Dessert

Cheesecake Fudge

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Cheesecake Fudge
Everything you love about cheesecake in fudge form.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 9 Graham Cracker squares
  • 3 c. white chocolate chips
  • 1 tbsp. butter
  • pinch of kosher salt
  • 1 tsp. pure vanilla extract
  • 1 c. sweetened condensed milk
  • 1½ c. marshmallow Fluff
  • 1 (3.4-oz) instant cheesecake pudding mix
Instructions
  1. Line a square (8-x-8” or 9-x-9”) baking pan with parchment paper then grease with cooking spray. Line the bottom of the pan with graham cracker squares so that the the entire bottom of the pan is covered, trimming graham crackers if necessary.
  2. In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth.
  3. Reduce heat to medium-low and add pudding mix; stir until completely dissolved. Turn off heat and add marshmallow fluff. Stir until melted. Pour mixture over graham crackers.
  4. Refrigerate until set, about 3 hours. Cut into small squares.

Watch the recipe video here:

How To Make Cheesecake Fudge

This Cheesecake Fudge is fluffy AF. Full recipe: http://dlsh.it/7bls1Bf

Posted by Delish on Monday, February 26, 2018

Breakfast

Cheese Stuffed Roll

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Cheese Stuffed Roll
Enjoy warm, chewy bread rolls stuffed with cheese, tomatoes and tons of flavor.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons active dry yeast
  • 1 teaspoon olive oil
  • ¾ cup water
  • ½ teaspoon sugar
  • ¼ cup milk
  • 3 cups flour
  • 2 cups grated mozzarella cheese
  • 1 cup cream cheese
  • 1 cup chopped cherry tomatoes
  • Basil leaves, to taste
  • Salt and pepper
  • 1 egg, beaten
  • 1 tablespoon oregano
Instructions
  1. In a mixing bowl, combine the yeast, olive oil, water, sugar and milk.
  2. Add flour and a pinch of salt, and stir to combine. Once a dough begins to form, continue to mix by hand. Cover and leave the dough to rest for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a bowl, combine the mozzarella cheese, cream cheese, cherry tomatoes and basil. Season with salt and pepper.
  5. Lay out dough on a floured surface, and divide into 8 small portions. Flatten each portion slightly and fill with the cheese and tomato mixture. Close the dough around the filling, forming a ball, and place on a baking pan. Brush rolls with egg and sprinkle with oregano.
  6. Bake for approximately 30 minutes, or until the rolls are golden brown.

Watch the recipe video here:

Cheese Stuffed Roll

The only thing better than bread is bread stuffed with cheeeeese.Full Recipe: bit.ly/2BTqTAv?: Tastemade Brasil

Posted by Tastemade on Monday, February 26, 2018

Main dish

Broccoli Cheddar Soup

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Broccoli Cheddar Soup
See ya later, soup cans.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ c. butter
  • 1 onion, chopped
  • ¼ c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • kosher salt
  • Freshly ground black pepper
  • 1 large head broccoli, finely chopped
  • 1 large carrot, cut into matchsticks
  • 2 stalks celery, thinly sliced
  • 2 c. whole milk
  • 3 c. shredded Cheddar, plus more for garnish
  • Baguette, for serving
Instructions
  1. In a large soup pot, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.
  2. Stir in broccoli, carrots, and celery and simmer until vegetables are tender, 20 minutes.
  3. Reduce heat to low and add milk. Bring to a simmer and stir in cheddar.
  4. Season with salt and pepper and top with more cheddar.
  5. Serve with baguette.

Watch the recipe video here:

How To Make Broccoli Cheddar Soup

If you're OBSESSED with Panera Bread, you need to try our Broccoli Cheddar Soup.Full recipe: http://dlsh.it/rup48KO

