Dessert

Creme Brulee Cone

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Creme Brulee Cone
Take a crack at this sweet snack featuring creamy creme brulee in a colorful, chocolate-coated cone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the custard:
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 vanilla bean, seeded
  • 4 large egg yolks
  • 2 tablespoons cornstarch
  • Granulated or fine turbinado sugar, for bruleeing
For the cones:
  • 1 pack waffle or sugar cones
  • 1 (12-ounce) bag dark chocolate chips
  • 1 (12-ounce) bag white chocolate chips
  • Sprinkles, for cone rim
Instructions
Make the cones:
  1. Using the microwave or double boiler, melt each chocolate in separate bowls. Pour dark chocolate in each cone to coat the inside. Dip the rim of each cone in white chocolate and then in the sprinkles. Let chocolate completely firm at room temperature or in the refrigerator.
Make the custard:
  1. In a medium saucepan over low heat, combine the cream, milk, sugar and vanilla seeds. Heat until just simmering. Do not boil.
  2. In a medium bowl, whisk together egg yolks and cornstarch. Ladle a small amount of the warmed milk mixture into the egg yolks and whisk so no clumps form. Carefully add yolk mixture to warmed milk and whisk constantly for about 5 minutes. Once the mixture is thick and slightly bubbling, remove from heat and pass through a fine mesh sieve. Let custard cool completely to room temperature.
  3. Once custard has cooled but not completely set, carefully pour into each chocolate-lined waffle cone. Refrigerate for 2 hours. Just before serving, sprinkle granulated sugar on top of the custard and carefully use a torch to caramelize the sugar. The sugar will harden as it sits. Crack the top with the back of a spoon and enjoy!

Watch the recipe video here:

Creme Brulee Cone

Give us the creme brulee & nobody gets hurt.Taste for Yourself: taste.md/2quJY5g

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Breakfast Bombs

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Breakfast Bombs
This breakfast is da bomb.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tube refrigerated biscuit dough
  • 1 tbsp. butter
  • 8 eggs
  • ¼ c. milk (preferably whole)
  • 2 tbsp. Chopped chives
  • 8 slices bacon, cooked and crumbled
  • 1½ c. shredded Cheddar cheese
  • 4 tbsp. melted butter
  • 1 tbsp. Coarse salt
  • 1 tbsp. poppy seeds
Instructions
  1. Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray.
  2. In a large nonstick skillet, melt butter over medium heat. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture in pan and let set slightly. Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. Remove from heat and fold in chives.
  3. Flatten each biscuit round to about ¼” thickness. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam side-down.
  4. Brush with tops with melted butter then sprinkle with coarse salt and poppy seeds. Bake until the biscuits are golden and cooked through, about 20-25 minutes. Serve warm.

Watch the recipe video here:

How To Make Breakfast Bombs

These Breakfast Bombs are blowing up the internet.Full recipe: http://dlsh.it/qGwutzl

Posted by Delish on Monday, April 16, 2018

Breakfast

Stuffed Fold Over Sandwiches

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Stuffed Fold Over Sandwiches
Take your snacking to a whole new dimension with these fun stuffed fold over sandwiches!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 tablespoon active dry yeast
  • 1½ cups water, room temperature
  • 4 cups bread flour
  • 4 tablespoons superfine sugar
  • 3 tablespoons nonfat dry milk powder
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable shortening, room temperature
  • ¼ cup vegetable oil, for brushing
  • 1 egg, beaten
For the filling:
  • 12 slices mozzarella
  • 12 slices tomato
  • 12 slices prosciutto, cooked and cut into 4 pieces
  • 12 basil leaves
  • Olive oil, to taste
  • Large flake salt, to taste
Instructions
Make the dough:
  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast and and water and allow yeast to bloom, approximately 5 minutes. Add flour, sugar, milk powder, salt, baking powder, baking soda and shortening. Mix on the lowest setting for 8 to 10 minutes until the dough comes together and forms a ball. Remove, place in a well-oiled bowl and cover with a towel for up to an hour and a half or until the dough doubles in size. Once risen, punch the dough down and turn out onto a floured work surface. Divide the dough into 12 balls and cover with plastic wrap. Allow to rest for 30 minutes.
  2. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper. Uncover dough balls and roll into 4 by 4 circles. Brush each circle with vegetable oil and fold in half. Brush the half with vegetable oil and fold in half again, creating a triangle shape. Repeat with remaining balls, and place on lined baking sheets. Brush each triangle with egg wash, and bake for 15 to 20 minutes. Buns will be golden and spring back when touched.
Assemble the sandwiches:
  1. Place a piece of cheese in one pocket of the bun, tomato and prosciutto in another and basil in the last. Repeat until all buns are used.

