Main dish

Cheeseburger Kebab

Cheeseburger Kebab
This is, quite frankly, the most Twisted creation ever to come out of Twisted HQ. It's a glorious, melting tower of beef with a base of fries. Imagine bringing this to the table with loads of buns and ketchup and getting all your friends and family to slice bits of burger into a lovely bun. They would be very impressed, and you would be very proud. It's also incredibly easy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4lb/1800g beef mince
  • 2 tbsp salt
  • 1½ tbsp garlic powder
  • 2 tbsp ground black pepper
  • 1 large onion
  • Lots of sliced American cheese
  • Fries
  • Burger buns
  • Sauces
Instructions
  1. Using your hands (give them a good wash please) mix together the beef mince with the salt, pepper & garlic powder.
  2. Weigh the burgers into 150g/5oz patties and press them into a large cookie cutter (this helps keep them the same size).
  3. Make sure your stick is very sharp and stick it into the round side of half an onion. Rest this in the middle of a cookie cutter for added support and begin threading on the burgers and the sliced cheese alternately onto the stick. Make sure they are central or it'll fall over.
  4. Finish with the other half of an onion.
  5. Bake for an hour at 200°C/400°F (increase or decrease cook time according to preference).
  6. Slice & serve with buns and sauces.

Watch the recipe video here:

Cheeseburger Kebab

Cheeseburger Kebab

Posted by Twisted on Wednesday, February 28, 2018

Lasagna

Chicken & Eggplant Parmesan Lasagna

Chicken & Eggplant Parmesan Lasagna
How do you make 3 meals in one? By incorporating chicken and eggplant Parmesan into a thick, hearty lasagna.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 cups extra-virgin olive oil, divided, plus more for drizzling
  • 8 large eggs
  • 4 cups Italian breadcrumbs
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • ½ teaspoon ground fennel
  • 6 to 8 boneless, skinless chicken cutlets
  • 1 large Italian globe eggplant, cut crosswise into ¼-inch-thick slices (12 to 16 slices)
  • 4 cups store-bought tomato sauce
  • 14 no-boil lasagna noodles
  • 1 pound grated 4-cheese blend (mozzarella, provolone, Asiago, fontina)
  • ½ cup small basil leaves
  • 1 cup whole milk ricotta cheese
Instructions
  1. Preheat oven to 350 degrees, and set an oven rack in the middle position.
  2. In a large, nonstick frying pan over medium heat, add 1 cup of oil.
  3. Prepare a breading station: In a large, shallow mixing bowl, whisk the eggs. In a separate large, shallow mixing bowl, mix together the breadcrumbs, salt, pepper and ground fennel. Dredge each of the chicken cutlets in the egg, allowing any excess to drip off before placing each into the seasoned breadcrumbs to coat on both sides.
  4. In batches, fry the chicken cutlets for 4 to 5 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet and continue frying the second batch until complete. Turn off the heat. Carefully clean out the oil and any breadcrumb “sludge.”
  5. Add the remaining 1 cup of oil into the cleaned pan and place over medium heat. Dredge the eggplant slices in the egg, once again allowing any excess to drip off before dredging in breadcrumbs to completely coat both sides. Shake off excess breadcrumbs and fry in batches for 3 to 4 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet.
  6. To assemble the lasagna: In a 9x13-inch baking dish, spread 1 cup of tomato sauce onto the bottom of the pan. Lay 4 lasagna noodles on top to cover. Arrange all of the fried, breaded chicken cutlets in a single layer on top of the noodles. Top with some tomato sauce, Italian cheese blend and basil leaves. Top with 6 lasagna noodles (in an opposite pattern from the bottom layer). Evenly spread the ricotta on the noodles. Top with tomato sauce, and place the remaining 4 lasagna noodles on top in a single layer. Arrange all of the breaded, fried eggplant in a single layer on top of the noodles. Top with sauce, cheese and basil leaves. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 30 to 40 minutes until the cheese is melted and bubbling and the lasagna noodles are fully cooked. Remove from the oven. Cool for 20 minutes before serving.

Watch the recipe video here:

Chicken & Eggplant Parm Lasagna

Italian g'mas will curse us for combining these classic favorites… Full Recipe: bit.ly/2CnDwEI

Posted by Tastemade on Wednesday, February 28, 2018

Main dish

Cowboy Butter

Cowboy Butter
You're going to want to slather this on everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 c. butter, melted
  • Juice of ½ a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tbsp. Dijon mustard
  • 1 tbsp. prepared horseradish
  • Pinch of cayenne pepper
  • ¼ tsp. paprika
  • 2 tbsp. Freshly Chopped Parsley
  • 1 tbsp. freshly chopped chives
  • 2 tsp. minced thyme
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
  2. Stir in parsley, chives and thyme and season with salt and pepper.
  3. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!

