Main dish

Jalapeno Popper Tortilla Cone Dip Ring

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Jalapeno Popper Tortilla Cone Dip Ring
Sick of the inevitable, crushing embarrassment when you're throwing a party and your food is rubbish? Sick of the deep existential blush that mars your cheeks as you lay down yet another wretched tray of anodyne snacks in front of your incredulous pals? Fear not, my friend - the end of your misery has come at last. Look no further than this Jalapeno Popper Dip Ring - its magnificent to behold and doesn't taste too bad either.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 400g cream cheese
  • 5 chicken breasts, shredded
  • 8 rashers bacon, cut into strips and fried
  • 1 jar jalapenos
  • 100g cheddar
  • 100g mozzarella
  • 1 tsp salt
  • 1 tsp pepper
  • 15 tortillas, cut in half
  • cheddar, grated
  • 200g ranch
  • 100g BBQ sauce
Instructions
  1. Mix together the cream cheese, shredded chicken, bacon, jalapenos, cheddar and mozzarella. Season to taste.
  2. Roll up the mix, 1 tbsp for each tortilla half, to make a cone shape.
  3. Arrange them in a ring around a central bowl on a pizza baking tray. Sprinkle each layer with cheddar.
  4. Bake for 25 minutes.
  5. While baking, whisk together the ranch with the BBQ sauce.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/JungleTwisted/videos/291690158287521/

Main dish

Orecchiette with Asparagus and Peas

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Orecchiette with Asparagus and Peas
Orecchiette with Asparagus and Peas recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon kosher salt, plus more for the pasta water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
  • 1 pound orecchiette
  • One 10-ounce box frozen peas, thawed, or fresh shelled peas
  • 1 bunch scallions, white and green parts, chopped (about 1 cup)
  • ¼ cup chopped fresh Italian parsley
  • 1 cup grated Grana Padano cheese
  • Pea tendrils, for garnish
Instructions
  1. Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  2. Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1½ cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  3. When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

Watch the recipe video here:

How to Make Orecchiette with Asparagus and Peas

If you're not making Orecchiette with Asparagus and Peas this summer, you're doing it wrong! (via Lidia Bastianich)Get more recipes from #TheKitchen > Saturdays at 11a|10c.

Posted by Food Network on Wednesday, June 13, 2018

Dessert

No-Churn Blueberry-Cheesecake Ice Cream

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No-Churn Blueberry-Cheesecake Ice Cream
What We're Loving: No-Churn Blueberry Cheesecake Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cheesecake bites:
  • ⅔ cup graham cracker crumbs (from 4 sheets)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • For the blueberry sauce:
  • 3 cups fresh blueberries (about 1½ pints)
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • For the ice cream:
  • 2 cups heavy cream
  • 6 ounces cream cheese, at room temperature
  • ⅔ cup sour cream
  • ⅔ cup sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon finely grated lemon zest
  • Pinch of salt
Instructions
  1. Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1½-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
  2. Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1⅔ cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
  3. Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

Watch the recipe video here:

How to Make No-Churn Blueberry Cheesecake Ice Cream

What We're Loving: No-Churn Blueberry Cheesecake Ice Cream

Posted by Food Network on Tuesday, July 3, 2018

Dessert

Cinnamon Sugar Mini Pancake Muffins

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Cinnamon Sugar Mini Pancake Muffins
Cinnamon Sugar Mini Pancake Muffins recipe.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
  • Nonstick cooking spray
  • 1 cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1 stick plus 2 tablespoons melted butter
  • 1 large egg
  • 1 teaspoon ground cinnamon
Instructions
  1. Special equipment: a mini muffin tin
  2. Preheat the oven to 350 degrees F. Spray a mini muffin tin liberally with nonstick spray.
  3. Whisk 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, vanilla, orange zest, 2 tablespoons of the melted butter and the egg until just combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Scoop the batter into the mini muffin tin and bake until a toothpick inserted into the center comes out with a few moist crumbs, 10 to 12 minutes. Cool slightly and then remove from the pan.
  5. Pour the remaining 1 stick melted butter in a small bowl and, in a separate medium bowl, mix together the remaining 1 cup sugar and the cinnamon. Brush the muffin tops with the melted butter and roll in the cinnamon sugar, tapping off any excess. Serve warm.

