Breakfast

No-Churn Watermelon Ice Cream Slices

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No-Churn Watermelon Ice Cream Slices
What fun to slice into a mini watermelon and reveal luscious watermelon ice cream hidden inside!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • One 4- to 5-pound mini seedless watermelon
  • One 14-ounce can sweetened condensed milk
  • Pinch fine salt
  • 2 cups heavy cream, chilled
Instructions
Special equipment:
  1. an immersion blender
  2. Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.
  3. Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
  4. Freeze the watermelon while you make the ice cream.
  5. Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
  6. Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
  7. If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

Watch the recipe video here:

How to Make No-Churn Watermelon Ice Cream Slices

Recipe of the Day: No-Churn Watermelon Ice Cream Slices ??? Save this recipe: http://bit.ly/2K9KS32.

Posted by Food Network on Friday, July 6, 2018

Breakfast

Candy Wafer Pie

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Candy Wafer Pie
Skinny people are easier to kidnap. Stay safe, eat cake.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 packages cookies 'n' cream Hershey's Mais (cookie wafers)
  • 2 packages milk chocolate Hershey's Mais (cookie wafers)
  • 2 cans condensed milk
  • 1½ cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1¼ cups heavy cream
  • Chocolate topping:
  • ½ cup heavy cream
  • 1 cup chopped bittersweet chocolate
Instructions
  1. In a saucepan, add the condensed milk, milk and eggs. Simmer over low heat until it's the consistency of a thick cream. Remove from heat and add the vanilla extract. Transfer to a mixing bowl and stir in the heavy cream. Set aside.
  2. In a springform pan, line the outer edges with the chocolate wafers, alternating colors. Use remaining wafers (about half a package each) to crush into crumbs and press into the bottom of the pan. Pour the condensed milk mixture into the mold, then freeze for 6 hours.
  3. Heat the ½ cup heavy cream, then add to a bowl with the chopped chocolate and stir until the chocolate has melted completely. Pour this over the cake before serving.

Watch the recipe video here:

Candy Wafer Pie

Sweet tooth? HA – more like sweet teeth. Taste for Yourself: taste.md/2Kunr0B?: Tastemade BrasilTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Saturday, July 7, 2018

Breakfast

Potato Meatball Bake

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Potato Meatball Bake
Meat and potatoes - the remix!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the meatballs:
  • 1 pound ground beef
  • ½ cup yellow onion, finely diced
  • 1 large egg
  • ¼ cup panko
  • 1 teaspoon salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • Lemon juice
For the cream sauce:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt and pepper, to taste
For the bake:
  • 5 medium-sized Yukon gold potatoes, sliced into ¼-inch rounds
  • 1 cup tomato puree
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • ½ cup shredded mozzarella
Instructions
Make the meatballs:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine beef, onions, panko and egg. Mix to combine. Add salt, herbs and spices. Finish with lemon, and gently mix to combine. Divide into approximately 22 one-inch balls, and bake for 12 to 15 minutes until golden. Allow to cool.
Make the sauce:
  1. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt and pepper and allow to cool slightly while bake is assembled.
Assemble the bake:
  1. Preheat the oven to 375 degrees. Line the bottom of a cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around. Carefully spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Watch the recipe video here:

Potato Meatball Bake

Forget what you thought you knew about meat & potatoes.Taste for Yourself: taste.md/2IOQ5smTry Tastemade TV, Free for 7 days: https://taste.md/2zcId3s

