Pizza

BBQ Chicken Stuffed Crust Deep Dish Pizza

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BBQ Chicken Stuffed Crust Deep Dish Pizza
A deep dish pizza slathered in cheese and stuffed with a naughty crust of chicken - this is going to be your new favourite dirty dinner. It's basically everything you've wanted a pizza to be; an unholy (but delicious) trinity of chewy bread, sloppy cheese and tasty toppings.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 3 shredded chicken breasts
  • 2 cups grated mozzarella
  • 1 cup BBQ sauce
  • 1 tbsp salt
  • pizza dough
  • 6 tbsp pizza sauce
  • 1 cup cooked bacon pieces
  • 2 cups mixed cheddar and mozzarella
  • garlic butter
Instructions
  1. Preheat the oven to 200°C/400°F
  2. Mix together the shredded chicken with the mozzarella, BBQ sauce and salt.
  3. Roll out the pizza dough and lay it over a large oven tray. Spoon the mixture around the sides and fold them over, pressing together to seal.
  4. Spread the middle with pizza sauce and sprinkle with chopped bacon and mixed cheese - we used red cheddar and mozzarella.
  5. Bake for 20 minutes until the crust is nice and crisp and cooked through.

Watch the recipe video here:

BBQ Chicken Stuffed Crust Deep Dish Pizza

BBQ Chicken Stuffed Crust Deep Dish Pizza

Posted by Twisted on Thursday, February 8, 2018

Dessert

Peach Cheesecake

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Peach Cheesecake
Once you try it, you're gonna wish each cheesecake was a peach cheesecake.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 2 cups oats
  • 1 cup ground graham crackers
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup melted butter
  • ½ teaspoon salt
  • 3 cups cream cheese, softened at room temperature
  • ¼ cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
For the peaches:
  • 3 large peaches, sliced
  • 2 teaspoons lemon juice
  • 2 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter
  • ½ teaspoon salt
Instructions
Make the cheesecake:
  1. Preheat the oven to 350 degrees. Line a 9-inch springform pan with baking spray and parchment paper.
  2. In a small bowl, combine oats, graham cracker crumbs, brown sugar, cinnamon and salt. Stir in melted butter and press into the bottom of the pan. Set in the fridge while you make the cheesecake.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and then eggs one at a time until incorporated. Stir in vanilla and lemon and pour into set pan. Bake for 40 to 45 minutes until cheesecake puffs up and is slightly golden. Remove from oven and cool for one hour. Place in the fridge to chill completely for 2 hours or up to overnight.
Make the peaches:
  1. In a medium saucepan, combine peaches, lemon juice and sugar. Add cinnamon, butter and salt and cook for 8 to 10 minutes until peaches are tender but still in slice form. Remove from heat and allow to cool up to 20 minutes. Be sure to save the residual sauce.
Assemble the cheesecake:
  1. Top cheesecake with cooled peaches and drizzle with peach sauce. Serve with whipped cream. Cake will keep up to 5 days covered in the fridge.

Watch the recipe video here:

Just Peach-y Cheesecake

Eat just one slice? Peach, please. Taste for Yourself: taste.md/2m3MEEj

Posted by Tastemade on Tuesday, July 10, 2018

Pasta

Sloppy Joe Cheesesteak Pasta

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Sloppy Joe Cheesesteak Pasta
Tastes like a philly cheese steak sandwich but with our favourite, pasta! Serve this up for a quick and easy dinner!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 2 tbsp oil
  • 1 white onion, diced
  • 2 Green peppers, diced
  • 750g beef mince
  • 2 tbsp Worcestershire sauce
  • 3 garlic cloves, minced
  • Salt to taste
  • Pepper to taste
  • 1 cup beef stock
  • 500g cooked penne
  • 1½ cups grated cheddar
  • 1 cup grated mozzarella
  • Chives
Instructions
  1. In a large sauté pan over medium-high heat, add oil, onions and peppers. Fry until just softened. Spread to the edges of the pan and add the beef mince into the centre.
  2. Cook mince, breaking apart into small bits until browned. Add garlic, Worcestershire sauce, salt and pepper to taste. Cook for 2 minutes until garlic is aromatic.
  3. Add stock and bring to a boil. Simmer for 5-8 minutes with lid on to reduce slightly. Add pasta, and stir through cheddar and mozzarella to melt.
  4. Sprinkle with chives.
  5. Enjoy!