Watch the recipe video here:

How To Make Bobby's Cinnamon Sugar Mini Pancake Muffins

Cinnamon Sugar Mini Pancake Muffins are the definition of breakfast goals ?See Bobby Flay on #BeatBobbyFlay, Thursdays @ 10|9c!

Posted by Food Network on Thursday, July 5, 2018

Dessert

S’mores Cups

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S'mores Cups
S'mores Cups recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup marshmallow creme
  • ½ cup plus 2 tablespoons chilled heavy cream
  • 1 cup crushed graham crackers, plus 1 graham cracker sheet, broken into rectangles, for garnish
  • 1½ cups chocolate pudding
  • 4 jumbo marshmallows
  • 4 rectangles from a 1.55-ounce chocolate bar
Instructions
  1. Special equipment: four 9-ounce plastic tumbler cups; 4 skewers
  2. Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining ½ cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
  3. Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
  4. When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
  5. Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

Watch the recipe video here:

How to Make S'mores Cups

Take your love for s'mores and turn it into PUDDING CUPS ?Get more recipes on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Sunday, July 22, 2018

Drink

Boozy Rainbow Sherbet Punch

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Boozy Rainbow Sherbet Punch
Boozy Rainbow Sherbet Punch recipe.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 qt rainbow sherbet (945 mL)
  • 1 cup strawberry, halved (150 g)
  • ½ cup blueberry (50 g)
  • 1 lemon, sliced
  • ½ cup raspberry (60 g)
  • ¼ grapefruit, sliced
  • 3 cups lemon-lime soda (720 mL)
  • 3 cups champagne, or lemon- or lime-flavored sparkling water (720 mL)
  • 6 cups pink lemonade (1.4 L)
Instructions
  1. Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
  2. In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
  3. Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
  4. Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
  5. Enjoy!
  6. Tips
  7. user avatar
  8. doglover41113
  9. I made this without champagne and it was delicius!!! Is was so fruity and awesome!! I would definitly reccomend this!!!
  10. days ago Helpful (11)
  11. user avatar
  12. mattieelisabeth
  13. Love it ???????✡️☮️? thanks so much so
  14. days ago
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Watch the recipe video here:

Boozy Rainbow Sherbet Punch

Cheers to the three-day weekend ?Get the recipe: https://tasty.co/recipe/boozy-rainbow-sherbet-punch

Posted by Tasty on Friday, August 31, 2018

Main dish

20-Minute Beef And Broccoli Noodle Stir-Fry

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20-Minute Beef And Broccoli Noodle Stir-Fry
Transform instant ramen into a wholesome stir-fry! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 oz instant ramen, 3 packages (85 g)
  • 8 cups water, boiling hot (1.9 L)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons sesame oil
  • 1 lime, juiced
  • ¼ cup soy sauce, plus 1 tablespoon (60 mL)
  • 2 cups broccoli floret (300 g)
  • 1 tablespoon olive oil, divided
  • ¾ lb flank steak, thinly sliced (340 g)
  • ½ medium yellow onion, thinly sliced
GARNISHES (OPTIONAL)
  • 2 tablespoons green onion, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 ½ teaspoons sesame seeds, toasted
Instructions
  1. Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
  2. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
  3. Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
  4. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
  5. Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
  6. Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  7. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
  8. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
  9. Enjoy!

