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Main dish

Scalloped Potato Loaf

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Scalloped Potato Loaf
Scalloped Potato Loaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 lb lean ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 14 oz diced tomato, 1 can (395 g)
  • 6 cups fresh spinach (240 g)
  • 5 russet potatoes
  • 13 slices mozzarella cheese
  • 2 tablespoons fresh parsley, chopped, for garnish
Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  2. Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  3. Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  4. Preheat the oven to 350˚F (180˚C).
  5. Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  6. In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  7. Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  8. Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  9. Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  10. Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  11. Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  12. Place a cutting board over the loaf pan and invert the loaf.
  13. Slice and garnish with parsley.
  14. Enjoy!

Watch the recipe video here:

The layers of this scalloped potato loaf are insane ?!Get the recipe: https://tasty.co/recipe/scalloped-potato-loaf

Posted by Tasty on Wednesday, April 3, 2019

Main dish

Homemade Lumpia

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Homemade Lumpia
Homemade Lumpia
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, minced
  • 2 cloves garlic, minced
  • 1 medium carrot, minced
  • 1 teaspoon fresh ginger, grated
  • 1 lb ground pork (455 g)
  • 12 oz water chestnuts, 1 can, minced (340 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons soy sauce
  • ¼ cup green onion, minced (35 g)
  • 2 tablespoons fresh cilantro, minced, plus more for garnish
  • 1 ½ cups canola oil, for frying (355 mL)
  • 25 lumpia wrappers, or spring roll wrappers
  • 1 egg, beaten
  • sweet chili sauce, for serving
Instructions
  1. Make the filling: Heat the oil in a medium pan over medium-high heat.
  2. Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
  3. Add the ground pork and cook for about 6 minutes, or until cooked through.
  4. Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
  5. Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
  6. Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
  7. Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
  8. Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
  9. Remove the lumpia from the oil and drain on a wire rack or paper towels.
  10. Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
  11. Enjoy!

Watch the recipe video here:

Mel made us her mom's lumpia recipe and it is SO DELICIOUS! ❤️FULL RECIPE: https://tasty.co/recipe/homemade-lumpia

Posted by Tasty on Tuesday, April 2, 2019

Breakfast

BBQ Popcorn

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BBQ Popcorn
If you are looking for an under-30-minute snack, look no further! This BBQ-flavored popcorn is especially great to share with friends and family on a game day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 1 ½ tablespoons coconut oil
  • ⅓ cup yellow popcorn kernals (55 g)
Instructions
  1. In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
  2. In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
  3. Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
  4. Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
  5. Sprinkle the spice mixture over the popcorn and stir to coat evenly.
  6. Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
  7. Enjoy!

Watch the recipe video here:

Who's ready for THIS kind of movie night? ??Get the recipes:…

Posted by Tasty on Tuesday, April 2, 2019

Dessert

4-Flavor Cheesecake

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4-Flavor Cheesecake
4-Flavor Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • CRUST
  • 20 graham crackers, crushed, plus 4 whole
  • 2 tablespoons sugar
  • 10 tablespoons unsalted butter, melted
  • CHEESECAKE FILLINGS
  • 2 tablespoons gelatin powder, 2 packets
  • 4 tablespoons water
  • 24 oz cream cheese (680 mg)
  • 1 cup sugar (200 g)
  • 3 cups heavy whipping cream, divided (720 mL)
  • ½ teaspoon vanilla extract
  • ⅔ cup lemon curd, divided (165 g)
  • ½ cup dulce de leche, warmed, plus more for garnish (150 g)
  • ½ cup chocolate hazelnut spread (145 g)
  • 1 tablespoon raspberry jam
  • 8 fresh raspberries, for garnish
  • 5 chocolate hazelnut truffles, for garnish
  • 10 pecans, roughly charged, for garnish
  • 5 candied lemon slice, optional, halved, garnish
Instructions
  1. In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
  2. Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
  3. Carefully break the remaining graham crackers in half, so that you have 8 squares.
  4. Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
  5. Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
  6. In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
  7. In a large bowl, beat together the cream cheese and sugar until smooth.
  8. Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
  9. Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
  10. Divide the cheesecake batter evenly between 4 medium bowls.
  11. In the first bowl, whisk in the vanilla extract and remaining whipping cream.
  12. In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
  13. In the third bowl, whisk in the dulce de leche.
  14. In the fourth bowl, whisk in the chocolate hazelnut spread.
  15. To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
  16. Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
  17. Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
  18. Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
  19. Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
  20. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
  21. Enjoy!

