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Main dish

Sloppy Joe Cheesesteak Fries

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Sloppy Joe Cheesesteak Fries
Welcome to the major leagues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups French fries
  • 1 tbsp oil
  • 700g beef mince
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 2 green peppers, diced
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp Worcestershire sauce
  • 2 cups heavy cream, hot
  • 2 cups cheddar cheese
  • 2 cups mozzarella
  • 4 cups cooked crispy french fries
Instructions
  1. In a large non stick skillet over medium-high heat, add oil. Add beef mince and break apart using a wooden spoon. When beef is browned add onion, green peppers, garlic, Worcestershire sauce, salt and pepper. Cover and cook until onions and peppers are softened. Keep warm.
  2. In a large bowl add both cheeses and hot cream. Stir until cheeses have melted. If needed microwave for 30 second intervals to melt further. Keep warm.
  3. Arrange hot french fries on a plate. Top with cooked beef mixture. Pour cheese sauce over top.
  4. Enjoy!

Watch the recipe video here:

Sloppy Joe Cheesesteak Fries

Posted by Twisted on Wednesday, September 6, 2017

Pasta

2-Ingredient Low-Carb Pasta

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2-Ingredient Low-Carb Pasta
Pasta is back on the menu!
Author:
Cuisine: American
Recipe type: Pasta
Ingredients
  • 1 cup shredded mozzarella cheese
  • 1 egg yolk
Instructions
  1. Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
  2. Allow the mozzarella to cool for 30 seconds.
  3. With a spatula, gently fold the egg yolk into the cheese.
  4. Turn the mixture out onto a parchment paper-lined baking sheet.
  5. Place another piece of parchment paper on top of the dough and press down with your hand until thin.
  6. Remove the top piece of parchment and cut the dough into thin strips.
  7. Place the “pasta” on a rack and refrigerate for four hours or overnight.
  8. Place the “pasta” in boiling water for one minute.
  9. Drain into a colander and run cool water over the pasta to prevent sticking.
  10. Serve with your favorite sauce.
  11. Enjoy!

Watch the recipe video here:

2-Ingredient Low-Carb Pasta

This low-carb pasta is only TWO INGREDIENTS ?! Can you guess what they are? ?FULL RECIPE: http://bzfd.it/2gLqWpuFIND IT IN THE APP: http://tstyapp.com/m/SBJmpJ6tcG

Posted by Tasty on Wednesday, September 6, 2017

Main dish

Take Your Basic Boxed Mac ‘N’ Cheese To The Next Level With These 4 Upgrades

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Take Your Basic Boxed Mac 'N' Cheese To The Next Level With These 4 Upgrades
Stretch that box into a hearty meal!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
1 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup broccoli, cooked
  • ½ cup cheddar cheese, grated
  • Pepper
2 Dish
  • 1 box of Mac 'N' Cheese
  • 1 cup bacon, cooked
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • Pepper
3 Dish
  • 1 box of Mac 'N' Cheese
  • ¼ cup monterey jack cheese, grated
  • ¼ cup mozzarella cheese, grated
  • ¼ cup cheddar cheese, grated
  • ¼ cup parmesan, grated
  • Pepper
4 Dish
  • 1 box of Mac 'N' Cheese
  • ½ pound ground beef, cooked
  • ¼ cup cheddar cheese, grated
  • 1 cup red kidney beans
  • 1 4 ounce can of green chilis
  • 2 teaspoons chili powder
Instructions
1 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked broccoli, cheddar cheese, and pepper stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
2 Dish
  1. Prepare 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked bacon, monterey jack cheese, mozzarella cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
3 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add monterey jack cheese, mozzarella cheese, cheddar cheese, parmesan cheese and pepper, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!
4 Dish
  1. Cook 1 box of Mac 'N' Cheese according to instructions on box.
  2. Add cooked ground beef, cheddar cheese, kidney beans, green chilis, and chili powder, stir until fully incorporated.
  3. Top with desired garnish. Serve immediately.
  4. Enjoy!

