Home Tasty (Page 35)

Tasty

Showing 569 Result(s)
Main dish

Sheet Pan Calzone

Save Print
Sheet Pan Calzone
This sheet pan calzone is a variety pack of flavors! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • nonstick cooking spray
  • 2 lb (905 g) pizza dough, rolled out, divided
  • 1 cup (260 g) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • TOPPINGS
  • shredded cheddar cheese
  • shredded parmesan cheese
  • pepperoni
  • sausage, cooked
  • bell pepper, sliced
  • mushroom, sliced
  • black olive, sliced
  • ham, chopped
  • pineapple, sliced
  • olive oil, for brushing
  • 1 teaspoon salt
Instructions
  1. Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
  2. Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
  3. Top evenly with the mozzarella.
  4. On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
  5. On the second quarter, add the pepperoni and sausage.
  6. In the third quarter, add the bell peppers, mushrooms, and olives.
  7. On the last quarter, add the ham and pineapple.
  8. Preheat the oven to 350°F (180°C).
  9. Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
  10. Brush the top with olive oil and sprinkle with salt.
  11. Use a paring knife to cut 2 vents on top of the pizza.
  12. Bake for 40 minutes, or until golden brown.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

Sheet Pan Calzone

This sheet pan calzone is a variety pack of flavors! ?FULL RECIPE: https://tasty.co/recipe/sheet-pan-calzone

Posted by Tasty on Tuesday, July 24, 2018

Breakfast

Pineapple Upside Down Pancakes

Save Print
Pineapple Upside Down Pancakes
These pineapple upside down pancakes are a great way to upgrade breakfast ? !
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (250 g) flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¼ cup (50 g) sugar
  • 1 ½ cups (355 mL) milk
  • ½ teaspoon vanilla extract
  • ½ cup (110 g) butter, ¼ cup (55g) melted, plus additional for frying
  • ¼ cup (55 g) brown sugar
  • 1 ½ fl oz (45 mL) spiced rum, optional
  • 20 oz (600 mL) canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
  • maraschino cherry
Instructions
  1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
  2. Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
  3. Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
  4. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
  5. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
  6. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
  7. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
  8. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
  9. Serve pancakes warm with reserved pineapple syrup.
  10. Enjoy!

Watch the recipe video here:

These pineapple upside down pancakes are a great way to upgrade breakfast ? !FULL RECIPE: https://tasty.co/recipe/pineapple-upside-down-pancakes

Posted by Tasty on Sunday, March 11, 2018

Cake

Giant Molten Chocolate Box Cake

Save Print
Giant Molten Chocolate Box Cake
This giant molten chocolate cake is going to make you feel things ?...
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix
  • 1 cup (240 mL) water
  • ⅓ cup (80 mL) oil
  • 3 eggs
  • 2 cups (480 mL) heavy cream
  • 16 oz (455 g) dark chocolate
  • cocoa powder, to serve
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
  3. Transfer the mixture to a well-greased bundt pan.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.
  5. Heat the heavy cream in a small saucepan until just boiling.
  6. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
  7. Invert the bundt cake onto a serving dish.
  8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
  9. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
  10. Enjoy!

Watch the recipe video here:

Giant Molten Chocolate Cake

This giant molten chocolate cake is going to make you feel things ?…FULL RECIPE: https://tasty.co/recipe/giant-molten-chocolate-box-cake

Posted by Tasty on Monday, March 12, 2018

Breakfast

Pulled Pork-Stuffed Cornbread Muffins

Save Print
Pulled Pork-Stuffed Cornbread Muffins
These pulled pork-stuffed cornbread muffins are the collab of the year! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) milk
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 2 tablespoons honey
  • 2 large eggs
  • 1 cup (125 g) all-purpose flour
  • 1 cup (150 g) yellow cornmeal
  • ¼ cup (50 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • nonstick cooking spray, for greasing
  • 6 tablespoons pulled pork
  • 6 tablespoons cheddar cheese
  • barbecue sauce, for serving
  • coleslaw, for serving
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  3. In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  6. Spoon about 1 tablespoon of pulled pork in the center of the batter.
  7. Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  8. Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  9. Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  10. Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  11. Enjoy!

Watch the recipe video here:

Pulled Pork-Stuffed Cornbread Muffins

These pulled pork-stuffed cornbread muffins are the collab of the year! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-cornbread-muffins

Posted by Tasty on Tuesday, July 24, 2018

Drink

Cucumber Ginger Refresher

Save Print
Cucumber Ginger Refresher
Start your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1” piece fresh ginger
  • 1 English cucumber
  • 1 Granny Smith apple
  • ½ lime
  • ¼ cup fresh mint leaves
  • ¾ cup spring water
  • 3 ounces Ketel One
  • Additional cucumber and mint for garnish
Instructions
  1. Peel ginger and cut into small pieces.
  2. Add ginger to a blender or juicer with cucumber, apple, a squeeze of lime juice, and mint.
  3. Add spring water and pulse until liquified. Strain.
  4. Using a mandoline, thinly slice cucumbers and thread through skewer to use as garnish.
  5. Divide into 2 glasses and add 1.5 ounces of Ketel One to each. Serve with cucumber and mint garnish.

