Main dish

Bacon-Wrapped Parmesan Garlic Knots

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Bacon-Wrapped Parmesan Garlic Knots
We wrapped garlic knots in bacon and we'll probably never go back ?...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ⅓ cups warm water (320 mL)
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour (435 g)
  • ¼ cup grated parmesan cheese, plus 2 tsp, divided (30 g)
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 30 strips bacon
  • 5 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped, for serving
  • marinara sauce, for serving
Instructions
  1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
  2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
  3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
  4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
  5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
  8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
  9. Place the knots on a wire rack placed over a baking sheet.
  10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
  11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
  12. Brush the knots with the butter mixture and bake for another 5 minutes.
  13. Transfer to a serving plate. Garnish with chopped parsley.
  14. Serve with marinara sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Parmesan Garlic Knots

We wrapped garlic knots in bacon and we'll probably never go back ?…FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-parmesan-garlic-knots

Posted by Tasty on Tuesday, October 2, 2018

Lasagna

Sheet Pan Pizza Lasagna

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Sheet Pan Pizza Lasagna
Two of Italy's greatest imports - lasagna and pizza. Saucier than Virgil and more dangerous, cholesterol speaking, than the Mafia. Why has it taken us to this point, this pivotal moment in cuisine, to think of smashing them together? We don't know. All we know is that we've hit a colossal jackpot with this one and it's delicious.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tbsp olive oil
  • 1kg beef mince
  • 1 large onion, very finely chopped
  • 1 large carrot, very finely diced
  • 2 sticks of celery, very finely diced
  • 200g pancetta or streaky bacon, cut into very small chunks
  • 3 cloves garlic, crushed
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp tomato puree
  • 300ml rich beef stock
  • 350ml red wine
  • 1 tbsp demerara sugar
  • Salt & freshly ground black pepper, to taste
  • 50g butter
  • 40g flour
  • 700ml milk
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ nutmeg, freshly grated
  • 12 fresh lasagna sheets
  • 40g parmesan
  • 400g grated mozzarella
  • 400g passata
  • Pizza pepperoni
Instructions
  1. In a large frying pan heat the olive oil. Take chunks of the mince mix and fry them like meatballs, frying to get some colour on each side. Do this in two batches so as not to overcrowd the pan, keeping the cooked chunks in a bowl to the side. When you’ve browned all the meat add it all back to the pan, breaking up the chunks with a wooden spoon and cooking through. Remove from the heat and place all the meat in a large bowl.
  2. Add a splash more oil. Fry the onion, carrot and celery together until soft, then remove from the pan and add to the bowl with the meat.
  3. Take a casserole dish with a lid. Fry the pancetta until it’s crispy and has let off most of its fat, then add the garlic and fry until fragrant. Add all the cooked bits back to the casserole along with the tomatoes, tomato puree, beef stock, red wine and sugar. Bring to a simmer.
  4. Place a lid on, leaving it slightly ajar and cook really gently for about two hours, stirring every now and then.
  5. Meanwhile, make the bech.
  6. In a saucepan heat the butter until foaming but not browning, then add the plain flour and stir vigorously with a wooden spoon until you’ve made a smooth paste. Careful not to cook for too long, around 30 seconds should be good.
  7. Add a splash of the milk and stir really vigorously. Get your arm into it.
  8. Keep adding the milk, a good splash at a time, beating it in as you go.
  9. When all the milk has been incorporated and there are no lumpy bits season with salt and pepper. Keep cooking for around ten minutes, stirring frequently, then season with nutmeg, salt and pepper. Pour into a jug.
  10. Oil a large tray with a lid. Pour a third of of the bechamel 0nto it and and top with four lasagna sheets. Top with a thin layer of ragu, sprinkle with parmesan and mozzarella. Repeat this twice, then top with final layer of pasta sheets and top with passata, lots of mozzarella and pepperoni.
  11. Cover loosely with foil and bake for 30 minutes then uncover for a final ten.

Watch the recipe video here:

Sheet Pan Pizza Lasagna

Sheet Pan Pizza Lasagna

Posted by Twisted on Wednesday, October 3, 2018

Main dish

Mean Girls Pink Milkshake As Made By Jonathan Bennett

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Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch!Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Wednesday, October 3, 2018

Dessert

Glazed Chocolate Donuts

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Glazed Chocolate Donuts
With a spoonful of apple sauce whisked into the mix, this WW (Weight Watchers) twist on classic chocolate doughnuts is irresistible, indulgent and, best of all, completely SmartPoint-friendly. Packed full of flavour and ingredients that won’t bump you off track, these tasty treats will have friends and family running rings round you trying to get the recipe. Just try not to let your eyes glaze over when you watch the mouth-watering video…
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 125g Plain flour
  • 4 tbsp cocoa powder
  • 2 tbsp sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • eggs
  • 125ml skimmed milk
  • 1, tsp vanilla
  • 3 tsp vegetable oil
  • 60g unsweetened applesauce
  • Glaze:
  • 65 icing sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp skimmed milk
  • ¼ tsp vanilla extract
Instructions
  1. Pre-heat oven to 180ºC.
  2. In a large bowl mix together flour, cocoa, sugar, baking powder, and salt. Add eggs, milk, vanilla, oil, and applesauce until smooth. Transfer to a piping bag or ziplock.
  3. Pipe into a greased donut pan. Bake for 10-12 minutes or until a toothpick comes out clean. Cool completely.
  4. Meanwhile, mix together icing sugar and cocoa powder. Stir in vanilla and milk until smooth.
  5. Dip donuts into icing and let set. Enjoy!

