Burgers

Irish Stout Stroganoff Burgers

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Irish Stout Stroganoff Burgers
IRISH STOUT SALISBURY STEAK BURGERS
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 1 kg beef mince
  • 3 tbsp breadcrumbs
  • 1 onion, finely diced
  • 100ml stout
  • 2 tbsp parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • For the sauce:
  • 1 cup sliced mushrooms
  • 2 cloves garlic, crushed
  • 300ml double cream
  • 200ml beef stock
  • 200ml stout
  • ½ tsp salt
  • 1 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp worcestershire sauce
  • 2 tbsp balsamic vinegar
Instructions
  1. For the burgers, mix together all of the ingredients. Form into 6 patties, then chill in the fridge for 30 minutes.
  2. Add 1 tsp oil to a non-stick skillet. Fry the burgers on the both sides until nicely browned and caramelised. Don't cook them all the way through as they will finish cooking in the sauce. Set aside.
  3. In the same pan, add the butter and fry the mushrooms. When they are golden, add the garlic. Fry until fragrant, then add the stout. Reduce over high heat until halved in volume. Add the beef stock and reduce to half volume again. Add the vinegar, worcestershire sauce, salt, pepper. When reduced, add the cream. Bring to a simmer then return the burgers to the pan and baste with the sauce.
  4. Reduce the sauce until thick and rich, basting and turning the burgers from time to time - about 10 minutes.
  5. Serve in burgers with cheese and toppings of your choice!!!
  6. Delicious!
  7. Irish stout Salisbury steak burgers

Watch the recipe video here:

Irish Stout Salisbury Steak Burgers

Irish Stout Stroganoff Burgers

Posted by Twisted on Saturday, March 17, 2018

Dessert

Chocolate-dipped Cannoli Cupcakes

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Chocolate-dipped Cannoli Cupcakes
Chocolate-dipped Cannoli Cupcakes
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CUPCAKES
  • 1 box cake mix, prepared
CANNOLI CREAM
  • 15 oz (425 g) ricotta cheese
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (160 g) powdered sugar
  • 1 teaspoon vanilla
  • 1 cup (175 g) mini chocolate chips
CHOCOLATE COATING
  • 2 cups (340 g) dark chocolate
  • 3 tablespoons coconut oil
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Line a muffin tin with liners and cooking spray.
  3. Prepare cake mix according to its directions.
  4. Fill liners about ¾ of the way up with the cupcake batter.
  5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
  6. Allow the cupcakes to cool completely.
  7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
  8. Fold in the mini chocolate chips.
  9. Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
  10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
  11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
  12. Put the cupcakes in the freezer for about 1 hour or until firm.
  13. Melt the dark chocolate and coconut oil together.
  14. Carefully, dip the tops of the cupcakes into the melted chocolate.
  15. Place in the refrigerator to firm up if need be.
  16. Enjoy!

Watch the recipe video here:

Chocolate-dipped "cannoli" cupcakes = the way to my heart ?…FULL RECIPE: https://tasty.co/recipe/chocolate-dipped-cannoli-cupcakes

Posted by Tasty on Saturday, March 17, 2018

Breakfast

Ranch Chicken & Rice

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Ranch Chicken & Rice
Ranch dressing turns up the flavor real quick.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • boneless chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1 c. buttermilk ranch dressing
  • ¼ tsp. cayenne
  • extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 2 c. low-sodium chicken stock
  • 1 bunch kale, chopped into 1" pieces
  • 1 c. baby spinach
  • 1 c. white rice
  • ¼ c. chopped parsley
Instructions
  1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
  2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale (if using), rice, 1 teaspoon salt, and ½ teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.
  3. Stir in baby spinach and parsley. Serve immediately.

