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Dessert

Souffles Lemon Cheesecake

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Lemon Cheesecake Souffles
[Insert overused "when life hands you lemons" phrase here.]
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 lemons
  • 1½ cups lemon juice
  • ¾ cup water, chilled
  • 1½ tablespoons gelatin
  • 1½ cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish
Instructions
  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.
  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  6. Garnish with blueberries and mint, and enjoy.

Watch the recipe video here:

Lemon Cheesecake Souffles

[Insert overused "when life hands you lemons" phrase here]Taste for Yourself: taste.md/2qDFyck

Posted by Tastemade on Monday, May 21, 2018

Main dish

Broccoli Cheesy Bread

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Broccoli Cheesy Bread
Wringing the steamed broccoli out with paper towel or cheesecloth insures your cheesy bread is crisp, not soggy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 c. riced broccoli
  • 1 large egg
  • 1½ c. shredded mozzarella
  • ¼ c. freshly grated Parmesan
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes (optional)
  • 2 tsp. freshly chopped parsley
  • Warmed marinara, for serving
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper. Microwave riced broccoli for 1 minute to steam. Carefully ring out extra moisture from the broccoli using paper towel or cheese cloth.
  2. Transfer broccoli to a large bowl and add egg, 1 cup mozzarella, Parmesan, and garlic. Season with oregano, salt, and pepper. Transfer dough to baking sheet and shape into a thin, round crust.
  3. Bake until golden and dried out, 20 minutes. Top with with remaining ½ cup mozzarella and bake until cheese is melted and crust is crispy, 10 minutes more. Garnish with parsley and pepper flakes if using. Serve warm with marinara.

Watch the recipe video here:

How To Make Broccoli Cheesy Bread

Broccoli Cheesy Bread is SO good, you won't even realize it's low-carb.Full recipe: http://dlsh.it/CAdPHIj

Posted by Delish on Monday, May 21, 2018

Main dish

Meatball Mozzarella Sticks

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Meatball Mozzarella Sticks
Meatball Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 eggs
  • 1 cup (115 g) bread crumbs
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 12 sticks string cheese
  • 2 cups (250 g) all-purpose flour
  • 4 eggs, beaten
  • 3 cups (345 g) bread crumbs
  • marinara sauce, to serve
Instructions
  1. In a large bowl, add the beef, pork, onion, garlic, bread crumbs, beaten eggs, salt, pepper, dried basil, dried oregano, and dried parsley, red pepper flakes. Mix together to combine.
  2. Pick up 2 ounces (55 g) of meat, press into a flat patty on the palm of your hand.
  3. Place a mozzarella stick into the center of the patty and wrap the meatball mixture around it to seal it inside. Repeat with the rest of the mixture.
  4. Take the meatball-wrapped stick of cheese and dredge it in the flour, coat it in beaten egg, and then roll it in bread crumbs. Repeat with the rest.
  5. Place a batch of the sticks into oil at 325°F (180°C), and cook until the outside is golden brown and the beef is cooked through, 5 minutes. Then remove the mozzarella sticks from the fryer and drain on a wire rack. Season with salt.
  6. Serve the meatball mozzarella sticks with marinara sauce.
  7. Enjoy!

Watch the recipe video here:

Meatball Mozzarella Sticks

We combined meatballs + mozzarella sticks and made this genius hybrid! ?FULL RECIPE: https://tasty.co/recipe/meatball-mozzarella-sticks

Posted by Tasty on Monday, May 21, 2018

Dessert

Hawaiian Cheesecake Salad

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Hawaiian Cheesecake Salad
"Salad" seems like a bit of a stretch, but it's basically a fruit salad — even if it is tossed in a whipped cheesecake topping.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 (8-oz.) block cream cheese, softened
  • ½ c. powdered sugar
  • 1 tbsp. lemon juice
  • 1 (8-oz.) tub Cool Whip, defrosted
  • 1 (11-oz.) can mandarin oranges, drained
  • 2 c. chopped pineapple
  • 2 c. cubed mango
  • 2 c. quartered strawberries
  • 1 c. blueberries
  • 2 kiwis, sliced
  • 4 graham crackers, crushed, for garnish
Instructions
  1. In a large bowl using a hand mixer, beat together cream, cheese, powdered sugar, and lemon juice until light and fluffy. Fold in Cool Whip.
  2. Fold in mandarin oranges, pineapple, mango, strawberries, blueberries, and kiwi slices. Top each serving with crushed graham crackers.

Watch the recipe video here:

How To Make Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad tastes like vacation.Full recipe: http://dlsh.it/LmScNEH

Posted by Delish on Monday, May 21, 2018

Main dish

Ossobuco With Polenta

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Ossobuco With Polenta
Few dinner meals are as rich or succulent as this melt in your mouth ossobuco served on a bed of polenta.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Oil
  • 2 ossobucos
  • Salt, to taste
  • Black pepper, to taste
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 4 tablespoons tomato extract
  • 1 cup dry red wine
  • 4 cups beef broth
  • Thyme, to taste
  • 2½ cups vegetable broth
  • ¾ cup instant polenta
  • 2 tablespoons butter
  • Grated Parmesan
Instructions
  1. Season the ossobucos with salt and black pepper.
  2. In a high-sided pan or Dutch oven over medium-high heat, add oil. Once hot, add the ossobucos and sear on all sides. Remove from pan and set aside.
  3. Add more oil to the same pan and saute the carrot until golden. Add the onion, garlic, celery and bay leaf and saute until fragrant. Add the tomato extract, red wine and broth and stir to combine.
  4. Return the ossobucos to the pan, cover, and let simmer for 1 hour. (If necessary, add more water.)
  5. Add salt and thyme, then remove from heat and set aside.
  6. In a separate high-sided pan, bring the vegetable broth to a boil. Add the polenta gradually, stirring so that it does not form pellets.
  7. Cook for 20 minutes, continually stirring. Add a splash of water, the butter and Parmesan and mix until melted.
  8. Place a scoop of polenta on a plate, top with ossobuco and sauce. Enjoy!

