Breakfast

Bacon Breakfast Shots

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Bacon Breakfast Shots
Start your morning with a shot — of bacon, scrambled eggs and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound bacon
  • 1 tablespoon unsalted butter
  • 8 eggs, lightly beaten
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 white American cheese slices, torn
  • ¼ cup shredded mozzarella
  • Chives, for garnish
  • Sriracha, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut a paper towel tube into 4 smaller cylinders and cover them with aluminum foil. These will be the shot forms. Place half a piece of bacon on the bottom of the tube and wrap 1½ more pieces around the outside to create the shot shape. Place bacon shot molds into a muffin tin and bake for 20 to 30 minutes. Once shots have cooled slightly, remove from molds.
  3. In a medium nonstick skillet, heat 1 tablespoon of butter. Add beaten eggs, garlic powder, salt and pepper. Cook over low heat. Add torn pieces of American cheese and mozzarella. Continue to cook eggs until they are light, fluffy and creamy. Scoop eggs into each bacon shot cavity and top with chives or hot sauce. Enjoy!

Watch the recipe video here:

Bacon Breakfast Shots

When your alarm goes off in the morning…. Shots shots shots shots shots, EVERYBODY!Taste for Yourself: taste.md/2vpNUJu

Posted by Tastemade on Thursday, April 19, 2018

Dessert

Baileys S’mores Chocolate Chip Cookies

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Baileys S'mores Chocolate Chip Cookies
Stay Stylish, Drink Responsibly. Please do not share this with those under the legal purchase age of alcohol. BAILEYS Original Irish Cream Liqueur. 17% Alc/Vol. Imported by Paddington, Ltd., Norwalk, CT.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • ½ cup Baileys
  • 3¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup dark chocolate chips
  • ½ cup graham crackers, broken
  • Mini marshmallows
Instructions
  1. Preheat the oven to 350ºF. Line 2 large baking sheets with baking paper.
  2. Sift the flour, baking powder and salt together.
  3. In a mixing bowl whisk together the butter and sugars until pale in colour. Add the eggs and whisk until smooth. Add the Baileys and whisk to just combine. Add the flour mixture and mix on low until just combined. Fold in the marshmallows, graham cookie bits and chocolate chips until combined.
  4. Use a small scoop to portion out the cookies. Chill for 15 minutes.
  5. Bake for 13-15 minutes until just golden brown.
  6. Enjoy!

Watch the recipe video here:

Baileys S'mores Chocolate Chip Cookies

Baileys S'mores Chocolate Chip Cookies

Posted by Twisted on Tuesday, May 15, 2018

Main dish

Cheeseburger Tot Sliders

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Cheeseburger Tot Sliders
Why have a burger with some tots on the side when you can just build a burger with tots as the bun! These mini tot sliders are first and foremost insanely cute. Believe it or not, they are actually pretty easy to make, too. But most important—they are extremely delicious. If you serve your friends these sliders when they come over for the big game, they will lose their minds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 32 frozen coin-shape tots
  • 2 tbsp. vegetable or peanut oil
  • ½ lb. 85% lean ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices American cheese
  • Ketchup, for topping
  • Mustard, for topping
  • 16 gherkins
Instructions
  1. Preheat the oven to 450°.
  2. Place the tots on a rimmed baking sheet and drizzle them with the oil. Toss the tots gently to coat evenly with the oil, then spread them out in an even layer. Bake, undisturbed, until they are browned on the bottom, about 15 minutes. Flip the tots with a spatula and bake until they are browned and crisp on top, about 10 minutes.
  3. Meanwhile, form and cook the burgers: Line a clean work surface with a sheet of wax paper and put the ground beef on top. Put another sheet of wax paper of the beef and press it down into a 4-by 6-inch rectangle. Remove the top piece of wax paper and season the meat with salt and pepper to taste. Cut the meat into sixteen 1- by 1½-inch rectangles.
  4. Break each slice of cheese into quarters, and fold each quarter over to make 16 pieces of double-thick cheese. Set aside.
  5. Cook the burgers in a large nonstick frying pan over high heat, until browned on one side, about 5 minutes. Flip the burgers, lay a piece of double-thick cheese on each, and cook until the burgers are cooked through and the cheese has melted, about 5 minutes more. (You may have to do this in two batches if you don't have a big enough pan.)
  6. Remove the tot "buns" from the oven and top half with the cooked cheeseburger patties. Squeeze a tiny bit of ketchup and mustard onto each cheeseburger, then top with the gherkin. Finally, poke a food pick through the center of each of the remaining tot buns. Place one on top of a cheeseburger stack and stab the food pick all the way down through the center to make a sandwich. Repeat with the remaining tot buns, toppings, and cheeseburgers.
  7. Serve hot. If not serving immediately, reheat them on a baking sheet in the oven at 200° for 5 minutes.

