Drink

Spiked Berry Punch

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Spiked Berry Punch
This berry-licious punch is the perfect drink to top off with Smirnoff Spiked Sparkling Seltzer.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 11⁄2 quart fresh berries (strawberries, blueberries, raspberries, blackberries) washed and hulled 2 cups fresh pineapple (cubed)
  • 3 cups spring water
  • Smirnoff Spiked Sparkling Seltzer
  • Lemon (garnish)
Instructions
  1. Place 1⁄2 quart (2 cups) of the berries on a lined baking sheet and freeze (at least 2 hours or until completely frozen).
  2. Place remaining quart of berries and pineapple in a food processor (or blender) and pulse until completely liquified. Strain well and add 3 cups of spring water.
  3. Add frozen berries to juice.
  4. Add 1⁄2 cup juice to glass and top with Smirnoff Seltzer.
  5. Garnish with lemon slices.

Watch the recipe video here:

Spiked Berry Punch

Spiked Berry PunchThis berry-licious punch is the perfect drink to top off with Smirnoff Spiked Sparkling Seltzer.

Posted by Tasty on Saturday, August 4, 2018

Main dish

Asparagus Fries

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Asparagus Fries
Potatoes beware, asparagus are dressing up as French fries. Thanks to a beer batter and hot oil, the green stalks are golden and crispy. Lemon aioli makes great dipping sauce and there are three seasoning options depending on what mood you are in.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chili-Lime Seasoning:
  • 1 tablespoon chili powder
  • ½ teaspoon kosher salt
  • Zest of 1 lime
Parmesan-Pepper Seasoning:
  • ¼ cup grated Parmesan
  • ½ teaspoon freshly ground black pepper
Old Bay Seasoning:
  • 1 tablespoon seafood seasoning, such as Old Bay
Asparagus Fries:
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • Zest and juice of 1 lemon
  • 1 small clove garlic, grated
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 cup lager, chilled
  • 1 bunch pencil asparagus (about 1 pound), woody ends trimmed and stalks cut in half
  • Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a deep-frying thermometer
  2. For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
  3. For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
  4. Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
  5. Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
  6. Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

Watch the recipe video here:

How to Make Asparagus Fries

Recipe of the Day: Asparagus Fries ??Save this recipe: http://bit.ly/2w2nptO.

Posted by Food Network on Sunday, May 20, 2018

Breakfast

Fried Green Tomatoes

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Fried Green Tomatoes
Fried Green Tomatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Fried Green Tomatoes:
  • 2 quarts vegetable oil, for frying
  • 1½ cups all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ½ teaspoon freshly cracked black pepper
  • ½ cup buttermilk
  • 4 large eggs
  • 2 cups yellow cornmeal
  • 1 cup panko breadcrumbs
  • 4 green tomatoes (about 1 pound), sliced ¼ inch thick
Dipping Sauce:
  • 1 cup mayonnaise
  • ¼ cup hot vinegar peppers, drained and finely chopped, plus 2 tablespoons hot vinegar pepper juice
  • 2 teaspoons sweet paprika
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
Instructions
Special equipment:
  1. a deep-frying thermometer
For the fried green tomatoes:
  1. Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
Set up 3 low-sided dishes to make a breading station:
  1. To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.
  2. Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.
  3. Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.
For the dipping sauce:
  1. Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Watch the recipe video here:

How to Make Trisha's Fried Green Tomatoes

Recipe of the Day: Trisha Yearwood's Fried Green Tomatoes ?Save this recipe: http://bit.ly/2JinG1g.

