Breakfast

3-ingredient Creme Brulee

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3-ingredient Creme Brulee
Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup (70 g) vanilla ice cream
  • 1 egg yolk
  • 1 tablespoon sugar
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  3. Add the egg yolk into the melted ice cream and whisk well.
  4. Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  7. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  8. You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  9. Enjoy!

Watch the recipe video here:

Yes, you can make creme brulee at home with ONLY 3 ingredients! ❤️FULL RECIPE: https://tasty.co/recipe/3-ingredient-creme-brulee

Posted by Tasty on Saturday, April 21, 2018

Main dish

Sheet Pan Calzone

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Sheet Pan Calzone
This sheet pan calzone is a variety pack of flavors! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 2 lb (905 g) pizza dough, rolled out, divided
  • 1 cup (260 g) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • TOPPINGS
  • shredded cheddar cheese
  • shredded parmesan cheese
  • pepperoni
  • sausage, cooked
  • bell pepper, sliced
  • mushroom, sliced
  • black olive, sliced
  • ham, chopped
  • pineapple, sliced
  • olive oil, for brushing
  • 1 teaspoon salt
Instructions
  1. Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
  2. Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
  3. Top evenly with the mozzarella.
  4. On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
  5. On the second quarter, add the pepperoni and sausage.
  6. In the third quarter, add the bell peppers, mushrooms, and olives.
  7. On the last quarter, add the ham and pineapple.
  8. Preheat the oven to 350°F (180°C).
  9. Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
  10. Brush the top with olive oil and sprinkle with salt.
  11. Use a paring knife to cut 2 vents on top of the pizza.
  12. Bake for 40 minutes, or until golden brown.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Sheet Pan Calzone

This sheet pan calzone is a variety pack of flavors! ?FULL RECIPE: https://tasty.co/recipe/sheet-pan-calzone

Posted by Tasty on Tuesday, July 24, 2018

Dessert

Capri-Sun Sunrise Jelly Cake

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Capri-Sun Sunrise Jelly Cake
CAPRI-SUN SUNRISE JELLY CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Gelatine
  • Orange Flavoured Jelly Powder
  • Lemon Flavoured Jelly Powder
  • 4 330ml Capri-Sun Orange
  • 2 330ml Capri-Sun Orange & Lemon
  • Vanilla Yoghurt
Instructions
  1. Lightly oil your cake tin
  2. Add 330ml Capri-Sun Orange in a saucepan. Add 10g plain gelatine, allow to bloom. Add 85g Orange jelly powder. Slowly heat through till dissolved (not to boil). Stir till well mixed
  3. Remove from heat, add 330ml more Capri-Sun Orange and stir.
  4. Pour ¾ of the mixture into the cake tin, chill for 30 minutes - until it’s a little firm and still a bit sticky to the touch.
  5. Chill remaining ¼ of the mixture for 5 minutes until slightly thickened. Add 3 tbsp of vanilla yoghurt and stir
  6. Gently pour yoghurt mix over set jelly in the tin (mix should still be sticky)
  7. Chill for another 30 minutes and repeat the process with Capri-Sun Orange & Lemon and Lemon Jelly Powder. Being sure to layer Orange Capri Sun--> orange yoghurt layer --> Orange & Lemon Capri- Sun --> Orange & Lemon Yoghurt --> Repeat.
  8. Chill overnight after final layer.
  9. Dip tin in warm water to loosen cake from the tin.
  10. Marvel at your creation.

Watch the recipe video here:

Capri-Sun Sunrise Jelly Cake

Capri-Sun Sunrise Jelly Cake

Posted by Twisted on Wednesday, July 25, 2018

Breakfast

Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes
These pineapple upside down pancakes are a great way to upgrade breakfast ? !
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (250 g) flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup (50 g) sugar
  • 1 ½ cups (355 mL) milk
  • ½ teaspoon vanilla extract
  • ½ cup (110 g) butter, ¼ cup (55g) melted, plus additional for frying
  • ¼ cup (55 g) brown sugar
  • 1 ½ fl oz (45 mL) spiced rum, optional
  • 20 oz (600 mL) canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
  • maraschino cherry
Instructions
  1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
  2. Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
  3. Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
  4. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
  5. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
  6. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
  7. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
  8. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
  9. Serve pancakes warm with reserved pineapple syrup.
  10. Enjoy!

