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Dessert

Cream Puff Surprise Cake

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Cream Puff Surprise Cake
Velvety mousse is interrupted by little bursts of cream puff YUM.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8-inch yellow box cake, baked
  • 12 to 16 ladyfingers
  • 10 to 12 profiteroles
  • 1 box vanilla pudding
  • Food coloring, as desired
  • 12 ounces white chocolate
  • ⅓ cup water
  • 1½ packets gelatin
  • 3¾ cups heavy cream, divided
  • Fresh berries, for garnish
  • Fresh mint, for garnish
  • White chocolate shavings, for garnish
Instructions
  1. Line an 8-inch springform pan with a ½-inch slice of yellow cake, and place ladyfingers in a circle around the outside edge of the cake.
  2. Place profiteroles on a sheet tray. Make pudding according to package directions and tint to desired color. Fill the cream puffs and set them inside the cake pan.
  3. For the white chocolate mousse: Melt the white chocolate in a double boiler.
  4. While the chocolate is melting, pour the gelatin over the water and let it dissolve. Bring one cup of hot cream to a boil and whisk in the gelatin until smooth. Pour the gelatin mixture into the white chocolate and gently mix until incorporated. Allow to cool to room temperature.
  5. Using a stand mixer, whip the remaining heavy cream to stiff peaks. Fold the cooled white chocolate mixture into the whipped cream.
  6. Pour the mousse over the profiteroles, and set in the refrigerator for about an hour, then top with plastic wrap and allow to set for at least 8 hours or up to overnight.
  7. When set, remove from fridge, top with berries, mint and white chocolate shavings. Serve chilled.

Watch the recipe video here:

Cream Puff Surprise Cake

Velvety mousse is interrupted by little bursts of cream puff YUM.Taste for Yourself: https://taste.md/2s1HQCK

Posted by Tastemade on Wednesday, May 23, 2018

Breakfast

Giant Cornbread Bowl

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Giant Cornbread Bowl
A completely edible BBQ bowl?! Can we get an amen?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Cornbread:
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 2 eggs
  • 1½ cups milk
  • 1½ cups flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Mac & cheese:
  • ½ pound macaroni, cooked
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cheddar cheese, shredded
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large oven-safe bowl, add melted butter and sugar. Whisk until combined. Add eggs and milk. Add flour, cornmeal, baking powder and salt. Whisk until smooth. Bake 20 to 25 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool.
  3. Heat a large pot over medium heat. Add butter and melt. Whisk in flour until a thick paste forms. Slowly whisk in milk, 1 cup of cheese and salt. Bring to a low simmer and allow sauce to thicken. Add cooked macaroni and remaining cup of cheese. Stir until cheese is melted.
  4. Using a paring knife, cut a large hole in the center of your cornbread, leaving about a 1-inch rim around the edge. Scoop out the center. Add macaroni to the center of the cornbread bowl. Serve with ribs, barbecue sauce and jalapeños.

Watch the recipe video here:

Giant Cornbread BBQ Bowl

A completely edible BBQ bowl?! Can we getta AMEN?Taste for Yourself: taste.md/2x710fo

Posted by Tastemade on Tuesday, May 22, 2018

Breakfast

Persian Fairy Floss Pudding

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Persian Fairy Floss Pudding
For the fantasy lovers out there, this pudding is pure fairy magic!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Pudding
  • 1 tbsp corn starch
  • 1 tbsp all purpose flour
  • 3 egg yolks
  • 1 cup thickened/whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 250g unsalted butter
  • 1 tsp liquid pink food colouring
  • 1 tbsp musk candy flavouring (trust me it’s actually delicious and not gross!)
  • 4-5 tbsp raspberry jam
  • crushed pistachios
  • Persian fairy floss
  • 2 cups sugar
  • 1 cup water
  • ⅓ cup corn syrup
  • Food colour/extracts of your choice
  • Corn Starch
Instructions
Pudding
  1. Add corn starch, flour and sugar to a large microwave safe bowl and whisk together to combine. Add egg yolks and mix. Then add the milk, cream and vanilla. Whisk until well combined.
  2. Microwave for 1 minute at a time, whisking each time until the mixture thickens.
  3. Add butter to the hot custard and whisk until completely melted and combined.
  4. Add pink food gel and musk flavouring and whisk until evenly coloured. Cover with plastic wrap and chill for 3 hours.
  5. Persian fairy floss
  6. Add the sugar, water and glucose syrup into a a large pot and bring to a gentle boil on a medium high heat. Do not stir. Continue letting it gently bubble away until it reaches 269F. Then take it off the heat and add the pink food colouring and gently stir until evenly coloured. Allow to cool for 1 min and pour into a food safe plastic container to cool until it turns into a firm disk. It’ll take about 15-20 min.
  7. Add your corn starch into a large mixing bowl or a large deep baking tray.
  8. Tap and gently squish the sides of the plastic container to help release the candy.
  9. Dip all sides of it into the corn starch. Put one finger through the middle of the disk to make a hole in the centre.
  10. Using your hands, rotate the disk to help make the hole bigger, taking care to make the shape as even as possible in thickness. Once it get’s about the size of a steering wheel twist it into a figure 8 and then continue getting it to the same size as a steering wheel again. Continue doing that about another 15 times or until you start getting thin strands of sugar that look like hair.
  11. Once you’ve made your Persian fairy floss store in an airtight container until ready to serve.
  12. To finish your pudding cups add the chilled pudding to the bottom of each serving glass. Add a dollop of raspberry jam followed by a sprinkle of pistachios.
  13. Finish with a generous helping of your home made Persian fairy floss.