Posted by Delish on Saturday, February 24, 2018

Breakfast

Roasted Potato Croque Madame

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Roasted Potato Croque Madame
A carved out baked potato filled with ham, cheese and topped with a fried egg is perfect for dipping thick-cut French fries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large Yukon gold potatoes
  • Extra-virgin olive oil
  • Kosher salt & freshly ground black pepper
  • 1 quart canola oil, room temperature
  • 2 tablespoons unsalted butter
  • 4 tablespoons finely chopped ham steak
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ teaspoon ground nutmeg
  • ½ cup shredded Gruyere or Emmental cheese
  • 4 large egg yolks
  • 1 tablespoon finely chopped chives, for garnish
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
  2. Trim off one-fourth from both ends of each potato (reserving them for French fries), leaving only the middle sections. Brush each potato with olive oil and season with salt and pepper. Place onto the prepared baking sheet and bake for 50 minutes to 1 hour until the flesh is tender and the tops and bottoms are browned.
  3. To make the French fries: Cut the trimmed ends of the potatoes into short, fat sticks (so they hold up to dipping without breaking). Place into a bowl of ice water.
  4. Remove the potato sticks from the ice water and completely dry using a clean towel. Put the sticks into a medium saucepan and cover with the oil, adding more if needed. Turn the heat on to medium and fry until golden, stirring occasionally, about 20 to 25 minutes.
  5. To make the ham & cheese sauce: In a medium saucepan over medium heat, add the butter until melted. Add the ham. Season with salt and pepper and cook for 2 minutes. Add the flour and stir to combine. Cook for another 1 to 2 minutes. Gradually add the milk while whisking. Cook until slightly thickened. Add the nutmeg and stir to combine. Add the cheese. Stir until melted. Season with salt and pepper. Remove from the heat.
  6. Remove the roasted potatoes from the oven and increase the heat to a high broil.
  7. Carefully scoop out the flesh of each roasted potato (save for mashed potatoes), being careful not to pierce the bottom. Drizzle olive oil into each cavity and season with salt and pepper. Fill each of the cavities two-thirds of the way with the ham and cheese sauce. Top each with an egg yolk and one more spoonful of the ham and cheese sauce. Season with salt and pepper and a drizzle of olive oil.
  8. Broil for 2 to 3 minutes for a runny yolk. Remove from the oven and garnish with chives.
  9. Remove the French fries onto a cooling rack and season with salt and pepper. Dip the French fries into the cheesy potatoes.

Watch the recipe video here:

Roasted Potato Croque Madame

ATTENTION: Breakfast has officially reached new heights. Full Recipe: bit.ly/2FqXPji

Posted by Tastemade on Sunday, February 25, 2018

Breakfast

Omelet Stuffed Peppers

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Omelet Stuffed Peppers
Bonus: they're perfect for a crowd.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 bell peppers, halved (seeds removed)
  • 8 eggs, lightly beaten
  • ¼ c. milk
  • 4 slices bacon, cooked and crumbles
  • 1 c. shredded Cheddar
  • 2 tbsp. finely chopped chives, plus more for garnish
  • kosher salt
  • Freshly cracked black pepper
Instructions
  1. Preheat oven to 400°. Place peppers in a large baking dish and bake 5 minutes.
  2. Meanwhile, beat together eggs and milk. Stir in bacon, cheese and chives and season with salt and pepper.
  3. When peppers are done baking, pour egg mixture into peppers. Place back in the oven and bake 35 to 40 minutes more, until eggs are set. Garnish with more chives and serve.

Watch the recipe video here:

How To Make Omelet Stuffed Peppers

Omelet Stuffed Peppers are the low-carb breakfast you never knew you needed. Full recipe: http://dlsh.it/jjI2LkC

Posted by Delish on Sunday, February 25, 2018

Pizza

Mini Pizza Stars

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Mini Pizza Stars
Personal sized pizza stars are super fun and easy to make with ready made pizza dough. Fill them with your favourite pizza toppings for a twist!
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 750g pizza dough, divided into 6
  • ½ cup pizza sauce
  • 1 cup grated mozzarella cheese
  • Pepperoni slices
  • Egg Wash
  • Dried Oregano
  • ⅔ cup mayonnaise
  • 3 tbsp milk
  • 2 tbsp lemon juice
  • 1 tbsp finely choppe parsley
  • 2 tsp chopped garlic
  • 1 tsp onion flakes
  • ½ tsp pepper
  • ½ tsp salt
Instructions
  1. Pre-heat oven to 200ºC. Roll out each dough ball into about 8” flat.
  2. Make 3 cuts with a pizza cutter in the centre of the dough- this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge.
  3. Lay down some pizza sauce, leaving a decent circle of dough in the middle untouched (where your slits are). Add mozzarella on top of this, followed by slices of pepperoni. Brush egg wash on the triangles. Grab one of the triangles from the centre and overlap it with the corresponding outside edge of the pizza. Continue until you have completed the pizza. Place on a parchment lined baking sheet.
  4. Brush the dough with more egg wash and sprinkle with oregano. Bake for 20 minutes until cheese bubbling and dough is golden brown.
  5. Enjoy!

