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Breakfast

Wire Potato Chips

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Wire Potato Chips
Use a spiralizer to get the crispiest, crunchiest curly fries you'll ever enjoy.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • Frying oil
  • 2 teaspoons powdered chicken bouillon
  • Fresh parsley
  • Parmesan cheese
  • Ketchup
Instructions
  1. Use a spiralizer to slice potatoes into thin coils.
  2. Preheat oil to 380 degrees. Fry potatoes until brown then transfer to a large bowl.
  3. Sprinkle with powdered bouillon.
  4. Add fresh parsley and Parmesan cheese. Serve with ketchup.

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Dessert

Mango Lime Chili Pops

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Mango Lime Chili Pops
Mango sweetness with a fiery chili edge - these pops are pure summery goodness through and through.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the topping:
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne
  • ½ teaspoon kosher salt
For the popsicles:
  • 5 very ripe mangoes
  • 2 cups plain yogurt
  • 1 lime, juiced
  • ¼ to ½ cup agave syrup
Instructions
  1. In a small bowl, mix the chili powder, cayenne and salt together. Set aside.
  2. Cut one of the mangoes into small cubes. In a small bowl, mix the mango cubes with half of the chili mixture. Set aside.
  3. In a blender or food processor, combine the yogurt, remaining mangoes, lime juice and agave syrup. Blend until well combined with a smoothie consistency. Taste and add additional agave if needed.
  4. In a popsicle mold or cup, add a spoonful of the diced mango with chili. Spoon the mango yogurt smoothie over the chili mango mixture. Insert sticks right away if you have a mold, or insert a popsicle stick in the center after freezing pops for one hour so the stick will stay centered. Freeze for 4 hours or overnight. When ready to serve, run the popsicle mold under warm water for about 15 seconds before pulling out.

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Lasagna

Layered Rainbow Lasagna Braid

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Layered Rainbow Lasagna Braid
Finally a lasagna as pretty on the outside as it's delicious on the inside!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
For the meat marinara:
  • ½ pound ground beef
  • Salt and pepper
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
For the beet puree:
  • 2 beets, skinned and roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the carrot puree:
  • 2 large carrots, roughly diced
  • ¼ yellow onion, roughly diced
  • 1 clove garlic, peeled
For the sauteed spinach:
  • 1 tablespoon olive oil
  • 3 cups fresh baby spinach
  • Salt and pepper
  • Pinch of red pepper flakes
  • 1 clove garlic, minced
For the ricotta filling:
  • 8 ounces fresh whole milk ricotta
  • ¼ cup Parmesan
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon kosher salt
  • Freshly ground pepper
For assembly:
  • 7 lasagna sheets, uncooked
  • 1 tablespoon olive oil
  • 1 puff pastry sheet
  • 4 slices provolone cheese
  • 1 egg, beaten
For the garlic Parmesan butter:
  • 3 tablespoons butter, melted
  • 1 tablespoon parsley
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. On a large baking dish lined with parchment, place the carrots and ¼ cup diced onions on one side, and the beets and ¼ cup diced onions on the other side, keeping vegetable separated. Roast for 40 to 45 minutes until the vegetables are pierced easily when inserted with a knife.
  3. Make the meat marinara: Heat a large frying pan over medium-high heat. Brown the ground beef and season with salt and pepper. Add the onions and saute for 10 minutes until onions are soft. Add minced garlic and saute for 1 minute. Add tomato sauce and paste and simmer for 20 minutes. Season to taste. Set aside and let cool to room temperature.
  4. Make the sauteed spinach: Heat a large saucepan on medium-low and add a tablespoon of olive oil. Add the spinach, salt and pepper, and saute until spinach is wilted. Add red pepper flakes and minced garlic. Cook for 1 minute more, then set aside and cool completely.
  5. Make the ricotta filling: In a large bowl, mix ricotta, Parmesan, egg, parsley, salt and pepper until well blended. Reserve half, then split the other half into 2 small individual servings.
  6. Make the carrot layer: In a food processor, pulse roasted carrots, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  7. Make the beet layer: In a food processor, pulse roasted beets, onions and garlic until finely ground. Add a reserved quarter of the ricotta mixture and pulse until well blended. Set aside.
  8. Assemble: Boil the lasagna noodles until partially cooked, about 4 minutes. Drain and place in a bowl of cool water. Roll out puff pastry on a parchment-lined baking sheet. Cut off top corners of puff pastry and remove. Cut 1-inch diagonal lines down the sides of the puff pastry, going about one-fourth of the way in. Cut a triangle wedge out of the bottom of the puff pastry and discard.
  9. Pat 3 noodles dry with a paper towel and overlap widthwise onto the puff pastry with about 1 inch of puff pastry on each side.
  10. Spoon the beet ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Top lasagna noodle with ⅓ cup ricotta mixture. Spoon sauteed spinach mixture over ricotta layer. Add 2 slices provolone. Top with another lasagna noodle lengthwise. Repeat once. Spoon the carrot ricotta mixture lengthwise over the noodles. Top with a patted dry lasagna noodle. Spoon the remaining ricotta mixture onto the lasagna noodle. Add meat marinara on top. Add 2 additional slices of provolone. Top with the final layer of lasagna noodle.
  11. Braid the puff pastry: Fold over the sides of the lasagna noodles from the base layer until the lasagna is covered, using a little ricotta as glue if needed. Starting from the top, fold down the flap, then alternate right and left until you reach the last two. Fold up the bottom flap and finish alternating the last strips to seal. Brush puff pastry with beaten egg. Transfer to the oven and bake for 25 minutes rotating once.
  12. Make the garlic butter: Melt the butter. Stir in parsley and minced garlic. After the lasagna braid has baked for 25 minutes, remove from oven and brush with the garlic butter mixture. Sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more and remove. Allow to cool before serving.

