Main dish

Grilled Chorizo-Stuffed Hasselback Pineapple

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Grilled Chorizo-Stuffed Hasselback Pineapple
Calling all adventurous grillers: Every forkful of this stuffed and grilled pineapple is sweet, salty and spicy. The teriyaki cucumber salad adds a perfect cooling bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ripe pineapple
  • 1½ cups teriyaki sauce, such as Kikkoman® Teriyaki Marinade and Sauce
  • 1 pound bulk fresh chorizo
  • 1 English cucumber, halved and thinly sliced
  • 1 Fresno chile, seeded and thinly sliced
  • Juice of 1 lime
  • ½ red onion, thinly sliced
  • Warm cooked rice, for serving
Instructions
  1. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Slice ½ inch off the bottom of the pineapple to remove the skin and make the bottom flat. Stand the pineapple on a cutting board, holding it from the top, and use a knife to slice away all the skin from the sides. Cut the pineapple in half lengthwise, starting at the crown and going straight down through the core to the bottom. Position one pineapple half core-side down on the cutting board and place a wooden spoon along each long side (this will prevent you from cutting all the way through the pineapple). Make vertical cuts in the pineapple every ¼ inch, stopping when the knife hits the spoons. Repeat with the remaining pineapple half.
  3. Transfer the pineapple halves to a 9-by-13-inch baking dish and pour 1 cup of the teriyaki sauce over them. Let sit for 10 minutes, flipping halfway through. Put a small bowl upside down on a work surface and lay one pineapple half over it, core-side down. Gently press the ends of the pineapple half down towards the work surface so the slits open and fan out a bit. Divide the chorizo in half and stuff each slit with some of the chorizo. Repeat with the remaining pineapple half and chorizo.
  4. Put the pineapple halves core-side down on the indirect-heat side of the grill and cover the grill. Cook until the chorizo is golden brown and the pineapple halves are dark yellow and tender, 25 to 35 minutes. Brush with ¼ cup of the teriyaki sauce and transfer to a cutting board.
  5. Add the cucumber, chile, lime juice, onion and remaining ¼ cup teriyaki sauce to a medium bowl and mix to combine.
  6. Stand up each pineapple half on a cutting board, hold it firmly by the crown and slice down the length into pieces. Serve over rice with the cucumber salad.

Watch the recipe video here:

How to Make Grilled Chorizo-Stuffed Hasselback Pineapple

Hasselback Pineapple with CHORIZO is the most impressive dish you’ll grill all summer! ?? http://bit.ly/2zpWBW9

Posted by Food Network on Tuesday, July 31, 2018

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

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Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter, softened (460 g)
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (960 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 14 oz sweetened condensed milk, 1 can (395 g)
  • 15 sheets gelatin
  • 26 oz white chocolate, chopped, over 30% cocoa butter (740 g)
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy mirror glaze cake is INSANE! ?Make It Yourself ?: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake

Posted by Tasty on Thursday, November 8, 2018

Main dish

Taiwanese Beef Noodle Soup

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Taiwanese Beef Noodle Soup
Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb beef shank (905 g)
  • 6 scallions, halved, divided
  • 8 slices ginger, divided
  • 6 pieces star anise, divided
  • ½ cup vegetable oil (120 g)
  • 6 cloves garlic
  • 2 red chillis, halved
  • 1 medium white onion, sliced
  • 1 tablespoon rock sugar
  • 3 tablespoons spicy bean paste, or regular bean paste
  • ½ cup dark soy sauce (120 mL)
  • ½ cup rice wine (120 mL)
  • ½ cup light soy sauce (120 mL)
  • 2 medium tomatoes, quartered
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 5 leaves bay leaf
  • 2 bundles flour noodle
  • 2 cups bok choy (50 g)
FOR GARNISH
  • red chilli, finely diced
  • fresh cilantro, chopped
  • scallion, sliced
Instructions
  1. Fill a large pot with about 6 quarts (5 ½ L) of water and add beef, 3 scallions, 5 slices of ginger, and 3 pieces of star anise. Cover, bring to a boil over high heat, and cook for 30 minutes.
  2. Remove the meat, rinse in cold water, and cut into thick slices. Discard the water in the pot.
  3. In a wok or large pan over medium high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, garlic, red chilies, remaining 3 pieces of star anise, onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  4. Add the sliced beef.
  5. Add the dark soy sauce, for color, stir, then add the rice wine.
  6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove bay leaves and star anise before serving.
  9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  10. Add the bok choy. Boil for 3 minutes, then remove.
  11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  12. Enjoy!

