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 Proper Tasty on Thursday, March 22, 2018

Dessert

Dulce de Leche and Walnut Sponge Cake

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Dulce de Leche and Walnut Sponge Cake
Spongey cake + rich creamy dulce de leche + crunchy walnuts = flavor & texture paradise.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the sponge cakes:
  • 6 ounces ground, toasted walnuts
  • ½ cup white sugar
  • ¼ cup flour
  • 4 eggs
  • 1 egg yolk
For the meringue:
  • 3 egg whites
  • 2½ tablespoons white sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt
To decorate:
  • 24 ounces dulce de leche
  • 2 cups chopped walnuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9-inch round baking tins by covering the bottom with a circle of wax paper.
  3. In a mixing bowl, whisk the eggs, the yolk and the sugar to the ribbon stage. Fold in the flour and ground walnuts.
  4. Meanwhile, make the meringue by whisking the egg whites on high speed until fluffy. Add a pinch of salt and the vanilla. Change to low speed and sprinkle in the sugar. Whisk on high speed for 5 minutes until you obtain a firm, glossy meringue.
  5. Carefully add one-third of the meringue to the walnut and egg mixture. Slowly fold in the remaining two-thirds to prevent the mixture from deflating.
  6. Divide mixture between the prepared baking tins. Bake for 12 to 15 minutes until the cakes are dry to the touch and golden on the surface. Allow cakes to cool, then remove from the baking tins.
  7. Place a little dulce de leche on the plate where the cake will be assembled. Add the first sponge cake and cover with a layer of dulce de leche and sprinkle with chopped walnuts. Top with the second cake, then covering the whole cake with dulce de leche and walnuts.
  8. Allow to rest overnight.

Watch the recipe video here:

Dulce de Leche & Walnut Sponge Cake

Spongey cake + creamy dulce de leche + crunchy walnuts = ???Full Recipe: taste.md/2I6f0aO?: Tastemade Español

Posted by Tastemade on Wednesday, March 7, 2018

Breakfast

Giant Breakfast Sandwich

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Giant Breakfast Sandwich
The biggest BEC you ever did see.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 (11-oz.) tubes refrigerated bread dough
  • 1 tbsp. butter
  • 10 large eggs
  • ¼ c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. finely chopped chives
  • 1 bacon, cooked
  • ½ lb. sliced cheddar cheese
  • 1 tbsp. melted butter
  • 2 tsp. poppy seeds
  • 2 tsp. sesame seeds
Instructions
  1. Preheat oven to 350°. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. In a large nonstick skillet over medium heat, melt butter. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  3. Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with scrambled eggs. Top with cheese and bacon. Brush the other half with melted butter and sprinkle with poppy seeds and sesame seeds. Bake until the cheese is melted, 3-5 minutes.
  4. Slice and serve warm.

Watch the recipe video here:

How To Make A Giant Breakfast Sandwich

This Giant Breakfast Sandwich is way better than buying a dozen bagels.Full recipe: http://dlsh.it/AvXZj9z

Posted by Delish on Saturday, March 10, 2018

Dessert

Cheesecake Stuffed Cookies

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Cheesecake Stuffed Cookies
Have your cheesecake and your cookie too.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • 2½ Sticks unsalted butter, softened
  • 1 c. brown sugar
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2¾ c. all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 c. semisweet chocolate chips
FOR CREAM CHEESE FILLING
  • 12 oz. cream cheese, softened
  • ½ c. powdered sugar
  • pinch of salt
Instructions
  1. Preheat oven to 375º and line a large baking sheet with parchment paper.
  2. Make cheesecake filling: Combine cream cheese, powdered sugar and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  3. Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
  4. In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips.
  5. Make cookies: Scoop about a tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Spoon about 2 teaspoons of the cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch the edges together to seal, then roll the filled dough into a ball.
  6. Bake cookies for 12 to 15 minutes, or until lightly golden.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cookies

These Cheesecake STUFFED Cookies are the greatest dessert mashup we've ever made. Full recipe: http://dlsh.it/knSSt37

Posted by Delish on Sunday, March 11, 2018

Main dish

Brussels Sprouts Hash

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Brussels Sprouts Hash
Give brussels sprouts the respect they deserve.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, cut into 1" pieces
  • ½ onion, chopped
  • 1 lb. brussels sprouts, trimmed and quartered
  • kosher salt
  • Freshly ground black pepper
  • ¼ tsp. red pepper flakes
  • 3 tbsp. water
  • 2 garlic cloves, minced
  • 4 large eggs
Instructions
  1. In a large skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
  2. Turn heat back to medium and add onion and brussels sprouts to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and red pepper flakes.
  3. Add 2 tablespoons of water and cover the skillet. Cook until the Brussels sprouts are tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the Brussels sprouts are tender, add more water to the skillet and cover for a couple minutes more.) Add garlic to skillet and cook until fragrant, 1 minute.
  4. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Sprinkle cooked bacon bits over the entire skillet. Serve warm.

