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Breakfast

Breakfast French Toast Roll Ups

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Breakfast French Toast Roll Ups
Breakfast French Toast Roll Ups
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 slices soft white bread
  • 12 thin sausages, cooked
  • 12 rashers bacon, cooked
  • 3 eggs
  • ½ cup milk
  • 1 tsp salt
  • ½ tsp pepper
Instructions
  1. Cut crusts of each slice of bread. Roll flat with a rolling pin.
  2. Place one strip of bacon on one end of the bread topped with a sausage. Roll tightly into a small log shape.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper.
  4. Dip and soak each bread roll.
  5. Heat oil in a non-stick pan over medium-low heat. Pan fry each of the rolls turning constantly to get even coloring.
  6. Enjoy!

Watch the recipe video here:

Breakfast French Toast Roll Ups

Breakfast French Toast Roll Ups

Posted by Twisted on Saturday, November 11, 2017

Breakfast

Fried Deviled Eggs

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Fried Deviled Eggs
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Recipe of the Day: Fried Deviled EggsSave this recipe: http://bit.ly/2z5rMlI.

Posted by Food Network on Friday, November 10, 2017

Cake

Piecaken

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Piecaken
Piecaken
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 Edwards® Georgia Style Pecan Pie, frozen
  • 1 Edwards® Pumpkin Crème Pie, frozen
  • 2 boxes yellow cake mix, plus additions listed on the package for preparation
  • Nonstick cooking spray
  • Pumpkin Spiced Pecans (optional for garnish)
  • 1½ cups pecan halves
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • ½ teaspoon pumpkin pie spice
  • Whipped Cream (to frost)
  • 2 cups heavy cream
  • 2 tablespoons sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Spray two (10-inch) pie pans with nonstick cooking spray.
  3. Prepare one box yellow cake mix according to package directions. Scoop about 1½ cups of the batter into one of the pie pans.
  4. Invert the pecan pie into the pie pan. Cover with remaining cake batter.
  5. Prepare the second box of cake batter according to package instruction. Repeat the process of adding 1½ cups of batter into the second prepared pie pan.
  6. Invert the pumpkin creme pie into the pie pan on top of the batter and cover with remaining cake batter.
  7. Bake for 35-40 minutes or until the top is no longer jiggling. Cool completely.
  8. Whip the heavy cream in a mixing bowl until it forms soft peaks. Fold in sugar and whip to combine.
  9. Spread a layer of whipped cream on the bottom cooled cake layer. Top with the second cake layer and frost with remaining whipped cream.
  10. Toss the pecans with melted butter. Add the brown sugar and pumpkin pie spice. Toss to coat. Bake about 5-7 minutes, until lightly toasted. Cool completely.
  11. Garnish the frosted cake with spiced pecans and pumpkin pie spice.

Watch the recipe video here:

Piecaken

PiecakenWhen three desserts collide in the best way possible! #BringTheSweet

Posted by Tasty on Friday, November 3, 2017

Breakfast

Buffalo Chicken Biscuit Bombs

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Buffalo Chicken Biscuit Bombs
Bite into perfectly chewy garlic and parmesan coated buns packed with buffalo chicken and ranch amazingness.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups cooked and shredded chicken
  • ½ cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons ranch dressing
  • ¼ cup buffalo wing sauce, plus more for drizzling
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped chives
  • 2 (6-ounce) cans refrigerated biscuit dough
  • ¼ cup unsalted butter, melted
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon grated garlic
  • 1 tablespoon grated Parmesan
Instructions
  1. Preheat oven 375 degrees, and grease a cast-iron skillet with butter.
  2. In medium bowl, gently mix chicken, mozzarella cheese, cream cheese, ranch dressing, buffalo sauce, salt, pepper, blue cheese and chives until chicken is well coated. Set aside.
  3. Using a rolling pin, roll each biscuit into a 4-inch round. Add 1½ tablespoons of the buffalo chicken filling and a drizzle of buffalo sauce.
  4. Wrap the dough around filling and pinch to seal edges, forming a ball. Place seam side down into the greased skillet. Repeat with remaining dough and filling.
  5. In a small bowl, whisk melted butter, parsley, garlic and Parmesan. Brush the balls with the garlic butter, and bake for 15 to 20 minutes, or until golden brown.

Watch the recipe video here:

Buffalo Chicken Biscuit Bombs

Perfectly chewy garlic & parmesan coated buns packed with buffalo chicken & ranch amazingness. ?.com.Save this recipe: taste.md/2yZdDWUMore recipes on our app ?: taste.md/2xTvD7A

Posted by Tastemade on Thursday, October 5, 2017

Main dish

Camembert Smothered Roasties

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Camembert Smothered Roasties
Cordon Bleu Chicken Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 8 slices emmental
  • 8 slices ham
  • Salt
  • Pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 tsp dijon mustard
  • 3 tbsp parmesan
  • ½ cup breadcrumbs
  • 3 tbsp parmesan
  • ¼ cup finely chopped parsley
Instructions
  1. Preheat the oven to 180°/360°F.
  2. Butterfly the chicken breasts and lay them between two sheets of baking paper and bash them with a rolling pin until they are around 1 cm thick. Discard the paper and lay two sheets of cheese over the breasts, followed by two slices of ham, and roll up.
  3. Pack the pieces of chicken snugly in a greased baking dish and season generously.
  4. In a saucepan heat the butter until foaming and whisk in the flour. Allow to brown slightly and then whisk in the milk a little bit at a time to make a smooth sauce. Stir in the parmesan and dijon mustard then season to taste and pour over the chicken roll ups.
  5. In a small bowl mix together the breadcrumbs, parmesan and parsley and sprinkle over the top of the saucy chicken then bake for around 40 minutes or until the chicken is cooked through.