Posted by Tastemade on Saturday, July 7, 2018

Dessert

Giant Peanut Butter Cup Cheesecake

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Giant Peanut Butter Cup Cheesecake
Make your sweet dreams a reality with a cake made with cream cheese peanut butter filling and topped with chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 5 cups chocolate wafer cookies
  • 1 cup peanuts, roasted and salted
  • ½ cup butter, melted and slightly cooled
For the filling:
  • 2 pounds cream cheese, softened
  • 5 eggs, room temperature
  • 1 cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1¼ cups smooth peanut butter
  • ½ cup heavy cream
  • 1 vanilla bean, scraped
  • 12 peanut butter cups, chopped
  • ½ cup milk chocolate chips
For the ganache topping:
  • 2 cups heavy cream
  • 16 ounces chocolate, chopped
  • 1 pinch salt
  • 1 cup mini peanut butter cups
  • ½ cup peanuts, roasted, salted and roughly chopped
Instructions
For the crust:
  1. Mix all ingredients in a food processor and pulse until crumbly. Press into a 9½-inch deep-dish tart pan with removable bottom. Place in the refrigerator to chill.
For the filling:
  1. Preheat oven to 275 degrees. In the bowl of a stand mixer, cream the softened cream cheese until fluffy. Add eggs, one at a time, until well incorporated. Add sugars, peanut butter, cream and vanilla bean and mix well.
  2. Gently stir in the peanut butter cups and chocolate chips, then pour the filling into the prepared and chilled crust. Level the top gently. Place the tart pan on a large sheet of aluminum foil in a large baking pan. Pour water around the outside of the cheesecake, taking care not to allow the water to seep into the tart pan. Bake for about 1½ hours or until just firm.
  3. Allow to cool for 20 minutes, then place the cheesecake in the refrigerator for at least 4 hours.
For the ganache:
  1. In a heavy bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt into a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cheesecake. Garnish with mini peanut butter cups and chopped peanuts. Serve immediately.

Watch the recipe video here:

https://www.facebook.com/tastemade/videos/1708245745929252/

Kebab

Giant Buffalo Chicken Kebab

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Giant Buffalo Chicken Kebab
Buffalo chicken - that rich, vinegary spice is one of those classic points on the American culinary map. Normally liberally applied to deep fried chicken wings, this divine condiment is just at home on a towering, juicy, charred stack of chicken breast. Easy to make and even easier to eat, this is truly a stunning centrepiece for your next party.
Author:
Cuisine: Turkish
Recipe type: Kebab
Ingredients
  • 10 chicken breasts
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp groundnut oil
  • 1 large onion
  • Buffalo sauce
  • 250ml cayenne hot sauce
  • 125g soft butter
  • 3 tbsp honey
  • Ranch
  • 200g mayo
  • 50ml buttermilk
  • 1 clove garlic
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Butterfly the chicken breasts with a sharp knife.
  2. Whisk together the paprika, garlic powder, onion powder and seasoning. Add the chicken breasts and coat thoroughly. Leave to marinate for an hour or so.
  3. Preheat the oven to 180°C/360°F.
  4. Get the sharp stick and stick it into half an onion to make a base. If you have a cookie cutter of a similar size to the onion then stick it round it to support it - these kebabs have a tendency to fall over.
  5. Roast the kebab, turning frequently, for roughly an hour, until a temperature probe inserted into the thickest part of the kebab registers 71°C/142°F.
  6. Meanwhile, in a pan whisk together the hot sauce, butter and honey. Bring to a gentle simmer and take off the heat, allowing to cool.
  7. Take the kebab out of the oven towards the end of cooking and paint it all over with the buffalo sauce. Add back for a final five minutes.
  8. Meanwhile, make a simple ranch - whisk mayo, buttermilk, chopped parsley, chopped chives, crushed garlic, salt and pepper.
  9. With a sharp knife cut slices from the kebab. Serve in burger buns with the ranch and drizzles of more buffalo sauce.

Watch the recipe video here:

Giant Buffalo Chicken Kebab

Giant Buffalo Chicken Kebab

Posted by Twisted on Thursday, June 21, 2018

Breakfast

Cheesy Jalapeño Chicken Enchiladas

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Cheesy Jalapeño Chicken Enchiladas
These cheesy jalapeño chicken enchiladas are just as delicious as they look. We pack them pretty full they're filling and perfect along side a salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cooked chicken breasts, shredded
  • 8oz cream cheese
  • 6 jalapeños, seeded and diced, split
  • 3 cups grated mixed cheese, split
  • 6 rashers bacon, cooked and chopped
  • 2 tsp pepper, split
  • 1 tsp garlic powder, split
  • ½ cup mayonnaise
  • ½ cup ranch dressing
  • Grated cheese for garnish
  • Sliced jalapeños for garnish
Instructions
  1. Mix together chicken, cream cheese, ½ jalapeños, 2 cups cheese, pepper and garlic powder.
  2. Lay out 10 tortillas and fill each with chicken mixture. Roll into a log and place each into a large greased baking dish.
  3. Bake at 180ºC (350ºF) for 10 minutes until golden brown and just crispy.
  4. Mean while, mix together mayonnaise, ranch dressing and remaining cheese, jalapeños, pepper and garlic powder. Remove tortillas from oven and pour sauce over top, spread evenly.
  5. Sprinkle within extra greased cheese and sliced jalapeños if desired.
  6. Bake for 10-15 minutes until bubbling and golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheesy Jalapeño Chicken Enchiladas

