Main dish

Meatball-Stuffed Crust Pizza Star

Save Print
Meatball-Stuffed Crust Pizza Star
Upgrade your pizza with these meatball-stuffed crust ?
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) ground beef
  • 1 large egg
  • ½ yellow onion, finely diced
  • ½ cup (60 g) bread crumbs
  • ½ cup (55 g) grated parmesan cheese
  • ¼ cup (10 g) fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon oil, for cooking
  • 11 oz (310 g) pizza dough
  • ½ cup (130 g) marinara sauce
  • 1 cup (100 g) shredded mozzarella cheese
  • olive oil, for brushing
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix the ground beef, egg, onion, bread crumbs, Parmesan, parsley, garlic, salt, pepper, and oregano.
  3. Roll the mixture into golf ball-sized meatballs.
  4. In a medium cast iron or nonstick skillet, heat oil over medium heat.
  5. Working in batches cook the meatballs until browned on all sides, about 5 minutes. Set aside.
  6. On a sheet of parchment paper, press the pizza dough into a large circle, about 12 inches (30-cm) in diameter.
  7. Cut 8 evenly spaced 2-inch (5-cm) slits on the edge of the dough.
  8. Place one meatball on the edge of the dough between 2 slits. Pull the corners of the dough around the meatball and press into the dough, sealing the meatball in a dough pocket. Repeat with the remaining meatballs.
  9. With the help of a friend, transfer the pizza and parchment to a baking sheet.
  10. Spoon marinara sauce into the middle of the pizza and spread evenly.
  11. Sprinkle mozzarella over the sauce, or add your favorite pizza toppings! Brush the dough around the meatballs with olive oil.
  12. Bake for 25 minutes, or until the cheese is bubbly and the dough is golden and just cooked through.
  13. Slice with a pizza cutter and serve.
  14. Enjoy!

Watch the recipe video here:

Meatball-Stuffed Crust Pizza Star

Upgrade your pizza with these meatball-stuffed crust ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-crust-pizza-star

Posted by Proper Tasty on Monday, July 9, 2018

Breakfast

Butter Chicken Slab Pie

Save Print
Butter Chicken Slab Pie
You may know it as chicken tikka masala, murgh makhani or butter chicken. Vaguely related to a dairy heavy Punjabi dish, these incarnations have morphed into the bizarre Anglo-Indian darling of your local Indian restaurant, the undisputed queen of British colonial mash ups. It's always creamy, containing luminous chunks of charred chicken, as ubiquitous in curry houses now as bizarre mood lighting and dodgy fish tanks. Allegedly the 'original' version, born in 1950s Glasgow, contained tinned tomato soup. Whatever its murky yet spicy origins it's an undisputed classic, and works extremely nicely in a slab pie, scattered with nigella seeds for a bit of naan nostalgia.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Chicken marinade:
  • 3 large chicken breasts, diced into 2cm chunks
  • 1 tbsp maldon salt
  • 300g yoghurt
  • 1 tbsp vegetable/groundnut oil
  • 2 tbsp tikka spice
  • The curry:
  • 3 tbsp vegetable/groundnut oil
  • 2 tbsp salted butter
  • 1 onion, finely chopped
  • 4 tbsp garlic ginger paste
  • 300ml tomato passata
  • 3 tbsp tomato puree
  • 300ml double cream
  • 1 tbsp sugar
  • juice ½ lemon
  • 3 tbsp tikka spice
  • 50g salted butter
  • 1 tsp maldon salt
  • The pie
  • 2 large sheets puff pastry
  • 1 egg, beaten
  • Handful nigella seeds
Instructions
  1. Mix the chopped chicken, yoghurt, salt, oil and the tikka spice. Cover and leave to marinate for at least 3 hours, preferably overnight.
  2. Place on a grill tray over a baking tray and grill on the highest possible heat for around 10 minutes, turning halfway through, until cooked through and nicely charred. If you have one and you're in the mood then grill over direct heat on a charcoal grill - the results will be infinitely more delicious.
  3. Preheat the oven to 200°C/400°F.
  4. Heat the oil and butter and gently fry the onion until soft, then fry the garlic and chilli paste for a further minute. Pour in the passata and double cream and stir everything together. Add the tikka spices, sugar, butter and lemon and stir again, then add the chicken chunks and turn off the heat.
  5. Spoon the curry over one of the sheets of puff pastry (do it in a large baking tray to make your life easier), making sure the chicken is evenly distributed. Brush around the edge with egg wash and lay the other sheet of pastry on top. Brush with egg wash and sprinkle with nigella seeds and bake for around half an hour until the pastry has puffed up nicely.

