Pasta

Creamy Lemon Chicken Pasta Bake

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Creamy Lemon Chicken Pasta Bake
Lemon chicken pasta is incredibly delicous. It's such a smooth sauce with a perfect zing from the lemon. The extra melted cheese and baking allows the sauce to soak into the pasta for all the more slurpy goodness!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 2 tsp oil
  • 3 chicken breasts, sliced
  • 1 tsp oil
  • 2 cloves garlic, minced
  • 1 onion, chopped finely
  • 2 cups heavy cream
  • ¼ cup chicken stock
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 450g penne, cooked
  • 2 tbsp chopped parsley
  • ¾ cup parmesan cheese
  • Fresh mozzarella
Instructions
  1. Heat oil in a pan over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until just golden, remove.
  2. Reduce temperature of the pan to medium. Add remaining oil and onion. Cook until softened. Add garlic. Cook until fragrant. Add lemon juice and zest and let reduce slightly. Pour in stock and cream . Bring to a simmer.
  3. Add ½ cup parmesan, pasta, ½ parsley and chicken back to pan. Season with salt and pepper to taste.
  4. Toss to coat
  5. Place into a baking dish. Cover with fresh mozzarella and remaining parmesan cheese. Bake at 180ºC (350ºF) for 10 minutes. Grill for 5 minutes until golden and bubbling.
  6. Sprinkle with remaining parsley, enjoy!

Watch the recipe video here:

Creamy Lemon Chicken Pasta Bake

Creamy Lemon Chicken Pasta Bake

Posted by Twisted on Monday, August 13, 2018

Main dish

Pineapple Roasted Chicken

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Pineapple Roasted Chicken
Beer can chicken is so last year. Introducing... pineapple roasted chicken!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large pineapple
  • 1 (2½ to 3 pound) free range chicken
Teriyaki-style marinade:
  • ¼ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup pineapple juice
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
Instructions
  1. In a saucepan, add marinade ingredients and bring to a boil. Reduce heat and let simmer for 5 minutes until it starts to thicken. Set aside to cool.
  2. Preheat oven to 425 degrees.
  3. Cut the pineapple and place it upright in a baking tray. Position the chicken on the pineapple then brush it with marinade.
  4. Roast for 15 minutes, then baste with leftover marinade. Reduce oven temperature to 375 degrees and cook for another 45 minutes, basting with marinade occasionally.
  5. When the cooking time is up, turn oven off and leave the door ajar for 10 minutes to let the chicken rest before serving.

Watch the recipe video here:

Pineapple Roasted Chicken

What have we done to this poor [crispy, juicy, delicious] chicken?!Taste for Yourself: https://taste.md/2vxhTwI

Posted by Tastemade on Sunday, August 12, 2018

Taco

Giant Crunchy Taco Wrap

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Giant Crunchy Taco Wrap
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Author:
Cuisine: Mexican
Recipe type: Taco
Ingredients
  • 1 pound ground beef
  • One 1-ounce package taco seasoning
  • 1 cup jarred cheese sauce
  • Seven 12-inch flour tortillas
  • 4 tostada rounds
  • 1 cup sour cream
  • ½ head iceberg lettuce, shredded (about 4 cups)
  • 1 plum tomato, diced
  • Canola oil, for brushing
  • Hot sauce, for serving, optional
Instructions
  1. Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  2. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  3. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  4. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  5. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  6. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

Watch the recipe video here:

How to Make a Giant Crunchy Taco Wrap

Recipe of the Day: Giant Crunchy Taco WrapSave this recipe: http://bit.ly/2nu6VnB.

Posted by Food Network on Tuesday, February 6, 2018

Main dish

Chicken Cordon Bleu

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Chicken Cordon Bleu
Chicken Cordon Bleu recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts skinless and boneless
  • 4 thin slices prosciutto di Parma
  • ½ pound Gruyere, grated
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to ¼-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
  3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
  4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
  5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Watch the recipe video here:

How To Make Tyler's Chicken Cordon Bleu

Recipe of the Day: Tyler Florence's 5-Star Chicken Cordon Bleu ? Save this recipe: http://bit.ly/2nP1NuA.

