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Dessert

Fluffy Chocolate Lava Pancakes

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Fluffy Chocolate Lava Pancakes
Fluffy pancakes AND melted chocolate? The perfect breakfast! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup (240 mL) heavy cream, hot
  • 1 cup (170 g) dark chocolate
  • 2 egg yolks
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 1 ½ cups (360 mL) milk
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
TOPPINGS (OPTIONAL)
  • maple syrup
  • powdered sugar
  • fresh berries
  • butter
Instructions
  1. Add the dark chocolate into the heated heavy cream. Mix both together until the chocolate fully melts forming a chocolate ganache.
  2. Pour the ganache into mason jar lid rings that are laying on a parchment paper-lined sheet tray. Freeze the chocolate ganache for at least 15 minutes to firm up.
  3. In a large bowl, add the egg yolks, sugar, and melted butter, whisk until smooth. Add in the milk, whisk again. Then sift in the flour, baking powder and salt.
  4. Whisk the dry ingredients into the wet until as smooth as possible. Small lumps are perfectly fine.
  5. Beat the egg whites until stiff peaks form and then fold them into the pancake batter until just combined.
  6. In a small skillet, melt butter until bubbling and then add your pancake batter. Take chocolate ganache disc straight from the freezer and place on top of the batter and press in down to the center. Put another layer of batter over the top.
  7. Cover the skillet with a lid and let the pancakes cook on low heat for 20-30 minutes or until the top has full set. Then flip the pancake and cook the other side for 2 minutes on medium heat to color the other side.
  8. Serve with butter, maple syrup, powdered sugar, or berries (optional).
  9. Enjoy!

Watch the recipe video here:

Fluffy Chocolate Lava Pancakes

Fluffy pancakes AND melted chocolate? The perfect breakfast! ??FULL RECIPE: https://tasty.co/recipe/fluffy-chocolate-lava-pancakes

Posted by Proper Tasty on Saturday, June 16, 2018

Breakfast

Ham And Cheese Lattice Quiche

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Ham And Cheese Lattice Quiche
Wake up and get some ham and cheese lattice quiche in your life ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 premade pie crusts
  • 2 tablespoons flour
  • 2 cups (340 g) dried bean
  • 8 eggs
  • ¼ cup (35 g) zucchini, sliced
  • 1 cup (200 g) tomato, chopped
  • ¼ cup (25 g) shredded mozzarella cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 cup (240 mL) heavy cream
  • 10 slices ham slice, ½ inch (2 cm) piece
  • 15 slices cheese slice, ½ inch (2 cm) piece
Instructions
  1. Preheat oven to 350°F (177°C).
  2. On a floured surface, trim the pie crusts to fit a 9x9-inch (23x23-cm) square pan.
  3. Overlap the pie crusts slightly and use a rolling pin to roll out until smooth.
  4. Place the large pie crust onto the parchment paper-lined square pan, so that the edges hang over the sides of the pan
  5. Line the asparagus stalks along the edge of the pan.
  6. Cover the asparagus border with pie the crust, trimming any excess.
  7. Place a parchment paper square at the base of the pie crust and add dried beans.
  8. Bake the pie crust for 40 minutes.
  9. In a bowl, whisk the eggs.
  10. Add in the asparagus, zucchini, tomatoes, mozzarella, pepper, salt, and heavy cream, whisking to combine.
  11. Pour the mixture into the baked pie crust and bake for another 40 minutes.
  12. On a sheet of parchment paper, assemble the ham and cheese lattice.
  13. Lay the lattice on top of the quiche.
  14. Bake for another 20 minutes.
  15. Remove the parchment paper and cut the quiche into 9 servings.
  16. Enjoy!

Watch the recipe video here:

Ham And Cheese Lattice Quiche

Wake up and get some ham and cheese lattice quiche in your life ?FULL RECIPE: https://tasty.co/recipe/quiche-with-ham-and-cheese-lattice