Watch the recipe video here:

Butter Chicken Slab Pie

Butter Chicken Slab Pie

Posted by Twisted on Monday, June 4, 2018

Dessert

Banana Split Surprise Cake

Save Print
Banana Split Surprise Cake
A classic diner treat, Banana Split is always a treat. We've filled a banana cake with no churn ice cream and topped it with traditional banana split toppings. Go wild with this one. Would be delicious filled with a chocolate or strawberry flavoured ice ream too 😉
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 ripe bananas, mashed
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 2 cups heavy cream
  • 1 can condensed mlk
  • 2 tsp vanilla
  • Pinch of salt
  • Whipped Cream
  • Cherries
  • Sliced bananas
  • Sprinkles
  • Chocolate sauce
Instructions
  1. Make banana bundt: Grease and flour a bundt tin, set aside. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, using a hand mixer mix butter until smooth. Add sugar and whip together until just pale in flour. Add eggs, vanilla and bananas. Whisk together to combine.
  3. In a separate bowl, whisk together flour, baking soda and salt. Fold in ½ of the flour mix to the wet mix. Then add all of the sour cream. Finish with folding in the remaining flour until combined.
  4. Pour into tin, rap tin on the table. Bake for about 1hour until a toothpick comes out clean.
  5. Remove and cool completely.
  6. Meanwhile whisk heavy cream to stiff peaks. Fold in condensed milk, vanilla and salt.
  7. While the cake is in the bundt tin, cut out the centre of the cake but keep the bottom. Scoop out about 2 inches deep to create a well.
  8. Scoop no churn ice cream into the centre and smooth. Top with the cake that was taken out. As shown in the video. Cover with cling film and freeze for 3-4 hours.
  9. Pipe rosette of whipped cream over the cake, top each with a cherry, a slice of banana, chocolate sauce and sprinkles.

Banana Split Surprise Cake

Banana Split Surprise Cake

Posted by Twisted on Friday, June 8, 2018

Breakfast

Ham And Cheese Mash Squares

Save Print
Ham And Cheese Mash Squares
A perfect treat for lunch or dinner served with bechamel for that croque monsieur touch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices cheddar cheese
  • Sliced ham
  • 3 cups mashed potato
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg, whisked
  • 1 cup seasoned flour
  • 2 cups seasoned breadcrumbs
  • 4 eggs, whisked
  • Oil for frying
  • Bechamel Sauce
Instructions
  1. Cut 2x2 squares of cheese and ham the same size. Layer 8 pieces of cheese and 7 pieces of ham.
  2. Mix together mashed potato, salt, pepper and 1 egg until combined.
  3. Wrap mash around each tower of ham and cheese and form a square. Freeze for 2 hours to set.
  4. Coat in flour, then egg then into breadcrumbs.
  5. Heat about ½-inch of oil on medium-high heat.
  6. Fry each side of the mashed ball until golden brown on each side. Bake for 10 minutes at 160ºC (325ºF) to heat through
  7. Serve with béchamel sauce, enjoy!

Watch the recipe video here:

Ham And Cheese Mash Squares

Ham And Cheese Mash Squares

Posted by Twisted on Friday, June 15, 2018

Spaghetti

Baked Camembert Spaghetti

Save Print
Baked Camembert Spaghetti
Camembert - Normandy's cheesy darling. Apparently initially created by a farmer on the advice of a visiting priest from Brie, this oozing wonder has gone on to capture the hearts of the world. Of all France's pungent, oozing soft cheeses this for some reason seems to get people going the most, particularly when it's baked. Eating it warm and with pasta is, in our eyes at least, utter perfection.
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1 tbsp olive oil
  • 200g streaky bacon
  • 3 cloves garlic, crushed
  • 600ml double cream
  • 75g parmesan, grated
  • 1 tbsp black pepper
  • Splash of pasta water
  • 400g spaghetti, cooked
  • 1½ camembert, cut in half
  • 3 tbsp butter
  • 100g breadcrumbs
  • 3 tbsp thyme leaves
  • 20g parmesan, grated
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the olive oil in a large heavy based frying pan. Fry the bacon until crispy, then add the garlic and continue frying for another 30 seconds or until light brown.
  3. Pour in the double cream and add the parmesan, pepper and salt. Stir everything together to make a thick, rich sauce - add a little pasta water if its looking too thin. Add the cooked spaghetti and gently stir it in, then pour into an ovenproof dish.
  4. Cut the camembert(s) in half down the middle. Place the halves, cut side down, on top of the pasta.
  5. for 15 - 20 minutes until the cheese has melted all over the pasta.
  6. Meanwhile, heat the butter in a saucepan and fry the garlic and thyme. Add the breadcrumbs and continue frying until light brown, then scatter the parmesan in and continue stirring - don't worry if they clump together a little, they'll be extra delicious this way.
  7. Scoop the pasta into bowls and eat straight away.

