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Sushi

Easy Tempura Sushi

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Easy Tempura Sushi
Make legit-looking sushi without having to apprentice for decades!
Author:
Cuisine: Japan
Recipe type: Sushi
Ingredients
  • 2 cups cooked rice
  • 4 greens
  • 5 ounces tuna
  • 5 ounces salmon
  • 4 sheets of nori
  • Oil, for frying
  • Flour
  • Tempura batter
Instructions
  1. Lay a bed of cooked rice on the inside of the rice roll shaker. Place the greens, tuna and salmon, and cover them with more cooked rice. Close the cover of the rice roll shaker and shake it about 20 times.
  2. Add the nori and shake it more.
  3. Heat a pot of oil to 350 degrees.
  4. Take out the sushi roll, dip it in flour and tempura batter, and quickly deep-fry it in the hot oil until crispy. Serve with your favorite dipping sauce.

Watch the recipe video here:

Easy Tempura Sushi

Making sushi literally couldn't get any easier. Taste for Yourself: https://taste.md/2Lif7B2?: Tastemade Japan

Posted by Tastemade on Thursday, July 12, 2018

Breakfast

Garlic Basil Chicken with Tomato Butter Sauce

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Garlic Basil Chicken with Tomato Butter Sauce
A creamy Italian classic coming soon to a kitchen near you!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless skinless chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 tablespoon olive oil, divided
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
  • ¼ cup parsley, minced
  • ¼ cup basil, minced
  • 1 tablespoon oregano, minced
  • 1 tablespoon chili flakes
  • 1 tablespoon butter
Instructions
  1. Season both sides of the chicken breasts with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Cook chicken until cooked through and golden brown on both sides. Remove chicken from pan and set aside.
  2. In the same pan, saute garlic and shallot until soft with remaining olive oil, about 4 minutes. Add diced tomatoes, cream and Parmesan cheese. Simmer until mixture begins to thicken. Stir in herbs, chili flakes and finish with butter. Return chicken back to pan and spoon with sauce. Serve over pasta.

Watch the recipe video here:

Garlic Basil Chicken with Tomato Butter Sauce

This dish brings new, delicious meaning to the phrase "winner winner chicken dinner"Taste for Yourself: taste.md/2umnrZL

Posted by Tastemade on Wednesday, July 11, 2018

Cake Dessert

Mirror Cake

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Mirror Cake
Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 sponge cake
Mango jelly:
  • 9 ounces mango puree
  • 1½ teaspoons powdered gelatin, dissolved in water according to package directions
Cheesecake batter:
  • 10½ ounces cream cheese
  • 1¼ cups heavy cream
  • ¾ cup plain yogurt
  • 6½ tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons powdered gelatin, dissolved in water according to package directions
Mirror glaze:
  • ½ cup water
  • 1 cup granulated sugar
  • ½ can (5 ounces) condensed milk
  • 2 tablespoons powdered gelatin, dissolved in water according to package directions
  • 8 ounces white chocolate
  • White food coloring
  • Blue food coloring
Instructions
Prepare mango jelly:
  1. In a medium bowl, add mango puree and dissolved gelatin. Stir to combine. Pour into a 6-inch round pan lined with parchment paper, and place in refrigerator.
  2. In a blender, all all cheesecake batter ingredients and blend until combined.
  3. Place the sponge cake in a 7-inch round cake pan lined with parchment paper. Pour one-third of the cheesecake mixture on top, add the mango jelly, then the remaining cheesecake batter. Refrigerate until set.
For the mirror glaze:
  1. In a small saucepan over medium heat, combine the water, granulated sugar and condensed milk. When the mixture boils, remove from heat and add the gelatin. Thoroughly mix until dissolved.
  2. Add white chocolate to a medium bowl, and pour the glaze over top. Use an inversion blender to mix until chocolate is melted and mixture is combined.
  3. Use a fine mesh strainer to filter the glaze, then split it among 3 bowls.
  4. Add white food coloring to all 3 bowls, then add as much blue food coloring as desired to 2 of the bowls, making one darker than the other.
  5. Pour the two glazes with lighter colors into the glaze with the darkest color, then mix slightly.
  6. Pour the combined glaze over the finished cheesecake.
  7. Once the glaze dries, cut off the dripping parts with a knife, then transfer to a plate to slice and serve.

