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Dessert

Strawberry Daiquiri Bites

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Strawberry Daiquiri Bites
No need for a beach vacation -- or even a glass! -- to enjoy these cocktail bites. Lime and rum-soaked strawberries are cloaked in glittery sugar for a boozy treat that's easy to share.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ cups light rum
  • ¼ cup lime juice
  • 1 quart medium strawberries, with stems
  • 1 cup granulated sugar
Instructions
  1. Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
  2. Drain the rum mixture and discard or save for another use. Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

Watch the recipe video here:

How to Make Strawberry Daiquiri Bites

What are you bringing to the party? Oh, just BOOZY STRAWBERRIES!! ? ? ?Save the recipe: https://foodtv.com/2vK8JNv.

Posted by Food Network on Thursday, August 16, 2018

Main dish

Scalloped Potato Roll

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Scalloped Potato Roll
We've made a lot of things into rolls...but not quite like this ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 potatoes, peeled
  • 2 cups grated parmesan cheese, divided (220 g)
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb ground beef (455 g)
  • 14 ½ oz diced tomato, 1 can, drained (410 g)
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon paprika (2 g)
  • ½ teaspoon pepper
  • 6 cups spinach (240 g)
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese (250 g)
  • 1 cup shredded mozzarella cheese (100 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-roll

Posted by Tasty on Sunday, June 3, 2018

Dessert

Berry Crepe Cake

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Berry Crepe Cake
This crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cr​êp​es
  • 21⁄2 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 teaspoon salt
  • 5 eggs
  • 11⁄4 cup milk
  • 13⁄4 cup water
  • 5 tablespoons butter, melted
Berry Syrup
  • 4 cups mixed berries 3⁄4 cup sugar
  • 1 cup water
  • 1⁄4 cup lemon juice Zest of 1 lemon
Whipped Cream
  • 3 cups heavy cream 3 tablespoons sugar
Instructions
  1. First make the berry syrup by placing all of the ingredients except water into a saucepan and roughly smashing them together with a potato masher. Then add water and bring to a boil. Simmer for 10 minutes.
  2. Strain syrup into a bowl and place in the refrigerator until completely chilled.
  3. While syrup cools, make cr​ê​pes by first whisking together all of the dry ingredients in a bowl.
  4. In a blender, blend up all the wet ingredients until mixed. Add the dry ingredients into the blender 1⁄3 of the batch at a time, blending in between until mix is incorporated and completely smooth.
  5. Heat an 8-inch non-stick pan on medium and then lightly spray with oil. Pour 1⁄4 cup of the cr​êp​e batter into the pan and quickly swirl pan so that the batter covers the bottom evenly.
  6. Cook for one or two minutes until the edges of the cr​ê​pe brown slightly and the middle of the cr​êp​e is set. Using a spatula, lift the corner of the cr​ê​pe and carefully flip the cr​ê​pe over. Cook for 30 seconds, then remove the cr​ê​pe from the pan and set aside.
  7. 7. Repeat with all of the mix until you have 20–25 round cr​ê​pes. Set aside to cool.
  8. Next, add 3⁄4 cup of cooled berry syrup and 3 cups of whipped cream to a very large bowl. Using a blender, whip until soft peaks are formed. Add sugar and continue to whip until there are stiff peaks.
  9. Fold in 1⁄4 cup of the berry syrup, incorporating it as much or as little as you like.
  10. To build the cake place a cr​ê​pe on a cake stand and add 3–4 tablespoons of the berry whipped cream, spreading evenly to cover the cr​ê​pe. Then, place another one on top and cover again with berry whipped cream. Repeat layers with the remaining cr​ê​pes.
  11. Top with a last layer of whipped cream, then top with fresh berries and a drizzle of the extra berry syrup.
  12. Enjoy!

