Breakfast

Charcoal Waffle Ice Cream Sandwiches

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Charcoal Waffle Ice Cream Sandwiches
Charcoal infused waffles? With black ice cream? And yet, somehow they look sexy and you want them now.
Author:
Cuisine: American
Recipe type: Waffle
Ingredients
  • 2 ½ cups all-purpose flour, sifted
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 egg whites
  • 3 egg yolks
  • ½ cup melted butter
  • 2 cups milk
  • ¼ cup activated charcoal powder
  • 1 ½ cups thickened/whipping cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • Sprinkles of your choice
Instructions
  1. Ice Cream
  2. Add cream, condensed milk, cocoa power and activated charcoal into a large mixing bowl and whip to stiff peaks using a hand mixer.
  3. Transfer cream mixture to a deep baking dish. Freeze for at least 2-3 hrs.
  4. Waffles
  5. Preheat waffle iron
  6. Sift together the flour, sugar, baking powder and salt, then lightly add charcoal powder using a whisk.
  7. In a bowl, beat the egg yolks, and add the milk, buttermilk and the melted butter. Add the sifted dry ingredients.
  8. In a small bowl, beat the egg whites to a thick foam and add them gently to the preparation until just combined.
  9. Pour ¼ cup batter mix onto your iron; cook until done through. Should take about 5 minutes
  10. Use a round cookie cutter to cut out waffle cookies
  11. Scoop ice cream on one cookie and sandwich with another cookie. Roll ice cream around in sprinkles.

Watch the recipe video here:

Charcoal Waffle Ice Cream Sandwiches

Why eat black ice cream that tastes like chocolate? Because it's mental AF.Save this recipe: https://taste.md/2wyDd7eMore recipes on our app ? http://taste.md/2wkue93

Posted by Sweeten on Thursday, August 24, 2017

Salads

Grilled Peach and Corn Salad

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Grilled Peach and Corn Salad
Recipe of the Day: Grilled Peach and Corn Salad
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 ears corn, shucked
  • 3 peaches, each cut into 4 wedges
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ Fresno pepper, halved, seeded and thinly sliced into half-moons
  • ½ small shallot, finely minced
  • ⅓ cup toasted sliced almonds
  • ⅓ cup crumbled feta (2 ounces)
  • 4 cups baby arugula (2½ ounces)
Instructions
  1. Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
  2. Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, ½ teaspoon salt and a few grinds of pepper in a large bowl.
  3. Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
  4. Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Watch the recipe video here:

How To Make Grilled Peach and Corn Salad

Recipe of the Day: Grilled Peach and Corn Salad ??

Posted by Food Network on Thursday, August 24, 2017

Salads

Crunchy Pecan Grape Salad

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Crunchy Pecan Grape Salad
Tune in today while we make our favorite Crunchy Pecan Grape Salad!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 2 cups green grapes, halve
  • 2 cups red grapes, halve
  • 1 (8 oz.) package cream cheese, room temperatur
  • 1 cup pecan
  • 1 cup sour cream
  • ½ cup sug
  • 1½ teaspoons vanilla extrac
Topping
  • 2 cups pecans, chopped
  • 1 cup brown sugar
Instructions
  1. In a large bowl, mix together cream cheese, sour cream, sugar and vanilla extract.
  2. Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans.
  3. In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated.
  4. Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled.
  5. Serve chilled and enjoy!

