Main dish

Bacon Cheeseburger Bombs

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Bacon Cheeseburger Bombs
Bacon Cheeseburger Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup chopped gherkins
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 12 chunks red cheddar
  • 24 rashers streaky bacon
  • 3 tbsp BBQ sauce
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Mix together the beef mince, gherkins, salt, pepper and garlic powder and form into 12 small patties.
  3. Add a cube of cheese to the centre of each and roll up the sides to make a cheese stuffed meatball.
  4. Wrap each meatball with two pieces of bacon, tucking the ends underneath.
  5. Arrange them on a baking tray and bake for 20 minutes then brush with BBQ sauce and bake again for a further 10/15 minutes until the bacon is sticky and crisp.

Watch the recipe video here:

Bacon Cheeseburger Bombs

Posted by Twisted on Friday, September 29, 2017

Drink

Giggle Juice

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Giggle Juice
Hehehehe.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ¼ c. sugar
  • Lemon wedge, for rimming glasses
  • 3 c. ice
  • 1 750-ml bottle moscato
  • 3 c. Pink lemonade
  • 1 can lemon-lime soda (such as Sprite)
  • 1 c. vodka
  • 2 c. sliced strawberries
  • 1 lemon, sliced into half moons
Instructions
  1. In a small dish, pour sugar. Rim glasses with lemon wedge then dip in sugar.
  2. Add ice to a large pitcher. Pour in moscato, pink lemonade, soda, and vodka. Add strawberries and lemon slices and stir to combine.
  3. Divide between glasses and serve immediately.

Watch the recipe video here:

How To Make Giggle Juice

WTF is giggle juice?!Full recipe: http://dlsh.it/YkidpaW

Posted by Delish on Friday, September 29, 2017

Dessert

Black and White Cupcakes

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Black and White Cupcakes
Chocolate, say hello to vanilla. Vanilla, say hello to chocolate.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • One 15.25-ounce box vanilla cake mix
  • 3 large eggs, at room temperature
  • ½ cup low-fat Greek yogurt, such as Fage
  • 2 tablespoons all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 4 sticks (1 pound) unsalted butter, softened
  • 6 cups confectioners' sugar
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 72 M&M's
Instructions
  1. Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
  2. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add ¼ cup of the cocoa powder and continue to mix until combined, about a minute more.
  3. Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
  4. Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining ½ cup cocoa powder into the remaining half of the frosting.
  5. Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.

Watch the recipe video here:

How To Make Giada's Black and White Cupcakes

Chocolate, say hello to vanilla. Vanilla, say hello to chocolate. (via Giada De Laurentiis)Save the recipe: https://foodtv.com/2UMUy8W!

Posted by Food Network on Sunday, September 17, 2017

Main dish

Shrimp Scampi Mac and Cheese

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Shrimp Scampi Mac and Cheese
This mash-up of macaroni 'n' cheese and your favorite garlicky shrimp dish is deeply cheesy and satisfying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 tablespoons chopped fresh parsley
  • 1 pound medium pasta shells
  • 2½ cups half-and-half
  • 8 ounces cream cheese, at room temperature
  • 8 ounces shredded Italian cheese blend (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces
  • Finely grated zest of 1 lemon
Instructions
  1. Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, ¼ teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
  3. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
  4. Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining ¼ teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with ½ teaspoon salt and set aside.
  5. Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

Watch the recipe video here:

How To Make Shrimp Scampi Mac and Cheese

Recipe of the Day: Shrimp Scampi Mac and Cheese

Posted by Food Network on Tuesday, September 26, 2017

Lasagna

Microwave Meal-Prep Lasagna

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Microwave Meal-Prep Lasagna
Put your soggy turkey sandwich days behind you.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • ½ cup ricotta cheese
  • ¼ cup spinach, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons grated Parmesan, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup marinara sauce
  • 4 no-boil lasagna noodles, broken in half
  • ½ cup mozzarella
Instructions
  1. In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt and pepper until combined.
  2. In the glass container, spread a layer of tomato sauce.
  3. Top the tomato sauce with the lasagna noodles and cover the noodles with a layer of the ricotta mixture.
  4. Top the ricotta with another layer of tomato sauce and a layer of mozzarella.
  5. Continue with another layer of noodles and repeat.
  6. Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
  7. Place the lid on the glass container, without locking it closed.
  8. Microwave for 7 minutes or until the cheese is melted through.
  9. Remove from the microwave carefully, the container will be hot!
  10. Allow to cool and refrigerate, or enjoy immediately. Enjoy!

