Home Tasty (Page 18)

Tasty

Showing 569 Result(s)
Dessert

Chocolate Chip Lava Cookies

Save Print
Chocolate Chip Lava Cookies
The perfect recipe when you're in urgent need of a little chocolate! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup unsalted butter, 1 stick, softened (115 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup granulated sugar (100 g)
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup cornstarch (30 g)
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup semi-sweet chocolate chips (175 g)
  • 6 chocolate truffles
Instructions
  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!

Watch the recipe video here:

Muffin Tin Chocolate Chip Lava Cookies

The perfect recipe when you're in urgent need of a little chocolate! ? FULL RECIPE: https://tasty.co/recipe/chocolate-chip-lava-cookies

Posted by Tasty on Tuesday, October 30, 2018

Main dish

Tandoori Chicken Naan Kebabs

Save Print
Tandoori Chicken Naan Kebabs
A delicious oven-baked Tandoori Chicken dinner, ready in 20 mins!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • • 120 grams sachet Patak’s Oven Bake Tandoori marinade
  • • 400 grams boneless, skinless chicken thighs, cut into bite sized pieces
  • • 2 red peppers, chopped into bite sized chunks
  • • 1 red onion, peeled and quartered
Riata
  • • 15 grams fresh coriander, chopped (save some leaves for garnish)
  • • 10 grams fresh mint, chopped
  • • 400 grams plain yoghur
  • t• ½ cucumber, peeled & grated
  • • ½ teaspoon ground cuminKachumber
  • •½ cucumber, deseeded and fine diced
  • •6 tomatoes, deseeded and fine diced
  • •1 onion, finely diced
  • •Juice of 1 lemon
  • •1 green chilli, deseed and fine diced
  • •10 grams, mint
  • •¼ teaspoon cumin
  • •4 Patak’s naan bread
Instructions
  1. Preheat the oven to 425 ̊F (220 ̊C). Line a baking tray with foil.
  2. Add the peppers, onions and all the chicken into a bowl with the contentsof the Patak’s Oven Bake Tandoori marinade. Mix thoroughly until coated evenly.
  3. Slide a piece of pepper down the skewer, then an onion then a piece of chicken -alternating until there is a 1-inch gap on the top and bottom of the skewer. Repeatwith the remaining peppers, onion, chicken, and skewers.
  4. Arrange the skewers so their ends rest on the edges of a baking tray, allowing thechicken to be suspended. Cook the chicken skewers for 18-20 minutes, until cookedthrough.
  5. For the riata; place the yoghurt, grated cucumber, mint, coriander, and cumin in a bowl and stir until fully combined. Place in the fridge until ready to serve.
  6. For the Kachumber place the cucumber, tomatoes, onion, lemon juice, green chilli, mint and cumin in a bowl. Stir until fully combined.
  7. When the chicken kebabs have 5 minutes left, place the Patak’s naan bread into theoven (follow instructions on package).
  8. To serve; place a chicken skewer in the center of a warm naan bread, drizzle with theriata and serve alongside a helping of kachumber. Garnish with remaining fresh corianderleaves

Watch the recipe video here:

Tandoori Chicken Naan Kebabs

A delicious oven-baked Tandoori Chicken dinner, ready in 20 mins!

Posted by Tasty on Wednesday, October 31, 2018

Main dish

Homemade Chocolate Croissants (Pain Au Chocolate)

 

Save Print
Homemade Chocolate Croissants (Pain Au Chocolate)
Homemade Chocolate Croissants (Pain Au Chocolate)
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 cups flour (500 g)
  • ½ cup water (120 mL)
  • ½ cup milk (120 mL)
  • ¼ cup sugar (50 g)
  • 2 teaspoons salt
  • 1 packet instant dry yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices (285 g)
  • 1 egg, beaten
  • 2 bars sweetened chocolate bar
Instructions
  1. In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
  2. Once the dough starts to clump, turn it out onto a clean counter.
  3. Lightly knead the dough and form it into a ball, making sure not to over-knead it.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Slice the cold butter in thirds and place it onto a sheet of parchment paper..
  6. Place another piece of parchment on top of the butter, and beat it with a rolling pin.
  7. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
  8. Transfer the butter layer to the refrigerator.
  9. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
  10. Roll out each corner and form a 10-inch (25 cm) square.
  11. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
  12. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
  13. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
  14. Roll out the dough on a floured surface until it’s 8x24 inches (20x61 cm).
  15. Fold the top half down to the middle, and brush off any excess flour.
  16. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
  17. Cover and refrigerate for one hour.
  18. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
  19. After the final turn, cover the dough with plastic wrap and refrigerate overnight.
  20. To form the croissants, cut the dough in half. Place one half in the refrigerator.
  21. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
  22. With a knife, trim the edges of the dough.
  23. Cut the dough into 4 rectangles.
  24. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
  25. Place the croissants on a baking sheet, seam side down.
  26. Repeat with the other half of the dough.
  27. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
  28. Place the croissants in a warm place to rise for 1-2 hours.
  29. Preheat oven to 400°F (200°C).
  30. Once the croissants have proofed, brush them with one more layer of egg wash.
  31. Bake for 15 minutes or until golden brown and cooked through. Serve warm.
  32. Enjoy!

