the best

Ricardo's Best Fully-Loaded Baked Potatoes (The Best)

Fully-Loaded Baked Potatoes (The Best)

potatoes,

bacon

green onions

(57 g) butter, softened

(250 ml) sour cream

(150 g) shredded cheddar cheese

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Individually wrap each potato in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.

Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until crisp. Drain on paper towels. Chop finely.

Chop the whites of the green onions, then thinly slice the green part. Set aside separately.

Lay the potatoes horizontally on a work surface and slice 
a thin layer off of each. Scoop out the potato flesh, leaving 
about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.

In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.

Generously stuff the hollowed potatoes. Sprinkle with the remaining cheese, bacon and onion greens.

Reduce the grill heat to medium. Place the stuffed 
potatoes directly on the grate and continue cooking for 
15 to 20 minutes, or until the cheese has melted.

Creamy, delicious. We baked the potatoes in oven at 425 for 60 minutes

I have just made this recipe exactly as is for dinner
We loved it, wouldn't change a thing
If you are thinking of having loaded baked potatoes
look no further!
create and enjoy ( thank you for the recipe)

To save time, I started the potatoes in the microwave before wrapping in foil.  I just made two potatoes, so baked them in a toaster oven. I also used bacon bits to save some work. Served with a salad, and that made a delicious dinner!

good recipe but u should never cook potatoes in aluminum foil that's just me

This is delicious, I used bacon bits instead of the bacon. The stuffing mix was so creamy and flavourful. I baked it in the oven this time but what a great summer BBQ recipe!

https://cdn.jwplayer.com/v2/media/R0GkuFlR

Direct & Indirect Heat Grilling

Fruit Tart (The Best)

(310 ml) unbleached all-purpose flour

(1 ml) salt

(125 ml) unsalted butter, softened

(125 ml) icing sugar

(10 ml) lemon juice

(5 ml) vanilla extract

vanilla bean

(180 ml) sugar

(30 ml) cornstarch

(20 ml) unbleached all-purpose flour

(250 ml) 2% milk

(250 ml) 35% cream

(60 ml) cold butter, diced

pineapple

kiwis,

(125 ml) fresh raspberries

(125 ml) fresh blueberries

(75 ml) apricot jam

(30 ml) water

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks, lemon juice, and vanilla and beat until smooth. At low speeds or with a wooden spoon, add the dry ingredients. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm.

On a floured work surface, knead the dough to slightly soften it. Roll out the dough to a 3-mm (1/8-inch) thick sheet. Line a 23-cm (9-inch) tart pan with a removable bottom and 2.5-cm (1-inch) high with the dough. The dough brakes easily, just pick it up and press firmly to fix it. Refrigerate for 30 minutes or freeze for 15 minutes. Prick the entire surface of the dough with a fork.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Bake for about 16 minutes or until the crust begins to brown. Let cool while making the pastry cream.

Crust

Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean. Set aside.

In a saucepan, off the heat, combine the sugar, cornstarch, and flour. Add the eggs and 60 ml (¼ cup) of milk and combine well with a whisk. Stir in the remaining milk and the cream. Add the vanilla seeds and bean and bring to a boil over medium heat, stirring, for about 8 minutes. Simmer gently for about 1 minute.

Remove from the heat and add the butter. Stir until melted. Remove the vanilla pod and pour into the crust. Cover with plastic wrap directly on the custard. Refrigerate for at least 6 hours.

Pastry Cream

On top of the pie, place the pineapple slices, overlapping, in the centre and around the pie without touching the crust. Place the kiwi slices the same way, slightly overlapping, over the pineapple, leaving space in the centre for the berries. Set aside.

In a bowl in the microwave oven, heat the apricot jam with the water and strain. Brush over the pineapple and kiwi fruit with a brush. Add the raspberries and blueberries to the remaining warm jam and toss gently. Arrange the berries in the centre of the pie, letting them spread naturally.

Topping

I made this for a family dinner and it was incredible!! Everyone loved the vanilla bean in the delicious pastry cream and the crust came out perfect!! I will definitely be making this again and trying different fruit toppings - peaches had a unanimous vote!

This pastry cream is delicious.  I was looking for a recipe different than my own and this is a keeper.  I was skeptical upon reading the review that it is not good, but it is all good.  No need to pass thru a sieve - it about how it is mixed and cooked.  Very smooth and tasty.  But I would reduce sugar to 1/2 C.

