Innholdsfortegnelse for allrecipes Best of Summer: Parties, Apps & Drinks i Allrecipes

Summer Sliders HANDS-ON 15 MIN TOTAL 45 MIN MAKES 12 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 1 (12-oz.) pkg. Hawaiian sweet rolls (12 rolls)FILLING3 Tbsp. butter, meltedTOPPINGEXTRAS 1. Preheat oven to 350°F. Holding a knife parallel to the cutting board, halve roll loaf horizontally. (For easy assembly, wait until after baking to cut into individual rolls.) Put roll bottoms in a 2-qt. rectangular baking dish. Top with FILLING and roll tops. Brush roll tops with melted butter and sprinkle with TOPPING. 2. Bake, covered, 15 minutes. Bake, uncovered, until filling is hot and roll tops are lightly browned, 10 to 15 minutes more. Let cool 5 minutes. Add EXTRAS (if applicable), removing roll tops as needed. 1. CHEESESTEAK SLIDERS FILLING Spread cut sides of roll bottoms with 4 oz. softened cream cheese. Heat 1 Tbsp. olive oil in…

Chicken Drumsticks With Mustard Barbecue Sauce HANDS-ON 20 MIN TOTAL 35 MIN SERVES 8 SUBMITTED BY ALASKANINTHESOUTH 14 REVIEWS Baste drumsticks with this shake-together sauce for a sweet, smoky, and tangy cookout favorite. The trick to delicious barbecue chicken is to apply the sauce near the end of cooking—this prevents the sugars from burning and turning bitter. ½ cup yellow mustard½ cup honey¼ cup packed brown sugar¼ cup cider vinegar2 Tbsp. garlic powder2 Tbsp. paprika1 Tbsp. mustard powder1½ tsp. salt1 tsp. black pepper½ tsp. cayenne pepper, or more to taste8 chicken drumsticks1 Tbsp. canola oilSliced green onion, for garnish 1. Put yellow mustard, honey, brown sugar, vinegar, garlic powder, paprika, mustard powder, 1 tsp. salt, the black pepper, and cayenne in a jar with a tight-fitting lid. Shake until…

1. S’more Pudding Parfaits Prepare 1 (3.9-oz.) pkg. instant chocolate pudding according to package directions. Into each of 4 (8-oz.) jars, layer 2½ Tbsp. chocolate pudding, 1½ Tbsp. bear-shaped graham cracker snacks (about 9), and 1½ Tbsp. mini marshmallows; repeat layers twice. Chill, covered, 4 to 6 hours before serving to soften the graham crackers. Makes 4. 2. Gooey Tortilla S’mores HANDS-ON 15 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY CARRIE 3 REVIEWS 6 (8-inch) flour tortillas3 (1.55-oz.) bars milk chocolate, broken in half3 whole graham crackers, broken into 6 pieces, or 24 bear-shaped graham cracker snacks6 Tbsp. desired-flavor jam or 2 Tbsp. peanut butter6 marshmallows, cut in half crosswise (Use regular-size marshmallows here; minis tend to roll out.) 1. Light firewood or charcoal and let campfire burn down…

Big-Batch Pineapple-Basil Vodka Sours HANDS-ON 5 MIN TOTAL 25 HR SERVES 16 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 1½ cups chopped fresh pineapple1 (750-ml) bottle vodka½ cup fresh basil leaves, plus more for garnishDIY Sour Mix (recipe, below)IceClub soda (optional)Fresh pineapple wedges, for garnish 1. For pineapple-basil vodka, put pineapple in a 1-qt. jar. Top with vodka; seal jar with lid. Chill 1 to 3 days to infuse (see “Safety First,” below). Add basil and chill, sealed, 1 to 2 hours; strain. 2. In a pitcher, stir together pineapple-basil vodka and DIY Sour Mix. To serve, pour into glasses over ice. Top with club soda (if using); garnish with pineapple wedges and additional basil. (Chill infused vodka, sealed, 3 to 6 months.) PER…