Watch the recipe video here:

Watch how Kiano mastered her famous 4 flavor cheesecake! Get the recipe: https://tasty.co/recipe/4-flavor-cheesecake

Posted by Tasty on Wednesday, March 27, 2019

Main dish

Chili Con Queso

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Chili Con Queso
Chili Con Queso
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 lb ground beef (455 g)
  • 3 tablespoons McCormick® Chili Seasoning
  • ½ cup milk (120 mL)
  • ½ cup heavy cream (120 mL)
  • ½ cup water (120 mL)
  • 2 tablespoons corn starch
  • 16 oz american cheese (450 g)
  • 1 teaspoon salt
  • 15 oz diced tomato, strained (450 g)
  • 8 oz diced green chiles, strained (225 g)
  • 1 bunch scallion, sliced
  • 1 bag corn chips, for serving
Instructions
  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
  2. In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
  3. In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
  4. Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
  5. Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
  6. Enjoy!

Watch the recipe video here:

https://www.facebook.com/1614251518827491/posts/2640725322846767/

Dessert

Power Protein Brownies

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Power Protein Brownies
Want a protein-packed treat after your workout that won’t undo all of your hard work? These power protein brownies are the perfect, slightly sweet treat. Stick around ‘til the end of the video for some of our other favorite high-protein snacks.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 bananas, very riped, chopped
  • 15 oz black beans, rinsed and drained (425 g)
  • ½ cup dark cocoa powder (60 g)
  • ⅔ cup almond butter, or nut butter of choice (160 g)
  • 1 cup almond flour (95 g)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • ¼ cup dark chocolate chips (40 g)
Instructions
  1. Preheat the oven to 350°F (180°C). Grease and line a 8-inch (20 cm) square baking dish with parchment paper.
  2. In a food processor, combine the bananas, black beans, cocoa powder, almond butter, almond flour, salt, baking powder, and vanilla. Pulse until smooth.
  3. Pour the batter into the prepared baking dish. Sprinkle the dark chocolate chips over the top.
  4. Bake for 25 minutes, or until the brownies are set.
  5. Let cool, then slice into 12 pieces. Enjoy the brownies immediately, or store in the fridge for 1 week or in the freezer for up to 1 month.
  6. Enjoy

Watch the recipe video here:

Level up with these brownies! ?Get the recipe: https://tasty.co/recipe/power-protein-brownies

Posted by Tasty on Saturday, March 16, 2019

Main dish

Easy Bagel Bite Lunch Ideas For Kids

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Easy Bagel Bite Lunch Ideas For Kids
Easy Bagel Bite Lunch Ideas For Kids
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ¾ cups self-rising flour, plus more for dusting (215 g)
  • 1 cup whole milk greek yogurt (245 g)
  • 1 large egg, beaten
  • 1 tablespoon McCormick® Sea Salt
  • bagel, cut in half
  • 1 tablespoon marinara sauce
  • 2 tablespoons mozzarella cheese, grated low-moisture
  • 10 mini pepperoni slice
  • 1 bagel, cut in half
  • 1 slice cheddar cheese
  • 1 sausage patty, cooked
  • 1 fried egg
  • 1 bagel, cut in half
  • 1 slice monterey jack cheese
  • 1 teaspoon ranch dressing
  • 1 slice bacon, halved crosswise
  • 1 chicken thighs, grilled, sliced
Instructions
  1. Preheat the oven to 400˚F (200˚C).
  2. In a large bowl, mix the flour and yogurt together until the dough comes together in a ball.
  3. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Using a bench scraper, divide the dough into 8 equal portions.
  4. Working 1 at a time, roll each portion of dough into a log about 4 inches (10 cm) long. Shape the log into a ring and transfer to a baking sheet lined with parchment paper.
  5. Brush the tops of the bagels with egg wash and generously season with salt.
  6. Bake for 17 minutes, or until the tops are golden brown and the bagels are cooked through.
  7. Day 1 - Pizza Bagel
  8. Servings: 1
  9. Preheat the oven to 375˚F (190˚C).
  10. Spread the marinara sauce over the bagel halves. Sprinkle the mozzarella cheese over the sauce and top with the pepperoni.
  11. Place on a baking sheet and bake for 8 minutes, or until the cheese is melted and the pepperoni is starting to crisp.
  12. Enjoy!
  13. Day 2 - Breakfast Bagel
  14. Servings: 2
  15. Preheat the oven to 375˚F (190˚C).
  16. Place the cheddar cheese on one half of the bagel, then toast in the oven until melted, about 3 minutes.
  17. Layer the sausage patty and fried egg on other half of the toasted bagel, then top with the cheesy half.
  18. Enjoy!
  19. Day 3 - Chicken
  20. Servings: 2
  21. On one half of the bagel, layer the Monterey Jack cheese, ranch dressing, bacon, and chicken thighs. Top with the other bagel half.
  22. Enjoy!

