Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 18 Jun 2024 21:30:18 +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 Dinner Recipes - Recipes by Meal | Taste of Home https://www.tasteofhome.com/recipes/meal-types/dinner/ 32 32 Fried Ribs https://www.tasteofhome.com/recipes/fried-ribs/ Tue, 18 Jun 2024 15:51:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005872
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup white rice flour
  • 2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 pounds pork baby back ribs, cut into individual ribs
  • Oil for deep-fat frying
  • Optional: Barbecue sauce or sweet chili sauce
Text Ingredients

Directions

  1. In shallow dish, combine the first 7 ingredients. Add ribs, a few pieces at a time and toss to coat; shake off excess.
  2. In an electric skillet or deep fryer, heat oil to 375°. Fry ribs, a few at a time, until golden brown, 5-7 minutes, turning once. Drain on paper towels. If desired serve with sauce.

Nutrition Facts

3 ounces cooked pork: 500 calories, 44g fat (9g saturated fat), 81mg cholesterol, 249mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein.

]]> Spicy Fried Chicken https://www.tasteofhome.com/recipes/spicy-fried-chicken/ Sat, 15 Jun 2024 01:48:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983299
Add a pinch of heat to your favorite fried chicken with this spicy version. Don't be fooled—this tender chicken's hot pepper sauce and cayenne pepper seasoning might seem mild at first, but it'll linger in your mouth. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 25 min. + marinating Cook: 15 min./batch

Makes

6 servings

Ingredients

  • 1 quart buttermilk
  • 1/3 cup hot pepper sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • COATING:
  • 2 cups all-purpose flour
  • 2 tablespoons cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a large bowl, combine buttermilk, hot sauce, garlic powder, salt and pepper. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight.
  2. In a shallow dish, whisk flour, cayenne, garlic powder, salt and pepper. Remove chicken from buttermilk mixture. Dip chicken in flour mixture to coat both sides; shake off excess. Arrange on a wire rack over a baking sheet. Let stand 30 minutes.
  3. 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

5 ounces cooked chicken: 553 calories, 40g fat (7g saturated fat), 106mg cholesterol, 375mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 36g 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.

]]> Oven-Fried Chicken Thighs https://www.tasteofhome.com/recipes/oven-fried-chicken-thighs/ Tue, 28 May 2024 19:50:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978907
Taking a classic and making it oven-ready is what you'll love about this oven-fried chicken thighs recipe. Made with simple everyday ingredients and a crunchy seasoned panko blend, it's less messy and plenty flavorful. The perfect go-to meal! —Kizmet Byrd, Fort Wayne, Indiana
Total Time

Prep: 20 min. Bake: 1 hour.

Makes

6 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons seafood seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in, skin on chicken thighs (2-1/4 pounds)
  • 2 large eggs
  • 1 tablespoon 2% milk
Text Ingredients

Directions

  1. Preheat oven to 400°. Add butter and olive oil to 15x10x1-in. baking pan. Place in oven while preparing chicken.
  2. In a shallow bowl, mix bread crumbs, Parmesan cheese and Italian seasoning. In another shallow bowl, mix flour, cornstarch, seafood seasoning, garlic powder, salt and pepper. Whisk eggs and milk in a third shallow bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
  3. Mix melted butter and olive oil in pan. Add chicken, skin side down. Bake 30 minutes. Turn and bake until a thermometer reads 170°-175°, 25-30 minutes. Remove to paper towels to drain before serving.

Nutrition Facts

1 piece: 360 calories, 23g fat (7g saturated fat), 154mg cholesterol, 312mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 27g 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.