Watch the recipe video here:

Berry Crepe Cake

Berry Crepe CakeThis crepe cake made with fresh, locally-sourced berries from Walmart is the ultimate dessert! https://bzfd.it/2LQ4KFF

Posted by Tasty on Tuesday, June 5, 2018

Breakfast

Ham And Cheese Breakfast Pockets

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Ham And Cheese Breakfast Pockets
Homemade breakfast pockets that are simple and delicious! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 slices white bread
  • 8 slices ham, cut into 2-in (5-cm) circles
  • 4 slices cheddar cheese, cut into 2 in (5-cm) circles
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 4 large eggs
  • salt, to taste
  • pepper, to taste
  • fresh chives, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
  3. Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
  4. Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
  5. Place the pockets on a baking sheet.
  6. In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
  7. Bake for 15 minutes, or until toasted.
  8. Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
  9. Crack 1 egg into each circle, and season with salt and pepper.
  10. Bake for 5 minutes, or until the yolk is cooked to your preference.
  11. Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
  12. Enjoy!

Watch the recipe video here:

Ham And Cheese Breakfast Pockets

Homemade breakfast pockets that are simple and delicious! ??FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-breakfast-pockets

Posted by Tasty on Tuesday, June 5, 2018

Dessert

Beef Stew with Root Vegetables

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Beef Stew with Root Vegetables
Recipe of the Day: The Pioneer Woman - Ree Drummond's Beef Stew with Root Vegetables
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 can or bottle beer
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1½ teaspoons sugar
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish
Instructions
  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1½ to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

Watch the recipe video here:

How To Make Ree's Beef Stew with Root Vegetables

Recipe of the Day: The Pioneer Woman – Ree Drummond's Beef Stew with Root VegetablesSave this recipe: http://bit.ly/2DfswXE.

Posted by Food Network on Saturday, January 20, 2018

Main dish

Bacon Brussels Sprouts Au Gratin

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Bacon Brussels Sprouts Au Gratin
Bacon + cheese + Brussels sprouts = the perfect side for your Easter brunch!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 pieces bacon
  • 1½ pounds Brussels sprouts
  • 4 tablespoons Land O’Lakes® Butter
  • 1 leek, thinly sliced
  • 4 tablespoons flour
  • 2½ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
Crunchy Topping
  • 2 tablespoons Land O’Lakes® Butter
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced
Instructions
  1. Heat a skillet to medium. Add bacon and cook until crispy. Remove and drain over a paper towel. Once cooled, crumble and set aside.
  2. Preheat oven to 375ºF.
  3. Bring a large pot of water to boil. Once boiling, blanch the Brussels sprouts for 2 minutes, then drain and shock in ice water.
  4. Dry off the sprouts and cut in half, or if the sprouts are large, cut into quarters.
  5. Melt butter in a large saucepan. Add the leek and saute for 4–5 minutes until softened. Whisk in the flour and cook for 1 minute. Pour in the milk and season with the salt, pepper, and nutmeg. Whisk for 3–4 minutes until thickened. Remove from heat.
  6. Fold the Brussels sprouts into the sauce. Add the crumbled bacon, reserving 2 tablespoons. Pour the mixture into a baking dish and bake for 15 minutes.
  7. While the gratin is starting to bake, make the crunchy topping. Melt the butter in a small pan. Add the breadcrumbs and stir until the butter has been evenly absorbed. Place in a bowl. Add the bacon and Parmesan and stir well.
  8. When the gratin has baked for the first 15 minutes, remove from oven and evenly sprinkle the breadcrumb mixture onto it. Bake for another 15 minutes.
  9. Remove from oven. Garnish with parsley and serve!

Watch the recipe video here:

Bacon Brussels Sprouts Au Gratin

Bacon Brussels Sprouts Au GratinBacon + cheese + Brussels sprouts = the perfect side for your Easter brunch! ? ?

