Cake

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting
Fans of banana bread will go, well, bananas, for this towering banana cake with cream cheese frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 4 cups cake flour, sifted
  • 2½ cups sugar, divided
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • 2 cups ripe bananas, mashed (approximately 2 bananas)
  • 4 teaspoons vanilla, divided
  • 1 cup buttermilk
  • 4 large eggs, separated
  • 2 teaspoons cream of tartar
For the icing:
  • 4 cups cream cheese, at room temperature
  • 2 cups butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 4 tablespoons lemon juice
  • 2 teaspoons vanilla
Instructions
Make the cake:
  1. Preheat oven to 350 degrees, and grease six 9-inch cake pans with vegetable oil spray.
  2. In a large bowl, combine cake flour, 2 cups of sugar, baking powder and soda, salt, oil, bananas, 2 teaspoons vanilla, egg yolks and buttermilk.
  3. In a separate bowl, beat egg whites, ½ cup sugar, 2 teaspoons vanilla and cream of tartar with a hand mixer until stiff peaks form. Fold meringue mixture into banana mixture to combine. Pour into pans and bake until light golden brown and a toothpick inserted in the center comes out clean, roughly 20 to 25 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
Make the icing:
  1. In the bowl of a stand mixer with the paddle attachment, cream butter and cream cheese until smooth. Add powdered sugar, lemon juice and vanilla. Mix until combined.
  2. Assemble the cake:
  3. Place a layer on a cake plate and cover the top with a half cup of frosting. Spread to create an even layer, approximately a half-inch thick. Continue until all layers are used and you have a towering six-layer cake. Finish the top layer with the remaining frosting. Cake will keep up to 5 days covered at room temperature.

Watch the recipe video here:

Banana Cake with Cream Cheese Frosting

Layers of moist banana cake and cream cheese frosting – can we get an amen?!Save this recipe: https://taste.md/2vq5HemMore recipes on our app 📲 http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Lasagna

Lasagna Party Ring

Lasagna Party Ring
Move over, chips and salsa.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons canola oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ¾ pound ground beef, 80:20 ratio of lean to fat
  • ¾ pound ground sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 28 ounces tomato sauce
  • 15 ounces ricotta
  • ½ cup shredded Parmesan
  • ¼ cup basil,chopped
  • 1 egg
  • 18-20 cooked lasagna noodles
  • 2 cups shredded mozzarella
  • ½ cup marinara sauce, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.
  3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.
  4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.
  5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.
  6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
  7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.
  8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.
  9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. 10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.
  11. Sprinkle the rest of the mozzarella evenly on top.
  12. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.
  13. Cool for about an hour, then carefully invert the ring onto a cutting board.
  14. Slice the ring, then top with any extra Parmesan and basil.
  15. Place a small bowl filled with marinara at the center of the ring, for dipping.
  16. Serve!
Nutrition Information
Serving size: #servesize#

Watch the recipe video here:

Lasagna Party Ring

Here's a new way to enjoy Lasagna! FULL RECIPE: http://bzfd.it/2ib9I4PBUY THE TASTY ONE TOP: http://bit.ly/2vLAdTu

Posted by Proper Tasty on Saturday, August 26, 2017

Pasta

Green Mac & Cheese

Green Mac & Cheese
Get your greens in the delicious way!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • 4 cups spinach, packed
  • ½ cup parsley
  • 2½ cups milk, divided
  • 5 quarts water
  • 1 tablespoon salt
  • 1 pound macaroni elbows
  • ¼ cup butter
  • ¼ cup flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 16 ounces white cheddar
  • ½ cup mozzarella
Instructions
  1. In a food processor, combine the spinach, parsley, and ½ cup milk, and process until evenly mixed.
  2. In a large pot, bring water salt and salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
  3. In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  4. Add 2 cups milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  5. Add in the cheddar cheese and mix until well incorporated.
  6. Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  7. Mix in the pasta and pour into a casserole dish.
  8. Top the macaroni with mozzarella and broil for 5 minutes.
  9. Enjoy!

