Cuisines & Ethnic Recipes | Taste of Home https://www.tasteofhome.com/recipes/cuisines/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 18 Jun 2024 02:48:19 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?fit=32%2C32 Cuisines & Ethnic Recipes | Taste of Home https://www.tasteofhome.com/recipes/cuisines/ 32 32 Cucumber Margarita https://www.tasteofhome.com/recipes/cucumber-margarita/ Tue, 18 Jun 2024 02:48:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1984503
A cool and refreshing twist on the classic cocktail, this cucumber margarita combines the bright flavors of lime and triple sec with the crisp and earthy flavors of cucumbers. The cucumbers provide enough sweetness that you can skip the simple syrup for this beverage! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 10 min.

Makes

1 serving

Ingredients

  • 1-1/4 cups sliced English cucumber, divided
  • 1 lime wedge
  • Coarse sea salt, optional
  • Ice cubes
  • 2 ounces blanco tequila
  • 1 ounce triple sec
  • 1/2 ounce lime juice
Text Ingredients

Directions

  1. Place 1 cup sliced cucumber into a food processor; process until pureed. Press through a fine-mesh strainer into a bowl; discard pulp.
  2. If desired, moisten rim of 1 cocktail glass with lime wedge and sprinkle salt on a plate; dip rim in salt. Fill glass with ice.
  3. In an empty cocktail shaker, combine tequila, Triple Sec, lime juice and 1 ounce strained cucumber juice. Fill with ice; cover and shake until frost forms on the outside of the shaker, 15-20 seconds. Strain into prepared glass. Stir in remaining 1/4 cup cucumber slices. Garnish with lime wedge.

Nutrition Facts

1 serving: 238 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 0 protein.

]]> Blackened Shrimp https://www.tasteofhome.com/recipes/blackened-shrimp/ Mon, 03 Jun 2024 13:07:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978352
With a nice amount of spice, this blackened shrimp makes for a great quick dinner. It's perfect served over rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 tablespoons butter
  • Lemon wedges
Text Ingredients

Directions

  1. In a large bowl, combine the first 8 ingredients. Add shrimp; toss to coat.
  2. In a large cast iron or heavy-duty skillet, melt butter over medium heat. Add shrimp; cook and stir until shrimp turn pink and edges are browned. Serve with lemon wedges.

Nutrition Facts

about 10 shrimp: 230 calories, 11g fat (6g saturated fat), 230mg cholesterol, 567mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 28g protein.

]]> Deep-Fried Chicken Legs https://www.tasteofhome.com/recipes/deep-fried-chicken-legs/ Tue, 28 May 2024 16:36:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978068
When you want the flavors of restaurant-worthy chicken but don't want a hassle making it, this easy deep-fried chicken legs recipe is the one for you. Perfectly seasoned with salt, pepper, paprika, garlic and onion powder, the chicken is dunked in a deep fryer, resulting in a crisp coating and juicy, tender chicken. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 20 min. Cook: 15 min./batch

Makes

4 servings

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons paprika
  • 1-1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 8 chicken drumsticks
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk eggs and milk. Place chicken in flour mixture, a few pieces at a time. Turn to coat, shaking off excess. Dip chicken in egg mixture. Coat again in flour mixture.
  2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts

2 chicken legs: 502 calories, 35g fat (5g saturated fat), 113mg cholesterol, 448mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 32g protein.

]]> Breakfast Empanadas https://www.tasteofhome.com/recipes/breakfast-empanadas/ Fri, 17 May 2024 19:51:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994152
These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs. —Marina Castle Kelley, Canyon Country, California
Total Time

Prep: 45 min. + chilling Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: May. 17, 2024

Ingredients

  • 1/2 pound fresh chorizo or bulk pork sausage
  • 9 large eggs, divided
  • 2 cups frozen shredded hash brown potatoes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 3 packages (14 ounces each) frozen empanada dough discs, thawed
  • Oil for deep-fat frying
  • Optional: Salsa verde, sour cream and sliced avocado

Directions

  1. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.
  2. In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.
  3. Beat remaining egg, brush over edges of dough discs. Place 3 tablespoons filling on 1 side of each disc. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired sprinkle with additional salt. If desired, serve with salsa verde, sour cream and avocado.

