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Breakfast

Reese’s Cones

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Reese's Cones
Who says waffle cones are just for ice cream?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 waffle cones
  • mini marshmallows
  • Reese's miniature cups
  • Reese's pieces
  • peanut butter
Instructions
  1. Stuff cones with marshmallows, Reese's cups, Reese’s pieces and peanut butter.
  2. Wrap cones with foil and throw on the campfire until the candies are melted, about 5 minutes.
  3. Remove from heat and let rest until cool enough to handle.

Watch the recipe video here:

How To Make Reese's Cones

Reese’s lovers, who knew you could do this with an ice cream cone?!Full recipe: http://dlsh.it/3nM7f2k

Posted by Delish on Friday, June 22, 2018

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Pineapple Upside Down Donuts

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Pineapple Upside Down Donuts
Now this is a story all about how these pineapple donuts got flipped upside down...
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 large egg
  • ⅓ cup light brown sugar, plus more for sprinkling
  • 2 tablespoons whole milk
  • 2 tablespoons fresh pineapple juice
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 1 cup self-rising flour
  • 1 (15-ounce) can of pineapple rings
  • Maraschino cherries, for garnish
Instructions
  1. Preheat oven to 350 degrees, and spray a donut pan with nonstick cooking spray.
  2. In a medium bowl, whisk together egg, brown sugar, milk, pineapple juice, sour cream, melted butter and vanilla extract. Gently add in the self-rising flour until combined.
  3. In each well of the donut pan, sprinkle about 1 tablespoon of brown sugar and lay half a pineapple ring (sliced in half lengthwise so the cake/fruit ratio is even). Carefully spoon the batter over the pineapple rings and spread evenly.
  4. Bake for 15 to 20 minutes. Set aside to cool on a wire rack. Turn the pan upside down to flip the donuts out. Garnish each with a cherry in the middle, serve and enjoy!

Watch the recipe video here:

Pineapple Upside Down Donuts

Is it donuts, or doughnuts? Do you reallyTaste for Yourself: taste.md/2K6GktiTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Thursday, June 21, 2018

Dessert

Oreo Brownie Ice Cream Sandwiches

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Oreo Brownie Ice Cream Sandwiches
Friends don't let friends eat this alone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice Cream
  • 400ml thickened/whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped Oreos
  • 40g plain flour
  • 40g cocoa
  • 150g castor sugar
  • 150g butter
  • 150g chocolate
  • 3 eggs
  • 1 cup chopped Oreos
  • 20 whole Oreos
Instructions
Ice Cream
  1. Add cream, sugar and vanilla to a large mixing bowl and whip on high speed until you reach stiff peaks. Add chopped Oreos and fold in.
  2. Place in a 8” x 8” cake pan and freeze overnight.
Brownies
  1. Preheat a fan forced oven to 175C (340F). Spray 30/20cm baking tray pan with non stick cooking spray and lay the bottom and sides with parchment paper. Set aside.
  2. Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
  3. Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
  4. Slowly add chocolate and butter mixture while mixing on low speed.
  5. Add chopped Oreos and fold in.
  6. Add batter to baking tin lined with baking paper. Add whole Oreos on top. Bake for 30 min or until a pick comes out with moist crumbs.
  7. Once the brownies have baked and cooled completely use a 3 inch round cookie butter to cut out 12 shapes from the brownies. I found placing a chopping board on top of your brownies and flipping them over on to the baking tray helps because you cut from the side without Oreos.
  8. Add a scoop of ice cream on top of one brownie cookie and then add another cookie on top and squish the ice cream.

Watch the recipe video here:

Oreo Ice Cream Sandwiches

Friends don't let friends eat this alone.Taste for Yourself: taste.md/2KXKYHT

Posted by Tastemade on Friday, June 22, 2018

Breakfast

Hashbrown Egg in a Hole

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Hashbrown Egg in a Hole
Newsflash! Breakfast just got a hole lot more interesting!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups shredded potatoes
  • 5 large eggs, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • ½ yellow onion, finely diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chives
  • 1 tablespoon large flake salt
Instructions
  1. Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes. Place in a large bowl and add one egg, salt, pepper, garlic and onion.
  2. Heat a nonstick skillet on medium-high heat and add oil. Place ½ cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty. Drop a single egg in the patty and cook until whites are set. Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.