Watch the recipe video here:

How To Make Brussels Sprouts Hash

Bacon Brussels Sprouts Hash = low-carb breakfast for dinner goals ?Full recipe: http://dlsh.it/Nr9uvZR

Posted by Delish on Sunday, March 11, 2018

Dessert

Chocolate Chip Lava Cookies

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Chocolate Chip Lava Cookies
Chocolate Chip Lava Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (115 g) unsalted butter, 1 stick, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup (100 g) granulated sugar
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup (30 g) cornstarch
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (175 g) semi-sweet chocolate chips
  • 6 chocolate truffles
Instructions
  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!

Watch the recipe video here:

Muffin Tin Chocolate Chip Lava Cookies

You can make lava cookies with a muffin tin hack! ?FULL RECIPE: https://tasty.co/recipe/chocolate-chip-lava-cookiesShop our essential kitchen products here: http://bit.ly/2udYhQ1 – We may make some $$ if you buy!

Posted by Tasty on Wednesday, March 21, 2018

Cake

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups (250 g) sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup (90 g) cake flour
  • ½ cup (60 g) cocoa powder, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz (680 g) cream cheese, room temperature
  • ½ cup (115 g) unsalted butter, 1 stick, room temperature
  • 4 cups (640 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  3. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

Vertical Layered Cookies & Cream Cake

This cookies and cream cake has VERTICAL layers ?!FULL RECIPE: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by Tasty on Wednesday, March 21, 2018

Breakfast

Onion Soup Bread Bowls

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Onion Soup Bread Bowls
Mini bread bowls are SO CUTE.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp. butter
  • 2 medium onions, thinly sliced
  • 2 sprigs thyme
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. red wine
  • ¼ c. flour
  • 2 garlic cloves, minced
  • 2 c. beef broth
  • 6 dinner rolls
  • 6 slices swiss
  • 1 c. Gruyere, shredded
  • 1 tbsp. chopped parsley
Instructions
  1. Preheat oven to 350° and line a medium cooking sheet with parchment paper. In a large pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes.
  2. Remove thyme and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant, 2-3 minutes. Add in broth and bring to a simmer. Let simmer until thickened slightly, 5 minutes. Season with more salt and pepper if desired.
  3. Meanwhile, prep the rolls: cut the top ¼ off each roll. Using a paring knife, hollow out each and lay a slice of swiss over each to cover the hole, pressing in slightly. Place rolls on prepared baking sheet and toast until cheese is melted, 6-8 minutes.
  4. When cheese is melted and soup is ready, ladle soup into each roll. Top with a handful of gruyere and place back in the oven to melt. If desired, broil.
  5. Garnish with parsley and serve.

Watch the recipe video here:

How To Make French Onion Soup Bombs

Here's how to turn French onion soup into the most adorable app.Full recipe: http://dlsh.it/sZTfYD6

Posted by Delish on Saturday, December 16, 2017

Breakfast

Cheesy Baked Asparagus

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Cheesy Baked Asparagus
No. 1 best way to eat asparagus.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb. asparagus, stalks trimmed
  • ¾ c. heavy cream
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 c. freshly grated Parmesan
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place asparagus in a shallow baking dish.
  2. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan and mozzarella.
  3. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes, if desired.)
  4. Serve.

Watch the recipe video here:

How To Make Cheesy Baked Asparagus

This Cheesy Baked Asparagus makes EVERYONE fight for seconds.Full recipe: http://dlsh.it/jvZwlgt

Posted by Delish on Tuesday, March 20, 2018

Cake

Potato Chip Pie

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Potato Chip Pie
This chocolate pie is all that and a bag of chips.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 1 (16-ounce) bag Ruffles potato chips
  • ¼ cup all-purpose flour
  • 6 tablespoons butter, melted
For the chocolate filling:
  • ¼ cup heavy cream
  • 1½ cups dark chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
For the chocolate ganache topping:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 24 crushed Ruffles potato chips, for decorating
  • 1 tablespoon large flake salt, for decorating
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees. In the bowl of a food processor, pulse potato chips until finely ground. Add flour and butter and mix to combine. Press into a pie plate and bake for 10 to 12 minutes until set and golden. Make the filling while the crust cools.
  2. Make the chocolate filling: In a small saucepan on medium-low heat, combine cream and chocolate until smooth. Add eggs and vanilla and cook until mixture thickens. Add salt and remove from heat. Set aside to cool.
For the salted caramel:
  1. In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Assemble the pie:
  1. Pour chocolate filling into the baked chip crust, and bake for 20 to 22 minutes until set. Remove from the oven and cool for up to 2 hours. Top chocolate filling with approximately 1 cup of the salted caramel. Set in fridge to firm. Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt. Pie will keep up to 5 days refrigerated.

Watch the recipe video here:

https://www.facebook.com/tastemade/videos/1772646766155816/