Watch the recipe video here:

Glazed Chocolate Donuts

Glazed Chocolate Donuts

Posted by Twisted on Wednesday, October 3, 2018

Main dish

Kitchen Sink Frittata Bagel Sandwich

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Kitchen Sink Frittata Bagel Sandwich
Bacon, egg and cheese frittata between an everything bagel... Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 slices bacon, chopped
  • 8 ounces bulk Italian sausage, casings removed, chopped or crumbled
  • 12 large eggs
  • 3 tablespoons half-and-half
  • 1 cup grated asiago
  • 1 cup grated provolone
  • Salt and freshly cracked black pepper
  • Salt and freshly cracked black pepper
  • 3 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 1½ teaspoons Sriracha (or to taste)
  • 1 scallion, minced
  • 4 everything bagels, split and toasted
  • Atomic Hash Browns, for serving, recipe follows
  • Atomic Hash Browns:
  • 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • Salt and freshly cracked black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
Instructions
  1. Special equipment: 3½-inch-to-4-inch cookie cutter.
  2. Adjust an oven rack to the middle position and set the oven to broil.
  3. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
  4. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
  5. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
  6. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
  7. Slide the frittata onto a cutting board and cut into rounds using a 3½-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
Atomic Hash Browns:
  1. Heat a 12-inch nonstick skillet over medium heat.
  2. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
  3. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
  4. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
  5. Slide onto a cutting board and cut into wedges to serve.

Watch the recipe video here:

How to Make Jeff's Frittata Bagel Sandwich

Bacon, egg and cheese frittata between an everything bagel… Jeff Mauro takes the breakfast sandwich to the NEXT LEVEL ???

Posted by Food Network on Wednesday, March 7, 2018

Breakfast

Irish Soda Bread

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Irish Soda Bread
Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into ½-inch dice
  • 1¾ cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants
Instructions
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.

Watch the recipe video here:

How to Make Ina's Irish Soda Bread

Ina Garten's Irish Soda Bread recipe is perfect for the lazy baker. ☘️A NEW season of #BarefootContessa premieres Sunday at 12|11c.

Posted by Food Network on Thursday, March 8, 2018

Main dish

Molten Mashed Potato Bites

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Molten Mashed Potato Bites
Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup prepared beef gravy
  • 1¾ pounds russet potatoes, peeled and cut into chunks
  • Kosher salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 cups stuffing mix, finely crushed
  • Vegetable oil, for frying
Instructions
  1. Special equipment: an ice cube tray and deep-fry thermometer
  2. Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
  3. For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
  4. Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
  5. Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
  6. Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

Watch the recipe video here:

How to Make Molten Mashed Potato Bites

Mashed Potatoes STUFFED with gravy (and crispy!) are the only way we're eating them from now on.Get the recipe: https://foodtv.com/2zTnsbh.

Posted by Food Network on Saturday, March 17, 2018

Main dish

Fruit Salad with Limoncello

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Fruit Salad with Limoncello
Leave it to Ina Garten to make fruit salad a transcendent experience.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 ounces Greek yogurt (recommended: Fage Total)
  • ⅓ cup good bottled lemon curd
  • 1 tablespoon honey
  • ¼ teaspoon pure vanilla extract
  • 2 cups sliced strawberries (1 pint)
  • 1 cup raspberries (1/2 pint)
  • 1 cup blueberries (1/2 pint)
  • 2 tablespoons sugar
  • 3 tablespoons limoncello liqueur
  • 1 banana, sliced
  • Fresh mint springs
Instructions
  1. For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
  2. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
  3. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Watch the recipe video here:

Fruit Salad with Limoncello

Leave it to Ina Garten to make fruit salad a transcendent experience.#BarefootContessa > Sundays at 12|11c

Posted by Food Network on Saturday, March 17, 2018

Main dish

Beef Wellington For Two

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Beef Wellington For Two
For a fancy date night dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Mushroom Mixture
  • 8 ounces mushrooms
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Thyme
  • 2 6-ounce beef tenderloins
  • 2 tablespoons oil, for searing
English mustard
  • ¼ pound sliced ham
  • 1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
  • Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
  1. In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
  2. Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
  3. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
  4. Preheat oven to 400˚F/200˚C.
  5. Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
  6. Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
  7. To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
  8. Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
  9. Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
  10. Allow each Wellington to rest at least 10 minutes before cutting into it.
  11. Enjoy!

Watch the recipe video here:

Beef Wellington for two ??FULL RECIPE: http://bzfd.it/2hF4Lkp

Posted by Proper Tasty on Tuesday, October 2, 2018

Dessert

Mean Girls Pink Milkshake As Made By Jonathan Bennett

Save Print
Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch! Who's ready to make this tomorrow? Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Tuesday, October 2, 2018