Watch the recipe video here:

Ocean Blue Mirror Cheesecake

What's blue as the ocean and sweet like the tropics? Taste for yourself! via Tastemade JapanSave this recipe: https://taste.md/2wDRQov

Posted by Tastemade on Wednesday, July 11, 2018

Sushi

Cucumber Sushi Rolls

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Cucumber Sushi Rolls
These aren't your plain, average cucumber rolls — these be pretty and fancy AF.
Author:
Cuisine: Japan
Recipe type: Sushi
Ingredients
Naruto Maki
  • Cucumber
  • Tuna, thinly sliced
  • Avocado, sliced into strips
Sauce:
  • Soy sauce
  • Mirin
  • Lemon juice
No-Roll Sushi Poke
  • Cucumber
  • Cooked sushi rice
  • Salmon
  • Tuna
  • Sesame oil
  • Rice vinegar
  • Sriracha
  • Soy sauce
  • Lime
  • Chives
Alaskan Roll
  • Cucumber
  • Avocado
  • Salmon
  • Imitation crab sticks
  • Soy sauce
Instructions
Naruto Maki
  1. Peel cucumber and slice off the round ends. Slice in half crosswise. Holding one half of the cucumber in one hand, and a sharp knife in the other, carefully cut one long ribbon, by slowly moving the knife up and down while rotating the cucumber. Discard the seeded center.
  2. Place tuna slices in one layer and a slice of avocado.
  3. Roll up everything inside of the cucumber ribbon. Slice into 5-6 pieces. Mix sauce ingredients and pour on top.
No-Roll Sushi Poke
  1. Slice off cucumber ends. Using a vegetable peeler or mandolin, create thin, long strips of cucumber. Set aside.
  2. Add salmon cubes in one bowl and tuna cubes in another. In a separate bowl, mix sesame oil, soy sauce, rice vinegar, sriracha, lime, and chives to taste. Divide and pour over the salmon and tuna bowls. Mix well.
  3. Using wet clean hands, form small rounds of sushi rice. Wrap each of them with cucumber slice, and fill with tuna or salmon poke.
Alaskan Roll
  1. Using a mandolin, slice cucumber into thin rounds. Cut avocado in half, remove pit, and peel off the skin. Slice thinly.
  2. On a sushi mat line with plastic wrap, place one layer of cucumber, followed by avocado slices. Place salmon and imitation crab in the lower third, and gently roll up to close.
  3. Slice and serve with soy sauce.

Watch the recipe video here:

Cucumber Sushi Rolls

This is how we [cucumber sushi] roll.Save this recipe: https://taste.md/2uY2JBz

Posted by Tastemade on Wednesday, July 11, 2018

Dessert

Cheesecake-Stuffed Churro Sandwiches

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Cheesecake-Stuffed Churro Sandwiches
These cheesecake sandwiches are churrific!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the churros:
  • 2 cups water
  • 1 stick butter
  • 4 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
2 large eggs
  • 1 tablespoon vanilla
  • ½ cup sugar, for dusting
  • 4 tablespoons cinnamon, for dusting
  • 1 cup chopped strawberries
  • 1 cup ground graham crackers
For the filling:
  • 2 cups cream cheese, softened at room temperature
  • 10 ounces sweetened condensed milk
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla
Instructions
Make the churros:
  1. In a small saucepan, combine water, butter, brown sugar and salt and bring to a simmer until butter is melted. Turn off heat and pour into a stand mixer bowl fitted with the paddle attachment. Allow to cool for 5 minutes and then add flour. Mix until combined. Add eggs and vanilla and stir. Transfer to a pastry bag with a star tip.
  2. Preheat oven to 375 degrees, and line two baking sheets with silicone baking mats. Pipe spiral churros about 2½ inches in diameter, approximately 12 round churros. Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in cinnamon sugar and set aside.
Make the filling:
  1. In a large bowl, beat softened cream cheese with a hand mixer until light and fluffy, approximately 3 minutes. Add sweetened condensed milk, lemon and vanilla. Mix until combined. Set bowl in the freezer and allow to chill and set.
Assemble the churros:
  1. Place cheesecake filling in a piping bag, and pipe approximately ½ cup of filling between two churros. Dip sides of filling in graham crackers or strawberries and serve.

