Main dish

Lasagna-Stuffed Peppers

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Lasagna-Stuffed Peppers
Pasta in a pepper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6-8 bell peppers, various colors
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 15 ounces whole milk ricotta
  • 1 cup grated parmesan cheese
  • ½ cup fresh basil, chopped
  • 1 egg
  • 8-10 cooked lasagna noodles, quartered
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 350˚F/180˚C.
  2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
  3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
  4. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
  5. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside.
  6. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
  7. Remove the peppers from the oven, drain any excess water that accumulated inside.
  8. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
  9. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
  10. Rest for 10 minutes before serving.
  11. Enjoy!

Watch the recipe video here:

Check out more of our top videos (like these Lasagna-Stuffed Peppers) in the history of Tasty by clicking the below! ✨EXPLORE OUR TASTY PLAYLISTS: http://bit.ly/2j3tkppFULL RECIPE: http://bzfd.it/2jGrrO7

Posted by Tasty on Tuesday, December 19, 2017

Breakfast

Reindeer Bait

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Reindeer Bait
Reindeer Bait
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 c. corn chex
  • 2 c. wheat chex
  • 2 c. mini pretzels
  • 2 c. mini marshmallows
  • 1 c. red and green M&Ms
  • 20 oz. white chocolate
  • Red and green sprinkles, for garnish
Instructions
  1. In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
  2. Melt white chocolate and pour over mixture. Stir until fully coated.
  3. Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
  4. Break up into bite-size pieces and serve.

Watch the recipe video here:

How To Make Reindeer Bait

Put out this Reindeer Bait on Christmas Eve if you want to catch Santa in action.Full recipe: http://dlsh.it/go3ECrm

Posted by Delish on Tuesday, December 19, 2017

Main dish

Petite Burger

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Petite Burger
When sliders are too much, try these cute petite burgers made with beef, cheese, a quail egg and sandwiched between pancake batter buns.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 mini hamburgers, cooked
  • 16 quail eggs
  • White sesame seeds
  • 16 small slices cheddar cheese
  • Lettuce
  • Ketchup
  • Oil
  • Pancake batter:
  • 1½ cups pancake mix
  • ½ cup milk
  • 1 egg
Instructions
  1. mini hamburgers, cooked
  2. quail eggs
  3. White sesame seeds
  4. small slices cheddar cheese
  5. Lettuce
  6. Ketchup
  7. Oil
  8. Pancake batter:
  9. /2 cups pancake mix
  10. /2 cup milk
  11. egg

Watch the recipe video here:

Petite Burgers

It's tiny. It's petite. It's the most adorable burger you will ever eat.Use this pan to make your own! > taste.md/2jsO2i3Full Recipe: taste.md/2Btr9Ua?: Tastemade Japan

Posted by Tastemade on Tuesday, December 19, 2017

Dessert

Banoffee Cookies

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Banoffee Cookies
Banoffee Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 banana
  • 3 tablespoons toffee sauce
  • 150 g (¾ cup) brown sugar
  • 100 g (½ cup) butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 125 g (1 cup) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 100 g (⅔ cup) chocolate chip
Instructions
  1. Preheat the oven to 180°C (355°F) and line a baking tray with grease-proof paper.
  2. Mash the banana and mix in the toffee sauce.
  3. Whisk in the brown sugar and butter, followed by the eggs and vanilla extract.
  4. Fold in the flour, baking powder, salt, and chocolate chips.
  5. Chill the cookie dough in the fridge for about an hour.
  6. Spoon onto the tray and bake for about 12 minutes, or until golden brown.
  7. Enjoy!

Watch the recipe video here:

Banoffee Cookies

'Tis the season to be baking. Banoffee cookies, anyone? ?FULL RECIPE: https://tasty.co/recipe/banoffee-cookies

Posted by Proper Tasty on Wednesday, December 20, 2017

Main dish

Roast Prime Rib

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Roast Prime Rib
The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce and visit with your guests.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Prime Rib:
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • ¼ cup prepared horseradish
  • 2 tablespoons mixed or tri-color peppercorns, coarsely cracked
  • Kosher salt
  • One 7- to 8-pound boneless prime rib roast
Sauce:
  • 2 cups sour cream
  • ⅔ cup prepared horseradish, drained
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh chives, coarsely chopped (about ¾ cup)
Instructions
  1. For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1½ hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  2. For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  3. Cut the roast into 1-inch-thick slices and serve with the sauce.

Watch the recipe video here:

How to Make a Holiday Roast Prime Rib

Recipe of the Day: Roast Prime RibSave this recipe: http://bit.ly/2BgoYWH.

Posted by Food Network on Tuesday, December 19, 2017

Lasagna

Bacon Chicken Alfredo Lasagna Roll

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Bacon Chicken Alfredo Lasagna Roll
Bacon Chicken Alfredo Lasagna Roll
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 16 slices bacon, thick-cut
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • ½ cup grated parmesan cheese
  • ¼ cup parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ rotisserie chicken, or 2 cooked chicken breasts, shredded
  • 6 lasagna noodles, cooked
  • 6 slices mozzarella cheese
  • 1 cup spinach
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  3. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  4. Add the cream, and bring to a boil.
  5. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  6. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  7. Mix the chicken with the sauce until thoroughly combined.
  8. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  9. Spread the chicken mixture over the noodles, making sure that you leave about a 1-centimeter gap at the bottom so the noodles have room to roll on themselves.
  10. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
  11. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  12. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
  13. Unwrap and transfer to a baking tray.
  14. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  15. Cool for about 15 minutes, then transfer the roll to a cutting board.
  16. Slice generous 1-inch thick portions, then serve with the remaining alfredo sauce.
  17. Enjoy!

