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Main dish

Chocolate Truffle Cheesecake

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Chocolate Truffle Cheesecake
Chocolate truffles might well be the ultimate indulgence, a treat so luxuriously and unashamedly naughty they are probably banned in several countries. Essentially just a ball of chocolate and cream, they are perhaps best enjoyed with restraint. Or are they? Why not just add them to the top of a chocolate cheesecake? Is there ever such a thing as too much chocolate? We don't think so.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 digestive biscuits
  • 2 tbsp cocoa powder
  • 100g butter, melted
  • 200ml cream
  • 150g caster sugar
  • 100ml sour cream
  • 500g cream cheese
  • 2 tbsp cocoa
  • 2 tbsp hot water
  • 200g chocolate, melted
Instructions
  1. In a food processor blitz the biscuits to crumbs. Add the cocoa and butter and continue mixing until the mixture resembles dark, soft, slightly damp sand. Press this into the bottom of a lined 23cm springform cake tin and set in the fridge to set.
  2. Using an electric whisk whip the cream and sugar until the sugar has melted and the cream is at the soft peak stage. Add the cream cheese and continue beating until the mix is light. Mix the cocoa powder with the water and fold in along with the chocolate.
  3. Pour this on top of the biscuit base and smooth out. Leave to rest in the fridge for around an hour until set.
  4. Meanwhile, heat the double cream and cream over a gentle heat. Careful it doesn't catch. When it's near at a simmer (but not boiling or scorching hot) pour it over the chocolate and stir to make a smooth ganache. If it looks like it's splitting pour a little of the split mix into a bowl with around 100ml fresh double cream and re-emulsify the split mix - it should start coming together again. Gradually add the split mix to the new, unsplit ganache (you might not be able to save the whole mix).
  5. Pour this ganache over the cheesecake layer and smooth out. Leave to set in the fridge until ready.
  6. Sift the cocoa powder on top and serve.
  7. Port Lockroy base in antarctica

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Chocolate Truffle Cheesecake

Chocolate Truffle Cheesecake

Posted by Twisted on Monday, August 20, 2018

Main dish

OREO MINT CHOCOLATE CANDY BLONDIES

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OREO MINT CHOCOLATE CANDY BLONDIES
Make these minty treats for a delicious twist on a classic blondie.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 Milka Mint Oreo Chocolate Candy Bars
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt ½ cup butter, melted
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 egg
Instructions
  1. Preheat oven to 350ºF.
  2. Roughly chop the Milka Mint Oreo Chocolate Candy Bars into small pieces. Reserve a few tablespoons for the top and save the rest to fold into the blondie batter. Set aside.
  3. Mix together flour, baking powder, and salt in a small bowl.
  4. In a large bowl, mix together melted butter and brown sugar. Add in the vanilla extract and peppermint extract. Whisk the egg into the batter. Stir the dry ingredients into the batter.
  5. Line an 8 x 8” baking pan with parchment paper. Evenly spread the batter into the pan and sprinkle with the reserved crushed candy.
  6. Bake for 25 minutes, until a toothpick inserted into the blondies comes out clean.
  7. Let cool for 15–20 minutes before removing from pan and slicing.

Watch the recipe video here:

OREO Mint Chocolate Candy Blondie

OREO Mint Chocolate Candy BlondieMake these minty treats for a delicious twist on a classic blondie.

Posted by Tasty on Tuesday, March 20, 2018

Main dish

Ice Cream Stuffed Banana Bread

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Ice Cream Stuffed Banana Bread
Step up your banana bread game by stuffing it with some sea salted caramel goodness from Halo Top.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups flour
  • ¾ cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 bananas, mashed
  • ¼ cup sour cream
  • 2 eggs
  • 6 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 pint Halo Top Sea Salt Caramel
Instructions
  1. Preheat oven to 350ºF.
  2. In a medium bowl, mix together the flour, brown sugar, baking soda, salt, cinnamon, and cardamom.
  3. In another bowl, whisk together the bananas, sour cream, eggs, melted butter, and vanilla until smooth. Fold the dry ingredients into the wet ones and mix until all the dry streaks are gone.
  4. Spray a loaf pan with cooking spray. Pour the batter into the pan. Bake for 45–50 minutes, until a toothpick inserted into the loaf comes out clean.
  5. Let cool for 10 minutes, then remove the loaf from the pan and let it cool completely.
  6. Once cool, cut out the center of the loaf, leaving a 1-inch board along the bottom and along each side. Set aside the lid of the loaf for later. Fill the rectangular hole with Halo Top Sea Salt Caramel ice cream, using the back of a spoon to press it down and fill all the nooks and crannies.
  7. Take the loaf lid and trim off the extra banana bread from the bottom so that the lid will fit back on top of the ice cream.
  8. Freeze the loaf overnight. Take the loaf out of freezer and place it in the fridge for 30 minutes before slicing. Serve and enjoy!

