food recipe

Sometimes you want comfort food without the fuss. These meatballs can be made in less than 15 minutes!

Christmas Meatballs

eggs,

onion soup mix

bread crumbs

cranberries

fresh parsley, minced

beef

whole-berry cranberry sauce

ketchup

beef broth

brown sugar

onion

cider vinegar

In a large microwave-proof bowl, combine the eggs, onion soup mix, seasoned breadcrumbs, dried cranberries, fresh parsley and ground beef and a pinch of salt. Mix thoroughly.Form the mixture into small balls.

In batches of 6, cover and microwave for 2-3 minutes.

In a large microwave-proof bowl, combine the cranberry sauce, ketchup, beef broth, brown sugar, onion, cider vinegar.

Cover and microwave 3-4 minutes, stirring halfway.Add the balls to the sauce and microwave for another 1-2 minutes.

https://videodam-assets.thedailymeal.com/filestore/4/7/7/5_1f6ff4168b78b76/4775_1a4c749af4dbef4.mp4?v=2017-12-20+00%3A02%3A52

<p>
	These Chrismas meatballs are perfect in a pinch, they&#39;re super fast, and very tasty.</p>


Try this delicious and easy yellowtail ceviche. In the restaurant, we serve this with a vinaigrette called &quot;Mambo #3.&quot; One taste of this zesty, spicy concoction, and you&#39;ll know why. Knock the party guests&#39; socks off with this appetizer.  See all appetizer recipes.  Click here to see 15 Easy Fish Recipes for Summer.

Yellowtail Ceviche

rice-wine vinegar

soy sauce

chile oil

chile-garlic sauce

ginger

garlic

salt,

sushi-grade yellowtail (hamachi),

juice of 1 key lime

plantain threads

shiso leaf, chiffonade

In a bowl, combine all of the ingredients and mix well to combine. Set aside.

Arrange the sliced hamachi on a plate, being careful not to overlap slices. Coat the fish evenly with the Key lime juice. Spoon 6 tablespoons of the vinaigrette over the fish and season with salt, to taste. Top with the plantain threads evenly in a line down the center of the fish. Garnish with the shiso chiffonade.

This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn&rsquo;t want or had too much of.
You can use any white, mild flavored saltwater fish &mdash; red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.
I recommend using cotija cheese, a Mexican cheese similar to feta. If you can&rsquo;t find it, you could use a mild feta instead. I also recommend using a pico de gallo.
Click here to see 15 Easy Fish Recipes for Summer.

Fish Veracruz

cooking spray

red snapper fillets

pico de gallo

cotija cheese

cilantro

Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion. Cover the baking dish tightly with aluminum foil and place in the oven.

Cook for 35-45 minutes until the fish is done. (Cooking time will depend on how thick the fish fillets are. Fish is done when you can easily flake the fish with a fork.)

Remove the foil and sprinkle the cotija cheese and cilantro on top of fish and tomatoes. Place back in the oven for 10 minutes until the cheese starts to melt a bit. Remove from the oven and serve immediately.

Try this easy to make stew for a great meal with a little spice.

Spicy Chicken Stew

baking potatoes,

sweet corn

celery stalks, chopped

onion, sliced into thick rounds

carrots,

garlic cloves,

12.5-ounce jar salsa

salt

cumin

chili powder

chicken breast

chicken thighs

chicken broth

corn tortillas,

Place the potatoes, corn, celery, carrots, onion and garlic in a slow cooker. Stir in the salsa, salt, cumin, chili powder and pepper. Distribute the chicken evenly on top of the vegetables and pour the broth over the chicken. Cover the slow cooker and cook the stew on high for 4 hours.

Transfer the chicken to a plate and shred with two forks into bit size chunks; return to the slow cooker. Mix tortilla strips into stew. Serve warm.

Knowing how to make ground beef is an essential recipe; from here you can make chili, casseroles, stuffed shells, and more!

Ground Beef With Onions and Peppers

olive oil

pepper,

garlic powder

onion, chopped

green bell pepper, chopped

Add the oil to a pan over medium high heat, add the beef, and break up with a wooden spoon.

