Burgers

Muffin Tin Big Macs

Save Print
Muffin Tin Big Macs
They say that some things are beyond perfection. The iconic Big Mac is supposedly one of them - a lily that shouldn't be gilded, a Mona Lisa of mince, bread and delicious sauce. They said the world was flat, but now we have Mini Muffin Tin Big Macs, simplicity incarnate, bite-sized bliss nestled neatly in a muffin tin.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 400g bread dough
  • 1 tbsp sesame seeds
  • 2 burger patties, broken into 8 equal sized chunks
For the Big Mac Sauce
  • 225g mayonnaise
  • 1 tbsp mustard
  • 1 tbsp finely chopped pickles
  • 1 tsp white vinegar
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1 tsp white pepper
  • ½ tsp paprika
For the burgers
  • Finely chopped white onion
  • Shredded lettuce
  • Finely sliced gherkins
Instructions
  1. Preheat the oven to 180°C/360°F
  2. Grease a muffin tin and place 100g round balls of dough in four of the muffin tin holes. Sprinkle them with sesame seeds.
  3. Fashion the burger pieces into small burger patties and press them into the eight remaining holes - make sure they are a tiny bit too big for the holes as the meat tends to shrink, so they should fit to exactly the right size for the buns - satisfying much?
  4. Bake for 15 minutes until the burger buns have doubled in size and sound hollow when tapped.
  5. While the buns are in the oven whisk all the ingredients together for the sauce, adding more salt or sugar according to your taste.
  6. When out of the oven cut the burger buns into three pieces. Slather the bottom bun with the sauce, followed by some chopped onion, finely shredded lettuce, a piece of burger cheese, a burger from the tin and some pickles. Add the second piece of the bun and repeat these steps, finishing with the final top piece of the bun.
  7. Your tiny burgers are now complete! Have two, or even all four! Enjoy yourself!

Watch the recipe video here:

Muffin Tin Big Macs

Muffin Tin Big Macs

Posted by Twisted on Friday, February 2, 2018

Main dish

Dr. Pepper Meatballs

Save Print
Dr. Pepper Meatballs
You'll be licking the sauce spoon, it's so good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FOR THE MEATBALLS
  • 1 lb. ground beef
  • ½ c. breadcrumbs
  • 1 Egg, lightly beaten
  • 1 tsp. garlic powder
  • ½ tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • parsley, for garnish
FOR THE SAUCE
  • 2 c. ketchup
  • 2 cans Dr. Pepper
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. onion powder
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a large bowl, mix together beef, breadcrumbs, egg, garlic powder and paprika. Season with salt and pepper and mix until combined. Form into small ping-pong ball sized meatballs.
  2. In another large bowl, whisk together ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. Season with salt and pepper.
  3. In a large skillet over medium heat, heat oil. Add meatballs to the pan and brown on all sides. When meatballs are browned, add the sauce to the skillet and bring to a simmer. Let simmer, basting the meatballs sporadically with a spoon, until sauce has reduced by half and meatballs are cooked through, 8-10 minutes.
  4. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Dr. Pepper Meatballs

You'll hate how much you love these Dr Pepper Meatballs. Full recipe: http://dlsh.it/AhNuZXT

Posted by Delish on Friday, February 2, 2018

Dessert

Peach Rose Jelly

Save Print
Peach Rose Jelly
Feeling extra peachy? Try this peach mousse topped with a lovely rose blossom-shaped peach jelly.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cans yellow peaches
Peach mousse:
  • 3½ tablespoons peach syrup
  • ½ cup milk
  • ¼ cup heavy cream
  • ½ tablespoon gelatin, soaked in 2 tablespoons water
Peach jelly:
  • 2¾ tablespoons peach syrup
  • 1½ tablespoons water
  • ¼ tablespoon gelatin, soaked in 1 tablespoon water
Instructions
  1. Dissolve each gelatin in the microwave before mixing.
  2. Separate canned peaches from their syrup, and thinly slice two of the peaches.
  3. In a blender, add the remaining peaches, 3½ tablespoons of the syrup, milk and heavy cream. Blend until smooth. Add the dissolved gelatin and blend again.
  4. Pour into a container and chill in the refrigerator until mixture sets.
  5. Once set, arrange the sliced peaches in the shape of a rose blossom, starting from the outside.
  6. In a small bowl, add peach jelly ingredients and mix to combine. Pour on top of the peach mousse.
  7. Chill in the refrigerator until set. Enjoy!

