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Main dish

Chocolate Peanut Butter Popcorn Pie

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Chocolate Peanut Butter Popcorn Pie
Chocolate Peanut Butter Popcorn Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 7 oz marshmallow (200 g)
  • ⅔ cup peanut butter, divided (160 g)
  • 8 cups popcorn, popped (80 g)
  • nonstick cooking spray, for greasing
  • 2 cups dark chocolate chip (350 g)
  • 2 cups milk chocolate chips (350 g)
  • 1 ½ cups heavy cream (360 mL)
  • 4 tablespoons powdered sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons milk
Instructions
  1. over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  3. Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  6. Fold the whipped cream into the cooled chocolate.
  7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Release the springform, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Popcorn Pie

All your favorite treats in one delicious pie ?Get the recipe: https://tasty.co/recipe/chocolate-peanut-butter-popcorn-pie

Posted by Tasty on Friday, August 24, 2018

Main dish

Chicken Teriyaki Crispy Noodle Bowl

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Chicken Teriyaki Crispy Noodle Bowl
Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce (120 mL)
  • ¼ cup rice wine vinegar (60 mL)
  • 3 tablespoons light brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 1 tablespoon oil, plus more for frying
  • 4 oz vermicelli rice noodle (115 g)
  • 1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces (680 g)
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups snap peas, blanched (225 g)
  • 1 radish, thinly sliced
  • 2 scallions, thinly sliced
  • fresh cilantro, chopped, to taste
  • 2 teaspoons sesame seeds
Instructions
  1. In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
  2. Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
  3. Pull the rice noodles apart into eight portions.
  4. Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
  5. Season the chicken with salt and pepper.
  6. Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  7. Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
  8. Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
  9. Enjoy!

Watch the recipe video here:

Chicken Teriyaki Crispy Noodle Bowl

Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?Get the recipe: https://tasty.co/recipe/chicken-teriyaki-crispy-noodle-bowl

Posted by Tasty on Thursday, August 23, 2018

Main dish

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger recipe,
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups cold water (1.4 L)
  • ¼ cup butter, cubed (55 g)
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups panko breadcrumbs (100 g)
  • 5 eggs
  • oil, for frying
  • BACON BURGERS
  • 1 lb ground beef (455 g)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Calling all mashed potato lovers! ??FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burger

Posted by Proper Tasty on Friday, August 24, 2018

Main dish

Banana Split Ice Cream Pie

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Banana Split Ice Cream Pie
This banana split ice cream pie is the perfect summer dessert ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 waffle cones
  • 6 tablespoons unsalted butter, melted
  • 3 bananas, sliced
  • 2 pt chocolate ice cream, softened (950 g)
  • 2 pt vanilla ice cream, softened (950 g)
  • 2 pt strawberry ice cream, softened (950 g)
  • whipped cream, for serving
  • chopped peanut, for serving
  • maraschino cherry, for serving
  • chocolate syrup, for serving
Instructions
  1. Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
  2. Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
  3. Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
  4. Arrange the banana slices on top of the crust.
  5. Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
  6. Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
  7. Enjoy!

Watch the recipe video here:

Banana Split Ice Cream Pie

This banana split ice cream pie is the perfect summer dessert ???Get the recipe: https://tasty.co/recipe/banana-split-ice-cream-pie

Posted by Tasty on Thursday, August 23, 2018

Main dish

Provoleta Burger

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Provoleta Burger
Take your taste buds on a trip to South America with this delicious Provoleta burger made with mouthwatering Uruguayan ground beef from Verde Farms! Learn more at www.verdefarms.com/tasty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Burger
  • 1 pound Verde Farms Organic Ground Beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 slices provolone cheese, cut ½ inch thick
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • Thinly sliced red onion
  • Brioche burger buns, toasted
  • Salsa Verde
  • 3 cups cilantro, thick bottom stems cut off
  • 4 tablespoon lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic
  • ¼ cup olive oil
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 375ºF.
  2. To make the salsa verde, add all ingredients to a food processor and blend until it becomes a smooth sauce, scraping down the sides periodically. Pour sauce into a bowl and set aside.
  3. Mix ground beef with salt and pepper. Divide into thirds and shape each third into a burger.
  4. Heat a cast-iron skillet with a drizzle of vegetable oil. When hot, add the burgers. Cook for 3 minutes on each side. Move skillet to oven and cook for 5 minutes. Remove burgers from oven and place on the buns.
  5. Turn oven broiler on. Place slices of cheese in a cast-iron baking dish. Sprinkle with dried oregano and red pepper flakes. Broil for 2–3 minutes. Keep a close eye on it, until top of cheese starts to brown and melt. Remove from oven and transfer cheese onto the burgers.
  6. Place a big spoonful of salsa verde on top of the cheese and add a few slices of red onion. Place the top bun on top and serve!

