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Main dish

Mini Bacon Cheeseburger Tacos

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Mini Bacon Cheeseburger Tacos
Oh my good grief- how cute and delicious are these?! I reckon you and your mates could eat about 40 of these EACH, so do feel free to duplicate the recipe accordingly. I wish it was Game Day every day...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large flour tortillas
  • 500g beef mince
  • ¼ cup ketchup
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 small onion, finely chopped
  • ½ cup streaky bacon, finely diced
  • Swiss cheese, sliced
  • 1 egg, beaten
  • ½ tsp garlic powder
  • ½ tsp paprika
  • sesame seeds
  • Burger sauce, for dipping
Instructions
  1. For your filling, heat the olive oil over high heat and add your bacon. Fry until crisp, then chuck in your onion. Fry over high heat until starting to brown. Chuck in your mince and break up/brown. Season with oregano, salt and pepper. Add the ketchup and stir through until it clings to the meat. Cool slightly.
  2. Cut out 2"-3" tacos. Beat your egg with the garlic powder and paprika. Brush this all over one side of your tacos. Sprinkle liberally with sesame seeds. Lay these, sesame-side down on the back of a muffin tray. Bake for 8 minutes at 200°C. Cool slightly.
  3. Fill each taco a tbsp of burger mix, then top with the cheese slice and lay in a dish.
  4. Bake for 5 minutes at 200°C, or until melty and nice.
  5. Destroy.

Watch the recipe video here:

Mini Bacon Cheeseburger Tacos

Mini Bacon Cheeseburger Tacos

Posted by Twisted on Wednesday, December 20, 2017

Main dish

Ham And Cheese Hash Brown Cubes

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Ham And Cheese Hash Brown Cubes
Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 15 slices cheddar cheese
  • 15 slices ham
  • 6 medium russet potatoes, or 3 large
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ cup (30 g) flour
  • 1 egg
  • oil, for frying
Instructions
  1. On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
  2. Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
  3. On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
  4. Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
  5. Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
  6. Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
  7. On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
  8. Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
  9. Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Ham and Cheese Hashbrown Cubes

Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-hash-brown-cubesGet our three-piece peeler set HERE: https://bzfd.it/2LAga37 – We may make some $$ if you buy!

Posted by Tasty on Saturday, July 28, 2018

Main dish

Beef Braciole (Stuffed Italian Beef Roll)

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Beef Braciole (Stuffed Italian Beef Roll)
Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ cup (25 g) bread crumbs
  • 1 cup (100 g) shredded pecorino romano cheese, plus more for serving
  • ½ cup (20 g) fresh basil, chopped
  • ⅓ cup (35 g) shredded provolone cheese
  • ½ cup (20 g) fresh italian parsley, chopped
  • 8 cloves garlic, minced, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (60 mL) olive oil
  • 1 lb (455 g) flank steak
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 cup (240 mL) dry white wine
  • 28 oz (795 g) crushed tomato, 1 can
  • 2 dried bay leaves
  • 1 tablespoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 lb (455 g) orecchiette pasta, or polenta, cooked, for serving, optional
  • ¼ cup (10 g) fresh basil, cut into ribbons, for serving
Instructions
  1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  2. Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
  3. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  4. Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  5. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  6. Preheat the oven to 350°F (180°C).
  7. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  8. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  9. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  10. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  11. Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  12. Enjoy!

Watch the recipe video here:

Beef Braciole (Stuffed Italian Beef Roll)

Put your skills to the test with this classic beef braciole dish. It's sure to impress your family and friends! ?FULL RECIPE: https://tasty.co/recipe/beef-braciole-stuffed-italian-beef-roll

Posted by Tasty on Saturday, July 28, 2018

Main dish

Loaded Queso Potato Bake

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Loaded Queso Potato Bake
Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large Russet potatoes
  • 5½ cups shredded cheese (cheddar/Jack)
  • 4½ cups whole milk
  • 5½ teaspoons cornstarch
  • 3 teaspoons salt, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon cumin
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ yellow onion finely chopped
  • 2 pounds lean ground turkey (or beef)
  • 1½ tablespoons olive oil
  • Green onions (garnish)
  • Cilantro (garnish)
  • Tomatoes (garnish)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Peel and slice potatoes (about ¼“ thick), then boil until tender (about 8 minutes). Drain and set aside.
  3. Heat olive oil over medium-high heat, saute onions and peppers until soft (about 5 minutes), and set aside.
  4. Add turkey to skillet and cook with 1½ teaspoons salt and ¼ teaspoon of cayenne and cumin. Heat until turkey is cooked through (about 8 minutes). Drain and set aside.
  5. In a saucepan, toss shredded cheese with cornstarch until well coated. Place over medium-high heat and stir until cheese begins to melt.
  6. Add ½ milk and incorporate into cheese, continuing to cook and stir. Add milk until completely incorporated and queso is smooth and creamy.
  7. Add remaining 1½ teaspoon salt and ¼ teaspoon cayenne. Remove from heat.
  8. In a cast-iron skillet or baking dish, pour about ½ cup of queso, top with a layer of potatoes, then top with peppers and onions, followed by turkey. Add another ½ cup of queso, then continue with another layer of potatoes, peppers and onions, and turkey. Finish with a layer of potatoes and cover with remaining queso and shredded cheese.
  9. Cover and bake for 25–30 minutes or until bubbly and brown.
  10. Enjoy!