Continue to break the meat into small pieces; add salt, pepper, garlic powder, onions, and peppers. Mix until well combined.

Stir the meat occasionally for 8 to 10 minutes making sure all sides are browned. The meat is done when there is no pink in the larger chunks of ground beef.

Coconut cream pie is one of my favorites. When I was little girl growing up in Pittsburgh, Pa., our family would sometimes go to a restaurant called Gullifty&rsquo;s, a sort of striving-to-be-high-end cosmopolitan diner with a huge rotating case of the sort of over-the-top desserts featured in trendy establishments in the 1980s. I always ordered something big and creamy, and if memory serves, it was coconut.

Decades later, I encountered a transcendent slice of coconut cream pie at Blue Plate, one of my favorite restaurants in San Francisco, and this recipe takes its cues from that adult version. The crust must possess just enough salty crunch, and the filling must be cool and creamy and include a bit coconut flesh. The directions are for a straightforward coconut cream pie, but smearing a layer of melted chocolate on the baked crust or topping the finished pies with a scattering of chocolate shavings is not a bad idea.

Be sure to buy real-deal coconut milk, the kind that has a pad of solid cream on top when you open the top. Light coconut milk simply won&rsquo;t deliver the same flavor or consistency to the pudding-like filling.

Click here to see Pick-Up-and-Go Pies.

Coconut Cream Pies

recipe flaky butter crust*

(170 grams) shredded or flaked unsweetened dried coconut

(360 milliliters) unsweetened coconut milk

(360 milliliters) whole milk

(130 grams) plus 1/4 cup (50 grams) sugar

(35 grams) cornstarch

vanilla extract

(240 milliliters) cold heavy cream

Line six ½-pint (240-ml) jars with the butter crust with the pastry. Refrigerate for at least 30 minutes or up to 2 days.

Meanwhile, preheat the oven to 325 degrees (165°C/gas 3). Spread the dried coconut evenly on a rimmed baking sheet/tray, place in the oven, and toast until golden, about 5 minutes. Once the coconut starts to brown, it can overdarken quickly, so watch closely. Remove from the oven and immediately transfer to a shallow bowl or plate and let cool completely (do not leave it on the hot pan or it will continue to brown). Increase the oven temperature to 400 degrees (200°C/gas 6).

Fit a piece of parchment/baking paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a rimmed baking sheet/tray, place in the oven, and bake for 10 minutes. Remove from the oven, lift out the paper and weights, return the jars to the oven, and continue baking until the pastry looks dry and is golden, about 5 minutes more. Remove from the oven and let cool completely on a baking rack before filling.

Meanwhile, in a bowl, whisk the egg yolks until blended. Set aside. Set a fine-mesh sieve over a bowl.

In a saucepan, whisk together the coconut milk, milk, 2/3 cup (130 g) of the sugar, the cornstarch, and the salt. Place over medium heat and cook, whisking constantly, until mixture begins to steam and bubble at the edges of the pan, 5-7 minutes. Remove from the heat.

Gradually add about ½ cup (120 ml) of the hot milk mixture to the egg yolks, whisking constantly. Pour this mixture into the saucepan while stirring constantly. Return the pan to medium heat and cook, whisking constantly, until the mixture is thickened to a pudding-like consistency and is just beginning to bubble, about 5 minutes. Remove from the heat and strain through the sieve into the bowl. Stir in the vanilla and 1 cup (115 g) of the toasted coconut (reserve the remainder for topping the pies). Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture, and refrigerate until well chilled, at least 3 hours or up to 3 days.

Just before assembling the pie, in a stand mixer fitted with the whip attachment, whip the cream until about tripled in volume. Add the sugar and whip until soft peaks form. (Or, use a large bowl and a handheld mixer or whisk.)

Spoon about ¾ cup (180 ml) of the coconut filling into each jar and smooth the tops. Top the filling with 2 to 3 tablespoons of the whipped cream, then sprinkle the reserved toasted coconut evenly over the cream.

Serve immediately, or cover and refrigerate for up to 2 days then serve chilled or at room temperature. These pies cannot be frozen.

This indulgent pasta dish was a tradition in my family growing up. It&#39;s quick, easy, and delicious. Healthy? Absolutely not.
Click here to see Dinner Recipes in 30 Minutes or Less.

