Breakfast

Potato Skin Bites

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Potato Skin Bites
These cheesy bites taste just like potato skins, but they're SO much easier.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 russet potatoes, scrubbed clean
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 tsp. garlic powder
  • 6 slices bacon, cooked and crumbled
  • 1½ c. shredded Cheddar
  • 3 green onions, thinly sliced
  • Sour cream, for serving
Instructions
  1. Preheat oven to 400°. Slice potatoes into ½" coins.
  2. In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne and garlic powder, and toss until evenly coated. Place in a single layer on a large baking sheet. Bake for 30-40 minutes, until lightly browned and tender, flipping halfway through.
  3. Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
  4. Dollop sour cream onto each potato and garnish with green onions.

Watch the recipe video here:

How To Make Potato Skin Bites

Can you spot the secret ingredient in these Potato Skin Bites that makes them so addicting?Full recipe: http://dlsh.it/dVOf9Vw

Posted by Delish on Friday, January 19, 2018

Breakfast

Garlic Parm Boneless Wings

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Garlic Parm Boneless Wings
Without a bone to contend with, you'll be shoveling these in your mouth by the handful.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. all-purpose flour
  • 2 large eggs, beaten
  • 2 c. Italian bread crumbs
  • 4 tbsp. butter, melted
  • 4 cloves garlic, minced
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 2 tbsp. fresh chopped parsley, plus more for garnish
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 3 boneless skinless chicken breasts
  • Caesar dressing, for dipping
Instructions
  1. Preheat oven to 425° and line a large baking sheet with parchment paper.
  2. Set up dredging station: Place flour and eggs into two separate shallow bowls. In a third shallow bowl, whisk together bread crumbs, melted butter, garlic, Parmesan, parsley and red pepper flakes. Season mixture with salt and pepper.
  3. Toss chicken in the flour until fully coated, then shake off excess flour and add to eggs. Toss chicken in eggs until fully coated, then shake off excess and add to bread crumb mixture. Toss chicken in bread crumb mixture until fully coated, then place on baking sheet.
  4. Bake until golden and crispy, about 20 minutes. Garnish with more Parmesan and parsley and serve warm with Caesar dressing for dipping.

Watch the recipe video here:

How To Make Garlic Parm Boneless Wings

We dare you to have just one of these Garlic Parm Boneless Wings.Full recipe: http://dlsh.it/bIOtX1L

Posted by Delish on Thursday, January 25, 2018

Pasta

Pasta Chips

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Pasta Chips
Our two favorite foods in one crunchy snack!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 1 lb. bowtie pasta
  • Vegetable oil, for frying
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • ½ c. finely grated Parmesan
  • kosher salt
  • Freshly ground black pepper
  • marinara, for serving
Instructions
  1. In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes. Drain pasta.
  2. In a large, deep skillet, pour about ½” vegetable oil and heat over medium. When the oil is shimmering, add about 1 cup al dente pasta in a single cook. Cook until golden brown and crispy, about 2 minutes per side. Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper. Repeat, working in batches, with the rest of the pasta.

Watch the recipe video here:

How To Make Pasta Chips

One taste of these Pasta Chips and you'll never look at a box of bowties the same way again.Full recipe: http://dlsh.it/8OXO0af

Posted by Delish on Tuesday, February 6, 2018

Dessert

Red Velvet Cheesecake Bites

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Red Velvet Cheesecake Bites
Covered in red velvet cake crumbs, these sweet cheese balls are the perfect small bite for any holiday party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 16 oz. cream cheese, softened
  • ¼ c. sugar
  • ¼ c. heavy cream
  • ¼ tsp. vanilla
  • ½ baked red velvet cake, broken into crumbs
Instructions
  1. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
  2. Transfer mixture to the freezer to firm up, 2 hours.
  3. Using a small cookie scoop, scoop small balls of mixture and use your hands to form the mixture into ball.
  4. Roll mixture in red velvet cake crumbs, then transfer to a parchment-lined baking sheet. Once all cheesecake bites are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.

Watch the recipe video here:

How To Make Red Velvet Cheesecake Bites

These Red Velvet Cheesecake Bites are like little balls of heaven, and they're so easy to make.Full recipe: http://dlsh.it/p4NhDwr

Posted by Delish on Thursday, February 8, 2018

Breakfast

Baked Bloomin’ Onion

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Baked Bloomin' Onion
Who knew you could make this at home, let alone make it healthy?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE ONION
  • 1 large yellow onion
  • 3 large eggs
  • ¼ c. water
  • 1 c. bread crumbs
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
FOR THE DIPPING SAUCE
  • ⅔ c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
  • kosher salt
Instructions
  1. Preheat oven to 400°.
  2. 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.
  3. In a medium bowl, whisk eggs with water. Dip onion into egg wash, using a spoon to coat fully if needed.
  4. In another medium bowl, combine bread crumbs, paprika, garlic powder, onion powder and salt. Dredge onion with bread crumb mixture, again using a spoon to coat fully if needed.
  5. Bake onion until golden and tender, 18 to 20 minutes.
  6. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Watch the recipe video here:

How To Make A Baked Bloomin' Onion

PSA: You can finally have your Bloomin' Onion with none of the guilt. cc: Outback SteakhouseFull recipe: http://dlsh.it/5L93qNZ

Posted by Delish on Sunday, February 11, 2018

Breakfast

Garlic Bread Stuffed With Chicken

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Garlic Bread Stuffed With Chicken
For that perfect bread to chicken to garlic ratio, try these garlic bread rolls stuffed with fried chicken and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 chicken breasts, cut in half
  • Salt and pepper, to taste
  • Flour, for breading
  • 1 egg, beaten
  • Breadcrumbs, for breading
  • Frying oil
  • 5 cloves garlic, minced
  • ½ cup butter, softened
  • ⅓ bunch parsley, chopped
  • 2 French bread loaves, halved
  • 8 slices mozzarella cheese
  • 3½ ounces grated Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Season the chicken with salt and pepper.
  3. Dip each into the flour, egg and breadcrumbs.
  4. Fry in hot oil until golden and crispy. Set aside to cool.
  5. Wrap each breaded chicken piece with 2 slices of mozzarella cheese.
  6. Smash the garlic cloves with a pinch of salt until it forms a paste. Transfer to a bowl with the softened butter and add the parsley. Mix well.
  7. Open the bread loaves at the ends, hollow out the insides, and spread the interior with garlic paste. Insert a chicken breast into the opening.
  8. Arrange the bread rolls on a baking sheet, brush with the remaining garlic paste and sprinkle with Parmesan cheese. Bake for 10 minutes.

Watch the recipe video here:

Garlic Bread Stuffed With Chicken

When your friend asks what happened to all the garlic bread, prepare to start pointing fingers.Full Recipe: taste.md/2EvQjTV?: Tastemade Brasil

Posted by Tastemade on Friday, February 23, 2018

Dessert

Tres Leches Chocolate Cake

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Tres Leches Chocolate Cake
A mouthwatering chocolate tres leches cake made with Nutella and topped with chocolate frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 cup milk
  • ½ cup condensed milk
  • 1 cup evaporated milk
  • ⅓ cup Nutella
  • 1 teaspoon brandy
  • 3 cups heavy cream
  • ½ cup powdered sugar
  • 10½ ounces dark chocolate, chopped
Instructions
  1. Preheat oven to 350 degrees. Prepare a baking pan with flour and butter.
  2. In a mixing bowl, beat the eggs with the sugar, salt and vanilla extract until fluffy. Add the flour and cocoa and mix until well combined.
  3. Pour the mixture into prepared pan and bake for 20 minutes. Allow to cool, then set aside.
  4. In a sauce pot over medium heat, add the milk, condensed milk, evaporated milk and Nutella. Heat, while stirring, until well combined. Allow to cool, add the brandy and set aside.
  5. In a separate pot over medium heat, add the heavy cream. Whisk in the powdered sugar and chocolate and heat until melted. Let cool for 10 minutes before using.
  6. Place the cake on a rack, and make small punctures with a toothpick. Pour the milk/Nutella mixture over the top.
  7. Cover the cake with the chocolate cream and refrigerate for 30 minutes.

Watch the recipe video here:

Tres Leches Chocolate Cake

Eat this or you'll go to the chokey."You can do it Brucey! You can do it Bruce!"Full Recipe: taste.md/2Ech133?: Tastemade Español

