Breakfast

Chicken Alfredo Bread Boat

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Chicken Alfredo Bread Boat
Chicken Alfredo Bread Boat
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
DOUGH
  • 1 cup (240 mL) water
  • ½ cup (120 mL) whole milk
  • 2 ½ cups (310 g) all-purpose flour, plus 3 tablespoons, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • ½ cup (55 g) grated parmesan cheese
  • 1 teaspoon yeast
  • 2 tablespoons olive oil, plus more as needed
CHICKEN ALFREDO
  • 2 ½ cups (310 g) chicken, cooked, shredded
  • 2 ½ cups (250 g) shredded mozzarella cheese, divided
  • ½ cup (55 g) grated parmesan cheese
  • 1 tablespoon garlic powder
  • ½ teaspoon pepper
  • 2 cups (520 g) alfredo sauce
  • 1 egg, beaten
  • 3 tablespoons fresh parsley
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
  3. In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
  4. Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
  5. In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
  6. Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
  7. Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
  8. Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
  9. Bake for 30 minutes, until the crust is golden brown.
  10. Sprinkle with parsley. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Chicken Alfredo Party Boat

Your beloved chicken alfredo gets an upgrade… ?!!FULL RECIPE: https://tasty.co/recipe/chicken-alfredo-bread-boat

Posted by Tasty on Wednesday, April 18, 2018

Breakfast

Cinnamon Swirl Danish

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Cinnamon Swirl Danish
Cinnamon Swirl Danish
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • nonstick cooking spray
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar, plus 1 tablespoon, divided
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon vanilla extract
  • 17.5 oz (495 g) puff pastry, 1 sheet
  • 2 tablespoons unsalted butter, melted
GLAZE
  • ½ cup (80 g) powdered sugar
  • 2 tablespoons milk, or heavy cream
Instructions
  1. Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  2. In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  3. Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  4. Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.
  5. Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  6. Use a knife to cut along the edge to create one roll.
  7. Repeat three more times, or until all the puff pastry is used.
  8. Begin to twist the first roll to create a swirl.
  9. Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  10. Continue to wrap and seal all pieces until finished.
  11. Using a spatula transfer the dough to the cake pan.
  12. In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  13. Brush the butter mixture over the dough.
  14. Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  15. In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  16. Pour the glaze over the danish swirl.
  17. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Danish

A cinnamon swirl Danish? YES, PLEASE! ??FULL RECIPE: https://tasty.co/recipe/cinnamon-swirl-danish

Posted by Tasty on Monday, April 16, 2018

Dessert

Banana Pudding Cake

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Banana Pudding Cake
This one is a stunner.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box vanilla cake mix, plus ingredients called for on box
  • 1 (3.4 oz) box vanilla pudding
  • 2 c. cold milk
  • ½ c. cool whip
  • 2 Bananas, sliced
  • 1½ c. butter, softened
  • 5 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • ¼ c. plus 2 tbsp. heavy cream
  • 1 c. crushed Nilla wafers
  • Whole Nilla Wafers, for garnish
Instructions
  1. Preheat oven to 350°. Line two round 9" cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely.
  2. Make pudding: In a large bowl, combine milk and pudding mix and stir until thickened, about 5 minutes. Fold in Cool Whip.
  3. Make butterceam: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, and vanilla. Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth.
  4. Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a thick layer of pudding then top with most banana slices. (Reserve some to garnish.) Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake.
  5. Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.

Watch the recipe video here:

How To Make Banana Pudding Cake

Banana Pudding Cake is the birthday cake you'll request year after year AFTER YEAR.Full recipe: http://dlsh.it/8ZwD3wJ

