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Pineapple Fried Rice

Ingredients
for 2 servings

1 pineapple
8 tablespoons vegetable oil, divided
2 eggs, beaten
200 g (½ lb) king prawn
3 cloves garlic, minced
1 red chili, finely diced
1 onion, finely chopped
400 g (1 ¾ cups) rice, cooked
150 g (1 cup) mixed vegetable
1 tablespoon fish sauce
1 lime, juiced
2 spring onions, finely chopped

Preparation
1 Using a sharp knife carefully cut the pineapple in half lengthways.
2 Using the tip of a knife, cut around the edge of the pineapple being careful not
to cut through the skin.
3 Slice down and across the pineapple flesh then scoop out the pineapple cubes
with a spoon. Discard the core and set the flesh aside.
4 In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten
eggs in a hot wok.
5 Once cooked, push the eggs to a side and add in the prawns to the other side.
6 Fry until the prawns are just cooked. Remove eggs and prawns from the wok
and set aside.
7 Heat the wok until smoking hot and pour in 6 tablespoons of oil.
8 Add the garlic, chilli, and onion and stir until fragrant.
9 Add in the rice and vegetables, and fry until rice turns slightly brown and the
veggies are thoroughly cooked.
10 Add the cooked eggs and prawns, add in the fish sauce and the prepared
pineapple flesh and stir until everything is well mixed together.
11 Serve in the empty pineapple halves, along with some lime juice and spring
onions.
12 Enjoy!
via: https://tasty.co/recipe/pineapple-fried-rice
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Holiday Party Essentials
Chocolate-covered Strawberries 4 Ways

Ingredients
for 20 servings

1 lb fresh strawberry
1 cup white chocolate
1 cup milk chocolate, or dark
2 tablespoons coconut oil
1 ½ cups crushed peanut
1 ½ cups chocolate cookie crumb

Preparation
01 To make Striped Strawberries, melt 1 tablespoon of coconut oil with
chocolate chips, repeat with the white chocolate chips.
02 Insert toothpick into the top of a strawberry.
03 Coat strawberry entirely in chocolate, alternating between white and dark.
04 Chill strawberries for about 15 minutes or until hardened.
05 For white chocolate strawberries drizzle dark chocolate over the top in a
quick back and forth motion. For dark chocolate strawberries, do the same
with white chocolate drizzle.
06 Chill once more for 15 minutes or until hardened.
07 To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the
chocolate chips, repeat with the white chocolate chips. Insert toothpick into
the top of a strawberry. Put peanuts in a bag and smash with rolling pin or
cast-iron pan until they are crumbly.
08 Coat strawberry entirely in chocolate, alternating between white and dark.
09 Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
10 Chill once more for 15 minutes or until hardened.
11 To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with
the chocolate chips, repeat with the white chocolate chips. Insert toothpick
into the top of a strawberry. Separate chocolate sandwich cookies in a bag
and smash with rolling pin or cast iron pan until they are crumbly.
12 Coat strawberry entirely in chocolate, alternating between white and dark.
13 Dip strawberry, while the chocolate is still warm, into a bowl of cookie
crumbs.
14 Chill once more for 15 minutes or until hardened.
15 To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the
chocolate chips, repeat with the white chocolate chips. Insert toothpick into
the top of a strawberry.
16 Coat strawberries entirely in white chocolate.
17 Chill strawberries for about 15 minutes or until hardened.
18 To form the tuxedo, dip one side of the white chocolate coated strawberry
into dark chocolate at an angle, going to the top of white chocolate coating.
Repeat on the other side, leaving a white “V” in the center of the strawberry.
19 With a toothpick, draw a bowtie and buttons with remaining melted dark
chocolate.
20 Chill once more for 15 minutes or until hardened.
21 Enjoy!
via: https://tasty.co/recipe/chocolate-covered-strawberries-4-ways
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Pretzel Dogs

Ingredients
for 4 servings

flour
12 oz pizza dough
4 hot dogs
5 cups water
¼ cup baking soda
1 egg yolk, beaten
coarse sea salt, to taste
shredded cheddar cheese
jalapeño, sliced into rings and seeds taken out
2 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
shredded mozzarella cheese
pepperoni

Preparation
01 Preheat the oven to 450˚F (230˚C).
02 Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
03 Roll each piece of dough out until it’s a 12-inch (30 ½ cm) rope. It’s okay if the
dough naturally shrinks.
04 Take the rolled out dough and wrap it around a hot dog in a spiraling motion,
leaving room on the ends.
05 In a pot, combine the baking soda with the water and bring it to a boil.
06 Cook each pretzel dog in the solution for 30 seconds each. Remove with a
slotted spoon and transfer to a baking tray.
07 Brush each pretzel dog with the egg wash.
08 Top the pretzels with your toppings of choice.
09 For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel
with cheddar cheese, then follow with jalapeños. For garlic butter, combine
the butter, garlic, and parsley, and brush on top. For pizza, top with
mozzarella and follow with pepperoni.
10 Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
11 Enjoy!
via: https://tasty.co/recipe/pretzel-dogs
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Chili Dog Bread Ring

