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Breakfast

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Breakfast

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: taste.md/2s8o9sZTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Cheeseburger Dough Ball Dip Tray

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Cheeseburger Dough Ball Dip Tray
Cheeseburger dip tray - behold a thing of beauty. Gooey cheese sauce. Tiny burgers. Whats not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 600g beef mince
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • Sliced American-style cheese
  • 800g pizza dough
  • 1 egg, beaten
  • 2 tbsp sesame seeds
  • 500g cream cheese
  • 200ml cream
  • 300g grated cheddar
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Mix the beef mince with the salt, pepper and garlic powder. Form into small patties.
  2. Heat the oil until very hot and fry the mini burgers in batches.
  3. When they are done, divide the pizza dough into walnut sized balls. Press them flat to make disks, then place a square of American cheese in the middle. Top with a burger and carefully bring up the sides, pinching together to seal the burgers inside.
  4. Place them around the edge of a greased baking tray and bake for around 15 minutes until lightly browned.
  5. Meanwhile, mix the cheeses and cream together and season.
  6. Spoon this mixture into the middle of the tray.
  7. Bake again for around 15 minutes until the cheese dip is bubbling.
  8. Serve with friends!

Watch the recipe video here:

Cheeseburger Dough Ball Dip Tray

Cheeseburger Dough Ball Dip Tray

Posted by Twisted on Thursday, July 5, 2018

Breakfast

Garlic Bread With Shredded Beef

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Garlic Bread With Shredded Beef
Um, why aren't all sandwiches made with garlic bread?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ pound shredded beef
  • 2 tomatoes, skinned, seeded and chopped
  • ½ onion, cut into rings
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • ¼ bunch of parsley, chopped
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • Salt
  • Black pepper
  • 10 garlic bread rolls
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the beef, tomatoes, onion, red pepper, yellow pepper and parsley. Season with the vinegar, olive oil, salt and pepper.
  3. Cut the garlic bread in half, fill it with the meat, then bake for about 25 minutes. Slice and serve.

Watch the recipe video here:

Garlic Bread Beef Sandwich

Um, why aren't all sandwiches made with garlic bread?Taste for Yourself: taste.md/2tOdG62Try Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Friday, July 6, 2018

Breakfast

Frank’s Sheet Pan Chicken Grilled Cheese

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Frank’s Sheet Pan Chicken Grilled Cheese
As we pay homage to the greatest food of all time on National Fried Chicken Day, Team Twisted began asking ourselves, ‘how could we take fried chicken to the next level this year’? After testing every delicious combination under the sun, we can officially confirm that Frank’s Sheet Pan Chicken Grilled Cheese is the taste sensation you deserve this summer. Sometimes stars align to create something truly epic. And cheesy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sourdough loaf- cut into slices
  • 4 chicken breasts, butterflied, flattened and cut into 4” pieces
  • 1 ½ cups plain flour
  • 2 cups buttermilk
  • 1 tbsp black pepper
  • 1 tbsp salt, plus ½ tsp
  • ½ tbsp paprika
  • ½ tbsp garlic powder
  • 12 slices American cheese
  • ¼ cup mayonnaise
  • oil, for frying
  • 1 cup franks original hot sauce
  • 4 tbsps honey
  • 2 tbsp butter
  • 12 strips bacon, cooked (optional)
  • cool ranch dressing, for serving
Instructions
  1. Pop your pieces of chicken into the buttermilk along with ½ tsp salt.
  2. Pop in the fridge for a couple of hours.
  3. Mix the flour with the ¼ tsp salt, pepper, paprika, garlic powder. Lift out a chicken breast and allow excess to drip off before dunking into the flour. Shake off excess.
  4. Fry in hot oil until nicely golden and cooked through. Repeat with the rest and drain well on kitchen towel.
  5. Make your buffalo sauce. Heat the hot sauce and honey over medium heat. Whisk in cold butter until emulsified. Dunk your fried chicken in the sauce.
  6. Spread a thin layer of mayonnaise over one side of the bread slices. Lay these slices on a lined baking tray, mayonnaise side facing downwards. Top with a little cheese, then top with the chicken pieces, the cooked bacon, a little more cheese, then the top piece of bread. Weigh down with another tray and bake at 200°C for 10-15 minutes, or until nicely melted and delicious.

