Main dish

Crumble Lovers’ Sheet-Pan Apple Crumble

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Crumble Lovers' Sheet-Pan Apple Crumble
If you are someone who is always stealing the crumbs off the top of the apple crumble, this recipe is for you. We spread the apples out on a sheet pan to maximize the surface area and upped the chewy oats and crumb topping so that every bite has plenty.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 medium baking apples, such as Gala or Fuji (about 3 pounds)
  • 1 tablespoon fresh lemon juice
  • 1½ cups packed light brown sugar
  • 2 sticks unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • Kosher salt
  • 2 cups old-fashioned rolled oats
  • 1½ cups all-purpose flour
  • Vanilla ice cream, for serving
Instructions
  1. Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into ¼-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, ¼ cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and ⅛ teaspoon salt.
  2. Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
  3. Meanwhile, combine the oats, flour, remaining 1¼ cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
  4. Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.

Watch the recipe video here:

How to Make Sheet Pan Apple Crumble

Recipe of the Day: Crumble-Lovers' Sheet Pan Apple Crumble ??? Save the recipe: https://foodtv.com/2SqmElH!

Posted by Food Network on Saturday, November 3, 2018

Dessert

Easy Vegan Ice Cream Cupcakes

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Easy Vegan Ice Cream Cupcakes
Share These Dairy Free Ice Cream Cupcakes during Vegan Week!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 500 milliliters Ben & Jerry’s Non-Dairy Chocolate Brownie Ice Cream, melted
  • 180 grams self-raising flour
  • 100 grams vegan dark chocolate chunks
  • 80 grams chopped walnuts (optional)
Instructions
  1. Under 25 min
  2. Preheat the oven to 350 ̊F (180 ̊C). Grease your muffin pan with a little oil.
  3. Combine the melted ice cream, flour, dark chocolate chunks, and walnuts in a mixing
  4. bowl. Mix well until just combined (do not over-mix).
  5. Using a large spoon, scoop the mixture evenly into the muffin pan.
  6. Bake 15–18 minutes.
  7. Allow to cool before removing from muffin pan.
  8. Enjoy!

Watch the recipe video here:

Easy Vegan Ice Cream Cupcakes

Share These Dairy Free Ice Cream Cupcakes during Vegan Week!

Posted by Tasty on Saturday, November 3, 2018

Main dish

Jalapeño Popper Steak Crunch Bombs

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Jalapeño Popper Steak Crunch Bombs
Jalapeño Popper Steak Crunch Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 sirloin steaks, sliced thinly
  • 2 tsp oil
  • 1 cup cream cheese
  • 1½ cups grated cheddar cheese
  • ¼ cup sour cream
  • 4 jalapeños finely chopped
  • Salt and pepper to taste
  • 10 8" tortillas
Cheese Sauce:
  • 1 can evaporated milk
  • 2 cups grated cheddar
  • 2 tbsp cornstarch
Instructions
  1. Heat oil in a skillet over medium-high heat. Add steak and sear on all sides. Remove and drain.
  2. Transfer steak to a bowl with cream cheese, sour cream, jalapeños and season with salt and pepper.
  3. Lay down tortillas, in the centre place a small heap of grated cheese, topped with 2 tbsp of the steak mixture followed by more grated cheddar.
  4. Fold tortilla around into a star shape. Arrange on a baking sheet. Bake at 180ºC for 10 minutes until golden brown and melted inside.
  5. Meanwhile, make the cheese sauce. Heat the evaporated milk. Mix together cheese and cornstarch and add to the milk. Stir continuously until smooth and creamy.
  6. Dip crunch wraps in the cheese sauce, enjoy!

Watch the recipe video here:

Jalapeño Popper Steak Crunch Bombs

Jalapeño Popper Steak Crunch Bombs

Posted by Twisted on Friday, November 2, 2018

Main dish

Vegan Peanut Butter Cookie Ice Cream Tart

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Vegan Peanut Butter Cookie Ice Cream Tart
Kickstart Vegan week with this delicious dairy free Peanut Butter Cookie Ice Cream Tart!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the tart
  • 40 vegan cookies and cream biscuits
  • 100 grams vegan butter
  • 2 tubs Ben & Jerry's Peanut Butter & Cookies Non-Dairy Ice Cream
For the drizzle
  • 50 grams dark chocolate
  • 1.5 teaspoons vegan butter
Instructions
  1. Blitz the biscuits in a food processor until finely ground.
  2. Melt the vegan butter and then stir into the biscuits until well combined.
  3. Take the ice cream out of the freezer so it starts to soften a little.
  4. Grease and line a loose bottom tin. Push the butter biscuit mix into the base and about halfway up the sides of the tin to make the sides of the tart. Push down firmly so the base is compact (we used the bottom of a glass).
  5. Fill the tart case with the ice cream and freeze for at least 4 hours.
  6. Just before serving, make the chocolate drizzle: Melt the chocolate and vegan butter together in a glass bowl over a pan of simmering water. Drizzle over a slice and enjoy!

