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Main dish

Bacon-wrapped Jalapeño Popper Dogs

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Bacon-wrapped Jalapeño Popper Dogs
Bacon-wrapped Jalapeño Popper Dogs
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup cream cheese, room temperature (115 g)
  • 1 cup shredded cheddar cheese (100 g)
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 4 large jalapeñoes
  • ¼ cup brown sugar (55 g)
  • 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:

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 Monday, April 8, 2019

Main dish

Lasagna Roses

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Lasagna Roses
Lasagna Roses
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package lasagna noodle, cooked
  • olive oil
  • 1 onion, diced
  • 2 tablespoons garlic, minced
  • 1 lb ground beef (455 g)
  • 1 lb sausage (455 g)
  • 1 cup grated parmesan cheese, divided (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup fresh basil, chopped, divided (15 g)
  • ¼ cup fresh parsley, chopped, divided (10 g)
  • 24 oz tomato sauce, 1 jar, divided (680 g)
  • 6 oz tomato paste, 1 can (225 g)
  • 16 oz ricotta cheese (455 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
  3. Add the ground beef, breaking it apart with a spoon, and stir until browned.
  4. Add the sausage, breaking it apart with a spoon, and stir until browned.
  5. Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
  6. Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  7. Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
  8. Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
  9. Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
  10. Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
  11. Place the spiral lasagna noodle in a greased muffin tin.
  12. Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
  13. Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
  14. Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
  15. Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
  16. Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
  17. Bake for about 30 minutes, until the top of the noodles are golden and crispy.
  18. Let cool for about 5 minutes before removing from muffin tin.
  19. Serve over tomato sauce.
  20. Enjoy!

Watch the recipe video here:

A beautiful new way to eat lasagna ?FULL RECIPE: https://tasty.co/recipe/lasagna-roses

Posted by Tasty on Sunday, April 7, 2019

Main dish

Breakfast Potato Volcanoes

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Breakfast Potato Volcanoes
Breakfast Potato Volcanoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes
  • 6 strips bacon
  • 1 cup shredded cheddar cheese (100 g)
  • 6 eggs
  • 2 tablespoons fresh chives, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, peel potatoes then cut each in half widthwise.
  3. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  4. Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  5. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  6. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  7. Bake for 45 minutes, or until bacon reaches desired crispiness.
  8. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  9. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  10. Sprinkle chives over the egg.
  11. Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  12. Let cool before serving.
  13. Enjoy!

Watch the recipe video here:

These will keep breakfast interesting ?FULL RECIPE: https://tasty.co/recipe/breakfast-potato-volcanoes

Posted by Tasty on Monday, April 8, 2019

Dessert

Stuffed French Toast Loaf

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Stuffed French Toast Loaf
Stuffed French Toast Loaf
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CHEESECAKE FILLING
  • 8 oz cream cheese (225 g)
  • 1 egg
  • 2 tablespoons heavy cream
  • ⅓ cup sugar (175 g)
  • 1 teaspoon vanilla
FRENCH TOAST EGG MIXTURE
  • 9 brioche breads
  • 4 eggs
  • ¾ cup milk (175 mL)
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon vanilla
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup sugar
CARAMELIZED TOP
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ lb strawberry, sliced (225 g)
  • 3 bananas, sliced
  • powdered sugar, for dusting
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
  3. For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
  4. Dip slices of brioche in egg mixture.
  5. Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
  6. Cover the slices with cheesecake filling and spread evenly.
  7. Layer another row of brioche slices and top with slices of strawberry and banana.
  8. Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
  9. Bake for 30 minutes covered, then 10 minutes uncovered.
  10. Let cool to room temperature.
  11. Invert the loaf onto a parchment paper-lined baking tray.
  12. Brush top of loaf with butter and sprinkle sugar over top.
  13. Broil on high for 5 minutes or until sugar starts to carmelize.
  14. Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
  15. Enjoy!

Watch the recipe video here:

Get your grub on with this Stuffed French Toast Loaf ?FULL RECIPE: https://tasty.co/recipe/stuffed-french-toast-loaf

Posted by Tasty on Sunday, April 7, 2019

Dessert

Layered Strawberry Cream Puff Cake (Mille-Feuille)

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Layered Strawberry Cream Puff Cake (Mille-Feuille)
Layered Strawberry Cream Puff Cake (Mille-Feuille)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 sheet puff pastry, thawed
  • 3 teaspoons sugar
CUSTARD
  • 2 egg yolks
  • ⅓ cup sugar (65 g)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup milk (240 mL)
  • 6 strawberries, sliced
Instructions
  1. In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  2. Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  3. Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  4. Cover with a plastic wrap and chill at least 30 minutes.
  5. Cut the thawed puff pastry into three equal-sized rectangles.
  6. Pierce each piece of puff pastry with a fork.
  7. Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  8. Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  9. Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  10. Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  11. Place the custard in a piping bag fitting with an large round tip.
  12. Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  13. Dust the top with powdered sugar.
  14. Enjoy!

Watch the recipe video here:

Probably the most beautiful thing you'll see all day ??FULL RECIPE: https://tasty.co/recipe/layered-strawberry-cream-puff-cake-mille-feuille

Posted by Tasty on Sunday, April 7, 2019

Main dish

Classic Meat Lover’s Calzones

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Classic Meat Lover’s Calzones
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • DOUGH
  • ¾ cup warm water (180 mL)
  • 1 ½ teaspoons instant yeast, (1/2 packet)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil
  • FILLING
  • 3 links Italian sausage, casings removed and sausage crumbled
  • ½ yellow onion, diced
  • ½ teaspoon kosher salt, plus a pinch
  • ½ teaspoon black pepper
  • ½ cup marinara sauce, plus more for dipping (130 g)
  • 8 slices deli ham
  • 20 slices pepperoni
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 large egg
Instructions
  1. Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  5. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  6. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  7. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  8. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  9. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  10. Serve the calzones with marinara sauce for dipping, if desired.
  11. Enjoy!

