Drink

White Christmas Margaritas

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White Christmas Margaritas
Guarantee yourself a white Christmas this year.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 (14-oz.) can coconut milk
  • 12 oz. silver tequila
  • 8 oz. triple sec
  • ½ c. lime juice
  • 2 c. ice
  • ½ c. Mint, for garnish
  • 1 lime, sliced into rounds for garnish
  • Lime wedge, for rimming glass
  • Sanding sugar, for rimming glass
  • Cranberries, for garnish
Instructions
  1. Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
  2. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.

Watch the recipe video here:

How To Make White Christmas Margaritas

You'll be dreaming of these White Christmas Margaritas all year long.Full recipe: http://dlsh.it/BhD84c1

Posted by Delish on Sunday, December 10, 2017

Dessert

Vegan Chocolate Chip Cookies

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Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup coconut oil
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 4 oz vegan semi-sweet chocolate, chunks
  • 4 oz vegan dark chocolate, chunks
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  3. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chunks evenly.
  6. Chill the dough for at least 30 minutes, or overnight.
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!

Watch the recipe video here:

The Best Ever Vegan Chocolate Chip Cookies

Delicious AND dairy-free ?!FULL RECIPE: http://bit.ly/2iVk9XZ

Posted by Tasty on Monday, December 25, 2017

Main dish

Moussaka Stuffed Eggplant Cups

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Moussaka Stuffed Eggplant Cups
We've transformed this traditional Greek dish made with ground lamb and a cheesy white sauce from a casserole into eggplant cups.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the eggplant filling:
  • 4 large eggplants
  • 2 tablespoons olive oil
  • 1½ pounds ground lamb
  • 6 cloves garlic, finely minced
  • 1 large yellow onion, finely diced
  • 2 tablespoons chopped mint
  • 1 tablespoon chopped oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1½ cups chopped tomatoes
For the cheese sauce:
  • ½ cup butter
  • ¾ cup all-purpose flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1½ cups grated pecorino cheese
  • 2 large eggs, beaten
Instructions
  1. Preheat the oven to 350 degrees.
  2. Make the eggplants and filling: Slice the tops and bottoms off the eggplants, and hollow out the insides, making sure to leave some flesh at the bottom to hold the filling in place. Set eggplants upright on a baking sheet lined with parchment. Brush with olive oil and set aside.
  3. In a large skillet on medium-high heat, saute lamb with garlic and onions until golden. Add fresh herbs and spices. Turn heat down to medium-low and add tomato paste, wine and tomatoes. Cook for 10 to 15 minutes until tomatoes cook down. Remove from heat and set aside.
  4. Make the cheese sauce: In a skillet over medium heat, make a roux by melting butter and adding flour. Toast until golden brown, stirring constantly. Add milk and bring to a boil. Once cheese mixture is thick, approximately 3 minutes, remove from heat and stir in pecorino. Allow cheese to melt and stir in eggs.
  5. Assemble the eggplant cups: Pour lamb mixture into prepared eggplant cups. Top with cheese sauce and bake for 20 to 25 minutes until cheese bubbles and turns golden. Serve warm.

Watch the recipe video here:

Moussaka Stuffed Eggplant Cups

Vegetables aren't half bad when you stuff them with meat & cheese.Full Recipe: taste.md/2BXZ7D0

Posted by Tastemade on Tuesday, December 26, 2017

Dessert

Chocolate & Dulce de Leche Popsicles

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Chocolate & Dulce de Leche Popsicles
Crumbled cookies and walnuts give these creamy milk chocolate and dulce de leche popsicles some necessary crunch.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups heavy cream, cold
  • 1 cup heavy cream, room temperature
  • 1 cup dulce de leche
  • 5 ounces dark chocolate, chopped
  • ½ cup walnuts, chopped
  • ½ cup plain cookies, chopped
Instructions
  1. Using a mixer, whip the cream until stiff peaks form. Add the caramel and mix gently. Set aside.
  2. In a double boiler, melt the chocolate. Remove from heat and add the cream. Mix well and set aside.
  3. In plastic cups or popsicle molds, place a layer of the chocolate ganache followed by a layer of cookies. Top with a layer of the caramel cream and chopped walnuts.
  4. Continue layering until the molds are filled, and then insert the popsicle sticks.
  5. Place in the freezer for at least 4 hours, or until hardened.