Watch the recipe video here:

Better Boxed Mac N Cheese

Here's 4 ways to make your boxed mac n cheese SO MUCH BETTER! ? ?FULL RECIPES: http://bzfd.it/2ivzZuOFIND 'EM IN THE APP: http://tstyapp.com/m/zD53zkLHQF

Posted by Tasty on Thursday, August 24, 2017

Dessert

TROPICAL AVOCADO MANGO POPSICLES

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TROPICAL AVOCADO MANGO POPSICLES
You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 cups chopped mango (about 2 mangos)
  • 2 14.5 ounces cans of full-fat coconut milk
  • 2 Avocados, pitted and scooped
  • 2 tablespoons honey
  • 2 tablespoons toasted coconut flakes
  • Toasted Coconut and Chopped Pistachios for garnish
Instructions
  1. In a food processor or blender, add 1 can of coconut milk, avocados, and honey until smooth.
  2. Separately, blend mango and 1 can of coconut milk until smooth.
  3. Fill popsicle molds by alternating the avocado mixture, toasted coconut flakes, and the mango mixture. When full, insert popsicle sticks.
  4. Freeze for 4-6 hours.
  5. Scoop into container with a lid and freeze for 3-4 hours (preferably overnight) until firm.
  6. Serve with more toasted chopped coconut for garnish and enjoy!

Watch the recipe video here:

Tropical Avocado Mango Popsicles

You won't believe how creamy and naturally sweet these Tropical Avocado Popsicles are! * Recipes in the comments!

Posted by Tastemade on Thursday, August 24, 2017

Lasagna

Lasagna Garlic Bread Boat

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Lasagna Garlic Bread Boat
Lasagna Garlic Bread Boat
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 large baguette
  • ½ cup garlic butter
  • ½ cup grated mozzarella
  • 4 lasagna fresh lasagna sheets (or cooked lasagna)
  • 1 cup beef ragu
  • ½ cup bechamel
  • ½ cup grated parmesan
Instructions
  1. Cut a neat square in the middle of the baguette and brush with garlic butter.
  2. Sprinkle with a layer of mozzarella and top with a layer of lasagna sheets, trimmed to size so they fit snugly inside the baguette.
  3. Spoon in a layer of the ragu followed by the béchamel, parmesan and another layer of pasta. Repeat for as many times as your bread permits, finally topping with a layer of pasta, followed by béchamel and the two cheeses.
  4. Wrap in foil and bake at 180°c/360°F for 20 minutes, followed by grilling/broilling for another 5 minutes.
  5. Serve with a nice salad. Enjoy!

Watch the recipe video here:

Lasagna Garlic Bread Boat

Posted by Twisted on Tuesday, August 22, 2017

Uncategorized

Barbecued Chinese Chicken Lettuce Wraps

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Barbecued Chinese Chicken Lettuce Wraps
Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups, 4 handfuls, fresh shiitake mushrooms
  • 1⅓ to 1½ pounds thin cut chicken breast or chicken tenders
  • 2 tablespoons light colored oil, such as vegetable oil or peanut oil
  • Coarse salt and coarse black pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, finely chopped or grated, optional
  • 1 orange, zested
  • ½ red bell pepper, diced small
  • 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions, chopped
  • 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
  • ½ large head iceberg lettuce, core removed, head quartered
  • Wedges of navel orange -- platter garnish
Instructions
  1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
  2. Preheat a large skillet or wok to high.
  3. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Watch the recipe video here:

How To Make Barbecued Chinese Chicken Lettuce Wraps

Recipe of the Day: Rachael's Barbecued Chinese Chicken Lettuce Wraps

Posted by Food Network on Wednesday, August 23, 2017

Main dish

Eggplant Parmesan Boats

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Eggplant Parmesan Boats
If you crave more eggplant with your eggplant parmesan, look no further than these savory, saucy boats.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium eggplants
  • 1 bunch thyme, divided
  • 10 cloves garlic, 2 finely diced, 8 whole
  • ½ cup plus 4 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon fresh ground black pepper
  • 1 medium onion, small dice
  • 1 can crushed tomatoes
  • 8 sprigs fresh oregano
  • 24 cherry tomatoes
  • 1½ cups coarse breadcrumbs
  • 6 small, fresh mozzarella/burrata
  • ½ cup grated Parmesan
  • 2 tablespoons basil
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut each eggplant in half lengthwise, and spoon out flesh, leaving ½-inch border around each. Chop eggplant and reserve for the tomato sauce.
  3. Divide eggplant rinds, thyme sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil, and bake until eggplants are very soft, 40 to 45 minutes.
  4. While the eggplant is roasting, heat two tablespoons of oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add chopped eggplant and sauté for two minutes. Add tomatoes, crushing them with your hands as you add them; season with oregano, salt and pepper.
  5. Simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15 to 20 minutes. Add fresh cherry tomatoes and thyme and set aside.
  6. In a medium bowl, toss breadcrumbs and remaining 2 tablespoons oil. Transfer eggplants, thyme and garlic to 2 large, shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25 to 30 minutes. Garnish with basil. Serve warm.

