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Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
These stuffed rigatoni poppers are going to be your new favourite appetizer ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz rigatoni, 1 box (455 g)
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

These stuffed rigatoni poppers are going to be your new favourite appetizer ?FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Proper Tasty on Wednesday, November 14, 2018

Main dish

Smoky Mac ‘N’ Cheese Egg Rolls

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Smoky Mac 'N' Cheese Egg Rolls
The smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1⁄8 teaspoon cayenne
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 cup milk
  • 1 cup shredded smoked gouda
  • 8 ounces cooked macaroni
  • 12 egg roll wrappers Vegetable oil, for frying
  • Hot sauce, for dipping
Instructions
  1. In a saucepan, melt the butter. Whisk in the flour, garlic powder, cayenne, salt, and pepper. Cook mixture for a minute or two, then pour in milk. Whisk until milk begins to thicken, then pour in cheese. Cook, while whisking, until sauce is smooth. Fold in cooked macaroni. Let mixture cool for about 10 minutes before continuing.
  2. Place an egg roll wrapper on a cutting board. Near the bottom of the square, lay out a 1 inch thick line of mac ‘n cheese, stopped about an inch short of the edges. Starting at the bottom, roll up the wrapper, covering the filling. At the halfway point, fold in the right and left sides, then continue rolling. Wet the top edge with a bit of water to seal.
  3. Heat 2-3 inches of vegetable oil in a high-walled saucepan to 350oF. Working in batches, fry the eggs rolls until they are golden brown on both sides. Drain on paper towels. Serve with hot sauce for dipping.

Watch the recipe video here:

Smoky Mac 'N' Cheese Egg RollsThe smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!

Posted by Tasty on Wednesday, November 14, 2018

Main dish

Lemony Shrimp Scampi with Orzo and Arugula

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Lemony Shrimp Scampi with Orzo and Arugula
Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound orzo pasta
Vinaigrette:
  • ⅓ cup extra-virgin olive oil
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice (from 2 large lemons)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ cup dry white wine, such as pinot grigio
  • 5 cups (6 ounces) baby arugula
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  2. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  4. Transfer to a large bowl and serve.

Watch the recipe video here:

How to Make Giada's Lemony Shrimp Scampi with Orzo and Arugula

Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)

Posted by Food Network on Monday, April 16, 2018

Main dish

Bacon Weave Honey Mustard Chicken Roll

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Bacon Weave Honey Mustard Chicken Roll
Honey & mustard, Sid & Nancy, Bonnie & Clyde, peanut butter & jelly... history is peppered with famous unlikely pairs. Is this chickeny log the finest example of culinary synthesis the world has ever seen? We think so. Replete with some lovely onions and served with some sexy crispy fries this would be a glorious dinner for a few lucky pals.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 200ml honey
  • 200ml wholegrain mustard
  • 1 tbsp water
  • 2 garlic cloves, crushed
  • 1 tsp pepper
  • 1 tsp salt
  • 6 chicken breasts
  • 3 onions, sliced and caramelised
  • 2 packs streaky bacon
  • 250ml double cream
Instructions
  1. Whisk together the honey, mustard, water, garlic and season to taste.
  2. Bash the chicken breasts between two sheets of greaseproof paper until thin.
  3. Lay them in an overlapping square on another sheet of greaseproof. Divide the honey mustard sauce in two and use one half to paint the chicken breasts. Scatter with onions and use the paper to roll the whole thing into a tight bundle.
  4. Weave the bacon into a square mat. Place the chicken at one end and roll the whole thing up tightly. Brush with more of the honey mustard mix.
  5. Bake at 180°C for around an hour until sticky and cooked through.
  6. While it's roasting, heat the other half of the honey mustard glaze with the cream and simmer until thick.
  7. Serve the log in slices slathered in the delicious cream. Fries optional.