Watch the recipe video here:

Sloppy Joe Cheesesteak Pasta

Sloppy Joe Cheesesteak Pasta

Posted by Twisted on Tuesday, July 10, 2018

Main dish

Yakisoba

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Yakisoba
A dish so good all your friends will be asking you to send noods.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound chicken thighs, cubed
  • 1 piece of ginger, minced
  • Salt
  • ½ cup soy sauce
  • Sesame oil, for sauteeing
  • 1 onion, quartered
  • 1 carrot, cut into rounds
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • ½ head of broccoli, chopped
  • ¼ head of red cabbage, cut into strips
  • ¼ cup oil
  • 1 tablespoon cornstarch, dissolved in one tablespoon water
  • ½ pound yakisoba noodles, cooked
  • Bean sprouts
  • 1 bunch scallions, chopped
  • 1 cup shelled, roasted peanuts
Instructions
  1. Season the chicken with ginger and salt, then marinate in the soy sauce. Set aside.
  2. In a saute pan over high heat, add the sesame oil, onion, carrot, bell peppers, broccoli and red cabbage. Cook until slightly softened, then set aside.
  3. In the same pan, add the oil and chicken pieces, reserving the marinade. Return vegetables to pan, pour in marinade, and cook for 5 minutes. Stir in the cornstarch mixture, then cook for another 2 minutes.
  4. Stir in the noodles, bean sprouts and scallions. Garnish with peanuts before serving.

Watch the recipe video here:

Yakisoba

A dish so good all your friends will be asking you for noods.Taste for Yourself: taste.md/2zqVWUo?: Tastemade Brasil

Posted by Tastemade on Tuesday, July 10, 2018

Breakfast

Creamy Parmesan Mushroom Chicken

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Creamy Parmesan Mushroom Chicken
Chicken covered in a cream mushroom and spinach sauce it perfect for dinner any night of the week. Serve it with sliced garlic bread and a salad for a compete meal!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tsp oil
  • 4 chicken breasts
  • salt to taste
  • pepper to taste
  • 2 tbsp butter
  • 2 cups chopped mushrooms
  • 2 cloves garlic minced
  • ½ cup white wine
  • 2 cups heavy cream
  • ½ tsp oregano
  • 1 cup grated parmesan
  • 2 cups chopped spinach
  • Sliced fresh mozzarella
Instructions
  1. Add oil to a non-stick pan over medium-high heat. Sear chicken breasts on both sides until golden. Remove and set aside.
  2. Add butter and mushrooms to the same pan and cook until golden and softened. Add garlic and white wine. Let reduce slightly. Pour in cream, oregano, parmesan, salt and pepper to taste and spinach. Bring to a simmer and cook for 10 minutes to thicken and cook spinach though.
  3. Add chicken back in, top with sliced mozzarella and grill for 5-8 minutes.
  4. Serve with garlic bread and salad.
  5. Enjoy!

