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Breakfast

Giant Quesadilla Sloppy Joe

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Giant Quesadilla Sloppy Joe
The origin of the sloppy joe remains shrouded in history. Was it invented by a savvy tomato sauce wielding chef in Iowa? Or, perhaps, at the Sloppy Joe Saloon in Havana. Maybe we will never know, maybe history will sink into the waves clutching its meaty secrets. Twisted will carry on regardless, casually re inventing the wheel every single day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, crushed finely
  • 750g beef mince
  • ½ cup ketchup
  • ¼ cup sugar
  • 1½ tbsp mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chilli powder
  • 8 large tortillas
  • 300g grated mozzarella
Instructions
  1. Heat the oil in a large frying pan with a heavy bottom. Fry the onion until soft, then add the garlic and continue cooking for a further minute or so until fragrant.
  2. Add the beef mince and fry until no longer pink, then add the ketchup, mustard and seasonings. Allow to simmer for around 10 minutes, adding a little water if the mix looks too dry.
  3. While the mix is simmering make the quesadillas - dry fry one large tortilla and sprinkle with grated mozzarella. Flip when the tortilla is nicely toasted.
  4. Stack up the quesadillas with a layer of sloppy joe mix between each one. You should get four layers.
  5. Cut into quarters and serve immediately.

Watch the recipe video here:

Giant Quesadilla Sloppy Joe

Giant Quesadilla Sloppy Joe

Posted by Twisted on Thursday, May 24, 2018

Dessert

Baileys Ice Cream Sandwiches

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Baileys Ice Cream Sandwiches
No one will be left blowing hot and cold after tasting these new sweet treats from Baileys. Featuring layers of gooey baked brownie, sandwiching booze infused vanilla ice cream, this is one dessert determined to ruin diets everywhere. Stand aside sorbet and move over meringues. Summer just found a new best friend.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice Cream:
  • 360ml heavy cream
  • 10ml vanilla essence
  • 120ml Baileys
  • 1 can sweetened condensed milk
Brownies:
  • 300g chopped dark chocolate
  • 300g melted butter
  • 150ml Baileys
  • 5 eggs
  • 400g sugar
  • 150ml Baileys
  • 130g self-raising flour
  • ½ cup/70g plain flour
  • ¾ cup/80g cocoa
Instructions
  1. In a large bowl, whisk together cream, vanilla and Baileys until soft peaks are formed. Fold in one can of condensed milk.
  2. Pour mixture into a lined 9x9 brownie tray, spread flat and freeze over night until set.
  3. To make the brownies, pour the melted butter over the chocolate and stir to combine, then pour in the Baileys and stir again. Set aside to cool slightly.
  4. Whisk the eggs until they foam up and then add the sugar and keep whisking for a minute or so. Pour in the cooled chocolate mixture and stir together then sift in all the dry ingredients and fold everything through.
  5. Pour the mixture into two lined 9x9 brownie trays and spread out.
  6. Bake for 15-20 min.
  7. When the brownie layers are completely cool remove from the tin. Top one with the ice cream layer. Place second brownie layer on top. Transfer to freezer for 4 hours.
  8. When completely frozen transfer to a cutting board and slice into 2x4-inch sandwiches
  9. Keep frozen until ready to serve
  10. Enjoy!

Watch the recipe video here:

Baileys Ice Cream Sandwiches

Baileys Ice Cream Sandwiches

Posted by Twisted on Thursday, May 24, 2018

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb (4.5 kg) mixed beef leg bones, shin, knuckle and marrow bones
  • 12 oz (340 g) ginger, 2 large hands, halved lengthwise
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise
  • 8 sticks cinnamon
  • ¼ cup (110 g) whole black peppercorn
  • 6 pods star anise
  • 1 lb (455 g) beef brisket
  • kosher salt
  • ¼ cup (60 mL) fish sauce, plus more to taste
  • 1 lb (455 g) boneless sirloin steak
  • 1 lb (455 g) flat rice noodle, cooked according to package instructions
  • 2 cups (200 g) fresh mung bean sprouts, for serving
  • 1 small red onion, very thinly sliced lengthwise, for serving
  • 1 jalapeño, sliced into thin rounds, for serving
  • 1 large bunch fresh thai basil, for serving
  • 1 lime, cut into wedges, for serving
  • hoisin sauce, for serving
  • siracha, for serving
Instructions
  1. Set a rack in the upper third of the oven and preheat the broiler.
  2. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE: https://tasty.co/recipe/traditional-vietnamese-beef-pho

Posted by Tasty on Thursday, May 24, 2018

Breakfast

Low-Carb Reuben Wraps

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Low-Carb Reuben Wraps
Cabbage is the new bread.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 leaves cabbage
  • 12 slices Swiss cheese
  • ¼ lb. corned beef, thinly sliced
  • 1 c. sauerkraut
  • ¼ c. Russian dressing, for dipping
Instructions
  1. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
  2. Place 2 slices Swiss cheese in the center of a cabbage leaf. Top with a couple slices of corned beef and a spoonful of sauerkraut and roll burrito-style into a small package. Serve with Russian dressing for dipping.

