Lasagna

Meatball Lasagna Bombs

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Meatball Lasagna Bombs
Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
Marinara Sauce
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 28-oz cans crushed tomatoes
  • 1 ½ tablespoons salt
  • 1 teaspoon pepper
  • 2 sprigs basil
Meatballs
  • ½ cup breadcrumbs
  • ½ cup milk
  • 1 egg
  • ½ cup grated parmesan
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground beef
  • ½ cup minced onions
Assembly
  • 24 lasagna noodles, cooked 2 minutes less than package instructions
  • 16 oz ricotta cheese
  • 12 mozzarella slices, sliced in half
  • Minced parsley, for garnish
Instructions
Marinara sauce:
  1. In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent. Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
  2. Preheat oven to 350º.
  3. In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper. Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not overmix. With oiled hands, roll the meat into golf-sized balls. Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
  4. Ladle approximately ⅔rds of the marinara sauce into a 9x13” baking dish.
  5. Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese. Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
  6. Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
  7. Remove from oven, garnish with parsley and serve with reserved marinara on the side.

Watch the recipe video here:

Meatball Lasagna Bombs

Mealtime memories are worth the mess with these delicious meatball lasagna bombs and the clean-up help of Palmolive® Ultra. Buy at Walmart https://wm6.walmart.com/palmolive

Posted by Tasty on Friday, August 3, 2018

Main dish

Who Loves Ya Baby-Back?

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Who Loves Ya Baby-Back?
Who Loves Ya Baby-Back?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 whole slabs pork baby back ribs
Dry Rub:
  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon jalapeno seasoning
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon rubbed thyme
  • ½ teaspoon onion powder
Braising Liquid:
  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
Instructions
  1. Preheat oven to 250 degrees.
  2. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
  3. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours.
  4. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Watch the recipe video here:

How To Make Alton's Who Loves Ya Baby Back Ribs

Recipe of the Day: Alton Brown's 5-Star Baby-Back Ribs ??Save this recipe: http://bit.ly/2jmI1Us.

Posted by Food Network on Thursday, May 24, 2018

Main dish

Easy Chicken Parm Bake

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Easy Chicken Parm Bake
Your kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Tomato Sauce
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 (28-ounce) cans crushed tomatoes
  • 2 large sprigs fresh basil
  • Salt, to taste
  • ½ teaspoon ground black pepper, to taste
  • ¾ cup heavy cream
Assembly
  • 8 Tyson Crispy Chicken Strips
  • 1 (1 pound) box cavatappi, penne, or other short pasta
  • 8 mozzarella slices
  • ½ cup shredded parmesan cheese
  • 8 basil leaves, minced, for garnish
Instructions
  1. Preheat oven to 400ºF/205℃.
  2. Arrange Tyson Crispy Chicken Strips on a parchment-lined baking sheet. Bake
  3. according to package instructions. Remove from oven and lower temperature to 375ºF.
  4. Heat olive oil in a large saucepan. Add onion and saute until translucent, about 5
  5. minutes.
  6. Add minced garlic and saute for another minute or two. Stir in dried oregano, onion
  7. powder, garlic powder, and a large pinch of salt and pepper.
  8. Add crushed tomatoes, basil, and another big pinch of salt. Let simmer, stirring
  9. occasionally for 20 minutes.
  10. Remove basil sprigs and fold in the heavy cream. Taste sauce and add more salt and
  11. pepper if necessary.
  12. Heat a large pot of heavily salted water. Bring to a boil and cook pasta for 3 minutes less
  13. than the cooking time on the package. Drain pasta and pour into a 9x13-inch glass
  14. baking dish.
  15. Pour the creamy tomato sauce onto the pasta and mix thoroughly. Arrange the Tyson
  16. Crispy Chicken Strips on top of the pasta. Place the sliced mozzarella on the chicken
  17. strips and sprinkle with the shredded parmesan.
  18. Place in the oven and bake for 12–15 minutes until cheese is melted. Remove from oven
  19. and sprinkle with minced basil leaves.

Watch the recipe video here:

Easy Chicken Parm Bake

Easy Chicken Parm BakeYour kids are going to love this parm bake you can make in no time with Tyson Crispy Chicken Strips! Pick them up at Walmart today! [www.walmart.com]

Posted by Tasty on Thursday, May 31, 2018

Cake

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: Cake
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 Tasty on Thursday, May 31, 2018

