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Main dish

Fried Ravioli Sliders

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Fried Ravioli Sliders
Fried Ravioli Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef (455 g)
  • 1 lb ground sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ¹¹⁄₂ cups italian breadcrumb (170 g)
  • 1 tablespoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup grated parmesan cheese (110 g)
  • 2 eggs, beaten
  • 30 raviolis, thawed if frozen
  • oil, for frying
  • 15 slices mozzarella cheese, cut into fourths
  • fresh parsley, to serve
  • tomato sauce, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl add the beef, sausage, salt, and pepper. Mix to combine.
  3. Spread the meat mixture onto a parchment paper-lined baking sheet.
  4. Bake for 10 to 15 minutes until fully cooked.
  5. In a bowl, add bread crumbs, garlic powder red pepper flakes, salt and Parmesan. Stir to combine.
  6. Take one ravioli and dip in the whisked eggs, then dip into the bread crumb mixture. Repeat with the rest of the ravioli.
  7. Heat 1 inch (2 cm) of oil until the temperature reaches 350˚F (180˚C). Fry ravioli 4 at a time.
  8. Cut the cooked meat into 15 pieces.
  9. Place the fried ravioli on a parchment paper-lined baking sheet in a ring shape. Place 2 squares of cheese on the ravioli. Place a piece of meat on top. Place 2 more squares of cheese on the meat. Place a ravioli on top.
  10. Bake for 5 minutes until cheese is melted.
  11. Sprinkle with parsley and serve with tomato sauce for dipping.
  12. Serve immediately.
  13. Enjoy!

Watch the recipe video here:

Fried Ravioli Sliders

These sliders have an unexpected twist for the bun… ?FULL RECIPE: https://tasty.co/recipe/fried-ravioli-sliders

Posted by Tasty on Friday, December 22, 2017

Main dish

Timpano

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Timpano
Timpano
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • PASTA
  • 16 oz '00' grade pasta flour (455 g)
  • 1 teaspoon salt
  • 2 eggs
  • 9 egg yolks
  • RICOTTA-HERB MIXTURE
  • 15 oz ricotta cheese (425 g)
  • ½ cup fresh parsley, chopped (20 g)
  • ½ cup fresh basil, chopped (20 g)
  • ½ cup grated parmesan cheese (55 g)
  • 1 egg
  • 1 pinch salt
  • pepper, to taste
  • FILLINGS
  • 2 cups dried rigatoni, dried (200 g)
  • 2 cups dried jumbo shell pasta (200 g)
  • 2 cups marinara sauce (520 g)
  • olive oil, for greasing pot
  • 8 oz fresh mozzarella cheese, torn into pieces (225 g)
  • 10 meatballs
  • 5 hard-boiled eggs
  • 10 slices provolone cheese
  • 2 cups onion, caramelized (300 g)
  • 8 hot italian sausages, cooked
  • marinara sauce, for serving
Instructions
  1. Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
  2. Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
  3. Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it’s smooth and elastic.
  4. Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
  5. Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
  6. In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
  7. Mix the marinara sauce with cooked rigatoni. Set aside.
  8. Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
  9. Grease 10-inch (25 cm) diameter dutch oven with olive oil.
  10. Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
  11. Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
  12. Preheat the oven to 375˚F (190˚C)
  13. Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
  14. Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
  15. Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
  16. Serve with marinara sauce.
  17. Enjoy!

Watch the recipe video here:

Timpano

Timpano is such an INSANE layered pasta dish! ?FULL RECIPE: https://tasty.co/recipe/timpano

Posted by Tasty on Friday, May 25, 2018

Main dish

BBQ Pork Party Tower

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BBQ Pork Party Tower
BBQ Pork Party Tower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 lb boneless pork shoulder (3 kg)
  • 3 tablespoons brown sugar
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons paprika
  • 2 teaspoons mustard powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon chile powder
  • 2 teaspoons ground coriander
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 russet potato, halved lengthwise
  • 12 hamburger buns, or dinner rolls
  • coleslaw, for serving, optional
  • mac 'n' cheese, for serving, optional
  • pickle, for serving, optional
BARBECUE SAUCE
  • 1 ½ cups ketchup (360 g)
  • ¼ cup dark brown sugar, packed (55 g)
  • 3 tablespoons molasses
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon dijon mustard
  • ½ teaspoon cayenne pepper
SPECIAL EQUIPMENT
  • 2 wooden skewers
Instructions
  1. Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
  2. Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
  3. In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
  4. Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
  5. Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
  6. Thread the pork slices onto the skewers.
  7. Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
  8. To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
  9. Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
  10. Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
  11. Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
  12. Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac ‘n’ cheese, and pickles.
  13. Enjoy!

Watch the recipe video here:

BBQ Pork Party Tower

Behold, Meat Mountain! The centerpiece of your next dinner party ?FULL RECIPE: https://tasty.co/recipe/bbq-pork-party-tower

Posted by Tasty on Friday, July 27, 2018

Main dish

Veggie Chili Cornbread Casserole

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Veggie Chili Cornbread Casserole
Veggie Chili Cornbread Casserole
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHILI
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 ½ teaspoons smoked paprika
  • ¼ teaspoon cinnamon
  • 4 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 28 oz diced tomato, 1 can with juices (795 g)
  • 15 oz black beans, 1 can, rinsed and drained (425 g)
  • 15 oz kidney bean, 1 can, rinsed and drained (425 g)
  • 15 oz pinto bean, 1 can, rinsed and drained (425 g)
  • 1 cup frozen corn (175 g)
  • 1 tablespoon lime juice
  • 2 cups vegetable broth (480 g)
CORNBREAD
  • 1 large egg
  • 1 ½ cups milk (360 mL)
  • 1 ½ cups yellow cornmeal (225 g)
  • 1 cup all-purpose flour (125 g)
  • 2 tablespoons brown sugar, granulated
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 5 tablespoons unsalted butter, melted
  • 1 jalapeño, small, chopped
GARNISH
  • 1 jalapeño, sliced
  • 2 tablespoons fresh cilantro, chopped
Instructions
  1. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  2. Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  3. Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  4. Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  5. Preheat the oven to 400°F (200°C).
  6. In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  7. In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  8. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  9. Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  10. Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  11. Garnish the cornbread with sliced jalapeño and chopped cilantro.
  12. Enjoy!

Watch the recipe video here:

This chili cornbread casserole is perfect for summer cookouts ?Get the recipe: https://tasty.co/recipe/veggie-chili-cornbread-casserole

Posted by Tasty on Friday, June 8, 2018

Main dish

ONE POT BIG MAC ‘N’ CHEESE

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ONE POT BIG MAC 'N' CHEESE
Big Mac...n Cheese. Do you see what we did there? We can't believe we haven't combined these two titans of pop cuisine before. What better bedfellows than that icon of burgers, the Big Mac, and his cheesy pasta pal? Also, we've tried to replicate the flavours of that magical sauce by adding paprika and various other spices in an easy to cook one pot dish. We are very nice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp groundnut oil
  • 500g beef mince
  • 1 tbsp sea salt
  • 400g macaroni
  • 1200ml milk
  • 2 tbsp American mustard
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 200g grated mild cheddar
  • Chopped pickles, white onion and toasted sesame seeds, to serve.
Instructions
  1. In a large, deep sided pan heat the oil until it's almost smoking then add the beef. Quickly stir fry, breaking it up with the spoon, until it's grey all over and cooked all the way through without getting dry.
  2. Remove the beef from the pan and give it a bit of a clean. Add the pasta and milk and bring back to a simmer, stirring frequently, until the liquid has thickened up to a creamy liquid.
  3. Stir in the mustard, paprika, garlic powder, onion powder and salt. Add the beef back to the pan along with the cheese and stir everything together to combine and melt the cheese. Add more milk or cream (naughty) if you want it to be more silky.
  4. Serve, scattered with chopped pickles and white onion.

Watch the recipe video here:

One Pot Big Mac 'n' Cheese

One Pot Big Mac 'n' Cheese

Posted by Twisted on Friday, August 24, 2018

Main dish

Spicy Slow Cooker Chili

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Spicy Slow Cooker Chili
Espresso Chili?! Add a shot of Dunkin's new hand crafted espresso to your next chili dish for a major flavor boost. You’ll have to sip to believe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 large Spanish onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
  • 4½ cups canned tomatoes
  • 2 shots Dunkin’ Espresso
  • 3 tablespoons chili powder
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper powder
  • ½ teaspoon cocoa powder
  • 1 teaspoon black pepper
  • Cooked rice
  • Shredded cheddar cheese
Instructions
  1. Set slow cooker to high.
  2. In large skillet over medium heat, cook beef until browned, drain, and set aside.
  3. In separate bowl, blend seasonings: chili powder, parsley, garlic salt, cayenne pepper powder, cocoa powder, and black pepper.
  4. Add olive oil to pan over medium heat and add onions, red pepper, and green pepper. Cook until soft.
  5. Add tomatoes to the slow cooker.
  6. Add onions, red pepper, and green pepper to slow cooker.
  7. Add dark red kidney beans to slow cooker.
  8. Add cooked beef and Dunkin’ Espresso to slow cooker.
  9. Add seasoning blend to slow cooker and mix well.
  10. Cook 4–6 hours.
  11. Serve a scoop of chili over rice, topped with cheddar cheese.

Watch the recipe video here:

Espresso Chili?! Add a shot of Dunkin's new hand crafted espresso to your next chili dish for a major flavor boost. You’ll have to sip to believe! Find your Dunkin': https://bit.ly/2nxm7Ox

Posted by Tasty on Thursday, November 29, 2018

Main dish

CRISPY STUFFED MUSHROOM BURGER

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CRISPY STUFFED MUSHROOM BURGER
Mushroom burgers delicious, especially when they're stuffed with a delicious gooey cheese filling!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 Portobello mushroom caps
  • 1½ cup Mixed cheddar
  • 1 cup mozzarella
  • ½ parmesan
  • 6 rashers cooked bacon, chopped (optional!)
  • 2 cloves garlic, minced
  • ¼ cup chopped chives
  • ½ tsp pepper
  • ¾ cup mayonnaise
  • Egg Wash
  • Seasoned Flour
  • Panko breadcrumbs
  • Frying oil
  • Burger toppings
Instructions
  1. Lay paper towel on a plate. Place two portobello mushroom caps with stems removed. Cover with 3 more pieces of paper towel and another plate. Microwave for 4 minutes. Carefully remove plate and paper towel. Pat dry to remove excess moisture. Set aside.
  2. Make a filling mix with cheeses, bacon (optional), garlic, chives, pepper and mayonnaise. Fill mushroom caps with cheese mix. Place two together and wrap in plastic wrap to seal. Chill for 15 minutes.
  3. Bread mushrooms in flour, then egg wash then panko breadcrumbs.
  4. Fry until golden brown and heated through.
  5. Serve in-between burger buns with desired toppings.
  6. Enjoy!

Watch the recipe video here:

Crispy Stuffed Mushroom Burger

Crispy Stuffed Mushroom Burger

Posted by Twisted on Wednesday, August 8, 2018

Main dish

Veggie Nuggets

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Veggie Nuggets
Veggie Nuggets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 carrots, peeled and cut into chunks
  • ½ head cauliflower, broken up
  • 1 head broccoli, broken up
  • 2 cloves garlic, chopped
  • 1 egg
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ¾ cups bread crumbs (205 g)
Instructions
  1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
  2. Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
  3. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
  4. Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
  5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
  6. Serve with your favorite dipping sauce.
  7. Enjoy!

Watch the recipe video here:

Veggie nuggiest for a meatless Monday. FULL RECIPE: http://bzfd.it/2j660F3

Posted by Tasty on Monday, November 26, 2018

Main dish

Gingerbread 3D Cookies 4 Ways

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Gingerbread 3D Cookies 4 Ways
Gingerbread 3D Cookies 4 Ways
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
GINGERBREAD COOKIES
  • ¾ cup butter, melted (170 g)
  • ¾ cup brown sugar (165 g)
  • ¾ cup molasses (250 g)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ¼ teaspoon allspice
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 ½ cups flour (440 g)
ICING
  • 3 cups powdered sugar (360 g)
  • 6 tablespoons milk
  • red food coloring
  • green food coloring
Instructions
  1. In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
  2. Whisk in the egg until combined.
  3. Fold in the baking powder, baking soda, and half of the flour.
  4. Add the rest of the flour until dough comes together.
  5. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
  8. Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
  9. Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
  10. Carefully transfer the cookies to a baking rack and cool completely.
  11. Equally divide the powdered sugar in three bowls.
  12. Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
  13. Add red food coloring to one bowl and green to the other.
  14. Transfer icings to three different piping bags with a thin tip.
  15. Decorate the cookies and allow to set before assembling.
  16. Fit the cookie pieces into each other to allow the cookies to stand.
  17. Enjoy!

Watch the recipe video here:

3D Christmas Cookies

These Christmas cookies are going to blow Santa away ?!FULL RECIPE: https://tasty.co/recipe/gingerbread-3d-cookies-4-waysCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2z5BanV

Posted by Tasty on Monday, December 18, 2017

Main dish

Spinach And Artichoke Chicken Stuffed Manicotti Pie

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Spinach And Artichoke Chicken Stuffed Manicotti Pie
Spinach And Artichoke Chicken Stuffed Manicotti Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 oz manicotti, al dente (680 g)
  • 2 cups artichoke heart, chopped (335 g)
  • 2 cups fresh spinach, chopped (80 g)
  • 1 cup chicken breast, cooked, shredded (125 g)
  • 1 ½ cups ricotta cheese (375 g)
  • 1 cup mozzarella cheese, grated, divided (100 g)
  • 1 cup grated parmesan cheese, grated, divided (110 g)
  • 2 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce (260 g)
  • fresh parsley, chopped, for serving
Instructions
  1. Cook manicotti a couple minutes under the box instructions.
  2. Drain in a colander, and cut manicotti in half.
  3. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  4. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  5. Preheat oven to 350°F (180˚C).
  6. Transfer the spinach and artichoke mixture into a piping bag.
  7. Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  8. Spoon tomato sauce over the filled manicotti.
  9. Top with remaining mozzarella cheese, and parmesan cheese.
  10. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  11. Garnish with parsley, if desired.
  12. Enjoy!

Watch the recipe video here:

Spinach and Artichoke Chicken-Stuffed Manicotti Pie

This manicotti pie is a game-changer ?!FULL RECIPE: https://tasty.co/recipe/spinach-and-artichoke-chicken-stuffed-manicotti-pieShop our ESSENTIAL products here: http://bit.ly/2Eoh4bp – We may make some $$ if you buy

Posted by Tasty on Friday, December 29, 2017