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Main dish

ONE POT BIG MAC ‘N’ CHEESE

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ONE POT BIG MAC 'N' CHEESE
Big Mac...n Cheese. Do you see what we did there? We can't believe we haven't combined these two titans of pop cuisine before. What better bedfellows than that icon of burgers, the Big Mac, and his cheesy pasta pal? Also, we've tried to replicate the flavours of that magical sauce by adding paprika and various other spices in an easy to cook one pot dish. We are very nice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp groundnut oil
  • 500g beef mince
  • 1 tbsp sea salt
  • 400g macaroni
  • 1200ml milk
  • 2 tbsp American mustard
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 200g grated mild cheddar
  • Chopped pickles, white onion and toasted sesame seeds, to serve.
Instructions
  1. In a large, deep sided pan heat the oil until it's almost smoking then add the beef. Quickly stir fry, breaking it up with the spoon, until it's grey all over and cooked all the way through without getting dry.
  2. Remove the beef from the pan and give it a bit of a clean. Add the pasta and milk and bring back to a simmer, stirring frequently, until the liquid has thickened up to a creamy liquid.
  3. Stir in the mustard, paprika, garlic powder, onion powder and salt. Add the beef back to the pan along with the cheese and stir everything together to combine and melt the cheese. Add more milk or cream (naughty) if you want it to be more silky.
  4. Serve, scattered with chopped pickles and white onion.

Watch the recipe video here:

One Pot Big Mac 'n' Cheese

One Pot Big Mac 'n' Cheese

Posted by Twisted on Friday, August 24, 2018

Dessert

Lemon Bundt Cake

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Lemon Bundt Cake
We love lemon bundts and we can not lie! Our non-stick bundt pan makes baking and clean-up easy breezy, ? squeezy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
LEMON CAKE
  • 3 cups all-purpose flour (375 g)
  • 2 teaspoons baking powder
  • 2 cups unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups granulated sugar (400 g)
  • 1 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice (60 mL)
  • 1 teaspoon vanilla extract
  • 1 cup whole milk (240 mL)
  • nonstick cooking spray, for greasing
LEMON GLAZE
  • ½ cup granulated sugar (100 g)
  • ¼ cup lemon juice (60 mL)
LEMON ICING
  • 2 cups powdered sugar, sifted (240 g)
  • 3 tablespoons lemon juice
  • 1 lemon, zested
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Make the cake: In a medium bowl, whisk together the flour and baking powder.
  3. In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
  4. Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
  5. Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  6. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  9. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
  10. Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
  11. Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
  12. Transfer the cake to a serving platter, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

We love lemon bundts and we can not lie! Our non-stick bundt pan makes baking and clean-up easy breezy, ? squeezy. Get…

Posted by Tasty on Thursday, November 29, 2018

Dessert

APPLE PIE COOKIES

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APPLE PIE COOKIES
Apple Pie Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 medium apples peeled, cored and finely diced
  • ½ cup sugar
  • 1 tsp cinnamon powder
  • Melted butter
  • Pie dough
  • Demerara Sugar
  • 1 cup icing sugar
  • 2 tbsp milk
  • 2 tsp corn syrup
  • ½ tsp vanilla
Instructions
  1. In a small bowl mix together sugar and cinnamon.
  2. Coat apples with cinnamon sugar mixture
  3. Roll puff pie dough and brush with melted butter. Spread apples all over evenly being sure not to create a thick layer.
  4. Cut into about 6 strips and roll tightly. Bake for 30 minutes until golden brown. Cool.
  5. Make icing. Mix together icing sugar, milk and vanilla until smooth. Add cornstarch and stir to combine.
  6. Drizzle over cookies. Enjoy!

Watch the recipe video here:

Apple Pie Cookies

Apple Pie Cookies

Posted by Twisted on Sunday, August 5, 2018

Main dish

Spicy Slow Cooker Chili

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Spicy Slow Cooker Chili
Espresso Chili?! Add a shot of Dunkin's new hand crafted espresso to your next chili dish for a major flavor boost. You’ll have to sip to believe!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 large Spanish onion, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
  • 4½ cups canned tomatoes
  • 2 shots Dunkin’ Espresso
  • 3 tablespoons chili powder
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper powder
  • ½ teaspoon cocoa powder
  • 1 teaspoon black pepper
  • Cooked rice
  • Shredded cheddar cheese
Instructions
  1. Set slow cooker to high.
  2. In large skillet over medium heat, cook beef until browned, drain, and set aside.
  3. In separate bowl, blend seasonings: chili powder, parsley, garlic salt, cayenne pepper powder, cocoa powder, and black pepper.
  4. Add olive oil to pan over medium heat and add onions, red pepper, and green pepper. Cook until soft.
  5. Add tomatoes to the slow cooker.
  6. Add onions, red pepper, and green pepper to slow cooker.
  7. Add dark red kidney beans to slow cooker.
  8. Add cooked beef and Dunkin’ Espresso to slow cooker.
  9. Add seasoning blend to slow cooker and mix well.
  10. Cook 4–6 hours.
  11. Serve a scoop of chili over rice, topped with cheddar cheese.

