Breakfast

Wolfgang Puck’s Tomato Risotto With Shrimp

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Wolfgang Puck’s Tomato Risotto With Shrimp
Wolfgang Puck’s Tomato Risotto With Shrimp
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced, divided
  • 1 tablespoon shallot, minced
  • 1 cup (230 g) arborio rice
  • ¼ cup (60 g) dry white wine
  • 2 cups (480 g) chicken stock, boiling
  • 14.5 oz (410 g) tomato soup, 1 can
  • 6 tablespoons unsalted butter, cubed
  • ¼ cup (30 g) parmesan cheese, freshly grated
  • kosher salt, to taste
  • white pepper, freshly ground, to taste
  • 8 large shrimps, peeled, deveined, tails on, butterflied
  • ¼ cup (40 g) green peas
  • fresh parsley leaf, for garnish, minced
Instructions
  1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  2. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  3. Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  4. Add the tomato basil bisque and stir to combine.
  5. Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  6. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  7. Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  8. Enjoy

Watch the recipe video here:

Wolfgang Puck's Tomato Risotto with Shrimp

Wolfgang Puck's tomato risotto with shrimp is a show-stopper ?!FULL RECIPE: https://tasty.co/recipe/wolfgang-pucks-tomato-risotto-with-shrimp

Posted by Tasty on Thursday, April 5, 2018

Breakfast

Bacon Wrapped Pizza Stuffed Chicken

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Bacon Wrapped Pizza Stuffed Chicken
These bacon wrapped bundles of joy are beautiful to behold. Staggeringly simple but utterly delicious, the flavours of pizza in a well seasoned chicken roll - what more could you want?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large chicken breasts
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp oregano
  • ½ cup pizza sauce
  • 1 packet pizza pepperoni
  • 1 packet sliced mozzarella
  • Roughly 2 packs streaky bacon, stretched out with the blade of a knife
Instructions
  1. Place each chicken breast between clingfilm and bash them with a rolling pin to flatten them out, then season with salt, pepper and dried oregano.
  2. Spread each breast with pizza sauce and top with pepperoni and mozzarella, then roll up the breast and place on another sheet of clingfilm.
  3. Holding the edges roll it all up into a tight bundle then leave all four to chill in the fridge.
  4. Take one of the chicken parcels and place half the bacon out in a cross shape. Place the chicken parcel in the middle and fold over the sides to form a neat package.
  5. Bake at 180°C for around 50 minutes until cooked though. Serve with chips and salad.

Watch the recipe video here:

Bacon Wrapped Pizza Stuffed Chicken

Bacon Wrapped Pizza Stuffed Chicken

Posted by Twisted on Thursday, April 5, 2018

Breakfast

Keto Taco Cups

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Keto Taco Cups
Cheese cups have more fun.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3½ c. shredded cheddar
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • Sour cream, for serving
  • Diced avocado, for serving
  • Chopped cilantro, for serving
  • Chopped tomatoes, for serving
Instructions
  1. Preheat oven to 375° and line a large baking sheet with parchment paper. Spoon about a tablespoon of cheese a few inches apart. Bake until bubbly and edges are beginning to turn golden, about 6 minutes. Let cool on baking sheet for a minute.
  2. Meanwhile, grease bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place on bottom of muffin tin. Let cool 10 minutes.
  3. In a large skillet over medium heat, heat olive oil. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic then add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes, then drain fat. Season with chili powder, cumin, paprika, salt, and pepper.
  4. Transfer cheese cups to a serving platter. Fill with cooked ground beef then top with sour cream, avocado, cilantro, and tomatoes.