Watch the recipe video here:

Creamy Parmesan Mushroom Chicken

Creamy Parmesan Mushroom Chicken

Posted by Twisted on Tuesday, July 10, 2018

Dessert

No Bake Galaxy Marshmallow Cheesecake

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No Bake Galaxy Marshmallow Cheesecake
Ever looked up at the night sky and thought "I could eat that"?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust
  • 400g graham crackers
  • 150g unsalted butters, melted
Cheesecake
  • 300g marshmallows
  • 175g unsalted butter, melted
  • 500g Philadelphia cream cheese, softened
  • 250ml thickened/whipping cream, warm
  • 3 tbsp powdered gelatin + 3 tbsp water
  • 5 drops purple food gel
  • 3 drops pink food gel
  • 3 drops blue food gel
Decorations
  • Silver star sprinkles
Instructions
Crust
  1. To prepare crust add graham crackers to a food processor and process until you reach fine crumbs. Add melted butter and pulse 3-4 times to coat crumbs with butter.
  2. Pour mixture into a 20cm (8”) tart tin. Use the back of a spoon to firmly press the mixture out across the bottom and sides of the tart tin. Chill for 30 min.
Cheesecake mixture
  1. Begin by adding the marshmallows and melted butter into a microwave safe bowl. Microwave for 30 seconds and mix to combine. Set aside.
  2. Next, add the gelatine and water to a small mixing bowl and mix to combine. Microwave for 30 seconds.
  3. Add the cream cheese to the marshmallow mixture and use a hand mixer or stand mixer fitted with a paddle attachment to mix until smooth.
  4. Add the warm cream and melted gelatin mixture and mix until well combined.
  5. Add ⅓ of the mixture to a mixing bowl, add purple food gel and mix until well combined. Colour ⅓ of the mixture blue. Split the remaining mixture into two mixing bowls, colour one pink and leave the other white.
  6. Pour half the purple cheesecake mixture into the chill tart crust. Add half the blue and then add the remaining purple and blue in the tart tin. Use a spoon to drizzle some pink cheesecake on top. Use a skewer or the end of a spoon to swirl the pink. Add some small dots of the plain cheesecake mixture to create stars and then sprinkle some more starts on top before chilling for 2 hours.
  7. Slice with a knife to serve.

Watch the recipe video here:

No Bake Galaxy Marshmallow Cheesecake

Ever looked up at the night sky and thought "I could eat that"?Taste for Yourself: taste.md/2uizTtd

Posted by Tastemade on Tuesday, July 10, 2018

Breakfast

Clementine Cream Puffs

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Clementine Cream Puffs
Though they may be small, these clementine cream puffs pack a big taste!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Choux dough:
  • ½ cup unsalted butter
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 cup water
  • 1½ cups flour
  • 4 eggs
Craquelin:
  • ¼ cup unsalted butter, softened
  • ⅓ cup light brown sugar
  • ½ cup all-purpose flour
  • 5 drops yellow food coloring
  • 1 drop orange food coloring
Marmalade:
  • 10 clementines, chopped
  • 1½ cups sugar
  • 2 tablespoons lemon juice
Cream filling:
  • 1½ cups heavy cream
  • 1 tablespoon clementine juice
  • Zest of 1 clementine
  • Mint, to garnish
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
For the choux dough:
  1. In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.
For the craquelin:
  1. In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix. Add food coloring and knead until combined and smooth. Roll out into a ¼-inch layer, and use a 1-inch round cookie cutter to cut into discs.
  2. Using a piping bag with a ½-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart. Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.
For the clementine marmalade:
  1. In a medium saucepan, combine chopped clementines, sugar and lemon juice. Bring to a simmer and cook until thickened. Allow to cool.
For the cream filling:
  1. In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.
To assemble:
  1. Slice a cream puff in half. Pipe ¼ cup of the whipped cream mixture on the bottom. Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.