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Dessert

Golden Wine Wreath Cake

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Golden Wine Wreath Cake
Made with fresh grapes, sweet white wine, and sprinkles of gold leaf, it's the perfect cake for brunchtime gatherings.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Crust:
  • 2 ounces fruit granola
  • 2 tablespoons butter, melted
  • Cheesecake filling:
  • 1½ teaspoons gelatin
  • 1 tablespoon water
  • 3½ ounces cream cheese, room temperature
  • 2½ tablespoons granulated sugar
  • ½ cup yogurt
  • 1½ cups heavy cream
  • 1 tablespoon lemon juice
  • White wine jelly:
  • 1 cup white wine
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2½ teaspoons gelatin, mixed with 2 tablespoons water
  • Gold leaf
  • To assemble:
  • 1 bunch Muscat grapes
  • Handful of blueberries
Instructions
  1. Prepare the crust: Use a rolling pin to grind the granola until fine. Combine it with the melted butter, and press mixture into the bottom of a round springform pan. Place in refrigerator to chill.
  2. Prepare the filling: Sprinkle the gelatin over the water and let it soak for 5 minutes. Place in microwave for 20 seconds at 500 watts then transfer to a food processor. Add remaining cheesecake ingredients and pulse until combined. Pour mixture on top of the granola crust and place back in fridge to solidify.
  3. Prepare the jelly topping: In a small saucepan over medium heat, add white wine and sugar. Turn heat off once mixture starts to boil, then add lemon juice, gold leaf and gelatin. Stir until gelatin melts. Cool the saucepan in ice water until the gelatin mixture thickens.
  4. Assemble: Remove cheesecake from fridge. Line outer rim with grapes and blueberries in a wreath shape. Pour the white wine jelly over the top of the fruit.
  5. Chill in refrigerator until set.

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Dessert

Nutella Brownie

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Nutella Brownie
How to make Nutella Brownies.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ cups Nutella
  • 7 tablespoons butter, melted
  • 2 eggs
  • ½ cup sugar
  • ¾ cup all-purpose flour
  • Vanilla ice cream, for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a pan.
  3. Place 14 tablespoons of Nutella in bain-marie and add the butter.
  4. In a bowl, beat the eggs with sugar until the mixture is foamy and smooth.
  5. Transfer the Nutella to the bowl and mix well.
  6. Slowly add flour and incorporate until the dough is homogeneous.
  7. Place the dough in the pan and use two spoons to form small spheres with the remaining Nutella.
  8. Bake for 40 minutes or until the top of the brownies crack, with a still-humid center.
  9. Serve with a scoop of ice cream on top.

