Main dish

Beef Stew Gratin

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Beef Stew Gratin
This beef stew gratin is delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 g (1 lb) diced beef
  • 50 g (½ cup) plain flour
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stems celery, diced
  • 2 tablespoons tomato puree
  • 2 cloves garlic, minced
  • 1 pinch fresh rosemary
  • 200 g (1 cup) chopped tomato
  • 125 mL (½ cup) red wine
  • 300 mL (1 ¼ cups) beef stock
  • 2 large potatoes, thinly chopped
  • 2 tablespoons butter, melted
  • salt, to taste
  • pepper, to taste
  • fresh thyme
  • 50 g (½ cup) gruyère cheese, grated
Instructions
  1. Preheat oven to 180°C (350˚F).
  2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  6. Cover the pot with a lid and cook for 2 hours.
  7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  10. Enjoy!

Watch the recipe video here:

Beef Stew Gratin

This beef stew gratin is delicious ?RECIPE: https://tasty.co/recipe/beef-stew-gratin

Posted by Proper Tasty on Friday, May 25, 2018

Main dish

Chicken Tikka Biryani

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Chicken Tikka Biryani
Homemade chicken tikka biryani because making it yourself is much more fun! ?
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
CHICKEN TIKKA
  • 600 g (1 ⅓ lb) chicken breast
  • 400 mL (1 ⅔ cups) natural yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons tikka masala sauce
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
CURRY
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon cumin seed
  • 2 black peppercorns
  • 2 cloves
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tomatoes, finely chopped
  • 100 mL (½ cup) natural yogurt
  • 100 mL (⅓ cup) water
RICE
  • 400 mL (1 ⅔ cups) water
  • 300 g (1 ½ cups) basmati rice, soaked for at least 20 minutes
  • 1 bay leaf
  • ½ teaspoon cumin seed
BIRYANI ASSEMBLY
  • 200 g (1 ½ cups) onion, carmelised
  • 20 g (½ cup) fresh coriander, finely chopped
  • 1 tablespoon oil
  • 200 mL (1 cup) water, saffron-infused
Instructions
  1. Preheat the oven 220˚C (430˚F).
  2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
  3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  4. Reserve the chicken tikka marinade for later use.
  5. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
  6. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
  7. Add in the chopped tomatoes and fry till soft.
  8. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
  9. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
  10. In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
  11. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
  12. Enjoy!

Watch the recipe video here:

Chicken Tikka Biryani

Homemade chicken tikka biryani because making it yourself is much more fun! ?RECIPE: https://tasty.co/recipe/chicken-tikka-biryani

Posted by Proper Tasty on Saturday, May 26, 2018

Main dish

Poori & Aloo Sabzi

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Poori & Aloo Sabzi
Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
POORI
  • 4 cups (500 g) whole wheat flour
  • 1 tablespoon oil, plus more for dipping frying
  • 1 cup (240 mL) water, or as needed
ALOO SABZIA
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 1 large white onion, thinly sliced
  • ¼ teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 1 large tomato, finely chopped
  • salt, to taste
  • 1 ½ tablespoons curry powder
  • 1 ½ lb (680 g) potato, cooked and peeled
  • ½ cup (75 g) frozen peas, thawed
  • 2 cups (480 mL) water
  • fresh cilantro leaves, for garnish
Instructions
  1. Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
  2. Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
  3. Cover the dough with damp towel so it doesn’t dry out.
  4. Heat the oil in a deep pot until it reaches 350˚F (170˚C).
  5. Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
  6. Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
  7. ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
  8. Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
  9. Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
  10. Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
  11. Garnish with cilantro.
  12. Enjoy!

Watch the recipe video here:

Poori & Aloo as made by Ritu and Swasti

Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨FULL RECIPE: https://tasty.co/recipe/poori-aloo-sabzi

Posted by Tasty on Tuesday, May 29, 2018

Main dish

Skillet Pizza Chicken

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Skillet Pizza Chicken
Through the deep, mysterious currents that flow through this world, we've unearthed two facts: you guys have quite a thing for chicken. And for pizza. Naturally, us doing what we do, we've reached the simple conclusion that combining these two titans of viral cuisine will make you happy. Please, therefore, enjoy this Skillet Pizza Chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chilli flakes
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 x 400g tins passata
  • Pinch of salt
  • 1 ball mozzarella, ripped
  • 10 slices pepperoni
Instructions
  1. In a bowl, drizzle the chicken with the olive oil, oregano, salt, pepper and chilli flakes.
  2. Heat a skillet with a little oil and brown the chicken pieces on both sides. Remove from the heat and turn down the temperature.
  3. Add a little more oil and cook the onion and garlic until soft. Pour in the passata and stir everything together, then cover with a lid and allow the sauce to thicken for a bit.
  4. Put the chicken back in and simmer in the sauce until cooked through.
  5. Scatter with mozzarella and pepperoni and grill for five minutes until bubbling and melty.
  6. Serve with delicious fries.

