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Dessert

Strawberries And Cream Soufflé

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Strawberries And Cream Soufflé
Watch this strawberry and cream soufflé rise right up out of your dreams ✨?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRÈME ANGLAISE
  • 1 cup (240 mL) milk
  • 1 cup (240 mL) heavy cream
  • ½ cup (100 g) sugar, divided
  • ½ vanilla bean, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
  • 4 large egg yolks
  • 1 pinch salt
  • STRAWBERRY SOUFFLÉS
  • 1 cup (150 g) strawberry, hulled and quartered
  • ⅓ cup (65 g) sugar, plus 4 tablespoons sugar, divided
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, softened
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 pinch salt
Instructions
  1. Preheat the oven to 400˚F (200˚C)
  2. Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
  3. Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
  4. In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
  5. Cook the custard, continuously whisking to ensure the egg yolks don’t cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
  6. Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
  7. Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
  8. Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
  9. Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
  10. Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
  11. Using a spatula, carefully fold in the strawberry puree.
  12. Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
  13. Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don’t fall.
  14. Serve the soufflés immediately with the crème anglaise poured over the top.
  15. Enjoy!

Watch the recipe video here:

Strawberries and Cream Soufflé

Watch this strawberry and cream soufflé rise right up out of your dreams ✨?FULL RECIPE: https://tasty.co/recipe/strawberries-and-cream-souffle

Posted by Tasty on Thursday, June 28, 2018

Main dish

Bacon Cheeseburger Potatoes

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Bacon Cheeseburger Potatoes
These beautiful little guys, just look at them. The ultimate fun party snack, what could be more impressive than all the integral components of cheeseburger stuffed inside a potato? You'll be the talk of the town!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes
  • 1 tsp salt
  • 1 tbsp oil
  • ½ lb beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • 250 g red cheddar
  • 18 rashers bacon (depending on size)
  • 2 tbsp BBQ sauce
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Pop a few medium potatoes in a roasting tin and sprinkle with salt and oil.
  3. Bake for around 40 minutes until they are cooked through, then leave to cool and cut a slice off one end so they stand up. Gouge out a hole from the top and set them aside.
  4. Make the burger mix - combine beef, salt, pepper and garlic powder.
  5. Roll up a stick of the red cheddar in a little burger patty and place inside the cavity in each potato, then wrap the whole thing up in bacon and bake for around 20 minutes.
  6. Remove from the oven, brush with BBQ sauce and place back in for a final 30 minutes, then eat.

Watch the recipe video here:

Bacon Cheeseburger Potatoes

Bacon Cheeseburger Potatoes

Posted by Twisted on Saturday, January 6, 2018

Main dish

Saint-Honoré

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Saint-Honoré
Make a statement with this circular puffed pastry topped with caramel, custard and named after the French patron saint of bakers and pastry chefs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package puff pastry
  • Choux pastry:
  • ½ cup water
  • ½ cup milk
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • Custard:
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 tablespoons powdered milk
  • 2 tablespoons butter
  • 1 vanilla pod, scraped
  • 1 cup milk
  • Caramel:
  • 5 tablespoons sugar
  • ⅓ cup water
  • Vanilla whipped cream:
  • 3 tablespoons sugar
  • 1 vanilla pod, scraped
  • ½ cup mascarpone
  • 2 cups whipping cream
Instructions
  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper.
  2. For the choux pastry: In a saucepan, add the water, milk, sugar, salt and butter. Cook over low heat, stirring regularly. Once combined, remove pan from heat and slowly mix in the flour. Transfer to a mixing bowl and mix in the eggs one at a time. Transfer dough to a pastry bag, and pipe circles onto prepared baking sheet. Bake for 20 minutes then remove and let cool.
  3. For the custard: In a mixing bowl, combine egg yolks, sugar, powdered milk, butter and vanilla bean. In a small saucepan, heat the milk. Once the milk is hot, remove from heat and combine with the egg yolk mixture. Return mixture to stove and cook over medium heat until a thick custard is formed. Transfer to a piping bag, and fill each pastry puff with custard.
  4. Increase oven to 320 degrees. Bake the puff pastry sheet for 5 minutes then transfer to a serving tray.
  5. For the caramel: In a saucepan, add sugar and water. Bring to a boil and cook until caramelized.
  6. For the whipped cream: In the bowl of a stand mixer, add sugar, vanilla bean, mascarpone and whipping cream. Beat until soft peaks form.
  7. Dip the pastry puffs in the caramel. Drizzle puffed pastry with caramel sauce, then use the custard-filled puffs to form a circle around the edge of the puff pastry. Pipe remaining custard into the center of the circle. Pipe whipped cream over the dessert, and garnish with a vanilla bean. Enjoy!

