Spaghetti

Garlic Butter Scallops

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Garlic Butter Scallops
Rich and creamy garlic butter scallops on pasta... delightfully decadent!
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 1½ pounds scallops, approximately 20 pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • 2 tablespoons lemon juice
  • Red pepper flakes
  • ¼ cup chopped parsley, more to garnish
  • 1 tablespoon lemon zest
  • Salt, to taste
Instructions
  1. Heat a large nonstick pan to medium-high heat and add olive oil. Place scallops spaced evenly in the pan, 8 to 10 at a time. Cook until the bottoms are golden, approximately 3 to 4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside while you make the cream sauce.
  2. Keeping the pan on medium-high heat, add butter and garlic and saute until golden and fragrant. Add white wine to deglaze the pan and finish with heavy cream, lemon juice, red pepper flakes and parsley. Reduce heat to medium-low and return scallops to pan to warm. Top with parsley and lemon zest and serve over your favorite rice or pasta.

Watch the recipe video here:

Creamy Garlic Butter Scallops

Pour yourself a glass of white, easy date night just got fancy AF.Taste for Yourself: taste.md/2yYjYpRTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Thursday, July 5, 2018

Main dish

Crispy Chicken Teriyaki Rice Balls

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Crispy Chicken Teriyaki Rice Balls
These crispy chicken teriyaki rice balls are seriously delicious! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb (455 g) boneless, skinless chicken breast
  • salt, to taste
  • white pepper, to taste
  • 2 tablespoons water
  • 1 ½ teaspoons cornstarch
  • ¼ cup (60 g) soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cooking oil
  • 1 cup (100 g) bell pepper, julienned
  • 1 cup (120 g) carrot, julienned
  • 4 cups (800 g) short grain rice, cooked
  • 3 eggs, beaten
  • 2 cups (100 g) panko breadcrumbs
  • 1 cup (100 g) scallion, thinly sliced
Instructions
  1. In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
  2. Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
  3. In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
  4. In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
  5. Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
  6. Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
  7. Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
  8. Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
  9. Cut in half and serve with the remaining sauce for dipping.
  10. Enjoy!

Watch the recipe video here:

Crispy Chicken Teriyaki Rice Balls

These crispy chicken teriyaki rice balls are seriously delicious! ??FULL RECIPE: https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls

Posted by Tasty on Thursday, July 5, 2018

Salads

Shrimp Scampi Zoodles

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Shrimp Scampi Zoodles
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • Finely grated zest of 1 lemon
  • 1½ pounds medium peeled and deveined shrimp, tails removed
  • Kosher salt and freshly ground pepper
  • 6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
  • ¼ cup roughly chopped fresh flat-leaf parsley
Instructions
  1. Special equipment: a vegetable spiralizer
  2. Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, ½ teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  3. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

Watch the recipe video here:

How To Make Shrimp Scampi Zoodles

Recipe of the Day: Shrimp Scampi Zoodles Save this recipe: http://bit.ly/2Kln0ZD.

Posted by Food Network on Thursday, July 5, 2018

Breakfast

Fully Loaded Breakfast Crepe

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Fully Loaded Breakfast Crepe
All your breakfast faves, hugged tightly in a pocket perfect for dipping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the pancake:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1½ cups all-purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon butter
For the filling:
  • 3 cups scrambled eggs
  • ½ cup shredded cheddar
  • 2 tablespoons chopped chives
  • 4 strips bacon, baked and chopped
  • 2 hash browns, baked and chopped into small pieces
  • Salt for seasoning
  • ½ cup maple syrup, for dipping
Instructions
Make the pancakes:
  1. In a medium bowl, whisk eggs until lightly beaten. Add vanilla, salt and half of the milk. Stir until combined. Add flour and sugar and whisk until smooth. Add remaining milk and whisk until batter is thick and smooth. Heat a 10-inch nonstick pan on medium-high heat. Drop butter in and allow to melt. Pour ½ cup of batter into pan and cook until golden. Bubbles will form across the top of the pancake when it is time to flip. Cook the other side until golden and set aside. Repeat until all batter is used, and keep warm while the filling is made.
Assemble the pancake pockets:
  1. Place two tablespoons of scrambled eggs with cheese in the center of the pancake. Season with salt, and top with chives. Add two tablespoons of chopped bacon and hash brown pieces and fold the pancake into a triangle. Keep pockets warm as you assemble the remaining ingredients. Serve warm with maple syrup.