Watch the recipe video here:

Hashbrown Egg in a Hole

BREAKING NEWS: Breakfast just got a hole lot more interesting.Taste for Yourself: taste.md/2yjhthnTry Tastemade TV for a week: https://taste.md/2JRnYNS

Posted by Tastemade on Wednesday, June 20, 2018

Uncategorized

Bacon Double Cheeseburger Dogs

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Bacon Double Cheeseburger Dogs
For those hotdog fans that secretly are into burgers, for those burger fans that often find themselves awake at night, unable to sleep, their feverish minds full of images sausages: don't despair. We have an answer for you. This long, buttery brioche bun has been stuffed to the brim with beef mince, cheese and bacon - nothing more, nothing less.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp vegetable oil
  • 750g 12% fat beef mince
  • 4 tbsp tomato ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 4 hot dog buns, preferably brioche
  • 4 rashers bacon, cooked pressed
  • 8 slices cheddar, cut in half
Instructions
  1. Heat the oil in a wide, high sided frying pan and fry the beef mince on a high heat, stirring frequently, until brown.
  2. Add the ketchup, pepper, salt and garlic powder and stir. Cook until slightly sticky and cooked through.
  3. Cut the tops off the burger buns and press down the middles to make a boat shape.
  4. To build up bacon double cheeseburger dogs, press some of the beef mixture into the bottom. Follow this with a slice of cooked, crispy bacon and cheddar, then add the final layer of beef mix and more cheese. Grill for 5 minutes on high until the cheese has melted.

Watch the recipe video here:

Bacon Double Cheeseburger Dogs

Bacon Double Cheeseburger Dogs

Posted by Twisted on Wednesday, June 20, 2018

Dessert

Grilled Peach Sundaes

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Grilled Peach Sundaes
Underripe peaches are the worst — unless they're grilled. Over the flame, they get deliciously charred and caramelized.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 peaches, halved, pits removed
  • ¼ c. maple syrup
  • 1 tbsp. cinnamon sugar
  • Pinch salt
  • Vanilla ice cream, for serving
  • Caramel, for serving
  • Crushed graham crackers, for garnish
Instructions
  1. Heat grill to high. Brush cut sides of peaches with maple syrup then sprinkle with cinnamon sugar and salt.
  2. Put peaches on grill, cut side-down, and cook until charred, about 2 minutes. Flip and cook another two minute, to allow peaches to soften slightly.
  3. Serve peaches with ice cream scooped on top. Drizzle with caramel and sprinkle with crushed graham c

Watch the recipe video here:

How To Make Grilled Peach Sundaes

Grilled Peach Sundaes = healthy cuz it's fruit, right?!?!Full recipe: http://dlsh.it/M3I61G9

Posted by Delish on Friday, June 8, 2018

Main dish

Balsamic Steak Roll-Ups

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Balsamic Steak Roll-Ups
Securing the roll-ups with toothpicks makes them MUCH easier to cook. Just don't forget to remove them when it's time for serving!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. skirt steak, cut into thin strips
  • ½ c. balsamic vinegar
  • 2 tbsp. honey
  • 1½ tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • 1 tsp. Worcestershire sauce
  • 1 tsp. minced fresh rosemary
  • ½ tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil, divided
  • 2 bell peppers, cut into thin strips
  • ½ lb. asparagus, woody ends removed
  • 2 small zucchini, cut into thin strips
  • Toothpicks
Instructions
  1. Make marinade: In a small sauce pan over medium heat, combine vinegar, honey, mustard, garlic, Worcestershire sauce, rosemary, and oregano. Season with salt and pepper. Bring mixture to a boil then reduce to a simmer and cook, stirring occasionally, until it has reduced by about a third and is syrupy in consistency, 10 to 12 minutes.
  2. Meanwhile, prepare vegetables: In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add peppers and cook 2 minutes, then add asparagus and zucchini and season with salt, pepper, and Italian seasoning. Cook until vegetables are tender but still hold their shape, 4 to 6 minutes more.
  3. Assemble roll-ups: Lay steak strips flat on cutting board, and brush both sides with marinade. Place a small handful of vegetables in the center of each piece of steak. Wrap steak around vegetables and secure with a toothpick.
  4. In a large skillet over medium heat, heat remaining 1 tablespoon oil. Place steak roll-ups in skillet seam side-down and cook 2 minutes until nice and seared. Use tongs to turn roll-ups to cook on all sides, about 2 minutes per side. Brush with remaining marinade as steak cooks.
  5. Remove from heat and serve immediately.