Watch the recipe video here:

Baked Camembert Spaghetti

Baked Camembert Spaghetti

Posted by Twisted on Saturday, June 16, 2018

Dessert

Strawberries And Cream Soufflé

Save Print
Strawberries And Cream Soufflé
Watch this strawberry and cream soufflé rise right up out of your dreams ✨?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRÈME ANGLAISE
  • 1 cup (240 mL) milk
  • 1 cup (240 mL) heavy cream
  • ½ cup (100 g) sugar, divided
  • ½ vanilla bean, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
  • 4 large egg yolks
  • 1 pinch salt
  • STRAWBERRY SOUFFLÉS
  • 1 cup (150 g) strawberry, hulled and quartered
  • ⅓ cup (65 g) sugar, plus 4 tablespoons sugar, divided
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, softened
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 pinch salt
Instructions
  1. Preheat the oven to 400˚F (200˚C)
  2. Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
  3. Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
  4. In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
  5. Cook the custard, continuously whisking to ensure the egg yolks don’t cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
  6. Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
  7. Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
  8. Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
  9. Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
  10. Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
  11. Using a spatula, carefully fold in the strawberry puree.
  12. Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
  13. Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don’t fall.
  14. Serve the soufflés immediately with the crème anglaise poured over the top.
  15. Enjoy!

Watch the recipe video here:

Strawberries and Cream Soufflé

Watch this strawberry and cream soufflé rise right up out of your dreams ✨?FULL RECIPE: https://tasty.co/recipe/strawberries-and-cream-souffle

Posted by Tasty on Thursday, June 28, 2018

Main dish

Bacon Cheeseburger Potatoes

Save Print
Bacon Cheeseburger Potatoes
These beautiful little guys, just look at them. The ultimate fun party snack, what could be more impressive than all the integral components of cheeseburger stuffed inside a potato? You'll be the talk of the town!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 medium potatoes
  • 1 tsp salt
  • 1 tbsp oil
  • ½ lb beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • 250 g red cheddar
  • 18 rashers bacon (depending on size)
  • 2 tbsp BBQ sauce
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Pop a few medium potatoes in a roasting tin and sprinkle with salt and oil.
  3. Bake for around 40 minutes until they are cooked through, then leave to cool and cut a slice off one end so they stand up. Gouge out a hole from the top and set them aside.
  4. Make the burger mix - combine beef, salt, pepper and garlic powder.
  5. Roll up a stick of the red cheddar in a little burger patty and place inside the cavity in each potato, then wrap the whole thing up in bacon and bake for around 20 minutes.
  6. Remove from the oven, brush with BBQ sauce and place back in for a final 30 minutes, then eat.

Watch the recipe video here:

Bacon Cheeseburger Potatoes

Bacon Cheeseburger Potatoes

Posted by Twisted on Saturday, January 6, 2018

Main dish

Saint-Honoré

Save Print
Saint-Honoré
Make a statement with this circular puffed pastry topped with caramel, custard and named after the French patron saint of bakers and pastry chefs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package puff pastry
  • Choux pastry:
  • ½ cup water
  • ½ cup milk
  • ½ tablespoon sugar
  • ½ tablespoon salt
  • ½ cup butter
  • 1 cup flour
  • 4 eggs
  • Custard:
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 tablespoons powdered milk
  • 2 tablespoons butter
  • 1 vanilla pod, scraped
  • 1 cup milk
  • Caramel:
  • 5 tablespoons sugar
  • ⅓ cup water
  • Vanilla whipped cream:
  • 3 tablespoons sugar
  • 1 vanilla pod, scraped
  • ½ cup mascarpone
  • 2 cups whipping cream
Instructions
  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper.
  2. For the choux pastry: In a saucepan, add the water, milk, sugar, salt and butter. Cook over low heat, stirring regularly. Once combined, remove pan from heat and slowly mix in the flour. Transfer to a mixing bowl and mix in the eggs one at a time. Transfer dough to a pastry bag, and pipe circles onto prepared baking sheet. Bake for 20 minutes then remove and let cool.
  3. For the custard: In a mixing bowl, combine egg yolks, sugar, powdered milk, butter and vanilla bean. In a small saucepan, heat the milk. Once the milk is hot, remove from heat and combine with the egg yolk mixture. Return mixture to stove and cook over medium heat until a thick custard is formed. Transfer to a piping bag, and fill each pastry puff with custard.
  4. Increase oven to 320 degrees. Bake the puff pastry sheet for 5 minutes then transfer to a serving tray.
  5. For the caramel: In a saucepan, add sugar and water. Bring to a boil and cook until caramelized.
  6. For the whipped cream: In the bowl of a stand mixer, add sugar, vanilla bean, mascarpone and whipping cream. Beat until soft peaks form.
  7. Dip the pastry puffs in the caramel. Drizzle puffed pastry with caramel sauce, then use the custard-filled puffs to form a circle around the edge of the puff pastry. Pipe remaining custard into the center of the circle. Pipe whipped cream over the dessert, and garnish with a vanilla bean. Enjoy!