Watch the recipe video here:

Fully Loaded Breakfast Crepe

All your breakfast faves, hugged tightly in a pocket perfect for dipping.Taste for Yourself: taste.md/2tNUbdPTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Mini Funnel Cake Hack

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Mini Funnel Cake Hack
Ever wonder what fun tastes like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Funnel cake:
  • Vegetable oil
  • 1½ cups flour
  • ¼ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1⅓ cups milk
  • 1 egg, beaten
Strawberry sauce:
  • 1 pint strawberries, quartered
  • ⅓ cup granulated sugar
To serve:
  • Whipped cream
  • Powdered sugar
Instructions
Funnel cakes:
  1. In a heavy-bottomed pot over medium heat, add about ½ inch of vegetable oil.
  2. In a large bowl, add flour, powdered sugar, salt, baking powder, milk and egg. Mix to combine, and transfer to a large squirt bottle.
  3. Place a ring mold into the oil. Squirt batter into the ring mold, moving from side to side and in spiral motions. Cook until set, about 1 minute. Remove mold and flip. Cook until light golden brown. Remove to a wire rack.
Strawberry sauce:
  1. In a large bowl, add strawberries and sugar. Cover and let sit for 20 to 30 minutes until strawberries are juicy.
  2. Top funnel cakes with strawberry sauce, whipped cream and powdered sugar.

Watch the recipe video here:

Mini Funnel Cake Sandwiches

Ever wonder what fun tastes like?Taste for Yourself: taste.md/2N3fyAVTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Stuffed Zucchinis

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Stuffed Zucchinis
This is exactly how you're going to feel after you eat this delicious meal. No regrets, though.
Author:
Cuisine: Americana
Recipe type: Breakfast
Ingredients
  • 3 zucchinis
  • Olive oil
  • 1 clove garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • ½ pound ground beef
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 carrot, grated
  • 1 cup tomato puree
  • Salt and pepper
  • 1 cup shredded mozzarella
Instructions
  1. Slice zucchinis in half and hollow them out. Dice the zucchini flesh into small pieces. Place hollowed out zucchini on a baking sheet.
  2. In a skillet, add olive oil, garlic, onion, red pepper and diced zucchini. Stir and cook until slightly softened, then add the ground beef, paprika and oregano. Stir to combine. Add the carrot and tomato sauce and cook for 5 minutes.
  3. Sprinkle hollowed out zucchini with salt and pepper. Fill with meat sauce and top with shredded cheese. Bake at 350 degrees for 30 minutes.

Watch the recipe video here:

Stuffed Zucchinis

These summer squash have got the stuff.Taste for Yourself: taste.md/2tOLG2f?: Tastemade BrasilTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Breakfast
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: taste.md/2s8o9sZTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Sunday, July 8, 2018