Nutrition Facts

1 empanada: 218 calories, 12g fat (4g saturated fat), 67mg cholesterol, 304mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 9g protein.

]]> Baked Chorizo Corn Dip https://www.tasteofhome.com/recipes/baked-chorizo-corn-dip/ Fri, 17 May 2024 19:32:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994137
This spicy chorizo corn dip recipe is a family favorite! It's a fresh side for any dinner, holiday party or ball game at home! You can keep it on hand in your freezer and then heat it just before serving. —Cindy Nerat, Menominee, Michigan
Total Time

Prep: 20 min. Bake: 30 min.

Makes

9 cups

Updated: May. 24, 2024

Ingredients

  • 1 pound fresh chorizo or spicy bulk pork sausage
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1/2 cup finely chopped sweet red pepper
  • 1 cup finely chopped seeded jalapeno pepper (about 4 peppers)
  • 6 green onions, chopped
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons chili powder
  • 1 garlic clove, minced
  • 3 cups shredded Monterey Jack cheese
  • Tortilla chips

Directions

  1. Preheat the oven to 350°. In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain.
  2. In a large bowl, combine cooked chorizo and the next 9 ingredients. Transfer to an ungreased 10-in. cast-iron skillet or 9x13-in. baking dish.
  3. Bake until heated through, 30-35 minutes. Serve warm with tortilla chips.

Nutrition Facts

1/4 cup: 141 calories, 12g fat (4g saturated fat), 23mg cholesterol, 334mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 6g protein.

]]> Blackened Salmon https://www.tasteofhome.com/recipes/blackened-salmon/ Sat, 18 May 2024 23:00:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993713
This blackened salmon is seasoned to perfection. It's smoky, crispy and can be served with mashed potatoes or your favorite greens. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 tablespoons garlic powder
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon pepper
  • 2-1/2 teaspoons paprika
  • 4 salmon fillets (6 ounces each)
  • 2 tablespoons butter
Text Ingredients

Directions

  1. In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat.
  2. In a large skillet, cook fillets in butter over medium heat until fish just begins to flake easily with a fork, 4-6 minutes on each side.

Nutrition Facts

1 fillet: 330 calories, 22g fat (7g saturated fat), 101mg cholesterol, 788mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 29g protein.

]]> Teriyaki Shrimp https://www.tasteofhome.com/recipes/teriyaki-shrimp/ Mon, 27 May 2024 19:41:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992623
Switch things up from the traditional chicken dish by making this teriyaki shrimp—a seafood dish that's just as delicious! Tender shrimp is covered in a homemade teriyaki sauce made with soy sauce, ginger, garlic and more for a burst of flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 2 tablespoons plus 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons canola oil
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • Optional: Hot cooked rice and sesame seeds
Text Ingredients

Directions

  1. In a small bowl, whisk cornstarch and 2 tablespoons water until smooth. Stir in soy sauce, remaining 1/4 cup water, brown sugar, vinegar and sesame oil.
  2. In a large skillet, heat oil over medium heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes. Add ginger and garlic; cook and stir 1 minute longer.
  3. Whisk soy sauce mixture; add to pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Sprinkle with green onions. If desired, serve with rice and sesame seeds.

Nutrition Facts

about 3/4 cup: 268 calories, 11g fat (1g saturated fat), 207mg cholesterol, 1185mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 30g protein.

