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Main dish

Bacon-Wrapped Parmesan Garlic Knots

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Bacon-Wrapped Parmesan Garlic Knots
We wrapped garlic knots in bacon and we'll probably never go back ?...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ⅓ cups warm water (320 mL)
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour (435 g)
  • ¼ cup grated parmesan cheese, plus 2 tsp, divided (30 g)
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 30 strips bacon
  • 5 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped, for serving
  • marinara sauce, for serving
Instructions
  1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
  2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
  3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
  4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
  5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
  8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
  9. Place the knots on a wire rack placed over a baking sheet.
  10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
  11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
  12. Brush the knots with the butter mixture and bake for another 5 minutes.
  13. Transfer to a serving plate. Garnish with chopped parsley.
  14. Serve with marinara sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Parmesan Garlic Knots

We wrapped garlic knots in bacon and we'll probably never go back ?…FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-parmesan-garlic-knots

Posted by Tasty on Tuesday, October 2, 2018

Main dish

Mean Girls Pink Milkshake As Made By Jonathan Bennett

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Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch!Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Wednesday, October 3, 2018

Dessert

Mean Girls Pink Milkshake As Made By Jonathan Bennett

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Mean Girls Pink Milkshake As Made By Jonathan Bennett
Mean Girls Pink Milkshake As Made By Jonathan Bennett recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 cup strawberry ice cream (210 g)
  • 1 cup vanilla ice cream (210 g)
  • 1 cup fresh strawberry , hulled and halved (150 g)
  • ¼ cup marshmallow fluff (30 g)
  • ¼ cup whole milk (60 mL)
  • ¼ teaspoon vanilla extract
TOPPING IDEAS
  • frosting, pink or white
  • pink animal cracker
  • strawberry gummies
  • pink sprinkle
  • whipped cream
  • pink rock candy
  • pink doughnut
  • pink macaron
  • pink sour straw
  • pink mini marhmallow
  • pink cotton candy
Instructions
  1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
  2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
  3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
  4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
  5. Enjoy!

Watch the recipe video here:

Mean Girls Pink Milkshake as made by Jonathan Bennett

On October 3rd, Aaron Samuel's taught me to make a milkshake… fetch! Who's ready to make this tomorrow? Full Recipe: https://tasty.co/recipe/mean-girls-pink-milkshake-as-made-by-jonathan-bennett

Posted by Tasty on Tuesday, October 2, 2018

Main dish

General Tso’s Chicken Roll

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General Tso's Chicken Roll
General Tso's Chicken Roll
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 12 snap peas
  • 1 medium carrot, thinly sliced
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • fresh ginger, chopped
  • 2 cups chicken stock (480 mL)
  • ¼ cup sugar (50 g)
  • 1 teaspoon chili flakes
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch, mixed with 2 teaspoons of water
  • 5 cups canola oil, for frying (1.2 L)
  • 1 cup corn starch (125 g)
  • white rice, cooked, for serving
  • 1 tablespoon sesame seeds, for garnish
  • ¼ cup scallions, sliced, for garnish (25 g)
Instructions
  1. Place a chicken breast between 2 sheets of plastic wrap. Pound evenly to about ¼-inch (½ cm) thick, then season both sides with salt and pepper.
  2. Place 4 snap peas and a few carrot slices at the bottom edge of the chicken, then roll up tightly and wrap in plastic wrap. Repeat with the remaining chicken and vegetables.
  3. Chill the chicken rolls in the refrigerator for at least 30 minutes.
  4. Heat the sesame oil in a medium saucepan over high heat. Add the garlic and ginger and cook until they are toasty.
  5. Add the chicken stock, sugar, chile flakes, rice vinegar, soy sauce, tomato paste, and cornstarch slurry and whisk to combine.
  6. Cook until the sauce coats the back of a spoon and leaves a path when you run your finger through it. Remove from the heat and set aside.
  7. Heat the oil in a large pot until it reaches 350°F (180°C).
  8. Unwrap the chicken, then roll in the cornstarch until evenly coated.
  9. Fry two chicken rolls at a time for 5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
  10. Transfer the chicken to a wire rack to drain. If the chicken is not cooked through by the time it is golden brown on the outside, bake in the oven at 325°F (170°C) until that temperature is reached.
  11. Slice the chicken rolls and serve with rice alongside. Pour the sauce over the chicken and sprinkle with sesame seeds and scallions for garnish.
  12. Enjoy!

