Main dish

Mashed Potatoes

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Mashed Potatoes
Mashed Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pounds golden creamer potatoes, peeled and cut into quarters
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped chives
Instructions
  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Watch the recipe video here:

Recipe of the Day: Tyler's Mashed Potatoes ??? #FeastWeekSave the recipe: https://foodtv.com/2z8eSoj

Posted by Food Network on Monday, November 19, 2018

Main dish

Creamy Chicken Piccata

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Creamy Chicken Piccata
Creamy Chicken Piccata
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • ⅔ cup all-purpose flour (80 g)
  • 4 tablespoons olive oil
  • ⅓ cup dry white wine (80 mL)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 2 tablespoons caper
  • 3 tablespoons lemon juice
  • 1 ½ cups chicken stock (360 mL)
  • ⅓ cup heavy cream (80 mL)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • angel hair pasta, cooked, for serving
Instructions
  1. Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  2. Cut each breast in half lengthwise so you have 4 pieces of chicken.
  3. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  4. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  5. Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  6. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  7. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  8. Stir in the cream, then return the chicken to the pan.
  9. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  10. Serve the chicken and sauce over angel hair pasta.
  11. Enjoy!

Watch the recipe video here:

This chicken piccata is so creamy and delicious ?Get the recipe: https://tasty.co/recipe/creamy-chicken-piccataWatch…

Posted by Tasty on Saturday, November 17, 2018

Cake

Four-Flavor Sheet Pan Pancakes

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Four-Flavor Sheet Pan Pancakes
Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2¾ cups buttermilk
  • 2 large eggs, beaten to blend
  • 1½ teaspoons kosher salt
  • 1½ teaspoons vanilla extract
  • ⅓ cup plus 1 to 2 teaspoons granulated sugar
  • 2¾ cups all-purpose flour (see Cook's Note)
  • 1 tablespoon baking powder
  • 1½ teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons strawberry jam, preferably seedless, warmed
  • ½ cup sliced strawberries
  • ½ cup chocolate chips
  • 1 banana, halved crosswise and thinly sliced lengthwise
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons confectioners' sugar
  • Maple syrup and whipped cream, for serving
Instructions
  1. Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and ⅓ cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
  2. Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
  3. Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
  4. Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
  5. Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
  6. Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
  7. Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
  8. Serve the pancakes with maple syrup and whipped cream.
  9. Cook’s Note
  10. When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

How to Make Four-Flavor Sheet Pan Pancakes

Forget flipping pancakes for a crowd when you can make the whole batch in a SHEET PAN! ??

