Dessert

The Best One-Bowl Brownies

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The Best One-Bowl Brownies
The Best One-Bowl Brownies recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter, 2 sticks (230 g)
  • 1 ½ cups semi-sweet chocolate chips, or dark chocolate chips, divided (260 g)
  • 1 ½ cups granulated sugar (300 g)
  • ¾ cup brown sugar (165 g)
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 large eggs
  • 1 ¼ cups all-purpose flour (155 g)
  • ⅓ cup dark cocoa powder (40 g)
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
  3. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
  4. Whisk in the eggs until fully combined.
  5. Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
  6. Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
  7. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
  8. Let cool completely before cutting.
  9. Enjoy!

Watch the recipe video here:

The Best One-Bowl Brownies

Which piece of the brownie do you prefer? ?FULL RECIPE: https://tasty.co/recipe/the-best-one-bowl-brownies

Posted by Tasty on Tuesday, September 11, 2018

Main dish

Crispy Rolled Chicken Parma

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Crispy Rolled Chicken Parma
Crispy Rolled Chicken Parma recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
TOMATO SAUCE
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon chili flake
  • 28 oz crushed tomato, 1 can (795 g)
  • salt, to taste
  • black pepper, to taste
  • ¼ cup fresh basil, chiffonade, plus more for garnish (10 g)
CHICKEN
  • 4 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 8 slices ham, halved
  • 8 slices mozzarella cheese, halved
  • 1 cup panko breadcrumbs (50 g)
  • ½ cup grated parmesan cheese (55 g)
  • 2 teaspoons dried oregano
  • 1 cup all-purpose flour (125 g)
  • 4 eggs, beaten
  • oil, for frying
  • 8 oz fresh mozzarella cheese, 1 ball, sliced (225 g)
Instructions
  1. Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  2. Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  3. On a clean work surface, butterfly the chicken breasts.
  4. Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  5. Season each side with salt and black pepper.
  6. With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  7. Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  8. Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
  9. Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
  10. Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
  11. Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
  12. Arrange fresh mozzarella slices on top.
  13. Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
  14. Garnish with fresh basil and serve with the reserved tomato sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Rolled Chicken Parma

This rolled chicken parma is one of our favorite comfort foods ?!FULL RECIPE: https://tasty.co/recipe/crispy-rolled-chicken-parma

Posted by Tasty on Sunday, March 18, 2018

Main dish

Crunchy Taco Ring

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Crunchy Taco Ring
Crunchy Taco Ring recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, diced
  • 1 lb ground beef (455 g)
  • 1 packet taco seasoning
  • 1 lime, juice
  • 10 flour tortillas
  • nonstick cooking oil spray
  • 1 ½ cups shredded cheddar cheese (150 g)
  • 2 cups tortilla chips, crushed (200 g)
  • 1 ½ cups shredded monterey jack cheese (150 g)
  • salsa, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
  3. Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
  4. On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
  5. Generously spray a bundt pan with nonstick spray.
  6. Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
  7. Spread half of the ground beef mixture on top of the cheese.
  8. Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
  9. Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
  10. Bake for 45 minutes until crispy and browned.
  11. Let cool for 20 minutes.
  12. Place a plate on top of the bundt pan, and invert the ring onto the plate.
  13. Slice and serve with salsa.
  14. Enjoy!

Watch the recipe video here:

Crunchy Taco Ring

Crunchy taco goodness in a party ring ?!FULL RECIPE: https://tasty.co/recipe/crunchy-taco-ring

Posted by Tasty on Sunday, March 18, 2018

Main dish

Cheats Beef Empanadas

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Cheats Beef Empanadas
Crispy on the outside, then soft and bursting with flavour on the inside… Feel that Latin American vibe when you bite into these scrumptious cheat’s empanadas, featuring Santa Maria Medium Taco Seasoning Mix and Mini Coconut & Black Pepper Tortillas. Simple to make and guaranteed to go down a treat. Slather on some salsa, and get stuck in! #santmariauk #latinamericankitchen #fajitafriday
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 3 diced mixed peppers
  • 500g 20% fat beef mince
  • 1 pouch Santa Maria Medium Taco Seasoning Mix
  • 1 heaped tbsp brown sugar
  • 100g mild cheddar, grated
  • 1 Pack Santa Maria Coconut & Black Pepper Tortillas
  • 2 tbsp flour
  • 2 tbsp water
  • 1 litre oil, for frying
  • 100g Santa Maria Sour Cream
  • 100g Santa Maria Medium Salsa
Instructions
  1. Fry the onion and diced peppers in the olive oil until soft. Add the ground beef and break up with a wooden spoon, then add the Santa Maria Medium Taco Seasoning Mix and brown sugar and continue cooking under the beef is tender and there’s very little liquid left in the pan.
  2. Take off the heat and allow to cool.
  3. Heat the oil to around 170°C.
  4. In a small bowl thoroughly whisk the flour and water together to make a smooth paste.
  5. Place dollops of the beef mixture in the middle of the Santa Maria Mini Coconut & Black Pepper Tortillas along with sprinklings of cheddar. Brush one half of the rim with the paste and fold over to stick together.
  6. Fry in batches (careful not to overcrowd the pan) until golden and crisp. Place on kitchen paper to soak up the excess oil then place on to a wire cooling rack while you make the dip.
  7. Whisk the Santa Maria Sour Cream and Salsa together and top with chopped coriander.