Watch the recipe video here:

Mini Pizza Stars

Mini Pizza Stars

Posted by Twisted on Sunday, February 25, 2018

Breakfast

Buttermilk Cheddar Biscuits

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Buttermilk Cheddar Biscuits
Buttermilk Cheddar Biscuits
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 12 tablespoons (1½ sticks) cold unsalted butter, diced
  • ½ cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar
  • 1 egg, beaten with 1 tablespoon water or milk
  • Maldon sea salt, optional
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  4. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Watch the recipe video here:

How to Make Ina's Buttermilk Cheddar Biscuits

Recipe of the Day: Ina Garten's Buttermilk Cheddar Biscuits ?Save this recipe: http://bit.ly/2o4goSO.

Posted by Food Network on Sunday, February 25, 2018

Main dish

Kung Pao Chicken Lollipops

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Kung Pao Chicken Lollipops
With a little extra massaging, turn your crispy kung pao drumstick into a less messy lollipop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups vegetable, canola or peanut oil
  • 1 pound (about 8 to 10) chicken drummettes, at room temperature
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper
  • ½ teaspoon Chinese five-spice
For fry batter:
  • 1 egg
  • 1½ cups buttermilk
  • ¾ cup white rice flour
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
Kung Pao sauce:
  • 8 chilies de árbol, stemmed, seeded and torn
  • 2 tablespoons vegetable, canola or peanut oil
  • 3 scallions, finely chopped (white & green parts), reserving 1 tablespoon for garnish
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • ⅓ cup Shaoxing wine
  • ⅓ cup black soy sauce
  • ⅓ cup brown rice vinegar or black vinegar
  • ¼ cup sweet chili sauce
  • ½ teaspoon white pepper
  • ¼ cup roasted unsalted peanuts, plus 1 tablespoon, chopped, for garnish
  • Handful fresh cilantro leaves with tender stems
Instructions
  1. In a heavy, medium pot over medium heat, add the oil and heat to 350 degrees.
  2. To prepare the chicken: Trim any fat, skin or bone off the tip of the drummettes. Using sharp culinary scissors, cut the meat around the circumference of the bone so that it is no longer attached. Push the meat upward, practically turning it inside out at the top, to resemble a lollipop. Place into a shallow baking dish or bowl. Continue with the remaining drummettes. Sprinkle with the cornstarch, white pepper and Chinese five-spice and toss to evenly coat. This will help the batter to stick. Set aside.
  3. In a small bowl, whisk together the egg and buttermilk. Set aside.
  4. In a large mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Add the egg mixture and whisk to combine until smooth.
  5. Dip each of the lollipops into the batter to coat. Allow any excess batter to drip off. In batches, gently place the battered lollipops in the hot oil and fry for 6 to 8 minutes until golden brown and fully cooked. Remove onto a cooling rack set over a baking sheet.
  6. To make the sauce, in a medium saucepan over medium heat, add the chilies to lightly toast, 30 seconds to 1 minute, until fragrant. Add the oil and stir to combine. Add the scallions, garlic and ginger. Stir and cook for 2 minutes until softened. Add the Shaoxing wine, soy sauce, vinegar, sweet chili sauce and white pepper. Whisk to combine. Simmer until thickened. Add the peanuts and toss to combine.
  7. Put the drummettes in the pan and gently toss to coat in the sauce. Plate and garnish with scallions, peanuts and cilantro.

Watch the recipe video here:

Kung Pao Chicken Lollipops

All you need is love (and these Kung Pao Chicken Lollipops)Full Recipe: bit.ly/2EQ0IJz

Posted by Tastemade on Sunday, February 25, 2018

Dessert

Cheesecake Stuffed Cupcakes

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Cheesecake Stuffed Cupcakes
Now you don't have to choose between your two favorite desserts.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix, plus ingredients called for on box
  • 12 frozen, plain 1" cheesecake squares
  • 1 c. unsalted butter, softened
  • 2½ c. powdered sugar
  • ¾ c. cocoa powder
  • 2 tsp. vanilla extract
  • Pinch kosher salt
  • ¼ c. heavy cream, plus more if needed
  • Rainbow sprinkles, for decoration
Instructions
  1. Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
  3. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  4. Pipe cupcakes with frosting and decorate with rainbow sprinkles.

Watch the recipe video here:

How To Make Cheesecake Stuffed Cupcakes

CHEESECAKE. STUFFED. CUPCAKES.Full recipe: http://dlsh.it/BsRJ84s

Posted by Delish on Monday, February 19, 2018

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: Maib 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 Tuesday, February 20, 2018