Watch the recipe video here:

How To Make Ranch Chicken & Rice

This Ranch Chicken & Rice is a one-pan wonder.Full recipe: http://dlsh.it/6B9e5Zf

Posted by Delish on Thursday, March 15, 2018

Breakfast

Chicken Parm Bites

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Chicken Parm Bites
Chicken Parm Bites
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb (455 g) chicken tender
  • 1 ball mozzarella cheese
  • 2 cups (100 g) panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon salt
  • ½ cup (65 g) flour
  • 2 eggs
  • oil, to fry
  • 1 cup (255 g) marinara sauce
Instructions
  1. Cut the chicken tenders into 1.5-inch (4-cm) pieces.
  2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.
  3. Stuff the holes with mozzarella cheese.
  4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.
  5. Batter the chicken in flour, egg, then panko bread crumb mixture.
  6. Add around 1-inch (2-cm) of oil to a pan and heat until around 350˚F (175˚C).
  7. Fry the chicken on both sides until fully cooked and golden brown.
  8. Serve with marinara sauce and garnish with more parmesan cheese.
  9. Enjoy!

Watch the recipe video here:

These chicken parm bites are the perfect finger food! ?FULL RECIPE: https://tasty.co/recipe/chicken-parm-bites

Posted by Tasty on Thursday, March 15, 2018

Cake

Double Oreo Cake

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Double Oreo Cake
There's no better way to overindulge your sweet tooth than with Oreos and dulce de leche.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 Oreo sleeves
  • ¼ cup butter, melted
  • 2 cups dulce de leche
  • 2 cups whipped cream
  • To decorate:
  • ⅓ cup chocolate shavings
  • 1 Oreo sleeve
Instructions
  1. Crush the Oreos and combine with melted butter to form a crumbly dough.
  2. Add crushed Oreos to a round pan, pressing down to form a crust.
  3. Pour a layer of dulce de leche on top of Oreos, followed by a layer of whipped cream. Freeze for one hour.
  4. Remove from freezer and add another layer crushed Oreos, then dulce de leche, then whipped cream. Return to freezer until firm.
  5. Decorate with chocolate shavings and more Oreos.

Watch the recipe video here:

Dulce de Leche Oreo Pie

Makes our sweet tooth hurt, but it hurts sooo good.Taste for Yourself: taste.md/2pfkaIS

Posted by Tastemade on Thursday, March 15, 2018

Cake

Avocado Cheesecake

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Avocado Cheesecake
Perfect for the avocado obsessed.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 10 graham crackers
  • ⅓ c. granulated sugar
  • 6 tbsp. butter, melted
  • kosher salt
FOR THE FILLING
  • 2 8-oz blocks cream cheese, softened
  • 2 ripe avocados, peeled and pitted
  • 1 c. sugar
  • Pinch salt
  • ¾ c. heavy cream
  • ½ c. fresh lime juice
  • Zest of 1 lime
  • small lime wedges (for garnish)
Instructions
  1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
  3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
  5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
  6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.

Watch the recipe video here:

How To Make Avocado Cheesecake

Avocado Cheesecake is like key lime pie, but way better.Full recipe: http://dlsh.it/s22BRDV

Posted by Delish on Thursday, March 15, 2018

Cake

Neopolitan Zebra Cheesecake

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Neopolitan Zebra Cheesecake
This jazzy Neopolitan Zebra Cheesecake will clearly earn you some stripes.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 60 chocolate wafers
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
For the cheesecake:
  • 3 cups cream cheese, softened at room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1 vanilla bean, scraped
  • 3 drops pink food coloring
  • 2 tablespoons strawberry puree
  • ⅛ cup cocoa powder
Instructions
Make the crust:
  1. In the bowl of a food processor, pulse chocolate wafers until they resemble course sand. Add butter and salt and pulse to combine. Press into a 9-inch springform pan and set in the freezer while the cheesecake is made.
Make the cheesecake:
  1. Preheat the oven to 325 degrees. In a large bowl, beat cream cheese until fluffy. Add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice.
  2. Divide batter into 3 bowls. For the vanilla layer, add vanilla bean and mix until incorporated. For the strawberry layer, add 3 drops of pink food coloring and strawberry puree and mix until incorporated. For the chocolate layer, add cocoa powder and mix until incorporated. Each batter should be super smooth and pourable at this point.
  3. Remove prepared crust from the freezer. Place 2 tablespoons of the vanilla cheesecake in the middle of the pan. Place 2 tablespoons of the chocolate batter in the center of the vanilla batter. Place 2 tablespoons of strawberry batter in the center of the chocolate batter. Repeat this process until all batter is used.
  4. Bake cheesecake for 60 to 65 minutes until the cheesecake is set. Remove from oven and cool for 30 minutes. Continue to cool in the fridge up to 2 hours. Cake will keep up to 5 days refrigerated.