]]> Cold Weather Braised Beef https://www.tasteofhome.com/recipes/cold-weather-braised-beef/ Fri, 17 May 2024 19:41:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994150
This make-ahead braised beef recipe is so convenient. I prepare the ingredients, and just before baking, I pop them in the fridge overnight. The next day, I let it bake while spending time with my family. The aroma of the beef while it's cooking will make your mouth water. —Vicki Christiansen, Elkhorn, Wisconsin
Total Time

Prep: 35 min. Bake: 2-1/2 hours

Makes

8 servings

Updated: May. 24, 2024

Ingredients

  • 3 tablespoons butter
  • 1 pound sliced fresh mushrooms
  • 3 medium onions, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2-1/2 cups water, divided
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • Hot cooked mashed potatoes or noodles

Directions

  1. Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add mushrooms and onions; cook and stir until softened, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Spoon mixture into a greased 13x9-in. baking dish, leaving drippings in skillet.
  2. In the same skillet over medium heat, brown beef in batches, adding more butter if necessary. Spoon browned beef over mushroom mixture in baking dish.
  3. Add 2 cups water, broth, wine and soy sauce to skillet; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and remaining 1/2 cup water until smooth. Gradually whisk into broth mixture. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes. Stir in salt and pepper. Pour over beef in baking dish.
  4. Cover and bake until beef is almost tender, 2 hours. Uncover and bake until beef is tender, 30-35 minutes. Serve over mashed potatoes or noodles.

Nutrition Facts

1 cup: 284 calories, 15g fat (7g saturated fat), 85mg cholesterol, 656mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.

]]> Green Chile Butternut Squash Soup https://www.tasteofhome.com/recipes/green-chile-butternut-squash-soup/ Fri, 17 May 2024 20:34:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994144
This Mexican-inspired butternut squash soup is made in a slow cooker. I like to cook it overnight, blend it in the morning and store it in the refrigerator. All I have to do when I get home is heat it up. —Colleen Delawder, Herndon, Virginia
Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings (2 quarts)

Updated: May. 24, 2024

Ingredients

  • 6 cups cubed peeled butternut squash
  • 3 cups reduced-sodium chicken broth
  • 1 can (10 ounces) green enchilada sauce
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • Optional: crispy tortilla strips, sliced jalapeno pepper and fresh cilantro leaves

Directions

  1. Combine the first 11 ingredients into a 6-qt. slow cooker. Cook, covered, on low until vegetables are soft, 6-7 hours.
  2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in heavy cream; heat through. If desired, top with crispy tortilla strips, sliced jalapeno, cilantro leaves and sprinkle with additional chili powder.

Nutrition Facts

1 cup: 185 calories, 12g fat (7g saturated fat), 34mg cholesterol, 539mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 4g protein.

]]> Popcorn Shrimp https://www.tasteofhome.com/recipes/popcorn-shrimp/ Fri, 17 May 2024 22:58:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1983301
You'll really taste the herby, garlicky seasoning in the breading of these popcorn shrimps. Pair it with your favorite dipping sauce and a side of fries or salad for a complete meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

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

Makes

4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1 cup dry bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • Oil for deep-fat frying
Text Ingredients

Directions

  1. In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine bread crumbs, parsley and garlic powder in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumbs, patting to help adhere.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts

about 11 shrimp: 302 calories, 15g fat (2g saturated fat), 165mg cholesterol, 364mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 23g protein.

]]> Steamed Shrimp https://www.tasteofhome.com/recipes/steamed-shrimp/ Tue, 04 Jun 2024 15:33:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993732
These simple steamed shrimp cook in just 20 minutes and retain a lemon garlic flavor. If you're serving the shrimp cold, drop them in an ice bath after steaming. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Ingredients

  • 1 small lemon, sliced
  • 1 small onion, sliced
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1-1/2 pounds uncooked shell-on shrimp (26-30 per pound)
  • Optional: seafood cocktail sauce and lemon wedges
Text Ingredients

Directions

  1. Place lemon, onion, garlic and bay leaves in pan; add 1-in. water. Place steamer basket over water, making sure water is not touching bottom of basket. Bring water to a boil.
  2. Add shrimp. Reduce heat to maintain a simmer; steam, covered, until shrimp just turn pink, 3-5 minutes. Serve hot or, if desired, immediately drop shrimp into bowl of ice water; drain.

Nutrition Facts

4 ounces cooked shrimp: 144 calories, 2g fat (0 saturated fat), 207mg cholesterol, 201mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.

]]> 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.

]]> Air-Fryer Frozen Burgers https://www.tasteofhome.com/recipes/air-fryer-frozen-burgers/ Sun, 09 Jun 2024 00:20:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1993699
Need a quick meal? These frozen burgers cook in just 15 minutes in the air-fryer. All you have to do is flip them! —Jenna Urben, McKinney, Texas
Total Time

Prep/Total Time: 25 min.