Breakfast

Cheeseburger Dough Ball Dip Tray

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Cheeseburger Dough Ball Dip Tray
Cheeseburger dip tray - behold a thing of beauty. Gooey cheese sauce. Tiny burgers. Whats not to like?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 600g beef mince
  • 1 tbsp salt
  • ½ tbsp pepper
  • 1 tsp garlic powder
  • 2 tbsp oil
  • Sliced American-style cheese
  • 800g pizza dough
  • 1 egg, beaten
  • 2 tbsp sesame seeds
  • 500g cream cheese
  • 200ml cream
  • 300g grated cheddar
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Mix the beef mince with the salt, pepper and garlic powder. Form into small patties.
  2. Heat the oil until very hot and fry the mini burgers in batches.
  3. When they are done, divide the pizza dough into walnut sized balls. Press them flat to make disks, then place a square of American cheese in the middle. Top with a burger and carefully bring up the sides, pinching together to seal the burgers inside.
  4. Place them around the edge of a greased baking tray and bake for around 15 minutes until lightly browned.
  5. Meanwhile, mix the cheeses and cream together and season.
  6. Spoon this mixture into the middle of the tray.
  7. Bake again for around 15 minutes until the cheese dip is bubbling.
  8. Serve with friends!

Watch the recipe video here:

Cheeseburger Dough Ball Dip Tray

Cheeseburger Dough Ball Dip Tray

Posted by Twisted on Thursday, July 5, 2018

Breakfast

Garlic Bread With Shredded Beef

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Garlic Bread With Shredded Beef
Um, why aren't all sandwiches made with garlic bread?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ pound shredded beef
  • 2 tomatoes, skinned, seeded and chopped
  • ½ onion, cut into rings
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • ¼ bunch of parsley, chopped
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • Salt
  • Black pepper
  • 10 garlic bread rolls
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the beef, tomatoes, onion, red pepper, yellow pepper and parsley. Season with the vinegar, olive oil, salt and pepper.
  3. Cut the garlic bread in half, fill it with the meat, then bake for about 25 minutes. Slice and serve.

Watch the recipe video here:

Garlic Bread Beef Sandwich

Um, why aren't all sandwiches made with garlic bread?Taste for Yourself: taste.md/2tOdG62Try Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Friday, July 6, 2018

Breakfast

Frank’s Sheet Pan Chicken Grilled Cheese

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Frank’s Sheet Pan Chicken Grilled Cheese
As we pay homage to the greatest food of all time on National Fried Chicken Day, Team Twisted began asking ourselves, ‘how could we take fried chicken to the next level this year’? After testing every delicious combination under the sun, we can officially confirm that Frank’s Sheet Pan Chicken Grilled Cheese is the taste sensation you deserve this summer. Sometimes stars align to create something truly epic. And cheesy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sourdough loaf- cut into slices
  • 4 chicken breasts, butterflied, flattened and cut into 4” pieces
  • 1 ½ cups plain flour
  • 2 cups buttermilk
  • 1 tbsp black pepper
  • 1 tbsp salt, plus ½ tsp
  • ½ tbsp paprika
  • ½ tbsp garlic powder
  • 12 slices American cheese
  • ¼ cup mayonnaise
  • oil, for frying
  • 1 cup franks original hot sauce
  • 4 tbsps honey
  • 2 tbsp butter
  • 12 strips bacon, cooked (optional)
  • cool ranch dressing, for serving
Instructions
  1. Pop your pieces of chicken into the buttermilk along with ½ tsp salt.
  2. Pop in the fridge for a couple of hours.
  3. Mix the flour with the ¼ tsp salt, pepper, paprika, garlic powder. Lift out a chicken breast and allow excess to drip off before dunking into the flour. Shake off excess.
  4. Fry in hot oil until nicely golden and cooked through. Repeat with the rest and drain well on kitchen towel.
  5. Make your buffalo sauce. Heat the hot sauce and honey over medium heat. Whisk in cold butter until emulsified. Dunk your fried chicken in the sauce.
  6. Spread a thin layer of mayonnaise over one side of the bread slices. Lay these slices on a lined baking tray, mayonnaise side facing downwards. Top with a little cheese, then top with the chicken pieces, the cooked bacon, a little more cheese, then the top piece of bread. Weigh down with another tray and bake at 200°C for 10-15 minutes, or until nicely melted and delicious.

Watch the recipe video here:

Frank’s Sheet Pan Chicken Grilled Cheese

Frank’s Sheet Pan Chicken Grilled Cheese

Posted by Twisted on Friday, July 6, 2018