Breakfast

Sheet Pan Stuffed Burger Sliders

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Sheet Pan Stuffed Burger Sliders
Sheet Pan Stuffed Burger Sliders
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1.5kg beef mince
  • 1.5 Cups cheddar
  • 2 tbsp pickled jalapenos
  • ¼ cup spring onions
  • ¼ cup crispy bacon
  • 1 cup breadcrumbs
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • ½ tbsp salt
  • ½ tbsp garlic powder
  • 1 tsp olive oil
  • slider buns, cut in half
  • lettuce, for serving (optional)
  • gherkins, for serving (optional)
  • tomatoes, sliced (optional)
  • red onion, sliced (optional
  • mayonnaise, for serving (optional)
Instructions
  1. Add the garlic powder, paprika, salt and pepper to the beef mince and breadcrumbs and mix well. brush the tsp of oil into a small sheet pan. Put half of your beef mix onto the tray and flatten to the edges. In the centre of your mix, leaving a small border, go down with the cheese, jalapenos, spring onions and bacon.
  2. Flatten the rest of your beef mix onto a piece of greaseproof paper, then lay over your tray. Pinch the edges of your beef together. Grill the burger for 5 minutes, on high, then flip over and do the same on the other side.
  3. Load the bottom half of the buns with mayonnaise, lettuce and gherkins. Top with the burger then some tomatoes and onion. Place the buns on top, slice through each bun and get stuck in.
  4. Enjoy!

Watch the recipe video here:

Sheet Pan Stuffed Burger Sliders

Sheet Pan Stuffed Burger Sliders

Posted by Twisted on Monday, April 2, 2018

Breakfast

Spinach & Artichoke Dip Stuffed Meatloaf

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Spinach & Artichoke Dip Stuffed Meatloaf
Spinach & artichoke dip is always a hit at the table. We've stuffed meatloaf with this glorious dip so it's a one pan meal! Serve with a side salad and some chips to dip!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1lb beef mince
  • ⅔ cup breadcrumbs
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • Bacon Strips
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • ½ cup cream cheese, softened
  • ⅔ cup frozen spinach, drained
  • ⅔ cup canned artichoke, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. In a large bowl mix together mix mince with bread crumbs, eggs,1 tsp salt and 1 tsp pepper until well combined.
  2. Lay bacon across the bottom of a loaf tin lined with parchment paper being sure for it to come up the sides.
  3. Press ¾ of mix into a loaf tin along the bottom and press up the edges keeping a well in the middle.
  4. In another bowl, mix together sour cream, mayonnaise, cream cheese, spinach, artichoke, garlic, 1 tsp salt and, 1 tsp pepper until smooth. Add this mixture into the well and smooth.
  5. Flatten remaining meat out to the size of the loaf tin. Place on top of the mixture being sure to seal the edges well.
  6. Bake in a 180ºF oven for 30-40 minutes. Flip out of tin and grill for 5-10 minutes until the bacon is golden and crispy.
  7. Enjoy!

Watch the recipe video here:

Spinach & Artichoke Dip Stuffed Meatloaf

Spinach & Artichoke Dip Stuffed Meatloaf

Posted by Twisted on Tuesday, April 10, 2018

Dessert

Chocolate Battenberg

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Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Sunday, February 18, 2018

Main dish

Jalapeño Popper Hasselback Potatoes

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Jalapeño Popper Hasselback Potatoes
Hasselback potatoes have domino-like slots that are perfect for filling with delicious things like bacon and cheese. These have been topped with a creamy and cheesy jalapeño popper sauce which when heated seeps deep into the slots!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 7 medium potatoes
  • 2 tbsp groundnut oil
  • 1 tbsp sea salt
  • ½ tsp pepper
  • Sliced Cheddar cheese
  • 12 rashers cooked bacon, cut into thirds
  • 1 cup cream cheese
  • ¾ cup cream
  • 6 jalapeños, seeded and finely diced
  • ½ cup grated cheddar
  • ½ cup grated mozzarella
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 180°C/350°F.
  2. Cut parallel lines down the length of the potatoes - you can use two wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
  3. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper. Bake for 45minutes to 1 hour or until the potatoes are fanned out.
  4. Meanwhile mix together cream cheese, cream, jalapeños, grated cheeses, salt and pepper until combined.
  5. Fill each slot alternating a slice of cheddar and a slice of bacon.Top each potato with jalapeño cheese mix.
  6. Cover with foil/parchment and bake for 20 minutes and then remove covering and bake for an additional 5 minutes.
  7. Enjoy!

