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Breakfast

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Breakfast

Polenta Beef Ragout

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Polenta Beef Ragout
The creamiest polenta topped with the most tender beef?! You may start drooling now.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tablespoons olive oil
  • 2 pounds beef cubes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ cup red wine
  • 2 sprigs of thyme
  • 1 can peeled tomatoes
  • 4 cups beef broth
  • Salt
  • Black pepper
  • 2 cups whole milk
  • 3 cups vegetable stock
  • Salt
  • 1 cup cornmeal
  • 2 tablespoons butter
  • Parmesan cheese
Instructions
  1. In a pan over medium heat, add oil. Add meat and cook until seared. Add the chopped onion and garlic and cook for 2 minutes. Add the wine, thyme, tomatoes and beef broth and cook over low heat for 2 hours, or until the meat begins to break down. Add salt and pepper to taste.
  2. In a saucepan, add the milk, vegetable broth and salt. When the mixture boils, gradually add the cornmeal, stirring constantly. Lower the heat and continue stirring until the cornmeal is cooked and the mixture thickens, about 15 minutes. Turn off the heat and add the butter.
  3. Serve with the meat ragout, and garnish with Parmesan cheese and thyme.

Watch the recipe video here:

Polenta Beef Ragout

The creamiest polenta topped with the most tender beef?! You may start drooling now.Taste for Yourself: taste.md/2IL2DkA?: Tastemade Brasil

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

Jalapeño Popper Chicken Wings

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Jalapeño Popper Chicken Wings
These wings wanna be jalapeño your business.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 chicken wings (paddle and tip)
  • 2 tablespoons garlic powder, divided
  • 3 tablespoons soy sauce
  • 4 ounces whipped cream cheese
  • 2 ounces shredded sharp cheddar cheese
  • 3 slices bacon, fried and chopped into bits
  • ¼ cup chopped chives
  • 8 small jalapeños
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup unseasoned breadcrumbs
  • 1 teaspoon cayenne
  • For the spicy mayo:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons Sriracha
Instructions
  1. Remove the bones from the paddle section of the wing using a paring knife. Insert your knife between the bone and the meat and work your way around until the bones are free and can be removed, leaving a cavity for stuffing.
  2. Place the cleaned wings in a medium glass bowl with 1 tablespoon of garlic powder and soy sauce. Let marinate for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, mix cream cheese, cheddar cheese, chives and bacon. Wearing gloves, remove the core and stem from the jalapeños and make a slit down on side. Fill the jalapeños with the cream cheese mixture.
  5. Stuff the filled jalapeños into the wings, open side first, and seal using toothpicks. Place on a foiled baking sheet and bake for 20 minutes. Let cool.
  6. In a small bowl, combine spicy mayo ingredients. Set aside.
  7. In 3 small bowls, create your breading station. In one bowl, mix the flour with the remaining garlic powder and salt. In another, the eggs and in the last, the breadcrumbs and cayenne. Dredge the wings first in the flour, then the egg, then the breadcrumbs and place on a wire rack.
  8. Deep-fry in oil heated to 350 degrees until golden brown. Season with more salt. Serve with spicy mayo.

Watch the recipe video here:

Jalapeño Popper Chicken Wings

These wings wanna be jalapeño business.Taste for Yourself: https://taste.md/2s91rRK

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

BACON CHEESEBURGER POP TARTS

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BACON CHEESEBURGER POP TARTS
These are, admittedly, not pop tarts. They are however most certainly burgers, wondrous burgers wrapped in pastry and made conveniently pie like for ease of eating. The Cornish past meets the cheeseburger.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1.5 beef mince
  • 2 ready rolled sheets puff pastry
  • American cheese
  • Cooked streaky bacon
  • 1 egg, beaten
  • 1 tbsp sesame seeds
Instructions
  1. Use a cookie cutter to press thin burgers. Fry them off on a greased skillet, roughly a minute either side.
  2. Cut disks from the pastry sheets - one slightly larger than the mini burgers, one another ⅚ cm larger to go on top.
  3. Rest one of the cooked burgers on top of the smaller pastry sheet. Top with bacon slices and cheese, then repeat.
  4. Brush around the edge of the sheet with the beaten egg and rest the other sheet on top - press together with your fingers then run around the edges with a fork.
  5. Brush with more egg and sprinkle with sesame seeds.
  6. Bake for around 30 minutes at 200°C/400°F.
  7. Serve warm with ketchup.