Watch the recipe video here:

Ice Cream–Stuffed Banana Bread

Ice Cream–Stuffed Banana BreadStep up your banana-bread game by stuffing it with some sea-salted caramel goodness from Halo Top.

Posted by Tasty on Saturday, March 24, 2018

Main dish

Stuffed Cabbage Rolls

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Stuffed Cabbage Rolls
Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • SAUCE
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 28 oz crushed tomato, 1 can (795 g)
  • 1 tablespoon paprika
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt, to taste
  • black pepper, to taste
  • CABBAGE ROLLS
  • 1 lb ground beef (455 g)
  • salt, to taste
  • black pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • ½ cup white rice, uncooked medium grain (100 g)
  • 1 green cabbage, core removed
  • sour cream, for serving
  • fresh cilantro, for garnish
Instructions
  1. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  2. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  3. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  4. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  5. Preheat the oven to 350°F (180°C) for 45 minutes.
  6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  10. Spoon the remaining tomato sauce over the cabbage rolls.
  11. Cover the dish tightly with foil and bake for 45 minutes.
  12. Enjoy!

Watch the recipe video here:

Stuffed Cabbage Rolls

Wrap your dinner in vegetables and it's BASICALLY like eating a salad. ?FULL RECIPE: https://tasty.co/recipe/stuffed-cabbage-rolls

Posted by Tasty on Friday, March 30, 2018

Main dish

Chicken Spinach Feta Pie

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Chicken Spinach Feta Pie
Kinda like spanakopita...but with a mouth-watering twist ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil
  • ½ cup ricotta cheese (125 g)
  • 2 cups frozen spinach, thawed, chopped (80 g)
  • 1 cup feta cheese, crumbled (115 g)
  • ½ cup green onion, chopped (75 g)
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough
  • 1 cup butter, melted (230 g)
  • 1 cup red onion, diced (150 g)
  • ½ cup kalamata olive, chopped (130 g)
  • 1 cup tomato, diced (200 g)
Instructions
  1. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  2. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  3. Preheat oven to 400°F (200°C).
  4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  11. Let rest at room temperature for at least 30 minutes.
  12. Remove the pie from the springform pan, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Chicken Spinach Feta Pie

Kinda like spanakopita…but with a mouth-watering twist ?!FULL RECIPE: https://tasty.co/recipe/chicken-spanakopita-pieWant everything in our Kitchen? Shop our essentials HERE: http://bit.ly/2niSZge – We may make some $$ if you buy!

Posted by Tasty on Monday, January 29, 2018

Main dish

Cheesy Bacon-Tater Tot Pie

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Cheesy Bacon-Tater Tot Pie
Recipe of the Day: Cheesy Bacon-Tater Tot Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (about 3 cups) frozen Tater Tots
  • Nonstick cooking spray
  • 4 slices bacon
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha
  • Chopped fresh chives, for topping
Instructions
  1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  3. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
  4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Watch the recipe video here:

How To Make Cheesy Bacon Tater-Tot Pie

Recipe of the Day: Cheesy Bacon-Tater Tot Pie

Posted by Food Network on Saturday, September 30, 2017

Main dish

Cheese Puff Chicken

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Cheese Puff Chicken
Cheese Puff Chicken recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups cheese puffs or curls
  • 2 cups kettle-cooked potato chips
  • 1 cup flour
  • 1 Hidden Valley® Ranch Seasoning Mix packet
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 3 tablespoons milk
  • 1 pound chicken tenderloin
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup vegetable oil
Assembly
  • Bib lettuce, 6 leaves
  • Sriracha
  • Hidden Valley® Original Ranch® Dressing
  • Chopped cilantro
  • Lime wedges
Instructions
  1. In a food processor, blend cheese curls and kettle chips until the texture of bread crumbs is achieved, then place in a shallow dish.
  2. In another bowl, mix flour and the Hidden Valley® Ranch Seasoning Mix.
  3. In a third bowl, whisk together Hidden Valley® Original Ranch® Dressing and milk.
  4. Season chicken tenders with salt and pepper.
  5. One at a time, dredge seasoned chicken in the seasoned flour, then dip in the ranch mixture, and finally coat in the crumbs.
  6. Pour oil in a pan until it coats the bottom and is about ½-inch deep, then heat on medium.
  7. Place chicken in the oil and cook in batches for about 3–3 ½ minutes per side until brown and cooked through.
  8. To assemble, place the chicken tender in a lettuce cup, drizzle with Sriracha and Hidden Valley® Original Ranch® Dressing, then top with cilantro and a squeeze of lime.
  9. Enjoy!

Watch the recipe video here:

Cheese Puff Chicken

Cheese Puff ChickenYou'll never not fry your chicken in potato chips and cheese puffs after this recipe inspired by Bravo's Top Chef #LastChanceKitchen with Hidden Valley Ranch! Check out LCK here: http://bzfd.it/2scGho7

Posted by Tasty on Thursday, February 15, 2018

Main dish

Peri Peri Chicken Feast

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Peri Peri Chicken Feast
Dig into this cheeky peri peri chicken feast with your mates this weekend ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken
MARINADE
  • 1 cup olive oil (200 mL)
  • ½ cup white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons dried oregano
  • 4 teaspoons paprika
  • 2 teaspoons sugar
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 roasted pepper
  • 1 lemon, juiced
  • PERI PERI CHIPS
  • 1 lb chip (500 g)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
SIDES
  • 2 oz mayonnaise (50 g)
  • 2 oz hummus (50 g)
Instructions
  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!

Watch the recipe video here:

Dig Into This Cheeky Peri Peri Chicken Feast With Your Mates

Dig into this cheeky peri peri chicken feast with your mates this weekend ??RECIPE: https://tasty.co/recipe/peri-peri-chicken-feast

Posted by Proper Tasty on Friday, February 16, 2018

Main dish

Salisbury Steak

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Salisbury Steak
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Salisbury Steak
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Meat Mixture:
  • 1½ pounds lean ground beef
  • ½ cup seasoned breadcrumbs
  • 1 tablespoon ketchup
  • 2 teaspoons dry mustard
  • 4 dashes Worcestershire sauce
  • 1 cube beef bouillon, crumbled (or powdered beef base)
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Gravy:
  • 1 whole onion, halved and thinly sliced (or diced if you prefer)
  • 2 cups beef broth, more if needed for thinning
  • 1 tablespoon ketchup
  • 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
  • 4 dashes Worcestershire
  • 1 teaspoon cornstarch, optional
  • Salt and pepper
Instructions
  1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
  2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
  3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
  4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Watch the recipe video here:

How To Make Ree's 5-Star Salisbury Steak

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Salisbury SteakSave this recipe: http://bit.ly/2ykzdsl.

Posted by Food Network on Wednesday, November 8, 2017

Main dish

Sheet Pan Shrimp Scampi

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Sheet Pan Shrimp Scampi
When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium summer squash, sliced on the diagonal into 1-inch slices
  • 1 medium zucchini, sliced on the diagonal into 1-inch slices
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 2 cloves garlic, grated
  • Zest of 1 lemon, plus lemon wedges, for serving
  • ½ loaf French bread, split horizontally, then halved crosswise
  • ¼ cup grated Parmesan
  • 1½ pounds peeled and deveined shrimp, tails removed
  • ¼ cup fresh parsley leaves, chopped
Instructions
  1. Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
  2. Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, ½ teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
  3. After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
  4. Sprinkle with parsley and serve with lemon wedges.

Watch the recipe video here:

How to Make Sheet Pan Shrimp Scampi

Recipe of the Day: Sheet Pan Shrimp ScampiSave this recipe: http://bit.ly/2CjuAMY.

Posted by Food Network on Tuesday, January 9, 2018