Watch the recipe video here:

How To Make Cowboy Butter

You're gonna want to put Cowboy Butter on literally EVERYTHING.Full recipe: http://dlsh.it/rIEkCxE

Posted by Delish on Monday, February 26, 2018

Cake

Mille Crepe Cake

Mille Crepe Cake
Mille Crepe Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CREPES
  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1 ½ cups flour
  • ⅔ cup cocoa powder
  • 7 tablespoons sugar
  • 4 cups whipped cream
GANACHE
  • 1 cup heavy cream
  • 4 tablespoons sugar
  • 6 oz chocolate
  • 1 tablespoon butter
  • ¼ cup powdered sugar, optional for topping
Instructions
  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  2. In the same pot, warm the milk. Remove from heat.
  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  4. Gradually mix in butter and warm milk. Chill.
  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  6. Cool crepe. Repeat until all of the crepe batter is used.
  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  9. Spread over the crepe cake.
  10. Top with sifted powdered sugar (optional).
  11. Enjoy!

Watch the recipe video here:

Chocolate Crepe Cake

Those layers ? ?FULL RECIPE: https://tasty.co/recipe/mille-crepe-cake

Posted by Tasty on Tuesday, February 27, 2018

Main dish

Chicken Tikka Goujons

Chicken Tikka Goujons
Chicken Tikka Goujons recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 chicken breasts
  • 50 g (⅓ cup) plain flour
  • 50 g (1 cup) panko breadcrumb
  • 2 eggs, beaten
  • mango chutney, to serve
  • MARINADE
  • 4 tablespoons greek yogurt
  • 1 teaspoon chili powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon fresh ginger, crushed
  • 1 teaspoon garlic, crushed
  • salt, to taste
  • pepper, to taste
Instructions
  1. Preheat oven to 180°C (350°F).
  2. Cut the chicken breasts into thin strips.
  3. In a re-sealable bag, mix the marinade ingredients together and place the chicken strips inside. Make sure they are thoroughly covered and marinate in the fridge for 2 hours (or more if you want a stronger flavour).
  4. Remove the chicken from the marinade and cover in flour, then egg, then panko breadcrumbs.
  5. Bake for 25 minutes.
  6. Enjoy!

Watch the recipe video here:

Chicken Tikka Goujons

Add some spice to your starters with these chicken tikka goujons ?RECIPE: https://tasty.co/recipe/chicken-tikka-goujons

Posted by Proper Tasty on Tuesday, February 27, 2018

Lasagna

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna
Chicken Alfredo Lasagna recipe.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 6 boneless, skinless chicken breasts
  • 4 teaspoons salt
  • 4 teaspoons pepper
  • 4 teaspoons garlic powder
  • 4 tablespoons canola oil
  • 3 cloves garlic, minced
  • ½ medium white onion, finely chopped
  • 2 cups heavy cream
  • ½ cup shredded parmesan cheese
  • 1 cup fresh parsley, chopped
  • 10 lasagna noodles, cooked
  • 2 cups shredded mozzarella cheese
  • 6 strips bacon, cooked and crumbled
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
  3. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
  4. In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
  5. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
  6. Cook for 1 additional minute, then remove from heat.
  7. In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
  8. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
  9. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
  10. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
  11. Bake for about 25 minutes, until the cheese is golden brown.
  12. Cool for about 15 minutes, slice, and serve!
  13. Enjoy!

Watch the recipe video here:

This chicken alfredo lasagna is making my mouth water ?!FULL RECIPE: https://tasty.co/recipe/chicken-alfredo-lasagna

Posted by Tasty on Tuesday, February 27, 2018

Breakfast

Brussels Sprouts Hash

Brussels Sprouts Hash
Give brussels sprouts the respect they deserve.
Author:
Cuisine: American
Recipe type: Breakfast
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
  • 2-3 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 Tuesday, February 27, 2018