Posted by Tastemade on Friday, February 9, 2018

Dessert

#LEMONADE Cake

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#LEMONADE Cake
Lemon lovers will not sour on this lemon cake with stunning geometric pattern pipped on the outside.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cake
  • 840g all-purpose flour
  • 530g caster (superfine) sugar
  • ½ tsp salt
  • 2 tbsp baking powder
  • 750ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 4 tsp vanilla extract
  • 4 large eggs
  • Zest of two lemons
  • ½ cup lemon juice
  • 10 drops lemon food gel
  • Jelly Jewels
  • 6 tbsp powdered gelatin
  • 12 tbsp cold water
  • 500ml cups lemon juice
  • 125g cup caster sugar
  • Frosting
  • 3 batches Swiss meringue frosting
  • 10 drops yellow food gel
  • 3 tbsp lemon curd or 3 tsp lemon essence
Instructions
  1. Jelly Jewels
  2. Add water and gelatine to a large mixing bowl. Mix until well combined. Allow to sit for 2 min. Add lemon juice and sugar to a microwave safe bowl or jug and microwave for 3 min. Add gelatine and stir until completely dissolved. Spray jewel mold with oil and wipe exess away with a paper towel. Fill molds up with jelly mixture. Chill for 2 hours.
  3. Frosting
  4. Combine all ingredients together and mix.
  5. Cake
  6. 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.
  7. 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.
  8. Add the milk, oil, Greek yogurt, eggs, lemon zest, yellow food dye 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.
  9. Fill three 8” cake tins with batter.
  10. 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.
  11. 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.
  12. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a piping bag filled with frosting to frost aroud the outside permiter of the cake layer. Add a thin layer in the middle of the cake and then add dabs of lemon curd on top. Use a small offset to 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.
  13. Add a fresh layer of 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 the cake scraper. Chill for 2 hours.
  14. To add final layer of frosting add frosting to a piping bag and frost the sides and top of the cake. Use a cake scraper to smoothen out the top of the cake first. Then work the scraper around the sides. If there are any bubbles or any spaces that need filling, add more frosting and work the cake until it’s smooth. Smoothen out the top again and chill for 2 hours.
  15. Fit the end of a piping bag with a Wilton #5 round tip to draw large geometric shapes on the outside of the cake. Fill the shapes in with more lines. This can take a while. Put on a Beyoncé album and pipe for Yo LIFE! And Don’t F it up! #RuPaul
  16. Finish off by adding jellies on top up to an hour before serving.

Watch the recipe video here:

#LEMONADE Cake

Hold up, they don't love you like I love you. via The Scran LineFull Recipe: taste.md/2wYFWWw

Posted by Tastemade on Sunday, February 11, 2018

Dessert

Pancake Kebabs

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Pancake Kebabs
Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 large egg
  • cooking spray, for frying pan
  • Your desired toppings (we used fresh fruit, canned peaches and marshmallows)
  • maple syrup
  • chocolate sauce
  • skewers
Instructions
Make the pancake batter:
  1. Combine the flour, sugar, baking powder and salt in a bowl. In a larger bowl, combine the milk, butter and egg and whisk until fully combined. Add the dry ingredients and whisk together, but make sure not to overmix. Some lumps are fine!
  2. Heat a frying pan over medium heat and spray with cooking spray. Place small dollops of batter onto the frying pan. Cook until the surface of the pancakes develop some bubbles, about 1 minute. Flip and cook for an additional minute, then transfer to a plate.
  3. Skewer the pancakes onto skewers, adding some fruit between each pancake.
  4. Drizzle with maple syrup or chocolate sauce and enjoy!

Watch the recipe video here:

Pancake Kebabs

Adorable mini pancakes taste better skewered with fresh fruit and drizzled with maple syrup and chocolate.Full Recipe: taste.md/2DRS2BW

Posted by Tastemade on Wednesday, February 14, 2018

Dessert

Piggy Mud Bath Cake

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Piggy Mud Bath Cake
A rich, perfectly moist chocolate mud cake is made that much better with Kit Kats and piggies on top!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • 600g Kit Kats
  • 150g cocoa powder
  • 520g all-purpose flour
  • 1 tsp salt
  • 1 ½ tsp bicarbonate of soda
  • 675g caster sugar
  • 525g unsalted butter, softened
  • 6 large eggs, at room temperature
  • 3 tsp vanilla extract
  • 525ml milk
  • Simple syrup (see notes)
  • Chocolate ganache
  • 600g dark cooking chocolate
  • 250g thickened cream
Piggy’s
  • 400g pink fondant
  • skewer to decorate
Instructions
Ganache
  1. To make chocolate ganache add chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to chill at room temperature.
Piggy’s
  1. To make chilling piggy: roll a ball of fondant about the size of a large grape. Using your index finger and thumb pinch the top to make ears. Roll a little ball of fondant and flatten slightly. Add to face as the nose. Using a skewer poke in the eye holes and add nostrils. To make bellow roll another ball the same size and poke a hole for the belly button. To make chilling hands, roll two small logs of fondant and bend slightly when adding to cake to make him or her (cos girl piggy’s be chilling too) look like they’re leaning on the back of a spa. To make floating piggy repeat but make little balls of fondant (about the same size as the nose for the floating arms and legs.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray 2 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, bicarb soda, 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 and eggs 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 two 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. Drizzle both layers with simple syrup (see below)
  7. To frost, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Pipe ganache on top and add the second layer. Add ganache to the side of the cake and use a small off set spatula r table knife to spread ganache on the sides. If the ganache is really hard, microwave for 10 seconds at a time, mixing each time until it reaches spreading consistency. Stick kit kats on the side.
  8. Add ganache on top and add little fondant piggy’s into the ganache mud bath.
  9. NOTE: To make simple syrup: add 100g sugar and 100g of water in a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.

Watch the recipe video here:

Piggy Mud Bath Cake

A rich, perfectly moist chocolate mud cake… we literally want to swim in it.Full Recipe: taste.md/2xtxEXe

Posted by Tastemade on Friday, February 16, 2018