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Spaghetti

Spaghetti And Meatballs

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Spaghetti And Meatballs
A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help!
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
MARINARA SAUCE
  • ¼ cup olive oil (60 mL)
  • 2 large yellow onions, chopped
  • 10 cloves garlic, minced
  • kosher salt, to taste
  • pepper, to taste
  • ½ teaspoon red pepper flakes
  • 12 oz tomato paste (340 g)
  • 56 oz crushed tomato, 2 cans (1.5 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
MEATBALLS
  • 1 lb ground beef (455 g)
  • 1 lb ground pork (455 g)
  • 1 cup bread crumbs (115 g)
  • ½ cup ricotta cheese (125 g)
  • ¼ cup fresh parsley, chopped (10 g)
  • 2 large eggs, beaten
  • ½ cup grated parmesan cheese (55 g)
  • ¼ cup milk (60 mL)
  • kosher salt, to taste
  • black pepper, to taste
FOR SERVING
  • 1 lb dried spathetti (455 g)
  • fresh basil, chopped
  • grated parmesan cheese, fresh
Instructions
  1. Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  2. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  3. Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  4. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  5. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  6. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  7. Shape about 2 (55 G) ounces of meat at a time into balls and set on the prepared wire rack.
  8. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  9. Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  10. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  11. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  12. Enjoy!

Watch the recipe video here:

A simple spaghetti and meatball recipe is a staple dish everyone should know how to cook! Don't worry! We're here to help! Get the recipe: https://tasty.co/recipe/spaghetti-and-meatballs

Posted by Tasty on Friday, November 16, 2018

Dessert

The Chocolate Cake For Chocoholics

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The Chocolate Cake For Chocoholics
A chocoholics' dream comes true! Your best chocolate fix is a cake away!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300 grams self-raising flour
  • 1 teaspoon baking powder
  • 2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 70 grams cocoa
  • 3 teaspoon espresso powder
  • 300 millilitres hot water
  • 2 teaspoon vanilla extract
  • 150 grams Dr. Oetker extra dark baking chocolate, chopped
  • 150 grams Dr. Oetker milk chocolate baking chocolate, chopped
  • 250 grams unsalted butter
  • 300 grams brown sugar
  • 4 eggs, beaten
Chocolate ganache
  • 4 packets Dr. Oetker milk baking chocolate
  • 300 millilitres double cream
Chocolate Drip
  • 300 grams extra dark chocolate
  • 200 grams unsalted butter
To decorate
  • Sprinkles
Instructions
  1. Preheat the oven to 160°C and grease an line 4 cake tins.
  2. Start by sieving the flour, baking powder, bicarbonate of soda, salt, and cocoa powder into a large bowl and set aside.
  3. Next prepare the espresso by placing the espresso powder into a measuring jug and add the hot water and vanilla extract. Stir to combine an set aside to cool.
  4. Now make a bain-marie by placing a small pan of water over a medium heat and bring to a simmer. Place a large heatproof bowl over the top of the saucepan, making sure the bottom of the bowl does not come in contact with the water. Add 150 grams of extra dark chocolate and 150 grams of milk chocolate to the bowl and leave to melt, making sure to stir every now and then. Once it’s melted, carefully remove the bowl from the pan and set aside to cool.
  5. Meanwhile, start on your chocolate sponge by placing the butter and sugar in a large bowl. Using an electric hand whisk, cream the butter and sugar until pale and fluffy.
  6. Next add your beaten eggs in four parts, mixing well in between. (If your mixture starts to curdle, simply add a tablespoon of your dry ingredients with every addition of egg.)
  7. Add your cooled, melted chocolate and stir to combine.
  8. Next add your dry ingredients and espresso liquid in thirds alternately, starting with your dry ingredients and mixing well in between each addition.
  9. Using a spatula scrape down the sides of the bowl to make sure the mixture is fully combined and divide between your 4 cake tins. Place in the oven 18–20 minutes or until a skewer comes out clean when inserted.
  10. Once cooked, remove from the oven and leave in the tins for 10 minutes before turning out the tins. Then carefully turn out onto a wire rack and leave to cool thoroughly.
  11. Meanwhile, start to create your ganache. Chop the chocolate into small chunks and place in a large bowl. Set side.
  12. Place a small saucepan over a low-medium heat and add the cream. Heat until just starting to simmer and pour straight over the chocolate. Leave the sit with the chocolate for around 15 seconds before stirring. You may want to give the bowl a little shake to encourage the cream down into the chocolate. Then stir until all the chocolate has melted and you achieve a silky smooth ganache.
  13. Cover and place into the fridge for 10–15 minutes, as soon as your ganache starts to firm slightly you are ready to assemble your cake!
  14. Now all that’s left to do is sandwich your layers with a generous layer of ganache, and adorn the outside of the cake with the beautiful chocolate ganache. We finished ours with a white chocolate top for that extra wow factor! Serve and enjoy!
Sail instructions
  1. Take a rectangular shaped piece of greaseproof paper that resembles the size of sail you would like to achieve.
  2. Place down facing the length away from you.
  3. Fold one side into 1 inch pleats, making sure to only fold and press down halfway across the paper.
  4. Unfold the pleats and thinly spread the chocolate over the paper that has not been folded. (Make sure the chocolate is not spread too thinly but thick enough so it does not snap on removing the grease-proof paper.)
  5. Next fold the pleats back up on the one side and peg in place.
  6. Sprinkle or decorate as desired at this point and leave to dry.
  7. Once the chocolate is set, remove the peg and carefully remove the grease-proof paper.
  8. Place on your cake and enjoy your work!
Cake decoration instructions
  1. Using a palette knife spread a small amount of ganache onto the cake stand and place your first cake layer on top.
  2. Add a good dollop or ganache on top of the cake and spread into one even layer. Then place your next sponge on top. Repeat with all layers of cake.
  3. When you get to your top layer, place a generous amount of ganache on top and spread over the into one even layer. As you do this, encourage excess ganache over the sides and down the sides of the cake.
  4. Next using your palette knife take small amounts of ganache and fill in between each layer of cake, smoothing over as you go.
  5. Once you have filled any gaps over the sides of the cake, start to add more ganache over the sides and neatly smooth over using a long palette knife. (A good tip here is to have a hot jug of water and continually warm and clean off the palette knife in between each smoothing of the cake.)
  6. Once you have smoothed over the sides, neaten the top edging of the cake by bringing any untidy edges towards the centre of the top of the cake then smooth over the top of the cake.
  7. All that’s left to do is top the cake with your chosen decorations and enjoy!