Watch the recipe video here:

Green Mac & Cheese

Watch to find out why this mac n cheese is green 👀 🌱!FULL RECIPE: http://bzfd.it/2iy3axtFIND IT IN THE APP: http://tstyapp.com/m/Xg4HFcrfUFRESERVE THE ONE TOP: http://bit.ly/2wFvCUD

Posted by Tasty on Sunday, August 27, 2017

Breakfast

Avocado Ranch

Avocado Ranch
Avocado makes this super creamy with less guilt.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ⅓ c. sour cream
  • ¼ c. buttermilk
  • ½ avocado, diced
  • 1 tsp. garlic clove, chopped
  • Juice of 1 lime
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. In a food processor, combine sour cream, buttermilk, avocado, garlic, and lime juice.
  2. Season with salt and pepper and pulse until smooth.
  3. Use it in your quesadillas and burritos, or serve it as a dip!

Watch the recipe video here:

How To Make Avocado Ranch

PSA: You can make Taco Bell's avocado ranch at home. Full recipe: http://dlsh.it/IlcYboP

Posted by Delish on Thursday, August 24, 2017

Breakfast

Best Ever Crispy Chicken Parmesan

Best Ever Crispy Chicken Parmesan
It was love at first bite.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless, skinless chicken breasts.
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 cup flour
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 cups marinara sauce
  • 8 slices of fresh mozzarella
  • ½ cup grated Parmesan
  • Basil, thinly sliced, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
  3. Season the chicken with salt, pepper, and onion powder.
  4. Coat the chicken in flour, then egg, and then bread crumbs.
  5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.

Watch the recipe video here:

Best Ever Crispy Chicken Parmesan

This has to be the best ever crispy chicken parmesan 😱! YUM!FULL RECIPE: http://bzfd.it/2iDIO6dFIND IT IN THE APP: http://tstyapp.com/m/c9DCvOKiUF

Posted by Tasty on Monday, August 28, 2017

 

Breakfast

Primavera Stuffed Chicken

Primavera Stuffed Chicken
It's sooo pretty.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless skinless chicken breasts
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 zucchini, halved and thinly sliced into half moons
  • 3 medium tomatoes, halved and thinly sliced into rounds
  • 2 yellow bell peppers, thinly sliced
  • ½ red onion, thinly sliced
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits into each breast, being careful not to cut through completely. Drizzle olive oil over chicken and season with salt, pepper, and Italian seasoning.
  2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
  3. Sprinkle each chicken breast with mozzarella.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
  5. Serve.

Watch the recipe video here:

How To Make Primavera Stuffed Chicken

Primavera Stuffed Chicken is SO amazing you'll forget it's healthy.Full recipe: http://dlsh.it/8a5gW0B

Posted by Delish on Tuesday, August 29, 2017

Pasta

Low-Carb Zucchini “Pasta” 4 Ways

Low-Carb Zucchini "Pasta" 4 Ways
Can you get any healthier than "pasta" from the garden?
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Creamy Tomato Basil Zucchini "Linguini"
  • Zucchini “Linguini"
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • Creamy Sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ cup chicken broth
  • ½ cup Greek yogurt
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon dried basil
Zucchini Shrimp Scampi
  • 4 medium zucchini
  • 1 tablespoon oil
  • 1 pound (500 grams) medium or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • Parsley, for garnish
Chicken Pesto and Zucchini “Pasta”
  • 4 cups basil
  • 1 cup grated Parmesan cheese
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ lemon, juiced
  • Salt, to taste
  • Pepper, to taste
  • ½ cup olive oil
  • Oil
  • 3 zucchini
  • 1 cup cherry tomatoes
  • 2 boneless, skinless chicken breasts, chopped
Zucchini "Linguini" With Roasted Shrimp
  • 2 zucchini squashes
  • 1 pound shrimp, peeled and deveined
  • ½ yellow bell pepper, sliced thin
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
Instructions
Creamy Tomato Basil Zucchini "Linguini"
  1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  5. Serve and garnish with fresh chopped basil (optional).
  6. Enjoy!
Zucchini Shrimp Scampi
  1. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sautée the shrimp, until they evenly begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.
  7. Enjoy!
Chicken Pesto and Zucchini “Pasta”
  1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  2. With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  3. Slice the cherry tomatoes and set aside.
  4. Heat a skillet over medium high. Add a little oil to the pan, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  5. Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  6. Enjoy!
Zucchini "Linguini" With Roasted Shrimp
  1. Preheat oven to 400°F/200°C.
  2. : Using a vegetable peeler, peel long strips from the zucchini.
  3. : In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  4. : On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  5. : Enjoy!

