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Main dish

Bacon Cheddar Loaded Cheeseburger

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Bacon Cheddar Loaded Cheeseburger
https://www.facebook.com/buzzfeedtasty/videos/2503202206599080/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 4 oz cream cheese, at room temperature (115 g)
  • ¼ cup green onion, thinly sliced (35 g)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 1 lb ground beef (455 g)
  • salt, to taste
  • pepper, to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns, toasted
Instructions
  1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
  2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
  3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
  4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
  5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
  6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
  7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
  8. Enjoy!

Watch the recipe video here:

Bacon-Cheddar–Loaded Cheeseburger

Would you make this loaded cheeseburger for a night in? ?Full Recipe: https://tasty.co/recipe/bacon-cheddar-loaded-cheeseburger

Posted by Tasty on Thursday, October 25, 2018

Main dish

Cheddar-Crusted Bacon Broccoli Quiche

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Cheddar-Crusted Bacon Broccoli Quiche
Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Cheddar-Crusted Bacon Broccoli Quiche

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by Tasty on Thursday, October 25, 2018

Main dish

Meatloaf Mummy

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Meatloaf Mummy
Halloween is officially here - this utterly terrifying recipe would be a devilishly scary centrepiece to any dinner party/graveyard spread.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 1 large brown onion, minced
  • 1 clove garlic, crushed
  • 200ml beef stock
  • 250ml ketchup
  • 2 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbsp white wine vinegar
  • 800g beef mince
  • 100g soft breadcrumbs
  • 30g parmesan
  • 1 tbsp sea salt
  • 2 eggs
  • 500g puff pastry
  • 2 olives
  • 1 egg
Instructions
  1. To begin this spooky recipe, preheat the oven to 180°C/360°F. Fry the minced onion until it's turned golden and smells nice. Add the garlic and continue to cook out for a further minute.
  2. Pour in beef stock and ketchup and reduce for a few minutes. Stir in sugar and seasonings and leave to cool.
  3. Meanwhile, mix the breadcrumbs, parmesan and beef mince thoroughly with your hands. Add cooled ketchup mix and eggs and carry on mixing.
  4. Take the puff pastry and roll out to a large rectangle. Cut into strips - these are the bandages for your terrifying mummy! Argh!
  5. Lay the strips on a lined baking tray. Use your hands to shape the mince into a human shape and fold the bandages over, leaving a little bit of the head exposed - stick the olives in this bit for the eyes.
  6. Brush the pastry with egg and bake for 40-50 minutes until cooked through.

Watch the recipe video here:

Meatloaf Mummy

Meatloaf Mummy

Posted by Twisted on Friday, October 26, 2018

Main dish

Deviled Potatoes

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Deviled Potatoes
Deviled Potatoes > Deviled Eggs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 red-skinned potatoes, about 2 inches in diameter
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons mayonnaise
  • 1 tablespoon relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh dill, plus extra for garnish
  • ¼ teaspoon cayenne
  • Smoked paprika, for dusting
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
  3. Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a ¼-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about ¼ inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
  4. Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
  5. Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.

Watch the recipe video here:

How to Make Trisha's Deviled Potatoes

Deviled Potatoes > Deviled EggsWatch Trisha Yearwood's #SouthernKitchen this Saturday at 10:30a|9:30c!

Posted by Food Network on Thursday, October 4, 2018

Main dish

Apple Spider Web Pops

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Apple Spider Web Pops
Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large Granny Smith apples, stemmed
  • 4 ounces chopped bittersweet chocolate
  • 2 teaspoons coconut oil
  • 4 ounces chopped white chocolate
Instructions
  1. Line a baking sheet with parchment or a silicon baking mat.
  2. Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
  3. Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
  4. Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
  5. Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.

Watch the recipe video here:

How to Make Spiderweb Chocolate Apple Pops

Chocolate-Dipped Spiderweb Pops have a surprisingly wholesome interior! ?️️? #HowToWinHalloweenBrowse more of our fave Halloween recipes: www.foodnetwork.com/recipes/photos/halloween-recipes

Posted by Food Network on Saturday, October 6, 2018

Main dish

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 stick plus 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon ground cinnamon
Instructions
  1. Special equipment: a mini muffin tin
  2. Preheat the oven to 350 degrees F. Spray a mini muffin tin liberally with nonstick spray.
  3. Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Scoop the batter into the mini muffin tin and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes. Cool slightly and then remove from the pan.
  5. Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon. Brush the muffin tops with the melted butter and roll in the cinnamon sugar, tapping off any excess. Serve warm.

Watch the recipe video here:

How To Make Bobby's Cinnamon Sugar Mini Pancake Muffins

Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?See Bobby Flay on #BeatBobbyFlay, tonight at 10|9c!Save the recipe: https://www.cookingchanneltv.com/recipes/bobby-flay/cinnamon-sugar-mini-pancake-muffins-3111120.