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Dessert

Tater Tot Pot Roast Hot Pot Dish

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Tater Tot Pot Roast Hot Pot Dish
Heartier than your grandma's rib-sticking-est midwinter stew, this hot pot is thicc!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the pot roast:
  • 2 pounds beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1 (12-ounce) can crushed tomatoes
  • 1½ cups red wine
  • 1 cup water
For the mushroom cream sauce:
  • ¼ cup (1/2 stick) unsalted butter
  • 8 ounces mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, cleaned and finely chopped
  • 4 medium shallots, chopped
  • 4 cloves garlic, grated, divided
  • ¼ cup all-purpose flour
  • 1½ cups reserved braising liquid
  • ½ cup heavy cream
  • Kosher salt
  • Freshly ground pepper
To assemble:
  • Frozen peas
  • 8 ounces shredded sharp cheddar cheese, divided
  • Frozen tater tots
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the beef into 2-inch cubes and season with salt and pepper. Heat olive oil in a Dutch oven until hot, and sear the beef on all sides. Add the chopped vegetables, herbs, tomatoes, wine and water. Cover and bake for 3 to 4 hours until fall-apart tender.
  3. Remove beef and shred using two forks. Remove vegetables and roughly chop. Reserve cooking liquid.
  4. For the sauce, saute mushrooms, shallots and garlic in butter until soft. Add flour and fry until browned. Add reserved braising liquid and cream, simmering over medium-high heat until thick enough to coat the back of a spoon. Salt and pepper to taste.
  5. To assemble, place shredded beef and vegetables into a 9 by 13 inch pan. Add frozen peas, mushroom sauce and half the shredded cheddar cheese. Mix well. Top with frozen tater tots, packing them tightly, round side facing up to cover the entire dish.
  6. Bake at 350 degrees for 20 minutes. Top with the remaining shredded cheddar cheese. Increase oven to 450 degrees and bake 10 minutes more until browned and crispy.

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Sushi

Carp Sushi

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Carp Sushi
This pretty sushi gives "fishy" a whole new meaning.
Author:
Cuisine: American
Recipe type: Sushi
Ingredients
  • 2 thinly sliced sushi grade squid
  • 15 grams sushi rice
  • Mentaiko (seasoned cod roe)
  • Shredded egg
  • Nori
  • Black sesame seeds
Instructions
  1. Cut out two thin sheets of squid.
  2. Cut out three triangles out of one sheet. One will be the tail and the other two will be the fins.
  3. Mold sushi rice into an oval shape. Top with mentaiko, shredded egg and nori.
  4. Arrange the fins and tail. Cover with the other sheet of squid and place two sesame seeds for the eyes.

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Main dish

Chocolate Cinnamon Pull-Apart Muffins

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Chocolate Cinnamon Pull-Apart Muffins
Not sure about you, but frosted cinnamon roll pull-apart muffins pretty much check all the breakfast boxes for us.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup unsalted butter
  • ½ cup turbinado sugar
  • 1 ½ teaspoons ground cinnamon
  • 2 (11 oz) cans refrigerated french bread dough
  • ⅓ cup mini chocolate chips
  • ⅓ cup toffee bits
  • For the Cream Cheese Frosting:
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups powdered sugar
  • ¼ cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat oven to 350 degrees and grease a muffin tin with cooking spray.
  2. In a small non-stick skillet, brown the butter over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.
  3. In a shallow bowl combine the sugar and cinnamon and set aside.
  4. Using a sharp knife, cut the logs of dough in half and then cut each half into 16, ½ inch slices.
  5. Place each of the slices in between two large sheets of wax paper and flatten with a rolling pin. Using a pastry brush, brush each disc of dough with the browned butter. Dip buttered slices into the cinnamon sugar mixture.
  6. Stack 5 to 6 pieces of dough on top of each other sprinkling each slice with about a ¼ teaspoon of chocolate chips and toffee bits. Place the stack sideways into one of the muffin cups. Repeat with remaining dough slices until 6 of the muffin tins are filled.
  7. Bake muffins for 25-30 minutes or until golden brown and puffed.
  8. Meanwhile prepare the cream cheese frosting. In a medium size bowl, using a hand-mixer on a low speed, beat together the butter, powdered sugar, cream cheese, vanilla, milk and salt until smooth.
  9. Once the muffins have cooled in the pan for 5 to10 minutes, remove from the pan and drizzle with cream cheese frosting before serving.