Watch the recipe video here:

Main dish

Cordon Bleu Chicken Bake

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Cordon Bleu Chicken Bake
Cordon Bleu Chicken Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • 8 slices emmental
  • 8 slices ham
  • Salt
  • Pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 tsp dijon mustard
  • 3 tbsp parmesan
  • ½ cup breadcrumbs
  • 3 tbsp parmesan
  • ¼ cup finely chopped parsley
Instructions
  1. Preheat the oven to 180°/360°F.
  2. Butterfly the chicken breasts and lay them between two sheets of baking paper and bash them with a rolling pin until they are around 1 cm thick. Discard the paper and lay two sheets of cheese over the breasts, followed by two slices of ham, and roll up.
  3. Pack the pieces of chicken snugly in a greased baking dish and season generously.
  4. In a saucepan heat the butter until foaming and whisk in the flour. Allow to brown slightly and then whisk in the milk a little bit at a time to make a smooth sauce. Stir in the parmesan and dijon mustard then season to taste and pour over the chicken roll ups.
  5. In a small bowl mix together the breadcrumbs, parmesan and parsley and sprinkle over the top of the saucy chicken then bake for around 40 minutes or until the chicken is cooked through.

Watch the recipe video here:

Cordon Bleu Chicken Bake

Posted by Twisted on Sunday, October 15, 2017

Breakfast

Almost-Famous Soft Pretzels

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Almost-Famous Soft Pretzels
Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • For the pretzels:
  • 1 cup milk
  • 1 package active dry yeast
  • 3 tablespoons packed light brown sugar
  • 2¼ cups all-purpose flour, plus more for kneading
  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon fine salt
  • ⅓ cup baking soda
  • 2 tablespoons coarse salt
  • For the Sauce:
  • ¼ cup mayonnaise
  • ¼ cup dijon mustard
  • 3 tablespoons packed light brown sugar
  • ½ teaspoon cider vinegar
Instructions
  1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1¼ cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  2. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  4. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  5. Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Watch the recipe video here:

How to Make Auntie Anne's-Inspired Soft Pretzels

Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!Who loved those free samples growing up?

Posted by Food Network on Sunday, October 15, 2017

Main dish

Big Mac Sliders

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Big Mac Sliders
Big Mac Sliders
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb beef
  • 1 egg
  • 1 cup breadcrumbs
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 6 buns, cut into thirds
  • 2 tbsp butter
  • 1 tbsp sesame seeds
  • ¾ cup mayonnaise
  • 3 tbsp mustard
  • 1 tsp garlic salt
  • 1 tbsp sweet relish
  • ½ tsp onion powder
  • 1 tsp sugar
  • ½ tsp paprika
  • 1 tsp vinegar
  • Diced white onion
  • Sliced iceburg lettuce
  • Sliced American cheese
Instructions
  1. Begin with the burger meat – mix together the mince, egg, breadcrumbs, garlic powder and seasoning thoroughly with your hands. Separate the mixture into two halves and press into small baking trays. Make sure they are slightly larger than the eventual tray you’ll use to build up the burgers in as the meat will shrink during cooking. Grill them on high for around 10 minutes until cooked through.
  2. Meanwhile toast the buns cut side up until golden brown. Brush the tops with butter and sprinkle with sesame seeds.
  3. Whisk together the mayonnaise, mustard, onion powder, garlic salt, sweet relish, vinegar and paprika.
  4. Layer up the burgers – first cover the buns in the sauce, then a layer of onions and lettuce, then one of the giant burger pattys and a layer of american cheese. Next, put the middle layer of buns on top and more sauce, onions, lettuce, the other patty, more cheese, more sauce then the top layer of buns.
  5. Cut the sliders up and enjoy.

Watch the recipe video here:

Big Mac Sliders

Posted by Twisted on Sunday, October 22, 2017

Dessert

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have the most beautiful layers ?!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 10 graham crackers, crushed
  • 6 tablespoons butter
  • 32 oz cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar
  • 15 oz pumpkin puree, 1 can
Crumble Topping
  • ½ cup butter
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 325˚F (160˚C).
  2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
  3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
  4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
  6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
  7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
  8. Bake for 30 minutes.
  9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
  10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
  11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
  12. Enjoy!

Watch the recipe video here:

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-barsGet the Tasty app to find this and other recipes: https://tstyapp.com/download

Posted by Tasty on Wednesday, October 25, 2017

Breakfast

Bloomin’ Onion Bites

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Bloomin' Onion Bites
Miniature versions are always better than the original.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the onions
  • 20 pearl onions
  • 2 eggs, lightly beaten
  • 2 tbsp. water
  • 1 c. flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, enough to fill skillet 1" high
For the dipping sauce
  • ⅔ c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
Instructions
  1. Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, separate onion sections.
  2. In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.
  3. Dredge onions first in egg and then in flour mixture.
  4. In a large, high-sided skillet, heat oil. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain.
  5. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Watch the recipe video here:

How To Make Bloomin' Onion Bites

If you love Outback Steakhouse's bloomin' onions, prepare to FREAK over these Bloomin' Onion Bites.Full recipe: http://dlsh.it/XauVb3C

Posted by Delish on Wednesday, November 8, 2017