Breakfast

Baked Potato Souffle

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Baked Potato Souffle
Cheese, potatoes , bacon, and... more cheese? What's not to love about this souffle?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup Parmesan, finely grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon potato flakes, fine powder`
  • 1 cup whole milk, hot but not boiling
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup cheddar cheese, finely grated
  • ½ cup Gruyere cheese, finely grated
  • 2 tablespoons sour cream
  • 1 tablespoon chives, finely chopped, plus more for garnish
  • 4 egg yolks
  • Salt and pepper, to taste
  • Crispy bacon, for topping
Instructions
  1. Preheat oven to 375 degrees.
  2. Prepare the ramekins: Brush 6 souffle ramekins with softened butter, and add 2 tablespoons grated Parmesan to each. Move the souffle dishes around to allow the Parmesan to coat the ramekin completely. Pour excess into next ramekin until all are coated.
  3. Make the batter: Melt butter. Add flour and potato flakes and cook for a few minutes. Add warmed milk and cook for 3 more minutes. Place in a large bowl to cool.
  4. Using a mixer, whip egg whites and cream of tartar until they form stiff peaks.
  5. Once milk mixture has cooled, stir in cheddar cheese, Gruyere, sour cream, chives and egg yolks. Fold in egg whites one spoonful at a time.
  6. Divide mixture among the prepared ramekins. Bake on center rack for 20 to 30 minutes until puffed up and golden brown. Serve immediately with crumbled bacon, sour cream and more chives.

Watch the recipe video here:

Baked Potato Souffle

"It's so fluffy, I'm gonna die!"Taste for Yourself: taste.md/2HyglcY

Posted by Tastemade on Friday, April 20, 2018

Dessert

Slutty Brownie Cups

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Slutty Brownie Cups
When you're feeling just a lil bit trashy.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box brownie mix (plus ingredients box calls for)
  • 24 oreos
  • 1½ logs store-bought cookie dough
  • 1½ c. semisweet chocolate chips
  • ¾ c. hot heavy cream
Instructions
  1. Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.
  2. Prepare brownie batter according to box instructions. In each cupcake liner, add an Oreo. Top with a tablespoon-size ball of cookie dough and top with another Oreo.
  3. Pour over brownie batter mix until each is almost full, fully covering the top Oreo.
  4. Bake until a toothpick inserted in the center of the brownie cup comes out almost clean, 20 to 22 minutes.
  5. Let cool, then make ganache: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 3 minutes, then whisk until smooth and no clumps remain.
  6. Spoon ganache over each cupcake and serve.

Watch the recipe video here:

How To Make Slutty Brownie Cups

Slutty Brownie Cups > Slutty Brownies. Full recipe: http://dlsh.it/t564Pzx

Posted by Delish on Thursday, January 25, 2018

Cake Dessert

Cookie Cake

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Cookie Cake
Bigger is better, especially when we're talking cookies.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 c. unsalted butter, at room temperature
  • ¾ c. brown sugar
  • ¾ c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2⅔ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 2 c. chocolate chips (plus more for sprinkling)
  • ¼ c. rainbow sprinkles (plus more for sprinkling)
  • Flaky sea salt, to finish
  • 1 c. vanilla frosting
Instructions
  1. Preheat oven to 350° and line a 9" round cake pan with parchment paper. Spray with cooking spray.
  2. In a large bowl, combine butter and sugars. Beat with a hand mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in vanilla. Add flour, baking soda and salt and mix on low until just combined. Fold in chocolate chips and rainbow sprinkles.
  3. Press cookie dough into an even layer in the prepared pan. Top with more chocolate chips and sprinkles, if desired. Bake until the cookie is golden, about 25 minutes. Let cool in pan for 15 minutes then transfer cake to a cooling rack to cool completely.
  4. Transfer frosting to a piping bag fit with a large star tip. Pipe frosting around the edge of the cooled cookie cake. Slice into wedges.