Watch the recipe video here:

Bacon Cheeseburger Pop tarts

Bacon Cheeseburger Pop tarts

Posted by Twisted on Tuesday, May 15, 2018

Breakfast

Bacon and Camembert Pull-Apart Garlic Bread

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Bacon and Camembert Pull-Apart Garlic Bread
Bacon and Camembert Pull-Apart Garlic Bread
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • round sourdough loaf
  • 250 g (8 oz) camembert cheese
  • 75 g (⅓ cup) butter, melted
  • 10 g (⅓ cup) fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 150 g (½ cup) bacon, cooked, chopped
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Slice the camembert into thick matchsticks.
  3. Make deep, thick slits into the bread without cutting all the way through, about 90% down is good.
  4. Rotate the bread 90° and make more cuts, 90% through again, creating little sticks of bread that are all held together by the crust at the bottom.
  5. Combine the butter, parsley and garlic.
  6. Stuff camembert in between the bread sticks.
  7. Drop the cooked bacon bits over the bread, pushing some of them down into the cracks.
  8. Drizzle butter evenly over the bread.
  9. Bake for 18-20 minutes until the camembert is melted and the top of the bread is crusty.
  10. Enjoy!

Watch the recipe video here:

Bacon And Camembert Pull-Apart Garlic Bread

Enjoy a night in with this bacon and camembert pull-apart garlic bread ?RCEIPE: https://tasty.co/recipe/bacon-and-camembert-pull-apart-garlic-bread

Posted by Proper Tasty on Friday, May 25, 2018

Breakfast

California Grilled Chicken

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California Grilled Chicken
♫ California looove ...♫
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. balsamic vinegar
  • 1 tsp. garlic powder
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. Italian seasoning
  • kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tbsp. sliced basil
  • Balsamic glaze, for drizzling
Instructions
  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken breasts and marinate 20 minutes.
  2. Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF on an instant-read thermometer.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Watch the recipe video here:

How To Make California Grilled Chicken

Never been this attracted to grilled chicken before ?Full recipe: http://dlsh.it/grG4pd8

Posted by Delish on Wednesday, May 23, 2018

Breakfast

Philly Cheesesteak Nachos

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Philly Cheesesteak Nachos
Proof that everything is better in nacho form.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. vegetable oil
  • 1 large onion, thinly sliced
  • 2 large bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 lb. sirloin steak, thinly sliced
  • 2 c. shredded provolone
  • 1 c. shredded mozzarella
  • 1 large bag tortilla chips
Instructions
  1. Preheat oven to 375°. Line a large baking sheet with foil.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onion and bell peppers. Season with salt and pepper and cook, stirring often, until the onions and peppers are tender, about 5 minutes.
  3. Push peppers and onions to one side of the pan and add 1 tablespoon of oil to the other side. Add steak in a single layer and season with salt and pepper. Cook until the steak is seared on one side. Season with salt, pepper and Italian seasoning then mix steak together with onions and peppers.
  4. Cook until the steak is seared on all sides, about 3 minutes. Remove from heat.
  5. On the prepared baking sheet, add about half of the chips. Top with half of the mozzarella, half the provolone and half the steak and peppers. Repeat to make another layer with remaining ingredients.
  6. Bake until the cheese is melted, about 15 minutes. Serve immediately.

Watch the recipe video here:

How To Make Philly Cheesesteak Nachos

Philly Cheesesteak Nachos deserve the top seed in your bracket. Full recipe: http://dlsh.it/vxhf38j

Posted by Delish on Wednesday, May 23, 2018

Breakfast

Giant Quesadilla Sloppy Joe

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Giant Quesadilla Sloppy Joe
The origin of the sloppy joe remains shrouded in history. Was it invented by a savvy tomato sauce wielding chef in Iowa? Or, perhaps, at the Sloppy Joe Saloon in Havana. Maybe we will never know, maybe history will sink into the waves clutching its meaty secrets. Twisted will carry on regardless, casually re inventing the wheel every single day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, crushed finely
  • 750g beef mince
  • ½ cup ketchup
  • ¼ cup sugar
  • 1½ tbsp mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chilli powder
  • 8 large tortillas
  • 300g grated mozzarella
Instructions
  1. Heat the oil in a large frying pan with a heavy bottom. Fry the onion until soft, then add the garlic and continue cooking for a further minute or so until fragrant.
  2. Add the beef mince and fry until no longer pink, then add the ketchup, mustard and seasonings. Allow to simmer for around 10 minutes, adding a little water if the mix looks too dry.
  3. While the mix is simmering make the quesadillas - dry fry one large tortilla and sprinkle with grated mozzarella. Flip when the tortilla is nicely toasted.
  4. Stack up the quesadillas with a layer of sloppy joe mix between each one. You should get four layers.
  5. Cut into quarters and serve immediately.