Watch the recipe video here:

Bacon Weave Honey Mustard Chicken Roll

Posted by Twisted on Monday, November 12, 2018

Main dish

Mexican Carnitas As Made By Claudette

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Mexican Carnitas As Made By Claudette
Get ready to drool as you watch the first 8 seconds of this video... then get ready to cook!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CARNITAS
  • 5 lb pork shoulder, cut into 2-inch (5 cm) cubes (2.2 g)
  • 2 large white onions, chopped
  • 10 avocado leaves
  • 1 teaspoon pepper
  • ¼ cup kosher salt (60 g)
  • 6 cloves garlic, grated
  • 2 dried bay leaves
  • cold water
  • ½ cup orange juice (120 mL)
  • ½ cup milk (120 mL)
  • 12 oz mexican style soda, 1 bottle (355 mL)
  • 3 lb lard, cut into large cubes (1.3 g)
FOR SERVING
  • white corn tortillas
  • guacamole
  • pickled vegetable
  • fresh cilantro, chopped
  • lime wedge
  • rice, (made with cilantro)
  • pinto bean
Instructions
  1. To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
  2. Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
  3. Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
  4. Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
  5. Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
  6. Enjoy!

Watch the recipe video here:

Get ready to drool as you watch the first 8 seconds of this video… then get ready to cook! Get the recipe: https://tasty.co/recipe/mexican-carnitas-as-made-by-claudette

Posted by Tasty on Monday, November 12, 2018

Main dish

Pumpkin Spiced Latte Cinnamon Rolls

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Pumpkin Spiced Latte Cinnamon Rolls
Pumpkin Spiced Latte Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
DOUGH
  • 2 cups whole milk, warm to the touch (480 mL)
  • ½ cup unsalted butter, melted (115 g)
  • ½ cup granulated sugar (100 g)
  • 1 pack active dry yeast
  • 5 cups flour, divided (625 g)
  • 1 teaspoon baking powder
  • salt, to taste
FILLING
  • ¾ cup butter, softened (170 g)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons pumpkin spice mix
FROSTING
  • 1 cup powdered sugar (160 g)
  • ¼ cup coffee (60 mL)
  • 1 tablespoon whole milk
Instructions
  1. Generously butter 2 cast-iron skillets or disposable foil cake pans.
  2. In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  4. Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. After 1 hour, the dough should have nearly doubled in size.
  7. Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  10. In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  11. Spread the mixture onto the rolled dough.
  12. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  13. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  14. Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  15. Preheat the oven to 350˚F (180˚C).
  16. To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  17. Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  18. While still warm, drizzle evenly with frosting.
  19. Enjoy!

Watch the recipe video here:

Pumpkin Spiced Latte Cinnamon Roll

It's time for pumpkin spice, ESPECIALLY if it looks like this ?FULL RECIPE: https://tasty.co/recipe/pumpkin-spice-latte-rolls

Posted by Tasty on Sunday, October 21, 2018

Main dish

Loaded BBQ Hot Dog

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Loaded BBQ Hot Dog
Take your hot dog game to the next level with our Loaded BBQ Dog.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
BBQ Sauce
  • 1½ teaspoons paprika
  • 1½ teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ⅔ cup ketchup
  • 3 tablespoons sugar
  • ¼ cup apple cider vinegar
Slaw
  • 2 carrots, shredded
  • ½ head green cabbage, shredded
  • ⅔ cup mayonnaise
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper
Assembly
  • 1 pack of Ball Park® Bun Size Angus Beef hot dogs
  • Hot dog buns
  • 2 cups pulled pork
Instructions
Make BBQ sauce:
  1. Whisk all ingredients together in a sauce pot. Bring to a simmer for 5 minutes. Remove from heat and set aside.
Make slaw:
  1. In a large bowl, mix the carrots and cabbage together. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper, until smooth. Pour the dressing over the slaw and mix. Set aside.
  2. Place the Ball Park® Bun Size Angus Beef hot dogs​ on a cutting board. Slice V-shaped slits into the Ball Park® Bun Size Angus Beef hot dogs​, being careful to not cut all the way through.
  3. Heat up grill to medium-high heat. Grill Ball Park® Bun Size Angus Beef hot dogs​, basting with the BBQ sauce, until slightly charred on all sides.
  4. Place Ball Park® Bun Size Angus Beef hot dogs​ in buns. Add a spoonful of BBQ sauce on the hot dogs. Place a few tablespoons of pulled pork on top. Drizzle with more BBQ sauce. Top each dog with coleslaw. Serve!

