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Main dish

Fried Ravioli Sliders

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Fried Ravioli Sliders
Fried Ravioli Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef (455 g)
  • 1 lb ground sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ¹¹⁄₂ cups italian breadcrumb (170 g)
  • 1 tablespoon garlic powder
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup grated parmesan cheese (110 g)
  • 2 eggs, beaten
  • 30 raviolis, thawed if frozen
  • oil, for frying
  • 15 slices mozzarella cheese, cut into fourths
  • fresh parsley, to serve
  • tomato sauce, to serve
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl add the beef, sausage, salt, and pepper. Mix to combine.
  3. Spread the meat mixture onto a parchment paper-lined baking sheet.
  4. Bake for 10 to 15 minutes until fully cooked.
  5. In a bowl, add bread crumbs, garlic powder red pepper flakes, salt and Parmesan. Stir to combine.
  6. Take one ravioli and dip in the whisked eggs, then dip into the bread crumb mixture. Repeat with the rest of the ravioli.
  7. Heat 1 inch (2 cm) of oil until the temperature reaches 350˚F (180˚C). Fry ravioli 4 at a time.
  8. Cut the cooked meat into 15 pieces.
  9. Place the fried ravioli on a parchment paper-lined baking sheet in a ring shape. Place 2 squares of cheese on the ravioli. Place a piece of meat on top. Place 2 more squares of cheese on the meat. Place a ravioli on top.
  10. Bake for 5 minutes until cheese is melted.
  11. Sprinkle with parsley and serve with tomato sauce for dipping.
  12. Serve immediately.
  13. Enjoy!

Watch the recipe video here:

Fried Ravioli Sliders

These sliders have an unexpected twist for the bun… ?FULL RECIPE: https://tasty.co/recipe/fried-ravioli-sliders

Posted by Tasty on Friday, December 22, 2017

Dessert

Chocolate Fondue Bread Boat

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Chocolate Fondue Bread Boat
Chocolate Fondue Bread Boat
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large loaf bread
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 10 oz dark chocolate (285 g)
  • 10 oz milk chocolate (280 g)
  • 10 oz white chocolate (280 g)
  • 3 ¼ cups heavy cream, divided (780 mL)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
  3. Take the 3 bread cut outs and slice them into 6 strips each.
  4. On a parchment paper-lined baking sheet place bread and cut out bread strips.
  5. Combine butter and sugar and brush onto loaf.
  6. Add cinnamon to the sugar butter mixture and brush onto strips.
  7. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
  8. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
  9. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
  10. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
  11. Place loaf on serving tray and fill each hole with one of the three fondues.
  12. Enjoy!

Watch the recipe video here:

Chocolate Fondue Bread Boat

You have NEVER had fondue like this before… ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-bread-boatYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: http://bit.ly/2FmJfZW – (BTW, we may make some $$ if you buy!)

Posted by Tasty on Thursday, January 4, 2018

Dessert

4-Flavor Cheesecake

 

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4-Flavor Cheesecake
4-Flavor Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 20 graham crackers, crushed, plus 4 whole
  • 2 tablespoons sugar
  • 10 tablespoons unsalted butter, melted
  • CHEESECAKE FILLINGS
  • 2 tablespoons gelatin powder, 2 packets
  • 4 tablespoons water
  • 24 oz cream cheese (680 mg)
  • 1 cup sugar (200 g)
  • 3 cups heavy whipping cream, divided (720 mL)
  • ½ teaspoon vanilla extract
  • ⅔ cup lemon curd, divided (165 g)
  • ½ cup dulce de leche, warmed, plus more for garnish (150 g)
  • ½ cup chocolate hazelnut spread (145 g)
  • 1 tablespoon raspberry jam
  • 8 fresh raspberries, for garnish
  • 5 chocolate hazelnut truffles, for garnish
  • 10 pecans, roughly charged, for garnish
  • 5 candied lemon slice, optional, halved, garnish
Instructions
  1. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
  2. Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
  3. Carefully break the remaining graham crackers in half, so that you have 8 squares.
  4. Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
  5. Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
  6. In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
  7. In a large bowl, beat together the cream cheese and sugar until smooth.
  8. Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
  9. Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
  10. Divide the cheesecake batter evenly between 4 medium bowls.
  11. In the first bowl, whisk in the vanilla extract and remaining whipping cream.
  12. In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
  13. In the third bowl, whisk in the dulce de leche.
  14. In the fourth bowl, whisk in the chocolate hazelnut spread.
  15. To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
  16. Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
  17. Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
  18. Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
  19. Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
  20. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
  21. Enjoy!