Watch the recipe video here:

Low-Carb Zucchini "Pasta" 4 Ways

Here's 4 ways to try low-carb zucchini pasta for dinner tonight ❤️!FULL RECIPES: http://bzfd.it/2gbhawwFIND THEM IN THE APP: http://tstyapp.com/m/tS78iSs4OF

Posted by Tasty on Sunday, September 3, 2017

Salads

Chicken Caesar Wraps

Chicken Caesar Wraps
Low-carb lovers, rejoice!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 16 leaves romaine
  • 1 avocado, sliced
  • 1½ c. grape tomatoes, quartered
  • 1 c. croutons
  • 1 c. Caesar dressing
  • ⅔ c. freshly grated Parmesan
Instructions
  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with garlic powder, oregano, salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
  2. Cut a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine then top with a few slice of chicken, avocado, and a handful of tomatoes and croutons. Drizzle with Caesar dressing and sprinkle with Parm, then top with another romaine leaf.
  3. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick to secure and top with more dressing. Repeat with remaining ingredients to make three more wraps.

Watch the recipe video here:

How To Make Chicken Caesar Lettuce Wraps

BRB, ditching carbs 4ever.Full recipe: http://dlsh.it/JeKIN1A

Posted by Delish on Thursday, August 24, 2017

Cake

Oreogasm Cheesecake Bars

Oreogasm Cheesecake Bars
Ore-woah.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray
  • 1 box fudgy brownie mix, plus ingredients called for on box
  • 15 whole Oreos
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar
  • 3 large eggs
  • ½ tsp. pure vanilla extract
  • pinch of kosher salt
  • 15 Oreos, crushed
  • ½ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 350º and line a 9"-x-13" pan with parchment paper. Spray parchment with cooking spray.
  2. Prepare brownie mix according to package directions and pour batter into prepared pan. Place Oreos on brownie batter.
  3. Prepare cheesecake mixture: In a large bowl, beat cream cheese and cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Fold in crushed Oreos until fully incorporated.
  4. Pour cheesecake mixture over brownie batter and bake until edges are set and center of cheesecake mixture is only slightly jiggly, 37 to 40 minutes.
  5. Let cheesecake brownies cool completely in pan. Drizzle with melted chocolate and white chocolate and serve.

Watch the recipe video here:

How To Make Oreogasm Cheesecake Bars

Tag the friend who needs to experience Oreogasm Cheesecake with you.Full recipe: http://dlsh.it/7YUX9mL

Posted by Delish on Thursday, August 24, 2017

Pasta

The Best Layered Lasagna Ever

The Best Layered Lasagna Ever
This Insanely Delicious Layered Lasagna Is One For The Books
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
  • Bolognese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup tomato paste
  • Salt, to taste
  • Pepper, to taste
  • 2 cups red wine
  • 4 cups diced canned tomatoes
  • Ricotta Herb Mixture
  • 15 ounces ricotta
  • ½ cup basil, chopped
  • 1 cup shredded Parmesan cheese
  • ½ cup parsley, chopped
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • 1 pound lasagna noodles, cooked
  • Mozzarella cheese, to taste
  • Parmesan cheese, to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
  3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
  4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
  5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
  6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.
  7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
  8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
  9. Cover the baking dish with foil and bake for 25 minutes.
  10. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
  11. Slice, serve, and enjoy!

Watch the recipe video here:

The Best Layered Lasagna Ever

This is probably the best layered lasagna ever 😍! What's your favorite way to make lasagna?FULL RECIPE: http://bzfd.it/2iwhPcuFIND IT IN THE APP: http://tstyapp.com/m/53ViuR9eUF

Posted by Tasty on Saturday, August 26, 2017