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Breakfast

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Breakfast

Popovers With Strawberry Compote

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Popovers With Strawberry Compote
Enjoy these crisp, airy golden popovers even more with a sweet, delicious strawberry compote.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Popovers With Strawberry Compote
  • 3 large eggs
  • 1¼ cups whole milk
  • 1¼ cups flour
  • ¼ teaspoon fine sea salt
  • 1 tablespoon unsalted butter, melted
  • 1½ tablespoon unsalted butter, cut evenly into 6 pieces
Strawberry Compote
  • 2 cups strawberries
  • 2 tablespoons water
  • ½ cup natural cane sugar
Thyme Butter
  • 2 sticks butter, room temperature
  • 1 teaspoon pink sea salt
  • 2 teaspoons fresh picked thyme
Instructions
Popovers With Strawberry Compote
  1. Preheat oven to 425°F. Butter the sides of a 6-cup popover pan* (or a 12-cup muffin tin).
  2. In a large mixing bowl, whisk the eggs until they become pale yellow and voluminous. Whisk in the milk.
  3. Gradually add the flour and salt and continue to whisk until the mixture is smooth and creamy. Whisk in the melted butter.
  4. Preheat the popover pan in the oven for 2 minutes.
  5. Place one piece of butter in each cup and return pan to oven for another minute. Butter should be melted and bubbly.
  6. Divide the batter evenly among the cups and bake for 20 minutes.
  7. Without opening the oven, lower the heat to 325°F, and bake for another 20 minutes. Popovers should be puffed and golden brown. (To avoid deflating the popovers, use the oven light rather than opening the oven door to check on popovers.)
  8. Serve immediately with a smear of thyme butter and a spoonful of strawberry compote.
  9. *If you don't have a popover pan, a muffin tin will also work but will yield smaller popovers.
Strawberry Compote
  1. In a wide saucepan, combine the strawberries, water and sugar. Cook over low-medium heat until the sugar is dissolved and the strawberries begin to soften and break down, about 10 minutes, stirring occasionally.
  2. Transfer to a storage jar and set aside to cool to room temperature. (Keeps for one week when stored in an airtight container in the refrigerator.)
Thyme Butter
  1. Combine all ingredients. Store in airtight jar.

Watch the recipe video here:

Popovers with Strawberry Compote

You're going to want to pop more than one of these into your mouth.Full Recipe: https://taste.md/2qK7cTv

Posted by Tastemade on Tuesday, February 13, 2018

Breakfast

RedHot Bacon Mozzarella Stuffed Wings

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RedHot Bacon Mozzarella Stuffed Wings
You would be hard-pushed to find a sports fan (or human, for that matter) that would turn down a good, old-fashioned buffalo wing. They're just so great if they're done right, a.k.a. with copious amounts of Frank's Redhot™ lacing the sauce. The only negative? Those darned bones. Here's a game-changing recipe for the ultimate Frank's gameday wing - crispy bacon encasing a luscious chicken wing, crammed full of oozy mozzarella. Where do I sign??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 Chicken Wings (Flats only)
  • 1 block mozzarella
  • 8 strips smoked bacon
  • 1 cup Franks RedHot™ Sauce
  • 3 tbsp butter
  • 2 tbsp honey
Instructions
  1. Dice your mozzarella into 1" chunks, then pop in the freezer for a couple hours.
  2. Meanwhile, prep your wings. Use a knife to loosen the skin around the end of each wing. Use scissors to cut down inside the wing (on both sides) then pull out the bone. Pop a cube of frozen cheese inside the wing.
  3. Cut a piece of bacon in half then wrap a stuffed wing inside. Seal with a toothpick. Repeat with the others and pop on a baking dish. Roast for 20 minutes at 400°F.
  4. Meanwhile, mix the melted butter, Franks RedHot™ sauce and honey.
  5. Pour this over your bacon wrapped wings. Return to the oven for 5 minutes, or until bubbly.
  6. Serve with the sauce over the top!
  7. Enjoy!