Watch the recipe video here:

How To Make Keto Taco Cups

Keto Taco Cups = The low-carb way to do taco night.Full recipe: http://dlsh.it/QupWHt9

Posted by Delish on Monday, April 2, 2018

Burgers

Teriyaki Beef Buns

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Teriyaki Beef Buns
Make something without cheese, they cried. Something that doesn't include bacon, the crowd chanted, banging against the lofty doors of Twisted Towers. Give us vegetables, they screamed. Well, dear fans, we heard your call - here is a dish teeming with fresh vegetables without an ounce of cheddar or bacon in sight. We are kind.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 1 tbsp groundnut oil
  • 2 lb sliced rump steak
  • 1 tsp salt
  • 1½ tbsp Chinese five spice
  • 1 tbsp oil
  • 1 tbsp sesame seeds
  • 3 garlic cloves, crushed
  • 5cm ginger, finely diced
  • 1½ cups beef stock
  • 3 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp sugar
  • 2 tbsp corn starch
  • 1 tsp water
  • Slaw
  • ¼ red cabbage, finely shredded
  • 1 large carrot, finely shredded
  • 1 apple, finely shredded
  • 4 spring onions, sliced
  • 1 red chilli, sliced
  • 1 cup mayonnaise
  • 1 lime, juiced
  • 1 tsp salt
  • 1 cup chopped coriander
Instructions
  1. Heat the oil in a large heavy bottomed frying pan and quickly fry the beef on a high heat.
  2. Remove from the pan and add a little more oil then turn the temperature down. Fry the sesame seeds for a bit then add the garlic and ginger and fry for 30 seconds until fragrant.
  3. Pour in the stock and add the beef back in, bring to a simmer and cook gently until soft. If your beef is cut really thinly it'll take less time, but usually takes around an hour.
  4. Meanwhile make the slaw - mix it all together.
  5. Toast some buns and fill each with the beef then the slaw. Nom.

Watch the recipe video here:

Teriyaki Beef Buns

Sticky Teriyaki Beef Sliders

Posted by Twisted on Wednesday, March 14, 2018

Main dish

Giant Chicken Tikka Kebab

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Giant Chicken Tikka Kebab
GIANT CHICKEN TIKKA KEBAB
Author:
Cuisine: Asia
Recipe type: Main dish
Ingredients
  • 8-10 chicken breasts
  • 500ml greek yoghurt
  • 1 tbsp chilli powder
  • ½ tbsp turmeric powder
  • ½ tbsp garam masala
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp fine salt
  • 1 lemon, juice only
  • 3 tbsp oil
  • 1 tbsp garlic, grated
  • 1 tbsp ginger, grated
  • ½ onion, for the base of the skewer
Instructions
  1. Butterfly the chicken breasts. In a large bowl, mix together the remaining ingredients. Add the chicken to the marinade. Marinade for 2 hours.
  2. Push a skewer into the halved onion, cut side facing downwards. Place a large cookie cutter ring around the onion for stability.
  3. Skewer all of the chicken, changing the angle of the chicken as you build. Top with a half of lemon. Bake for 1 hour at 180°C.
  4. Slice and serve with naan bread, yoghurt and salad!
  5. Enjoy!

Watch the recipe video here:

Giant Chicken Tikka Kebab

Giant Chicken Tikka Kebab

Posted by Twisted on Wednesday, April 4, 2018

Dessert

Cheesy Mashed Potato Dippers

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Cheesy Mashed Potato Dippers
CHEESEBURGER MASHED POTATO DIPPERS
Author:
Cuisine: American
Recipe type: Dessert
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:

Cheesy Mashed Potato Dippers

Cheesy Mashed Potato Dippers

Posted by Twisted on Wednesday, April 4, 2018

Dessert

Peanut Butter Banana Pudding

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Peanut Butter Banana Pudding
There's two entire layers of peanut butter in here.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1⅓ c. milk
  • 1 (3.4-oz) package vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 3 c. heavy cream
  • ¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 2 c. melted peanut butter
  • 1 (16-oz) box nutter butters
  • 4 bananas, sliced into rounds
Instructions
  1. In a large bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
  2. In another large bowl, combine heavy cream, powdered sugar and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside ⅓ of the mixture for topping the dish. Fold remaining whipped cream into the pudding mixture.
  3. Build the trifle: Spread one-third of the pudding mixture onto the bottom of the trifle dish. Cover with a layer of nutter butter cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices then drizzle melted peanut butter on top. Continue layering the pudding, nutter butters, banana slices, and peanut butter until you reach the top, ending with a final layer of pudding.
  4. Refrigerate for at least 3 hours, or up to overnight.
  5. Just before serving, dollop whipped cream on top of the pudding layer, then sprinkle crumbled Nutter Butters on top and drizzle with melted peanut butter.