Posted by Proper Tasty on Sunday, June 24, 2018

Cake

Pull-Apart Pool Cupcake Cake

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Pull-Apart Pool Cupcake Cake
It's everybody into the pool for this fun summer dessert that requires little more than box cake mix, frosting and colorful supermarket candy.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cupcakes:
  • One 15.25-ounce box vanilla cake mix (plus required ingredients)
  • Three 16-ounce tubs vanilla frosting
  • Blue food coloring, as needed
  • Decorations:
  • 6 ounces blue candy-coated chocolates, such as M & M's
  • 14 ounces white candy-coated chocolates, such as M & M's
  • One 3-ounce package blue sweetened powdered gelatin (1/4 cup)
  • 1 striped sour candy belt
  • 11 graham cracker bears
  • 2 candy necklaces
  • 1 small jawbreaker
  • 2 gummy ring candies, such as Lifesavers Gummies
  • 1 chocolate chew candy, such as Tootsie Roll
  • 1 white flat taffy candy strip, such as Airheads
  • 1 green flat taffy candy strip, such as Airheads
Instructions
  1. Special equipment: two 12-cup muffin pans; 24 cupcake liners; a pastry bag fitted with a large round tip; an offset spatula; 2 drink umbrellas
  2. For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
  3. In a clean mixer bowl, combine 1½ tubs of the frosting and about ¼ teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting.
  4. Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching.
  5. Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners.
  6. Put the remaining 1½ tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
  7. For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool.
  8. Meanwhile, bring ½ cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make ½ cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours.
  9. Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
  10. Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool.
  11. Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1½-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
  12. Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.

Watch the recipe video here:

How to Make A Pull-Apart Pool Cupcake Cake

Recipe of the Day: Pull-Apart Pool Cupcake Cake ? Save this recipe: http://bit.ly/2MnoPDh.

Posted by Food Network on Friday, June 22, 2018

Main dish

Mini Taco S’mores

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Mini Taco S'mores
A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Ten 8-inch flour tortillas
  • 1 stick (8 tablespoons) unsalted butter, chopped
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 cups mini marshmallows
  • Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
  • 2 graham cracker sheets, finely crushed
Instructions
  1. Special equipment: a 3-inch round cutter; two 12-cup muffin tins; a kitchen blowtorch
  2. Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  3. Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  4. Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  5. Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  6. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  7. Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

Watch the recipe video here:

How to Make Mini Taco S'mores

Recipe of the Day: Mini Taco S'mores ?❤️ Save this recipe: http://bit.ly/2JI59IV.

Posted by Food Network on Sunday, June 24, 2018

Main dish

Cajun Shrimp and Rice

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Cajun Shrimp and Rice
Recipe of the Day: Cajun Shrimp and Rice ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • 1 pound large shrimp, peeled and deveined, tails intact
  • Kosher salt and freshly ground pepper
  • 4 plum tomatoes, chopped
  • 2 bunches scallions, chopped
  • 3 cups cooked white rice
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)
Instructions
  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  2. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  3. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Watch the recipe video here:

How To Make Cajun Shrimp and Rice

Recipe of the Day: Cajun Shrimp and Rice ? Save this recipe: http://bit.ly/2JOGbeF.

Posted by Food Network on Monday, June 25, 2018

Breakfast

Grilled Cheese Tacos

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Grilled Cheese Tacos
GRILLED CHEESE TACOS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices white bread
  • 12 pieces cheddar cheese
  • Softened butter
  • 2 tsp oil
  • 500g beef mince
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • ½ cup passata
  • 2 tbsp taco seasoning
  • Shredded lettuce
  • Diced tomatoes
  • Sour cream
Instructions
  1. Heat oil over medium heat in pan. Add beef mince and cook until browned. Add taco seasoning, garlic, salt and pepper and cook until aromatic. Add passata to cook until reduced. Keep warm.
  2. Place one round of cheese between two pieces of white bread. Cut our a 5” circle where the cheese is. Remove crusts and save for breadcrumbs.
  3. Roll flat with a rolling pin. Spread butter on both sides. Form into a taco shape and place into an upside down muffin tin. Bake at 180ºC for about 10 minutes until golden brown.
  4. Fill each taco with taco mix and top with desired toppings
  5. Enjoy!

Watch the recipe video here:

Grilled Cheese Tacos

Grilled Cheese Tacos

Posted by Twisted on Tuesday, July 31, 2018

Main dish

Beef Stew Gratin

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Beef Stew Gratin
This beef stew gratin is delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 g (1 lb) diced beef
  • 50 g (½ cup) plain flour
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stems celery, diced
  • 2 tablespoons tomato puree
  • 2 cloves garlic, minced
  • 1 pinch fresh rosemary
  • 200 g (1 cup) chopped tomato
  • 125 mL (½ cup) red wine
  • 300 mL (1 ¼ cups) beef stock
  • 2 large potatoes, thinly chopped
  • 2 tablespoons butter, melted
  • salt, to taste
  • pepper, to taste
  • fresh thyme
  • 50 g (½ cup) gruyère cheese, grated
Instructions
  1. Preheat oven to 180°C (350˚F).
  2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  6. Cover the pot with a lid and cook for 2 hours.
  7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  10. Enjoy!

