Main dish

Pizza Potato Volcanos

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Pizza Potato Volcanos
Potatoes stuffed with pizza are probably the best appetizer ever. They're easy to make and fun to eat. These Pizza Potato Volcanos are oozing with cheese and pepperoni!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 6 potatoes, parboiled
  • ½ cup pizza sauce
  • 1 cup grated mozzarella
  • 1 cup chopped pepperoni
  • ½ tsp oregano
Instructions
  1. Slice a bit off the top and bottom of each potato. Cut out the core of each and use a teaspoon or melon baller to help core.
  2. Mix together cheese, pepperoni and oregano
  3. Fill each potato halfway with pizza sauce. Top with cheese mixture
  4. Bake for 15 minutes at 180ºC until cheese is melted and oozing down.
  5. Enjoy!

Watch the recipe video here:

Pizza Potato Volcanos

Pizza Potato Volcanos

Posted by Twisted on Tuesday, July 17, 2018

Breakfast

Salmon Dinner For Two

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Salmon Dinner For Two
A healthy meal for a romantic night!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Garlic Smashed Potatoes
  • 12-14 baby gold potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic
Herb Crusted Salmon
  • 2 Salmon Fillets
  • 5 cloves garlic
  • ¼ cup parsley
  • 2 tablespoons chives
  • 2 tablespoons dill
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 bunch asparagus
  • parmesan to taste (optional)
Chocolate Peanut Butter Skillet Brownie
  • ¾ cup brownie mix prepared
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 tablespoon water
  • ⅓ cup peanut butter
Instructions
Garlic Smashed Potatoes
  1. Boil potatoes in a medium pot for 15-20 minutes or until tender.
  2. Place boiled potatoes on a parchment covered oven tray and smash each potato down leaving the skin intact.
  3. Mix melted butter, garlic, salt and pepper and brush mixture onto potatoes.
  4. Bake at 425˚F/220˚C for 15-20 minutes or until crispy.
  5. Garnish with thyme.
  6. Enjoy!
Herb Crusted Salmon
  1. In a small bowl combine parsley, chives, dill, olive oil, garlic, salt, pepper and lemon juice.
  2. Place salmon and asparagus on parchment covered oven tray.
  3. Drizzle with olive oil and garnish with salt and pepper.
  4. Spoon herb mix onto salmon fillets and coat evenly.
  5. Bake at 425˚F/220˚C for 12-14 minutes.
  6. Enjoy!
Chocolate Peanut Butter Skillet Brownie
  1. In a medium mixing bowl, combine brownie mix, oil, water, and an egg and stir until evenly mixed.
  2. Transfer mix into skillet.
  3. Spoon softened peanut butter into skillet and mix in using a knife.
  4. Bake at 350˚F for 10-15 minutes or until toothpick comes out of the brownie clear.
  5. If desired, garnish with ice cream.
  6. Enjoy!

Watch the recipe video here:

Salmon Dinner For Two

Salmon dinner for two ?FULL RECIPES: http://bzfd.it/2mAyI2F

Posted by Proper Tasty on Tuesday, July 17, 2018

Lasagna

Lasagna Dome

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Lasagna Dome
Lasagna Dome
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb (455 g) ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 15 oz (425 g) tomato sauce
  • 3 oz (85 g) tomato paste
  • 15 oz (425 g) ricotta cheese
  • ½ cup (10 g) fresh basil, chopped
  • 1 large egg
  • ½ cup (50 g) parmesan cheese
  • 30 lasagna noodles, boiled until al dente
  • 2 cups (200 g) shredded mozzarella cheese
BÉCHAMEL SAUCE
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360 mL) milk, hot
  • salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (30 g) shredded parmesan cheese
  • fresh basil, chopped, for garnish
  • shredded parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
  3. Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
  4. Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
  5. In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
  6. Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
  7. Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
  8. Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
  9. Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
  11. Cover with foil and bake for about 45 minutes, until cooked through.
  12. Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
  13. Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
  14. Invert the lasagna dome onto a cutting board.
  15. Pour the béchamel sauce over the dome and top with basil.
  16. Slice the dome, then top with more Parmesan and basil, if desired.
  17. Enjoy!