Watch the recipe video here:

General Tso Chicken Roll Up

A delicious classic, with a new twist!FULL RECIPE: https://tasty.co/recipe/general-tso-s-chicken-roll

Posted by Tasty on Monday, October 1, 2018

Dessert

Giant Caramel Candy Bar Cake

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Giant Caramel Candy Bar Cake
Giant Caramel Candy Bar Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
SHORTBREAD
  • 3 cups all-purpose flour (375 g)
  • ¾ cup granulated sugar (150 g)
  • 1 teaspoon salt
  • 2 cups unsalted butter, 4 sticks, cubed, room temperature (460 g)
CARAMEL FILLING
  • ¾ cup light brown sugar (165 g)
  • ¾ cup light corn syrup (165 g)
  • ¾ cup unsalted butter, 1½ sticks (170 g)
  • ¾ cup heavy cream (180 mL)
  • 1 pinch salt
CHOCOLATE RIDGES
  • 1 cup milk chocolate chips, melted (175 g)
CHOCOLATE COATING
  • 2 cups milk chocolate chips (350 g)
  • 3 tablespoons coconut oil
SPECIAL EQUIPMENT
  • baking pan, 12x4½- in (30x11-cm)
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  6. Once the cookie has chilled, line a baking sheet with parchment paper.
  7. Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  11. Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  12. Enjoy!

Watch the recipe video here:

Giant Caramel Candy Bar Cake

The best way to start the month of October ??Full Recipe: https://tasty.co/recipe/giant-caramel-candy-bar-cake

Posted by Tasty on Sunday, September 30, 2018

Pizza

20-Minute One-Pan Pizza

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20-Minute One-Pan Pizza
I made this yesterday, I will make it again today, and another time tomorrow. ?
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • ½ cup warm water (120 mL)
  • 1 tablespoon olive oil
  • ⅔ cup all purpose flour (85 g)
  • ½ teaspoon sugar
  • ½ teaspoon instant yeast
  • ½ teaspoon salt
TOPPINGS
  • ½ cup marinara sauce (120 mL)
  • 2 cups shredded mozzarella cheese (200 g)
  • ½ cup pepperoni slices (75 g)
  • fresh basil, chopped, for garnish
Instructions
  1. In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
  2. Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
  3. Place over medium heat, cover, and cook for 10 minutes with the vent covered.
  4. Uncover the vent and cook for 5 more minutes, until the edges are crispy.
  5. Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
  6. Sprinkle with basil, then slice and serve.
  7. Enjoy!

Watch the recipe video here:

20-Minute One-Pan Pizza

I made this yesterday, I will make it again today, and another time tomorrow. ?Full Recipe: https://tasty.co/recipe/20-minute-one-pan-pizza

Posted by Tasty on Saturday, September 29, 2018

Dessert

Hummingbird Cake

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Hummingbird Cake
What a sweet way to enjoy a Southern dessert classic for the Fall! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 3 cups all purpose flour (375 g)
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pecan, chopped (125 g)
  • 3 ripe bananas
  • 2 cups granulated sugar (400 g)
  • 20 oz diced pineapple, 1 can, drained (565 g)
  • 1 cup canola oil (240 mL)
  • 3 large eggs
FROSTING
  • 16 oz cream cheese (455 g)
  • 4 oz unsalted butter (115 g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 6 cups powdered sugar (720 g)
  • ½ cup pecan, chopped, for decorating (60 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
  2. In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
  3. In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
  5. Divide the cake batter between the prepared cake pans.
  6. Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
  7. Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
  8. Release the cakes from the springform pans and remove the parchment paper.
  9. Add a dollop of frosting to the center of cake stand and line with parchment paper.
  10. Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
  11. Decorate the border of the cake with chopped pecans.
  12. Slice and serve.
  13. Enjoy!