Watch the recipe video here:

These personal calzones are just what you need for the week… ?Full Recipe: https://tasty.co/recipe/classic-meat-lovers-calzones

Posted by Tasty on Sunday, April 7, 2019

Main dish

Cheddar-Crusted & Bacon Broccoli Quiche

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Cheddar-Crusted & Bacon Broccoli Quiche
Cheddar-Crusted & Bacon Broccoli Quiche
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 ½ cups shredded cheddar cheese, divided (250 g)
  • 1 cup unsalted butter, 2 sticks, room temperature (230 g)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 2 ½ teaspoons salt, divided
  • 5 tablespoons ice water
  • 4 strips bacon
  • 2 cups small broccoli floret (300 g)
  • 6 large eggs
  • 1 cup milk (240 mL)
  • ½ teaspoon pepper
SPECIAL EQUIPMENT
  • pie weights, coffee beans, or dried beans
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Add 2 cups (200 g) of cheddar cheese and the butter to a large bowl. Mix to combine with an electric hand mixer or stand mixer.
  3. Add the flour, paprika, garlic powder, and 2 teaspoons salt and mix well. Add 3 tablespoons of ice water and mix. Add the remaining ice water 1 tablespoon at a time. The dough should hold together when pinched, but crumble apart if you break it up in your hand. If it seems too dry, add a bit more ice water.
  4. Transfer the dough to a clean surface and knead with your hands until it comes together. Shape the dough into a disc, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Lightly flour a clean surface and roll out the dough into a circle about ⅛ inch (8 mm) thick. Carefully transfer the crust to a 9½-inch (24-cm) glass pie dish.
  6. Trim the edges (save the trimmings to make crackers!). Poke holes in the bottom of the crust with a fork, then use the tines to crimp the edges. Line the dough with parchment paper and fill with pie weights.
  7. Bake for 30 minutes, until the edges are crisp.
  8. While the crust is baking, prepare the fillings. In a large skillet over medium-high heat, cook the bacon until crisp, 5-7 minutes. Using tongs, remove the bacon from the skillet and let drain on paper towels until cool enough to handle.
  9. Add the broccoli to the skillet and cook until lightly browned, about 5 minutes. Remove the pan from the heat.
  10. Chop the bacon.
  11. Remove the pie weights from the crust, then add the broccoli and chopped bacon to the center. Sprinkle with the remaining shredded cheddar cheese.
  12. In a medium bowl, lightly beat the eggs. Add the milk, remaining ½ teaspoon salt, and the pepper. Whisk to combine.
  13. Pour the egg mixture over the fillings in the crust.
  14. Bake for 35-40 minutes, or until the eggs are set and the top is lightly browned. Cover the edges with tinfoil if they are starting to burn.
  15. Let the quiche cool for 15 minutes before slicing and serving.
  16. Enjoy!

Watch the recipe video here:

Saving this Cheddar-Crusted Bacon Broccoli Quiche for a perfect weekend brunch ?Get The Recipe: https://tasty.co/recipe/cheddar-crusted-bacon-broccoli-quiche

Posted by Tasty on Saturday, April 6, 2019

Main dish

Super Fluffy Omelet

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Super Fluffy Omelet
Super Fluffy Omelet
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 large egg whites
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, halved
  • salt, to taste
  • pepper, to taste
  • fresh chives, chopped, for garnish
Instructions
  1. Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.
  2. Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  3. Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  4. Carefully fold the egg yolks into the egg whites until fully incorporated.
  5. Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  6. Lift up each side of the omelette and drop a tablespoon of butter underneath.
  7. Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  8. Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  9. Fold the omelette onto a plate and sprinkle with chives.
  10. Enjoy!

Watch the recipe video here:

This is the fluffiest omelet I've ever seen! ?FULL RECIPE: https://tasty.co/recipe/super-fluffy-omelet

Posted by Tasty on Friday, April 5, 2019

Main dish

Double Cheeseburger For A Crowd

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Double Cheeseburger For A Crowd
Double Cheeseburger For A Crowd
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (80 g)
  • 2 sheets puff pastry
  • 8 slices cheddar cheese
  • 1 egg, beaten
  • sesame seeds, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
  3. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
  4. Remove the patty from the skillet and set aside. Repeat with remaining beef.
  5. Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
  6. Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
  7. Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
  8. Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
  9. Top with the remaining 4 slices of cheese and the other patty.
  10. Cover with the other sheet of puff pastry.
  11. Trim the edges of the pastry with a knife and discard.
  12. Crimp the edges of the pastry, then press with a fork to seal.
  13. Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
  14. Bake for 30 minutes, or until the pastry is golden brown and cooked through.
  15. Slice and serve with additional toppings of your choice.
  16. Enjoy!

Watch the recipe video here:

This double cheeseburger is a HUGE deal! ? FULL RECIPE: https://tasty.co/recipe/double-cheeseburger-for-a-crowd

Posted by Tasty on Wednesday, April 3, 2019

Main dish

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers
Stuffed Rigatoni Poppers
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons salt, divided
  • 16 oz rigatoni, 1 box (455 g)
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving
Instructions
  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!

Watch the recipe video here:

These stuffed rigatoni poppers are going to be your new favorite appetizer ?FULL RECIPE: https://tasty.co/recipe/stuffed-rigatoni-poppers

Posted by Tasty on Thursday, April 4, 2019