Watch the recipe video here:

4-Flavour Cheesecake

Dinner party pending? Impress your guests with this 4-flavour cheesecake! ?FULL RECIPE: https://tasty.co/recipe/4-flavor-cheesecake

Posted by Proper Tasty on Tuesday, March 13, 2018

Dessert

8 Desserts In 1 Pan

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8 Desserts In 1 Pan
8 Desserts In 1 Pan
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups chocolate chip cookie dough (453 g)
  • 2 cups cookie dough, m&m (453 g)
  • 2 cups brownie mix, prepared with half of the recommended water (453 g)
  • 8 sheets graham cracker
  • 4 oz chocolate (113 g)
  • 1 cup mini marshmallows (50 g)
  • 3 sheets pie crust
  • 2 cups apple pie filling (453 g)
  • 2 cups pumpkin pie filling (453 g)
  • 2 cups banana bread batter (453 g)
  • 2 cups cheesecake batter (453 g)
  • half sheet pan, 18 x13
Instructions
  1. Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
  2. Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
  3. Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
  4. Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
  5. Place 2 full graham cracker sheets in bottom of the section.
  6. Layer the chocolate evenly on top.
  7. Spread the marshmallows across the chocolate.
  8. In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
  9. Roll two of the pie crusts together with about a 3-inch overlap, then trim it into a rectangle.
  10. Preheat oven to 300°F (150°C).
  11. On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
  12. Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
  13. Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
  14. If the brownie mix has spread a little bit, push it back into its original rectangular shape.
  15. Add the apple pie filling to the bottom right square.
  16. Add the pumpkin pie filling to the top right square.
  17. Immediately spread the banana bread batter into the section between the brownie and the pie crust.
  18. Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
  19. Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
  20. Bake for 1 hour.
  21. Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
  22. Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
  23. Enjoy!

Watch the recipe video here:

Which piece would you choose? ?FULL RECIPE: https://tasty.co/recipe/8-desserts-in-1-pan

Posted by Tasty on Thursday, May 24, 2018

Main dish

Timpano

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Timpano
Timpano
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • PASTA
  • 16 oz '00' grade pasta flour (455 g)
  • 1 teaspoon salt
  • 2 eggs
  • 9 egg yolks
  • RICOTTA-HERB MIXTURE
  • 15 oz ricotta cheese (425 g)
  • ½ cup fresh parsley, chopped (20 g)
  • ½ cup fresh basil, chopped (20 g)
  • ½ cup grated parmesan cheese (55 g)
  • 1 egg
  • 1 pinch salt
  • pepper, to taste
  • FILLINGS
  • 2 cups dried rigatoni, dried (200 g)
  • 2 cups dried jumbo shell pasta (200 g)
  • 2 cups marinara sauce (520 g)
  • olive oil, for greasing pot
  • 8 oz fresh mozzarella cheese, torn into pieces (225 g)
  • 10 meatballs
  • 5 hard-boiled eggs
  • 10 slices provolone cheese
  • 2 cups onion, caramelized (300 g)
  • 8 hot italian sausages, cooked
  • marinara sauce, for serving
Instructions
  1. Make the pasta dough. Combine the flour and salt and make a small mountain of flour on a clean, flat surface. Make a well in the middle.
  2. Add 2 eggs to the well, and using a fork, carefully incorporate the eggs into the flour. Add the egg yolks and carefully mix into the flour.
  3. Once the eggs are incorporated, knead the dough by pulling, stretching, and folding for 3-5 minutes, or until it’s smooth and elastic.
  4. Shape the dough into a ball, and wrap it in plastic wrap. Rest in a fridge for 30 minutes to overnight.
  5. Make the ricotta-herb mixture. In a medium bowl, combine the ricotta, parsley, basil, Parmesan cheese, egg, salt, and pepper. Mix well and set aside.
  6. In a large pot of boiling water, cook the rigatoni, then the jumbo shell pasta for 5 minutes less than the suggested cooking time. Transfer the cooked pasta to two separate medium bowls.
  7. Mix the marinara sauce with cooked rigatoni. Set aside.
  8. Stuff the jumbo shells with the ricotta-herb mixture. Set aside.
  9. Grease 10-inch (25 cm) diameter dutch oven with olive oil.
  10. Using a rolling pin, roll out the pasta dough on a lightly floured surface until it is about ⅛ inches (3 mm) thick and 2 times larger than the Dutch oven you are using.
  11. Fold the rolled out dough into a triangle and transfer it to the pot, pressing down around the edges, letting the excess dough hang over the sides of the pot.
  12. Preheat the oven to 375˚F (190˚C)
  13. Layer the pasta-lined pot with the rigatoni, mozzarella, meatballs, hard-boiled eggs, provolone, ricotta-stuffed shells, caramelized onions, and sausages.
  14. Fold the pasta dough over the sausages and cover with the lid. Bake for 45 minutes, then remove the lid and bake for 30 minutes more. Cool for at least 30 minutes.
  15. Invert the timpano onto a cutting board and cool for 10 more minutes before cutting.
  16. Serve with marinara sauce.
  17. Enjoy!