Watch the recipe video here:

Homemade Chocolate Croissants

Homemade chocolate croissants ?FULL RECIPE: http://bit.ly/2hxqGexSee the struggle it took to make these! Go behind the scenes here: http://bit.ly/2hvxhWN

Posted by Tasty on Sunday, August 12, 2018

Main dish

Malibu Strawberry Colada

Save Print
Malibu Strawberry Colada
Celebrate National Rum Day with this Malibu Strawberry Colada!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 3⁄4 cups unsweetened coconut cream
  • 1⁄2 cup sweetened coconut cream
  • 1⁄3 cup pineapple juice
  • 6 ounces Malibu Rum
  • 2 cups strawberries, hulled and quartered
Instructions
  1. In a blender, combine sweetened and unsweetened cream of coconut. Pour into ice cube trays and freeze.
  2. Once frozen, add coconut ice cubes, pineapple juice, Malibu Rum, and strawberries to a blender.
  3. Blend until creamy. Enjoy!

Watch the recipe video here:

Strawberry Colada

Celebrate National Rum Day with this Malibu Strawberry Colada!

Posted by Tasty on Thursday, August 16, 2018

Main dish

Easy Butternut Squash Ravioli

Save Print
Easy Butternut Squash Ravioli
Get fancy in the kitchen and make this super easy butternut squash ravioli!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SQUASH FILLING
  • 2 cups butternut squash, peeled and chopped (410 g)
  • ½ onion, chopped
  • 3 cloves garlic, peeled
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon brown sugar
  • 2 oz grated parmesan cheese (55 g)
FRESH PASTA
  • 2 cups flour (250 g)
  • 4 eggs
  • 1 tablespoon olive oil
  • HAZELNUT BROWN BUTTER SAUCE
  • 5 tablespoons unsalted butter
  • ¼ cup roasted hazelnut, chopped (30 g)
  • 10 leaves fresh sage
  • salt, to taste
  • 1 lemon, juiced
  • 1 oz grated parmesan cheese (30 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  3. Bake until the squash is golden brown and tender, about 30 minutes.
  4. While the squash is in the oven, make the dough.
  5. When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  6. Rinse the bowl of the food processor.
  7. To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  8. Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  9. Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  10. Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  11. Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  12. Separate each ravioli with a knife or cutting tool.
  13. Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  14. In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  15. Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  16. Serve the pasta with brown butter sauce.
  17. Enjoy!

Watch the recipe video here:

Butternut Squash Ravioli

Get fancy in the kitchen and make this super easy butternut squash ravioli! GET THE RECIPE: https://tasty.co/recipe/easy-butternut-squash-ravioliMissing an ice cube tray? We gotchu: https://bzfd.it/2zcFhAK – We may make some $$ if you buy!

Posted by Tasty on Monday, October 29, 2018

Main dish

Spiked Sorbet Cups

Save Print
Spiked Sorbet Cups
Summer is upon us, cool down with these citrus sorbets.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Makes 4 drinks
  • 1 cup freshly squeezed orange juice
  • 6 ounces Crown Royal Vanilla
  • ⅓ cup simple syrup
  • 3 cups ice
Instructions
  1. To make the orange cups, slice off the top ⅓ of an orange and scoop out the flesh with a spoon. Slice a tiny section off the bottom so the orange sits flat, taking care not to make a hole where the sorbet can leak through. Reserve flesh to make orange juice.
  2. Blend the orange juice, Crown Royal vanilla, ice, and simple syrup until smooth.
  3. Pour into ice cube trays and freeze at least 4 hours, until solid.
  4. Once frozen, return the ice cubes to the blender and blend until smooth and sorbet-like.
  5. Spoon the sorbet into the orange cups and serve. Enjoy!

Watch the recipe video here:

Spiked Sorbet Cups

Spiked Sorbet CupsSummer is upon us, cool down with these citrus sorbets.