]]> Shrimp Rangoon https://www.tasteofhome.com/recipes/shrimp-rangoon/ Mon, 27 May 2024 21:12:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991252
For a new twist on crab rangoon, try this creamy shrimp version. The golden brown bites are a crowd-pleasing appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. Cook: 5 min./batch

Makes

about 3 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 green onions, sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 8 ounces chopped cooked peeled shrimp (about 1 cup)
  • 36 wonton wrappers
  • Oil for deep-fat frying
  • Sweet chili sauce, optional
Text Ingredients

Directions

  1. In a small bowl, beat the first 5 ingredients until smooth. Fold in shrimp.
  2. Spoon 1 teaspoon filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-4 minutes, turning once. Drain on paper towels. If desired, serve with sauce.

Nutrition Facts

1 appetizer: 62 calories, 3g fat (1g saturated fat), 23mg cholesterol, 138mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.

]]> Apple Dump Cake https://www.tasteofhome.com/recipes/apple-dump-cake/ Fri, 14 Jun 2024 03:51:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990835
This 3-ingredient apple dump cake is the perfect overnight dessert. Serve it on its own or topped with whipped cream or vanilla ice cream. —Andrea Mathis, Pinson, Alabama
Total Time

Prep: 10 min. Bake: 35 min.

Makes

12 servings

Ingredients

  • 2 cans (20 ounces each) apple pie filling
  • 1 package (16-1/2 ounces) yellow cake mix
  • 1 cup butter, melted
  • Whipped cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Spread pie filling into a greased 13x9-in. baking dish. Sprinkle with cake mix; drizzle with butter.
  2. Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts

1/2 cup: 375 calories, 17g fat (11g saturated fat), 41mg cholesterol, 447mg sodium, 57g carbohydrate (30g sugars, 1g fiber), 1g protein.

]]> Amaretto https://www.tasteofhome.com/recipes/amaretto/ Thu, 09 May 2024 22:41:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990504
Total Time

Prep: 10 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 cups vodka
  • 1 tablespoon almond extract
  • 2 teaspoons vanilla extract
Text Ingredients

Directions

  1. In a small saucepan bring sugar, water and brown sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely. Transfer to a 1-qt. glass jar. Add remaining ingredients; shake well. Cover and let stand for 1-3 days to allow flavors to blend.
  2. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 109 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (15g sugars, 0 fiber), 0 protein.

]]> Grand Marnier https://www.tasteofhome.com/recipes/grand-marnier/ Thu, 09 May 2024 22:41:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990491
Total Time

Prep: 5 min. + standing Cook: 10 min. + cooling

Makes

1 quart

Ingredients

  • 1-1/2 cups Cognac
  • 1 cup vodka
  • 4 large navel oranges
  • 1 medium lemon
  • 1 cup sugar
  • 1 cup water
Text Ingredients

Directions

  1. Place Cognac and vodka in a 1-qt. glass jar. Wash oranges and lemon; remove the peel in long, thick strips. Place peels in jar with Cognac and vodka. Cover, shake well, and then let stand for 2 weeks, shaking once a day.
  2. Strain mixture through a cheesecloth-lined colander; discard peels. Strain mixture again through a large coffee filter-lined fine-mesh sieve or colander, stirring occasionally. Repeat process with a fresh coffee filter. Set aside.
  3. In a small saucepan bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely. Add to jar. Pour into glass bottles; seal tightly. Store in a cool, dry place for up to 2 months.

Nutrition Facts

1-1/2 ounces: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.

]]> Kickin’ Chicken Taco Soup https://www.tasteofhome.com/recipes/kickin-chicken-taco-soup/ Wed, 15 May 2024 18:14:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987814
Total Time

Prep: 15 min. Cook: 30 min.

