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Main dish

Aligot

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Aligot
To all cheese lovers, potato lovers, and cheesy potato lovers out there — this is heaven.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound red potatoes
  • Salt, to taste
  • ¼ cup milk
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 8 ounces Gruyère cheese, grated
  • 8 ounces mozzarella cheese, grated
  • Salt, pepper and olive oil, to serve
Instructions
  1. Bring a large pot of salted water to boil. Add potatoes. Cook until potatoes are soft and starting to crack. Remove from the water and peel while still hot. Tip: Use a dry cloth to hold the potatoes.
  2. Mash the potatoes well with a fork or masher. Strain the mashed potatoes in a sieve.
  3. Place the strained potatoes in a pan, add the milk and butter and bring to a simmer, stirring frequently.
  4. When the butter has melted, fold in the heavy cream.
  5. Add the cheeses little by little, alternating between portions of Gruyère and mozzarella.
  6. Stir on low heat until all the cheese has been folded in, and continue to cook until texture reaches an elastic consistency. Serve sprinkled with salt and pepper and drizzled with olive oil.
  7. Tip: Aligot can be served on its own as pre-dessert or as a side dish.

Watch the recipe video here:

Aligot

When you're trying to break the record for longest cheese pull…Full Recipe: taste.md/2EKdOZq?: Tastemade Brasil

Posted by Tastemade on Wednesday, February 7, 2018

Main dish

Chicken Parmigiana

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Chicken Parmigiana
You work hard all week — you deserve some real comfort food.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 3 cups tomato sauce
  • 1 sprig basil
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup Parmesan cheese, freshly grated
  • 4 ounces mozzarella cheese, sliced into coins
  • 1 cup Italian breadcrumbs
  • 4 ounces mozzarella cheese
  • 200 grams (about ½ pounds) thin linguine, cooked
  • ¼ cup fresh parsley, chopped
  • Salt and pepper
Instructions
  1. Pound chicken until ⅓-inch thick. Season with salt and pepper.
  2. Dip chicken in the beaten eggs, then roll in breadcrumbs.
  3. Heat oil in a large oven-safe skillet. When oil is hot, brown chicken on all sides. Remove and set aside.
  4. Preheat oven to 350°F.
  5. Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil, and bring to simmer for 10 minutes. Remove the basil.
  6. Place chicken in the sauce. Sprinkle Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
  7. Serve with linguine, and garnish with parsley.

Watch the recipe video here:

Authentic Chicken Parmigiana

Authentic Chicken Parmigiana Save this recipe: https://taste.md/2bZSTGz

Posted by Tastemade on Monday, January 29, 2018

Main dish

Meatball Wellington

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Meatball Wellington
Wrapped in cheese and puff pastry, these meatballs are crispy, bite-sized deliciousness.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • ½ cup onion, minced
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • Thawed puff pastry, cut into 4-inch squares
  • 2 cups shredded mozzarella
  • 1 egg, beaten
  • Tomato sauce, for serving
  • Fresh basil, for garnish
  • Grated Parmesan, for garnish
Instructions
  1. pound ground beef
  2. /2 cup breadcrumbs
  3. egg
  4. pinch salt
  5. pinch freshly ground black pepper
  6. /2 cup onion, minced
  7. cloves garlic, minced
  8. /4 cup fresh parsley, chopped
  9. Thawed puff pastry, cut into 4-inch squares
  10. cups shredded mozzarella
  11. egg, beaten
  12. Tomato sauce, for serving
  13. Fresh basil, for garnish
  14. Grated Parmesan, for garnish

Watch the recipe video here:

