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Main dish

Mozzarella Stick Onion Rings

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Mozzarella Stick Onion Rings
Mozzarella Stick Onion Rings recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 large white onions
  • 3 slices mozzarella cheese
  • 2 cups flour (250 g)
  • 5 eggs
  • 2 cups breadcrumb (230 g)
  • oil, for frying
  • marinara sauce
Instructions
  1. Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
  2. Slice the mozzarella into 4 even strips.
  3. Place a smaller onion ring in the center of a larger one.
  4. Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
  5. Place the flour, eggs, and breadcrumbs into three separate bowls.
  6. Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
  7. Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
  8. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
  9. Drain on a paper towel, then serve with marinara!
  10. Enjoy!

Watch the recipe video here:

Mozzarella Stick Onion Rings

Wow, perfect for game day ?Get the recipe: https://tasty.co/recipe/mozzarella-stick-onion-rings

Posted by Tasty on Monday, October 15, 2018

Main dish

Hash Brown Bombs

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Hash Brown Bombs
Hash Brown Bombs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups fresh spinach (80 g)
  • 5 large russet potatoes
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup shredded parmesan cheese (50 g)
  • ½ cup shredded cheddar cheese (50 g)
  • marinara sauce, warmed, for serving
  • fresh parsley, chopped, for serving
Instructions
  1. In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
  2. Sauté the onion until golden and translucent, about 5 minutes.
  3. Add the garlic, ground beef, 1 teaspoon of salt, and ½ teaspoon of pepper. Break down with a spatula and cook until brown and cooked through.
  4. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  5. Peel the potatoes and grate.
  6. Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
  7. In another large bowl, add the shredded potato, egg, remaining teaspoon of salt, remaining ½ teaspoon of pepper, onion powder, garlic powder, and Parmesan cheese. Mix until combined.
  8. Line a small bowl with plastic wrap.
  9. Place 1 cup (250 g) of the potato mixture in the bowl and use a spoon to spread the potatoes around the sides of the bowl.
  10. Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
  11. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
  12. Chill for 30 minutes.
  13. Preheat oven to 375°F (190°C).
  14. Place the potato balls on a greased baking sheet and bake for 35-40 minutes, or until the potatoes are crispy and brown.
  15. Serve topped with marinara sauce and parsley.
  16. Enjoy!

Watch the recipe video here:

Stuffed Potato Bombs

These stuffed potato bombs are insanely delicious ?FULL RECIPE: https://tasty.co/recipe/hash-brown-bombs

Posted by Tasty on Monday, October 15, 2018

Dessert

Halloween Bundt Cake

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Halloween Bundt Cake
Halloween Bundt Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 1 ¾ cups granulated sugar (350 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 large eggs
  • ½ cup canola oil (120 mL)
  • 2 ¼ cups all-purpose flour (280 g)
  • 1 tablespoon baking powder
  • 1 cup whole milk (240 g)
  • 3 drops orange food coloring
  • 3 drops purple food coloring
  • 3 drops black food coloring
  • 1 tablespoon cocoa powder
GLAZE
  • 4 cups powdered sugar (480 g)
  • ½ cup milk, or water (120 mL)
  • 2 drops orange food coloring
  • 2 drops black food coloring
FOR DECORATING
  • candy corn
  • 1 ice cream sugar cones, green
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large bowl, combine the sugar, vanilla, salt, and eggs. Beat with an electric hand mixer for 2-3 minutes, until pale in color.
  3. Add the canola oil and beat until incorporated.
  4. In a medium bowl, mix together the flour and baking powder.
  5. Add half of the flour to the egg mixture and beat until almost completely combined. Add half of the milk and beat to incorporate. Add the remaining flour and then the rest of the milk and beat just until no flour streaks remain.
  6. Divide the batter between 3 medium bowls evenly. Add the orange food coloring to one bowl, the purple food coloring to another, and the black food coloring to the last. Sift the cocoa powder into the bowl with the black food coloring. Stir each batter well with a rubber spatula to combine.
  7. Grease a bundt pan and add ½ cup (120 ml) of batter at a time, alternating between colors to create a marbled effect, until all of the batter is used.
  8. Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let cool before decorating.
  9. To make the glaze, add the powdered sugar and milk to a large bowl and whisk until thick and smooth.
  10. Transfer about 2 tablespoons of the glaze to a small bowl. Add orange food coloring to the large bowl of glaze and black food coloring to the small bowl. Mix well until the colors are smooth.
  11. Pour the orange glaze over the cake, coating evenly. Let dry for 5 minutes, then use a spoon to drizzle lines of black glaze over the cake to look like pumpkin ridges.
  12. Fill the center with candy corn and top with the green sugar cone as a “stem.”
  13. Enjoy!