Makes

8 servings (3 quarts)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups water
  • 4 cups chicken broth
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (4 ounces) chopped green chiles
  • 1 envelope taco seasoning
  • 1 tablespoon ground cumin
  • 2 cups cubed cooked chicken breast
  • 1 cup fresh cilantro leaves, roughly chopped
  • Optional: Hot pepper sauce and lime wedges
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in water, broth, beans, tomatoes, chiles, taco seasoning and cumin. Bring to a boil; reduce heat.
  2. Simmer, uncovered, 20 minutes. Stir in chicken and cilantro; heat through. Garnish with hot sauce, lime wedges and additional cilantro, if desired.

Nutrition Facts

1-1/2 cups: 213 calories, 5g fat (1g saturated fat), 27mg cholesterol, 1065mg sodium, 25g carbohydrate (4g sugars, 5g fiber), 16g protein.

]]> Coconut Rice https://www.tasteofhome.com/recipes/coconut-rice/ Fri, 17 May 2024 22:18:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987781
Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1 cup uncooked jasmine rice, rinsed
  • 1/3 cup water
  • 4 teaspoons sugar
  • 1/4 teaspoon salt
  • Optional: Toasted sweetened shredded coconut and black sesame seeds
Text Ingredients

Directions

  1. In a large saucepan, combine coconut milk, rice, water, sugar and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 10-12 minutes. Fluff with a fork.

Nutrition Facts

1/2 cup: 237 calories, 11g fat (10g saturated fat), 0 cholesterol, 116mg sodium, 31g carbohydrate (4g sugars, 0 fiber), 4g protein.

]]> Cheeseburger Tater Tot Casserole https://www.tasteofhome.com/recipes/cheeseburger-tater-tot-casserole/ Wed, 15 May 2024 14:58:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987777
Total Time

Prep: 20 min. Bake: 45 min.

Makes

12 servings

Ingredients

  • 2 pounds ground beef
  • 3/4 cup sliced sweet pickles, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 cups Thousand Island salad dressing, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (32 ounces) frozen Tater Tots
  • 2-1/2 cups shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. In a Dutch oven, cook beef, pickles, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in 1 cup dressing, salt and pepper. Add Tater Tots and 2 cups of cheese; stir to combine. Transfer to a greased 13x9-in. baking dish.
  2. Bake, uncovered, 35-40 minutes or until heated through. Add remaining cheese on top. Bake until cheese is melted, about 5 minutes. Drizzle top with remaining 1/2 cup dressing. Garnish with additional sweet pickles, if desired.

Nutrition Facts

1 cup: 496 calories, 34g fat (10g saturated fat), 75mg cholesterol, 1045mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 20g protein.

]]> Peach & Burrata Salad https://www.tasteofhome.com/recipes/peach-burrata-salad-recipe/ Fri, 24 May 2024 14:55:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987775
Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Ingredients

  • 10 fresh raspberries
  • 1/2 cup orange juice
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon grated orange zest
  • SALAD:
  • 3 medium peaches, halved
  • 4 cups cubed ciabatta bread
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 6 cups fresh arugula
  • 8 ounces burrata cheese, torn into bite-sized pieces
  • 1/2 cup salted shelled pistachios
  • 1/3 cup thinly sliced fresh basil
Text Ingredients

Directions

  1. In a small bowl, crush raspberries. Whisk in next 4 ingredients.
  2. Grill peaches, covered, over medium heat until light grill lines appear, 3-4 minutes on each side. Remove to a cutting board. Cut into slices.
  3. Arrange ciabatta in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat. Broil 3-4 in. from the heat until golden brown, 3-5 minutes, stirring once.
  4. In a large bowl, toss arugula with half the vinaigrette; arrange on a large serving platter. Top with peaches, burrata, croutons, pistachios and basil. Drizzle with remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Nutrition Facts

1 cup: 401 calories, 28g fat (8g saturated fat), 27mg cholesterol, 322mg sodium, 27g carbohydrate (12g sugars, 4g fiber), 12g protein.