Watch the recipe video here:

Chocolate & Dulce de Leche Popsicles

Tell us – what is proper popsicle etiquette? To lick or bite?Full Recipe: taste.md/2quWeFl?: Tastemade Brasil

Posted by Tastemade on Sunday, January 7, 2018

Burgers

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups cold water
  • ¼ cup butter, cubed
  • ½ cup milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups panko breadcrumb
  • 5 eggs
  • oil, for frying
  • BACON BURGERS
  • 1 lb ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Calling all mashed potato lovers! ? ?FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burger

Posted by Proper Tasty on Wednesday, January 10, 2018

Cake Dessert

Apple Crisp Strudel

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Apple Crisp Strudel
You may be inspired to sing while you bake — and eat. Don't say we didn't warn you.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Dough Recipe
  • 1 cup all-purpose flour, plus extra for dusting
  • ⅓ cup lukewarm water
  • ½ teaspoon kosher salt
  • Vegetable oil, enough to coat the dough
Filling Recipe
  • 11/2 pounds apples (about 3-4 apples), cored, peeled, and sliced
  • ¾ cup unseasoned bread crumbs
  • 6 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons raisins, soaked in rum
  • 6 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • Egg wash (1 egg 1 tablespoon water, whisked)
Crisp Apple Strudel
  • Whipped cream, flavored with rum, vanilla or almond extract
  • Confectioner's sugar
Instructions
Dough Recipe
  1. In a bowl, combine flour and salt.
  2. Slowly incorporate the water, while mixing until a mass is formed.
  3. Begin kneading the dough on a floured surface for about 10 minutes or until smooth.
  4. It should feel moist, but not sticky.
  5. Dust the dough with a little more flour if needed.
  6. Then beat or slam the dough a few times to help relax the gluten.
  7. Form it into a ball, and set it aside in a bowl of vegetable oil to rest for at least one hour.
Filling Recipe
  1. In a pan, toast bread crumbs in 3 tablespoons of melted butter, until golden brown.
  2. Set aside to cool, and then combine with sugar and cinnamon.
  3. In a bowl, add the sliced apples and cover with lemon juice to prevent browning.
  4. Add raisins, without the rum, and mix everything well.
Crisp Apple Strudel
  1. Preheat oven to 375F.
  2. Drip off the excess oil, and roll the dough in some flour.
  3. Then roll it out on a floured surface.
  4. When the dough reaches about a foot wide, place it on a clean, floured tablecloth.
  5. Pick up the dough with your the back of your hand and knuckles, and begin to gently stretch the dough from the middle outwards. The goal is to make it almost paper thin and rectangular in shape.
  6. Once the dough is too large to handle, carefully place it back onto the floured tablecloth.
  7. Go around the edges and continue stretching it, until it's thin enough to read through the dough. Use scissors to trim off the thick edges.
  8. Brush the entire surface with the remaining melted butter.
  9. Spread the bread crumb mixture on one half, and then place the apple mixture on top.
  10. Fold in all the edges. Starting at the end with the filling, use the tablecloth to gently roll the strudel all the way to the end.
  11. Carefully place it on a baking sheet, and brush it with melted butter and the egg wash. Bake on 375F for about 30 minutes or until golden brown.
  12. Allow it to cool before serving.
  13. Slice and serve with a dusting of confectioners sugar and a dollop of whipped cream.

Watch the recipe video here:

Frozen Strawberry Pie

When you're craving berries & cream – look no further…Full Recipe: taste.md/2kLVjdL?: Tastemade Brasil

Posted by Tastemade on Saturday, January 13, 2018

Breakfast

Deep-Fried Mini Calzones (Panzarotti)

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Deep-Fried Mini Calzones (Panzarotti)
Deep-Fried Mini Calzones (Panzarotti)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PIZZA DOUGH
  • 1 ⅓ cups warm water
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups flour, divided
  • ¼ cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 tablespoons olive oil, divided
FILLING
  • 2 cups tomato sauce, divided
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup fresh basil, chopped, divided
  • 1 salt, to taste
  • 1 oil, for frying
  • 2 tablespoons fresh parsley, chopped, to serve
Instructions
  1. In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
  2. In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
  3. Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
  4. Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
  5. Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
  6. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
  7. Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
  8. Begin forming the dough into a circle about ½-inch (1 ¼-cm) thick and 5 inches(12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
  9. Spoon 1 tablespoon of tomato sauce on to the center of the dough.
  10. Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
  11. Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
  12. Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
  13. Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
  14. Place a bowl filled with the rest of the tomato sauce on the plate.
  15. Sprinkle with parsley. Serve immediately.
  16. Enjoy!

