Innholdsfortegnelse for Million Dollar Recipes - Summer 2025 i Allrecipes

STRIKE IT RICH We’re not talking about dollar signs or the money in a bank account. In this issue of Allrecipes magazine, we’re celebrating food in all its delicious extravagance with a million dollar takeover. These recipes are indulgent, decadent, and over-the-top. And affordable. Our promise: seven figures not required. You can expect more themed issues of Allrecipes magazine—just like this one. We’re rolling out new sections, too. Tried and Trusted is where you’ll find recipes that stand the test of time and strategies to get meals on the table (page 19). Turn to the Fresh Finds section (page 57) for riffs on food trends, seasonal ingredients, and modern recipes for modern times. Parties, fun with food, and answers to cooking conundrums remain in the All In section (page 7). I hope this issue…

Fettuccine With Shrimp, Tomatoes, and Spinach Cream Sauce HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY BRENDA VENABLE 3 REVIEWS 8 oz. fettuccine pasta1 Tbsp. unsalted butter1 Tbsp. olive oil1 lb. large shrimp (31-35/lb.), thawed if frozen, peeled and deveined, tails intact if desired1 large shallot, thinly sliced (½ cup)2 cloves garlic, minced (2 tsp.)½ tsp. crushed red pepper¼ tsp. salt¼ tsp. black pepper½ cup dry white wine¼ cup chopped fresh parsley2 cups baby spinach1 cup whipping cream2 cups halved cherry tomatoesGrated Parmesan cheese, for garnish 1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions; drain, reserving about ½ cup pasta water. 2. Meanwhile, heat butter and oil in a large skillet over medium heat until butter is melted. Add shrimp to skillet. Cook, turning halfway…

Mini Croque Monsieur Casseroles HANDS-ON 20 MIN TOTAL 1 HR, 15 MINSERVES 8 SUBMITTED BY NICOLE MCLAUGHLIN 1 REVIEW Easily feed a crowd with this casserole version of the French classic. 10 Tbsp. butter2 Tbsp. Dijon mustard12 sourdough English muffins, cubed8 eggs1¼ cups half-and-half¾ tsp. salt¾ tsp. black pepper8 oz. sliced deli ham, torn into bite-size pieces3 cups shredded Swiss or Gruyère cheese (12 oz.)¼ cup flour⅛ tsp. nutmeg2 cups whole milk3 Tbsp. freshly grated Parmesan cheeseChopped fresh green onions, for garnish 1. Preheat oven to 375°F. Lightly grease 8 (12-oz.) broiler-proof ramekins. Arrange oven racks with one in center and one about 6 inches from heat source. 2. Melt 6 Tbsp. butter in a small saucepan over medium-low heat; whisk in mustard. Put English muffin cubes in a large bowl. Drizzle with melted butter mixture; toss…

BEEFY SPICED BISCUIT BOMBS HANDS-ON 20 MIN TOTAL 1 HRSERVES 16 SUBMITTED BY CHLOE GEBACZ 2 REVIEWS Raid your pantry for taco seasoning and diced tomatoes with green chiles to make these cheesy and beefy bombs. 8 oz. ground beef½ cup chopped white onion1 Tbsp. low-sodium taco seasoning, plus more for garnish½ (10-oz.) can (⅔ cup) diced tomatoes with green chiles (such as Ro-Tel) (tip, below)4 oz. processed American cheese (such as Velveeta), cut into large chunks1 (16.3-oz.) can refrigerated biscuits (such as Pillsbury Grands)2 Tbsp. unsalted butter, meltedTaco sauce, Mexican crema, chopped fresh cilantro, and/or fresh jalapeño slices, for serving 1. Cook ground beef and onion in a large skillet over medium-high heat, stirring and breaking up lumps, until browned, 5 to 7 minutes. Stir in taco seasoning; cook and stir 1 minute more. Stir…