Pasta

Cheesy Swedish Meatball Pasta Bake

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Cheesy Swedish Meatball Pasta Bake
CHEESY SWEDISH MEATBALL PASTA BAKE
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 100g breadcrumbs
  • 100ml milk
  • 1 tbsp butter
  • 1 large egg
  • 1 large clove garlic, crushed
  • ½ tbsp parsley
  • 1 tbsp oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ of an onion , finely chopped
  • 450g beef mince
  • 300g pork mince
  • 2 onions, finely sliced
  • 50g butter
  • 50g flour
  • 1 litre beef stock
  • 200ml double cream
  • 200g mild cheddar
  • 500g rigatone, cooked to packet instructions
  • 1 large ball mozzarella, torn
  • 100g parmesan, grated
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. In a large bowl soak the breadcrumbs in milk. Add the butter, egg, garlic, salt, pepper, grated onion and parsley. Stir everything together, then add the beef and pork and mix thoroughly with your hands - the mixture should be a little wet but not sloppy. Roll into meatballs weighing roughly 30g (around the size of a walnut).
  3. Fry them in a little oil until browned on all sides then remove from the pan.
  4. Add a little oil and cook the onion until soft, then add the butter and cook until foaming. Stir through the flour and cook out - roughly a minute.
  5. Gradually pour in the beef stock, making sure each addition is incorporated before adding the next splash. Pour in the cream and season to taste, then add the meatballs and bring to a gentle simmer to cook them through. Add the grated cheddar and stir together on a really low heat, then add the pasta and stir through the cheesy sauce.
  6. Add to a baking dish with the torn mozzarella and scatter with parmesan. Bake for around 30 minutes, or until the top has browned nicely.

Watch the recipe video here:

Cheesy Swedish Meatball Pasta Bake

Cheesy Swedish Meatball Pasta Bake

Posted by Twisted on Thursday, August 2, 2018

Dessert

Cheesecake on a Stick

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Cheesecake on a Stick
Forget cake pops - CHEESECAKE pops are your new EVERYTHING!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 7 ounces vanilla crackers or graham crackers
  • ½ cup butter, melted
  • 14 ounces cream cheese
  • 1½ cups heavy cream
  • 1 cup sugar
  • ½ teaspoon vanilla extract
  • 17 ounces bittersweet chocolate, melted
  • 1 cup chocolate sprinkles
Instructions
  1. In a food processor, grind the crackers, add the butter, and mix for another 2 minutes or until it forms crumbs.
  2. Cover the bottom of a springform pan with parchment paper. Press crumb mixture into bottom and sides of pan and place in the refrigerator.
  3. In a mixing bowl add cream cheese, heavy cream, sugar and vanilla extract. Beat until combined. Pour the mixture into the pan and place in fridge for 1 hour or until hardened.
  4. Remove the cheesecake from the pan. Use a sharp knife to score the cheesecake into slices without cutting all the way through. Add the popsicle sticks, then cut the cheesecake slices. Place them in the freezer for 3 hours until frozen.
  5. Dip cheesecake slices in the melted chocolate, decorate with chocolate sprinkles and serve.

Watch the recipe video here:

Cheesecake on a Stick

What's creamy, dreamy, and now on the go?Taste for Yourself: https://taste.md/2OCQ2D4?: Tastemade Brasil

Posted by Tastemade on Thursday, August 2, 2018

Main dish

Polenta Fries

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Polenta Fries
If you fry it, they will come! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FRIES
  • nonstick cooking spray, for greasing
  • 2 ½ cups (600 mL) milk, of choice
  • 2 ½ cups (600 mL) vegetable broth
  • 2 cups (320 g) polenta
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • olive oil, for brushing (if baking)
  • 4 cups (960 mL) canola oil, if frying
LEMON-HERB AIOLI
  • ½ cup (120 g) mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • salt, to taste
  • pepper, to taste
Instructions
  1. Grease a baking sheet with nonstick spray.
  2. In a medium pot over high heat, add the milk and vegetable broth and bring to a boil.
  3. Whisk in the polenta and reduce the heat to low, whisking continuously for about 5 minutes, or until all the liquid has been absorbed and the polenta is creamy.
  4. Add the butter, salt, pepper, oregano, thyme, and rosemary and stir until well-combined.
  5. Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Chill for at least 2 hours or up to 3 days to set.
  6. If baking, preheat the oven to 425ºF (220ºC).
  7. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined. Chill until ready to use.
  8. Carefully flip the baking sheet onto a cutting board to release the polenta. Slice in half lengthwise, and then cut into 22 equal-sized fries, each about 4 inches (10 cm) long and 1 inch (2 ½ cm) wide.
  9. If baking, use a spatula to transfer the fries onto wire racks set over 2 baking sheets. Brush each fry generously with olive oil. Bake for 30 minutes, flipping halfway through and brushing with more oil, until golden brown.
  10. If frying, heat the canola oil in a large pot until it reaches 375ºF (190ºC). Using a large spider, submerge 2 fries at a time into the oil and fry for 2-4 minutes, until golden brown and crispy. Remove from the oil and transfer to a plate lined with paper towels to cool for at least 5 minutes.
  11. Serve the fries with aioli.
  12. Enjoy!

