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Dessert

Apple Crumble Trifle

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Apple Crumble Trifle
This is a recipe for those of you who, even in the depths of summer, where long, parched days bleed endlessly into each other, crave the comforts of winter. The thought of a chicken roasting in the oven while it greyly snows outside, of roast potatoes and gravy. Apple crumble trifle brings a dish usually banished to shorter, colder days and marries it to that glory of summer cooking, the trifle.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crumble Topping
  • 200g brown sugar
  • 200g plain flour
  • 200g butter
  • 100g oats
Apples
  • 8 apples, peeled, cored and chopped into segments
  • 150g soft brown sugar
  • Caramel
Whipped cream
  • 800ml double cream
  • 100g caster sugar
  • 1 tsp vanilla essence
Instructions
  1. Preheat the oven to 180°C/360°F/
  2. Begin by blitzing together the butter, oats, sugar and flour. This should make a soft, damp mixture prone to clumping.
  3. Sprinkle this over a baking tray and bake for around 30 mins. Half way through the cooking time give everything a stir to break it up and make it into craggy lumps. When it's golden brown set it aside to cool.
  4. Meanwhile, toss the apples with the sugar and roast them until soft and sticky.
  5. Whisk the cream with the vanilla essence and sugar until it makes stiff peaks, then layer it with the apples, a little caramel and crumble in a trifle dish.

Watch the recipe video here:

Apple Crumble Trifle

Apple Crumble Trifle

Posted by Twisted on Thursday, July 26, 2018

Breakfast

Scalloped Potato Loaf

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Scalloped Potato Loaf
The layers of this scalloped potato loaf are gonna make you wanna dig in ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 lb (455 g) lean ground beef
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 14 oz (395 g) diced tomato, 1 can
  • 6 cups (240 g) fresh spinach
  • 5 russet potatoes
  • 13 slices mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  4. Preheat the oven to 350˚F (180˚C).
  5. Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  8. Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  12. Place a cutting board over the loaf pan and invert the loaf.
  13. Slice and garnish with parsley.
  14. Enjoy!

Watch the recipe video here:

Scalloped Potato Loaf

The layers of this scalloped potato loaf are gonna make you wanna dig in ?FULL RECIPE: https://tasty.co/recipe/scalloped-potato-loaf

Posted by Proper Tasty on Thursday, July 26, 2018

Main dish

Apple Pie Jello Shots

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Apple Pie Jello Shots
Apple Pie Jello Shots
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CRUST
  • 1 ½ cups (125 g) graham cracker crumbs
  • ⅓ cup (65 g) granulated sugar
  • ½ tablespoon cinnamon
  • 7 tablespoons unsalted butter, melted
FILLING
  • 1 cup (240 mL) apple juice
  • 1 ½ fl oz (44 mL) cinnamon whiskey
  • ¾ cup (180 mL) vodka
  • 2 packages unflavored gelatin
  • whipped cream, for serving
  • cinnamon, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.
  4. Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.
  5. Freeze the crusts for 15 minutes.
  6. In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.
  7. Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.
  8. Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.
  9. Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.
  10. Enjoy!

Watch the recipe video here:

Apple Pie Jello Shots

Apple pie in jello shot form? Yup, we went there. And they were delicious. ?FULL RECIPE: https://tasty.co/recipe/apple-pie-jello-shots

Posted by Tasty on Saturday, April 21, 2018

Breakfast

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup (70 g) vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-brulee

Posted by Tasty on Saturday, April 21, 2018

Main dish

Sheet Pan Calzone

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Sheet Pan Calzone
This sheet pan calzone is a variety pack of flavors! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 2 lb (905 g) pizza dough, rolled out, divided
  • 1 cup (260 g) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • TOPPINGS
  • shredded cheddar cheese
  • shredded parmesan cheese
  • pepperoni
  • sausage, cooked
  • bell pepper, sliced
  • mushroom, sliced
  • black olive, sliced
  • ham, chopped
  • pineapple, sliced
  • olive oil, for brushing
  • 1 teaspoon salt
Instructions
  1. Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
  2. Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
  3. Top evenly with the mozzarella.
  4. On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
  5. On the second quarter, add the pepperoni and sausage.
  6. In the third quarter, add the bell peppers, mushrooms, and olives.
  7. On the last quarter, add the ham and pineapple.
  8. Preheat the oven to 350°F (180°C).
  9. Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
  10. Brush the top with olive oil and sprinkle with salt.
  11. Use a paring knife to cut 2 vents on top of the pizza.
  12. Bake for 40 minutes, or until golden brown.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Sheet Pan Calzone

This sheet pan calzone is a variety pack of flavors! ?FULL RECIPE: https://tasty.co/recipe/sheet-pan-calzone