Watch the recipe video here:

Saint-Honoré

"I don't know what it is, but I want it in my mouth."Full Recipe: taste.md/2BdtH8T?: Tastemade France

Posted by Tastemade on Saturday, December 16, 2017

Dessert

Brownie Popsicles

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Brownie Popsicles
When cake pops just don't satisfy, go bigger with a rich, chocolatey brownie coated in chocolate candy melt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Brownies:
  • 1 cup butter
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • ¾ cup all-purpose flour
  • 2 cups chopped walnuts
  • 1 teaspoon large-flake sea salt
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon instant espresso powder
Dipping chocolate:
  • Colored candy melts
  • Dark chocolate candy melts
  • Coconut oil
  • Sprinkles for garnish
Instructions
Bake the brownies:
  1. Preheat oven to 325 degrees. Grease and line an 11x17-inch cake pan with parchment paper.
  2. In a small pot set over low heat, melt butter and cocoa powder, stirring until smooth. Set aside to cool.
  3. In a medium bowl, mix together sugar, flour, walnuts and salt.
  4. In a large bowl, whisk eggs and cocoa mixture together, then add vanilla and espresso powder. Add the flour mixture and stir gently to combine. Pour into the prepared pan and bake for 35 to 40 minutes. Let cool completely. Chill for 15 minutes in the refrigerator, then remove from pan.
Make the popsicles:
  1. Using a 3x2-inch popsicle-shaped cookie cutter, cut out popsicles. Insert a popsicle stick coated in melted candy melts into each popsicle. Place in the freezer for about 15 minutes to set.
Decorate the brownies:
  1. In heatproof bowls set over pots of boiling water, melt the dark chocolate candy melts and candy melts in your choice of colors. Add a teaspoon of coconut oil per cup of candy melts to thin the mixture. When the candy melts ribbon off of a spoon, they’ve reached a good dipping consistency.
  2. Pour melted candy melts into wide heatproof jars and dip the chilled brownie pops into the mixture. Lay the pops on a silicone baking mat or a piece of parchment paper to set.
  3. Once the colored chocolate has set, garnish with dark chocolate candy melt drips and coat with sprinkles. Allow to set, then then serve!

Watch the recipe video here:

Brownie Popsicles

Brownie pops are the new cake pops.Save this recipe: https://taste.md/2tI1u5vHelp us be better for you! > taste.md/2Cf5XkD

Posted by Tastemade on Monday, January 8, 2018

Dessert

Chocolate Peanut Butter Swirl Cookie Pie

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Chocolate Peanut Butter Swirl Cookie Pie
Eye on the pies - we're hypnotized.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cookie crust:
  • 1½ sticks butter, softened
  • 1¾ cups sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 cups flour
  • ¼ cup cocoa powder
  • ⅓ cup peanut butter
  • For the pie filling:
  • 1 cup heavy cream
  • 1½ cups smooth peanut butter
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Instructions
  1. For the cookie crust: In a stand mixer, beat the butter and sugar until fluffy. Add the salt and eggs one at a time. Add the vanilla and almond extracts. Slowly incorporate the flour until the dough is even. Remove half of the dough and set aside. Mix the cocoa powder into the remaining dough and set aside.
  2. Wrap the chocolate dough and the vanilla almond dough separately in plastic wrap and refrigerate for about 30 minutes.
  3. Roll out the two chilled doughs and trim them to be the exact same size. Gently spread the peanut butter over the vanilla almond dough and then top with the sheet of chocolate dough. Carefully roll the two doughs together, sandwiching the peanut butter between the layers and taking care to avoid any gaps in the dough. Wrap the rolled cookie dough log in plastic wrap and refrigerate for about an hour.
  4. Line a 9-inch pie tin with parchment paper, and trace a 9-inch circle onto a sheet of parchment paper. Place on a cookie sheet.
  5. Once well chilled, gently slice the chilled log into ¼-inch slices. Place the cookies into the prepared pie tin and press gently. Overlap the cookies slightly to ensure that a crust is created without holes. Cover the 9-inch round circle with cookie slices as well. Place the crusts in the refrigerator. Preheat the oven to 350 degrees.
  6. Bake the cookie crusts for about 15 to 18 minutes. Remove from the oven and allow to cool completely.
  7. For the filling: Whip the cream to stiff peaks and set aside. Mix all other ingredients in a medium bowl until well incorporated. Fold in the whipped cream. Fill the cookie pie crust with peanut butter pie filling and top with the circle crust. Place in the refrigerator for about 4 hours. Cut and serve chilled.

