The post Ultimate roast potatoes appeared first on Recipes.
]]>Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle
Ingredients
- 1kg Maris Piper potatoes
- 100g duck or goose fat(for a luxurious taste), or 100ml/3½fl oz olive oil
- 2 tsp flour
- sea salt flakesto serve
Method
- step 1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
- step 2Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
- step 3Drop the potatoes into a large pan and pour in enough water to barely cover them.
- step 4Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
- step 5Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.
- step 6Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.
- step 7Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
- step 8Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
- step 9Spread them in a single layer making sure they have plenty of room.
- step 10Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
- step 11Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
- step 12Scatter with the sea salt flakes and serve straightaway.
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]]>The post Mac and Cheese Cowboy Cups appeared first on Recipes.
]]>Ingredients:
- 2 boxes macaroni and cheese
- 2/3 cups whole milk
- 5 tablespoons butter
- 1 pound ground beef
- 1 packet taco seasoning, plus more to taste (optional)
- 1/2 cup finely chopped onion
- 1 (10 ounce) can diced tomatoes and green chiles, such as RO-TEL®
- 2 cups shredded pepper Jack cheese
- sour cream, jalapeno slices, and chopped cilantro for topping (optional)
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 standard 12-cup muffin tins.
- Bring a large pot of salted water to a boil. Stir in macaroni and boil 5 minutes; drain and return to the pot. Stir in cheese packet, milk, and butter until well combined and creamy. Set aside and keep warm.
- Heat a large nonstick skillet over medium-high heat. Add beef and cook, stirring often and breaking up with a spatula, until browned and crumbly, about 5 minutes. Add taco seasoning and onion and cook for 2 minutes, stirring constantly. Add water and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and remove from heat.
- Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in cheese. Scoop mixture into prepared muffin pans. Use a small spoon to create a small well in the center for toppings later. Alternatively, mixture can be placed in a lightly greased casserole dish and baked as a side dish.
- Bake in the preheated oven until browned around the edges and bubbly, 20 to 25 minutes. Let stand for 10 minutes. Serve with desired toppings.
| 217 | Calories |
| 13g | Fat |
| 14g | Carbs |
| 10g | Protein |
From: allrecipes.com
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]]>The post Unstuffed Shells Pasta Bake appeared first on Recipes.
]]>This dish skips the fuss of stuffing shells but still delivers all the rich, comforting flavors in an easy, casserole-style bake. Perfect for a cozy family dinner or a crowd-pleasing potluck, it’s a hearty, feel-good meal that’s ready to impress with minimal effort.
“This dish is delicious yet simple,” our Test Kitchen shared. “All of the flavors and textures of stuffed shells, minus all the work.”
Ingredients:
- 12 ounces medium pasta shells
- cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 1 1/4 teaspoons kosher salt, divided, plus more for cooking pasta
- 1 teaspoon dried Italian seasoning, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 yellow onion, chopped
- 1 1/2 tablespoons minced garlic, divided
- 1 (24 ounce) jar marinara sauce (such as Rao’s)
- 1 cup whole-milk ricotta cheese
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- 1 large egg, lightly beaten
- 1 cup shredded low-moisture part-skim mozzarella cheese
Directions:
Gather all ingredients.
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- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain well and set pasta aside.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees F). Lightly grease a 13- x 9-inch oven-safe baking dish with cooking spray; set aside.
- Heat oil in a large nonstick skillet over medium-high. Add ground sirloin, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper and cook, stirring occasionally, until beef is lightly browned but not fully cooked through, about 5 minutes. Add onion and 1 tablespoon garlic; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Reduce heat to medium; stir in marinara sauce, and cook, stirring occasionally, just until beginning to simmer, about 3 minutes. Remove from heat.
- While beef mixture cooks, stir together ricotta, cream cheese, Parmesan cheese, basil, egg, remaining 1 1/2 teaspoons garlic, 3/4 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper in a large mixing bowl until evenly combined. Gently fold in cooked pasta until evenly coated.
