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Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 duck breasts, 1-pound
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 cup chicken stock
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Preheat the oven to 400˚F(200˚C).
  2. Pat dry the duck breasts with a paper towel.
  3. Score the duck skin with sharp knife, making sure to not cut into fresh.
  4. Season the duck breasts on both sides with salt and pepper.
  5. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  6. Using a ramekin or your palm, gently smash the potatoes.
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨!FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoesWe’ve made gift guides for EVERYONE in your life curated with our fave picks! You’re going to LOVE our picks and so are your loved ones. // SHOP ’EM ALL NOW: http://bzfd.it/2C5BeWQ

Posted by Tasty on Thursday, December 14, 2017

Main dish

Honey Mustard Glazed Ham

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Honey Mustard Glazed Ham
Honey Mustard Glazed Ham
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • onion, chopped
  • 10 cloves garlic, peeled
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • 10 lb picnic ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.
  11. Enjoy!

Watch the recipe video here:

Honey Mustard-Glazed Ham

This honey mustard-glazed ham will be a holiday show-stopper! ? ?FULL RECIPE: https://tasty.co/recipe/honey-mustard-glazed-ham

Posted by Proper Tasty on Friday, December 15, 2017

Breakfast

Laminated Pasta Dough

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Laminated Pasta Dough
Give your pasta an additional kick of color and flavor by "laminating" herbs like parsley and sage into the pasta.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Butternut squash ravioli with brown butter sauce
  • 1 cup butternut squash purée
  • 2 tablespoons mascarpone
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan cheese
  • ¼ cup unsalted butter
  • Parmesan cheese, shaved
Laminated Pasta Dough
  • 3 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  • 1 large bunch sage, leaves picked
  • 1 large bunch flat leaf parsley, leaves picked
  • Semolina flour, for dusting
Instructions
Butternut squash ravioli with brown butter sauce
  1. In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined. Set aside until ready to use.
  2. Fill a deep pot with heavily salted water and bring to a boil.
  3. Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1½-inch squares. Crimp the edges to seal.
  4. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
  5. Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
  6. Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!
Laminated Pasta Dough
  1. In the bowl of a stand mixer, combine eggs, flour, oil and salt with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest in the refrigerator for at least 30 minutes.
  2. Divide the dough into 4 equal portions. Attach the pasta roller attachment to the stand mixer and place it on setting 1.
  3. Lightly dust one portion of the dough with flour, then form it into a rectangle. Pass the pasta through the rollers on setting 1 and repeat the rolling and flouring process so that the pasta passes through setting 1 a total of 4 times.
  4. Change the rollers to setting 2, lightly flour the pasta, then pass it through the rollers. Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Continue with the flouring and rolling until the pasta is passed through setting 6. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet.
  5. Once you've rolled out all of the dough, lay one sheet of pasta flat on your work surface. Place the sage and parsley leaves on the dough, spacing them in an artistic fashion. Very lightly dab the edges of the sheet of pasta with water and then carefully lay a second sheet of pasta dough on top of the herbs, enclosing them between the two sheets of dough. Using your hands, lightly press the two sheets together so that they stick.
  6. Turn the stand mixer speed to level 2. Pass the pasta sheet through the rollers on setting 3 to seal the two sheets together. Repeat the layering and rolling process with the remaining sheets of dough.

Watch the recipe video here:

How To Make Laminated Pasta

Herb laminated pasta? It's called fashion, Brenda. Look it up.Full Recipe: taste.md/2AEyfoF

Posted by Tastemade on Monday, December 11, 2017

Cake

Maple Slow Cooker Cake

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Maple Slow Cooker Cake
Maple Slow Cooker Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 15.25 oz box yellow cake mix
  • ½ cup melted butter
  • 1 cup water
  • 3 eggs
  • ½ teaspoon cinnamon
  • ½ cup maple syrup
Maple Walnuts
  • 2 cups walnut halves
  • ⅓ cup maple syrup
  • ½ teaspoon salt
  • 1 cup whipped cream for garnish
Instructions
  1. Lightly toast nuts in a dry skillet over medium-high heat. Add maple syrup and salt. Cook until syrup is evaporated and nuts are glossy and sticky. Set aside and allow to cool.
  2. Combine cake mix, butter, water, eggs, cinnamon, and maple syrup in a mixing bowl. Blend thoroughly with a hand mixer.
  3. Pour cake batter into a slow cooker that has been lined with parchment paper. Set the temperature to high. Cook for 2-2 ½ hours or until cake is brown and spongy.
  4. Carefully remove cake from slow cooker and allow to cool. Cut into cubes and top with whipped cream and walnuts. Enjoy!