Posted by Tasty on Tuesday, July 24, 2018

Dessert

Capri-Sun Sunrise Jelly Cake

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Capri-Sun Sunrise Jelly Cake
CAPRI-SUN SUNRISE JELLY CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Gelatine
  • Orange Flavoured Jelly Powder
  • Lemon Flavoured Jelly Powder
  • 4 330ml Capri-Sun Orange
  • 2 330ml Capri-Sun Orange & Lemon
  • Vanilla Yoghurt
Instructions
  1. Lightly oil your cake tin
  2. Add 330ml Capri-Sun Orange in a saucepan. Add 10g plain gelatine, allow to bloom. Add 85g Orange jelly powder. Slowly heat through till dissolved (not to boil). Stir till well mixed
  3. Remove from heat, add 330ml more Capri-Sun Orange and stir.
  4. Pour ¾ of the mixture into the cake tin, chill for 30 minutes - until it’s a little firm and still a bit sticky to the touch.
  5. Chill remaining ¼ of the mixture for 5 minutes until slightly thickened. Add 3 tbsp of vanilla yoghurt and stir
  6. Gently pour yoghurt mix over set jelly in the tin (mix should still be sticky)
  7. Chill for another 30 minutes and repeat the process with Capri-Sun Orange & Lemon and Lemon Jelly Powder. Being sure to layer Orange Capri Sun--> orange yoghurt layer --> Orange & Lemon Capri- Sun --> Orange & Lemon Yoghurt --> Repeat.
  8. Chill overnight after final layer.
  9. Dip tin in warm water to loosen cake from the tin.
  10. Marvel at your creation.

Watch the recipe video here:

Capri-Sun Sunrise Jelly Cake

Capri-Sun Sunrise Jelly Cake

Posted by Twisted on Wednesday, July 25, 2018

Breakfast

Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes
These pineapple upside down pancakes are a great way to upgrade breakfast ? !
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (250 g) flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup (50 g) sugar
  • 1 ½ cups (355 mL) milk
  • ½ teaspoon vanilla extract
  • ½ cup (110 g) butter, ¼ cup (55g) melted, plus additional for frying
  • ¼ cup (55 g) brown sugar
  • 1 ½ fl oz (45 mL) spiced rum, optional
  • 20 oz (600 mL) canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
  • maraschino cherry
Instructions
  1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
  2. Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
  3. Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
  4. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
  5. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
  6. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
  7. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
  8. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
  9. Serve pancakes warm with reserved pineapple syrup.
  10. Enjoy!

Watch the recipe video here:

These pineapple upside down pancakes are a great way to upgrade breakfast ? !FULL RECIPE: https://tasty.co/recipe/pineapple-upside-down-pancakes

Posted by Tasty on Sunday, March 11, 2018

Cake

Giant Molten Chocolate Box Cake

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Giant Molten Chocolate Box Cake
This giant molten chocolate cake is going to make you feel things ?...
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix
  • 1 cup (240 mL) water
  • ⅓ cup (80 mL) oil
  • 3 eggs
  • 2 cups (480 mL) heavy cream
  • 16 oz (455 g) dark chocolate
  • cocoa powder, to serve
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
  3. Transfer the mixture to a well-greased bundt pan.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.
  5. Heat the heavy cream in a small saucepan until just boiling.
  6. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
  7. Invert the bundt cake onto a serving dish.
  8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
  9. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
  10. Enjoy!

Watch the recipe video here:

Giant Molten Chocolate Cake

This giant molten chocolate cake is going to make you feel things ?…FULL RECIPE: https://tasty.co/recipe/giant-molten-chocolate-box-cake

Posted by Tasty on Monday, March 12, 2018

Main dish

Philly Cheesesteak Grilled Cheese Sliders

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Philly Cheesesteak Grilled Cheese Sliders
We've been around the block with philly cheesesteaks - from that initial quickening of the heart, that frisson of excitement as eyes meet across a smoky room at a party, to the flirting on your phone, the first kiss in the rain. We've reached the part where we've settled down with this cheesy, steaky beast; we're having to start mixing it up, keeping it fresh, relieving the familiarity that breeds contempt. Please let us introduce our latest food relationship bandage, Philly Cheesesteak Grilled Cheese Sliders.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp vegetable oil
  • 800g sirloin steak
  • 3 green peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 12 slider buns
  • 100g butter, melted
  • Mayo
  • 12 slices mild cheddar
  • 12 slices mozzarella
Instructions
  1. Fry the thinly sliced steak very quickly on a high heat - just enough to brown and cook it through.
  2. Remove from the pan and add a splash more oil. Fry the peppers and onions until soft, then add the garlic and mushrooms and fry until the mushrooms have got some colour. Add the steak back to the pan, season, and stir everything together.
  3. Cut the slider buns in half. Brush butter on both the top and bottom and place the bottom halves on a baking tray. Spoon a small amount of mayo on the cut side of the buns, then top with cheddar slices and a hearty amount of the steak-pepper mix. Top with mozzarella and the top of the buns, then lay foil over the top and press another tray on top to squash them.
  4. Bake for 20 minutes or so, until the buns are crisp and the cheese has melted.

Watch the recipe video here:

Philly Cheesesteak Grilled Cheese Sliders

Philly Cheesesteak Grilled Cheese Sliders

Posted by Twisted on Tuesday, July 24, 2018

Main dish

Grilled Spatchcock Firecracker Chicken

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Grilled Spatchcock Firecracker Chicken
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • Vegetable or neutral oil, for the grill grates
  • ½ cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
  • ½ cup light brown sugar
  • ½ cup Buffalo-style hot sauce
  • 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 2 scallions, sliced
  • Flatbread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  3. Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  4. Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  5. Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

Watch the recipe video here:

How to Make Grilled Spatchcock Firecracker Chicken

Spatchcock and grill Firecracker Chicken for super-crisp, sweet and sour flavor. ? http://bit.ly/2L1nZyc

Posted by Food Network on Tuesday, July 24, 2018