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Breakfast

Preserved Egg Yolk

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Preserved Egg Yolk
This pasta topping is SO eggstra.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5¼ cups kosher salt
  • 3¾ cups sugar
  • 12 large egg yolks
Instructions
  1. In the bowl of a food processor, pulse salt and sugar together in several batches until all is combined. Pour half of the mixture into a 9 by 13-inch casserole dish. Create 12 indents evenly spaced in the dish for the yolks. Place yolks in the indents and cover with remaining salt and sugar mixture. Cover with plastic wrap and place in the fridge for at least 4 days.
  2. After at least 4 days, uncover the preserved yolks. Preheat the oven to 150 degrees, and brush yolks to remove the cure. Rinse the yolks in water and pat dry.
  3. Place yolks on a cooling rack on top of a baking sheet and bake for 30 to 35 minutes until the yolks are dry on the outside and tender to the touch. Yolks will keep up to a month covered in the fridge. Shave over soups, pasta or vegetables as you would hard cheeses.

Watch the recipe video here:

Preserved Egg Yolks

When you're trying to be egg-stra…Taste for Yourself: https://taste.md/2L03jHV

Posted by Tastemade on Monday, July 16, 2018

Dessert

Easy Fraisier

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Easy Fraisier
"I'll just have a small piece," meant no one ever.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix, prepared
  • 2 pints strawberries, trimmed
  • 4 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 cup whipped topping, thawed
  • Mint leaves, for garnish
  • Strawberry jam, for garnish
Instructions
  1. Bake the box cake mix in two 8-inch round pans and allow to cool completely.
  2. Slice about 10 strawberries in half lengthwise and set aside. Place a piece of acetate around an 8-inch cake board and tape it closed. Place a ¾-inch slice of cake at the bottom of the acetate. Place the strawberries around the edge of the acetate and set aside.
  3. In a large bowl, use a hand mixer to cream the cream cheese. Slowly add in condensed milk, vanilla and lemon juice. Pour over the cake and the strawberries and level the top. Pipe large dollops of filling in concentric circles around the top of the cake. Place the cake in the freezer and allow to set for 3 hours.
  4. Pipe on some whipped cream in between the dollops of filling and top with fresh strawberries and mint leaves. Serve immediately, with strawberry jam if desired.

Watch the recipe video here:

Easy Fraisier

"I'll just have a small piece," meant no one ever.Taste for Yourself: https://taste.md/2s8o9sZ

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Charolette Royale

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Charolette Royale
This is how we roll. This delicious cake is dessert royalty.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 eggs, divided, room temperature
  • 11 tablespoons white sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • ½ cup raspberry jam
Filling:
  • 2 cups heavy whipping cream
  • 1 box instant vanilla pudding
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • Raspberries
Instructions
  1. Preheat oven to 350 degrees. Butter a 9 by 12-inch cake pan and line with parchment paper.
  2. In a mixing bowl, whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
  3. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Pour into prepared pan and bake for 12 to 15 minutes.
  4. When the cake comes out of the oven, immediately flip onto a clean kitchen towel and roll up. Let cool, unroll and thinly spread the raspberry jam in an even layer. Roll back up and slice into ¾-inch slices.
  5. Line a medium mixing bowl with plastic wrap and lay the slices of cake along the bottom and sides of the bowl, making sure to not leave any gaps. Set aside aside and make filling.
For the filling:
  1. In a mixing bowl, blend heavy cream and vanilla pudding mix on low until it begins to thicken. Add lemon juice. Pour over the cake slices and level out the top. Add layer of raspberries and cover with remaining vanilla cream. Cover with plastic wrap and refrigerate overnight. Invert onto a plate and serve.

Watch the recipe video here:

Charlotte Royale

We have questions! Who is Charlotte? Why does she think she's so fancy?Taste for Yourself: https://taste.md/2zBy5Bq

Posted by Tastemade on Sunday, July 15, 2018

Breakfast

Over Stuffed Potato

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Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Taste for Yourself: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Friday, July 13, 2018

Breakfast

Khachapuri

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Khachapuri
You'll want to dive face-first into this swimming pool made of bread and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • Olive oil
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ¾ cup cold milk
  • ¾ pound feta
  • 1¼ pounds shredded mozzarella
  • 2 egg yolks
  • 2 tablespoons melted butter
  • 1 tablespoon chili flakes
Instructions
  1. Preheat oven to 450 degrees. Heat milk to 110 degrees.
  2. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit for 10 minutes, then stir in remaining milk.
  3. In a large bowl, add flour and make a well in the center. Add yeast sponge and the remaining sugar and butter. Stir until a ball is formed.
  4. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size.
  5. Punch dough with fist and allow to rise again for 40 minutes.
  6. While dough is rising, make the cheese filling. In a sauce pot over medium heat, add butter and flour. Stir for 1 minute. Add the milk, and whisk continuously until it starts to simmer and thicken. Stir in feta. Season with salt and pepper and allow to cool. Once cool, stir in shredded mozzarella. Set aside.
  7. On a lightly floured surface, divide the dough in half. Roll each half into a large football-shaped oval, then transfer to a sheet tray lined with parchment paper.
  8. Pile half the cheese mixture across the middle of one of the dough pieces. Fold the dough over to partially cover the cheese, creating a one-inch border. Bring the 2 ends together and tuck the tips under, then pinch at the bottom so it sticks. Repeat with the second dough football. Brush the bread with olive oil before putting it into the oven.
  9. Bake for 10 to 20 minutes until golden. Remove from oven and place a tablespoon of unsalted butter and an egg yolk in the center of each bread. Place back in the oven for one minute to set yolk. To serve, top with chili flakes, break yolk and stir into cheese.

