Dessert

Salted Caramel Ice Cream Cone Cake

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Salted Caramel Ice Cream Cone Cake
Salted Caramel Ice Cream Cone Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Unsalted butter, softened, for the pan
  • 14 pizzelle (thin Italian waffle cookies) or thin butter cookies
  • ¾ cup chocolate fudge sauce
  • 1 quart vanilla-caramel swirl ice cream, slightly softened
  • 1 quart chocolate ice cream, slightly softened
  • ½ cup dulce de leche or caramel sauce
  • ½ teaspoon flaky sea salt
  • 5 sugar cones
  • ¼ cup toffee bits
Instructions
  1. Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake. Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread ¼ cup fudge sauce over the cookies. Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with ¼ cup dulce de leche and sprinkle with ¼ teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface. Spread ¼ cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining ¼ cup each dulce de leche and fudge sauce and sprinkle with the remaining ¼ teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight. Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Watch the recipe video here:

How To Make Salted Caramel Ice Cream Cone Cake

Recipe of the Day: Salted Caramel Ice Cream Cone Cake ?? Save the recipe: http://bit.ly/2MPfNiA.

Posted by Food Network on Sunday, August 19, 2018

Main dish

Chicken Spinach Feta Pie

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Chicken Spinach Feta Pie
Kinda like spanakopita...but with a mouth-watering twist ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon greek oregano
  • 2 tablespoons olive oil
  • ½ cup ricotta cheese (125 g)
  • 2 cups frozen spinach, thawed, chopped (80 g)
  • 1 cup feta cheese, crumbled (115 g)
  • ½ cup green onion, chopped (75 g)
  • 2 eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • 1 package phyllo dough
  • 1 cup butter, melted (230 g)
  • 1 cup red onion, diced (150 g)
  • ½ cup kalamata olive, chopped (130 g)
  • 1 cup tomato, diced (200 g)
Instructions
  1. Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  2. Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it’s cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  3. Preheat oven to 400°F (200°C).
  4. To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  5. Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  6. Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  7. Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  8. Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  9. Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  10. Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  11. Let rest at room temperature for at least 30 minutes.
  12. Remove the pie from the springform pan, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Chicken Spinach Feta Pie

Kinda like spanakopita…but with a mouth-watering twist ?!FULL RECIPE: https://tasty.co/recipe/chicken-spanakopita-pieWant everything in our Kitchen? Shop our essentials HERE: http://bit.ly/2niSZge – We may make some $$ if you buy!

Posted by Tasty on Monday, January 29, 2018

Main dish

Cheesy Bacon-Tater Tot Pie

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Cheesy Bacon-Tater Tot Pie
Recipe of the Day: Cheesy Bacon-Tater Tot Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound (about 3 cups) frozen Tater Tots
  • Nonstick cooking spray
  • 4 slices bacon
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons Sriracha
  • Chopped fresh chives, for topping
Instructions
  1. Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
  2. Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
  3. Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
  4. Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

Watch the recipe video here:

How To Make Cheesy Bacon Tater-Tot Pie

Recipe of the Day: Cheesy Bacon-Tater Tot Pie

Posted by Food Network on Saturday, September 30, 2017

Dessert

Mixed Berry Skillet Pancake

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Mixed Berry Skillet Pancake
This Valentine’s Day, try this perfect brunch for two :strawberry::pancakes::cupid:
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 eggs
  • ⅓ cup sugar
  • Pinch of salt
  • ⅔ cup flour
  • ⅔ cup milk
  • 2 tablespoons Land O’Lakes Tub Butter
  • 1 cup berries, plus a ½ cup extra for garnish
  • Powdered sugar, garnish
Lemon Honey Butter
  • ¼ cup Land O’Lakes Tub Butter with Canola Oil, softened
  • Zest of 1 lemon and juice of ½
  • 2 teaspoons honey
Instructions
  1. Preheat oven to 425ºF.
  2. In a bowl, whisk the eggs. Add the sugar and salt and whisk well. Add the flour and milk and whisk until no lumps remain.
  3. Add the butter to an empty 10-inch cast-iron skillet. Place skillet in the oven and wait 1–2 minutes for the butter to melt. Watch carefully to make sure that the butter doesn’t burn.
  4. Remove the skillet from the oven and pour the batter in. Arrange the berries on top of the batter, but leave a 1-inch ring around the edges without berries.
  5. Bake pancake for 12 minutes, until golden brown and puffed.
  6. While pancake is baking, make the butter. In a bowl, whisk lemon zest, lemon juice, and honey into the softened butter until fully incorporated.
  7. Remove pancake from oven. Dust with powdered sugar, garnish with extra berries, and dot pancake with lemon honey butter. Serve!

Watch the recipe video here:

Mixed Berry Skillet Pancake

Mixed Berry Skillet PancakeThis Valentine’s Day, try this perfect brunch for two ? ? ?