Watch the recipe video here:

How To Make A Cookie Cake

Cookie lovers, this is your dream birthday cake ?Full recipe: http://dlsh.it/647LERC

Posted by Delish on Friday, January 26, 2018

Breakfast

Low-Carb Breakfast Wraps

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Low-Carb Breakfast Wraps
No tortillas in sight.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • ¼ c. milk
  • 1 tbsp. butter
  • 6 breakfast sausages, cooked according to package instructions
  • 1½ c. shredded cheddar, divided
  • 1 avocado, cut into thin slices
  • ½ c. grape tomatoes, quartered
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Chopped chives
Instructions
  1. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  2. In a medium skillet over medium heat, melt butter. Pour ⅓ of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan.
  3. Cook for 2 minutes. Add ½ cup cheddar and cover for 2 minutes more, until the cheese is melty.
  4. Add sausage, avocado and tomatoes to the center of egg wrap. Using a spatula, fold both ends over filling and "glue" shut with melted cheese. Remove from pan.
  5. Garnish with chives and serve.

Watch the recipe video here:

How To Make Low-Carb Breakfast Wraps

These Low-Carb Breakfast Wraps are so much healthier than a burrito.Full recipe: http://dlsh.it/RNdRMUZ

Posted by Delish on Saturday, January 27, 2018

Main dish

Salisbury Steak

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Salisbury Steak
One bite is like being back home on the ranch.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE PATTIES
  • 1 lb. ground beef
  • 1 large egg
  • ⅓ c. bread crumbs
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 Garlic clove, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
FOR THE GRAVY
  • 2 tbsp. unsalted butter
  • 1 onion, chopped
  • 2 sprigs thyme
  • ½ c. Mushrooms, thinly sliced
  • 2 tbsp. all-purpose flour
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. tomato paste
  • 1 c. beef stock
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.
  2. In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.
  3. Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.
  4. Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.

Watch the recipe video here:

How To Make Salisbury Steak

One bite of this Salisbury Steak will get you completely hooked.Full recipe: http://dlsh.it/P64PNUD

Posted by Delish on Saturday, January 27, 2018

Dessert

Elmlea Easter Trifle

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Elmlea Easter Trifle
Feeding the family is a trifle this Easter with our latest festive special. Combining a brownie base with dollops of chocolate and crushed raspberries, this dessert delivers happy hours of egg hunting within layers of long life Elmlea whipped cream. A celebration of all the things that make Easter great, this is an easy crowd pleaser that proves just how tasty holidays can be.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Chocolate Pudding:
  • 6 tbsp sugar
  • 3 tbsp cornstarch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 300 ml Elmlea Double Cream
  • 300 ml milk
  • 1 tsp vanilla
  • 1 tsp instant coffee
  • 75g dark chocolate, finely chopped
Cream:
  • 500ml Elmlea Double Cream
  • 2 tbsp icing sugar
  • 400g chocolate brownies
  • Chocolate Eggs
  • Fresh Raspberries
  • Chocolate Shavings (Optional)
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Add cream, milk, and vanilla. Whisk until cornstarch is completely dissolved.
  2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 7 to 8 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute more. Transfer to a bowl, cover with cling film with it touching the surface. Chill until set.
  3. Place the 500ml cream, icing sugar in a bowl. Whisk to form stiff peaks.
  4. To assemble, layer up the brownies, followed by raspberries and chocolate eggs. Top with chocolate pudding and whipped cream. Repeat then top with additional chocolate eggs and raspberries and chocolate shavings (optional).
  5. Chill for half an hour and then serve!

Watch the recipe video here:

Elmlea Easter Trifle

Elmlea Easter Trifle #ad

Posted by Twisted on Monday, April 9, 2018

Breakfast

Jalapeño Popper Egg Rolls

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Jalapeño Popper Egg Rolls
A jalapeño popper like you've never seen before.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 oz. cream cheese, softened
  • ½ c. shredded mozzarella
  • ½ c. shredded Cheddar
  • 4 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 12 jalapeños, ends and seeds removed
  • 12 egg roll wrappers
  • Vegetable oil, for frying
  • Ranch dressing, for serving
Instructions
  1. In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
  2. Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
  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 to cool slightly.
  4. Serve with ranch dressing on the side, for dipping.