Posted by Food Network on Sunday, February 11, 2018

Dessert

Red Velvet Cheesecake

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Red Velvet Cheesecake
Red Velvet Cheesecake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1½ cups finely crushed chocolate wafer cookies (about 28 cookies)
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup sugar
  • Pinch of salt
For the filling:
  • 4 8-ounce packages cream cheese, softened
  • 1¼ cups sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling:
  1. Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
  2. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Watch the recipe video here:

How To Make Red Velvet Cheesecake

Recipe of the Day: Red Velvet Cheesecake ?❤Save this recipe: http://bit.ly/2BG6U8O.

Posted by Food Network on Tuesday, February 13, 2018

Main dish

Twice Baked Potato Casserole

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Twice Baked Potato Casserole
Twice Baked Potato Casserole recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook the bacon in a saute pan until crispy; let cool and then crumble.
  3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  4. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  5. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Watch the recipe video here:

How To Make Ree's Twice-Baked Potato Casserole

Recipe of the Day: The Pioneer Woman – Ree Drummond's Twice-Baked Potato Casserole ???Save this recipe: http://bit.ly/2nWukyc.

Posted by Food Network on Friday, February 16, 2018

Lasagna

Stuffed Lasagna Pie

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Stuffed Lasagna Pie
Here are traditional lasagna flavors in a party-stopping timpano presentation. The lasagna noodles create a crisp shell for the traditional fillings within: meat sauce, cheese and sausage.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • Kosher salt
  • One 16-ounce box dried curly-edge lasagna noodles (not no-bake)
  • 2 tablespoons breadcrumbs
  • ¾ cup plus 2 tablespoons grated Parmesan
  • Nonstick cooking spray
  • 3 cloves garlic, crushed
  • 1 carrot, cut into chunks
  • 1 stalk celery, cut into chunks
  • ½ onion, cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 links sweet Italian sausage (just under 1 pound)
  • 1 pound 80-percent lean ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine
  • 1 pound fresh ricotta
  • 1 large egg, beaten
  • ½ cup fresh basil leaves, chopped, plus sprigs for garnish
  • ½ cup fresh Italian parsley leaves, chopped
  • 8 ounces low-moisture mozzarella, sliced
  • 2 cups marinara sauce, warmed
Instructions
  1. Special equipment: a 10-inch tube pan
  2. Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until pliable but still very al dente, about 3 minutes less than the package cooking time. Drain, but do not rinse. (The starch from the noodles will help them stick to the sides of the pan.) Spread on a baking sheet. Cut 4 of the noodles crosswise into thirds.
  3. Toss the breadcrumbs and 2 tablespoons Parmesan together in a small bowl. Spray a 10-inch tube pan with cooking spray. Coat with the Parmesan breadcrumbs, tapping out the excess.
  4. Combine the garlic, carrot, celery and onion in a food processor or mini food processor and process to a paste.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Prick each sausage with a fork and cook until browned, 5 to 6 minutes; remove and set aside. Add the remaining tablespoon olive oil to the skillet and crumble in the beef and pork. Cook, breaking up with a wooden spoon, until browned, about 4 minutes. Add the aromatic paste from the food processor. Cook, stirring occasionally, until it dries out, about 3 minutes. Make a space in the middle of the pan and add the tomato paste. Cook, stirring the tomato paste until it darkens a shade or two, about 2 minutes, then stir into the meat. Season with the oregano, red pepper flakes and ½ teaspoon salt. Add the white wine and cook until reduced by half, about 1 minute. Add 1 cup water and simmer rapidly until very thick, 4 to 5 minutes.
  6. Combine the ricotta, egg, basil, parsley and ½ cup Parmesan in a medium bowl.
  7. Line the prepared pan with the whole lasagna noodles, overlapping slightly. Spread about half of the meat sauce in the bottom of the pan on top of the noodles. Nestle the sausages into the meat sauce, pressing down to submerge them about halfway. Top with a third of the sliced mozzarella, breaking the slices to fit. Top with half of the cut noodle pieces and press down gently. Spread the ricotta mixture over the noodles and top with another third of the mozzarella. Top with the remaining cut noodles and press again. Spread over the remaining meat sauce and top with the remaining mozzarella. Fold over the noodles used to line the pan to encase the filling and brush with olive oil. Sprinkle with the remaining ¼ cup Parmesan.
  8. Cover the timpano with foil and bake until heated through, 30 to 35 minutes. Uncover and bake until the top is crisp and golden-brown, about 30 minutes more. Let rest 45 minutes to 1 hour before unmolding. Run an offset spatula or butter knife around the edges of the pan to ensure it can be removed with ease. Unmold the lasagna by inverting it onto a serving platter. Arrange the basil sprigs in the middle. Slice with a serrated knife and serve with the marinara on the side.