Watch the recipe video here:

RedHot Bacon Mozzarella Stuffed Wings

RedHot Bacon Mozzarella Stuffed Wings

Posted by Twisted on Thursday, January 25, 2018

Breakfast

Sheet Pan Stuffed Burger Sliders

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Sheet Pan Stuffed Burger Sliders
Sheet Pan Stuffed Burger Sliders
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1.5kg beef mince
  • 1.5 Cups cheddar
  • 2 tbsp pickled jalapenos
  • ¼ cup spring onions
  • ¼ cup crispy bacon
  • 1 cup breadcrumbs
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • ½ tbsp salt
  • ½ tbsp garlic powder
  • 1 tsp olive oil
  • slider buns, cut in half
  • lettuce, for serving (optional)
  • gherkins, for serving (optional)
  • tomatoes, sliced (optional)
  • red onion, sliced (optional
  • mayonnaise, for serving (optional)
Instructions
  1. Add the garlic powder, paprika, salt and pepper to the beef mince and breadcrumbs and mix well. brush the tsp of oil into a small sheet pan. Put half of your beef mix onto the tray and flatten to the edges. In the centre of your mix, leaving a small border, go down with the cheese, jalapenos, spring onions and bacon.
  2. Flatten the rest of your beef mix onto a piece of greaseproof paper, then lay over your tray. Pinch the edges of your beef together. Grill the burger for 5 minutes, on high, then flip over and do the same on the other side.
  3. Load the bottom half of the buns with mayonnaise, lettuce and gherkins. Top with the burger then some tomatoes and onion. Place the buns on top, slice through each bun and get stuck in.
  4. Enjoy!

Watch the recipe video here:

Sheet Pan Stuffed Burger Sliders

Sheet Pan Stuffed Burger Sliders

Posted by Twisted on Monday, April 2, 2018

Breakfast

Spinach & Artichoke Dip Stuffed Meatloaf

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Spinach & Artichoke Dip Stuffed Meatloaf
Spinach & artichoke dip is always a hit at the table. We've stuffed meatloaf with this glorious dip so it's a one pan meal! Serve with a side salad and some chips to dip!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • Bacon Strips
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • ½ cup cream cheese, softened
  • ⅔ cup frozen spinach, drained
  • ⅔ cup canned artichoke, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. In a large bowl mix together mix mince with bread crumbs, eggs,1 tsp salt and 1 tsp pepper until well combined.
  2. Lay bacon across the bottom of a loaf tin lined with parchment paper being sure for it to come up the sides.
  3. Press ¾ of mix into a loaf tin along the bottom and press up the edges keeping a well in the middle.
  4. In another bowl, mix together sour cream, mayonnaise, cream cheese, spinach, artichoke, garlic, 1 tsp salt and, 1 tsp pepper until smooth. Add this mixture into the well and smooth.
  5. Flatten remaining meat out to the size of the loaf tin. Place on top of the mixture being sure to seal the edges well.
  6. Bake in a 180ºF oven for 30-40 minutes. Flip out of tin and grill for 5-10 minutes until the bacon is golden and crispy.
  7. Enjoy!

Watch the recipe video here:

Spinach & Artichoke Dip Stuffed Meatloaf

Spinach & Artichoke Dip Stuffed Meatloaf

Posted by Twisted on Tuesday, April 10, 2018

Breakfast

Cheeseburger Mashed Potato Dippers

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Cheeseburger Mashed Potato Dippers
Cheeseburger Mashed Potato Dippers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 500g beef mince
  • 2 tsp salt
  • 1½ tsp pepper
  • 10 Bacon rashers, cooked and chopped finely
  • ½ cup grated cheddar cheese
  • 1 tsp Garlic powder
  • 6 cups mashed potato
  • 3 eggs
  • 2 cups flour
  • 2 cups seasoned breadcrumbs
  • ⅓ cup Sesame Seeds
  • Oil to fry
Instructions
  1. In a large bowl mix together beef mince, salt, pepper and garlic powder until combined. Take about 1-2 tbsp of mixture and flatten into mini patties. Repeat with remaining mix.
  2. Fry each beef patty in a bit of oil in a pan over medium heat until browned.
  3. Mix together mashed potatoes, grated cheddar, bacon,1 tsp salt, and 1 tsp pepper.
  4. Press mashed potato into a disk, add one patty and top with a slice of cheddar cheese. Wrap mash around and form into a disk. Chill for 30 minutes.
  5. Add sesame seeds to bread crumbs. Coat each disk in flour then egg then breadcrumbs.
  6. Shallow fry each disk until golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheeseburger Mashed Potato Dippers