Watch the recipe video here:

Ultra Cheesy Khachapuri

Ultra Cheesy KhachapuriYou'll want to dive face-first into this swimming pool made of bread & cheese.Save this recipe: https://taste.md/2vncJFcMore recipes on our app ? https://taste.md/2sltyPt

Posted by Tastemade on Saturday, July 14, 2018

Main dish

Broccoli Rigatoni Casserole

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Broccoli Rigatoni Casserole
The best way to eat your daily veggies is to hide them in pasta and cover them in cheese.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • ½ pound rigatoni
  • 1 cup broccoli florets, steamed
  • 1 cup cauliflower florets, steamed
  • 4 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 1 cup heavy cream
  • ½ cup Parmesan, grated
  • 1 cup white cheddar, shredded, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon nutmeg
  • Red pepper flakes, to garnish
Instructions
  1. Preheat oven 375 degrees.
  2. Boil a large pot of water, and cook pasta according to package instructions for al dente. Drain and set aside.
  3. In a medium saucepan, melt butter. Add garlic and cook until soft, about 2 minutes. Add heavy cream, Parmesan, ½ cup of cheddar cheese, salt, pepper, and nutmeg. Stir until cheese is melted, and let simmer until thickened, about 5 to 8 minutes.
  4. Pour half of the cream mixture into the bottom of a 9-inch round baking pan. Place rigatoni standing up in a circle filling the entire pan. Pour the remaining sauce in and around all of the noodles. Place the broccoli and cauliflower florets into the holes of rigatoni and sprinkle with the remaining shredded cheddar cheese. Bake 15 minutes until golden and melted. Garnish with red pepper flakes before serving.

Watch the recipe video here:

Broccoli Rigatoni Casserole

The best way to eat your daily veggies is to stick them in pasta and cover them in cheese.Taste for Yourself: taste.md/2rWbecP

Posted by Tastemade on Monday, May 21, 2018

Dessert

Cookie Dough Dessert Lasagna

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Cookie Dough Dessert Lasagna
Lasagna isn't just for dinner anymore!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the brownie base:
  • 1 cup butter, softened at room temperature
  • 1⅓ cups chopped dark chocolate
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
For the edible cookie dough:
  • 1½ cups brown sugar
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour, toasted for 3 minutes
  • 1 teaspoon salt
  • ½ cup heavy cream
  • 1 cup mini chocolate chips
For the chocolate ganache layer:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 30 Oreos, for layering
For the Oreo cream layer:
  • 3 cups vanilla buttercream
  • 16 Oreos, finely ground
For topping:
  • 3 cups whipped cream
  • 2 cups mini chocolate chips
Instructions
Make the brownie base:
  1. Preheat the oven to 350 degrees, and line a 9 by 13 pan with parchment paper.
  2. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny. Allow to cool completely and set in the fridge to chill.
Make the chocolate chip cookie dough:
  1. In a bowl, beat the brown sugar and butter with an electric mixer until fluffy. Beat in the vanilla extract. Add the flour and salt and mix until combined. Add cream a little at a time until the mixture is spreading consistency (you may not have to use all of the cream). Fold in chocolate chips. Press frosting onto the chilled brownie layer and return to the fridge.
Make the ganache layer:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Make the Oreo frosting layer:
  1. In a large bowl, mix frosting and Oreo crumbles until combined. Set aside.
Assemble the lasagna:
  1. Place Oreos across the chocolate chip cookie dough layer to completely cover, and top with ganache. Top with another layer of Oreos and set to chill. Top with an Oreo layer, making sure to create an even layer. Top with whipped cream and mini chips and serve. Lasagna will keep up to 5 days refrigerated.

Watch the recipe video here:

Cookie Dough Dessert Lasagna

All my single ladies, we're here to remind you that you're a strong, independent woman that don't need no man (only this 5-Layer Dessert Lasagna)Taste for Yourself: taste.md/2GK7uRg

