Breakfast

Campfire Sauce

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Campfire Sauce
Confession: It's been a long time since we've been to Red Robin, but we'll always remember their campfire sauce. A mixture of mayo and barbecue sauce, it tastes good on literally everything. Burgers, fries, onion rings, tater tots, shrimp ... the possibilities are endless.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. mayonnaise
  • ½ c. barbeque sauce
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • Dash of hot sauce (optional)
Instructions
  1. In a small serving bowl, whisk together mayonnaise, barbecue sauce, chili powder, garlic powder, and hot sauce, if using.
  2. Serve with anything and everything.

Watch the recipe video here:

How To Make Campfire Sauce

You'll want to put Campfire Sauce on EVERYTHING this summer.Full recipe: http://dlsh.it/XRRkb1K

Posted by Delish on Saturday, June 9, 2018

Main dish

Spaghetti Sushi

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Spaghetti Sushi
Everybody's favorite easy dinner gets a beautiful sushi makeover!
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 1 (16-ounce) box spaghetti
  • ¾ cup marinara sauce
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan, plus more for garnish
  • 2 tablespoons olive oil, plus more for garnish
  • 2 cups mini meatballs
  • 2 tablespoons fresh basil, plus more for garnish
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Cook pasta in boiling salted water to al dente, following the instructions on the package. Lay the pasta out on a sushi mat in perfect lines, pressing gently to allow the pasta to adhere together. Trim the ends so you have a neat shape then cover with plastic wrap and set aside.
  2. In a small bowl mix the marinara sauce, ricotta cheese and Parmesan. Set aside.
  3. In a skillet over medium heat, brown the meatballs in olive oil. Set aside and allow them to cool slightly.
  4. To assemble: Uncover the pasta, spread the cheese mixture over the top third, place a line of meatballs and carefully roll the sushi mat over. Pull slightly to tighten the roll. Cut into slices and place upright like sushi.
  5. Garnish with fresh basil, sea salt and black pepper with a side of olive oil for dipping.

Watch the recipe video here:

Spaghetti Sushi

*Dodges roma tomatoes*Taste for Yourself: taste.md/2ttloDm

Posted by Tastemade on Sunday, July 1, 2018

Main dish

Bacon Burger Wellington

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Bacon Burger Wellington
From the "more is more files," we bring you the positively overstuffed Bacon Burger Wellington.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 burger patties
  • 4 slices cheddar cheese, cut into quarters
  • 2 sheets puff pastry, halved
  • 3 tablespoons Dijon mustard
  • 8 strips thick-cut bacon, uncooked
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • Lettuce and tomato, for serving
Instructions
  1. Preheat the oven to 425, and line a baking sheet with parchment paper.
  2. Make a bacon weave with 4 slices of bacon. Divide burger patties in half and place on bacon weave. Place 4 cheese squares in between each half patty. Seal sides and cook in a cast-iron pan on medium-high heat until medium rare. Remove from heat and set aside while you prepare the Wellington wraps.
  3. Lay out a puff pastry rectangle and spread mustard in the center. Place wrapped burger in the center. Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers. Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden. Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.

Watch the recipe video here:

Bacon Burger Wellington

PSA: Messy burgers are a thing of the past.Taste for Yourself: taste.md/2rVyw2n

Posted by Tastemade on Sunday, July 1, 2018

Breakfast

Low-Carb Cauliflower “Potato” Salad

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Low-Carb Cauliflower "Potato" Salad
You won't believe it's not potato salad.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large head cauliflower, cut into small bite-sized pieces
  • 3 hard-boiled eggs, chopped
  • ⅓ c. mayonnaise
  • ⅓ c. Greek yogurt
  • ¼ c. dill pickles, finely chopped
  • ½ red onion, finely chopped
  • 1 tbsp. red wine vinegar
  • juice of half lemon
  • 1 tbsp. Dijon mustard
  • 1 tsp. salt
  • ¼ tsp. Freshly ground black pepper
  • ¼ c. plus 2 tbs. thinly sliced scallions
  • ¼ c. plus 2 tbs. chopped dill
  • 1 tsp. paprika
  • 4 Romaine lettuce leaves
Instructions
  1. Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
  2. Add mayonnaise, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in ⅓ c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
  3. When ready to serve, sprinkle paprika and remaining herbs over the salad. Lay lettuce leaves on a platter and scoop salad on top.