Watch the recipe video here:

These pineapple upside down pancakes are a great way to upgrade breakfast ? !FULL RECIPE: https://tasty.co/recipe/pineapple-upside-down-pancakes

Posted by Tasty on Sunday, March 11, 2018

Cake

Giant Molten Chocolate Box Cake

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Giant Molten Chocolate Box Cake
This giant molten chocolate cake is going to make you feel things ?...
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix
  • 1 cup (240 mL) water
  • ⅓ cup (80 mL) oil
  • 3 eggs
  • 2 cups (480 mL) heavy cream
  • 16 oz (455 g) dark chocolate
  • cocoa powder, to serve
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
  3. Transfer the mixture to a well-greased bundt pan.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.
  5. Heat the heavy cream in a small saucepan until just boiling.
  6. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
  7. Invert the bundt cake onto a serving dish.
  8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
  9. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
  10. Enjoy!

Watch the recipe video here:

Giant Molten Chocolate Cake

This giant molten chocolate cake is going to make you feel things ?…FULL RECIPE: https://tasty.co/recipe/giant-molten-chocolate-box-cake

Posted by Tasty on Monday, March 12, 2018

Main dish

Philly Cheesesteak Grilled Cheese Sliders

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Philly Cheesesteak Grilled Cheese Sliders
We've been around the block with philly cheesesteaks - from that initial quickening of the heart, that frisson of excitement as eyes meet across a smoky room at a party, to the flirting on your phone, the first kiss in the rain. We've reached the part where we've settled down with this cheesy, steaky beast; we're having to start mixing it up, keeping it fresh, relieving the familiarity that breeds contempt. Please let us introduce our latest food relationship bandage, Philly Cheesesteak Grilled Cheese Sliders.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tbsp vegetable oil
  • 800g sirloin steak
  • 3 green peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, crushed
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 12 slider buns
  • 100g butter, melted
  • Mayo
  • 12 slices mild cheddar
  • 12 slices mozzarella
Instructions
  1. Fry the thinly sliced steak very quickly on a high heat - just enough to brown and cook it through.
  2. Remove from the pan and add a splash more oil. Fry the peppers and onions until soft, then add the garlic and mushrooms and fry until the mushrooms have got some colour. Add the steak back to the pan, season, and stir everything together.
  3. Cut the slider buns in half. Brush butter on both the top and bottom and place the bottom halves on a baking tray. Spoon a small amount of mayo on the cut side of the buns, then top with cheddar slices and a hearty amount of the steak-pepper mix. Top with mozzarella and the top of the buns, then lay foil over the top and press another tray on top to squash them.
  4. Bake for 20 minutes or so, until the buns are crisp and the cheese has melted.

Watch the recipe video here:

Philly Cheesesteak Grilled Cheese Sliders

Philly Cheesesteak Grilled Cheese Sliders

Posted by Twisted on Tuesday, July 24, 2018

Main dish

Grilled Spatchcock Firecracker Chicken

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Grilled Spatchcock Firecracker Chicken
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • Vegetable or neutral oil, for the grill grates
  • ½ cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
  • ½ cup light brown sugar
  • ½ cup Buffalo-style hot sauce
  • 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 2 scallions, sliced
  • Flatbread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  3. Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  4. Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  5. Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

Watch the recipe video here:

How to Make Grilled Spatchcock Firecracker Chicken

Spatchcock and grill Firecracker Chicken for super-crisp, sweet and sour flavor. ? http://bit.ly/2L1nZyc

Posted by Food Network on Tuesday, July 24, 2018

Breakfast

Pulled Pork-Stuffed Cornbread Muffins

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Pulled Pork-Stuffed Cornbread Muffins
These pulled pork-stuffed cornbread muffins are the collab of the year! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) milk
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup (125 g) all-purpose flour
  • 1 cup (150 g) yellow cornmeal
  • ¼ cup (50 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Tuesday, July 24, 2018

Drink

Cucumber Ginger Refresher

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Cucumber Ginger Refresher
Start your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1” piece fresh ginger
  • 1 English cucumber
  • 1 Granny Smith apple
  • ½ lime
  • ¼ cup fresh mint leaves
  • ¾ cup spring water
  • 3 ounces Ketel One
  • Additional cucumber and mint for garnish
Instructions
  1. Peel ginger and cut into small pieces.
  2. Add ginger to a blender or juicer with cucumber, apple, a squeeze of lime juice, and mint.
  3. Add spring water and pulse until liquified. Strain.
  4. Using a mandoline, thinly slice cucumbers and thread through skewer to use as garnish.
  5. Divide into 2 glasses and add 1.5 ounces of Ketel One to each. Serve with cucumber and mint garnish.

Watch the recipe video here:

Cucumber Ginger Refresher

Cucumber Ginger RefresherStart your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.

Posted by Tasty on Saturday, January 20, 2018

Main dish

Teriyaki Chicken Fried Rice Dome

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Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-dome

Posted by Proper Tasty on Monday, July 23, 2018