Watch the recipe video here:

How To Make Low-Carb Reuben Wraps

These reuben wraps are the low-carb way to eat your favorite sandwich.Full recipe: http://dlsh.it/s4JLpF9

Posted by Delish on Tuesday, May 22, 2018

Dessert

Galaxy Space Time Cupcakes

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Galaxy Space Time Cupcakes
Houston, we're sending this chocolate cupcake to space.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes
  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175ml milk
Frosting
  • 1 batch chocolate Swiss meringue buttercream frosting
  • 5 drops black food gel
Instructions
Decorations
  1. tbsp silver lustre dust + 4 tbsp clear alcohol or vanilla extract
  2. silver star sprinkles to decorate
  3. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with silver foil cupcake liners. I got mine from my local cake supply store but you can grab them online. The silver liners are important to the recipe in order to complete the silver cupcake look.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  5. Next, add milk and eggs in a jug and whisk until well combined.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper ¾ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. To prepare the frosting add black food gel to the chocolate buttercream and mix until well combined. It should come out a dark grey.
  9. Fit the end of a piping bag with a Wilton 8B piping tip and frost a swirl of frosting on top of your cupcakes. Chill them in the fridge for an hour so the frosting stiffens up.
  10. Add the silver lustre dust and alcohol to a small mixing bowl and mix until well combined.
  11. Use a small paint brush to brush the chilled frosting with random strokes of the silver paint. Finish with a sprinkle of silver star sprinkles.

Watch the recipe video here:

Galaxy Space Time Cupcakes

Houston, we're sending this chocolate cupcake to space.Taste for Yourself: https://taste.md/2s1GFTQ

Posted by Tastemade on Wednesday, May 23, 2018

Dessert

Cream Puff Surprise Cake

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Cream Puff Surprise Cake
Velvety mousse is interrupted by little bursts of cream puff YUM.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8-inch yellow box cake, baked
  • 12 to 16 ladyfingers
  • 10 to 12 profiteroles
  • 1 box vanilla pudding
  • Food coloring, as desired
  • 12 ounces white chocolate
  • ⅓ cup water
  • 1½ packets gelatin
  • 3¾ cups heavy cream, divided
  • Fresh berries, for garnish
  • Fresh mint, for garnish
  • White chocolate shavings, for garnish
Instructions
  1. Line an 8-inch springform pan with a ½-inch slice of yellow cake, and place ladyfingers in a circle around the outside edge of the cake.
  2. Place profiteroles on a sheet tray. Make pudding according to package directions and tint to desired color. Fill the cream puffs and set them inside the cake pan.
  3. For the white chocolate mousse: Melt the white chocolate in a double boiler.
  4. While the chocolate is melting, pour the gelatin over the water and let it dissolve. Bring one cup of hot cream to a boil and whisk in the gelatin until smooth. Pour the gelatin mixture into the white chocolate and gently mix until incorporated. Allow to cool to room temperature.
  5. Using a stand mixer, whip the remaining heavy cream to stiff peaks. Fold the cooled white chocolate mixture into the whipped cream.
  6. Pour the mousse over the profiteroles, and set in the refrigerator for about an hour, then top with plastic wrap and allow to set for at least 8 hours or up to overnight.
  7. When set, remove from fridge, top with berries, mint and white chocolate shavings. Serve chilled.

Watch the recipe video here:

Cream Puff Surprise Cake

Velvety mousse is interrupted by little bursts of cream puff YUM.Taste for Yourself: https://taste.md/2s1HQCK

Posted by Tastemade on Wednesday, May 23, 2018

Main dish

Giant Croque Monsieur Roll

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Giant Croque Monsieur Roll
Outlandish? Check. Cheesy? Check. While we at Twisted do know what you, our fans, love, we do strive to push the boat out with a few dishes every now and then. We are therefore proud (if mildly bemused) to bring you one of our strangest ideas yet, the Croque Monsieur Toast Roll.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 50g butter
  • 50g flour
  • 350ml milk
  • 1½ tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp nutmeg
  • 12 slices white bread
  • 12 slices emmental
  • 17 slices thin cut ham
  • 2 tbsp melted butter
Instructions
  1. Preheat the oven to 180°C/360°F
  2. In a large saucepan heat the butter until foaming, then add the flour and quickly stir to make a paste. Gradually pour in the milk, stirring to incorporate it, until you have a smooth sauce. Stir in the mustard, salt and pepper and set aside.
  3. Cut the crusts off the bread and lay it in a square on baking paper with each side overlapping. Use a rolling pin to roll the whole thing out, pressing the edges together to stick them. If you find this isn't working then use an equal mixture of flour and water and paint it along the joins to help stick.
  4. Spread the bechamel on the bread and then top with a layer of cheese and ham. Use the edge of the paper to roll the whole thing up.
  5. Place on a lined baking tray and brush with butter, then bake for 40 minutes until the outside is golden and toasty.

