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Main dish

Tortilla Dessert Cups

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Tortilla Dessert Cups
Tortilla Dessert Cups
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
TORTILLA CUPS
  • ¼ cup sugar (50 g)
  • 1 tablespoon cinnamon
  • 2 tablespoons butter, melted
  • 3 10-inch flour tortillas
WHIPPED CREAM
  • 1 cup heavy cream (235 mL)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
TOPPINGS
  • fresh fruit
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
  3. In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
  4. Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
  5. Enjoy!

Watch the recipe video here:

Tortilla Dessert Cups

Tortilla dessert cups ?FULL RECIPE: https://tasty.co/recipe/tortilla-dessert-cups

Posted by Proper Tasty on Sunday, October 7, 2018

Dessert

Mille Crepe Cake

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Mille Crepe Cake
Mille Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CREPES
  • 6 tablespoons butter
  • 3 cups milk (705 mL)
  • 6 eggs
  • 1 ½ cups flour (190 g)
  • ⅔ cup cocoa powder (70 g)
  • 7 tablespoons sugar
  • 4 cups whipped cream (1 L)
GANACHE
  • 1 cup heavy cream (235 mL)
  • 4 tablespoons sugar
  • 6 oz chocolate (135 g)
  • 1 tablespoon butter
  • ¼ cup powdered sugar, optional for topping (40 g)
Instructions
  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  2. In the same pot, warm the milk. Remove from heat.
  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  4. Gradually mix in butter and warm milk. Chill.
  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  6. Cool crepe. Repeat until all of the crepe batter is used.
  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  9. Spread over the crepe cake.
  10. Top with sifted powdered sugar (optional).
  11. Enjoy!

Watch the recipe video here:

Chocolate Crepe Cake

Chocolate crepe cake ?FULL RECIPE: https://tasty.co/recipe/mille-crepe-cake

Posted by Proper Tasty on Saturday, October 6, 2018

Main dish

Beef Wellington For Two

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Beef Wellington For Two
For a fancy date night dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Mushroom Mixture
  • 8 ounces mushrooms
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Thyme
  • 2 6-ounce beef tenderloins
  • 2 tablespoons oil, for searing
English mustard
  • ¼ pound sliced ham
  • 1 sheet puff pastry, thawed, rolled-out, and cut into 2 7x7-in squares
  • Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
  1. In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
  2. Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
  3. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste. At this point, remove the mushroom mixture from the heat and set it aside. (NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.)
  4. Preheat oven to 400˚F/200˚C.
  5. Liberally season the outside of the tenderloin pieces with salt and pepper. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side). Once seared, transfer the meat to a plate or cutting board to rest.
  6. Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
  7. To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
  8. Lightly brush the outside of each Wellington with egg wash. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
  9. Bake the Wellingtons in a 400˚F/200˚C oven until the pastry is fully cooked and golden brown (about 20 minutes).
  10. Allow each Wellington to rest at least 10 minutes before cutting into it.
  11. Enjoy!

Watch the recipe video here:

Beef Wellington for two ??FULL RECIPE: http://bzfd.it/2hF4Lkp

Posted by Proper Tasty on Tuesday, October 2, 2018

Main dish

Chicken Pot Pie Domes

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Chicken Pot Pie Domes
Start your week off strong with these delicious chicken pot pie domes ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 2 lb chicken breast, cubed (910 g)
  • salt, to taste
  • ½ teaspoon black pepper, divided
  • 6 tablespoons unsalted butter, ¾ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (120 g)
  • 2 stalks celery, diced
  • 6 tablespoons flour, plus more for rolling
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • 1 tablespoon fresh thyme leaf
  • 3 cups chicken broth (720 mL)
  • 1 cup frozen peas (150 g)
  • ½ cup heavy cream (120 mL)
  • 4 packages premade pie crust, 2 crust per package
  • water, for brushing
Instructions
  1. Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through.
  2. Transfer the chicken to a medium bowl and return the pan to the stove.
  3. Reduce the heat to medium and melt the butter in the pan.
  4. Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes.
  5. Sprinkle in the flour, stirring well so there are no lumps.
  6. Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant.
  7. Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes.
  8. Stir in the frozen peas and reserved chicken.
  9. Season with salt and pepper, then pour in the heavy cream.
  10. Stir to combine and cook until the peas have defrosted. Remove the pan from the heat.
  11. Preheat the oven to 375°F (190°C)
  12. Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour.
  13. Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner.
  14. Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl.
  15. Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl.
  16. Fill the bowl with ¼ of the chicken mixture.
  17. Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl.
  18. Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close.
  19. Repeat with the remaining pie crusts to make 3 more bowls.
  20. Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts.
  21. Bake for about 45 minutes, until the tops are a deep golden brown.
  22. Let cool until the bowls are cool enough to handle.
  23. To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley.
  24. Enjoy!

