lightly with plastic wrap. Let rest in a warm area until puffed, about 1 hour.
  2. Preheat a gas grill to medium (350°F to 400°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Combine butter, garlic, and thyme in a small saucepan. Place saucepan over lit side of grill; cook, stirring occasionally, until butter melts, about 6 minutes. Move pan to unlit side of grill, and cover to keep warm.
  3. Remove plastic wrap from rolls, and gently brush with melted butter mixture. Add rolls very gently to lit side of grill. Grill, covered, until lightly browned and cooked through, about 12 minutes, turning occasionally. If rolls start to get too dark, move to unlit side of grill. Place rolls on a platter, and drizzle with remaining butter mixture. Sprinkle with cheese and parsley.

Watch the recipe video here:

What's than a warm, buttery garlic knot? A GRILLED one. GET THE RECIPE: https://trib.al/BuyEiue (via Well Done)

Posted by MyRecipes on Thursday, May 30, 2019

Breakfast

Cookies-and-Cream Stuffed Pound Cake

Cookies-and-Cream Stuffed Pound Cake
What’s better than pound cake? A stuffed pound cake, that’s what. A rich, cookies-and-cream filling takes a prepared pound cake to the next level. For this recipe, check the supermarket bakery for a pound cake on the larger side; alternatively, if you go with a smaller loaf cake (like a Sara Lee brand pound cake), go ahead and grab two—you’ll have enough filling to go around. For a different spin, swap the Oreo cookies for chopped peanut butter cups or sliced fresh strawberries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 store-bought pound cake loaf
  • 12 Oreo cookies, divided
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ cup (2 oz.) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups powdered sugar
Instructions
  1. Use a paring knife to cut a rectangle in top of pound cake, leaving a ¾-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.
  2. Chop 10 of the cookies into ¼- to ½-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.
  3. Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.

Watch the recipe video here:

What’s better than pound cake? A stuffed pound cake, that’s what.GET THE RECIPE: https://trib.al/5Omp0zO (via Well Done)

Posted by MyRecipes on Thursday, May 16, 2019

Drink

Strawberries and Milk Shaved Ice (Raspado)

Strawberries and Milk Shaved Ice (Raspado)
Blogger Ana Frias grew up in the desert, in Sonora, Mexico. She has very strong memories of buying raspados--Mexican-style snow cones--after school from the curbside vendor, and slurping them until her brothers would finally pick her up. To make the shaved ice, just whirl ice cubes in a food processor, 2 cups at a time, until the ice no longer makes a racket and looks like snow, with no lumps.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2½ cups chopped fresh strawberries (about 1 lb.), divided
  • 3 tablespoons sugar
  • ¼ cup condensed milk (optional)
  • 6 cups shaved ice
Instructions
  1. Put 2 cups strawberries in a medium saucepan with 1 cup water and the sugar. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves and strawberries are soft, about 2 minutes. Remove from heat and let cool until no longer steaming hot, about 10 minutes.
  2. Pour cooked strawberries and syrup into a blender or food processor and purée until smooth. Let cool completely (you can put it in the refrigerator to speed this up).
  3. For each raspado, fill a 12- to 14-oz. cup or glass halfway with shaved ice and pour in about ⅓ cup strawberry syrup. Fill cup with more shaved ice and pour in another ⅓ cup syrup. Top with 2 tbsp. chopped strawberries and pour on 1 tbsp. condensed milk if you like. Serve with a spoon and/or a fat straw.
  4. Make ahead: Syrup, chilled, up to 5 days. Shaved ice, frozen, up to 1 day (whirl again before serving to break up icy clumps).

