Dessert

Fireball Pineapple

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Fireball Pineapple
This pineapple is on fire.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 pineapple, cut into small triangles
  • 1½ c. Fireball Whisky
  • ½ c. cinnamon sugar
Instructions
  1. In a large bowl, soak pineapple in Fireball, 1 hour.
  2. Drain, reserving Fireball for cocktails.
  3. Toss pineapple in cinnamon sugar and serve.

Watch the recipe video here:

How To Make Fireball Pineapple

BEWARE: Fireball Pineapple will get you beyond tipsy this summer. Full recipe: http://dlsh.it/jNEjIen

Posted by Delish on Saturday, April 21, 2018

Breakfast

Ichigo-kun Charlotte

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Ichigo-kun Charlotte
These strawberries like to party... in your mouth.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 25 strawberries
  • White chocolate
  • Chocolate
  • Charlotte sponges:
  • 6 eggs, divided
  • ¾ cup white sugar, divided
  • 1¼ cups flour
  • Pinch of powdered sugar
  • Strawberry mousse:
  • ½ pound strawberries
  • 5 tablespoons white sugar
  • ½ tablespoon lemon juice
  • 1 cup heavy cream
  • Cream:
  • ½ cup heavy cream
  • 1 tablespoon white sugar
Instructions
  1. Cut a mouth out of each strawberry. Use melted chocolate to form eyes.
  2. Make the charlotte sponges: Preheat oven to 350 degrees.
  3. Combine egg yolks with ¼ cup white sugar. Mix until sticky. In a separate bowl, slowly add egg whites to the remaining sugar, beating vigorously until peaks form.
  4. Add the egg white mixture to the egg yolk mixture and stir to combine. Lightly mix in flour. Place mixture in a pastry bag with a ½-inch nozzle. Squeeze out two 12-by-3-inch rectangles. Also squeeze out two 8-inch squares, which will form the base and top of the charlotte. Sprinkle each with powdered sugar.
  5. Bake the pieces for 12 minutes. Allow to cool, then use pastries to line an 8-inch square baking pan, reserving one of the squares for the lid.
  6. Make the strawberry mousse: In a blender, add the strawberries, sugar and lemon juice. Blend until combined. Transfer to a mixing bowl. Whip heavy cream until soft peaks form. Whisk into strawberry mixture, then pour into baking pan. Place in refrigerator until firm.
  7. Make the cream topping: Whisk heavy cream and sugar until soft peaks form. Transfer to a pastry bag with the tip cut off. Pipe cream topping on top of the strawberry mixture, then position the strawberry faces on top. Place the lid to the charlotte on top and serve.

Watch the recipe video here:

Strawberry Party Tart

These strawberries like to party….in your mouth.Taste for Yourself: taste.md/2JbcJLr?: Tastemade Japan

Posted by Tastemade on Saturday, April 21, 2018

Breakfast

Pizza Crisps

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Pizza Crisps
Get your pizza quick.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. shredded Parmesan
  • ¾ c. shredded low-moisture mozzarella
  • ½ c. mini pepperoni
  • ½ tsp. Italian seasoning
  • Warm marinara sauce, for dipping
Instructions
  1. Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.
  2. Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.
  3. Serve at room temperature with marinara sauce for dipping.

Watch the recipe video here:

How To Make Pizza Crisps

These Pizza Crisps could send potato chips to their grave. Full recipe: http://dlsh.it/KUblrLN

Posted by Delish on Saturday, January 6, 2018

Breakfast

Antipasto Squares

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Antipasto Squares
It just doesn't get better than this.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cooking spray, for baking sheet
  • 2 cans crescent dough
  • ½ lb. deli ham
  • ¼ lb. pepperoni
  • ¼ lb. sliced provolone
  • ¼ lb. sliced mozzarella
  • 1 c. sliced pepperoncini
  • 2 tbsp. olive oil
  • ¼ c. grated Parmesan
  • 1 tsp. dried oregano
Instructions
  1. Preheat oven to 350° and grease a baking sheet with cooking spray. Unroll one can of crescents onto greased baking sheet and pinch seems together. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
  2. Unroll second crescent dough and place on top of pepperoncini. Pinch together crescent sheets to seal.
  3. Brush olive oil all over top of crescent dough then sprinkle Parmesan and oregano on top.
  4. Bake until crescent dough is golden and cooked through, about 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)
  5. Let cool for at least 15 minutes before slicing into squares.