]]> Texas Twinkies https://www.tasteofhome.com/recipes/texas-twinkies/ Fri, 31 May 2024 15:23:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987773
Everyone will be happy when these classic stuffed peppers show up at your next party. The combination of salty bacon, creamy cheese and heat from the pepper makes them irresistible. —Taste of Home Test Kitchen
Total Time

Prep: 25 min. Bake: 40 min.

Makes

16 appetizers

Ingredients

  • 10 bacon strips, halved widthwise
  • 16 jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded or chopped smoked beef brisket
  • 1/2 cup shredded pepper jack cheese
  • 1/2 teaspoon garlic salt
  • 1/2 cup barbecue sauce
Text Ingredients

Directions

  1. In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
  2. Cut a lengthwise slit in each pepper, exposing the center, but not cutting all the way through. Make a crosswise slit just below the stem, leaving the stem intact. Use a small spoon to remove seeds and membranes.
  3. In a large bowl, beat cream cheese until light and fluffy. Beat in brisket, pepper jack cheese and salt. Spoon into peppers. Wrap a bacon piece around each pepper; secure with a toothpick.
  4. Place on an ungreased baking sheet. Bake until peppers are tender and bacon is cooked through, 30-35 minutes. Brush with barbecue sauce. Broil 4 in. from the heat until bacon is crispy, 2-3 minutes.

Nutrition Facts

1 stuffed pepper: 125 calories, 9g fat (5g saturated fat), 31mg cholesterol, 312mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 7g protein.

]]> Million-Dollar Spaghetti https://www.tasteofhome.com/recipes/million-dollar-spaghetti-recipe/ Fri, 24 May 2024 14:16:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987771
Total Time

Prep: 30 min. Bake: 30 min.

Makes

6 servings

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces reduced-fat cream cheese
  • 1 cup reduced-fat ricotta cheese
  • 1 cup reduced-fat sour cream
  • 3 green onions, chopped
  • 1-1/2 cups shredded cheddar-Monterey Jack cheese
Text Ingredients

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Preheat oven to 350°.
  2. In a small bowl, mix cream cheese, ricotta cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  3. Bake, covered, 25 minutes. Uncover; bake until cheese is bubbly, 5-10 minutes longer. If desired, top with additional green onions.

Nutrition Facts

1 cup: 537 calories, 26g fat (14g saturated fat), 96mg cholesterol, 780mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 33g protein.

]]> Copycat Popeye’s Mardi Gras Mustard https://www.tasteofhome.com/recipes/copycat-popeyes-mardi-gras-mustard-recipe/ Fri, 17 May 2024 15:06:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987766
Whether you use this sauce for dipping crunchy chicken tenders or as a sweet-hot dipping sauce for fries (move over ketchup), we know you'll love having a batch in your fridge. Spread it on sandwiches, serve it with ham or use it for dipping pretzels, too. —Taste of Home Test Kitchen
Total Time

Prep/Total Time: 10 min.

Makes

3/4 cup

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons Creole mustard
  • 2 teaspoons prepared horseradish
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • Dash paprika
Text Ingredients

Directions

  1. In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts

2 tablespoons: 135 calories, 14g fat (2g saturated fat), 7mg cholesterol, 254mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 1g protein.

]]> Burrata Caprese https://www.tasteofhome.com/recipes/burrata-caprese-salad/ Wed, 15 May 2024 13:58:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987750
Creamy burrata cheese and ripe tomatoes are a match made in heaven. This is a perfect appetizer for the summer months when tomatoes and basil are in season. Serve by itself or with crostini. —Taste of Home Test Kitchen
Total Time

Prep/Total Time: 10 min.

Makes

6 servings

Ingredients

  • 4 ounces burrata cheese
  • 4 medium tomatoes, cut into 1/4-inch slices
  • 10 to 12 fresh basil leaves
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
Text Ingredients

Directions

  1. Place burrata in the center of a serving platter. Arrange tomatoes around cheese; sprinkle with basil. Drizzle with oil and vinegar. Sprinkle with salt and pepper.

