feed a crowd

Instant Pot Potato Soup from Delish.com is perfect for a cold winter night.

Instant Pot Potato Soup

butter

onion,

garlic,

thyme leaves

russet potatoes, peeled and diced

chicken broth

cornstarch

heavy cream

Kosher salt

black pepper

Shredded cheddar,

bacon,

chives,

My adult son going this recipe and asked me to make it. He helped. The first time we made it I didn't have fresh thyme or garlic. This time we did. Wow! What a difference! This has to be the best potato soup I ever ate! He added salt after it was finished. I'm actually glad it didn't call for salt because we like to add for our own taste. Also adding bacon and cheese to the serving ads salt. I can't eat it, I'm keto, very low carb not he had me try a spoonful. OMG! Delish!

I followed the recipe and got a pot full of broth with diced potatoes floating in it. Here’s how I fixed that: I poured everything into my food processor and blended it all smooth, then doubled the corn starch and blended it some more. Poured it back in the instant pot and pressure cooked it five more minutes.

Made the potato soup tonight turned out EXCELLENT but i had no idea when pressure cooking your potatoes you will not have  same amount of potatoes that you started with turned out very very delicious  i did add a cup or cup and a half of sour cream to my recipe  and turned out really good so i peeled about 6 or 8 potatoes  that i had left 
(Some very small Yukon golds ) and threw them in a pot on the stove and added to the soup we had left next time i will make a lot more potatoes or can anyone tell me what i can do differently next ? Thanks !!

Used regular broth instead of low sodium. This was a huge hit! Everyone went back for seconds and there was nothing left! Will definitely make again.

Mmmm Yes! I of course added some things on my own and put the bacon inside, instead of on top, I also added a bit more than healthy amount of cheddar in the soup as well.😂 But omg so good!

Made it tonight.  The things I changed were I diced up the bacon and cooked it in the pot first.  I removed the bacon, drained the grease out of the pot and then added the butter and onions.  I made sure to scrape up all of the good bacon bits left behind.  After the milk mixture was added and it had boiled for 5 minutes, I added about a cup of shredded extra sharp cheese to the pot. I used unsalted chicken broth so I added some salt and pepper at the end.   Yummm.  Very good.

I generally cook low sodium. Like being addicted to anything (salt, sugar) when you eat less you can REALLY taste the salt in food. I have a hard time eating soup in restaurants because it’s so salty but the average person puts salt on top of salty food. I thought this soup was great. I added a small amount of salt and pepper and between that and the bacon and fresh herbs it tastes great. You can’t please salt addicts unless they’re eating 1800mg in a serving. And I personally think salty food is gross n

This recipe is terrible, as is. The only flavour comes from the bacon And cheese added on top When you serve it!

Looks awful in the video.  Like thick gravy. I wouldn't use the potato masher.

Tasty. I'll agree, you do need to season. I put around a teaspoon of salt and half a teaspoon of pepper while cooking onions. Added a little more pepper and some celery salt after it was done. Makes more like six servings.

Made this soup last night for dinner.  Did not change a thing and thought it was very good.  For the two of us we have 4 meals.  Used my french fry cutter then diced those to make the potatoes 1/2" cubes.  Went very fast during prep and had plenty of potato cubes in the finished soup.  Added very small amount of sea salt at the end.  Sprinkled ground pepper on top when serving.  I will add a small amount of celery salt as others suggested next time to see how it flavors the soup.  Put the remainder in pint jars and froze them for future meals.  I thought it was a really good soup.  I don't have an Instant pot but used my Cuisinart Pressure cooker.  Good recipe, will keep.

I made this tonight with a few modifications.  It was fabulous.

https://streaming.hearstdigitalstudios.com/manual_upload/5845d8a6e694aa218235a880/mp4/Loaded_Potato_Soup_FINAL_FULL_1480972469_4000_hd_v3.mp4

Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.

If You Like Mashed Potatoes, You'll Freak Over This Loaded Potato Soup.

Rice Krispies Buckeye Bars from Delish.com are for true chocolate peanut butter fans.

Rice Krispies Buckeye Bars

Cooking spray

marshmallows

peanut butter

kosher salt

c. Rice Krispies cereal

c. (1 sticks) butter, softened

c. sugar

pure vanilla extract

milk

c. chocolate chips

Flaky sea salt

I love the layer ratio. That's going to be tasty.

https://streaming.hearstdigitalstudios.com/8ecc7523-4389-4d66-84bb-0a00898f279c/video_rover_16x9_1080p_hd_1571076399_11567.mp4

Peanut Butter Fans Need These Buckeye Rice Krispies Treats

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Upside-down roast chicken

Lilydale Free Range Whole Chicken

bay leaf

lemons, halved

garlic

oregano, leaves picked

(80 milliliters) extra virgin olive oil

tsp sumac

tsp cumin

baby (Dutch) carrots, trimmed

red onions,

green chillies

can chickpeas, rinsed, drained

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Brioche Bread from Delish.com is as buttery as can be!

Brioche Bread

c. all-purpose flour (128 g.)