Watch the recipe video here:

How To Make Jalapeño Popper Egg Rolls

We just made Jalapeño Poppers on CRACK. Full recipe: http://dlsh.it/ylK5Lho

Posted by Delish on Wednesday, January 17, 2018

Breakfast

Traveling Noodles

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Traveling Noodles
This lunch in a jar will make your coworkers seriously jealous.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package instant ramen, flavor pack discarded
  • 1 vegetable bouillon cube, quartered
  • 1 tbsp. soy sauce
  • 1 tsp. Hot sauce
  • 1 tsp. freshly grated ginger
  • 1 c. Shredded chicken
  • ½ carrot, thinly sliced into matchsticks
  • 1 c. baby spinach
  • 2 tbsp. scallions
Instructions
  1. Boil ramen noodles until al dente, just about 2 minutes. Drain immediately and run cold water over the noodles to stop the cooking.
  2. Place bouillon cube quarters in the bottom of each mason jar. Divide soy sauce, hot sauce and fresh ginger between the jars. Top with shredded chicken, then pack the noodles down over the chicken. Layer the baby spinach, carrots and scallions on top. Seal and refrigerate the jars until ready to eat.
  3. Pour boiling water over the top of the noodles. Screw back on the lid and let steep for 2 to 3 minutes.
  4. Stir thoroughly and eat right away!

Watch the recipe video here:

How To Make Traveling Noodles

These Traveling Noodles are the most genius thing to do with ramen.Full recipe: http://dlsh.it/b6utr5J

Posted by Delish on Wednesday, January 17, 2018

Breakfast

Crab Cake Poppers

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Crab Cake Poppers
Mini crab cakes that you won't be able to stop eating.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • FOR THE POPPERS
  • 2 oz. cream cheese, softened
  • 2 tbsp. mayonnaise
  • 1 Egg, lightly beaten
  • 1 tsp. lemon juice
  • 1 tsp. Old Bay seasoning
  • Dash Worcestershire sauce
  • 1 lb. lump crab meat
  • ⅓ c. shredded mozzarella
  • 2 tbsp. finely chopped chives, divided
  • 1 clove garlic, minced
  • 1½ c. panko bread crumbs, divided
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • FOR THE AIOLI
  • ½ c. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tsp. Old Bay seasoning
Instructions
  1. In a large bowl, combine cream cheese, mayonnaise, egg, lemon juice, Old Bay, and Worcestershire. Mix until smooth, then fold in crab meat, mozzarella, chives, garlic and ¾ cup bread crumbs. Season with salt and pepper.
  2. Roll mixture into small balls (about 1”) then coat in remaining panko. Freeze until firm, about 30 minutes.
  3. In a large, high-sided skillet over medium heat, heat about ½” vegetable oil. Working in batches, add crab cake poppers. Fry until all sides are golden, using tongs to gently turn balls, about 3 minutes per side. Drain on a paper towel-lined plate.
  4. Make aioli: In a small bowl, whisk together mayonnaise, lemon juice and Old Bay until smooth. Serve poppers warm with aioli.

Watch the recipe video here:

How To Make Crab Cake Poppers

You need to know about Crab Cake Poppers ?Full recipe: http://dlsh.it/UA4p9gF

Posted by Delish on Saturday, January 20, 2018

Dessert

Death By Chocolate Cheesecake

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Death By Chocolate Cheesecake
SO. MUCH. CHOCOLATE.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
COOKIE CRUST
  • 24 whole Oreo cookies
  • 6 tbsp. melted butter
  • Pinch kosher salt
CHOCOLATE CHEESECAKE
  • 4 (8-oz.) packages of cream cheese, softened to room temperature
  • ¾ c. granulated sugar
  • ½ c. packed light brown sugar
  • 4 large eggs
  • ¼ c. cocoa powder
  • 9 oz. bittersweet chocolate, chopped and melted
  • ¼ tsp. kosher salt
CHOCOLATE GANACHE
  • 1½ c. chocolate chips
  • ¾ c. heavy cream
  • Chocolate shavings, for garnish
Instructions
  1. Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
  2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
  3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
  4. Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and ⅓ of the way up the sides, packing tightly. Pour cheesecake filling over crust.
  5. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
  6. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
  7. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.

Watch the recipe video here:

How To Make Death By Chocolate Cheesecake

Death By Chocolate Cheesecake is every chocolate lover's dream.Full recipe: http://dlsh.it/ZIwhk3R

Posted by Delish on Saturday, January 20, 2018