Meatball Sub Pockets

Bite-size Meatball Sub Pockets Save this recipe: https://taste.md/2kUMk9m

Posted by Tastemade on Tuesday, January 30, 2018

Dessert

Chocolate Lava Cookies

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Chocolate Lava Cookies
These chewy chocolate lava cookies hide an oh-so-rich, ooey-gooey chocolate center.
Author:
Cuisine: American
Recipe type: Cookies
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup vegetable shortening
  • ½ cup sugar, plus ½ cup for dusting
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 (12-ounce jar) hot fudge sauce
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat.
  2. In a medium bowl, combine flour, cocoa powder, salt and baking soda. Set aside.
  3. In a large bowl, cream together shortening and sugars with a hand-held mixer. Add eggs one at a time, and stir in vanilla. Add dry ingredients and mix until combined.
  4. Scoop approximately ¼ cup of dough in your hand and flatten. Pour approximately ½ teaspoon of hot fudge sauce in the center and wrap dough around it to form a ball. Repeat steps until all dough is used.
  5. Toss dough balls in sugar, and bake for 6 to 8 minutes until set. Cool cookies on a rack and serve immediately. Beware of hot chocolate lava!

Watch the recipe video here:

Chocolate Lava Cookies

These aren't your average chocolate cookies – bite into a mouthful of warm, gooey chocolate.Full Recipe: taste.md/2wvmgWD

Posted by Tastemade on Sunday, February 4, 2018

Lasagna

Mug Lasagna

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Mug Lasagna
Want a quick, simple meal that's also hearty and filling? Toss together this lil' lasagna for a single-serving meal in a mug!
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 1 sheet lasagna, cooked
  • ½ cup ricotta
  • ½ teaspoon salt
  • Pinch black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons shredded mozzarella, plus more for topping
  • 4 tablespoons marinara sauce
  • 1 teaspoon chopped oregano
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix ricotta, salt, pepper and olive oil. Place the lasagna noodle on a plate or cutting board and spread ricotta mixture evenly across it, two tablespoons at a time. Sprinkle with two tablespoons of shredded mozzarella. Roll up into a circle.
  3. Place remaining mozzarella and two tablespoons of marinara on the bottom of a 12-ounce coffee mug. Place the rolled lasagna noodle inside the cup and top with remaining marinara and shredded mozzarella. Bake for 20 to 25 minutes until cheese is golden and bubbles over. Remove from oven and place a saucer or small plate on top. Flip over and top with oregano. Serve immediately.

Watch the recipe video here:

Mug Lasagna

Lasagna for 1 just got 10x easier.Full Recipe: taste.md/2nJj3AC

Posted by Tastemade on Monday, February 5, 2018

Main dish

Cucumber Sushi Rolls

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Cucumber Sushi Rolls
These aren't your plain, average cucumber rolls — these be pretty and fancy AF.
Author:
Cuisine: American
Recipe type: Rolls
Ingredients
Naruto Maki
  • Cucumber
  • Tuna, thinly sliced
  • Avocado, sliced into strips
  • Sauce:
  • Soy sauce
  • Mirin
  • Lemon juice
No-Roll Sushi Poke
  • Cucumber
  • Cooked sushi rice
  • Salmon
  • Tuna
  • Sesame oil
  • Rice vinegar
  • Sriracha
  • Soy sauce
  • Lime
  • Chives
Alaskan Roll
  • Cucumber
  • Avocado
  • Salmon
  • Imitation crab sticks
  • Soy sauce
Instructions
Naruto Maki
  1. Peel cucumber and slice off the round ends. Slice in half crosswise. Holding one half of the cucumber in one hand, and a sharp knife in the other, carefully cut one long ribbon, by slowly moving the knife up and down while rotating the cucumber. Discard the seeded center.
  2. Place tuna slices in one layer and a slice of avocado.
  3. Roll up everything inside of the cucumber ribbon. Slice into 5-6 pieces. Mix sauce ingredients and pour on top.
No-Roll Sushi Poke
  1. Slice off cucumber ends. Using a vegetable peeler or mandolin, create thin, long strips of cucumber. Set aside.
  2. Add salmon cubes in one bowl and tuna cubes in another. In a separate bowl, mix sesame oil, soy sauce, rice vinegar, sriracha, lime, and chives to taste. Divide and pour over the salmon and tuna bowls. Mix well.
  3. Using wet clean hands, form small rounds of sushi rice. Wrap each of them with cucumber slice, and fill with tuna or salmon poke.
Alaskan Roll
  1. Using a mandolin, slice cucumber into thin rounds. Cut avocado in half, remove pit, and peel off the skin. Slice thinly.
  2. On a sushi mat line with plastic wrap, place one layer of cucumber, followed by avocado slices. Place salmon and imitation crab in the lower third, and gently roll up to close.
  3. Slice and serve with soy sauce.

