Dessert

Golden Wine Wreath Cake

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Golden Wine Wreath Cake
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
  • Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
  • To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
  1. Prepare the crust: Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
  2. Prepare the filling: Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
  3. Prepare the jelly topping: In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
  4. Assemble: Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  5. Chill in refrigerator until set.

Watch the recipe video here:

Golden Wine Wreath Cake

There's never enough ways to consume wine, tbh.Taste for Yourself: taste.md/2JFSYMwWe're celebrating Tastemade Japan, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Thursday, June 14, 2018

Breakfast

Sheet-Pan Italian Subs

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Sheet-Pan Italian Subs
Sheet-Pan Italian Subs
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 4 tbsp. melted butter, divided
  • 2 loaves sliced bread, white or sourdough
  • 1 lb. deli-style sliced ham
  • ½ lb. salami
  • ½ lb. sliced mozzarella
  • ½ lb. sliced provolone
  • 2 c. baby spinach
  • 1 (8-oz.) jar pepperoncini, drained and sliced
Instructions
  1. Preheat oven to 400°. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly.
  2. Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weigh it down with a heavy skillet.
  3. Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more.
  4. Garnish with parsley and sprinkle with Parmesan. Cut into squares.

Watch the recipe video here:

How To Make Sheet-Pan Italian Subs

Sheet-Pan Italian Subs are the EASIEST way to feed a hungry crowd.Full recipe: http://dlsh.it/eNLDuag

Posted by Delish on Thursday, June 14, 2018

Breakfast

Philly Cheesesteak Triangles

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Philly Cheesesteak Triangles
Tortillas - cultural appropriation or the best thing since, well, squashed bread? This now ubiquitous staple of larders worldwide has proved its versatility time and time again, from the taco to the quesadilla. We've taken them and used them as a shell for deep fried cheesesteak goodness, crispy and hot on the outside, gooey and melty in the middle.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp vegetable oil
  • 2 steaks, frozen for around two hours, then sliced extremely thinly with a sharp knife.
  • 2 green peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, diced
  • Salt
  • Pepper
  • Tortillas
  • ¼ flour
  • ¼ water
  • Mozzarella sheets, sliced into triangles
  • Groundnut oil, for frying
  • Ranch dressing
Instructions
  1. Heat the oil in a large heavy frying pan or wok until it's really hot then add the beef, stir frying quickly until cooked through. Remove and clean the pan, then add back to the heat, turning it down slightly.
  2. Add a little more oil and fry the onions and peppers together until soft. Add the garlic and cook for another minute or so before adding the steak back in, seasoning, stirring, and taking off the heat.
  3. Cut the tortillas down the middle - how many you use depends on how many you want to make; you'll probably have some mixture left which you can always freeze and use later.
  4. Using a spoon whisk together the flour and water to make a sticky paste. Paint this carefully along one half of the straight edge of each halved tortilla, place the sliced cheese in the middle, and fold over the corners to make a triangle, sticking the sides together to make a pouch.
  5. Fill this with the cheesesteak mix and brush a little more paste along the edge. Press the edges to stick together.
  6. Heat the oil to 170°C/340°F and fry in batches of three until golden brown.
  7. Serve with ranch dip.

Watch the recipe video here:

Philly Cheesesteak Triangles

Philly Cheesesteak Triangles

Posted by Twisted on Thursday, June 7, 2018

Breakfast

Baileys Tiramisu Floats

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Baileys Tiramisu Floats
BAILEYS TIRAMISU FLOATS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 510ml heavy cream
  • 125g mascarpone
  • 10ml vanilla essence
  • 320ml Baileys Iced Coffee
  • 1 can sweetened condensed milk
  • Chocolate Sauce
  • Lady fingers
Instructions
  1. In a large bowl, whisk together 360ml cream, mascarpone, vanilla and 120ml Baileys iced coffee until soft peaks are formed. Fold in one can of condensed milk. Pour into a loaf tin and freeze overnight to set.
  2. Whip together 80ml Baileys Iced coffee and remaining heavy cream to stiff peaks.
  3. Place two scoops of ice cream in the bottom of a glass. Top with Baileys iced coffee, whipped cream, 1 lady finger broken in half and drizzle with chocolate sauce.
  4. Enjoy!

Watch the recipe video here:

Baileys Tiramisu Floats

Baileys Tiramisu Floats

Posted by Twisted on Thursday, June 7, 2018

Dessert

Margarita Strawberries

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Margarita Strawberries
How cute are these little pipettes? We trimmed the ends off of ours so they were just the right length for our strawberries. Make sure you mix the margarita in a measuring cup for an easy pour.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 large strawberries
  • 1 lime, for juice and zest
  • ¼ c. granulated sugar
  • ½ tsp. kosher salt
FOR MARGARITA MIXTURE
  • ½ c. silver tequila
  • ¼ c. triple sec
  • 2 tbsp. lime juice
Instructions
  1. Squeeze strawberries all over with lime juice. On a shallow bowl, mix sugar with salt and the zest of 1 lime. Roll strawberries in sugar mixture.
  2. In a medium measuring cup, stir together tequila, triple sec, and lime juice. Pour into pipettes, then stick pipette into strawberry. Repeat until all margarita mixture is used.

