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Main dish

Saint-Honoré

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Saint-Honoré
Make a statement with this circular puffed pastry topped with caramel, custard and named after the French patron saint of bakers and pastry chefs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package puff pastry
  • Choux pastry:
  • ½ cup water
  • ½ cup milk
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • Custard:
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 tablespoons powdered milk
  • 2 tablespoons butter
  • 1 vanilla pod, scraped
  • 1 cup milk
  • Caramel:
  • 5 tablespoons sugar
  • ⅓ cup water
  • Vanilla whipped cream:
  • 3 tablespoons sugar
  • 1 vanilla pod, scraped
  • ½ cup mascarpone
  • 2 cups whipping cream
Instructions
  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper.
  2. For the choux pastry: In a saucepan, add the water, milk, sugar, salt and butter. Cook over low heat, stirring regularly. Once combined, remove pan from heat and slowly mix in the flour. Transfer to a mixing bowl and mix in the eggs one at a time. Transfer dough to a pastry bag, and pipe circles onto prepared baking sheet. Bake for 20 minutes then remove and let cool.
  3. For the custard: In a mixing bowl, combine egg yolks, sugar, powdered milk, butter and vanilla bean. In a small saucepan, heat the milk. Once the milk is hot, remove from heat and combine with the egg yolk mixture. Return mixture to stove and cook over medium heat until a thick custard is formed. Transfer to a piping bag, and fill each pastry puff with custard.
  4. Increase oven to 320 degrees. Bake the puff pastry sheet for 5 minutes then transfer to a serving tray.
  5. For the caramel: In a saucepan, add sugar and water. Bring to a boil and cook until caramelized.
  6. For the whipped cream: In the bowl of a stand mixer, add sugar, vanilla bean, mascarpone and whipping cream. Beat until soft peaks form.
  7. Dip the pastry puffs in the caramel. Drizzle puffed pastry with caramel sauce, then use the custard-filled puffs to form a circle around the edge of the puff pastry. Pipe remaining custard into the center of the circle. Pipe whipped cream over the dessert, and garnish with a vanilla bean. Enjoy!

Watch the recipe video here:

Saint-Honoré

"I don't know what it is, but I want it in my mouth."Full Recipe: taste.md/2BdtH8T?: Tastemade France

Posted by Tastemade on Saturday, December 16, 2017

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) boneless, skinless chicken breast
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup (60 g) soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup (100 g) bell pepper, julienned
  • 1 cup (120 g) carrot, julienned
  • 4 cups (800 g) short grain rice, cooked
  • 3 eggs, beaten
  • 2 cups (100 g) panko breadcrumbs
  • 1 cup (100 g) scallion, thinly sliced
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Thursday, July 5, 2018

Main dish

Steak And Potato Taco Nachos

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Steak And Potato Taco Nachos
You've never had tacos like these! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 teaspoons salt, divided
  • 2 teaspoons pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 3 medium russet potatoes, scrubbed
  • 1 lb (455 g) skirt steak
  • 1 tablespoon canola oil
  • 1 cup (100 g) shredded cheese blend
  • pico de gallo, for serving
  • guacamole, for serving
  • 1 tablespoon fresh chives, finely chopped
  • sour cream, for serving
Instructions
  1. Preheat the oven to 300˚F (150˚C).
  2. In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
  3. Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
  4. Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
  5. Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
  6. Sprinkle half the spice mixture over the potatoes and toss until well-coated.
  7. Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
  8. Bake the potato slices for 25 minutes, or until golden brown.
  9. Season the skirt steak with the remaining spice mix on both sides.
  10. Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
  11. Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
  12. Sprinkle the cheese blend and steak into the potato taco shells.
  13. Bake for another 5 minutes or until cheese is melted.
  14. Serve with pico de gallo, guacamole, and sour cream.
  15. Garnish with chopped chives, if desired.
  16. Enjoy!

Watch the recipe video here:

Steak And Potato Taco Nachos

You've never had tacos like these! ??FULL RECIPE: https://tasty.co/recipe/steak-and-potato-taco-nachosLove Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Friday, June 29, 2018

Main dish

One-Pan BBQ Baby Back Ribs

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One-Pan BBQ Baby Back Ribs
R-I-B-S!!!!!!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 rack baby back ribs, halved
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • ¼ cup brown sugar
  • 1 cup barbecue sauce
  • 1 pound green beans
Instructions
  1. Preheat oven to 275˚F/140˚C.
  2. Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
  3. Place the ribs on a baking sheet lined with foil. Cover the ribs with foil and bake for 2 hours.
  4. Increase the oven temperature to 500˚F/260˚C.
  5. Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
  6. Place green beans on the sides of the pan. Season the green beans with salt.
  7. Bake for 10 minutes.
  8. Transfer the ribs to a cutting board.
  9. Cut between the bones to separate into individual ribs. Serve with green beans.
  10. Enjoy!