Monkey Tails HANDS-ON 20 MIN TOTAL 2 HR, 50 MIN SERVES 10 SUBMITTED BY CRYSTALSHOE 24 REVIEWS 5 very ripe bananas, peeled and halved crosswise1 (12-oz.) pkg. semisweet chocolate chips4 tsp. vegetable shortening or coconut oil½ cup sprinkles, toasted flaked coconut, or toasted chopped nuts (optional) 1. Line a baking sheet with wax paper. Insert a wooden stick into the cut end of each banana. Transfer to prepared baking sheet. Freeze, covered, until bananas are frozen, about 2 hours. 2. Microwave chocolate and shortening in a microwave-safe bowl, stirring every 30 seconds, until melted, 1 to 3 minutes. 3. Dip frozen bananas in melted chocolate mixture, spooning mixture over banana to cover it completely. Let excess chocolate drip off. Roll in (if using) sprinkles, coconut, or nuts. Return dipped…

Chorizo Breakfast Tacos With Potato Hash and Eggs HANDS-ON 15 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY CULINARY ENVY 12 REVIEWS 12 (6-inch) corn tortillas2 Tbsp. vegetable oil2 cups cubed baked potatoes (see “Baked Potato,” below)½ cup chopped onion½ tsp. garlic powder½ tsp. onion powder½ tsp. salt½ tsp. black pepper7 oz. Mexican chorizo sausage, casings removed5 eggs1 Tbsp. milk3 Tbsp. finely chopped fresh cilantro1 cup shredded cheddar cheese¾ cup salsa 1. Heat an outdoor griddle (or a cast-iron skillet set on a grill) to medium-high heat (375°F to 400°F). Working in batches, heat tortillas on griddle until pliable, about 1 minute per side. Stack and wrap in foil to keep warm. 2. Heat oil on griddle until shimmering. On one side of griddle, add potatoes and onion; sprinkle with…

Lavender Lemonade With Hibiscus HANDS-ON 10 MIN TOTAL 5 HR, 20 MIN SERVES 8 SUBMITTED BY BOBBIELYNN 6 REVIEWS 6 cups water1 cup honey2 Tbsp. dried lavender buds1½ tsp. coarsely crushed dried hibiscus petals1½ cups lemon juiceIceEdible flowers, for garnish (see “Flower Power,” below) 1. Stir together 3 cups water, the honey, lavender, and hibiscus petals in a saucepan. Bring just to a boil over high heat, about 8 minutes. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, 10 minutes. Remove from heat and let stand about 1 hour. 2. Stir together lemon juice and the remaining 3 cups water in a large pitcher. Strain honey mixture into pitcher, discarding solids. Chill, covered, 4 to 24 hours. Serve over ice. Garnish with edible flowers. PER 1 CUP: 138 CAL;…

1 basil leaves + cherry tomatoes + grilled cheese sandwich pieces 2 grilled pineapple pieces + grilled mini bell peppers + grilled shrimp + sweet chili sauce 3 potato tots + pickled jalapeño slices + cooked bacon pieces + barbecue sauce 4 cooked cheese tortellini + mini fresh mozzarella balls + salami slices + pitted olives + pesto 5 cooked chicken meatballs (see “Buffalo Meatballs,” opposite) + blanched bias-sliced celery and carrots + buffalo sauce BUFFALO MEATBALLS You can use store-bought chicken meatballs or tap here for a recipe. 6 blackberries + grilled pound cake pieces + grilled peach slices + honey (If your guests are heat seekers, try hot honey, such as Mike’s Hot Honey)…

Goat Cheese-Stuffed Lamb Burgers HANDS-ON 25 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY BITES WITH APPLEWHITE 2 REVIEWS 1 lb. ground lamb4 cloves garlic, minced (4 tsp.)1 Tbsp. finely chopped fresh mint1 Tbsp. finely chopped fresh dill¾ tsp. salt½ tsp. cumin½ tsp. smoked paprika¼ tsp. cinnamon¼ tsp. cayenne pepper1 (4-oz.) log goat cheese, sliced into 4 pieces4 brioche hamburger buns, toasted (see “Nice & Toasty,” above)2 cups loosely packed arugula¼ cup garlic aioliPickled red onions (optional) 1. Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined. Shape into 4 patties, 3 inches in diameter. Arrange 1 goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten patties to 4 inches in diameter. 2. Preheat an outdoor…