Watch the recipe video here:

Timpano

Timpano is such an INSANE layered pasta dish! ?FULL RECIPE: https://tasty.co/recipe/timpano

Posted by Tasty on Friday, May 25, 2018

Dessert

5-Layer Cookie ‘Box’ Brownie Cheesecake

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5-Layer Cookie 'Box' Brownie Cheesecake
5-Layer Cookie 'Box' Brownie Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 455 g chocolate chip cookie dough, 1 16-ounce tube, room temperature 455 g
  • 510 g brownie mix, 2 18-ounce boxes, batter prepared according to package instructions 510 g
  • 24 oz cream cheese, softened (680 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 40 double-stuffed chocolate cookie sandwiches
  • whipped cream, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
  3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
  4. Unclasp the pan and freeze the cookie dough disk.
  5. Re-clasp the pan, then spray the bottom with cooking spray.
  6. Pour in the brownie batter.
  7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
  8. Bake for 35 minutes, then cool for about 5 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
  11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
  12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
  13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.
  14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
  15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
  16. Tuck in any edges, then bake for 20 minutes.
  17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
  18. Enjoy!

Watch the recipe video here:

5-Layer Brownie Cookie Cheesecake

This 5-layer brownie cookie cheesecake is LITERALLY what dreams are made of ?RECIPE: https://tasty.co/recipe/5-layer-cookie-box-brownie-cheesecake

Posted by Proper Tasty on Thursday, June 21, 2018

Main dish

BBQ Pork Party Tower

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BBQ Pork Party Tower
BBQ Pork Party Tower
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 lb boneless pork shoulder (3 kg)
  • 3 tablespoons brown sugar
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons paprika
  • 2 teaspoons mustard powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon chile powder
  • 2 teaspoons ground coriander
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 russet potato, halved lengthwise
  • 12 hamburger buns, or dinner rolls
  • coleslaw, for serving, optional
  • mac 'n' cheese, for serving, optional
  • pickle, for serving, optional
BARBECUE SAUCE
  • 1 ½ cups ketchup (360 g)
  • ¼ cup dark brown sugar, packed (55 g)
  • 3 tablespoons molasses
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon dijon mustard
  • ½ teaspoon cayenne pepper
SPECIAL EQUIPMENT
  • 2 wooden skewers
Instructions
  1. Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
  2. Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
  3. In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
  4. Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
  5. Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
  6. Thread the pork slices onto the skewers.
  7. Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
  8. To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
  9. Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
  10. Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
  11. Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
  12. Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac ‘n’ cheese, and pickles.
  13. Enjoy!

Watch the recipe video here:

BBQ Pork Party Tower

Behold, Meat Mountain! The centerpiece of your next dinner party ?FULL RECIPE: https://tasty.co/recipe/bbq-pork-party-tower

Posted by Tasty on Friday, July 27, 2018

Dessert

Silkiest Chocolate Tart

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Silkiest Chocolate Tart
This beautiful chocolate tart is the silkiest thing you'll eat all summer ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
TART DOUGH
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • ½ cup powdered sugar (80 g)
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour (185 g)
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
FILLING
  • ⅓ cup water (80 g)
  • ½ cup butter, 1 stick (115 g)
  • 1 teaspoon instant coffee
  • 1 cup dark chocolate, chopped (170 g)
  • ⅓ cup sugar (65 g)
  • 1 tablespoon vanilla
  • 1 pinch salt
  • 3 large eggs
  • fresh raspberry, for serving
  • powdered sugar, for serving
Instructions
  1. Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
  2. Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
  3. Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
  4. Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
  5. Preheat the oven to 375˚F (190˚C).
  6. Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
  7. Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn’t puff up.
  8. Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
  9. Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
  10. Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
  11. Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
  12. Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
  13. Enjoy!

