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Main dish

Eggplant Potato Tomato Stew

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Eggplant Potato Tomato Stew
Fall is coming which means time to start cooking delicious stews ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas, 1 can, drained and rinsed (425 g)
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Eggplant Potato Tomato Stew

Fall is coming which means time to start cooking delicious stews ?Get the recipe: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Tasty on Saturday, September 8, 2018

Main dish

How To Make Vegan Pho

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How To Make Vegan Pho
How To Make Vegan Pho recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 dried shiitake mushrooms
  • 4 medium white onions, or 5, tops and bottoms cut off, peeled, halved crosswise
  • 1 large daikon radish, peeled and cut into 1-inch (2¼ cm) thick rounds
  • 1 ginger, 6 inches (15 cm) peeled, sliced into coins
  • 1 tablespoon oil
  • 3 cups oyster mushroom, sliced into 2-inch (5 cm) pieces (225 g)
  • 12 cups water (2.8 L)
  • salt, to taste
  • 1 cinnamon stick, or piece of cassia bark
  • 1 teaspoon clove
  • 5 cardamom pods
  • 5 star anises
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seeds
  • 14 oz soft tofu, 1 package, drained and sliced into 1 inch (2 cm) pieces, or fried tofu, sliced (400 g)
FOR SERVING
  • rice stick noodle, cooked
  • red onion, sliced
  • bean sprout, washed well
  • chili pepper, thinly sliced
  • lime wedge
  • fresh cilantro leaves
Instructions
  1. Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
  2. In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
  3. Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
  4. Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
  5. About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
  6. Remove the spices and add the tofu to heat through, 10-15 minutes.
  7. Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
  8. Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
  9. Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
  10. Enjoy!

Watch the recipe video here:

Vegan Pho

Are you pho-real?! This pho is vegan ?Get the recipe: https://tasty.co/recipe/how-to-make-vegan-pho

Posted by Tasty on Wednesday, September 5, 2018

Breakfast

Breakfast Grilled Cheese

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Breakfast Grilled Cheese
Enjoy breakfast again with this mouthwatering Breakfast Grilled Cheese!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 11⁄2 teaspoons sour cream
  • 1⁄2 cup baby spinach, roughly chopped
  • 3 slices cooked bacon, roughly chopped
  • 1⁄3 cup Land O’Lakes® Butter with Canola Oil 4 slices bread
  • 8 slices cheese (cheddar, provolone, mozzarella, etc.)
Instructions
  1. Whisk eggs together in a bowl. Add in salt, pepper, and sour cream, then whisk again.
  2. Fold in baby spinach and bacon.
  3. Heat 2 teaspoons Land O’Lakes® Butter with Canola Oil in a pan. Keep heat on low and
  4. pour in eggs. Gradually scramble the eggs, using a silicone spatula. Remove eggs from
  5. heat when they are just barely cooked (they will continue to cook).
  6. Spread Land O’Lakes® Butter with Canola Oil on one side of each bread slice.
  7. Position 2 pieces of bread, butter side down. Place 2 slices of cheese on each piece of
  8. bread. Pile half of the eggs on each. Add 2 more slices of cheese on top of each. Top
  9. with the other bread slices, butter side up.
  10. Heat a nonstick pan over low heat. Add the sandwiches and cook on the first side until
  11. bread is golden brown. Flip sandwiches and cook other side until also golden brown. Cover pan for a minute or two if cheese isn’t fully melted. Remove from pan, slice, and serve.

Watch the recipe video here:

Enjoy breakfast again with this mouthwatering Breakfast Grilled Cheese!

Posted by Tasty on Thursday, September 6, 2018

Dessert

Giant Chocolate Soufflé

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Giant Chocolate Soufflé
BIG souffle, BIG taste! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons unsalted butter, softened, for greasing
  • ¾ cup granulated sugar, divided (150 g)
  • 2 ½ cups whole milk (600 mL)
  • 12 oz semisweet chocolate, chopped (340 g)
  • 6 large eggs, separated
  • ¼ cup all-purpose flour (30 g)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • powdered sugar, for topping
  • whipped cream, for topping
SPECIAL EQUIPMENT
  • 1 ½ qt ramekins (1 ½ L)
Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  2. Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  3. In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  4. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  5. Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
  6. Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  7. Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  8. In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  9. Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  10. Run your thumb between the outside edge of the dish and the batter to create a border.
  11. Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  12. Dust the soufflé with powdered sugar and top with whipped cream.
  13. Enjoy!

Watch the recipe video here:

Giant Chocolate Soufflé

BIG souffle, BIG taste! ?Watch the behind the scenes of the making of the chocolate souffle: https://www.youtube.com/watch?v=PkHotdob_08

Posted by Tasty on Wednesday, September 5, 2018

Burgers

Chili Cheese Burger Bowls

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Chili Cheese Burger Bowls
Chili Cheese Burger Bowls recipe.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHILI
  • 2 tablespoons olive oil
  • 1 cup white onion, chopped (150 g)
  • 2 cloves garlic, finely chopped
  • 1 lb ground beef (455 g)
  • 14.5 oz crushed tomato (410 g)
  • 6 oz tomato paste (170 g)
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ cup water (120 mL)
CHEESE BOWL
  • 2 ⅔ cups grated parmesan cheese (295 g)
BURGERS
  • 2 lb ground beef, divided into 8 patties (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded cheddar cheese (100 g)
  • 8 brioche burger buns
Instructions
  1. Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
  2. Add the ground beef and cook until browned, about 7-10 minutes.
  3. Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  4. Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
  5. In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
  6. Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
  7. Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
  8. To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
  9. Enjoy!

