Breakfast

North African-style Poached Eggs In Tomato Sauce

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North African-style Poached Eggs In Tomato Sauce
North African-style Poached Eggs In Tomato Sauce
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 tablespoons harissa paste
  • 2 tablespoons tomato paste
  • 800 g (28 oz) diced tomato, can
  • 5 large eggs
  • fresh parsley, chopped, to serve
  • bread, to serve
Instructions
  1. In a large cast-iron skillet, heat the oil over medium heat.
  2. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  3. Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  4. Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  5. Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to hold an egg.
  6. Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  7. NOTE: To speed the process up, cover the skillet with a large lid.
  8. Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  9. Enjoy!

Watch the recipe video here:

North African-Style Poached Eggs in Tomato Sauce

North African-style poached eggs in tomato sauce (Shakshouka) ?RECIPE: https://tasty.co/recipe/african-style-poached-eggs-in-tomato-sauce

Posted by Proper Tasty on Sunday, May 20, 2018

Breakfast

Mozzarella-Stuffed Fried Manicotti

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Mozzarella-Stuffed Fried Manicotti
How do you improve mozzarella sticks? By stuffing mozzarella cheese inside manicotti and frying them to a golden brown.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 manicotti noodles, cooked according to package instructions
  • 48 mini mozzarella balls
  • 2 eggs
  • 2 cups Italian-style breadcrumbs
  • 6 cups oil, for frying
  • Marinara sauce, to serve
Instructions
  1. In a large, heavy-bottomed pot, heat oil to 350 degrees.
  2. Stuff each manicotti with 4 mini mozzarella balls.
  3. In a medium shallow bowl, beat 2 eggs. In a large shallow bowl, place breadcrumbs. Dredge stuffed pasta in egg, breadcrumbs, then egg again, and more breadcrumbs to form a thick crust.
  4. Fry manicotti in batches for about 2 to 3 minutes until golden and crispy. Serve hot with marinara sauce.

Watch the recipe video here:

Mozzarella-Stuffed Fried Manicotti

Just when you thought mozzarella sticks couldn't get any better….Taste for Yourself: taste.md/2jrg1T4

Posted by Tastemade on Sunday, May 20, 2018

Breakfast

Mini Cheesy Chipotle Chicken Pies

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Mini Cheesy Chipotle Chicken Pies
These mini cheesy chipotle chicken pies are easy to make. They are filled with our favourite Mexican ingredients and a have bit of a kick too!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups shredded chicken
  • 1 cup salsa
  • 1 tbsp chipotle paste
  • 1 cup grated mixed cheese
  • 2 sheets ready made pie dough
  • Egg wash
Instructions
  1. Pre-heat oven to 190ºF. Line a sheet pan with parchment paper.
  2. Mix together chicken, salsa, chipotle paste and cheese. Cut out 3-4” rounds from pie dough.
  3. Place a rounded spoonful in each round. Fold over and pinch edges to seal. Transfer to a tray and use a fork to crimp edges.
  4. Brush with egg wash. Bake for 30 minutes until golden brown.
  5. Enjoy!

Watch the recipe video here:

Mini Cheesy Chipotle Chicken Pies

Mini Cheesy Chipotle Chicken Pies

Posted by Twisted on Sunday, May 20, 2018

Breakfast

Upside Down Banana Bread Cinnamon Rolls

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Upside Down Banana Bread Cinnamon Rolls
Upside Down Banana Bread Cinnamon Rolls
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, ½ stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil
FILLING
  • 4 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cinnamon
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped
Instructions
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
  15. Enjoy!