Watch the recipe video here:

How To Make Margarita Strawberries

BEWARE: These Margarita Strawberries are dangerously boozy ?Full recipe: http://dlsh.it/ezKoMQy

Posted by Delish on Wednesday, June 6, 2018

Main dish

Philly Cheesesteak Foil Packs

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Philly Cheesesteak Foil Packs
Little packets of cheesy heaven.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • ½ onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish
Instructions
  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Philly Cheesesteak Foil Packs

Philly Cheesesteak Foil Packs = your favorite sandwich without the carbs.Full Recipe: http://dlsh.it/hhoS0Wq

Posted by Delish on Tuesday, June 5, 2018

Breakfast

Giant Big Mac Pizza Roll

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Giant Big Mac Pizza Roll
This Giant Big Mac Pizza Roll tastes exactly like a cheeseburger and is a great sharer. We recommend serving it with burger sauce for the ultimate Big Mac experience!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tsp oil
  • 800g beef mince
  • ½ tsp salt
  • 1 tsp pepper
  • ¼ cup ketchup
  • 12 sliced cheddar cheese
  • 500g pizza dough
  • 1 onion, finely diced
  • 5 large pickles, finely diced
  • Water
  • Sesame seeds
Instructions
  1. Pre-heat oven to 190ºC. Heat oil over medium high heat. Add mince, salt and pepper. Break apart and cook until browned and beef is cooked through. Stir through ketchup then set aside to cool.
  2. Roll out pizza dough to ¼” thickness. Arrange sliced cheese evenly leaves a 1” border around the edges. Top with meet mixture, scatter onions and pickles over top.
  3. Roll tightly and pinch any open edges to seal.
  4. Transfer to a baking sheet. Brush with water and sprinkle with sesame seeds.
  5. Bake for 30-40 minutes until golden brown.
  6. Let cool for 10 minutes before slicing.
  7. Enjoy!

Watch the recipe video here:

Giant Big Mac Pizza Roll

Giant Big Mac Pizza Roll

Posted by Twisted on Wednesday, June 6, 2018

Breakfast

Grilled Onion Blossoms

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Grilled Onion Blossoms
We've already mastered the art of baking a bloomin' onion. But grilling one is a totally new experience.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE DIP
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • 1 tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • ½ tsp. paprika
  • Pinch of cayenne pepper
FOR THE ONION
  • ½ c. finely grated Parmesan cheese
  • 1 tbsp. paprika
  • ⅛ tsp. cayenne pepper
  • ½ tsp. Italian seasoning
  • 4 sweet Vidalian onions, peeled with root end intact
  • Fresh chopped parsley, for serving
Instructions
  1. Preheat grill over medium-high. Make sauce: In a small bowl, combine mayonnaise, sour cream, ketchup, Worcestershire, paprika, and cayenne. Season with salt.
  2. Make seasoning: In a small bowl, combine Parmesan, paprika, cayenne, and Italian seasoning. Season with salt.
  3. Cut stem off onion and place flat side down. Cut ½" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals. Sprinkle all over with cheese-spice mixture.
  4. Drizzle onions with oil and grill covered until tender and lightly charred, about 15 minutes.
  5. Garnish with parsley and serve with dipping sauce.

Watch the recipe video here:

How To Make Grilled Onion Blossoms

Grilled Onion Blossoms are summer's low-carb bloomin' onion.Full recipe: http://dlsh.it/2Mn86Hu

Posted by Delish on Wednesday, June 6, 2018

Main dish

SPINACH & ARTICHOKE HASSELBACK CHICKEN

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SPINACH & ARTICHOKE HASSELBACK CHICKEN
Spinach and artichoke dip - classy as hell or one of Americas stranger contributions to gastronomy? It's not really for us to say, and either way round people seem to go wild for this green cheesy bundle of fun. Combine it with the world's other hack du jour, hasselbacking stuff, and in theory we're on to a winner.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 1 tbsp sea salt
  • 1 tsp crushed black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 170g/1 can drained and finely chopped artichoke hearts
  • 170g/large handful frozen spinach, defrosted and finely chopped
  • 220g cream cheese
  • 80g parmesan, finely grated
  • 100g mozzarella, grated
  • 1 tsp salt
Instructions
  1. Preheat the grill to the highest it'll go (250°C/500°F).
  2. Cut parallel slices in each chicken breast, ¾ of the way down and roughly ½ cm apart.
  3. Place them in a bowl and sprinkle with olive oil, salt, pepper and paprika. Mix thoroughly to coat them all, working your way into the cracks.
  4. Place in a skillet or small oven dish and grill for around 15 - 20 minutes, until nearly cooked through with a good colour on top.
  5. Meanwhile, mix artichokes, spinach, cream cheese, parmesan, mozzarella and salt together. Spoon this mixture over the chicken, spreading it to make sure it's going to ooze down into those cracks.
  6. Return to the oven but set it to non-grill/fan setting, 180°C/360°F. Bake for 20/30 minutes or until the chicken has fully cooked through and the cheese is all melty and nice.
  7. Serve with chips or a salad.

Watch the recipe video here:

Spinach & Artichoke Hasselback Chicken

Spinach & Artichoke Hasselback Chicken

Posted by Twisted on Wednesday, June 6, 2018

Breakfast

Baked Cream Corn

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Baked Cream Corn
This baked cream corn is the best side dish for summer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 slices bacon, chopped
  • Cooking spray
  • 3 c. corn kernels (fresh, canned, or frozen and thawed)
  • ¼ c. all-purpose flour
  • 2 c. shredded Cheddar
  • 1 jalapeño, minced
  • 1 tbsp. sugar
  • 2 large eggs, lightly beaten
  • ¼ c. melted butter
  • 1 c. milk
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain.
  2. Spray a baking dish with cooking spray. Add corn, flour, 1½ cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining ½ cup cheddar.
  3. Bake 1 hour, then let cool 20 minutes to firm up.

Watch the recipe video here:

How To Make Baked Cream Corn

Baked Cream Corn is seriously the best side dish for all your summer parties.Full recipe: http://dlsh.it/AyA2Tho

Posted by Delish on Monday, June 4, 2018