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Dessert

Salvadoran Pupusas As Made By Curly And His Abuelita

Salvadoran Pupusas As Made By Curly And His Abuelita
Salvadoran Pupusas As Made By Curly And His Abuelita
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CURTIDO
  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 4 cups boiling water (960 mL)
  • 1 cup distilled white vinegar (240 mL)
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
CHICHARRÓN
  • 1 teaspoon vegetable oil
  • 1 lb boneless pork shoulder (455 g), cut into 1-inch (2-cm) cubes
  • 1 teaspoon salt
  • 1 medium tomato, diced
  • ½ green bell pepper, diced
  • 1 small white onion, diced
PUPUSA DOUGH
  • 4 cups masa harina (450 g)
  • 2 teaspoons salt
  • 3 cups cold water (720 mL)
FILLING
  • 1 cup grated mozzarella cheese (100 g)
  • 1 cup refried bean (240 g), cooked
  • 1 tablespoon vegetable oil, for frying
Instructions
  1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  7. Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  11. Serve the pupusas with curtido.
  12. Enjoy!

Watch the recipe video here:

Salvadoran Pupusas as Made by Curly and His Abuelita ❤️Get the recipe: https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita

Posted by Tasty on Monday, June 3, 2019

Dessert

Galaxy Mirror Glazed ‘Box’ Cake

Galaxy Mirror Glazed 'Box' Cake
Galaxy Mirror Glazed 'Box' Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 2 chocolate cake mixes, 2 boxes, prepared according to package
VANILLA BUTTERCREAM
  • 2 cups butter (460 g), softened
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 6 cups powdered sugar (720 g)
GALAXY MIRROR GLAZE
  • 1 ¼ cups water (300 mL)
  • 1 ½ cups sugar (300 g)
  • 15 oz sweetened condensed milk (395 g), 1 can
  • 15 sheets gelatin
  • 26 oz white chocolate (740 g), chopped, over 30% cocoa butter
FOOD COLORING
  • black food coloring
  • navy blue food coloring
  • light blue food coloring
  • purple food coloring
  • pink food coloring
  • white food coloring
Instructions
  1. Prepare the cakes according to the package, or use your favorite cake recipe.
  2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
  3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
  4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
  5. Place the second cake over the layer of buttercream.
  6. Frost the entire cake to create the crumb layer, creating a smooth surface.
  7. Place the cake in the freezer to keep cold.
  8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
  12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
  13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
  14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
  15. In the next bowl, add the navy blue food coloring and stir.
  16. In the next bowl, add the lighter blue food coloring and stir.
  17. In the next bowl, add the purple food coloring and stir.
  18. In the next bowl, add the pink food coloring and stir.
  19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
  20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
  21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
  22. Enjoy!

Watch the recipe video here:

This galaxy cake is out of this world 💫Get the recipe: https://tasty.co/recipe/galaxy-mirror-glazed-box-cake

Posted by Tasty on Tuesday, June 4, 2019

Dessert

Here’s How To Make The Best Macarons At Home

Here's How To Make The Best Macarons At Home
Next step: Open your very own macaron shop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Macarons
  • 1¾ cups powdered sugar
  • 1 cup finely ground almond flour
  • 1 teaspoon salt, divided
  • 3 egg whites, at room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 drops pink gel food coloring
Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy cream
Instructions
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out). Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  3. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  4. Transfer the macaron batter into a piping bag fitted with a round tip.
  5. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  6. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
  7. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  8. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  9. Preheat the oven to 300˚F (150˚C).
  10. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  11. Transfer the macarons to a wire rack to cool completely before filling.
  12. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  13. Transfer the buttercream to a piping bag fitted with a round tip.
  14. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  15. Place in an airtight container for 24 hours to “bloom”.
  16. Enjoy!

Watch the recipe video here:

These are the most fool-proof macarons you'll ever make!For step by step directions: https://bzfd.it/2zYHqDI

Posted by Tasty on Friday, May 31, 2019

Main dish

Butter Chicken Meatballs

Butter Chicken Meatballs
Butter Chicken Meatballs recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • MEATBALLS
  • ½ cup bread crumbs (60 g)
  • ½ cup milk (120 mL)
  • 1 clove garlic, minced
  • 1 egg
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 lb ground chicken (455 g)
  • 1 tablespoon vegetable oil
  • SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlics, minced
  • 1 tablespoon ginger, minced
  • 1 ½ teaspoons McCormick ® Ground Cumin
  • 1 teaspoon McCormick ® Paprika
  • 2 ½ teaspoons garam masala, divided
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons salt
  • 14 oz crushed tomato (390 g)
  • 3 tablespoons butter
  • ½ cup heavy cream (120 mL)
  • fresh cilantro, minced, for garnish
  • lime wedge, for serving
  • rice, for serving
Instructions
  1. Meatballs: In a medium bowl, stir together bread crumbs and milk. Let sit for 5 minutes. Add in garlic, egg, salt, and pepper, then stir until well-combined. Stir in ground chicken. Combine well, but do not overmix. With oiled hands, roll the meat into golf-size balls.
  2. Pour 1 tablespoon vegetable oil into a skillet over medium heat. Add meatballs and brown on all sides. Remove meatballs from the pan (meatballs will not be fully cooked through at this time). Wipe the pan out to make the sauce.
  3. Sauce: Heat vegetable oil and butter in the same skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and ginger, then let sizzle for a minute or two.
  4. Stir in McCormick Ground Cumin, McCormick Paprika, 1½ teaspoons garam masala, cayenne, and salt. Let spices heat through until fragrant, about 2 minutes. Add crushed tomatoes and bring sauce to a simmer, then take off the heat.
  5. Let the sauce cool for 5–10 minutes. Blend sauce until smooth, adding a tablespoon or two of water if it is too thick to blend.
  6. Pour the sauce back into the skillet. Whisk in the butter, cream, and 1 teaspoon garam masala. Add the meatballs to the sauce and stir to coat. Cover and cook for 5 minutes, or until meatballs are fully cooked through.
  7. Garnish with cilantro. Serve with rice and lime wedges.
  8. Enjoy!