Watch the recipe video here:

Upside Down Banana Bread Cinnamon Rolls

These banana cinnamon rolls will flip your dessert game right upside down ?FULL RECIPE: https://tasty.co/recipe/upside-down-banana-bread-cinnamon-rolls

Posted by Tasty on Sunday, May 20, 2018

Lasagna

Lasagna Roll Ring

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Lasagna Roll Ring
Turn everybody's favorite meal into a handheld party platter!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, cooked
  • 1½ pounds ground beef, mixed with sauce
  • Parmesan cheese
  • Parsley
  • Ricotta cream:
  • 1½ cups ricotta cheese
  • 2 eggs
  • 1 package basil, chopped
Instructions
  1. Preheat oven to 390ºF.
For the ricotta cream:
  1. In a mixing bowl, combine ricotta, eggs and basil. Stir until combined.
To assemble:
  1. Cut half the lasagna noodles in half. In a Bundt pan, add a layer of uncut lasagna noodles so they drape out of the pan. Top with some meat sauce and a layer of cut noodles. Add dollops of ricotta cream and spread out evenly. Add another layer of noodles, followed by meat sauce. Top with a final layer of cut noodles, then wrap the draped noodles over the top. Cover with a lid and bake for 20 minutes. Cut into slices and sprinkle with parsley and Parmesan. Add a bowl of tomato sauce in the center to serve.

Watch the recipe video here:

Lasagna Roll Ring

Beauty comes in all shapes and sizes.Taste for Yourself: taste.md/2k7inDF?: Tastemade Japan

Posted by Tastemade on Sunday, May 20, 2018

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
Prepare the crust:
  1. 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.
Prepare the filling:
  1. 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.
Prepare the jelly topping:
  1. 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.
Assemble:
  1. 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.
  2. Chill in refrigerator until set.

Watch the recipe video here:

Golden Wine Wreath Cake

Made with fresh grapes, sweet white wine, & sprinkles of gold leaf – you're not brunching properly without this cake. Tag your brunching buddy!Full Recipe: taste.md/2CkaguK?: Tastemade Japan

Posted by Tastemade on Sunday, December 17, 2017

Cake Dessert

Chocolate Cookies ‘n’ Cream Ice Cream Cake

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Chocolate Cookies 'n' Cream Ice Cream Cake
Made with cookies 'n' cream ice cream sandwiched by chocolate cake, this cake should satisfy nearly anyone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 1½ cups heavy cream
  • 8 ounces dark chocolate, chopped, divided
  • ¾ cup Oreos, chopped
  • ⅓ cup water
  • 1 chocolate cake, halved
Instructions
  1. In a pot, add the condensed milk, milk and egg yolks. Cook over low heat, stirring, until a thick cream forms. Set aside.
  2. Beat the heavy cream with a mixer until it forms whipped cream.
  3. Add the whipped cream to the cream mixture and whisk gently. Add half the chopped chocolate and the Oreos. Stir to combine, then set aside.
  4. Place half the chocolate cake in a round baking pan with a removable bottom covered with plastic wrap. Spread the filling on top and cover with the other half of cake. Place in the freezer for at least 4 hours, or until it is firm.
  5. In a double boiler, melt remaining dark chocolate with ⅓ cup of water to form a smooth syrup.
  6. Drizzle the cake with the chocolate syrup. Slice and serve.

Watch the recipe video here:

Cookies n Cream Ice Cream Cake

I want someone to look at me the way I look at this cake.Full Recipe: taste.md/2yTas1O?: Tastemade Brasil

Posted by Tastemade on Monday, December 18, 2017

Cake Dessert

Cherry Cherry Boom Boom Cake

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Cherry Cherry Boom Boom Cake
This cake, inspired by Lady Gaga's song, Eh, Eh (Nothing Else I Can Say), is a gorgeous shade of red and packed full of cherry flavor!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • Please note: You’ll need to double the cake recipe to get the size cake made in the video.
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ cup cherry brandy (can omit this)
  • 1 cup glace cherries (roughly chopped)
  • 5 drops red food gel (you may need to use more depending on which brand you use.
  • 5 drops pink food gel (this will help give it that nice rosy red colour)
  • red sprinkles
  • maraschino cherries to decorate
White Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
Red Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
  • 5 drops red food gel
Instructions
Frosting
  1. To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)
  2. To prepare the red frosting add the cherry brandy and food gels and mix until well combined.
  3. Please note: You’ll need to crumb coat the cake before you colour the red frosting.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill three 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  7. We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  8. Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.
  9. To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