Watch the recipe video here:

How To Make Cauliflower Potato Salad

Cauliflower Potato Salad is the low-carb way to eat your favorite summer side. Full recipe: http://dlsh.it/P4ju605

Posted by Delish on Friday, June 22, 2018

Breakfast

Watermelon Bread

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Watermelon Bread
Don't worry, this adorable watermelon bread doesn't have seeds!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the bread starter:
  • 2 tablespoons plus 2 teaspoons bread flour
  • ¼ cup whole milk
  • ¼ cup water
For the bread dough:
  • 2½ cups bread flour
  • ¼ cup sugar
  • 1 packet active dry yeast
  • 1 teaspoon salt
  • 1 egg
  • ½ cup warm whole milk
  • 4 tablespoons unsalted butter, at room temperature
  • Red food coloring
  • 2 tablespoons fresh watermelon juice
  • Light green food coloring
  • Dark green food coloring
  • Black food coloring
  • 1½ cups dark chocolate chips
Instructions
Make the starter:
  1. In a small saucepan, whisk together flour, milk and water. Bring to a simmer, whisking continuously, until mixture has thickened, about 6 to 8 minutes. Pour into a small heatproof bowl, cover with plastic wrap and set aside to cool slightly.
Make the bread dough:
  1. In a large bowl, add flour, sugar, yeast and salt and mix well. Add egg, milk and cooled starter mix. Knead the mixture until it comes together, and continue for another few minutes. Add butter and knead for another 10 to 15 minutes until the dough becomes uniformly smooth and springy.
  2. Divide the dough into four parts, one slightly larger than the other three. Tint the larger portion watermelon red, incorporate the watermelon juice and chocolate chips, roll it into a smooth ball and place it in a buttered bowl. Cover with plastic wrap.
  3. Form one of the remaining three doughs into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint another one of the remaining dough balls light green. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap. Tint the last piece of dough greenish black. Form the dough into a smooth ball, and place into a buttered bowl then cover with plastic wrap.
  4. Allow all four doughs to rise, covered, until they have doubled in size, about 50 minutes to 1 hour.
  5. Butter a 9 by 5-inch pullman loaf pan.
  6. Once doubled, remove each dough ball from its bowl one at a time and punch it down. Portion each ball of dough into seven equal parts, forming the parts into smooth balls and then covering all of the dough with plastic wrap to keep it moist.
  7. Form the red dough into a log almost the length of the loaf pan. Roll out the untinted dough and wrap it around the red dough. Set aside covered in plastic wrap. Roll out the dark green dough and cut it into zigzag strips. Roll out the light green dough and place the strips on top of the light green dough. Roll them out slightly to incorporate the two. Wrap the dough around the watermelon center log with the stripes going in the same direction as the length of the loaf pan.
  8. Place the dough into the greased loaf pan and close the top. Set aside to rise for another 40 to 50 minutes. Halfway through the proof, preheat oven to 350 degrees.
  9. When dough has risen again, place in the oven and bake for 35 to 40 minutes. When loaf is done, remove from the oven and allow to cool in the pan for about 10 minutes, then turn out loaf and finish the cooling process on a wire rack for at least one hour before slicing and serving.