Watch the recipe video here:

Cucumber Sushi Rolls

This is how we [cucumber sushi] roll.Full Recipe: taste.md/2uY2JBz

Posted by Tastemade on Sunday, February 4, 2018

Main dish

Chicken Soup Dumplings

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Chicken Soup Dumplings
Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the stock:
  • 2 pounds chicken, breasts and thighs
  • 1 bunch curly parsley
  • 2 carrots, halved
  • 4 celery stalks, halved
  • 1 onion, quartered
  • 8 cups water
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons gelatin powder
  • For the dumplings:
  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 1¼ cups just-boiled water
  • 2 tablespoons vegetable oil
Instructions
  1. Make the stock and filling: In a large stock pot, combine chicken, parsley, carrots, celery, onion, water, salt and black pepper. Bring to a boil, then simmer for 1 hour. Cool, strain and separate solids, discarding parsley and onions. Dice carrots and celery halves and shred chicken. Cover and refrigerate until needed.
  2. Return the broth to the stock pot and add gelatin. Once the gelatin has bloomed, heat until just boiling and stir to combine. Transfer to 4 ice cube trays and refrigerate for 1 hour.
  3. Make the dumpling dough: In a food processor fitted with the blade attachment, pulse bread flour and all-purpose flour until combined. In a separate small bowl, combine boiled water and oil. With the food processor running, slowly add the oil-water mixture. The result will be a soft, warm dough. Transfer the dough to a lightly floured surface and knead for a few minutes. Wrap the dough in plastic and rest at room temperature for 1 hour.
  4. Make the dumplings: Prepare a steamer tray with parchment paper.
  5. Remove the broth cubes from the tray and transfer to the bowl with the chicken filling. Stir to combine well and set aside.
  6. On a lightly floured surface, cut the dough in half. Set aside one half, and cut the remaining dough into 24 even pieces. Roll these pieces into balls. Dust the balls with flour to prevent sticking.
  7. Shape each ball into a flat circle about 3 inches wide. Add about a tablespoon of filling, and pleat and pinch the rim of the dough together to secure. Make sure the dough is completely sealed. Repeat with remaining dough and filling.
  8. Place finished dumplings in the prepared steamer, sealed side up. Steam dumplings for 5 to 10 minutes. Serve hot.

Watch the recipe video here:

Chicken Soup Dumplings

These little dumplings of chicken soup will warm your belly & heart.Full Recipe: taste.md/2z2DJsi