Watch the recipe video here:

Cucumber Ginger Refresher

Cucumber Ginger RefresherStart your new year off right with this bright and delicious cocktail that has no added sugar! Ketel One Vodka, made with 100% non-GMO grain.

Posted by Tasty on Saturday, January 20, 2018

Main dish

Extra Cheesy Onion Smash Burger

Save Print
Extra Cheesy Onion Smash Burger
Melty, cheesy, crispy, juicy...these burgers bring together the best of all worlds! Get grilling with Camp Chef
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 32 ounces ground beef
  • Salt and pepper for seasoning
  • 2 large white onions, shaved very thin
  • 16 ounces grated sharp cheddar cheese
  • 16 strips of bacon
  • 8 medium buns
  • Condiments (mustard, ketchup, pickle) if desired
Instructions
  1. Form burgers into 4-ounce balls and season with salt and pepper.
  2. Turn on griddle top to medium-high heat until hot.
  3. Put bacon on and cook until crispy.
  4. Drop a tablespoon of butter and press burger on griddle for 10 seconds with a heavy spatula.
  5. Cover burger with ½ cup of onion and cook for 3 minutes.
  6. Flip over and cook for an additional 90 seconds.
  7. Sprinkle cheese on top of and around the edge of the burger and cover with a dome lid. Turn heat off and let cook for 30 seconds or until cheese is crispy around the edges.
  8. Grill buns for 30 seconds.
  9. Assemble and enjoy!

Watch the recipe video here:

Extra Cheesy Onion Smash BurgersMelty, cheesy, crispy, juicy…these burgers bring together the best of all worlds! Get grilling with Camp Chef https://bzfd.it/2IKPMCd

Posted by Tasty on Monday, May 21, 2018

Breakfast

Strawberry Cream-Stuffed Pastries

Save Print
Strawberry Cream-Stuffed Pastries
Impress your friends with these pretty strawberry-cream stuffed pastries! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups (300 g) strawberry, stemmed, quartered
  • 16 oz (455 g) cream cheese
  • ½ cup (70 g) powdered sugar
  • ¼ cup (60 mL) milk
  • 1 large egg
  • 1 tablespoon water
  • 11 oz (310 g) puff pastry, 1 packages, thawed
  • 2 tablespoons powdered sugar, for dusting
  • chocolate syrup, for serving
Instructions
  1. In a food processor or blender, puree the strawberries until smooth.
  2. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  3. In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  4. In a small bowl, whisk the beaten egg and water together. Set aside.
  5. Preheat the oven to 400˚F (200˚C).
  6. Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  7. On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  8. Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  9. Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn’t touching the surface of the pan. Brush egg wash all over the pastry spirals.
  10. Bake for 25 minutes, until golden brown.
  11. Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  12. Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  13. Dust with powdered sugar and drizzle with chocolate syrup.
  14. Enjoy!

Watch the recipe video here:

Strawberry Cream-Stuffed Pastries

Impress your friends with these pretty strawberry-cream stuffed pastries! ?FULL RECIPE: https://tasty.co/recipe/strawberry-cream-stuffed-pastries

Posted by Tasty on Monday, May 21, 2018

Dessert

Blueberry Waffle Ice Cream Sandwiches

Save Print
Blueberry Waffle Ice Cream Sandwiches
The official dessert of summer. Make them with local blueberries from Walmart!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Blueberry swirl ice cream:
  • 1 can sweetened condensed milk
  • 2 cups whipping cream
  • ¾ cup fresh blueberries, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
Blueberry waffles:
  • 1 cup waffle/pancake mix
  • ¾ cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • ⅓ cup fresh blueberries
Instructions
  1. Over medium heat, cook ¼ cup blueberries, sugar, lemon juice, and zest. Lightly mash
  2. blueberries and continue to cook. Fruit should be thick and shiny (about 4–5 minutes).
  3. Remove from heat and add remaining ½ cup blueberries. Set aside to cool completely.
  4. Whip cream until stiff and add vanilla, then fold in condensed milk. Pour ½ into a loaf pan
  5. and add ½ of the blueberry compote. Top with remaining cream and then finish with
  6. blueberry compote. Using the handle of a long spoon, carefully swirl compote into the
  7. cream, making a nice swirl pattern and lightly combining ingredients. Cover and freeze
  8. for at least 8 hours.
  9. Heat a waffle iron on its highest setting and lightly spray with oil. Carefully pour about (1)
  10. ladle of batter onto iron and close. Cook waffles until golden brown. (Can cook longer if
  11. you desire a crispier waffle.)
  12. Set aside waffles and cut into quarter pieces (should have 16 quarter pieces).
  13. Place (1) scoop of ice cream between (2) waffles and serve immediately.