Watch the recipe video here:

Hummingbird Cake

What a sweet way to enjoy a Southern dessert classic for the Fall! ?Full Recipe: https://tasty.co/recipe/hummingbird-cake

Posted by Tasty on Saturday, September 29, 2018

Main dish

Chili-cheese Garlic Bread Rolls

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Chili-cheese Garlic Bread Rolls
A whole new way to eat garlic bread ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • CHILI
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 15 oz tomato sauce, 1 can (425 g)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 15 oz kidney bean, 1 can, drained and rinsed (425 g)
  • GARLIC BUTTER
  • ¼ cup butter, melted (55 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon grated parmesan cheese
  • 12 dinner rolls
  • ½ cup shredded cheddar cheese (50 g)
  • sour cream, to serve
  • green onion, sliced, to serve
Instructions
  1. Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
  2. Add the garlic and cook for two minutes.
  3. Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
  4. Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
  5. Reduce the heat to low, cover and simmer for 1 hour.
  6. Remove lid and stir in kidney beans.
  7. Preheat the oven to 400°F (200°C).
  8. In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
  9. Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
  10. Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
  11. Spoon the chilli into the holes of the toasted rolls.
  12. Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
  13. Serve topped with sour cream and green onions.
  14. Enjoy!

Watch the recipe video here:

Chili-Cheese Garlic Bread Rolls

A whole new way to eat garlic bread ?!Full Recipe: https://tasty.co/recipe/chili-cheese-garlic-bread-rolls

Posted by Tasty on Thursday, September 27, 2018

Main dish

Slow Cooker Vegan Butternut Squash Mac

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Slow Cooker Vegan Butternut Squash Mac
Your new favorite fall comfort food ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 butternut squash, peeled and cubed
  • 1 medium white onion, quartered
  • ½ cup raw cashews (65 g)
  • ¼ cup nutritional yeast (35 g)
  • 1 clove garlic
  • 1 teaspoon dried rosemary
  • ½ teaspoon nutmeg
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 tablespoon salt
  • 2 cups vegetable stock (480 mL)
  • 1 lb elbow macaroni, cooked according to package instructions (455 g)
  • fresh parlsey, for garnish
Instructions
  1. Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
  2. Peel the skin off of the squash. The skin should peel right off! Once peeled, slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
  3. In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
  4. Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
  5. Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
  6. Pour the sauce over the macaroni and stir well.
  7. Serve garnished with parsley.
  8. Enjoy!

Watch the recipe video here:

Slow Cooker Butternut Squash Mac N Cheese

Your new favorite fall comfort food ?Get the recipe: https://tasty.co/recipe/slow-cooker-vegan-butternut-squash-mac

Posted by Tasty on Thursday, September 27, 2018

Main dish

Pasteles De Queso

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Pasteles De Queso
Did somebody say QUESO?! Watch Yolanda and Noé make Pasteles De Queso ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 cups all-purpose flour, plus more for dusting (625 g)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 teaspoons granulated sugar
  • 2 tablespoons corn oil
  • 5 large eggs
  • 1 cup warm milk (240 mL)
  • 1 ½ cups shredded mozzarella cheese, or Oaxaca cheese (150 g)
  • water, or beaten egg white, for sealing
  • canola oil, for frying
  • powdered sugar, for dusting
  • api, for serving
Instructions
  1. In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
  2. Add the corn oil and whisk until well combined.
  3. In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
  4. Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
  5. Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
  6. Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
  7. Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don’t dry out as you roll them out.
  8. Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
  9. Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
  10. Fill a large pot with canola oil and heat to 360°F (182°C).
  11. Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
  12. Dust the hot pasteles with powdered sugar. Serve with api, if desired.
  13. Enjoy!

Watch the recipe video here:

Yolanda And Noé's Pasteles De Queso

Did somebody say QUESO?! Watch Yolanda and Noé make Pasteles De Queso ?FULL RECIPE: https://tasty.co/recipe/pasteles-de-queso

Posted by Tasty on Thursday, September 27, 2018