Breakfast

Big Mac French Toast

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Big Mac French Toast
Big Mac French Toast
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 eggs
  • ½ cup milk
  • ½ cup cream
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 slices bread
  • 1 tsp oil
  • 1 tsp butter
  • Pinch of sesame seeds
  • 4 slices American style cheese
  • 2 cups burger mince
  • 1 tsp salt
  • 1 tsp black pepper
Instructions
  1. Whisk the eggs, milk, cream, garlic powder and seasoning together to make the French toast batter. Dip the pieces of bread in and let them soak.
  2. Heat the butter and fry the three pieces of bread - top one with sesame seeds and the other two with cheese.
  3. Mix the mince with the salt and pepper and fashion into large, square burger pattys.
  4. Add a little more oil and and fry both at the same time then layer up the Big Mac French toast.
  5. Start with the first piece of French toast then top with sauce, onion, lettuce and the first burger. Cover with pickles then the second piece of French toast, followed by sauce, onion, lettuce and pickles. Add the final layer of French toast and eat.

Watch the recipe video here:

Big Mac French Toast

Big Mac French Toast

Posted by Twisted on Tuesday, November 21, 2017

Main dish

Prosciutto-Wrapped Caprese Balls

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Prosciutto-Wrapped Caprese Balls
The perfect recipe for those who see tomato, basil and mozzarella, and think, "this needs more bacon."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (4-ounce) mozzarella balls
  • 1 tablespoon olive oil
  • Sea salt and black pepper to taste
  • 12 slices prosciutto
  • 1 large tomato, cut into 8 slices
  • 8 large basil leaves
  • Balsamic glaze, to serve
Instructions
  1. In a large bowl, mix mozzarella balls, olive oil, salt and pepper.
  2. On a flat surface, create a long band with 2 overlapping pieces of prosciutto. Place the third piece perpendicular to create a cross.
  3. Place one slice of tomato and one leaf of basil in the middle. Add mozzarella ball. Top with another slice of tomato and leaf of basil. Pull prosciutto up to fully wrap mozzarella ball. Repeat with remaining mozzarella.
  4. Heat a large nonstick skillet on medium. Place wrapped mozzarella balls in the pan and brown on each side. Remove to a plate. Serve drizzled with balsamic glaze and topped with more basil.

Watch the recipe video here:

Prosciutto-Wrapped Caprese Balls

Caprese is best served wrapped up as a giant prosciutto cheese bomb.Full Recipe: taste.md/2AXnzRD

Posted by Tastemade on Tuesday, November 21, 2017

Breakfast

Thanksgiving Cauliflower

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Thanksgiving Cauliflower
If there's gravy involved, no ones gonna miss the potatoes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 big head of cauliflower
  • 4 tbsp. butter, melted (divided)
  • 4 garlic cloves (skin-on)
  • 1 small bunch of sage
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • kosher salt
  • Freshly ground black pepper
GRAVY
  • 3 tbsp. unsalted butter
  • ½ Onion, finely chopped
  • 4 oz. cremini mushrooms, finely chopped
  • 1 tsp. chopped fresh sage
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 3 tbsp. all-purpose flour
  • 2-4 c. vegetable stock
Instructions
  1. Preheat oven to 450°. Rub the cauliflower all over with 2 tbsp melted butter. Season with salt and pepper.
  2. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for for 1 – ½ hours until charred in parts and tender throughout, brushing with the remaining melted butter about halfway through. Pierce the cauliflower with a paring knife to check the tenderness.
  3. Make gravy: Melt butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired. Serve the cauliflower with the gravy.

Watch the recipe video here:

How To Make Thanksgiving Cauliflower

This Thanksgiving Cauliflower is perfect for your vegetarian guests. Full recipe: http://dlsh.it/vpnKs93

Posted by Delish on Tuesday, November 21, 2017

Main dish

Loaded Fried Mashed Potatoes

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Loaded Fried Mashed Potatoes
Step up those leftover spuds.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Vegetable oil, for frying
  • 2½ c. Mashed potatoes
  • ½ c. shredded sharp Cheddar
  • 1 tbsp. sliced chives, plus more for garnish
  • ½ tsp. Hot sauce
  • ½ tsp. kosher salt
  • 1 large egg, beaten
  • All-purpose flour (optional)
  • 1 container sour cream
Instructions
  1. In a large skillet over medium heat, add enough oil to fill the pan a third of the way up.
  2. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half-dollar-sized dough balls, and drop by the spoonful into the warmed skillet. [Note: If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.]
  3. Fry the mashed potatoes a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side.
  4. Top potatoes with sour cream and additional chives before serving.

Watch the recipe video here:

How To Make Loaded Fried Mashed Potatoes

Fried Mashed Potatoes are the ULTIMATE game-changer.Full recipe: http://dlsh.it/2oi5YgM

Posted by Delish on Tuesday, November 21, 2017

Breakfast

Texas Cinnamon Butter

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Texas Cinnamon Butter
Who knew this was so easy to make?
Author:
Cuisine: Mexican
Recipe type: Breakfast
Ingredients
  • 2 sticks butter, softened to room temperature
  • ¼ c. honey
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • ½ tsp. pure vanilla extract
Instructions
  1. In a large bowl, combine all ingredients. Using a hand mixer, mix all ingredients until fully combined and butter is slightly whipped.
  2. Place butter in a ramekin and garnish with a dusting of cinnamon. Serve.