Watch the recipe video here:

Frank’s Sheet Pan Chicken Grilled Cheese

Frank’s Sheet Pan Chicken Grilled Cheese

Posted by Twisted on Friday, July 6, 2018

Breakfast

No-Churn Watermelon Ice Cream Slices

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No-Churn Watermelon Ice Cream Slices
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 4- to 5-pound mini seedless watermelon
  • One 14-ounce can sweetened condensed milk
  • Pinch fine salt
  • 2 cups heavy cream, chilled
Instructions
Special equipment:
  1. an immersion blender
  2. Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
  3. Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
  4. Freeze the watermelon while you make the ice cream.
  5. Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
  6. Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
  7. If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

Watch the recipe video here:

How to Make No-Churn Watermelon Ice Cream Slices

Recipe of the Day: No-Churn Watermelon Ice Cream Slices ??? Save this recipe: http://bit.ly/2K9KS32.

Posted by Food Network on Friday, July 6, 2018

Breakfast

Candy Wafer Pie

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Candy Wafer Pie
Skinny people are easier to kidnap. Stay safe, eat cake.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 packages cookies 'n' cream Hershey's Mais (cookie wafers)
  • 2 packages milk chocolate Hershey's Mais (cookie wafers)
  • 2 cans condensed milk
  • 1½ cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy cream
  • Chocolate topping:
  • ½ cup heavy cream
  • 1 cup chopped bittersweet chocolate
Instructions
  1. In a saucepan, add the condensed milk, milk and eggs. Simmer over low heat until it's the consistency of a thick cream. Remove from heat and add the vanilla extract. Transfer to a mixing bowl and stir in the heavy cream. Set aside.
  2. In a springform pan, line the outer edges with the chocolate wafers, alternating colors. Use remaining wafers (about half a package each) to crush into crumbs and press into the bottom of the pan. Pour the condensed milk mixture into the mold, then freeze for 6 hours.
  3. Heat the ½ cup heavy cream, then add to a bowl with the chopped chocolate and stir until the chocolate has melted completely. Pour this over the cake before serving.

Watch the recipe video here:

Candy Wafer Pie

Sweet tooth? HA – more like sweet teeth. Taste for Yourself: taste.md/2Kunr0B?: Tastemade BrasilTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Saturday, July 7, 2018

Breakfast

Potato Meatball Bake

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Potato Meatball Bake
Meat and potatoes - the remix!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the meatballs:
  • 1 pound ground beef
  • ½ cup yellow onion, finely diced
  • 1 large egg
  • ¼ cup panko
  • 1 teaspoon salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • Lemon juice
For the cream sauce:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt and pepper, to taste
For the bake:
  • 5 medium-sized Yukon gold potatoes, sliced into ¼-inch rounds
  • 1 cup tomato puree
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • ½ cup shredded mozzarella
Instructions
Make the meatballs:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine beef, onions, panko and egg. Mix to combine. Add salt, herbs and spices. Finish with lemon, and gently mix to combine. Divide into approximately 22 one-inch balls, and bake for 12 to 15 minutes until golden. Allow to cool.
Make the sauce:
  1. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt and pepper and allow to cool slightly while bake is assembled.
Assemble the bake:
  1. Preheat the oven to 375 degrees. Line the bottom of a cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around. Carefully spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Watch the recipe video here:

Potato Meatball Bake

Forget what you thought you knew about meat & potatoes.Taste for Yourself: taste.md/2IOQ5smTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Saturday, July 7, 2018

Breakfast

Cheesy Jalapeño Chicken Enchiladas

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Cheesy Jalapeño Chicken Enchiladas
These cheesy jalapeño chicken enchiladas are just as delicious as they look. We pack them pretty full they're filling and perfect along side a salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cooked chicken breasts, shredded
  • 8oz cream cheese
  • 6 jalapeños, seeded and diced, split
  • 3 cups grated mixed cheese, split
  • 6 rashers bacon, cooked and chopped
  • 2 tsp pepper, split
  • 1 tsp garlic powder, split
  • ½ cup mayonnaise
  • ½ cup ranch dressing
  • Grated cheese for garnish
  • Sliced jalapeños for garnish
Instructions
  1. Mix together chicken, cream cheese, ½ jalapeños, 2 cups cheese, pepper and garlic powder.
  2. Lay out 10 tortillas and fill each with chicken mixture. Roll into a log and place each into a large greased baking dish.
  3. Bake at 180ºC (350ºF) for 10 minutes until golden brown and just crispy.
  4. Mean while, mix together mayonnaise, ranch dressing and remaining cheese, jalapeños, pepper and garlic powder. Remove tortillas from oven and pour sauce over top, spread evenly.
  5. Sprinkle within extra greased cheese and sliced jalapeños if desired.
  6. Bake for 10-15 minutes until bubbling and golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheesy Jalapeño Chicken Enchiladas