Nutrition Facts

1 serving: 131 calories, 11g fat (4g saturated fat), 13mg cholesterol, 231mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 4g protein.

]]> Old-Fashioned Goulash https://www.tasteofhome.com/recipes/old-fashioned-american-goulash/ Fri, 10 May 2024 15:32:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987747
This easy stovetop dinner will be a hit with the family after a day at school or work. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Cook: 25 min.

Makes

4 servings

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1-1/4 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • 1 cup shredded cheddar cheese, optional
  • Chopped fresh parsley, optional
Text Ingredients

Directions

  1. In a large skillet or Dutch oven, cook beef, onion and garlic over medium-high heat until beef is no longer pink and onion is tender, 4-5 minutes, breaking up beef into crumbles; drain.
  2. Stir in tomatoes, tomato sauce, broth, Worcestershire sauce and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Remove from heat. If desired, sprinkle with cheese. Cover and let stand until cheese is melted, about 5 minutes. If desired, top with parsley.

Nutrition Facts

1-1/2 cups: 330 calories, 14g fat (5g saturated fat), 70mg cholesterol, 929mg sodium, 26g carbohydrate (7g sugars, 4g fiber), 25g protein.

]]> Beer-Battered Fish https://www.tasteofhome.com/recipes/beer-battered-fish-recipe/ Wed, 15 May 2024 13:28:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987740
Make your own fish fry at home using a classic beer batter. If you're not a drinker, non-alcoholic beer can be used. Serve with fries, coleslaw and rye bread for a traditional restaurant combo. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

4 servings

Ingredients

  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 large egg, lightly beaten
  • 4 cod fillets (6 ounces each)
  • Optional: Tartar sauce and lemon wedges
Text Ingredients

Directions

  1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
  2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with tartar sauce and lemon wedges.

Nutrition Facts

1 fillet: 338 calories, 20g fat (2g saturated fat), 79mg cholesterol, 285mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 28g protein.

]]> Creamy Tuscan Chicken https://www.tasteofhome.com/recipes/creamy-tuscan-chicken-recipe/ Fri, 17 May 2024 16:52:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987737
This creamy, rich chicken dish is special enough to serve to company. Even better, it comes together in only 45 minutes. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Cook: 30 min.

Makes

4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour, optional
  • 1 tablespoon butter
  • 1 small onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 cup grated Parmesan cheese, divided
  • 3/4 teaspoon garlic powder
  • 2 cups fresh baby spinach
  • 1/3 cup julienned soft sun-dried tomatoes (not packed in oil)
Text Ingredients

Directions

  1. In a large skillet, heat oil over medium heat. Sprinkle both sides of chicken with salt and pepper. If desired, dredge chicken in flour, shaking off excess. Brown chicken on both sides; remove from pan. In the same skillet, melt butter. Add onion; cook and stir until tender, 1-2 minutes. Add garlic; cook 1 minute longer.
  2. Add broth; bring to a boil, stirring to loosen browned bits from pan. Stir in cream, 1/2 cup Parmesan cheese and garlic powder; cook over medium-low heat until sauce begins to thicken, about 5 minutes.
  3. Return chicken to pan; add spinach, tomatoes and remaining 1/2 cup Parmesan. Cook, covered, until spinach is wilted and a thermometer inserted in chicken reads 165°, 13-15 minutes.

Nutrition Facts

1 chicken breast half with 1/2 cup sauce: 591 calories, 41g fat (21g saturated fat), 187mg cholesterol, 857mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 43g protein.

]]> Green Spaghetti https://www.tasteofhome.com/recipes/green-spaghetti-recipe/ Tue, 21 May 2024 17:57:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987733
Total Time

Prep: 25 min. + standing Cook: 5 min.

