Main dish

How To Make Vegan Pho

Save Print
How To Make Vegan Pho
How To Make Vegan Pho recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 dried shiitake mushrooms
  • 4 medium white onions, or 5, tops and bottoms cut off, peeled, halved crosswise
  • 1 large daikon radish, peeled and cut into 1-inch (2¼ cm) thick rounds
  • 1 ginger, 6 inches (15 cm) peeled, sliced into coins
  • 1 tablespoon oil
  • 3 cups oyster mushroom, sliced into 2-inch (5 cm) pieces (225 g)
  • 12 cups water (2.8 L)
  • salt, to taste
  • 1 cinnamon stick, or piece of cassia bark
  • 1 teaspoon clove
  • 5 cardamom pods
  • 5 star anises
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seeds
  • 14 oz soft tofu, 1 package, drained and sliced into 1 inch (2 cm) pieces, or fried tofu, sliced (400 g)
FOR SERVING
  • rice stick noodle, cooked
  • red onion, sliced
  • bean sprout, washed well
  • chili pepper, thinly sliced
  • lime wedge
  • fresh cilantro leaves
Instructions
  1. Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
  2. In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
  3. Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
  4. Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
  5. About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
  6. Remove the spices and add the tofu to heat through, 10-15 minutes.
  7. Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
  8. Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
  9. Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
  10. Enjoy!

Watch the recipe video here:

Vegan Pho

Are you pho-real?! This pho is vegan ?Get the recipe: https://tasty.co/recipe/how-to-make-vegan-pho

Posted by Tasty on Wednesday, September 5, 2018

Dessert

Stuffed Caramel Apple French Toast

Save Print
Stuffed Caramel Apple French Toast
The pièce de résistance of any indulgent breakfast, French toast is the ultimate way to start your morning. However, our Stuffed Caramel Apple French Toast can be enjoyed at any time of day! The sweetest treats of the harvest paired with deliciously creamy Elmlea Double, the world’s best French toast isn’t from a restaurant. It’s at your fingertips.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 slices 2" thick cut white bread
  • 4 eggs
  • 250ml Elmlea Heavy Cream
  • 30g sugar
  • 10g vanilla essence
  • 3g cinnamon
Apple Pie Filing:
  • 30g g butter
  • 470g apple peeled, cored and finely chopped
  • 20g tsp cinnamon
Instructions
  1. In a shallow dish, whisk egg, Elmlea Double, vanilla, sugar and cinnamon
  2. In a skillet over medium heat, melt butter. Add apple, vanilla, cinnamon, brown sugar, lemon juice, and salt. Cook until apples have softened.
  3. Cut a slit in the side of each slice of bread being careful not to go all the way through. Using your fingers press inside slightly to create a pocket. Fill each with apple mixture. Dip sandwich into egg mixture and soak on both sides.
  4. In a non-stick skillet melt butter over medium heat. Add sandwiches and cook on both sides until golden brown, about 2-3 minutes each side. Be sure to control the heat so it doesn't burn.
  5. Meanwhile, whip 1 cup of Elmlea Double with icing sugar and vanilla
  6. Serve apple pie stuffed French toast with whipped Elmlea Double and a drizzle of caramel sauce
  7. Enjoy!

Watch the recipe video here:

Stuffed Caramel Apple French Toast

Stuffed Caramel Apple French Toast

Posted by Twisted on Thursday, September 6, 2018

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

Save Print
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into fresh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Thursday, September 6, 2018

Breakfast

Breakfast Grilled Cheese

Save Print
Breakfast Grilled Cheese
Enjoy breakfast again with this mouthwatering Breakfast Grilled Cheese!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 11⁄2 teaspoons sour cream
  • 1⁄2 cup baby spinach, roughly chopped
  • 3 slices cooked bacon, roughly chopped
  • 1⁄3 cup Land O’Lakes® Butter with Canola Oil 4 slices bread
  • 8 slices cheese (cheddar, provolone, mozzarella, etc.)
Instructions
  1. Whisk eggs together in a bowl. Add in salt, pepper, and sour cream, then whisk again.
  2. Fold in baby spinach and bacon.
  3. Heat 2 teaspoons Land O’Lakes® Butter with Canola Oil in a pan. Keep heat on low and
  4. pour in eggs. Gradually scramble the eggs, using a silicone spatula. Remove eggs from
  5. heat when they are just barely cooked (they will continue to cook).
  6. Spread Land O’Lakes® Butter with Canola Oil on one side of each bread slice.
  7. Position 2 pieces of bread, butter side down. Place 2 slices of cheese on each piece of
  8. bread. Pile half of the eggs on each. Add 2 more slices of cheese on top of each. Top
  9. with the other bread slices, butter side up.
  10. Heat a nonstick pan over low heat. Add the sandwiches and cook on the first side until
  11. bread is golden brown. Flip sandwiches and cook other side until also golden brown. Cover pan for a minute or two if cheese isn’t fully melted. Remove from pan, slice, and serve.