Posted by Delish on Monday, April 16, 2018

Breakfast

Mini Cheesesteak Wellingtons

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Mini Cheesesteak Wellingtons
We've taken the ingredients and flavours and lovely cheese sauce from philly cheesesteaks and made them just a bit fancier! Serve these up with a side salad, enjoy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 2 green peppers finely chopped
  • 2 cups mushrooms finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • 1 tsp pepper
  • 2 sheets puff pastry
  • 4 x 200g steak tenderloin
  • Egg wash
  • 2 tbsp flour
  • 2 tbsp butter
  • ¾ cup milk
  • ½ cup grated provolone
  • Pinch of salt
Instructions
  1. Season steaks with sat and pepper on both sides.
  2. Heat oil in a large non stick pan until very hot. Add steaks and sear on both sides until brown. Remove and set asides.
  3. In the same pan, heat remaining oil over medium heat. Add mushrooms, green peppers and onions. Cook until softened and dry. Add garlic, Worcestershire sauce, salt and pepper and cook for another 5 minutes.
  4. Remove to cool.
  5. Lay out puff pastry sheets just bigger than the steak. Place one slice of mozzarella down, top with a couple table spoons of mushroom and pepper mix. Top with steak. Brush edges with egg wash and fold over to seal.
  6. Wrap in plastic wrap and chill in the fridge for 1 hour to set.
  7. While setting, make the cheese sauce. Heat butter until melted. Add flour and mix to cook until smells slightly nutty. Add milk gradually until a smooth sauce. Add salt and cheese, stir until completely combined. Keep warm.
  8. Pre-heat oven to 200ºC. Remove plastic wrap, place wellingtons on a parchment lined tray. Brush entirely with egg wash. Bake for 20 minutes or until golden brown.
  9. Serve with cheese sauce, enjoy!

Watch the recipe video here:

Mini Cheesesteak Wellingtons

Mini Cheesesteak Wellingtons

Posted by Twisted on Tuesday, April 17, 2018

Dessert

Lemon Cheesecake Souffles

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Lemon Cheesecake Souffles
[Insert overused "when life hands you lemons" phrase here.]
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 lemons
  • 1½ cups lemon juice
  • ¾ cup water, chilled
  • 1½ tablespoons gelatin
  • 1½ cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish
Instructions
  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.
  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  6. Garnish with blueberries and mint, and enjoy.

Watch the recipe video here:

Lemon Cheesecake Souffles

[Insert overused "when life hands you lemons" phrase here]Taste for Yourself: taste.md/2qDFyck

Posted by Tastemade on Tuesday, April 17, 2018

Dessert

Sugar Cookie “Pizza”

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Sugar Cookie “Pizza”
Sugar Cookie “Pizza”
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (115 g) unsalted butter, 1 stick, softened
  • 1 ½ teaspoons vanilla extract, divided
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups (60 g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 6 oz (170 g) cream cheese, room temperature
  • ⅓ cup (50 g) powdered sugar
  • ⅓ cup (95 g) chocolate hazelnut spread
OPTIONAL TOPPINGS
  • fresh berries
  • peanut butter
  • mini pretzel
  • fruit cereal
  • mini marshmallows
  • graham cracker, chopped
  • chocolate chunk
Instructions
  1. Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  2. In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  3. Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  4. Add the egg and stir until thoroughly incorporated.
  5. Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  6. Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  7. In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  8. Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  9. Frost the other quarters with the chocolate hazelnut spread.
  10. Decorate with your favorite toppings.
  11. Enjoy!

Watch the recipe video here:

Sugar Cookie "Pizza"

How would you top your sugar cookie "pizza"?! ❤️FULL RECIPE: https://tasty.co/recipe/sugar-cookie-pizza

Posted by Tasty on Tuesday, April 17, 2018

Main dish

Giant Cheesesteak Kebab

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Giant Cheesesteak Kebab
Planning a birthday party, wedding or sorority ball? Have a lot of mouths to feed and really want to go that extra mile to wow your guests with both your largesse and culinary genius? Look no further than this big boy - exquisitely cooked beef served with gravy drenched peppers and onions, rounded off in a baguette with smooth cheesy sauce.
Author:
Cuisine: Asia
Recipe type: Main dish
Ingredients
  • 30 sizzler steaks
  • 2 tbsp salt
  • 1 tbsp pepper
  • 4 garlic cloves, crushed
  • 2 tbsp oil
  • 1 large onion, halved
  • 3 green peppers, cut into slices
  • 1 onion, cut into slices
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cups milk
  • 1 cup parmesan
  • 1 cup grated mozzarella
  • Salt & pepper to taste
Instructions
  1. Preheat the oven to 140°C/380°F.
  2. Season the steaks with salt, pepper, garlic and a splash of oil.
  3. Skewer half an onion with a large sharp dowling round and thread the steaks onto it, one at a time, making sure they go up in a spiral to help it balance.
  4. When you're nearly at the top spike another onion on the stick.
  5. Scatter the peppers and onions around the base and bake for around ¾ hours or until the meat is tender, basting occasionally.
  6. Make the cheese sauce by heating the butter till foaming, adding the flour and then slowly adding the milk. When the sauce is smooth stir in the cheeses and season.
  7. Remove the kebab from the oven and slice with a sharp knife, then serve in sliced baguettes with the cheese sauce.

