Author: Chef

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 8 corn dogs
• TIME 55 minutes
• Why This Recipe Works
• Homemade Corn Dogs
• Gather Your Ingredients
• 1 ½ cups yellow cornmeal
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 ½ teaspoons salt
• ½ teaspoon cayenne pepper
• 1 ¾ cups buttermilk
• 4 large eggs, lightly beaten
• 8 hot dogs
• 3 quarts peanut or vegetable oil, for frying

Instructions

1. To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs.
2. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs.
3. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.
4. Set wire rack inside rimmed baking sheet.
5. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.
6. Whisk in buttermilk and eggs until incorporated.
7. Place remaining 1/2 cup flour in shallow dish.
8. Dredge hot dogs in flour and shake to remove excess.
9. Thread hot dogs lengthwise onto eight 8-inch skewers.
10. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
11. Stir batter to recombine, then transfer half of batter to tall drinking glass.
12. Working with one at a time, submerge hot dog in glass and twirl to coat with batter.
13. Allow excess batter to drip back into glass and place corn dog in hot oil.
14. Repeat immediately with 3 more hot dogs.
15. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.
16. Transfer to wire rack.
17. Return oil to 350 degrees and repeat with remaining batter and hot dogs.
18. Serve.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 4 to 6
• TIME 3 hours
• Why This Recipe Works
• Gather Your Ingredients
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• Salt
• 1 ¼ pounds top blade steaks, trimmed according to picture at left
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1 (15-ounce) can tomato sauce
• ½ cup water
• 2 cups shredded Monterey Jack cheese or mild cheddar cheese
• ⅓ cup chopped fresh cilantro leaves
• ¼ cup chopped pickled jalapeño chiles
• 12 (6-inch) corn tortillas
• Before You Begin

Instructions

1. Our Beef Enchiladas recipe achieves rich flavor in less time than more traditional recipes.
2. Instead of using ground chiles and tomatoes, we use store-bought chili powder and canned tomatoes, along with onions, garlic, and spices to make a quick sauce with plenty of flavor.
3. Inexpensive blade steaks lent our recipe the soft chew and beefy flavor we were after.
4. Cutting the steaks into small pieces kept our cooking time at just an hour and a half.
5. Traditional beef enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them.
6. Instead, we softened the tortillas in the microwave, assembled the enchiladas, topped them with sauce and cheese, and baked them until heated through.
7. Cut back on the pickled jalapeños if you like your enchiladas on the mild side.
8. Sour cream, diced avocado, shredded lettuce, and lime wedges make great enchilada sidekicks—let everyone at the table pick and choose as they wish.
9. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl.
10. Pat meat dry with paper towels and sprinkle with salt.
11. Heat oil in Dutch oven over medium-high heat until shimmering.
12. Cook meat until browned on both sides, about 6 minutes.
13. Transfer meat to plate.
14. Add onions to pot and cook over medium heat until golden, about 5 minutes.
15. Stir in garlic mixture and cook until fragrant, about 1 minute.
16. Add tomato sauce and water and bring to boil.
17. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.
18. Adjust oven rack to middle position and heat oven to 350 degrees.
19. Strain beef mixture over medium bowl, pressing on mixture to break meat into small pieces and extract as much sauce as possible; reserve sauce.
20. Transfer meat to medium bowl and mix with 1 cup cheese, cilantro, and jalapeños.
21. Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish.
22. Microwave 6 tortillas on plate on high power until soft, about 1 minute.
23. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking pan seam side down.
24. Repeat with remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish).
25. Pour remaining sauce over enchiladas and spread to coat evenly.
26. Sprinkle remaining 1 cup cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes.
27. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes.
28. Serve.
29. Make Ahead: Although it's best to roll and bake the enchiladas right before serving, the beef filling and the sauce can be prepared through step 2 and refrigerated in separate containers for up to 2 days.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 4
• TIME 50 minutes
• Why This Recipe Works
• Kids Beef and Broccoli Stir-Fry
• Gather Your Ingredients
• 2 tablespoons soy sauce
• 1½ teaspoons cornstarch
• ¼ teaspoon baking soda
• 1 tablespoon plus ¼ cup water, measured separately
• 1 pound flank steak
• ¼ cup hoisin sauce
• 2 teaspoons chili-garlic sauce
• 1 tablespoon vegetable oil
• 6 cups broccoli florets, cut into 1-inch pieces
• 4 garlic cloves, peeled and minced
• Before You Begin
• *

