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Breakfast

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Breakfast

Baileys Tiramisu Floats

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Baileys Tiramisu Floats
BAILEYS TIRAMISU FLOATS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 510ml heavy cream
  • 125g mascarpone
  • 10ml vanilla essence
  • 320ml Baileys Iced Coffee
  • 1 can sweetened condensed milk
  • Chocolate Sauce
  • Lady fingers
Instructions
  1. In a large bowl, whisk together 360ml cream, mascarpone, vanilla and 120ml Baileys iced coffee until soft peaks are formed. Fold in one can of condensed milk. Pour into a loaf tin and freeze overnight to set.
  2. Whip together 80ml Baileys Iced coffee and remaining heavy cream to stiff peaks.
  3. Place two scoops of ice cream in the bottom of a glass. Top with Baileys iced coffee, whipped cream, 1 lady finger broken in half and drizzle with chocolate sauce.
  4. Enjoy!

Watch the recipe video here:

Baileys Tiramisu Floats

Baileys Tiramisu Floats

Posted by Twisted on Thursday, June 7, 2018

Breakfast

Giant Big Mac Pizza Roll

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Giant Big Mac Pizza Roll
This Giant Big Mac Pizza Roll tastes exactly like a cheeseburger and is a great sharer. We recommend serving it with burger sauce for the ultimate Big Mac experience!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tsp oil
  • 800g beef mince
  • ½ tsp salt
  • 1 tsp pepper
  • ¼ cup ketchup
  • 12 sliced cheddar cheese
  • 500g pizza dough
  • 1 onion, finely diced
  • 5 large pickles, finely diced
  • Water
  • Sesame seeds
Instructions
  1. Pre-heat oven to 190ºC. Heat oil over medium high heat. Add mince, salt and pepper. Break apart and cook until browned and beef is cooked through. Stir through ketchup then set aside to cool.
  2. Roll out pizza dough to ¼” thickness. Arrange sliced cheese evenly leaves a 1” border around the edges. Top with meet mixture, scatter onions and pickles over top.
  3. Roll tightly and pinch any open edges to seal.
  4. Transfer to a baking sheet. Brush with water and sprinkle with sesame seeds.
  5. Bake for 30-40 minutes until golden brown.
  6. Let cool for 10 minutes before slicing.
  7. Enjoy!

Watch the recipe video here:

Giant Big Mac Pizza Roll

Giant Big Mac Pizza Roll

Posted by Twisted on Wednesday, June 6, 2018

Breakfast

Grilled Onion Blossoms

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Grilled Onion Blossoms
We've already mastered the art of baking a bloomin' onion. But grilling one is a totally new experience.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE DIP
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • 1 tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • ½ tsp. paprika
  • Pinch of cayenne pepper
FOR THE ONION
  • ½ c. finely grated Parmesan cheese
  • 1 tbsp. paprika
  • ⅛ tsp. cayenne pepper
  • ½ tsp. Italian seasoning
  • 4 sweet Vidalian onions, peeled with root end intact
  • Fresh chopped parsley, for serving
Instructions
  1. Preheat grill over medium-high. Make sauce: In a small bowl, combine mayonnaise, sour cream, ketchup, Worcestershire, paprika, and cayenne. Season with salt.
  2. Make seasoning: In a small bowl, combine Parmesan, paprika, cayenne, and Italian seasoning. Season with salt.
  3. Cut stem off onion and place flat side down. Cut ½" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals. Sprinkle all over with cheese-spice mixture.
  4. Drizzle onions with oil and grill covered until tender and lightly charred, about 15 minutes.
  5. Garnish with parsley and serve with dipping sauce.

Watch the recipe video here:

How To Make Grilled Onion Blossoms

Grilled Onion Blossoms are summer's low-carb bloomin' onion.Full recipe: http://dlsh.it/2Mn86Hu

Posted by Delish on Wednesday, June 6, 2018

Breakfast

Baked Cream Corn

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Baked Cream Corn
This baked cream corn is the best side dish for summer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 slices bacon, chopped
  • Cooking spray
  • 3 c. corn kernels (fresh, canned, or frozen and thawed)
  • ¼ c. all-purpose flour
  • 2 c. shredded Cheddar
  • 1 jalapeño, minced
  • 1 tbsp. sugar
  • 2 large eggs, lightly beaten
  • ¼ c. melted butter
  • 1 c. milk
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain.
  2. Spray a baking dish with cooking spray. Add corn, flour, 1½ cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining ½ cup cheddar.
  3. Bake 1 hour, then let cool 20 minutes to firm up.