Ingredients
for 8 servings

12 hot dogs
3 packages crescent roll dough
1 small onion, diced
1 lb ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
½ teaspoon cumin
2 teaspoons chili powder
½ teaspoon sugar
½ cup shredded cheddar cheese
¼ cup green onion, finely sliced
SPECIAL EQUIPMENT

cast iron pan, 10 inch (25 cm)

Preparation
01 Preheat oven to 375ºF (190ºC).
02 Cut hot dogs into thirds.
03 Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½
cm) by 5-inch (13 cm) triangle slices.
04 Roll crescent dough around hot dog thirds, starting with the wider end of the
dough closest to the hot dogs, making “pigs in blankets.”
05 Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles,
leaving a hole in the center of the skillet.
06 Bake 15-20 minutes, until dough puffs up and becomes golden.
07 In another large skillet, sauté onions until translucent.
08 Add the ground beef to the onions, then season with salt and pepper.
Continue stirring ground beef until mostly cooked.
9 Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground
beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
10 When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the
hole in center of the skillet. Top with shredded cheddar cheese.
11 Bake another 5-10 minutes until cheese is well melted.
12 Top with diced green onion and serve.
13 Enjoy!
via: https://tasty.co/recipe/chili-dog-bread-ring
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Pepperoni Pizza Ring

Ingredients
for 8 servings

PIZZA DOUGH

1 ½ cups warm water
1 ½ teaspoons active dry yeast
3 ½ cups flour
¼ cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons sugar
3 tablespoons olive oil, divided
PIZZA RING

2 tablespoons cornmeal
8 slices pepperoni, deli style
8 slices provolone cheese, deli style
3 cups tomato sauce, divided
3 cups shredded mozzarella cheese
2 tablespoons olive oil

Preparation
01 Preheat oven to 350˚F (180˚C).
02 In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside
for 5 minutes to bloom.
03 In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and
sugar and stir to combine.
04 Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water
over the flour mixture and stir until the dough forms into a ball.
05 Use ¼ cup (30 g) of flour for dusting the surface. Scrape the dough out of the
bowl onto your floured surface. Knead the dough for about 10 minutes until
the dough is tight. You may need to sprinkle a little flour while you're
kneading if the dough is too sticky. Form the dough into a ball.
06 Pour 1 tablespoon of olive oil in a bowl. Place the dough in the bowl. 7. Cover,
let rise for 1 hour in a warm area, or until the dough has doubled in size.
07 Flour the surface. Flip bowl over surface and let the dough fall out of the
bowl. Divide the dough into 3 equal balls.
08 Begin forming the dough into a circle about ½-inch (1 cm) thick and 8 inches
(20 cm) wide, making sure the middle of the circle is not too thin. Repeat
with the other 2 balls of dough.
09 Sprinkle the cornmeal on a baking sheet. Place dough on the baking sheet.
11 Place 4 slices of pepperoni on the dough in the center. Place 4 slices of the
provolone over the pepperoni. Spread half of the tomato sauce around the
edge of the dough. Sprinkle 1½ cups (150 g) of mozzarella over the sauce
around the edge of the circle.
12 Place the second circle of dough over the first and tuck the edges
underneath the first layer of dough. Repeat with the pepperoni, provolone,
tomato sauce, and mozzarella. Place the third layer of dough over the
second. Tuck the edges underneath.
12 With a knife make one vertical cut in the center of the pizza, making sure you
cut through all of the layers. Make another horizontal cut, then 2 diagonal
cuts so you have 8 triangles to fold over. Begin folding back each layer,
creating an opening in the center. Repeat 7 more times.
13 Brush the ring with olive oil and bake for 40 minutes. Cover with foil and
continue to bake for 20 minutes.
14 Place a bowl filled with the rest of the tomato sauce in the center of the ring.