Watch the recipe video here:

Crunchy Pecan Grape Salad

Tune in today while we make our favorite Crunchy Pecan Grape Salad!Written recipe: http://po.st/Wbp7IM

Posted by 12 Tomatoes on Thursday, August 24, 2017

Main dish

Chicken Breast With Crispy Cheese

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Chicken Breast With Crispy Cheese
There's more than one way to pan-cook a chicken breast, and this one will satisfy your crunchy cheese craving too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 chicken breast
  • ¾ cup pizza cheese
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅓ teaspoon pepper
  • 1 teaspoon soy sauce
  • To garnish:
  • ½ red pepper and ½ yellow pepper, sautéed in olive oil
  • Leafy greens
  • Salt and pepper
Instructions
  1. Butterfly chicken breast and sprinkle with salt, pepper and soy sauce. Use hands to massage sauce into the chicken, then dust liberally with cornstarch on both sides.
  2. In a skillet over medium heat, add the pizza cheese and spread out evenly. Top with the chicken breast. Cook for 10 minutes until cheese turns brown, then flip over and cook for 5 more minutes.
  3. Serve over a bed of leafy greens and peppers with salt and pepper to taste.

Watch the recipe video here:

Crispy Cheese Chicken Breast

Can we all just agree on one thing? – Crispy, crunchy cheese is one of the greatest things to bless this planet. via Tastemade JapanSave this recipe: https://taste.md/2vq7kbZ

Posted by Tastemade on Thursday, August 24, 2017

Burgers

Almost-Famous Animal-Style Burgers

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Almost-Famous Animal-Style Burgers
It’s sooo pretty.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 large onions, finely chopped
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon white vinegar
  • 2 pounds ground beef chuck (preferably 60 percent lean)
  • 4 hamburger buns, split
  • ¼ cup sliced dill pickles
  • ¾ cup shredded iceberg lettuce
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • ¼ cup yellow mustard
  • 8 slices American cheese
Instructions
  1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and ¾ teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add ½ cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
  2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and ½ inch thick.
  3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Watch the recipe video here:

How to Make In-N-Out-Inspired Animal Style Burgers

For those who don’t have access to the deliciousness of In-N-Out… we got you covered ??Save the recipe: https://foodtv.com/2ZqtyuD!

Posted by Food Network on Monday, August 28, 2017

Cake

Raspberry Cheesecake Swirl Buns

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Raspberry Cheesecake Swirl Buns
Glazed Raspberry Cheesecake Swirl Buns.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Dough:
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
Filling:
  • 8 oz Cream Cheese softened
  • ¼ Cup Butter softened
  • ½ Cup Sugar
  • 2 packages frozen raspberries
  • 2 tbsp cornstarch
Glaze:
  • 1 cup icing sugar
  • ¼ cup cream
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick
Filling:
  1. In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
  2. Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated
Assembly:
  1. Preheat oven to 200C (400F).
  2. Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12×18 inch even rectangle.
  3. Spread cream cheese mixture evenly over dough.
  4. Mix raspberries with cornstarch and spread evenly over mixture. Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
  5. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
  6. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
  7. Enjoy!

Watch the recipe video here:

Glazed Raspberry Cheesecake Swirl Buns

Posted by Twisted on Tuesday, August 22, 2017

Cupcakes

Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes
Welcome to the major leagues.
Author:
Cuisine: American
Recipe type: Cupcakes
Ingredients
Cupcakes
  • 1 cup butter, at room temperature
  • 1½ cups sugar
  • 4 eggs
  • 2½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ½ cup lemon juice
Lemon Curd
  • 6 egg yolks
  • 1 cup sugar
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons butter
Meringue Frosting
  • 6 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar
Instructions
  1. Preheat the oven to 325ºF (170ºC).
  2. In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
  3. Add the eggs one at a time, mixing until incorporated.
  4. Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
  5. Add the vanilla, milk, and lemon juice, and mix until incorporated.
  6. Scoop about ½ cup of the mixture into a lined cupcake tin.
  7. Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.

Watch the recipe video here:

Lemon Meringue Cupcakes

Watch these lemon meringue cupcakes get torched in the most mesmerizing way ? ?!FULL RECIPE: http://bzfd.it/2ipbzTIFIND IT IN THE APP: http://tstyapp.com/m/L9OJC4z2OF

Posted by Tasty on Tuesday, August 22, 2017

Cake

Banana Cake with Cream Cheese Frosting

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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

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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

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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