Main dish

Aligot

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Aligot
To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound red potatoes
  • Salt, to taste
  • ¼ cup milk
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces Gruyère cheese, grated
  • 8 ounces mozzarella cheese, grated
  • Salt, pepper and olive oil, to serve
Instructions
  1. Bring a large pot of salted water to boil. Add potatoes. Cook until potatoes are soft and starting to crack. Remove from the water and peel while still hot. Tip: Use a dry cloth to hold the potatoes.
  2. Mash the potatoes well with a fork or masher. Strain the mashed potatoes in a sieve.
  3. Place the strained potatoes in a pan, add the milk and butter and bring to a simmer, stirring frequently.
  4. When the butter has melted, fold in the heavy cream.
  5. Add the cheeses little by little, alternating between portions of Gruyère and mozzarella.
  6. Stir on low heat until all the cheese has been folded in, and continue to cook until texture reaches an elastic consistency. Serve sprinkled with salt and pepper and drizzled with olive oil.
  7. Tip: Aligot can be served on its own as pre-dessert or as a side dish.

Watch the recipe video here:

Aligot

When you're trying to break the record for longest cheese pull…Full Recipe: taste.md/2EKdOZq?: Tastemade Brasil

Posted by Tastemade on Wednesday, February 7, 2018

Main dish

Chicken Parmigiana

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Chicken Parmigiana
You work hard all week — you deserve some real comfort food.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 3 cups tomato sauce
  • 1 sprig basil
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup Parmesan cheese, freshly grated
  • 4 ounces mozzarella cheese, sliced into coins
  • 1 cup Italian breadcrumbs
  • 4 ounces mozzarella cheese
  • 200 grams (about ½ pounds) thin linguine, cooked
  • ¼ cup fresh parsley, chopped
  • Salt and pepper
Instructions
  1. Pound chicken until ⅓-inch thick. Season with salt and pepper.
  2. Dip chicken in the beaten eggs, then roll in breadcrumbs.
  3. Heat oil in a large oven-safe skillet. When oil is hot, brown chicken on all sides. Remove and set aside.
  4. Preheat oven to 350°F.
  5. Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil, and bring to simmer for 10 minutes. Remove the basil.
  6. Place chicken in the sauce. Sprinkle Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
  7. Serve with linguine, and garnish with parsley.

Watch the recipe video here:

Authentic Chicken Parmigiana

Authentic Chicken Parmigiana Save this recipe: https://taste.md/2bZSTGz

Posted by Tastemade on Monday, January 29, 2018

Main dish

Meatball Wellington

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Meatball Wellington
Wrapped in cheese and puff pastry, these meatballs are crispy, bite-sized deliciousness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • ½ cup onion, minced
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • Thawed puff pastry, cut into 4-inch squares
  • 2 cups shredded mozzarella
  • 1 egg, beaten
  • Tomato sauce, for serving
  • Fresh basil, for garnish
  • Grated Parmesan, for garnish
Instructions
  1. pound ground beef
  2. /2 cup breadcrumbs
  3. egg
  4. pinch salt
  5. pinch freshly ground black pepper
  6. /2 cup onion, minced
  7. cloves garlic, minced
  8. /4 cup fresh parsley, chopped
  9. Thawed puff pastry, cut into 4-inch squares
  10. cups shredded mozzarella
  11. egg, beaten
  12. Tomato sauce, for serving
  13. Fresh basil, for garnish
  14. Grated Parmesan, for garnish

Watch the recipe video here:

Meatball Sub Pockets

Bite-size Meatball Sub Pockets Save this recipe: https://taste.md/2kUMk9m

Posted by Tastemade on Tuesday, January 30, 2018

Main dish Pizza

Pizza Chicken Roll

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Pizza Chicken Roll
Following on in the theme of chicken logs - we've had fajita and pesto - Twisted are pleased to bring you the Spiral Chicken Pizza Roll. Tender chicken, gooey mozzarella, delicious pizza sauce all encased in a beautiful pizza dough shell.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 chicken breasts
  • Salt
  • Pepper
  • 1/1 cup pizza sauce
  • 12 sheets mozzarella
  • 12 pieces pepperoni
  • Pizza dough
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Lay the chicken breasts between two pieces of clingfilm and hit them with a rolling pin to flatten them out to roughly 1cm thickness.
  3. Lay all six bashed out breasts on another large sheet of clingfilm. Make sure they overlap to make a big chicken rectangle.
  4. Spoon over the pizza sauce and spread it over the chicken, then top with a layer of the mozzarella slices, some pepperoni and more mozzarella.
  5. Use the clingfilm to lift up the chicken and roll it over, making a spiral shape. Roll it up in more clingfilm to tighten it up then leave to set in the fridge.
  6. Roll out the pizza dough to around 1 cm and place the chicken at one end then roll up, pinching together the ends to remove any superfluous dough. Place on a baking tray and cook for 40 - 50 minutes, until a thermometer registers the chicken as cooked.

Watch the recipe video here:

Garlic Bread Chicken Pizza Roll

Garlic Bread Pizza Chicken Roll

Posted by Twisted on Wednesday, January 31, 2018

Main dish

Cheesesteak Potato Skins

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Cheesesteak Potato Skins
Cheesesteaks have never looked so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 russet potatoes, scrubbed clean
  • olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • 1 large onion, sliced into half moons
  • 2 bell peppers, thinly sliced
  • 1½ lb. flank steak, thinly sliced
  • 1 tsp. oregano
  • 1 tbsp. Chopped parsley, for garnish
  • ⅔ c. shredded provolone
Instructions
  1. Preheat oven to 400°. Line a large baking sheet with foil and lay the potatoes on top. Pierce all over with a fork, then rub the potatoes all over with olive oil and season with salt and pepper. Bake until the skin is crispy and the potato is tender, about 1 hour. Let cool slightly until cool enough to handle.
  2. Meanwhile, make filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender, 7 to 10 minutes.
  3. Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, salt and pepper. Let them sit for a minute or so to sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside.
  4. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh with a spoon, leaving a ¼ thick inch by the skin. Return the potatoes, cut side-up, to the baking sheet. Fill with steak and pepper filling and top each with a handful of shredded provolone. Bake until cheese is melty, 3-4 minutes.
  5. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Cheesesteak Potato Skins

Cheesesteak + Potato Skins = the hero we all needed. Full recipe: http://dlsh.it/eiZ21Px

Posted by Delish on Friday, February 2, 2018

Main dish

Jalapeño Popper Chicken Fries

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Jalapeño Popper Chicken Fries
Fries alone are great but loaded fries laden with our favourites: bacon, cheese, jalapeños, creme and chicken are even better. These are not for one to enjoy but definitely to treat a crowd.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tsp oil
  • 2 chicken breasts
  • 8 bacon slices, chopped
  • 4 jalapeños, finely diced
  • 2 clove garlic, minced
  • 700ml double cream
  • ½ tsp salt
  • 1 tsp pepper
  • 2½ cups grated yellow cheddar
  • Fries, Cooked
  • Chopped spring onions
Instructions
  1. In a large, deep sided saucepan heat oil over medium heat. Add oil and sear chicken for about 4 minutes each side. Take off and set aside and slice. Add the bacon and fry until they are golden, a few minutes. Add the garlic and jalapeños and fry until fragrant then pour over the cream. Add a touch of salt and pepper.
  2. Stir in cheese to incorporate, then add the chicken.
  3. Stir to combine and bring to a gentle simmer.
  4. Pour over the chips and sprinkle with chopped spring onions.
  5. Eat (with friends).

Watch the recipe video here:

Jalapeño Popper Chicken Fries

Jalapeño Popper Chicken Fries

Posted by Twisted on Saturday, February 3, 2018

Main dish

Sloppy Cheesesteak Sliders

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Sloppy Cheesesteak Sliders
Sloppy Cheesesteak Sliders recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 Slider buns
  • 2 tbsp. extra-virgin olive oil, divided
  • 2 bell peppers (red and green), thinly sliced
  • ½ large onion, thinly sliced
  • 1 tsp. Italian seasoning
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tsp. tomato paste
  • 1 lb. ground beef
  • ½ c. ketchup
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 12 slices provolone cheese
  • 2 tbsp. butter, melted
Instructions
  1. Preheat oven to 350° and place bottom halves of slider buns on a large baking sheet or baking dish. In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onions and season with Italian seasoning, salt, and pepper. Cook, stirring often, until caramelized, 12 to 15 minutes, then remove from skillet and set aside.
  2. Add remaining tablespoon oil to skillet and heat over medium. Stir in garlic and tomato paste and cook until fragrant, 1 minute. Add ground beef and cook until no longer pink, about 6 minutes. (Drain fat if desired.) Add ketchup, brown sugar, and Worcestershire sauce and season with salt and pepper. Simmer until mixture is thick, about 10 minutes.
  3. Build sliders: Layer half the provolone on bottom buns. Spoon over meat mixture and top with cooked onions and peppers and remaining provolone. Top with slider bun tops, brush with melted butter, and sprinkle with kosher salt.
  4. Bake until cheese is melty and sandwiches are warmed through, 12 to 15 minutes.

Watch the recipe video here:

How To Make Sloppy Cheesesteak Sliders

Only true Philadelphia Eagles fans will serve these championship-worthy Philly Cheesesteak Sliders at their Super Bowl Homegate!Shop the video: Philadelphia Eagles 60oz. Glass Pitcher, $28 +Philadelphia Eagles Woodrow 5-Piece Kitchen Knife Set, $35 NFLshop.comFull recipe: http://dlsh.it/dKFubZe

Posted by Delish on Saturday, February 3, 2018

Dessert

Chocolate Lava Cookies

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Chocolate Lava Cookies
These chewy chocolate lava cookies hide an oh-so-rich, ooey-gooey chocolate center.
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup vegetable shortening
  • ½ cup sugar, plus ½ cup for dusting
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 (12-ounce jar) hot fudge sauce
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat.
  2. In a medium bowl, combine flour, cocoa powder, salt and baking soda. Set aside.
  3. In a large bowl, cream together shortening and sugars with a hand-held mixer. Add eggs one at a time, and stir in vanilla. Add dry ingredients and mix until combined.
  4. Scoop approximately ¼ cup of dough in your hand and flatten. Pour approximately ½ teaspoon of hot fudge sauce in the center and wrap dough around it to form a ball. Repeat steps until all dough is used.
  5. Toss dough balls in sugar, and bake for 6 to 8 minutes until set. Cool cookies on a rack and serve immediately. Beware of hot chocolate lava!

Watch the recipe video here:

Chocolate Lava Cookies

These aren't your average chocolate cookies – bite into a mouthful of warm, gooey chocolate.Full Recipe: taste.md/2wvmgWD

Posted by Tastemade on Sunday, February 4, 2018

Cake Dessert

Instant Pot Cheesecake

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Instant Pot Cheesecake
For when you need cheesecake stat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 1 c. crushed graham crackers
  • 3 tbsp. butter, melted
  • pinch of salt
FOR THE CHEESECAKE
  • 16 oz. (2 blocks) cream cheese, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. sour cream
  • 1 tbsp. all-purpose flour
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • Cool Whip, for garnish
  • Chopped strawberries, for garnish
Instructions
  1. Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
  2. In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over-mix. Pour batter into springform pan on top of crust.
  3. Pour 1 ½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the instant pot. Put the pan on top and fold the sling.
  4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
  5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight.

Watch the recipe video here:

How To Make Instant Pot Cheesecake

Once you make cheesecake in an Instant Pot you'll never go back. Full recipe: http://dlsh.it/qbkgXo6 Buy one on Amazon.com: http://amzn.to/2GRU5rE(We’ll make money to fund our videos!)

Posted by Delish on Monday, February 5, 2018

Breakfast

Show-stopping Beef Wellington

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Show-stopping Beef Wellington
Show-stopping Beef Wellington recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

Watch the recipe video here:

Show-Stopping Beef Wellington

Now THIS is a show-stopping centerpiece for a fancy dinner night in! ? ✨FULL RECIPE: https://tasty.co/recipe/show-stopping-beef-wellington

Posted by Tasty on Monday, February 5, 2018