Watch the recipe video here:

Espresso Chili?! Add a shot of Dunkin's new hand crafted espresso to your next chili dish for a major flavor boost. You’ll have to sip to believe! Find your Dunkin': https://bit.ly/2nxm7Ox

Posted by Tasty on Thursday, November 29, 2018

Dessert

Baileys Snowball White Hot Chocolate

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Baileys Snowball White Hot Chocolate
Baileys Snowball White Hot Chocolate
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 100g white chocolate
  • 250ml milk
  • 1 tsp vanilla extract
  • 50ml Baileys Original Irish Cream
  • 2 tbsps Salted caramel sauce
  • whipped cream
Instructions
  1. As chosen by our audience, and requested by Baileys, we are pleased to present our most decadent drink yet. Layers of gooey salted caramel sauce, melted white chocolate and whipped cream make this hot chocolate the only thing you’ll want to snuggle up with this winter. Ask, and ye shall receive.
  2. Add the chocolate, milk and vanilla to a saucepan over a low heat until all the chocolate is melted and mixed well.
  3. Take off the heat and add the Baileys, stir well.
  4. Garnish a mason jar with a biscuit rim, using honey.
  5. Add the salted caramel sauce as a base and carefully pour in the hot chocolate to cover.
  6. Top with marshmallows (toasted), whipped cream, more white chocolate pieces, white chocolate cookies, caramel pieces and drizzled a salted caramel sauce.

Watch the recipe video here:

Baileys Snowball White Hot Chocolate

Posted by Twisted on Thursday, November 29, 2018

Main dish

CRISPY STUFFED MUSHROOM BURGER

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CRISPY STUFFED MUSHROOM BURGER
Mushroom burgers delicious, especially when they're stuffed with a delicious gooey cheese filling!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 Portobello mushroom caps
  • 1½ cup Mixed cheddar
  • 1 cup mozzarella
  • ½ parmesan
  • 6 rashers cooked bacon, chopped (optional!)
  • 2 cloves garlic, minced
  • ¼ cup chopped chives
  • ½ tsp pepper
  • ¾ cup mayonnaise
  • Egg Wash
  • Seasoned Flour
  • Panko breadcrumbs
  • Frying oil
  • Burger toppings
Instructions
  1. Lay paper towel on a plate. Place two portobello mushroom caps with stems removed. Cover with 3 more pieces of paper towel and another plate. Microwave for 4 minutes. Carefully remove plate and paper towel. Pat dry to remove excess moisture. Set aside.
  2. Make a filling mix with cheeses, bacon (optional), garlic, chives, pepper and mayonnaise. Fill mushroom caps with cheese mix. Place two together and wrap in plastic wrap to seal. Chill for 15 minutes.
  3. Bread mushrooms in flour, then egg wash then panko breadcrumbs.
  4. Fry until golden brown and heated through.
  5. Serve in-between burger buns with desired toppings.
  6. Enjoy!

Watch the recipe video here:

Crispy Stuffed Mushroom Burger

Crispy Stuffed Mushroom Burger

Posted by Twisted on Wednesday, August 8, 2018

Dessert

Pumpkin Spice Crêpe Cake

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Pumpkin Spice Crêpe Cake
It's pumpkin spice season! Make this crêpe cake with International Delight® Pumpkin Pie Spice Creamer!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Filling
  • 3 cups heavy cream
  • ½ cup International Delight® Pumpkin Pie Spice Creamer
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
Batter
  • 2 & ¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup sugar
  • 5 eggs
  • 1 cup milk
  • ½ cup International Delight® Pumpkin Pie Spice Creamer
  • 1 & ½ cups water
  • 2 teaspoons vanilla extract
  • 4 & ½ tablespoons butter, melted
Instructions
  1. Place flour, salt, and sugar in a large bowl. Whisk to combine.
  2. In another bowl, whisk eggs. Add milk, 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer , water, and vanilla extract, then whisk until combined. Add in melted butter and whisk again. Pour wet ingredients into the dry, then whisk until fully combined and no large lumps remain. Batter will still have tiny lumps from butter.
  3. Heat an 8-inch nonstick skillet over medium-low heat. Pour in a scant 1⁄4 cup of batter. Tilt pan in a circular motion so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crêpes to cool.
Batter:
  1. Using a hand mixer, beat the heavy cream in a large bowl until the whipped cream sticks up in firm peaks. Beat in the 1⁄2 cup International Delight® Pumpkin Pie Spice Creamer salt, cinnamon, ground ginger, nutmeg, and vanilla extract.
  2. Place the first crêpe on a cake stand. Spread a layer of filling onto the crêpe, then top with another crêpe. Repeat until all the crêpes have been used up. Reserve unused filling. Refrigerate cake for at least 4 hours or overnight.
  3. Spread reserved filling on the top layer. Sprinkle with extra spices. Slice and serve.