Watch the recipe video here:

Cherry Cherry Boom Boom Cake

Cherry cake is the new cherry pie, and boy do we want a slice.Full Recipe: taste.md/2DkOHz1?: The Scran Line

Posted by Tastemade on Saturday, January 20, 2018

Dessert

Chocolate Lava Bake

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Chocolate Lava Bake
This rich, melty lava bake is a chocolate lovers dream. Just don't forget the ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pound semisweet chocolate, chopped
  • 8 egg yolks
  • 1 cup sugar
  • 1 cup unsalted butter, melted
  • 1 cup white flour
  • 8 egg whites
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the chocolate in a double boiler. Set aside.
  3. In a bowl, combine the egg yolks and sugar and beat with a whisk until the mixture becomes pale and fluffy. Add the butter and mix well. Add the flour and mix.
  4. Add the melted chocolate and mix. Set aside.
  5. Beat the egg whites until stiff and combine with the chocolate mixture.
  6. Pour into a greased baking pan sprinkled with cocoa.
  7. Bake for 25 minutes. Serve hot with ice cream.

Watch the recipe video here:

Chocolate Lava Bake

This rich, gooey, chocolate mess is not complete without a scoop of ice cream.Full Recipe: taste.md/2Fik9KR?: Tastemade Brasil

Posted by Tastemade on Thursday, January 25, 2018

Main dish

Guacamole-Stuffed Onion Rings

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Guacamole-Stuffed Onion Rings
Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the guacamole:
  • 4 large ripe avocados, pitted and peeled
  • ½ cup diced red onion
  • ½ cup diced tomato
  • 1 jalapeño, seeded and diced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced cilantro
  • Salt and freshly ground pepper, to taste
  • For the onion rings:
  • 2 large yellow onions
  • 8-ounce block Monterey Jack cheese, cut into 1-inch cubes
  • 1½ cups all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 3 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup crushed tortilla chips
  • Canola oil, for frying
  • For the dipping sauce:
  • 1 poblano chile
  • ½ cup full-fat sour cream
  • ½ cup mayonnaise
  • 1 clove garlic
  • ¼ cup cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste
Instructions
  1. Make the guacamole:
  2. In a large bowl or mortar and pestle, add the avocados and mash into a chunky paste. Add the red onion, tomato, jalapeño, lime juice and cilantro; stir until everything is combined. Set aside.
  3. Make the onion rings:
  4. Cut the yellow onions into 1-inch slices, pull out 15 to 20 rings and place onto a baking sheet lined with parchment paper.
  5. Fill the inside of each onion ring using about 3 tablespoons of guacamole. Insert a cube of cheese into each ring and freeze for at least 30 minutes, or until solid.
  6. In a shallow baking dish, whisk together the flour, cumin, paprika, cayenne, salt and pepper. Add the eggs to another shallow dish and then the breadcrumbs and crushed tortilla chips into a third dish. One by one, dip each frozen onion ring into the flour, then eggs and finally breadcrumb mixture. Store in the refrigerator until ready to use.
  7. Heat the oil to 350 degrees F in a large heavy-bottomed sauce pot and fry the onion rings in batches until golden brown, crispy and warmed throughout. Transfer to a paper towel-lined plate and season with an extra pinch of salt.
  8. Make the sauce:
  9. Using a pair of tongs, roast the poblano chile over a gas burner until the outside skin is completely charred. Transfer to a heat-proof bowl, cover with plastic wrap and set aside for 15 minutes. Remove from the bowl, gently peel the skin and pull out the seeds of the pepper using your hands. Remember to wear gloves!
  10. Add all of the ingredients to a food processor fitted with the blade attachment and process until smooth. Transfer to a small bowl, cover, and refrigerate until needed.
  11. Serve on a platter with lime wedges and dipping sauce!

Watch the recipe video here:

Guacamole-Stuffed Onion Rings

Crispy, deep-fried onions rings stuffed with creamy guacamole is everything you crave in an appetizer.Save this recipe: taste.md/2ro67AM

Posted by Tastemade on Saturday, January 27, 2018