Watch the recipe video here:

Clementine Cream Puffs

Simply put – these cream puffs are the zest.Taste for Yourself: taste.md/2tDalrgTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Laminated Potato Chips

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Laminated Potato Chips
Why not have your potato chips make a statement?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 medium yellow potatoes, peeled
  • 4 tablespoons kosher salt
  • 3 cups water
  • 1 bunch Italian flat leaf parsley
  • 1 box edible flowers
  • 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 300 degrees with two matching baking sheets inside.
  2. In a medium bowl, mix the water and salt. Using a mandolin on the thinnest setting, slice the potatoes, making sure to keep the slices in order. Place them in the water and salt mixture.
  3. Butter a sheet of parchment paper the same size as the baking sheets. Pat the potato slices dry and lay out on the baking sheet. Butter potatoes and place a single leaf of parsley and two flower petals on each potato. Seal with another slice of potato, and butter again. Cover with another sheet of parchment.
  4. Remove the pans from the oven and sandwich the parchment with your chips between them. Return to the oven. Bake for 25 minutes, rotating the pan halfway through. The chips should be brown, bubbly and crisp.

Watch the recipe video here:

Laminated Potato Chips

Are these not the fanciest chips you've ever seen?Taste for Yourself: taste.md/2z2BkltTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018

Breakfast

Monster Chilli Dog Crunchwrap

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Monster Chilli Dog Crunchwrap
Chilli dogs - for all you American food aficionados out there, this doesn't mean a capsicum covered canine. It's a chilli con carne with hot dogs. We've taken this blasphemy even further by sticking it in a crunchwrap. Sorry about it!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic
  • 600g beef mince
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tbsp salt
  • 400g passata
  • 2 tbsp tomato paste
  • 200ml beef stock
  • Hot dogs
  • Grated mozzarella/cheddar
  • 16 tortilla wraps
  • 1 tin kidney beans
Instructions
  1. Fry the onion until soft and translucent, then add the garlic and fry until fragrant.
  2. Add the beef mince and stir fry until brown all over, then add the spices and salt. Stir everything together.
  3. Add the passata, tomato paste and stock and bring to a simmer. Cook gently for around 40 minutes, or until the beef is soft, then take off the heat and cool.
  4. Lay tortillas in a sheet over a baking tray. Top with cheese and spread over the beef mixture, then arrange the hot dogs on top. Cover with cheese and fold the sides over then top with two more tortillas. Add a sheet of baking paper and flatten with a baking tray.
  5. Bake for 20 minutes at 180 degrees until crispy and cooked through.

Watch the recipe video here:

Chilli Dog Crunchwrap

Monster Chilli Dog Crunchwrap

Posted by Twisted on Monday, July 9, 2018

Dessert

Devil’s Food Cheesecake

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Devil's Food Cheesecake
Devil's Food is one of our favourite desserts so we did what all normal people do and turned it into a cheesecake! These thick chocolate layers and smooth ganache top make this the ultimate dish!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g digestive biscuits
  • 35g cocoa powder
  • 125g butter, melted
  • 300g milk chocolate, coarsely chopped
  • 300g dark chocolate, coarsely chopped
  • 60ml boiling water
  • 3 tsp gelatine powder
  • 750g cream cheese, softened
  • 100g caster sugar
  • 300ml whipping cream
  • 115g dark chocolate, chopped
  • 125ml whole milk
  • 2 tbsp cane sugar
Instructions
  1. Grease and line the base and side of a 23cm springform pan.
  2. Place the biscuits and cocoa powder in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
  3. Place the milk chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
  4. Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
  5. Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined.
  6. Add half of the cream cheese mixture to the milk chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
  7. Meanwhile, place the dark chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add the other half of the cream cheese mixture to the chocolate and stir to combine. Pour over the milk chocolate mixture and smooth the surface. Place in the fridge for 3 hours, or until completely set.
  8. To make the glaze, warm the milk and sugar in a small saucepan till they’re hot but not yet simmering. Pour the hot milk over the chocolate and stir until the chocolate is melted and the mixture is glossy. Pour the glaze over the top of the cheesecake, making sure it reaches the sides. Transfer the cheesecake back to the fridge and chill for at least 1 hour, or until the top is set. Slice and serve.

Watch the recipe video here:

Devil's Cheesecake

*Removes clothes*Taste for Yourself: bit.ly/2HbB81RTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Monday, July 9, 2018