Home Tasty (Page 29)

Tasty

Showing 569 Result(s)
Main dish

Mac ‘N’ Cheeseballs

Save Print
Mac ‘N’ Cheeseballs
These man 'n' cheeseballs will be all the talk of your next party ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 12 oz cheese puff (340 g)
  • ¼ cup butter (60 g)
  • ½ cup milk (120 mL)
  • 2 cups shredded cheddar cheese (200 g)
  • 2 cups shredded mozzarella cheese (200 g)
  • 8 oz cream cheese, 1 block (225 g)
  • 1 lb elbow macaroni, cooked (455 g)
  • 1 ½ cups flour (190 g)
  • 3 eggs, beaten
  • oil, for frying
  • salt, to taste
Instructions
  1. Crush cheese puffs into a fine powder and set aside.
  2. In a saucepan over medium heat, add the butter. Once the butter is melted, add milk, cheddar, mozzarella, and cream cheese. Whisk until all the cheese has melted and sauce is smooth.
  3. Pour cheese sauce over cooked pasta, stirring to ensure thorough coverage of the noodles.
  4. Cover and refrigerate the cheese-coated pasta for at least 2 hours, allowing for it to cool completely and for the cheese sauce to bind the pasta together. This recipe also works well with leftover mac ‘n’ cheese.
  5. Using your hands, take the chilled mac ‘n’ cheese and form it into 1-inch (2 ½ cm) balls.
  6. Dredge the balls in flour, followed by egg before finally coating them in the powdered cheese puffs.
  7. Heat the oil to 350˚F (180˚C) and fry the mac ‘n’ cheese balls until the outside is crispy, about 2 minutes. Once done frying, transfer to a wire rack to drain. Lightly sprinkle with salt before serving.
  8. Enjoy!

Watch the recipe video here:

Mac ’N' Cheeseballs

These man 'n' cheeseballs will be all the talk of your next party ?FULL RECIPE: https://tasty.co/recipe/mac-n-cheeseballsCheck out our 19-piece kitchen gadget set right HERE: https://bzfd.it/2JHpvBW- We may make some $$ if you buy!

Posted by Tasty on Thursday, June 14, 2018

Pasta

Sour Cream Pasta With Herb Roasted Turkey

Save Print
Sour Cream Pasta With Herb Roasted Turkey
Find out more delicious ways to include Daisy Sour Cream into your at home recipes!
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
Roasted Turkey
  • 1 boneless turkey breast (about 2 pounds)
  • 1 tablespoon olive oil
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons minced rosemary
  • 2 teaspoons minced thyme
Sauce
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Daisy sour cream
  • 1 pound uncooked linguine
  • Fresh parmesan cheese, for garnish
Instructions
  1. 1. Preheat oven to 400ºF. Place turkey breast on a sheet tray and rub with the olive oil, salt, pepper, rosemary, thyme. Roast turkey for about 1 hour and 5 minutes, or until internal temperature reaches 165º. Remove from oven and let rest.
  2. 2. After it’s rested for 15–20 minutes, lightly shred it with two forks to produce large strands of turkey.
  3. 3. In a saucepan, heat olive oil. Add garlic, rosemary, and thyme and let simmer for 2 minutes. Stir in milk and bring to a simmer. Let simmer for 2–3 minutes, then pour into pasta serving bowl.
  4. Bring a large pot of salted water to boil, then cook linguine according to package instructions. A couple minutes before the pasta is done, whisk sour cream into the milk sauce. Once pasta is done cooking, drain it and add it to the sauce, along with the turkey. Toss the pasta all together until completely coated in sauce. Garnish with grated parmesan and extra herbs.

Watch the recipe video here:

Sour Cream Pasta with Herb Roasted Turkey

Sour Cream Pasta with Herb Roasted TurkeyFind out more delicious ways to include Daisy Sour Cream into your at home recipes! https://daisybrand.com/recipes-sour-cream-cottage-cheese

Posted by Tasty on Wednesday, November 15, 2017

Dessert

Sugar Swirl Cookies

Save Print
Sugar Swirl Cookies
Sugar Swirl Cookies recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 8 tablespoons butter, soft
  • 1 cup sugar (200 g)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups flour (187 g)
  • ½ teaspoon red food coloring, (or customize it with other colors)
  • sprinkles, to taste
Instructions
  1. In a large bowl, mix together butter and sugar until light and fluffy.
  2. Mix in egg, vanilla, and salt.
  3. Mix in flour.
  4. Make the dough into a ball and cut into two halves.
  5. Add food coloring to one half of the dough, working it in until evenly mixed.
  6. On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22 cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
  7. Take the colored dough rectangle and place it over the other regular dough rectangle.
  8. Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
  9. Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
  10. Chill for at least 4 hours.
  11. Preheat the oven to 375°F (190°C).
  12. Cut the dough into ¼-inch slices and place them on a cookie sheet.
  13. Bake for 8-10 minutes, until blonde.
  14. Enjoy!