Watch the recipe video here:

One-Pan BBQ Baby Back Ribs

You can make BBQ baby back ribs in one pan ?FULL RECIPE: http://bzfd.it/2qrNZEW

Posted by Proper Tasty on Saturday, June 30, 2018

Main dish

Classic Canadian Poutine

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Classic Canadian Poutine
Tasty eh? ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 large russet potatoes, scrubbed
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • ¼ cup (30 g) all-purpose flour
  • 2 ½ cups (600 mL) beef stock
  • 2 teaspoons worcestershire sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons water
  • 1 ½ cups (335 g) cheese curd
Instructions
  1. Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
  2. On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
  3. Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
  4. Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
  5. Bake for 25 minutes, flipping halfway through, until golden brown.
  6. In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
  7. Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
  8. Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
  9. Transfer to a dish and serve immediately.
  10. Enjoy!

Watch the recipe video here:

Classic Canadian Poutine

Tasty eh? ??FULL RECIPE: https://tasty.co/recipe/classic-canadian-poutine

Posted by Tasty on Sunday, July 1, 2018

Main dish

Big Mac Nachos

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Big Mac Nachos
Big Macs & Nachos - how have these twain never met? Titans of fast food, ubiquitous across the world, loved by millions, but never combined until now? How has this been overlooked? Fear not, fair reader, for Twisted are here as ever to take up the culinary gauntlet and ride forth, creating wonderful dishes in a barren landscape of normal nosh, seeking new tastes where no tongue has ever gone before.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 tortillas
  • 3 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • 800g beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp onion powder
  • 300ml beef stock
  • Finely diced white onion
  • Grated cheddar
  • Finely chopped pickles
  • Sauce
  • 200g mayonnaise
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp white vinegar
  • 2 tsp mild mustard
  • 1 tbsp finely chopped gherkins
  • 1 tsp salt
Instructions
  1. Preheat the oven to 180°C/360°F. Using a pizza cutter cut each tortilla into triangles, roughly 6 triangles per tortilla.
  2. Whisk together the eggs, garlic powder, salt & pepper. Dip in the tortilla triangles and lay them on a lined baking sheet (you may need more sheets if you want more nachos chips!).
  3. Bake for 15 minutes, turning over half way, until they are dark gold and crisp.
  4. Meanwhile, heat the oil in a frying pan and brown the beef. Add the salt, pepper, and onion powder. Add the stock and gently cook down until the beef is soft and there's barely any liquid left.
  5. Layer up the nachos on a baking tray - scatter the chips first, then cover with the ground beef mix, then sprinkle with loads of cheese and white onion.
  6. Bake for around 15 minutes while you make your sauce.
  7. For the sauce, simply whisk everything together and pour into a squeezy bottle.
  8. When the cheese has melted everything scatter with the chopped gherkins and cover with the sauce.
  9. Serve!

Watch the recipe video here:

Big Mac Nachos

Big Mac Nachos

Posted by Twisted on Tuesday, July 3, 2018

Cake Main dish

Chicken Fajita Party Ring

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Chicken Fajita Party Ring
A great meal idea for your next party! ? ?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 6 flour tortillas
  • 2 tablespoons oil
  • 3 bell peppers, sliced
  • 1 large white onion, sliced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 lb (910 g) rotisserie chicken, shredded
  • 10 slices cheddar cheese, halved
  • 10 slices pepper jack cheese, halved
  • sour cream, for serving
  • guacamole, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  2. Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  3. Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  4. Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
  5. Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
  6. Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
  7. Add the chicken and cook until the onions are translucent and the chicken is warmed through.
  8. Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
  9. Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
  10. Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
  11. Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
  12. Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
  13. Layer the last tortilla on top of the last cheese layer.
  14. Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
  15. Let cool for at least 30 minutes.
  16. Invert the bundt pan onto a cutting board.
  17. Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
  18. Enjoy!

Watch the recipe video here:

Chicken Fajita Party Ring

A great meal idea for your next party! ? ?FULL RECIPE: https://tasty.co/recipe/chicken-fajita-party-ring

Posted by Proper Tasty on Saturday, June 30, 2018

Main dish

Ham And Cheese Pull Apart Garlic Bread

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Ham And Cheese Pull Apart Garlic Bread
Garlic bread like you've never had before ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 oz (680 g) pizza dough
  • 1 cup (230 g) butter, melted
  • 6 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, chopped
  • 1 teaspoon salt
  • 3 cups (300 g) shredded mozzarella cheese
  • 3 cups (300 g) shredded cheddar cheese
  • 10 slices deli ham, halved
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Roll out pizza dough into an 18x10-inch (45x25-cm) rectangle.
  3. In a bowl, combine butter, garlic, parsley, and salt. Use a spatula to spread an even layer of the mixture over the dough.
  4. Sprinkle a generous handful of mozzarella and cheddar cheese in a square checkerboard pattern across the dough, making 20 squares.
  5. Place a piece of ham over each section of cheese.
  6. Cut the dough into 20 evenly sized squares and stack four on top of each other, alternating cheeses as you go. There will be five stacks of four.
  7. Place stacks in an 8½x4½-inch (21x11-cm) bread pan.
  8. Bake for 35 minutes.
  9. Enjoy!

Watch the recipe video here:

Ham and Cheese Pull Apart Garlic Bread

Garlic bread like you've never had before ?FULL RECIPE: https://tasty.co/recipe/ham-and-garlic-pull-apart-garlic-bread

Posted by Proper Tasty on Monday, July 2, 2018

Main dish

Beef Bourguignon

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Beef Bourguignon
Hearty and decadent, the traditional French recipe is perfect when you want to impress.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons olive oil
  • 3¾ pounds beef bourguignon (cut into small pieces)
  • 2¾ cups button mushrooms, halved
  • 5 shallots, peeled
  • 3 cloves of garlic, chopped
  • 3¾ tablespoon flour
  • 2¾ butter, softened
  • 1¼ cups beef broth
  • 1 bottle red Burgundy wine
  • 2 bay leaves
  • 3 thyme sprigs
  • 2 dark chocolate squares
  • 3 carrots, sliced
Instructions
  1. Add olive oil to a Dutch oven or large pan, and brown the pieces of beef, keeping them spaced out while cooking. Remove and set aside.
  2. Add some more olive oil to the pan, and sauté the mushrooms with the whole shallots and the garlic; cook until golden brown.
  3. Add the butter and flour, and cook until the mix thickens. Then add the beef broth, wine and the pieces of beef.
  4. Continue cooking on high heat until the sauce begins to thicken, then add the thyme and bay leaves. Cover the pan and simmer on medium heat for 2½ hours, stirring every 30 minutes.
  5. Add the chunks of chocolate and carrots. Season with salt and pepper, and cook for another 30 minutes.

Watch the recipe video here:

Beef Bourguignon

Easy, impressive, delicious – this dish checks all the boxes.Taste for Yourself: taste.md/2j69yaH?: @Tastemade France

Posted by Tastemade on Saturday, June 23, 2018

Main dish

Spaghetti Sushi

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Spaghetti Sushi
Everybody's favorite easy dinner gets a beautiful sushi makeover!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 (16-ounce) box spaghetti
  • ¾ cup marinara sauce
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan, plus more for garnish
  • 2 tablespoons olive oil, plus more for garnish
  • 2 cups mini meatballs
  • 2 tablespoons fresh basil, plus more for garnish
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Cook pasta in boiling salted water to al dente, following the instructions on the package. Lay the pasta out on a sushi mat in perfect lines, pressing gently to allow the pasta to adhere together. Trim the ends so you have a neat shape then cover with plastic wrap and set aside.
  2. In a small bowl mix the marinara sauce, ricotta cheese and Parmesan. Set aside.
  3. In a skillet over medium heat, brown the meatballs in olive oil. Set aside and allow them to cool slightly.
  4. To assemble: Uncover the pasta, spread the cheese mixture over the top third, place a line of meatballs and carefully roll the sushi mat over. Pull slightly to tighten the roll. Cut into slices and place upright like sushi.
  5. Garnish with fresh basil, sea salt and black pepper with a side of olive oil for dipping.

Watch the recipe video here:

Spaghetti Sushi

*Dodges roma tomatoes*Taste for Yourself: taste.md/2ttloDm

Posted by Tastemade on Sunday, July 1, 2018