Watch the recipe video here:

Pumpkin Spice Crêpe Cake

It’s pumpkin spice season! Make this crêpe cake with International Delight® Pumpkin Pie Spice Creamer!

Posted by Tasty on Monday, October 15, 2018

Dessert

Yogurt Creme Brulee with Fresh Fruit and Granola

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Yogurt Creme Brulee with Fresh Fruit and Granola
Forget about cereal and toast because we've got BREAKFAST ? CREME ? BRULEE ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 ounces 2-percent Greek yogurt
  • 1 teaspoon pure vanilla extract or ½ vanilla bean, scraped
  • 2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination
  • ½ cup granulated sugar, plus more
  • 2 teaspoons fresh lemon juice
  • ½ cup granola
Instructions
Special equipment: Four 8-ounce ramekins, kitchen blowtorch
  1. Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Put the berries in a small saucepan with ¼ cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.
  3. Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.
  4. Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

Watch the recipe video here:

How To Make Bobby's Yogurt Creme Brûlée

Forget about cereal and toast because we've got BREAKFAST ? CREME ? BRULEE ?Watch Bobby Flay on tonight's new episode of #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, February 8, 2018

Main dish

Veggie Nuggets

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Veggie Nuggets
Veggie Nuggets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 carrots, peeled and cut into chunks
  • ½ head cauliflower, broken up
  • 1 head broccoli, broken up
  • 2 cloves garlic, chopped
  • 1 egg
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ¾ cups bread crumbs (205 g)
Instructions
  1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
  2. Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
  3. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
  4. Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
  5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
  6. Serve with your favorite dipping sauce.
  7. Enjoy!

Watch the recipe video here:

Veggie nuggiest for a meatless Monday. FULL RECIPE: http://bzfd.it/2j660F3

Posted by Tasty on Monday, November 26, 2018

Dessert

Mini Chocolate Pavlovas

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Mini Chocolate Pavlovas
These mini chocolate pavlovas will be love at first bite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pavlovas
  • 8 large egg whites
  • 1 pinch salt
  • 2 1⁄2 cups granulated sugar
  • 4 teaspoons cornstarch
  • 1⁄2 scant teaspoon vanilla extract 2 teaspoons white wine vinegar
  • 1 cup semi-sweet chocolate chips 1 tablespoon coconut oil
Raspberry Puree
  • 2 cups raspberries
Raspberry Curd
  • 8 ounces lemon juice
  • 8 ounces egg yolk (from about 10-12 eggs) 8 ounces sugar
  • Pinch of kosher salt
  • 11⁄2 tablespoons lemon zest
ASSEMBLY
  • Raspberries, to garnish
  • Shaved chocolate, to garnish
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Whisk the egg whites with the salt until they form firm peaks but are not too stiff. Gently add the sugar, a few tablespoons at a time. Continue beating until meringue is glossy. Add cornstarch, vanilla, and the vinegar on top and fold in to combine.
  3. In a microwave, melt chocolate and coconut oil in a heat-proof bowl for 30 seconds at a time, stirring in between. Let cool slightly.
  4. Line 3 baking sheets with parchment paper and draw 6 (4-inch) circles (using a pint glass as a guide) on each of the parchment-lined sheets.
  5. Spoon 2 tablespoons of egg-white mixture onto each circle, followed by about 1⁄2 teaspoon of melted chocolate. Repeat a second time with each pavlova so that there are 2 layers each of meringue and chocolate. With a butterknife, make swirls in each pavlova. Use the back of the spoon to make an indentation in the center to hold the curd later.
  6. Transfer meringues to the oven, lowering the heat to 300°F. Bake for 40 minutes. Turn the oven off, leaving the meringues in the warm oven an additional 30 minutes, then remove from the oven to cool.
  7. Raspberry Puree: In a food processor, pulse raspberries until reaching a smooth puree. Strain into a small bowl, then discard the seeds.
  8. Raspberry Curd: Bring the lemon juice to a simmer in a medium (non-reactive) pot. Meanwhile, whisk together the egg yolks, sugar, and salt in a medium bowl. When the lemon juice begins to bubble, begin slowly whisking some of the lemon juice into the yolk, about 2 ounces at a time. Once yolks are tempered, pour back into the pot and cook on medium-low heat, stirring constantly with a heat-resistant spatula, until the curd has a thick, pudding-like consistency (about 185°F).
  9. Strain into a bowl, discarding any bits that remain. Add the lemon zest and raspberry puree, then whisk to combine until mixture is cooled. Store the curd in the refrigerator to thicken.
  10. Spoon about a tablespoon of raspberry curd into each indentation of the meringues and top each with a few raspberries and garnish with chocolate shavings.

Watch the recipe video here:

Mini Chocolate PavlovasThese mini chocolate pavlovas will be love at first bite.

Posted by Tasty on Tuesday, November 27, 2018