15 Enjoy!

via: https://tasty.co/recipe/pepperoni-pizza-ring
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Fluffy Perfect Pancakes

Ingredients
for 4 servings

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

Preparation
1 In a bowl, add the flour and baking powder together, stirring to combine.
2 In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
3 In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
4 Gently combine the bowl of flour with the butter and milk mixture, stirring until
combined. Gently fold in the egg whites.
5 Pour a large scoop of pancake batter into an 8-inch (20 cm) nonstick pan on
low heat. Place the lid on top, and cook for 35 minutes, or until a toothpick
comes out clean. Repeat with remaining batter.
6 Serve with maple syrup.
7 Enjoy!
via: https://tasty.co/recipe/fluffy-perfect-pancakes
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Crunchy Taco Cups

Ingredients
for 12 taco cups

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

Preparation
01 Preheat oven to 375º F.
02 In a large skillet, brown the ground beef and drain any remaining fat. Transfer
to a bowl.
03 Add taco seasoning, tomatoes and green chiles to the ground beef and stir to
combine.
04 Cut flour tortillas into a square shape and cut each into 4 smaller equally
sized square pieces.
05 Generously coat a standard size muffin tin with nonstick cooking spray.
06 Line each cup of prepared muffin tin with a tortilla sheet.
07 Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press
down and add another layer of tortilla sheet, taco mixture, and a final layer of
cheese.
08 Lightly brush the top edges of the tortilla with cooking oil.
09 Bake 18-20 minutes until cups are heated through and edges are golden
brown.
10 Enjoy!
via: https://tasty.co/recipe/crunchy-taco-cups
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Garlic Parmesan-stuffed Mushrooms
(Healthier Holiday Sides)

Ingredients
for 15 servings

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
parsley, chopped, to garnish

Preparation
1 Preheat oven to 350° F (180°C).
2 Cut the stems off of each of the mushrooms and finely chop them, setting the
mushroom caps aside for later.
3 Heat the oil in a pan over high heat. Cook the chopped stems with the garlic,
salt, and pepper for about six to eight minutes, constantly stirring. Be careful
not to burn the garlic. Remove from heat.
4 In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half
of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The
mixture should be extremely thick.
5 Space out the mushroom caps evenly on a baking sheet, upside down. Spoon
a generous amount of the cream cheese mixture on top of each mushroom.
6 Top each mushroom with a sprinkle of parmesan cheese. Bake for 20
minutes.
7 Garnish with a sprinkle of parsley, then serve!
8 Enjoy!
via: https://tasty.co/recipe/garlic-parmesan-stuffed-mushrooms
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Stuffed Steak Rolls

Ingredients
for 6 rolls

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz baby spinach, 1 package
9 slices provolone cheese

Preparation
1 Preheat oven to 350°F (177°C).
2 Heat one tablespoon of the oil in a pan over medium-high heat. Combine the
garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost
all of the moisture has evaporated and the onions are caramelizing, 15–20
minutes. Remove from heat and set aside.
3 Lay the flank steak on a cutting board. Add salt and pepper on both sides, to
taste.
4 Spoon the mushroom and onion mixture on top, spreading it evenly across the
steak. Sprinkle the spinach on top, followed by the slices of provolone. Press
down lightly to compress the spinach.
5 Starting at the bottom of the flank steak, roll it up tightly, making sure the grain
of the meat is running horizontally. Use six toothpicks to secure the steak roll.
Slice the steak roll into six equal rolls.
6 Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side
for one to two minutes, then flip. Sear the second side for about one minute,
then bake for 10–15 minutes, until medium rare.
7 Remove the toothpicks, then serve!
8 Enjoy!
via: https://tasty.co/recipe/stuffed-steak-rolls
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Turkey Skillet Pot Pie With Buttermilk Biscuits

Ingredients
for 6 servings

12 tablespoons butter, divided
2 ¼ cups flour, divided
1 ½ cups chicken stock
salt, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 cups frozen mixed vegetable
2 cups turkey breast, cooked and shredded
1 ½ teaspoons baking soda
¾ cup buttermilk
¼ cup heavy cream, optional

Preparation
01 Preheat oven to 375˚F (190˚C).
02 In a 10-inch (25 cm) cast iron skillet, melt 4 tablespoons of butter over
medium heat. Add the ¼ cup (30 g) of flour, and cook, stirring constantly, until
smooth.
03 Add the chicken stock and salt to taste. Cook until the stock has reduced and
thickened.
04 Add in the rosemary, frozen vegetables, turkey, and additional salt, and stir
until fully mixed. Remove from the heat.
05 Add remaining flour, baking soda, 8 tablespoons of butter, and pinch of salt
to a bowl. Using a wooden spoon or your hands, mix together until the butter
is the size of peas.
06 Add the buttermilk and mix until the dough barely comes together, about 1
minute.
07 Place the dough on a floured countertop and gently form into a 1½-inch (4
cm) thick layer.
08 Use a 3-inch (6 cm) round cutter to cut 10-12 biscuits, rerolling the dough as
needed.
09 Place the biscuits on the turkey in the cast iron skillet, and bake for 20-25
minutes, until biscuits are golden brown.
10 Serve immediately.
11 Enjoy!
via: https://tasty.co/recipe/turkey-skillet-pot-pie-with-buttermilk-biscuits
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