Breakfast

Loaded Ham & Cheese Potato Dippers

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Loaded Ham & Cheese Potato Dippers
These loaded ham and cheese potato dippers will satisfy your cheesy cravings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 lb (2.2 kg) yukon gold potato, peeled and cooked
  • 2 cups (200 g) shredded cheddar cheese
  • 4 oz (115 g) cream cheese
  • 16 oz (455 g) bacon, cooked and crumbled
  • 1 bunch scallion, sliced
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 tablespoon onion powder
  • 20 oz (565 g) ham, sliced
  • 1 lb (455 g) cheddar cheese, 1 block, sliced into 20 1-inch (2-cm) squares
  • 1 qt (1 L) canola oil, for frying
  • 2 cups (250 g) all-purpose flour
  • 8 large eggs, beaten
  • 4 cups (200 g) panko breadcrumbs
  • ¼ cup (25 g) shredded parmesan cheese
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. In a large bowl, mash the potatoes until there are no lumps.
  2. Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
  3. Mix until smooth.
  4. Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
  5. Lay a 1-inch (2-cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
  6. Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
  7. Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
  8. Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
  9. Place the flour, eggs, and panko into 3 separate medium bowls.
  10. Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
  11. Heat the oil in a large pot until it reaches 350°F (180°C).
  12. Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
  13. Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
  14. Enjoy!

Watch the recipe video here:

LoadedHamCheesePotatoDippers

These loaded ham and cheese potato dippers will satisfy your cheesy cravings ?!FULL RECIPE: https://tasty.co/recipe/loaded-ham-cheese-potato-dippersShop our essential kitchen products here: https://bzfd.it/2GEJ0Nm – We may make some $$ if you buy!

Posted by Tasty on Monday, March 26, 2018

Dessert

Psychedelic Cheesecake

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Psychedelic Cheesecake
Bright and colorful, this spin art cake is a fun way to celebrate any occasion and will definitely brighten your day!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cheesecake:
  • 30 graham crackers
  • ½ cup butter, melted
  • 1 teaspoon salt
  • 3 cups cream cheese, softened
  • 1½ cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • Red, blue, green, yellow and orange food coloring
For the mirror glaze:
  • 1 cup water
  • 2 cups sugar
  • 1 cup sweetened condensed milk
  • 12 sheets of gelatin, bloomed in 1 cup cold water, strained
  • 2 cups white chocolate
  • White, red, blue, green, yellow and orange food coloring
Instructions
Make the cheesecake:
  1. Preheat the oven to 350, and spray an 8-inch springform pan with nonstick spray.
  2. In the bowl of a food processor, grind graham crackers until they resemble coarse sand. Add butter and salt and press into the bottom of the prepared pan. Set in the freezer until the batter is made.
  3. In a large bowl, beat cream cheese until soft. Add sugar and mix until combined. Add eggs one at a time and then vanilla and lemon juice. Divide batter into 5 bowls and dye each a separate color. Drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been used. Drag a wooden skewer through the colors to marble them for a tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Bake for 55 to 60 minutes until the cake is firm but has a slight jiggle. Cool for 30 minutes on a rack and then place in the fridge for up to 3 hours to completely set.
Make the mirror glaze:
  1. In a small saucepan, combine water, sugar and sweetened condensed milk. Heat on medium-high and bring to a boil. Remove from heat and stir in gelatin mixture until combined.
  2. Pour glaze mixture over white chocolate in a large bowl. Blend with an immersion blender and pour through a fine sieve. Pour one-third of the glaze into a large liquid measuring cup and color with white food coloring. Separate the remaining two-thirds into 5 bowls, and dye each bowl a separate color. Place drops of each color into the liquid measuring cup. Place the cooled cheesecake on a wire rack and slowly pour tie-dye mixture over the cheesecake. Allow the glaze to set and chill. Serve immediately. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Psychedelic Cheesecake

No, you're not tripping – this cheesecake is that good.Taste for Yourself: taste.md/2pM1PEv

Posted by Tastemade on Wednesday, March 28, 2018

Breakfast

Stuffed Fried Pickles

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Stuffed Fried Pickles
Stuffed Fried Pickles
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 dill pickles
  • 6 sticks mozzarella cheese
  • 6 slices ham
  • 1 ½ cups (185 g) all-purpose flour
  • 1 ½ cups (75 g) panko breadcrumbs
  • 3 large eggs, beaten
  • oil, for frying
  • spicy mayonnaise, for serving
Instructions
  1. On a cutting board, slice the ends off the pickles and place vertically on the board.
  2. Using an apple corer, hollow out the pickles and reserve the centers for frying.
  3. Place a slice of ham on the cutting board and roll it around a string cheese stick.
  4. Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  5. Cut the stuffed pickles into ¼-inch (6 mm) slices.
  6. Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  7. Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  8. Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  9. Serve with spicy mayonnaise for dipping.
  10. Enjoy!

