Dessert

Neapolitan Swiss Roll

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Neapolitan Swiss Roll
This Neapolitan Swiss roll is so beautiful ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 eggs
  • ¼ cup water (60 mL)
  • ¼ cup oil (60 mL)
  • 1 package vanilla cake mix
  • ¼ cup sour cream (60 g)
  • 1 tablespoon cocoa powder
  • 3 tablespoons strawberry instant gelatin
  • 3 cups vanilla frosting (345 g)
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
  3. Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
  4. Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
  5. Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
  6. Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
  7. Bake for 7 minutes.
  8. While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
  9. Unroll the cake carefully, and peel away the parchment paper.
  10. Spread the vanilla frosting evenly on the cake.
  11. Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
  12. Enjoy!

Watch the recipe video here:

This Neapolitan Swiss roll is so beautiful ?FULL RECIPE: https://tasty.co/recipe/neapolitan-swiss-roll

Posted by Proper Tasty on Tuesday, August 20, 2019

Dessert

Jam-Topped Mini Cheesecakes

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Jam-Topped Mini Cheesecakes
We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ⅔ cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons assorted jams, warmed
Instructions
  1. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
  2. Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
  3. Remove paper liners; top each cheesecake with 1 teaspoon jam.

Watch the recipe video here:

This dessert is delicious AND cute!Get the recipe for Jam-Topped Mini Cheesecakes: https://trib.al/N9DA7pz

Posted by Taste of Home on Tuesday, August 20, 2019

Main dish

BASIL OIL

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BASIL OIL
Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup packed fresh basil leaves, stemmed and washed
  • ¼ cup DeLallo extra virgin olive oil
  • 1 tablespoon water
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
Instructions
  1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Watch the recipe video here:

Basil Olive Oil is so good you'll want to drink it!! I put this one EVERYTHING from tomatoes, salmon, veggies, or for…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

MADISON’S FAVORITE SLOW COOKER BEEF TACOS

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MADISON'S FAVORITE SLOW COOKER BEEF TACOS
Taco night happens once a week in my house, this is the best taco recipe made from scratch! We make it with beef or turkey, it's delicious both ways.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves crushed garlic
  • ¼ cup minced red bell pepper
  • ½ cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • 16 corn taco shells
TOPPINGS:
  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes, diced
Instructions
SLOW COOKER RECIPE:
  1. Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with ½ cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
  2. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
INSTANT POT RECIPE:
  1. Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
  2. Add ½ cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
  3. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Watch the recipe video here:

Do you make taco's on Tuesday? We do!Madison's Favorite Slow Cooker Beef Tacos – EASY, kid-friendly and makes enough…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

Instant Pot Jerk Chicken and Cornbread

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Instant Pot Jerk Chicken and Cornbread
This jerk chicken is a real finger-licking treat!
Author:
Cuisine: American
Recipe type: Man dish
Ingredients
  • 1 8.5 oz box corn muffin mix, prepared according to package directions
  • 2 tbsp thinly sliced scallions
  • 1 jalapeno, seeded and minced
  • 1 tbsp olive oil
  • ⅓ cup chicken broth
  • 2 lbs boneless, skinless chicken thighs
  • Lime wedges and additional sliced scallions for garnish (optional)
Jerk Mixture
  • 2 tbsp molasses
  • 2 tbsp lime juice
  • 2 tbsp paprika
  • 1½ tbsp olive oil
  • 1½ tbsp garlic powder
  • 1½ tsp allspice
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt
  • ¾ tsp cayenne, or to taste
  • ¼ tsp pepper
Instructions
  1. Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
  2. Coat the inside of a silicone egg bite mold with nonstick spray (we love these: https://amzn.to/2Q2dnyq).
  3. Divide corn muffin batter into the egg bite molds. Tap on the counter to even the batter and release and bubbles. Cover loosely with foil–do not seal.
  4. In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
  5. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  6. Coat the chicken thighs in the remaining jerk mixture, then brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  7. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  8. Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
  9. Insert the steam rack (for neatest results, we prefer using a riser like this one: https://amzn.to/2xTvP5g) and lower the egg bite mold onto the riser using a foil sling.
  10. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  11. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  12. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  13. Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired..

Watch the recipe video here:

This jerk chicken is a real finger-licking treat!RECIPE: http://chopsecrets.com/instant-pot-jerk-chicken-and-cornbread/

Posted by Chop Secrets on Sunday, August 18, 2019

Main dish

Old-Fashioned Cabbage Rolls

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Old-Fashioned Cabbage Rolls
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. – Florence Krantz, Bismarck, North Dakota
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium head cabbage (3 pounds)
  • ½ pound uncooked ground beef
  • ½ pound uncooked ground pork
  • 1 can (15 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • ½ cup uncooked long grain rice
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon snipped fresh dill or dill weed
  • ⅛ teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • ½ teaspoon sugar
Instructions
  1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
  2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about ¼ cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
  3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Watch the recipe video here:

You'll love this deliciously simple recipe!Get the recipe for Old-Fashioned Cabbage Rolls here: https://trib.al/vrr3R2V

Posted by Taste of Home on Sunday, August 18, 2019

Main dish

Baked Cauliflower Tots

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Baked Cauliflower Tots
What can't cauliflower do? It's delicious as a puree, makes a great meaty steak and now, can be enjoyed as the ultimate finger food-a crunchy tot. We use crispy rice cereal as a gluten-free breading. A hot oven (and a little cooking spray) gets you a crackling exterior without deep frying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 2 small heads cauliflower
  • 1 cup almond meal
  • 2 large eggs, separated
  • Kosher salt
  • 2 cups crispy rice cereal
  • Cooking spray
  • Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving
Instructions
Special equipment: Cheesecloth
  1. Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
  3. Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
  4. Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
  5. Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with ¼ cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
  6. Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

Watch the recipe video here:

Baked Cauli Tots ?? What CAN'T cauliflower do?! Save the recipe: https://foodtv.com/2KP2luZ!

Posted by Food Network on Monday, August 19, 2019

Breakfast

Sausage Biscuits and Gravy

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Sausage Biscuits and Gravy
Often imitated, never duplicated. Just make sure that after you make this for breakfast, you have a window of opportunity to go back to bed, because you won't be able to do much after consuming this. Cast-iron skillet is preferred. I prefer the taste that the maple sausage lends to the dish, however you could easily substitute regular or sage sausage in lieu of the maple. Single ladies, sit back and wait for proposals of marriage!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (19 ounce) can Southern-style flaky refrigerated biscuits (such as Pillsbury Grands®)
  • 1 (16 ounce) package maple-flavored breakfast sausage
  • 3 tablespoons all-purpose flour, or as needed
  • 1 (12 ounce) can evaporated milk
  • 1½ cups milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon butter
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange biscuits about 1½ inches apart on a baking sheet.
  3. Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice cooked biscuits in half crosswise and keep warm.
  4. While biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. Sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. Reduce heat to medium-low.
  5. Pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. Bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. Season with salt and ground black pepper. Stir butter into gravy until melted. Stir in more flour if gravy isn't thick enough.
  6. Place biscuits with cut sides up on serving plates; top with sausage gravy.

Watch the recipe video here:

Sausage Biscuits and Gravy: https://trib.al/AMlWHAr

Posted by Allrecipes on Monday, August 19, 2019

Main dish

Instant Pot Miracle Mom Breakfast Burritos

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Instant Pot Miracle Mom Breakfast Burritos
Breakfast for the whole week that can be heated up in only seconds!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 eggs
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup shredded cheddar cheese
  • 1 tsp onion salt
  • ⅛ tsp pepper
  • 2½ cups frozen hash browns
  • 1 cup diced ham
  • 1 cup fresh spinach, chopped (optional)
  • 12 6” flour tortillas (“fajita size”), warmed
Instructions
  1. In a medium bowl, whisk the Egg Mixture ingredients until thoroughly incorporated. Set aside.
  2. Coat the inside of a 1.5 qt casserole (these fit perfectly: https://amzn.to/2DtfXM4) with non-stick spray.
  3. Layer hash browns then ham in an even layer in the casserole dish. Pour egg mixture over the top. Cover with foil.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  6. When the time is up, quick-release the remaining pressure. Open the pot and rinse the inside of the lid in cold water to help it reseal.
  7. Add the chopped fresh spinach, stir, then replace the foil. Secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  9. When the time is up, quick-release the remaining pressure.
  10. Divide the egg mixture among the tortillas, roll and serve immediately, or store for up to 4 days in the refrigerator in a tightly sealed container. Reheat for 30 seconds in the microwave for a quick on-the-go breakfast.

Watch the recipe video here:

Breakfast for the whole week that can be heated up in only seconds!RECIPE: http://chopsecrets.com/instant-pot-miracle-mom-breakfast-burritos/

Posted by Chop Secrets on Monday, August 19, 2019

Breakfast

Instant Pot Buffalo Ranch Chicken Dip

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Instant Pot Buffalo Ranch Chicken Dip
Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ lbs boneless, skinless chicken breast, cut into 6 pieces
  • ¼ cup water
  • 1 cup Buffalo-style hot sauce
  • 1 1 oz package ranch seasoning mix
  • 4 tbsp butter, cut into 4-6 pieces
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar-jack cheese
  • Additional Buffalo hot sauce for garnish
Instructions
  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Sprinkle ranch dip over the top, then dot with butter–do not stir.
  3. Secure the lid, making sure the vent is closed.
  4. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  5. When the time is up, quick-release the remaining pressure.
  6. Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
  7. Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
  8. Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

Watch the recipe video here:

Buffalo Ranch Chicken Dip wows my guests, but takes only minutes to make!RECIPE: http://chopsecrets.com/instant-pot-buffalo-ranch-chicken-dip/

Posted by Chop Secrets on Sunday, August 18, 2019