Watch the recipe video here:

These delicious Butter Chicken Meatballs are fantastic for dinner.Get the recipe: https://tasty.co/recipe/butter-chicken-meatballs

Posted by Tasty on Wednesday, June 19, 2019

Main dish

Aligot (Cheesy Potatoes)

Aligot (Cheesy Potatoes)
Aligot (Cheesy Potatoes)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ½ lb yukon gold potato (680 g), peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups cold water (1.18 L)
  • salt, to taste
  • ½ cup butter (115 g), cubed
  • 1 cup heavy cream (240 mL)
  • 2 ½ cups shredded cheese (250 g), such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Just look at how mesmerizing these cheesy potatoes are 😍!Get the recipe: https://tasty.co/recipe/aligot-cheesy-potatoes

Posted by Tasty on Thursday, June 20, 2019

Dessert

Tiramisu Swiss Roll

Tiramisu Swiss Roll
Tiramisu Swiss Roll recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 6 large eggs
  • 16 oz vanilla cake mix (455 g), 1 box
  • ½ cup vegetable oil (120 mL)
  • ½ cup water (120 mL)
  • ½ cup cocoa powder (60 g)
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon espresso powder
  • 16 oz mascarpone cheese (455 g), whipped
  • ½ cup sugar (100 g)
  • 1 tablespoon vanilla extract
  • 5 ladyfingers
  • ½ cup espresso (120 mL), chilled
  • ½ cup chocolate shaving (85 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the eggs, vanilla cake mix, vegetable oil, and water. Beat with an electric hand mixer to combine.
  3. Pour the cake batter onto the prepared baking sheet and spread with a spatula into an even layer.
  4. Bake for 8 minutes, or until golden brown.
  5. Sift the cocoa powder through a fine-mesh sieve all over a clean kitchen towel.
  6. Flip the cake onto the cocoa powder-dusted towel and remove the parchment paper. Starting with a short end, roll up the cake with the towel.
  7. Refrigerate for 1 hour.
  8. In a medium bowl, whip the heavy cream and espresso powder with an electric hand mixer until fluffy.
  9. Add the mascarpone, sugar, and vanilla to the espresso cream and beat until smooth.
  10. Unroll the cake and spread with the espresso cream in an even layer, leaving 1½ inches (4 cm) from the top empty and reserving 1 cup (225 g) of espresso cream for decoration.
  11. Arrange the ladyfingers on the cake horizontally, 2 inches (5 cm) from the bottom. Brush the ladyfingers with the chilled espresso.
  12. Roll the cake back up, using the towel as a guide but not rolling it inside the cake.
  13. Refrigerate for another hour, then unwrap the cake.
  14. Transfer the remaining espresso cream to a piping bag.
  15. Pipe 6 espresso cream dollops on top of the tiramisu roll. Sprinkle chocolate shavings on top.
  16. Slice and serve.
  17. Enjoy!

Watch the recipe video here:

This tiramisu swiss roll will have you doing cartwheels! 🌀 🤸🏽‍♀️FULL RECIPE: https://tasty.co/recipe/tiramisu-swiss-roll

Posted by Tasty on Friday, April 19, 2019

Main dish

FOOD Here’s Exactly How To Make The Best Brownies Of Your Life

FOOD Here's Exactly How To Make The Best Brownies Of Your Life
Little changes, big difference.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
  • 8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
  • ¾ cup unsweetened Dutch process cocoa powder, divided
  • 1 tablespoon espresso powder
  • 2 cups granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 1 cup all-purpose flour
  • Flaky sea salt, for sprinkling
Instructions
  1. Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  2. Combine the chopped chocolate, ¼ cup of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  3. Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  4. Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  5. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  6. Sift in the flour and remaining ½ cup of cocoa powder and use a rubber spatula to gently fold until just combined.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  8. Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  9. Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  10. Set the brownies on a cooling rack and cool completely in the pan.
  11. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

Watch the recipe video here:

These are the best brownies you'll EVER eat.Check out the full post: https://bzfd.it/2NxvzPB

Posted by Tasty on Saturday, May 4, 2019