Posted by Tastemade on Saturday, February 3, 2018

Main dish

Baked Brie Mac ‘n’ Cheese

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Baked Brie Mac 'n' Cheese
What's better than cutting into baked Brie in a puffed pastry? Cutting in to discover mac 'n' cheese inside!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8-ounce) wheels Brie cheese
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ¾ cup whole milk, warmed
  • Pinch of nutmeg, grated
  • ½ cup mozzarella, shredded
  • 2 cups macaroni noodles, cooked
  • 1 puff pastry sheet
  • Salt and pepper, to taste
  • Egg wash (1 egg plus 1 tablespoon water)
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Using a serrated knife, carefully cut the top off the Brie wheel. Try to remove the top in one piece. Scoop out as much of the creamy cheese as you can to create a cheese-like bowl. Save cheese for sauce.
  3. In a small saucepan, add flour and butter. Cook for a few minutes until golden brown. Pour in milk and whisk vigorously. Grate a small amount of nutmeg into the milk. Next, add the pieces of Brie and the shredded mozzarella. Whisk until all the cheese is melted and bubbly. Add cooked macaroni noodles and stir to combine. Let mixture cool slightly before the next step.
  4. Roll out puff pastry slightly and place hollowed out Brie bowl in the center. Scoop macaroni and cheese into the bowl until full and cover with Brie top. Fold dough over cheese wheel, and brush with egg wash.
  5. Place on prepared baking sheet sheet and bake for 35 to 40 minutes. Allow bowl to rest for 10 minutes before serving. Cut slices and serve as an appetizer or indulge by yourself. Enjoy!

Watch the recipe video here:

Baked Brie Mac 'n' Cheese

To brie, or mac IN brie? That is the question.Full Recipe: taste.md/2nB1a70

Posted by Tastemade on Saturday, February 3, 2018

Main dish

Prosciutto-Wrapped Caprese Balls

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Prosciutto-Wrapped Caprese Balls
The perfect recipe for those who see tomato, basil and mozzarella, and think, "this needs more bacon."
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (4-ounce) mozzarella balls
  • 1 tablespoon olive oil
  • Sea salt and black pepper to taste
  • 12 slices prosciutto
  • 1 large tomato, cut into 8 slices
  • 8 large basil leaves
  • Balsamic glaze, to serve
Instructions
  1. In a large bowl, mix mozzarella balls, olive oil, salt and pepper.
  2. On a flat surface, create a long band with 2 overlapping pieces of prosciutto. Place the third piece perpendicular to create a cross.
  3. Place one slice of tomato and one leaf of basil in the middle. Add mozzarella ball. Top with another slice of tomato and leaf of basil. Pull prosciutto up to fully wrap mozzarella ball. Repeat with remaining mozzarella.
  4. Heat a large nonstick skillet on medium. Place wrapped mozzarella balls in the pan and brown on each side. Remove to a plate. Serve drizzled with balsamic glaze and topped with more basil.

Watch the recipe video here:

Prosciutto-Wrapped Caprese Balls

Caprese is best served wrapped up as a giant prosciutto cheese bomb.Full Recipe: taste.md/2AXnzRD

Posted by Tastemade on Thursday, February 1, 2018

Dessert

Peach Rose Jelly

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Peach Rose Jelly
Feeling extra peachy? Try this peach mousse topped with a lovely rose blossom-shaped peach jelly.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cans yellow peaches
Peach mousse:
  • 3½ tablespoons peach syrup
  • ½ cup milk
  • ¼ cup heavy cream
  • ½ tablespoon gelatin, soaked in 2 tablespoons water
Peach jelly:
  • 2¾ tablespoons peach syrup
  • 1½ tablespoons water
  • ¼ tablespoon gelatin, soaked in 1 tablespoon water
Instructions
  1. Dissolve each gelatin in the microwave before mixing.
  2. Separate canned peaches from their syrup, and thinly slice two of the peaches.
  3. In a blender, add the remaining peaches, 3½ tablespoons of the syrup, milk and heavy cream. Blend until smooth. Add the dissolved gelatin and blend again.
  4. Pour into a container and chill in the refrigerator until mixture sets.
  5. Once set, arrange the sliced peaches in the shape of a rose blossom, starting from the outside.
  6. In a small bowl, add peach jelly ingredients and mix to combine. Pour on top of the peach mousse.
  7. Chill in the refrigerator until set. Enjoy!

Watch the recipe video here:

Peach Rose Jelly

Feeling a lil peachy? Have a shot of something sweet!Full Recipe: taste.md/2nDt3eF?: Tastemade Japan

Posted by Tastemade on Friday, February 2, 2018