Watch the recipe video here:

Skillet Pizza Chicken

Skillet Pizza Chicken

Posted by Twisted on Monday, July 30, 2018

Main dish

Chicken Parm Crunch Wrap

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Chicken Parm Crunch Wrap
The things you can do with a tortilla; this Aztec staple has been bent, twisted, fried and crushed into a bewildering number and variety of dishes, from the sublime to the awful with everything in between. One of our finest creations at Twisted is the giant crunch wrap - an elegant arrangement of these ancient flatbreads with pretty much anything you want in the middle. We've plumped for chicken parm and all the melty, crunchy fun that ensues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 800g passata
  • 1 tbsp dried oregano
  • 1 tsp salt
  • ½ tbsp sugar
  • 1 tsp black pepper
  • 5 chicken breasts
  • 300g plain flour
  • 1 tbsp fine sea salt
  • 200g panko breadcrumbs
  • 100g parmesan, finely grated
  • 3 eggs, beaten with a little milk
  • 1 ltr groundnut oil
  • 7 large flour tortillas
  • Grated mozzarella
Instructions
  1. Preheat the oven to 180°C.
  2. Make the sauce - fry the garlic in the oil until fragrant, then pour in the passata - be careful and have a lid ready as it will spatter. Stir in the oregano, salt and pepper. Leave to simmer gently and reduce until it's almost a paste.
  3. Meanwhile, bash the chicken breasts out until they are around 1.5 cm thick.
  4. Place the flour, egg wash and breadcrumbs in bowls. Season the flour with the salt and thoroughly mix the grated parmesan with the breadcrumbs.
  5. Dip the chicken breasts in the flour, shake off excess, then in the egg mix, then finally the breadcrumbs.
  6. Heat the oil to 170°C in a wide, heavy pan. Fry the coated chicken breasts in batches, turning frequently, until crisp and golden. Remove from the oil, dab with paper towel and leave to dry on a wire cooling rack.
  7. In a skillet arrange the tortillas in a flower shape around the edges with one tortilla in the middle. Place the chicken pieces on top. Cover with the sauce and the grated mozzarella. Add another tortilla on top and fold over the edges to create a giant wrap shape. Place a heavy object on top to squash the tortillas into submission, then bake for around 20 minutes.

Watch the recipe video here:

Chicken Parm Crunch Wrap

Chicken Parm Crunch Wrap

Posted by Twisted on Monday, July 30, 2018

Main dish

German Potato Salad

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German Potato Salad
Recipe of the Day: Bobby Flay's German Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds new potatoes
  • 1 yellow onion, quartered
  • ½ pound bacon, diced
  • 1 large red onion, diced
  • ¾ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup canola oil or olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • ¼ cup chopped fresh parsley leaves
Instructions
  1. Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  2. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Watch the recipe video here:

How To Make German Potato Salad

Recipe of the Day: Bobby Flay's German Potato Salad Save the recipe: http://bit.ly/2Msn3Ab.

Posted by Food Network on Monday, July 2, 2018

Uncategorized

Animal Doughnuts

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Animal Doughnuts By Alexander Roberts
Take a walk on the wild side with these adorable animal donuts! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 qt (1.8 L) peanut oil, or vegetable oil
  • 4 ½ cups (560 g) all-purpose flour, plus more for dusting
  • 1 ¼ cups (250 g) granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons unsalted butter, cold, cubed
  • 1 cup (240 mL) buttermilk
  • 2 large egg yolks
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tablespoon honey
  • ¼ cup (60 mL) milk
  • food coloring, of your choice, optional
Instructions
  1. Heat the oil in a large pot until it reaches 350˚F (180˚C). Line a baking sheet with parchment paper and dust with flour.
  2. Add the flour, granulated sugar, salt, baking powder, and baking soda to a large bowl. Whisk to combine.
  3. Rub the butter cubes into the dry mixture until well-incorporated and no large chunks remain.
  4. In a small bowl or liquid measuring cup, combine the buttermilk, egg yolks, eggs, and vanilla. Whisk with a fork to combine.
  5. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold together gently with a spatula until no flour streaks remain.
  6. Flour a clean surface and dump the dough from the bowl. Sprinkle a generous amount of flour on top of the dough and shape into a disc.
  7. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
  8. Remove the dough from the refrigerator, sprinkle with more flour, and roll out to ½ inch (1-cm) thick.
  9. Flour a 3½-inch (9-cm) round cookie cutter and cut rounds from the dough, then cut out the centers using a ½-inch (1-cm) cookie cutter.
  10. Place the cut doughnuts on the prepared baking sheet. Reroll the leftover dough, keeping the cut-out centers, to make more doughnuts.
  11. Make the animal shapes: For cat doughnuts, cut a small triangle out of the top of a doughnut. For dog doughnuts, use the small cookie cutter to cut 2 half circles out of the bottom of the doughnut and press the cut edges to round. For the bear and frog doughnuts, use a wet finger to press 2 divots at the top of a doughnut, then attach 2 cut-out centers for ears. Flip the doughnuts over so the side with the centers is against the baking sheet.
  12. Working in batches, lower the doughnuts carefully into the hot oil. Fry for about 1 minute, then flip and fry for another minute, until golden brown all over. Remove the doughnuts from the oil using tongs or a spider. Cool on a wire rack for 2-3 minutes.
  13. To make the glaze, add the powdered sugar, honey, and ¼ cup (60 ml) of milk to a large bowl and whisk until smooth. Add food coloring of your choice, if desired.
  14. Dip the doughnuts in the glaze. Return to the wire rack and let dry.
  15. Decorate, if desired. Use melted chocolate and leftover glaze to pipe faces onto the different animal doughnuts.
  16. Enjoy!