Watch the recipe video here:

Watermelon Bread

We're mixing up some magic & give you: watermelon bread.Taste for Yourself: taste.md/2ttDIfE

Posted by Tastemade on Saturday, June 30, 2018

Spaghetti

Creamy Taco Spaghetti

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Creamy Taco Spaghetti
Here at Twisted Towers we have an undeniable passion for Mexican pastas. There's something truly special about creamy, paprika spiked, cheese covered strands of everyone's favourite carb. This version marries the flavours of tacos to spaghetti with devastating effect - perfect for your next midweek supper!
Author:
Cuisine: Italian
Recipe type: Spaghetti
Ingredients
  • 2 tbsp oil
  • 3 mixed peppers, diced
  • 3 cloves garlic, finely crushed
  • 800g beef mince
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 200g tomatoes, chopped
  • 400ml double cream
  • 200g grated cheddar
  • 300g spaghetti, cooked to packet instructions
  • 3 spring onions, finely sliced
Instructions
  1. Heat the oil in a frying pan and fry the peppers on a high heat until they've started to soften.
  2. Add the garlic and continue to cook for around 30 seconds or until fragrant.
  3. Add the beef and stir to brown all over, then add the seasoning, stir, and add the tomatoes and simmer until slightly reduced.
  4. Turn down the heat the lowest setting and pour the cream into the sauce, mixing to combine. Add the cheese and stir it in.
  5. Add the pasta and stir to combine.
  6. Serve with spring onions.

Watch the recipe video here:

Creamy Taco Spaghetti

Creamy Taco Spaghetti

Posted by Twisted on Saturday, June 30, 2018

Breakfast

Grilled Chicken Quesadillas

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Grilled Chicken Quesadillas
Grilling ALL the ingredients makes for a much more flavorful quesadilla. Try it, and you won't want to make them any other way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Vegetable oil, for brushing
  • 1 small white onion, sliced into rounds
  • 2 medium red bell peppers, sliced into rounds
  • Kosher salt
  • Freshly ground pepper
  • 2 (8-oz.) chicken breasts
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano
  • 8 medium flour tortillas
  • 3 c. shredded Monterey Jack
  • 3 c. shredded cheddar
  • 2 green onions, thinly sliced
  • Guacamole, for serving
  • Sour cream, for serving
Instructions
  1. Preheat a grill pan over medium heat and oil the grates. Season chicken breast with chili powder, cumin, oregano, ½ teaspoon salt and pepper, and grill, turning occasionally, until browned and cooked through, 5 minutes per side. Remove chicken to a cutting board and let cool until vegetables are cooked.
  2. Meanwhile, in a medium bowl, toss the onion and bell pepper with 1 teaspoon oil and season with salt and pepper. Grill the vegetables, turning occasionally, until lightly charred in places and just tender, about 8 to 10 minutes total. Remove vegetables from grill to a cutting board.
  3. Slice the chicken into thin strips and roughly chop the peppers and onion.
  4. Oil the grill grates and add a flour tortilla to the grill. Carefully, top the tortilla with ¼ each of the Monterey Jack, cheddar, cooked onion and bell pepper, cooked chicken, and green onions. Place another tortilla on top and cook, carefully flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients.
  5. Slice into wedges and serve warm with sour cream and guacamole. Sprinkle with more green onions.

Watch the recipe video here:

How To Make Grilled Chicken Quesadillas

These are the hottest Grilled Chicken Quesadillas we've ever seen.Full recipe: http://dlsh.it/VasCvB8

Posted by Delish on Saturday, June 30, 2018

Main dish

Bacon-Weave S’mores

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Bacon-Weave S'mores
Brown sugar and bacon take s'more to the NEXT LEVEL.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb. bacon slices, halved
  • 2 tbsp. brown sugar
  • 6 large marshmallows
  • 2 bars chocolate
Instructions
  1. Preheat oven to 400º and place a baking rack inside of a baking sheet (to help catch grease).
  2. Make a bacon weave: On the baking rack, line 3 bacon halves side-by-side. Lift one end of the middle bacon slice and place a fourth bacon half on top of the side pieces and underneath the middle slice. Lay the middle slice back down.
  3. Next, lift the two side strips of bacon and place a 5th bacon half on top of the middle piece and underneath the sides. Lay the side slices back down.
  4. Finally, lift the other end of the middle slice and place a 6th slice on top of the side pieces and underneath the middle slice. Repeat to make a second weave.
  5. Sprinkle bacon weaves with brown sugar and bake until bacon is crispy, 25 minutes. Transfer to a paper towel-lined plate to blot grease.
  6. Pierce 3 marshmallows onto each skewer and roast until marshmallows are golden, 2 to 3 minutes.
  7. Sandwich chocolate and marshmallows in between two bacon weaves.