- While beef mixture cooks, stir together ricotta, cream cheese, Parmesan cheese, basil, egg, remaining 1 1/2 teaspoons garlic, 3/4 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper in a large mixing bowl until evenly combined. Gently fold in cooked pasta until evenly coated.
- Spread remaining beef mixture over pasta layer, and sprinkle evenly with mozzarella cheese.
- Cover baking dish loosely with aluminum foil. Bake in the preheated oven until bubbling around the edges and cheese is just beginning to melt, about 25 minutes. Uncover and continue to bake until cheese is fully melted and pasta is heated through, about 10 minutes more.
- Remove from oven and serve, garnished with basil.
Nutrition Facts (per serving)
| 508 | Calories |
| 30g | Fat |
| 28g | Carbs |
| 32g | Protein |
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]]>The post Best Homemade Pancake Recipe appeared first on Recipes.
]]>Best Pancake Recipe
The best fluffy pancake recipe uses eggs differently than the others. I like to separate my yolks and my whites to give the texture the kind you find when you go out for a mega-brunch with those heavenly stacks of homemade pancakes.
Pancake Ingredients
This easy old fashioned pancake recipe calls for basic ingredients you likely already have in your cupboard.
- Eggs – when learning how to make homemade pancakes, the best way to get perfect fluffy pancakes is to separate the yolks from the whites.
- Baking powder – when making the best pancake mix, baking powder helps the flour rise so your pancakes have the same fluffy texture you crave from the pancake house.
- Butter – melt it so it mixes in with that rich taste.
- Sugar – any pancake batter recipe needs sugar to have that nice, sweet flavor you love.
How do you Make Pancakes from Scratch
Making a pancake recipe from scratch is just as easy as making them from a box, but they taste better and are better for you because they’re made from wholesome ingredients. You’ll mix the yolks in with sugar and melted butter, then add milk. You’ll then sift in the dry ingredients and stir it together.
Then with your hand-mixer, you’ll whip up the egg whites and fold that into your other mixture. The key is to mix it well but not so much that there are no lumps. Lumpy pancake batter = the best pancakes from scratch!
How do you make pancake mix from scratch?
If you want to make old fashioned pancakes from scratch even easier, you can always prep your dry ingredients in advance. This way, when you and your crew want fluffy pancakes from scratch, you can simply mix in the wet ingredients. Make sure you store the dry ingredients of your homemade pancake mix recipe in an airtight container to keep it fresh.
Easy Pancake Recipe
If you’re a beginner, this is an easy pancake recipe with step by step instructions to get you started. Just because the eggs are separated doesn’t make it anymore complex. In fact, you’ll have it ready to cook in 10 minutes. From there, it’s another 10 minutes of cooking and you’ll soon have gorgeous stacks of easy homemade pancakes for the whole family to enjoy.
Expert Tips and Tricks for the Perfect Pancakes
- Check the baking powder – most people never think to check the expiration date on their baking powder. If your baking powder is old or expired, you will find that your pancakes will come out flat instead of fluffy.
- Sift your dry ingredients – by sifting or whisking your dry ingredients you will avoid getting lumps in your pancakes and will end up with a deliciously smooth texture to your pancakes.
- Do not overmix – when learning how to make pancake batter, avoid over-mixing the batter as it will change the texture of the pancakes.
- Use oil – use oil or oil cooking spray over butter when cooking pancakes. Butter can brown and burn more easily than oil. Oil will give you even brown crispy edges without burning them.
- Go big – when learning how to cook pancakes, use a large skillet. Pancakes spread in the skillet and small skillets make it very difficult to flip the pancake properly. I prefer my large 12 inch skillet as it gives you much more room to get all the way under the pancake with the spatula.
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]]>The post The Best White Chicken Chili appeared first on Recipes.
]]>We’ve all made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices but have you tried the white chicken chili version yet? This version is perfect for people who prefer chicken over beef, or anyone who wants a creamier soup that is packed with protein.
White chicken chili is one of my favorites because it’s so easy to make—especially for busy weeknights. It’s easy to keep the ingredients on hand (lots of cans or longer lasting fridge and pantry staples) so that you can make this crowd-pleaser at the drop of a hat. I love using a rotisserie chicken to make it even faster!