Watch the recipe video here:

How To Make Tater Tot Sliders

If you're not using tater tots as slider buns, you're doing it wrong. cc: The Food in My BeardFull recipe: http://dlsh.it/arFB4kw

Posted by Delish on Tuesday, May 15, 2018

Dessert

Sara Lee Chocolate Gateau

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Sara Lee Chocolate Gateau
Sara Lee Chocolate Gateau - The ULTIMATE childhood chocolate cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • 250g caster sugar
  • 100g plain flour
  • 50g cocoa
  • 150g butter, melted
  • Dark chocolate flakes, to decorate
  • For the icing
  • 6 egg whites
  • 340g caster sugar
  • 265g unsalted butter, at room temperature
  • 225g dark chocolate, melted
  • Dark chocolate flakes, to decorate
Instructions
  1. Preheat your oven to 180C/160C fan. Grease and line 3 x 20cm loose bottomed cake tins and set aside until needed.
  2. In the bowl of a stand mixer, put the eggs and caster sugar and with the whisk attachment added, whisk for about 10 minutes, or until they are thick and have nearly tripled in volume. (You can do this with a hand whisk, but doing it in a stand mixer saves your hands!)
  3. Sift over the flour and cocoa powder and fold to combine. Drizzle the melted butter over the top of the mixture and fold this is as well.
  4. Pour the mixture into your prepared cake tins and place into the oven for 20 - 25 minutes or until the cakes are springy to the touch and a skewer comes out clean. Allow to cool in the tins for 5 minutes and then remove to a cooling rack to cool completely.
  5. Whilst the cake is cooling, make the icing. Place the egg whites and sugar in a glass bowl and place over a pan of simmering water, stirring constantly until the sugar dissolves and they reach 65 C on a thermometer. Remove from the heat and place in the bowl of a stand mixer with the whisk attachment fitted. Whisk on high for about 5 minutes or until the mixture is thick, holding its shape and cooled.
  6. Add the melted chocolate and whisk to combine, then start adding the butter, one cube at a time until you have incorporated all of the butter and the icing is thick. If at this point your icing seems to loose, place in the fridge for 30 minutes to cool down.
  7. Fit a piping bag with a star nozzle and add ½ of the icing to the bag.
  8. To assemble the cake, place one cake on a cake board and top with some icing. Spread out with a palette knife and top with your second cake. Place more icing on this, spread out again, and top with your third and final cake. Cover the whole cake with a thick layer of icing and smooth with a palette knife.
  9. Once your cake is smooth, drag your palette knife upwards from the bottom to the top of the cake to create vertical lines running all around the cake. Top finish, pipe stars all over the top of the cake and finish with a sprinkling of chocolate flakes.

Watch the recipe video here:

Sara Lee Chocolate Gateau

Today will henceforth be known as the day we resurrected the Sara Lee Chocolate Gateau. Taste for Yourself: bit.ly/2L49Hdk?: Tastemade UK

Posted by Tastemade on Wednesday, May 16, 2018

Dessert

Strawberry Cream-Stuffed Pastries

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Strawberry Cream-Stuffed Pastries
Strawberry Cream-Stuffed Pastries
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (300 g) strawberry, stemmed, quartered
  • 16 oz (455 g) cream cheese
  • ½ cup (80 g) powdered sugar
  • ¼ cup (60 mL) milk
  • 1 large egg
  • 1 tablespoon water
  • 11 oz (310 g) puff pastry, 1 packages, thawed
  • 2 tablespoons powdered sugar, for dusting
  • chocolate syrup, for serving
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a food processor or blender, puree the strawberries until smooth.
  3. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  4. In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  5. In a small bowl, whisk the beaten egg and water together. Set aside.
  6. Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  7. On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  8. Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  9. Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
  10. Bake for 25 minutes, until golden brown.
  11. Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  12. Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  13. Dust with powdered sugar and drizzle with chocolate syrup.
  14. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2327694100816559/