Watch the recipe video here:

A chocoholics' dream comes true! Your best chocolate fix is a cake away!

Posted by Proper Tasty on Thursday, November 15, 2018

Main dish

Baileys Chocolate Cheesecake Donuts

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Baileys Chocolate Cheesecake Donuts
Way too often, sweet treats are all about the kids. We think it’s time the grownups had a turn. This over-eighteen twist on a classic filled donut is as naughty as it is nice. Trust us - once you've taken a bite of pillow-soft pastry, stuffed with a Baileys chocolate cream, you’ll never want to go back to jelly.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 310ml milk, heated until warm
  • 125g granulated sugar
  • 12g yeast
  • 4 egg yolks
  • 115g butter, melted and cooled
  • 10g vanilla
  • 500g plain flour
  • 2g salt
  • Vegetable oil for deep-frying
Filling:
  • 8 oz cream cheese
  • 225g heavy cream
  • 100ml Baileys Chocolat Luxe
  • 2 tbsp cocoa powder, sifted
  • 50g icing sugar
  • Granulated sugar to coat
Salted Caramel Chocolate Sauce:
  • 225g caramel sauce
  • 50ml Baileys Chocolat Luxe
  • Pinch of Salt
Instructions
Doughnuts:
  1. Add milk, sugar, and yeast into a large bowl; let stand until frothy.
  2. Beat in egg yolks, butter, vanilla, and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the side of bowl occasionally and adding about ½ cup more flour if necessary to make a soft sticky dough.
  3. Turn out onto lightly floured work surface; knead until smooth and elastic. Place in greased bowl and cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1½ hours.
  4. Punch down dough. Turn out onto lightly floured work surface; roll out to ½-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out as many rounds as possible. Transfer to lined baking sheet. Cover loosely and let rise in warm draft-free place until doubled in size, about 1 hour.
  5. Heat enough oil in a large heavy-bottomed saucepan; heat until 170ºC. Fry doughnuts, 3 at a time and turning once, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer to paper towel–lined plate to cool and drain.
  6. When slightly cooled, toss donuts in granulated sugar.
Filling:
  1. Meanwhile, beat together all the filling ingredients in a bowl for 2-3 minutes until stiff peaks form. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
  2. Salted Caramel Sauce:
  3. Heat all ingredients over low heat until combined. Serve warm with donuts.
Assembly:
  1. When donuts are cooled, poke a hole in the side with the pastry bag and fill with the filling.
  2. Dip into caramel sauce or pour over top and enjoy!