Watch the recipe video here:

Loaded BBQ Hot Dog

Loaded BBQ Hot DogTake your hot dog game to the next level with our Loaded BBQ Dog.

Posted by Tasty on Thursday, August 23, 2018

Main dish

Caramel Apple Monkey Bread

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Caramel Apple Monkey Bread
Ooey-gooey caramel apple monkey bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 Granny Smith apples
  • Squeeze of lemon
  • 3 cans refrigerated biscuits
  • 2 boxes Private Selection Milk Chocolate Sea Salt Caramels 1 teaspoon vanilla extract
  • 3⁄4 cup heavy cream
Instructions
  1. Preheat oven to 350oF.
  2. Peel apples, then chop into a small dice (each piece will be 1⁄4”-1⁄2” big). Toss apples with a squeeze of lemon to prevent browning.
  3. Unwrap biscuits and cut each biscuit into quarters. Flatten each biscuit quarter, place 2-3 apple pieces inside and fold biscuit into a ball around the apples. Place ball in a greased bundt pan. Repeat with the rest of the biscuits and apples.
  4. Place Private Selection Milk Chocolate Sea Salt Caramels in a saucepan. Pour vanilla extract and heavy cream on top. Heat over medium-low heat, whisking continuously, until caramels melt into a smooth sauce.
  5. Pour sauce on top of monkey bread.
  6. Bake bread for 50-60 minutes, covering halfway through with foil if the top gets too dark. (While baking, place a sheet tray on the rack to catch any falling caramel sauce.)
  7. Remove from oven. Flip out of pan and let cool for a few minutes before serving.

Watch the recipe video here:

Caramel Apple Monkey Bread

Ooey-gooey caramel apple monkey bread!

Posted by Tasty on Sunday, November 11, 2018

Main dish

Hainanese Chicken Rice

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Hainanese Chicken Rice
Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
HAINANESE CHICKEN
  • 3 lb whole chicken, giblets removed (1.3 kg)
  • ¼ cup kosher salt, divided (60 g)
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 1 gal cold water, plus more as needed (3.7 L)
  • 2 tablespoons sesame oil
HAINANESE RICE
  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice, rinsed and drained (400 g)
  • 2 cups reserved chicken poaching broth (480 mL)
CHILI SAUCE
  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth
GINGER GARLIC SAUCE
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • kosher salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar
SOY DIPPING SAUCE
  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving
Instructions
  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  2. Remove any excess fat from the chicken and set aside for later.
  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  11. While the rice is cooking, carve the chicken for serving.
  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  16. Enjoy!

Watch the recipe video here:

Our coworker Niki made her recipe for Hainanese Chicken Rice and it is DELICIOUS! ✨FULL RECIPE: https://tasty.co/recipe/hainanese-chicken-rice

Posted by Tasty on Sunday, November 11, 2018

Main dish

Jalapeno Popper Chicken Dippers

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Jalapeno Popper Chicken Dippers
JALAPEÑO POPPER CHICKEN DIPPERS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 450g cream cheese, softened in microwave
  • 3 jalapeños, finely diced
  • 8 rashers streaky bacon, cut into strips and fried
  • Sea salt
  • 200g cheddar, finely grated
  • 100g mozzarella, finely grated
  • 3 chicken breasts, shredded
  • Freshly ground black pepper
  • 100g flour
  • 3 eggs, beaten
  • 150g panko breadcrumbs
  • 2 litres groundnut oil
Instructions
  1. Mix the cream cheese, jalapenos, cooked bacon, sea salt, cheddar, mozzarella and chicken breasts together. Season to taste.
  2. Smooth into a 20cm square clingfilm lined tin. Set in the freezer until solid but not quite frozen - roughly 2 hours.
  3. Cut into squares.
  4. Place the flour, eggs and panko in separate bowls.
  5. Dip each of the squares in the flour and shake off the excess, then dip in the egg and finally in the panko to give them an even coating.
  6. Heat the oil to 170°C/340°F and fry them in batches of 3.
  7. Dip in BBQ sauce.

Watch the recipe video here:

Jalapeno Popper Chicken Dippers

Posted by Twisted on Sunday, November 11, 2018