Main dish

Caprese Mac ‘N’ Cheese

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Caprese Mac ‘N’ Cheese
This classic mac and cheese skillet is the perfect recipe to please a picky eater — add roasted tomatoes and fresh basil on top, and turn it into something that’s fresh, flavorful, and exciting.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb elbow macaroni, uncooked (455 g)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • ¼ cup all-purpose flour (30 g)
  • 3 ½ cups whole milk (840 mL)
  • ¼ teaspoon paprika
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups baby spinach (80 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
  • ½ lb fresh mozzarella cheese, sliced, optional (225 g)
  • 3 small tomatoes, sliced
  • 3 tablespoons fresh basil, chopped
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
  3. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
  4. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
  5. Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
  6. Add the cooked pasta and stir to coat in the sauce.
  7. Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
  8. Bake until browned and bubbling, about 25 minutes.
  9. Top with basil before serving.
  10. Enjoy!

Watch the recipe video here:

Caprese Mac 'N' Cheese

This classic mac and cheese skillet is the perfect recipe to please a picky eater — add roasted tomatoes and fresh basil on top, and turn it into something that’s fresh, flavorful, and exciting. Want more easy back-to-school recipes? Check out Tasty's Back to School Meal Plan here: https://bzfd.it/2ogyGQMGet the recipe: https://tasty.co/recipe/caprese-mac-n-cheese

Posted by Tasty on Friday, August 31, 2018

Dessert

Tiramisu Cheesecake

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Tiramisu Cheesecake
Tiramisu Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 large ladyfingers
  • 1 cup coffee (240 mL)
  • 16 oz cream cheese (455 g)
  • 16 oz mascarpone cheese (455 g)
  • 1 tablespoon vanilla extract
  • 1 cup milk, hot (240 mL)
  • ½ cup sugar (100 g)
  • 4 teaspoons gelatin
  • 2 tablespoons cocoa powder
Instructions
  1. Dip the ladyfingers in coffee.
  2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
  3. Freeze until the ladyfingers are frozen.
  4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
  5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
  6. Pour the milk mixture through a sieve into the bowl of cream cheese.
  7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
  8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
  9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
  10. Refrigerate for 2 hours or until firm.
  11. Dust the top with cocoa powder.
  12. Enjoy!

Watch the recipe video here:

Tiramisu Cheesecake

A match made in dessert heaven ?Get the recipe: https://tasty.co/recipe/tiramisu-cheesecake

Posted by Proper Tasty on Monday, January 29, 2018

Main dish

Apple Pie Muffins

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Apple Pie Muffins
Apple Pie Muffins recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon butter, for greasing
MUFFINS
  • 2 ½ cups all purpose flour (310 g)
  • 1 red apple, peeled, cored, and diced
  • 1 ½ cups brown sugar (330 g)
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup applesauce (130 g)
  • ½ cup plain yogurt (120 g)
  • 1 cup apple juice (240 mL)
TOPPING
  • ½ cup all purpose flour (60 g)
  • ½ cup dark brown sugar (110 g)
  • 4 oz unsalted butter (110 g)
  • ¼ cup rolled oats (20 g)
  • 1 teaspoon cinnamon
GLAZE
  • 1 cup powdered sugar (120 g)
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.
  2. Make the muffin batter: In a large bowl, combine the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt, and apple juice. Whisk until well combined.
  3. Make the topping: In a medium bowl, combine the flour, brown sugar, butter, oats, and cinnamon. Mix with a fork until crumbly.
  4. Divide the muffin batter between the cups of the muffin tin. Top each muffin with 1 tablespoon of the crumble topping.
  5. Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
  6. Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
  7. Drizzle the lemon glaze on top of the muffins.
  8. Enjoy!