Makes

6 servings

Ingredients

  • 4 poblano peppers
  • 12 ounces uncooked spaghetti
  • 4 ounces cream cheese, cubed
  • 1 small onion, chopped
  • 1/2 cup sour cream
  • 1/4 cup chicken stock
  • 1/4 cup fresh cilantro leaves
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • Crumbled Cotija cheese or queso fresco
Text Ingredients

Directions

  1. Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
  2. Cook spaghetti according to package directions. Meanwhile, peel off charred skin from peppers and remove stems and seeds; discard. Chop peppers. Transfer to a blender. Add cream cheese, onion, sour cream, cilantro, stock, garlic, salt and pepper. Cover and blend until smooth.
  3. Melt butter in a large skillet over medium heat; add pepper mixture. Cook and stir until heated through, about 3 minutes. Drain spaghetti; stir into sauce. Serve with Cotija cheese and additional cilantro.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 374 calories, 15g fat (9g saturated fat), 43mg cholesterol, 321mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 10g protein.

]]> Creamy Tortellini Soup https://www.tasteofhome.com/recipes/creamy-tortellini-soup-recipe/ Fri, 17 May 2024 15:31:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987731
Total Time

Prep: 15 min. Cook: 15 min.

Makes

6 cups (1-1/2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Crushed red pepper flakes, optional
  • 1 cup heavy whipping cream
  • 4 cups chopped fresh spinach
  • Grated Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; add white wine. Increase heat and cook, stirring occasionally until wine is reduced by half, 2-3 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes.
  2. Add tortellini, Italian seasoning, salt and pepper and, if desired, crushed red pepper flakes. Reduce heat and cook, uncovered, just until tortellini are tender, 3-5 minutes. Stir in cream and spinach; cook and stir just until spinach is wilted, 1-2 minutes longer. If desired, serve with grated Parmesan cheese and top with additional crushed red pepper flakes.

Nutrition Facts

1 cup: 345 calories, 21g fat (11g saturated fat), 64mg cholesterol, 720mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 9g protein.

]]> Sopa de Fideo (Mexican Noodle Soup) https://www.tasteofhome.com/recipes/sopa-de-fideo-mexican-noodle-soup/ Fri, 31 May 2024 15:19:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987729
This quick and easy soup offers fresh flavors, even though canned tomatoes are used. If you can't find fideo, a thin Mexican noodle, angel hair pasta is a fine substitute. —Taste of Home Test Kitchen
Total Time

Prep/Total Time: 25 min.

Makes

8 servings (2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces uncooked fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 cups chicken broth
  • Fresh cilantro leaves
Text Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat. Add noodles; cook and stir until lightly browned, 3-4 minutes.
  2. Meanwhile, place tomatoes, onion, garlic and seasonings in a blender. Cover and blend until smooth. Pour over noodles. Add broth; bring to a boil. Simmer, uncovered, until noodles are tender, 5-7 minutes. Garnish with cilantro.

Nutrition Facts

1 cup: 160 calories, 4g fat (1g saturated fat), 0 cholesterol, 896mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 5g protein.

]]> Cacio e Pepe https://www.tasteofhome.com/recipes/cacio-e-pepe/ Wed, 15 May 2024 14:20:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987723
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Ingredients

  • 6 cups water
  • 1-1/2 tablespoons kosher salt
  • 8 ounces uncooked long pasta, such as spaghetti, linguine or fettuccine
  • 1/4 cup butter, cubed, divided
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup finely shredded Parmesan cheese, Grana Padano or Pecorino Romano
Text Ingredients

Directions

  1. In a large saucepan, bring water and salt to a boil. Add pasta; cook according to package directions for al dente.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter. Add pepper; cook and stir for 1 minute. Drain pasta, reserving 3/4 cup pasta water. Add 1/2 cup pasta water to skillet; bring to a simmer. Add cooked pasta; toss to combine. Remove skillet from the heat.
  3. Add cheese and remaining 2 tablespoons butter, stirring constantly until cheese is fully melted. Add additional pasta water if sauce appears too dry. Season with additional salt and pepper to taste. If desired, sprinkle with additional cheese.

