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Breakfast

Avocado Bun BLT

Avocado Bun BLT
We're ALL about those healthy fats.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 avocado, halved, pitted, and peeled
  • kosher salt
  • Freshly ground black pepper
  • 2 tsp. mayo
  • 3 pieces romaine
  • 2 slices cooked bacon
  • 2 tomato slices
  • Sesame seeds, for garnish
Instructions
  1. Season bottom avocado "bun" with salt and pepper and slather with half the mayo.
  2. Top with romaine, cooked bacon, tomato and season with more salt and pepper. Slather remaining avocado "bun" with remaining mayo and top on sandwich.
  3. Sprinkle with sesame seeds and serve.

Watch the recipe video here:

How To Make An Avocado Bun BLT

This low-carb Avocado Bun BLT is GENIUS.Full recipe: http://dlsh.it/J5r5y6u

Posted by Delish on Monday, April 2, 2018

Breakfast

Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Spice up your life.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. unsalted butter, melted
  • ⅓ c. hot sauce (such as Frank's)
  • 1 tbsp. honey
  • 2 c. shredded chicken
  • Kosher salt
  • Freshly ground black pepper
  • 8 large butterhead lettuce leaves
  • 2 stalks celery, chopped
  • ½ c. crumbled blue cheese
  • ¼ c. ranch dressing
  • 1 tbsp. finely chopped chives
Instructions
  1. In a large skillet over medium-high heat, melt the butter. Add the hot sauce and honey and stir to combine. Add the chicken and cook stirring occasionally until warmed throughout and coated in sauce, about 2 minutes. Season with salt and pepper.
  2. Arrange the lettuce on a serving platter. Spoon the chicken mixture into the lettuce leaves and top with the celery and blue cheese. Drizzle the lettuce cups with the ranch dressing. Garnish with chives and serve.

Watch the recipe video here:

How To Make Buffalo Chicken Lettuce Wraps

Buffalo chicken lovers, here's how to get your fix with ZERO carbs.Full recipe: http://dlsh.it/CNcyDEv

Posted by Delish on Tuesday, April 3, 2018

Dessert

Ice Cube Easter Truffles

Ice Cube Easter Truffles
Treat the family with these little easter truffles. No baking required and super fun for the kids to get involved too!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ganache:
  • 2 tsp corn syrup
  • 150ml heavy cream
  • 300g milk chocolate
Chocolate Coating:
  • Candy Melts
  • 300g Dark Chocolate
  • 1 tbsp coconut oil
  • Mini Eggs of choice
Instructions
  1. Melt coloured candy melts of choice until runny. (Add coconut oil if needed).
  2. Drizzle each candy melt colour into a silicone ice cube tray. Let set
  3. Meanwhile, in a microwavable jug, add chopped dark chocolate and coconut oil. Microwave. on high for 2 minutes until completely melted. Pour into ice cube tray and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Keep remaining chocolate for topping. Then refrigerate for 5 minutes.
  4. Heat cream and corn syrup until steaming but not boiling, about 1-2 minutes in the microwave. Pour over milk chocolate. Let sit for 30 seconds then stir to melt and incorporate. Let cool until room temperature and slightly thickened. Transfer to a piping bag.
  5. Fill each ice cube cavity with ganache and one mini egg in the middle. Cover with ganache.
  6. Top with remaining chocolate (reheat in microwave if needed).
  7. Chill again for 30 minutes or until set.
  8. Enjoy!

Watch the recipe video here:

Ice Cube Easter Truffles

Ice Cube Easter Truffles

Posted by Twisted on Friday, March 30, 2018

Breakfast

Dill Pickle Bloody Mary

Dill Pickle Bloody Mary
This bloody mary has a dilly little secret. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cornichons (mini pickles), plus juice from jar
  • 2 c. tomato juice
  • 8 oz. vodka
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. horseradish
  • 2 tsp. hot sauce (such as Tabasco)
  • Juice of ½ a lemon, plus wedge for rimming
  • Freshly ground black pepper
  • 3 tbsp. kosher salt
  • 1 tbsp. chili powder
  • 2 celery stalks, halved, for garnish
  • 4 stalks dill, for garnish
  • 4 Lemon wedges, for garnish
Instructions
  1. Fill an ice tray with pickle juice and freeze for 6 hours, or until frozen.
  2. In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
  3. On a small plate, stir together salt and chili powder.
  4. Run a lemon wedge around the rim of glasses and dip them in the salt mixture.
  5. Add pickle cubes to the glasses and fill with Bloody Mary mixture.
  6. Garnish with celery, dill, mini pickles, and a lemon wedge.

