Lasagna

Lasagna Braid

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Lasagna Braid
LASAGNA BRAID
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1½ cups beef ragu
  • 6 sheets fresh lasagna, par cooked
  • 1½ cups ricotta cheese
  • ½ cup grated parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp chopped fresh basil
  • 9 slices mozzarella cheese
  • Ready rolled puff pastry, defrosted
  • Egg wash
Instructions
  1. Pre-heat oven to 200ºC (390ºF).
  2. Lay out puff pastry onto a sheet of parchment paper.
  3. In a bowl mix together ricotta, parmesan, salt, pepper, and basil.
  4. Place two large noodles in the middle of the puff pastry with about 3” on either side. Spread a thin layer of rage in the middle of the lasagna noodles. Top with ricotta mixture and 3 slices of cheese. Top with a thinner lasagna noodle on top to cover. Repeat with remaining ragu, ricotta, cheese, and noodles for 3 layers with the final layer being lasagna noodle. Fold over excess lasagna noodle from the base layer to cover the sides.
  5. Cut diagonal lines along the left and right side of the cheese and pepperoni about an inch apart. Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
  6. Brush evenly with egg wash and transfer to a flat baking sheet.
  7. Bake for 20-25 minutes until golden brown and puffed up.
  8. Enjoy!

Watch the recipe video here:

Lasagna Braid

Lasagna Braid

Posted by Twisted on Monday, December 18, 2017

Dessert

Hot Cocoa Pudding Shots

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Hot Cocoa Pudding Shots
Enjoy your favorite winter drink as a pudding shot!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package instant chocolate pudding mix
  • 1 packet hot cocoa mix
  • ⅔ c. whole milk
  • ⅔ c. Baileys Irish Cream
  • ½ tsp. pure vanilla extract
  • Whipped cream, for serving
  • Cocoa powder, for serving
  • Marshmallow bits, for serving
Instructions
  1. In a large bowl, combine chocolate pudding and cocoa mix with milk. Whisk until fully incorporated. Add Baileys and vanilla and whisk again. Pour into cups and refrigerate until thickened, 2 hours.
  2. Top with whipped cream, a sprinkle of cocoa powder, and marshmallow bits. Serve.

Watch the recipe video here:

How To Make Hot Cocoa Pudding Shots

Hot Cocoa Pudding Shots are the boozy, adult way to down your favorite drink. Full recipe: http://dlsh.it/ekI4RBN

Posted by Delish on Thursday, December 14, 2017

Drink

Pineapple Buttered Rum

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Pineapple Buttered Rum
Pineapple Buttered Rum
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 pineapple
  • 1 1⁄4 cup brown sugar
  • 1 lemon
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 bottle MALIBU ® Coconut
  • Hot Water
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut fronds off of pineapple. Then chop pineapple in half and cut out core.
  3. Place pineapple face down on a parchment covered baking sheet, and roast in the oven for 40-50 minutes until soft, then remove from the oven and fully cool.
  4. Once the pineapple is cool, cut away the peel, place fruit in a food processor and puree until smooth.
  5. Place a cheesecloth over a bowl and pour the pineapple onto the cloth. Gather the edges of the cloth and squeeze as much of the juice as possible from the pulp into the bowl. Add juice from one lemon to the juice and set aside.
  6. Place softened butter and brown sugar into a bowl and using a hand mixer, cream together until smooth. Add the wrung out pineapple pulp to the bowl and mix for a few minutes to completely incorporate into a compound butter.
  7. Scoop the mixture onto a sheet of plastic wrap, cover and shape into a log. Freeze or refrigerate until completely firm.
  8. To assemble the drink, add a two tablespoon sized disk of compound butter, a shot of MALIBU ® Coconut, a shot of pineapple juice and fill the rest with hot water, stirring until butter is melted.
  9. Garnish with a bit of roasted pineapple.
  10. Enjoy!