Posted by Tasty on Friday, February 9, 2018

Main dish

Cheese Puff Chicken

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Cheese Puff Chicken
Cheese Puff Chicken recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups cheese puffs or curls
  • 2 cups kettle-cooked potato chips
  • 1 cup flour
  • 1 Hidden Valley® Ranch Seasoning Mix packet
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 3 tablespoons milk
  • 1 pound chicken tenderloin
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup vegetable oil
Assembly
  • Bib lettuce, 6 leaves
  • Sriracha
  • Hidden Valley® Original Ranch® Dressing
  • Chopped cilantro
  • Lime wedges
Instructions
  1. In a food processor, blend cheese curls and kettle chips until the texture of bread crumbs is achieved, then place in a shallow dish.
  2. In another bowl, mix flour and the Hidden Valley® Ranch Seasoning Mix.
  3. In a third bowl, whisk together Hidden Valley® Original Ranch® Dressing and milk.
  4. Season chicken tenders with salt and pepper.
  5. One at a time, dredge seasoned chicken in the seasoned flour, then dip in the ranch mixture, and finally coat in the crumbs.
  6. Pour oil in a pan until it coats the bottom and is about ½-inch deep, then heat on medium.
  7. Place chicken in the oil and cook in batches for about 3–3 ½ minutes per side until brown and cooked through.
  8. To assemble, place the chicken tender in a lettuce cup, drizzle with Sriracha and Hidden Valley® Original Ranch® Dressing, then top with cilantro and a squeeze of lime.
  9. Enjoy!

Watch the recipe video here:

Cheese Puff Chicken

Cheese Puff ChickenYou'll never not fry your chicken in potato chips and cheese puffs after this recipe inspired by Bravo's Top Chef #LastChanceKitchen with Hidden Valley Ranch! Check out LCK here: http://bzfd.it/2scGho7

Posted by Tasty on Thursday, February 15, 2018

Main dish

Peri Peri Chicken Feast

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Peri Peri Chicken Feast
Dig into this cheeky peri peri chicken feast with your mates this weekend ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken
MARINADE
  • 1 cup olive oil (200 mL)
  • ½ cup white vinegar (120 mL)
  • 8 bird-eye chillis
  • 8 cloves garlic
  • 2 medium onions
  • 4 teaspoons dried oregano
  • 4 teaspoons paprika
  • 2 teaspoons sugar
  • 4 teaspoons salt
  • 2 teaspoons pepper
  • 1 roasted pepper
  • 1 lemon, juiced
  • PERI PERI CHIPS
  • 1 lb chip (500 g)
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
SIDES
  • 2 oz mayonnaise (50 g)
  • 2 oz hummus (50 g)
Instructions
  1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
  2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
  3. Cover and marinate in the fridge for at least 3 hours or overnight.
  4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
  5. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
  6. Use as a dip for your chicken or mix some into mayonnaise or hummus!
  7. To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
  8. Enjoy!

Watch the recipe video here:

Dig Into This Cheeky Peri Peri Chicken Feast With Your Mates

Dig into this cheeky peri peri chicken feast with your mates this weekend ??RECIPE: https://tasty.co/recipe/peri-peri-chicken-feast

Posted by Proper Tasty on Friday, February 16, 2018

Main dish

Salisbury Steak

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Salisbury Steak
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Salisbury Steak
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Meat Mixture:
  • 1½ pounds lean ground beef
  • ½ cup seasoned breadcrumbs
  • 1 tablespoon ketchup
  • 2 teaspoons dry mustard
  • 4 dashes Worcestershire sauce
  • 1 cube beef bouillon, crumbled (or powdered beef base)
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Gravy:
  • 1 whole onion, halved and thinly sliced (or diced if you prefer)
  • 2 cups beef broth, more if needed for thinning
  • 1 tablespoon ketchup
  • 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
  • 4 dashes Worcestershire
  • 1 teaspoon cornstarch, optional
  • Salt and pepper
Instructions
  1. For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
  2. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
  3. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
  4. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Watch the recipe video here:

How To Make Ree's 5-Star Salisbury Steak

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Salisbury SteakSave this recipe: http://bit.ly/2ykzdsl.