Watch the recipe video here:

Chicken Pot Pie Domes

Start your week off strong with these delicious chicken pot pie domes ??FULL RECIPE: https://tasty.co/recipe/chicken-pot-pie-domes

Posted by Proper Tasty on Tuesday, October 2, 2018

Main dish

Crispy Chili Beef

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Crispy Chili Beef
Treat yourself to a little weekday spice with this crispy chili beef ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ lb frying steak (300 g)
  • ⅔ cup cornflour (100 g)
  • 1 tablespoon chinese 5 spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups oil, for frying (1 L)
  • 2 red chilis
  • 1 spring onion, thinly sliced
  • 1 oz ginger, thinly sliced (25 g)
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon garlic paste
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon tomato ketchup
  • spring onion, to garnish
  • red chilli, to garnish
Instructions
  1. Slice the steaks into thin strips and place into a small bowl.
  2. Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
  3. Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
  4. Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
  5. Place on some tissue to soak up the excess oil and set a aside.
  6. Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
  7. Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
  8. Stir in the beef steaks until evenly coated.
  9. Garnish with spring onion and red chilies.
  10. Enjoy!

Watch the recipe video here:

Crispy Chili Beef

Treat yourself to a little weekday spice with this crispy chili beef ?FULL RECIPE: https://tasty.co/recipe/crispy-chili-beef

Posted by Proper Tasty on Thursday, September 27, 2018

Dessert

Venom Charcoal Cheesecake

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Venom Charcoal Cheesecake
So many snacks, so little time... activated charcoal is the magic ingredient that transforms this cheesecake into Venom's ideal snack!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Makes one 8-inch cheesecake
  • * 460 g (2 8-ounce packages) of cream cheese, softened
  • * 118 mL whipping cream
  • * 81 g powdered sugar
  • * 40 g cocoa powder
  • * 2 tablespoons vanilla extract
  • * 2 tablespoons activated charcoal
  • * 1 teaspoon salt
  • * Black food color, optional
  • * 200 g (1 package) of chocolate sandwich cookies, food processed into crumbs
  • * 2 teaspoons activated charcoal
  • * 4 tablespoons unsalted butter, melted
White Chocolate Ganash
  • * 140 g white chocolate
  • * 2 tablespoons heavy cream
Instructions
  1. In a medium bowl, combine cookie crumbs and charcoal and mix well. Add butter and mix until fully incorporated. Pour mixture into greased springform pan and press firmly and evenly to form the crust. Place in freezer until filling is ready.
  2. In another medium bowl, beat cream cheese until smooth, add powdered sugar, cocoa, charcoal, vanilla, and salt. Mix on low until the dries are incorporated. Add whipping cream, beat on medium high until mixture is light and fluffy, about 2 minutes.
  3. Pour filling into the chilled crust and gently level the top by tapping it to pop any bubbles.
  4. Refrigerate overnight or freeze for 2–3 hours until the middle is set.
  5. Make the ganache: Place white chocolate and cream in a small bowl. Microwave in 30-second intervals until melted. Wait about one minute and mix to combine. Decorate to your liking.
  6. Cut and enjoy!

Watch the recipe video here:

Venom Charcoal CheesecakeActivated charcoal is the magic ingredient that transforms this into Venom's ideal snack!