Watch the recipe video here:

Pineapple Buttered Rum.See more holiday drinks here Malbu.us/holiday

Posted by Tasty on Thursday, December 14, 2017

Main dish

Hasselback Cheese Puff Fried Chicken

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Hasselback Cheese Puff Fried Chicken
Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨
Author:
Cuisine: American
Recipe type: Main diah
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 3 cups buttermilk
  • 1 packet ranch seasoning
  • 10 cups cheese puff
  • 1 oil, to fry
Instructions
  1. Season chicken breasts with salt and pepper.
  2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
  3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
  4. While chicken is marinating, place 10 cups of cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
  5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
  6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
  7. Heat oil to 350°F (175°C) in a large skillet or pot.
  8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
  9. Remove the chicken breasts and transfer to a paper towel-lined plate.
  10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
  11. Enjoy!

Watch the recipe video here:

Hasselback Cheese Puff-Fried Chicken

Can you guess what ingredient makes this hasselback fried chicken so amazing? ? ✨FULL RECIPE: https://tasty.co/recipe/hasselback-cheese-puff-fried-chickenCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o4Cvey

Posted by Tasty on Friday, December 15, 2017

Cake Dessert

Banana Bread Bottom Cheesecake

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Banana Bread Bottom Cheesecake
A sweet combination that's perfect for your next party!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 4 bananas (as ripe as possible)
  • 4 tablespoon vegetable oil
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Cheesecake Layer
  • 32 ounces cream cheese, softened
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon gelatin powder
  • Caramel, for drizzling
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. In a large bowl, mash the bananas with a fork.
  3. Add in the oil, egg, vanilla, and sugar. Stir until combined.
  4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
  5. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
  6. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
  7. # Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
  8. Quickly stir until gelatin is dissolved, about 5 minutes.
  9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
  10. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
  11. Drizzle with caramel and enjoy!

Watch the recipe video here:

Tune in everyday at 5PM PST for our best videos of 2017 ✨!FULL RECIPE: http://bzfd.it/2npg3eS

Posted by Tasty on Friday, December 15, 2017

Breakfast

Rigatoni Pie alla Vodka

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Rigatoni Pie alla Vodka
Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes
  • One 28-ounce can whole peeled tomatoes, with their juices
  • One 15-ounce can whole peeled tomatoes, with their juices
  • 1 cup vodka
  • ½ cup heavy cream
  • 1 cup loosely packed fresh basil leaves, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 pound part-skim mozzarella, grated
  • ⅔ cup grated Parmesan
Instructions
  1. Special equipment: a 9-inch springform pan
  2. Heat ¼ cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and ½ cup water. Increase the heat to high and bring the 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. Stir in the cream, bring back to a simmer and cook for 1 minute. 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 oil.
  4. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  5. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  6. 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, sprinkle with basil, cut into wedges and serve.

Watch the recipe video here:

How To Make Vodka Rigatoni Pie

Recipe of the Day: Rigatoni Pie alla VodkaSave this recipe: http://bit.ly/2jkVCfm.

Posted by Food Network on Saturday, December 16, 2017

Main dish

Bacon-wrapped Prime Rib

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Bacon-wrapped Prime Rib
Bacon-wrapped Prime Rib
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 lb boneless ribeye roast, trimmed
  • 1 salt, to taste
  • 1 black pepper, to taste
  • 1 cup butter, softened
  • 7 garlic cloves, minced
  • 1 tablespoon paprika
  • ¼ cup chives, chopped
  • ¼ cup rosemary, chopped
  • ½ cup brown sugar
  • 3 lb bacon
  • ¼ cup flour
  • 2 cups beef broth
Instructions
  1. Preheat oven to 250°F (120°C).
  2. Let the ribeye roast come to room temperature. Season with salt and freshly cracked pepper on all sides.
  3. Place the roast in the oven for 3 hours, or until the temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
  4. Preheat oven to 450°F (230°C).
  5. Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a bowl until evenly combined.
  6. Rub the butter mixture all over the ribeye roast and set aside.
  7. On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
  8. Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
  9. Place the bacon-wrapped roast on a greased, wire rack lined sheet tray. then place on a roasting tray with a rack.
  10. Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast was in the oven the first time.
  11. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  12. Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  13. Add the beef broth and stir until the gravy comes to a boil.
  14. Remove from heat and strain the sauce into a gravy dish.
  15. Carve the prime rib into ¾-inch slices, then serve with any sides you like and the homemade gravy!
  16. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Prime Rib