Watch the recipe video here:

Eggplant Parmesan Boats

The key to eating your veggies is stuffing them with delicious marinara and cheese.Save this recipe: https://taste.md/2v0TIXCMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Wednesday, August 23, 2017

Breakfast

Charcoal Waffle Ice Cream Sandwiches

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Charcoal Waffle Ice Cream Sandwiches
Charcoal infused waffles? With black ice cream? And yet, somehow they look sexy and you want them now.
Author:
Cuisine: American
Recipe type: Waffle
Ingredients
  • 2 ½ cups all-purpose flour, sifted
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 egg whites
  • 3 egg yolks
  • ½ cup melted butter
  • 2 cups milk
  • ¼ cup activated charcoal powder
  • 1 ½ cups thickened/whipping cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • Sprinkles of your choice
Instructions
  1. Ice Cream
  2. Add cream, condensed milk, cocoa power and activated charcoal into a large mixing bowl and whip to stiff peaks using a hand mixer.
  3. Transfer cream mixture to a deep baking dish. Freeze for at least 2-3 hrs.
  4. Waffles
  5. Preheat waffle iron
  6. Sift together the flour, sugar, baking powder and salt, then lightly add charcoal powder using a whisk.
  7. In a bowl, beat the egg yolks, and add the milk, buttermilk and the melted butter. Add the sifted dry ingredients.
  8. In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation until just combined.
  9. Pour ¼ cup batter mix onto your iron; cook until done through. Should take about 5 minutes
  10. Use a round cookie cutter to cut out waffle cookies
  11. Scoop ice cream on one cookie and sandwich with another cookie. Roll ice cream around in sprinkles.

Watch the recipe video here:

Charcoal Waffle Ice Cream Sandwiches

Why eat black ice cream that tastes like chocolate? Because it's mental AF.Save this recipe: https://taste.md/2wyDd7eMore recipes on our app ? http://taste.md/2wkue93

Posted by Sweeten on Thursday, August 24, 2017

Salads

Grilled Peach and Corn Salad

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Grilled Peach and Corn Salad
Recipe of the Day: Grilled Peach and Corn Salad
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 ears corn, shucked
  • 3 peaches, each cut into 4 wedges
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ Fresno pepper, halved, seeded and thinly sliced into half-moons
  • ½ small shallot, finely minced
  • ⅓ cup toasted sliced almonds
  • ⅓ cup crumbled feta (2 ounces)
  • 4 cups baby arugula (2½ ounces)
Instructions
  1. Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
  2. Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, ½ teaspoon salt and a few grinds of pepper in a large bowl.
  3. Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
  4. Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Watch the recipe video here:

How To Make Grilled Peach and Corn Salad

Recipe of the Day: Grilled Peach and Corn Salad ??

Posted by Food Network on Thursday, August 24, 2017

Salads

Crunchy Pecan Grape Salad

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Crunchy Pecan Grape Salad
Tune in today while we make our favorite Crunchy Pecan Grape Salad!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 2 cups green grapes, halve
  • 2 cups red grapes, halve
  • 1 (8 oz.) package cream cheese, room temperatur
  • 1 cup pecan
  • 1 cup sour cream
  • ½ cup sug
  • 1½ teaspoons vanilla extrac
Topping
  • 2 cups pecans, chopped
  • 1 cup brown sugar
Instructions
  1. In a large bowl, mix together cream cheese, sour cream, sugar and vanilla extract.
  2. Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans.
  3. In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated.
  4. Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled.
  5. Serve chilled and enjoy!

Watch the recipe video here:

Crunchy Pecan Grape Salad

Tune in today while we make our favorite Crunchy Pecan Grape Salad!Written recipe: http://po.st/Wbp7IM

Posted by 12 Tomatoes on Thursday, August 24, 2017