(0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)

c. milk, lukewarm (120 g.)

eggs, room temperature (320 g.)

c. all-purpose flour (384 g.)

c. granulated sugar (105 g.)

kosher salt (12 g.)

c. (2 sticks) butter, softened,

water

Kosher or sea salt, for sprinkling

I just made this tonight and it was my first time making brioche. It turned out absolutely amazing. My family has decided  this is the bread for Christmas dinner. Thank you so much. Oh and if anyone has issues making this try using a scale to weight your flour and make sure you use a measuring cup for liquids.

I've made this recipe twice now and the loaves have come out LOVELY. I had previously made brioche by hand and it was just a nightmare to work with this dough. Finally gave in and put my kitchenaid to work and it was easy and stress-free. The best part about this dough is how forgiving it seems to be. I've halved the recipe both times so I measured all of the ingredients by weight instead and the first time I made it, my sponge step was verrrry wet. I chalked it up to the humidity or maybe a miscalculation (I halved each ingredient by weight and maybe I accidentally measured the full amount of milk? unsure); whatever the case may be, I was able to adjust by adding slightly more dry ingredients until the right consistency was achieved and it came out beautifully. The second time, I suffered from the opposite problem: my sponge step was entirely too dry and my dough seemed that way too at first. No matter, just added more milk and half an egg to achieve the right consistency and again, it came out beautifully. 

My one piece of advice because of all of the butter in this dough, the top will burn if your oven is smaller and even on the lower racks, your dough will rise and get dangerously close to the top heating coils (at least mine did on my first go). I recommend tenting the bread with foil once the desired level of golden brown goodness on top has occurred. For me, it was after about 10 minutes at the 375 temperature.

First time to make Brioche and this recipe is amazing!!! Definitely a little time consuming but worth it. Made two huge loaves!

This is a super easy and terrific recipe! I really enjoy making this bread on a not so frequent basis but about once a month I do make it and share! Sometimes I embellish with raisins and toppings~

I’ve made this bread 7 times in the past 2 weeks. Not joking. Each time has it come out delicious. I do have to add more flour (about half a cup), but I always do when making bread because my kitchen is humid. It’s great plain, but I’ve also made loaves with fillings (cinnamon swirl, berry and cream cheese, Nutella), and used the dough to make cinnamon pecan rolls. All of them have been perfect! I made a couple of loaves to turn into bread pudding tomorrow, and I can’t wait!

Just made it and it looks and tastes delicious. This was one of the best video/direction. June is a gem.

Great recipe and video that went with it was absolutely a life saver for me! Thank you! Turned out great! I do agree with the other comments for the recipe calling for 3 cups of flour... go by the video and weigh the flour out instead by what she says. Super important because I could not get the dough to come together after 30 min of mixing.. I figured it out after reading comments. Darn it. I wish I would’ve read those first.  
Ive never mixed something for so long in my life! But it WAS worth it at the end.. lol!

June thank you! My daughter was upset we ran out of store bought brioche. So I found your recipe and gave it a go. It was my 1st attempt at baking any sort of bread!  This was super easy to follow.

This brioche recipe is amazing! The instructional video by June is so helpful, and I love her bright personality.  I did measure and weigh everything so as not to make a mistake.  I made 2 loaves the other day and am making two more today.  I made one plain and the other with cinnamon sugar.  I sprinkled some cinnamon sugar mixture on each of the six individual rectangle pieces before rolling them up and this was delicious as well. I did cover the loaves with foil once they browned nicely to prevent them from burning and tested the internal temperature as well which I have never done before.  Thank you June for a wonderful recipe which I will treasure!

So I made this recipe for the first time! Thanks June for the expertise steps. Very easy to follow and luckily with my stand in mixer - it all came together pretty easy. 
one recommendation for those who have never made this bread like myself. I had 2 loaf pans - one made of glass and one Metal
after removing both pans- the glass broke in a million of pieces while the bread was still in side cooling off. Luckily no one got hurt So - if your new to this like me - always bake in metal. I’m assuming the heat and the dough expansion caused the glass exploding. The other loaf still came out amazing! Keep them coming June!

I made this last night and let me tell you this recipe is AMAZING! My family loved the brioche and the best thing was that this recipe is quite easy to follow and the video helps if you don’t know what the dough should look like in certain steps. I’m 19 years old and this was my first time attempting to make any type of bread and this was a complete success. I’m beyond happy.

Made brioche bread today using this recipe. It turned out wonderful. I never baked bread of any kind before.  I added a table spoon of flour in addition to what recipe calls for. Would try to add more sugar next time. I think I would like it a bit sweeter. Also added some raisins in one of the loaves and it was good.

Oh. My. God. Just amazing! I was afraid that my dough was too ‘batter like’ but once I let it sit and rise, it was perfect. Cooked up like a dream and my fiancé has already eaten most of a loaf. Definitely beat up my KitchenAid though! I will make this again  and again.

was very good and worth the extra effort! stayed fresh for a few days but didn’t last for more than 2😆 i then tried making it into cinnamon rolls the next time i made this recipe and they were so good!