Watch the recipe video here:

Animals Doughnuts by Alexander Roberts

Take a walk on the wild side with these adorable animal donuts! ?FULL RECIPE: https://tasty.co/recipe/animal-doughnuts-by-alexander-roberts

Posted by Tasty on Saturday, July 28, 2018

Main dish

Chicken Pot Hotdish

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Chicken Pot Hotdish
Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 3 carrots, chopped into ½-inch pieces
  • 1 large onion, finely chopped
  • Kosher salt
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • Chicken soup mix for 3 cups broth (about 1 tablespoon)
  • 1½ pounds boneless, skinless chicken thighs, chopped into ½-by-3/4-inch pieces
  • ¾ cup frozen peas
  • ½ teaspoon dried thyme
  • Freshly ground black pepper
  • 1½ pounds frozen tater tots
  • Ketchup, for serving, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  3. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Watch the recipe video here:

How to Make Molly's Chicken Pot Hotdish

Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish. Watch Molly Yeh on #GirlMeetsFarm > Sundays at 11a|10c

Posted by Food Network on Saturday, July 28, 2018

Lasagna

Cheesy Heinz Beanz Potato Lasagna

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Cheesy Heinz Beanz Potato Lasagna
If you’ve been longing for a dauphinoise that delivers more bean for your buck, then this is the dish for you. Layers of gooey cheese, tangy Heinz Baked Beanz and buttery potato come together to make one hell of a lasagna bake. For comfort food that looks a little different, this is as good as it gets.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 830g Heinz Beanz
  • 750g Potatoes, peeled
  • 8oz Vegetable Stock
  • 7oz Whole milk
  • 150g Cheddar Cheese
  • 3 cloves Garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2g parsley, chopped
Instructions
  1. Mandolin the potatoes into thin slices (keep them in water to stop them from browning).
  2. Heat the stock, milk, garlic, black pepper, and salt to a simmer. Add the potatoes in batches and cook until they are pliable, then take them out of the mixture and leave them in a separate dish so they don’t turn too mushy at this stage
  3. Place a layer of the potatoes in the bottom of a deep baking dish and top with a few spoons of Beanz and a good sprinkling of cheddar cheese. Repeat with as many layers as it takes to reach the top of the dish. Over the final layer of potatoes pour all the excess cream and sprinkle with any remaining cheddar. then cover and take away to bake for roughly 40 minutes, or until cooked through and bubbling.
  4. Sprinkle with parsley
  5. Enjoy!

Watch the recipe video here:

Cheesy Heinz Beanz Potato Lasagna

Cheesy Heinz Beanz Potato Lasagna

Posted by Twisted on Sunday, July 29, 2018

Main dish

Mini Bacon Cheeseburger Tacos

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Mini Bacon Cheeseburger Tacos
Oh my good grief- how cute and delicious are these?! I reckon you and your mates could eat about 40 of these EACH, so do feel free to duplicate the recipe accordingly. I wish it was Game Day every day...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 large flour tortillas
  • 500g beef mince
  • ¼ cup ketchup
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 small onion, finely chopped
  • ½ cup streaky bacon, finely diced
  • Swiss cheese, sliced
  • 1 egg, beaten
  • ½ tsp garlic powder
  • ½ tsp paprika
  • sesame seeds
  • Burger sauce, for dipping
Instructions
  1. For your filling, heat the olive oil over high heat and add your bacon. Fry until crisp, then chuck in your onion. Fry over high heat until starting to brown. Chuck in your mince and break up/brown. Season with oregano, salt and pepper. Add the ketchup and stir through until it clings to the meat. Cool slightly.
  2. Cut out 2"-3" tacos. Beat your egg with the garlic powder and paprika. Brush this all over one side of your tacos. Sprinkle liberally with sesame seeds. Lay these, sesame-side down on the back of a muffin tray. Bake for 8 minutes at 200°C. Cool slightly.
  3. Fill each taco a tbsp of burger mix, then top with the cheese slice and lay in a dish.
  4. Bake for 5 minutes at 200°C, or until melty and nice.
  5. Destroy.

Watch the recipe video here:

Mini Bacon Cheeseburger Tacos

Mini Bacon Cheeseburger Tacos

Posted by Twisted on Wednesday, December 20, 2017