Watch the recipe video here:

Fold N' Stuff Sandwiches

We've reached the new age of sandwiches, people.Taste for Yourself: taste.md/2IQZFKW

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Chicken Caesar Lettuce Wraps

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Chicken Caesar Lettuce Wraps
So fresh, so clean.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR CHICKEN
  • 3 boneless skinless chicken breasts
  • ½ c. Caesar dressing, plus more for garnish
  • 3 tbsp. olive oil, divided
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
FOR LETTUCE WRAPS
  • 9 leaves romaine or butterhead lettuce, for cups
  • ½ c. quartered cherry tomatoes
  • 4 strips bacon, cooked and crumbled
  • ¼ c. freshly grated Parmesan, for garnish
Instructions
  1. In a medium bowl, toss chicken with dressing, 2 tablespoons olive oil, and half of lemon juice. Season generously with salt and pepper, cover with plastic wrap, and let marinate in fridge for at least 30 minutes.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken breasts to skillet and cook until golden and no longer pink, 8 minutes per side. Remove from heat, let rest 5 minutes, then cut into bite sized pieces.
  3. Assemble lettuce wraps: Fill each lettuce cup with chicken pieces, tomatoes, and bacon. Top with a squeeze of lemon, more dressing, Parmesan, and a couple extra cranks of black pepper.

Watch the recipe video here:

How To Make Chicken Caesar Lettuce Wraps

Chicken Caesar Lettuce Wraps will make you love salad again.Full recipe: http://dlsh.it/kx2d9gJ

Posted by Delish on Monday, April 16, 2018

Breakfast

The Ultimate Grilled Cheese And Tomato Soup Bowl

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The Ultimate Grilled Cheese And Tomato Soup Bowl
The Ultimate Grilled Cheese And Tomato Soup Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
TOMATO SOUP
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 14 oz (395 g) crushed tomato, 1 can
  • 2 cups (480 mL) chicken broth
  • ¼ cup (60 mL) heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
GRILLED CHEESE BOWL
  • 11 slices white bread
  • 2 tablespoons butter, melted, plus more for greasing bowl
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 7 slices cheddar cheese
CROUTON FRIES
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • ½ teaspoon pepper
  • 1 teaspoon salt
Instructions
  1. Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  2. Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  4. Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  5. Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  6. Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  7. In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  8. Preheat the oven to 400°F (200°C).
  9. Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  10. In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  11. Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  12. Using a small bowl, press down on the bread bowl to compress slightly.
  13. Bake for 15 minutes, until the bread is golden brown.
  14. Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  15. Bake for 5 minutes, until the crusts are golden brown.
  16. Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  17. Enjoy!

Watch the recipe video here:

The Ultimate Grilled Cheese And Tomato Soup Bowl

The ultimate comfort food: grilled cheese and tomato soup bowl ?!FULL RECIPE: https://tasty.co/recipe/the-ultimate-grilled-cheese-and-tomato-soup-bowl

Posted by Tasty on Monday, April 16, 2018

Breakfast

Giant Cheeseburger & Fries Burrito

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Giant Cheeseburger & Fries Burrito
Roll up, roll up! Literally. Combining three of life's most sinful luxuries - burgers, fries and burritos, this is unquestionably not one of your five a day. However, a life without pleasure is unquestionably a life half lived. So sit back, buy some tortillas and roll yourself into a cheesy, meaty stupor.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp vegetable oil
  • 2 large burgers
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp butter
  • 3 tbsp flour
  • 500ml milk
  • 1 pack (roughly 8 sheets) American cheese
  • 2 cups grated red cheddar
  • ¼ cup four
  • ¼ cup milk
  • 5 regular flour tortilla
  • Another packet American-style cheese
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Heat the oil in a large sautee pan. Rip up the burgers and fry for a few minutes, turning frequently, then season.
  3. Add the butter and heat until foaming then sprinkle in the flour and rapidly stir everything together. Pour in the milk gradually, stirring all the time, to make a thick sauce, then add the two cheeses and stir together. Take off the heat and set aside.
  4. Stir together the flour and water to make a paste. Stick three tortillas together and top with another two. Slather with mild mustard and ketchup and chips, then spoon over the cheesy burger mess and carefully roll the whole thing up.
  5. Place on a lined baking tray and cover with more American cheese and, finally, sprinkle with sesame seeds.
  6. Bake for round 20 minutes until warmed through. Enjoy!

Watch the recipe video here:

Giant Cheeseburger & Fries Burrito

Giant Cheeseburger & Fries Burrito

Posted by Twisted on Sunday, April 15, 2018

Main dish

Burrito Zucchini Boats

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Burrito Zucchini Boats
More meat. Less carbs.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ¼ tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1 c. chopped cherry tomatoes
  • ½ c. corn
  • 1 c. shredded cheddar
  • 1 c. shredded monterey
  • 2 tbsp. chopped cilantro
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
  2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  4. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro and serve warm.