After reading that this recipe had 5 star reviews, I decided to try it. I read the recipe for the pastry cream, and I was skeptical on how it would turn out. I have never seen a pastry cream that you "bring to a boil" and then "simmer", and stirring instead of whisking, and not passing it through a sieve. Just as I thought, this pastry cream was a thick, gloppy, lumpy mess and had a terrible mouth feel. What a gigantic waste of eggs and cream. Don't bother with this recipe. It is terrible.

https://cdn.jwplayer.com/v2/media/fMB74cbd

Measuring Butter

Get in the Christmas spirit with these fudgy homemade red velvet crinkle cookies. Perfect for your next holiday party or to leave out for Santa!

Red Velvet Crinkle Cookies

butter, softened

brown sugar

sugar

eggs, room temperature

vanilla extract

red food coloring

all purpose flour

cocoa powder

baking powder

salt

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.

In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.

Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.

Allow to cool and enjoy with a glass of milk!

professional red food coloring*

I had to use a little bit (actually, a lot) more food colour to even get it remotely red, but the taste and softness were perfect. Will definitely make again!

These cookies turned out so fluffy, chewy, and tasted just like red velvet cake in cookie form. I made a half batch thinking I would give some away to friends but ended up eating them all myself. I plan to make a full recipe next time! A new favorite for sure!

Hi, tried your recipe yesterday for the first time wanting to make Red Velvet Crinkles.
 I'm 69 and don't usually try new recipes for Christmas, but sure glad I did. They were simple to make and turned out perfectly.
Delicious and beautiful.  Thank you and Merry Christmas.

These were amazing and foolproof. We made a few missteps due to the chaos of cooking with a preschooler and they were still tasted amazing and looked perfect! Went really heavy on powdered sugar to get a good Kringle!

I made these and followed the recipe correctly however it wasn’t red for me either it was more brown but a tinge red. The photo on this recipe looks fudgey and and more flat and round then when mine came out it held its shape it didn’t spread but it puffed up nicely and cracked and it still tasted amazing. Maybe I did smaller than an inch? I used a table spoon and rolled it in both sugars and baked for 10 mins each time. I’ll make this again and see what I can do to improve the color and make it fudgey for mine.

Delicious, easy, and a perfect addition to a Christmas cookie box!

The best protein cheesecake recipe you will ever find! With 135 grams of protein an only 11 grams of fat, how can you go wrong?

The Best Protein Cheesecake

Ounces Cream Cheese (Fat Free 339 grams)

Ounces Greek Yogurt (Plain Fat Free)

Large Whole Eggs

¾ Cup Sweetener

Salt

10-15 Drops Liquid Sweetener (*Optional)

Teaspoon Vanilla Extract

Mix all of your ingredients together in a bowl

Take out and coat a 6’’ pan with non-stick cooking spray or place parchment paper inside it

Bake it on 325F/162C for 30-32 minutes

Turn your oven down to 200F/93C for another 50-60 minutes

Let it cool, wrap it up, and put it in the fridge for a few hours

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Watch me make the best (and quickest) protein cheesecake recipe you will ever find! With 135 grams of protein an only 11 grams of fat, how can you go wrong? Kick the sweet-tooth without feeling guilty!

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Here is the recipe:

12 Ounces Fat Free Cream Cheese (339g)
12 Ounces Plain Fat Free Greek Yogurt
2 Large Eggs
3/4 Cup Sweetener
1/4 Teaspoon Salt
2 Scoops Protein Powder (60g) (I prefer vanilla)
10-15 Drops Liquid Sweetener (Optional)
1 Teaspoon Vanilla Extract

Calories in the whole cheesecake:

Calories: 787
Fat: 11g
Saturated Fat: 4g
Sodium: 2745mg
Carbs: 37g
Fiber: 0g
Sugar: 28g
Protein: 135g

Mix all of the ingredients together in a bowl for 2:00-3:00. Take out and spray a 6'' cake pan with non-stick cooking spray. Put parchment paper inside your cake pan. Bake on 325°F/162°C for 30:00-32:00. Turn your oven down to 200°F/93°C and bake for another 50:00-60:00. Let cool in the fridge for a few hours (preferably overnight)!

Tips:

Top it with my protein frosting!
The flavor of protein you use will determine the flavor of cheesecake you make
Think outside the box and put anything you want on top of it (cool whip, nuts, whip cream, fruit, chocolate or peanut butter chips, etc)!