Watch the recipe video here:

Cheesecake-Stuffed Churro Sandwiches

Life is what you bake it, so bake Cheesecake Churro Sandwiches.Taste for Yourself: taste.md/2traI7y

Posted by Tastemade on Saturday, June 23, 2018

Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
  2. Make the ganache layer: Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Saturday, June 30, 2018

Cake

Dome Ice Box Cake

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Dome Ice Box Cake
There's no cake like dome!
Author:
Cuisine: Dessert
Recipe type: Cake
Ingredients
  • 2½ cups heavy whipping cream
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 6 ounces mascarpone
  • 2 pints strawberries, thinly sliced
  • 1 loaf banana bread, thinly sliced
  • 3 bananas, sliced
Instructions
  1. In large mixing bowl, whip the heavy cream, sugar and vanilla until soft peaks form. Beat in the mascarpone until combined.
  2. In a medium mixing bowl lined with plastic wrap, layer the sliced strawberries starting from the bottom of the bowl and working around in a circular fashion until about an inch from the rim of the bowl.
  3. Spoon one-third of the whipped cream mixture into the bottom of the bowl and, using the back of a spoon, spread it up the sides of the bowl until fully covered. Place a layer of banana bread slices, then more whipped cream mixture. Continuing to layer, add 1 sliced banana, strawberries, whipped topping, banana bread slices, whipped topping, the remaining two bananas sliced, the rest of the whipped topping and the rest of the banana bread to finish (you should be level with the rim of the bowl).
  4. Cover with plastic wrap, lightly press down and refrigerate for 4 hours or overnight.
  5. To serve, remove top layer of plastic wrap, invert onto a platter and remove bowl and plastic wrap. Slice and serve.

Watch the recipe video here:

Dome Ice Box Cake

We're not going to tell you to eat this whole thing, but we're not NOT going to tell you to either…Taste for Yourself: taste.md/2KjaSVO

Posted by Tastemade on Sunday, July 1, 2018

Dessert

Peach Cheesecake

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Peach Cheesecake
Once you try it, you're gonna wish each cheesecake was a peach cheesecake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 2 cups oats
  • 1 cup ground graham crackers
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup melted butter
  • ½ teaspoon salt
  • 3 cups cream cheese, softened at room temperature
  • ¼ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the peaches:
  • 3 large peaches, sliced
  • 2 teaspoons lemon juice
  • 2 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter
  • ½ teaspoon salt
Instructions
Make the cheesecake:
  1. Preheat the oven to 350 degrees. Line a 9-inch springform pan with baking spray and parchment paper.
  2. In a small bowl, combine oats, graham cracker crumbs, brown sugar, cinnamon and salt. Stir in melted butter and press into the bottom of the pan. Set in the fridge while you make the cheesecake.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and then eggs one at a time until incorporated. Stir in vanilla and lemon and pour into set pan. Bake for 40 to 45 minutes until cheesecake puffs up and is slightly golden. Remove from oven and cool for one hour. Place in the fridge to chill completely for 2 hours or up to overnight.
Make the peaches:
  1. In a medium saucepan, combine peaches, lemon juice and sugar. Add cinnamon, butter and salt and cook for 8 to 10 minutes until peaches are tender but still in slice form. Remove from heat and allow to cool up to 20 minutes. Be sure to save the residual sauce.
Assemble the cheesecake:
  1. Top cheesecake with cooled peaches and drizzle with peach sauce. Serve with whipped cream. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Just Peach-y Cheesecake

