Dessert

No-Bake Chocolate Pudding Cake

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No-Bake Chocolate Pudding Cake
No-Bake Chocolate Pudding Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups chocolate hazelnut spread, warmed (435 g)
  • 24 graham crackers, halved
  • 2 packets instant chocolate pudding
  • 4 cups milk (945 mL)
  • 8 oz cream cheese (225 g)
  • ½ cup sugar (100 g)
  • 1 teaspoon vanilla
  • ½ cup chocolate, melted (85 g)
  • 2 cups chocolate frosting (230 g)
  • raspberry, for garnish
  • graham cracker crumbs, for garnish
  • chocolate shaving, for garnish
Instructions
  1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.
  2. Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
  3. Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
  4. Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
  5. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
  6. In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
  7. In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
  8. Fold in the melted chocolate until fully incorporated.
  9. Add the cream cheese mixture to the pudding mixture and stir until fully combined.
  10. Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
  11. Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
  12. Leave a ¼ to ½–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
  13. Fill the pan with the remaining pudding mixture and spread evenly across the top.
  14. Freeze the cake for at least 4 hours.
  15. Release the chilled cake from the pan and frost with chocolate frosting.
  16. Garnish with raspberries, crushed graham crackers, and chocolate shavings.
  17. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, October 14, 2018

No-Bake Chocolate Pudding Cake

This no-bake chocolate pudding cake is hypnotizing ?Full Recipe: https://tasty.co/recipe/no-bake-chocolate-pudding-cake

Posted by Tasty on Tuesday, October 16, 2018

Main dish

Apple Tater Tots

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Apple Tater Tots
Apple Tater Tots recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup water (240 mL)
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs
  • oil, for frying
COATING
  • ¼ cup sugar (50 g)
  • 1 teaspoon cinnamon
SPECIAL EQUIPMENT
  • 1 piping bag, with a large star tip or large round tip
Instructions
  1. Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
  2. In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
  3. Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
  4. Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  5. Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
  6. Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
  7. Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
  8. Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
  9. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  10. Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
  11. Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
  12. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, October 14, 2018

Main dish

Perfect Pumpkin Cakes

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Perfect Pumpkin Cakes
Perfect Pumpkin Cakes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Cakes:
  • 1 medium sugar pumpkin (2 pounds)
  • 2 tablespoons olive oil
  • Nonstick spray, for greasing tin
  • 4 large eggs
  • 1½ cups brown sugar
  • 1 cup canola oil
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • 2 cups all-purpose flour
Glaze:
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
Instructions
For the cakes:
  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
  3. Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
  4. Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
For the glaze:
  1. In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Watch the recipe video here:

How to Make Perfect Pumpkin Cakes

Mini pumpkin cakes with CINNAMON GLAZE are always the answer!Save Nancy Fuller's recipe:: https://foodtv.com/2IFMugU.

Posted by Food Network on Sunday, October 14, 2018

Main dish

Mozzarella Stick Onion Rings

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Mozzarella Stick Onion Rings
Mozzarella Stick Onion Rings recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large white onions
  • 3 slices mozzarella cheese
  • 2 cups flour (250 g)
  • 5 eggs
  • 2 cups breadcrumb (230 g)
  • oil, for frying
  • marinara sauce
Instructions
  1. Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
  2. Slice the mozzarella into 4 even strips.
  3. Place a smaller onion ring in the center of a larger one.
  4. Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
  5. Place the flour, eggs, and breadcrumbs into three separate bowls.
  6. Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
  7. Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
  8. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
  9. Drain on a paper towel, then serve with marinara!
  10. Enjoy!

Watch the recipe video here:

Mozzarella Stick Onion Rings

Wow, perfect for game day ?Get the recipe: https://tasty.co/recipe/mozzarella-stick-onion-rings

Posted by Tasty on Monday, October 15, 2018

Main dish

Hash Brown Bombs

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Hash Brown Bombs
Hash Brown Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups fresh spinach (80 g)
  • 5 large russet potatoes
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup shredded parmesan cheese (50 g)
  • ½ cup shredded cheddar cheese (50 g)
  • marinara sauce, warmed, for serving
  • fresh parsley, chopped, for serving
Instructions
  1. In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
  2. Sauté the onion until golden and translucent, about 5 minutes.
  3. Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
  4. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  5. Peel the potatoes and grate.
  6. Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
  7. In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
  8. Line a small bowl with plastic wrap.
  9. Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
  10. Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
  11. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
  12. Chill for 30 minutes.
  13. Preheat oven to 375°F (190°C).
  14. Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
  15. Serve topped with marinara sauce and parsley.
  16. Enjoy!