Cheeseburger Mashed Potato Dippers

Posted by Twisted on Thursday, March 8, 2018

Breakfast

Bacon Wrapped BBQ Chicken Roll

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Bacon Wrapped BBQ Chicken Roll
Continuing our series of meaty logs is this, a real jewel in the crown of cuisine, a shining beacon extolling the unbridled joys of being a carnivore. BBQ chicken strapped up in a swaddling of saucy bacon, this is truly the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 chicken breasts
  • 3 tbsp paprika
  • 3 tbsp light brown sugar
  • 1 tbsp onion powder
  • 1 tbsp thyme
  • 1 tbsp salt
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¾ teaspoon cayenne pepper
  • 1 large pack streaky bacon
  • BBQ sauce for brushing
Instructions
  1. Using a rolling pin bash each chicken breast to about 1cm thick between 2 sheets of clingfilm.
  2. Whisk together all the spices and dip the chicken in. Lay the breasts in a rough overlapping square shape on a sheet of greaseproof paper. Scatter with cheese and, using the paper as a guide, roll up into a tight spiral and chill in the fridge for about an hour.
  3. Lay the bacon on another sheet of greaseproof paper and roll it up again, making sure the bacon overlaps.
  4. Brush with BBQ sauce and roast for 50 minutes, until cooked through.

Watch the recipe video here:

Bacon Wrapped BBQ Chicken Roll

Bacon Wrapped BBQ Chicken Roll

Posted by Twisted on Thursday, March 8, 2018

Breakfast

Creamy Crispy Cajun Shrimp Pasta

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Creamy Crispy Cajun Shrimp Pasta
Inspired by the famous po' boy sandwiches of America's deep south, this pasta is succulent with fried shrimp in a spicy batter, creamy with strands of the finest linguine, resplendent with the brightness of parsley and diced peppers.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • For the shrimp:
  • ¾ cup flour
  • ½ cup fine corn meal
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¾ cup buttermilk
  • 1 large egg, beaten
  • 1 litre groundnut oil
  • 1.2 lb raw shrimp
  • For the pasta
  • 1 tbsp oil
  • 1 white onion, diced
  • 3 mixed peppers, diced
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp black pepper
  • 1 tsp salt
  • 1½ cups double cream
  • Cooked linguine
  • Roughly chopped parsley
Instructions
  1. Whisk together all the dry ingredients for the shrimp then whisk the buttermilk and eggs together in a separate bowl.
  2. Dip the prawns by the tail into the buttermilk then dust them in the flour and spice mix.
  3. Heat the oil to 170°C and fry in batches of 6/7 for around 2 minutes until they are all crispy, then lay on sheets of kitchen paper to drain.
  4. Meanwhile, fry the peppers and onions in the oil until soft, then stir in the garlic. Sprinkle with paprika, cayenne, black peppers and salt. Pour the cream in and stir, then bubble away to thicken.
  5. Add the cooked pasta and parsley then stir together.
  6. Serve with the crispy prawns.

Watch the recipe video here:

Creamy Crispy Cajun Shrimp Pasta

Creamy Crispy Cajun Shrimp Pasta

Posted by Twisted on Tuesday, March 20, 2018

Breakfast

Santa Hat Jell-O Shots

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Santa Hat Jell-O Shots
Santa doesn't want milk and cookies this year.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ c. water
  • ¾ c. vodka
  • 1 package strawberry jell-o (3-oz)
  • 1 container Cool Whip, thawed
  • 1 pint strawberries, hulled
Instructions
  1. Pour water into small saucepan and bring to a boil. Once boiling, remove from heat and add Jell-o packet, stirring until dissolved. Add vodka. Pour into plastic shot glasses and refrigerate until set, about 1 hour.
  2. Top with a dollop of Cool Whip, then place a strawberry on top, pointed-end up. Top with a small dot of whipped cream, to resemble Santa’s hat. Serve.