Watch the recipe video here:

Microwave Meal-Prep Lasagna

This microwave meal-prep lasagna is a time-saver and is also super dorm-friendly ?!FULL RECIPE: http://bzfd.it/2fQrnvo

Posted by Tasty on Wednesday, September 27, 2017

Main dish

Lomi-lomi Salmon Poke Bowl By Brooke Williamson

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Lomi-lomi Salmon Poke Bowl By Brooke Williamson
Wouldn't it be great to be sitting on the beach in Hawaii enjoying this tasty Poke Bowl?!
Author:
Cuisine: American
Recipe type: Maind dish
Ingredients
  • 6 oz fresh salmon
  • salt, to taste
  • 1 oz persian cucumber, cubed small
  • 1 oz tomato, cubed small
  • 1 oz scallion, sliced
  • 1 oz onion, diced
  • 2 oz shoyu dressing
  • 12 oz short grain sushi rice, cooked
  • nori, sliced - roasted, unseasoned seaweed
SHOYU SAUCE
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, grated
  • 1 cup soy sauce
  • ¼ cup granulated sugar
  • ¾ cup rice vinegar
  • ¼ cup mirin
  • ¼ cup sesame oil
Instructions
  1. Place salmon on a wire rack and season with salt on both sides. Cover and refrigerate for 2 hours.
  2. Take cured salmon out of the refrigerator, rinse and pat dry. Slice into cubes. Set aside in a bowl.
  3. Dice the cucumber and add into the bowl with the salmon.
  4. Dice the tomato and add into the bowl.
  5. Slice the scallion and add into the bowl.
  6. Dice the onion and add it into the bowl. Mix until combined.
  7. In another bowl, combine the ingredients for the shoyu sauce. Add sugar as early as possible so all the grains are dissolved.
  8. Spoon shoyu dressing on poke bowl. Mix to coat.
  9. In a small bowl, add cooked rice, top with poke ingredients, and spoon additional shoyu dressing to taste.
  10. Slice nori into small strips.
  11. Garnish with sliced nori and serve immediately!
  12. Enjoy!

Watch the recipe video here:

Salmon Poke Bowl by Brooke Williamson #TastyStory

Wouldn't it be great to be sitting on the beach in Hawaii enjoying this tasty Poke Bowl?! Well, today's your lucky day! We teamed up with the Hawaii Food & Wine Festival to give away a trip for TWO to Hawaii! Get all the details here and enter for your chance to win: http://bit.ly/2xxQAEMFULL RECIPE: http://bit.ly/2xyszNM

Posted by Tasty on Wednesday, September 27, 2017

Main dish

Chicken Alfredo

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Chicken Alfredo
This One-Pot Chicken Alfredo Is Perfect For Students
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 200 grams chicken breast, diced
  • 2 garlic cloves, finely chopped
  • 200 grams fresh tagliatelle
  • 250 millilitres milk
  • 40 grams parmesan, grated
  • 200 grams spinach
  • Salt & pepper, to taste
Instructions
  1. In a large pan over a medium heat add the bacon and cook until it starts to brown.
  2. Add the chicken, stir and cook for 2-3 minutes or until starting to brown.
  3. Add the garlic and cook for 1-2 minutes stirring continually.
  4. Add the tagliatelle, milk and parmesan, stir and leave to cook for 4-5 minutes stirring
  5. from time to time.
  6. Once the milk has reduced to a glossy sauce and the pasta is cooked add the spinach,
  7. stir and cook for 1-2 minutes or until the spinach has wilted.
  8. Season to taste with salt & pepper, stir.
  9. Serve & Enjoy!