Watch the recipe video here:

Stuffed Fried Pickles

Are you a pickle person? How about fried & stuffed? ?FULL RECIPE: https://tasty.co/recipe/stuffed-fried-picklesShop our essential kitchen products here: https://bzfd.it/2J21A07 – We may make some $$ if you buy!

Posted by Tasty on Wednesday, March 28, 2018

Burgers

Hangover Breakfast Sandwich

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Hangover Breakfast Sandwich
A late night out calls for an entire deep-fried Camembert cheese wheel topped with bacon jam, a fried egg and, oh, arugula — for some greens.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Bourbon bacon jam:
  • 1 pound thick-cut bacon, cut into small dice
  • ½ sweet onion, chopped
  • ⅓ cup brown sugar, tightly packed
  • 2 cups beef broth
  • 1 cup bourbon
  • 1 teaspoon smoked paprika
  • 2 tablespoon maple syrup
  • 2 tablespoons butter
Deep-fried Camembert:
  • 3 cups frying oil
  • 1 whole Camembert
  • ½ cup flour
  • 2 large eggs
  • 1 sprig rosemary, chopped
  • 1 cup panko
For the sandwich:
  • 1 egg, sunny-side up
  • 1 handful arugula
  • 1 bun, slice in half and toasted
Instructions
For the bacon jam:
  1. In a frying pan, cook bacon on medium heat for 5 minutes. Add chopped onion, and cook for another 5 minutes until onion is soft and bacon fat is rendered. Stir in brown sugar; cook until dissolved and thickened. Add beef broth and cook until all liquid has evaporated, about 20 minutes.
  2. Add bourbon and allow to reduce again. Jam should look sticky. Strain bacon through a sieve, and discard most of the fat. Stir in smoked paprika, maple syrup and butter.
  3. For the Camembert: In a heavy-bottomed pot, heat oil to 325 degrees.
  4. In one bowl, add flour. In a second bowl, add eggs. In a third bowl, add rosemary mixed with panko. Coat the camembert with flour first, then egg, then rosemary/panko last. Fry for 1 minute on each side until golden brown.
To build the sandwich:
  1. Lay out bottom bun. Top with arugula, Camembert, bacon jam, sunny-side egg and top bun.

Watch the recipe video here:

Hangover Breakfast Sandwich

Sometimes the only cure for a hangover, is a food hangover.Full Recipe: bit.ly/2ExG2FT

Posted by Tastemade on Monday, February 19, 2018

Breakfast

French Onion Chicken

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French Onion Chicken
Unbelievably addicting.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tbsp. olive oil, divided
  • 1 large onion, sliced into half moons
  • 2 tsp. chopped fresh thyme
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 chicken breasts, cut into 1" pieces
  • ½ tsp. dried oregano
  • 2 tbsp. all-purpose flour
  • 1½ c. low sodium beef broth
  • 1 c. shredded Gruyère
  • Chopped parsley, for garnish (optional)
Instructions
  1. In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and remove onion mixture. Wipe skillet clean.
  2. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in the same skillet over medium high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
  3. Add beef broth and return cooked onions to skillet. Bring mixture to a boil, then then educe heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
  4. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley. Serve warm.

Watch the recipe video here:

How To Make French Onion Chicken

French Onion Chicken is even better than the soup.Full recipe: http://dlsh.it/56M33gA

Posted by Delish on Monday, February 19, 2018

Lasagna

Lasagna Samosas

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Lasagna Samosas
LASAGNA SAMOSAS
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 10 8” tortillas, halved
  • 2 tbsp oil
  • 500g beef mince
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • ½ cup red wine
  • 1 can chopped tomatoes
  • 2 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup heavy cream
  • 1 cup chopped fresh lasagna noodles
  • ½ cup grated parmesan
  • ¼ cup flour
  • ¼ cup water
  • Mozarella Cheese
  • 2 cups finely grated parmesan cheese
  • 1 tsp pepper
  • 1 tbsp finely chopped parsley
  • 1½ tsp garlic powder
  • Oil for frying
Instructions
  1. Heat oil in a large in a large sauce pan over medium heat. Add onions and cook until just softened, add garlic and cook ti fragrant. Add mince and cook until browned.
  2. Stir in tomato paste until coated. Cook for 2 minutes. Add wine, bring to a boil and reduce to half. Add tomatoes and spices. Cook until just thickened.
  3. Add cream, noodles and parmesan cheese. Bring to a boil then cover and reduce to a simmer until thickened. Let cool completely.
  4. In a small bowl, mix together ¼ cup flour and ¼ cup water to form a paste.Spread a thin layer of paste on ⅓ of one half of tortilla. Fold over into a cone shape. Repeat with remaining tortillas.
  5. Fill each cone halfway with lasagna mixture, a piece of mozzarella and top with more lasagna mix leaving a gap at the top.
  6. Use more of the paste to seal the edge.
  7. Heat oil to 170ºC. Fry in batches until golden brown.
  8. In a large bowl, mix together parmesan, pepper, parsley and garlic powder. Toss each drained and slightly cooled triangle in the cheese mixture to coat.
  9. Enjoy!