Watch the recipe video here:

Sugar Swirl Cookies

Bring these show-stoppers to your next holiday party ✨!

Posted by Tasty on Thursday, December 7, 2017

Breakfast

Cinnamon Swirl Danish

Save Print
Cinnamon Swirl Danish
Cinnamon Swirl Danish recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • nonstick cooking spray
  • 8 oz cream cheese, softened (225 g)
  • ¼ cup granulated sugar, plus 1 tablespoon, divided (50 g)
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon vanilla extract
  • 17 ½ oz puff pastry, 1 sheet (495 g)
  • 2 tablespoons unsalted butter, melted
GLAZE
  • ½ cup powdered sugar (80 g)
  • 2 tablespoons milk, or heavy cream
Instructions
  1. In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  2. Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  3. Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.
  4. Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  5. Use a knife to cut along the edge to create one roll.
  6. Repeat three more times, or until all the puff pastry is used.
  7. Begin to twist the first roll to create a swirl.
  8. Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  9. Continue to wrap and seal all pieces until finished.
  10. Using a spatula transfer the dough to the cake pan.
  11. Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  12. In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  13. Brush the butter mixture over the dough.
  14. Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  15. In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  16. Pour the glaze over the danish swirl.
  17. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Danish

A cinnamon swirl Danish? YES, PLEASE! ??FULL RECIPE: https://tasty.co/recipe/cinnamon-swirl-danish

Posted by Tasty on Sunday, August 26, 2018

Main dish

Uncle Pooh’s Shrimp, Sausage, And Grits

Save Print
Uncle Pooh’s Shrimp, Sausage, And Grits
One of our coworkers made us his Uncle Pooh's recipe for shrimp, sausage, and grits ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups whole milk (720 mL)
  • 3 cups heavy cream (720 mL)
  • 1 cup white corn grit (170 g)
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 3 tablespoons unsalted butter
  • ½ cup shredded cheddar cheese (50 g)
  • 2 tablespoons vegetable oil
  • 1 medium white onion, minced
  • 1 yellow bell pepper, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 lb andouille sausage, sliced (455 g)
  • 1 pinch cayenne pepper, plus more to taste
  • 1 cup chicken stock (240 mL)
  • 1 lb large raw shrimp, peeled and deveined (455 g)
  • 1 pinch cayenne pepper, plus more to taste
  • scallion, sliced, for serving
Instructions
  1. In a medium pot, stir together the milk and heavy cream over medium-high heat.
  2. Bring to a boil.
  3. Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
  4. Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
  5. Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
  6. Heat the vegetable oil in a large skillet on medium-high heat.
  7. Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
  8. Add the sausage. Cook until cooked through, about 5-7 minutes.
  9. Slowly add the chicken stock. Stir until well-incorporated.
  10. Add the shrimp. Cook until pink in color, about 3 minutes.
  11. Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
  12. Remove from the heat and spoon the sausage and shrimp mixture over the grits.
  13. Sprinkle scallions on top, if desired.
  14. Enjoy!

Watch the recipe video here:

Uncle Pooh's Shrimp, Sausage, And Grits

One of our coworkers made us his Uncle Pooh's recipe for shrimp, sausage, and grits ?!FULL RECIPE: https://tasty.co/recipe/uncle-poohs-shrimp-sausage-and-grits

Posted by Tasty on Thursday, March 1, 2018

Main dish

Buffalo Chicken Mozzarella Sticks

Save Print
Buffalo Chicken Mozzarella Sticks
Buffalo chicken + mozarrella sticks = a combination you didn't know you needed in your life ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz cream cheese, softened (225 g)
  • 2 cups cooked and shredded chicken (250 g)
  • ½ cup buffalo sauce (145 g)
  • 2 cups shredded mozzarella cheese (200 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 oz dry ranch dressing mix, 1 packet (30 g)
  • 2 cups all-purpose flour (250 g)
  • 6 eggs, beaten
  • 3 cups seasoned bread crumbs (345 g)
  • peanut or vegetable oil, for frying
  • ranch dressing, for serving
Instructions
  1. Line an 8x8-inch (20 x 20-cm) baking dish with parchment paper.
  2. In a large bowl, combine the cream cheese, chicken, hot sauce, cheeses, and ranch dressing mix with a fork until smooth and evenly mixed. Transfer to the prepared baking dish and smooth it with a spatula so that it’s spread evenly in the dish. Freeze until solid, at least 1 hour.
  3. Working quickly, remove the solid mixture from the sheet and cut into 4x1-inch (10x3-cm) rectangles. (There should be 16 total.)
  4. Bread each stick by coating in flour, then dredging in egg, and then dipping in bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
  5. Heat the oil in a large pot until it reaches 375˚F (190˚C).
  6. Carefully lower 3 or 4 of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
  7. Serve warm with ranch.
  8. Enjoy!

