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Breakfast

Stuffed Fried Pickles

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Stuffed Fried Pickles
Stuffed Fried Pickles
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 dill pickles
  • 6 sticks mozzarella cheese
  • 6 slices ham
  • 1 ½ cups (185 g) all-purpose flour
  • 1 ½ cups (75 g) panko breadcrumbs
  • 3 large eggs, beaten
  • oil, for frying
  • spicy mayonnaise, for serving
Instructions
  1. On a cutting board, slice the ends off the pickles and place vertically on the board.
  2. Using an apple corer, hollow out the pickles and reserve the centers for frying.
  3. Place a slice of ham on the cutting board and roll it around a string cheese stick.
  4. Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  5. Cut the stuffed pickles into ¼-inch (6 mm) slices.
  6. Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  7. Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  8. Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  9. Serve with spicy mayonnaise for dipping.
  10. Enjoy!

Watch the recipe video here:

Stuffed Fried Pickles

Are you a pickle person? How about fried & stuffed? ?FULL RECIPE: https://tasty.co/recipe/stuffed-fried-picklesShop our essential kitchen products here: https://bzfd.it/2J21A07 – We may make some $$ if you buy!

Posted by Tasty on Wednesday, March 28, 2018

Breakfast

Aligot (Cheesy Potatoes)

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Aligot (Cheesy Potatoes)
Aligot (Cheesy Potatoes)
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ½ lb (680 g) yukon gold potato, peeled and cut into 1-inch (2 cm) pieces
  • 2 cloves garlic, peeled
  • 5 cups (1.18 L) cold water
  • salt, to taste
  • ½ cup (115 g) butter, cubed
  • 1 cup (240 mL) heavy cream
  • 2 ½ cups (250 g) shredded cheese, such as Swiss, Comté, Fontina or Gruyère
Instructions
  1. In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
  2. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
  4. Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
  5. Pour in the heavy cream and stir again until combined.
  6. Gradually add in the cheese, stirring between each addition, until completely melted.
  7. Continue stirring the potatoes until smooth, thick, and elastic.
  8. Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
  9. Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
  10. Enjoy!

Watch the recipe video here:

Restaurant Vs Homemade: Cheesy Potatoes (Aligot)

Just look at how mesmerizing these cheesy potatoes are ?!FULL RECIPE: https://tasty.co/recipe/aligot-cheesy-potatoes

Posted by Tasty on Wednesday, February 21, 2018

Breakfast

Hash Brown Bombs

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Hash Brown Bombs
Hash Brown Bombs
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb (455 g) ground beef
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 cups (80 g) fresh spinach
  • 5 large russet potatoes
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ cup (50 g) shredded parmesan cheese
  • ½ cup (50 g) shredded cheddar cheese
  • marinara sauce, warmed, for serving
  • fresh parsley, chopped, for serving
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pan over medium heat, heat the olive oil until shimmering, then add the onion.
  3. Sauté the onion until golden and translucent, about 5 minutes.
  4. 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.
  5. Add the spinach and stir until wilted. Remove the pan from the heat and set aside.
  6. Peel the potatoes and grate.
  7. Place the shredded potatoes in a kitchen towel over a bowl and wring out the water.
  8. 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.
  9. Line a small bowl with plastic wrap.
  10. 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.
  11. Sprinkle cheddar cheese on top of the potatoes and add a large spoonful of the beef mixture, being careful not to overfill.
  12. Pick up the sides of the plastic wrap and close the potatoes, twisting to create a sealed ball.
  13. Chill for 30 minutes.
  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, March 26, 2018

Breakfast

Broccoli Cheddar Chicken Rollups

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Broccoli Cheddar Chicken Rollups
Broccoli Cheddar Chicken Rollups
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 ½ cups (525 g) broccoli, finely chopped, divided
  • 2 cups (200 g) shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 oz (225 g) cream cheese, 1 package, softened
  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 13.7 oz (390 g) cheddar cracker, 1 package
  • 1 cup (125 g) all-purpose flour
  • 2 eggs
Instructions
  1. Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
  2. In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
  3. On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
  4. Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
  5. Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
  6. In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
  7. Put the flour into a medium bowl.
  8. Whisk the eggs in another medium bowl.
  9. Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
  10. Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
  11. Let the chicken cool slightly, then remove the toothpicks.
  12. Enjoy!

Watch the recipe video here:

Broccoli Cheddar Chicken Roll-Ups

Stuffing chicken with a broccoli cheddar spiral? Yes, please ?!FULL RECIPE: https://tasty.co/recipe/broccoli-cheddar-chicken-rollups

Posted by Tasty on Sunday, March 25, 2018

Dessert

Tiramisu Cheesecake

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Tiramisu Cheesecake
Tiramisu Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 20 large ladyfingers
  • 1 cup (240 mL) coffee
  • 16 oz (455 g) cream cheese
  • 16 oz (455 g) mascarpone cheese
  • 1 tablespoon vanilla extract
  • 1 cup (240 mL) milk, hot
  • ½ cup (100 g) sugar
  • 4 teaspoons gelatin
  • 2 tablespoons cocoa powder
Instructions
  1. Dip the ladyfingers in coffee.
  2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
  3. Freeze until the ladyfingers are frozen.
  4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
  5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
  6. Pour the milk mixture through a sieve into the bowl of cream cheese.
  7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
  8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
  9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
  10. Refrigerate for 2 hours or until firm.
  11. Dust the top with cocoa powder.
  12. Enjoy!