Watch the recipe video here:

How To Make Santa Hat Jell-O Shots

Watch out, these Santa Hat JELL-O Shots could land you on the naughty list. Full recipe: http://dlsh.it/3p98pUa

Posted by Delish on Sunday, December 10, 2017

Breakfast

Glazed French Toast Cinnamon Swirl

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Glazed French Toast Cinnamon Swirl
A giant French toast cinnamon roll is the perfect centrepiece for family brunch. Satisfy the sweet-tooths at the table with this show stopper. Easy to make and takes like cinnamon buns!!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 16 slices white bread, crusts off
  • ¾ cup softened butter
  • ¾ cup dark brown sugar
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup cream
  • ¼ cup milk
  • 2 tbsp sugar
  • 1½ tsp vanilla
  • 1 cup icing sugar
  • 2 tbsp melted butter
  • 1 tbsp milk
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cut the crusts off all slices of bread. Put four together just slightly overlapping and press the seems together using your fingers to seal. Repeat with remaining bread.
  3. Spread butter evenly over each piece of bread. In a small bowl mix together brown sugar and cinnamon. Sprinkle mixture over the buttered bread and smoothen. Cut each strip of bread in half to create 8 strips. Roll one strip and then put onto the next and continue to roll to form a large spiral.
  4. Place into a butter greased 8-inch removable bottom cake pan.
  5. In a large glass, jug whisk together eggs, cream, milk, sugar and 1 tsp vanilla until smooth. Pour over bread spiral and let soak for 10-15 minutes until completely absorbed.
  6. Bake in the oven for 40 minutes until puffed up, golden brown and cooked through. Cover with foil if it gets dark on top too quickly.
  7. In another jug whisk together icing sugar, milk, melted butter and ½ tsp vanilla.
  8. Remove from cake pan carefully. Pour glaze over while still warm. Enjoy!

Watch the recipe video here:

Glazed French Toast Cinnamon Swirl

Glazed French Toast Cinnamon Swirl

Posted by Twisted on Wednesday, January 10, 2018

Breakfast

Upside Down Chicken Parm Mug Pies

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Upside Down Chicken Parm Mug Pies
Redefining a “hug in a mug”, Twisted is proud to present our most convenient comfort food yet! Perfectly portioned and easy to prepare, these individual chicken parm pot pies make for a show-stopping centerpiece that no one is going to forget in a hurry. You’ll never look at mugs in the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Frozen chicken nuggets
  • 1 cup Pasta Sauce
  • 1 cup grated mozzarella
  • 2 tbsp chopped basil
  • 250g dry spaghetti, cooked
  • ¾ cup butter, melted
  • 3 cloves garlic minced
  • ¼ cup finely chopped parsley
  • Pizza Dough rolled and cut into 4 “ rounds
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Cook 12 chicken nuggets according to the package. Set aside
  3. Mix together butter, garlic, and parsley. Toss the cooked spaghetti in ¾ of the garlic butter.
  4. In a wide rimmed mug add two tablespoons of pasta sauce followed by mozzarella, basil, mozzarella, 3 chicken nuggets, 1 tbsp pizza sauce and enough spaghetti to fill the cup. Brush the rim of the mug with a bit of oil. Top with a round of pizza dough and press to adhere to the sides of the mug.
  5. Brush with garlic butter and bake for 20 minutes until cheese is melted and pizza dough is golden brown.
  6. Flip upside down onto a plate. Use a knife to release the dough from the mug and life up. The contents should fall nicely into the bread bowl.
  7. Enjoy!

Watch the recipe video here:

Upside Down Chicken Parm Mug Pies

Upside Down Chicken Parm Mug Pies

Posted by Twisted on Wednesday, January 10, 2018