Watch the recipe video here:

How to Make Stuffed Lasagna Pie

Recipe of the Day: Stuffed Lasagna Pie ??Save this recipe: http://bit.ly/2BF2K0X.

Posted by Food Network on Sunday, February 18, 2018

Dessert

Brownie Bottom Cheesecake

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Brownie Bottom Cheesecake
Brownie, meet cheesecake. Cheesecake, meet brownie. Two of America's most beloved desserts combine to create a showstopper of a sweet. Now you never have to pick just one.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • Nonstick baking spray
  • ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoons fine salt
  • 1 stick (8 tablespoons) unsalted butter
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 large eggs, slightly beaten
  • Cheesecake:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 3 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • Chocolate syrup, for garnish
  • Whipped cream, for garnish
Instructions
  1. Special equipment: a 10-inch springform pan
  2. For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray.
  3. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
  4. For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle.
  5. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
  6. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving.
  7. Slice and garnish each slice with chocolate syrup and whipped cream.

Watch the recipe video here:

How to Make Chocolate Brownie Bottom Cheesecake

Recipe of the Day: Brownie Bottom Cheesecake ??Save this recipe:http://bit.ly/2EhsI8r.

Posted by Food Network on Wednesday, February 21, 2018

Main dish

Eggs Florentine Domes

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Eggs Florentine Domes
Eggs Florentine Domes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist ?FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Proper Tasty on Saturday, August 11, 2018

Breakfast

French Dip Loaded Steak Fries

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French Dip Loaded Steak Fries
French dip is (probably) true royalty in the sandwich realm - thinly sliced beef, tender as the night, slathered in a rich, unctuous gravy. What could sound better than that? The spurious addition of fries, that's what! The holy trinity - beef, some sort of fried potato, beef juices!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 rump steaks
  • 2 tbsp groundnut oil
  • Salt
  • Pepper
  • 2 onions, thinly sliced
  • 1 small glass of white wine
  • 500ml rich beef stock
  • 1 tbsp Worcestershire sauce
  • 200g cooked fries
  • 1 tbsp cornflour
  • 2 tbsp water
  • 100g mild cheddar
Instructions
  1. Season the steaks and fry them on a very hot heat until cooked to your liking. Leave them aside to rest.
  2. In the same pan add the sliced onions and cook until soft and brown. Deglaze with the white wine, add the beef stock and Worcestershire sauce then reduce. To thicken, whisk the cornflour and water together and add to the jus to thicken. Meanwhile, very thinly slice the steaks.
  3. Fry or oven cook the fries. Scatter with cheddar and grill for a few minutes until melted. Scatter the sliced steak on top and top with gravy, onions and all.

Watch the recipe video here:

French Dip Loaded Steak Fries

French Dip Loaded Steak Fries

Posted by Twisted on Saturday, August 11, 2018