Watch the recipe video here:

Halloween Marble Bundt Cake

Bundt Cake that will be the star of any Halloween party. Get the recipe: https://tasty.co/recipe/halloween-bundt-cakeHave the ultimate Halloween with Nifty and Tasty, with new videos every Sat & Sunday!

Posted by Tasty on Sunday, October 14, 2018

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb mixed beef leg bones, shin, knuckle and marrow bones (4.5 kg)
  • 12 oz ginger, 2 large hands, halved lengthwise (340 g)
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise 4 kg
  • 8 sticks cinnamon
  • ¼ cup whole black peppercorn (110 g)
  • 6 pods whole star anise
  • 1 lb beef brisket (455 g)
  • kosher salt
  • ¼ cup fish sauce, plus more to taste (60 mL)
  • 1 lb boneless sirloin steak (455 g)
  • 1 lb flat rice noodle, cooked according to package instructions (455 g)
FOR SERVING
  • 2 cups fresh mung bean sprouts (200 g)
  • 1 small red onion, very thinly sliced lengthwise
  • 1 jalapeño, sliced into thin rounds
  • 1 large bunch fresh thai basil
  • 1 lime, cut into wedges
  • hoisin sauce
  • siracha
Instructions
  1. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  2. Set a rack in the upper third of the oven and preheat the broiler.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su's Vietnamese Beef Pho

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE: https://tasty.co/recipe/traditional-vietnamese-beef-pho

Posted by Tasty on Sunday, October 14, 2018

Main dish

Golden Shepherd’s Pie

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Golden Shepherd's Pie
Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 3 lb ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup red wine (240 mL)
  • 1 cup chicken stock (240 mL)
  • 3 lb yukon gold potato, cubed (1.3 kg)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • 4 large egg yolks
  • 1 cup sour cream (230 g)
  • 1 cup grated parmesan cheese (110 g)
Instructions
  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!

Watch the recipe video here:

Golden Shepherd's Pie

Don't like turkey for the holidays? Serve your family this golden twist on classic shepherd's pie!Get the recipe: https://tasty.co/recipe/golden-shepherd-s-pie

Posted by Tasty on Saturday, October 13, 2018

Main dish

Mama Guilla’s Sancocho

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Mama Guilla's Sancocho
Mama Guilla's Sancocho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons olive oil
  • 1 cup yellow onion, chopped (150 g)
  • 1 cup green pepper, diced (100 g)
  • 1 ½ cups fresh cilantro, chopped, plus more for serving (60 g)
  • 5 cloves garlic, chopped
  • ½ cup white cooking wine (120 mL)
  • 14.5 oz diced tomato, 2 cans (410 g)
  • 15 oz tomato sauce, 1 can (425 g)
  • 2 tablespoons sofrito
  • 2 tablespoons recaito
  • 3 tablespoons spanish green olive
  • 2 teaspoons ground cumin
  • salt, to taste
  • pepper, to taste
  • 1 lb chuck roast, or stew beef (455 g)
  • 2 cups chicken broth (480 mL)
  • 4 cups water (960 mL)
  • 1 lb chicken drumstick (455 g)
  • 3 ears corn, shucked, broken into large pieces
  • 2 russet potatoes, peeled and cubed
  • 1 yucca, peeled and cubed
  • 2 plantains, sliced into 2 in (5 cm) pieces
  • avocado, halved, for serving
  • white rice, cooked, for serving
  • lime wedge, for serving
Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
  3. Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
  4. Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
  5. Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
  6. Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
  7. Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
  8. Enjoy!