Watch the recipe video here:

Deep-Fried Mini Calzones

These will get you in the calZONE ?!FULL RECIPE: https://tasty.co/recipe/deep-fried-mini-calzones-panzarotti

Posted by Tasty on Thursday, January 18, 2018

Breakfast

Chicken-Ramen Noodle Pot Pie

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Chicken-Ramen Noodle Pot Pie
Chicken-Ramen Noodle Pot Pie
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package ramen noodles
  • Two 8-inch pie crusts
  • 1½ cups chicken stock
  • ¾ cup sliced halved carrots
  • ¾ cup fresh or frozen English peas
  • ½ cup sliced leeks (thoroughly rinsed)
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • ½ cup milk
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked pepper
  • 1½ cups ½-inch-diced cooked chicken breasts (two 8-ounce breasts)
  • 2 tablespoons sliced chives
  • 1 egg, beaten
Instructions
  1. Special equipment: four 8-ounce ramekins
  2. Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
  3. Roll out the pie crusts to a thickness of ¼ inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
  4. Preheat the oven to 425 degrees F.
  5. Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
  6. Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
  7. Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
  8. Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

Watch the recipe video here:

How To Make Geoffrey's Chicken-Ramen Noodle Pot Pie

Geoffrey Zakarian's Chicken Ramen Noodle Pot Pie takes comfort food to the next level ?

Posted by Food Network on Wednesday, January 17, 2018

Dessert

Reese’s Stuffed Brownies

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Reese's Stuffed Brownies
But seriously, how could they not be good?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1¼ c. all-purpose flour
  • 1 tsp. kosher salt
  • ¼ c. unsweetened cocoa
  • 1½ c. chocolate chips
  • 1 c. unsalted butter, cut into 1 inch pieces
  • 1½ c. granulated sugar
  • ½ c. packed light brown sugar
  • 5 eggs, at room temperature
  • 2 tsp. vanilla extract
  • 12 Reese's, unwrapped
Instructions
  1. Preheat the oven to 350°. Butter the inside of 9”-×-13” inch baking pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and cocoa powder.
  3. Set a large heatproof bowl over a saucepan of simmering water to create a double-boiler. Add the butter and the chocolate chips to the bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Turn off the heat, then whisk in the sugars and stir until combined. Remove bowl from heat.
  4. Add the eggs one at a time, stirring well between each addition. Stir in vanilla. Sprinkle the flour mixture over the chocolate mixture and fold in the dry ingredients with a rubber spatula until just combined. Fold in remaining chocolate chips.
  5. Pour the batter into parchment paper-lined baking pan then press the whole peanut butter cups into the batter. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, about 30 minutes.
  6. Let cool completely in the pan. Cut into squares and serve at room temperature.

Watch the recipe video here:

How To Make Reese's Stuffed Brownies

Once you try these Reese's Stuffed Brownies, you'll never settle for regular brownies again.Full recipe: http://dlsh.it/5S5AIOe

Posted by Delish on Wednesday, January 17, 2018

Dessert

Slow-Cooker Hot Cocoa

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Slow-Cooker Hot Cocoa
The slow cooker is your secret weapon for the easiest, richest hot cocoa for a crowd.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. semi-sweet chocolate chips
  • ¼ c. cocoa powder
  • ½ c. sugar
  • 1 tsp. vanilla extract
  • 1 c. heavy cream
  • 6 c. whole milk
  • Mini marshmallows, for garnish
Instructions
  1. Combine all ingredients except marshmallows in a slow cooker. Stir to combine.
  2. Cook until everything is melted, stirring occasionally, 2 hours on LOW.
  3. minutes before serving, add marshmallows and let them get melty. Garnish with more mini marshmallows, if desired.

Watch the recipe video here:

How To Make Slow-Cooker Hot Cocoa

Slow-Cooker Hot Cocoa will keep your whole family warm. Full recipe: http://dlsh.it/gFj7Zs7

Posted by Delish on Wednesday, January 17, 2018