Watch the recipe video here:

How To Make Texas Cinnamon Butter

Texas Roadhouse fans, here's exactly how to make that crazy-addictive Cinnamon Butter.Full recipe: http://dlsh.it/RE1PGBP

Posted by Delish on Tuesday, November 21, 2017

Main dish

Show-stopping Beef Wellington

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Show-stopping Beef Wellington
Show-stopping Beef Wellington
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

Watch the recipe video here:

Show-Stopping Beef Wellington

Now THIS is a show-stopping centerpiece for a family feast! ? ✨FULL RECIPE: https://tasty.co/recipe/show-stopping-beef-wellington

Posted by Proper Tasty on Wednesday, November 22, 2017

Cake Dessert

Pecan Pie Cheesecake

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Pecan Pie Cheesecake
Pecan Pie Cheesecake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 cups graham cracker crumb
  • ⅓ cup butter, melted
  • 16 oz cream cheese, at room temperature
  • ¾ cup sugar
  • ¼ cup milk
  • ½ cup sour cream
  • 2 tablespoons flour
  • 3 teaspoons vanilla extract, divided
  • 2 eggs
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks
  • ⅔ cup maple syrup, or dark corn syrup
  • ½ cup cream, warm to the touch
  • 4 tablespoons butter, cold
  • 2 cups roasted pecan, chopped
  • whole roasted pecan, to serve
Instructions
  1. Preheat oven to 325°F (170°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  14. Let the cheesecake chill in the refrigerator until completely set.
  15. Slice and serve cold or at room temperature.
  16. Enjoy!

Watch the recipe video here:

Pecan Pie Cheesecake

Literally all you'll want to eat for the holidays ?!FULL RECIPE: https://tasty.co/recipe/pecan-pie-cheesecakePlus, don't buy any Thanksgiving home goods until you read THIS: http://bzfd.it/2zXKsXe

Posted by Tasty on Wednesday, November 22, 2017

Cake Dessert

Banana Bread Ice Cream Cake

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Banana Bread Ice Cream Cake
Stop What You're Doing And Make This Banana Bread Ice Cream Cake Right Now
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 bananas
  • ¼ cup butter, melted
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups vanilla Ice cream, softened
  • 2 cups chocolate ice cream, softened
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, mash the bananas with a fork.
  3. Add in the melted butter, egg, sugar, and vanilla, and mix until combined.
  4. Add in the flour, baking soda, and salt, and mix again until just combined.
  5. Pour the batter into a loaf pan and bake for 50 minutes, or until cooked through.
  6. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  7. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  8. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  9. Place the middle layer of bread on top of the vanilla ice cream.
  10. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  11. Place the top of the banana bread on top and cover with the plastic wrap.
  12. Freeze for one hour or or overnight.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Banana Bread Ice Cream Cake

This is the best of two worlds ? ? ?!FULL RECIPE: http://bzfd.it/2tzHov2

Posted by Tasty on Monday, November 13, 2017

Dessert

Buckeye Pie

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Buckeye Pie
Our love for peanut butter and chocolate knows no end.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 Oreos, crushed
  • 3 tbsp. butter, melted
  • ½ c. (1 stick) butter, softened to room temperature
  • 1⅔ c. creamy peanut butter
  • 1¼ c. powdered sugar
  • 1 tsp. kosher salt
  • ½ tsp. pure vanilla extract
  • 1½ c. chocolate chips
  • ¾ c. heavy cream
Instructions
  1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
  2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
  3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
  4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

Watch the recipe video here:

How To Make Buckeye Pie

Buckeye Pie is like a Reese's cup on crack.Full recipe: http://dlsh.it/qtYg7ul

Posted by Delish on Monday, November 13, 2017

Dessert

Cream Cheese-Stuffed Pumpkin Dinner Rolls

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Cream Cheese-Stuffed Pumpkin Dinner Rolls
Win Thanksgiving with these cream cheese stuffed pumpkin rolls.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 envelope active dry yeast
  • ½ cup whole milk, scalded and allowed to cool to 110 degrees
  • 1 teaspoon granulated sugar
  • ⅓ cup brown sugar
  • 4 tablespoons butter, softened
  • 1½ teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 4 cups all-purpose flour
  • 8 ounces cream cheese, cut into ½-ounce blocks and chilled
  • 20 pecan halves, sliced into thirds vertically
  • ⅓ cup butter, melted
Instructions
  1. In a small bowl, place yeast, 110-degree milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.
  2. In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.
  3. Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.
  4. Divide the dough into 16 pieces. Fill each dough ball with a cube of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1½ hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.
  5. Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.

Watch the recipe video here:

Cream Cheese-Stuffed Pumpkin Rolls

Win Thanksgiving with these cream cheese stuffed pumpkin rolls.Full Recipe: taste.md/2huBg5L

Posted by Tastemade on Monday, November 13, 2017