Posted by Food Network on Wednesday, November 8, 2017

Dessert

Macaroni and Cheese Pancakes

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Macaroni and Cheese Pancakes
Leftover macaroni and cheese just found a new home in sweet-and-savory pancakes. Make them for breakfast or dinner, and remember the addictive sweet heat of the hot sauce-maple syrup -- it's also great on waffles and fried chicken.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick (8 tablespoons) unsalted butter, plus more for serving
  • ⅓ cup pure maple syrup
  • ¼ cup buffalo-style hot sauce, such as Frank's Red Hot
  • Kosher salt
  • 2 cups prepared macaroni and cheese, cold or at room temperature
  • 2½ cups prepared pancake batter
  • 1½ cups shredded sharp Cheddar
Instructions
  1. Melt 4 tablespoons of the butter in a small saucepan over medium heat. Turn off the heat and whisk in the maple syrup and hot sauce. Season with salt. Cover to keep warm.
  2. Gently stir the macaroni and cheese into the pancake batter. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat.
  3. Scoop 3 pancakes into the pan, about ⅓ cup each. Use the back of a spoon to lightly spread out the batter, making sure that there is enough space around each pancake so they do not touch. Sprinkle 2 tablespoons of Cheddar on top of each pancake, using the back of a spoon to lightly press into the batter. Cook until there are a few bubbles around the edges of the pancakes and the undersides are lightly browned, about 3 minutes. Flip the pancakes and cook until the cheese is completely melted and lightly browned, about 2 minutes more.
  4. Carefully wipe out the skillet and repeat the process with the remaining pancake batter and Cheddar, adding 1 tablespoon butter to the skillet for each new batch.
  5. Serve the pancakes in stacks of 3 topped with the remaining butter and hot sauce-maple syrup mixture.

Watch the recipe video here:

How to Make Mac and Cheese Pancakes

Recipe of the Day: Mac and Cheese PancakesSave this recipe: http://bit.ly/2CeK1ad.

Posted by Food Network on Sunday, January 7, 2018

Dessert

The Best Vegan Vanilla Ice Cream

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The Best Vegan Vanilla Ice Cream
The Best Vegan Vanilla Ice Cream recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups cashews, ½ cup (65 g) if just making enough for the ice cream (390 g)
  • ¼ cup water (60 mL)
  • 1 ¼ cups organic sugar (250 g)
  • 4 tablespoons cocoa butter
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 cup coconut milk (240 mL)
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
SPECIAL EQUIPMENT
  • ice cream maker
Instructions
  1. Place the cashews in a large bowl. Add enough room-temperature water to cover the cashews. Cover the bowl with a kitchen towel and soak overnight.
  2. Place the bowl of an ice cream machine in the freezer overnight.
  3. Add the cashews and soaking water to a blender. Blend, starting on low speed and increasing to high until smooth and frothy, about 40 seconds. Strain into a large bowl through a fine-mesh sieve or cheesecloth.
  4. Reserve 1 cup (240 ml) of cashew milk for the ice cream and store the rest in the refrigerator for up to a week for another use.
  5. In a small saucepan over medium heat, combine the water and sugar and cook, stirring constantly, until the mixture is clear, about 2 minutes. Whisk in the cocoa butter, coconut oil, and salt. Remove the pan from the heat and set aside.
  6. In a blender, combine the cashew milk and coconut milk. Blend on low speed. With the blender running, pour in the sugar mixture to emulsify. Continue until well-blended, about 2 minutes.
  7. Pour the mixture into a large metal bowl and mix in the vanilla extract. Scrape in the seeds from the vanilla bean and whisk to combine.
  8. Chill the base in the refrigerator for 1 hour.
  9. Add the chilled base to the ice cream maker and churn for 1 hour, or as long as the machine requires, until thick and creamy.
  10. Transfer the ice cream to a loaf pan and freeze overnight.
  11. Scoop and serve immediately.
  12. Enjoy!

Watch the recipe video here:

Best Ever Vegan Ice Cream

This is ?the ? best ? vegan ice cream ?FULL RECIPE: https://tasty.co/recipe/the-best-vegan-vanilla-ice-creamGet your own ice cream maker here: https://bzfd.it/2KYD7bG – We may make some $$ if you buy!

Posted by Tasty on Thursday, August 16, 2018

Main dish

Sheet Pan Shrimp Scampi

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Sheet Pan Shrimp Scampi
When you want to make a knockout dinner without dirtying a bunch of pans, this is it. The whole meal--veggies, garlicky shrimp and crusty French bread--comes together on a single sheet pan, so all you have to do is set the table and pour the wine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium summer squash, sliced on the diagonal into 1-inch slices
  • 1 medium zucchini, sliced on the diagonal into 1-inch slices
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 2 cloves garlic, grated
  • Zest of 1 lemon, plus lemon wedges, for serving
  • ½ loaf French bread, split horizontally, then halved crosswise
  • ¼ cup grated Parmesan
  • 1½ pounds peeled and deveined shrimp, tails removed
  • ¼ cup fresh parsley leaves, chopped
Instructions
  1. Preheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.
  2. Meanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, ½ teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.
  3. After the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.
  4. Sprinkle with parsley and serve with lemon wedges.

Watch the recipe video here:

How to Make Sheet Pan Shrimp Scampi

Recipe of the Day: Sheet Pan Shrimp ScampiSave this recipe: http://bit.ly/2CjuAMY.

Posted by Food Network on Tuesday, January 9, 2018