Watch the recipe video here:

Buffalo Chicken Mozzarella Sticks

Buffalo chicken + mozarrella sticks = a combination you didn't know you needed in your life ?!FULL RECIPE: https://tasty.co/recipe/buffalo-chicken-mozzarella-sticks

Posted by Tasty on Friday, March 2, 2018

Main dish

Chocolate Peanut Butter Popcorn Pie

Save Print
Chocolate Peanut Butter Popcorn Pie
Chocolate Peanut Butter Popcorn Pie recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons unsalted butter
  • 7 oz marshmallow (200 g)
  • ⅔ cup peanut butter, divided (160 g)
  • 8 cups popcorn, popped (80 g)
  • nonstick cooking spray, for greasing
  • 2 cups dark chocolate chip (350 g)
  • 2 cups milk chocolate chips (350 g)
  • 1 ½ cups heavy cream (360 mL)
  • 4 tablespoons powdered sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons milk
Instructions
  1. over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
  2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
  3. Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
  4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
  5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
  6. Fold the whipped cream into the cooled chocolate.
  7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
  8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
  9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
  10. Chill the pie in the refrigerator for at least 4 hours.
  11. Release the springform, then slice and serve.
  12. Enjoy!

Watch the recipe video here:

Chocolate Peanut Butter Popcorn Pie

All your favorite treats in one delicious pie ?Get the recipe: https://tasty.co/recipe/chocolate-peanut-butter-popcorn-pie

Posted by Tasty on Friday, August 24, 2018

Dessert

Chili-Cheese Corn Bread Poke Cake

Save Print
Chili-Cheese Corn Bread Poke Cake
Chili-Cheese Corn Bread Poke Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups milk (720 mL)
  • 3 large eggs
  • 2 cups all-purpose flour (250 g)
  • 3 cups yellow cornmeal (450 g)
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 10 tablespoons unsalted butter, melted
  • nonstick cooking spray, for greasing
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 lb ground beef (905 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 28 oz crushed tomato, 1 can (795 g)
  • 1 cup shredded mexican cheese blend (100 g)
  • sour cream, for serving
  • scallion, thinly sliced, for serving
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
  3. In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
  4. Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
  5. Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
  6. Pour the cornbread batter into the pan, smoothing the top with a spatula.
  7. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
  8. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
  9. Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
  10. Add the crushed tomatoes and stir. Simmer for 10 minutes.
  11. Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
  12. Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
  13. Bake for 3 minutes, or until the cheese is melted.
  14. Slice and serve with sour cream, scallions, and cilantro.
  15. Enjoy!

Watch the recipe video here:

Chili-Cheese Corn Bread Poke Cake

Totally making this savory poke cake for my next birthday ?Get the recipe: https://tasty.co/recipe/chili-cheese-corn-bread-poke-cake

Posted by Tasty on Saturday, August 25, 2018

Dessert

Tempura Fried Ice Cream

Save Print
Tempura Fried Ice Cream
Fried ice cream = the ultimate summer fair food! But you can make it at home ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 pt ice cream (690 g)
  • 11 oz pound cake, 2 loaves (310 g)
  • 1 cup all-purpose flour (125 g)
  • 1 egg
  • 1 cup cold water (235 g)
  • oil, for frying
Instructions
  1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
  2. Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
  3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
  4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.
  5. Make tempura batter by mixing flour, egg, and water a little at a time.
  6. Heat oil to 400˚F (200˚C).
  7. Coat the wrapped ice cream in tempura batter.
  8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.
  9. Remove excess oil by patting with a paper towel.
  10. Serve immediately with your toppings of choice.
  11. Enjoy!

Watch the recipe video here:

Deep Fried Ice Cream

Fried ice cream = the ultimate summer fair food! But you can make it at home ?FULL RECIPE: https://tasty.co/recipe/tempura-fried-ice-cream

Posted by Tasty on Monday, May 28, 2018

Main dish

Chicken Teriyaki Crispy Noodle Bowl

Save Print
Chicken Teriyaki Crispy Noodle Bowl
Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup soy sauce (120 mL)
  • ¼ cup rice wine vinegar (60 mL)
  • 3 tablespoons light brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 1 tablespoon oil, plus more for frying
  • 4 oz vermicelli rice noodle (115 g)
  • 1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces (680 g)
  • salt, to taste
  • pepper, to taste
  • 1 ½ cups snap peas, blanched (225 g)
  • 1 radish, thinly sliced
  • 2 scallions, thinly sliced
  • fresh cilantro, chopped, to taste
  • 2 teaspoons sesame seeds
Instructions
  1. In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
  2. Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
  3. Pull the rice noodles apart into eight portions.
  4. Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
  5. Season the chicken with salt and pepper.
  6. Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
  7. Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
  8. Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
  9. Enjoy!

Watch the recipe video here:

Chicken Teriyaki Crispy Noodle Bowl

Restaurant-quality Chicken Teriyaki Crispy Noodle Bowl in just minutes ?Get the recipe: https://tasty.co/recipe/chicken-teriyaki-crispy-noodle-bowl

Posted by Tasty on Thursday, August 23, 2018