Watch the recipe video here:

Polenta Fries

If you fry it, they will come! ?FULL RECIPE: https://tasty.co/recipe/polenta-fries

Posted by Tasty on Thursday, August 2, 2018

Breakfast

Pizza Rolls

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Pizza Rolls
These bite-size pizza rolls are like your favorite freezer aisle after-school snack but even better (yeah, we said it). We stuffed ours with crumbled Italian sausage, pepperoni, pizza sauce and, of course, plenty of cheese, then fried them so their wonton skin wrappers get super crisp. We dare you to compare.
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • ½ medium yellow onion, finely chopped (about 1 cup)
  • Kosher salt
  • 12 ounces bulk sweet Italian sausage
  • One 2-ounce piece pepperoni, cut into ¼-inch dice
  • 1 cup pizza sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon granulated garlic
  • ¼ teaspoon crushed red pepper flakes
  • 6 ounces shredded mozzarella (about 1½ cups)
  • 36 wonton wrappers
  • 1 large egg, beaten
  • Canola oil, for frying
Instructions
  1. Special equipment: a deep-frying thermometer
  2. Heat the olive oil in a large nonstick saute pan over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the sausage and cook, using the back of a wooden spoon to crumble into fine pieces, until lightly browned and cooked through, about 5 minutes. Stir in the pepperoni, pizza sauce, oregano, granulated garlic and pepper flakes. Remove to a large bowl and allow to cool slightly. Fold in the mozzarella and season to taste with additional salt if needed.
  3. Put 1 wonton wrapper down on a flat work surface. Put a slightly heaping teaspoon of filling in the middle of the upper half of the wrapper, then put a slightly heaping teaspoon of filling in the middle of the bottom half, making sure that the fillings are evenly spaced apart. Brush egg wash all around the fillings and on the edges of the wrapper. Fold both sides of the wrapper over the fillings letter-fold style, overlapping them and being careful not to press down on the fillings. Turn the wrapper over so that the seal is on the bottom, then use your fingers to gently press down in between the fillings and around the edges. Use a sharp knife to cut the wrapper in half between the fillings. Use your fingers to tightly seal both ends of the pizza rolls. Put the filled pizza rolls on a large baking sheet. Repeat this process with the remaining wrappers and filling.
  4. Fill a Dutch oven halfway with canola oil and heat to 350 degrees F. Set a cooling rack over a baking sheet. Fry the pizza rolls in batches until golden brown and crispy, about 4 minutes. Transfer to the cooling rack. Once all the pizza rolls are fried, move them to a large serving platter and serve immediately.

Watch the recipe video here:

How to Make Copycat Pizza Rolls

Recipe of the Day: Pizza Rolls ??Save this recipe: http://bit.ly/2slhJqF.

Posted by Food Network on Friday, June 15, 2018

Main dish

BBQ Chicken Burgers with Slaw

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BBQ Chicken Burgers with Slaw
Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter, cut into pieces
  • 1 small red onion, ½ finely chopped, ½ thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce, eyeball it
  • 1¼ pounds ground chicken
  • 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons honey, eyeball it
  • 1 lemon, juiced
  • 3 rounded tablespoons sweet pickle relish
  • 2 cups shredded cabbage mix
  • Salt and pepper
  • 4 cornmeal Kaiser rolls, split
Instructions
  1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
  2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
  3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
  4. Serve burgers on bun bottoms topped with slaw and bun tops.

Watch the recipe video here:

Rachael's BBQ Chicken Burgers with Slaw

Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw Save this recipe: http://bit.ly/2JKOlkg.

Posted by Food Network on Thursday, June 21, 2018

Cake Dessert

Crispy Rice Cereal Chocolate Cheesecake

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Crispy Rice Cereal Chocolate Cheesecake
You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¼ cup (60 g) unsalted butter, ½ stick
  • 10 oz (285 g) mini marshmallows
  • 6 cups (180 g) crispy rice cereal
  • 8 oz (225 g) semisweet chocolate
  • ¼ cup (60 mL) heavy cream
  • 16 oz (455 g) cream cheese, softened
  • ½ cup (100 g) sugar
  • 1 teaspoon vanilla
  • 2 ½ cups (150 g) whipped cream, divided
  • chocolate bar, for shaving
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  7. Pour in the melted chocolate and stir to incorporate.
  8. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Crispy Rice Cereal Chocolate Cheesecake

You won't believe how deliciious this crispy rice cereal chocolate cheesecake is! ???FULL RECIPE: https://tasty.co/recipe/crispy-rice-cereal-chocolate-cheesecake

Posted by Proper Tasty on Wednesday, August 1, 2018