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Breakfast

Pulled Pork-Stuffed Cornbread Muffins

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Pulled Pork-Stuffed Cornbread Muffins
These pulled pork-stuffed cornbread muffins are the collab of the year! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) milk
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup (125 g) all-purpose flour
  • 1 cup (150 g) yellow cornmeal
  • ¼ cup (50 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Tuesday, July 24, 2018

Drink

Cucumber Ginger Refresher

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Cucumber Ginger Refresher
Start your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1” piece fresh ginger
  • 1 English cucumber
  • 1 Granny Smith apple
  • ½ lime
  • ¼ cup fresh mint leaves
  • ¾ cup spring water
  • 3 ounces Ketel One
  • Additional cucumber and mint for garnish
Instructions
  1. Peel ginger and cut into small pieces.
  2. Add ginger to a blender or juicer with cucumber, apple, a squeeze of lime juice, and mint.
  3. Add spring water and pulse until liquified. Strain.
  4. Using a mandoline, thinly slice cucumbers and thread through skewer to use as garnish.
  5. Divide into 2 glasses and add 1.5 ounces of Ketel One to each. Serve with cucumber and mint garnish.

Watch the recipe video here:

Cucumber Ginger Refresher

Cucumber Ginger RefresherStart your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.

Posted by Tasty on Saturday, January 20, 2018

Main dish

Teriyaki Chicken Fried Rice Dome

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Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-dome

Posted by Proper Tasty on Monday, July 23, 2018

Main dish

Extra Cheesy Onion Smash Burger

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Extra Cheesy Onion Smash Burger
Melty, cheesy, crispy, juicy...these burgers bring together the best of all worlds! Get grilling with Camp Chef
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 32 ounces ground beef
  • Salt and pepper for seasoning
  • 2 large white onions, shaved very thin
  • 16 ounces grated sharp cheddar cheese
  • 16 strips of bacon
  • 8 medium buns
  • Condiments (mustard, ketchup, pickle) if desired
Instructions
  1. Form burgers into 4-ounce balls and season with salt and pepper.
  2. Turn on griddle top to medium-high heat until hot.
  3. Put bacon on and cook until crispy.
  4. Drop a tablespoon of butter and press burger on griddle for 10 seconds with a heavy spatula.
  5. Cover burger with ½ cup of onion and cook for 3 minutes.
  6. Flip over and cook for an additional 90 seconds.
  7. Sprinkle cheese on top of and around the edge of the burger and cover with a dome lid. Turn heat off and let cook for 30 seconds or until cheese is crispy around the edges.
  8. Grill buns for 30 seconds.
  9. Assemble and enjoy!

Watch the recipe video here:

Extra Cheesy Onion Smash BurgersMelty, cheesy, crispy, juicy…these burgers bring together the best of all worlds! Get grilling with Camp Chef https://bzfd.it/2IKPMCd

Posted by Tasty on Monday, May 21, 2018

Breakfast

Strawberry Cream-Stuffed Pastries

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Strawberry Cream-Stuffed Pastries
Impress your friends with these pretty strawberry-cream stuffed pastries! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (300 g) strawberry, stemmed, quartered
  • 16 oz (455 g) cream cheese
  • ½ cup (70 g) powdered sugar
  • ¼ cup (60 mL) milk
  • 1 large egg
  • 1 tablespoon water
  • 11 oz (310 g) puff pastry, 1 packages, thawed
  • 2 tablespoons powdered sugar, for dusting
  • chocolate syrup, for serving
Instructions
  1. In a food processor or blender, puree the strawberries until smooth.
  2. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  3. In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  4. In a small bowl, whisk the beaten egg and water together. Set aside.
  5. Preheat the oven to 400˚F (200˚C).
  6. Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  7. On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  8. Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  9. Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
  10. Bake for 25 minutes, until golden brown.
  11. Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  12. Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  13. Dust with powdered sugar and drizzle with chocolate syrup.
  14. Enjoy!

Watch the recipe video here:

Strawberry Cream-Stuffed Pastries

Impress your friends with these pretty strawberry-cream stuffed pastries! ?FULL RECIPE: https://tasty.co/recipe/strawberry-cream-stuffed-pastries

Posted by Tasty on Monday, May 21, 2018

Dessert

Homemade Raspberry Marshmallows

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Homemade Raspberry Marshmallows
Homemade Raspberry Marshmallows
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup freeze-dried raspberry powder
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Cooking spray
  • ¾ cup water, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Two .25-ounce packets unflavored gelatin powder
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon kosher salt
Instructions
  1. Special equipment: a candy thermometer
  2. In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine ½ cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
  4. In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining ¼ cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
  5. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
  6. Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

Watch the recipe video here:

How to Make Molly's Homemade Raspberry Marshmallows

These Homemade Raspberry Marshmallows will brighten up your dessert!Watch Molly Yeh on #GirlMeetsFarm > Today at 11a|10c!

