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Knock-You-Naked Brownies

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Knock-You-Naked Brownies
Recipe of the Day: The Pioneer Woman - Ree Drummond's Knock-You-Naked Brownies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 stick butter, melted, plus more for greasing
  • All-purpose flour, for dusting
  • ⅓ plus ½ cup evaporated milk
  • One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
  • 1 cup finely chopped pecans
  • 60 caramels, unwrapped
  • ⅓ cup semisweet chocolate chips
  • ¼ cup powdered sugar, sifted
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
  2. Begin by pouring ⅓ cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
  3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
  4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining ½ cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
  5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
  6. When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.
  7. It'll work. Guarantee it.

Watch the recipe video here:

How To Make Ree's Knock-You-Naked Brownies

Recipe of the Day: The Pioneer Woman – Ree Drummond's Knock-You-Naked BrowniesSave this recipe: http://bit.ly/2rjkMkW.

Posted by Food Network on Tuesday, January 23, 2018

Main dish

Pan Seared Scallops

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Pan Seared Scallops
Learn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Quick pickled apples
  • ½ teaspoon black peppercorn
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 3 tablespoons white wine vinegar
  • ½ cup sugar
  • ½ cup water
  • 1 Granny Smith apple, thinly sliced
Celery root puree
  • 1 ½ cups celery root, peeled and diced
  • ½ cup heavy cream
  • ¼ cup milk
  • ½ tablespoon butter
  • 1 small garlic clove, chopped
  • 1 teaspoons salt
  • ¼ teaspoons pepper
Celery leaf salad with lemon vinaigrette
  • 1 ½ teaspoons lemon juice
  • 1½ teaspoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ cup celery leaves
  • Salt
  • Pepper
Assembly
  • 5 large sea scallops, dried
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • ½ pound thick-cut bacon, diced very small, cooked and drained
  • 4 blanched celery stalks, diced very small
  • 2 tablespoons diced chives (garnish)
Instructions
  1. To make quick pickled apples, place all ingredients except for apples in saucepan and simmer until sugar is dissolved.
  2. Place thinly sliced apples in jar or bowl and pour pickling mixture over apples until covered. Set aside to cool.
  3. Next, make the celery root puree. In large saucepan, melt one tablespoon of butter, add chopped garlic, and saute for 1 minute until fragrant.
  4. Add peeled and cubed celery root, milk, and heavy cream, then stir in salt and pepper. Cover and simmer on medium-low heat for 15 minutes until root is soft.
  5. Pour all contents of saucepan into powerful blender and blend until completely smooth. Remove from blender and set aside in squeeze bottle.
  6. To make salad with lemon vinaigrette, add lemon juice and white wine vinegar to small bowl. Slowly whisk the olive oil until emulsified. Season to taste with salt and pepper. Dress celery leaves with small amount of vinaigrette. Set aside until ready to plate.
  7. To prepare scallops, start by drying scallops well. Then season one side generously with salt and pepper.
  8. Heat a pan on medium until very hot but not smoking. Add 2 tablespoons of canola oil and place scallops in pan, seasoned side down. Then, season upturned side with salt and pepper.
  9. Saute for 1 minute and add tablespoon of butter, basting the scallop with liquid as it melts. After 1 more minute, flip scallop and cook for another 2 minutes, continuing to baste.
  10. To serve, squeeze small circle of celery root puree onto plate. Place cooked scallop on top and sprinkle first with blanched celery, then bacon cubes, followed by a slice of pickled apple, and then a few leaves of salad. Finish with chopped chives. Repeat same assembly process for remaining scallops.
  11. Enjoy!

Watch the recipe video here:

Pan-Seared Scallops

Pan-Seared ScallopsLearn to cook Gordon Ramsay's famous pan-seared scallops or order a plate of them at his one-of-a-kind restaurant next time you're in Vegas, only at Caesars Palace. http://bit.ly/2BnwhYD

Posted by Tasty on Tuesday, January 30, 2018

Dessert

Classic Glazed Donuts

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Classic Glazed Donuts
Need these NOW ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DONUT
  • 1 ½ cups milk, warm to the touch (360 mL)
  • 1 cup sugar (200 g)
  • ½ oz yeast (15 g)
  • 1 stick unsalted butter, soft
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5 cups flour, sifted (625 g)
  • 1 tablespoon vegetable oil
  • shortening, for frying
GLAZE
  • 3 cups powdered sugar (480 g)
  • 1 cup dry milk powder (70 g)
  • 1 tablespoon vanilla extract
  • ½ cup water, hot (120 mL)
Instructions
  1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  6. Let the dough rise in a warm place for an hour, or until doubled in size.
  7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  13. Strain the glaze through a fine-mesh sieve to remove any lumps.
  14. Dunk the donuts in the glaze or drizzle the glaze on top.
  15. Enjoy!