Eat just one slice? Peach, please. Taste for Yourself: taste.md/2m3MEEj

Posted by Tastemade on Tuesday, July 10, 2018

Main dish

Yakisoba

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Yakisoba
A dish so good all your friends will be asking you to send noods.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound chicken thighs, cubed
  • 1 piece of ginger, minced
  • Salt
  • ½ cup soy sauce
  • Sesame oil, for sauteeing
  • 1 onion, quartered
  • 1 carrot, cut into rounds
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • ½ head of broccoli, chopped
  • ¼ head of red cabbage, cut into strips
  • ¼ cup oil
  • 1 tablespoon cornstarch, dissolved in one tablespoon water
  • ½ pound yakisoba noodles, cooked
  • Bean sprouts
  • 1 bunch scallions, chopped
  • 1 cup shelled, roasted peanuts
Instructions
  1. Season the chicken with ginger and salt, then marinate in the soy sauce. Set aside.
  2. In a saute pan over high heat, add the sesame oil, onion, carrot, bell peppers, broccoli and red cabbage. Cook until slightly softened, then set aside.
  3. In the same pan, add the oil and chicken pieces, reserving the marinade. Return vegetables to pan, pour in marinade, and cook for 5 minutes. Stir in the cornstarch mixture, then cook for another 2 minutes.
  4. Stir in the noodles, bean sprouts and scallions. Garnish with peanuts before serving.

Watch the recipe video here:

Yakisoba

A dish so good all your friends will be asking you for noods.Taste for Yourself: taste.md/2zqVWUo?: Tastemade Brasil

Posted by Tastemade on Tuesday, July 10, 2018

Dessert

No Bake Galaxy Marshmallow Cheesecake

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No Bake Galaxy Marshmallow Cheesecake
Ever looked up at the night sky and thought "I could eat that"?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 400g graham crackers
  • 150g unsalted butters, melted
Cheesecake
  • 300g marshmallows
  • 175g unsalted butter, melted
  • 500g Philadelphia cream cheese, softened
  • 250ml thickened/whipping cream, warm
  • 3 tbsp powdered gelatin + 3 tbsp water
  • 5 drops purple food gel
  • 3 drops pink food gel
  • 3 drops blue food gel
Decorations
  • Silver star sprinkles
Instructions
Crust
  1. To prepare crust add graham crackers to a food processor and process until you reach fine crumbs. Add melted butter and pulse 3-4 times to coat crumbs with butter.
  2. Pour mixture into a 20cm (8”) tart tin. Use the back of a spoon to firmly press the mixture out across the bottom and sides of the tart tin. Chill for 30 min.
Cheesecake mixture
  1. Begin by adding the marshmallows and melted butter into a microwave safe bowl. Microwave for 30 seconds and mix to combine. Set aside.
  2. Next, add the gelatine and water to a small mixing bowl and mix to combine. Microwave for 30 seconds.
  3. Add the cream cheese to the marshmallow mixture and use a hand mixer or stand mixer fitted with a paddle attachment to mix until smooth.
  4. Add the warm cream and melted gelatin mixture and mix until well combined.
  5. Add ⅓ of the mixture to a mixing bowl, add purple food gel and mix until well combined. Colour ⅓ of the mixture blue. Split the remaining mixture into two mixing bowls, colour one pink and leave the other white.
  6. Pour half the purple cheesecake mixture into the chill tart crust. Add half the blue and then add the remaining purple and blue in the tart tin. Use a spoon to drizzle some pink cheesecake on top. Use a skewer or the end of a spoon to swirl the pink. Add some small dots of the plain cheesecake mixture to create stars and then sprinkle some more starts on top before chilling for 2 hours.
  7. Slice with a knife to serve.

Watch the recipe video here:

No Bake Galaxy Marshmallow Cheesecake

Ever looked up at the night sky and thought "I could eat that"?Taste for Yourself: taste.md/2uizTtd

Posted by Tastemade on Tuesday, July 10, 2018