Main dish

Spaghetti and Meatball Nests

Spaghetti and Meatball Nests
Turn your home into a fancy Italian restaurant with your very own spaghetti nest topped with a large meatball.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meatballs:
  • ½ pound ground beef
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ¼ cup plain breadcrumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon flat leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper
Spaghetti:
  • 8 ounces dry spaghetti
  • 1 large egg, beaten
  • ¼ cup finely grated Parmesan cheese
  • 3 tablespoons olive oil, divided
  • 1¾ cups marinara sauce
  • ½ cup water
  • Parmesan cheese, for finishing
Instructions
  1. @For the meatballs:
  2. In a medium bowl, combine the beef, shallots, garlic, breadcrumbs, cheese, egg, parsley, salt and pepper. Form into 6 (1-inch) balls. Set aside.
For the pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente, about 7 minutes. Drain and cool.
  3. Once cool, add the spaghetti to a large bowl and toss with egg and cheese until combined. Twist the spaghetti into 6 nests using a fork and a ladle. Let rest in the refrigerator as you prepare the meatballs.
  4. In a 12-inch high-sided skillet over medium heat, add 2 tablespoons olive oil. Add meatballs and brown on all sides. Remove meatballs from pan.
  5. Wipe the pan clean and add the remaining tablespoon of oil. Very carefully add each “nest” then turn the heat to medium. Cook for 2 minutes so the nests hold their shape. Add a browned meatball to the center of each nest.
  6. Mix together the water and marinara sauce until smooth. Pour the sauce between the nests. Grate cheese over the top. Cover with lid and cook for 10 minutes over medium heat.
  7. To serve, add each nest to a plate and garnish with freshly grated Parmesan cheese.

Watch the recipe video here:

Spaghetti and Meatball Nests

My head says gym, but my heart says pasta. Full Recipe: bit.ly/2FrZ55P

Posted by Tastemade on Monday, February 26, 2018

Breakfast

Jalapeno Popper Burger Taquitos

Jalapeno Popper Burger Taquitos
Fusion cuisine at its finest. Satisfyingly crunchy, full of burger flavours and wonderful oozy cream cheese. And some other cheese. We love cheese!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp oil
  • 6 rashers bacon
  • 1 onion, finely diced
  • 3 cloves garlic, finely diced
  • 4 jalapenos, finely diced
  • 2 lb beef mince
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 8 oz cream cheese
  • 10 regular tortillas
  • Grated red cheddar
Instructions
  1. Heat the oil and fry the bacon until it's looking crispy, dark and golden. Add the onion and cook for around 3 minutes, until soft.
  2. Add the garlic and cook for a further 30 seconds or so then add the diced jalapenos and the beef mince, then stir in the spices and seasoning and the cream cheese. Allow the mixture to cool a little then spoon it onto the tortillas, sprinkle with cheese and roll up tightly.
  3. Fry in batches in hot oil until the taquitos are golden brown and crispy.
  4. Enjoy!

Watch the recipe video here:

Jalapeno Popper Burger Taquitos

Jalapeno Popper Burger Taquitos

Posted by Twisted on Monday, February 26, 2018

Dessert

S’mores Brownies

S'mores Brownies
No campfire is required for this brownie cake made with layers of graham cracker crumble, chocolate brownie and torched meringue.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Graham cracker crust:
  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
Brownies:
  • 4 eggs, beaten
  • ½ cup brown sugar
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 12 ounces semisweet chocolate chips
  • 1 cup butter, softened
  • 2¼ cups all-purpose flour
Caramel sauce:
  • 1 cup sugar
  • 6 tablespoons butter, cubed
  • ½ cup heavy cream
  • ½ teaspoon salt
Meringue topping:
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • 2 cups sugar
  • 2 teaspoons vanilla extract
Instructions
  1. For the graham cracker crust: Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper and spray with cooking spray.
  2. Add graham cracker crumbs to a bowl and top with melted butter. Stir until combined. Press into prepared pan and bake for 10 minutes. Remove from oven and set aside.
  3. For the brownies: In a large bowl, add eggs, sugars and vanilla. Stir until combined.
  4. Heat chocolate in a double boiler on medium-low heat. When chocolate is almost fully melted, add butter and stir until fully combined and smooth. Remove from heat and stir into sugar mixture. Once combined, fold in flour and mix until smooth and fully combined. Pour mixture on top of graham cracker crust and bake 40 minutes. Remove from oven and let cool.
  5. For the caramel: Heat sugar in a medium saucepan over medium heat, stirring constantly. Sugar will melt, get thick and turn a brown amber color. Once completely melted, add the butter. Stir until butter is completely melted, about 3 minutes. Slowly stream in cream and boil for 1 minute. Remove from heat and stir in salt.
  6. Pour caramel over brownies, let cool and transfer to the fridge to chill for at least 2 hours.
  7. For the meringue topping: In the bowl of a stand mixer, add egg whites, cream of tartar and sugar.
  8. Bring a pot of water to a low simmer and place the bowl over the saucepan. Slowly whisk until whites are warm to the touch. Add bowl to stand mixer. Using the whisk, beat on high until stiff peaks form. Add vanilla and stir until combined. Spoon mixture over set caramel. Using a kitchen torch, lightly brown the meringue. Slice into squares and serve.

Watch the recipe video here:

S'mores Brownies

Campfire: not required, for these decadent, fudgy caramel s'more brownies.Full Recipe: bit.ly/2CmmTJw

Posted by Tastemade on Monday, February 26, 2018