Watch the recipe video here:

Stuffed Potato Bombs

These stuffed potato bombs are insanely delicious ?FULL RECIPE: https://tasty.co/recipe/hash-brown-bombs

Posted by Tasty on Monday, October 15, 2018

Main dish

Chicken Cordon BleuWatch the recipe video here:

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Chicken Cordon Bleu
Chicken Cordon Bleu
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • ½ pound Gruyere, grated
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
  4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
  5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Watch the recipe video here:

How to Make Tyler's Chicken Cordon Bleu

The ultimate Chicken Cordon Bleu stuffed with prosciutto and Gruyere. ?See Tyler Florence on a new season of #WorstCooks > Sunday at 9|8c

Posted by Food Network on Saturday, April 14, 2018

Main dish

Ham And Cheese Hash Brown Cubes

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Ham And Cheese Hash Brown Cubes
Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 15 slices cheddar cheese
  • 15 slices ham
  • 6 medium russet potatoes, or 3 large
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ cup flour (30 g)
  • 1 egg
  • oil, for frying
Instructions
  1. On a cutting board, place one slice of cheddar cheese, place the slice of ham on top of the cheddar. If the ham is not square, trim it to the same size as the slice of cheese. Scramble your leftover ham trimmings with onion, peppers, and eggs. Cut the ham and cheese into 4 equal squares. Repeat with the rest of the ham and cheese.
  2. Stack the ham and cheese until you have 10 layers of ham and 10 layers of cheese.
  3. On a cutting board, peel the potatoes. Shred the potatoes into a large bowl lines with a thin towel.
  4. Once all of your potatoes are shredded, wrap the towel tightly and twist to squeeze out all of the water from the potatoes. Discard the potato water.
  5. Place the shredded potatoes into a clean bowl, add 1 teaspoon of salt, pepper, flour, and egg. Mix thoroughly.
  6. Wrap the potato mixture around the ham and cheese cube. Flatten each side to create a cube. Repeat with the rest of the cubes.
  7. On a parchment paper-lined baking sheet place the hash brown cubes. Freeze for 2-3 hours or until solid.
  8. Heat 4 inches (10 cm) of oil in a large pot until the temperature reaches 350˚F (180˚C).
  9. Fry each cube for 4 minutes until golden brown. Place on a cooling rack or drain on paper towel. Let cool for 5 minutes. Sprinkle with the rest of the salt.
  10. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Ham and Cheese Hashbrown Cubes

Experience the crispy, gooey goodness of these ham and cheese hashbrown cubes! ?FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-hash-brown-cubes

Posted by Proper Tasty on Sunday, October 14, 2018

Dessert

Halloween Bundt Cake

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Halloween Bundt Cake
Halloween Bundt Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 1 ¾ cups granulated sugar (350 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 large eggs
  • ½ cup canola oil (120 mL)
  • 2 ¼ cups all-purpose flour (280 g)
  • 1 tablespoon baking powder
  • 1 cup whole milk (240 g)
  • 3 drops orange food coloring
  • 3 drops purple food coloring
  • 3 drops black food coloring
  • 1 tablespoon cocoa powder
GLAZE
  • 4 cups powdered sugar (480 g)
  • ½ cup milk, or water (120 mL)
  • 2 drops orange food coloring
  • 2 drops black food coloring
FOR DECORATING
  • candy corn
  • 1 ice cream sugar cones, green
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large bowl, combine the sugar, vanilla, salt, and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale in color.
  3. Add the canola oil and beat until incorporated.
  4. In a medium bowl, mix together the flour and baking powder.
  5. Add half of the flour to the egg mixture and beat until almost completely combined. Add half of the milk and beat to incorporate. Add the remaining flour and then the rest of the milk and beat just until no flour streaks remain.
  6. Divide the batter between 3 medium bowls evenly. Add the orange food coloring to one bowl, the purple food coloring to another, and the black food coloring to the last. Sift the cocoa powder into the bowl with the black food coloring. Stir each batter well with a rubber spatula to combine.
  7. Grease a bundt pan and add ½ cup (120 ml) of batter at a time, alternating between colors to create a marbled effect, until all of the batter is used.
  8. Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
  9. To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
  10. Transfer about 2 tablespoons of the glaze to a small bowl. Add orange food coloring to the large bowl of glaze and black food coloring to the small bowl. Mix well until the colors are smooth.
  11. Pour the orange glaze over the cake, coating evenly. Let dry for 5 minutes, then use a spoon to drizzle lines of black glaze over the cake to look like pumpkin ridges.
  12. Fill the center with candy corn and top with the green sugar cone as a “stem.”
  13. Enjoy!