Watch the recipe video here:

Classic Glazed Donuts

Need these NOW ?!FULL RECIPE: https://tasty.co/recipe/classic-glazed-donutsDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2FxiOjr – We may make some $$ if you buy!

Posted by Tasty on Tuesday, January 30, 2018

Main dish

Cheesesteak Empanadas

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Cheesesteak Empanadas
These flaky empanadas are filled with all the fixin's of Philly's famous cheesesteaks. A spicy cheese sauce for dipping on the side is the winning touch -- or you can skip it depending on which whiz camp you're in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 8 ounces sirloin steak, sliced into very thin strips about 1 inch long
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ½ small yellow onion, thinly sliced
  • ½ small green bell pepper, thinly sliced
  • 4 ounces provolone, cut into small cubes
  • 1 large egg
  • One 17.3-ounce package frozen puff pastry, thawed (2 sheets)
  • All-purpose flour, for dusting
  • 1 cup prepared jarred cheese sauce, such as Cheez Whiz
  • 2 tablespoons sliced pepperoncini, diced with juice
Instructions
  1. Special equipment: a 4-inch round cookie cutter
  2. Position 2 racks in the middle of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
  3. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the beef, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned on the edges and just cooked through, 2 to 3 minutes. Transfer the beef to a medium bowl and set aside. Add the garlic, onion and bell pepper to the skillet and cook, stirring constantly, until crisp-tender, about 2 minutes.
  4. Add the vegetables to the bowl with the beef and toss to combine. Allow to cool slightly. Fold in the provolone cubes. Lightly beat the egg with 1 tablespoon water in a small bowl and set aside.
  5. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon about 1 tablespoon of the meat filling just off center on each round. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp with a fork to seal.
  6. Transfer the empanadas one of the prepared baking sheets and brush each with more egg wash. Repeat this process with the remaining pastry sheet, filling and egg wash. Bake until puffed and golden brown, about 15 minutes.
  7. Meanwhile, combine the cheese sauce, pepperoncini and juice in a microwave-safe bowl. Microwave on high for 30 seconds and then stir. Repeat until hot.
  8. Serve the empanadas with the cheese sauce for dipping.

Watch the recipe video here:

How to Make Cheesesteak Empanadas

Recipe of the Day: Cheesesteak EmpanadasSave this recipe: http://bit.ly/2FN4AM0.

Posted by Food Network on Thursday, January 25, 2018

Main dish

Oven Baked Onion Rings

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Oven Baked Onion Rings
Oven Baked Onion Rings recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray
  • 4 cups baked potato chips
  • ½ teaspoon cayenne
  • 1 cup lowfat buttermilk
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 to 2 large Vidalia onions, peeled
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into ½-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
  3. Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.

Watch the recipe video here:

How To Make Ellie's Oven-Baked Onion Rings

Recipe of the Day: Oven-Baked Onion RingsSave this recipe: https://foodtv.com/2Tch2eT