Posted by Food Network on Sunday, April 15, 2018

Main dish

Thanksgiving Dinner Turkey Roulade

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Thanksgiving Dinner Turkey Roulade
The many colors and flavors of Thanksgiving dinner are wrapped up in an elegant little roast that will wow your guests, even if it's not a holiday.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 5- to 6-pound whole turkey breast, boned and butterflied, skin left on
  • Kosher salt and freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter
  • 6 ounces sweet Italian sausage, casings removed and meat broken into small pieces
  • 3 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 3 tablespoons fresh thyme leaves, chopped
  • 4 cloves garlic, finely grated
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 3 cups herbed stuffing mix, such as Pepperidge Farm
  • 8 ounces sliced cremini or button mushrooms
  • 8 ounces green beans, ends trimmed
  • 12 ounces peeled and seeded butternut squash, cut into 3-by-1/4-by-1/4-inch sticks
  • Nonstick cooking spray, for the rack
  • ⅓ cup dried cranberries
  • Warm gravy, for serving
Instructions
  1. Lay the turkey breast skin-side down on a rimmed baking sheet. Sprinkle the meat with 1 tablespoon salt and 1 teaspoon pepper. Lightly cover with plastic wrap and chill until ready to assemble, at least 1 hour and up to 24 hours.
  2. For the stuffing: Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any large pieces with a wooden spoon, until lightly browned but not fully cooked through, 5 to 6 minutes. Transfer to a large bowl.
  3. Return the skillet to medium-high heat and melt 2 tablespoons of the butter. Add the celery, onion and half of the thyme and garlic and cook, stirring occasionally and scraping up any brown bits, until tender and just beginning to brown, 10 to 12 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.
  4. Return the skillet to medium-high heat, pour in the wine and scrape up any brown bits. Simmer until the smell of alcohol subsides, about 2 minutes. Add the broth and bring to a simmer, then pour into the sausage mixture. Add the stuffing mix and stir to combine. Season with salt and pepper, cover and chill until ready to assemble.
  5. For the mushrooms: Return the same skillet to medium-high heat and melt 2 tablespoons of butter. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Toss and cook on the other side, undisturbed, until browned in spots, about 3 minutes more. Add 1 tablespoon butter, the remaining garlic and thyme and some salt and pepper and continue to cook, tossing occasionally, until browned and very fragrant, about 3 minutes more. Transfer to a small bowl and let cool. Cover and chill until ready to assemble.
  6. For the green beans: Meanwhile, bring a large pot of salted water to a boil and line a plate with a paper towel. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon and transfer to the lined plate. Let cool. Keep the water boiling.
  7. For the squash: Line a plate with a paper towel. Add the squash to the boiling water and cook until tender but still holding their shape, 5 to 8 minutes. Transfer to the lined plate and let cool. Cover and chill until ready to assemble.
  8. Position an oven rack in the lower third of the oven and preheat to 325 degrees F. Set a rack inside a rimmed baking sheet and coat the rack with cooking spray.
  9. Spread the stuffing over the turkey breast, leaving a 1-inch border around the edges. Gently press the stuffing into the meat to adhere. Position the turkey so that one of the short sides is facing you. Starting 3 inches from the bottom edge, arrange a compact row of cranberries crosswise over the stuffing (maintaining the 1-inch border on the left and right sides). Arrange a compact row of green beans crosswise over the breast, next to but not covering the cranberries. Arrange the mushrooms crosswise over the breast, next to but not covering the green beans. Arrange the butternut squash crosswise over the breast, next to but not covering the mushrooms and ending no further than halfway down the length of the turkey.
  10. Working from the bottom edge, roll the breast up tightly. Tuck in any filling that spills out of the sides once the turkey breast is rolled completely. Tie the roulade tightly with kitchen twine every 2 inches to make a compact log. Tie once more lengthwise to keep the filling secure. Place the roulade seam-side down on the prepared rack and baking sheet. Melt the remaining 2 tablespoons butter, then brush over the roulade. Sprinkle with salt and pepper.
  11. Transfer to the oven and pour 6 cups warm water into the baking sheet. Roast until an instant-read thermometer inserted perpendicularly into the center of the thickest part of the roulade registers 150 degrees F, 3 to 3½ hours (check on the skin after 2 hours and cover with foil once it is deep golden brown). Let sit at room temperature, loosely covered with foil, for 1 hour; the internal temperature will continue to climb and will reach 165 degrees F. Remove the twine, cut into 1-inch slices and serve with warm gravy.

Watch the recipe video here:

Recipe of the Day: Thanksgiving Dinner Turkey Roulade ?? Save the recipe: http://bit.ly/2T0f8hC

Posted by Food Network on Saturday, November 17, 2018

Dessert

Family Arepas As Made By Cesar

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Family Arepas As Made By Cesar
Family Arepas As Made By Cesar recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
AREPAS
  • 3 cups warm water (720 mL)
  • 1 teaspoon salt (5 g)
  • 2 cups arepa flour (230 g)
  • 1 tablespoon canola oil
FILLINGS
CHICKEN AVOCADO SALAD
  • 1 lb rotisserie chicken, shredded (455 g)
  • 2 avocados
  • lime, juiced
  • ¼ cup red onion, chopped (40 g)
  • ¼ cup red bell pepper, chopped (45 g)
  • 1 clove garlic
  • 2 tablespoons mayonnaise
  • 3 tablespoons fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste
HAM AND CHEESE
  • ham, sliced
  • shredded cheddar cheese
CHICKEN AND CHEESE
  • chicken breast, or thighs, cooked
  • onion, caramelized
  • shredded cheddar cheese
Instructions
  1. Preheat the oven to 375˚F (190˚C)
  2. In a large bowl, combine the warm water and salt. Stir until the salt is dissolved.
  3. Slowly add the arepa flour while stirring. Adjust the consistency as needed by adding more water or flour. The dough is ready when it pulls away from the sides of the bowl and doesn’t stick to your fingers.
  4. Grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even, flattened round. Pay attention to the edges so as to not leave cracks.
  5. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the arepas, flipping once, until golden brown in color, 5-7 minutes on each side
  6. Transfer the arepas to the oven and cook for 15 minutes.
  7. Make the chicken avocado salad: In a medium bowl, combine the shredded rotisserie chicken, avocados, lime juice, onion, bell pepper, garlic, mayonnaise, cilantro, salt, and pepper. Mix well to combine.
  8. Cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
  9. Enjoy!