Posted by Food Network on Thursday, October 11, 2018

Main dish

Steak And Potato Nachos

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Steak And Potato Nachos
All you'll need is a movie to go with these steak and potato nachos and you're all set ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 russet potatoes, sliced
  • 1 lb skirt steak (455 g)
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons paprika
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup shredded monterey jack cheese (50 g)
  • sour cream
  • salsa, optional
  • 2 green onions, minced
Instructions
  1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  4. Let the steak rest for 10 minutes, then slice into cubes.
  5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  6. Broil for five minutes or until the cheese is melted.
  7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
  8. Enjoy!

Watch the recipe video here:

Steak Nachos

All you'll need is a movie to go with these steak and potato nachos and you're all set ?FULL RECIPE: https://tasty.co/recipe/steak-and-potato-nachos

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Jumbo Chocolate Chip Cookie

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Jumbo Chocolate Chip Cookie
A gooey chewy chocolate chip cookie, only jumbo sized!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon Dr. Oetker bicarbonate of soda
  • 220 grams unsalted butter, melted and cooled
  • 120 grams light brown sugar
  • 150 grams caster sugar
  • 2 teaspoons Dr. Oetker madagascan vanilla extract2 eggs, beaten
  • 1 packet Dr. Oetker jumbo milk chocolate chips
  • 2 packets Dr. Oetker jumbo dark chocolate chips
Instructions
  1. Start by lining a large round pizza baking tray with greaseproof paper. Set aside. Also line a round cake tin with greaseproof paper and set aside.
  2. Sieve together the flour, salt, and bicarbonate of soda. Set aside.
  3. In a large bowl, add the light brown sugar, caster sugar, vanilla extract, and butter. Using an electric hand whisk mix until pale and fluffy. This may take around 5–10 minutes.
  4. Add the egg and mix until fully incorporated.
  5. Add the reserved dry ingredients in thirds, mixing well in between.
  6. Add 1 packet of jumbo milk chocolate chips and 1 packet of dark chocolate chips, stirring to combine.
  7. Pour the batter into the lined cake tin and place in the freezer for 15 minutes.
  8. Meanwhile preheat the oven to 150°C.
  9. After 15 minutes, turn out the firmed cookie batter onto the lined pizza tray and place in the oven for 35–40 minutes. After the first 20 minutes, remove the cookie from the oven and sprinkle over the remaining 1 packet of jumbo chocolate chips.
  10. Place back in the oven for another 15 minutes or until crisp on the outside and gorgeously gooey in the center. Enjoy!

Watch the recipe video here:

Jumbo Chocolate Chip Cookie

It's gooey, it's chewy, and it's the BIGGEST chocolate chip cookie your oven can handle! ??

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Double-Sided Sugar Cookies

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Double-Sided Sugar Cookies
Double-Sided Sugar Cookies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ cups unsalted butter, 3 sticks, softened (345 g)
  • 3 ¾ cups powdered sugar (450 g)
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs
  • 5 cups all-purpose flour (625 g)
  • ½ teaspoon salt
  • 10 drops yellow food coloring
  • 10 drops red food coloring
  • 10 drops blue food coloring
  • 5 drops black food coloring
  • 10 drops green food coloring
SPECIAL EQUIPMENT
  • electric hand mixer
  • food-safe glove
Instructions
  1. Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
  2. Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
  3. Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
  4. Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.
  5. Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
  6. Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
  7. Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
  8. Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
  9. Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
  10. Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
  11. Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
  12. Place the red triangle on top and trim the edges with a bench scraper or knife.
  13. Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  14. Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
  15. Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
  16. Build a single dough log by stacking alternating watermelon slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  17. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  18. Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
  19. Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
  20. Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
  21. Enjoy!

Watch the recipe video here:

Double-Sided Slice & Bake Cookies

Whichever side you choose, it's bound to be delicious ?Get the recipe: https://tasty.co/recipe/double-sided-sugar-cookies

Posted by Tasty on Wednesday, October 24, 2018

Main dish

Tortilla Bowl Southwestern Salad

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Tortilla Bowl Southwestern Salad
Tortilla Bowl Southwestern Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 teaspoons vegetable oil
  • 4 large flour tortillas
  • 2 romaine lettuce hearts
  • 2 tomatoes
  • ½ red onion
  • 2 avocados
  • 1 cup corn, canned, rinsed and drained (175 g)
  • 1 cup black beans, canned, rinsed and drained (170 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup lime juice (60 mL)
  • 1 clove garlic, minced
  • ⅛ teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 3 tablespoons fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  3. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  5. Dice the tomatoes and add them to the bowl with the romaine.
  6. Dice the onion and add it to the salad.
  7. Cut the avocados in half, remove the pits, and dice. Add to the salad.
  8. Add the corn and black beans.
  9. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  10. Pour the dressing over the salad and toss well.
  11. Fill each tortilla bowl with the salad.
  12. Enjoy!

Watch the recipe video here:

Tortilla Bowl Southwestern Salad

This tortilla southwestern salad is all you'll taco'bout ?Get The Full Recipe: https://tasty.co/recipe/tortilla-bowl-southwestern-salad

Posted by Tasty on Tuesday, October 23, 2018