Watch the recipe video here:

One-Pot Chicken Alfredo

This One-Pot Chicken Alfredo Is Perfect For Students

Posted by Proper Tasty on Thursday, September 28, 2017

Cake Dessert

Chocolate-Butterscotch Swirl Cheesecake

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Chocolate-Butterscotch Swirl Cheesecake
Blondie lovers, take note -- you're going to flip for this cheesecake. The impressive-looking chocolate and butterscotch swirls are easy to make with a wooden skewer.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Crust:
  • 2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 tablespoons sugar
  • Pinch fine salt
Filling:
  • Three 11.5-ounce containers whipped cream cheese
  • 1¼ cups sugar
  • One 16-ounce container sour cream, at room temperature
  • 1 cup heavy cream
  • 4 large eggs, at room temperature
  • 4 ounces bittersweet chocolate chips
  • 6 ounces butterscotch chips
  • 1 teaspoon pure vanilla extract
Instructions
  1. Special equipment: a 10-inch springform pan and a wooden skewer
  2. Position a rack in the middle of the oven and preheat to 325 degrees F.
  3. For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
  4. For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
  5. Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
  6. Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
  7. Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  8. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  9. Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

Watch the recipe video here:

How To Make Chocolate-Butterscotch Swirl Cheesecake

Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake

Posted by Food Network on Thursday, September 28, 2017

Dessert

Blueberry Brioche

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Blueberry Brioche
This baked blueberry brioche is going to take breakfast to the NEXT LEVEL!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¼ cup warm whole milk
  • 1½ Tbs. active dry yeast
  • 3½ cups all-purpose flour (plus more if needed)
  • ¼ cup sugar
  • 1½ tsp. salt
  • 5 eggs
  • 2 sticks (1 cup) butter, at room temperature
  • 1 batch egg wash (1 egg, mixed with 1 Tbs. cream)
  • 1 cup blueberries
  • Turbinado sugar
Instructions
  1. In the bowl of a stand mixer, add the yeast and milk. Allow the yeast to proof for about 5 minutes or until bubbly. Add the flour, sugar and salt. Fitted with the dough hook, mix for about 30 seconds or until the dough is shaggy. Add the eggs 1 at a time until incorporated. Mix for about 2 minutes until the dough comes together. (it will look sticky and clumpy). Add the butter in 1 tablespoon at a time and knead until combined before adding another tablespoon of butter. If the dough is still really sticky and wet add 1 tablespoon at a time of flour as needed for it to come together. Once the butter is combined and the dough is pulling away from the sides of the bowl, knead the bread for about 3 to 4 minutes or until the dough comes back together.
  2. Place the dough in a large bowl, cover with plastic wrap and let rise in the refrigerator overnight or up to 24 hours. (or on the counter until doubled, about 1 hour)
  3. Remove the dough and let rest at room temperature for about 30 minutes. On a lightly floured board, roll the dough out into a 12 x 6 in rectangle, trimming the dough if needed to get a rectangle. Brush dough with egg wash then place blueberries in a single layer. Roll the dough, starting with the shortest side into a tight tube. Place the dough into a 9 x 5" loaf pan that has been lined with parchment paper., cover lightly with a kitchen towel and let the dough rise until doubled, about 1 hour.
  4. While the dough is rising, pre-heat oven to 350°F.
  5. Brush the top of the brioche with the remaining egg wash and sprinkle with turbinado sugar. Bake the brioche for about 45 minutes or until golden brown. Let the brioche cool for about 15 to 20 minutes before serving.
  6. Makes 1 loaf of brioche.

Watch the recipe video here:

Baked Blueberry Brioche

This baked blueberry brioche is going to take breakfast to the NEXT LEVEL! ?Full recipe from Amanda's Kitchen: http://bit.ly/2fHfqIn

Posted by Tasty on Sunday, September 24, 2017