Watch the recipe video here:

Ossobuco With Polenta

Few dinner meals are as rich or succulent as this melt in your mouth ossobuco.Full Recipe: taste.md/2yAIbQN?: Tastemade Brasil

Posted by Tastemade on Friday, March 9, 2018

Breakfast

Omelette Grilled Cheese

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Omelette Grilled Cheese
The next evolution in breakfast sandwiches is finally here - and it's simply beautiful!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs, beaten
  • ¼ cup red bell pepper, chopped
  • ¼ cup cheddar cheese, shredded
  • ⅛ cup green onion
  • ¼ cup bacon, cooked and chopped
  • ¼ cup spinach, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 3 slices colby jack cheese
Instructions
  1. In a mixing bowl, add beaten eggs, peppers, cheese, green onion, bacon, spinach, salt and pepper. Mix until combined.
  2. Cut out the center of the bread slices, leaving only the crust.
  3. Heat butter in a large nonstick pan. Place bread slices in pan and fill each piece with egg mixture. Cook about 3 minutes and flip. Cook an additional 3 minutes. Add cheese to 1 slice of bread. Top with remaining slice and place a lid over the pan to melt cheese. Remove from heat and serve.

Watch the recipe video here:

Omelette Grilled Cheese

Someone owes you breakfast in bed, & we know what's on the menu – do they?Taste for Yourself: taste.md/2kctATj

Posted by Tastemade on Sunday, May 20, 2018

Breakfast

North African-style Poached Eggs In Tomato Sauce

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North African-style Poached Eggs In Tomato Sauce
North African-style Poached Eggs In Tomato Sauce
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 tablespoons harissa paste
  • 2 tablespoons tomato paste
  • 800 g (28 oz) diced tomato, can
  • 5 large eggs
  • fresh parsley, chopped, to serve
  • bread, to serve
Instructions
  1. In a large cast-iron skillet, heat the oil over medium heat.
  2. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  3. Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  4. Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  5. Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to hold an egg.
  6. Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  7. NOTE: To speed the process up, cover the skillet with a large lid.
  8. Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  9. Enjoy!

Watch the recipe video here:

North African-Style Poached Eggs in Tomato Sauce

North African-style poached eggs in tomato sauce (Shakshouka) ?RECIPE: https://tasty.co/recipe/african-style-poached-eggs-in-tomato-sauce

Posted by Proper Tasty on Sunday, May 20, 2018

Breakfast

Mozzarella-Stuffed Fried Manicotti

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Mozzarella-Stuffed Fried Manicotti
How do you improve mozzarella sticks? By stuffing mozzarella cheese inside manicotti and frying them to a golden brown.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 manicotti noodles, cooked according to package instructions
  • 48 mini mozzarella balls
  • 2 eggs
  • 2 cups Italian-style breadcrumbs
  • 6 cups oil, for frying
  • Marinara sauce, to serve
Instructions
  1. In a large, heavy-bottomed pot, heat oil to 350 degrees.
  2. Stuff each manicotti with 4 mini mozzarella balls.
  3. In a medium shallow bowl, beat 2 eggs. In a large shallow bowl, place breadcrumbs. Dredge stuffed pasta in egg, breadcrumbs, then egg again, and more breadcrumbs to form a thick crust.
  4. Fry manicotti in batches for about 2 to 3 minutes until golden and crispy. Serve hot with marinara sauce.

Watch the recipe video here:

Mozzarella-Stuffed Fried Manicotti

Just when you thought mozzarella sticks couldn't get any better….Taste for Yourself: taste.md/2jrg1T4

Posted by Tastemade on Sunday, May 20, 2018

Breakfast

Mini Cheesy Chipotle Chicken Pies

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Mini Cheesy Chipotle Chicken Pies
These mini cheesy chipotle chicken pies are easy to make. They are filled with our favourite Mexican ingredients and a have bit of a kick too!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups shredded chicken
  • 1 cup salsa
  • 1 tbsp chipotle paste
  • 1 cup grated mixed cheese
  • 2 sheets ready made pie dough
  • Egg wash
Instructions
  1. Pre-heat oven to 190ºF. Line a sheet pan with parchment paper.
  2. Mix together chicken, salsa, chipotle paste and cheese. Cut out 3-4” rounds from pie dough.
  3. Place a rounded spoonful in each round. Fold over and pinch edges to seal. Transfer to a tray and use a fork to crimp edges.
  4. Brush with egg wash. Bake for 30 minutes until golden brown.
  5. Enjoy!

Watch the recipe video here:

Mini Cheesy Chipotle Chicken Pies

Mini Cheesy Chipotle Chicken Pies

Posted by Twisted on Sunday, May 20, 2018

Breakfast

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
Upside Down Banana Bread Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Tasty on Sunday, May 20, 2018