Watch the recipe video here:

How To Make Balsamic Steak Roll-Ups

Balsamic Steak Roll-Ups are the low-carb dinner of summer.Full recipe: http://dlsh.it/P4ImN77

Posted by Delish on Saturday, June 9, 2018

Main dish

Cajun Butter Steak

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Cajun Butter Steak
Cajun Butter Steak
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ c. low-sodium soy sauce
  • ⅓ c. extra-virgin olive oil
  • ¼ c. lightly packed brown sugar
  • ¼ c. bourbon
  • 2 tbsp. whole-grain mustard
  • 2 tsp. cajun seasoning
  • 2 cloves garlic, minced
  • 1 tsp. fresh thyme leaves
  • 2 lb. tri-tip steak (or a very thick cut of sirloin)
  • 2 tbsp. butter, cut into tabs
  • Freshly chopped parsley, for garnish (optional)
Instructions
  1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
  2. Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain.
  3. Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat
  4. Brush glaze over steak and garnish with parsley, if using.

Watch the recipe video here:

How To Make Cajun Butter Steak

This Cajun Butter Steak has the most FLAVORFUL. SAUCE. EVER. Full recipe: http://dlsh.it/vGU86LL

Posted by Delish on Sunday, June 10, 2018

Breakfast

Chicken Pot Pie Cups

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Chicken Pot Pie Cups
Bite size chicken pot pies are life giving.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • ½ large onion, chopped
  • 2 tsp. fresh thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • ⅔ c. chicken broth
  • ½ c. heavy cream
  • 2 c. diced chicken
  • ½ c. frozen peas
  • ½ c. frozen corn
  • 1 tube crescent dough
Instructions
  1. Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, corn, and peas and simmer until warmed through. Remove from heat and set aside.
  3. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup.
  4. Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Watch the recipe video here:

How To Make Chicken Pot Pie Cups

Chicken Pot Pie Cups are the smartest way to use crescent rolls for dinner.Full recipe: http://dlsh.it/JM8nKQV

Posted by Delish on Sunday, February 25, 2018

Main dish

Roast Chicken in a Bundt Tin

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Roast Chicken in a Bundt Tin
use your bundt tin to give your roast potatoes the most amazing flavour!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1.2-1.4kg high-welfare chicken
  • 1 can lager/stout
  • 3 shallots, chopped in half
  • 1 head garlic, chopped in half across the equator
  • 150g butter, at room temperature
  • 6 sage leaves, chopped
  • 1 tbsp marmite
  • 1 lemon - zested
  • 6 large potatoes
  • 300ml chicken stock
  • 1 tbsp oil
  • 1 tbsp flour
Instructions
  1. Preheat the oven to 200C.
  2. Mix together the butter, sage, marmite, and lemon zest - put to one side.
  3. Wash the potatoes, and slice them hasselback style. Grab a bundt tin and place the potatoes, shallots and halved garlic into the pan.
  4. Open your can of lager or stout, pouring out about ⅓ of the can, and place into the centre of the bundt tin, then grab some tin foil and wrap it around the can, bridging the gap between the can and the bundt tin.
  5. Place the chicken, legs down, on to the can and dot with the butter.
  6. Season with salt and place into the oven for 1 - 1 ½ hours, or until the chicken is cooked through and when pierced with a knife, the juices run clear.
  7. To make the gravy, remove the chicken and potatoes from the bundt tin and keep warm.
  8. Skim off as much fat as you can from the juices that have run off into the bundt tin.
  9. Place the oil and flour into a pan over a medium heat and stir together for 1 minute, then add the contents of the bundt tin. Mash everything together with a potato masher to extract the maximum flavour and then add the chicken stock. Bubble everything together for 5 minutes until the gravy has thickened.
  10. Strain through a sieve into a gravy boat and serve with the chicken and potatoes.

Watch the recipe video here:

Roast Chicken in a Bundt Tin

No, it's not weird to want to pour this gravy all over your body…Taste for Yourself: bit.ly/2LZeEnETry Tastemade TV for a week: https://taste.md/2JRnYNS?: Tastemade UK

Posted by Tastemade on Tuesday, June 19, 2018