Cheesy Jalapeño Chicken Enchiladas

Posted by Twisted on Friday, June 22, 2018

Pasta

Roasted Garlic Chicken Alfredo Penne

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Roasted Garlic Chicken Alfredo Penne
ROASTED GARLIC CHICKEN ALFREDO PENNE
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 3 small bulbs garlic
  • 1 tbsp olive oil
  • pinch salt
  • 2 cups heavy cream
  • ½ cup white wine
  • 1 cup grated parmesan
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 tbsp thyme leaves
  • 500g cooked penne
  • 2 tbsp olive oil
  • 2 chicken breasts
  • ½ cup reserved pasta water
Instructions
  1. Cut the tops off the garlic bulbs, pop them on a sheet of tin foil, and dress with 1 tbsp olive oil and a good pinch of salt. Wrap up to seal then bake for 1 hour at 180°C. Cool, then squeeze the cloves from their skins and mash well with a fork. Set aside.
  2. Heat 2 tbsp olive oil over a medium-high heat, then add the chicken breasts. Fry, uncovered, for 4-5 minutes, or until the underside is well browned. Season with salt and pepper, then flip. Partially cover the pan with a lid and cook for a further 4 minutes. Remove lid and chicken, then rest for 10 minutes before slicing into thin slices (the same side as the penne quills).
  3. Wipe out the pan with a piece of kitchen towel to remove excess oil.
  4. Add wine and reduce by half. Stir through the roasted garlic puree and add the thyme. Pour in the cream. Reduce slowly until rich and thick - about 10 minutes. Season with ½ tsp salt and the 1 tsp pepper. Add parmesan and chicken and stir through.
  5. Cook penne until al dente, then add along with the pasta water. Beat and toss the pasta well to encourage the starch to emulsify with the sauce. Do this for a minute or so. It should coat every piece of pasta evenly.
  6. Serve!

Watch the recipe video here:

Roasted Garlic Chicken Alfredo Penne

Roasted Garlic Chicken Alfredo Penne

Posted by Twisted on Saturday, June 23, 2018

Breakfast

Fajita Cone Dip Ring

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Fajita Cone Dip Ring
Here a really fun way to make the ultimate Twisted fajita sharer!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 Chicken breasts
  • 3 Mixed peppers
  • 1 White onion
  • 2 tbsp Fajita seasoning
  • 1 tbsp Olive oil
  • Tortillas
  • 2 cups Cheddar grated
  • 2 cups Sour cream
  • 1 cup Salsa
  • 1 tbsp Coriander
  • 1 clove Garlic
  • 1 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Place the chicken breasts, chopped mixed peppers and onions on a sheet pan and mix it with the fajita seasoning and oil making sure all the ingredients is fully covered in oil and seasoning.
  2. Place in the oven for 30 minutes at 180 degrees.
  3. Once thats cooked, shred the chicken and mix it through with the peppers.
  4. Take a tortilla and cut it in half using a pizza cutter. Place a portion of the cheddar onto the tortilla half followed by the chicken and pepper mix.
  5. Roll the tortilla into a cone shape and repeat until you have used up all the fajita mix.
  6. Take a pizza tray lined with grease proof paper and place a glass in the middle. Start placing the fajita cones around the glass in a circle with the point of the cones facing inwards.
  7. Put a handful of cheddar on top of the first layer and repeat two more times until you have 3 layers of cones.
  8. Remove the glass and place in the oven for 20 minutes at 180 degrees.
  9. Whilst thats cooking start making the dip by adding the sour cream, salsa, chopped onion, coriander, salt and pepper to a bowl, mixing it all together.
  10. Remove the the cone ring from the oven and place the dip in the middle of the ring.
  11. Rip 'n' dip and enjoy!!

Watch the recipe video here:

Fajita Cone Dip Ring

Fajita Cone Dip Ring

Posted by Twisted on Wednesday, July 4, 2018

Dessert

Cookie Dough Ice Cream Bites

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Cookie Dough Ice Cream Bites
The cookie dough ice cream bites are a delicious summer treat ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (110 g) brown sugar
  • 1 pt (288 g) vanilla ice cream, softened
  • ½ cup (120 g) butter, softened
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 cup (140 g) flour
  • ¼ teaspoon salt
  • 1 cup (175 g) Semi-Sweet Chocolate Morsels
  • ¼ cup (50 g) coconut oil
Instructions
  1. In a large bowl, mix together brown sugar and softened butter.
  2. Mix in vanilla extract and milk until well-combined.
  3. Add flour and salt, and continue mixing until you’ve reached a dough-like consistency.
  4. Spread the “dough” mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
  5. Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
  6. Scoop softened ice cream on top of the dough mixture, and spread evenly.
  7. Freeze overnight or until frozen.
  8. In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
  9. Lift ice cream out using the parchment, then cut into an 8 x 8 grid.
  10. Evenly coat each piece with the melted chocolate.
  11. Place back in the freezer for 30 minutes.
  12. Enjoy!