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Main dish

Creamy Ricotta Chicken and Spinach Cannelloni Bake

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Creamy Ricotta Chicken and Spinach Cannelloni Bake
Wrap chicken in homemade, spinach-based pasta for a flavorful and nutritious way to enjoy baked, cheesy goodness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the cannelloni:
  • ¾ pounds roasted chicken, shredded
  • 1½ cups heavy cream
  • 1 cup kale, shredded
  • 1 tablespoon picked thyme + extra for garnish
  • 1 tablespoon garlic, minced
  • 1 lemon, zested and juiced
  • 2 cups fresh ricotta
  • 1 cup finely grated Parmesan
  • 3 tablespoons olive oil
  • 1 tablespoon crushed red pepper (optional)
Fresh spinach pasta:
  • ½ pounds fresh spinach, steamed
  • 2 eggs + 1 yolk
  • 2½ cups all-purpose flour + extra for kneading
  • Salt and pepper
Instructions
  1. To prepare pasta*, place eggs and cooled spinach in a food processor; pulse until combined. Sprinkle with flour, salt and pepper, and pulse again until a ball of dough forms.
  2. Remove, transferring to a well-floured surface, and knead for about 7-10 minutes until dough bounces back when poked with index finger.
  3. Tightly wrap with plastic wrap and allow to rest for about an hour.
  4. Cut into eighths and, working in batches, begin to pass through a pasta machine, beginning at the widest setting down to 4 or 5, leaving a thin pasta sheet the width of the pasta machine. Repeat with remaining dough.
  5. Preheat oven to 425°F, and prepare a baking dish by covering the bottom with heavy cream.
  6. Prepare filling by mixing together chicken, kale, thyme, garlic, lemon juice and zest, ricotta, ½ cup Parmesan cheese, olive oil, and crushed red pepper flakes if using. Season with salt and pepper.
  7. Prepare fresh pasta sheets by cutting into 7-inch inch pieces. Fill with chicken mixture along the middle of each piece. Starting at the bottom, roll pasta up and place seam side down in prepared baking dish. Repeat with remaining mixture.
  8. Top cannelloni with remaining heavy cream and Parmesan cheese. Bake for about 20 minutes, until golden and bubbly. Garnish with fresh thyme and serve hot.
  9. *Note: You may use store-bought fresh, lasagna sheets instead. Simply cut and fill according to directions above.

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Breakfast

Giant Pizza Ring

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Giant Pizza Ring
Tastemade's dedicated team of food scientists work around the clock to bring you new ways to enjoy pizza. Behold the Giant Pizza Ring!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons dry yeast
  • 1 teaspoon olive oil
  • ¾ cup warm water
  • ¼ cup milk
  • 1 pinch of sugar
  • 2½ cups wheat flour
  • 1 pinch of salt
  • 2 tablespoons tomato paste
  • 2½ cups grated mozzarella cheese
  • 5 ounces sausage, finely sliced
  • Oregano, to taste
  • 1 egg yolk, beaten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine the yeast, olive oil, water, milk and a pinch of sugar. Add the flour and pinch of salt, and mix to form a dough. Let the dough rest for 30 minutes.
  3. On a floured surface, use a rolling pin to flatten dough. Brush with the tomato paste, then cover with the mozzarella cheese, sliced sausage and oregano.
  4. Roll the pizza like a Swiss roll and arrange it into a ring shape with a hole in the center. Place in a Bundt pan, and brush with beaten egg yolk. Bake for 40 minutes. Slice and serve.

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