Watch the recipe video here:

How To Make Antipasto Squares

You won't be able to eat just one of these Antipasto Squares.Full recipe: http://dlsh.it/9ajZDKQ

Posted by Delish on Sunday, January 14, 2018

Breakfast

Thai Chicken Lettuce Cups

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Thai Chicken Lettuce Cups
Eating healthy isn't so bad!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • ½ c. sweet chili sauce
  • ⅓ c. soy sauce
  • Juice of 1 lime
  • 3 tbsp. olive oil
  • 1 tbsp. sriracha
  • 2 tsp. freshly grated ginger
  • 2 cloves garlic, minced
  • 12 leaves romaine or butterhead lettuce, for cups
  • ½ red onion, thinly sliced
  • 1 carrot, shredded
  • 1 tbsp. Chopped cilantro
Instructions
  1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, sriracha, ginger and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade.
  2. Heat a large grill pan over medium heat. Add chicken breast and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Build your lettuce cups: fill lettuce cups with chicken and garnish with onions, carrots, and cilantro. Serve.

Watch the recipe video here:

How To Make Thai Chicken Lettuce Cups

This is the only healthy dinner recipe you need from now on. Full recipe: http://dlsh.it/r2RxWfC

Posted by Delish on Sunday, January 14, 2018

Salads

Dorito Taco Salad

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Dorito Taco Salad
Obviously Doritos make the best taco salad topping. How did we not think of it sooner?
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 tbsp. tomato paste
  • 2 heads romaine lettuce, chopped
  • 1 cherry tomatoes, halved
  • 1 can black beans, drained and rinsed
  • 1 c. shredded Cheddar cheese
  • 1 avocado, diced
  • 1 c. Pico de Gallo
  • ¼ c. Chopped cilantro
  • sour cream
  • Lime wedges, for serving
Instructions
  1. Heat a large cast iron skillet over medium-high heat. Add the beef and break up the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until browned all over and cooked through, about 5-7 minutes. Drain fat.
  2. Stir cumin and chili powder into the meat. Season with salt and pepper to taste. Add tomato paste and about 2 tablespoons of water. Cook until the water cooks off and the flavors have melded, about 2 minutes more. Turn off heat and set aside.
  3. Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl. Serve with sour cream and lime wedges.

Watch the recipe video here:

How To Make A Doritos Taco Salad

Doritos + Taco salad = best lunch EVER ?Full recipe: http://dlsh.it/7D8x7Er

Posted by Delish on Thursday, April 19, 2018

Breakfast

Omelette in a Bag

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Omelette in a Bag
Make an easy, perfect omelet by poaching all of your ingredients — eggs, mushrooms, ham, veggies — in a plastic pouch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 4 cherry tomatoes
  • ⅛ cabbage, thinly sliced
  • 2 slices ham
  • 6 basil leaves
  • 30 grams shredded cheese
  • 2 mushrooms
  • 2 tablespoons milk
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • Pepper
  • Tomato sauce
Instructions
  1. Cut cherry tomatoes and ham into 1 centimeter cubes. Tear basil leaves into small pieces by hand. Slice mushrooms thinly.
  2. Place cabbage and salt into a plastic bag and massage to soften the cabbage.
  3. Dump the rest of the ingredients into the bag and mix well with your hands.
  4. Making sure to get rid of the air inside, close the bag tightly.
  5. Boil some water in a saucepan.
  6. Place the bag inside and boil for 6 minutes. Turn over and continue boiling to make sure the egg has thoroughly cooked.
  7. Open the bag and slice the omelette onto a plate. Serve with tomato sauce if desired.