Watch the recipe video here:

How To Make Bacon Weave S'mores

Bacon + S'mores = FREAKING OUT.Full recipe: http://dlsh.it/cIlmYcH

Posted by Delish on Saturday, June 30, 2018

Main dish

Smoked Turkey Legs

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Smoked Turkey Legs
Feast like a barbarian king with these meaty and massive smoked turkey legs!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 quarts water
  • 1 cup salt
  • ½ cup brown sugar
  • 3 tablespoons paprika
  • 2 tablespoons black peppercorns
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon coriander
  • 1 tablespoon chili powder
  • 1 bay leaf
  • 8 turkey legs
Instructions
  1. In a large stock pot, combine water, salt, sugar, paprika, black peppercorns, garlic powder, onion powder, coriander, chili powder and bay leaf. Bring to a boil and then cool completely. If in a hurry, cut the water in half and once the mixture is boiled, add 2 quarts of ice to chill faster. Place turkey legs in brine and place in the fridge for at least 6 hours or overnight.
  2. Fill a chimney with coals and light to prepare the grill. Soak 10 to 12 wood chips in water while the coals are warming up. Once the coals are white hot, pour into the grill and scatter wood chips around the coals. Cover with the grates and place marinated turkey legs over the coals. The wood chips will create a smokey flavor while the legs cook. Grill for 20 to 25 minutes until legs are dark golden in color and the internal temperature reaches 180 degrees.

Watch the recipe video here:

Smoked Turkey Leg

FACT: Everything is instantly 10x better with a giant turkey leg in your hand. Taste for Yourself: taste.md/2MWZSiF

Posted by Tastemade on Saturday, June 30, 2018

Cake

Cookie Monster Cake

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Cookie Monster Cake
Everyone has a cookie monster in their life. This insanely cute layer cake is the perfect birthday dessert for anyone who knows chopped Oreos makes everything taste a little better. Even though it looks complicated, any beginner baker can pull this off. Plus, the ganache topping hides any frosting faux pas.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKES
  • Cooking spray, for pan
  • 2 boxes white cake mix (plus ingredients called for on box)
  • 12 Oreos, crushed
  • 1 c. semisweet chocolate chips
FOR THE FROSTING
  • 6 sticks unsalted butter, softened
  • 10 c. powdered sugar
  • ¾ c. whole milk
  • ½ tsp. blue food coloring
  • Kosher salt
FOR THE GANACHE
  • ¾ c. heavy cream
  • 1½ c. semisweet chocolate chips
  • Chocolate chip cookies, for garnish
  • Oreos, for garnish
  • 2 Milk Duds, for garnish
Instructions
  1. Make cake: Preheat oven to 350° and line three 9" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions. Gently fold in Oreos and chocolate chips. Divide among pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cool completely.
  2. Make frosting: In another large bowl using a hand mixer, beat butter with half the powdered sugar until smooth. Add remaining powdered sugar, ½ cup milk, blue food coloring, and ¼ teaspoon salt and beat until fluffy. If mixture is too stiff, add more milk.
  3. Level the top of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer.
  4. Using about 1½ cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.
  5. Spread outside of cake with remaining frosting.
  6. Make ganache: In a small saucepan over medium heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
  7. Drizzle ganache on top of cake, letting it drip down the sides.
  8. Separate two Oreo cookies, leaving frosting on one half. Press one Milk Dud into the frosting of each opened Oreo to make eyes and set cookies in the center of cake.
  9. Decorate the bottom edge of cake by alternating pressing in Oreos and chocolate chip cookies.
  10. Let ganache set slightly, about 15 minutes, before serving.

Watch the recipe video here:

How To Make A Cookie Monster Cake

Can you guess what this cutie is turning into?! ?Full recipe: http://dlsh.it/wibqLIE

Posted by Delish on Saturday, June 30, 2018