Posted by Food Network on Friday, January 26, 2018

Main dish

Fried Chicken Po’boys

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Fried Chicken Po'boys
Traditionally made with fried oysters, po'boys are a hit in New Orleans. We've simple switched it to fried chicken which is equally as delicious. Aren't all sandwiches filled with fried food the greatest?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, diced into bite sized pieces
  • 1 cup buttermilk
  • 3 eggs
  • 3 tbsp hot sauce
  • 2 tbsp milk
  • 2 cups four
  • ½ cup corn meal
  • 1 tsp paprika
  • 1 tsp Garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • Oil for frying
  • 1 cup mayonnaise
  • ¼ tsp Mustard powder
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • 1 tbsp finely chopped capers
  • 1 tsp hot sauce
  • 1 garlic clove, minced
  • ½ tsp grated horseradish
  • 1 tbsp Pickle juice
  • Baguette lightly toasted
  • Shredded lettuce
  • tomatoes
Instructions
  1. Mix together chicken and buttermilk and let sit for 20 minutes. Then drain from buttermilk.
  2. Mix together eggs, 3 tbsp hot sauce and milk. In a separate bowl mix together flour, corn meal, paprika, garlic powder, salt and pepper.
  3. Dredge chicken pieces in flour mixture, followed by egg then back into the flour.
  4. Repeat with remaining chicken and let sit for 10 minutes.
  5. Fry chicken in oil at 175ºC in batched until golden brown and cooked through, about 3 minutes.
  6. Meanwhile make the remoulade, mix together mayonnaise, mustard powder, cayenne pepper, paprika, capers, hot sauce, garlic, horseradish, and pickle juice.
  7. Spread remoulade on the inside of the buns. Top with lettuce and some tomatoes
  8. Top with fried chicken pieces, and serve with extra remoulade and hot sauce
  9. Enjoy!

Watch the recipe video here:

Fried Chicken Po'boys

Fried Chicken Po'boys

Posted by Twisted on Tuesday, August 14, 2018

Breakfast

Buffalo Turkey Wings

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Buffalo Turkey Wings
These mega wings at will make jaws drop at your next game-day party. The crispy skin, tender meat and zesty sauce will cure any buffalo cravings -- in an extra-large way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Wings:
  • 4 turkey wings, split into wingettes and drumettes (tips reserved for another use)
  • Oil, for drizzling
  • Kosher salt and freshly ground black pepper
Blue Cheese Dip:
  • ½ cup mayonnaise
  • ¼ cup crumbled Maytag or other blue cheese
  • ¼ cup half-and-half
  • 1 tablespoon sour cream
  • 2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper
Sauce:
  • 1 stick unsalted butter
  • 1½ cups hot sauce, such as Frank's RedHot
  • Carrot and celery sticks, for serving
Instructions
For the wings:
  1. Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
  2. Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
For the blue cheese dip:
  1. Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, ¼ teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
For the sauce:
  1. Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.

Watch the recipe video here:

How to Make Buffalo Turkey Wings

Recipe of the Day: Buffalo Turkey WingsSave this recipe: http://bit.ly/2ENPdSn.

Posted by Food Network on Sunday, January 28, 2018

Breakfast

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Chocolate Peanut Butter Pie ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 25 whole chocolate sandwich cookies, such as Oreos
  • 4 tablespoons butter, melted
Filling:
  • 1 cup creamy peanut butter
  • One 8-ounce package cream cheese, softened
  • 1¼ cups powdered sugar
  • One 8-ounce package whipped topping, such as Cool Whip, thawed
Instructions
For the crust:
  1. Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling:
  1. Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
  2. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Watch the recipe video here:

How To Make Ree's Chocolate Peanut Butter Pie

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Chocolate Peanut Butter Pie ??Save this recipe: http://bit.ly/2DXLcih.

Posted by Food Network on Thursday, February 8, 2018

Main dish

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
These banana cinnamon rolls will flip your dessert game right upside down ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • ¾ oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
  • FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
  • CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Proper Tasty on Monday, August 13, 2018

Breakfast

Philly Cheesesteak Meatballs

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Philly Cheesesteak Meatballs
PHILLY CHEESESTEAK MEATBALLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 green peppers, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp butter
  • 2 cloves garlic
  • 500g beef mince
  • 60g breadcrumbs
  • 50 grated parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs, beaten
  • 1 tsp groundnut oil
  • 50g butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 tsp salt
  • 150g cheddar
  • 100g mozzarella
Instructions
  1. Fry the onion, peppers and mozzarella in oil until soft. Add garlic and butter and fry for a further 2 minutes or so. Leave the mix to cool.
  2. Mix together the beef mince, breadcrumbs, parmesan, eggs, salt pepper and cooled duxelles mixture. Fashion into small meatballs and fry in oil.
  3. Remove from the pan and add the butter. Heat until foaming then add the flour. Cook until it smells biscuity and has become a smooth paste.
  4. Gradually pour in the milk, making sure it’s incorporated as you do, to make a smooth mix. Add the meatballs back in and stir in the cheese. Gently stir until melted and serve with chips or in a sub.

Watch the recipe video here:

Philly Cheesesteak Meatballs

Philly Cheesesteak Meatballs

Posted by Twisted on Monday, August 13, 2018