Posted by Tasty on Friday, June 22, 2018

Uncategorized

Grilled Chicken Caprese Sandwich

Save Print
Grilled Chicken Caprese Sandwich
Enjoy this easy, cheesy caprese!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅔ cup Land O Lakes® Butter with Canola Oil
  • 4 large or 6 small garlic cloves, minced
  • ½ teaspoon coarse salt
  • 4 ciabatta rolls, or a similar type of crusty bread
  • 4 boneless, skinless chicken breasts
  • Olive oil
  • Salt and pepper
  • 8 ounces fresh mozzarella
  • 3 large tomatoes
  • Handful of basil leaves
Instructions
  1. Place Land O Lakes® Butter with Canola Oil in a bowl, add the garlic and salt. Fold
  2. everything together until evenly incorporated.
  3. Slice rolls in half and spread generously with garlic butter.
  4. Grill the rolls for a few minutes, until grill marks appear and bread is toasty.
  5. Drizzle chicken breasts with olive oil. Sprinkle generously with salt and pepper. Grill
  6. chicken on both sides until cooked through. Brush chicken with garlic butter while it is
  7. cooking.
  8. Slice tomatoes and mozzarella into rounds.
  9. Build sandwiches: place a chicken breast on a roll. Layer on mozzarella slices, then
  10. tomato slices. Place a few basil leaves on top, then the top half of the roll. Slice
  11. sandwiches in half and serve!

Watch the recipe video here:

Grilled Chicken Caprese SandwichEnjoy this easy, cheesy caprese!

Posted by Tasty on Saturday, June 23, 2018

Main dish

Steak Fajita Rolls

Save Print
Steak Fajita Rolls
Steak Fajita Rolls
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil, for cooking
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • ½ cup green bell pepper, sliced (50 g)
  • ½ cup red bell pepper, sliced (50 g)
  • ½ cup yellow bell pepper, sliced (50 g)
SEASONING
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ⅛ teaspoon cayenne powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ lb flank steak, thinly sliced (150 g)
  • ½ cup monterey jack cheese (50 g)
SPECIAL EQUIPMENT
  • long wooden toothpicks or cut wooden skewers
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
  3. Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
  4. Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
  5. Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
  6. Enjoy!

Watch the recipe video here:

Steak Fajita Rolls

These steak fajita rolls will make your mouth water ?FULL RECIPE: https://tasty.co/recipe/steak-fajita-rolls

Posted by Tasty on Sunday, October 28, 2018

Main dish

Pull Apart Flauta Ring

Save Print
Pull Apart Flauta Ring
This pull-apart flauta ring will be a show-stopper at your next party! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups chicken, cooked, shredded (250 g)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 jalepeno, seeded, chopped
  • 2 cups shredded monterey jack cheese, divided (200 g)
  • 2 cups shredded cheddar cheese, divided (200 g)
  • ¼ cup lime juice (60 mL)
  • 3 tablespoons taco seasoning
  • 18 flour tortillas
  • fresh cilantro, chopped, for garnish
  • guacamole, for serving
  • salsa, for serving
Instructions
  1. In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
  2. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  3. Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
  4. Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
  5. Bake for 30 minutes until golden brown and crisp.
  6. Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
  7. Enjoy!

Watch the recipe video here:

Pull-Apart Flauta Ring

This pull-apart flauta ring will be a show-stopper at your next party! ✨FULL RECIPE: https://tasty.co/recipe/pull-apart-flauta-ring

Posted by Tasty on Sunday, October 28, 2018

Dessert

Apple Pie Crumble Blondies

Save Print
Apple Pie Crumble Blondies
It's apple season ? Why not make these apple crumble blondies?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUMBLE
  • ½ cup butter, cold and cubed (115 g)
  • ¼ cup brown sugar (55 g)
  • ¼ cup sugar (50 g)
  • ½ teaspoon cinnamon
  • 1 cup flour (125 g)
  • BLONDIES
  • 1 ¼ cups flour (155 g)
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted (115 g)
  • ½ cup brown sugar (110 g)
  • ¼ cup maple syrup (55 g)
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 apples, cored, seeded, and diced
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a bowl, add the butter, brown sugar, sugar, cinnamon and flour. Use a fork incorporate all of the ingredients until a coarse crumb forms. Chill until ready to use.
  3. In a bowl, add the flour, cinnamon, nutmeg, salt, and baking soda, stir to combine.
  4. In a large bowl, add the butter, sugar, and maple syrup. Whisk until fully incorporated,
  5. Add the egg and vanilla to the bowl with the butter and mix until fully incorporated.
  6. Add half of the flour mixture, and mix until just combined. Add the second half of the flour mixture and mix until there are streaks of flour still showing, making sure to not overmix.
  7. Pour the lemon juice over the apples then gently fold the apples into the batter.
  8. Spread batter evenly into a greased 9-inch (23 cm) square cake pan.
  9. Sprinkle crumble mixture over the top, creating different size crumble pieces by squeezing some small clumps together in your hands for varying texture.
  10. Bake for 25 minutes, or until toothpick comes out clean, cover with foil the last 5 minutes to prevent the top from over baking.
  11. Let cool for about 20 minutes, slice and serve.
  12. Enjoy!

Watch the recipe video here:

Apple Crumble Blondies

It's apple season ? Why not make these apple crumble blondies?FULL RECIPE: https://tasty.co/recipe/apple-pie-crumble-blondies

Posted by Tasty on Friday, October 26, 2018