Taste of Home

Showing 86 Result(s)
Main dish

New-World Stuffed Cabbage

Save Print
New-World Stuffed Cabbage
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage
  • 1 can (16 ounces) sauerkraut, divided
  • 3 bacon strips, diced
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon Hungarian paprika
  • ¼ teaspoon cayenne pepper
  • 1 can (16 ounces) crushed tomatoes
  • 2 cups beef broth
  • ½ cup long grain rice, cooked
  • 1 pound ground turkey
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 large egg, beaten
Instructions
  1. Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half of the sauerkraut into a Dutch oven; set aside.
  2. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 to 2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well.
  3. Place 3-4 tablespoons mixture on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all, adding water to cover if necessary. Cover and bake at 325° for about 2 hours.

Watch the recipe video here:

Cabbage is definitely king! Get the recipe for New-World Stuffed Cabbage here–> https://trib.al/5ZJ4aWd

Posted by Taste of Home on Saturday, June 29, 2019

Main dish

Breakfast Biscuit Cups

Save Print
Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —Debra Carlson, Columbus Junction, Iowa
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • ½ teaspoon pepper, divided
  • ¾ cup plus 1 tablespoon 2% milk, divided
  • ½ cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • ⅛ teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • ½ cup shredded Colby-Monterey Jack cheese
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and ¼ teaspoon pepper until blended; gradually add ¾ cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
  4. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.
Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

Watch the recipe video here:

Wake up to breakfast in a muffin cup! Get the full recipe for Breakfast Biscuit Cups here–> https://trib.al/Ht30hjF

Posted by Taste of Home on Wednesday, June 26, 2019

Dessert

Spiced Pineapple Upside-Down Cake

Save Print
Spiced Pineapple Upside-Down Cake
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-1/3 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • 10 to 12 maraschino cherries
  • ½ cup chopped pecans
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
Instructions
  1. In a saucepan, melt ⅔ cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
  3. Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Watch the recipe video here:

You can bake this beautiful cake in your cast-iron skillet!Get the recipe for Spiced Pineapple Upside Down Cake here–> https://trib.al/Uo5xKgL

Posted by Taste of Home on Wednesday, June 26, 2019

Dessert

Chocolate Buttermilk Squares

Save Print
Chocolate Buttermilk Squares
Every time I take a pan of these to a picnic, it comes back clean! At home, they disappear as fast as I can stir them. —Clarice Baker, Stromsburg, Nebraska
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup butter, cubed
  • ¼ cup baking cocoa
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs, room temperature, beaten
  • 1 teaspoon vanilla extract
  • 3 to 4 drops red food coloring, optional
FROSTING:
  • ½ cup butter, cubed
  • ¼ cup baking cocoa
  • ¼ cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • ¾ cup chopped almonds, optional
Instructions
  1. In a large saucepan, bring butter, cocoa and water just to a boil. Cool.
  2. Meanwhile, in a large bowl, combine the flour, sugar, baking soda and salt. Add cocoa mixture and buttermilk; mix well. Beat in the eggs, vanilla and, if desired, food coloring. Pour into a greased and floured 15x10x1-in. baking pan.
  3. Bake at 350° for 20 minutes. For frosting, melt butter with cocoa and buttermilk. Stir in the confectioners' sugar, vanilla and salt. Spread over warm cake. Garnish with nuts if desired.

Watch the recipe video here:

These delicious treats are sure to be a crowd-pleaser.Get the recipe for Chocolate Buttermilk Squares here–> http://trib.al/CMmxUai

Posted by Taste of Home on Monday, June 24, 2019

Main dish

Cast-Iron Peach Crostata

Save Print
Cast-Iron Peach Crostata
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons plus ¾ cup packed brown sugar, divided
  • 1-1/4 teaspoons salt, divided
  • ½ cup cold unsalted butter, cubed
  • 2 tablespoons shortening
  • 3 to 5 tablespoons ice water
  • 8 cups sliced peaches (about 7-8 medium)
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, beaten
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar
  • ⅓ cup water
  • 1 cup fresh raspberries, optional
Instructions
  1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
  4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.

Watch the recipe video here:

Vibrant and so delicious! Get the recipe for Cast-Iron Peach Crostata here–> https://trib.al/YjbT9V7

Posted by Taste of Home on Saturday, June 22, 2019

Main dish

Sticky Buns

Save Print
Sticky Buns
It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups bread flour
SAUCE:
  • ½ cup packed brown sugar
  • ¼ cup butter, cubed
  • ¼ cup corn syrup
  • ½ cup chopped pecans
FILLING:
  • ⅓ cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.
  4. Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Watch the recipe video here:

Make a batch and watch 'em disappear! Get the recipe for Sticky Buns here–> https://trib.al/h3xwSyc

Posted by Taste of Home on Thursday, June 20, 2019

Main dish

Tennessee Peach Pudding

Save Print
Tennessee Peach Pudding
Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • ½ cup whole milk
  • 3 cups sliced peeled fresh or frozen peaches
TOPPING:
  • 1-1/2 cups water
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 tablespoon butter
  • ¼ teaspoon ground nutmeg
  • Half-and-half cream
Instructions
  1. Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  2. For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with cream.

Watch the recipe video here:

Summer calls for fresh peaches and this mouthwatering dessert!Get our Tennessee Peach Pudding recipe here–> https://trib.al/wW1kC9U

Posted by Taste of Home on Wednesday, June 19, 2019

Main dish

Orange Dream Pull-Apart Bread

Save Print
Orange Dream Pull-Apart Bread
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 ounces) cream cheese
  • 2 tubes (7-1/2 ounces each) small refrigerated buttermilk biscuits (10 count)
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 4 teaspoons grated orange zest
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 375°. Cut cream cheese into 20 pieces. Using a small knife, cut a horizontal pocket into the side of each biscuit; fill each with a piece of cream cheese. Pinch opening to seal.
  2. In a shallow bowl, mix brown sugar, pecans and orange zest. Dip biscuits in melted butter; roll in brown sugar mixture. Stand biscuits on their side in a greased 10-in. fluted tube pan.
  3. Bake until golden brown, 35-40 minutes. Cool in pan 5 minutes before inverting onto a serving plate. Serve warm.

Watch the recipe video here:

Perfect baking therapy! Get the recipe for Orange Dream Pull-Apart Bread here–> https://trib.al/diE4eKY

Posted by Taste of Home on Tuesday, June 18, 2019

Lasagna

Chicken Alfredo Lasagna

Save Print
Chicken Alfredo Lasagna
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 4 ounces thinly sliced pancetta, cut into strips
  • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 3 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter, cubed
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • ¼ teaspoon coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese
Instructions
  1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
  2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in ½ cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
  3. Preheat oven to 375°. Spread ½ cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
  4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Watch the recipe video here:

Main dish

Hearty Potato Soup

Save Print
Hearty Potato Soup
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes, peeled and sliced
  • 2 carrots, chopped
  • 6 celery ribs, chopped
  • 8 cups water
  • 1 onion, chopped
  • 6 tablespoons butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-1/2 cups 2% milk
Instructions
  1. In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
  2. In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Watch the recipe video here:

"Wow this is this good! "> Get the recipe for Hearty Potato Soup: https://trib.al/dXuhrxX

Posted by Taste of Home on Sunday, May 5, 2019