Watch the recipe video here:

Lasagna Dome

You've never seen anything like this lasagna dome! ?FULL RECIPE: https://tasty.co/recipe/lasagna-dome

Posted by Tasty on Sunday, July 15, 2018

Pasta

Meatball Stuffed Shell Pasta

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Meatball Stuffed Shell Pasta
Meatball Stuffed Shell Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
MEATBALLS
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) dried minced onion, fine
  • ¼ cup (25 g) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • pepper, to taste
RICOTTA-HERB MIXTURE
  • 15 oz (425 g) ricotta cheese
  • ½ cup (20 g) fresh basil, chopped
  • ½ cup (20 g) fresh parsley, chopped
  • 1 cup (110 g) grated parmesan cheese
  • 1 pinch salt
  • 12 oz (340 g) jumbo pasta shell, cooked according to package instructions
  • 32 oz (905 g) marinara sauce
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
Instructions
  1. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  2. Preheat the oven to 425°F (220°C).
  3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  4. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  8. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!

Watch the recipe video here:

Meatball Stuffed Shell Pasta

This meatball stuffed shell pasta is the ultimate comfort food! ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-shell-pasta

Posted by Proper Tasty on Monday, July 16, 2018

Main dish

Heinz Beanz Burger

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Heinz Beanz Burger
HEINZ BEANZ BURGER
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tins Heinz Beanz
  • 80g panko breadcrumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz ketchup
  • ½ Lime, juice only
  • 150ml sour cream
  • 250g Heinz Mayonnaise
  • Lettuce, for the buns
Instructions
  1. Drain Beanz using a small colander (better than a sieve as it drains better),
  2. reserving the juice!
  3. Fry the onion and garlic in 1 tbsp olive oil until translucent.
  4. Cool.
  5. Add onion and garlic to a bowl with the Beanz, coriander, spices, salt,
  6. breadcrumbs, chilli. Mix lightly but confidently with a wooden spoon until the
  7. mix comes together in a homogenous mass. Leave some texture in the mix -
  8. a few whole Beanz is good. At this point, get your hands in to mold the patties.
  9. Form into 6 patties, then pop in the fridge to sit briefly.
  10. Fry the patties over medium heat - you don’t want to sear these over high heat! It’s good to
  11. dehydrate the exterior of the patties- for a crust/crunch. Watch it doesn’t burn,
  12. there are sugars from the Heinz tomato sauce involved in the mix.
  13. Add the drained juice to a small saucepan and reduce over medium heat until thick. Stir
  14. through Heinz ketchup and set aside to cool.
  15. Mix the Heinz mayonnaise with the sour cream and lime juice. These are your 2 sauces.
  16. Build your burger - bottom toasted bun, ketchup sauce, lettuce, burger, sour cream, top bun.
  17. Enjoy!

Watch the recipe video here:

Heinz Beanz Burger

Heinz Beanz Burger

Posted by Twisted on Monday, July 16, 2018

Main dish

Crispy Baked Chicken Roll

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Crispy Baked Chicken Roll
It's crispy, it's stuffed, and it's DELICIOUS <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2.4/svg/1f60d.svg">
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 1 medium yellow onion, sliced
  • 2 cups (80 g) fresh spinach
  • 5 chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 slices ham
  • 12 slices swiss cheese
  • 3 cups (375 g) all-purpose flour
  • 8 large eggs, beaten
  • 3 cups (150 g) panko breadcrumbs
  • fresh parsley, chopped, for sprinkling
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups (470 mL) milk
  • ¼ cup (60 g) dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 cup (100 g) shredded parmesan cheese
Instructions
  1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.
  2. Add the onions and cook, stirring, until caramelized, about 10 minutes.
  3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.
  4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.
  5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.
  6. Season with salt and pepper.
  7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.
  8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.
  9. Refrigerate for 1 hour to set.
  10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.
  11. Transfer the chicken roll to a greased baking sheet and bake at 375° (190 celsius) for 40 minutes, until golden brown.
  12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.
  13. Slice the chicken roll and serve with the sauce and fresh parsley.
  14. Enjoy!

