Main dish

Chorizo Manchego Carbonara

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Chorizo Manchego Carbonara
This take on traditional carbonara uses sliced chorizo, vodka, and Manchego cheese not just as an ingredient, but as a serving vessel too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 manchego cheese wheel
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons olive oil
  • ½ cup diced chorizo
  • 2 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 6 ounces spaghetti, cooked
  • Salt and pepper, to taste
  • 2 tablespoons parsley, minced
  • Splash of vodka
Instructions
  1. Using a cheese plane or a melon baller, shave enough space from the cheese wheel to resemble a bowl. Reserve the shaved cheese (about ¾ cup). In a small bowl, whisk eggs, yolk, and shaved manchego into a paste.
  2. In a frying pan, heat oil, and cook the chorizo until crispy. Add garlic and cook for 30 seconds, until fragrant and lightly golden. Add red pepper flakes and the cooked pasta. Coat the pasta with oil. Remove the pan from the heat, and add salt and pepper to taste. Pour over the manchego-egg mixture, add parsley and quickly toss everything together.
  3. Pour a little vodka into the hollowed out cheese bowl and light on fire. Toss chorizo carbonara inside of the cheese bowl and serve immediately.

Watch the recipe video here:

Chorizo Manchego Carbonara

Pasta is best served IN a wheel of cheese. Full Recipe: bit.ly/2CrhNY2

Posted by Tastemade on Saturday, March 10, 2018

Breakfast

Bloody Mary Bruschetta

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Bloody Mary Bruschetta
Carbs and booze.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 baguette, sliced
  • olive oil, for drizzling
  • ¼ c. vodka
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. prepared horseradish
  • 2 tsp. Hot sauce
  • Juice of ½ lemon
  • 1 pt. cherry tomatoes, quartered
  • ½ c. chopped pickles
  • 2 tbsp. Chopped fresh dill
  • 3 slices bacon
  • Freshly ground black pepper
  • 1½ c. ricotta
Instructions
  1. Preheat oven to 400°. Spread baguette slices on large rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes.
  2. In a medium bowl, whisk together vodka, Worcestershire sauce, horseradish, hot sauce, and lemon juice. Add tomatoes, pickles and dill and toss to combine. Let marinate for at least 15 minutes and up to 2 hours.
  3. In a large skillet over medium heat, cook bacon until crispy. Drain on paper towels and chop into bite size pieces.
  4. Spread ricotta onto each toasted baguette slice then top with tomato mixture and bacon. Season with pepper and drizzle with more olive oil.

Watch the recipe video here:

How To Make Bloody Mary Bruschetta

Calling all Bloody Mary lovers: this bruschetta is gonna give you LIFEFull recipe: http://dlsh.it/TplRjwg

Posted by Delish on Sunday, March 11, 2018

Dessert

Irish Cream Cheesecake

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Irish Cream Cheesecake
Kiss this cheesecake - it's Irish.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the crust:
  • 1 (10-ounce) package Mint Oreo Thins
  • 6 tablespoons butter, melted
  • Pinch of salt
For the filling:
  • 12-ounces of cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ½ cup Bailey’s Irish cream
  • 1 teaspoon vanilla extract
For the ganache:
  • ½ cup heavy cream
  • 8 ounces semisweet chocolate chips
  • 4 tablespoons Bailey’s Irish cream
Instructions
Make the crust:
  1. Preheat oven to 325 degrees.
  2. In a food processor, pulse together all crust ingredients until smooth and combined. Press crust into a springform pan in an even layer, making sure to cover the walls of the pan as well. Bake crust for 8 to 10 minutes. Let cool completely before adding filling.
Make the filling:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add all filling ingredients. Using a hand mixer on medium speed, mix everything together until filling is smooth and there are no cream cheese lumps. Pour filling into cooled crust and bake for 20 minutes. If cheesecake is starting to look too dark, carefully shield top with aluminum foil. Bake for an additional 10 to 15 minutes. Center will not look completely set. Cool cheesecake completely on a wire rack. As it cools, center will firm up. Place cake in refrigerator to chill completely before serving.
Make the ganache:
  1. In a small saucepan, carefully heat heavy cream over low heat until hot, but not boiling. Pour hot cream over chocolate chips along with the Irish cream. Stir continuously until chocolate has melted into a silky smooth consistency. Pour ganache over cooled cheesecake and serve. Enjoy!