Watch the recipe video here:

20-Minute Beef & Broccoli Noodle Stir Fry

Transform instant ramen into a wholesome stir-fry! ? FULL RECIPE: https://tasty.co/recipe/20-minute-beef-and-broccoli-noodle-stir-fry

Posted by Proper Tasty on Saturday, September 1, 2018

Breakfast

Creamy Crab Delight Spring Rolls

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Creamy Crab Delight Spring Rolls
These creamy spring rolls are delicious! Get all your information on Louis Kemp Crab Delights here, bit.ly
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 ounces Louis Kemp Crab Delights, roughly chopped
  • 1½ teaspoons soy sauce
  • Small handful chives, minced
  • 8 ounces softened cream cheese
  • Wonton wrappers
  • Vegetable oil
Instructions
  1. Mix together Louis Kemp Crab Delights, soy sauce, chives, and cream cheese.
  2. On a wonton wrapper, place a teaspoon of crab mixture. Fold in the sides a ¼ of an inch. Wet the top edge of the wrapper with a bit of water. Then roll up the spring roll starting from the bottom. Press it gently to seal it at the top.
  3. Heat a couple of inches of oil up in a pan until it reaches 350ºF. Fry the spring rolls until golden brown. Drain on paper towels.
  4. Let cool, serve, and enjoy!

Watch the recipe video here:

Creamy Crab Delight Spring Rolls

Creamy Crab Delight Spring RollsThese creamy spring rolls are delicious! Get all your information on Louis Kemp Crab Delights here, http://bzfd.it/2Fz0Gp8

Posted by Tasty on Sunday, February 4, 2018

Dessert

Tiramisu Ice Cream Bites

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Tiramisu Ice Cream Bites
Impress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 ladyfingers, halved
  • ¾ cup Simple Truth® French Roast Cold Brew Coffee Concentrate, divided
  • 2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk
  • Zest of 1 medium orange
  • ½ cup mascarpone cheese
  • ½ teaspoon vanilla
  • 2 cups white chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons Dutch-process high-quality cocoa powder
Instructions
  1. Remove ladyfingers from package and split in half. Using a 1-inch round form, remove centers and reserve. Chop the remainders into small pieces and toss with 3 tablespoons of Simple Truth® French Roast Cold Brew Coffee Concentrate. Set aside.
  2. Using a hand mixer, whip cream until soft peaks form. Carefully fold in condensed milk, orange zest, mascarpone, and vanilla. Lastly, add the chopped ladyfingers, being careful not to overmix. Pour into a pan and freeze for at least 6 hours (pref. overnight).
  3. Dip interior side of ladyfinger centers into remaining cold-brew concentrate and top with a small (1½-inch) scoop of ice cream using a melon baller. Set aside in freezer while preparing chocolate.
  4. Melt white chocolate and coconut oil in the microwave for at 30 second until completely glossy and melted. Carefully dip ice cream into chocolate and allow to set on a parchment-lined pan.
  5. Lightly dust with cocoa powder and freeze until ready to serve.

Watch the recipe video here:

Tiramisu Ice Cream Bites

Tiramisu Ice Cream BitesImpress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!

Posted by Tasty on Wednesday, February 7, 2018

Main dish

Stuffed Blooming Potato Nick Torres

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Stuffed Blooming Potato Nick Torres
Flowers may bloom in Spring, but these 'tatoes bloom year around. Lucky you.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 russet potatoes
  • Olive oil
  • Salt and pepper
  • Oil, for deep-frying
  • ½ cup all-purpose flour
  • 4 tablespoons Old Bay Seasoning
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a paring knife, cut off the top one-fifth of the potato. On the same side, cut rings around the inside of the potato about ½ inch from each other. When you get to the center, remove the innermost circle; this will hold the dip. Flip the potato over and cut slices around the potato that start from the center and go out towards the side, slicing all the way through but leaving the center of the potato intact.
  3. Brush the potato with olive oil and season with salt and pepper. Place on a foil-lined sheet pan. Bake for 1 hour until potatoes are starting to brown and the layers are starting to pull away from each other. Remove from oven and let cool.
  4. Heat a pot of oil to 350 degrees.
  5. In a small bowl, combine the flour and Old Bay Seasoning. Lightly dust potatoes with seasoned flour, and deep-fry for 3 to 5 minutes or until golden brown and crispy. Serve.

Watch the recipe video here:

Easy Stuffed Blooming Potatoes

Flowers may bloom in Spring, but these 'tatoes bloom year around. Lucky you.Get what you need to make these: https://taste.md/2N7NAXH

Posted by Tastemade on Friday, August 31, 2018