Watch the recipe video here:

Peach Rose Jelly

Feeling a lil peachy? Have a shot of something sweet!Full Recipe: taste.md/2nDt3eF?: Tastemade Japan

Posted by Tastemade on Friday, February 2, 2018

Main dish

Super Sheet Pan Grilled Cheese

Save Print
Super Sheet Pan Grilled Cheese
Get your spice on for your game day party with these loaded grilled cheeses!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup melted butter
  • ½ cup Frank’s RedHot® Buffalo, divided
  • 24 slices bread, divided
  • 9 slices american cheese, divided
  • 1 small tomato, sliced
  • 3 slices white cheddar cheese
  • ¼ cup shredded cheddar cheese
  • 1 tablespoon ranch dressing
  • 2 grilled chicken breasts, divided
  • 2 slices bacon, cooked
  • 6 slices mozzarella cheese
  • ½ cup spinach artichoke dip
  • ¼ cup sauteed onions
  • ¼ cup sauteed peppers
  • 6 slices provolone cheese
  • ¼ pound steak, grilled, sliced
  • ½ cup mac and cheese
  • ¼ cup blue cheese crumbles
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add ½ cup butter and ¼ cup Frank’s RedHot Buffalo to a saucepan, then stir until melted.
  3. Pour half the melted butter and Frank’s mixture onto a sheet pan and brush it across the entire surface.
  4. Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
  5. Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
  6. For the grilled cheese and tomato, place 3 slices of american cheese on the bread, 4 slices of tomato, and 3 slices of white cheddar cheese.
  7. For the chicken-bacon-ranch sandwich, place the shredded cheddar cheese, 2 bacon slices, grilled chicken slices, and ranch dressing on the bread, then top with more shredded cheddar cheese.
  8. For the spinach artichoke, layer 3 slices of mozzarella, three scoops of spinach artichoke dip, and top with 3 more slices of mozzarella.
  9. For the steak and onion, add 3 slices of provolone cheese, grilled steak, sautéed onions, and sautéed peppers, then top with 3 more slices of provolone cheese.
  10. For the buffalo chicken, add the shredded mozzarella cheese, buffalo grilled chicken, ¼ cup of blue cheese crumbles, and more shredded mozzarella.
  11. For the mac-and-cheese grilled cheese, add 3 slices american cheese, ½ cup of mac and cheese, additional Frank’s RedHot® Buffalo, and finish off with 3 more slices of american cheese.
  12. After all your fillings are in place, pour some Frank’s RedHot® Buffalo sauce on top of all the sandwiches, then shingle another 12 slices of bread on top of the fillings.
  13. Brush the bread with the remaining Frank’s RedHot® Buffalo and melted butter.
  14. Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
  15. Bake the sheet pan for 20 minutes or until the fillings have warmed through.
  16. Remove the heavy objects and the top sheet pan, then bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
  17. Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
  18. Enjoy!

Watch the recipe video here:

Super Sheet Pan Grilled Cheese

Super Sheet Pan Grilled CheeseGet your spice on for your game day party with these loaded grilled cheeses!I put that $#!+ on everything!

Posted by Tasty on Friday, February 2, 2018

Cake Spaghetti

Spaghetti Layer Cake

Save Print
Spaghetti Layer Cake
Because spaghetti pie was so last season, enjoy it now in cake form with layers of pasta, bolognese, mozzarella, ricotta and more.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 pound spaghetti noodles, cooked al dente
  • 3 eggs, beaten
  • 2 cups whole milk ricotta
  • 1 (8-ounce) package mozzarella slices
  • 2 cups bolognese sauce, cold
  • ½ cup shredded mozzarella
  • ¼ cup Parmesan, grated
  • Salt and pepper, to taste
  • Parsley, for garnish
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a springform cake pan.
  2. In a large bowl, combine cooked and slightly cooled spaghetti with beaten eggs. Place one-third of the spaghetti mixture in the bottom of the prepared pan. Add slices of mozzarella cheese followed by 1 cup of the ricotta cheese and a sprinkle of salt and pepper. Use an offset spatula to spread ricotta evenly. Next, add 1 cup of the bolognese sauce. Repeat these steps one more time, ending with spaghetti on top.
  3. Sprinkle pasta with shredded mozzarella and Parmesan. Bake for 35 to 45 minutes. Allow layered pasta cake to cool for 20 to 30 minutes before serving. This will ensure that the layers stay intact for a surprising presentation. Cut slices like a cake and enjoy!

Watch the recipe video here:

Spaghetti Layer Cake

Grab yourself a slice of… spaghetti? That's right. A cheesy, meaty slice of spaghetti cake.Full Recipe: taste.md/2rZcT4M

Posted by Tastemade on Friday, February 2, 2018

Cake

Zebra Striped Cheesecake

Save Print
Zebra Striped Cheesecake
This hypnotic striped cheesecake made by layering a black sesame paste cream cheese filling is easier than you think.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 teaspoons powdered gelatin
  • 2 tablespoons water
  • 3 tablespoons black sesame paste
Crust:
  • 5 Oreos
  • ¼ cup pecans
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1 8-ounce package cream cheese
  • ¾ cup fresh cream
  • ½ cup plain yogurt
  • ½ cup milk
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
To garnish:
  • Whipped cream
  • Black sesame seeds
  • Mint
Instructions
  1. Sprinkle the gelatin over the water and let it bloom. Heat dissolved gelatin in the microwave at 500 watts for 30 seconds.
  2. Prepare the crust: Add Oreos and pecans to a plastic zip top bag. Use a rolling pin to crush into small pieces. Transfer to a mixing bowl and add melted butter. Stir to combine, then transfer to a springform pan lined with parchment paper. Press down to form the crust. Refrigerate until set.
  3. In a blender, add all cheesecake filling ingredients. Blend until combined, then divide mixture between 2 bowls. Add black sesame paste to one of the bowls and whisk to combine until batter is gray in color.
  4. Use an ice cream scoop to dollop scoopfuls of the batter in the center of the crust, alternating between white and gray.
  5. Refrigerate until set, then garnish with whipped cream, mint and black sesame seeds.