Watch the recipe video here:

How To Make Peanut Butter Banana Pudding

Peanut butter addicts: You're gonna FREAK over this banana pudding.Full recipe: http://dlsh.it/Vftdno0

Posted by Delish on Tuesday, April 3, 2018

Breakfast

Spinach & Artichoke Bomb

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Spinach & Artichoke Bomb
A bomb to impress all of your friends with.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 10 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 1¼ c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, melted
  • 1 tsp. parsley, minced
  • ½ tsp. garlic powder
  • 1 can crescent sheet dough
Instructions
  1. Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball.
  2. Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up.
  3. Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.

Watch the recipe video here:

How To Make A Spinach And Artichoke Bomb

You haven't lived unless you've tried this Spinach & Artichoke Bomb ?Full recipe: http://dlsh.it/pPFe8wn

Posted by Delish on Tuesday, April 3, 2018

Dessert

Chocolate Swirl Pie

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Chocolate Swirl Pie
Because normal pie crusts are boring! Put a twist and swirl your pie crust for fun presentation. Filled with a rich chocolate filling ready to be devoured with some ice cream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 350g melted choc
  • 150g melted butter
  • 6 eggs
  • 30g sugar
  • 30g flour
  • 1 tsp vanilla
  • 2 refrigerated pie crusts
  • 3 tbsp cocoa powde
  • 3 tbsp cing sugar
  • 2 tbsp Melted butter
  • Egg wash
Instructions
  1. Preheat oven to 180ºC (350ºF).
  2. Roll out one pie crust. Brush with melted butter and sift over cocoa mixed with icing sugar. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
  3. Press one logs worth into the bottom of an 8” cake tin and press too adhere. Brush with egg wash and set aside.
  4. In bowl, mix together melted chocolate and butter, set aside. In another large bowl, whisk together eggs, sugar, flour, and vanilla. Pour into pie base.
  5. Place remaining swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick and place on top of chocolate filling. Press edges to seal and cut any excess pie crust.
  6. Brush the top evenly with egg wash. Bake for 30-40 minutes until crust is golden brown.
  7. Enjoy!

Watch the recipe video here:

Chocolate Swirl Pie

Chocolate Swirl Pie

Posted by Twisted on Monday, March 26, 2018

Lasagna

Lasagna Subs

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Lasagna Subs
Close your eyes. Imagine a lasagna. Think of those layers of perfectly cooked pasta, thinking of oozing mozzarella, deeply rich beef ragu. Now think of that, but in a brioche bun - the ease of convenience.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 5 hot dog buns
  • ½ cup garlic butter
  • 1 tbsp olive oil
  • ½ cup pancetta
  • 1 onion, diced
  • 1.8 lb beef mince
  • 3 cloves garlic, finely diced
  • 1 tin chopped tomatoes
  • 1 glass red wine
  • 1 tbsp tomato puree
  • 1 tbsp salt
  • 1 tsp pepper
  • 10 strips of fresh lasagna sheets
  • 15 strips of mozzarella
  • Parmesan
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Fry the pancetta in the oil until golden, then add the onion and cook for a further 5 minutes. Add the garlic and cook for 1 more minute then add the mince and break up in the pan with a wooden spoon, moving it around as you go to brown it.
  3. Add the can of tomatoes, wine and tomato puree then season. Gently simmer until the liquid has reduced considerably - you want it to be almost dry.
  4. Meanwhile, take the hot dog buns and hollow them out with a sharp knife. Brush with garlic butter and bake for 10 - 15 minutes.
  5. Layer up the buns - a strip of pasta on the bottom followed by a few spoonfuls of ragu and a strip of mozzarella. Top with more ragu, more pasta and another strip of mozzarella, then sprinkle with the parmesan. Bake for around half an hour, covering with foil if the buns look like they'll burn.

Watch the recipe video here:

Lasagna Subs

Lasagna Subs

Posted by Twisted on Tuesday, April 3, 2018