Orange Spaghetti

spaghetti

tomato soup

cheese,

While the pasta is cooking, heat the tomato soup in a saucepan. Cover to keep warm.

When pasta is cooked, strain, and return to pot. In about 4 or 5 batches, add some soup, then a handful of cheese, and stir until the cheese melts. Continue until it&#39;s all well combined, and well, orange. Then, stuff your face.

If you didn&#39;t think souffl&eacute;s could become any more delicious, think again. The addition of creamy peanut butter takes this dessert to the next level.&nbsp;

Peanut Butter Soufflé

whipping cream

cream cheese

peanut butter

chocolate pieces, semi-dark or milk chocolate

sugar

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If pre­paring in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.

What does a tomato hornworm taste like? Well, what would you taste like if you'd been stuffing yourself solely with tomato leaves for the better part of a month? Hornworms, which are ridiculously rich in chlorophyll, taste great with just about any summer vegetable, but my favorite recipe draws inspiration from the cuisine of the Whistle Stop Café, that fictitious Alabama diner made famous by novelist Fannie Flagg.&nbsp;

Fried Green Tomato Hornworms 

tomato hornworms

green tomatoes, sliced into 16 1/4-inch rounds

salt and pepper,

white cornmeal,

basil leaves

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the hornworms and fry lightly for about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside.

Season the tomato rounds with salt and pepper to taste, then coat with cornmeal on both sides.

In another large skillet or wok, heat the remaining oil and fry the tomatoes until lightly browned on both sides.

Top each tomato round with 2 fried tomato hornworms.

Garnish with basil leaves and serve immediately.

&ldquo;In choosing a ham, ascertain that it is perfectly sweet, by running a sharp knife into it, close to the bone; and if, when the knife is withdrawn, it has an agreeable smell, the ham is good; if, on the contrary, the blade has a greasy appearance and offensive smell, the ham is bad.&rdquo; &mdash; Mrs. Beeton&#39;s Book of Household Management

This recipe, written in 1861, may seem antiquated, but it is a throwback to the Edwardian and Victorian eras. It was a typical main course served at dinner parties; stewed beef was also a popular centerpiece.

Boiled Ham Recipe

breadcrumbs,

parsley,

If the ham has been long hung, and is very dry and salt, let it remain in soak for 24 hours, changing the water frequently. This length of time is only necessary in the case of its being very hard. Wash it thoroughly clean, and trim away from the underside all the rusty and smoked parts which would spoil the appearance.

Put it into a large pot, with sufficient cold water to cover it; bring it gradually to boil, and as the scum rises, carefully remove it. Keep it simmering very gently until tender, and be careful that it does not stop boiling, nor boil too quickly. A ham weighing 10 pounds will take 4 hours; one weighing 15 pounds will take 5 hours.

When done, take it out of the pot, strip off the skin, and sprinkle over it a few fine breadcrumbs, put a frill of cut paper round the knuckle, and serve. If to be eaten cold, let the ham remain in the water until nearly cold: By this method the juices are kept in, and it will be found infinitely superior to one taken out of the water hot; it should, however, be borne in mind that the ham must not remain in the saucepan all night.

So many people are trying to jazz up their grilled cheese recipes these days – and while I’m not hating it – I can’t resist a good old-fashioned grilled cheese. I like using sourdough bread for mine because I feel it gives the perfect amount of crunch. The use of American cheese pays homage to my Kraft singles days, while the Cheddar spruces things up a bit. Don’t shy away from the mayonnaise either, I promise it’ll taste like a regular grilled cheese, with just an extra hint of flavor and a lot more texture. &nbsp;

How to Make the Best Grilled Cheese

mayonnaise

butter

sourdough bread

cheddar cheese

american cheese

Step 1: In a small bowl, combine 1 tablespoon mayonnaise and 1 tablespoon butter together.

Step 2: Spread the butter-mayonnaise mixture evenly on one side of each slice of bread.

Step 3: In another small bowl, combine 1 ounce shredded cheddar cheese and 1 ounce shredded American cheese.