Super Summer Kale Salad HANDS-ON 20 MIN TOTAL 3 HR, 20 MIN SERVES 6 SUBMITTED BY SUSAN 158 REVIEWS 3 Tbsp. cider vinegar3 Tbsp. extra-virgin olive oil1 Tbsp. honey1 tsp. grated fresh ginger½ tsp. salt½ tsp. black pepperPinch of cayenne pepper1 bunch kale, stems removed and leaves chopped (8 cups)1 (8-oz.) pkg. frozen shelled edamame, cooked according to pkg. directions and cooled1 cup shredded carrots⅔ cup fresh blueberries½ cup dried cranberries½ cup thinly sliced red onion½ cup roasted cashew pieces½ cup dry-roasted sunflower seeds 1. For dressing, whisk together vinegar, oil, honey, ginger, salt, black pepper, and cayenne in a large bowl until honey is dissolved. 2. Add kale, edamame, carrots, blueberries, cranberries, and onion to bowl with dressing; toss to coat evenly. Chill, covered, at least 4 hours or up to 3 days. Top with cashews…

Dave’s Low Country Shrimp Boil HANDS-ON 30 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY LISA 397 REVIEWS Line your table with food-safe newsprint (available at amazon.com), parchment, or butcher’s paper or use a few large platters to serve this delicious one-pot boil. 1 Tbsp. seafood seasoning (such as Old Bay), or to taste2½ lb. new potatoes, halved or quartered, if large2 (13.5- to 14-oz.) pkg. cooked kielbasa, cut into 1-inch pieces4 large ears fresh sweet corn, husks and silks removed, cut crosswise in fourths4 lb. fresh jumbo shrimp (21-25/lb.), peeled and deveinedLemon and/or lime wedges, for servingHot sauce, for serving 1. Fill a 12- to 16-qt. pot halfway with water. Add seafood seasoning and bring to a boil over high heat on an outdoor cooker or indoor stovetop.…

Peach Financiers HANDS-ON 15 MIN TOTAL 50 MIN SERVES 12 SUBMITTED BY CHEF JOHN 27 REVIEWS Financiers are small French brown butter-almond cakes. They’re traditionally baked in rectangular pans that resemble gold bars—hence the name. Here, use a mini muffin tin to create tender, bite-size, brunch-ready cakes. ¾ cup unsalted butter6 egg whites1 cup white sugar1 cup almond flour6 Tbsp. all-purpose flour½ tsp. vanilla extract¼ tsp. salt1 small peach, pitted, and thinly sliced (no thicker than ¼-inch slices)Powdered sugar, for serving 1. Preheat oven to 375°F. Coat a 12-cup mini muffin pan with cooking spray. Cook butter in a small saucepan over medium heat, stirring frequently, until butter begins to brown, 5 to 6 minutes. Remove from heat; transfer to a heatproof bowl to prevent burning. 2. Whisk together egg whites and white sugar in a large bowl…

Grilled Coconut-Curry Tofu Kebabs HANDS-ON 25 MIN TOTAL 1 HR, 40 MIN SERVES 4 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 1 (14-oz.) pkg. extra-firm tofu, drained¼ cup plain Greek-style yogurt¼ cup canned coconut milk2 Tbsp. vegetable oil1 serrano pepper, seeded if desired, and minced (see “Hot Tip,” page 48)1 Tbsp. honey3 cloves garlic, minced2 tsp. grated fresh ginger4 tsp. curry powder½ tsp. saltCumin Rice Pilaf (recipe, below)Cilantro chutney or desired-flavor chutney, for serving 1. Cut tofu lengthwise into 8 (½-inch-thick) rectangles. Wrap between several layers of paper towels and weight down with a heavy pan about 30 minutes to remove excess liquid. 2. Set a large zip-top bag in a shallow dish. Whisk together yogurt, coconut milk, oil, serrano, honey, garlic, ginger, curry powder, and salt in small bowl. Add tofu and marinade…

Stone Fruit and Tomato Salad HANDS-ON 15 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY VIRGINIA WILLIS NEW RECIPE GO ONLINE TO RATE & REVIEW Summer’s best produce—plums, peaches, tomatoes, cherries—shines in this dish that is safe for gluten-free and vegan guests. 2 medium plums, chopped (1 cup)1 medium peach, sliced and/or chopped (1 cup)1 medium tomato, sliced and/or chopped (1 cup)1 cup halved pitted fresh (or thawed frozen, drained) cherries2 Tbsp. coarsely chopped fresh parsley1 tsp. lemon zest1 Tbsp. lemon juice1 clove garlic, minced¼ tsp. salt⅛ tsp. black pepper1 Tbsp. extra-virgin olive oil Stir together plums, peach, tomato, cherries, parsley, lemon zest, lemon juice, garlic, salt, and pepper in a large bowl. Let stand at least 5 minutes to allow flavors to meld. Drizzle with oil and stir to combine. (Chill, covered, up to 2 days.)…