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Main dish

German Potato Salad

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German Potato Salad
Recipe of the Day: Bobby Flay's German Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds new potatoes
  • 1 yellow onion, quartered
  • ½ pound bacon, diced
  • 1 large red onion, diced
  • ¾ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup canola oil or olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • ¼ cup chopped fresh parsley leaves
Instructions
  1. Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  2. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Watch the recipe video here:

How To Make German Potato Salad

Recipe of the Day: Bobby Flay's German Potato Salad Save the recipe: http://bit.ly/2Msn3Ab.

Posted by Food Network on Monday, July 2, 2018

Uncategorized

Animal Doughnuts

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Animal Doughnuts By Alexander Roberts
Take a walk on the wild side with these adorable animal donuts! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 qt (1.8 L) peanut oil, or vegetable oil
  • 4 ½ cups (560 g) all-purpose flour, plus more for dusting
  • 1 ¼ cups (250 g) granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons unsalted butter, cold, cubed
  • 1 cup (240 mL) buttermilk
  • 2 large egg yolks
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tablespoon honey
  • ¼ cup (60 mL) milk
  • food coloring, of your choice, optional
Instructions
  1. Heat the oil in a large pot until it reaches 350˚F (180˚C). Line a baking sheet with parchment paper and dust with flour.
  2. Add the flour, granulated sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
  3. Rub the butter cubes into the dry mixture until well-incorporated and no large chunks remain.
  4. In a small bowl or liquid measuring cup, combine the buttermilk, egg yolks, eggs, and vanilla. Whisk with a fork to combine.
  5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold together gently with a spatula until no flour streaks remain.
  6. Flour a clean surface and dump the dough from the bowl. Sprinkle a generous amount of flour on top of the dough and shape into a disc.
  7. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
  8. Remove the dough from the refrigerator, sprinkle with more flour, and roll out to ½ inch (1-cm) thick.
  9. Flour a 3½-inch (9-cm) round cookie cutter and cut rounds from the dough, then cut out the centers using a ½-inch (1-cm) cookie cutter.
  10. Place the cut doughnuts on the prepared baking sheet. Reroll the leftover dough, keeping the cut-out centers, to make more doughnuts.
  11. Make the animal shapes: For cat doughnuts, cut a small triangle out of the top of a doughnut. For dog doughnuts, use the small cookie cutter to cut 2 half circles out of the bottom of the doughnut and press the cut edges to round. For the bear and frog doughnuts, use a wet finger to press 2 divots at the top of a doughnut, then attach 2 cut-out centers for ears. Flip the doughnuts over so the side with the centers is against the baking sheet.
  12. Working in batches, lower the doughnuts carefully into the hot oil. Fry for about 1 minute, then flip and fry for another minute, until golden brown all over. Remove the doughnuts from the oil using tongs or a spider. Cool on a wire rack for 2-3 minutes.
  13. To make the glaze, add the powdered sugar, honey, and ¼ cup (60 ml) of milk to a large bowl and whisk until smooth. Add food coloring of your choice, if desired.
  14. Dip the doughnuts in the glaze. Return to the wire rack and let dry.
  15. Decorate, if desired. Use melted chocolate and leftover glaze to pipe faces onto the different animal doughnuts.
  16. Enjoy!

Watch the recipe video here:

Animals Doughnuts by Alexander Roberts

Take a walk on the wild side with these adorable animal donuts! ?FULL RECIPE: https://tasty.co/recipe/animal-doughnuts-by-alexander-roberts

Posted by Tasty on Saturday, July 28, 2018

Main dish

Chicken Pot Hotdish

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Chicken Pot Hotdish
Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 3 carrots, chopped into ½-inch pieces
  • 1 large onion, finely chopped
  • Kosher salt
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • Chicken soup mix for 3 cups broth (about 1 tablespoon)
  • 1½ pounds boneless, skinless chicken thighs, chopped into ½-by-3/4-inch pieces
  • ¾ cup frozen peas
  • ½ teaspoon dried thyme
  • Freshly ground black pepper
  • 1½ pounds frozen tater tots
  • Ketchup, for serving, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  3. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Watch the recipe video here:

How to Make Molly's Chicken Pot Hotdish

Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish. Watch Molly Yeh on #GirlMeetsFarm > Sundays at 11a|10c

Posted by Food Network on Saturday, July 28, 2018

Main dish

Mini Bacon Cheeseburger Tacos

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Mini Bacon Cheeseburger Tacos
Oh my good grief- how cute and delicious are these?! I reckon you and your mates could eat about 40 of these EACH, so do feel free to duplicate the recipe accordingly. I wish it was Game Day every day...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large flour tortillas
  • 500g beef mince
  • ¼ cup ketchup
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 small onion, finely chopped
  • ½ cup streaky bacon, finely diced
  • Swiss cheese, sliced
  • 1 egg, beaten
  • ½ tsp garlic powder
  • ½ tsp paprika
  • sesame seeds
  • Burger sauce, for dipping
Instructions
  1. For your filling, heat the olive oil over high heat and add your bacon. Fry until crisp, then chuck in your onion. Fry over high heat until starting to brown. Chuck in your mince and break up/brown. Season with oregano, salt and pepper. Add the ketchup and stir through until it clings to the meat. Cool slightly.
  2. Cut out 2"-3" tacos. Beat your egg with the garlic powder and paprika. Brush this all over one side of your tacos. Sprinkle liberally with sesame seeds. Lay these, sesame-side down on the back of a muffin tray. Bake for 8 minutes at 200°C. Cool slightly.
  3. Fill each taco a tbsp of burger mix, then top with the cheese slice and lay in a dish.
  4. Bake for 5 minutes at 200°C, or until melty and nice.
  5. Destroy.

Watch the recipe video here:

Mini Bacon Cheeseburger Tacos

Mini Bacon Cheeseburger Tacos

Posted by Twisted on Wednesday, December 20, 2017

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 (30 g) flour
  • 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-cubesGet our three-piece peeler set HERE: https://bzfd.it/2LAga37 – We may make some $$ if you buy!

Posted by Tasty on Saturday, July 28, 2018

Cake Dessert

Parks & Rec Treat ‘Yo Self Cinnamon Roll Crêpe Cake

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Parks & Rec Treat 'Yo Self Cinnamon Roll Crêpe Cake
Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Batter
  • * 2 ¼ cups all-purpose flour
  • * 1 ½ teaspoons cinnamon
  • * 1 teaspoon salt
  • * ¾ cup brown sugar
  • * 5 eggs
  • * 1 ½ cups milk
  • * 1 ½ cups water
  • * 4 ½ tablespoons butter, melted
Filling
  • * 10 oz cream cheese, softened
  • * 1 ¼ cups powdered sugar
  • * 1 ½ teaspoons vanilla extract
  • * 1 teaspoon salt
  • * 2 tablespoons milk
  • * 4 cups whipped cream (made from 2 ½ cups heavy cream)
Topping
  • * 2 tablespoons butter
  • * ½ cup brown sugar
  • * 1 teaspoon cinnamon
  • * 1 tablespoon heavy cream
  • * 1 cup candied pecans
  • * ¼ cup reserved filling
  • * 2-3 tablespoons milk
Instructions
  1. Place flour, cinnamon and salt in a large bowl. Sift in the brown sugar. Whisk to combine.
  2. In another bowl, whisk together eggs, milk, water, and melted butter. Pour wet
  3. ingredients into the dry, whisk to fully combine and remove all big lumps. Batter will still have tiny lumps from butter, this is okay.
  4. Heat a 8-inch nonstick skillet over medium-low heat. Pour in a scant ¼ cup amount of batter. Tilt pan in a circular motion, so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook other side for 30 seconds. Remove from pan. Repeat with the rest of the batter. Set aside crepes to cool.
  5. Filling: Beat cream cheese and powdered sugar together using a hand mixer. Once combined, add in vanilla, salt and milk. Beat until smooth, then add in whipped cream. Continue to beat until combined and uniform.
  6. Place the first crepe on a cake stand. Spread a layer of filling on to the crepe, then top with another crepe. Repeat until all the crepes have been used up. Reserve a ¼ cup of filling. Refrigerate cake for at least 4 hours or overnight.
  7. In a small pot, heat butter, brown sugar, and cinnamon. Once bubbling and syrupy, stir in the heavy cream. Remove from heat.
  8. Whisk reserved filling with 2 tablespoons of milk. You should be able to drizzle this, but if it is too thick, add another 1 tablespoon of milk.
  9. Drizzle cinnamon sugar syrup over crepe cake. Pile candied pecans on top and drizzle with more syrup. Drizzle with thinned filling drizzle. Slice and serve.