Watch the recipe video here:

Irish Cream Cheesecake

Kiss this cheesecake – it's Irish.Full Recipe: taste.md/2DeEWNU

Posted by Tastemade on Sunday, March 11, 2018

Dessert

Pot o’ Gold Shots

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Pot o' Gold Shots
Want a nonalcoholic version? Swap out the whiskey for another ½ cup cold water.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package lemon or pineapple jell-o
  • 1½ c. Water, Divided
  • ½ c. cold Jameson whiskey
  • 1 container Cool Whip (8 oz.)
  • Gold sprinkles, for garnish
  • 16 rainbow candy belts, each about 1” long
Instructions
  1. Bring 1 cup water to a boil. Add Jell-o mix, stirring until dissolved. Turn off heat and stir in remaining water and whiskey, then pour mixture into plastic shot glasses, filling each one two-thirds of the way up. Refrigerate until set, 1 hour.
  2. Top with a dollop of Cool Whip or whipped cream. Add gold sprinkles and top with a 1"-long rainbow candy belt, forming it into a semi-circle, like a rainbow. Serve.

Watch the recipe video here:

How To Make Pot O' Gold Shots

Pot o' Gold Shots will have you feeling SO lucky.Full recipe: http://dlsh.it/OWE2yx2

Posted by Delish on Sunday, March 11, 2018

Breakfast

S’mores Egg Rolls

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S'mores Egg Rolls
Campfire not included.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 egg roll wrappers
  • 2 bars Hershey's Chocolate
  • 4 graham crackers, crushed
  • 24 marshmallows
  • Vegetable oil, for frying
  • ¼ c. cinnamon-sugar
  • Melted chocolate, for dipping (optional)
Instructions
  1. Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.
  3. In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and season with cinnamon sugar immediately.
  4. Serve with melted chocolate, if using.

Watch the recipe video here:

How To Make S'mores Egg Rolls

You've NEVER seen S'mores like this… ?Full recipe: http://dlsh.it/5ZFm9mE

Posted by Delish on Sunday, March 11, 2018

Breakfast

Hot Docos

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Hot Docos
Better together.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • ½ onion, roughly chopped
  • ½ tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 8 hot dogs
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 c. milk
  • 1½ c. shredded Cheddar
  • ½ c. Shredded Monterey Jack
  • 8 hard taco shells, slightly warmed
  • 1 c. guacamole
  • Sour cream, for serving
  • ½ c. pickled jalapeños
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and chili powder and season with salt and pepper. Cook until almost tender, about 4 minutes, then increase heat to medium-high and add hot dogs to skillet. Cook until the hot dogs are slightly charred, about 3 minutes per side. Remove from heat.
  2. Make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in cheeses, whisking constantly until sauce is smooth. Season with salt and pepper.
  3. Build hot docos: Into each taco shell, add guacamole, some onions and a hot dog. Drizzle with nacho cheese sauce. Top with sour cream and jalapeños.

Watch the recipe video here:

How To Make Hot Doccos

You will hate how much you love these Hot Docos.Full recipe: http://dlsh.it/HrojtML

Posted by Delish on Friday, March 9, 2018

Breakfast

White Trash Hash

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White Trash Hash
Not classy but insanely tasty.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE HASH
  • 2 tbsp. vegetable oil
  • 1 lb. frozen hash browns (not thawed)
  • 1 large onion, diced
  • 1 bell pepper, chopped
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 jalapeño, thinly sliced
  • 1 c. Shredded Monterey Jack
  • 4 large eggs
  • Chopped chives, for garnish
FOR THE GRAVY
  • ⅓ lb. Italian sausage, casings removed
  • 2 tbsp. all-purpose flour
  • 1 c. whole milk
  • Pinch of cayenne pepper
Instructions
  1. In a large cast-iron skillet, heat oil. Add hash browns and cook undisturbed for 10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper. Cook until tender, 5 minutes more. Add garlic and sliced jalapeño and cook until fragrant, 1 minute.
  2. Add cheese to hash browns and let melt, 2 minutes. Stir together so hash browns are fully cheesy.
  3. Make four nests for eggs and crack eggs in each. Season eggs with salt and pepper. Cover and cook until whites are set and yolks still slightly runny, 8 minutes.
  4. Meanwhile, make breakfast gravy: Cook sausage in a medium skillet over medium heat until browned all over. Sprinkle flour over the sausage and cook 1 minute. Pour over milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season with salt, pepper, and cayenne. Remove from heat.
  5. Serve hash drizzled with breakfast gravy and garnished with chives.