Watch the recipe video here:

How To Make Baked Cream Corn

Baked Cream Corn is seriously the best side dish for all your summer parties.Full recipe: http://dlsh.it/AyA2Tho

Posted by Delish on Monday, June 4, 2018

Breakfast

Burrito Spaghetti Squash Boats

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Burrito Spaghetti Squash Boats
It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR SPAGHETTI SQUASH
  • 2 medium spaghetti squash, halved, seeds removed
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • ½ tsp. chili powder
  • ½ tsp. cumin
FOR FILLING
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tbsp. taco seasoning mix
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1½ c. chopped cherry tomatoes
  • 1 c. corn, canned and drained or frozen
  • 1 c. shredded Monterey jack
  • ½ c. shredded cheddar
  • 2 tbsp. freshly chopped cilantro (optional)
Instructions
  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Watch the recipe video here:

How To Make Burrito Spaghetti Squash Boats

You'll have ZERO guilt eating these Burrito Squash Boats.Full recipe: http://dlsh.it/N4ScGzr

Posted by Delish on Tuesday, May 29, 2018

Breakfast

Giant Pizza Ring

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Giant Pizza Ring
Tastemade's dedicated team of food scientists work around the clock to bring you new ways to enjoy pizza. Behold the Giant Pizza Ring!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons dry yeast
  • 1 teaspoon olive oil
  • ¾ cup warm water
  • ¼ cup milk
  • 1 pinch of sugar
  • 2½ cups wheat flour
  • 1 pinch of salt
  • 2 tablespoons tomato paste
  • 2½ cups grated mozzarella cheese
  • 5 ounces sausage, finely sliced
  • Oregano, to taste
  • 1 egg yolk, beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the yeast, olive oil, water, milk and a pinch of sugar. Add the flour and pinch of salt, and mix to form a dough. Let the dough rest for 30 minutes.
  3. On a floured surface, use a rolling pin to flatten dough. Brush with the tomato paste, then cover with the mozzarella cheese, sliced sausage and oregano.
  4. Roll the pizza like a Swiss roll and arrange it into a ring shape with a hole in the center. Place in a Bundt pan, and brush with beaten egg yolk. Bake for 40 minutes. Slice and serve.

Watch the recipe video here:

Giant Pizza Ring

If you like it, put a pizza ring on it. ??Taste for Yourself: taste.md/2s7hwXR?: Tastemade Brasil

Posted by Tastemade on Monday, May 28, 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/2IOQ5sm

Posted by Tastemade on Monday, May 28, 2018

Breakfast

Pancake Breakfast Tacos

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Pancake Breakfast Tacos
Don't skip the maple syrup! Brushing it on the bacon in the pan makes the crispiest, most delicious bacon EVER.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR PANCAKES
  • 1⅔ c. Bisquick
  • 1 c. milk
  • 2 eggs
  • 2 tsp. brown sugar
  • Butter, for pan
FOR BACON AND EGGS
  • 6 strips bacon
  • 2 tbsp. maple syrup
  • 5 eggs
  • 2 tbsp. milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped chives, plus more for garnish
Instructions
  1. Preheat oven to 200°. In a large bowl, whisk together Bisquick, milk, eggs, and brown sugar.
  2. Add ¼ cup batter to the pan and cook until golden and edges bubble, about 2 minutes per side. Working in batches, repeat with remaining batter. Place pancakes on a medium sheet and cover with a clean kitchen towel. Place in preheated oven while you make your eggs and bacon.
  3. In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes. Brush bacon generously with the maple syrup and let cook until the syrup thickens glazing the bacon, about 30 seconds more. Transfer the slices to a plate to cool.
  4. In a large bowl, whisk together eggs and milk. Wipe skillet clean and return to stovetop and heat to medium, then add 1 tablespoon butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
  5. Build tacos: Divide eggs and bacon evenly among pancakes. Garnish with more chives and serve.