Posted by Food Network on Sunday, July 22, 2018

Dessert

Blueberry Waffle Ice Cream Sandwiches

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Blueberry Waffle Ice Cream Sandwiches
The official dessert of summer. Make them with local blueberries from Walmart!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Blueberry swirl ice cream:
  • 1 can sweetened condensed milk
  • 2 cups whipping cream
  • ¾ cup fresh blueberries, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
Blueberry waffles:
  • 1 cup waffle/pancake mix
  • ¾ cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • ⅓ cup fresh blueberries
Instructions
  1. Over medium heat, cook ¼ cup blueberries, sugar, lemon juice, and zest. Lightly mash
  2. blueberries and continue to cook. Fruit should be thick and shiny (about 4–5 minutes).
  3. Remove from heat and add remaining ½ cup blueberries. Set aside to cool completely.
  4. Whip cream until stiff and add vanilla, then fold in condensed milk. Pour ½ into a loaf pan
  5. and add ½ of the blueberry compote. Top with remaining cream and then finish with
  6. blueberry compote. Using the handle of a long spoon, carefully swirl compote into the
  7. cream, making a nice swirl pattern and lightly combining ingredients. Cover and freeze
  8. for at least 8 hours.
  9. Heat a waffle iron on its highest setting and lightly spray with oil. Carefully pour about (1)
  10. ladle of batter onto iron and close. Cook waffles until golden brown. (Can cook longer if
  11. you desire a crispier waffle.)
  12. Set aside waffles and cut into quarter pieces (should have 16 quarter pieces).
  13. Place (1) scoop of ice cream between (2) waffles and serve immediately.

Watch the recipe video here:

Blueberry Waffle Ice Cream Sandwiches

Blueberry Waffle Ice Cream SandwichesThe official dessert of summer. Make them with local blueberries from Walmart! https://bzfd.it/2LkpMyH

Posted by Tasty on Saturday, July 21, 2018

Main dish

11 Herbs And Spices Fried Chicken

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11 Herbs And Spices Fried Chicken
11 herbs and spices fried chicken that you could just make at home yourself ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400 mL (1 ¾ cups) buttermilk
  • 2 eggs
  • 8 chicken drumsticks
  • 2 L (8 ½ cups) vegetable oil
  • HERBS AND SPICES MIX
  • 250 g (2 cups) flour
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • ½ tablespoon black pepper
  • 1 tablespoon mustard powder
  • 2 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon powdered ginger
  • 1 tablespoon white pepper
Instructions
  1. Beat the eggs into the buttermilk.
  2. Add the chicken pieces to the buttermilk mixture and chill for an hour.
  3. In a large mixing bowl, mix the flour with all the herbs and spices.
  4. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
  5. Heat oil in a large sauce pan to 325˚F(170°C), then turn to low heat.
  6. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
  7. Transfer to a paper towel-lined plate.
  8. Enjoy!

Watch the recipe video here:

Secret 11 Herbs and Spices Fried Chicken

11 herbs and spices fried chicken that you could just make at home yourself ? RECIPE: https://tasty.co/recipe/11-herbs-and-spices-fried-chicken

Posted by Proper Tasty on Tuesday, February 20, 2018

Breakfast

Virgin Islands Pates

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Virgin Islands Pates
Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups (500 g) flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ cup (100 g) shortening, cold
  • 1 cup (240 mL) cold water, plus 2 tablespoons, divided
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 5 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • ½ scotch bonnet pepper, minced
  • 1 lb (455 g) lean ground beef
  • 4 cups (1 L) oil, for frying
Instructions
  1. In a large bowl, mix together the flour, salt, baking powder, and sugar.
  2. Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
  3. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
  4. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
  5. Heat a skillet on medium high with 2 tablespoons of olive oil.
  6. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
  7. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
  8. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
  9. Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
  10. Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
  11. Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
  12. Preheat fryer oil in a large pot on high heat to 350°F (180°C).
  13. Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
  14. Enjoy!

Watch the recipe video here:

Virgin Islands Pates

Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/virgin-islands-pates

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

French-Style Apple Tart (Tarte Tatin)

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French-Style Apple Tart (Tarte Tatin)
French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 sheet puff pastry, thawed
  • 6 kg apple, preferably Honeycrisp or Granny Smith
  • 3 tablespoons water
  • 100 g (½ cup) sugar
  • 3 tablespoons unsalted butter
  • vanilla ice cream, for serving
Instructions
  1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  2. Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  3. Preheat oven to 375°F (190°C).
  4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  5. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  8. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  9. Slice and serve with vanilla ice cream.
  10. Enjoy!

Watch the recipe video here:

French-Style Apple Tart (Tarte Tatin)

French-style apple tart (Tarte Tatin) to get your week off to a sweet start ?RECIPE: https://tasty.co/recipe/french-style-apple-tart-tarte-tatin

Posted by Proper Tasty on Monday, February 26, 2018