holiday recipe

Prepare the pie ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.

Ground-Beef Pie

olive oil

onion

beef

cayenne pepper

cinnamon

lemon juice

salt

pepper

tbsp. sliced almonds

parsley

eggs

milk

phyllo sheets

confectioners' sugar

This rich and flavorful butternut squash soup is thick and creamy with a roasted, nutty flavor. The perfect soul-warming dish for those cool autumn and winter days.

Instant Pot Butternut Squash Soup

butternut squash

unsalted butter

yellow onion

garlic (minced)

paprika

ginger

nutmeg

butternut squash (the remaining squash)

yellow onion (the remaining onion)

Granny Smith apples (cored, peeled, and diced)

coconut water

coconut milk

maple syrup

Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the pot to 'Normal' and allow it to warm up for a few minutes or until the pot reads 'Hot'.

Add the four tablespoons of butter and allow it to melt. Sauté the butter, continually stirring and scraping the bottom of the liner with a spoon or spatula until the butter begins to brown evenly, about 2-3 minutes.

As soon as the butter is a light golden brown color, add 3 cups of the butternut squash and 1 cup of the onions to the pot and stir them into the butter so that they are fully coated and then allow them to sit undisturbed for 4-5 minutes so that they will begin to brown and caramelize on the bottom. Toss the squash and onion around and then let them cook for another few minutes and then toss again. Repeat until the squash and onion have begun to brown and caramelize on all sides, approximately 12-14 minutes in total. Take care not to allow them to burn.

Add the garlic and spices and continue sautéing for an additional 2-3 minutes tossing periodically until the spices begin to release their aroma.

Turn off the 'Sauté' feature and add the remaining butternut squash, onion and apples and toss everything together. Then add the salt and coconut water and mix everything together well, scraping and deglazing the bottom of the liner as you mix.

Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook at 'High Pressure' for 30 minutes using the 'Soup' function. Once the cooking time has completed, allow for a 10 minute NPR (natural pressure release).

Once the 10 minute NPR has completed, release any remaining pressure and open the pot. Using an immersion blender, puree all of the ingredients in the pot.

Add the coconut milk and maple syrup and blend into the soup.

Serve and enjoy!

https://embed.mediavine.com/videos/o5mccgo5uqj5tkrp2xzw

Making Butternut Squash Soup in the Instant Pot will give you a deliciously warm and soothing bowl of soup perfect for cool fall and winter days.

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Prime Rib Roast Recipe

standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)

salt and black pepper

Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C)  for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).

Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

This classic pumpkin soup is thick and loaded with the flavors of fall. This quick and easy recipe is perfect for warming you up on those cold fall and winter days.

Instant Pot Pumpkin Soup

unsalted vegetable stock

dark brown sugar

pumpkin puree (29 ounce)

heavy whipping cream

Turn on the Instant Pot to 'Sauté' and using the 'Adjust' button, adjust the sauté heat level to 'Normal' and allow it to heat up for a few minutes so that the panel reads 'Hot' before adding the butter.

Add the butter to the pot and, using a spoon or spatula, move it around the bottom of the hot liner to help it melt more quickly.

Once the butter has melted and started to get hot, add the onion and cook, stirring occasionally until it becomes soft and translucent, 4 to 5 minutes. Do not allow the onions to brown. Add the garlic, stir into the onions and continue to sauté for another 1 to 2 minutes.

Add the cinnamon, nutmeg, and ginger to the pot and mix them into the onions. Allow the spices to cook in the onions until they start to release their aroma, approximately 1 minute.

Turn off the 'Sauté' function and add the vegetable stock, brown sugar, and salt then mix everything together well.

Add the pumpkin puree, just spooning it into the center of the pot. Do not mix it into the stock.

Close the pot and set the pressure release valve to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the 10 minute cook time has completed, perform a 5 minute NPR (natural pressure release). As soon as all of the pressure has been released, open the Instant Pot. Turn off the Instant Pot and allow the soup to cool for a few minutes.

Using an immersion blender, puree all of the ingredients and then mix in the heavy whipping cream.

https://embed.mediavine.com/videos/g6uhlx1ao4ho6gm9u0ps

This pumpkin soup is thick, creamy and perfectly seasoned with fall spices. And making it in the Instant Pot is so fast and easy.

These Peppermint Bark Mimosas from Delish.com are the perfect cocktail for your holiday brunch.

Peppermint Bark Mimosas

c. semisweet chocolate chips, melted

candy canes, crushed

champagne

canes,

https://streaming.hearstdigitalstudios.com/7e1241e3-ecd3-49f3-83d6-f20b22efb7be/video_rover_16x9_1080p_hd_1542238747_19734.mp4

Cheers to the holidays with these delicious peppermint bark mimosas!