Watch the recipe video here:

Bacon Chicken Alfredo Lasagna Roll

Have you ever had chicken alfredo wrapped in bacon!?! ?FULL RECIPE: https://tasty.co/recipe/bacon-chicken-alfredo-lasagna-rollWe’ve made gift guides for EVERYONE in your life curated with our fave picks! You’re going to LOVE our picks and so are your loved ones. // SHOP ’EM ALL NOW: http://bzfd.it/2kQolsx

Posted by Tasty on Tuesday, December 19, 2017

Dessert

Creme Brûlée Sugar Cookies

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Creme Brûlée Sugar Cookies
Caramelized sugar is our new favorite frosting sub.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE COOKIES
  • ¾ c. unsalted butter, softened
  • ½ c. light brown sugar, lightly packed
  • ½ c. sugar
  • 1 large egg
  • 1 tbsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
FOR THE FROSTING
  • 8 oz. cream cheese, softened
  • 1¼ c. powdered sugar
  • 1 tsp. pure vanilla extract
  • ¼ c. sugar
Instructions
  1. Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
  2. In another bowl, whisk together flour, cornstarch, baking soda and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
  3. Place tablespoon balls of dough onto parchment-lined cookie sheets. Bake until edges are starting to brown, 7 to 8 minutes.
  4. Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  5. Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  6. Put sugar into a small bowl. Spread some frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
  7. Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. If you don’t have a kitchen torch, heat broiler and broil cookies until sugar caramelizes, 1 to 2 minutes (watch carefully!). Store cookies in the fridge for up to 4 days.

Watch the recipe video here:

How To Make Crème Brûlée Cookies

Crème Brûlée Cookies taste wayyy better than the original.Full recipe: http://dlsh.it/VkrYvKZ

Posted by Delish on Sunday, December 17, 2017

Breakfast

Rigatoni Pie

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Rigatoni Pie
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 9 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes in juice
  • One 15-ounce can whole peeled tomatoes in juice
  • 1 cup loosely-packed fresh basil leaves
  • Kosher salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan cheese
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
  3. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
  4. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
  5. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Watch the recipe video here:

How To Make Rigatoni Pie

Rigatoni Pie is real, and you need it. ? ? ?

Posted by Food Network on Monday, December 18, 2017

Main dish

Gaviscon wishes you a heartburn-free Christmas!

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Gaviscon wishes you a heartburn-free Christmas!
Gaviscon wishes you a heartburn-free Christmas!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Sauce
  • 25 grams butter
  • 20 grams flour
  • 400 millilitres skimmed milk
  • 100 grams light cream cheese
  • ½ lemon juice + zest
  • 25 grams chives, chopped
  • Sea salt and black pepper
Salmon
  • 4 salmon fillets
  • 20 kings prawns
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Half a lemon, sliced
  • 50 grams coriander
  • May contain allergens
Instructions
  1. Preheat the oven to 200°C.
  2. Take the salmon fillets and make five incisions into the fillet making sure you only cut three-quarters of the way into the fillet.
  3. Place a prawn into each cut, making sure the the back of the prawn is facing upwards.
  4. Take a large piece of tin foil and place one salmon fillet in the center. Season with sea salt and black pepper.
  5. Drizzle with olive oil and place three slices of lemon and a large sprig of coriander on the salmon fillet.
  6. Using the excess tin foil wrap the salmon up into a parcel, so it is completely encased.
  7. Bake for 12 minutes.
  8. Meanwhile prepare the sauce. In a large saucepan over a medium heat, add the butter. Once the butter is melted, add the flour.
  9. Stir to make a roux and cook for 1–2 minutes, stirring continually.
  10. Add the milk and cream cheese. Continually stir until the sauce is bubbling and starts to thicken.
  11. Add the lemon juice and zest and chives and season to taste with salt and pepper.
  12. Once the salmon is cooked, remove from the oven and serve with the sauce.
  13. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedpropertasty/videos/10159895907325422/

Main dish

Bacon and cheese pinwheel

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Bacon and cheese pinwheel
This cheese and bacon pinwheel is perfect for sharing this Christmas
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Waitrose pre-rolled puff pastry
  • 100 grams Waitrose caramelised red onion chutney
  • 150 grams smoked streaky bacon, chopped and cooked
  • 450 grams pack Waitrose baking Reblochon de savoie AOP
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 190°C (375°F.)
  2. Unroll both packets of puff pastry, leaving them on the baking paper they come on. Roll out the width of the pastry to fit the length of the baking paper.
  3. Evenly spread over the Waitrose onion chutney onto one of the pastry sheets.
  4. Next sprinkle over the bacon.
  5. Place over the second puff pastry sheet and press down the edges.
  6. Using the cheese pot as a stencil carefully cut one inch strips all around the cheese pot.
  7. Remove the cheese pot and make 4 slices in the center to create a star. This will create 8 triangles.
  8. Twist each strip two to three times to create spirals, then pull out each triangle and twist each one twice to create more spirals.
  9. Place the cheese pot back into the center and score the top of the cheese.
  10. Brush the spirals with the beaten egg and bake for 20-25 minutes or until the pastry is golden brown and the cheese is gooey and melting.
  11. Serve & Enjoy!

Watch the recipe video here:

This cheese and bacon pinwheel is perfect for sharing this Christmas

Posted by Proper Tasty on Monday, December 18, 2017