This is a recipe you’ll want to be making year round, even as it starts to get warm outside. The chili itself is delicious, but each person can make it their own with toppings they love.
You’ll love the way the flavors of this chili blend together, those tender pieces of chicken and that creamy broth. It tastes far different from the classic chili but it’s a welcome change. Everyone loves this soup!
And it’s just that much better when you load on the toppings. Who wouldn’t love the addition of fresh avocado slices, crunchy tortilla chips, flavorful cheese and fresh cilantro? Bring on those toppings!
What Ingredients go into White Chicken Chili?
- Chicken -I prefer rotisserie chicken but left-over cooked chicken will work great too.
- Garlic and onion – these aromatics adds lots of flavor here. Use fresh minced garlic.
- Chicken broth – for even more flavor try this soup with a homemade broth.
- Green chilies – be sure to buy the mild kind unless you like heat.
- Cumin, Paprika, Oregano & Coriander – these creates the perfect blend of spices here.
- Cannellini Beans – great northern beans will work great too.
- Frozen Corn – canned corn will work too, I just never have cared for the flavor.
- Neufchatel cheese – cream cheese will work great too. I usually use Philadelphia but the store was out.
- Lime – be sure to use fresh lime not the bottled stuff here.
- Cilantro – feel free to add more to taste.
- Desired toppings – I like to add avocado, tortilla chips, and cheese.
How do You Make the Best White Chicken Chili?
- Heat olive oil in a 6 quart enameled Dutch oven over medium-high heat.
- Add onion and saute 4 minutes.
- Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
- Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup.
- Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
The Trick For A Creamy White Bean Chicken Chili
You’ll notice there’s a step in the recipe that instructs you to process some of the Cannellini beans with some of the soup broth. I saw this once while I was watching Giada making a soup on Food Network. She added some pureed Cannellini beans to give the soup a creamy texture without adding too much dairy or thickening with flour.
I thought that idea would be perfect to make this white bean chicken chili extra creamy so I decided to adapt that method and I loved it (if you don’t have a food processor or just don’t want to have to clean a food processor then yes, you could just add all the beans in whole).
When should I make White Chicken Chili?
This chili is a fast and easy option for busy fall and winter weeknights. The crock pot option makes it even easier. It’s a comforting soup that is perfect for Halloween, football Sundays, or any other cozy gathering.
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]]>The post Lemon Cookies appeared first on Recipes.
]]>Homemade Lemon Cookies
This is a splendidly flavorful, inviting cookie that’s bright and cheery during the blistery winter season, yet it’s also a cookie fit for those warm summer months where you’ll find them reminiscent of a refreshing summer lemonade.
They are fun to finish by decorating them how you like, you can drizzle icing in zigzag patterns over the top or take a spoonful and make a simple circle atop them. And no one said sprinkles are wrong either. However you finish them just don’t leave the icing off, it’s critical to the abundant lemony flavor of the cookie (as this portion of the cookie calls for the most lemon juice).
If you like a more noticeably yellow cookie simply add a little natural yellow food coloring to the dough to mimic the hues of those sunny lemon peels. It won’t affect the taste but I think we tend to eat with our eyes first so a little yellow addition is a nice touch if you have it.
Lemon Cookies Recipe Ingredients
All purpose flour: A critical ingredient that builds the base of the cookie. I use unbleached all-purpose flour.
Baking powder and baking soda: The combination of the two makes them spread less and creates a puffier cookie.
Salt: This balances the sweetness of the cookie.
Granulated sugar: What would cookies be without the sugar? It adds sweetness while also improving texture of the cookies.
Unsalted butter: Salted butter will work as well just omit the salt from the recipe.Lemons: You use both the lemon zest and lemon juice for the recipe. Zest before cutting and juicing.
Vanilla extract: This is compliments the lemon flavor.
Powdered sugar: This super fine sugar creates a smooth, sweet finish for the cookies.