Watch the recipe video here:

Halloween Marble Bundt Cake

Bundt Cake that will be the star of any Halloween party. Get the recipe: https://tasty.co/recipe/halloween-bundt-cakeHave the ultimate Halloween with Nifty and Tasty, with new videos every Sat & Sunday!

Posted by Tasty on Sunday, October 14, 2018

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb mixed beef leg bones, shin, knuckle and marrow bones (4.5 kg)
  • 12 oz ginger, 2 large hands, halved lengthwise (340 g)
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise 4 kg
  • 8 sticks cinnamon
  • ¼ cup whole black peppercorn (110 g)
  • 6 pods whole star anise
  • 1 lb beef brisket (455 g)
  • kosher salt
  • ¼ cup fish sauce, plus more to taste (60 mL)
  • 1 lb boneless sirloin steak (455 g)
  • 1 lb flat rice noodle, cooked according to package instructions (455 g)
FOR SERVING
  • 2 cups fresh mung bean sprouts (200 g)
  • 1 small red onion, very thinly sliced lengthwise
  • 1 jalapeño, sliced into thin rounds
  • 1 large bunch fresh thai basil
  • 1 lime, cut into wedges
  • hoisin sauce
  • siracha
Instructions
  1. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  2. Set a rack in the upper third of the oven and preheat the broiler.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su's Vietnamese Beef Pho

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE: https://tasty.co/recipe/traditional-vietnamese-beef-pho

Posted by Tasty on Sunday, October 14, 2018

Main dish

Double Crunch Fried Chicken Tacos

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Double Crunch Fried Chicken Tacos
Crunchy Fried Chicken becomes the SHELL for these game-changing tacos ?? (Incredible, Chef Stuart O'Keeffe!)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 small chicken breasts
  • Vegetable oil, for frying
  • 2 cups cornstarch
  • 2 tablespoons seafood boil seasoning, such as Old Bay
  • 2 teaspoons kosher salt
  • 3 large eggs
  • 4 hard taco shells
  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 tablespoons hot sauce
  • 2 tablespoons mayonnaise
  • ½ cup cherry tomatoes, halved
  • 1 avocado, sliced
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Slice horizontally into a chicken breast three-quarters of the way through, then open up like a book. Cover with plastic wrap and pound chicken breast until it is ½-inch thick. Repeat with remaining chicken.
  3. Heat about 4 inches of oil in a large heavy-bottomed pot or Dutch oven until the oil reaches 360 degrees F.
  4. Meanwhile, mix cornstarch, seafood seasoning and salt together in a bowl. Whisk eggs in another bowl.
  5. Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in cornstarch again.
  6. Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook 3 minutes more. Place on a wire rack to cool. Repeat with remaining chicken breasts and taco shells. (See Cook's Note.)
  7. Combine cabbage, carrots, hot sauce and mayo in a bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.

Watch the recipe video here:

Double Crunch Fried Chicken Tacos

Crunchy Fried Chicken becomes the SHELL for these game-changing tacos ?? (Incredible, Chef Stuart O'Keeffe!)Watch #LetsEat on Sundays @ 9a|8c right here: https://foodtv.com/2Ogj4Mn!Save the recipe: https://foodtv.com/2OKkn5B.

Posted by Food Network on Saturday, October 13, 2018