Main dish

CREME BRULEE SHEET CAKE

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CREME BRULEE SHEET CAKE
Creme brulee sheet cake recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CAKE
  • 3 cups unsalted butter
  • 3 cups sugar
  • 12 large eggs
  • 6 cups flour
  • 4 ⁄ teaspoons baking powder
  • 1 ⁄ teaspoons kosher salt
  • 3 cups milk
PUDDING
  • 1 (3½ ounce) box instant vanilla pudding
  • 2 cups milk
TOPPING
  • cups sugar
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
  2. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
  3. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
  4. Pour into the prepared sheet tray and spread to an even layer.
  5. Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
  6. Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
  7. Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
  8. Slice and serve.

Watch the recipe video here:

Get your cooking torch ready! ? (Via Genius Kitchen)Save the recipe: https://foodtv.com/2HR7MJH!

Posted by Food Network on Wednesday, June 5, 2019

Pie

Vegan Shepherd’s Pie

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Vegan Shepherd's Pie
Vegan Friday's just got a little more crunk!
Author:
Cuisine: American
Recipe type: Pie
Ingredients
For the filling
  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic, minced
  • 1 onion, diced
  • 3 stalks of celery, chopped
  • 2 carrots, sliced
  • 2 cups mushrooms, sliced
  • 1 cup corn
  • ¼ cup parsley, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 cups veggie broth
  • 1 tablespoon flour
For the potato topping
  • 4 potatoes, peeled and chopped
  • 1 tablespoon vegan butter
  • ½ cup soy/nut milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
For the carrot cake
  1. Preheat oven to 220ºC/425ºF.
  2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
  3. Add celery and carrots, stir until onions are translucent.
  4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
  5. Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.
  6. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.
  7. Mash potatoes then add butter, milk, salt, and pepper.
  8. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
  9. Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation.
  10. Bake pie for 20-25 minutes.
  11. Allow to cool for five minutes.
  12. Enjoy!

Watch the recipe video here:

Vegan Shepherd's Pie ?FULL RECIPE: http://bzfd.it/2oFGfmo

Posted by Proper Tasty on Sunday, May 5, 2019

Dessert

These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!

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These Spicy-Crispy Buffalo Rice Bombs Are Ready for Your Next Shindig!
These spicy-creamy Buffalo Rice Bombs are ready for your next shindig. The effort is worth it in the end for this recipe, and you won't be able to get enough of the crispy coating and subtle heat through and through. Fry these rice bombs and serve them with a cooling sauce like ranch or sour cream for a combination that's unlike anything else. Give these a try - you'll want these everyday!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the rice:
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 pound Arborio rice
  • ½ cup white wine
  • 4½ cups chicken stock, divided (plus more as needed)
For the buffalo chicken:
  • ½ pound boneless skinless chicken thighs (about 2 thighs)
  • ½ cup onion, diced
  • 1½ tablespoons unsalted butter
  • 1 cup chicken stock
  • 1½ cups water
  • ½ teaspoon ground cumin
  • ¼ teaspoon oregano
  • ¼ cup hot sauce, plus 2 more tablespoons
For the buffalo sauce:
  • 1 cup hot sauce
  • 2 tablespoons melted butter
  • ½ teaspoon ground cumin
For the dredge:
  • 3 eggs, beaten
  • 1 cup Romano cheese, shredded
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1½ cups seasoned bread crumbs
  • Vegetable oil for frying
  • Celery and carrot sticks, for serving
Instructions
  1. In a large pot, heat the oil and onions, sauteing for about 3 minutes, or until the onions become translucent. Stir in the rice, and cook for one minute, then stir in the white wine, being careful to stir frequently to keep the mixture from bubbling.
  2. Once the wine is absorbed, stir in one cup of the chicken stock. Continue cooking until almost fully absorbed, then add another cup of chicken stock. Continue this until all of the stock is used up, and the rice is cooked but still al dente, about 15-20 minutes. You may need a bit more chicken stock to get to this stage.
  3. Once rice is done, pour it out evenly onto a baking sheet, cover and chill until thoroughly cooled. Once fully cooled, transfer to an airtight container with a lid, and keep chilled until ready to use.
  4. In a new pot, to cook the buffalo chicken, stir together the chicken, onion, butter, chicken stock, water, cumin, oregano, and ¼ cup of the hot sauce, bringing it to a boil, then lowering to a simmer. Cook one hour or until the chicken is completely tender and easily torn into smaller pieces.
  5. Strain the liquid from the chicken and discard. Place the chicken and onions in a bowl and shred, then mix in the remaining 2 tablespoons of the hot sauce. Set aside in the refrigerator until later.
  6. To make the buffalo dipping sauce, mix together the hot sauce, melted butter, and cumin until well-combined. Set aside in the refrigerator until later.
  7. Take out the thoroughly-chilled rice, then stir in the 3 beaten eggs and Romano cheese. Split up the mixture into 20 balls, flattening each slightly to about three inches round. Line up the balls on a parchment-lined baking sheet.
  8. Take the chicken out of the refrigerator, then split up into 10.
  9. Wet your hands with a little water, then pick up one rice patty, placing a chicken portion into the center. Cover the patty with another rice patty, pressing together and shaping into a ball, ensuring that the chicken is evenly covered. As you form each one, place back on lined sheet pan and then refrigerate until the next step.
  10. To dredge the bombs, pull out three bowls; in one bowl, beat the two eggs with milk; in the second bowl, add in the flour; in the third bowl add the seasoned breadcrumbs.
  11. In a large pot or deep fryer, heat enough oil to fully cover the bombs while they fry. Heat oil to 325 degrees.
  12. Begin dredging the bombs by dipping in flour first, then eggs, then breadcrumbs, then placing on a clean tray or plate. Continue until all bombs are dredged.
  13. Going in batches, fry a few bombs at a time in the hot oil, turning as needed until evenly golden brown all over, about 3 minutes. Remove to a paper towel-lined pan or plate to drain of excess grease.
  14. Serve with ranch dressing or sour cream, buffalo sauce, and celery and carrot sticks.