Makes

2 servings

Ingredients

  • 2 frozen raw beef patties (about 6 ounces each)
  • Cooking spray
  • Salt and pepper
  • 2 hamburger buns, split
  • Optional toppings: Ketchup, mustard, cheese, lettuce, tomato
Text Ingredients

Directions

  1. Spray both sides of frozen patties with cooking spray. Sprinkle generously with salt and pepper.
  2. Preheat air fryer to 350°. Arrange patties in a single layer in greased air fryer. Cook until a thermometer reads 160°, 8-10 per side.
  3. Serve on buns with toppings of your choice.

Nutrition Facts

1 burger: 437 calories, 22g fat (8g saturated fat), 105mg cholesterol, 312mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 34g 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 Mac and Cheese https://www.tasteofhome.com/recipes/shrimp-mac-and-cheese/ Mon, 27 May 2024 20:01:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1991253
The breaded topping on this hearty shrimp mac and cheese gives it a nice crunch. It perfectly complements the gooey and cheesy center. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 30 min. Bake: 30 min.

Makes

10 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni or fusilli pasta
  • 1/2 cup butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups 2% milk, warmed
  • 4 cups shredded extra-sharp cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground mustard
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1-1/2 cups panko bread crumbs
  • 1/2 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
  2. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  3. Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp.
  4. Transfer to a greased 13x9-in. baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered, until shrimp turn pink and casserole is bubbly, 30-40 minutes.

Nutrition Facts

1-1/4 cups: 700 calories, 37g fat (21g saturated fat), 188mg cholesterol, 1229mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 41g protein.

]]> Amish Chicken and Noodles https://www.tasteofhome.com/recipes/amish-chicken-and-noodles-recipe/ Fri, 10 May 2024 15:38:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987802
Total Time

Prep Time: 10 min. Cook Time: 2 hrs

Makes

8 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 2 tablespoons chicken bouillon granules
  • 2 tablespoons butter
  • 5 to 6 bay leaves
  • 1 package (12 ounces) frozen home-style egg noodles
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours.
  2. Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.

Nutrition Facts

1 cup: 248 calories, 7g fat (2g saturated fat), 107mg cholesterol, 493mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 22g 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.

]]> 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.

]]> 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.

]]> Creamy Garlic Chicken https://www.tasteofhome.com/recipes/creamy-garlic-chicken-recipe/ Mon, 20 May 2024 17:39:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987735
Garlic lovers will savor every bite of this skillet chicken breast dish. If there are leftovers, note that the flavor intensifies as it sits. —Taste of Home Test Kitchen
Total Time

Prep: 20 min. Cook: 30 min.

Makes

4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 whole garlic bulb, peeled and separated into cloves
  • 1 small onion, finely chopped
  • 1 cup heavy whipping cream
  • 1/4 cup chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Pound chicken breasts with a meat mallet to 1/2-in. thickness. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess
  2. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until no longer pink. Remove and keep warm.
  3. Melt butter in same skillet; reduce heat to medium. Add garlic cloves and onion. Cook and stir until lightly browned, 2-3 minutes. Sprinkle with remaining 1 tablespoon flour; stir until blended. Gradually stir in cream, broth and garlic powder. Bring to a boil. Reduce heat; cook and stir until slightly thickened, 4-6 minutes.
  4. Stir in Parmesan cheese. Return chicken to pan; heat through. Sprinkle with parsley.

Nutrition Facts

1 chicken breast half with 1/3 cup sauce: 589 calories, 41g fat (21g saturated fat), 186mg cholesterol, 435mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 41g 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.

]]> 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.

]]> Bacon-Wrapped Pork Tenderloin https://www.tasteofhome.com/recipes/bacon-wrapped-pork-tenderloin-recipe/ Fri, 10 May 2024 16:06:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987719
Liven up your next slab of pork tenderloin with a rub and wrap of bacon for an entree that takes just 35 minutes from start to finish. —Taste of Home Test Kitchen
Total Time

Prep: 10 min. Bake: 25 min.