Watch the recipe video here:

Baileys Chocolate Cheesecake Donuts

Posted by Twisted on Thursday, November 15, 2018

Main dish

Crunchy Turkey Melt

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Crunchy Turkey Melt
Butterball and LAY'S® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich. Visit Ibotta for a Tasty deal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups ​LAY'S® classic potato chips
  • 8 slices thick-cut soft bread
  • 8 slices provolone cheese
  • 1 cup cranberry sauce
  • 2 cups sliced leftover Butterball turkey breast
  • 3 eggs
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 teaspoon dried rosemary
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon dried sage
  • 1 tablespoon heavy cream
  • 2 teaspoons vegetable oil
  • 1 cup gravy, for dipping
Instructions
  1. Pour ​LAY'S® classic potato chips​ in a food processor. Pulse until chips have been crushed into large pebbles. Set aside.
  2. Lay out bread. Place a piece of provolone on each slice, followed by a spoonful of cranberry sauce. Arrange leftover Butterball turkey breast on half of the slices, then top each of these with one of the other slices to form sandwiches.
  3. Whisk eggs together with salt, pepper, dried rosemary, dried thyme, dried sage, and heavy cream. Dip both sides of the sandwiches in the egg mixture, then dredge each side in the crushed chips.
  4. Heat oil in a pan on low heat. Cook the sandwiches on both sides until golden brown, about 8 minutes per side.
  5. Slice sandwiches in half and serve with gravy for dipping.

Watch the recipe video here:

Butterballl and Lay's® are the perfect combination, especially when it comes to your leftover Thanksgiving sandwich.

Posted by Tasty on Thursday, November 15, 2018

Dessert

Apple Pie Bread Pudding

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Apple Pie Bread Pudding
Apple Pie Bread Pudding
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 slices bread
  • 3 eggs
  • ½ cup milk (120 mL)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 3 granny smith apples, peeled and chopped
  • 1 cup brown sugar (220 g)
  • 3 tablespoons cornstarch
  • vanilla ice cream
  • caramel sauce
Instructions
  1. Preheat oven to 350°F (175°C).
  2. Slice the bread into ½ inch (1 cm) cubes.
  3. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
  4. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
  5. Spread the bread evenly in a 9-inch (23-cm) round baking pan.
  6. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
  7. Spread the apples evenly on top of the bread.
  8. Bake for 40 minutes, until edges are brown.
  9. Cool, slice, then serve with vanilla ice cream and caramel sauce!
  10. Enjoy!

Watch the recipe video here:

Mmmm, this is a whole new take on bread pudding from Recipe for Perfection ?FULL RECIPE: https://tasty.co/recipe/apple-pie-bread-pudding

Posted by Tasty on Tuesday, November 13, 2018

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
These stuffed rigatoni poppers are going to be your new favourite appetizer ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz rigatoni, 1 box (455 g)
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

These stuffed rigatoni poppers are going to be your new favourite appetizer ?FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Proper Tasty on Wednesday, November 14, 2018

Main dish

Smoky Mac ‘N’ Cheese Egg Rolls

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Smoky Mac 'N' Cheese Egg Rolls
The smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1⁄8 teaspoon cayenne
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1 cup milk
  • 1 cup shredded smoked gouda
  • 8 ounces cooked macaroni
  • 12 egg roll wrappers Vegetable oil, for frying
  • Hot sauce, for dipping
Instructions
  1. In a saucepan, melt the butter. Whisk in the flour, garlic powder, cayenne, salt, and pepper. Cook mixture for a minute or two, then pour in milk. Whisk until milk begins to thicken, then pour in cheese. Cook, while whisking, until sauce is smooth. Fold in cooked macaroni. Let mixture cool for about 10 minutes before continuing.
  2. Place an egg roll wrapper on a cutting board. Near the bottom of the square, lay out a 1 inch thick line of mac ‘n cheese, stopped about an inch short of the edges. Starting at the bottom, roll up the wrapper, covering the filling. At the halfway point, fold in the right and left sides, then continue rolling. Wet the top edge with a bit of water to seal.
  3. Heat 2-3 inches of vegetable oil in a high-walled saucepan to 350oF. Working in batches, fry the eggs rolls until they are golden brown on both sides. Drain on paper towels. Serve with hot sauce for dipping.