Watch the recipe video here:

Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.Have real milk and everything you need for this crowd-pleasing recipe delivered to your door. https://www.instacart.com/

Posted by Tasty on Monday, April 16, 2018

Main dish

Spatchcock Chicken Sheet Pan Supper

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Spatchcock Chicken Sheet Pan Supper
Spatchcock Chicken Sheet Pan Supper
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons fresh oregano, minced
  • 2 sprigs fresh thyme, leaves minced
  • ½ cup plus 2 tablespoons olive oil
  • 2 lemons, halved
  • Kosher salt and freshly ground black pepper
  • One 4-pound whole chicken, patted dry
  • 1 pound small Yukon gold potatoes, halved
  • 1 cup sliced zucchini pieces (3-by-1/2-inch sticks)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, ½ cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
  3. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
  4. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
  5. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
  6. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
  7. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

Watch the recipe video here:

How to Make Ree's Spatchcock Chicken Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Spatchcock Chicken Sheet Pan Supper ? Save the recipe: http://bit.ly/2LmrEXK.

Posted by Food Network on Friday, July 27, 2018

Main dish

Apple Pie Jello Shots

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Apple Pie Jello Shots
Apple Pie Jello Shots
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CRUST
  • 1 ½ cups (125 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ tablespoon cinnamon
  • 7 tablespoons unsalted butter, melted
FILLING
  • 1 cup (240 mL) apple juice
  • 1 ½ fl oz (44 mL) cinnamon whiskey
  • ¾ cup (180 mL) vodka
  • 2 packages unflavored gelatin
  • whipped cream, for serving
  • cinnamon, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.
  4. Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.
  5. Freeze the crusts for 15 minutes.
  6. In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.
  7. Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.
  8. Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.
  9. Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.
  10. Enjoy!

Watch the recipe video here:

Apple Pie Jello Shots

Apple pie in jello shot form? Yup, we went there. And they were delicious. ?FULL RECIPE: https://tasty.co/recipe/apple-pie-jello-shots

Posted by Tasty on Saturday, April 21, 2018

Main dish

Sheet Pan Calzone

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Sheet Pan Calzone
This sheet pan calzone is a variety pack of flavors! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 2 lb (905 g) pizza dough, rolled out, divided
  • 1 cup (260 g) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • TOPPINGS
  • shredded cheddar cheese
  • shredded parmesan cheese
  • pepperoni
  • sausage, cooked
  • bell pepper, sliced
  • mushroom, sliced
  • black olive, sliced
  • ham, chopped
  • pineapple, sliced
  • olive oil, for brushing
  • 1 teaspoon salt
Instructions
  1. Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
  2. Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
  3. Top evenly with the mozzarella.
  4. On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
  5. On the second quarter, add the pepperoni and sausage.
  6. In the third quarter, add the bell peppers, mushrooms, and olives.
  7. On the last quarter, add the ham and pineapple.
  8. Preheat the oven to 350°F (180°C).
  9. Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
  10. Brush the top with olive oil and sprinkle with salt.
  11. Use a paring knife to cut 2 vents on top of the pizza.
  12. Bake for 40 minutes, or until golden brown.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Sheet Pan Calzone

This sheet pan calzone is a variety pack of flavors! ?FULL RECIPE: https://tasty.co/recipe/sheet-pan-calzone

Posted by Tasty on Tuesday, July 24, 2018

Main dish

Philly Cheesesteak Grilled Cheese Sliders

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Philly Cheesesteak Grilled Cheese Sliders
We've been around the block with philly cheesesteaks - from that initial quickening of the heart, that frisson of excitement as eyes meet across a smoky room at a party, to the flirting on your phone, the first kiss in the rain. We've reached the part where we've settled down with this cheesy, steaky beast; we're having to start mixing it up, keeping it fresh, relieving the familiarity that breeds contempt. Please let us introduce our latest food relationship bandage, Philly Cheesesteak Grilled Cheese Sliders.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp vegetable oil
  • 800g sirloin steak
  • 3 green peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 12 slider buns
  • 100g butter, melted
  • Mayo
  • 12 slices mild cheddar
  • 12 slices mozzarella
Instructions
  1. Fry the thinly sliced steak very quickly on a high heat - just enough to brown and cook it through.
  2. Remove from the pan and add a splash more oil. Fry the peppers and onions until soft, then add the garlic and mushrooms and fry until the mushrooms have got some colour. Add the steak back to the pan, season, and stir everything together.
  3. Cut the slider buns in half. Brush butter on both the top and bottom and place the bottom halves on a baking tray. Spoon a small amount of mayo on the cut side of the buns, then top with cheddar slices and a hearty amount of the steak-pepper mix. Top with mozzarella and the top of the buns, then lay foil over the top and press another tray on top to squash them.
  4. Bake for 20 minutes or so, until the buns are crisp and the cheese has melted.

Watch the recipe video here:

Philly Cheesesteak Grilled Cheese Sliders

Philly Cheesesteak Grilled Cheese Sliders

Posted by Twisted on Tuesday, July 24, 2018

Main dish

Grilled Spatchcock Firecracker Chicken

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Grilled Spatchcock Firecracker Chicken
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • Vegetable or neutral oil, for the grill grates
  • ½ cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
  • ½ cup light brown sugar
  • ½ cup Buffalo-style hot sauce
  • 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 2 scallions, sliced
  • Flatbread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  3. Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  4. Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  5. Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

Watch the recipe video here:

How to Make Grilled Spatchcock Firecracker Chicken

Spatchcock and grill Firecracker Chicken for super-crisp, sweet and sour flavor. ? http://bit.ly/2L1nZyc

Posted by Food Network on Tuesday, July 24, 2018

Main dish

Teriyaki Chicken Fried Rice Dome

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Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-dome

Posted by Proper Tasty on Monday, July 23, 2018