Watch the recipe video here:

Apple Pie Muffin

Apple pie you can eat for breakfast ?Get the recipe: https://tasty.co/recipe/apple-pie-muffins

Posted by Tasty on Wednesday, August 29, 2018

Dessert

Cookies & Ice Cream Dome Cake

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Cookies & Ice Cream Dome Cake
Cookies & Ice Cream Dome Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 45 double-stuffed chocolate cookie sandwiches, divided
  • 4 cups heavy whipping cream (960 mL)
  • 1 teaspoon vanilla
  • 14 oz sweetened condensed milk (395 g)
Instructions
  1. Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
  2. Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
  3. Melt the cookie cream in the microwave for 30 seconds, or until melted.
  4. In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
  5. Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
  6. Fold with a spatula until combined.
  7. Line a separate large bowl with the remaining sandwich cookies.
  8. Pour in the cream mixture and smooth the top to cover.
  9. Cover and freeze overnight, or until solid.
  10. Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Cookies And Ice Cream Dome Cake

This dome cake takes ice cream cake to the next level! ?✨FULL RECIPE: https://tasty.co/recipe/cookies-ice-cream-dome-cake

Posted by Tasty on Thursday, August 30, 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 that's the ultimate weeknight dinner!
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 that's the ultimate weeknight dinner! Want more easy back-to-school recipes? Check out Tasty's Back to School Meal Plan here: https://bzfd.it/2ogyGQMGet the recipe: https://tasty.co/recipe/20-minute-beef-and-broccoli-noodle-stir-fry

Posted by Tasty on Thursday, August 30, 2018

Dessert

Mini Chicken Fajita Crunch Wraps

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Mini Chicken Fajita Crunch Wraps
Tuck into these scrummy star-shaped wraps, crammed full of mouth-watering Latin American flavours. They’re a fun twist on the classic Mexican Fajita, combining soft melted cheese, deliciously spicy chicken and peppers with crunchy tortilla chips. Serve with a selection of yummy Santa Maria toppings: Delicioso! #santmariauk #latinamericankitchen #fajitafriday
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 chicken breasts
  • 200ml tomato passata
  • 2 tbsps Santa Maria Medium Fajita Seasoning
  • 3 mixed peppers, sliced
  • 1 white onion, sliced
  • 225g grated cheddar cheese
  • 25g lightly crushed tortilla chips
  • 8 Santa Maria Tortillas
  • Santa Maria Sour Cream, Salsa and Guacamole to serve
Instructions
  1. Add chicken, peppers, Santa Maria Medium Fajita seasoning and tomato passata into a large baking tray. Mix well. Cover loosely with foil and bake for 20 minutes at 220°C, mixing occasionally. Shred and cool slightly.
  2. Lay down a tortilla, sprinkle a layer of cheese, top with about ¼ cup of the chicken mix, a small handful of the tortilla chips. Top with some more chicken mix.
  3. Fold wrap over.
  4. Heat a large non-stick pan over medium heat. Place crunch wraps seam side down and press down gently. Sear for 1 to 2 minutes. Flip and sear for an additional minute.
  5. Remove and serve with Santa Maria sour cream, salsa and guacamole

Watch the recipe video here:

Mini Chicken Fajita Crunch Wraps

Mini Chicken Fajita Crunch Wraps

Posted by Twisted on Wednesday, August 29, 2018

Dessert

Chocolate Peanut Butter Popcorn Pie

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Chocolate Peanut Butter Popcorn Pie
Chocolate Peanut Butter Popcorn Pie recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unsalted butter
  • 7 oz marshmallow (200 g)
  • ⅔ cup peanut butter, divided (160 g)
  • 8 cups popcorn, popped (80 g)
  • nonstick cooking spray, for greasing
  • 2 cups dark chocolate chip (350 g)
  • 2 cups milk chocolate chips (350 g)
  • 1 ½ cups heavy cream (360 mL)
  • 4 tablespoons powdered sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons milk
Instructions
  1. Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  3. Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  6. Fold the whipped cream into the cooled chocolate.
  7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Release the springform, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Popcorn Pie

All your favorite treats in one delicious pie ?FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-popcorn-pie