Watch the recipe video here:

Cookie Dough Ice Cream Bites

The cookie dough ice cream bites are a delicious summer treat ?FULL RECIPE: https://tasty.co/recipe/cookie-dough-ice-cream-bitesLove Tasty? Join our exclusive research panel and help us make it better! (U.S. only)Click here: https://bzfd.it/2MNGjZN

Posted by Tasty on Thursday, June 28, 2018

Breakfast

Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa

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Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa
Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PICKLED TOMATO SALSA
  • 1 lb (455 g) tomato
  • ½ bunch scallions, white and green parts, thinly sliced
  • 2 serrano chiles, with seeds, thinly sliced in rounds
  • ½ cup (120 mL) white vinegar
  • 2 ½ tablespoons brown sugar
  • 2 teaspoons salt
  • ½ cup (120 mL) olive oil
  • 4 teaspoons ginger, freshly grated
  • 1 tablespoon garlic, minced
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon cayenne
  • 2 teaspoons ground cumin
  • ½ teaspoon turmeric
  • 2 teaspoons cracked black peppercorn
CHICKEN
  • 4 skin-on, boneless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
CILANTRO SAUCE
  • 2 tablespoons unsalted butter
  • 4 shallots, diced
  • salt, to taste
  • 6 large mushrooms, thinly sliced
  • 2 bunches fresh cilantro, stems and leaves seperated, chopped
  • 1 ½ jalapeñoes, chopped with seeds
  • 2 tablespoons ground cumin
  • 2 cups (480 mL) chicken stock
  • ¾ cup (180 mL) heavy cream, divided
  • 3 egg yolks
  • 3 tablespoons brown sugar
  • ¼ cup (60 mL) red wine vinegar
  • 3 cups (690 g) cooked rice, for serving
  • fresh cilantro leaves, for garnish
  • scallion, chopped, for garnish
Instructions
  1. Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
  2. In a large bowl, toss the tomatoes with the scallions and serrano chiles.
  3. In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
  4. Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
  5. Pour the spice mixture over the tomatoes, followed by the vinegar mixture. Stir to combine, cover with plastic wrap, and refrigerate for 3-4 hours or several days.
  6. Make the chicken: Preheat the oven to 400°F (200°C).
  7. Season the chicken all over with salt and pepper.
  8. Heat the oil in a large cast iron pan over high heat. Add the chicken skin-side down and cook for about 9 minutes, until the skin is golden brown and releases easily from the pan. Flip the chicken and finish cooking in the oven for 10 minutes, until cooked through.
  9. Make the cilantro sauce. Melt the butter in a medium skillet over medium heat. Add the shallots and season with salt, then cook until starting to brown. Add the mushrooms and cook until soft and golden, about 10 minutes.
  10. Add the cilantro stems and leaves, reserving about ½ a bunch of leaves for later on. Add the cumin and jalapeños, reduce the heat to low, and cook for 5 minutes. Add the chicken stock. Increase the heat to high and cook until the liquid is reduced by half.
  11. Add the cream and return to a boil. Remove the pan from the heat. Transfer the sauce to a blender with the reserved cilantro leaves and puree. Return the sauce to the pan.
  12. Whisk the egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour 1 cup (290 G) of the sauce into the egg mixture to temper. Add the egg mixture to the pan and cook over low heat, stirring constantly, until the sauce is thick and smooth.
  13. Arrange the chicken over a bed of your favorite rice and spoon the cilantro sauce over. Garnish with the Pickled Tomato Salsa, scallions, and cilantro leaves. Serve immediately.
  14. Enjoy!

Watch the recipe video here:

Pollo Ciudad as made by Susan Feniger

Have you ever tried pollo ciudad? Because Susan's recipe is AMAZING! ❤️FULL RECIPE: https://tasty.co/recipe/pollo-ciudad-with-cilantro-sauce-and-pickled-tomato-salsa

Posted by Tasty on Friday, June 29, 2018