Posted by Food Network on Sunday, June 3, 2018

Main dish

Giant Spinach Dip-Stuffed Pretzel

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Giant Spinach Dip-Stuffed Pretzel
A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion. .
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Nonstick cooking spray, for the baking sheet
  • 6 ounces marinated artichoke hearts, drained
  • One 10-ounce box frozen spinach, thawed
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup grated Parmesan
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground pepper
  • Two 13.8-ounce tubes refrigerated pizza dough
  • 6 sticks part-skim mozzarella string cheese
  • 1 tablespoon baking soda
  • 2 tablespoons unsalted butter, melted
  • Pretzel salt or other coarse salt, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
  3. Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
  4. Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope.
  5. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
  6. Dissolve the baking soda in ½ cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

Watch the recipe video here:

How to Make a Giant Spinach-Dip Stuffed Pretzel

Recipe of the Day: Giant Spinach Dip-Stuffed Pretzel ? Save the recipe: http://bit.ly/2L6R77v.

Posted by Food Network on Saturday, August 4, 2018

Dessert

Apple Tater Tots

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Apple Tater Tots
Just when you thought tater tots couldn't be more delicious! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 granny smith apples
  • lemon water, to prevent apples from browning
  • 2 tablespoons sugar
  • ¼ teaspoon cinnamon
  • ¼ cup (55 g) unsalted butter, ½ stick
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 cup (240 mL) water
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • oil, for frying
COATING
  • ¼ cup (50 g) sugar
  • 1 teaspoon cinnamon
SPECIAL EQUIPMENT
  • 1 piping bag, with a large star tip or large round tip
Instructions
  1. Peel the apples and soak them in a medium bowl filled with lemon water to keep then from browning. Using a cheese grater, grate the apples.
  2. In another medium bowl, combine the grated apples and sprinkle with sugar and cinnamon. Stir to coat well and set aside.
  3. Make the churro dough: In a medium saucepan over high heat, combine the butter, brown sugar, salt, and water. Bring to a boil.
  4. Reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  5. Remove the pot from the heat and let cool for about 5 minutes to prevent accidentally cooking the eggs.
  6. Add the eggs, 1 at a time, being sure to fully incorporate each egg before adding the next. Set the dough aside.
  7. Spread a kitchen towel over a medium bowl. Transfer the grated apple to the towel and squeeze to remove moisture.
  8. Add the grated apple to the churro dough. Mix well with wooden spoon and transfer to a piping bag with a large star tip or large round tip.
  9. Heat the oil in a large pot until it reaches 350˚F (180˚C).
  10. Pipe the dough into the hot oil, using scissors to cut into bite-size pieces as you squeeze. Work in batches, if necessary, so as not to overcrowd the pot. Fry the churros until golden brown and fully cooked, 2-3 minutes.
  11. Transfer the hot churros to a medium bowl filled with cinnamon sugar and toss to coat.
  12. Enjoy!

Watch the recipe video here:

Apple Tots

Just when you thought tater tots couldn't be more delicious! ?FULL RECIPE: https://tasty.co/recipe/apple-tater-tots

Posted by Tasty on Sunday, August 5, 2018

Drink

Green Tea Cooler

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Green Tea Cooler
Cool down with this cucumber cocktail made using Ketel One Botanical.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2-inch cucumber, sliced
  • 3 ounces Ketel One Botanical Cucumber & Mint Vodka 3 ounces green tea, steeped with 1⁄2 cup mint leaves
  • 1 ounce lime juice
  • Sparkling water
  • Cucumber sticks, for garnish
  • Mint, for garnish
Instructions
  1. Pour vodka into martini shaker. Add green tea, lime juice, and ice. Shake vigorously.
  2. Fill 2 glasses with ice. Fill glasses 2⁄3 of the way with cocktail, then fill remaining 1⁄3 of
  3. glass with soda water.
  4. Garnish with cucumber sticks and mint.

Watch the recipe video here:

Green Tea Cooler

Green Tea CoolerCool down with this cucumber cocktail made using Ketel One Botanical.