Watch the recipe video here:

Treat yo' self like Tom and Donna with this gloriously decadent crêpe cake, and watch Parks & Rec on Hulu during cooling times! #ItsAllOnHulu

Posted by Tasty on Saturday, July 28, 2018

Main dish

Loaded Queso Potato Bake

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Loaded Queso Potato Bake
Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large Russet potatoes
  • 5½ cups shredded cheese (cheddar/Jack)
  • 4½ cups whole milk
  • 5½ teaspoons cornstarch
  • 3 teaspoons salt, divided
  • ½ teaspoon cayenne pepper, divided
  • ½ teaspoon cumin
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ yellow onion finely chopped
  • 2 pounds lean ground turkey (or beef)
  • 1½ tablespoons olive oil
  • Green onions (garnish)
  • Cilantro (garnish)
  • Tomatoes (garnish)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Peel and slice potatoes (about ¼“ thick), then boil until tender (about 8 minutes). Drain and set aside.
  3. Heat olive oil over medium-high heat, saute onions and peppers until soft (about 5 minutes), and set aside.
  4. Add turkey to skillet and cook with 1½ teaspoons salt and ¼ teaspoon of cayenne and cumin. Heat until turkey is cooked through (about 8 minutes). Drain and set aside.
  5. In a saucepan, toss shredded cheese with cornstarch until well coated. Place over medium-high heat and stir until cheese begins to melt.
  6. Add ½ milk and incorporate into cheese, continuing to cook and stir. Add milk until completely incorporated and queso is smooth and creamy.
  7. Add remaining 1½ teaspoon salt and ¼ teaspoon cayenne. Remove from heat.
  8. In a cast-iron skillet or baking dish, pour about ½ cup of queso, top with a layer of potatoes, then top with peppers and onions, followed by turkey. Add another ½ cup of queso, then continue with another layer of potatoes, peppers and onions, and turkey. Finish with a layer of potatoes and cover with remaining queso and shredded cheese.
  9. Cover and bake for 25–30 minutes or until bubbly and brown.
  10. Enjoy!

Watch the recipe video here:

Queso? Potatoes? Say no more. Serve this with a glass of real milk for the perfect dinner.Have real milk and everything you need for this crowd-pleasing recipe delivered to your door. https://www.instacart.com/