Instructions

1. What Kids Are Saying “Kind of sweet because of the sauce, but the broccoli balances it.” —Mary, recipe tester, age 9
2. This simple stir-fry comes together in less than an hour and makes for a filling dinner when paired with fluffy rice.
3. It gets its punchy flavor from savory soy sauce; sweet hoisin; and spicy chili-garlic sauce.
4. This recipe uses a technique called “velveting”—coating the beef with a mixture that includes cornstarch to keep the meat juicy and tender and also make the sauce thick and glossy.
5. Kids can try this simple activity to see cornstarch’s special thickening power up close: Whisk together ¼ cup room-temperature water and 2 teaspoons cornstarch.
6. Ask kids to describe what the mixture looks like.
7. Then, microwave the cornstarch mixture until bubbling (about 1 minute).
8. Have kids carefully stir the heated mixture and describe what it looks like again (it should appear thicker).
9. Cornstarch causes liquids to thicken when they’re heated up—so we can thank cornstarch for the sauce’s thick texture.
10. (After step 3, but while the beef is still sitting, is a good time to do this!)
11. Serve this stir-fry with rice.
12. In medium bowl, whisk soy sauce, cornstarch, baking soda, and 1 tablespoon water until combined.
13. Use chef’s knife to cut steak into ¼-inch-thick slices following photos, “Step-by-Step: How to Cut Beef for a Stir-Fry,” below.
14. Add sliced beef to bowl with soy sauce mixture.
15. Wash your hands.
16. Use rubber spatula to stir to coat.
17. Let beef sit for 15 minutes.
18. While beef sits, in second medium bowl, whisk hoisin sauce, chili-garlic sauce, and remaining ¼ cup water until combined.
19. When beef is ready, heat oil in 12-inch nonstick skillet over medium-high heat for 1 minute (oil should be hot but not smoking).
20. Use rubber spatula to carefully add beef to skillet and spread it into even layer.
21. Cook, stirring occasionally, until beef is lightly browned on both sides, 2 to 4 minutes.
22. Turn off heat and use clean rubber spatula to transfer beef to large plate.
23. Add hoisin mixture, broccoli, and garlic to skillet and return to medium high-heat.
24. Cook, stirring occasionally, until sauce is thickened and broccoli is tender, about 5 minutes.
25. Stir beef and juices on plate back into skillet and cook for 1 minute.
26. Turn off heat.
27. Serve.

Description

Ingredients

• Smoke brisket flat or Tri-tip
• Cut into ¾” pieces and place in cast iron skillet
• ½ cup bbq sauce
• ½ cup Dr Pepper
• ½ Tbls Worcestershire sauce
• ½ Tbls honey

Instructions

1. Pour mixture over meat.
2. Cube 1 ½ Tbls cold butter and sprinkle over.
3. Sprinkle 1 ½ Tbls brown sugar.
4. Smoke at 275° for 2 hours.
5. Flip half way through.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 6 to 8
• TIME 2 hours
• Why This Recipe Works
• Frosted Meatloaf
• Gather Your Ingredients
• ¼ cup ketchup
• 1 tablespoon packed light brown sugar
• 1 tablespoon cider vinegar
• ½ teaspoon hot sauce
• 8 tablespoons unsalted butter
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 17 square or 19 round saltines, crushed (2/3 cup)
• 1 cup whole milk
• 1 pound ground pork
• 2 large eggs plus 1 large yolk
• ⅓ cup minced fresh parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• Salt and pepper
• ½ teaspoon dried thyme
• 1 pound 90 percent lean ground beef
• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
• Before You Begin
• *