Watch the recipe video here:

Provoleta Burger

Take your taste buds on a trip to South America with this delicious Provoleta burger made with mouthwatering 100% grass-fed organic ground beef from Verde Farms! Learn more at www.verdefarms.com/tasty

Posted by Tasty on Wednesday, March 28, 2018

Main dish

Personal Protein Pot

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Personal Protein Pot
Make your own personal protein pot with minimal clean-up ?! The perfect healthy meal for 1!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • ¼ cup soy sauce (60 mL)
  • 1 chicken breast
  • ½ cup quinoa (85 g)
  • 1 ½ cups chicken stock (360 mL)
  • ½ cup sliced carrot (55 g)
  • ½ cup snap pea (50 g)
  • ½ cup shredded red cabbage (50 g)
  • ½ cup bell pepper, sliced (50 g)
  • ½ cup broccoli floret (75 g)
  • 1 egg
  • salt, to taste
  • ½ avocado, sliced
  • scallion, sliced, for garnish
  • toasted sesame seed, for garnish
Instructions
  1. In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
  2. Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
  3. Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
  4. Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
  5. To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
  6. Cover the pot and cook for 20 minutes.
  7. Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
  8. Enjoy!

Watch the recipe video here:

Personal Protein Pot

Make your own personal protein pot with minimal clean-up ?! The perfect healthy meal for 1!FULL RECIPE: https://tasty.co/recipe/personal-protein-pot

Posted by Tasty on Sunday, March 18, 2018

Main dish

Giant Philly Cheesesteak Crunch Wrap

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Giant Philly Cheesesteak Crunch Wrap
When you're two favourite dishes become one..and in giant form! This Giant Cheesesteak quesadilla is cheesy and full to the brim with flavour!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 steaks, very thinly sliced
  • 4 green peppers sliced
  • 2 onions, sliced
  • 4 cups sliced mushrooms
  • 2 cloves garlic minced
  • ¼ cup melted butter
  • 8 large Tortilla wraps
  • For the dip:
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ tsp minced garlic
  • 2 tsp lemon juice
  • 1 tbsp chopped chives
  • Sliced mozzarella cheese
  • Hard Taco Shells
  • Salt and pepper to taste
Instructions
  1. Heat oil in a large pan over medium-high heat. Add mushrooms and onions, stir and then cover with a lid to steam. Cook for about 5 minutes until softened and liquid is evaporated. Add green peppers and cook again until just softened. Remove from pan and set aside.
  2. Bring the pan to high heat, add oil and steak. Sear steak until browned, drain juices. Add vegetables back to pan with steak with garlic. Cook for 5 minutes until aromatic. Remove and let cool slightly.
  3. Brush a large 2-inch deep pan with butter and arrange tortillas (as per the video). Lay down a layer of mozzarella cheese, then top with all of the steak mix. Top with halved hard taco shells. Top with remaining steak mix and a layer of cheese. Place the last tortilla in the middle and fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
  4. Bake for 25 minutes at 200°C.
  5. Meanwhile, make the garlic dip Mix all ingredients and set aside until your crunchwrap is ready.
  6. Slice up and serve with dip!

Watch the recipe video here:

Giant Philly Cheesesteak Crunch Wrap

Giant Philly Cheesesteak Crunch Wrap

Posted by Twisted on Wednesday, August 22, 2018

Main dish

Vegetarian Gumbo

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Vegetarian Gumbo
A classic dish with a vegetarian twist.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons olive oil, divided
  • 1 cup yellow onion, diced and divided (150 g)
  • 10 oz cremini mushroom, finely chopped (280 g)
  • 6 cloves garlic, minced and divided
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons dried thyme, divided
  • 2 teaspoons smoked paprika, divided
  • 1 teaspoon dried oregano, divided
  • ½ teaspoon cayenne pepper, divided
  • 3 teaspoons vegan worcestershire sauce, divided
  • 1 teaspoon liquid smoke, divided
  • ½ teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, divided
  • 15 oz cannellini bean, 1 can, drained and rinsed (425 g)
  • ¾ cup bread crumbs (85 g)
  • ⅓ cup vital wheat gluten, or bread crumbs (40 g)
  • 3 ½ cups vegetable broth, plus 2 tablespoons, divided (840 mL)
  • 3 tablespoons all purpose flour
  • 1 stalk celery, diced
  • 2 cups okra, sliced into ½-in (1 cm) rounds (200 g)
  • 1 green bell pepper, seeded and diced
  • 1 ½ cups tomato, crushed (300 g)
  • 15 oz red kidney bean, 1 can, drained and rinsed (425 g)
  • brown rice, cooked, for serving
  • fresh parsley, chopped, for serving
Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
  2. Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
  3. Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
  4. Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
  5. In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
  6. Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
  7. Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
  8. Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
  9. Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
  10. Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
  11. Season with salt to taste. Then, add the meatballs and stir to incorporate.
  12. Serve over rice and garnish with parsley.
  13. Enjoy!

Watch the recipe video here:

Vegetarian Gumbo

A classic dish with a vegetarian twist. Get the recipe: https://tasty.co/recipe/vegetarian-gumbo

Posted by Tasty on Wednesday, August 22, 2018

Main dish

Giant BBQ Buffalo Chicken Sandwich

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Giant BBQ Buffalo Chicken Sandwich
Just look at this guy. Succulent chunks of chicken marinaded in the signature flavours of buffalo sauce, grilled to perfection on the BBQ. A delicious ranch with charred spring onions. Overall a beautiful Adonis of a sandwich, glorious and dripping with a variety of sublime sauces.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken
  • 2 tbsp groundnut oil
  • 1 tbsp paprika
  • 1 tbsp cayenne
  • 1 tsp garlic powder
  • 1 tbsp fine sea salt
  • 1 tsp black pepper
  • 3 tbsp lemon juice
  • 2 tbsp honey
  • 5 chicken breasts, cut into equal chunks
  • 6 spring onions
  • Chopped lettuce
  • 1 large loaf of crusty bread
Buffalo
  • 100ml hot sauce
  • 100g butter
Ranch
  • 200g mayonnaise
  • 50ml buttermilk
  • 6 spring onions
  • 2 cloves garlic, finely crushed
  • 3 tbsp chopped chives
  • 1 tsp black pepper
  • 1 tsp salt
Instructions
  1. Whisk together the oil, paprika, cayenne, garlic powder, salt, pepper, lemon juice and honey.
  2. Add the chicken pieces and leave to marinate for at least an hour.
  3. Meanwhile, make the buffalo sauce - gently heat the hot sauce and add the butter in one piece at a time. Add the whole thing to a blender and whizz it up to make a smooth sauce.
  4. Thread the chicken on to soaked kebab sticks and heat your BBQ/Grill. Grill them until cooked along with the spring onions.
  5. Make the ranch - whisk together mayonnaise, buttermilk, chopped cooked spring onions, garlic, chives, salt and pepper.
  6. Build up the sandwich. Spread the bottom layer with ranch, top with chopped lettuce. Toss the chicken in the buffalo sauce and add to the sandwich, then place the top layer of bread.

Watch the recipe video here:

Giant BBQ Buffalo Chicken Sandwich

Giant BBQ Buffalo Chicken Sandwich

Posted by Twisted on Tuesday, August 21, 2018

Main dish

This Shrimp And Avocado Taco Salad Is Delicious And Low-Carb

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This Shrimp And Avocado Taco Salad Is Delicious And Low-Carb
Shrimp + avocado = everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons oil
  • 1 pound medium shrimp, peeled and deveined
  • 1 large head romaine lettuce, chopped
  • 4 tomatoes, diced
  • ½ jalapeño, deseeded and finely diced(optional)
  • ¼ red onion, finely diced
  • 2 tablespoons cilantro, minced
  • 1 large avocado, diced
  • ½ teaspoon salt
  • 1 lime, juiced (2 tablespoons juice)
For the taco seasoning:
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
Instructions
  1. Heat the oil in a skillet over medium-high heat.
  2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
  3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
  4. Serve with tortilla strips, if desired.
  5. Enjoy!

Watch the recipe video here:

Shrimp And Avocado Taco Salad

Shrimp and avocado taco salad ??FULL RECIPE: http://bzfd.it/2koxhV0

Posted by Proper Tasty on Tuesday, August 21, 2018