How to Make Lemon Cookies
Mix dry ingredients: In a large mixing bowl whisk together flour, baking powder, baking soda and salt.
Cream sugar, butter and zest: In a separate large mixing bowl using an electric hand mixer blend together granulated sugar, butter and lemon zest until combined then increase speed to high and whip for about 1 minute until it’s slightly pale and fluffy.
Add eggs and flavoring: Mix in egg and egg yolk, then blend in 1 1/2 Tbsp lemon juice and the vanilla extract (mixture may look a little separated because of the acidity that’s okay).
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]]>The post An Old Recipe That Sparked Debate The Cookie Debate appeared first on Recipes.
]]>
There’s a contentious debate going on here about what the best variety of cookie is. The husband doesn’t play favorites (it’s not normal, I know), but he’s quick to say what he dislikes. He doesn’t much care for shortbread, thinks meringue cookies like these are too sweet, and is downright intolerant of chunky cookies, especially if they contain raisins or nuts. I, however, think all cookies are worth appreciating, be they soft and chewy chocolate chip cookies, crisp and crunchy biscotti, cakey and tender madeleines, rich and dense lemon bars, or light and delicate tuiles. While I don’t discriminate against any cookies (OK, I admit I’m with the hubby on the raisin-hate—let’s just say that my grandparents fed me my entire life’s allotment of raisins when I was a kid), I do have a favorite cookie type: sandy and crumbly. Give me a shortbread or spritz cookie, and I’m a happy camper. Even better if it’s dipped in chocolate. Care to join the debate?
Ganache Filled Spritz Cookies
Printable Recipe
2 ounces heavy cream
3 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips
6 ounces (1 ½ sticks) unsalted butter, at room temperature
3 ounces sugar
1 ½ ounces powdered sugar
¼ teaspoon fine sea salt
2 ¼ ounces eggs, at room temperature
¾ teaspoon vanilla extract
9 ounces cake flour, sifted
Bring the cream to a bare simmer in a small, heavy saucepan. Place the chocolate into a medium bowl, add the hot cream, and whisk until smooth. Let cool to room temperature.
Preheat the oven to 375˚F. In a mixer fitted with a paddle attachment, beat together the butter, sugar, powdered sugar, and salt on medium until creamy. Add the egg and vanilla and mix on low until blended. Add the flour and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. Transfer the dough to a cookie press and press cookies about an inch apart onto parchment-lined baking trays. Bake for 17 to 18 minutes, or until lightly browned around the edges. Transfer cookies to a rack and let cool to room temperature.
Spread a scant teaspoon of the ganache onto the bottom of one of the cookies and sandwich together with another cookie. Sandwich together the remaining cookies with the remaining ganache in the same manner.
Makes about 20 sandwich cookies. If you don’t have a cookie press, simply use a pastry bag fitted with a large star tip and pipe cookies onto the baking trays in decorative shapes. Cookies keep for several days in a tightly sealed container in a cool, dry place.
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]]>The post Ukrainian Red Borscht Soup appeared first on Recipes.
]]>- 1 (16 ounce) package pork sausage
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- ½ medium head cabbage, cored and shredded
- 1 cup diced tomatoes, drained
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 8 ¾ cups water, divided, or as needed
- 3 cloves garlic, minced
- 1 teaspoon white sugar, or to taste
- salt and pepper to taste
- ½ cup sour cream, for topping
- freshly chopped dill or parsley for garnish
Directions:
- Gather all ingredients.
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2. Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
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3. Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
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5. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
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6. Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
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7. Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!
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]]>The post Mini Cupcakes appeared first on Recipes.
]]>They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.
If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!
Mini Cupcake Recipe Ingredients
- All-purpose flour: If you want an even more delicate crumb you can use cake flour.
- Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
- Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
- Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
- Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
- Milk: I like to use whole or 2% milk for the recipe.
- Egg: The egg helps to bind ingredients together and assists in rising.
- Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
- Milk: This is used for the moisture for the cupcake.
- Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
- Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it’s blended in and aerated.