Main dish

Big Mac Egg Rolls

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Big Mac Egg Rolls
Complete with Mac Sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE EGG ROLLS
  • 1 lb. ground beef
  • 2 tbsp. yellow mustard
  • 2 tbsp. ketchup
  • 1 tsp. Worcestershire sauce Worchestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • 12 egg roll wrappers
  • 12 slices American cheese
  • ½ c. chopped dill pickles
  • 3 tbsp. white sesame seeds
FOR THE SAUCE
  • ½ c. mayonnaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • 1 tbsp. apple cider vinegar
  • 1 tsp. paprika
Instructions
  1. In a medium skillet over medium heat, combine ground beef with mustard, ketchup, and Worcestershire sauce. Season with salt and pepper and cook until no pink remains, 8 to 10 minutes. Remove from heat and drain.
  2. Place an egg roll wrapper on a clean surface in a diamond shape place a folded slice of cheese in the center. Top with approximately 3 tbsp cooked beef and pickles. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and top immediately with sesame seeds.
  4. Make sauce: In a small bowl, whisk together mayonnaise, mustard, ketchup, vinegar and paprika until smooth. Serve with egg rolls.

Watch the recipe video here:

How To Make Big Mac Egg Rolls

You won't find these Big Mac Egg Rolls on the menu at McDonald's ?Full recipe: http://dlsh.it/mf7IQMX

Posted by Delish on Sunday, April 1, 2018

Breakfast

Scalloped Potato Roll

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Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • 2 cups (220 g) grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb (455 g) ground beef
  • 14 ½ oz (410 g) diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon (2 g) paprika
  • ½ teaspoon pepper
  • 6 cups (240 g) spinach
  • 2 cloves garlic, minced
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?!FULL RECIPE: https://tasty.co/recipe/scalloped-potato-rollShop our essential kitchen products here: http://bit.ly/2E8k5Mw – We may make some $$ if you buy!

Posted by Tasty on Sunday, April 1, 2018

Main dish

3-Way Party Fajitas Kebab

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3-Way Party Fajitas Kebab
3-Way Party Fajitas Kebab recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb (905 g) boneless, skinless chicken thighs
  • 2 lb (905 g) skirt steak
  • 2 lb (905 g) boneless pork shoulder, thinly sliced
  • 2 ½ tablespoons salt, divided
  • 1 ½ tablespoons black pepper, divided
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 6 cloves garlic, minced
  • ½ cup (120 mL) lime juice, plus more for serving
  • 2 large white onions, halved
  • 1 large white onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • 10 corn tortillas, medium
  • 1 cup (230 g) guacamole
  • 1 cup (230 g) sour cream
  • 1 cup (240 g) pico de gallo
SPECIAL EQUIPMENT
  • 3 wooden skewers
Instructions
  1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
  2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
  3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
  4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
  5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
  6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
  7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
  9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
  10. Secure another onion half onto the tops of the skewers to hold the towers together.
  11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
  12. Increase the oven temperature to 450°F (230°C).
  13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
  14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
  15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
  16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
  17. Enjoy!

Watch the recipe video here:

3-Way Fajita Party Kebab

Such a GENIUS way to make 3 delicious fajita flavors all at once ?!FULL RECIPE: https://tasty.co/recipe/3-way-party-fajitas-kebab

Posted by Tasty on Monday, April 2, 2018

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
These stuffed rigatoni poppers are going to be your new favorite appetizer!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz (455 g) rigatoni, 1 box
  • 1 tablespoon olive oil
  • 1 lb (455 g) ground beef
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup (100 g) shredded mozzarella cheese
  • oil, for frying
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (115 g) bread crumbs
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

Stuffed Rigatoni Poppers

These stuffed rigatoni poppers are going to be your new favorite appetizer ?!FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Tasty on Monday, April 2, 2018

Dessert

Keto Cheesecake

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Keto Cheesecake
So creamy and smooth.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cooking spray, for pan
  • ½ c. almond flour
  • ½ c. coconut flour
  • ¼ c. shredded coconut
  • ½ c. (1 stick) butter, melted
  • 3 (8-oz.) blocks cream cheese, softened to room temperature
  • 16 oz. sour cream, at room temperature
  • 1 tbsp. Stevia
  • 2 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • sliced strawberries, for serving
Instructions
  1. Preheat oven to 300°. Grease an 8 or 9-inch springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
  2. In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
  3. Place pan in a water bath, then bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
  4. Remove pan from water bath and take off foil then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Watch the recipe video here:

How To Make Keto Cheesecake

Just because you're on the keto diet, doesn't mean you can't have fluffy cheesecake. Full recipe: http://dlsh.it/BthIaY8

Posted by Delish on Sunday, April 8, 2018