Watch the recipe video here:

Persian Fairy Floss Pudding

Who knew you could make cotton candy like this?!Taste for Yourself: taste.md/2rWhukZ

Posted by Tastemade on Sunday, May 20, 2018

Main dish

Bacon Burger Wellington

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Bacon Burger Wellington
From the "more is more files," we bring you the positively overstuffed Bacon Burger Wellington.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 burger patties
  • 4 slices cheddar cheese, cut into quarters
  • 2 sheets puff pastry, halved
  • 3 tablespoons Dijon mustard
  • 8 strips thick-cut bacon, cooked
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • Lettuce and tomato, for serving
Instructions
  1. Preheat the oven to 425, and line a baking sheet with parchment paper.
  2. Divide burger patties in half and place 4 cheese squares in between each half patty. Seal sides and cook in a cast-iron pan on medium-high heat until medium rare. Remove from heat and set aside while you prepare the Wellington wraps.
  3. Lay out a puff pastry rectangle and place a burger in the center. Top with mustard and wrap the bacon around the burger. Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers. Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden. Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.

Watch the recipe video here:

Bacon Burger Wellington

PSA: Messy burgers are a thing of the past.Taste for Yourself: taste.md/2rVyw2n

Posted by Tastemade on Monday, May 21, 2018

Dessert

Souffles Lemon Cheesecake

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Lemon Cheesecake Souffles
[Insert overused "when life hands you lemons" phrase here.]
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 lemons
  • 1½ cups lemon juice
  • ¾ cup water, chilled
  • 1½ tablespoons gelatin
  • 1½ cups sugar
  • 1 pinch salt
  • 3 cups heavy cream, chilled
  • Blueberries, to garnish
  • Mint leaves, to garnish
Instructions
  1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.
  2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.
  3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.
  4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.
  5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.
  6. Garnish with blueberries and mint, and enjoy.

Watch the recipe video here:

Lemon Cheesecake Souffles

[Insert overused "when life hands you lemons" phrase here]Taste for Yourself: taste.md/2qDFyck

Posted by Tastemade on Monday, May 21, 2018

Pizza

Giant Pizza Roll

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Giant Pizza Roll
We've never met a pizza we didn't like, but it's safe to say we're in LOVE with this one.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 can pizza dough
  • 1 jar marinara sauce
  • 8 ounces shredded mozzarella
  • 1 package pepperoni slices
  • 1 teaspoon dried Italian seasoning
Instructions
  1. Preheat oven to 375 degrees.
  2. Roll pizza dough out on lightly floured surface. Par-bake dough for 4 to 6 minutes. Let cool slightly before handling. Spread an even layer of marinara sauce followed by cheese and pepperoni slices.
  3. Using a pizza cutter, cut dough into 5 long strips. Roll up each strip, adding the next strip each time, creating a large cinnamon roll-type shape.
  4. Place large pizza roll up in a lightly greased, round cake pan. Sprinkle with Italian seasoning. Bake for 25 to 35 minutes. Cool slightly. Cut and serve. Enjoy!

Watch the recipe video here:

Giant Pizza Roll

We've never met a pizza we didn't like, but it's safe to say we're in LOVE with this one.Full Recipe: taste.md/2oWT1dz