Watch the recipe video here:

Strawberry Raspado: Shaved ice + condensed milk = summer's freshest treat (via Well Done)GET THE RECIPE: http://trib.al/mG4o9FH

Posted by MyRecipes on Thursday, May 16, 2019

Dessert

Fresh Strawberry Sheet Cake

Fresh Strawberry Sheet Cake
This simple, fresh strawberry cake is the perfect springtime dessert. Besides being wonderfully easy to slice and serve for a crowd, sheet cakes (like this pink beauty) are great for entertaining because they require no special cake frosting skills to look impressive.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups (10 oz.) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1½ teaspoons vanilla extract
  • 3 cups (about 12¾ oz.) all-purpose flour
  • 1 (3-oz.) pkg. strawberry-flavored gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1¼ cups whole buttermilk
  • 1½ cups diced fresh strawberries, divided
  • 2 (12-oz.) containers ready-to-spread vanilla frosting (such as Betty Crocker) 10 Fresh strawberries, halved
Instructions
  1. Preheat oven to 350°F. Line a half-size (18- x 13- x 1-inch) rimmed baking sheet with parchment paper; lightly grease parchment with cooking spray.
  2. Beat butter in a large bowl with an electric mixer on medium speed until creamy. With mixer running, gradually add sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating until well combined after each addition. Beat in lemon juice and vanilla.
  3. Stir together flour, gelatin, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to butter mixture in 5 additions, beginning and ending with flour mixture, beating on low speed just until blended after each addition. Stir in 1 cup chopped strawberries. Spread mixture in prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes.
  4. Cool cake completely on baking sheet on a wire rack, about 1 hour. Finely chop remaining ½ cup diced strawberries and stir into vanilla frosting. Spread cooled cake with frosting. Refrigerate at least 1 hour and up to overnight. Garnish each piece with halved strawberries.

Watch the recipe video here:

This simple, fresh strawberry cake is the perfect springtime dessert 🍓 (via Well Done)GET THE RECIPE: https://trib.al/fQQJJCW

Posted by MyRecipes on Wednesday, June 5, 2019

Main dish

Korean Fried Chicken

Korean Fried Chicken
You don’t know crispy fried chicken until you’ve tried this Korean fried chicken. Our smitten test kitchen team even deemed this some of the best fried chicken they’d ever experienced. The secret to the chicken’s incredible, light and crisp exterior comes down to two key details: the potato starch used to coat the chicken and the double-fry method (trust us on this one—it works). Between the delightfully crackly texture, the aromatic flavor worked into the chicken via its ginger-salt rub, and the dynamic heat of the gochujang sauce, this Korean fried chicken is guaranteed to impress. While we loved this recipe for chicken wings and drumsticks, you could use the technique for other pieces of the bird, like breasts and thighs; you’ll just need to adjust your cooking time to accommodate more substantial cuts.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN
  • 3 cups canola, grapeseed, or peanut oil, for frying 3¾ pounds chicken drumsticks OR chicken wings, tips removed and wing flats separated 2 tablespoons grated fresh ginger 2 teaspoons kosher salt 1 cup potato starch, divided
SAUCE
  • ½ cup gochujang ¼ cup oyster sauce 3 tablespoons mirin (sweet sake) 2 tablespoons ketchup 1 tablespoon fish sauce 2 teaspoons grated garlic (about 3 garlic cloves) 1½ teaspoons white sesame seeds 1½ teaspoons black sesame seeds
Instructions
  1. Prepare the Chicken: Preheat oven to 200°F. Pour oil into a large cast-iron skillet, and fit with a candy thermometer. Heat over medium-high until thermometer reaches 375°F.
  2. Toss together chicken, ginger, and salt in a large bowl until evenly coated. Place ½ cup of the potato starch in a shallow dish. Working with 1 piece of chicken at a time, place in starch, and toss to coat completely and evenly. Tap off excess, and place on a baking sheet. Repeat with remaining chicken.
  3. When oil is ready, place about 6 pieces of chicken in hot oil; fry until lightly golden, about 2 to 3 minutes. Flip chicken, and fry another 2 to 3 minutes. Transfer to a baking sheet lined with a wire rack. Repeat with remaining chicken.
  4. When all chicken has been fried once, return chicken, in batches, back to oil to fry again, about 2 minutes per side. Place finished chicken on a separate baking sheet lined with a wire rack, and place in preheated oven to keep warm. Repeat with remaining chicken.
  5. Prepare the Sauce: Stir together gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic in a medium bowl. Toss chicken with desired amount of sauce, and serve immediately. Sprinkle with sesame seeds.

Watch the recipe video here:

You don’t know crispy fried chicken until you’ve tried THIS Korean fried chicken.GET THE RECIPE: https://trib.al/MS1mmz6

Posted by MyRecipes on Wednesday, August 28, 2019