Cooking TV Recipes

August 23, 2018August 23, 2018

Tomato Basil Bloody Mary

You haven’t had a bloody mary until you’ve tried it with Ketel One Citroen.

Author: The Chef

Cuisine: American

Recipe type: Drinks

Ingredients

Marinated Tomatoes:

Olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1⁄2 teaspoon chili flakes
1 tablespoon thinly sliced basil
2 cups heirloom cherry tomatoes, assorted colors
Handful of basil leaves

Cocktail:

4 cups organic tomato juice
2 tablespoons minced basil
1 jalapeño, minced
1⁄4 cup lemon juice
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 tablespoon balsamic vinegar, plus more for drizzling
6 ounces Ketel One Vodka

Instructions

Marinate tomatoes in a small bowl and cover with olive oil. Add salt, pepper, chili flakes, basil, and lemon juice. Stir and let marinate while you make the rest of the drink.
In a pitcher, mix together tomato juice, minced basil, jalapeño, lemon juice, salt, pepper, and balsamic vinegar.
Assemble skewers: Thread cherry tomatoes and basil leaves onto 4 skewers, alternating colors.
Place a skewer in each glass. Fill glasses with ice. Pour 1 1⁄2 ounces Ketel One Vodka into each glass, then fill with Bloody Mary mixture. Use skewer to stir. Drizzle each with balsamic and serve!

Watch the recipe video here:

Tomato Basil Bloody Mary

Tomato Basil Bloody MaryYou haven’t had a bloody mary until you’ve tried it with Ketel One Citroen.

Posted by Tasty on Thursday, August 23, 2018

Dessert

Double-Sided Sugar Cookies

Double-Sided Sugar Cookies

Double-Sided Sugar Cookies recipe.

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

1 ½ cups unsalted butter, 3 sticks, softened (345 g)
3 ¾ cups powdered sugar (450 g)
1 ½ teaspoons vanilla extract
4 large eggs
5 cups all-purpose flour (625 g)
½ teaspoon salt
10 drops yellow food coloring
10 drops red food coloring
10 drops blue food coloring
5 drops black food coloring
10 drops green food coloring

SPECIAL EQUIPMENT

electric hand mixer
food-safe glove

Instructions

Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.
Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
Place the red triangle on top and trim the edges with a bench scraper or knife.
Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
Build a single dough log by stacking alternating watermelon slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a watermelon side.
Set the cookies on the prepared baking sheet, watermelon-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the watermelon cookies.
Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
Enjoy!

Watch the recipe video here:

Double-Sided Slice & Bake Cookies

Whichever side you choose, it's bound to be delicious ?Get the recipe: https://tasty.co/recipe/double-sided-sugar-cookies

Posted by Tasty on Thursday, August 23, 2018

Dessert

The Best Chocolate Cake

The Best Chocolate Cake

Drool with us over this decadent, rich dessert.

Author: The Chef

Cuisine: American

Recipe type: Dessert

Ingredients

CAKE

1 ½ cups flour (185 g)
1 cup dutch processed cocoa powder (120 g)
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups stout (360 mL)
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter (230 g)
1 ½ cups sugar (300 g)
3 eggs
½ cup mayonnaise (145 g)
4 oz dark chocolate, chopped (115 g)

BUTTERCREAM

1 ½ cups butter, softened (345 g)
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder (60 g)
5 cups powdered sugar (600 g)
5 tablespoons milk
fresh fruit, to decorate

Instructions

Grease and line three 8-inch (20 cm) cake tins with parchment paper.
In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Add the mayonnaise and beat until the mixture is smooth and creamy.
Preheat oven to 325˚F (160˚C).
Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
Using a rubber scraper, fold the dark chocolate chunks into the batter.
Distribute the batter evenly between the 3 prepared cake tins.
Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
While your cakes are cooling, prepare the buttercream.
In a large bowl, beat together the butter and vanilla.
Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
Frost and decorate to your liking.
Slice and serve.
Enjoy!