Step 4: Heat a nonstick skillet to medium high and place one slice of bread, butter-mayonnaise side down, into the skillet and top with the cheeses and the other slice of bread, butter-mayonnaise side up. Cover and cook for 2-4 minutes, until the underside of the sandwich is golden brown, and then flip. Press with a spatula to compress the sandwich, cover, and cook for 3-4 more minutes until the other side of the sandwich is golden brown as well. Press once more with the spatula, flip and cook for 1 more minute, then remove from pan. Let the sandwich cool for five minutes, then serve.

We&#39;ve experimented with many dishes from Naples, and these potato croquettes are a classic Neapolitan fritto. Andrew adapted the recipe, making it his own, by adding provolone piccante, an aged cheese with pronounced sharpness that also contributes some moisture to the croquettes. For a good part of her early life, our daughter, Prue, basically subsisted on these: They would arrive at the table piping hot, we&#39;d cut them in half to release some of the steam, and Prue would wait expectantly for her nibbles of the creamy croquettes as Andrew and I said, &quot;Hot-hot-hot.&quot; Kids love these unanimously and so do adults. At the restaurant, we shower the croquettes with very finely grated Parmigiano-Reggiano. It&#39;s not necessary, but the effect is very pretty, like a snow-covered mountain. They&#39;re just a wonderfully simple yet polished little bite, and they&#39;d make a superior snack for a cocktail party.
Click here to see &#39;Franny&#39;s&#39; Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.

Potato Croquettes

yukon gold potatoes, peeled

water

kosher salt and freshly cracked black pepper,

unsalted butter, melted and still hot

provolone piccante, grated finely (about 3/4 cup)*

eggs

all-purpose flour

safflower, canola, or grapeseed oil,

parmigiano-reggiano, grated finely (about 1/2 cup)

In a large pot, combine the potatoes, water, and 2 tablespoons salt. Bring to a boil and boil until the potatoes are tender, 20-25 minutes. Drain.

Place the butter and provolone in a large bowl. Pass the hot potatoes through the medium-sized plate of a food mill into the bowl. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Stir in 1 of the eggs.

Spread the batter in an even layer on a rimmed baking sheet and cool completely. Cover tightly with plastic wrap and chill for at least 6 hours and as long as overnight.

To make the croquettes, place the flour, remaining eggs, and the breadcrumbs in 3 separate wide shallow bowls. Lightly beat the eggs and roll the cold potato mixture into tablespoon-sized balls.

Dip each ball in the flour, turning to coat, then in the eggs, and then coat evenly with breadcrumbs. (At this point, the croquettes can be refrigerated on a baking sheet tightly covered with plastic wrap for up to 3 days; bring to room temperature before frying.)

In a deep-fryer or heavy pot, heat at least 2 inches of oil to 360 degrees and line a plate with paper towels. Working in batches, fry the croquettes until golden and crisp, 2-3 minutes. Transfer to the plate to drain. Toss with salt and pepper, to taste, and the Parmigiano-Reggiano while still warm.

Beloved Louisianian chef Isaac Toups has been making this recipe since he was a kid. This gumbo is meant to come out rich and flavorful, so Toups does not recommend skimming the chicken fat off the top of the gumbo.

Isaac Toups' Chicken and Sausage Gumbo 

bone-in, skin-on chicken thighs

kosher salt, divided

black pepper, divided

grapeseed oil

onion,

red bell pepper, diced

celery,

garlic, crushed

bay leaves

amber-style beer

chicken stock

cayenne pepper

andouille sausage

rice

green onions,

pepper paste, optional

Preheat the oven to 400°F. Season the chicken thighs with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place on a rimmed baking sheet, skin side up, and roast for 20 minutes, or until the skin is lightly browned. Remove from the oven and set aside. Don’t throw that fat away, it’s going in the gumbo later.

In a heavy Dutch oven over medium heat, make a dark roux by simmering the oil and flour for about 45 minutes. Once the roux is the color of milk chocolate, add the trinity of onion, bell pepper, and celery and stir once every 5 seconds for about a minute until the vegetables begin to soften and caramelize. The roux is rocking hot, so these vegetables are going to cook really quickly. Don’t walk away! After a minute, add the garlic and bay leaves and cook for another 30 seconds, stirring frequently.