Watch the recipe video here:

Taiwanese Beef Noodle Soup

Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️FULL RECIPE: https://tasty.co/recipe/taiwanese-beef-noodle-soup

Posted by Tasty on Wednesday, November 7, 2018

Main dish

ELMLEA CHICKEN BACON DAUPHINOISE

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ELMLEA CHICKEN BACON DAUPHINOISE
If you’ve been waiting for an excuse to indulge in all of your favourite foods in one go, this is the recipe you’ve been waiting for. Our Creamy Chicken Bacon Pesto Dauphinoise is as decadent and delicious as its sounds - ideal for a cold November night when all you need is a big bowl of comfort food. Grab a fork and tuck in. However you’re feeling, this dish is going to improve your mood.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, seasoned with salt
  • Around 900g small maris piper potatoes - roughly the same size if you can
  • 500ml semi-skimmed milk
  • 300ml Elmlea Double
  • 1 tbsp vegetable oil
  • 200g smoked bacon lardons
  • 50g cheddar, grated
  • 50g parmesan, finely grated
  • 50g gruyère, finely grated
  • 9 tbsp home made pesto
Instructions
  1. Preheat the oven to 180°C.
  2. Season the chicken breasts with salt and bake for 20 minutes. Once baked shred the chicken with two forks and set aside.
  3. Peel the potatoes and slice them thinly.
  4. Place them in a large, wide pan and cover with the cream and milk. Season with salt and pepper and bring to a simmer until nearly cooked, then take off the heat.
  5. In a greased ovenproof dish using a slotted spoon to layer the potatoes, leaving the milk and cream in the pan. On top of the first layer add some shredded chicken, some dollops of the pesto then sprinkle with the cheeses and repeat twice. On the final layer of potatoes pour over the creamy milk and sprinkle with the remains of the cheese.
  6. Bake for around an hour until the potatoes are cooked through.

Watch the recipe video here:

Elmlea Chicken Bacon Dauphinoise

Posted by Twisted on Wednesday, November 7, 2018

Dessert

Giant Zebra ‘Box’ Cake

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Giant Zebra 'Box' Cake
Giant Zebra 'Box' Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FILLING
  • 1 cup whipped cream (60 g)
  • ½ cup marshmallow fluff (25 g)
CAKE
  • 1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
COATING
  • 2 cups white chocolate chip (350 g)
  • 2 tablespoons coconut oil
ICING
  • ¼ cup dark chocolate chip, melted (45 g)
SPECIAL EQUIPMENT
  • cooling rack, for glazing cake
  • pastry bag
Instructions
  1. Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  2. Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later – you can eat them with leftover melted chocolate or crumbled over ice cream.
  3. Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  4. Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  5. Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn’t touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  6. Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn’t stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  7. Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  8. To serve, slowly and carefully slice with a serrated knife so the shell doesn’t crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  9. Enjoy!

Watch the recipe video here:

A giant version of the classic zebra cakes ?Get The Recipe: https://tasty.co/recipe/giant-zebra-box-cake

Posted by Tasty on Wednesday, November 7, 2018

Main dish

Turkey Roulade

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Turkey Roulade
Turkey Roulade
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 4 tablespoons unsalted butter, ½ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (110 g)
  • 1 cup celery, diced (225 g)
  • 1 lb sweet italian sausage, casing removed (455 g)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaf
  • 10 oz plain stuffing mix, 1 box (285 g)
  • ½ cup chicken stock (120 mL)
  • 3 lb skin-on turkey breast, deboned (1.3 kg)
  • 2 tablespoons dijon mustard
  • 1 tablespoon melted butter
  • salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  3. Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  4. Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  5. Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  6. Brush the turkey breast with the Dijon mustard.
  7. Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  8. Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  9. Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  10. Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  11. Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  12. Let rest for 15 minutes, then remove the twine, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Turkey Roulade

This turkey roulade with sausage stuffing will not only impress guests, but be ready in a fraction of the time as cooking a whole bird. Full Recipe: https://tasty.co/recipe/turkey-roulade

Posted by Tasty on Tuesday, November 6, 2018

Main dish

Salted Caramel Apple Pie

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Salted Caramel Apple Pie
Salted Caramel Apple Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large granny smith apples, peeled and thinly sliced
  • 3 tablespoons lemon juice
  • ¼ cup all-purpose flour (30 g)
  • ⅔ cup granulated sugar (130 g)
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 premade pie crusts, thawed if frozen
  • 1 large egg, beaten
  • ¾ cup heavy cream (180 mL)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • sea salt, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  8. Whisk in the butter and bring to a boil.
  9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  11. Slice and serve.
  12. Enjoy!