Watch the recipe video here:

How To Make White Trash Hash

You need to know about White Trash Hash. Full recipe: http://dlsh.it/CzRmqAZ

Posted by Delish on Friday, March 9, 2018

Dessert

Chocolate Battenberg

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Chocolate Battenberg
Stunning both inside and out, this Battenberg cake combines chocolate and coffee with layers of apricot jam all covered in chocolate ganache.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups butter
  • 1½ cups sugar
  • ½ tablespoon vanilla extract
  • 3 large eggs
  • 2 cups flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole milk
  • ¼ cup freshly brewed coffee
  • ⅛ cup cocoa powder
  • ½ teaspoon coffee extract
  • 1½ cups apricot jam
  • 8 ounces chocolate, chopped
  • 1 cup heavy cream
  • 1 pinch salt
  • Powdered sugar
Instructions
  1. Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
  3. Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
  4. Divide the mixture in half and place into two large bowls. Set aside.
  5. Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
  6. Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
  7. Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
  8. For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
  9. Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.

Watch the recipe video here:

Chocolate Battenberg

Hey girl, you're like a chocolate battenberg cake – beautiful both inside and out.Full Recipe: bit.ly/2GkUhP3

Posted by Tastemade on Saturday, March 10, 2018

Breakfast

Jalapeño Popper Cheesy Mash Dogs

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Jalapeño Popper Cheesy Mash Dogs
Cheesy hot dogs wrapped in a jalapeño popper flavoured mashed potato. These “corn dog” like treats are easy to make and the mash can be flavoured with more or less spice!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups potatoes, mashed
  • 10 sliced bacon, chopped and cooked crispy
  • 6 jalapeños, diced
  • ¼ cup cream cheese
  • 2 eggs,beaten
  • 1 tsp salt
  • 1 tsp pepper
  • 3-4 hot dogs, cut in half
  • Sliced mozzarella cheese
  • 3 Beaten Eggs
  • Flour
  • Seasoned breadcrumbs
  • Oil for frying
  • Skewers
Instructions
  1. In a large bowl, mix together potatoes, bacon, jalapeños, sour cream, salt, pepper and eggs.
  2. Wrap each hot dog half in a slice of mozzarella cheese the same size. Poke one skewer through each hot dog.
  3. Wrap each in potato mix and chill in the freezer for 30 minutes.
  4. Coat each in four then egg then breadcrumbs.
  5. Heat oil to 170ºC. Fry each until golden brown
  6. Dip into sauce of choice, enjoy!

Watch the recipe video here:

Jalapeño Popper Cheesy Mash Dogs

Jalapeño Popper Mash Dogs

Posted by Twisted on Saturday, March 10, 2018

Cake

Over-the-Top Reese’s Cheesecake

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Over-the-Top Reese's Cheesecake
This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • One 9-ounce package chocolate wafer cookies
  • ¼ cup sugar
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 14 Reese's Peanut Butter Cups ®
Filling:
  • Four 8-ounce packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate chips
  • ½ cup smooth peanut butter
  • 1 cup hot fudge sauce, warmed, plus more for serving
  • 15 Miniature Reese's Peanut Butter Cups ®
  • 1 cup Reese's Pieces ®
  • Whipped cream, for serving
Instructions
  1. Special equipment: a 9-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  4. For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  5. Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  6. Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  7. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  9. Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

Watch the recipe video here:

How to Make an Over-the-Top Reese's Cheesecake

Recipe of the Day: Over-the-Top Reese's Cheesecake ??Save this Recipe: http://bit.ly/2G4VRFF.

Posted by Food Network on Saturday, March 10, 2018