Watch the recipe video here:

Zebra Striped Cheesecake

Is this a white cake with black stripes, or a black cake with white stripes? Full Recipe: https://taste.md/2vCxU2t?: Tastemade Japan

Posted by Tastemade on Friday, February 2, 2018

Dessert

Nutella Cool Whip Pie

Save Print
Nutella Cool Whip Pie
Nutella Cool Whip Pie
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 shortbread crust
  • 8 oz. cream cheese, softened
  • ¼ c. powdered sugar
  • 1 c. Nutella, plus more for garnish
  • 12 oz. Cool Whip, divided
  • 8 Ferrero Rocher chocolates, finely chopped, divided
Instructions
  1. In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz. (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
  2. Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.
  3. To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

Watch the recipe video here:

How To Make A Nutella Cool Whip Pie

This pie is for true Nutella lovers ONLY.Full recipe: http://dlsh.it/eeeXLlq

Posted by Delish on Friday, February 2, 2018

Dessert

Reese’s Cup Pudding Shots

Save Print
Reese's Cup Pudding Shots
The only thing better than a Reese's is a boozy Reese's pudding!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 packages instant chocolate pudding
  • 1½ c. milk
  • ½ c. vodka
  • Cool whip, for topping
  • ¼ c. peanut butter, microwaved until pourable (about 15 seconds)
  • 2 tbsp. chopped Reese's pieces
Instructions
  1. In a large bowl, combine chocolate pudding mixes with milk and whisk to combine. Add vodka and whisk again until fully combined. Pour into shot glasses and refrigerate until firm, 1 to 2 hours.
  2. When set, top with cool whip, a drizzle of melted peanut butter, and a sprinkling of Reese’s Pieces. Serve.

Watch the recipe video here:

How To Make Reese's Pudding Shots

Reese's lovers, these boozy shots are what dreams are made of. Full recipe: http://dlsh.it/YNv58EB

Posted by Delish on Tuesday, January 30, 2018

Pasta

Cajun Butter Pasta

Save Print
Cajun Butter Pasta
No further explanation needed.
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • ¾ lb. angel hair
  • extra-virgin olive oil
  • 1 lb. Boneless Skinless Chicken Breast
  • ½ tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. white wine
  • 4 tbsp. butter
  • 2 c. chopped cherry tomatoes
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. Cajun seasoning
  • ½ tsp. paprika
  • ⅔ c. heavy cream
  • ½ c. grated Parmesan, plus more for garnish
  • 2 tbsp. lemon juice
Instructions
  1. In a large pot of boiling sated water, cook angel hair according to package instructions. Drain and toss with olive oil to prevent noodles from sticking.
  2. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Season chicken all over with oregano, salt and pepper then add to skillet. Cook until golden on both sides and no longer pink in the middle, about 8 minutes per side. Remove chicken from skillet and let rest for 10 minutes before slicing into small pieces.
  3. Deglaze the skillet with white wine and cook until reduced by about half. Stir in butter and let melt, then add tomatoes, most green onions (save some for garnish), garlic, Cajun seasoning, and paprika. Cook, stirring often, until the tomatoes start to burst, about 2 minutes.
  4. Stir in heavy cream, Parmesan, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Check for seasoning and season to taste with salt and pepper.
  5. Turn off heat and add chicken and cooked pasta. Toss until evenly combined. Garnish with more green onion and Parmesan.

Watch the recipe video here:

How To Make Cajun Butter Pasta

This Cajun Butter Pasta is a weeknight game-changer.Full recipe: http://dlsh.it/9dtBacd

Posted by Delish on Wednesday, January 31, 2018

Main dish

Chili Cheese Dog Bread

Save Print
Chili Cheese Dog Bread
Everyone's your bff when you bring these to the party.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 baguette
  • 1½ c. shredded cheddar, divided
  • 1 can premade Chili
  • 3-4 hot dogs, depending on the length of your baguette
  • 2 tbsp. chives, for garnish
Instructions
  1. Preheat oven to 375°.
  2. Down the length of the baguette, cut a small "v" and pull out some of the inside of the baguette, creating a boat.
  3. Sprinkle 1 cup cheddar on the bottom of the baguette, then place hot dogs end to end until the baguette is filled. (This might mean cutting a hot dog to fit, depending on the size of your bread.)
  4. Spoon chili over hot dogs and top with the remaining cheddar. Bake until warmed through and melty, about 25 minutes.
  5. Let cool slightly, then slice into 3-inch long segments and garnish with chives. Serve.

Watch the recipe video here:

How To Make Chili Cheese Dog Bread

Holy sh*t … we've never thought to use hot dogs like this.Full recipe: http://dlsh.it/n8ZYeu7

Posted by Delish on Wednesday, January 31, 2018