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Cheesy Beef Loaded Fries

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Cheesy Beef Loaded Fries
A big, steaming pile of meat on your fries is everyone's dirtiest fantasy. As ever, we here at Twisted are here to help you actualise your dreams. Don't let "the man" tell you what you can and can't do - put your beef stew on your fries if you want. You know you've always wanted to.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp oil
  • 2.2 lb sirloin steak, cut into thin strips
  • 3 tbsp flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 onion, sliced roughly
  • 1 tbsp tomato puree
  • 2 cups beef stock
  • 1 cup wine
  • Thyme
Instructions
  1. Heat the oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
  2. Add the onions and fry until soft, then add the garlic, tomato puree, stock, wine and thyme. Deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened.
  3. Put the fries on a platter and sprinkle with the cheddar, then pour over the beef stew.
  4. Eat.

Watch the recipe video here:

Cheesy Beef Loaded Fries

Cheesy Beef Loaded Fries

Posted by Twisted on Monday, March 5, 2018

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Chicken Bacon Asparagus Twists

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Chicken Bacon Asparagus Twists
These chicken asparagus twists are such a yummy appetizer! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breast
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 tablespoons lemon juice, divided
  • 6 strips bacon
  • 12 stalks asparagus, ends trimmed
  • 1 cup greek yogurt
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.
  3. Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.
  4. Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.
  5. Transfer to the refrigerator.
  6. On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.
  7. Wrap the cut strip of bacon around the asparagus.
  8. Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.
  9. Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.
  12. In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.
  13. Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
  14. Enjoy!

Watch the recipe video here:

Chicken Asparagus Twists

These chicken asparagus twists are such a yummy appetizer! ?FULL RECIPE: https://tasty.co/recipe/chicken-bacon-asparagus-twists

Posted by Tasty on Monday, October 30, 2017

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Black Magic Margaritas

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Black Magic Margaritas
Scary good margaritas.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ⅓ c. Black sanding sugar
  • 2 c. ice
  • 4 oz. silver tequilla
  • 2 oz. triple sec
  • ½ c. lime juice
  • red food coloring
  • Blue food coloring
  • green food coloring
  • lime slices, for garnish
Instructions
  1. Rim two glasses with a lime slice and dip in the black sanding sugar.
  2. Divide tequila, triple sec, and lime juice between two glasses and stir to combine. Add food coloring until desired black color is achieved.
  3. Add ice and garnish with a slice of lime. Serve.

Watch the recipe video here:

How To Make Black Magic Margaritas

These Black Magic Margaritas will bring out your inner witch. Full recipe: http://dlsh.it/N4E7rVL

Posted by Delish on Thursday, October 12, 2017

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Crazy Brownies

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Crazy Brownies
The secret to these Crazy Brownies is... cake mix!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
  • 1 box chocolate cake mix (18 ounces)
  • ⅓ cup evaporated milk
  • 9 peanut butter cups
  • 12 chocolate-covered caramels, such as Rolos
  • ½ cup finely chopped pecans
  • ⅓ cup candy-coated chocolates, such as M and Ms
  • ¼ teaspoon salt
  • Powdered sugar, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
  2. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
  3. Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
  4. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
  5. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
  6. Gobble 'em up!

Watch the recipe video here:

How To Make Ree's Crazy Brownies

The secret to these Crazy Brownies is… cake mix! ? (thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Saturday, September 9, 2017

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Guacamole

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Guacamole
Happiness is a big bowl of guacamole
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 avocados
  • Salt
  • Pico de Gallo, recipe follows
  • Tortilla chips, for serving
Pico de Gallo:
  • 3 yellow or red onions
  • 12 Roma tomatoes (slightly under ripe is fine)
  • 2 cups fresh cilantro leaves
  • 2 to 3 jalapenos
  • 1 lime
  • Salt
Instructions
  1. Halve the avocados lengthwise. Remove the pit and dice the flesh inside the shell. Squeeze the diced avocado into a bowl.
  2. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want.
  3. Now throw on a big pile of Pico de Gallo and stir together gently. Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content.
Pico de Gallo:
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Watch the recipe video here:

How To Make Ree's Guacamole

Happiness is a big bowl of guacamole ? (via The Pioneer Woman – Ree Drummond)

Posted by Food Network on Wednesday, August 23, 2017

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Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps

Posted by Food Network on Wednesday, August 23, 2017