Dessert

Fried Cinnamon Crunch Cheesecake Bites

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Fried Cinnamon Crunch Cheesecake Bites
These friend cinnamon crunch cheesecake bites are everything! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  • Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  • Freeze for 45 minutes.
  • Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  • Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  • Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  • Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  • Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  • Drain the cheesecake balls on a wire rack or paper towels.
  • Sprinkle powdered sugar over the cheesecake bites and serve warm.
  • Enjoy!
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Instructions
  1. In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  2. Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Freeze for 45 minutes.
  4. Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  5. Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  6. Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  7. Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  8. Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  9. Heat the oil in a large pot until it reaches 350°F (180°C).
  10. Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  11. Drain the cheesecake balls on a wire rack or paper towels.
  12. Sprinkle powdered sugar over the cheesecake bites and serve warm.
  13. Enjoy

Watch the recipe video here:

Fried Cinnamon Crunch Cheesecake Bites

These fried cinnamon crunch cheesecake bites are everything! ?FULL RECIPE: https://tasty.co/recipe/fried-cinnamon-crunch-cheesecake-bites

Posted by Tasty on Sunday, July 15, 2018

Breakfast

Over Stuffed Potato

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Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Taste for Yourself: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Friday, July 13, 2018

Main dish

Giant Spicy Pepperoni Pizza Roll

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Giant Spicy Pepperoni Pizza Roll
This Giant Spicy Pepperoni Pizza Roll is quite a game changer. Fill it with more of your favourite pizza toppings and be sure to share it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cloves garlic, finely chopped
  • ⅓ cup olive oil
  • 1 tsp oregano
  • ½ tsp pepper
  • 500g pizza dough
  • Sliced mozzarella
  • Sliced Pepperoni
  • Chopped Jalapeños
  • 2 tbsp chopped parsley
Instructions
  1. Pre-heat oven to 200ºC/400ºF.
  2. Mix together garlic, olive oil, oregano and pepper. Set aside.
  3. Roll out dough into a large rectangle about ¼-inch thick.
  4. Brush with garlic oil leaving abut 1” around the edges. Top with a layer of mozzarella followed by pepperoni, jalapeños and repeat, finishing with mozzarella.
  5. Fold over the bottom edge and the sides. Roll into a tight log and and pinch the edges to seal.
  6. Place on a parchment lined baking sheet. Add parsley to remaining garlic oil and brush generously over top.
  7. Cut 5 slits in the top not too deep using scissors.
  8. Bake for 30-40 minutes until golden brown and centre bread is cooked.
  9. Slice and enjoy!

Watch the recipe video here:

Giant Spicy Pepperoni Pizza Roll

Giant Spicy Pepperoni Pizza Roll

Posted by Twisted on Saturday, July 14, 2018

Breakfast

Giant Multi-Stuffed Soft Pretzel

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Giant Multi-Stuffed Soft Pretzel
This giant multi-stuffed pretzel is full of suprises! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) warm water
  • 1 ½ teaspoons sugar
  • 1 ¼ teaspoons active dry yeast
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil, divided
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons shredded parmesan cheese
  • ¼ cup (10 g) fresh chives, chopped
  • ¼ teaspoon freshly cracked pepper
  • 2 tablespoons pizza sauce
  • 2 sticks mozzarella cheese, halved, lengthwise
  • 2 tablespoons mini pepperoni
  • 2 strips bacon, cooked and chopped
  • 2 tablespoons shredded cheddar cheese
  • 1 egg, beaten
  • coarse salt, for sprinkling
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  2. Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  3. Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  4. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  5. Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  6. Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  7. Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  8. Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  9. Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  10. Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  11. Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
  12. Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  13. Bake for 25-30 minutes, or until golden brown.
  14. Cool for 10 minutes, then brush with melted butter before serving.
  15. Enjoy!

Watch the recipe video here:

Giant Multi-Stuffed Soft Pretzel

This giant multi-stuffed pretzel is full of suprises! ?FULL RECIPE: https://tasty.co/recipe/giant-multi-stuffed-soft-pretzel

Posted by Tasty on Saturday, July 14, 2018

Main dish

BBQ Chicken Nacho Poppers

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BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppers

Posted by Proper Tasty on Saturday, July 14, 2018

Main dish

Grilled Thai Curry Beef Roll

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Grilled Thai Curry Beef Roll
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Author:
Recipe type: Main dish
Ingredients
Rice Noodles:
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 teaspoons toasted sesame oil
  • 1 clove garlic, minced
  • One 1-inch piece ginger, peeled and minced
  • 1 Fresno chile, chopped
  • 1 serrano chile, thinly sliced
  • 2 medium carrots, cut into 3-inch lengths and julienned
  • 2 small cucumbers, cut into 3-inch lengths and julienned
  • One 8-ounce package thin rice noodles
Flank Steak:
  • One 1½-pound flank steak
  • 1 tablespoon Thai red curry paste
  • Kosher salt and freshly ground black pepper
  • ¼ cup salted roasted peanuts, crushed, plus more for topping
  • 1 bunch fresh cilantro leaves, plus more for topping
  • 1 bunch scallions, white and green parts separated
  • 1 pint cherry tomatoes, halved
  • 2 heads Boston lettuce, leaves separated
Instructions
For the rice noodles:
  1. In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  2. Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
For the flank steak:
  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. Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about ½ inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  3. Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  4. Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

Watch the recipe video here:

How to Make Grilled Thai Curry Beef Rolls

Recipe of the Day: Grilled Thai Curry Beef Roll ? Save this recipe: http://bit.ly/2LxQNuZ.