Take your holiday feast to the NEXT LEVEL ✨!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-prime-ribCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2o1Fm7O

Posted by Tasty on Saturday, December 16, 2017

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 duck breasts, 1-pound
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato
  • 1 sprig rosemary
  • 1 cup red wine
  • 1 cup chicken stock
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Preheat the oven to 400˚F(200˚C).
  2. Pat dry the duck breasts with a paper towel.
  3. Score the duck skin with sharp knife, making sure to not cut into fresh.
  4. Season the duck breasts on both sides with salt and pepper.
  5. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  6. Using a ramekin or your palm, gently smash the potatoes.
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨!FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoesWe’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/2C5BeWQ

Posted by Tasty on Thursday, December 14, 2017

Main dish

Honey Mustard Glazed Ham

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Honey Mustard Glazed Ham
Honey Mustard Glazed Ham
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • onion, chopped
  • 10 cloves garlic, peeled
  • ¼ cup apple cider vinegar
  • ¼ cup stone ground mustard
  • 1 cup orange juice
  • 10 whole cloves
  • 10 lb picnic ham, cured
  • ½ cup honey
  • ½ cup dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1 cup brown sugar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
  3. Place the ham on the roasting rack over the liquid.
  4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
  5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
  6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
  7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
  8. Brush the glaze on to the ham then transfer back to the roasting rack.
  9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
  10. Slice the ham, and serve.
  11. Enjoy!

Watch the recipe video here:

Honey Mustard-Glazed Ham

This honey mustard-glazed ham will be a holiday show-stopper! ? ?FULL RECIPE: https://tasty.co/recipe/honey-mustard-glazed-ham

Posted by Proper Tasty on Friday, December 15, 2017

Breakfast

Laminated Pasta Dough

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Laminated Pasta Dough
Give your pasta an additional kick of color and flavor by "laminating" herbs like parsley and sage into the pasta.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Butternut squash ravioli with brown butter sauce
  • 1 cup butternut squash purée
  • 2 tablespoons mascarpone
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup grated Parmesan cheese
  • ¼ cup unsalted butter
  • Parmesan cheese, shaved
Laminated Pasta Dough
  • 3 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • Pinch of salt
  • 1 large bunch sage, leaves picked
  • 1 large bunch flat leaf parsley, leaves picked
  • Semolina flour, for dusting
Instructions
Butternut squash ravioli with brown butter sauce
  1. In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined. Set aside until ready to use.
  2. Fill a deep pot with heavily salted water and bring to a boil.
  3. Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1½-inch squares. Crimp the edges to seal.
  4. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
  5. Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
  6. Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!
Laminated Pasta Dough
  1. In the bowl of a stand mixer, combine eggs, flour, oil and salt with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest in the refrigerator for at least 30 minutes.
  2. Divide the dough into 4 equal portions. Attach the pasta roller attachment to the stand mixer and place it on setting 1.
  3. Lightly dust one portion of the dough with flour, then form it into a rectangle. Pass the pasta through the rollers on setting 1 and repeat the rolling and flouring process so that the pasta passes through setting 1 a total of 4 times.
  4. Change the rollers to setting 2, lightly flour the pasta, then pass it through the rollers. Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Continue with the flouring and rolling until the pasta is passed through setting 6. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet.
  5. Once you've rolled out all of the dough, lay one sheet of pasta flat on your work surface. Place the sage and parsley leaves on the dough, spacing them in an artistic fashion. Very lightly dab the edges of the sheet of pasta with water and then carefully lay a second sheet of pasta dough on top of the herbs, enclosing them between the two sheets of dough. Using your hands, lightly press the two sheets together so that they stick.
  6. Turn the stand mixer speed to level 2. Pass the pasta sheet through the rollers on setting 3 to seal the two sheets together. Repeat the layering and rolling process with the remaining sheets of dough.

Watch the recipe video here:

How To Make Laminated Pasta

Herb laminated pasta? It's called fashion, Brenda. Look it up.Full Recipe: taste.md/2AEyfoF

Posted by Tastemade on Monday, December 11, 2017