Watch the recipe video here:

Mix up your kid's lunch routine with these delicious bagel recipes. Get the recipe: https://tasty.co/recipe/easy-bagel-bite-lunch-ideas-for-kids

Posted by Tasty on Saturday, March 16, 2019

Main dish

Addictive Sesame Chicken

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Addictive Sesame Chicken
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 dash sesame oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon canola oil
  • 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 1 quart vegetable oil for frying
  • ½ cup water
  • 1 cup chicken broth
  • ¼ cup distilled white vinegar
  • ¼ cup cornstarch
  • 1 cup white sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon red chile paste (such as Thai Kitchen®)
  • 1 clove garlic, minced
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Combine the ½ cup water, chicken broth, vinegar, ¼ cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
  4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Watch the recipe video here:

Cozy up this weekend to a good movie and the perfect meal ?Recipe: https://tasty.co/recipe/chicken-and-dumplings

Posted by Tasty on Saturday, March 16, 2019

Dessert

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups sugar, divided (250 g)
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour (90 g)
  • ½ cup cocoa powder, divided (60 g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz cream cheese, room temperature (680 g)
  • ½ cup unsalted butter, 1 stick, room temperature (115 g)
  • 4 cups powdered sugar (640 g)
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. 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.
  2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  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:

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

Posted by Tasty on Sunday, March 10, 2019

Main dish

Traditional Vietnamese Beef Pho

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Traditional Vietnamese Beef Pho
Traditional Vietnamese Beef Pho
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 10 lb mixed beef leg bones, shin, knuckle and marrow bones (4.5 kg)
  • 12 oz ginger, 2 large hands, halved lengthwise (340 g)
  • 1 head large garlic, halved crosswise
  • 4 kg medium yellow onion, halved lengthwise 4 kg
  • 8 sticks cinnamon
  • ¼ cup whole black peppercorn
  • 6 pods whole star anise
  • 1 lb beef brisket (455 g)
  • kosher salt
  • ¼ cup fish sauce, plus more to taste (60 mL)
  • 1 lb boneless sirloin steak (455 g)
  • 1 lb flat rice noodle, cooked according to package instructions (455 g)
FOR SERVING
  • 2 cups fresh mung bean sprouts (200 g)
  • 1 small red onion, very thinly sliced lengthwise
  • 1 jalapeño, sliced into thin rounds
  • 1 large bunch fresh thai basil
  • 1 lime, cut into wedges
  • hoisin sauce
  • siracha
Instructions
  1. Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
  2. Set a rack in the upper third of the oven and preheat the broiler.
  3. Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
  4. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
  5. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
  6. Season the brisket liberally with salt and add it to the stockpot.
  7. Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
  8. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
  9. Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
  10. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
  11. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
  12. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
  13. Enjoy!

Watch the recipe video here:

Su made us her recipe for Vietnamese pho and it's AMAZING! ?FULL RECIPE:…

Posted by Tasty on Wednesday, February 13, 2019