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]]>The post Mini Pumpkin Pies appeared first on Recipes.
]]>Mini Pumpkin Pie Recipe Ingredients:
- Pie crust: I recommend using store-bought refrigerated pie crust for this recipe because it can be rolled quite thin and will bake through quickly without creating a soggy crust that homemade might yield.
- Canned pumpkin: Don’t use pumpkin pie filling just plain canned pumpkin. Homemade fresh pumpkin puree will work as well, if however it’s excessively watery then strain it a bit first.
- Sweetened condensed milk: The great thing about using this is it gives the pie filling a great texture. Plus it’s two ingredients in one, evaporated milk and sugar (and for some reason it does taste better than use the two ingredients separately).
- Eggs: Eggs will help bind the ingredients in the pumpkin pie filling for a custard that sets. They are a key ingredient.
- Spices: Cinnamon, nutmeg, ginger and cloves are used here. Alternatively you can just use 2 tsp pumpkin pie spice if preferred.
- Salt: This will keep the pie from tasting flat.
- Sweetened whipped cream: This is a must in my opinion, it always pairs beautifully with the flavors of pumpkin pie and adds a delicious creaminess.
- How to Make Mini Pumpkin Pies
- Heat oven, prepare pan: Adjust oven rack to lower 1/3 of the oven. Preheat oven to 375 degrees. Spray 20 wells of cupcake pans with non-stick cooking spray (dark cupcake pans work best if you have them for more golden brown crust).
- Make the pumpkin pie filling: In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves and salt until well combined. Rap bowl against counter to remove large air bubbles and set aside.
- Cut crusts into rounds: Roll each pie crust out slightly thinner to about a 12-inch round. Cut into 3 1/2-inch rounds using a round cookie cutter.
- Transfer rounds to prepared muffin pans and press pie crust into bottom and sides of muffin wells.
- Gather scraps and re-roll thinly, cut more rounds from dough. You should be able to get 20.
- Optional tip: With leftover scraps from here you can cut mini leaf or star shapes, spray with cookie spray and dust with cinnamon sugar then place those on the tops of the muffin pans between mini pies.
- Fill crusts: Divide pumpkin pie filling among prepared crusts filling nearly to the top of each crust.
- How Long to Bake Mini Pumpkin Pies
- Bake til set: Bake the mini pies in preheated oven until set through to the center, about 18 to 22 minutes.
- How to tell when they are done? They should no longer jiggle, and a toothpick inserted should come out without wet runny batter. The center should appear puffed and set, they will likely even crackle (but will deflate upon cooling).
- Cool and transfer: Transfer to a wire rack and cool in pan 20 minutes. Use an offset spatula to slide pies out, then cool completely on wire rack.
- Garnish: Top with sweetened whipped cream and garnish with a pie crust decoration if using. Store pies in the fridge.
Frequently Asked Questions for Mini Pumpkin Pies
Can You Make These Ahead of Time?
As with a traditional pumpkin pie these mini pumpkin pies can be made ahead of time and stored for several days. Just note that the crust texture is the best they day they are made, it’s nicely crisp and flaky the first day and will soften over time.
What is the Best Way to Store Them?
Let the mini pies cool completely then transfer and store in an airtight container in the fridge.
Mini pumpkin pies can keep in the fridge for up to 3 days.
These mini pumpkin pies are an exciting modern day twist on a nostalgic holiday classic! They are baked in a standard size muffin pan instead of as a whole pie. They are easy to make, faster to bake, and they’re a tasty treat for people of all ages.
Their flavor is pleasantly pumpkin-y, deliciously sweet, and swirled with seasonal spice. And they have the best blend of textures with a crisp, flakey crust and a velvety, rich custard pie filling.
They are easy to serve and completely fitting for parties. And aren’t most desserts just more enjoyable and charming when served in a mini individual serving size? They even seem fancier too.
With their smaller size plan on two of these per person, or even three for a Thanksgiving or other holiday feast. And as always take those classic pumpkin pie flavors up a notch by serving them with a generous swirl of billowy sweetened whipped cream atop.
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