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Main dish

Cheesy Mashed Potato Scotch Eggs

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Cheesy Mashed Potato Scotch Eggs
Taking your traditional scotch egg to the next breakfast level!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups mashed potato
  • 10 rashers bacon, cooked crispy and chopped
  • 1½ cups grated cheddar cheese
  • ¼ cup chopped spring onions
  • 1 tsp pepper
  • ½ tsp salt
  • 6 soft boiled eggs (6 minutes)
  • 3 eggs whisked
  • 1 cup flour
  • 2 cups seasoned bread crumbs
  • Oil for frying
Instructions
  1. Mix together mashed potato, bacon, cheese, spring onions, salt and, pepper until combined.
  2. Press a handful in your palm. Place a soft boil egg in the centre and gentle wrap and seal tightly.
  3. Repeat with remaining mix and eggs. Set aside to chill.
  4. Set up a breading station. Toss each in flour, then egg, then bread crumbs. Repeat with remaining mash eggs.
  5. Fry at 175ºC for 2 minutes until golden brown
  6. Enjoy!

Watch the recipe video here:

Cheesy Mashed Potato Scotch Eggs

Cheesy Mashed Potato Scotch Eggs

Posted by Twisted on Thursday, August 16, 2018

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
We've made a lot of things into rolls...but not quite like this ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-roll

Posted by Tasty on Sunday, June 3, 2018

Main dish

Bacon Brussels Sprouts Au Gratin

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Bacon Brussels Sprouts Au Gratin
Bacon + cheese + Brussels sprouts = the perfect side for your Easter brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pieces bacon
  • 1½ pounds Brussels sprouts
  • 4 tablespoons Land O’Lakes® Butter
  • 1 leek, thinly sliced
  • 4 tablespoons flour
  • 2½ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
Crunchy Topping
  • 2 tablespoons Land O’Lakes® Butter
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced
Instructions
  1. Heat a skillet to medium. Add bacon and cook until crispy. Remove and drain over a paper towel. Once cooled, crumble and set aside.
  2. Preheat oven to 375ºF.
  3. Bring a large pot of water to boil. Once boiling, blanch the Brussels sprouts for 2 minutes, then drain and shock in ice water.
  4. Dry off the sprouts and cut in half, or if the sprouts are large, cut into quarters.
  5. Melt butter in a large saucepan. Add the leek and saute for 4–5 minutes until softened. Whisk in the flour and cook for 1 minute. Pour in the milk and season with the salt, pepper, and nutmeg. Whisk for 3–4 minutes until thickened. Remove from heat.
  6. Fold the Brussels sprouts into the sauce. Add the crumbled bacon, reserving 2 tablespoons. Pour the mixture into a baking dish and bake for 15 minutes.
  7. While the gratin is starting to bake, make the crunchy topping. Melt the butter in a small pan. Add the breadcrumbs and stir until the butter has been evenly absorbed. Place in a bowl. Add the bacon and Parmesan and stir well.
  8. When the gratin has baked for the first 15 minutes, remove from oven and evenly sprinkle the breadcrumb mixture onto it. Bake for another 15 minutes.
  9. Remove from oven. Garnish with parsley and serve!

Watch the recipe video here:

Bacon Brussels Sprouts Au Gratin

Bacon Brussels Sprouts Au GratinBacon + cheese + Brussels sprouts = the perfect side for your Easter brunch! ? ?

Posted by Tasty on Monday, March 19, 2018

Main dish

Pan Seared Scallops

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Pan Seared Scallops
Learn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Quick pickled apples
  • ½ teaspoon black peppercorn
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 3 tablespoons white wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 Granny Smith apple, thinly sliced
Celery root puree
  • 1 ½ cups celery root, peeled and diced
  • ½ cup heavy cream
  • ¼ cup milk
  • ½ tablespoon butter
  • 1 small garlic clove, chopped
  • 1 teaspoons salt
  • ¼ teaspoons pepper
Celery leaf salad with lemon vinaigrette
  • 1 ½ teaspoons lemon juice
  • 1½ teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup celery leaves
  • Salt
  • Pepper
Assembly
  • 5 large sea scallops, dried
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • ½ pound thick-cut bacon, diced very small, cooked and drained
  • 4 blanched celery stalks, diced very small
  • 2 tablespoons diced chives (garnish)
Instructions
  1. To make quick pickled apples, place all ingredients except for apples in saucepan and simmer until sugar is dissolved.
  2. Place thinly sliced apples in jar or bowl and pour pickling mixture over apples until covered. Set aside to cool.
  3. Next, make the celery root puree. In large saucepan, melt one tablespoon of butter, add chopped garlic, and saute for 1 minute until fragrant.
  4. Add peeled and cubed celery root, milk, and heavy cream, then stir in salt and pepper. Cover and simmer on medium-low heat for 15 minutes until root is soft.
  5. Pour all contents of saucepan into powerful blender and blend until completely smooth. Remove from blender and set aside in squeeze bottle.
  6. To make salad with lemon vinaigrette, add lemon juice and white wine vinegar to small bowl. Slowly whisk the olive oil until emulsified. Season to taste with salt and pepper. Dress celery leaves with small amount of vinaigrette. Set aside until ready to plate.
  7. To prepare scallops, start by drying scallops well. Then season one side generously with salt and pepper.
  8. Heat a pan on medium until very hot but not smoking. Add 2 tablespoons of canola oil and place scallops in pan, seasoned side down. Then, season upturned side with salt and pepper.
  9. Saute for 1 minute and add tablespoon of butter, basting the scallop with liquid as it melts. After 1 more minute, flip scallop and cook for another 2 minutes, continuing to baste.
  10. To serve, squeeze small circle of celery root puree onto plate. Place cooked scallop on top and sprinkle first with blanched celery, then bacon cubes, followed by a slice of pickled apple, and then a few leaves of salad. Finish with chopped chives. Repeat same assembly process for remaining scallops.
  11. Enjoy!