Posted by Proper Tasty on Wednesday, August 29, 2018

Drink

Strawberry Shortcake Smoothie

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Strawberry Shortcake Smoothie
Renew your smoothie routine with these fruity probiotic-packed blends that taste just like your favorite dessert.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Coconut Probiotic Yogurt
  • 2 cans full fat coconut milk
  • 4 capsules Renew Life® Ultimate Flora Extra Care 50 billion
  • Smoothie
  • 2 cups strawberries, cleaned
  • 1 cup coconut probiotic yogurt
  • 1 cup milk
  • ⅔ cup oats
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 teaspoons lemon juice
Assembly
  • Strawberry slices
  • Additional coconut yogurt or whipped cream
Instructions
  1. To prepare the coconut probiotic yogurt, add two cans full fat coconut milk to a bowl. Whisk to combine. Empty 4 Renew Life Ultimate Flora capsules into the coconut milk and whisk. Cover and refrigerate overnight 24 hours. Strain through a cheesecloth.
  2. Place all ingredients in blender and process until totally smooth.
  3. Pour into two glasses and garnish with strawberry slices and coconut yogurt.
  4. Enjoy!
NOTE
  1. To marble with coconut yogurt: Use a teaspoon to carefully draw 5 equally spaced horizontal lines across the surface of the smoothie with the coconut yogurt. Take a toothpick and drag through the lines vertically, making 5-6 equally spaced out vertical lines, alternating between dragging the toothpick up and down through the coconut yogurt, to produce a marbled effect.

Watch the recipe video here:

Strawberry Shortcake Smoothie

Renew your smoothie routine with these fruity probiotic-packed blends that taste just like your favorite dessert.

Posted by Tasty on Wednesday, August 29, 2018

Main dish

Pulled Pork-Stuffed Milk Buns

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Pulled Pork-Stuffed Milk Buns
Pulled Pork-Stuffed Milk Buns recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large egg, mixed with 1 tablespoon milk
  • 1 ¼ cups pulled pork (310 g)
STARTER
  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour
DOUGH
  • 3 ¼ cups bread flour, divided (390 g)
  • ¼ cup sugar (50 g)
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 cup whole milk, warm to the touch (240 mL)
  • ¼ cup unsalted butter, ½ stick, melted (60 g)
  • 1 large egg
  • 1 tablespoon vegetable oil
Instructions
  1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
  2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
  3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
  4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
  5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
  6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
  7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
  8. Preheat the oven to 350˚F (180˚C).
  9. In a bowl, whisk together the egg and milk.
  10. Brush the buns with the egg wash.
  11. Bake the buns for 25 minutes, or until golden brown.
  12. Let the buns sit in the pan for 10 minutes.
  13. Invert the buns onto a serving plate, and pull apart.
  14. Enjoy!

Watch the recipe video here:

Pulled Pork Milk Buns

Milk buns with a savory surprise inside! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-milk-bunsTake our survey about your groceries habits: https://bit.ly/2xPuJdd

Posted by Tasty on Saturday, June 9, 2018

Main dish

Giant BBQ Rib Sandwich (To Feed A Crowd)

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Giant BBQ Rib Sandwich (To Feed A Crowd)
Giant BBQ Rib Sandwich (To Feed A Crowd) recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 rack baby back ribs, membrane removed (this is essential for de-boning)
  • DRY RUB
  • 2 tablespoons paprika
  • 1 tablespoon pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • GLAZE
  • 1 cup barbecue sauce (225 g)
  • ¼ cup honey (85 g)
  • 1 loaf bread, large loaf
  • ¼ cup butter, melted (50 g)
  • 1 tablespoon sesame seed
  • 2 large onions, sliced and caramelized
  • 2 tablespoons Chopped fresh parsley
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they’re completely sealed. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
  3. Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
  4. Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
  5. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
  6. Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
  7. With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
  8. Enjoy!

Watch the recipe video here:

Giant BBQ Rib Sandwich to Feed a Crowd

This giant BBQ rib sandwich could feed a whole crowd ?FULL RECIPE: https://tasty.co/recipe/giant-bbq-rib-sandwich-to-feed-a-crowdTake our survey about your groceries habits: https://bit.ly/2xPuJdd

Posted by Tasty on Saturday, June 9, 2018