Main dish

Steak And Potato Nachos

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Steak And Potato Nachos
All you'll need is a movie to go with these steak and potato nachos and you're all set ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 russet potatoes, sliced
  • 1 lb skirt steak (455 g)
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons paprika
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup shredded monterey jack cheese (50 g)
  • sour cream
  • salsa, optional
  • 2 green onions, minced
Instructions
  1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
  2. Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
  3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
  4. Let the steak rest for 10 minutes, then slice into cubes.
  5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
  6. Broil for five minutes or until the cheese is melted.
  7. Serve immediately with sour cream, salsa, green onions or any topping of choice.
  8. Enjoy!

Watch the recipe video here:

Steak Nachos

All you'll need is a movie to go with these steak and potato nachos and you're all set ?FULL RECIPE: https://tasty.co/recipe/steak-and-potato-nachos

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Jumbo Chocolate Chip Cookie

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Jumbo Chocolate Chip Cookie
A gooey chewy chocolate chip cookie, only jumbo sized!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 220 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon Dr. Oetker bicarbonate of soda
  • 220 grams unsalted butter, melted and cooled
  • 120 grams light brown sugar
  • 150 grams caster sugar
  • 2 teaspoons Dr. Oetker madagascan vanilla extract2 eggs, beaten
  • 1 packet Dr. Oetker jumbo milk chocolate chips
  • 2 packets Dr. Oetker jumbo dark chocolate chips
Instructions
  1. Start by lining a large round pizza baking tray with greaseproof paper. Set aside. Also line a round cake tin with greaseproof paper and set aside.
  2. Sieve together the flour, salt, and bicarbonate of soda. Set aside.
  3. In a large bowl, add the light brown sugar, caster sugar, vanilla extract, and butter. Using an electric hand whisk mix until pale and fluffy. This may take around 5–10 minutes.
  4. Add the egg and mix until fully incorporated.
  5. Add the reserved dry ingredients in thirds, mixing well in between.
  6. Add 1 packet of jumbo milk chocolate chips and 1 packet of dark chocolate chips, stirring to combine.
  7. Pour the batter into the lined cake tin and place in the freezer for 15 minutes.
  8. Meanwhile preheat the oven to 150°C.
  9. After 15 minutes, turn out the firmed cookie batter onto the lined pizza tray and place in the oven for 35–40 minutes. After the first 20 minutes, remove the cookie from the oven and sprinkle over the remaining 1 packet of jumbo chocolate chips.
  10. Place back in the oven for another 15 minutes or until crisp on the outside and gorgeously gooey in the center. Enjoy!

Watch the recipe video here:

Jumbo Chocolate Chip Cookie

It's gooey, it's chewy, and it's the BIGGEST chocolate chip cookie your oven can handle! ??

Posted by Proper Tasty on Wednesday, October 24, 2018

Main dish

Double-Sided Sugar Cookies

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Double-Sided Sugar Cookies
Double-Sided Sugar Cookies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ cups unsalted butter, 3 sticks, softened (345 g)
  • 3 ¾ cups powdered sugar (450 g)
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs
  • 5 cups all-purpose flour (625 g)
  • ½ teaspoon salt
  • 10 drops yellow food coloring
  • 10 drops red food coloring
  • 10 drops blue food coloring
  • 5 drops black food coloring
  • 10 drops green food coloring
SPECIAL EQUIPMENT
  • electric hand mixer
  • food-safe glove
Instructions
  1. Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
  2. Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
  3. Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
  4. Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.
  5. Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
  6. Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
  7. Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
  8. Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
  9. Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
  10. Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
  11. Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
  12. Place the red triangle on top and trim the edges with a bench scraper or knife.
  13. Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  14. Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
  15. Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
  16. Build a single dough log by stacking alternating watermelon slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  17. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  18. Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
  19. Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
  20. Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
  21. Enjoy!

Watch the recipe video here:

Double-Sided Slice & Bake Cookies

Whichever side you choose, it's bound to be delicious ?Get the recipe: https://tasty.co/recipe/double-sided-sugar-cookies

Posted by Tasty on Wednesday, October 24, 2018

Main dish

Tortilla Bowl Southwestern Salad

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Tortilla Bowl Southwestern Salad
Tortilla Bowl Southwestern Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 teaspoons vegetable oil
  • 4 large flour tortillas
  • 2 romaine lettuce hearts
  • 2 tomatoes
  • ½ red onion
  • 2 avocados
  • 1 cup corn, canned, rinsed and drained (175 g)
  • 1 cup black beans, canned, rinsed and drained (170 g)
  • ¼ cup olive oil (60 mL)
  • ¼ cup lime juice (60 mL)
  • 1 clove garlic, minced
  • ⅛ teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 3 tablespoons fresh cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  3. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  5. Dice the tomatoes and add them to the bowl with the romaine.
  6. Dice the onion and add it to the salad.
  7. Cut the avocados in half, remove the pits, and dice. Add to the salad.
  8. Add the corn and black beans.
  9. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  10. Pour the dressing over the salad and toss well.
  11. Fill each tortilla bowl with the salad.
  12. Enjoy!