Posted by Tastemade on Thursday, May 24, 2018

Dessert

Salted Caramel Brownie Trifle

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Salted Caramel Brownie Trifle
Does this chocolate caramel trifle with whipped cream need to be shared?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Brownies:
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ⅔ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup flour
  • Salted Caramel Mousse:
  • 1 cup sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • 2 teaspoons Maldon sea salt flakes
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 5 cups whipped cream
  • Garnish
  • 1 bar bittersweet chocolate, broken into pieces
  • Salted caramel sauce
  • Whipped cream
Instructions
  1. To make the brownies: Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium saucepan over medium, melt the butter. Add in the sugar and vanilla and whisk. Add in the cocoa powder, whisk and remove from heat.
  3. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well until the flour is fully incorporated.
  4. Pour batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Allow to cool completely, crumble into large chunks and set aside.
  5. To make the mousse: in a medium heavy-bottomed saucepan, add 1 cup sugar. Cook over medium-high heat and stir until the sugar melts. Once the sugar has melted, stop whisking and Insert a candy thermometer into the pan and continue to cook the sugar until it turns amber in color and registers at 250 degrees, stirring often to prevent it from burning. Immediately add butter to the pan and remove it from the heat, whisking it to combine.
  6. Add ½ cup heavy cream to the pan and whisk until combined. Set aside to cool and add sea salt flakes to taste.
  7. In a large saucepan, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, warm the milk. Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the salted caramel. Whisk until smooth and uniform. Cover the custard with plastic wrap and place into the refrigerator to cool completely.
  8. Once custard has cooled completely, gently fold in 5 cups of whipped cream.
  9. To assemble: drizzle the bottom of your trifle dish with caramel sauce then start with a layer of crumbled brownie, top with a layer of salted caramel mousse and repeat until you reach the top of your Trifle dish. Garnish with whipped cream, crumbled chocolate and salted caramel.

Watch the recipe video here:

Salted Caramel Brownie Trifle

Friday is our second favorite F word. Our first is food.Taste for Yourself: taste.md/2Jb3kmK

Posted by Tastemade on Friday, May 25, 2018

Dessert

Surprise Rainbow Cake Pops

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Surprise Rainbow Cake Pops
https://www.facebook.com/tastemade/videos/1733977159991357/ aOf course the rainbow tastes like cake covered in white chocolate. That's science.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • ¼ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1¾ teaspoon baking powder
  • ½ cup milk
  • Rainbow food coloring
Cake pop filling & coating:
  • 100 grams white chocolate chips
  • 65 grams whipping cream
  • 300 grams white chocolate chips
  • Rainbow sprinkles
  • Lollipop sticks
Instructions
  1. Preheat oven to 350 degrees.
Bake the cake:
  1. Cream the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, egg, and salt, and mix to combine.
  2. In a separate bowl, combine the flour and baking powder. Add this to the wet mixture in 2 additions, alternating with the milk.
  3. Divide the batter into 6 bowls and dye it the colors of the rainbow. Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors.
  4. Bake in oven for 15 minutes. Let cakes cool completely.
Build the cake pops:
  1. Weigh 60 grams of each color of cake and crumble them into individual bowls.
  2. Pour 100 grams white chocolate chips and whipping cream into a small pot and set to medium heat.
  3. Stir constantly until the chocolate has melted, then divide evenly between the cake. Stir until the cake is fully coated in the chocolate mixture.
  4. Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow.
  5. Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pops on a plate lined with plastic wrap. Place in the freezer until firm (about 20 minutes).
  6. Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set (about 5 to 10 minutes).
  7. Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate.
  8. Sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder. Transfer to the fridge so the chocolate coating can fully set (about 10 to 15 minutes).
  9. Bite into the cake pops to reveal a beautiful rainbow center!

Watch the recipe video here:

Surprise Rainbow Cake Pops

You too can fit an entire rainbow in your mouth.Taste for Yourself: taste.md/2dD6pwo

Posted by Tastemade on Thursday, July 12, 2018

Main dish

Braided Skirt Steak

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Braided Skirt Steak
Thinly sliced and packed with flavorful spices, this meat dish is perfectly complemented by a side of mashed corn and potatoes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds skirt steak
  • 2 cloves garlic, minced
  • 4 tablespoons dried oregano
  • 4 tablespoons paprika
  • 4 tablespoons ground red pepper
  • 4 tablespoons dried oregano
  • 1 bunch parsley, chopped
  • 4 tablespoons garlic powder
  • Olive oil
  • Mashed potatoes and corn:
  • 2 potatoes, cooked in salted water
  • Olive oil
  • 2 leeks, minced
  • 4 cloves garlic, minced
  • 2 ears of corn, kernels removed
  • ¼ cup butter, cubed
  • ½ cup heavy cream
  • ½ cup Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut skirt steak into 3 vertical strips. Braid together, then place in a baking pan. Sprinkle with garlic, paprika, red pepper flakes, oregano, parsley and garlic powder. Drizzle with olive oil then bake for 15 minutes until browned.
  3. In a saute pan, add olive oil and saute leeks, corn and garlic until fragrant.
  4. In a large mixing bowl, add the cooked potatoes, leek mixture, butter and heavy cream. Season with salt and pepper, then use an immersion blender to puree. Stir in Parmesan cheese.
  5. Serve steak with mashed potatoes.

Watch the recipe video here:

Braided Skirt Steak

We love meat so much, we braided it. & boy does it look stunning. ?Full Recipe: taste.md/2EmY3qn?: Tastemade Español

Posted by Tastemade on Thursday, February 15, 2018