Watch the recipe video here:

Maple Slow Cooker Cake

Maple Slow Cooker CakeCheck out this recipe and more holiday entertaining inspiration: http://bzfd.it/2Bakm4q

Posted by Tasty on Monday, December 11, 2017

Main dish

Bacon-Cheddar-Loaded Cheeseburger

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Bacon-Cheddar-Loaded Cheeseburger
Would you make this loaded cheeseburger for a night in? ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 strips bacon
  • 4 oz cream cheese, at room temperature
  • ¼ cup green onion, thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1 lb ground beef
  • salt, to taste
  • pepper, to taste
  • 4 slices cheddar cheese
  • 4 hamburger buns, toasted
Instructions
  1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
  2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
  3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
  4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
  5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
  6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
  7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
  8. Enjoy!

Watch the recipe video here:

Bacon-Cheddar–Loaded Cheeseburger

Would you make this loaded cheeseburger for a night in? ? ?Watch the full episode of Night In/Night Out here: http://bit.ly/2jzwIMu

Posted by Tasty on Monday, December 11, 2017

Dessert

Holiday Cheery Bombs

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Holiday Cheery Bombs
Get the party started with these festive treats.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 jar maraschino cherries with stems
  • 2 c. bourbon
  • 1 c. white chocolate chips
  • red, white, and green sanding sugar
Instructions
  1. Soak cherries in bourbon for 1 hour in the refrigerator. Remove cherries and pat dry with a paper towel.
  2. Heat chocolate chips in the microwave in 20-second intervals, stirring in between, until fully melted.
  3. Dip each cherry two-thirds of the way into the melted white chocolate, twisting it slightly to help the chocolate stick. Dip the cherry in red, green, or white sanding sugar, coating it halfway up the white chocolate coating.
  4. Chill in fridge 20 minutes before serving.

Watch the recipe video here:

How To Make Holiday Cheery Bombs

Get the party started with these Holiday Cheery Bombs.Full recipe: http://dlsh.it/Fcb2Ryq

Posted by Delish on Monday, December 11, 2017

Breakfast

CHRISTMAS TREE FAJITA TRIANGLES

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CHRISTMAS TREE FAJITA TRIANGLES
CHRISTMAS TREE FAJITA TRIANGLES
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tsp oil
  • 1 white onion finely sliced
  • 2 cups of mixed peppers finely sliced
  • 2 garlic cloves minced
  • ⅓ cup fajita spice mix
  • ½ cup passata
  • 22 6 inch tortillas
  • ¼ cup flour
  • ¼ cup water
  • vegetable oil for brushing
  • 1 cup pesto
Instructions
  1. In a large saute pan, heat oil over medium heat. Add onions, peppers, and garlic. Cook until softened. Add shredded chicken, fajita seasoning, and passata. Cook to heat through. Remove and chop into small pieces.
  2. Pre-heat oven to 180ºC (350ºF). Cut tortillas in half. In a small bowl mix together flour and water to form a paste. Spread a thin layer of paste on ⅓ of one half of tortilla. Fold over into a cone shape. Repeat with remaining tortillas.
  3. FIll each cone with fajita mix and use more of the flour paste to seal the triangle. Arrange on a lined baking sheet and brush with oil. bake for 25 minutes until just golden brown.
  4. Place two onto one skewer and brush generously with pesto.
  5. Enjoy!