These Peppermint Bark Mimosas Have The MOST Holiday Cheer

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Trinidad Black Cake Recipe By Tasty

raisin

currant

prune, pitted

cherry

cherry brandy

dark rum

star anise

candied citrus peel, mixed

sugar

water

all-purpose flour

¼ teaspoon nutmeg, freshly grated

allspice

baking powder

unsalted butter, softened

dark brown sugar, packed

vanilla extract

angostura bitters

almond

dry sherry

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Trinidad Black Cake Recipe by Tasty

Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.

About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.

Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.

Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.

Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.

In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.

With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.

Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn’t harden.

Transfer the batter to the prepared baking pan(s).

Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.

While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.

Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.

You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.

Brush with more of the soaking liquid before slicing and serving.

https://vid.tasty.co/output/121122/landscape_480/1545433074

Roast beef﻿﻿ might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind. Below, we break down what's most important to know when preparing this classic dish.

Perfect Roast Beef

(4-lb.) round roast

c. extra-virgin olive oil

garlic,

rosemary

thyme leaves

kosher salt

tsp. black pepper

I was a little nervous about this roast because I don't do it very often. However this recipe is perfect!
I bought a 3.5 lb bottom round roast. I didn't have any fresh herbs except rosemary, so chopped that with garlic, pepper, and olive oil,  and rubbed the roast with it on all sides. I let it come up to room temperature while I did other things.
I put it in the 450 f. with convection on, oven for 15 minutes,  reduced the temperature to 325 f (without convection) and roasted for about 1 hour 10 minutes, taking it out of the oven when internal temperature reached 127 f.
The roast rested, covered with foil,  while I got the rest of the meal together.
When I sliced it, I was Amazed! The roast was a beautiful shade of pink all the way through,  from end to end, not medium well or well done anywhere! I thought sure the center would be almost raw (if the end was pink), but no, it was perfectly pink all the way through! How does that even happen! The meat was on the lean side, and still perfectly tender.
I just had to write and tell you how great this recipe is. I've lost my fear of roasting meat, and will always follow this recipe!!

2nd time making this roast , new house wife now , and feel like I’m nailing it , learning new recipes and learning to cook. Absolutely Delicious !

Absolutely the BEST and EASIEST Recipe!!!  I tried making Roast Beef numerous times with not luck!  I either over cooked it or it was way too rare!!  So this time I went online and found this recipe.  I thought it can’t be this easy!!  But it absolutely was and it was so delicious!!!  My finicky Teenagers were even impressed!!  Thank you so much for this Recipe!!

I made this last night for valentines dinner... with mashed sweet potatoes and roasted almond green beans.. it was one of the best meals I have even made.. ever! I highly recommend this roast recipe! I used a 2.5 lb round roast and cut the 325 cook temp time down to an hour and a half.. it came out PERFECT!

Tried today. Yummy! The gravy made from the drippings was fantastic!

Made this today and it was delicious. My husband and sister like their beef well done and I like a little pink. The seasoning was PERFECT. This will become a regular dish at our home.

I cooked my roast beef last night and it was the best piece of beef I have had in years at home or at a restaurant!  Loved the spices!  Highly recommend trying it. I did have a very good and pricy piece but it was worth it.

Delicious,  I found thus recipe and made this Roast Beef for Dinner. My family  LOVED Thank you.

I had a small striploin roast about 3 lb, followed this recipe. Did not have fresh herbs, I did had dry rosemary to my rub.  Cooking instructions, made my roast absolutely delicious !!!!. For gravy I a made a roux with butter and flour, then added the drippings.  It was YUMMY.  Thanks for the perfect Roast recipe.  No more being afraid of cooking a roast beef. I will use it over and over.

I made this yesterday with a 2 lb sirloin roast and it cooked wayyyy too quickly for my tastes! I think my oven runs a little hot; and with such a small roast is a challenge. I did it on 450 for 15 mins then 325 for 35 mins and internal temp was already up to 180F! I like medium rare so that was not ideal. However the recipe and rub are amazing! Just make sure to consider your own oven and the shape of your roast (mine was quite wide and thinner) ... I knew it would be quick but no idea that quick!

https://streaming.hearstdigitalstudios.com/e8e37019-1387-481a-9bbc-bb66380e7c72/video_rover_16x9_1080p_hd_1539359732_82580.mp4

This Roast Beef Will Wow Your Dinner Guests

Looking for a pull-apart recipe? This Pull-Apart Christmas Tree from Delish.com is the best. 

Pull-Apart Christmas Tree

lb. refrigerated pizza dough

Egg wash (1 egg whisked with 1 tbsp water)

mozzarella sticks

c. butter

c. Parmesan

tbsp. basil

Marinara, warmed (for serving)

Being Italian I added some garlic powder instead of the rosemary and it was great.  The canned pizza dough is much easier to work with.

