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Main dish

Kung Pao Chicken Lollipops

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Kung Pao Chicken Lollipops
With a little extra massaging, turn your crispy kung pao drumstick into a less messy lollipop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups vegetable, canola or peanut oil
  • 1 pound (about 8 to 10) chicken drummettes, at room temperature
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper
  • ½ teaspoon Chinese five-spice
For fry batter:
  • 1 egg
  • 1½ cups buttermilk
  • ¾ cup white rice flour
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
Kung Pao sauce:
  • 8 chilies de árbol, stemmed, seeded and torn
  • 2 tablespoons vegetable, canola or peanut oil
  • 3 scallions, finely chopped (white & green parts), reserving 1 tablespoon for garnish
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • ⅓ cup Shaoxing wine
  • ⅓ cup black soy sauce
  • ⅓ cup brown rice vinegar or black vinegar
  • ¼ cup sweet chili sauce
  • ½ teaspoon white pepper
  • ¼ cup roasted unsalted peanuts, plus 1 tablespoon, chopped, for garnish
  • Handful fresh cilantro leaves with tender stems
Instructions
  1. In a heavy, medium pot over medium heat, add the oil and heat to 350 degrees.
  2. To prepare the chicken: Trim any fat, skin or bone off the tip of the drummettes. Using sharp culinary scissors, cut the meat around the circumference of the bone so that it is no longer attached. Push the meat upward, practically turning it inside out at the top, to resemble a lollipop. Place into a shallow baking dish or bowl. Continue with the remaining drummettes. Sprinkle with the cornstarch, white pepper and Chinese five-spice and toss to evenly coat. This will help the batter to stick. Set aside.
  3. In a small bowl, whisk together the egg and buttermilk. Set aside.
  4. In a large mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Add the egg mixture and whisk to combine until smooth.
  5. Dip each of the lollipops into the batter to coat. Allow any excess batter to drip off. In batches, gently place the battered lollipops in the hot oil and fry for 6 to 8 minutes until golden brown and fully cooked. Remove onto a cooling rack set over a baking sheet.
  6. To make the sauce, in a medium saucepan over medium heat, add the chilies to lightly toast, 30 seconds to 1 minute, until fragrant. Add the oil and stir to combine. Add the scallions, garlic and ginger. Stir and cook for 2 minutes until softened. Add the Shaoxing wine, soy sauce, vinegar, sweet chili sauce and white pepper. Whisk to combine. Simmer until thickened. Add the peanuts and toss to combine.
  7. Put the drummettes in the pan and gently toss to coat in the sauce. Plate and garnish with scallions, peanuts and cilantro.

Watch the recipe video here:

Kung Pao Chicken Lollipops

All you need is love (and these Kung Pao Chicken Lollipops)Full Recipe: bit.ly/2EQ0IJz

Posted by Tastemade on Sunday, February 25, 2018

Main dish

Chorizo Manchego Carbonara

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Chorizo Manchego Carbonara
This take on traditional carbonara uses sliced chorizo, vodka, and Manchego cheese not just as an ingredient, but as a serving vessel too.
Author:
Cuisine: American
Recipe type: Maib dish
Ingredients
  • 1 manchego cheese wheel
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons olive oil
  • ½ cup diced chorizo
  • 2 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 6 ounces spaghetti, cooked
  • Salt and pepper, to taste
  • 2 tablespoons parsley, minced
  • Splash of vodka
Instructions
  1. Using a cheese plane or a melon baller, shave enough space from the cheese wheel to resemble a bowl. Reserve the shaved cheese (about ¾ cup). In a small bowl, whisk eggs, yolk, and shaved manchego into a paste.
  2. In a frying pan, heat oil, and cook the chorizo until crispy. Add garlic and cook for 30 seconds, until fragrant and lightly golden. Add red pepper flakes and the cooked pasta. Coat the pasta with oil. Remove the pan from the heat, and add salt and pepper to taste. Pour over the manchego-egg mixture, add parsley and quickly toss everything together.
  3. Pour a little vodka into the hollowed out cheese bowl and light on fire. Toss chorizo carbonara inside of the cheese bowl and serve immediately.

Watch the recipe video here:

Chorizo Manchego Carbonara

Pasta is best served IN a wheel of cheese. Full Recipe: bit.ly/2CrhNY2

Posted by Tastemade on Tuesday, February 20, 2018

Main dish

Giant Cheesesteak Kebab

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Giant Cheesesteak Kebab
Planning a birthday party, wedding or sorority ball? Have a lot of mouths to feed and really want to go that extra mile to wow your guests with both your largesse and culinary genius? Look no further than this big boy - exquisitely cooked beef served with gravy drenched peppers and onions, rounded off in a baguette with smooth cheesy sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 sizzler steaks
  • 2 tbsp salt
  • 1 tbsp pepper
  • 4 garlic cloves, crushed
  • 2 tbsp oil
  • 1 large onion, halved
  • 3 green peppers, cut into slices
  • 1 onion, cut into slices
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cups milk
  • 1 cup parmesan
  • 1 cup grated mozzarella
  • Salt & pepper to taste
Instructions
  1. Preheat the oven to 140°C/380°F.
  2. Season the steaks with salt, pepper, garlic and a splash of oil.
  3. Skewer half an onion with a large sharp dowling round and thread the steaks onto it, one at a time, making sure they go up in a spiral to help it balance.
  4. When you're nearly at the top spike another onion on the stick.
  5. Scatter the peppers and onions around the base and bake for around ¾ hours or until the meat is tender, basting occasionally.
  6. Make the cheese sauce by heating the butter till foaming, adding the flour and then slowly adding the milk. When the sauce is smooth stir in the cheeses and season.
  7. Remove the kebab from the oven and slice with a sharp knife, then serve in sliced baguettes with the cheese sauce.

Watch the recipe video here:

Giant Cheesesteak Kebab

Giant Cheesesteak Kebab

Posted by Twisted on Tuesday, February 20, 2018

Main dish

Coffee Soft Serve with Coffee Caviar

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Coffee Soft Serve with Coffee Caviar
Your coffee-loving heart will be pounding for this coffee-infused ice cream topped with pearls of .... coffee.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the soft serve:
  • 4 cups whole milk
  • ⅔ cup heavy cream
  • 1 cup sugar
  • 1 cup whole coffee beans
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 pounds dry ice
For the coffee caviar:
  • ¾ cup freshly brewed coffee
  • ¼ cup sugar
  • ½ teaspoon agar agar
  • 1 cup vegetable oil
Instructions
For the Caviar:
  1. In a saucepan, whisk coffee, sugar, and agar agar, until everything is dissolved. Boil for 2 minutes. Allow to slightly cool.
  2. Transfer to a squeeze bottle and squeeze a one drop at a time into the cold oil, to form small spheres. Use a strainer to remove the spheres and rinse with water. You may use immediately, after lightly pat drying them on paper towel, or store them in a sealable container of water in the fridge.
For the soft serve:
  1. In a pot, add milk, heavy cream, sugar, vanilla, salt, and coffee beans and bring to a slight boil. Cover and allow to steep for 30 minutes and cool down. Strain the mixture to separate the beans. Transfer to a stainless steel mixing bowl.
  2. In a clean kitchen towel, wrap the dry ice and crush into a it appears powdery. Use with a heavy object, like a meat tenderizer or hammer.
  3. Turn the mixer on low and gradually add in a spoon of crushed dry ice. Keep adding until the mixture thickens.
  4. Transfer to a piping bag and swirl into ice cream cones. Top with coffee caviar.

Watch the recipe video here:

Coffee Soft Serve with Coffee Caviar

Coffee Soft Serve with Coffee Caviar – this is some seriously delicious food science.Full Recipe: taste.md/2rT0VZg

Posted by Tastemade on Friday, February 23, 2018

Main dish

S’mores Sushi

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S'mores Sushi
Rice Krispies + s'mores = AMAZING
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ c. butter
  • 10 oz. mini marshmallows
  • 5 c. Rice Krispies cereal
  • 2 c. marshmallow Fluff
  • 1 c. crushed graham crackers
  • 1 c. semisweet chocolate chips, melted, plus more for serving
Instructions
  1. Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.
  2. Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.
  3. Slice sushi in half lengthwise, then roll up halves, starting from the long side.
  4. Refrigerate until firm, 1 hour.
  5. Slice into sushi rolls and serve with melted chocolate.

Watch the recipe video here:

How To Make S'mores Sushi

S'mores Sushi exists and we're freaking out.Full recipe: http://dlsh.it/UihreoH

Posted by Delish on Thursday, February 22, 2018

Main dish

Over Stuffed Potato

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Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Full Recipe: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Thursday, February 22, 2018

Main dish

Teriyaki Salmon Bites

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Teriyaki Salmon Bites
Teriyaki Salmon Bites
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 fillets salmon
  • 50 g (2 oz) honey
  • 1 handful sesame seed
MARINADE/SAUCE
  • 100 mL (½ cup) soy sauce
  • ½ lemon, juiced
  • 25 g (1 oz) ginger, chopped
  • 1 red chili, sliced
  • 4 cloves garlic, minced
  • 1 pinch sea salt
GARNISH
  • sesame seed, to taste
  • spring onion, to taste
  • red chili, to taste
Instructions
  1. Cut the salmon into bite-size cubes. Set aside.
  2. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
  3. Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
  4. In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
  5. Mix together until it starts to bubble and gets thicker/saucier.
  6. Add the salmon and fry for a couple of minutes on each side.
  7. Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
  8. Enjoy!

Watch the recipe video here:

Teriyaki Salmon Bites

Teriyaki salmon bites for starters ?RECIPE: https://tasty.co/recipe/teriyaki-salmon-bites

Posted by Proper Tasty on Friday, February 23, 2018

Main dish

Giant Stuffed Burger

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Giant Stuffed Burger
Giant Stuffed Burger
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb bacon
  • 2 tablespoons salted butter
  • 1 large onion, thinly sliced
  • 3 lb ground beef
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • oil, for greasing pan
  • 2 cups grated cheddar cheese, divieded
  • 2 cups grated monterey jack cheese, divided
  • 1 cup fresh parsley, chopped, divided
  • lettuce, to serve
  • tomato, sliced, to serve
  • 8 rolls, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
  3. Bake for 30 minutes, or until desired crispiness has been reached.
  4. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
  5. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
  6. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
  7. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
  8. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
  9. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
  10. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
  11. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
  12. Remove from heat and place skillet in the oven to finish cooking for 5 minutes
  13. Remove from pan using spatulas and place on a cutting board for serving.
  14. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
  15. Enjoy!

Watch the recipe video here:

Giant Cheese-Stuffed Burger

This giant cheese-stuffed burger is perfect for feeding a crowd ? ?!FULL RECIPE: https://tasty.co/recipe/giant-stuffed-burger

Posted by Tasty on Wednesday, February 21, 2018

Main dish

Sheet Pan Cheeseburger Quesadilla

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Sheet Pan Cheeseburger Quesadilla
The taste of cheeseburgers is surely one of the most sublime experiences on this earth. Up there with your first kiss, the first time you see snow, your first cheeseburger is one of those seminal life moments. All the more reason to serve this to your friends - you can all go one one lovely nostalgia trip together.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely diced
  • 2lb lean beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup ketchup
  • 12 tortillas
  • ½ cup melted butter
  • 1 tbsp sesame seeds
Instructions
  1. In a large frying pan heat the oil and gently fry the onion. Cook until soft, roughly 5 minutes, then add the garlic and stir again.
  2. Add the mince and break it up with a wooden spoon. Allow to brown on all sides and then add the salt, pepper and tomato ketchup.
  3. Allow to thicken then and take off the heat. Leave to cool for around half an hour.
  4. Cut eight of the tortillas in half and leave the other four whole.
  5. Line a baking sheet and brush it with melted butter, then lay the cut tortillas around the edges, cut side facing outwards against the edge. Place two of the whole tortillas in the middle and lay a layer of American cheese over them. Spread the beef mixture on top and top with more cheese then another layer of tortillas. Brush with more butter and sprinkle with sesame seeds.
  6. Bake for 15 - 20 minutes then uncover and grill for a final 5 minutes to crisp up.
  7. Serve

Watch the recipe video here:

Sheet Pan Cheeseburger Quesadilla

Sheet Pan Cheeseburger Quesadilla

Posted by Twisted on Wednesday, February 21, 2018

Main dish

Chocolate Bash Cake

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Chocolate Bash Cake
For a smashing good time that won't get frosting everywhere, try this chocolate bash cake filled with chocolate-covered mini cupcakes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marshmallow icing:
  • 1¼ cups sugar
  • 3 large egg whites, room temperature
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • Purple and turquoise food coloring
Mini cupcakes:
  • 1 package chocolate cake mix, prepared according to package
  • 1 (12-ounce bag) semisweet dark chocolate, melted
  • 24 sugar flowers
To decorate:
  • 20 ounces chocolate, melted
  • 20 sugar flowers
Instructions
For the icing:
  1. In the bowl of a stand mixer with the whisk attachment, combine all ingredients except food coloring on medium speed until frothy.
  2. In a double boiler, cook the frothy egg mixture until it reaches 160 degrees. Return mixture to the mixer and whisk on high speed until stiff peaks form.
  3. Divide icing into two small bowls. Dye one bowl turquoise and the other purple. On a piece of plastic wrap, pipe out several strips of icing side by side, alternating colors after each strip. Roll up the plastic wrap into a log. Cut one end off, and fit into a piping bag with a round pastry tip.
For the cupcakes:
  1. Preheat oven to 350 degrees.
  2. In a mini muffin tin with cupcake liners, fill halfway with prepared chocolate cake batter. Bake for 12 minutes. Allow to cool for 15 minutes.
  3. Using the prepared icing, pipe a tall swirl on top of each mini cupcake. Freeze for at least 1 hour until solid.
  4. Place melted chocolate in a bowl. Dip the icing part of each frozen cupcake in melted chocolate, then garnish with sugar flowers.
  5. To assemble: Coat the inside of each half of a giant cupcake mold with melted chocolate by tapping and swirling the chocolate around. Allow excess chocolate to drip off. Place both halves in the fridge to cool for 3 minutes. Once the chocolate is set, pop out the chocolate shell by gently peeling away the silicone mold.
  6. Fill the bottom of the cupcake shell with the mini cupcakes. Pipe a thin line of melted chocolate along the rim of the shell as glue. Attach the top part of the cupcake shell. Garnish with more sugar flowers.

Watch the recipe video here:

Chocolate Bash Cake

This cake guarantees a smashing good time.Full Recipe: bit.ly/2EQGMJR

Posted by Tastemade on Wednesday, February 21, 2018