Watch the recipe video here:

Silkiest Chocolate Tart

This beautiful chocolate tart is the silkiest thing you'll eat all summer ?FULL RECIPE: https://tasty.co/recipe/silkiest-chocolate-tartGet the strainer featured in this video and other gadgets in our 19-piece gadget set HERE:https://bzfd.it/2MY2htb – We may make some $$ if you buy!

Posted by Tasty on Tuesday, June 26, 2018

Main dish

Veggie Chili Cornbread Casserole

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Veggie Chili Cornbread Casserole
Veggie Chili Cornbread Casserole
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHILI
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 ½ teaspoons smoked paprika
  • ¼ teaspoon cinnamon
  • 4 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 28 oz diced tomato, 1 can with juices (795 g)
  • 15 oz black beans, 1 can, rinsed and drained (425 g)
  • 15 oz kidney bean, 1 can, rinsed and drained (425 g)
  • 15 oz pinto bean, 1 can, rinsed and drained (425 g)
  • 1 cup frozen corn (175 g)
  • 1 tablespoon lime juice
  • 2 cups vegetable broth (480 g)
CORNBREAD
  • 1 large egg
  • 1 ½ cups milk (360 mL)
  • 1 ½ cups yellow cornmeal (225 g)
  • 1 cup all-purpose flour (125 g)
  • 2 tablespoons brown sugar, granulated
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 5 tablespoons unsalted butter, melted
  • 1 jalapeño, small, chopped
GARNISH
  • 1 jalapeño, sliced
  • 2 tablespoons fresh cilantro, chopped
Instructions
  1. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
  2. Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
  3. Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
  4. Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  5. Preheat the oven to 400°F (200°C).
  6. In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
  7. In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
  8. Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
  9. Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
  10. Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
  11. Garnish the cornbread with sliced jalapeño and chopped cilantro.
  12. Enjoy!

Watch the recipe video here:

This chili cornbread casserole is perfect for summer cookouts ?Get the recipe: https://tasty.co/recipe/veggie-chili-cornbread-casserole

Posted by Tasty on Friday, June 8, 2018

Dessert

Dark Chocolate Cookies with Olive Oils from Spain

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Dark Chocolate Cookies with Olive Oils from Spain
Olive Oil in a dessert? These all-natural cookies get their irresistible moist and chewy texture from Olive Oils from Spain.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ●1¼ cup all-purpose flour
  • ●1 cup whole wheat flour
  • ●1½ teaspoon salt
  • ●1 teaspoon baking soda
  • ●¼ cup Extra Virgin Olive Oil From Spain
  • ●1 teaspoon vanilla extract
  • ●¾ cup granulated sugar
  • ●¾ cup brown sugar
  • ●2 eggs
  • ●1 cup chopped dark chocolate
Instructions
  1. Combine the flour, baking soda, and salt in a medium bowl and set aside.
  2. Using a hand or stand mixer, beat eggs until they are lemony yellow, add sugars, and mix well. Mixture should be almost fluffy and creamy. Very slowly stream Extra Virgin Olive Oil From Spain into sugar mixture. Mixture should remain very thick and glossy. Add vanilla and combine. Switch to a paddle or using a spatula add flour mixture and chocolate. Cover with plastic and refrigerate overnight.
  3. Preheat the oven to 375°F.
  4. Using a 1½-inch scoop, place dough on a lined pan.
  5. Bake for 10–12 minutes, until lightly golden and set.
  6. Cool on a rack.
  7. Enjoy!

Watch the recipe video here:

Dark Chocolate Cookies with Olive Oils from Spain

Olive Oil in a dessert? These all-natural cookies get their irresistible moist and chewy texture from Olive Oils from Spain. Learn more at https://bzfd.it/2xQ9VSV

Posted by Tasty on Saturday, June 9, 2018