Watch the recipe video here:

Smoky Mac 'N' Cheese Egg RollsThe smooth and roasty flavor of Guinness Draught is perfect to compliment the creamy richness of these Mac ‘n’ Cheese Egg Rolls! Friendsgiving will never be the same!

Posted by Tasty on Wednesday, November 14, 2018

Main dish

Lemony Shrimp Scampi with Orzo and Arugula

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Lemony Shrimp Scampi with Orzo and Arugula
Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • 1 pound orzo pasta
Vinaigrette:
  • ⅓ cup extra-virgin olive oil
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice (from 2 large lemons)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ cup dry white wine, such as pinot grigio
  • 5 cups (6 ounces) baby arugula
Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
  2. For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
  4. Transfer to a large bowl and serve.

Watch the recipe video here:

How to Make Giada's Lemony Shrimp Scampi with Orzo and Arugula

Add this Lemony Shrimp Scampi with Orzo to your dinner rotation. ?? (via Giada De Laurentiis)

Posted by Food Network on Monday, April 16, 2018

Main dish

Bacon Weave Honey Mustard Chicken Roll

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Bacon Weave Honey Mustard Chicken Roll
Honey & mustard, Sid & Nancy, Bonnie & Clyde, peanut butter & jelly... history is peppered with famous unlikely pairs. Is this chickeny log the finest example of culinary synthesis the world has ever seen? We think so. Replete with some lovely onions and served with some sexy crispy fries this would be a glorious dinner for a few lucky pals.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 200ml honey
  • 200ml wholegrain mustard
  • 1 tbsp water
  • 2 garlic cloves, crushed
  • 1 tsp pepper
  • 1 tsp salt
  • 6 chicken breasts
  • 3 onions, sliced and caramelised
  • 2 packs streaky bacon
  • 250ml double cream
Instructions
  1. Whisk together the honey, mustard, water, garlic and season to taste.
  2. Bash the chicken breasts between two sheets of greaseproof paper until thin.
  3. Lay them in an overlapping square on another sheet of greaseproof. Divide the honey mustard sauce in two and use one half to paint the chicken breasts. Scatter with onions and use the paper to roll the whole thing into a tight bundle.
  4. Weave the bacon into a square mat. Place the chicken at one end and roll the whole thing up tightly. Brush with more of the honey mustard mix.
  5. Bake at 180°C for around an hour until sticky and cooked through.
  6. While it's roasting, heat the other half of the honey mustard glaze with the cream and simmer until thick.
  7. Serve the log in slices slathered in the delicious cream. Fries optional.

Watch the recipe video here:

Bacon Weave Honey Mustard Chicken Roll

Posted by Twisted on Monday, November 12, 2018

Dessert

No-Bake Chocolate Peanut Butter Cheesecake Bars

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No-Bake Chocolate Peanut Butter Cheesecake Bars
Make anything on your Thanksgiving dessert table even more delicious with the addition of Reese’s Baking Cups and Reese’s Pieces Candy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 1 & ½ cups chocolate cookie crumbs
  • 2 tablespoons packed brown sugar
  • 1⁄3 cup butter, melted
  • Pinch of salt
Filling
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups heavy whipping cream
  • 1⁄2 cup sugar
  • 2 teaspoons vanilla extract
  • 1⁄3 cup unsweetened peanut butter or Reese’s creamy peanut butter
  • 1⁄2 teaspoon salt
  • 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy
Topping
  • 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy
Instructions
  1. In a bowl, thoroughly mix chocolate cookie crumbs, brown sugar, butter, and salt. Press evenly into parchment-lined 8x8” baking dish. Chill dish while making the filling.
  2. In a medium bowl, place cream cheese and beat with a hand mixer until smooth. Add in cream and beat until thoroughly incorporated.
  3. Add sugar, vanilla, peanut butter, and salt. Beat until smooth, scraping down the sides as necessary. Fold in the 1⁄2 cup Reese’s Baking Cups and Reese’s Pieces Candy.
  4. Pour filling into chilled crust and smooth out the top. Top with remaining 1⁄2 cup of Reese’s Baking Cups and Reese’s Pieces Candy.
  5. Freeze for 3 hours.
  6. Allow bars to slightly soften, then slice and serve.

Watch the recipe video here:

Make anything on your Thanksgiving dessert table even more delicious with the addition of Reese’s Baking Cups and Reese’s Pieces Candy.

Posted by Tasty on Monday, November 12, 2018