Watch the recipe video here:

You'll want these every day!Recipe: http://sha.red/HBDzQ

Posted by Shared Food on Sunday, May 5, 2019

Breakfast

Hasselback Butternut Squash with Bay Leaves

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Hasselback Butternut Squash with Bay Leaves
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author:
Cuisine: Italian
Recipe type: Breakfast
Ingredients
  • 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1 Fresno chile, thinly sliced
  • ¼ cup pure maple syrup, preferably grade B
  • 3 tablespoons unsalted butter
  • 2 tablespoons apple cider vinegar
  • 6–8 dried bay leaves
Instructions
  1. Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.
  2. Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
  3. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.
  4. Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.
Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

Watch the recipe video here:

The most photogenic. Make it: http://bonap.it/QmgQtjA

Posted by Bon Appétit Magazine on Monday, May 6, 2019

Breakfast

Plum-Rosemary-Crisp with Oat-Spelt Topping

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Plum-Rosemary-Crisp with Oat-Spelt Topping
Double up on the topping and save half for later. Baked on its own, it’s great with yogurt. As an alternative, try the topping with an oat-quinoa flour mixture here. This recipe is from Tandem in Portland, ME.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Filling
  • 1 tablespoon unsalted butter, melted
  • 3 pounds ripe plums, cut into wedges
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons finely grated lemon zest
  • Pinch of kosher salt
  • 3 tablespoons all-purpose flour
Topping and Assembly
  • 1 cup old-fashioned oats
  • ¾ cup spelt flour
  • ¼ cup raw sugar or (packed) dark brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cardamom
  • 6 tablespoons unsalted butter, melted, slightly cooled
Instructions
Filling
  1. Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
  2. Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
  3. Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
  1. Preheat oven to 350°. Whisk oats, spelt flour, raw sugar, salt, cinnamon, and cardamom in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
  2. Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Do Ahead:
  1. Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.

Watch the recipe video here:

It isn't summer without a fruit crisp. We checked. RECIPE: http://bonap.it/kFgYIQ4

Posted by Bon Appétit Magazine on Saturday, July 6, 2019

Dessert

Avocado Pickles

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Avocado Pickles
Use avocados that are not quite ripe in this recipe; pickling softens them.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup distilled white or cider vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon whole yellow mustard seeds
  • 1 teaspoon sugar
  • ½ teaspoon black peppercorns
  • 1 medium chile de arbol, optional
  • 1-2 very firm avocados, sliced
Instructions
  1. Whisk together vinegar, ½ cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
  2. Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.