Watch the recipe video here:

Jalapeño Popper Hasselback Potatoes

Jalapeño Popper Hasselback Potatoes

Posted by Twisted on Wednesday, March 7, 2018

Breakfast

Cheeseburger Mashed Potato Dippers

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Cheeseburger Mashed Potato Dippers
Cheeseburger Mashed Potato Dippers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 500g beef mince
  • 2 tsp salt
  • 1½ tsp pepper
  • 10 Bacon rashers, cooked and chopped finely
  • ½ cup grated cheddar cheese
  • 1 tsp Garlic powder
  • 6 cups mashed potato
  • 3 eggs
  • 2 cups flour
  • 2 cups seasoned breadcrumbs
  • ⅓ cup Sesame Seeds
  • Oil to fry
Instructions
  1. In a large bowl mix together beef mince, salt, pepper and garlic powder until combined. Take about 1-2 tbsp of mixture and flatten into mini patties. Repeat with remaining mix.
  2. Fry each beef patty in a bit of oil in a pan over medium heat until browned.
  3. Mix together mashed potatoes, grated cheddar, bacon,1 tsp salt, and 1 tsp pepper.
  4. Press mashed potato into a disk, add one patty and top with a slice of cheddar cheese. Wrap mash around and form into a disk. Chill for 30 minutes.
  5. Add sesame seeds to bread crumbs. Coat each disk in flour then egg then breadcrumbs.
  6. Shallow fry each disk until golden brown.
  7. Enjoy!

Watch the recipe video here:

Cheeseburger Mashed Potato Dippers

Cheeseburger Mashed Potato Dippers

Posted by Twisted on Thursday, March 8, 2018

Breakfast

Bacon Wrapped BBQ Chicken Roll

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Bacon Wrapped BBQ Chicken Roll
Continuing our series of meaty logs is this, a real jewel in the crown of cuisine, a shining beacon extolling the unbridled joys of being a carnivore. BBQ chicken strapped up in a swaddling of saucy bacon, this is truly the one.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 chicken breasts
  • 3 tbsp paprika
  • 3 tbsp light brown sugar
  • 1 tbsp onion powder
  • 1 tbsp thyme
  • 1 tbsp salt
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¾ teaspoon cayenne pepper
  • 1 large pack streaky bacon
  • BBQ sauce for brushing
Instructions
  1. Using a rolling pin bash each chicken breast to about 1cm thick between 2 sheets of clingfilm.
  2. Whisk together all the spices and dip the chicken in. Lay the breasts in a rough overlapping square shape on a sheet of greaseproof paper. Scatter with cheese and, using the paper as a guide, roll up into a tight spiral and chill in the fridge for about an hour.
  3. Lay the bacon on another sheet of greaseproof paper and roll it up again, making sure the bacon overlaps.
  4. Brush with BBQ sauce and roast for 50 minutes, until cooked through.

Watch the recipe video here:

Bacon Wrapped BBQ Chicken Roll

Bacon Wrapped BBQ Chicken Roll

Posted by Twisted on Thursday, March 8, 2018

Dessert

Carrot Cake Bottom Cheesecake

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Carrot Cake Bottom Cheesecake
Carrot cake is a staple to have in your recipe book. Instead of topping it with a sweet cream cheese icing, this one is topped with a no-bake cheese cake. It's basically our two favourite cakes in one. It's delicious, the cake is super moist and the cheesecake ultra creamy. Definitely one to put on your list to make!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups cream cheese, softened
  • 1 can condensed milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 150ml oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1½ cups grated carrots
  • ⅓ cup toasted chopped pecans
Instructions
  1. Pre-heat oven to 180ºC (350ºF).
  2. In a large bowl, whisk together oil, sugars, vanilla and eggs until smooth. Sift in flour, salt, baking soda and cinnamon. Whisk until just combined. Fold in carrots and scrape into a greased and lined 9” cake tin. Bake for 35-40 minutes until a toothpick comes out clean. Set aside to cool completely.
  3. Whisk together cream cheese, condensed milk, lemon juice and vanilla. Pour over cooled carrot cake and smooth.
  4. Chill in the fridge 6 hours or overnight.
  5. Sprinkle chopped pecans around the edge of the cake. Slice and serve!
  6. Enjoy

Watch the recipe video here:

Carrot Cake Bottom Cheesecake

Carrot Cake Bottom Cheesecake

Posted by Twisted on Thursday, March 15, 2018

Breakfast

Creamy Crispy Cajun Shrimp Pasta

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Creamy Crispy Cajun Shrimp Pasta
Inspired by the famous po' boy sandwiches of America's deep south, this pasta is succulent with fried shrimp in a spicy batter, creamy with strands of the finest linguine, resplendent with the brightness of parsley and diced peppers.
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • For the shrimp:
  • ¾ cup flour
  • ½ cup fine corn meal
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¾ cup buttermilk
  • 1 large egg, beaten
  • 1 litre groundnut oil
  • 1.2 lb raw shrimp
  • For the pasta
  • 1 tbsp oil
  • 1 white onion, diced
  • 3 mixed peppers, diced
  • 3 cloves garlic
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp black pepper
  • 1 tsp salt
  • 1½ cups double cream
  • Cooked linguine
  • Roughly chopped parsley
Instructions
  1. Whisk together all the dry ingredients for the shrimp then whisk the buttermilk and eggs together in a separate bowl.
  2. Dip the prawns by the tail into the buttermilk then dust them in the flour and spice mix.
  3. Heat the oil to 170°C and fry in batches of 6/7 for around 2 minutes until they are all crispy, then lay on sheets of kitchen paper to drain.
  4. Meanwhile, fry the peppers and onions in the oil until soft, then stir in the garlic. Sprinkle with paprika, cayenne, black peppers and salt. Pour the cream in and stir, then bubble away to thicken.
  5. Add the cooked pasta and parsley then stir together.
  6. Serve with the crispy prawns.

Watch the recipe video here:

Creamy Crispy Cajun Shrimp Pasta

Creamy Crispy Cajun Shrimp Pasta

Posted by Twisted on Tuesday, March 20, 2018

Dessert

Giant Stuffed Chocolate Chip Cookie

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Giant Stuffed Chocolate Chip Cookie
How can you possibly make a giant chocolate chip cookie better? By stuffing it with a layer of Nutella, that's how.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 12 ounces bittersweet chocolate chips, plus ⅔ cup for topping
  • 1 cup Nutella
  • Ice cream, to serve
Instructions
  1. Heat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Stop the mixer and add flour, baking soda and salt. Mix until just combined, then stir in chocolate chips on low speed.
  3. Spray a 9-inch springform pan with nonstick spray. Add half of the cookie dough to the bottom of the prepared pan and pat down to form an even layer. Spread Nutella on top, leaving a 1-inch border. Spread the rest of the cookie dough on top in an even layer. Pat down. Dot with another ⅔ cup of chips.
  4. Bake for 30 minutes. If cookie begins to get dark, cover with foil, being careful not to touch the chips on top, and bake for 5 more minutes. Cool in the pan for 15 minutes before slicing. Top with ice cream, if desired.

Giant Stuffed Chocolate Chip Cookie

It's not just giant, it's stuffed with a molten layer of Nutella. Uh-huh honey. Full Recipe: taste.md/2lFiDuU

Posted by Tastemade on Wednesday, January 3, 2018

Dessert

Lemon Meringue Bombs

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Lemon Meringue Bombs
Light, pillowy meringue shells are filled with a lemon custard for a citrusy treat that's both stunning and sweet.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Lemon Meringue Bombs
  • Meringue shells
  • Lemon curd
Lemon Curd
  • 4 medium eggs
  • Scant 1¼ cups sugar
  • Zest of 3 lemons
  • Scant 1 cup lemon juice
  • 2⅔ sticks butter, at room temperature
Meringue Shells
  • 3.2 ounces egg whites (from about 3 medium eggs)
  • ½ cup granulated sugar
  • ¾ cup plus 1 tablespoon powdered sugar
  • Yellow gel food coloring
Instructions
Lemon Meringue Bombs
  1. Match the shells into pairs, and square off the bottom side of the bottom half of each pair with a paring knife, taking care not to puncture the meringue. Fill the insides of the shells with lemon cream, place a raspberry in each center and sprinkle in about 2 teaspoons of gingersnap cookies per meringue.
  2. Place the bottom halves on a serving plate and top with the meringue pair. Spread the bottom backside of a mint leaf with lemon cream and attach to the top of the lemon meringues. Serve immediately.
Lemon Curd
  1. In a medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over a low flame, and constantly stir mixture until it thickens and coats the back of a spoon. Remove from heat and let mixture cool to just warm, then strain through a mesh sieve into a medium bowl. Gradually add in the butter one piece at a time, whisking until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Meringue Shells
  1. Preheat oven to 180 degrees, and place 2 6-cavity silicone dome molds on a baking tray bottom side up. Lightly spray domes with nonstick spray.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium speed, then slowly add in granulated sugar. Turn speed to high, and beat whites until stiff and glossy. Whisk in food coloring to reach a lemon yellow shade. Sift in the powdered sugar and fold to fully incorporate. Working in batches, transfer mixture to a pastry bag fitted with a 5 to 9 mm tip.
  3. Starting at the bottom of the domes, pipe meringue in a consecutive spiral from the bottom to the top of the domes, taking care to have no holes in the shape. Make a peak at the top of the dome for the ends of the lemons. Place in the bottom rack of the oven to bake for 45 minutes. The meringue should not change color, but should be crispy on the outside and still slightly marshmallow-like on the inside. Let meringue cool 10 minutes in the oven, then remove and gently remove from mold.

Watch the recipe video here:

Lemon Meringue Bombs

This dessert is the [lemon] ? .comFull Recipe: taste.md/2CiL09q

Posted by Tastemade on Wednesday, January 24, 2018