Watch the recipe video here:

Cheats Beef Empanadas

Cheats Beef Empanadas

Posted by Twisted on Monday, September 10, 2018

Breakfast

Lemon Bars

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Lemon Bars
Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 2 sticks salted butter, cut into cubes, plus more for greasing the pan
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
Filling:
  • 2 cups granulated sugar
  • ½ cup all-purpose flour
  • 6 large eggs
  • Zest and juice of 5 lemons
  • Powdered sugar, for sifting
Instructions
  1. Special equipment: 9 x 13 inch pan
  2. For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter and line with foil.
  3. Cut together the butter, flour, granulated sugar and salt. Press into the prepared pan and bake until golden, about 20 minutes.
  4. For the filling: Whisk together the granulated sugar, flour and eggs until smooth. Add the lemon zest and juice and mix until combined. Pour over the crust and bake until just set, about 20 minutes.
  5. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Watch the recipe video here:

The Pioneer Woman's Lemon Bars

Lemon Bars are the EASIEST answer to the question: "What's for dessert?" ??Get more recipes from the new season of The Pioneer Woman – Ree Drummond, today @ 10a|9c!

Posted by Food Network on Saturday, March 3, 2018

Lasagna

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce
Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 16 cremini caps, cleaned with a damp towel and finely chopped in food processor
  • 1 small yellow-skinned onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
  • Salt and pepper
  • ¼ teaspoon ground nutmeg or the equivalent of freshly grated
  • 2 cups part skim ricotta
  • 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
  • 1 cup fat free chicken broth
  • 8 ounces Gorgonzola, crumbled
  • ½ cup (3 turns around the pan) heavy cream
  • 1 to 1½ cups shredded mozzarella
Serving Suggestions:
  • Steamed Asparagus Tips, recipe follows
  • Broiled Tomatoes, recipe follows
Steamed Asparagus Tips:
  • 2 small or 1 large bundle asparagus
Broiled Tomatoes:
  • 4 vine-ripe tomatoes
  • Extra-virgin olive oil
  • Salt and pepper
Instructions
Serving Suggestions:
  1. In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  2. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  3. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  4. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
Steamed Asparagus Tips:
  1. While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
Broiled Tomatoes:
  1. Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  2. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Watch the recipe video here:

How To Make Rachael's Spinach & Mushroom Lasagna Roll-ups

Spinach and Mushroom Lasagna Roll-ups are exactly what you need to start this week off strong.

Posted by Food Network on Tuesday, March 6, 2018

Main dish

Eggplant Potato Tomato Stew

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Eggplant Potato Tomato Stew
Fall is coming which means time to start cooking delicious stews ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas, 1 can, drained and rinsed (425 g)
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Eggplant Potato Tomato Stew

Fall is coming which means time to start cooking delicious stews ?Get the recipe: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Tasty on Saturday, September 8, 2018

Breakfast

Roasted Garlic and Four-Cheese Pull-Apart Bread

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Roasted Garlic and Four-Cheese Pull-Apart Bread
Recipe of the Day: The Pioneer Woman - Ree Drummond's Roasted Garlic + Four-Cheese Pull-Apart Bread ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup grated mozzarella
  • ½ cup grated fontina
  • ½ cup grated Parmesan
  • ½ cup grated Romano
  • 2 teaspoons chopped chives
  • ½ teaspoon crushed red pepper flakes
  • 1 round artisan or sourdough loaf
  • 1 stick (1/2 cup) salted butter, melted
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
  3. Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
  4. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
  5. Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Watch the recipe video here:

How to Make Ree's Pull Apart Bread

Recipe of the Day: The Pioneer Woman – Ree Drummond's Roasted Garlic + Four-Cheese Pull-Apart Bread ?? Save the recipe: https://foodtv.com/2PjmOsA

Posted by Food Network on Sunday, September 9, 2018

Main dish

Southern Shrimp Boil

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Southern Shrimp Boil
Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons vegetable oil
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 1½ cups cipollini onions, peeled, halved
  • 1 pound baby artichokes (about 8 small), trimmed and halved
  • 1 jalapeno, diced
  • 3 quarts water
  • 1 pound small red potatoes
  • 3 tablespoons shrimp boil spice (recommended: Old Bay)
  • 1 tablespoon kosher salt
  • 3 bay leaves
  • 1 teaspoon hot sauce
  • 1 teaspoon ground black pepper
  • 2 ears of corn (about 1 pound), cut into thirds
  • 1 pound (16/20 count) shell-on shrimp, deveined
  • 3 green onions, sliced for garnish
  • Garlic bread, recipe follows
Garlic Bread:
  • 2 sticks butter, softened
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • 1 tablespoon Parmesan
  • 1 tablespoon finely chopped parsley leaves
  • Hot sauce, to taste
  • Salt and freshly cracked black pepper
  • 1 French baguette
Instructions
  1. In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread.
Garlic Bread:
  1. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Watch the recipe video here:

How to Make Guy's Southern Shrimp Boil

Serve your Southern Shrimp Boil with crusty bread to soak up the dynamite flavor. ? (via Guy Fieri)

Posted by Food Network on Friday, March 23, 2018

Main dish

Ain’t No Thing Butta Chicken Wing

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Ain't No Thing Butta Chicken Wing
Ain't No Thing Butta Chicken Wing recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Wings:
  • 1 tablespoon granulated garlic
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon freshly cracked black pepper
  • ½ teaspoon white pepper
  • 2 teaspoons ground cumin
  • 4 pounds chicken wings, sectioned into wings and drumettes
Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 jalapeno, minced
  • 2 tablespoons reserved spice mixture, from above
  • 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
  • 4 tablespoons butter
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
Instructions
  1. In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
  2. Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
  3. For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
  4. Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
  5. While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
  6. When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Watch the recipe video here:

Guy's Chicken Wings

These spicy, crispy wings will be a hit at your next party!Guy Fieri hosts Part 2 of the #GroceryGames DDD tournament > tonight at 9|8c

Posted by Food Network on Sunday, March 25, 2018