Cheesy Jalapeño Chicken Enchiladas

Posted by Twisted on Friday, June 22, 2018

Breakfast

Fajita Cone Dip Ring

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Fajita Cone Dip Ring
Here a really fun way to make the ultimate Twisted fajita sharer!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 Chicken breasts
  • 3 Mixed peppers
  • 1 White onion
  • 2 tbsp Fajita seasoning
  • 1 tbsp Olive oil
  • Tortillas
  • 2 cups Cheddar grated
  • 2 cups Sour cream
  • 1 cup Salsa
  • 1 tbsp Coriander
  • 1 clove Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Place the chicken breasts, chopped mixed peppers and onions on a sheet pan and mix it with the fajita seasoning and oil making sure all the ingredients is fully covered in oil and seasoning.
  2. Place in the oven for 30 minutes at 180 degrees.
  3. Once thats cooked, shred the chicken and mix it through with the peppers.
  4. Take a tortilla and cut it in half using a pizza cutter. Place a portion of the cheddar onto the tortilla half followed by the chicken and pepper mix.
  5. Roll the tortilla into a cone shape and repeat until you have used up all the fajita mix.
  6. Take a pizza tray lined with grease proof paper and place a glass in the middle. Start placing the fajita cones around the glass in a circle with the point of the cones facing inwards.
  7. Put a handful of cheddar on top of the first layer and repeat two more times until you have 3 layers of cones.
  8. Remove the glass and place in the oven for 20 minutes at 180 degrees.
  9. Whilst thats cooking start making the dip by adding the sour cream, salsa, chopped onion, coriander, salt and pepper to a bowl, mixing it all together.
  10. Remove the the cone ring from the oven and place the dip in the middle of the ring.
  11. Rip 'n' dip and enjoy!!

Watch the recipe video here:

Fajita Cone Dip Ring

Fajita Cone Dip Ring

Posted by Twisted on Wednesday, July 4, 2018

Breakfast

Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa

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Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa
Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED TOMATO SALSA
  • 1 lb (455 g) tomato
  • ½ bunch scallions, white and green parts, thinly sliced
  • 2 serrano chiles, with seeds, thinly sliced in rounds
  • ½ cup (120 mL) white vinegar
  • 2 ½ tablespoons brown sugar
  • 2 teaspoons salt
  • ½ cup (120 mL) olive oil
  • 4 teaspoons ginger, freshly grated
  • 1 tablespoon garlic, minced
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon cayenne
  • 2 teaspoons ground cumin
  • ½ teaspoon turmeric
  • 2 teaspoons cracked black peppercorn
CHICKEN
  • 4 skin-on, boneless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
CILANTRO SAUCE
  • 2 tablespoons unsalted butter
  • 4 shallots, diced
  • salt, to taste
  • 6 large mushrooms, thinly sliced
  • 2 bunches fresh cilantro, stems and leaves seperated, chopped
  • 1 ½ jalapeñoes, chopped with seeds
  • 2 tablespoons ground cumin
  • 2 cups (480 mL) chicken stock
  • ¾ cup (180 mL) heavy cream, divided
  • 3 egg yolks
  • 3 tablespoons brown sugar
  • ¼ cup (60 mL) red wine vinegar
  • 3 cups (690 g) cooked rice, for serving
  • fresh cilantro leaves, for garnish
  • scallion, chopped, for garnish
Instructions
  1. Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
  2. In a large bowl, toss the tomatoes with the scallions and serrano chiles.
  3. In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
  4. Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
  5. Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
  6. Make the chicken: Preheat the oven to 400°F (200°C).
  7. Season the chicken all over with salt and pepper.
  8. Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
  9. Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
  10. Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
  11. Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
  12. Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
  13. Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
  14. Enjoy!

Watch the recipe video here:

Pollo Ciudad as made by Susan Feniger

Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤️FULL RECIPE: https://tasty.co/recipe/pollo-ciudad-with-cilantro-sauce-and-pickled-tomato-salsa

Posted by Tasty on Friday, June 29, 2018