Watch the recipe video here:

Saint-Honoré

"I don't know what it is, but I want it in my mouth."Full Recipe: taste.md/2BdtH8T?: Tastemade France

Posted by Tastemade on Saturday, December 16, 2017

Dessert

Brownie Popsicles

Save Print
Brownie Popsicles
When cake pops just don't satisfy, go bigger with a rich, chocolatey brownie coated in chocolate candy melt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Brownies:
  • 1 cup butter
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • ¾ cup all-purpose flour
  • 2 cups chopped walnuts
  • 1 teaspoon large-flake sea salt
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon instant espresso powder
Dipping chocolate:
  • Colored candy melts
  • Dark chocolate candy melts
  • Coconut oil
  • Sprinkles for garnish
Instructions
Bake the brownies:
  1. Preheat oven to 325 degrees. Grease and line an 11x17-inch cake pan with parchment paper.
  2. In a small pot set over low heat, melt butter and cocoa powder, stirring until smooth. Set aside to cool.
  3. In a medium bowl, mix together sugar, flour, walnuts and salt.
  4. In a large bowl, whisk eggs and cocoa mixture together, then add vanilla and espresso powder. Add the flour mixture and stir gently to combine. Pour into the prepared pan and bake for 35 to 40 minutes. Let cool completely. Chill for 15 minutes in the refrigerator, then remove from pan.
Make the popsicles:
  1. Using a 3x2-inch popsicle-shaped cookie cutter, cut out popsicles. Insert a popsicle stick coated in melted candy melts into each popsicle. Place in the freezer for about 15 minutes to set.
Decorate the brownies:
  1. In heatproof bowls set over pots of boiling water, melt the dark chocolate candy melts and candy melts in your choice of colors. Add a teaspoon of coconut oil per cup of candy melts to thin the mixture. When the candy melts ribbon off of a spoon, they’ve reached a good dipping consistency.
  2. Pour melted candy melts into wide heatproof jars and dip the chilled brownie pops into the mixture. Lay the pops on a silicone baking mat or a piece of parchment paper to set.
  3. Once the colored chocolate has set, garnish with dark chocolate candy melt drips and coat with sprinkles. Allow to set, then then serve!

Watch the recipe video here:

Brownie Popsicles

Brownie pops are the new cake pops.Save this recipe: https://taste.md/2tI1u5vHelp us be better for you! > taste.md/2Cf5XkD

Posted by Tastemade on Monday, January 8, 2018

Dessert

Chocolate Peanut Butter Swirl Cookie Pie

Save Print
Chocolate Peanut Butter Swirl Cookie Pie
Eye on the pies - we're hypnotized.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • For the cookie crust:
  • 1½ sticks butter, softened
  • 1¾ cups sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 5 cups flour
  • ¼ cup cocoa powder
  • ⅓ cup peanut butter
  • For the pie filling:
  • 1 cup heavy cream
  • 1½ cups smooth peanut butter
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Instructions
  1. For the cookie crust: In a stand mixer, beat the butter and sugar until fluffy. Add the salt and eggs one at a time. Add the vanilla and almond extracts. Slowly incorporate the flour until the dough is even. Remove half of the dough and set aside. Mix the cocoa powder into the remaining dough and set aside.
  2. Wrap the chocolate dough and the vanilla almond dough separately in plastic wrap and refrigerate for about 30 minutes.
  3. Roll out the two chilled doughs and trim them to be the exact same size. Gently spread the peanut butter over the vanilla almond dough and then top with the sheet of chocolate dough. Carefully roll the two doughs together, sandwiching the peanut butter between the layers and taking care to avoid any gaps in the dough. Wrap the rolled cookie dough log in plastic wrap and refrigerate for about an hour.
  4. Line a 9-inch pie tin with parchment paper, and trace a 9-inch circle onto a sheet of parchment paper. Place on a cookie sheet.
  5. Once well chilled, gently slice the chilled log into ¼-inch slices. Place the cookies into the prepared pie tin and press gently. Overlap the cookies slightly to ensure that a crust is created without holes. Cover the 9-inch round circle with cookie slices as well. Place the crusts in the refrigerator. Preheat the oven to 350 degrees.
  6. Bake the cookie crusts for about 15 to 18 minutes. Remove from the oven and allow to cool completely.
  7. For the filling: Whip the cream to stiff peaks and set aside. Mix all other ingredients in a medium bowl until well incorporated. Fold in the whipped cream. Fill the cookie pie crust with peanut butter pie filling and top with the circle crust. Place in the refrigerator for about 4 hours. Cut and serve chilled.

Watch the recipe video here:

Swirl Cookie Pie

Eye on the pies – we're hypnotized.Taste for Yourself: taste.md/2IZ2SfcTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Thursday, July 5, 2018