Don't forget to subscribe! New recipes will be posted every week.

Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)
Rising Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

The Best PROTEIN Cheesecake Recipe! (135g Protein, 11g Fat)

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family &amp; friends. The BEST EVER fish n chip recipe!

Traditional Homemade British Beer Battered Fish and Chips, with a classic easy batter recipe for crispy, golden fish

flour,

Vegetable Oil

fish

Teaspoons baking powder

Tablespoons Milk

Olive oil

water

Tablespoons of fizzy lager

Calculate potatoes

King Edwards, Desiree,Maris Piper all good potatoes for chips

Salt and Malt Brown Vinegar for serving.

If you are using frozen fish, defrost it....

If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.

Check over your fish for any bones. If...

Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.

Mix your flour and salt and pepper well...

Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

Make up the batter. Add all the ingredients...

Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!

Peel and cut the potatoes into chip shapes,...

Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.

The potatoes need to be as dry as...

The potatoes need to be as dry as possible before frying to get them crispy.

Carefully place the chips into the fryer /...

Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.

Take them out of the pan and place...

Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.

TIP: If you don't have a thermometer, drop...

TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and

and see if it sizzles to the surface.

Add the fizzy beer or fizzy water to...

Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.

Increase your oil heat to 180C / 350F...

Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.

We will cook 1 or 2 pieces of...

We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.

Place on the kitchen paper then keep warm...

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.

When you've finished cooking the fish, scoop out...

When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.

Return the chips back to the fryer and...

Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.

Serve whilst still hot and crispy. Sprinkle some...

Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

Pistachio Olive Oil Cake

pistachios*

milk

lemon

all-purpose flour

lemon juice

pistachios,

Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.

In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.

In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.

Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.

To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.

I made this recipe with toasted pistachio oil. YUM. Today I make it with EVOO.

Fabulous recipe! I halved it and made it in a regular 9*5 loaf pan and it turned out perfect - so moist, so flavourful!

Healthy Chicken Pot Pie has a creamy filling of veggies, juicy chicken and the best crust. This recipe is so easy to make from scratch. Classic comfort food never tasted so good!

Healthy Chicken Pot Pie {Crustless}

eggs

mozzarella or cheddar cheese (shredded)

quinoa

peas

chicken breast (diced)

onion

celery (diced)

brown mushrooms

chicken broth (low sodium)

cornstarch

thyme

garlic powder

tbsp oil (for frying)

black pepper (to taste)

Cooking spray (I use Misto)

Preheat oven to 375 degrees F. Spray large 9 x 13 baking dish with cooking spray. Set aside.

In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.

In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.

Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.

Add thyme, garlic powder, salt, pepper, peas, corn and carrots. Cook for 3 minutes, stirring occasionally.

Whisk the slurry again (cornstarch settle to the bottom quickly) and add to the skillet. Bring to a boil and cook until filling bubbles and thickens. Add cooked chicken and stir to combine. Turn off heat.

Transfer filling to prepared baking dish and flatten with a spatula.

Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.

Bake uncovered for 25 minutes.

Remove from the oven, let cool for 5 - 10 minutes and cut into 8 squares. Serve hot.

Garlic Brown Sugar Glazed Salmon has the most amazing garlic brown sugar soy glaze.  The flavor is out of this world and it will become a new family favorite!&nbsp;

Garlic Brown Sugar Glazed Salmon

salmon (I used Atlantic salmon)

olive oil

soy sauce

garlic

pepper

parsley

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

Top 24 the best recipes from across the web

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Top 24 the best recipes from across the web

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

Top Tags

Fully-Loaded Baked Potatoes (The Be...

Fruit Tart (The Best)

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

The Best Protein Cheesecake

Traditional Homemade British Beer B...

Pistachio Olive Oil Cake

Healthy Chicken Pot Pie {Crustless}

Garlic Brown Sugar Glazed Salmon

Easy chocolate brownies recipe

The Best Pumpkin Mac and Cheese

French Onion Soup (The Best)

Chewy Funfetti Blondies

Pistachio Ice Cream

Easy Peach Galette

The Best Pumpkin Pie Recipe

Bearnaise Sauce (The Best)

Homemade Vanilla Extract

Chicken Milanese with Tomato Arugul...

How to Make the Best Pie Crust

Easy Pressure Cooker Hainanese Chic...

Epic Doughnut Cake

Vegan BBQ Sauce (No Ketchup!)

Vegan Macaroni Salad (Oil-Free!)

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