Instructions

1. If you think “frosting” is just for cake, think again.
2. This homey, World War II–era dish coats traditional meatloaf with a layer of mashed potatoes before baking.
3. Making a free-form meatloaf instead of using a loaf pan allowed us to easily cover the top and sides of the loaf.
4. We found that we had to bake the meatloaf before applying the mash, and to keep the mash from sliding off, we broil the meatloaf twice: first naked to create a crust and then coated with a tangy glaze for flavor.
5. After we frost the loaf, a final stint under the broiler turns the fluffy crown of potatoes beautifully brown.
6. If you don’t have a ricer or a food mill, just mash the potatoes thoroughly.
7. Adjust oven racks to upper-middle and lower-middle positions and heat broiler.
8. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and place 14 by 6-inch piece of foil in center of rack.
9. Whisk ketchup, sugar, vinegar, and hot sauce together in bowl; set aside glaze.
10. Melt 2 tablespoons butter in 10-inch skillet over medium heat.
11. Add onion and cook until just softened, 3 to 5 minutes.
12. Add garlic and cook until fragrant, about 30 seconds.
13. Set aside off heat.
14. Combine saltines and 1/3 cup milk in large bowl and mash with fork until chunky paste forms.
15. Add pork, eggs and yolk, parsley, mustard, Worcestershire, 1 teaspoon salt, 3/4 teaspoon pepper, thyme, and onion mixture and knead with your hands until mostly combined.
16. Add beef and knead until combined.
17. Transfer meat mixture to foil rectangle on wire rack and form into 9 by 6-inch loaf.
18. Broil on upper-middle oven rack until well browned, 5 to 7 minutes.
19. Brush glaze over top and sides of meatloaf, return to upper-middle rack, and broil until glaze begins to brown, 3 to 5 minutes.
20. Move meatloaf to lower-middle oven rack, adjust oven temperature to 350 degrees, and bake until meatloaf registers 160 degrees, 40 to 45 minutes.
21. Remove from oven.
22. Meanwhile, bring potatoes and 2 quarts water to boil in Dutch oven over high heat.
23. Reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes; drain potatoes thoroughly in colander.
24. Set ricer or food mill over now-empty pot and press or mill potatoes into pot.
25. Stir 1 teaspoon salt, remaining 6 tablespoons butter, and remaining 2/3 cup milk into potatoes until combined.
26. Using offset spatula, spread mashed potatoes evenly over top and sides of meatloaf.
27. Heat broiler and return meatloaf to lower-middle oven rack.
28. Broil until potatoes are browned, about 15 minutes.
29. Using foil as sling, transfer meatloaf to carving board and let rest for 15 minutes.
30. Slice and serve.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. Comfort food, comin' right up.TOTAL TIME: 0:20PREP: 0:05LEVEL: EASYYIELD: 4 SERVINGSINGREDIENTSkosher salt1 lb.
2. pastaextra-virgin olive oil1 lb.
3. ground beefFreshly ground black pepper3 garlic cloves, minced1 onion, chopped1 tsp.
4. crushed red chili flakes1 tbsp.
5. Worcestershire sauce2 tbsp.
6. tomato paste1/2 c.
7. chopped parsley, plus more for garnish2 c.
8. grated mozzarellaDIRECTIONSBring an 8-quart stock pot of water to a boil and generously season with salt.
9. Cook pasta according to al dente package directions less 1 minute.
10. Reserve 1/2 cup pasta water.
11. Drain pasta without rinsing.Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes.
12. Reduce to medium heat.
13. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
14. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta water.
15. Simmer until meat is tender, about 8 to 10 minutes.Toss in pasta and 1 cup mozzarella.
16. Top with remaining cheese and cover with lid.
17. Garnish with parsley and serve immediately.Judy Kim is a NYC-based food stylist, recipe developer, and photographer.
18. She also writes recipes for her website The Judy Lab.