Watch the recipe video here:

Avocado pickles. You'll try them and you'll like them!GET THE RECIPE: https://trib.al/AqbPjOd (via Well Done)

Posted by Allrecipes on Saturday, July 6, 2019

Dessert

Fried Cheesecake Bars

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Fried Cheesecake Bars
Fried cheesecake in a graham cracker crust is everything you need right now.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 oz cream cheese, 2 packages, softened (225 g)
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar (100 g)
  • 2 cups heavy cream (480 g)
  • 1 cup all-purpose flour (125 g)
  • 4 large eggs, beaten
  • 18 graham crackers, crushed
  • 4 cups canola oil, for frying (1 L)
  • ⅓ cup strawberry sauce, for serving (80 mL)
  • 2 cups whipped cream, for serving (120 g)
  • ½ cup powdered sugar, for serving (80 g)
Instructions
  1. In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
  2. Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
  4. Freeze for four hours.
  5. Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
  6. Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
  9. Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
  10. Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30–60 seconds.
  11. Drain the cheesecake bars on a wire rack or paper towels.
  12. Serve with strawberry sauce, whipped cream, and powdered sugar.
  13. Enjoy!

Watch the recipe video here:

Fried cheesecake in a graham cracker crust is everything you need right now.Get the recipe: https://tasty.co/recipe/fried-cheesecake-bars

Posted by Tasty on Sunday, July 7, 2019

Breakfast

Sausage Stuffed Jalapenos

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Sausage Stuffed Jalapenos
Jalapeno pepper halves are stuffed with cheese and sausage. You will love this spicy appetizer treat!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound ground pork sausage
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) bottle Ranch dressing (optional)
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Watch the recipe video here:

Sausage Stuffed Jalapenos: https://trib.al/hlBUPpW

Posted by Allrecipes on Monday, June 3, 2019

Dessert

Ice Cream Lasagna

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Ice Cream Lasagna
This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 24 frozen ice cream sandwiches, divided
  • 1 (16 ounce) jar crunchy peanut butter, divided
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 16 peanut butter cups, chopped, divided
  • 1 (12 ounce) jar hot fudge ice cream topping, divided
  • 1 (12 ounce) jar caramel ice cream topping, divided
Instructions
  1. Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  2. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  3. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
  4. Spread half the peanut butter cups over the whipped topping layer.
  5. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
  6. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  7. Freeze the dessert until solidly frozen, 1 to 2 hours.

Watch the recipe video here:

Ice Cream Lasagna: https://trib.al/JzjpOg4

Posted by Allrecipes on Monday, June 3, 2019

Main dish

Banana Bread Mini Muffins

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Banana Bread Mini Muffins
Banana Bread Mini Muffins ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 ripe bananas
  • 2 eggs
  • ½ cup full-fat greek yogurt (140 g)
  • ⅓ cup honey (115 g)
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat flour (170 g)
  • 1 teaspoon baking soda
TOPPINGS
  • strawberry, diced
  • 1 cup dark chocolate chip (175 g)
  • blueberry
  • walnuts, chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mash the bananas into a fine paste using a fork.
  3. Add the eggs and whisk together until well incorporated.
  4. Add in the Greek yogurt, honey, and vanilla extract, then mix.
  5. Pour the flour over the wet mixture then sprinkle in the baking soda.
  6. Using a spatula, fold the wet and dry ingredients together until the dry bits of the flour have disappeared.
  7. Using a medium ice cream scoop, portion the batter evenly into a greased muffin tin.
  8. Top the muffins with your choice of toppings.
  9. Bake for 20 minutes, until the muffins have risen and set.
  10. Unmold from the tray and serve.
  11. Enjoy!

Watch the recipe video here:

Banana Bread Mini Muffins ?FULL RECIPE: https://tasty.co/recipe/banana-bread-mini-muffins

Posted by Proper Tasty on Thursday, August 1, 2019