KICK-BACK BARBECUE JUST CURIOUS TOP IT OFF: HAMBURGER HELPERS Chocolate Chip Cookie Bars HANDS-ON 25 MIN TOTAL 2 HR, 5 MIN SERVES 20 SUBMITTED BY AMANDA HOLSTEIN NEW RECIPE GO ONLINE TO RATE & REVIEW These classic bars are sweet in more ways than one—they require much less hands-on time than scooping individual cookies. 1⅓ cups white sugar⅔ cup packed light brown sugar1 cup unsalted butter, softened2 eggs2 tsp. vanilla extract3 cups flour1 tsp. baking powder1 tsp. kosher salt¾ tsp. baking soda2 cups miniature semisweet chocolate chips1 cup chopped toasted walnuts 1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with heavy-duty foil, leaving a 2-inch overhang on all sides; lightly coat with cooking spray. 2. Beat together white sugar, brown sugar, and butter in a medium bowl with an electric mixer at medium…

DISH IT OUT  PREP SCHOOL: GRILLED STEAK DINNER FIX KEEPERS  CHILL OUT RISE AND DINE Pepperoni Casserole HANDS-ON 15 MIN TOTAL 1 HR SERVES 12 SUBMITTED BY CKROPER 124 REVIEWS Who needs delivery when you can make this pantry-friendly pizza-inspired dish instead? 1 (16-oz.) pkg. rotini pasta1 lb. bulk Italian sausage1 (24-oz.) jar marinara sauce1 (24-oz.) container cottage cheese3 cups shredded mozzarella cheese (12 oz.)1 (2.25-oz.) can sliced black olives, drained1 (5-oz.) pkg. sliced pepperoni or miniature sliced pepperoni 1. Set one oven rack in center and one rack about 6 inches from heat source. Preheat oven to 350°F. Lightly grease a 9x13-inch broiler-safe baking dish. Cook pasta in a large pot of lightly salted boiling water according to package directions until al dente; drain well. 2. Meanwhile, cook sausage in a large skillet over medium heat until…

Five Cheese Ziti Al Forno HANDS-ON 10 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY JULIANA HALE 18 REVIEWS To reduce the sodium, use low-sodium marinara and Alfredo sauces. 1 lb. ziti pasta2 (24-oz.) jars marinara sauce1 (15-oz.) jar Alfredo sauce1 (8-oz.) pkg. shredded Italian-blend cheeses (2 cups)1 cup ricotta cheese¼ cup Italian-seasoned panko bread crumbs½ cup freshly grated Parmesan cheese2 Tbsp. unsalted butter, melted2 medium cloves garlic, minced (2 tsp.) 1. Preheat oven to 375°F. Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook pasta 1 minute less than directed on package; drain pasta and transfer to a large bowl. 2. Add marinara sauce, Alfredo sauce, 1½ cups Italian-blend cheeses, and the ricotta cheese to pasta; toss to combine. Transfer pasta mixture to prepared dish. Top with remaining ½…

BIG DIPPERS SUN-UP SLIDERS MAC ATTACK DEATH BY CHOCOLATE NICE SLICE GET STUFFED THE SWEET SPOT MILLION DOLLAR DIP HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 24 SUBMITTED BY CHEF JOHN 66 REVIEWS This 1950s dip is also known as “Neiman Marcus Dip.” It debuted at the Zodiac Room—the restaurant located at the flagship Neiman Marcus department store. 6 slices bacon1½ cups mayonnaise2 cups shredded sharp cheddar cheese (8 oz.)½ cup thinly sliced green onions½ cup sliced almonds, toastedPinch of cayenne pepperDesired dippers, such as crackers and/or vegetables, for serving 1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, 8 to 10 minutes. Drain bacon on a paper towel-lined plate; roughly chop. 2. Stir together mayonnaise and cheese in a medium bowl. Gently stir in bacon, green onions, almonds,…