Watch the recipe video here:

Japanese Omelette in a Bag

Japanese Omelette "in a Bag" (via Tastemade Japan) Taste for Yourself: taste.md/2pO0PRj

Posted by Tastemade on Friday, April 20, 2018

Breakfast

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
To make the brownies:
  1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
To make the mousse:
  1. in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  2. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  3. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  4. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  5. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, April 20, 2018

Lasagna

Crispy Lasagna Onion Bombs

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Crispy Lasagna Onion Bombs
CRISPY LASAGNA ONION BOMBS
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 small white onions
  • 1 cup beef ragu
  • ½ cup bechamel sauce
  • fresh lasagna sheets, cooked
  • 4 slices mozzarella
  • oil, for frying
  • 1 cup plain flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • parmesan, for serving
Instructions
  1. Top and tail then peel your onions. Cut in half, leaving two sets of rings. Separate out the rings then partner each ring with its opposing number (you want the two largest rings only)
  2. Using a small cookie cutter (about ⅕" in diameter), cut out as many rings of cheese and lasagna sheet as you can, then set aside.
  3. Layer your onions - in each half, put in a circle of pasta. Top with 1 tsp of ragu, then a slice of cheese, ½ tsp bechamel, then another piece of pasta. Repeat this process in both halves, but refrain from putting a final slice of pasta on ONE of the halves. Put one half on top of the other to form a ball. Transfer to a baking tray and pop in the freezer for ½ hour.
  4. Dip each ball into the flour, shake off the excess, then go in the egg then the breadcrumbs. Repeat with all the bombs.
  5. Heat your oil to frying temperature then go in with half of your balls. Fry until beautiful and golden. Drain on kitchen towel and leave to rest for a few minutes.
  6. Serve with lashings of parmesan.
  7. Enjoy!

Watch the recipe video here:

Crispy Lasagna Onion Bombs

Crispy Lasagna Onion Bombs

Posted by Twisted on Thursday, April 19, 2018

Dessert

Rainbow Candy Surprise Cake

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Rainbow Candy Surprise Cake
This coconut rainbow cake is low key filled with surprise candy - kind of like an edible piñata.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 850g all-purpose flour
  • 530g caster (superfine) sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 750 ml of milk
  • 250ml vegetable oil
  • 250g unsalted butter, softened
  • 4 tbsp Greek yogurt (can substitute with sour cream)
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 tsp coconut essence
  • 1 drop blue food gel
  • 1 drop green food gel
  • 1 drop yellow food gel
  • 1 drop orange food gel
  • 1 drop pink food gel
  • 1 drop purple food gel
  • 2-3 packets of Assorted candy
  • Coloured sprinkles
  • Frosting
  • 1 batch Swiss meringue buttercream frosting (recipe:thescranline.com You can also use regular canned buttercream frosting.)
  • 1 tsp coconut essence
  • 1 drop blue food gel
  • 1 drop green food gel
  • 1 drop yellow food gel
  • 1 drop orange food gel
  • 1 drop pink food gel
  • 1 drop purple food gel
Instructions
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 and coconut essence 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. Separate batter into 6 bowls and colour in colours of the rainbow. Mix until well combined.
  5. You’ll need to bake each layer in separate cake tins. If you have one cake, it’ll take a little longer but it’s doable.
  6. 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.
  7. 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.
  8. Use a 12cm round cookie cutter to cut out the middle of each layer of cake except for the green and blue layers. That will form the cavity for the candy.
Frosting
  1. To prepare frosting add coconut essence to frosting. Mix until well combined. You’re going to use that to crumb coat the frosting and then once you’ve crumb coated the cake you’ll colour it in the 6 different colours to frost on the outside of the cake.
  2. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add blue cake layer. Pipe frosting on top. Use an offset spatula to spread evenly. Then add the purple layer which will have a hole in the centre. Pipe frosting around the top of the cake and spread evenly on top. You also want to frost the inside cavity as best you can as demonstrated In the video.
  3. Next you’ll want to add the pink layer, frost, followed by the orange and yellow layer. Fill the middle of the cake with candy and sprinkles. Then add the green layer on top. Frost the outside of the cake. Use a cake scraper to go around the cake to scrape away excess frosting.
  4. Chill for 2 hours.
  5. Add each coloured frosting to a separate piping bag and frost at the bottom starting with the blue, working your way up the green. Use a small offset spatula to go around the cake to create a ridge effect in the frosting. Do the same on top. Using a lazy Suzan cake turner will make this really easy.
  6. Add sprinkles to the bottom before serving. This would make an excellent kids birthday cake!

Watch the recipe video here:

Rainbow Candy Surprise Cake

That moment when you realize your party is missing an edible piñata.Taste for Yourself: taste.md/2EUIOEs

Posted by Tastemade on Wednesday, April 18, 2018