Watch the recipe video here:

Mama Guilla's Sancocho

Mama Guilla's sancocho to make you feel at home ?Full Recipe: https://tasty.co/recipe/mama-guilla-s-sancocho

Posted by Tasty on Friday, October 12, 2018

Main dish

French Onion Chips & Dip Chicken Sliders

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French Onion Chips & Dip Chicken Sliders
Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! Get your $1 off coupon here!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1–1½ pounds chicken breast
  • ⅓ cup Dean’s® French Onion Dip
  • ¼ cup buttermilk
  • 1 egg
  • ¾ cup flour
  • 1 teaspoon salt
  • 3 cups ridged potato chips
  • Sauce:
  • 3 tablespoons Dean’s® French Onion Dip
  • 1 tablespoon mayonnaise
  • Slider buns
  • Shredded lettuce
Instructions
  1. Mix flour and salt, then set aside. Crush chips using food processor or rolling pin and bag, until fine crumbs. Set aside. Mix dip, egg, and buttermilk. Set aside.
  2. Pound chicken until about ½” thick, cut into 4–6 (2½”) pieces, dredge in flour, dip in egg mixture, and then potato chip crumbs.
  3. Fry in a skillet with 1½” vegetable oil (set to about 320) until golden brown on both sides and cooked through (about 8–10 minutes). Drain on paper towels.
  4. Combine the 3 tablespoons of Dean’s® French Onion Dip and 1 tablespoon of mayo to make the sauce. Spread sauce on buns, and place the chicken, lettuce, and any other fixins on buns.

Watch the recipe video here:

French Onion Chips & Dip Chicken Sliders

Make these sliders with chips AND Dean’s® French Onion Dip for the ultimate party snack! http://bit.ly/DeansOffer

Posted by Tasty on Friday, October 12, 2018

Dessert

2-ingredient Chocolate Cake

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2-ingredient Chocolate Cake
2-ingredient Chocolate Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 eggs, whites and yolks separated
  • 9 oz semi sweet chocolate (255 g)
  • powdered sugar, to serve
  • vanilla ice cream, to serve
  • seasonal fruit, to serve
Instructions
  1. Preheat the oven to 325˚F (170˚C).
  2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.
  3. Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.
  4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.
  5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.
  6. Pour the batter in a greased 6-inch (15 cm) cake mold.
  7. Bake for 30 minutes.
  8. Once the cake is cool to the touch, gently invert it onto a plate.
  9. Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.
  10. Enjoy!

Watch the recipe video here:

2-ingredient chocolate cake

For a chocolate emergency.Get the recipe: https://tasty.co/recipe/2-ingredient-chocolate-cake

Posted by Tasty on Friday, October 12, 2018

Breakfast

Cauliflower Tots

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Cauliflower Tots
Cauliflower Tots recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 16 oz cauliflower, minced (455 g)
  • 1 egg
  • ⅔ cup bread crumbs (75 g)
  • 1 cup cheddar cheese, shredded (100 g)
  • 1 cup parmesan cheese, shredded (110 g)
  • 2 large cloves garlic, minced
  • ¼ teaspoon salt
Instructions
  1. Fill a saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the cauliflower in boiling water for about 5 minutes. Drain and finely chop the cooked cauliflower.
  2. In a mixing bowl, add cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, and salt. Chill in the refrigerator for 15-20 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. Spray a nonstick baking sheet with nonstick spray.
  5. Shape the mixture into tot shapes and spread them evenly on the sheet. Bake for 10 minutes at 400°F (200°C). Flip and then bake for an additional 10 minutes on the other side until golden brown.
  6. Enjoy!

Watch the recipe video here:

Cauliflower Tots

Cauliflower tots when you need to be a little healthy ?FULL RECIPE: https://tasty.co/recipe/cauliflower-tots

Posted by Tasty on Tuesday, October 9, 2018

Main dish

Brown Butter Sage Pierogi

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Brown Butter Sage Pierogi
Brown Butter Sage Pierogi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb russet potato, peeled and halved (455 g)
  • 1 cup onion, chopped (150 g)
  • 6 tablespoons unsalted butter, divided
  • ½ cup shredded cheddar cheese (50 g)
  • ¼ cup sour cream (60 g)
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon pepper, plus more for serving
  • 1 ½ cups all-purpose flour, plus more for dusting (190 g)
  • ⅓ cup warm water (80 mL)
  • 1 tablespoon olive oil
  • 1 large egg, lightly beaten
  • 10 fresh sage leaves
Instructions
  1. Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
  2. As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
  3. In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
  4. Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
  5. Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
  6. Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
  7. Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
  8. Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
  9. To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
  10. Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don’t stick together.
  11. Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
  12. To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
  13. Enjoy!

Watch the recipe video here:

Brown Butter Sage Pierogi

Don't challenge me in a pierogi eat-off… I. WILL. WIN!Get the recipe here: https://tasty.co/recipe/brown-butter-sage-pierogi

Posted by Tasty on Thursday, October 11, 2018