Watch the recipe video here:

Tiramisu Cheesecake

A match made in dessert heaven ?Get the recipe: https://tasty.co/recipe/tiramisu-cheesecakeDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2rnMJID – We may make some $$ if you buy!

Posted by Tasty on Saturday, January 20, 2018

Lasagna

Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls

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Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls
Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • nonstick cooking spray
  • 2 cups (250 g) shredded chicken, cooked
  • 2 cups (300 g) broccoli, finely chopped
  • 2 cups (200 g) shredded mozzarella cheese, divided
  • ½ cup (50 g) shredded parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cups (520 g) alfredo sauce, divided
  • 12 wide lasagna noodles, cooked
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  2. In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  3. Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  4. Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  5. Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  6. Bake for 20 minutes, until the cheese starts to brown.
  7. Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  8. Enjoy!

Watch the recipe video here:

Pull-Apart Chicken Alfredo Lasagna Rolls

This pull-apart chicken alfredo lasagna will have you licking your fingers ?!FULL RECIPE: https://tasty.co/recipe/pull-apart-broccoli-chicken-alfredo-lasagna-rolls

Posted by Tasty on Saturday, March 24, 2018

Breakfast

Chicken Cordon Bleu Bake

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Chicken Cordon Bleu Bake
Chicken Cordon Bleu Bake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 salt, to taste
  • 1 pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices swiss cheese
  • ½ lb (225 g) ham, sliced
  • 2 sheets puff pastry
  • ¼ cup (60 g) english mustard
  • 1 egg, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
  3. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½-inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  4. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese.
  5. Evenly roll the chicken, and place onto a new sheet of plastic wrap.
  6. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes.
  7. Cut the puff pastry sheets in half and gently roll out width-wise.
  8. Brush the pastry with mustard and place the chicken on to the bottom edge of the pastry.
  9. Tightly roll the chicken in the puff pastry, pinching the seams together to close and folding the sides under the bottom.
  10. Place the chickens rolls on a greased baking sheet and brush all sides with egg wash.
  11. With a fork, score a decorative design onto the surface of the puff pastry.
  12. Sprinkle with salt.
  13. Bake for 35-40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the chicken is 165°F (75°C).
  14. Enjoy

Watch the recipe video here:

Chicken Cordon Bleu Bake

When chicken cordon bleu meets beef wellington ?….FULL RECIPE: https://tasty.co/recipe/chicken-cordon-bleu-bake

Posted by Tasty on Sunday, February 25, 2018

Dessert

Rice Cooker Upside-Down Pineapple Cake

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Rice Cooker Upside-Down Pineapple Cake
Rice Cooker Upside-Down Pineapple Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • ¾ cup (150 g) granulated sugar
  • 3 oz (85 g) cream cheese, room temperature
  • 2 large eggs
  • 2 tablespoons pineapple juice, from can
  • 5 tablespoons unsalted butter, melted
  • 1 cup (125 g) pancake mix
  • 7 canned pineapple slice
  • 7 maraschino cherries
CARAMEL SAUCE
  • ½ cup (115 g) unsalted butter
  • 1 cup (220 g) brown sugar, packed
  • vanilla ice cream, for serving (optional)
Instructions
  1. In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
  2. Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
  3. Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
  4. Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
  5. Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
  6. Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
  7. Cook for 60 minutes.
  8. Remove the bowl insert from the rice cooker and invert the cake onto a plate.
  9. Slice and serve, topped with vanilla ice cream if desired.
  10. Enjoy!

Watch the recipe video here:

Rice Cooker Pineapple Upside-Down Cake

You can make this pineapple upside-down cake in a rice cooker ? ?!FULL RECIPE: tasty.co/recipe/rice-cooker-upside-down-pineapple-cakeCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2INqIrk – We may make some $$ if you buy!

Posted by Tasty on Friday, March 23, 2018

Dessert

Chocolate Chip Lava Cookies

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Chocolate Chip Lava Cookies
Chocolate Chip Lava Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup (115 g) unsalted butter, 1 stick, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • ½ cup (100 g) granulated sugar
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup (30 g) cornstarch
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (175 g) semi-sweet chocolate chips
  • 6 chocolate truffles
Instructions
  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!

Watch the recipe video here:

Muffin Tin Chocolate Chip Lava Cookies

You can make lava cookies with a muffin tin hack! ?FULL RECIPE: https://tasty.co/recipe/chocolate-chip-lava-cookiesShop our essential kitchen products here: http://bit.ly/2udYhQ1 – We may make some $$ if you buy!

Posted by Tasty on Wednesday, March 21, 2018

Cake

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups (250 g) sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup (90 g) cake flour
  • ½ cup (60 g) cocoa powder, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz (680 g) cream cheese, room temperature
  • ½ cup (115 g) unsalted butter, 1 stick, room temperature
  • 4 cups (640 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  3. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

Vertical Layered Cookies & Cream Cake

This cookies and cream cake has VERTICAL layers ?!FULL RECIPE: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by Tasty on Wednesday, March 21, 2018