Watch the recipe video here:

Giant Cheesesteak Kebab

Giant Cheesesteak Kebab

Posted by Twisted on Tuesday, April 17, 2018

Dessert

Sea Kween Cupcakes

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Sea Kween Cupcakes
These mermaid Inspired cupcakes made with a bit of royal gold luster dust are perfect for any party.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 drop purple food gel
  • 1 drop blue food gel
  • 1 drop pink food gel
  • 1 drop green
  • sprinkles of your choice
  • 1 tsp strawberry essence
  • Gold Drizzle
  • 2 tsp gold lustre dust
  • 3 tbsp vodka or vanilla extract
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 1 drop purple food gel
  • 1 drop blue food gel
  • 1 drop pink food gel
  • 1 drop green
Instructions
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  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 let it mix until it resembles a fine sand like texture.
  3. Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner ¾ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. Gold Drizzle
  8. Add gold lustre dust to a small mixing bowl and mix until well combined
  9. Frosting
  10. To prepare frosting, split into 4 bowls and colour each one blue, green, pink and purple using food gel. Add each one to a piping bag. Lay out a large square piece of plastic wrap on your work bench. Pipe small stripes of each coloured frosting in the following order: pink, green, purple, blue. Roll up as demonstrated and twist each end. Snip off one of the ends using scissors. Fit the end of a piping bag with a Wilton 8B piping tip and frost four blobs of frosting on top of each other making each one smaller as you go up. Finish off with a drizzle of gold.

Watch the recipe video here:

Sea Kween Cupcakes

?Unda the sea…?Taste for Yourself: taste.md/2qAl4kQ?: The Scran Line

Posted by Tastemade on Tuesday, April 17, 2018

Drink

Margarita Jell-O Shots

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Margarita Jell-O Shots
These could be dangerous.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 c. limeade
  • 4 envelopes gelatin
  • ¾ c. tequilla
  • ¼ c. triple sec
  • Lime wedge, for rim
  • Coarse salt, for rim
Instructions
  1. In a small saucepan, add limeade and sprinkle over gelatin. Let bloom, 2 minutes. Turn heat to medium and whisk until gelatin is dissolved. Remove from heat and stir in tequila and triple sec.
  2. Transfer mixture to large measuring cup and divide between small plastic jello shot glasses. Place in refrigerator until set, about 2 hours.
  3. When ready to serve, run a lime wedge around the rim of each shot glass and dip into coarse salt.

Watch the recipe video here:

How To Make Margarita Jell-O Shots

Who needs margaritas when you can take back Margarita JELL-O Shots?? Full recipe: http://dlsh.it/dnQtrGs

Posted by Delish on Wednesday, March 7, 2018

Lasagna

Spaghetti Lasagna

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Spaghetti Lasagna
When you can't decide between your two favorite carbs.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 lb. spaghetti
  • 2 eggs, lightly whisked (divided)
  • ½ c. finely grated Parmesan
  • 2 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground beef
  • 2 tbsp. tomato paste
  • 1 28 oz can crushed tomatoes
  • ¼ tsp. dried oregano
  • 3 c. ricotta
  • 3 c. shredded mozzarella
  • 2 tbsp. chopped Italian parsley
Instructions
  1. In a large pot of salted boiling water, add spaghetti and cook until al dente, about 8 minutes. Drain water then return the spaghetti to the pot. Add 1 egg and the Parmesan and toss to combine.
  2. Meanwhile, make sauce. In a large pot over medium, heat olive oil. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the ground beef, breaking up the meat with a wooden spoon, and cook until the meat is no longer pink, about 6 minutes. Drain fat then return the pot to medium heat and stir in tomato paste. Cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 10 minutes.
  3. In a medium bowl, combine ricotta and remaining egg. Stir to combine.
  4. In a large baking dish, spoon a thin layer of sauce in the bottom of the dish. Top with half of the spaghetti noodles, cover with about half of the remaining sauce, half of the ricotta mixture and half of the mozzarella. Repeat once more. Bake until the cheese is melty and the lasagna is warmed through, about 20-30 minutes. Garnish with parsely.

Watch the recipe video here:

How To Make Spaghetti Lasagna

This Spaghetti Lasagna is so much easier to make than regular lasagna.Full recipe: http://dlsh.it/nt5qjPq

Posted by Delish on Monday, April 16, 2018