Main dish

Mango Float

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Mango Float
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups heavy cream
  • One 14-ounce can sweetened condensed milk
  • ½ teaspoon pure vanilla extract
  • 1½ cups graham cracker crumbs (from a 9-ounce package)
  • 3 ripe mangoes, diced
Instructions
  1. Special equipment: an 8-inch square baking dish
  2. Combine the cream, sweetened condensed milk and vanilla extract in a large bowl. Beat with a hand mixer until double in volume, about 4 minutes.
  3. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by ½ cup graham cracker crumbs and a third of the mangoes. Continue alternating layers for a total of 9 layers, ending with mango. Chill at least 8 hours and up to overnight.

Watch the recipe video here:

How to Make a Mango Float

Recipe of the Day: Filipino Mango Float ? Save the recipe: http://bit.ly/2LFxOTU.

Posted by Food Network on Saturday, August 11, 2018

Breakfast

Pork Chops with Fennel and Caper Sauce

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Pork Chops with Fennel and Caper Sauce
Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • ¾ teaspoon salt, plus more for seasoning meat
  • ¾ teaspoon freshly ground black pepper, plus more for seasoning meat
  • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots, thinly sliced
  • ⅓ cup chopped fresh flat-leaf parsley, plus ⅓ cup
  • ½ cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • ½ lemon, zested
  • 2 tablespoons capers
Instructions
  1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  2. Add the fennel, shallots, and ⅓ cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  3. Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining ⅓ cup parsley, capers, and ¾ teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Watch the recipe video here:

How to Make Giada's Pork Chops with Fennel and Caper Sauce

Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?Save this recipe: http://bit.ly/2Flk8cR"

Posted by Food Network on Saturday, March 3, 2018

Dessert

Lemon Yogurt Cake

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Lemon Yogurt Cake
Recipe of the Day: @InaGarten's 5-⭐ Lemon Yogurt Cake ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Watch the recipe video here:

How To Make Lemon Yogurt Cake

Ina Garten's 5-⭐ Lemon Yogurt Cake ??Save this recipe: https://foodtv.com/2OPIj9g.

Posted by Food Network on Tuesday, March 20, 2018

Breakfast

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Watch the recipe video here:

How To Make Roasted Shrimp and Orzo

Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??Save the recipe: http://bit.ly/2oTMcuj.

Posted by Food Network on Friday, March 23, 2018

Main dish

Fried Mac ’n’ Cheese Jalapeño Nuggets

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Fried Mac ’n’ Cheese Jalapeño Nuggets
Ah, macaroni - how far you've come. Originally part of an ancient Greek funeral celebration, these little pasta tubes have benevolently colonised the world, from America to Hong Kong. The oldest known recipe for macaroni cheese comes from a manuscript written in 1390 - in short, we've been heavily into these little guys for a very long time. In this incarnation they are mixed with an assortment of cheeses, jalapenos and bacon then crumbed and deep fried to gooey, cheesy perfection.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 350g dried macaroni
  • 1 ltr milk
  • 350g mild cheddar, grated
  • 150g cream cheese
  • 8 bacon rashers, chopped and fried
  • 50g parmesan, finely grated
  • 3 jalapenos (fresh or pickled), finely chopped
  • 1 tbsp salt
  • 1 tsp pepper
  • 200g mozzarella, grated
  • 1 cup flour
  • 4 eggs, beaten with a little milk
  • 2 cups of panko breadcrumbs, seasoned
  • 1 tbsp salt
Instructions
  1. Add the macaroni and milk to a large pan. Bring to a gentle simmer, stirring all the time, and season the milk to taste.
  2. After around 5 minutes the macaroni will have absorbed some of the milk and should be tender. The milk will have been thickened with starch and should resemble double cream - if it's too thick add a little hot water.
  3. Take the pan off the heat and stir in the cheddar, parmesan, cream cheese, chopped jalapenos and season again. Finally, stir in the mozzarella, but try and leave some of it in chunks for stringiness later on.
  4. Pour into a deep, clingfilm lined baking tray and smooth out the top.
  5. Leave to set in the freezer for roughly an hour - don't allow it to freeze though.
  6. Cut it into roughly 3cm squares.
  7. Panne it - dip in the flour, egg wash, seasoned panko and back in the egg again to be panko'd one last time.
  8. Heat the oil to around 170°C in a large stable pan and fry in batches of five or so until the coating is golden brown and crispy.

Watch the recipe video here:

Fried Mac ’n’ Cheese Jalapeño Nuggets

Fried Mac ’n’ Cheese Jalapeño Nuggets

Posted by Twisted on Friday, August 10, 2018

Main dish

Shrimp Stir-Fry

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Shrimp Stir-Fry
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Shrimp Stir-Fry ??
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • ¾ cup red grape tomatoes, sliced in half lengthwise
  • ¾ cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional
Instructions
  1. Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
  2. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  3. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
  4. Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
  5. You can serve this with rice, with pasta or it's just perfect on its own.

Watch the recipe video here:

Ree's Shrimp Stir-Fry

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Shrimp Stir-Fry ??Save this recipe: http://bit.ly/2pNMDFV.