Watch the recipe video here:

Neopolitan Zebra Cheesecake

3 classic flavors, one gorgeous cheesecake – we're hypnotized.Full Recipe: taste.md/2IpVnuy

Posted by Tastemade on Friday, March 16, 2018

Dessert

Tempura Fried Ice Cream

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Tempura Fried Ice Cream
Tempura Fried Ice Cream
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pt (690 g) ice cream
  • 11 oz (310 g) pound cake, 2 loaves
  • 1 cup (125 g) all-purpose flour
  • 1 egg
  • 1 cup (235 g) cold water
  • oil, for frying
Instructions
  1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
  2. Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
  3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
  4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
  5. Make tempura batter by mixing flour, egg, and water a little at a time.
  6. Heat oil to 400˚F (200˚C).
  7. Coat the wrapped ice cream in tempura batter.
  8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
  9. Remove excess oil by patting with a paper towel.
  10. Serve immediately with your toppings of choice.
  11. Enjoy!

Watch the recipe video here:

You can make fried ice cream at home ? ?!FULL RECIPE: https://tasty.co/recipe/tempura-fried-ice-cream

Posted by Tasty on Friday, March 16, 2018

Cake

Hot Chocolate Igloo Cake

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Hot Chocolate Igloo Cake
It's only logical that a marshmallow covered igloo would hide a hot chocolate cake filled with chocolate ganache inside.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 chocolate box cake mixes, prepared
  • 1 packet hot chocolate mix
  • 1½ cups chocolate chips
  • 1 cup heavy cream
  • 1½ cups chocolate chips
  • 1 chocolate cake donut
  • 3 cups chocolate buttercream
  • 3 cups vanilla buttercream
  • 8 cups mini marshmallows
Instructions
  1. For the cake: Preheat oven to 325 degrees. Grease an 8-inch glass bowl and two 8-inch cake pans and set aside.
  2. Pour hot cocoa mix and chocolate chips into the cake mix. Pour into the prepared pans.
  3. Bake cakes for 35 to 45 minutes or until a cake tester comes out clean. Set aside to cool for 10 minutes, then invert onto a wire rack to cool completely.
  4. For the ganache and assembly: Heat the heavy cream and pour it over the dark chocolate chips in a large heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.
  5. Cut a 3-inch round out of the center of one 8-inch cake. Set aside.
  6. Build the cake by placing the bottom 8-inch round on a cake stand. Ice with chocolate buttercream and top with the 8-inch round with a cut out center. Level the base of the dome cake and place on top. Using a funnel, poke a hole through the top of your igloo. Ice the outside of the cake with chocolate buttercream, place a donut on one side as a door, ice it and place in the refrigerator to set.
  7. Once the cake is set, coat the cake with vanilla buttercream. Using mini marshmallows, cover the whole cake in an igloo ice cube pattern. Fill with the warm ganache, and serve immediately.

Watch the recipe video here:

Hot Chocolate Igloo Cake

It's only logical that a marshmallow covered igloo would ooze rich, sticky chocolate ganache.Full Recipe: bit.ly/2Ew4jfx

Posted by Tastemade on Monday, March 12, 2018

Cake

Baileys Cheesecake

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Baileys Cheesecake
Whether or not you're celebrating St. Patty's Day, you deserve this fudgy cheesecake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 4 tbsp. butter, melted, plus more for pan
  • 26 Oreo cookies
  • pinch of kosher salt
FOR THE CHEESECAKE
  • 4 8-oz. bars cream cheese, softened
  • 1½ c. sugar
  • ¼ c. cornstarch
  • 4 large eggs
  • ⅔ c. Baileys Irish Cream
  • 1 tsp. pure vanilla extract
FOR THE GANACHE
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
Instructions
  1. Preheat oven to 325º and butter an 8" or 9" springform pan.
Make crust:
  1. In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
Make cheesecake:
  1. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
  2. Pour batter into crust and place on a large baking sheet.
  3. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
When ready to serve, make ganache:
  1. In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.

Watch the recipe video here:

How To Make Baileys Cheesecake

The chocolate on this Baileys Cheesecake is so FUDGY.Full recipe: http://dlsh.it/v8blEWN

Posted by Delish on Monday, March 12, 2018