Watch the recipe video here:

Fajita Stuffed Christmas Trees

Fajita Stuffed Christmas Trees

Posted by Twisted on Tuesday, December 12, 2017

Dessert

Mei’s Hot Chocolate Ice Cream Bites

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Mei's Hot Chocolate Ice Cream Bites
One delicious blizzard coming up!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Ice cream base
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
Hot cocoa syrup
  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup water
Assembly
  • 10 ounces dark chocolate
  • 1½ cup marshmallows, chopped, divided
  • ½ tablespoon butter
  • 1 tablespoon cocoa powder
Instructions
  1. In a medium saucepan, whisk together cocoa syrup ingredients and heat on medium, stirring occasionally, until mixture is thick enough to coat a spoon. Set aside and cool.
  2. In a medium bowl add the whipping cream and using a hand mixer, whip until stiff peaks form.
  3. In a large bowl combine sweetened condensed milk, vanilla extract and ½ cup of cocoa syrup until incorporated.
  4. Add whipped cream to the condensed milk mixture and gently fold together until mixed together. Measure out ½ cup of chopped marshmallows and set aside to use later for marshmallow sauce.
  5. Using a metal loaf pan, pour a layer the condensed milk, drizzle a layer of cocoa syrup, sprinkle on a layer of chopped marshmallows. Starting again with the condensed milk repeat the layers until the pan is filled.
  6. Freeze for 4-5 hours until firm.
  7. Using a small melon baller, scoop the frozen ice cream into small truffle balls and place on a parchment covered sheet pan, freeze for 30-40 minutes until firm.
  8. In a large bowl melt chocolate in the microwave.
  9. One at a time, roll frozen ice cream truffles in the chocolate and return to the sheet pan. Freeze for 15 minutes.
  10. Add the remaining ½ cup marshmallows and butter to a small bowl and microwave until melted, stir to combine into a marshmallow sauce.
  11. Dip each truffle half way into the marshmallow sauce, place back on the sheet pan, and sprinkle with cocoa powder. Freeze until ready to serve.

Watch the recipe video here:

Mei's Hot Chocolate Ice Cream Bites

Mei's Hot Chocolate Ice Cream BitesOne delicious blizzard coming up! https://www.facebook.com/PlayOverwatch/

Posted by Tasty on Wednesday, December 13, 2017

Dessert

Hot Chocolate Fudge

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Hot Chocolate Fudge
Tiny marshmallows give this fudge recipe an added sweetness and subtle crunch.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 14 oz. cans sweetened condensed milk, divided
  • 2 packets hot chocolate mix
  • 2 c. semisweet chocolate chips
  • 2 c. white chocolate chips
  • ½ c. marshmallow bits
Instructions
  1. In a microwave-safe bowl, add chocolate chips. Microwave in 1-minute intervals, stirring in between, until fully melted. Combine with one can sweetened condensed milk and 2 packets hot chocolate mix.
  2. In another microwave-safe bowl, add white chocolate chips and microwave in 20-second intervals, stirring in between, until fully melted. Mix with second can of sweetened condensed milk.
  3. In a parchment-lined 8”x 8” baking dish, pour hot chocolate mixture. Top with white chocolate mixture, then sprinkle with marshmallow bits.
  4. Refrigerate for at least 2 hours, or until set. Cut into 1” bars and serve.

Watch the recipe video here:

How To Make Hot Cocoa Fudge

This Hot Cocoa Fudge turns your favorite cold-weather drink into a creamy dessert. Full recipe: http://dlsh.it/545W94Z

Posted by Delish on Sunday, December 10, 2017

Dessert

Fluffy Perfect Pancakes

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Fluffy Perfect Pancakes
Watch to see we made these SO FLUFFY! ? ✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups flour, sifted
  • 4 tablespoons baking powder
  • 4 cups milk, warm to the touch
  • ¾ cup butter, melted
  • 3 egg yolks
  • 4 egg whites
  • maple syrup, to serve
Instructions
  1. In a bowl, add the flour and baking powder together, stirring to combine.
  2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  4. Gently combine the bowl of flour with the butter and milk mixture, stirring until combined. Gently fold in the egg whites.
  5. Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on low heat. Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean. Repeat with remaining batter.
  6. Serve with maple syrup.
  7. Enjoy!

Watch the recipe video here:

Perfect Fluffy Pancake

Watch to see we made these SO FLUFFY! ? ✨FULL RECIPE: https://tasty.co/recipe/fluffy-perfect-pancakesNeed a griddle? WE GOT YOU! Click here to check out 26 griddles for under $50: http://bzfd.it/2zQCFYh

Posted by Tasty on Wednesday, December 6, 2017