Watch the recipe video here:

Enjoy breakfast again with this mouthwatering Breakfast Grilled Cheese!

Posted by Tasty on Thursday, September 6, 2018

Cake

Strawberry Surprise Cake

Save Print
Strawberry Surprise Cake
Since this has real strawberries inside, we get to have a second slice, right?
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the pound cake:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks butter, softened at room temperature
  • 2 cups sugar
  • 8 large eggs, at room temperature
  • 1 cup whole milk
  • ¼ cup strawberry purée
  • 2 teaspoons vanilla
For decorating:
  • 1 cup vanilla buttercream
  • 12 strawberries
  • 3 cups red buttercream
  • ½ cup green buttercream
Instructions
Make the pound cake:
  1. Preheat the oven to 350 degrees. Line three 6-inch round pans and three 6 by 6-inch square pans with baking spray and parchment.
  2. In a large bowl, sift flour, baking powder and salt together. Set aside. In a separate large bowl, cream butter and sugar with a hand mixer until light and fluffy. Add eggs one at a time. Alternate between adding flour mixture and milk until fully incorporated. Stir in vanilla and strawberry purée and divide batter evenly between all cake pans. Bake for 20 to 25 minutes until a cake tester comes out clean. Allow cakes to cool completely before assembly.
Assemble the cake:
  1. Begin by placing one square cake on a large platter at an angle to resemble a diamond. Cut a cake round in half and place on top of the diamond to create a heart. Line the heart with vanilla buttercream, and repeat this by stacking two more squares and rounds on top of each other. Using a large round cookie cutter, cut through one layer of the heart. Remove the cake and fill with strawberries. Top with remaining cakes and cover with a thin layer of red buttercream. Place remaining red buttercream in a piping bag with a small star tip. Cover the entire cake with dots to resemble a strawberry. Top with green buttercream to resemble the greens of a strawberry. Slice and serve to reveal hidden strawberries!

Watch the recipe video here:

Strawberry Surprise Cake

Oh, you love strawberries? Prove it.Taste for Yourself: https://taste.md/2Ljri0t

Posted by Tastemade on Sunday, June 3, 2018

Main dish

Easy Tempura Sushi

Save Print
Easy Tempura Sushi
Make legit-looking sushi without having to apprentice for decades!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups cooked rice
  • 4 greens
  • 5 ounces tuna
  • 5 ounces salmon
  • 4 sheets of nori
  • Oil, for frying
  • Flour
  • Tempura batter
Instructions
  1. Lay a bed of cooked rice on the inside of the rice roll shaker. Place the greens, tuna and salmon, and cover them with more cooked rice. Close the cover of the rice roll shaker and shake it about 20 times.
  2. Add the nori and shake it more.
  3. Heat a pot of oil to 350 degrees.
  4. Take out the sushi roll, dip it in flour and tempura batter, and quickly deep-fry it in the hot oil until crispy. Serve with your favorite dipping sauce.

Watch the recipe video here:

Easy Tempura Sushi

Making sushi literally couldn't get any easier. Taste for Yourself: https://taste.md/2Lif7B2?: Tastemade Japan

Posted by Tastemade on Sunday, June 3, 2018

Dessert

Mixed Berry Millefeuille With Mascarpone Cream

Save Print
Mixed Berry Millefeuille With Mascarpone Cream
Layered between flaky sheets of pastry, rich mascarpone cream and mixed berries this Millefeuille is the perfect drool-worthy dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 frozen puff pastry sheet, thawed
  • ¼ cup plus 2 tablespoons granulated sugar, divided
  • 2 cups fresh mixed berries, fresh or frozen
  • 1 lemon, zested
  • 1 tablespoon lemon juice
For the cream:
  • 4 ounces mascarpone cheese
  • ¼ cup powdered sugar, plus more for dusting
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
Instructions
For the puff pastry:
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Unfold the pastry onto the parchment-lined baking sheet. Sprinkle with 2 tablespoons sugar and then add another layer of parchment paper on top. Place another heavier pan on top of the parchment-covered pastry.
  3. Bake for 10 minutes until puffed and just slightly brown. Reduce the heat to 375 degrees and bake for 20 minutes until crispy and a deep golden brown.
  4. Remove from oven and let cool completely on a wire rack. Cut into 3 large equal rectangles, then each rectangle into 3 rectangles. You should have 12 rectangles total.
For the berry filling:
  1. In a medium saucepan over medium-low heat, place mixed berries, remaining sugar, lemon juice and zest. Simmer for 5 to 7 minutes until berries have just started to break down.
  2. Drain berries in a sieve over a medium bowl to catch all the juices. Set the berries aside to cool. Return berry juice to the saucepan on medium heat for about 6 to 8 minutes or until the juice thickens. Set aside to cool.
For the mascarpone cream:
  1. In a large mixing bowl using the whisk attachment, combine the mascarpone cheese and powdered sugar on high until smooth and combined.
  2. With the mixer turned to low, pour in the vanilla and heavy cream. Slowly increase the speed to high until stiff peaks form. Place in a pastry bag and keep refrigerated until ready to use.
To assemble:
  1. Just before serving, assemble the millefeuille. Dust the puff pastry rectangles with powdered sugar. Place one rectangle of puff pastry on a serving plate. Pipe a layer of mascarpone cream onto the puff pastry. Top with a thin layer of berries and drizzle with a small amount of fruit syrup. Place another puff pastry on top and repeat with piping mascarpone, spooning fruit, and drizzling syrup. Place a third puff pastry on top. Repeat entire process to make 4 servings.