Posted by Food Network on Thursday, April 12, 2018

Dessert

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup (175 g) unsalted butter, 1½ sticks, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups (190 g) all purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ cup (85 g) semi-sweet chocolate chips
  • 3 cups (985 g) soft caramel candy
TOPPING
  • 1 ½ cups (490 g) soft caramel candy
  • ¼ cup (60 mL) heavy cream
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Proper Tasty on Thursday, August 9, 2018

Breakfast

Chicken Fajita cannelloni

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Chicken Fajita cannelloni
We absolutely love pasta and chicken fajitas, so we decided to combine the two! Chicken Fajita Cannelloni will be a hit at the dinner table!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp oil
  • 2 white onions, diced
  • 1 red and green pepper diced
  • 2 tbsp Fajita seasoning
  • 2 cloves garlic, minced
  • 2 cups canned chopped tomatoes
  • 3 chicken breasts, cooked and shredded
  • 1 cup cream cheese
  • 2 cups mixed cheddar, split
  • 1 tbsp fajita seasoning
  • Salt and pepper to taste
  • Dry Cannelloni noodles
  • Chopped parsley
Instructions
  1. Heat oil in a pan over medium heat. Fry onions and peppers until softened. Add garlic and fajita seasoning.
  2. Pour in tomatoes and stir to coat well. Bring to a simmer, cover and cook for 20 minutes on medium-low.
  3. Remove from heat.
  4. In bow mix together chicken, cream cheese, 1 cup cheddar, 1 tbsp fajita seasoning and and pepper to taste. Pipe into cannelloni noodles until filled.
  5. Place half of sauce on the bottom of a baking dish. Arrange cannelloni noodles on top. Top with remaining sauce and remaining cheese.
  6. Cover and bake for about 40 minutes at 180ºC.
  7. Remove cover and grill for 5 minutes.
  8. Sprinkle with parsley, enjoy!

Watch the recipe video here:

Fajita cannelloni

Chicken Fajita cannelloni

Posted by Twisted on Thursday, August 9, 2018

Main dish

Skillet Bacon Cheeseburger Dough Ball Dip

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Skillet Bacon Cheeseburger Dough Ball Dip
All the goodness of a burger but in sharing form. Bacon Cheeseburger dough ball dip is a perfect dish for game days!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500g bread dough
  • Sesame seeds
  • Egg wash
  • 8 rashers bacon, chopped
  • 2 tsp Oil
  • 500g beef mince
  • Salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 2 cups grated cheddar
  • 1 can evaporated milk
  • 1½ tbsp cornstarch
  • ¼ cup jalapeños
  • ¼ cup diced pickles
  • ¼ cup diced white onion
  • Chopped parsley
Instructions
  1. Arrange 30g balls of dough around a skillet. Cover and let rise for 10 minutes. Brush with egg wash and sprinkle sesame seeds. Bake of 15-20 minutes at 180ºC until golden brown.
  2. Meanwhile, heat oil add bacon and fry until crispy. Remove bacon with a slotted spoon. Add beef mince to the pan and cook until browned. Add salt and pepper to taste, Worcestershire sauce, and garlic powder until combined. Remove and clean pan.
  3. Pour evaporated milk into a saucepan. Mix cheddar cheese with cornstarch until coated. Stir into evaporated milk until thickened. Add back the bacon and beef. Stir to incorporate.
  4. Pour into the centre of the skillet surrounded by the dough balls. Garnish with onions, pickles and parsley.
  5. Enjoy!

Watch the recipe video here:

Skillet Bacon Cheeseburger Dough Ball Dip

Skillet Bacon Cheeseburger Dough Ball Dip

Posted by Twisted on Thursday, August 9, 2018

Drink

Spiked Caramel Corn Shake

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Spiked Caramel Corn Shake
This shake made with Captain Morgan spiced rum and topped with homemade caramel corn is a home run!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Caramel Corn/Sauce
  • 5 cups fresh popped corn
  • ⅓ cup roasted unsalted peanuts
  • ½ cup light brown sugar
  • 5 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • ¼ teaspoon salt
  • 1½ tablespoon Captain Morgan Spiced Rum
  • ¼ teaspoon baking soda
  • 1½ tablespoon heavy cream
  • Shake
  • 4 cups vanilla ice cream
  • ¾ cup whole milk
  • 6 ounces Captain Morgan rum
  • Whipped cream, optional
Instructions
  1. Preheat oven to 250°F.
  2. Line a baking sheet with parchment.
  3. Over med-high heat, cook brown sugar, butter, and corn syrup. Bring to simmer and cook for 4 minutes.
  4. Remove from heat and add baking soda and rum. Stir well. Reserve ¼ cup caramel.
  5. Working quickly, mix popcorn and peanuts with remaining carmel, making sure to completely cover all the popcorn. Spread on baking sheet and dry out in about 15 minutes or until dry.
  6. Add cream to remaining ¼ cup caramel and stir, then set aside.
  7. Add 4 cups of vanilla ice cream to a blender with ¾ cup of whole milk and 6 ounces of Captain Morgan. Blend until creamy.
  8. Divide remaining caramel sauce into 4 glasses and top with milkshake. Top with whipped topping and caramel corn, then serve with remaining caramel corn.

Watch the recipe video here:

Spiked Caramel Corn Shake

Spiked Caramel Corn ShakeThis shake made with Captain Morgan spiced rum and topped with homemade caramel corn is a home run!

Posted by Tasty on Thursday, August 9, 2018