SHADES OF CHOCOLATE All chocolate starts with fermenting, drying, roasting, and cracking the beans of the cacao (kah-KAY-oh) tree. This process produces cocoa butter and an intense, pure chocolate-brown paste called chocolate liquor or cocoa mass. The greater the percentage of cacao, the more pronounced and bitter the chocolate’s flavor will be. Here’s how common baking chocolates stack up: MILK CHOCOLATE contains at least 12 percent milk solids. High-quality milk chocolate usually contains 36 to 46 percent cacao, while lesser-quality bars can contain as little as 10 percent cacao. The added milk solids give the chocolate a creamy, caramel-like flavor. SEMISWEET AND BITTERSWEET CHOCOLATE are both considered dark chocolates and can be used interchangeably in baking. Semisweet contains 52 to 62 percent cacao and a higher sugar content. Bittersweet chocolate has…

$58 IS THE AVERAGE AMOUNT OF MONEY SPENT ON FOOD PER DAY PER PERSON WHEN TRAVELING IN THE UNITED STATES. To save money, pack your own munchies. Tap here for road-trip snacks. FOLLOW THAT FORK Fort Fairfield, Maine, is home to the annual Maine Potato Blossom Festival. The nine-day event—slated for July 12–20, 2025—showcases barbecue cook-offs, a potato tot eating contest, and mashed potato wrestling matches. The 78-year-old festival also includes a parade, potato decorating, and fireworks, as well as food trucks and a beer garden. WELL-INFORMED Should cake be stored in the fridge? Any cake that includes a fresh fruit topping or filling, whipped cream, or a cream cheese frosting should be refrigerated. Uncut frosting-free cakes and uncut cakes frosted with buttercream, fondant, or ganache should be stored under a cake…

YOUR GUIDE TO GRILLING STEAK START WITH 1 (1¼- to 1½-lb.) T-bone, porterhouse, or ribeye steak, about 1 to 1½ inches thick. STEP 1 If you like, marinate steak (recipe, page 30) (A). Pat steak dry with paper towels—excess moisture can inhibit searing (B). Brush each side of steak with ½ tsp. olive oil. Sprinkle each side with ½ tsp. cracked black pepper and ¼ tsp. kosher salt. Let stand at room temperature 30 minutes. This will allow the seasonings to penetrate the meat and create a perfect crust the moment it hits the grill grates. STEP 2 Preheat grill. For a gas grill: Heat grill to medium-high heat (375°F to 400°F). For a charcoal grill: Create a two-zone fire. This sets up one side for charring and searing…

Atlantic Beach Pie HANDS-ON 15 MIN TOTAL 3 HR, 55 MIN SERVES 8 SUBMITTED BY JULIA LEVY NEW RECIPE GO ONLINE TO RATE & REVIEW This Southern coastal staple is like a cross between a Key lime pie and a lemon meringue pie, but with a twist—a buttery, salty cracker crust. 1 sleeve saltine crackers (about 38 crackers; 4½ oz.)6 Tbsp. unsalted butter, melted3 Tbsp. sugar1 egg white, lightly beaten1 (14-oz.) can sweetened condensed milk4 egg yolks2 medium limes1 large lemon1 tsp. vanilla extractSweetened whipped cream and/or candied lemon slices, for garnish 1. Lightly coat a 9-inch glass or ceramic pie dish with cooking spray. Crush saltines until coarse meal texture (about 1½ cups crumbs); mixture should not be fine. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer…

Frozen Mudslide HANDS-ON 5 MIN TOTAL 5 MIN SERVES 4 SUBMITTED BY MARGARET 76 REVIEWS If you like, replace the vodka with flavored vodka, such as vanilla or marshmallow. 4 cups crushed ice3 oz. vodka3 oz. coffee liqueur (such as Kahlúa)3 oz. Irish cream liqueur (such as Baileys)2 Tbsp. chocolate-flavor syrup, plus more for serving½ cup sweetened whipped creamChocolate sprinkles and/or chocolate-covered espresso beans, for serving 1. Blend crushed ice, vodka, coffee liqueur, Irish cream liqueur, and chocolate syrup in a blender until smooth. 2. If you like, dip rims of 4 (10- to 12-oz.) glasses into additional chocolate syrup; drizzle insides of glasses with additional chocolate syrup. Divide mudslide evenly among glasses and top with whipped cream. Serve with additional chocolate syrup and garnish with sprinkles and/or espresso beans. PER 8 OZ.: 244 CAL; 8G FAT…