Watch the recipe video here:

Giant Quesadilla Sloppy Joe

Giant Quesadilla Sloppy Joe

Posted by Twisted on Thursday, May 24, 2018

Breakfast

Low-Carb Reuben Wraps

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Low-Carb Reuben Wraps
Cabbage is the new bread.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 leaves cabbage
  • 12 slices Swiss cheese
  • ¼ lb. corned beef, thinly sliced
  • 1 c. sauerkraut
  • ¼ c. Russian dressing, for dipping
Instructions
  1. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
  2. Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.

Watch the recipe video here:

How To Make Low-Carb Reuben Wraps

These reuben wraps are the low-carb way to eat your favorite sandwich.Full recipe: http://dlsh.it/s4JLpF9

Posted by Delish on Tuesday, May 22, 2018

Breakfast

Giant Cornbread Bowl

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Giant Cornbread Bowl
A completely edible BBQ bowl?! Can we get an amen?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cornbread:
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 eggs
  • 1½ cups milk
  • 1½ cups flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Mac & cheese:
  • ½ pound macaroni, cooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cheddar cheese, shredded
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large oven-safe bowl, add melted butter and sugar. Whisk until combined. Add eggs and milk. Add flour, cornmeal, baking powder and salt. Whisk until smooth. Bake 20 to 25 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool.
  3. Heat a large pot over medium heat. Add butter and melt. Whisk in flour until a thick paste forms. Slowly whisk in milk, 1 cup of cheese and salt. Bring to a low simmer and allow sauce to thicken. Add cooked macaroni and remaining cup of cheese. Stir until cheese is melted.
  4. Using a paring knife, cut a large hole in the center of your cornbread, leaving about a 1-inch rim around the edge. Scoop out the center. Add macaroni to the center of the cornbread bowl. Serve with ribs, barbecue sauce and jalapeños.

Watch the recipe video here:

Giant Cornbread BBQ Bowl

A completely edible BBQ bowl?! Can we getta AMEN?Taste for Yourself: taste.md/2x710fo

Posted by Tastemade on Tuesday, May 22, 2018

Breakfast

Persian Fairy Floss Pudding

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Persian Fairy Floss Pudding
For the fantasy lovers out there, this pudding is pure fairy magic!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Pudding
  • 1 tbsp corn starch
  • 1 tbsp all purpose flour
  • 3 egg yolks
  • 1 cup thickened/whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 250g unsalted butter
  • 1 tsp liquid pink food colouring
  • 1 tbsp musk candy flavouring (trust me it’s actually delicious and not gross!)
  • 4-5 tbsp raspberry jam
  • crushed pistachios
  • Persian fairy floss
  • 2 cups sugar
  • 1 cup water
  • ⅓ cup corn syrup
  • Food colour/extracts of your choice
  • Corn Starch
Instructions
Pudding
  1. Add corn starch, flour and sugar to a large microwave safe bowl and whisk together to combine. Add egg yolks and mix. Then add the milk, cream and vanilla. Whisk until well combined.
  2. Microwave for 1 minute at a time, whisking each time until the mixture thickens.
  3. Add butter to the hot custard and whisk until completely melted and combined.
  4. Add pink food gel and musk flavouring and whisk until evenly coloured. Cover with plastic wrap and chill for 3 hours.
  5. Persian fairy floss
  6. Add the sugar, water and glucose syrup into a a large pot and bring to a gentle boil on a medium high heat. Do not stir. Continue letting it gently bubble away until it reaches 269F. Then take it off the heat and add the pink food colouring and gently stir until evenly coloured. Allow to cool for 1 min and pour into a food safe plastic container to cool until it turns into a firm disk. It’ll take about 15-20 min.
  7. Add your corn starch into a large mixing bowl or a large deep baking tray.
  8. Tap and gently squish the sides of the plastic container to help release the candy.
  9. Dip all sides of it into the corn starch. Put one finger through the middle of the disk to make a hole in the centre.
  10. Using your hands, rotate the disk to help make the hole bigger, taking care to make the shape as even as possible in thickness. Once it get’s about the size of a steering wheel twist it into a figure 8 and then continue getting it to the same size as a steering wheel again. Continue doing that about another 15 times or until you start getting thin strands of sugar that look like hair.
  11. Once you’ve made your Persian fairy floss store in an airtight container until ready to serve.
  12. To finish your pudding cups add the chilled pudding to the bottom of each serving glass. Add a dollop of raspberry jam followed by a sprinkle of pistachios.
  13. Finish with a generous helping of your home made Persian fairy floss.

Watch the recipe video here:

Persian Fairy Floss Pudding

Who knew you could make cotton candy like this?!Taste for Yourself: taste.md/2rWhukZ

Posted by Tastemade on Sunday, May 20, 2018