Posted by Tasty on Monday, March 19, 2018

Uncategorized

Knock-You-Naked Brownies

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Knock-You-Naked Brownies
Recipe of the Day: The Pioneer Woman - Ree Drummond's Knock-You-Naked Brownies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick butter, melted, plus more for greasing
  • All-purpose flour, for dusting
  • ⅓ plus ½ cup evaporated milk
  • One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
  • 1 cup finely chopped pecans
  • 60 caramels, unwrapped
  • ⅓ cup semisweet chocolate chips
  • ¼ cup powdered sugar, sifted
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
  2. Begin by pouring ⅓ cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
  3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
  4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining ½ cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
  5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
  6. When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
  7. It'll work. Guarantee it.

Watch the recipe video here:

How To Make Ree's Knock-You-Naked Brownies

Recipe of the Day: The Pioneer Woman – Ree Drummond's Knock-You-Naked BrowniesSave this recipe: http://bit.ly/2rjkMkW.

Posted by Food Network on Tuesday, January 23, 2018

Main dish

Pan Seared Scallops

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Pan Seared Scallops
Learn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Quick pickled apples
  • ½ teaspoon black peppercorn
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 3 tablespoons white wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 Granny Smith apple, thinly sliced
Celery root puree
  • 1 ½ cups celery root, peeled and diced
  • ½ cup heavy cream
  • ¼ cup milk
  • ½ tablespoon butter
  • 1 small garlic clove, chopped
  • 1 teaspoons salt
  • ¼ teaspoons pepper
Celery leaf salad with lemon vinaigrette
  • 1 ½ teaspoons lemon juice
  • 1½ teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup celery leaves
  • Salt
  • Pepper
Assembly
  • 5 large sea scallops, dried
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • ½ pound thick-cut bacon, diced very small, cooked and drained
  • 4 blanched celery stalks, diced very small
  • 2 tablespoons diced chives (garnish)
Instructions
  1. To make quick pickled apples, place all ingredients except for apples in saucepan and simmer until sugar is dissolved.
  2. Place thinly sliced apples in jar or bowl and pour pickling mixture over apples until covered. Set aside to cool.
  3. Next, make the celery root puree. In large saucepan, melt one tablespoon of butter, add chopped garlic, and saute for 1 minute until fragrant.
  4. Add peeled and cubed celery root, milk, and heavy cream, then stir in salt and pepper. Cover and simmer on medium-low heat for 15 minutes until root is soft.
  5. Pour all contents of saucepan into powerful blender and blend until completely smooth. Remove from blender and set aside in squeeze bottle.
  6. To make salad with lemon vinaigrette, add lemon juice and white wine vinegar to small bowl. Slowly whisk the olive oil until emulsified. Season to taste with salt and pepper. Dress celery leaves with small amount of vinaigrette. Set aside until ready to plate.
  7. To prepare scallops, start by drying scallops well. Then season one side generously with salt and pepper.
  8. Heat a pan on medium until very hot but not smoking. Add 2 tablespoons of canola oil and place scallops in pan, seasoned side down. Then, season upturned side with salt and pepper.
  9. Saute for 1 minute and add tablespoon of butter, basting the scallop with liquid as it melts. After 1 more minute, flip scallop and cook for another 2 minutes, continuing to baste.
  10. To serve, squeeze small circle of celery root puree onto plate. Place cooked scallop on top and sprinkle first with blanched celery, then bacon cubes, followed by a slice of pickled apple, and then a few leaves of salad. Finish with chopped chives. Repeat same assembly process for remaining scallops.
  11. Enjoy!

Watch the recipe video here:

Pan-Seared Scallops

Pan-Seared ScallopsLearn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace. http://bit.ly/2BnwhYD

Posted by Tasty on Tuesday, January 30, 2018

Dessert

Classic Glazed Donuts

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Classic Glazed Donuts
Need these NOW ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!

Watch the recipe video here:

Classic Glazed Donuts

Need these NOW ?!FULL RECIPE: https://tasty.co/recipe/classic-glazed-donutsDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2FxiOjr – We may make some $$ if you buy!

Posted by Tasty on Tuesday, January 30, 2018

Main dish

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Recipe of the Day: Cheesesteak EmpanadasSave this recipe: http://bit.ly/2FN4AM0.

Posted by Food Network on Thursday, January 25, 2018