Watch the recipe video here:

How To Make The Ultimate Chocolate Cake

Drool with us over this decadent, rich dessert.Here are professional tips for making the ultimate Chocolate Cake.FULL RECIPE: https://tasty.co/recipe/the-ultimate-chocolate-cake

Posted by Tasty on Tuesday, April 10, 2018

Provoleta Burger

Provoleta Burger

Take your taste buds on a trip to South America with this delicious Provoleta burger made with mouthwatering Uruguayan ground beef from Verde Farms! Learn more at www.verdefarms.com/tasty.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

Burger
1 pound Verde Farms Organic Ground Beef
1 teaspoon salt
½ teaspoon pepper
3 slices provolone cheese, cut ½ inch thick
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
Thinly sliced red onion
Brioche burger buns, toasted
Salsa Verde
3 cups cilantro, thick bottom stems cut off
4 tablespoon lemon juice
Zest of 1 lemon
2 cloves garlic
¼ cup olive oil
½ teaspoon salt

Instructions

Preheat oven to 375ºF.
To make the salsa verde, add all ingredients to a food processor and blend until it becomes a smooth sauce, scraping down the sides periodically. Pour sauce into a bowl and set aside.
Mix ground beef with salt and pepper. Divide into thirds and shape each third into a burger.
Heat a cast-iron skillet with a drizzle of vegetable oil. When hot, add the burgers. Cook for 3 minutes on each side. Move skillet to oven and cook for 5 minutes. Remove burgers from oven and place on the buns.
Turn oven broiler on. Place slices of cheese in a cast-iron baking dish. Sprinkle with dried oregano and red pepper flakes. Broil for 2–3 minutes. Keep a close eye on it, until top of cheese starts to brown and melt. Remove from oven and transfer cheese onto the burgers.
Place a big spoonful of salsa verde on top of the cheese and add a few slices of red onion. Place the top bun on top and serve!

Watch the recipe video here:

Provoleta Burger

Take your taste buds on a trip to South America with this delicious Provoleta burger made with mouthwatering 100% grass-fed organic ground beef from Verde Farms! Learn more at www.verdefarms.com/tasty

Posted by Tasty on Wednesday, March 28, 2018

Personal Protein Pot

Personal Protein Pot

Make your own personal protein pot with minimal clean-up ?! The perfect healthy meal for 1!

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon honey
¼ cup soy sauce (60 mL)
1 chicken breast
½ cup quinoa (85 g)
1 ½ cups chicken stock (360 mL)
½ cup sliced carrot (55 g)
½ cup snap pea (50 g)
½ cup shredded red cabbage (50 g)
½ cup bell pepper, sliced (50 g)
½ cup broccoli floret (75 g)
1 egg
salt, to taste
½ avocado, sliced
scallion, sliced, for garnish
toasted sesame seed, for garnish

Instructions

In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
Cover the pot and cook for 20 minutes.
Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
Enjoy!

Watch the recipe video here:

Personal Protein Pot

Make your own personal protein pot with minimal clean-up ?! The perfect healthy meal for 1!FULL RECIPE: https://tasty.co/recipe/personal-protein-pot

Posted by Tasty on Sunday, March 18, 2018

Giant Philly Cheesesteak Crunch Wrap

Giant Philly Cheesesteak Crunch Wrap

When you're two favourite dishes become one..and in giant form! This Giant Cheesesteak quesadilla is cheesy and full to the brim with flavour!