Watch the recipe video here:

Vegan Peanut Butter Cookie Ice Cream Tart

Kickstart Vegan week with this delicious dairy free Peanut Butter Cookie Ice Cream Tart!

Posted by Tasty on Friday, November 2, 2018

Main dish

Scalloped Potato–crusted Rib Eye

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Scalloped Potato–crusted Rib Eye
1 medium white onion, finely diced ¾ lb crimini mushroom, minced (340 g) 4 cups fresh spinach, chopped (160 g) 1 ½ tablespoons garlic, minced, divided salt, to taste pepper, to taste 2 lb beef ribeye (910 g) 3 tablespoons canola oil, divided ½ lb prosciutto, sliced (225 g) ¼ cup mayonnaise (55 g) ½ teaspoon dried thyme 1 tablespoon lemon juice 2 large russet potatoes, washed and peeled 2 cups grated parmesan cheese, divided, plus more for sprinkling (230 g)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium white onion, finely diced
  • ¾ lb crimini mushroom, minced (340 g)
  • 4 cups fresh spinach, chopped (160 g)
  • 1 ½ tablespoons garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 2 lb beef ribeye (910 g)
  • 3 tablespoons canola oil, divided
  • ½ lb prosciutto, sliced (225 g)
  • ¼ cup mayonnaise (55 g)
  • ½ teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 2 large russet potatoes, washed and peeled
  • 2 cups grated parmesan cheese, divided, plus more for sprinkling (230 g)
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
  3. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
  4. Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
  5. In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
  6. Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
  7. Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
  8. Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
  9. Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
  10. Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
  11. Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
  12. Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
  13. Enjoy!

Watch the recipe video here:

Scalloped Potato–Crusted Rib Eye

This scalloped potato-crusted rib eye is the ULTIMATE dinner ? FULL RECIPE: https://tasty.co/recipe/scalloped-potato-crusted-rib-eye

Posted by Tasty on Friday, November 2, 2018

Main dish

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have the most beautiful layers ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons butter, melted
  • 10 graham crackers, crushed
  • 32 oz cream cheese, at room temperature (905 g)
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar (300 g)
  • 15 oz pumpkin puree, 1 can (425 g)
CRUMBLE TOPPING
  • ½ cup butter (115 g)
  • 1 cup flour (125 g)
  • ½ cup brown sugar (110 g)
  • 1 tablespoon ground cinnamon
Instructions
  1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
  2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
  3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  5. Preheat the oven to 325˚F (160˚C).
  6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
  7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
  11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have the most beautiful layers ?FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars

Posted by Tasty on Wednesday, October 31, 2018

Main dish

4-Flavor Giant Sheet Pan Breakfast Sandwich

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4-Flavor Giant Sheet Pan Breakfast Sandwich
4-flavor giant sheet pan breakfast sandwich to satisfy all of your family's cravings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
PANCAKE LAYER
  • 6 cups pancake mix (780 g)
  • 6 large eggs, lightly beaten
  • 4 cups milk (960 mL)
  • 3 tablespoons vegetable oil
EGG LAYER
  • 12 large eggs
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste
TOPPING IDEAS
  • CANADIAN BACON, SPINACH, AND HOLLANDAISE
  • 6 slices canadian bacon
  • fresh spinach, to taste
  • hollandaise sauce, to taste
CHICKEN SAUSAGE AND CHEESE
  • 6 small chicken sausage breakfast patties
  • 3 slices american cheese, halved
VEGGIE BURGERS AND CHEDDAR
  • 4 veggie burgers
  • 4 slices cheddar cheese
BACON
  • 6 bacons, cooked
Instructions
  1. Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
  2. Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
  3. Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
  4. Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
  5. Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
  6. Line another baking sheet with 2 sheets of parchment paper.
  7. Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
  8. Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
  9. Fold the bottom part half of the parchment paper over until you reach the patties to create a “barrier” between the meat toppings and the vegetarian toppings.
  10. Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
  11. Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
  12. On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
  13. Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
  14. Enjoy!

Watch the recipe video here:

4-Flavor Giant Sheet Pan Breakfast Sandwich

4-flavor giant sheet pan breakfast sandwich to satisfy all of your family's cravings. Get The Recipe: https://tasty.co/recipe/4-flavor-giant-sheet-pan-breakfast-sandwich

Posted by Tasty on Thursday, November 1, 2018

Dessert

Chocolate Chip Lava Cookies

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Chocolate Chip Lava Cookies
The perfect recipe when you're in urgent need of a little chocolate! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup granulated sugar (100 g)
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup cornstarch (30 g)
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup semi-sweet chocolate chips (175 g)
  • 6 chocolate truffles
Instructions
  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!