Posted by Proper Tasty on Tuesday, September 25, 2018

Main dish

Cookies and Cream Macarons

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Cookies and Cream Macarons
Cookies and Cream Macarons
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 egg whites, room temperature
  • ¼ cup sugar (50 g)
  • 1 ¼ cups powdered sugar (200 g)
  • ¾ cup superfine almond flour (75 g)
  • ¼ cup chocolate cookie, crushed (25 g)
  • 2 tablespoons dark cocoa powder
  • ½ teaspoon black food coloring
  • 2 cups powdered sugar (240 g)
  • 1 cup butter, softened (225 g)
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup cookie and cream filling (65 g)
Instructions
  1. In a medium bowl, beat the egg whites until frothy.
  2. Keep beating and slowly add sugar until stiff peaks form.
  3. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
  4. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
  5. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
  6. Preheat oven to 285ºF (140ºC).
  7. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
  8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
  9. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  10. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
  11. Transfer to a piping bag and set aside until ready to fill.
  12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
  13. Let rest for 10 minutes before filling.
  14. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
  15. Macarons are best kept refrigerated until serving.
  16. Enjoy!

Watch the recipe video here:

Cookies And Cream Macarons

Oreo's in macaron form?! Is this a dream? ? ✨FULL RECIPE: https://tasty.co/recipe/cookies-and-cream-macarons

Posted by Proper Tasty on Sunday, September 23, 2018

Main dish

Stuffed Meatball Pie

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Stuffed Meatball Pie
Stuffed Meatball Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb pizza dough, divided (453 g)
  • 2 tablespoons olive oil
  • 8 cloves garlic, minced, divided
  • salt, to taste
  • pepper, to taste
  • 3 cups tomato puree (675 g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 12 oz tomato paste (340 g)
  • 1 lb low-moisture mozzarella, sliced (453 g)
  • 2 lb meatballs (906 g)
  • 2 cups caramelized onions (175 g)
  • 3 cups bell peppers, chopped, sauteed (300 g)
  • Parmesan, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
  3. Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
  4. Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
  5. Bake until the dough is cooked and lightly golden brown, 15 minutes.
  6. Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
  7. Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
  8. Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
  9. Add a layer of caramelized onions, and more sliced mozzarella.
  10. Add the green, yellow, and orange bell peppers on top of the mozzarella.
  11. Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
  12. Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
  13. Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
  14. Slice the pie, serve with extra marinara sauce and grated parmesan.
  15. Enjoy!

Watch the recipe video here:

Meatball Pie

Cloudy with a chance of meatball pie? ?FULL RECIPE: https://tasty.co/recipe/stuffed-meatball-pie

Posted by Proper Tasty on Friday, September 14, 2018

Main dish

Crispy, Creamy Chicken Cordon Bleu

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Crispy, Creamy Chicken Cordon Bleu
We've all heard of the classic chicken cordon bleu, but bet you've NEVER had it like THIS! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb ham, thinly sliced (225 g)
  • peanut oil, or vegetable oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 4 eggs, beaten
  • 2 cups panko bread crumbs (100 g)
CREAMY DIJON SAUCE
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk (480 mL)
  • ¼ cup dijon mustard (60 g)
  • 1 cup shredded parmesan cheese (100 g)
  • salt, to taste
  • pepper, to taste
Instructions
  1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  3. Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
  4. Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
  5. Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
  6. After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
  7. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
  8. Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
  9. Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
  10. Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
  11. Slice the chicken and serve drizzled with Dijon sauce.
  12. Enjoy!

Watch the recipe video here:

Crispy, Creamy Chicken Cordon Bleu

We've all heard of the classic chicken cordon bleu, but bet you've NEVER had it like THIS! ?FULL RECIPE: https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu

Posted by Proper Tasty on Saturday, September 8, 2018

Main dish

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

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Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb duck breast, 1-pound (910 g)
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 lb fingerling potato (455 g)
  • 1 sprig fresh rosemary
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • ½ orange
  • 2 tablespoons honey
Instructions
  1. Pat dry the duck breasts with a paper towel.
  2. Score the duck skin with sharp knife, making sure to not cut into fresh.
  3. Season the duck breasts on both sides with salt and pepper.
  4. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  5. Using a ramekin or your palm, gently smash the potatoes.
  6. Preheat the oven to 400˚F (200˚C).
  7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  8. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
  10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
  11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
  13. Slice the duck ½-inch (1 cm) pieces.
  14. Serve with the sauce and the potatoes.
  15. Enjoy!

Watch the recipe video here:

Seared Duck Breast And Potatoes

This dinner will leave your guests saying wow ? ✨FULL RECIPE: https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes

Posted by Proper Tasty on Thursday, September 6, 2018