Watch the recipe video here:

Swirl Cookie Pie

Eye on the pies – we're hypnotized.Taste for Yourself: taste.md/2IZ2SfcTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Thursday, July 5, 2018

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) boneless, skinless chicken breast
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup (60 g) soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup (100 g) bell pepper, julienned
  • 1 cup (120 g) carrot, julienned
  • 4 cups (800 g) short grain rice, cooked
  • 3 eggs, beaten
  • 2 cups (100 g) panko breadcrumbs
  • 1 cup (100 g) scallion, thinly sliced
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Thursday, July 5, 2018

Salads

Shrimp Scampi Zoodles

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Shrimp Scampi Zoodles
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • Finely grated zest of 1 lemon
  • 1½ pounds medium peeled and deveined shrimp, tails removed
  • Kosher salt and freshly ground pepper
  • 6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
  • ¼ cup roughly chopped fresh flat-leaf parsley
Instructions
  1. Special equipment: a vegetable spiralizer
  2. Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, ½ teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  3. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

Watch the recipe video here:

How To Make Shrimp Scampi Zoodles

Recipe of the Day: Shrimp Scampi Zoodles Save this recipe: http://bit.ly/2Kln0ZD.

Posted by Food Network on Thursday, July 5, 2018

Breakfast

Fully Loaded Breakfast Crepe

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Fully Loaded Breakfast Crepe
All your breakfast faves, hugged tightly in a pocket perfect for dipping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pancake:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1½ cups all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon butter
For the filling:
  • 3 cups scrambled eggs
  • ½ cup shredded cheddar
  • 2 tablespoons chopped chives
  • 4 strips bacon, baked and chopped
  • 2 hash browns, baked and chopped into small pieces
  • Salt for seasoning
  • ½ cup maple syrup, for dipping
Instructions
Make the pancakes:
  1. In a medium bowl, whisk eggs until lightly beaten. Add vanilla, salt and half of the milk. Stir until combined. Add flour and sugar and whisk until smooth. Add remaining milk and whisk until batter is thick and smooth. Heat a 10-inch nonstick pan on medium-high heat. Drop butter in and allow to melt. Pour ½ cup of batter into pan and cook until golden. Bubbles will form across the top of the pancake when it is time to flip. Cook the other side until golden and set aside. Repeat until all batter is used, and keep warm while the filling is made.
Assemble the pancake pockets:
  1. Place two tablespoons of scrambled eggs with cheese in the center of the pancake. Season with salt, and top with chives. Add two tablespoons of chopped bacon and hash brown pieces and fold the pancake into a triangle. Keep pockets warm as you assemble the remaining ingredients. Serve warm with maple syrup.

Watch the recipe video here:

Fully Loaded Breakfast Crepe

All your breakfast faves, hugged tightly in a pocket perfect for dipping.Taste for Yourself: taste.md/2tNUbdPTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Mini Funnel Cake Hack

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Mini Funnel Cake Hack
Ever wonder what fun tastes like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Funnel cake:
  • Vegetable oil
  • 1½ cups flour
  • ¼ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cups milk
  • 1 egg, beaten
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
To serve:
  • Whipped cream
  • Powdered sugar
Instructions
Funnel cakes:
  1. In a heavy-bottomed pot over medium heat, add about ½ inch of vegetable oil.
  2. In a large bowl, add flour, powdered sugar, salt, baking powder, milk and egg. Mix to combine, and transfer to a large squirt bottle.
  3. Place a ring mold into the oil. Squirt batter into the ring mold, moving from side to side and in spiral motions. Cook until set, about 1 minute. Remove mold and flip. Cook until light golden brown. Remove to a wire rack.
Strawberry sauce:
  1. In a large bowl, add strawberries and sugar. Cover and let sit for 20 to 30 minutes until strawberries are juicy.
  2. Top funnel cakes with strawberry sauce, whipped cream and powdered sugar.

Watch the recipe video here:

Mini Funnel Cake Sandwiches

Ever wonder what fun tastes like?Taste for Yourself: taste.md/2N3fyAVTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: taste.md/2s8o9sZTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018