Watch the recipe video here:

Pan-Seared Scallops

Pan-Seared ScallopsLearn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace. http://bit.ly/2BnwhYD

Posted by Tasty on Tuesday, January 30, 2018

Main dish

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Recipe of the Day: Cheesesteak EmpanadasSave this recipe: http://bit.ly/2FN4AM0.

Posted by Food Network on Thursday, January 25, 2018

Main dish

Oven Baked Onion Rings

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Oven Baked Onion Rings
Oven Baked Onion Rings recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 4 cups baked potato chips
  • ½ teaspoon cayenne
  • 1 cup lowfat buttermilk
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 to 2 large Vidalia onions, peeled
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into ½-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
  3. Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.

Watch the recipe video here:

How To Make Ellie's Oven-Baked Onion Rings

Recipe of the Day: Oven-Baked Onion RingsSave this recipe: https://foodtv.com/2Tch2eT

Posted by Food Network on Friday, January 26, 2018

Main dish

Fried Chicken Po’boys

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Fried Chicken Po'boys
Traditionally made with fried oysters, po'boys are a hit in New Orleans. We've simple switched it to fried chicken which is equally as delicious. Aren't all sandwiches filled with fried food the greatest?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, diced into bite sized pieces
  • 1 cup buttermilk
  • 3 eggs
  • 3 tbsp hot sauce
  • 2 tbsp milk
  • 2 cups four
  • ½ cup corn meal
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • Oil for frying
  • 1 cup mayonnaise
  • ¼ tsp Mustard powder
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • 1 tbsp finely chopped capers
  • 1 tsp hot sauce
  • 1 garlic clove, minced
  • ½ tsp grated horseradish
  • 1 tbsp Pickle juice
  • Baguette lightly toasted
  • Shredded lettuce
  • tomatoes
Instructions
  1. Mix together chicken and buttermilk and let sit for 20 minutes. Then drain from buttermilk.
  2. Mix together eggs, 3 tbsp hot sauce and milk. In a separate bowl mix together flour, corn meal, paprika, garlic powder, salt and pepper.
  3. Dredge chicken pieces in flour mixture, followed by egg then back into the flour.
  4. Repeat with remaining chicken and let sit for 10 minutes.
  5. Fry chicken in oil at 175ºC in batched until golden brown and cooked through, about 3 minutes.
  6. Meanwhile make the remoulade, mix together mayonnaise, mustard powder, cayenne pepper, paprika, capers, hot sauce, garlic, horseradish, and pickle juice.
  7. Spread remoulade on the inside of the buns. Top with lettuce and some tomatoes
  8. Top with fried chicken pieces, and serve with extra remoulade and hot sauce
  9. Enjoy!

Watch the recipe video here:

Fried Chicken Po'boys

Fried Chicken Po'boys

Posted by Twisted on Tuesday, August 14, 2018

Main dish

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
These banana cinnamon rolls will flip your dessert game right upside down ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • ¾ oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
  • FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
  • CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Proper Tasty on Monday, August 13, 2018

Main dish

Pineapple Roasted Chicken

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Pineapple Roasted Chicken
Beer can chicken is so last year. Introducing... pineapple roasted chicken!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large pineapple
  • 1 (2½ to 3 pound) free range chicken
Teriyaki-style marinade:
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup pineapple juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
Instructions
  1. In a saucepan, add marinade ingredients and bring to a boil. Reduce heat and let simmer for 5 minutes until it starts to thicken. Set aside to cool.
  2. Preheat oven to 425 degrees.
  3. Cut the pineapple and place it upright in a baking tray. Position the chicken on the pineapple then brush it with marinade.
  4. Roast for 15 minutes, then baste with leftover marinade. Reduce oven temperature to 375 degrees and cook for another 45 minutes, basting with marinade occasionally.
  5. When the cooking time is up, turn oven off and leave the door ajar for 10 minutes to let the chicken rest before serving.

Watch the recipe video here:

Pineapple Roasted Chicken

What have we done to this poor [crispy, juicy, delicious] chicken?!Taste for Yourself: https://taste.md/2vxhTwI

Posted by Tastemade on Sunday, August 12, 2018

Main dish

Chicken Cordon Bleu

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Chicken Cordon Bleu
Chicken Cordon Bleu recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • ½ pound Gruyere, grated
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
  4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
  5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Watch the recipe video here:

How To Make Tyler's Chicken Cordon Bleu

Recipe of the Day: Tyler Florence's 5-Star Chicken Cordon Bleu ? Save this recipe: http://bit.ly/2nP1NuA.

Posted by Food Network on Sunday, February 11, 2018