Deglaze the pot with the beer, scraping the bottom with a wooden spoon until all the browned bits are released. Stir constantly until it returns to a simmer. Add the stock and continue stirring until it returns to a simmer. Add the remaining 1 teaspoon salt and 1 teaspoon black pepper and the cayenne. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. Simmer for 3 hours, stirring every 30 minutes, scraping the bottom each time. Your gumbo should begin to thicken, but not like gravy. If it starts getting too thick before the 3 hours are up and you have to hit it with a little water to thin it, do so.

Serve with rice. Garnish with sliced green onions. If you want to bump up the heat, add a little scoop of pepper paste.

Hot dogs are an amazing invention, partly because of how versatile and fun they can be when you trick them out with toppings. Wrapped in bacon, nestled into a bun, covered with colorful toppings, and the zigzag of condiments, the Sonoran dog has to be one of the coolest, most visibly striking riffs of the genre.Like many epic food creations, the origins of the Sonoran hot dog are hard to pin down. In a New York Times article from 2009, John T. Edge noted tales of bacon-wrapped dogs being fed to crowds at wrestling matches in the 1950s in Mexico City, and Sonora, but also suggested Oscar Meyer&rsquo;s own print ads hawking the idea of bacon-wrapped dogs may have had something to do with how this riff began.However it got started, the end result is a fun (and messy) one. Refried beans, tomatoes, onions, salsa, avocado, and well, bacon, all come together to create a colorful, zesty, indulgent and filling treat. For tang and texture, the refried beans in this recipe (Texan purists can call them Yankee refried beans all they like, but this riff is tasty!), incorporate an ingredient unlikely to be found in most traditional recipes, but one that Chicago-style hot dog lovers would never eat a hot dog without:&nbsp; pickles.In any event, just make sure you have some moist, sturdy bread (no top-loading bun substitutions for the traditionally used bolilo rolls).Click here to see 8 Creative Hot Dog Recipes.

Top 28 food recipe recipes from across the web

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

Top Tags

Christmas Meatballs

Yellowtail Ceviche

Fish Veracruz

Spicy Chicken Stew

Ground Beef With Onions and Peppers

Coconut Cream Pies

Orange Spaghetti

Peanut Butter Soufflé

Fried Green Tomato Hornworms

Boiled Ham Recipe

How to Make the Best Grilled Cheese

Potato Croquettes

Isaac Toups' Chicken and Sausage Gu...

Sonoran Hot Dog

Gooey, Creamy Mac and Cheese

Noodles & Company's Zoodles and Asp...

Salmon Teriyaki with Watermelon and...

Simple Open-Faced Cucumber Tea Sand...

Baked Chicken Cordon Bleu

Easy Scalloped Potato Recipe

Tuna Noodle Casserole

Alaska Pollock Gratin

Chicken in Marsala Cream Sauce

Asian Grilled Chicken Sandwich

Apple Quinoa Salad

Jicama Nachos

Wow your friends with this easy, ta...

How to make homemade mayo

Top 28 food recipe recipes from across the web

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

Top Tags

Christmas Meatballs

Yellowtail Ceviche

Fish Veracruz

Spicy Chicken Stew

Ground Beef With Onions and Peppers

Coconut Cream Pies

Orange Spaghetti

Peanut Butter Soufflé

Fried Green Tomato Hornworms

Boiled Ham Recipe

How to Make the Best Grilled Cheese

Potato Croquettes

Isaac Toups' Chicken and Sausage Gu...

Sonoran Hot Dog

Gooey, Creamy Mac and Cheese

Noodles & Company's Zoodles and Asp...

Salmon Teriyaki with Watermelon and...

Simple Open-Faced Cucumber Tea Sand...

Baked Chicken Cordon Bleu

Easy Scalloped Potato Recipe

Tuna Noodle Casserole

Alaska Pollock Gratin

Chicken in Marsala Cream Sauce

Asian Grilled Chicken Sandwich

Apple Quinoa Salad

Jicama Nachos

Wow your friends with this easy, ta...

How to make homemade mayo

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