Watch the recipe video here:

Crispy Baked Chicken Roll

It's crispy, it's stuffed, and it's DELICIOUS ?FULL RECIPE: https://tasty.co/recipe/crispy-baked-chicken-roll

Posted by Proper Tasty on Monday, July 16, 2018

Breakfast

Preserved Egg Yolk

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Preserved Egg Yolk
This pasta topping is SO eggstra.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5¼ cups kosher salt
  • 3¾ cups sugar
  • 12 large egg yolks
Instructions
  1. In the bowl of a food processor, pulse salt and sugar together in several batches until all is combined. Pour half of the mixture into a 9 by 13-inch casserole dish. Create 12 indents evenly spaced in the dish for the yolks. Place yolks in the indents and cover with remaining salt and sugar mixture. Cover with plastic wrap and place in the fridge for at least 4 days.
  2. After at least 4 days, uncover the preserved yolks. Preheat the oven to 150 degrees, and brush yolks to remove the cure. Rinse the yolks in water and pat dry.
  3. Place yolks on a cooling rack on top of a baking sheet and bake for 30 to 35 minutes until the yolks are dry on the outside and tender to the touch. Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as you would hard cheeses.

Watch the recipe video here:

Preserved Egg Yolks

When you're trying to be egg-stra…Taste for Yourself: https://taste.md/2L03jHV

Posted by Tastemade on Monday, July 16, 2018

Dessert

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: https://taste.md/2s8o9sZ

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Charolette Royale

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Charolette Royale
This is how we roll. This delicious cake is dessert royalty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 eggs, divided, room temperature
  • 11 tablespoons white sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • ½ cup raspberry jam
Filling:
  • 2 cups heavy whipping cream
  • 1 box instant vanilla pudding
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • Raspberries
Instructions
  1. Preheat oven to 350 degrees. Butter a 9 by 12-inch cake pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Pour into prepared pan and bake for 12 to 15 minutes.
  4. When the cake comes out of the oven, immediately flip onto a clean kitchen towel and roll up. Let cool, unroll and thinly spread the raspberry jam in an even layer. Roll back up and slice into ¾-inch slices.
  5. Line a medium mixing bowl with plastic wrap and lay the slices of cake along the bottom and sides of the bowl, making sure to not leave any gaps. Set aside aside and make filling.
For the filling:
  1. In a mixing bowl, blend heavy cream and vanilla pudding mix on low until it begins to thicken. Add lemon juice. Pour over the cake slices and level out the top. Add layer of raspberries and cover with remaining vanilla cream. Cover with plastic wrap and refrigerate overnight. Invert onto a plate and serve.

Watch the recipe video here:

Charlotte Royale

We have questions! Who is Charlotte? Why does she think she's so fancy?Taste for Yourself: https://taste.md/2zBy5Bq

Posted by Tastemade on Sunday, July 15, 2018

Breakfast

BBQ Chicken Ranch Loaded Fries

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BBQ Chicken Ranch Loaded Fries
BBQ CHICKEN RANCH LOADED FRIES
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 chicken breasts
  • 1½ cups BBQ sauce
  • Cooked fries
  • 2 cups cheddar, grated
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt
  • 1 cup crispy bacon pieces
  • ½ cup pickled jalapenos, diced
Instructions
  1. Pour the BBQ sauce over the chicken and bake for 1 hour at 160°C, flipping half way. Shred with two forks.
  2. Meanwhile, cook your frozen fries according to packet instructions and pop them in a large skillet or baking dish.
  3. Spoon the chicken on top of the fries and cover with the grated cheese. Chuck in the oven at 200°C for 10 minutes.
  4. Mix together the mayonnaise, sour cream, paprika, onion powder, garlic powder and salt. Transfer to a squeezey bottle.
  5. When the cheese is all melted and nice, top with ranch sauce, crispy bacon and jalapenos.
  6. Destroy!

Watch the recipe video here:

BBQ Chicken Ranch Loaded Fries

BBQ Chicken Ranch Loaded Fries

Posted by Twisted on Sunday, July 15, 2018