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

4 steaks, very thinly sliced
4 green peppers sliced
2 onions, sliced
4 cups sliced mushrooms
2 cloves garlic minced
¼ cup melted butter
8 large Tortilla wraps
For the dip:
¼ cup sour cream
¼ cup mayonnaise
½ tsp minced garlic
2 tsp lemon juice
1 tbsp chopped chives
Sliced mozzarella cheese
Hard Taco Shells
Salt and pepper to taste

Instructions

Heat oil in a large pan over medium-high heat. Add mushrooms and onions, stir and then cover with a lid to steam. Cook for about 5 minutes until softened and liquid is evaporated. Add green peppers and cook again until just softened. Remove from pan and set aside.
Bring the pan to high heat, add oil and steak. Sear steak until browned, drain juices. Add vegetables back to pan with steak with garlic. Cook for 5 minutes until aromatic. Remove and let cool slightly.
Brush a large 2-inch deep pan with butter and arrange tortillas (as per the video). Lay down a layer of mozzarella cheese, then top with all of the steak mix. Top with halved hard taco shells. Top with remaining steak mix and a layer of cheese. Place the last tortilla in the middle and fold over all of the quesadillas. Top with a piece of greaseproof and weigh down with another baking tray (and something heavy).
Bake for 25 minutes at 200°C.
Meanwhile, make the garlic dip Mix all ingredients and set aside until your crunchwrap is ready.
Slice up and serve with dip!

Watch the recipe video here:

Giant Philly Cheesesteak Crunch Wrap

Giant Philly Cheesesteak Crunch Wrap

Posted by Twisted on Wednesday, August 22, 2018

Vegetarian Gumbo

August 21, 2018August 21, 2018

Vegetarian Gumbo

A classic dish with a vegetarian twist.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

6 tablespoons olive oil, divided
1 cup yellow onion, diced and divided (150 g)
10 oz cremini mushroom, finely chopped (280 g)
6 cloves garlic, minced and divided
2 tablespoons low sodium soy sauce
2 teaspoons dried thyme, divided
2 teaspoons smoked paprika, divided
1 teaspoon dried oregano, divided
½ teaspoon cayenne pepper, divided
3 teaspoons vegan worcestershire sauce, divided
1 teaspoon liquid smoke, divided
½ teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, divided
15 oz cannellini bean, 1 can, drained and rinsed (425 g)
¾ cup bread crumbs (85 g)
⅓ cup vital wheat gluten, or bread crumbs (40 g)
3 ½ cups vegetable broth, plus 2 tablespoons, divided (840 mL)
3 tablespoons all purpose flour
1 stalk celery, diced
2 cups okra, sliced into ½-in (1 cm) rounds (200 g)
1 green bell pepper, seeded and diced
1 ½ cups tomato, crushed (300 g)
15 oz red kidney bean, 1 can, drained and rinsed (425 g)
brown rice, cooked, for serving
fresh parsley, chopped, for serving

Instructions

In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
Season with salt to taste. Then, add the meatballs and stir to incorporate.
Serve over rice and garnish with parsley.
Enjoy!

Watch the recipe video here:

Vegetarian Gumbo

A classic dish with a vegetarian twist. Get the recipe: https://tasty.co/recipe/vegetarian-gumbo

Posted by Tasty on Wednesday, August 22, 2018

Breakfast

Sheet Pan Breakfast Sandwich

August 21, 2018August 21, 2018

Sheet Pan Breakfast Sandwich

Save sooo much time AND have a delicious breakfast ?!

Author: The Chef

Cuisine: American

Recipe type: Breakfast

Ingredients

PANCAKE LAYER

6 cups pancake mix (750 g)
6 eggs
3 cups milk (710 mL)

SAUSAGE LAYER

3 lb breakfast sausage (1360 g)

EGG LAYER

12 eggs
½ cup milk (120 mL)
salt, to taste
pepper, to taste
1 cup shredded mexican cheese blend (100 g)

Instructions

Preheat oven to 425˚F (220˚C).
In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
Enjoy!

Watch the recipe video here:

Time-Saving Sheet Pan Breakfast Sandwiches

Save sooo much time AND have a delicious breakfast ?!FULL RECIPE: https://tasty.co/recipe/sheet-pan-breakfast-sandwichDo you have the perfect sheet pan? Fear not, we have one RIGHT HERE: http://bzfd.it/2BnD7Sz – We may make some $$ if you buy!

Posted by Tasty on Tuesday, December 19, 2017

Breakfast

Crepe Cake