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Dessert

Brownie Bottom Cheesecake

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Brownie Bottom Cheesecake
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • Nonstick baking spray
  • ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoons fine salt
  • 1 stick (8 tablespoons) unsalted butter
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • Cheesecake:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 3 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • Chocolate syrup, for garnish
  • Whipped cream, for garnish
Instructions
  1. Special equipment: a 10-inch springform pan
  2. For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
  3. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
  4. For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
  5. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
  6. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
  7. Slice and garnish each slice with chocolate syrup and whipped cream.

Watch the recipe video here:

How to Make Chocolate Brownie Bottom Cheesecake

Recipe of the Day: Brownie Bottom Cheesecake ??Save this recipe:http://bit.ly/2EhsI8r.

Posted by Food Network on Wednesday, February 21, 2018

Main dish

Eggs Florentine Domes

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Eggs Florentine Domes
Eggs Florentine Domes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist ?FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Proper Tasty on Saturday, August 11, 2018

Breakfast

French Dip Loaded Steak Fries

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French Dip Loaded Steak Fries
French dip is (probably) true royalty in the sandwich realm - thinly sliced beef, tender as the night, slathered in a rich, unctuous gravy. What could sound better than that? The spurious addition of fries, that's what! The holy trinity - beef, some sort of fried potato, beef juices!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 rump steaks
  • 2 tbsp groundnut oil
  • Salt
  • Pepper
  • 2 onions, thinly sliced
  • 1 small glass of white wine
  • 500ml rich beef stock
  • 1 tbsp Worcestershire sauce
  • 200g cooked fries
  • 1 tbsp cornflour
  • 2 tbsp water
  • 100g mild cheddar
Instructions
  1. Season the steaks and fry them on a very hot heat until cooked to your liking. Leave them aside to rest.
  2. In the same pan add the sliced onions and cook until soft and brown. Deglaze with the white wine, add the beef stock and Worcestershire sauce then reduce. To thicken, whisk the cornflour and water together and add to the jus to thicken. Meanwhile, very thinly slice the steaks.
  3. Fry or oven cook the fries. Scatter with cheddar and grill for a few minutes until melted. Scatter the sliced steak on top and top with gravy, onions and all.

Watch the recipe video here:

French Dip Loaded Steak Fries

French Dip Loaded Steak Fries

Posted by Twisted on Saturday, August 11, 2018

Main dish

Mango Float

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Mango Float
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 1½ cups graham cracker crumbs (from a 9-ounce package)
  • 3 ripe mangoes, diced
Instructions
  1. Special equipment: an 8-inch square baking dish
  2. Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  3. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by ½ cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

Watch the recipe video here:

How to Make a Mango Float

Recipe of the Day: Filipino Mango Float ? Save the recipe: http://bit.ly/2LFxOTU.

Posted by Food Network on Saturday, August 11, 2018

Breakfast

Pork Chops with Fennel and Caper Sauce

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Pork Chops with Fennel and Caper Sauce
Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • ¾ teaspoon salt, plus more for seasoning meat
  • ¾ teaspoon freshly ground black pepper, plus more for seasoning meat
  • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots, thinly sliced
  • ⅓ cup chopped fresh flat-leaf parsley, plus ⅓ cup
  • ½ cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • ½ lemon, zested
  • 2 tablespoons capers
Instructions
  1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  2. Add the fennel, shallots, and ⅓ cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  3. Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining ⅓ cup parsley, capers, and ¾ teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Watch the recipe video here:

How to Make Giada's Pork Chops with Fennel and Caper Sauce

Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?Save this recipe: http://bit.ly/2Flk8cR"

Posted by Food Network on Saturday, March 3, 2018

Dessert

Lemon Yogurt Cake

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Lemon Yogurt Cake
Recipe of the Day: @InaGarten's 5-⭐ Lemon Yogurt Cake ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Watch the recipe video here:

How To Make Lemon Yogurt Cake

Ina Garten's 5-⭐ Lemon Yogurt Cake ??Save this recipe: https://foodtv.com/2OPIj9g.

Posted by Food Network on Tuesday, March 20, 2018

Breakfast

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Watch the recipe video here:

How To Make Roasted Shrimp and Orzo

Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??Save the recipe: http://bit.ly/2oTMcuj.