Watch the recipe video here:

Tortilla Bowl Southwestern Salad

This tortilla southwestern salad is all you'll taco'bout ?Get The Full Recipe: https://tasty.co/recipe/tortilla-bowl-southwestern-salad

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Hearty Potato Salad

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Hearty Potato Salad
Hearty Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ lb small red potato, cleaned and unpeeled (680 g)
  • fine sea salt, to taste
  • ½ cup mayonnaise (120 g)
  • ½ lemon, juiced
  • 2 teaspoons dijon mustard
  • ¼ cup red onion, finely chopped (75 g)
  • 2 hard-boiled eggs, coarsely chopped
  • ¼ teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • ⅓ cup dill pickle, coarsely chopped (50 g)
  • 2 tablespoons chives, finely chopped, plus more for garnish
Instructions
  1. Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  2. Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  3. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  4. Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  5. Enjoy!

Watch the recipe video here:

Hearty Potato Salad

This hearty potato salad is so delicious! ?FULL RECIPE: https://tasty.co/recipe/hearty-potato-salad

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Chicken Fajita Pepper Rings

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Chicken Fajita Pepper Rings
CHICKEN FAJITA PEPPER RINGS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts shredded
  • 1 onion, diced and caramelised
  • 1 cup cream cheese
  • 2 tbsp fajita seasoning
  • 3 peppers, seeded, cut Ito ½" rings
  • 1 cup cheddar cheese
  • 3 eggs, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • Oil for frying
  • 1 cup sour cream
  • Juice of 1 lime
  • 1 garlic clove, minced
  • Salt and pepper to taste
Instructions
  1. Mix together chicken, cream cheese, onion, cheddar cheese, and fajita seasoning.
  2. Arrange pepper rings on a parchment-lined baking sheet. Fill each with chicken mix and flatten the surface. Place in the freezer for 30 minutes.
  3. Meanwhile, heat oil in a deep pot to 170ºC for frying.
  4. Coat each ring in flour, then egg then breadcrumbs. Carefully lace into the oil and fry until golden brown.
  5. Mix together sour cream, lime juice, garlic and salt, and pepper to taste. Serve alongside Chicken Fajita Pepper rings, enjoy!

Watch the recipe video here:

Chicken Fajita Pepper Rings

Chicken Fajita Pepper Rings

Posted by Twisted on Tuesday, October 23, 2018

Main dish

Ramen Any Vegan or Vegetarian Will Love

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Ramen Any Vegan or Vegetarian Will Love
Mmmhmm.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, minced
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 6 cups vegetable stock
  • 1 cup water
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon miso paste
  • Ramen noodles
Toppings
  • Bok choy, sautéed
  • Peppers, sliced and sautéed
  • Parsley
  • Kimchi
  • Soft-boiled egg
  • Nori
  • Rainbow carrots, diced and sautéed
  • Radishes, sliced
  • Onions, sliced and sautéed
  • Spinach
  • Bean sprouts, sautéed
  • Corn
  • Jalapeños, sliced and sautéed
  • Green onions, sliced
Instructions
  1. # In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
  2. # Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
  3. # Uncover the pot, add the miso paste, and stir.
  4. # Ladle the broth into a bowl and add noodles and toppings of your choice.
  5. # Enjoy!

Watch the recipe video here:

Ramen Any Vegan or Vegetarian Will Love

Ramen lovers will fall for this vegetarian or vegan take on the delicious soup ??FULL RECIPE: http://bzfd.it/2sCs2Wk

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
Crispy Chicken Teriyaki Rice Balls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb boneless, skinless chicken breast (455 g)
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup soy sauce (60 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup bell pepper, julienned (100 g)
  • 1 cup carrot, julienned (120 g)
  • 4 cups short grain rice, cooked (800 g)
  • 3 eggs, beaten
  • 2 cups panko breadcrumbs (100 g)
  • 1 cup scallion, thinly sliced (100 g)
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Tuesday, October 23, 2018

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Chicken Curry Naan Bowls

WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! ?FULL RECIPE: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Proper Tasty on Monday, October 22, 2018

Main dish

Peanut Butter Banana Brownies

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Peanut Butter Banana Brownies
Use your overripe bananas & reduce your waste with these peanut butter banana brownies! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ripe bananas
  • 1 cup sugar (200 g)
  • ½ cup unsalted butter, melted, plus 1 tablespoon (130 g)
  • 1 teaspoon vanilla extract
  • ¾ cup flour (95 g)
  • ¼ cup cocoa powder, plus 1 tablespoon (40 g)
  • ⅛ teaspoon salt
  • ½ cup creamy peanut butter (120 g)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
  3. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
  4. Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
  5. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
  6. Pour batter into prepared baking dish.
  7. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
  8. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
  9. Allow brownies to cool completely before cutting.
  10. Enjoy!

Watch the recipe video here:

Peanut Butter Banana Brownies

Use your overripe bananas & reduce your waste with these peanut butter banana brownies! ?FULL RECIPE: https://tasty.co/recipe/peanut-butter-banana-brownies

Posted by Tasty on Monday, October 22, 2018