Makes

4 servings

Ingredients

  • 10 bacon strips
  • 1 tablespoon packed brown sugar
  • 3/4 teaspoon ground mustard
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 pork tenderloin (1 pound)
Text Ingredients

Directions

  1. Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly. Combine brown sugar, mustard, garlic powder and salt; rub over pork. Place tenderloin on center of bacon, perpendicular to strips.
  2. Wrap pork with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals.
  3. Roast in oven until a thermometer inserted in pork reads 145°, 25-30 minutes. Remove string; let stand 5 minutes before slicing.

Nutrition Facts

1 serving: 252 calories, 12g fat (4g saturated fat), 84mg cholesterol, 705mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 30g protein.

]]> Bacon-Wrapped Pork Chops https://www.tasteofhome.com/recipes/bacon-wrapped-pork-chops-recipe/ Fri, 10 May 2024 13:55:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987717
These chops would make an easy weeknight main dish for families. Feel free to customize it with another sauce like honey mustard or teriyaki in place of the barbecue. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Bake: 25 min.

Makes

4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bacon strips
  • 2 tablespoons barbecue sauce
Text Ingredients

Directions

  1. Preheat oven to 400°. Sprinkle chops with salt and pepper. Wrap each with two bacon strips, securing with toothpicks if necessary.
  2. Place, seam side down, on a greased rimmed baking sheet. Bake, uncovered, until a thermometer reads 145°, 20-25 minutes, turning once. Broil 6 in. from the heat until bacon is crisp, 1-2 minutes per side. Brush with barbecue sauce. Broil an additional 1-2 minutes to caramelize sauce. Remove toothpicks before serving.

Nutrition Facts

1 pork chop: 324 calories, 16g fat (6g saturated fat), 99mg cholesterol, 573mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 38g protein.

]]> Bacon-Wrapped Chicken Breast https://www.tasteofhome.com/recipes/bacon-wrapped-chicken-breasts/ Fri, 10 May 2024 15:57:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987715
These baked chicken breasts are both flavorful and moist. From prep to table is 45 minutes, making this a perfect weeknight dinner dish. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Cook: 30 min.

Makes

4 servings

Ingredients

  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 8 bacon strips
Text Ingredients

Directions

  1. Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. Rub half the spice mix over chicken. Wrap each chicken breast with 2 strips of bacon; tuck ends under. Roll each wrapped chicken breast in remaining spice mixture, pressing to adhere.
  2. Place a wire rack over a foil-lined baking sheet; place chicken on rack. Bake until a thermometer reads 165° and bacon is crisp, 30-35 minutes.

Nutrition Facts

1 chicken breast half: 321 calories, 10g fat (3g saturated fat), 111mg cholesterol, 673mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 40g protein.

]]> Marry Me Pasta https://www.tasteofhome.com/recipes/marry-me-pasta-recipe/ Wed, 22 May 2024 15:11:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987257
Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Ingredients

  • 8 ounces uncooked rigatoni
  • 1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup heavy whipping cream
  • 1 container (8 ounces) mascarpone cheese
  • 1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes, drained
  • 2 tablespoons chopped fresh basil
  • Shredded Parmesan cheese
Text Ingredients

Directions

  1. Cook pasta according to package directions for al dente; drain.
  2. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; add chicken. Cook and stir until chicken is no longer pink, 5-6 minutes. Remove from pan. Reduce heat to medium-low.
  3. In the same pan, whisk cream and mascarpone until smooth and heated through, 4-6 minutes. Stir in sun-dried tomatoes and basil. Add pasta and chicken; stir to coat. Serve with Parmesan cheese.

Nutrition Facts

1-1/2 cups: 955 calories, 65g fat (31g saturated fat), 210mg cholesterol, 694mg sodium, 57g carbohydrate (4g sugars, 6g fiber), 39g protein.

]]> Pan de Jamon, Venezuelan Ham Bread https://www.tasteofhome.com/recipes/pan-de-jamon-venezuelan-ham-bread/ Fri, 24 May 2024 14:38:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987253
Total Time

Prep: 35 min. + rising. Bake: 30 min.