Posted by Food Network on Friday, March 23, 2018

Main dish

Fried Mac ’n’ Cheese Jalapeño Nuggets

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Fried Mac ’n’ Cheese Jalapeño Nuggets
Ah, macaroni - how far you've come. Originally part of an ancient Greek funeral celebration, these little pasta tubes have benevolently colonised the world, from America to Hong Kong. The oldest known recipe for macaroni cheese comes from a manuscript written in 1390 - in short, we've been heavily into these little guys for a very long time. In this incarnation they are mixed with an assortment of cheeses, jalapenos and bacon then crumbed and deep fried to gooey, cheesy perfection.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 350g dried macaroni
  • 1 ltr milk
  • 350g mild cheddar, grated
  • 150g cream cheese
  • 8 bacon rashers, chopped and fried
  • 50g parmesan, finely grated
  • 3 jalapenos (fresh or pickled), finely chopped
  • 1 tbsp salt
  • 1 tsp pepper
  • 200g mozzarella, grated
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups of panko breadcrumbs, seasoned
  • 1 tbsp salt
Instructions
  1. Add the macaroni and milk to a large pan. Bring to a gentle simmer, stirring all the time, and season the milk to taste.
  2. After around 5 minutes the macaroni will have absorbed some of the milk and should be tender. The milk will have been thickened with starch and should resemble double cream - if it's too thick add a little hot water.
  3. Take the pan off the heat and stir in the cheddar, parmesan, cream cheese, chopped jalapenos and season again. Finally, stir in the mozzarella, but try and leave some of it in chunks for stringiness later on.
  4. Pour into a deep, clingfilm lined baking tray and smooth out the top.
  5. Leave to set in the freezer for roughly an hour - don't allow it to freeze though.
  6. Cut it into roughly 3cm squares.
  7. Panne it - dip in the flour, egg wash, seasoned panko and back in the egg again to be panko'd one last time.
  8. Heat the oil to around 170°C in a large stable pan and fry in batches of five or so until the coating is golden brown and crispy.

Watch the recipe video here:

Fried Mac ’n’ Cheese Jalapeño Nuggets

Fried Mac ’n’ Cheese Jalapeño Nuggets

Posted by Twisted on Friday, August 10, 2018

Dessert

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup (175 g) unsalted butter, 1½ sticks, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 cups (985 g) soft caramel candy
TOPPING
  • 1 ½ cups (490 g) soft caramel candy
  • ¼ cup (60 mL) heavy cream
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Proper Tasty on Thursday, August 9, 2018

Breakfast

Chicken Fajita cannelloni

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Chicken Fajita cannelloni
We absolutely love pasta and chicken fajitas, so we decided to combine the two! Chicken Fajita Cannelloni will be a hit at the dinner table!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp oil
  • 2 white onions, diced
  • 1 red and green pepper diced
  • 2 tbsp Fajita seasoning
  • 2 cloves garlic, minced
  • 2 cups canned chopped tomatoes
  • 3 chicken breasts, cooked and shredded
  • 1 cup cream cheese
  • 2 cups mixed cheddar, split
  • 1 tbsp fajita seasoning
  • Salt and pepper to taste
  • Dry Cannelloni noodles
  • Chopped parsley
Instructions
  1. Heat oil in a pan over medium heat. Fry onions and peppers until softened. Add garlic and fajita seasoning.
  2. Pour in tomatoes and stir to coat well. Bring to a simmer, cover and cook for 20 minutes on medium-low.
  3. Remove from heat.
  4. In bow mix together chicken, cream cheese, 1 cup cheddar, 1 tbsp fajita seasoning and and pepper to taste. Pipe into cannelloni noodles until filled.
  5. Place half of sauce on the bottom of a baking dish. Arrange cannelloni noodles on top. Top with remaining sauce and remaining cheese.
  6. Cover and bake for about 40 minutes at 180ºC.
  7. Remove cover and grill for 5 minutes.
  8. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Fajita cannelloni

Chicken Fajita cannelloni

Posted by Twisted on Thursday, August 9, 2018