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Main dish

Malibu Strawberry Colada

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Malibu Strawberry Colada
Celebrate National Rum Day with this Malibu Strawberry Colada!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 3⁄4 cups unsweetened coconut cream
  • 1⁄2 cup sweetened coconut cream
  • 1⁄3 cup pineapple juice
  • 6 ounces Malibu Rum
  • 2 cups strawberries, hulled and quartered
Instructions
  1. In a blender, combine sweetened and unsweetened cream of coconut. Pour into ice cube trays and freeze.
  2. Once frozen, add coconut ice cubes, pineapple juice, Malibu Rum, and strawberries to a blender.
  3. Blend until creamy. Enjoy!

Watch the recipe video here:

Strawberry Colada

Celebrate National Rum Day with this Malibu Strawberry Colada!

Posted by Tasty on Thursday, August 16, 2018

Main dish

Easy Butternut Squash Ravioli

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Easy Butternut Squash Ravioli
Get fancy in the kitchen and make this super easy butternut squash ravioli!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SQUASH FILLING
  • 2 cups butternut squash, peeled and chopped (410 g)
  • ½ onion, chopped
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon brown sugar
  • 2 oz grated parmesan cheese (55 g)
FRESH PASTA
  • 2 cups flour (250 g)
  • 4 eggs
  • 1 tablespoon olive oil
  • HAZELNUT BROWN BUTTER SAUCE
  • 5 tablespoons unsalted butter
  • ¼ cup roasted hazelnut, chopped (30 g)
  • 10 leaves fresh sage
  • salt, to taste
  • 1 lemon, juiced
  • 1 oz grated parmesan cheese (30 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

Watch the recipe video here:

Butternut Squash Ravioli

Get fancy in the kitchen and make this super easy butternut squash ravioli! GET THE RECIPE: https://tasty.co/recipe/easy-butternut-squash-ravioliMissing an ice cube tray? We gotchu: https://bzfd.it/2zcFhAK – We may make some $$ if you buy!

Posted by Tasty on Monday, October 29, 2018

Main dish

Spiked Sorbet Cups

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Spiked Sorbet Cups
Summer is upon us, cool down with these citrus sorbets.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Makes 4 drinks
  • 1 cup freshly squeezed orange juice
  • 6 ounces Crown Royal Vanilla
  • ⅓ cup simple syrup
  • 3 cups ice
Instructions
  1. To make the orange cups, slice off the top ⅓ of an orange and scoop out the flesh with a spoon. Slice a tiny section off the bottom so the orange sits flat, taking care not to make a hole where the sorbet can leak through. Reserve flesh to make orange juice.
  2. Blend the orange juice, Crown Royal vanilla, ice, and simple syrup until smooth.
  3. Pour into ice cube trays and freeze at least 4 hours, until solid.
  4. Once frozen, return the ice cubes to the blender and blend until smooth and sorbet-like.
  5. Spoon the sorbet into the orange cups and serve. Enjoy!

Watch the recipe video here:

Spiked Sorbet Cups

Spiked Sorbet CupsSummer is upon us, cool down with these citrus sorbets.

Posted by Tasty on Friday, June 22, 2018

Main dish

Steak Fajita Rolls

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Steak Fajita Rolls
Steak Fajita Rolls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil, for cooking
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • ½ cup green bell pepper, sliced (50 g)
  • ½ cup red bell pepper, sliced (50 g)
  • ½ cup yellow bell pepper, sliced (50 g)
SEASONING
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ lb flank steak, thinly sliced (150 g)
  • ½ cup monterey jack cheese (50 g)
SPECIAL EQUIPMENT
  • long wooden toothpicks or cut wooden skewers
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
  3. Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
  4. Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
  5. Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
  6. Enjoy!

Watch the recipe video here:

Steak Fajita Rolls

These steak fajita rolls will make your mouth water ?FULL RECIPE: https://tasty.co/recipe/steak-fajita-rolls

Posted by Tasty on Sunday, October 28, 2018

Main dish

SAUSAGE AND CHEESY MASH PIE

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SAUSAGE AND CHEESY MASH PIE
As the nights close in, it’s the ideal time to curl up on the sofa with a big bowl of proper comfort food. If you’re after an indulgent alternative to traditional bangers and mash, this cheesy mash and sausage pie ticks all the boxes. Gather the family, grab a fork and dive in. Dinner is served.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1kg floury potatoes (eg King Edwards), peeled and cut into chunks
  • 50g butter
  • 50ml whole milk
  • Salt & pepper
  • 100g cheddar, grated
  • 12 Richmond sausages
  • 2 brown onions, peeled and sliced
  • 200g chestnut mushrooms, sliced
  • 2 tbsp thyme leaves
  • 50g butter
  • 40g flour
  • 500ml chicken stock
  • 1 tsp white wine vinegar
  • 1 tsp Worcester sauce
Instructions
  1. Boil the potatoes and mash with the butter and milk. Season to taste. Stir through the cheese.
  2. Heat the oven to 180°C. Fry the sausages until brown, then cut into chunks and put in an oven dish.
  3. For the gravy, fry the onion until soft, then add the mushrooms and fry until cooked out. Add the butter and heat until foaming, then add the flour and stir everything together to make a roux. Gradually pour in the stock, stirring thoroughly as you go. Add white wine vinegar along with the Worcestershire sauce and simmer for 2-3 mins.
  4. Pour the gravy over the sausages, then top with the mash and run a fork over the top to give the pie some texture. Bake for around 20 minutes until the gravy is bubbling and the mash has gone golden brown.