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 4
• TIME 30 minutes
• Why This Recipe Works
• Skillet Macaroni and Beef
• Gather Your Ingredients
• 1 ½ pounds 85 percent lean ground beef
• 1 large onion, chopped fine
• 1 red bell pepper, chopped fine
• 6 garlic cloves, thinly sliced
• 2 cups elbow macaroni
• 1 (29-ounce) can tomato sauce
• 2 cups low-sodium chicken broth
• 1 ½ teaspoons dried oregano
• Salt and pepper
• 1 cup shredded cheddar cheese

Instructions

1. We’re always looking for weeknight dinners that can be prepared in 30 minutes are less, but recipes like our Skillet Macaroni and Beef recipe—that can be cooked in as little time and all in one dish—are even better.
2. Elbow pasta (or any small, tubular pasta) cooked quickly and created a cohesive dish.
3. Serving our Skillet Macaroni and Beef with a dollop of sour cream made it even creamier.
4. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes.
5. Drain beef, leaving 2 tablespoons fat in skillet, and reserve.
6. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
7. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil.
8. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
9. Season with salt and pepper.
10. Sprinkle with cheese.
11. Serve.

Description

Ingredients

• Pasta Salad
• 1 pound mini farfalle or other small pasta such as rigatoni or shells
• 1 pound lean ground beef or turkey see note
• 1 tsp EACH chili powder, ground cumin
• 3/4 tsp EACH garlic powder, salt (omit salt if using ground turkey and bouillon)
• 1 green bell pepper chopped
• corn from 1 ear sweet corn
• 1 pint cherry tomatoes halved
• 1 cup cubed sharp cheddar cheese
• 1/4 small red onion chopped
• 2 tablespoons chopped cilantro
• 1/2 pound thick center cut bacon cooked and chopped
• Dressing
• 1/3 cup ketchup
• 1/3 cup mayonnaise
• 1/3 cup sour cream may sub plain Greek yogurt
• 1/4 cup salsa medium if you like a kick
• 1 1/2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/4 tsp EACH smoked paprika, salt, pepper
• Hot sauce to taste

Instructions

1. 1 4 oz.
2. can mild diced green chiles
3. 4-6 tablespoons diced canned jalapeno peppers (from 4 oz.
4. can)
5. 1 15 oz.
6. can black beans rinsed and drained
7. Whisk together all of the Dressing ingredients in a medium bowl.
8. Set aside.
9. Cook pasta just until al dente according to package directions.
10. Rinse with cold water and drain.
11. Add to a large serving bowl and toss with half of the dressing.
12. Brown meat with onions in a large skillet over medium heat.
13. Drain off excess grease.
14. Stir in green chiles and all spices.
15. Set aside to cool while you chop your veggies.
16. Add beef and all remaining salad ingredients to pasta except bacon.
17. If serving immediately, add bacon and stir in desired amount of dressing.
18. If not serving immediately, hold bacon and dressing and add when ready to serve.
19. Add hot sauce for spicier, apple cider vinegar for tangier, brown sugar for less tangy if desired.
20. Cowboy Pasta Salad can be served slightly chilled, at room temperature, or heated through.
21. Leftovers are equally delicious heated in the microwave

Description

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion power
• 2 cups beef broth
• 8 ounces dried pasta shells
• 1 (15-ounce) can tomato sauce
• 8 ounces sharp white cheddar cheese, shredded (about 2 cups)
• 1/2 cup heavy cream or half-and-half

Instructions

1. https://www.thekitchn.com/beef-and-shells-22959477#post-recipe-246870001
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
3. Add 1 pound lean ground beef and cook until cooked through and browned.
4. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more.
5. Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce.
6. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes.
7. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).
8. Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.