Nutrition Facts

1 cup: 334 calories, 14g fat (8g saturated fat), 34mg cholesterol, 180mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 9g protein.

]]> Mexican Street Corn (Elote) https://www.tasteofhome.com/recipes/mexican-street-corn-elote-recipe/ Wed, 22 May 2024 13:25:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987713
Total Time

Prep: 15 min. + soaking Grill: 25 min.

Makes

6 servings

Ingredients

  • 6 medium ears sweet corn
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon grated lime zest
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 6 tablespoons Cotija cheese
  • 2 to 3 teaspoons chili powder
Text Ingredients

Directions

  1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
  2. Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often.
    Peel back husks. Combine sour cream, mayonnaise, cilantro, lime zest and juice; spread over each ear. Sprinkle with cojita cheese and chili powder.

Nutrition Facts

1 ear: 201 calories, 12g fat (4g saturated fat), 18mg cholesterol, 202mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 6g protein.

]]> Crispy Rice https://www.tasteofhome.com/recipes/crispy-rice-recipe/ Mon, 20 May 2024 14:03:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987708
Crispy rice squares are a great use for leftover rice. We topped these with California roll-inspired toppings, but the sky's the limit on what you could serve on these sturdy rice squares. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. + chilling Cook: 5 min./batch

Makes

2 dozen

Ingredients

  • 4 cups slightly cooled seasoned sushi rice
  • 9 tablespoons canola oil, divided
  • 1/2 pound flake-style imitation crabmeat
  • 1/2 cup Sriracha mayonnaise
  • 1/4 cup finely chopped cucumber
  • 1 green onion, chopped
  • 1/4 cup cornstarch
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • Sesame seeds and soy sauce
Text Ingredients

Directions

  1. Line a 9x9-in. baking pan with plastic wrap. Press rice evenly into plastic wrap using wet hands (it should be about 1/2 inch thick). Cover and refrigerate until chilled, at least 2 hours or overnight.
  2. Using sides of plastic wrap, remove rice to a cutting board. Discard plastic wrap. Cut rice into 24 pieces. Dip each piece in cornstarch and shake off excess.
  3. In a large skillet, heat 3 tablespoons oil over medium heat. Cook rice pieces in batches until golden brown, 5-6 minutes on each side, adding more oil as needed. Remove to paper towels.
  4. In a small bowl, combine crab, mayonnaise, cucumber and green onion. Top rice squares with sliced avocado, crab mixture and sesame seeds. Serve with soy sauce.

Nutrition Facts

1 piece: 159 calories, 9g fat (1g saturated fat), 4mg cholesterol, 132mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

]]> Bakewell Tart https://www.tasteofhome.com/recipes/bakewell-tart-recipe/ Wed, 15 May 2024 13:11:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987309
Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

8 servings

Ingredients

  • Dough for single-crust pie
  • 1/2 cup seedless raspberry jam
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup finely ground almonds
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
Text Ingredients

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
  3. Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

]]> Pear Tarte Tatin https://www.tasteofhome.com/recipes/pear-tarte-tatin-recipe/ Fri, 31 May 2024 14:59:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987300
Total Time

Prep: 30 min. + chilling Bake: 30 min.

Makes

6 servings

Ingredients

  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter
  • 4 to 5 tablespoons water
  • For the filling:
  • 1/2 cup butter
  • 1 cup sugar
  • 4 medium pears, peeled, cored and quartered
Text Ingredients

Directions

  1. Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
  2. Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.
  3. Roll out dough to 11-in. circle; place over pears, pressing gently to completely cover. Do not flute. Bake until pears are tender and crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate.

Nutrition Facts

1 piece: 493 calories, 25g fat (16g saturated fat), 66mg cholesterol, 396mg sodium, 67g carbohydrate (45g sugars, 4g fiber), 3g protein.

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