Watch the recipe video here:

Mixed Berry Millefeuille

Your mama made you, the least you can do is make her this.Taste for Yourself: taste.md/2FFMDhc

Posted by Tastemade on Monday, June 4, 2018

Main dish

Big Mac Dippers

Save Print
Big Mac Dippers
Check out these - crispy, fried, cheesy circles of joy. Slathered with everyone's favourite "secret" sauce these are the perfect snack for literally any occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g beef mince
  • 1 tbsp salt
  • 1 tsp pepper
  • 24 slices white bread
  • 2 tbsp flour
  • 3 tbsp water
  • American cheese, cut into circles
  • 300g mayo
  • 2 tsp mild mustard
  • 1 tbsp gherkin relish
  • 2 tsp white vinegar
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1 tsp sugar
Instructions
  1. Mix the mince together with the salt and pepper. Form into 12 small patties.
  2. Fry them each in a frying pan for around 30 seconds on each side then remove and cool.
  3. With a large cookie cutter cut circles out of the bread slices and squash them with a rolling pin.
  4. Whisk together the flour and water.
  5. Place a burger on top of a round of bread and a small circle of American cheese on top. Brush the paste around the edge and place another piece of bread on top, then pinch them together to seal the burger and cheese inside. Repeat 12 times.
  6. Set them aside and whisk together the ingredients for the big mac sauce.
  7. Heat the oil to 170°C/340°F. Fry in batches until golden and crisp.
  8. Dip in the sauce.

Watch the recipe video here:

Big Mac Dippers

Big Mac Dippers

Posted by Twisted on Wednesday, September 5, 2018

Dessert

Giant Chocolate Soufflé

Save Print
Giant Chocolate Soufflé
BIG souffle, BIG taste! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unsalted butter, softened, for greasing
  • ¾ cup granulated sugar, divided (150 g)
  • 2 ½ cups whole milk (600 mL)
  • 12 oz semisweet chocolate, chopped (340 g)
  • 6 large eggs, separated
  • ¼ cup all-purpose flour (30 g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • powdered sugar, for topping
  • whipped cream, for topping
SPECIAL EQUIPMENT
  • 1 ½ qt ramekins (1 ½ L)
Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  2. Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  3. In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  4. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  5. Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
  6. Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  7. Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  8. In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  9. Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  10. Run your thumb between the outside edge of the dish and the batter to create a border.
  11. Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  12. Dust the soufflé with powdered sugar and top with whipped cream.
  13. Enjoy!

Watch the recipe video here:

Giant Chocolate Soufflé

BIG souffle, BIG taste! ?Watch the behind the scenes of the making of the chocolate souffle: https://www.youtube.com/watch?v=PkHotdob_08

Posted by Tasty on Wednesday, September 5, 2018

Burgers

Chili Cheese Burger Bowls

Save Print
Chili Cheese Burger Bowls
Chili Cheese Burger Bowls recipe.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHILI
  • 2 tablespoons olive oil
  • 1 cup white onion, chopped (150 g)
  • 2 cloves garlic, finely chopped
  • 1 lb ground beef (455 g)
  • 14.5 oz crushed tomato (410 g)
  • 6 oz tomato paste (170 g)
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ cup water (120 mL)
CHEESE BOWL
  • 2 ⅔ cups grated parmesan cheese (295 g)
BURGERS
  • 2 lb ground beef, divided into 8 patties (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded cheddar cheese (100 g)
  • 8 brioche burger buns
Instructions
  1. Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
  2. Add the ground beef and cook until browned, about 7-10 minutes.
  3. Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  4. Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
  5. In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
  6. Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
  7. Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
  8. To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
  9. Enjoy!

Watch the recipe video here:

Chili Cheese Burger Cups

Clear eyes, full chili cheese burger cup, can't lose! ?FULL RECIPE: https://tasty.co/recipe/chili-cheese-burger-bowls

Posted by Tasty on Monday, August 6, 2018