Watch the recipe video here:

Chili Cheese Burger Cups

Clear eyes, full chili cheese burger cup, can't lose! ?FULL RECIPE: https://tasty.co/recipe/chili-cheese-burger-bowls

Posted by Tasty on Monday, August 6, 2018

Drink

Malibu Banana Colada

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Malibu Banana Colada
Celebrate National Rum Day with this Malibu Banana Colada!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 3 3⁄4 cups unsweetened coconut cream
  • 1⁄2 cup sweetened coconut cream
  • 1⁄3 cup pineapple juice
  • 6 ounces Malibu Rum
  • 2 ripe bananas, peeled
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 bananas to a blender.
  3. Blend until creamy. Enjoy!

Watch the recipe video here:

Banana Colada

Cool down this Labor Day with a Malibu Banana Piña Colada!

Posted by Tasty on Monday, September 3, 2018

Dessert

Caramel Apple Mule

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Caramel Apple Mule
A cool, crisp, and refreshing tasting remix on a classic.?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cocktails, with extra caramel
  • 2 cups sugar
  • 2-3 tablespoons heavy cream
  • 1 green apple, thinly sliced
  • 4 ounces apple juice
  • 1 ounce butterscotch liqueur
  • 2 ounces Ketel One
  • Ginger Beer
  • Special Equipment
  • Candy thermometer
Instructions
  1. Heat sugar over medium-high heat with a candy thermometer and stir until it completely breaks down to a syrup form. Heat until sugar reaches soft crack temperature (270-290°F/130-140°C). It will be an amber color.
  2. Quickly remove from heat and carefully stir in the heavy cream.
  3. Carefully dip thin apple slices halfway into caramel and set aside to cool.
  4. Pour 1 ounce Ketel One in a glass over ice.
  5. Add 1 ounce apple juice, .5 ounces butterscotch liqueur, top with ginger beer, and garnish with a caramel apple slice.
  6. Enjoy!

Watch the recipe video here:

Caramel Apple Mule

Caramel Apple MuleA cool, crisp, and refreshing tasting remix on a classic.?

Posted by Tasty on Tuesday, September 4, 2018

Main dish

Potato-Crusted Quiche

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Potato-Crusted Quiche
Potato-Crusted Quiche recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb russet potato, cut (455 g)
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 1 tablespoon grated parmesan cheese
  • 5 eggs
  • 1 cup milk (235 mL)
  • 1 tomato, diced
  • ¼ cup green onion, sliced (35 g)
  • ½ cup bacon, cooked and chopped (110 g)
  • ½ cup shredded cheddar cheese (50 g)
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Thinly slice the potatoes with a knife or mandoline.
  3. Put the sliced potatoes in a bowl and drizzle with olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and Parmesan and use your hands or a spoon to evenly coat the potato slices.
  4. Lay the potato slices in a pie dish starting from the middle and working your way out, overlapping the potato slices. Line the edge of the pie dish with overlapping potato slices. Fill in any gaps with leftover potato slices.
  5. Bake the potatoes for 15 minutes or until the potatoes are just cooked and not yet brown.
  6. In a bowl, whisk the eggs, milk, tomato, green onions, bacon, cheddar cheese, 1 teaspoon of salt, ¼ teaspoon of pepper, and garlic powder.
  7. Slowly pour the egg mixture over the potatoes, if the potatoes begin to lift up, stop and press them down with a spoon.
  8. Bake the quiche for 30 minutes or until the eggs are set and the potatoes are brown.
  9. Slice and serve.
  10. Enjoy!

Watch the recipe video here:

Potato-Crusted Quiche

This potato-crusted quiche is the ultimate breakfast ?!FULL RECIPE: https://tasty.co/recipe/potato-crusted-quicheShop our FAVORITE potato peeler here: http://bit.ly/2zAloST(Just so you know, we'll make some money if you use this link.)

Posted by Tasty on Tuesday, October 24, 2017

Main dish

Bacon-wrapped Jalapeño Popper Dogs

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Bacon-wrapped Jalapeño Popper Dogs
Spice up your day with these bacon-wrapped jalapeño popper hotdogs! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup cream cheese, room temperature
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 4 large jalapeñoes
  • ¼ cup brown sugar
  • 4 beef hot dogs
  • 8 strips bacon
  • 4 hot dog buns
Instructions
  1. Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
  2. Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
  3. Butterfly the hot dogs.
  4. Stuff them with a few spoonfuls of the filling.
  5. Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
  6. Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
  7. Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don’t have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
  8. Remove the toothpicks and serve in buns with your desired toppings.
  9. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Jalapeño Popper Dogs

Spice up your day with these bacon-wrapped jalapeño popper hotdogs! ?FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-jalapeno-popper-dogs

Posted by Tasty on Tuesday, October 24, 2017

Main dish

Monkey Bread Brie Fondue

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Monkey Bread Brie Fondue
You'll definitely brie happy once you eat this monkey bread brie fondue.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium white onion, thinly sliced
  • 26 oz pizza dough (735 g)
  • ½ cup bacon, chopped (110 g)
  • ¼ cup unsalted butter, ½ stick, melted (55 g)
  • 8 oz brie cheese, 1 wheel (225 g)
  • 1 fresh chives, chopped, for garnish
  • broccoli floret, steamed, for serving
  • baby potato, boiled, halved, for serving
  • mushroom, sauteed, for serving
Instructions
  1. Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
  2. Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
  3. Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
  4. Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
  5. Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
  6. Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
  7. Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
  8. Enjoy!

Watch the recipe video here:

Monkey Bread Brie Fondue

You'll definitely brie happy once you eat this monkey bread brie fondue. Get the recipe: https://tasty.co/recipe/monkey-bread-brie-fondue

Posted by Tasty on Saturday, September 1, 2018