Posted by Food Network on Saturday, July 14, 2018

Breakfast

Khachapuri

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Khachapuri
You'll want to dive face-first into this swimming pool made of bread and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • Olive oil
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ¾ cup cold milk
  • ¾ pound feta
  • 1¼ pounds shredded mozzarella
  • 2 egg yolks
  • 2 tablespoons melted butter
  • 1 tablespoon chili flakes
Instructions
  1. Preheat oven to 450 degrees. Heat milk to 110 degrees.
  2. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit for 10 minutes, then stir in remaining milk.
  3. In a large bowl, add flour and make a well in the center. Add yeast sponge and the remaining sugar and butter. Stir until a ball is formed.
  4. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size.
  5. Punch dough with fist and allow to rise again for 40 minutes.
  6. While dough is rising, make the cheese filling. In a sauce pot over medium heat, add butter and flour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken. Stir in feta. Season with salt and pepper and allow to cool. Once cool, stir in shredded mozzarella. Set aside.
  7. On a lightly floured surface, divide the dough in half. Roll each half into a large football-shaped oval, then transfer to a sheet tray lined with parchment paper.
  8. Pile half the cheese mixture across the middle of one of the dough pieces. Fold the dough over to partially cover the cheese, creating a one-inch border. Bring the 2 ends together and tuck the tips under, then pinch at the bottom so it sticks. Repeat with the second dough football. Brush the bread with olive oil before putting it into the oven.
  9. Bake for 10 to 20 minutes until golden. Remove from oven and place a tablespoon of unsalted butter and an egg yolk in the center of each bread. Place back in the oven for one minute to set yolk. To serve, top with chili flakes, break yolk and stir into cheese.

Watch the recipe video here:

Ultra Cheesy Khachapuri

Ultra Cheesy KhachapuriYou'll want to dive face-first into this swimming pool made of bread & cheese.Save this recipe: https://taste.md/2vncJFcMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Saturday, July 14, 2018

Breakfast

Puff Pastry Breakfast Cups

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Puff Pastry Breakfast Cups
These puff pastry breakfast cups are a perfect way to start your day ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sheets puff pastry
  • ¼ cup (60 mL) water
  • 6 eggs
  • egg wash
  • 1 tablespoon olive oil
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper, divided
  • 8 strips bacon, cooked and finely diced
  • 1 cup (100 g) shredded cheddar cheese
  • ¼ cup (10 g) fresh chives, finely chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  3. Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  4. Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  5. Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  6. In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  7. Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  8. Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  9. Serve with pepper and chives.
  10. Enjoy!

Watch the recipe video here:

Puff Pastry Breakfast Cup

These puff pastry breakfast cups are a perfect way to start your day ?!FULL RECIPE: https://tasty.co/recipe/puff-pastry-breakfast-cupsShop our essential products (incl. mason jars) here: http://bit.ly/2GyB5Nz – We may make some $$ if you buy!

Posted by Tasty on Wednesday, February 21, 2018

Main dish

Ultimate Cheesesteak Skewers

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Ultimate Cheesesteak Skewers
Enjoy cheesesteaks in a whole new way ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ white loaf bread
  • 2 green bell peppers
  • 3 red bell peppers
  • 1 onion
  • oil
  • 1 lb (450 g) flank steak
  • salt, to taste
  • pepper, to taste
  • 10 slices provolone cheese
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
  3. Cut the hollowed bread piece into two and roll them down for compression.
  4. Slice the bell peppers.
  5. Cut the onions.
  6. Thinly slice the flank steak.
  7. Season the flank steak with salt and pepper to taste.
  8. Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
  9. Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
  10. Season the peppers and onions with salt and pepper to taste.
  11. Place the hollowed bread piece into the bread box.
  12. Line the bread box with provolone on all five sides.
  13. Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
  14. Seal the top with cheese and cover it with the second half of the hollowed bread.
  15. Place cheese on top of the box.
  16. Bake the cheesesteak box for 10 minutes.
  17. Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
  18. Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
  19. Enjoy!

Watch the recipe video here:

Ultimate Cheesesteak Skewers

Enjoy cheesesteaks in a whole new way ?!FULL RECIPES: https://tasty.co/recipe/cheesesteak-skewers-in-a-box

Posted by Tasty on Saturday, February 24, 2018

Main dish

Broccoli Rigatoni Casserole

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Broccoli Rigatoni Casserole
The best way to eat your daily veggies is to hide them in pasta and cover them in cheese.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ pound rigatoni
  • 1 cup broccoli florets, steamed
  • 1 cup cauliflower florets, steamed
  • 4 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 1 cup heavy cream
  • ½ cup Parmesan, grated
  • 1 cup white cheddar, shredded, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon nutmeg
  • Red pepper flakes, to garnish
Instructions
  1. Preheat oven 375 degrees.
  2. Boil a large pot of water, and cook pasta according to package instructions for al dente. Drain and set aside.
  3. In a medium saucepan, melt butter. Add garlic and cook until soft, about 2 minutes. Add heavy cream, Parmesan, ½ cup of cheddar cheese, salt, pepper, and nutmeg. Stir until cheese is melted, and let simmer until thickened, about 5 to 8 minutes.
  4. Pour half of the cream mixture into the bottom of a 9-inch round baking pan. Place rigatoni standing up in a circle filling the entire pan. Pour the remaining sauce in and around all of the noodles. Place the broccoli and cauliflower florets into the holes of rigatoni and sprinkle with the remaining shredded cheddar cheese. Bake 15 minutes until golden and melted. Garnish with red pepper flakes before serving.

Watch the recipe video here:

Broccoli Rigatoni Casserole

The best way to eat your daily veggies is to stick them in pasta and cover them in cheese.Taste for Yourself: taste.md/2rWbecP

Posted by Tastemade on Monday, May 21, 2018