Watch the recipe video here:

Family Arepa Recipe As Made By Cesar

Arepas are the best finger foods you'll ever eat. ?FULL RECIPE: https://tasty.co/recipe/family-arepa-recipe-as-made-by-cesar

Posted by Tasty on Monday, October 1, 2018

Main dish

Queso Hash Brown Breakfast Ring

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Queso Hash Brown Breakfast Ring
Queso Hash Brown Breakfast Ring
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 30 oz frozen hash brown (850 g)
  • 3 large eggs, lightly beaten
  • 6 large eggs, soft-scrambled
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • nonstick cooking spray, for greasing
  • 15 oz queso dip, 1 jar (425 g)
  • 11 oz pork chorizo (310 g)
  • salsa, for serving
  • fresh cilantro, chopped, for serving
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
  3. Grease a nonstick bundt pan with cooking spray.
  4. Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
  5. Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
  6. Place the bundt pan on a baking sheet and bake for 1 hour.
  7. Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
  8. Slice into wedges and serve.
  9. Enjoy!

Watch the recipe video here:

Queso Hash Brown Breakfast Ring

A lot's happening here, but it's all worth it. ?Full Recipe: https://tasty.co/recipe/queso-hash-brown-breakfast-ring

Posted by Tasty on Thursday, October 4, 2018

Main dish

Sheet Pan Crunch-Wrap

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Sheet Pan Crunch-Wrap
Sheet Pan Crunch-Wrap recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHICKEN FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups cooked chicken, shredded (250 g)
  • 1 taco seasoning, 1 packet
  • 1 tablespoon fresh cilantro, chopped
  • ½ lime, juiced
ONION AND PEPPER FILLING
  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ lime, juiced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
BEEF FILLING
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 lb ground beef (455 g)
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • 1 taco seasoning, 1 packet
EGG FILLING
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tomato, diced
  • 6 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 burrito flour tortillas
  • 3 cups shredded cheddar cheese (300 g)
  • 3 cups shredded monterey jack cheese (300 g)
  • 1 lb bacon, cooked and chopped (455 g)
  • 5 corn tostadas
  • sour cream, to serve
  • salsa, to serve
Instructions
  1. Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  2. Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  3. Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  4. Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  5. Generously spray a sheet tray with cooking oil spray.
  6. Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  7. Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  8. Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  9. Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  10. Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  11. Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  12. Place the tostadas over the fillings.
  13. Sprinkle the rest of the cheese over the tostadas.
  14. Place the last flour tortilla over the cheese.
  15. Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  16. Preheat oven to 375˚F (190˚C).
  17. Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  18. Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  19. Flip the crunch-wrap onto a cutting board.
  20. Slice and serve with salsa and sour cream.
  21. Enjoy!

Watch the recipe video here:

4-Flavor Sheet-Pan Crunch-Wrap

4 flavors, 1 sheet pan, so much crunch-wrap ?Full Recipe: https://tasty.co/recipe/sheet-pan-crunch-wrap

Posted by Tasty on Saturday, October 20, 2018

Main dish

Kenyan Beef Samosas

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Kenyan Beef Samosas
Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 ½ tablespoons olive oil
  • 1 lb ground beef (455 g)
  • 1 medium red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 4 scallions, diced
  • 1 cup frozen peas, defrosted (150 g)
  • 2 tablespoons fresh cilantro, chopped
WRAPPER
  • 3 cups all-purpose flour (375 g)
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup water, plus 2 tablespoons more (240 mL)
  • 1 tablespoon flour, mixed with 1 tablespoon of water
  • 3 cups canola oil (720 mL)
  • lime wedge, for serving
Instructions
  1. In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
  2. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
  3. In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
  4. Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
  5. Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
  6. In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
  7. Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
  8. In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
  9. Enjoy!

Watch the recipe video here:

Have you ever tried Kenyan food? These Kenyan Beef Samosas are a family recipe from one of our very own Tasty producers! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/kenyan-beef-samosas

Posted by Tasty on Thursday, November 15, 2018

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