Watch the recipe video here:

Giant Croque Monsieur Roll

Giant Croque Monsieur Roll

Posted by Twisted on Wednesday, May 23, 2018

Drink

Mermaid Mules

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Mermaid Mules
What makes these cocktails blue? It's Curacao, a blue liqueur made from citrus peels! It's tangy flavor is the perfect compliment to your average Moscow Mule.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 oz. Blue Curaçao
  • 6 oz. vodka
  • ⅓ c. lime juice
  • 1 oz. can ginger beer
  • 3 lime rounds, for garnish
  • Paper umbrellas, for garnish (optional)
Instructions
  1. Divide blue curaçao, vodka, and lime juice between 3 glasses and stir to combine. Fill glass with ice and top off each drink with ginger beer. Garnish with lime round and umbrella, if using.

Watch the recipe video here:

How To Make Mermaid Mules

When life's a beach, make Mermaid Mules ☀️Full recipe: http://dlsh.it/Ly9k2W0

Posted by Delish on Wednesday, May 23, 2018

Dessert

Cherry Pie-Filled Cheesecake

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Cherry Pie-Filled Cheesecake
Cherry Pie-Filled Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHERRY PIE FILLING
  • 1 cup (200 g) sugar
  • ¼ cup (30 g) cornstarch
  • ⅓ cup (80 mL) water
  • 1 tablespoon lemon juice
  • 40 oz (1.1 kg) canned cherry, drained
  • 1 teaspoon almond extract
CHEESECAKE
  • 25 chocolate sandwich cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 40 oz (1.1 kg) cream cheese
  • 2 cups (400 g) sugar
  • 2 teaspoons vanilla extract
  • 1 cup (240 mL) heavy cream
  • fresh berries, for decoration
Instructions
  1. Add the sugar and cornstarch to a large saucepan and whisk until combined. Stir in the water and lemon juice. Cook over medium heat, whisking until the sugar has dissolved, then reduce the heat to medium-low and simmer until a thick syrup forms and turns golden, about 5 minutes.
  2. Add the cherries and cook for another 2-3 minutes until syrup has thickened. Turn off the heat and stir in the almond extract. Set aside to cool.
  3. Line an 8-inch (20 cm) springform pan with plastic wrap. Transfer the cherry filling to the pan and spread evenly. Freeze for 2-3 hours, until firm.
  4. Combine the crushed cookies with the melted butter in a medium bowl until well-combined.
  5. Transfer the cookie crumb mixture to a 10-inch (25 cm) springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  6. In a large bowl, beat the cream cheese, sugar, and vanilla extract together with an electric hand mixer until combined.
  7. Add the heavy cream and beat for another 2-3 minutes until combined and fluffy.
  8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  9. Unwrap the cherry pie filling, and place it on top of the set cheesecake layer. Cover with the remaining cheesecake batter, spreading until smooth on top.
  10. Decorate with fresh berries.
  11. Chill in the fridge for at least 4 hours before slicing and serving.
  12. Enjoy!

Watch the recipe video here:

Cherry Pie-Filled Cheesecake

The hidden layer of cherry pie filling is such a sweet surprise! ?FULL RECIPE: https://tasty.co/recipe/cherry-pie-filled-cheesecake

Posted by Tasty on Wednesday, May 23, 2018

Dessert

Ice Cube Summer Berry Cheesecakes

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Ice Cube Summer Berry Cheesecakes
Pop chocolates out carefully and trim excess chocolate if needed.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g dark chocolate, finely chopped
  • 1 tbsp coconut oil
  • 225g strawberries
  • 2 tbsp sugar
  • 16 Laughing Cow Triangles Original
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 115g crushed digestive biscuits
  • 55g unsalted butter, melted
Instructions
  1. In a microwavable jug, add 250g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into the ice cube tray and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.
  2. Mix digestive biscuits and butter until combined. Set aside.
  3. Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thick. Pass through a sieve to remove any large bits and seeds. Cool.
  4. Whisk together Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix. Top with digestive biscuit mix. Chill in the fridge until completely set, then carefully pop out and serve!

Watch the recipe video here:

Ice Cube Summer Berry Cheesecakes

Ice Cube Summer Berry Cheesecakes

Posted by Twisted on Wednesday, May 23, 2018