Watch the recipe video here:

Beef Stew Gratin

This beef stew gratin is delicious ?RECIPE: https://tasty.co/recipe/beef-stew-gratin

Posted by Proper Tasty on Friday, May 25, 2018

Main dish

Poori & Aloo Sabzi

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Poori & Aloo Sabzi
Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
POORI
  • 4 cups (500 g) whole wheat flour
  • 1 tablespoon oil, plus more for dipping frying
  • 1 cup (240 mL) water, or as needed
ALOO SABZIA
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 1 large white onion, thinly sliced
  • ¼ teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 1 large tomato, finely chopped
  • salt, to taste
  • 1 ½ tablespoons curry powder
  • 1 ½ lb (680 g) potato, cooked and peeled
  • ½ cup (75 g) frozen peas, thawed
  • 2 cups (480 mL) water
  • fresh cilantro leaves, for garnish
Instructions
  1. Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
  2. Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
  3. Cover the dough with damp towel so it doesn’t dry out.
  4. Heat the oil in a deep pot until it reaches 350˚F (170˚C).
  5. Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
  6. Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
  7. ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
  8. Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
  9. Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
  10. Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
  11. Garnish with cilantro.
  12. Enjoy!

Watch the recipe video here:

Poori & Aloo as made by Ritu and Swasti

Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨FULL RECIPE: https://tasty.co/recipe/poori-aloo-sabzi

Posted by Tasty on Tuesday, May 29, 2018

Main dish

Skillet Pizza Chicken

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Skillet Pizza Chicken
Through the deep, mysterious currents that flow through this world, we've unearthed two facts: you guys have quite a thing for chicken. And for pizza. Naturally, us doing what we do, we've reached the simple conclusion that combining these two titans of viral cuisine will make you happy. Please, therefore, enjoy this Skillet Pizza Chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chilli flakes
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 x 400g tins passata
  • Pinch of salt
  • 1 ball mozzarella, ripped
  • 10 slices pepperoni
Instructions
  1. In a bowl, drizzle the chicken with the olive oil, oregano, salt, pepper and chilli flakes.
  2. Heat a skillet with a little oil and brown the chicken pieces on both sides. Remove from the heat and turn down the temperature.
  3. Add a little more oil and cook the onion and garlic until soft. Pour in the passata and stir everything together, then cover with a lid and allow the sauce to thicken for a bit.
  4. Put the chicken back in and simmer in the sauce until cooked through.
  5. Scatter with mozzarella and pepperoni and grill for five minutes until bubbling and melty.
  6. Serve with delicious fries.

Watch the recipe video here:

Skillet Pizza Chicken

Skillet Pizza Chicken

Posted by Twisted on Monday, July 30, 2018

Main dish

Chicken Parm Crunch Wrap

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Chicken Parm Crunch Wrap
The things you can do with a tortilla; this Aztec staple has been bent, twisted, fried and crushed into a bewildering number and variety of dishes, from the sublime to the awful with everything in between. One of our finest creations at Twisted is the giant crunch wrap - an elegant arrangement of these ancient flatbreads with pretty much anything you want in the middle. We've plumped for chicken parm and all the melty, crunchy fun that ensues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 800g passata
  • 1 tbsp dried oregano
  • 1 tsp salt
  • ½ tbsp sugar
  • 1 tsp black pepper
  • 5 chicken breasts
  • 300g plain flour
  • 1 tbsp fine sea salt
  • 200g panko breadcrumbs
  • 100g parmesan, finely grated
  • 3 eggs, beaten with a little milk
  • 1 ltr groundnut oil
  • 7 large flour tortillas
  • Grated mozzarella
Instructions
  1. Preheat the oven to 180°C.
  2. Make the sauce - fry the garlic in the oil until fragrant, then pour in the passata - be careful and have a lid ready as it will spatter. Stir in the oregano, salt and pepper. Leave to simmer gently and reduce until it's almost a paste.
  3. Meanwhile, bash the chicken breasts out until they are around 1.5 cm thick.
  4. Place the flour, egg wash and breadcrumbs in bowls. Season the flour with the salt and thoroughly mix the grated parmesan with the breadcrumbs.
  5. Dip the chicken breasts in the flour, shake off excess, then in the egg mix, then finally the breadcrumbs.
  6. Heat the oil to 170°C in a wide, heavy pan. Fry the coated chicken breasts in batches, turning frequently, until crisp and golden. Remove from the oil, dab with paper towel and leave to dry on a wire cooling rack.
  7. In a skillet arrange the tortillas in a flower shape around the edges with one tortilla in the middle. Place the chicken pieces on top. Cover with the sauce and the grated mozzarella. Add another tortilla on top and fold over the edges to create a giant wrap shape. Place a heavy object on top to squash the tortillas into submission, then bake for around 20 minutes.

Watch the recipe video here:

Chicken Parm Crunch Wrap

Chicken Parm Crunch Wrap

Posted by Twisted on Monday, July 30, 2018