Makes

20 servings

Ingredients

  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon quick-rise yeast
  • 3-1/2 to 4 cups all-purpose flour
  • 10 tablespoons butter, softened
  • 1 large egg, room temperature
  • 1/2 cup 2% milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • FILLING:
  • 2 tablespoons butter, melted, divided
  • 1/2 pound thinly sliced deli ham, divided
  • 1/2 cup golden raisins, divided
  • 1/2 cup sliced green olives with pimientos, divided
  • EGG WASH:
  • 1 large egg yolk
  • 1 teaspoon sugar
Text Ingredients

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 1 cup of flour, butter and egg, beat on medium speed until smooth. Add milk, sugar, salt and enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10x12-in. rectangle. Brush dough with melted butter. Spread each with half of the ham, raisins and olives to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  4. Transfer to a parchment-lined baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 350°. In a small bowl, whisk egg yolk and sugar. Brush over loaves. Bake until golden brown and puffed?, 30-35 minutes. Cool slightly, slice and serve.

Nutrition Facts

1 piece: 192 calories, 9g fat (5g saturated fat), 39mg cholesterol, 384mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 5g protein.

]]> Smoked Whole Brisket https://www.tasteofhome.com/recipes/smoked-whole-brisket/ Thu, 23 May 2024 17:34:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987250
Barbecue enthusiasts will love bringing the smoker out to cook up this smoky, tender and juicy smoked brisket. This recipe is the perfect starting base with its light yellow mustard, salt, pepper and onion powder seasoning. Flavor it up with your favorite seasonings, or keep it as it is and use it in a dish like tacos or sandwiches. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 20 min. + standing Cook: 12 hours

Makes

36 servings

Ingredients

  • 1 fresh whole beef brisket (12 to 14 pounds)
  • 3 tablespoons yellow mustard or olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground pepper
  • 2 teaspoons onion powder, optional
Text Ingredients

Directions

  1. Place brisket on a cutting board, fat side down. Trim silverskin and fat from top of brisket. Turn brisket over. Trim fat to 1/4-in.-thickness. Brush mustard over both sides of beef. Combine salt, pepper and, if desired, onion powder; rub over both sides of beef. Let stand at room temperature 1 hour.
  2. Preheat smoker to 225°. Add wood chips or pellets to smoker according to manufacturer’s directions. Place brisket in smoker fat side up with point facing toward heat source. Smoke until a thermometer inserted in beef reads 165° and a dark bark has formed, about 8 hours.
  3. Wrap brisket securely in unwaxed butcher paper; smoke until a thermometer inserted in beef reads 202° and meat is very tender, 4-5 more hours.
  4. Let wrapped beef stand at room temperature 1 hour before slicing; cut diagonally across the grain into thin slices.

Nutrition Facts

4 ounces cooked beef: 193 calories, 7g fat (2g saturated fat), 64mg cholesterol, 384mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat.

]]> Shrimp Etouffee https://www.tasteofhome.com/recipes/shrimp-etouffee/ Tue, 28 May 2024 15:14:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987244
Étouffée is a creole seafood and rice dish that’s smothered in a rich sand flavorful sauce. This shrimp étouffée is comforting and homey with just the right amount of kick. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 15 min. Cook: 70 min.

Makes

6 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 cup canola oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (15 ounces) tomato sauce
  • 1 cup seafood stock or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • Hot cooked rice
  • Thinly sliced green onions
Text Ingredients

Directions

  1. In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
  2. Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  3. Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.

Nutrition Facts

1 cup: 330 calories, 21g fat (2g saturated fat), 138mg cholesterol, 694mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 21g protein.

]]> Easy Baked Shrimp https://www.tasteofhome.com/recipes/easy-baked-shrimp/ Wed, 01 May 2024 22:15:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1986840
These baked shrimps are drizzled in a delicious, garlicky lemon sauce for a well-seasoned, light and refreshing meal. It's a quick way to cook shrimp and is easy enough to be a go-to party dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried oregano
  • Chopped fresh parsley
  • Lemon wedges, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Arrange shrimp in an ungreased 13x9x2-in. baking dish. In a small bowl, whisk butter, lemon juice, garlic, salt, pepper and oregano. Drizzle over shrimp; toss to coat.
  2. Bake until shrimp turn pink, 8-10 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.

Nutrition Facts

about 7 shrimp: 178 calories, 10g fat (6g saturated fat), 161mg cholesterol, 498mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

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