Posted by Tasty on Monday, April 16, 2018

Breakfast

Cheesy Pull-Apart Bread With Tomato Soup Fondue

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Cheesy Pull-Apart Bread With Tomato Soup Fondue
This pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Cheesy Pull-Apart Bread
  • 24 ounces pizza dough
  • 9 slices Cooper Sharp White American Cheese, stacked and cut into 1-inch cubes
  • ½ cup butter
  • 2 cloves garlic, crushed
  • ½ cup grated parmesan
  • Salt
Tomato Soup Fondue
  • Olive oil
  • 1 clove garlic, crushed
  • 1 pint cherry tomatoes, finely chopped
  • ½ teaspoon red wine vinegar
  • ½ cup chicken broth
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons water
  • 1 cup cubed Cooper Sharp White American Cheese
  • Salt
  • Pepper
  • Garnish
  • Chopped parsley
Instructions
  1. Preheat oven to 375℉.
  2. Cut the dough into 1–2 ounce pieces. Flatten one dough ball in the palm of your hand.
  3. Place a cube of cheese in the center and fold the edges over to cover it, pinching to seal
  4. it closed. Repeat with the rest of the dough.
  5. Place a ramekin in the middle of a parchment-covered baking sheet. Place the dough
  6. balls ½ inch apart and make two rings around the ramekin to form a wreath.
  7. In a bowl, melt the butter and add the crushed garlic, then brush the garlic butter mixture
  8. over the top. Sprinkle with parmesan cheese.
  9. Bake for 20–30 minutes until the dough is golden brown.
  10. To prepare the tomato soup fondue, add a drizzle of olive oil and the crushed garlic to a
  11. saucepan. Sauté gently for 1 minute until fragrant.
  12. Add chopped tomatoes and sauté for 6–8 minutes until soft.
  13. Add red wine vinegar and broth. Simmer a few minutes longer until slightly reduced.
  14. In a small bowl, mix cornstarch and water to make a slurry, then add to the tomatoes and
  15. simmer for another minute until thickened.
  16. Turn the heat to low and add cubed Cooper Sharp White cheese. Season with salt and
  17. pepper. Stir until melted.
  18. Once the wreath is out of the oven, spoon the tomato soup fondue into the ramekin and
  19. brush the bread with another layer of the garlic butter mixture.
  20. Finish with a sprinkle of chopped parsley.
  21. Enjoy!

Watch the recipe video here:

Cheesy Pull-Apart Bread With Tomato Soup Fondue

Cheesy Pull-Apart Bread With Tomato Soup FondueThis pull-apart bread and tomato soup fondue made with melted Cooper Cheese is what pure bliss tastes like!

Posted by Tasty on Friday, April 20, 2018

Breakfast

Ice Cream ‘Box’ Cake Pops

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Ice Cream 'Box' Cake Pops
Make the most of that ice cube tray with these delicious ice cream cake pops! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 15 oz (450 g) yellow cake mix, 1 box, prepared according to package instructions, cooled
  • ½ cup (50 g) vanilla frosting
  • 1 cup (145 g) vanilla ice cream, softened
  • 1 cup (100 g) chocolate cookie, crushed
  • 1 cup (145 g) chocolate ice cream, softened
  • 2 cups (340 g) white chocolate, melted, plus 2 tablespoons, divided
  • whipped cream, for decorating, optional
  • sprinkles, for decorating, optional
SPECIAL EQUIPMENT
  • 24 ice pop sticks
  • foam board, optional
Instructions
  1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
  2. Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
  3. Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
  4. Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
  5. Freeze for 30 minutes.
  6. Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
  7. To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
  8. Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
  9. Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
  10. Decorate the cake pops with whipped cream and sprinkles, if desired.
  11. Serve immediately.
  12. Enjoy!

Watch the recipe video here:

Ice Cream Cake Pops

Make the most of that ice cube tray with these delicious ice cream cake pops! ?Get the ice cube tray needed to make this recipe right HERE: https://bzfd.it/2LqGn4U – We may make some $$ if you buy!FULL RECIPE: https://tasty.co/recipe/ice-cream-box-cake-pops

Posted by Tasty on Friday, July 27, 2018

Main dish

Spatchcock Chicken Sheet Pan Supper

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Spatchcock Chicken Sheet Pan Supper
Spatchcock Chicken Sheet Pan Supper
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons fresh oregano, minced
  • 2 sprigs fresh thyme, leaves minced
  • ½ cup plus 2 tablespoons olive oil
  • 2 lemons, halved
  • Kosher salt and freshly ground black pepper
  • One 4-pound whole chicken, patted dry
  • 1 pound small Yukon gold potatoes, halved
  • 1 cup sliced zucchini pieces (3-by-1/2-inch sticks)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, ½ cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
  3. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
  4. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
  5. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
  6. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
  7. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

Watch the recipe video here:

How to Make Ree's Spatchcock Chicken Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Spatchcock Chicken Sheet Pan Supper ? Save the recipe: http://bit.ly/2LmrEXK.

Posted by Food Network on Friday, July 27, 2018