Watch the recipe video here:

Blueberry Waffle Ice Cream Sandwiches

Blueberry Waffle Ice Cream SandwichesThe official dessert of summer. Make them with local blueberries from Walmart! https://bzfd.it/2LkpMyH

Posted by Tasty on Saturday, July 21, 2018

Breakfast

Virgin Islands Pates

Save Print
Virgin Islands Pates
Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 cups (500 g) flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ cup (100 g) shortening, cold
  • 1 cup (240 mL) cold water, plus 2 tablespoons, divided
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 5 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • ½ scotch bonnet pepper, minced
  • 1 lb (455 g) lean ground beef
  • 4 cups (1 L) oil, for frying
Instructions
  1. In a large bowl, mix together the flour, salt, baking powder, and sugar.
  2. Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
  3. Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
  4. Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
  5. Heat a skillet on medium high with 2 tablespoons of olive oil.
  6. Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
  7. Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
  8. Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
  9. Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
  10. Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
  11. Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
  12. Preheat fryer oil in a large pot on high heat to 350°F (180°C).
  13. Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
  14. Enjoy!

Watch the recipe video here:

Virgin Islands Pates

Have you ever heard of the Virgin Islands? Try Shanique's home recipe for one of their signature dishes! ?GET THE FAMILY RECIPE: https://tasty.co/recipe/virgin-islands-pates

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

Teriyaki Chicken Fried Rice Dome

Save Print
Teriyaki Chicken Fried Rice Dome
This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) soy sauce, plus 3 tablespoons, divided
  • ½ cup (120 mL) mirin
  • 2 lb (910 g) boneless, skinless chicken thighs, sliced
  • 1 tablespoon canola oil
  • 2 carrots, peeled and minced
  • 1 medium onion, minced
  • 1 red bell pepper, seeded and minced
  • salt, to taste
  • pepper, to taste
  • 1 cup (150 g) peas
  • 1 cup (150 g) broccoli florets
  • 3 tablespoons sesame oil, divided
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, minced
  • 4 cups (1 kg) white rice, cooled
  • 6 large eggs, beaten
  • 1 sesame seeds, for garnish
  • scallions, sliced, for garnish
Instructions
  1. In a liquid measuring cup or small bowl, mix together the sugar, ½ cup (120 ML) soy sauce, and the mirin.
  2. Add the chicken to a large bowl. Pour ½ cup (130 G) of the marinade over the chicken and save the rest for later. Toss the chicken to coat, cover with plastic wrap, and marinate in the fridge for 30 minutes.
  3. Add the canola oil to a wok or a large skillet over high heat. When the oil begins to shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes.
  4. Add the peas and broccoli florets to the skillet. Cook, shaking the pan or stirring, for about 3 more minutes, until the broccoli becomes slightly tender. Remove the vegetables from the skillet.
  5. Add 2 tablespoons of sesame oil to the skillet and heat until it shimmers, then add the minced garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the cooked rice, breaking up clumps with a spoon and tossing in the oil.
  6. When the rice is well-coated, push to one side of the skillet and add the beaten eggs to the other side. Scramble until it starts to set, then return the veggies to the pan and stir into the rice to incorporate. Add the remaining 3 tablespoons of soy sauce. Stir until well-combined.
  7. Transfer the rice mixture to a greased bundt pan. Pack the rice down slightly. Cover and set aside.
  8. Heat the remaining tablespoon of sesame oil in the skillet. Add the marinated chicken and cook until browned on all sides, about 10 minutes. Add the reserved teriyaki sauce and cook until reduced and thickened slightly. Sprinkle with sesame seeds.
  9. Invert the fried rice dome onto a serving platter. Pour the hot teriyaki chicken into the center of the dome and garnish with sliced scallions.
  10. Enjoy!

Watch the recipe video here:

Teriyaki Chicken Fried Rice Dome

This chicken teriyaki fried rice dome is everything you need all in one — the perfect dish for your next family dinner! ?FULL RECIPE: https://tasty.co/recipe/teriyaki-chicken-fried-rice-domeGet the wok featured in this video right HERE: https://bzfd.it/2Lz0mdI – We may make some $$ if you buy!

Posted by Tasty on Friday, July 20, 2018