Watch the recipe video here:

Sausage and Cheesy Mash Pie

Sausage and Cheesy Mash Pie

Posted by Twisted on Monday, October 29, 2018

Main dish

Pull Apart Flauta Ring

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Pull Apart Flauta Ring
This pull-apart flauta ring will be a show-stopper at your next party! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken, cooked, shredded (250 g)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 jalepeno, seeded, chopped
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • 2 cups shredded cheddar cheese, divided (200 g)
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons taco seasoning
  • 18 flour tortillas
  • fresh cilantro, chopped, for garnish
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
  2. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  3. Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
  4. Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
  5. Bake for 30 minutes until golden brown and crisp.
  6. Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
  7. Enjoy!

Watch the recipe video here:

Pull-Apart Flauta Ring

This pull-apart flauta ring will be a show-stopper at your next party! ✨FULL RECIPE: https://tasty.co/recipe/pull-apart-flauta-ring

Posted by Tasty on Sunday, October 28, 2018

Main dish

Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter

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Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter
Espresso and chocolate chips make Banana Bread absolutely mouth-watering. ?? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Banana Bread:
  • 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
  • 1 tablespoon instant espresso powder
  • 1½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 medium-ripe bananas (the peel should be pretty black), peeled and halved
  • ½ cup granulated sugar
  • 2 tablespoons lightly-packed light brown sugar
  • 1 large egg, beaten
  • 3 ounces semisweet chocolate, finely chopped
Espresso-Cinnamon Butter:
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon instant espresso powder
  • Pinch of ground cinnamon
  • Pinch of fine salt
Instructions
  1. Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  2. Whisk the flour, baking soda and kosher salt together in a medium bowl.
  3. Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  4. Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  5. Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

Watch the recipe video here:

How to Make Bobby's Espresso-Chocolate Chip Banana Bread

Espresso and chocolate chips make Banana Bread absolutely mouth-watering. ?? ?See more of Bobby Flay on #BeatBobbyFlay > Thursdays at 10|9c

Posted by Food Network on Sunday, April 8, 2018

Main dish

Cheeseburger & Fries Sheetpan Crunchwrap

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Cheeseburger & Fries Sheetpan Crunchwrap
CHEESEBURGER & FRIES SHEETPAN CRUNCHWRAP
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 750g beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 200g cheddar
  • 1 tbsp corn flour
  • 1 can evaporated milk
  • 1 tsp salt
  • Fried onions
  • 8 tortillas
  • Fried onions
  • Oven fries, cooked to packet instructions
  • Burger gherkins
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix the beef mince, salt and pepper together and press into a lined baking tray. Grill until cooked through.
  3. Toss the grated cheddar in the cornflour and add it and a can of evaporated milk to a saucepan. Heat very gently, stirring all the time, until the cheese has melted into a smooth sauce. Add salt if needed.
  4. Lay tortillas on a similar sized tray to the one you cooked the burger on. Place the burger on top, followed by fried onions , fries and cheese sauce. Fold over the tortillas and squash with another tray then bake until crispy.

Watch the recipe video here:

Cheeseburger & Fries Sheetpan Crunchwrap

Cheeseburger & Fries Sheetpan Crunchwrap

Posted by Twisted on Sunday, October 28, 2018

Main dish

Paprika Chicken & Rice Bake

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Paprika Chicken & Rice Bake
Paprika Chicken & Rice Bake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • ½ cup red onion, diced (75 g)
  • 1 cup long grain rice (200 g)
  • 1 ½ cups chicken broth (355 mL)
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot, and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes, or until the rice is fully cooked.
  9. NOTE: For a crispy skin, remove chicken thighs and broil.
  10. Enjoy!

Watch the recipe video here:

Paprika Chicken & Rice Bake ?FULL RECIPE: http://bzfd.it/2kR3nby

Posted by Proper Tasty on Saturday, October 27, 2018

Main dish

Fudgy Black Cherry Brownies

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Fudgy Black Cherry Brownies
Makes 24 squares
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 ounces black cherries, fresh or frozen
  • 12 ounces REDD'S Black Cherry Ale
  • 10 tablespoons unsalted butter
  • 1¼ cups sugar
  • 1 cup dark cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 eggs
  • ½ cup flour
  • ½ cup dark chocolate chunks, chopped
Instructions
  1. Preheat oven to 325℉/160℃.
  2. Line an 8x8-inch baking pan with parchment paper.
  3. In a medium saucepan, bring cherries and REDD’S Black Cherry Ale to a rolling boil. Reduce heat and simmer for 25–30 minutes, stirring occasionally until almost all liquid has reduced. Set aside.
  4. In a medium mixing bowl, melt butter in the microwave until fully melted, add sugar and cocoa, then stir to combine. Mixture will be gritty.
  5. Add the eggs and stir together until fully incorporated.
  6. Fold in the vanilla and salt.
  7. Fold in flour gently. When flour is about 75% incorporated, add half of the cherry compote and ¼ cup of chocolate chunks. Stir until just fully mixed and no lumps remain.
  8. Pour batter into a lined pan and top with remaining cherry compote and chopped chocolate.
  9. Bake for 35–40 minutes. Brownies are done when the center just barely springs back in the middle.
  10. Enjoy!

Watch the recipe video here:

Fudgy Black Cherry Brownies

Fudgy Black Cherry BrowniesMake the ultimate brownies this fall with Redd’s Black Cherry Ale! #TogetherWeBeer

Posted by Tasty on Saturday, October 27, 2018