Watch the recipe video here:

How To Make Burrito Zucchini Boats

You'll have ZERO guilt eating these Burrito Zucchini Boats.Full recipe: http://dlsh.it/PoWzTWj

Posted by Delish on Saturday, April 14, 2018

Breakfast

Snickerdoodle Blondies

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Snickerdoodle Blondies
These blondies are pure cinnamon-sugar bliss.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. unsalted butter, softened
  • 1 c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • ¾ tsp. baking powder
  • 1 tsp. cinnamon
  • cinnamon-sugar, for sprinkling
Instructions
  1. Preheat oven to 350°. Grease an 9-x-13” pan with cooking spray or butter.
  2. Beat the butter and sugars until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until just combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
  3. Bake for 25-30 minutes. Let cool completely before slicing into squares.

Watch the recipe video here:

How To Make Snickerdoodle Blondies

These Snickerdoodle Blondies will disappear in seconds.Full recipe: http://dlsh.it/U0O1MmV

Posted by Delish on Saturday, April 14, 2018

Main dish

Honey Garlic Slow Cooker Ribs

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Honey Garlic Slow Cooker Ribs
Honey Garlic Slow Cooker Ribs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ lb (1 kg) rack of pork rib, halved
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 cup (340 g) honey
  • ½ cup (120 mL) soy sauce
  • 10 garlic cloves, minced
Instructions
  1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
  2. Add honey, soy sauce, and garlic to a large slow cooker.
  3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
  4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
  5. Remove the ribs and transfer to cutting board.
  6. Cut between the bones to separate into individual ribs.
  7. Serve with additional sauce from the slow cooker, as needed.
  8. Enjoy!

Watch the recipe video here:

Easy Honey Garlic Slow Cooker Ribs

These slow cooker ribs are mouth-watering! ?FULL RECIPE: https://tasty.co/recipe/honey-garlic-slow-cooker-ribs

Posted by Tasty on Friday, April 13, 2018

Dessert

giant raspberry macaron

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giant raspberry macaron
This giant version of a classic French macaron, filled with raspberries and sweet cream, is sure to satisfy your sweet tooth.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the macaron shells:
  • 150g almond flour
  • 150g powdered sugar
  • 55g liquefied egg whites (see below)
  • 150g caster sugar
  • 38g water (yes grams not mls)
  • 55g liquefied egg whites
  • crushed freeze dried raspberries
  • 2 drops pink food gel
  • Fresh raspberries
  • Pastry cream
  • 3tbsp sugar
  • 2 tbsp all purpose flour
  • 6 egg yolks
  • 1 cup milk
  • 1 cup whipping/thickened cream
  • 2 tbsp powdered gelatine + 3 tbsp cold water
  • 1 tsp vanilla extract
  • 200g unsalted butter
Instructions
  1. Pastry cream
  2. To prepare pastry cream begin by adding sugar and flour to a large microwave safe bowl. Whisk together until well combined. Next add the egg yolks, whisk and then add cream and milk. Whisk everything together until well combined.
  3. Microwave for 1 minute at a time, whisking each time until thickened. It may take up to 15 minutes.
  4. Add gelatin and water to a mixing bowl and mix together. Allow to sit for 5 minutes.
  5. Add vanilla butter to the thickened custard and whisk until melted. Then add gelatin mixture and whisk until well combined. Lastly add vanilla extract and whisk until well combined. Cover with plastic wrap and chill until set.
  6. Macarons
  7. Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  8. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  9. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  10. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the pink food gel and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  11. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
  12. Spoon the batter into a piping bag with a round tip.
  13. Use a medium sized snack plate (measuring about 15cm in width.) use a food safe marker to draw a circle on to some baking paper. Turn the paper around so they marker side is down. Pipe a circle of batter around the circle using your drawing as a guide. Then pipe a snail of macaron batter to fill the perimeter. Sprinkle with crushed freeze dried raspberries. You’ll need two of these.
  14. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 140C (280F)
  15. Bake for 20 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
  16. Once the macarons are baked and cooled, very carefully turn then upside down on to the palm of your hand and peel the paper away from the bottom of the macaron.
  17. Pipe blobs of pastry cream on one of the macarons. Don’t pipe all the way to edge because you’re going to add raspberries to the sides of the macaron.
  18. Once you’ve piped the pastry cream, add some raspberries on top and pipe a second layer of pastry cream on top but not as high as the first layer. Add the fresh raspberries around the perimeter of the macaron and sandwich with the other macaron.

Watch the recipe video here:

Giant Raspberry Macaron

The big-mac of macarons!Taste for Yourself: taste.md/2quNVHk

Posted by Tastemade on Sunday, April 15, 2018