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

Main dish

Mexican Carnitas As Made By Claudette

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Mexican Carnitas As Made By Claudette
Get ready to drool as you watch the first 8 seconds of this video... then get ready to cook!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CARNITAS
  • 5 lb pork shoulder, cut into 2-inch (5 cm) cubes (2.2 g)
  • 2 large white onions, chopped
  • 10 avocado leaves
  • 1 teaspoon pepper
  • ¼ cup kosher salt (60 g)
  • 6 cloves garlic, grated
  • 2 dried bay leaves
  • cold water
  • ½ cup orange juice (120 mL)
  • ½ cup milk (120 mL)
  • 12 oz mexican style soda, 1 bottle (355 mL)
  • 3 lb lard, cut into large cubes (1.3 g)
FOR SERVING
  • white corn tortillas
  • guacamole
  • pickled vegetable
  • fresh cilantro, chopped
  • lime wedge
  • rice, (made with cilantro)
  • pinto bean
Instructions
  1. To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
  2. Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
  3. Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
  4. Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
  5. Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
  6. Enjoy!

Watch the recipe video here:

Get ready to drool as you watch the first 8 seconds of this video… then get ready to cook! Get the recipe: https://tasty.co/recipe/mexican-carnitas-as-made-by-claudette

Posted by Tasty on Monday, November 12, 2018

Main dish

Pumpkin Spiced Latte Cinnamon Rolls

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Pumpkin Spiced Latte Cinnamon Rolls
Pumpkin Spiced Latte Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
DOUGH
  • 2 cups whole milk, warm to the touch (480 mL)
  • ½ cup unsalted butter, melted (115 g)
  • ½ cup granulated sugar (100 g)
  • 1 pack active dry yeast
  • 5 cups flour, divided (625 g)
  • 1 teaspoon baking powder
  • salt, to taste
FILLING
  • ¾ cup butter, softened (170 g)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons pumpkin spice mix
FROSTING
  • 1 cup powdered sugar (160 g)
  • ¼ cup coffee (60 mL)
  • 1 tablespoon whole milk
Instructions
  1. Generously butter 2 cast-iron skillets or disposable foil cake pans.
  2. In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  4. Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. After 1 hour, the dough should have nearly doubled in size.
  7. Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  10. In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  11. Spread the mixture onto the rolled dough.
  12. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  13. Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  14. Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  15. Preheat the oven to 350˚F (180˚C).
  16. To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  17. Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  18. While still warm, drizzle evenly with frosting.
  19. Enjoy!

Watch the recipe video here:

Pumpkin Spiced Latte Cinnamon Roll

It's time for pumpkin spice, ESPECIALLY if it looks like this ?FULL RECIPE: https://tasty.co/recipe/pumpkin-spice-latte-rolls

Posted by Tasty on Sunday, October 21, 2018