Posted by Tastemade on Thursday, March 8, 2018

Main dish

Ossobuco With Polenta

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Ossobuco With Polenta
Few dinner meals are as rich or succulent as this melt in your mouth ossobuco served on a bed of polenta.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Oil
  • 2 ossobucos
  • Salt, to taste
  • Black pepper, to taste
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 4 tablespoons tomato extract
  • 1 cup dry red wine
  • 4 cups beef broth
  • Thyme, to taste
  • 2½ cups vegetable broth
  • ¾ cup instant polenta
  • 2 tablespoons butter
  • Grated Parmesan
Instructions
  1. Season the ossobucos with salt and black pepper.
  2. In a high-sided pan or Dutch oven over medium-high heat, add oil. Once hot, add the ossobucos and sear on all sides. Remove from pan and set aside.
  3. Add more oil to the same pan and saute the carrot until golden. Add the onion, garlic, celery and bay leaf and saute until fragrant. Add the tomato extract, red wine and broth and stir to combine.
  4. Return the ossobucos to the pan, cover, and let simmer for 1 hour. (If necessary, add more water.)
  5. Add salt and thyme, then remove from heat and set aside.
  6. In a separate high-sided pan, bring the vegetable broth to a boil. Add the polenta gradually, stirring so that it does not form pellets.
  7. Cook for 20 minutes, continually stirring. Add a splash of water, the butter and Parmesan and mix until melted.
  8. Place a scoop of polenta on a plate, top with ossobuco and sauce. Enjoy!

Watch the recipe video here:

Ossobuco With Polenta

Few dinner meals are as rich or succulent as this melt in your mouth ossobuco.Full Recipe: taste.md/2yAIbQN?: Tastemade Brasil

Posted by Tastemade on Friday, March 9, 2018

Breakfast

Omelette Grilled Cheese

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Omelette Grilled Cheese
The next evolution in breakfast sandwiches is finally here - and it's simply beautiful!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs, beaten
  • ¼ cup red bell pepper, chopped
  • ¼ cup cheddar cheese, shredded
  • ⅛ cup green onion
  • ¼ cup bacon, cooked and chopped
  • ¼ cup spinach, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 3 slices colby jack cheese
Instructions
  1. In a mixing bowl, add beaten eggs, peppers, cheese, green onion, bacon, spinach, salt and pepper. Mix until combined.
  2. Cut out the center of the bread slices, leaving only the crust.
  3. Heat butter in a large nonstick pan. Place bread slices in pan and fill each piece with egg mixture. Cook about 3 minutes and flip. Cook an additional 3 minutes. Add cheese to 1 slice of bread. Top with remaining slice and place a lid over the pan to melt cheese. Remove from heat and serve.

Watch the recipe video here:

Omelette Grilled Cheese

Someone owes you breakfast in bed, & we know what's on the menu – do they?Taste for Yourself: taste.md/2kctATj

Posted by Tastemade on Sunday, May 20, 2018

Breakfast

Mozzarella-Stuffed Fried Manicotti

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Mozzarella-Stuffed Fried Manicotti
How do you improve mozzarella sticks? By stuffing mozzarella cheese inside manicotti and frying them to a golden brown.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 manicotti noodles, cooked according to package instructions
  • 48 mini mozzarella balls
  • 2 eggs
  • 2 cups Italian-style breadcrumbs
  • 6 cups oil, for frying
  • Marinara sauce, to serve
Instructions
  1. In a large, heavy-bottomed pot, heat oil to 350 degrees.
  2. Stuff each manicotti with 4 mini mozzarella balls.
  3. In a medium shallow bowl, beat 2 eggs. In a large shallow bowl, place breadcrumbs. Dredge stuffed pasta in egg, breadcrumbs, then egg again, and more breadcrumbs to form a thick crust.
  4. Fry manicotti in batches for about 2 to 3 minutes until golden and crispy. Serve hot with marinara sauce.

Watch the recipe video here:

Mozzarella-Stuffed Fried Manicotti

Just when you thought mozzarella sticks couldn't get any better….Taste for Yourself: taste.md/2jrg1T4

Posted by Tastemade on Sunday, May 20, 2018

Lasagna

Lasagna Roll Ring

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Lasagna Roll Ring
Turn everybody's favorite meal into a handheld party platter!
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 1 box lasagna noodles, cooked
  • 1½ pounds ground beef, mixed with sauce
  • Parmesan cheese
  • Parsley
  • Ricotta cream:
  • 1½ cups ricotta cheese
  • 2 eggs
  • 1 package basil, chopped
Instructions
  1. Preheat oven to 390ºF.
For the ricotta cream:
  1. In a mixing bowl, combine ricotta, eggs and basil. Stir until combined.
To assemble:
  1. Cut half the lasagna noodles in half. In a Bundt pan, add a layer of uncut lasagna noodles so they drape out of the pan. Top with some meat sauce and a layer of cut noodles. Add dollops of ricotta cream and spread out evenly. Add another layer of noodles, followed by meat sauce. Top with a final layer of cut noodles, then wrap the draped noodles over the top. Cover with a lid and bake for 20 minutes. Cut into slices and sprinkle with parsley and Parmesan. Add a bowl of tomato sauce in the center to serve.

Watch the recipe video here:

Lasagna Roll Ring

Beauty comes in all shapes and sizes.Taste for Yourself: taste.md/2k7inDF?: Tastemade Japan

Posted by Tastemade on Sunday, May 20, 2018