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Drink

Moscato Mules

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Moscato Mules
A fun twist on the classic.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ½ c. moscato
  • ⅓ c. ginger beer
  • 2 oz. vodka
  • 1 tbsp. lime juice
  • 1 slice lime, for garnish
  • ice
Instructions
  1. Fill glass with ice. Add moscato, ginger beer, vodka, and lime juice. Stir to combine. Garnish with lime and serve.

Watch the recipe video here:

How To Make Moscato Mules

Calling all moscato lovers, we made this cocktail for YOU!Full recipe: http://dlsh.it/fCn5inh

Posted by Delish on Wednesday, December 20, 2017

Breakfast

Croque Monsieur

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Croque Monsieur
Croque Monsieur
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BÉCHAMEL SAUCE
  • 250 mL (1 cup) milk
  • 150 mL (⅔ cup) double cream
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2 tablespoons butter
  • 25 g (¼ cup) flour
  • 1 teaspoon dijon mustard
  • 1 pinch ground nutmeg
  • 4 slices white bread
  • 2 tablespoons butter, melted
  • dijon mustard, to spread
  • 100 g (1 cup) grated gruyere cheese
  • 6 slices ham
Instructions
  1. In a saucepan, combine the milk, double cream, onion, garlic and bay leaves and heat over a medium heat until it just starts to boil.
  2. Take off the heat and leave to infuse for 10 minutes.
  3. Pour the milk mixture through a sieve into a jug.
  4. Then, in a saucepan, gently melt the butter and add the flour. Stir together over a low-medium heat for 1 -2 minutes.
  5. Gradually add the milk in three parts whilst continually stirring.
  6. Continue to stir and bring the sauce to a gentle boil.
  7. Take off the heat and stir in the dijon mustard and ground nutmeg.
  8. Next, brush the two slices of bread with the melted butter and grill for about 5 minutes until golden brown.
  9. Take out of the grill and preheat the heat the oven to 180°C (350°F).
  10. Flip the slices of bread over and spread one slice with a thin layer of dijon mustard, followed by another layer of the béchamel sauce, followed by the cheese and then the ham.
  11. Place the other slice of bread on top and coat with more béchamel sauce and cheese.
  12. Bake for about 15 minutes, until the cheese is bubbling.
  13. Serve with fresh salad!
  14. Enjoy!

Watch the recipe video here:

Croque Monsieur

How to make the perfect Croque Monsieur ?FULL RECIPE: https://tasty.co/recipe/croque-monsieur

Posted by Proper Tasty on Thursday, December 21, 2017

Breakfast

Pigs In A Blanket Stadium

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Pigs In A Blanket Stadium
Pigs In A Blanket Stadium
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 sheets puff pastry, chilled
  • 2 eggs, beaten
  • 25 hot dogs
  • spinach artichoke dip, to serve
  • chili dip, to serve
  • queso dip, to serve
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Roll out the puff pastry into a square shape and brush the surface with egg wash.
  3. Cut the puff pastry sheet into 6 equal rectangles.
  4. Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
  5. Slice each rolled hot dog into 3 equal segments.
  6. Repeat with the remaining puff pastry and hot dogs.
  7. In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
  8. Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
  9. Carefully place each dip into each open space, spreading them out evenly and making sure the walls don’t move.
  10. Cover with foil and bake for 1 hour and 45 minutes.
  11. Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
  12. Cool until warm to the touch. Unclasp the springform pan.
  13. Enjoy!

Watch the recipe video here:

Pigs In A Blanket Party Dip Ring

Check out this pigs in a blanket stadium that can hold 3 different dips! It's the perfect party snack while you watch Minnesota Vikings vs Green Bay Packers duke it out on Saturday on Sunday Night Football on NBC?!FULL RECIPE: https://tasty.co/recipe/pigs-in-a-blanket-stadium

Posted by Tasty on Saturday, December 23, 2017

Dessert

Prosecco Grapes

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Prosecco Grapes
Give grapes a festive upgrade!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 lb. green grapes
  • 1 bottle prosecco
  • 4 oz. vodka
  • ½ c. sugar
Instructions
  1. In a large bowl, pour prosecco and vodka over grapes. Let them soak in the fridge for at least 1 hour.
  2. Drain in a colander and pat dry. On a shallow plate, roll the grapes in sugar until fully coated, then serve.

Watch the recipe video here:

How To Make Prosecco Grapes

Your squad's gonna throw back Prosecco Grapes all season long. Full recipe: http://dlsh.it/NBmbUIQ

Posted by Delish on Sunday, December 24, 2017

Breakfast

Sour Cream Noodle Bake

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Sour Cream Noodle Bake
Sour Cream Noodle Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1¼ pounds ground chuck
  • One 15-ounce can tomato sauce
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • ½ cup sour cream
  • 1¼ cups small curd cottage cheese
  • Pinch red pepper flakes
  • ½ cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, ½ teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Watch the recipe video here:

Sour Cream Noodle Bake

Sour Cream Noodle Bake, made famous by The Pioneer Woman – Ree DrummondGet the recipe: https://foodtv.com/2FlU8f7!

Posted by Food Network on Sunday, December 24, 2017

Main dish

Brulee Sweet Potato

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Brulee Sweet Potato
Take sweet potatoes to the next level by BRULEEING sugar on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium sweet potatoes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut sugar
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet.
  3. Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open.
  4. Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours.
  5. When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately.

