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

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

Pasta

Baked Shrimp Scampi Linguine Pasta

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Baked Shrimp Scampi Linguine Pasta
Baked Shrimp Scampi Linguine Pasta recipe.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 lb shrimp, peeled and deveined (500 g)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon red chili flakes
  • 3 cloves garlic, minced
  • 6 oz butter, melted (180 g)
  • 1 tablespoon lemon juice
  • ½ cup white wine (120 mL)
  • 8 oz linguine (250 g)
  • fresh parsley, to garnish
  • red chili flakes, to garnish
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
  3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
  4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
  5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
  6. Garnish with chopped Italian parsley.
  7. Enjoy!

Watch the recipe video here:

Baked Shrimp Linguine Scampi ?FULL RECIPE: https://tasty.co/recipe/baked-shrimp-scampi-linguine

Posted by Proper Tasty on Friday, November 30, 2018