Watch the recipe video here:

How To Make Dill Pickle Bloody Marys

Pickle lovers, this is the genius hack you never knew you needed. Full recipe: http://dlsh.it/6AQ1Dwt

Posted by Delish on Friday, March 30, 2018

Breakfast

Bell Pepper Meatball Subs

Bell Pepper Meatball Subs
Bell peppers can be so much more than just forgotten dippers.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb. ground beef
  • ⅓ c. breadcrumbs
  • ¼ c. chopped parsley
  • ¼ c. grated Parmesan, plus more for garnish
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp. kosher salt
  • ½ tsp. red pepper flakes
  • 2 tbsp. olive oil, divided
  • 1 (15-oz) jar marinara
  • 4 bell peppers, cored and halved
Instructions
  1. Preheat oven to 350°. In a large bowl, combine beef, breadcrumbs, parsley, parmesan, egg, garlic, salt and red pepper flakes. Mix until just combined and form into 16 balls.
  2. In a skillet over medium-high heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until seared on all sides, about 10 minutes. Add marinara sauce to skillet and toss to combine. Cover skillet with lid and simmer until meatballs have cooked through completely, about 10 minutes more.
  3. Place bell peppers cut side-up on a large rimmed baking sheet and drizzle with olive oil. Top 4 halves with mozzarella slices. Bake until cheese has melted and bell peppers are just warmed through.
  4. Add meatballs on top of the bell pepper halves with cheese and sprinkle with more parmesan, if using. Place remaining bell halves on top and serve.

Watch the recipe video here:

How To Make Bell Pepper Meatball Subs

Bell Pepper Meatball Subs are the low-carb dinner of your dreams. Full recipe: http://dlsh.it/ClMi0WS

Posted by Delish on Friday, March 30, 2018

Breakfast

Cannoli Stuffed French Toast

Cannoli Stuffed French Toast
Holy cannoli.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR CANNOLI FILLING
  • 1 c. heavy cream
  • ¼ c. powdered sugar, plus more for garnish
  • ½ tsp. ground cinnamon
  • Pinch nutmeg
  • Pinch kosher salt
  • ½ c. ricotta cheese
  • ⅔ c. mini chocolate chips
FOR FRENCH TOAST
  • 4 thick slices brioche
  • 1 c. milk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. butter
Instructions
  1. Make Cannoli Filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag.
  2. Cut a 2” wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture.
  3. In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working one slice at a time, dip bread until fully soaked, 45 seconds.
  4. In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
  5. Top with powdered sugar and serve.

Watch the recipe video here:

How To Make Cannoli Stuffed French Toast

This French toast is STUFFED with cannoli ?Full recipe: http://dlsh.it/qpLbi2A

Posted by Delish on Saturday, March 31, 2018

Dessert

Baileys Chocolate Fudge Cake

Baileys Chocolate Fudge Cake
BAILEYS CHOCOLATE FUDGE CAKE
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 250g plain flour
  • 450g sugar
  • 75g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon instant coffee
  • 250ml Baileys
  • 125ml vegetable
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 250ml boiling water
  • 100 g Dark Chocolate (7oz)
  • 300 g Milk Chocolate (21oz)
  • 200ml baileys
  • 250ml double cream
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add Baileys, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  6. In microwaveable jug, heat cream and baileys for 2 minutes until steaming. Our over chopped chocolate. Let sit for 5 minutes then stir to incorporate. Let set until thick at room temperature.
  7. Place one layer of cake down and top with ganache. Top with second piece of cake. Cover entire cake with remaining ganache.
  8. Slice and Enjoy!

Watch the recipe video here:

Baileys Chocolate Fudge Cake

Baileys Chocolate Fudge Cake

Posted by Twisted on Monday, April 9, 2018

Breakfast

Piggy Steamed Buns with Char Siu Pork

Piggy Steamed Buns with Char Siu Pork
We are obsessed with how cute and delicious these piggy steamed buns are. Oink, oink!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Char siu pork:
  • ½ tablespoon sugar
  • 1½ tablespoons honey
  • 1½ tablespoons hoisin sauce
  • 1 teaspoon oyster sauce
  • 1½ tablespoons soy sauce
  • ½ teaspoon five-spice powder
  • 1 teaspoon sesame oil
  • 1½ tablespoons oil
  • 1 pound pork shoulder
  • Buns:
  • 2½ cups plus 2 tablespoons flour
  • ¾ teaspoon instant yeast
  • ¾ teaspoon baking powder
  • 3 tablespoons caster sugar
  • ⅔ cup water
  • 1 tablespoon canola oil
  • Black sesame seeds
Instructions
For the char siu pork:
  1. In a medium bowl, whisk marinade ingredients until well combined. Add the pork shoulder, and toss to make sure the pork is evenly coated. Cover, refrigerate and let marinate for at least 3 hours.
Preheat oven to 350 degrees.
  1. Line a baking tray with parchment paper and place a wire rack on top.
  2. Remove pork from marinade; reserve the marinade for basting. Place pork on wire rack, and pour water into the baking tray. Roast for 25 minutes, flip halfway through and baste with remaining marinade. The pork is done when the internal temperature is at least 145 degrees.
  3. Remove pork from oven, and let rest for 10 minutes before dicing into small pieces. Set aside until ready to use.
For the steamed buns:
  1. In a large mixing bowl, whisk together flour, yeast, baking powder and sugar. Stir in water and oil until most of the dough comes together. Turn out on a floured surface and knead for 10 minutes. Place in an oiled bowl, cover and let it proof for 1 hour or until double in size.
  2. After the first proofing, divide the dough into 12 pieces. Form into a ball, flatten the outer perimeter and add a hefty spoonful of the char siu pork into the center. Pull the edges up over the meat and reform dough into a tight ball. Pinch off some of the remaining dough for the ears, nose and tail and stick to the formed bun with a dab of water. Use black sesame seeds for the eyes and for the nose; use a toothpick to form the shape. Place each bun onto a square of parchment paper and let it proof for 15 minutes before steaming.
  3. While the buns proof for the final time, heat up water in your steamer. Make sure the water is boiling before adding the buns. Steam for 12 minutes. Turn off the heat and let the buns rest in the steamer for 2 minutes before serving.

Watch the recipe video here:

Piggy Steamed Buns

CONTAIN YOURSELF! These piggy steam buns will kill you with cuteness.Taste for Yourself: taste.md/2pU9GyZ

Posted by Tastemade on Saturday, March 31, 2018

Dessert

Peanut Butter Banana Pudding

Peanut Butter Banana Pudding
There's two entire layers of peanut butter in here.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ c. milk
  • 1 (3.4-oz) package vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 3 c. heavy cream
  • ¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 c. melted peanut butter
  • 1 (16-oz) box nutter butters
  • 4 bananas, sliced into rounds
Instructions
  1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside ⅓ of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
  3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Watch the recipe video here:

How To Make Peanut Butter Banana Pudding

Peanut butter addicts: You're gonna FREAK over this banana pudding.Full recipe: http://dlsh.it/Vftdno0

Posted by Delish on Tuesday, March 6, 2018

Breakfast

Quesarito

Quesarito
Burrito inception. ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE BEEF
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. smoked paprika
  • kosher salt
  • Freshly ground black pepper
FOR THE CILANTRO-LIME RICE
  • 2 c. cooked white rice
  • 1 tbsp. lime juice
  • 2 tbsp. finely chopped cilantro
FOR QUESARITO ASSEMBLY
  • 8 large flour tortillas
  • 1½ c. shredded Cheddar
  • 1 c. Nacho Cheese Sauce
  • ½ c. sour cream
Instructions
Cook beef:
  1. Heat a medium skillet over medium-high heat then add beef, chili powder, cumin and paprika. Season with salt and pepper and cook until beef is no longer pink, about 6 minutes. Drain fat.
  2. Make cilantro-lime rice: In a medium bowl, toss together white rice, lime juice and cilantro using a fork. Set aside.
Make quesadillas:
  1. Heat a large nonstick pan over medium-high heat. When the pan is hot, add a tortilla and sprinkle cheddar cheese all over. Top with a second flour tortilla and cook until the cheese has melted, about 2 minutes per side. Repeat with remaining tortillas and cheddar to make 4 quesadillas.
Build quesaritos:
  1. Working on a cutting board or plate, top the center of one quesadilla with some rice, meat, nacho cheese sauce and sour cream. Roll up into a burrito. Repeat with remaining ingredients.
  2. Reheat the nonstick pan over medium-high heat. When the pan is hot, add two quesaritos and cook until the outside quesadilla is golden and slightly crispy, 3 to 5 minutes per side. Serve immediately.

Watch the recipe video here:

https://www.facebook.com/delish/videos/101566a55011232437/