Watch the recipe video here:

Salted Caramel Apple Pie

Salted caramel apple pie. Watch and be mezmerized ??Full Recipe: https://tasty.co/recipe/salted-caramel-apple-pie

Posted by Tasty on Tuesday, November 6, 2018

Main dish

Chicken Fajita Loaded Fries

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Chicken Fajita Loaded Fries
Loaded fries are one of our favourite sharing dishes. Freshly cooked fries topped with delicious fajita chicken and covered in a cheesy sauce, hello! These Chicken Fajita Loaded Fries are a must to impress a large group of friends!
Author:
Cuisine: American
Recipe type: Mai dish
Ingredients
  • 1 tbsp oil
  • 4 chicken breasts sliced
  • 2 red peppers, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 red onion, sliced
  • ¼ cup fajita seasoning
  • 2 cans evaporated milk
  • 4 cups grated cheddar
  • 2 tbsp cornflour
  • Lots of French Fries
Instructions
  1. Heat oil over medium heat in a large sauté pan.
  2. Add peppers and onions and cook until they are soft and slightly caramelized. Add the chicken and half of the fajita seasoning. Cook the chicken through, remove and set aside, keeping warm.
  3. Meanwhile, make the cheese sauce. Add two hands of evaporated milk to a pan. Add the cornstarch and remaining fajita seasoning to the cheese and mix through. Add to the milk and stir to combine until thickened. Remove and keep warm
  4. Arrange French fries on a large platter, top with chicken fajita mix. Pour over cheese sauce and sprinkle with parsley.
  5. Enjoy with all your friends!

Watch the recipe video here:

Chicken Fajita Loaded Fries

Chicken Fajita Loaded Fries

Posted by Twisted on Monday, November 5, 2018

Main dish

Golden Shepherd’s Pie

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Golden Shepherd's Pie
Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato, cubed (1.3 kg)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)
Instructions
  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Watch the recipe video here:

Golden Shepherd's Pie

Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!FULL RECIPE: https://tasty.co/recipe/golden-shepherd-s-pie

Posted by Tasty on Monday, November 5, 2018

Dessert

Turtle Cheesecake Bites

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Turtle Cheesecake Bites
There are so many delicious treats you can make with Land O'Lakes Rich & Creamy Heavy Whipping Cream! Try these cheesecake bites!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Caramel
  • 1⁄4 cup butter
  • 3⁄4 cup brown sugar
  • 1⁄4 cup ​Land O’Lakes Rich & Creamy Heavy Whipping Cream
  • 1 teaspoon vanilla extract
  • 1 & ½ teaspoons flaky sea salt
Cheesecake filling
  • 1 (8-ounce) package cream cheese, softened
  • 3⁄4 cups Land O’Lakes Rich & Creamy Heavy Whipping Cream
  • 1 teaspoons vanilla extract
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon salt
Topping and garnish
  • 1 & ½ cups chocolate chips
  • 1 tablespoon coconut oil
  • 1 cup pecan halves
Instructions
Make caramel:
  1. ​In a medium saucepan, melt butter. Add brown sugar and whisk for a minute. Add heavy cream and vanilla extract. Continuously whisk for 1–2 minutes until the caramel comes together. Add salt, whisk, and remove from heat to let cool.
Make cheesecake filling:
  1. In a large bowl, beat the cream cheese with a hand mixer for a minute. Add in heavy cream and continue beating until smooth. Add vanilla extract, sugar, and salt, then beat for another minute.
  2. Using a silicone spatula, fold a 1⁄4 cup of the caramel into the filling. Take care to slowly fold it in, so that streaks of caramel remain. Drizzle in another tablespoon of caramel and swirl in. Filling should be lightly marbled with caramel. Place filling in freezer for 30 minutes to firm up.
  3. Remove from freezer and use a tablespoon-sized scoop to remove the filling and place on a parchment-lined sheet tray. Freeze bites for at least 2 hours.
  4. Melt chocolate chips and coconut oil together in the microwave. Use 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  5. Use a fork to lower each cheesecake bite into the chocolate and coat. While the chocolate is still wet, place a pecan half on each bite. Drizzle all the bites with the remaining caramel. Let set for 10 minutes, then serve.

Watch the recipe video here:

Turtle Cheesecake Bites

Turtle Cheesecake BitesThere are so many delicious treats you can make with Land O'Lakes Rich & Creamy Heavy Whipping Cream! Try these cheesecake bites!

Posted by Tasty on Monday, November 5, 2018