I followed the recipe exactly and found that there was too much green stuff on the tree after you add the spices.  I think the spices should be tsp. not tbsp.  Your picture shows very little green.    If it is tbsp.  then you need 1/2 c of butter instead of 1/4 and you have a really green tree.  It was delicious and well received.

This was a big hit! Everyone loved them. Would recommend. Getting the pizza dough to stretch was challenging. I got two rolls of it. Next time I will get the thinner pizza dough. Very yummy.

I used Wewalka Classic Pizza dough because my grocery store was out of Pillsbury. To my delight, it is rolled to a perfect 10” x 14” rectangle, which saved me considerable time. It was a hit at our friends’ Christmas party!

I made this for a Christmas party and it turned out great! The hardest part was cutting/ rolling it out, but the out great and delicious.  Everyone wanted the recipe and ate it all,  so that's always desired outcome.  Definitely recommend.

https://streaming.hearstdigitalstudios.com/64c6329b-c42f-4d80-881d-f3d7197e42b1/video_rover_16x9_1080p_hd_1542655233_89537.mp4

This Cheesy Pull-Apart Christmas Tree Will Disappear In Seconds

These Cajun Roasted Turkey Thighs with beautiful brown crispy skin are moist, delicious and a perfect alternative to making a whole turkey

Cajun Roasted Turkey Thighs

turkey

unsalted butter (softened)

tsp kosher salt

tsp Cajun spice blend

t tsp black pepper

Preheat oven to 350 degrees.

Meanwhile soften butter.  Make a batch of homemade Cajun spice blend or use your favorite store brand. You&#039;ll also need 4 medium sized slices of onion (not 4 onions). Set aside

Wash turkey thighs and pat dry with paper towels making sure they are completely dry.

Divide soften butter and rub over entire surface of each turkey thigh.  Season each side of each thigh generously with kosher salt, the Cajun spice blend, and black pepper.

Add sliced onions in skillet then lay turkey thighs on top of bed of onions.

Place thighs in the oven to roast for 1hr and 30 minutes to 1hr and 45 minutes.  Oven temperatures may vary which can result in your thighs roasting upward to 2 hours.  Baste thighs with pan juices every 30 to 40 minutes during cooking process.

You can check for done-ness by inserting a meat thermometer into the thickest part of the thigh.  If the thermometers reads 180 degrees, they are done.  You can also check by gently pressing the thighs with your fingers after recommended cooking time.  If the juices run clear, the thighs are most likely done.

These oatmeal chia cookies are so delicious you won't know just how healthy they are! Packed with nuts and seeds, these are the perfect mid-afternoon snack and kids will definitely love them. This recipe makes around 9 small cookies. If you double the recipe for more cookies, then you probably won't need to double the chia egg quantities - up by about half instead.

Oatmeal chia cookies

oats

flour

pumpkin seeds (pepitas)

almonds

tbsp chia

pink himalayan salt

almond butter

tbsp chia seeds

Preheat your oven to 375F / 190C and line a baking tray with parchment paper.

Make a 'chia egg' by combing the chia and water in a bowl and stirring well. Leave for at least 5 minutes, giving it a stir about halfway through. The mixture should be quite 'gooey' and mostly hold together.

Add all your 'dry' ingredients to a bowl - the nuts and seeds, oats, flour, cinnamon and salt.

Add all your &#039;wet&#039; ingredients to a bowl and stir well. Then pour in your dry ingredients and mix very thoroughly until all combined. If it looks too dry, add a touch of maple syrup.

Either use a cookie scoop or use your hands to form a cookie shape. If doing by hand roll the 'dough' in your hands to form a ball and then once on the baking tray press down slightly with the back of your hand so they form a cookie shape. These don't expand so form into the shape you like.

Bake for about 12-14 minutes. Keep an eye on them after ten minutes to check they aren't about to burn!

Transfer to a cooling rack for 5-10 minutes and then enjoy!

Roasted Chestnuts are so much easier to make than you think. All you have to do is score them and roast with this easy recipe from Delish.com!

How To Roast Chestnuts

chestnuts,

This is the best way to cook and shell the chestnuts. The chestnut cooks just right and it recipe it so simple

https://streaming.hearstdigitalstudios.com/9a1fc905-4553-493f-babb-97e28d5c31c6/video_rover_16x9_1080p_hd_1544811603_90590.mp4

Love roasted chestnuts? This simple baked preparation makes them super easy to peel.

Here's The Best Way To Roast Chestnuts In The Oven

This Vegan Lentil Loaf is gluten-free and easy to make. Packed with savoury flavours that everyone will love, vegan or not. Certainly, it compares to traditional meatloaf. Enjoy as a meat substitute over the holidays, and build a new tradition.

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