Watch the recipe video here:

How To Make Pancake Breakfast Tacos

Pancake Breakfast Tacos = GENIUS.Full recipe: http://dlsh.it/Zjbm2jX

Posted by Delish on Sunday, May 27, 2018

Breakfast

Sesame Pull-Apart Ring With Tomatoes and Feta

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Sesame Pull-Apart Ring With Tomatoes and Feta
Here comes the sun! This beautiful sesame pull-apart ring will brighten your whole day!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • ½ cup olive oil, for brushing
  • ¼ cup sesame seeds
For the cheese filling:
  • 1¼ pounds shredded mozzarella
  • ¾ pound feta
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes
  • Juice of one lemon
  • 1 tablespoon chopped parsley
For the tomato filling:
  • 2 cups diced tomatoes
  • ½ cup feta
  • 2 tablespoons chopped parsley
  • Zest and juice of one lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Instructions
Make the dough:
  1. Preheat oven to 350 degrees. Heat milk to 110 degrees. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit and bloom for 10 minutes, then stir in remaining milk. In a large bowl, add 3 cups flour, and make a well in the center. Add yeast and the remaining sugar and butter. Stir until a ball is formed.
  2. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size. Punch dough with fist and allow to rise again for 40 minutes.
  3. While dough is rising, make the fillings. In a small bowl, add mozzarella and feta. Stir in olive oil, salt, pepper, chili flakes, parsley and lemon. Set aside. In another small bowl, mix tomatoes, parsley, lemon, olive oil and salt and set aside.
  4. On a lightly floured surface, divide the dough in half. Roll each half of the dough into a large circle, approximately 15 inches wide. Transfer to a sheet tray lined with parchment paper. With a bowl approximately 6 inches in diameter, mark the center of the dough by pressing the bowl down lightly. Begin by placing the cheese dip into the center circle and making a ring around the outside of the circle. Leave room between the center circle, outside ring, and edge of the dough.
  5. Roll out second dough round so it fits over top of the bottom layer. Place on top of the filling and using the same bowl, place on dough and press down slightly. Using a fork, press the two pieces together to seal. Brush entire top of dough with olive oil. Cut edge into 16 sections by first cutting into quarters, eighths and then sixteenths. Lift and turn each section and press the outside point together and down with your finger to seal. Add 1 teaspoon of tomatoes to each petal and brush top again with olive oil. Cover and let rest for 30 minutes.
  6. Bake for 30 to 35 minutes until the pull-apart is golden. Serve immediately.

Watch the recipe video here:

Sesame Pull-apart Ring with Tomatoes & Feta

Life is full of surprises – you'll be surprised by how quickly this disappearsTaste for Yourself: taste.md/2Fu0NSq

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

Stuffed Artichokes

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Stuffed Artichokes
The original edible flower is back and stuffed with a delicious spinach dip!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the artichokes:
  • 4 medium-sized artichokes
  • 6 lemons, halved
For the filling:
  • 2 cups frozen spinach, thawed and drained
  • ½ cup marinated artichokes, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cloves garlic, diced
  • ½ cup diced yellow onion
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 cup grated Parmesan
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
Instructions
  1. In a medium bowl, mix spinach, artichokes, sour cream, mayo, garlic, onion, scallions, dill, salt, red pepper flakes and pepper. Mix until combined and set aside while you prepare the artichokes. In a small bowl, mix breadcrumbs, Parmesan and oil. Set aside to top artichokes.
  2. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Prepare a bowl of water and squeeze lemons into the water.
  3. Cut an inch off of an artichoke and cut in half lengthwise. Trim each leaf, removing the thistle. Remove the heart and set aside. Place in the lemon water while you repeat, using up all artichokes.
  4. Remove the halves from the lemon water and brush with olive oil. Fill with spinach filling and top with lemon juice. Finish with breadcrumb mixture and cover with aluminum foil. Bake for 45 minutes and remove the foil. Reduce heat to 350 degrees and continue baking for another 30 to 45 minutes until the leaves are tender. Serve immediately.

Watch the recipe video here:

Stuffed Artichokes

We stuffed artichoke dip in IN AN ACTUAL ARTICHOKE. You're welcome.Taste for Yourself: taste.md/2s7h5Nm

Posted by Tastemade on Sunday, May 27, 2018