Watch the recipe video here:

Lasagna Samosa's

Lasagna Samosas

Posted by Twisted on Tuesday, February 20, 2018

Breakfast

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
Aligot (Cheesy Potatoes)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb (680 g) yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups (1.18 L) cold water
  • salt, to taste
  • ½ cup (115 g) butter, cubed
  • 1 cup (240 mL) heavy cream
  • 2 ½ cups (250 g) shredded cheese, such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Restaurant Vs Homemade: Cheesy Potatoes (Aligot)

Just look at how mesmerizing these cheesy potatoes are ?!FULL RECIPE: https://tasty.co/recipe/aligot-cheesy-potatoes

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

Hash Brown Bombs

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Hash Brown Bombs
Hash Brown Bombs
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb (455 g) ground beef
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups (80 g) fresh spinach
  • 5 large russet potatoes
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup (50 g) shredded parmesan cheese
  • ½ cup (50 g) shredded cheddar cheese
  • marinara sauce, warmed, for serving
  • fresh parsley, chopped, for serving
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
  3. Sauté the onion until golden and translucent, about 5 minutes.
  4. Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
  5. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  6. Peel the potatoes and grate.
  7. Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
  8. In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
  9. Line a small bowl with plastic wrap.
  10. Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
  11. Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
  12. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
  13. Chill for 30 minutes.
  14. Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
  15. Serve topped with marinara sauce and parsley.
  16. Enjoy!

Watch the recipe video here:

Stuffed Potato Bombs

These stuffed potato bombs are insanely delicious ?!FULL RECIPE: https://tasty.co/recipe/hash-brown-bombs

Posted by Tasty on Monday, March 26, 2018

Salads

Big Mac Cheeseburger Salad

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Big Mac Cheeseburger Salad
The perfect salad to satisfy those Big Mac cravings.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
FOR THE "BURGER"
  • 1 lb. ground beef ground beef
  • 1 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
FOR THE DRESSING
  • ½ c. low fat greek yogurt
  • 1 tbsp. red wine vinegar
  • 2 tsp. mustard
  • 1 tsp. ketchup
  • ½ tsp. paprika
FOR THE SALAD
  • 2 heads romaine lettuce, chopped
  • 1 c. shredded cheddar
  • 1 c. grape tomatoes, halved
  • Dill pickle chips, quartered
  • ¼ red onion, thinly sliced
  • 1 tsp. sesame seeds, for garnish
Instructions
  1. In a medium skillet over medium heat, add ground beef, garlic powder, and Worcestershire sauce and season with salt and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes.
  2. Make dressing: In a medium bowl, whisk together yogurt, vinegar, mustard, ketchup and paprika.
  3. Assemble salad: In a large bowl, toss together romaine, cheddar, tomatoes, pickles, and red onion. Drizzle with dressing and garnish with sesame seeds.

Watch the recipe video here:

How To Make A Big Mac Cheeseburger Salad

This low-carb cheeseburger salad tastes EXACTLY like a Big Mac.Full recipe: http://dlsh.it/EVvHGrZ

Posted by Delish on Tuesday, March 27, 2018

Dessert

Cottontail Margaritas

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Cottontail Margaritas
You're just a sip away from a tropical daydream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ c. marshmallow fluff
  • 2 c. sweetened shredded coconut
  • 1 (14 oz.) can coconut milk
  • 1½ c. silver tequila
  • 1 c. triple sec
  • ½ c. pineapple juice
  • ¼ c. lime juice
  • Ice, for serving
Instructions
  1. Using a butter knife (or a small offset spatula), spread marshmallow fluff around rims of glasses. Add shredded coconut to a shallow bowl, then dip the tops of glasses in coconut, adhering the coconut to the fluff.
  2. In a large pitcher, stir together coconut milk, tequila, triple sec, pineapple juice, and lime juice.
  3. Add ice to glasses then pour over margarita mixture.

Watch the recipe video here:

How To Make Cottontail Margaritas

How many of these Cottontail Margaritas are you throwing back this Easter?! Full recipe: http://dlsh.it/qJQxzuu

Posted by Delish on Tuesday, March 27, 2018