Watch the recipe video here:

How To Make Damaris' Brulee Sweet Potato

Take sweet potatoes to the next level by BRULEEING sugar on top! (via Chef Damaris Phillips)

Posted by Food Network on Saturday, December 23, 2017

Main dish

Bacon Spinach Dip

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Bacon Spinach Dip
There's spinach so it's basically a salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 8- oz. block cream cheese, softened
  • ⅓ c. mayo
  • ⅓ c. sour cream
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 16- oz. package frozen spinach, thawed and squeezed of water
  • 10 slices bacon, cooked and crumbled
  • 1 c. grated Parmesan
  • 1 c. shredded mozzarella
  • 1 baguette, sliced
Instructions
  1. Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
  2. Fold in spinach, cooked bacon, Parmesan, and ¾ cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining ¼ cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
  3. Bake until golden and bubbly, 25 to 30 minutes.
  4. Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
  5. Serve with crostini.

Watch the recipe video here:

How To Make Bacon Spinach Dip

Cheesy Bacon Spinach Dip is the best dip we've ever made. Full recipe: http://dlsh.it/wfpwEQI

Posted by Delish on Saturday, December 23, 2017

Main dish

Salt-Crusted Chicken

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Salt-Crusted Chicken
Get moist, fragrant, satisfying chicken by brining and then burying a whole chicken in a mound of salt and egg whites.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Brine:
  • 1 head garlic, halved crosswise
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ large lemon
  • 2 bay leaves
  • 4 cups water
Chicken:
  • 1 (3 to 4 pound) chicken
  • ½ large lemon
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 7 cups kosher salt
  • 10 large egg whites
Instructions
  1. In a large pot over high heat, combine garlic, salt, pepper, olive oil, halved lemon, lemon juice, balsamic vinegar, bay leaves and water. Bring to boil. Remove the brine from heat and cool to room temperature.
  2. Once the brine is cooled, submerge the chicken. Refrigerate covered for at least 4 hours.
  3. Preheat oven to 350 degrees.
  4. Remove the chicken from the brine and pat dry. Place the lemon half, tarragon and thyme into the chicken cavity and truss with kitchen twine. Discard the brine.
  5. In a large bowl, combine the salt and egg whites. Place one-third of the mixture into an 8 x 10½-inch roasting dish. Nestle the chicken on top of the salt and cover with remaining salt mix.
  6. Roast for 1 hour and 10 minutes or until the salt is hard and dry.
  7. Set aside to rest for 15 minutes before cracking off the salt. The skin will be very salty, but the meat underneath will not. Make sure to peel away the skin to reveal the juicy and tender meat underneath.
  8. Serve with your favorite roasted vegetables.

Watch the recipe video here:

Salt Crusted Chicken

For the ULTIMATE juicy, flavorful chicken? Bury that baby in salt.Full Recipe: taste.md/2BXcIdV

Posted by Tastemade on Saturday, December 23, 2017

Dessert

Cookie Dough Trifle

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Cookie Dough Trifle
This no-bake treat is every cookie dough lover's dream.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIE DOUGH
  • 1½ c. unsalted butter, softened
  • 1½ c. brown sugar
  • 1 tbsp. pure vanilla extract
  • 3¼ c. crushed graham crackers
  • 1½ tsp. kosher salt
  • ⅓ c. milk
  • 1⅓ c. mini chocolate chips
FOR THE WHIPPED CREAM
  • 1 c. mini chocolate chips, plus more for topping
  • 2 packages cool whip, thawed
  • 8 chocolate chip cookies (like Chips Ahoy), plus more for topping
FOR THE CHOCOLATE PUDDING
  • 2 3.4-oz. boxes instant chocolate pudding mix
  • 4 c. cold milk
Instructions
  1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk, then fold in chocolate chips. Crumble and pour ⅓ of the mixture into the bottom of a trifle dish.
  2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.
  3. Make chocolate pudding layer: Combine pudding mix and milk, whisking until granules have dissolved. Let pudding set, 5 minutes, then pour ⅓ of the mixture on top of the cookies, smoothing to create an even layer.
  4. Repeat layers until you've reached the top of the dish.
  5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Watch the recipe video here:

This no-bake treat is every cookie dough lover’s dream.

How To Make A Cookie Dough Trifle

This Cookie Dough Trifle uses a brilliant hack to make cookie dough.Full recipe: http://dlsh.it/YdpmETL

Posted by Delish on Saturday, December 23, 2017

Dessert

Gingerbread People in Gingerbread Hot Chocolate Tubs

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Gingerbread People in Gingerbread Hot Chocolate Tubs
Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.
Author:
Cuisine: American
Recipe type: Desert
Ingredients
Gingerbread People:
  • 2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ½ stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
  • ½ cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 8 ounces (about 1⅔ cups) confectioners' sugar
  • ¼ cup meringue powder
  • Food coloring, as desired
  • 8 gumdrops
Hot Chocolate:
  • 6 cups milk
  • ¼ cup Dutch-process cocoa powder
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • 7 ounces good-quality milk chocolate, chopped
  • Whipped cream, for serving
  • Mini marshmallows, for serving
Instructions
  1. Special equipment: a 4-inch gingerbread man cookie cutter; 6 to 8 mugs; a piping bag or resealable plastic bag
  2. For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  3. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  4. Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an ⅛-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  5. Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  6. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  7. Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  8. Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  9. Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  10. For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  11. To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

Watch the recipe video here:

How To Make Gingerbread People in Hot Cocoa Tubs

Recipe of the Day: Gingerbread People in Hot Cocoa Tubs ☕ Save this recipe: http://bit.ly/2BknF95.

Posted by Food Network on Saturday, December 23, 2017