Posted by Tasty on Monday, August 6, 2018

Breakfast

Cheesesteak Chimichangas

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Cheesesteak Chimichangas
Cheesesteak Chimichangas
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 400g minced beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup mushrooms
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • ½ tsp cayenne
  • 2 tbsp ketchup
  • 2 tbsp worcestershire sauce
  • salt and pepper
  • 250ml beef stock
  • 8 flour tortillas
  • 1 cup cheddar, grated
  • 1 cup mozzarella, grated
Instructions
  1. Heat the 2 tbsp olive oil over medium heat and add the onion, pepper and garlic. Season with ½ tsp salt. Fry, stirring frequently, for 10 minutes or so. Turn the heat up high and add the beef. Fry, breaking up with a spoon as you go. When all browned, add the ketchup, worcestershire sauce, pepper, cayenne and beef stock. Cover and cook for 30 minutes over low heat. Set aside to cool slightly.
  2. Lay your tortillas on a board. In the centre, place 2 tbsp grated mozzarella. Spoon on 3 tbsps of the beef mix, then top with 2 tbsp cheddar.
  3. Brush the top of the tortilla with flour paste. Roll up the tortilla, tucking in the sides as you go. Set aside until you've used all of your mix.
  4. Shallow fry until nicely browned all over and hot through.
  5. Serve.

Watch the recipe video here:

Cheesesteak Chimichangas

Cheesesteak Chimichangas

Posted by Twisted on Monday, August 6, 2018

Main dish

Asparagus and Chicken Stir-fry

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Asparagus and Chicken Stir-fry
Asparagus and Chicken Stir-fry recipe
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 2 cloves garlic, minced
  • 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch plus 1 teaspoon
  • 1¼ teaspoons kosher salt
  • 1 tablespoon dry sherry
  • ¾ cup chicken broth, low-sodium canned, or homemade or water
  • 2 tablespoons vegetable oil
  • 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
  • 1 bunch scallions (white and green parts), thinly sliced
  • Serving suggestion: Brown or white rice
Instructions
  1. Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  2. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, ¼ cup of water, and season with ¼ teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  3. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Watch the recipe video here:

How To Make Asparagus & Chicken Stir-Fry

Recipe of the Day: Asparagus and Chicken Stir-fry ??Save this recipe: http://bit.ly/2shP1XI.

Posted by Food Network on Monday, June 4, 2018

Main dish

Crunchy Salt And Pepper Shrimp

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Crunchy Salt And Pepper Shrimp
Crunchy Salt And Pepper Shrimp
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) shrimp, frozen, peeled and deveined, tails left on
  • 1 cup (125 g) cornstarch
  • 3 cups (720 mL) oil
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh ginger, sliced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons salt
  • 3 teaspoons black pepper
  • ¼ cup (25 g) scallions, sliced
  • white rice, cooked, for serving
Instructions
  1. Set a wire rack over a baking sheet.
  2. Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  3. Drain the thawed shrimp on paper towels and pat dry.
  4. Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  5. Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  6. Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
  7. Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  8. In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  9. Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  10. Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  11. Serve with rice.
  12. Enjoy!

Watch the recipe video here:

Crunchy Salt and Pepper Shrimp

Quick, simple, and delicious! ?FULL RECIPE: https://tasty.co/recipe/crunchy-salt-and-pepper-shrimp

Posted by Tasty on Thursday, August 2, 2018

Dessert

Ice Cream in a Bag

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Ice Cream in a Bag
Put the social in ice cream social: Get your pals (or the neighborhood kids!) together and take turns shaking up a sweet treat in just 5 minutes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Base Ice Cream:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 10 cups ice
  • 8 tablespoons rock salt
Mint Chocolate Chip Ice Cream:
  • 1 tablespoons mini semisweet chocolate chips
  • ¼ teaspoon peppermint extract
  • Chocolate Ice Cream:
  • 1 tablespoon unsweetened cocoa powder
Strawberry Ice Cream:
  • 1 tablespoons chopped strawberries (from about 2 strawberries)
Instructions
For the base ice cream:
  1. Stir the milk, sugar and vanilla together in a medium bowl. Pour ½ cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
  2. Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

Watch the recipe video here:

How to Win Summer: Ice Cream in a Bag

Recipe of the Day: Ice Cream in a Bag ?? Save the recipe: http://bit.ly/2Odtmcs.

Posted by Food Network on Friday, August 3, 2018