Watch the recipe video here:

Muffin Tin Chocolate Chip Lava Cookies

The perfect recipe when you're in urgent need of a little chocolate! ? FULL RECIPE: https://tasty.co/recipe/chocolate-chip-lava-cookies

Posted by Tasty on Tuesday, October 30, 2018

Main dish

Tandoori Chicken Naan Kebabs

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Tandoori Chicken Naan Kebabs
A delicious oven-baked Tandoori Chicken dinner, ready in 20 mins!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • • 120 grams sachet Patak’s Oven Bake Tandoori marinade
  • • 400 grams boneless, skinless chicken thighs, cut into bite sized pieces
  • • 2 red peppers, chopped into bite sized chunks
  • • 1 red onion, peeled and quartered
Riata
  • • 15 grams fresh coriander, chopped (save some leaves for garnish)
  • • 10 grams fresh mint, chopped
  • • 400 grams plain yoghur
  • t• ½ cucumber, peeled & grated
  • • ½ teaspoon ground cuminKachumber
  • •½ cucumber, deseeded and fine diced
  • •6 tomatoes, deseeded and fine diced
  • •1 onion, finely diced
  • •Juice of 1 lemon
  • •1 green chilli, deseed and fine diced
  • •10 grams, mint
  • •¼ teaspoon cumin
  • •4 Patak’s naan bread
Instructions
  1. Preheat the oven to 425 ̊F (220 ̊C). Line a baking tray with foil.
  2. Add the peppers, onions and all the chicken into a bowl with the contentsof the Patak’s Oven Bake Tandoori marinade. Mix thoroughly until coated evenly.
  3. Slide a piece of pepper down the skewer, then an onion then a piece of chicken -alternating until there is a 1-inch gap on the top and bottom of the skewer. Repeatwith the remaining peppers, onion, chicken, and skewers.
  4. Arrange the skewers so their ends rest on the edges of a baking tray, allowing thechicken to be suspended. Cook the chicken skewers for 18-20 minutes, until cookedthrough.
  5. For the riata; place the yoghurt, grated cucumber, mint, coriander, and cumin in a bowl and stir until fully combined. Place in the fridge until ready to serve.
  6. For the Kachumber place the cucumber, tomatoes, onion, lemon juice, green chilli, mint and cumin in a bowl. Stir until fully combined.
  7. When the chicken kebabs have 5 minutes left, place the Patak’s naan bread into theoven (follow instructions on package).
  8. To serve; place a chicken skewer in the center of a warm naan bread, drizzle with theriata and serve alongside a helping of kachumber. Garnish with remaining fresh corianderleaves

Watch the recipe video here:

Tandoori Chicken Naan Kebabs

A delicious oven-baked Tandoori Chicken dinner, ready in 20 mins!

Posted by Tasty on Wednesday, October 31, 2018

Main dish

Homemade Chocolate Croissants (Pain Au Chocolate)

 

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Homemade Chocolate Croissants (Pain Au Chocolate)
Homemade Chocolate Croissants (Pain Au Chocolate)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups flour (500 g)
  • ½ cup water (120 mL)
  • ½ cup milk (120 mL)
  • ¼ cup sugar (50 g)
  • 2 teaspoons salt
  • 1 packet instant dry yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices (285 g)
  • 1 egg, beaten
  • 2 bars sweetened chocolate bar
Instructions
  1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  2. Once the dough starts to clump, turn it out onto a clean counter.
  3. Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  6. Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  7. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  8. Transfer the butter layer to the refrigerator.
  9. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  10. Roll out each corner and form a 10-inch (25 cm) square.
  11. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  12. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  13. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  14. Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
  15. Fold the top half down to the middle, and brush off any excess flour.
  16. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  17. Cover and refrigerate for one hour.
  18. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  19. After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  20. To form the croissants, cut the dough in half. Place one half in the refrigerator.
  21. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  22. With a knife, trim the edges of the dough.
  23. Cut the dough into 4 rectangles.
  24. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  25. Place the croissants on a baking sheet, seam side down.
  26. Repeat with the other half of the dough.
  27. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  28. Place the croissants in a warm place to rise for 1-2 hours.
  29. Preheat oven to 400°F (200°C).
  30. Once the croissants have proofed, brush them with one more layer of egg wash.
  31. Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  32. Enjoy!

Watch the recipe video here:

Homemade Chocolate Croissants

Homemade chocolate croissants ?FULL RECIPE: http://bit.ly/2hxqGexSee the struggle it took to make these! Go behind the scenes here: http://bit.ly/2hvxhWN

Posted by Tasty on Sunday, August 12, 2018