Loved your recipe. I'll be keeping it for future use. My hand mixer was the little engine that couldn't and smoked up, but I will say it came out just fine hand mixing!

PERFECT! 
I read the instructions twice, watched the video twice, followed the recommended times for kneading in the stand mixer, and it came out perfectly. I didn't realize how beautifully airy and light the loaves would be! I made no adjustments to the recipe so in my opinion, its a keeper! Thank you!

Had some struggles at first but it all came together at the end! After mixing for 20+ min at high power before adding butter, the dough was still very liquidy,  so I added a few tablespoons of flour and the dough was a little bit better, but not a ball like in the video. I decided to go on with adding the butter and it finally came together. Really amazing texture and flavor!!! Recommend to anyone whO is trying to step up their bread game!

This turned out amazing. Thanks for the great recipe!

I can't thank you enough for creating this blog entry! I am a Parisian living in the US and I have been deprived of my delicious fresh brioche for years now... Well, not anymore: thanks to your recipe, I was brought back home with my homemade brioche loaf. It is perfect! Your video was so well done, and with the right touch of humor too :)  I will explore your other recipes! Thanks again! Marie

First time making brioche! So easy, light and fluffy. Most importantly DELICIOUS! Had to proof my “sponge” a little longer cause my kitchen is cool in temperature. Also had to run the mixer for way longer, not sure if it wasn’t high enough (kitchenaid pro at #6) The dough did eventually ball up before adding the butter and windowpane achieved. Just made the dough again! Thank you! Will be making this recipe over and over!

https://streaming.hearstdigitalstudios.com/7fccac94-48fd-45fb-8e4c-56e861a21d62/video_rover_16x9_1080p_hd_1577121998_63321.mp4

If you're a fan of buttery, soft, cloud-like bites of bread, this brioche recipe is a must-try.

This Brioche Is The Most Buttery Bread Ever

garlic, crushed

L low-sodium chicken stock

tbsp. cornflour

120 mL double cream

Salt

cheddar,

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Home-style chicken curry

onion

garlic cloves,roughly chopped

ginger,roughly chopped

vegetable oil

tsp cumin seeds

fennel seeds

cinnamon

tsp chilli flakes

tsp garam masala

turmeric

tsp caster sugar

can chopped tomatoes

chicken thighs, skinned, boneless (about 800 grams)

chicken stock

tbsp chopped coriander

Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 1 large onion, transfer to a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">crush the garlic</a> to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Enjoy a rich cup of Cajun Shrimp Corn Chowder from Delish.com tonight.

Cajun Shrimp Chowder

lb. shrimp, tails removed

Cajun seasoning

bacon, chopped

tbsp. all-purpose flour

lb. yellow potatoes, chopped

thyme

green onions,

sweet corn

paprika

Very good base!  I added andouille and used Creole vs Cajun seasoning.  I used corn starch as replacement to flour as thickener.  Will reduce the amount broth to 3 cups next time since I want something thicker.

but will all said this recipe is a winner!

Made this tonight and we loved it! Added Tonys Cajun seasoning at the end. So good!

https://streaming.hearstdigitalstudios.com/1c3f3655-5d4c-41a7-91a2-24dd97a47033/video_rover_16x9_1080p_hd_1536673365_29788.mp4

Cajun Shrimp Chowder Is The Best Comfort Food

If you've never had a totcho, you'd better start with Best Totchos from Delish.com.

Best Totchos

(1-lb.) bags frozen tater tots

olive oil

beef

tbsp. taco seasoning

c. cherry tomatoes, quartered

c. black beans

jalapeño, sliced

c. shredded cheddar

c. shredded Monterey Jack

Sour cream,

Guacamole,

cilantro,

Great recipe.  I used a whole can of black beans and added corn and onions during the ground beef cooking process.  Just get a cup bag of "Mexican" blend shredded cheese to make it easier.

This was fantastic! I used drained rotel tomatoes and a whole can of black beans. I didn't find it dry at all.

Very tasty! I went without sliced jalapenos my little ones don't like spicy food. The tots I left in a little long to make sure they were nice and crispy. I also added more like a 1 1/2 lb of ground beef lol!

Quick dinner and to the point! My fiancé loved it! Definitely added to my personal go-to menu!

The "Totchos" were SO GOOD!  Big hit with our family!  Made it vegetarian by using Gardein crumbles instead of the beef.  Skipped the jalapenos, but added Rotel for a little spice, along with corn.  Love the other commenter's idea of using a tri-blend beans mix!  Next time I'll go that route!  Thanks, Delish!

Love It, my family has made it for dinner 6 times this month.

Good but ten minutes?  Frozen tater tots do not cook in 10 minutes.

Made this tonight! Tweeked it a little bit but still turned out delish! Will make it again! Thanks for the idea!

This recipe is really good! I however deep fat fry the tots rather than baking them. The tots come out way better that way.  Also topped with some hotdog chilli as well.

It was a little dry. My fiancé loved it so next time I make it I’ll have to tweet it a bit!

Made it tonight for my family and they all loved it. It was very good think I'll make it again.

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Say hello to your new favorite fish taco. 

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