big batch

This easy, make-ahead breakfast bake is a crowdpleaser every time. It boasts all the classic cinnamon and vanilla French toast flavors, wrapped up into a family-style casserole. 

French Toast Casserole

unsalted butter

Cooking spray

(1-pound) loaf unsliced sourdough, Italian, or French (not baguette) bread

eggs

half-and-half, or 1 1/2 cups each whole milk and heavy cream

light brown sugar, divided

vanilla extract

cinnamon

kosher salt, divided

nutmeg, divided

chopped nuts (about 1/2 cup),

all-purpose flour

maple syrup

berries,

Soften the butter. Place 4 tablespoons unsalted butter on the counter to soften slightly. 

Prepare the baking dish. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.

Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.

Make the custard. Whisk 8 large eggs, 3 cups half-and-half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined. 

Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard. 

Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl. 

Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats. 

Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes. 

Cool the casserole. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup or powdered sugar, and fresh berries.

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

coconut oil

red onion, thinly sliced

jalapeno,

garlic,

orange bell pepper, seeded and cut into thin strips

eggplant, ends trimmed, diced

red curry paste

brown sugar

13.5 oz light coconut milk

oz tomato

13.5 oz chickpeas, drained and rinsed

oz baby spinach

cilantro,

brown rice,

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Tasty

Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.

Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.

Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.

Garnish the curry with cilantro and serve over brown rice.

Nutrition
Calories: 212
Total fat: 7 grams 
Sodium: 368
Total carbs: 34 grams 
Dietary fiber: 8 grams 
Sugars: 10 grams 
Protein: 7 grams

https://vid.tasty.co/output/121160/landscape_480/1545440108

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

olive oil

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Gin, fresh grapefruit, Aperol, and sparkling wine unite for this gently bitter and incredibly refreshing cocktail. Its big-batch size makes it perfect for parties and crowds.

Ratterwick Punch (Sparkling Gin, Aperol, and Grapefruit Cocktail) Recipe

(475 milliliters) gin,

(120 milliliters) Aperol

(175 milliliters) fresh lemon juice

(355 milliliters) chilled dry sparkling wine

lemon wedges,

grapefruit wedges,

(30 milliliters) fresh lemon juice,

Up to 2 days before serving, pour gin, Aperol, and simple syrup into a 2-quart pitcher and stir to mix. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.

Up to 2 hours before serving, squeeze lemon and grapefruit juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

To serve, fill pitcher with ice and stir gently until outside of pitcher is cool. Carefully add chilled sparkling wine to pitcher, along with citrus wedges, and stir gently once more. Taste for balance, adding up to 2 tablespoons lemon juice, if desired. Pour immediately into ice-filled rocks glasses and serve.

Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt

Slow-Cooker Chicken Tacos Recipe by Tasty

onion, thinly sliced

corn

diced tomato, drained

jalapeño,

lime, juiced

boneless, skinless chicken thighs

corn tortillas,

guacamole,

salsa,

cumin

oregano

paprika

chili powder

black pepper

salt,

In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.

Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.

Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.

Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.

Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.

Cook the chicken mixture for another 10 minutes so the flavors can marry.

Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.

https://vid.tasty.co/output/28763/mp4_640x640/1491617024

My make ahead crumble topping is an easy bulk recipe for crisps, crumbles, and pies that keeps in the freezer for a year ~ it&#039;s summer dessert on demand!

Big Batch Crumble Topping for the Freezer

all purpose flour

oats

dark brown sugar

tsp salt

cardamom

tsp vanilla extract

Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly.  Be sure to get all the butter incorporated so there are no large chunks of butter.

Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.

Your crumble will last up to a year in the freezer.  Just scoop out what you need and reseal the rest.  No need to thaw the crumble before baking.

Add the fruit filling of your choice to a baking pan, filling the pan about 2/3 of the way full. Then top generously with your frozen crumble (don&#039;t thaw it first.) I like to mound the crumble on the fruit, because everything will shrink down in the oven. Bake at 375F for about 25-30 minutes, or until the fruit is bubbling and juicy and the topping is starting to turn golden.

To use your crumble

A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that&#8217;s quick, easy and surprisingly delicious!

Helpful Hamburger Stroganoff

beef

onion,

brown gravy mix

water

worcestershire sauce

garlic powder

pepper

cream of mushroom soup

sour cream

12-oz box bowtie pasta

This one bowl, no flipping recipe for sheet pan pancakes is fluffy and tender like a classic sheet cake. 

Light & Fluffy Sheet Pan Pancakes

unsalted butter (1 stick)

buttermilk

sugar

baking powder

baking soda

salt

fruit, nuts, or chocolate chips (optional)

sugar syrup,

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet (about 13x18 inches) with parchment paper.

Melt 8 tablespoons unsalted butter in a small saucepan over medium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

Place 2 cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined. Add 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Fold with a spatula or wooden spoon until the dry ingredients are incorporated, some small lumps are okay. Fold in 1 1/2 cups chopped fruit, nuts, or chocolate chips, if desired.

Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden, cracked, and springs back when touched, 12 to 15 minutes. 

Remove the pancake from the oven and heat the broiler to high. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. Cut into 12 pieces and serve warm with powdered sugar and maple syrup.

This 2-ingredient recipe is one of the easiest, most foolproof ways to cook chicken. Try the shredded meat in tacos, burritos, grain bowls, sandwiches, and salads.

Instant Pot Salsa Chicken

(16-ounce) container tomato salsa (about 2 cups)

chicken breasts

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

The Kitchn

Kelli Foster

Step 1

Pour 1 (16-ounce) jar tomato salsa in a 6-quart or larger Instant Pot or electric pressure cooker. Season 2 pounds boneless, skinless chicken breasts all over with 1 teaspoon kosher salt. Place on top of the salsa in an even layer, and do not stir.

Step 2

Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 12 minutes to come up to pressure.

Step 3

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use 2 forks to shred the chicken, then stir into the salsa.

This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.

Instant Pot Butter Chicken Recipe by Tasty

lb boneless, skinless chicken thighs

kosher salt, salt, divided

black pepper,

onion, finely chopped

ginger, 2 inch () peeled and minced

½ tablespoons garam masala

curry powder

plain whole milk yogurt

basmati rice, cooked,

naan bread,

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.

Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.

Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.

Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.

Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to “vent” and allow any remaining steam to vent.

Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.

Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10–15 minutes.

. Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.

Serve chicken with basmati rice and naan and garnish with cilantro.

https://vid.tasty.co/output/130209/landscape_480/1555524592

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Top 10 big batch recipes from across the web

The most viewed big batch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Toast Casserole

Thai Coconut Vegetable Curry Recipe...

Tomato passata

Ratterwick Punch (Sparkling Gin, Ap...

Slow-Cooker Chicken Tacos Recipe by...

Big Batch Crumble Topping for the F...

Helpful Hamburger Stroganoff

Light & Fluffy Sheet Pan Pancakes

Instant Pot Salsa Chicken

Instant Pot Butter Chicken Recipe b...

The most viewed big batch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine