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Main dish

DR PEPPER CHILI CHEESE DOG EGG ROLLS

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DR PEPPER CHILI CHEESE DOG EGG ROLLS
All your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dr Pepper Chili
  • olive oil
  • 1 lb ground beef
  • 1 teaspoon chipotle powder
  • ½ tsp cumin
  • ½ tsp oregano
  • 1 tsp chili powder
  • Salt
  • Black pepper
  • ½ small yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup Dr Pepper
  • 1 cup chicken stock
  • 1 (14-oz) can crushed tomatoes
To assemble
  • Egg roll wrappers
  • 1 package hot dogs
  • 10 slices cheddar cheese
  • 3 quarts vegetable oil, for frying
  • 2–3 tablespoons water, in small bowl
Instructions
  1. To prepare the chili, heat 1 tablespoon oil in a medium pot over medium heat. Add ground beef, breaking up the meat as it browns. Season with chipotle powder, cumin, oregano, chili powder, salt, and pepper. Once meat is browned and almost cooked through, remove from pot and set aside.
  2. Add a teaspoon more oil to pot and lower heat to medium-low. Add onions. Cook until soft and translucent, about 5 minutes. Add garlic. Cook until fragrant, about 30 seconds, then stir with the surrounding onions.
  3. Deglaze the pan by adding Dr Pepper and stir. Scrape up the browned bits on the bottom of the pan. Put heat on medium, bringing the mixture to a simmer. Add browned meat, crushed tomatoes, and chicken stock, then return to a simmer.
  4. Simmer mixture for 10–15 minutes, and season with salt and pepper. Chili should be thick, with most of the liquid evaporated.
  5. Place one sheet of egg-roll wrapper on a diagonal axis, so that the points are facing north, south, east, and west. On the bottom third of the wrapper, spread a tablespoon of chili into a thin layer like a rectangle. Do not spread all the way to the edges. Place one slice of cheese over the chili.
  6. Lay a hot dog across the bottom of the cheese slice. Begin to gently roll the wrapper up over the hot dog from the bottom, tucking the sides in once halfway rolled. Spread a few drops of water on the edges of the top half of the wrapper with your fingertips. This will help seal the roll. Gently press the edges to seal. Repeat with remaining hot dogs.
  7. Line a baking sheet with paper towels or parchment paper, and set a rack on top of it.
  8. Fry a few egg rolls at a time in 350℉ oil, making sure not to overcrowd the pot. Fry each batch for 3–5 minutes, until golden brown, then place on rack to cool. Repeat with remaining egg rolls.

Watch the recipe video here:

Dr Pepper Chili Cheese Dog Egg RollsAll your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.

Posted by Tasty on Tuesday, November 20, 2018

Main dish

Quick 30-Minute Chicken Pho

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Quick 30-Minute Chicken Pho
When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 oz rice noodle, dried, narrow, and flat (285 g)
  • warm water, for soaking
  • 1 tablespoon whole black peppercorn
  • 1 tablespoon coriander seed
  • 4 pods whole star anise
  • 1 piece fresh ginger, 2 inch (5 cm) piece
  • 1 bunch green onion
  • 4 cups hot water (960 mL)
  • 8 cups chicken broth (1.9 L)
  • 1 lb chicken breast, halved, crosswise (455 g)
  • ¼ cup fish sauce (60 mL)
FOR SERVING
  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce
Instructions
  1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  3. While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  5. Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  8. Remove the chicken from the broth.
  9. Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  10. Shred the chicken.
  11. Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  12. Enjoy!

Watch the recipe video here:

When you don't time for the real thing, try this 30-Minute Chicken "Pho" ?Full Recipe: https://tasty.co/recipe/quick-30-minute-chicken-pho

Posted by Tasty on Sunday, November 18, 2018

Main dish

Mashed Potatoes

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Mashed Potatoes
Mashed Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds golden creamer potatoes, peeled and cut into quarters
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped chives
Instructions
  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Watch the recipe video here:

Recipe of the Day: Tyler's Mashed Potatoes ??? #FeastWeekSave the recipe: https://foodtv.com/2z8eSoj

Posted by Food Network on Monday, November 19, 2018

Main dish

Creamy Chicken Piccata

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Creamy Chicken Piccata
Creamy Chicken Piccata
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • ⅔ cup all-purpose flour (80 g)
  • 4 tablespoons olive oil
  • ⅓ cup dry white wine (80 mL)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 2 tablespoons caper
  • 3 tablespoons lemon juice
  • 1 ½ cups chicken stock (360 mL)
  • ⅓ cup heavy cream (80 mL)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • angel hair pasta, cooked, for serving
Instructions
  1. Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  2. Cut each breast in half lengthwise so you have 4 pieces of chicken.
  3. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  5. Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  6. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  7. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  8. Stir in the cream, then return the chicken to the pan.
  9. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  10. Serve the chicken and sauce over angel hair pasta.
  11. Enjoy!

Watch the recipe video here:

This chicken piccata is so creamy and delicious ?Get the recipe: https://tasty.co/recipe/creamy-chicken-piccataWatch…

Posted by Tasty on Saturday, November 17, 2018

Main dish

Thanksgiving Dinner Turkey Roulade

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Thanksgiving Dinner Turkey Roulade
The many colors and flavors of Thanksgiving dinner are wrapped up in an elegant little roast that will wow your guests, even if it's not a holiday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 5- to 6-pound whole turkey breast, boned and butterflied, skin left on
  • Kosher salt and freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 6 ounces sweet Italian sausage, casings removed and meat broken into small pieces
  • 3 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons fresh thyme leaves, chopped
  • 4 cloves garlic, finely grated
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 3 cups herbed stuffing mix, such as Pepperidge Farm
  • 8 ounces sliced cremini or button mushrooms
  • 8 ounces green beans, ends trimmed
  • 12 ounces peeled and seeded butternut squash, cut into 3-by-1/4-by-1/4-inch sticks
  • Nonstick cooking spray, for the rack
  • ⅓ cup dried cranberries
  • Warm gravy, for serving
Instructions
  1. Lay the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon salt and 1 teaspoon pepper. Lightly cover with plastic wrap and chill until ready to assemble, at least 1 hour and up to 24 hours.
  2. For the stuffing: Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not fully cooked through, 5 to 6 minutes. Transfer to a large bowl.
  3. Return the skillet to medium-high heat and melt 2 tablespoons of the butter. Add the celery, onion and half of the thyme and garlic and cook, stirring occasionally and scraping up any brown bits, until tender and just beginning to brown, 10 to 12 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
  4. Return the skillet to medium-high heat, pour in the wine and scrape up any brown bits. Simmer until the smell of alcohol subsides, about 2 minutes. Add the broth and bring to a simmer, then pour into the sausage mixture. Add the stuffing mix and stir to combine. Season with salt and pepper, cover and chill until ready to assemble.
  5. For the mushrooms: Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Toss and cook on the other side, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon butter, the remaining garlic and thyme and some salt and pepper and continue to cook, tossing occasionally, until browned and very fragrant, about 3 minutes more. Transfer to a small bowl and let cool. Cover and chill until ready to assemble.
  6. For the green beans: Meanwhile, bring a large pot of salted water to a boil and line a plate with a paper towel. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon and transfer to the lined plate. Let cool. Keep the water boiling.
  7. For the squash: Line a plate with a paper towel. Add the squash to the boiling water and cook until tender but still holding their shape, 5 to 8 minutes. Transfer to the lined plate and let cool. Cover and chill until ready to assemble.
  8. Position an oven rack in the lower third of the oven and preheat to 325 degrees F. Set a rack inside a rimmed baking sheet and coat the rack with cooking spray.
  9. Spread the stuffing over the turkey breast, leaving a 1-inch border around the edges. Gently press the stuffing into the meat to adhere. Position the turkey so that one of the short sides is facing you. Starting 3 inches from the bottom edge, arrange a compact row of cranberries crosswise over the stuffing (maintaining the 1-inch border on the left and right sides). Arrange a compact row of green beans crosswise over the breast, next to but not covering the cranberries. Arrange the mushrooms crosswise over the breast, next to but not covering the green beans. Arrange the butternut squash crosswise over the breast, next to but not covering the mushrooms and ending no further than halfway down the length of the turkey.
  10. Working from the bottom edge, roll the breast up tightly. Tuck in any filling that spills out of the sides once the turkey breast is rolled completely. Tie the roulade tightly with kitchen twine every 2 inches to make a compact log. Tie once more lengthwise to keep the filling secure. Place the roulade seam-side down on the prepared rack and baking sheet. Melt the remaining 2 tablespoons butter, then brush over the roulade. Sprinkle with salt and pepper.
  11. Transfer to the oven and pour 6 cups warm water into the baking sheet. Roast until an instant-read thermometer inserted perpendicularly into the center of the thickest part of the roulade registers 150 degrees F, 3 to 3½ hours (check on the skin after 2 hours and cover with foil once it is deep golden brown). Let sit at room temperature, loosely covered with foil, for 1 hour; the internal temperature will continue to climb and will reach 165 degrees F. Remove the twine, cut into 1-inch slices and serve with warm gravy.

Watch the recipe video here:

Recipe of the Day: Thanksgiving Dinner Turkey Roulade ?? Save the recipe: http://bit.ly/2T0f8hC

Posted by Food Network on Saturday, November 17, 2018

Main dish

Queso Hash Brown Breakfast Ring

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Queso Hash Brown Breakfast Ring
Queso Hash Brown Breakfast Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 oz frozen hash brown (850 g)
  • 3 large eggs, lightly beaten
  • 6 large eggs, soft-scrambled
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • nonstick cooking spray, for greasing
  • 15 oz queso dip, 1 jar (425 g)
  • 11 oz pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
  3. Grease a nonstick bundt pan with cooking spray.
  4. Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
  5. Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
  6. Place the bundt pan on a baking sheet and bake for 1 hour.
  7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
  8. Slice into wedges and serve.
  9. Enjoy!

Watch the recipe video here:

Queso Hash Brown Breakfast Ring

A lot's happening here, but it's all worth it. ?Full Recipe: https://tasty.co/recipe/queso-hash-brown-breakfast-ring

Posted by Tasty on Thursday, October 4, 2018

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon, cooked and chopped (455 g)
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4-Flavor Sheet-Pan Crunch-Wrap

4 flavors, 1 sheet pan, so much crunch-wrap ?Full Recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by Tasty on Saturday, October 20, 2018

Main dish

Kenyan Beef Samosas

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Kenyan Beef Samosas
Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 ½ tablespoons olive oil
  • 1 lb ground beef (455 g)
  • 1 medium red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 4 scallions, diced
  • 1 cup frozen peas, defrosted (150 g)
  • 2 tablespoons fresh cilantro, chopped
WRAPPER
  • 3 cups all-purpose flour (375 g)
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup water, plus 2 tablespoons more (240 mL)
  • 1 tablespoon flour, mixed with 1 tablespoon of water
  • 3 cups canola oil (720 mL)
  • lime wedge, for serving
Instructions
  1. In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  2. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  3. In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  4. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  5. Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  6. In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  7. Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  8. In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  9. Enjoy!

Watch the recipe video here:

Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/kenyan-beef-samosas

Posted by Tasty on Thursday, November 15, 2018

Main dish

Baileys Chocolate Cheesecake Donuts

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Baileys Chocolate Cheesecake Donuts
Way too often, sweet treats are all about the kids. We think it’s time the grownups had a turn. This over-eighteen twist on a classic filled donut is as naughty as it is nice. Trust us - once you've taken a bite of pillow-soft pastry, stuffed with a Baileys chocolate cream, you’ll never want to go back to jelly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 310ml milk, heated until warm
  • 125g granulated sugar
  • 12g yeast
  • 4 egg yolks
  • 115g butter, melted and cooled
  • 10g vanilla
  • 500g plain flour
  • 2g salt
  • Vegetable oil for deep-frying
Filling:
  • 8 oz cream cheese
  • 225g heavy cream
  • 100ml Baileys Chocolat Luxe
  • 2 tbsp cocoa powder, sifted
  • 50g icing sugar
  • Granulated sugar to coat
Salted Caramel Chocolate Sauce:
  • 225g caramel sauce
  • 50ml Baileys Chocolat Luxe
  • Pinch of Salt
Instructions
Doughnuts:
  1. Add milk, sugar, and yeast into a large bowl; let stand until frothy.
  2. Beat in egg yolks, butter, vanilla, and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the side of bowl occasionally and adding about ½ cup more flour if necessary to make a soft sticky dough.
  3. Turn out onto lightly floured work surface; knead until smooth and elastic. Place in greased bowl and cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1½ hours.
  4. Punch down dough. Turn out onto lightly floured work surface; roll out to ½-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out as many rounds as possible. Transfer to lined baking sheet. Cover loosely and let rise in warm draft-free place until doubled in size, about 1 hour.
  5. Heat enough oil in a large heavy-bottomed saucepan; heat until 170ºC. Fry doughnuts, 3 at a time and turning once, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer to paper towel–lined plate to cool and drain.
  6. When slightly cooled, toss donuts in granulated sugar.
Filling:
  1. Meanwhile, beat together all the filling ingredients in a bowl for 2-3 minutes until stiff peaks form. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
  2. Salted Caramel Sauce:
  3. Heat all ingredients over low heat until combined. Serve warm with donuts.
Assembly:
  1. When donuts are cooled, poke a hole in the side with the pastry bag and fill with the filling.
  2. Dip into caramel sauce or pour over top and enjoy!

Watch the recipe video here:

Baileys Chocolate Cheesecake Donuts

Posted by Twisted on Thursday, November 15, 2018

Main dish

Crunchy Turkey Melt

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Crunchy Turkey Melt
Butterball and LAY'S® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich. Visit Ibotta for a Tasty deal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups ​LAY'S® classic potato chips
  • 8 slices thick-cut soft bread
  • 8 slices provolone cheese
  • 1 cup cranberry sauce
  • 2 cups sliced leftover Butterball turkey breast
  • 3 eggs
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried rosemary
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon dried sage
  • 1 tablespoon heavy cream
  • 2 teaspoons vegetable oil
  • 1 cup gravy, for dipping
Instructions
  1. Pour ​LAY'S® classic potato chips​ in a food processor. Pulse until chips have been crushed into large pebbles. Set aside.
  2. Lay out bread. Place a piece of provolone on each slice, followed by a spoonful of cranberry sauce. Arrange leftover Butterball turkey breast on half of the slices, then top each of these with one of the other slices to form sandwiches.
  3. Whisk eggs together with salt, pepper, dried rosemary, dried thyme, dried sage, and heavy cream. Dip both sides of the sandwiches in the egg mixture, then dredge each side in the crushed chips.
  4. Heat oil in a pan on low heat. Cook the sandwiches on both sides until golden brown, about 8 minutes per side.
  5. Slice sandwiches in half and serve with gravy for dipping.

Watch the recipe video here:

Butterballl and Lay's® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich.

Posted by Tasty on Thursday, November 15, 2018