Tasty Recipes

Cheddar Baked Chicken

By Tasty Recipes - mars 03, 2020

INGREDIENTS:

Ingredient Checklist

¼ cup butter, melted

½ cup all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 egg

1 tablespoon milk

1 cup shredded Cheddar cheese

½ cup Italian seasoned bread crumbs

1 cup crispy rice cereal

3 skinless, boneless chicken breast halves - cut in half

2 tablespoons butter, melted

⇆

DIRECTIONS:

Step 1
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

Step 2
In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Step 3

Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Bailey’s Irish Cream Cheesecake

By Tasty Recipes - mars 03, 2020

INGREDIENTS:

You’ll Need :

For the crust:

2 cups Oreo cookie crumbs (use whole cookies with filling)

5 tablespoons unsalted butter, melted

For cheesecake filling:

3 (8 oz) packages cream cheese-softened

1 1/3 cups sugar

1/4 cup cornstarch

3 eggs

1 1/2 tsp. vanilla extract

1/2 cup Baileys Irish cream

For Chocolate ganache:

1 1/4 cup heavy cream

12 oz. semi-sweet baking chocolate-chopped

⇆

DIRECTIONS:

Preheat oven to 350 degrees.
Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool.
Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
With electric mixer, mix cream cheese and sugar on medium speed until smooth.
Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of springform pan..
Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just 2/3 of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface.

To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.

Batter-Fried Chicken

By Tasty Recipes - mars 03, 2020

INGREDIENTS:

For the fried chicken brine

1 quart (4 cups) cold water

1/4 cup kosher salt

1/4 cup granulated sugar

4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks)

For the fried chicken batter

1 cup all-purpose flour

1 cup cornstarch

2 to 5 teaspoons freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper

2 teaspoons baking powder

1 teaspoon kosher salt, plus more to taste

1 3/4 cups cold water

3 quarts (12 cups) peanut or vegetable oil, for frying

⇆

DIRECTIONS:

Make the fried chicken brine

1. In a large bowl, whisk or stir together the water, salt, and sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes.

Make the fried chicken batter

2. While the chicken is brining, in a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water until smooth. Cover and refrigerate the batter while the chicken is brining.

Make the fried chicken

3. Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.

4. Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels. Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it in the oil. Fry the chicken and keep your attention on the oil temperature, adjusting the heat as necessary to maintain the oil between 300°F and 325°F (149°C and 163°C). Cook the fried chicken until deep golden brown and the white meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the exact temperature of your oil. Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining chicken. Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers (hah!)

Laurie's Amaretto Mousse Cheesecake

By Tasty Recipes - mars 02, 2020

INGREDIENTS:

Ingredient Checklist

2 cups graham cracker crumbs

½ cup butter, melted

1 (.25 ounce) package unflavored gelatin

½ cup cold water

3 (8 ounce) packages cream cheese, softened

1 ¼ cups white sugar

1 (5 ounce) can evaporated milk

1 teaspoon vanilla extract

1 teaspoon lemon juice

⅓ cup amaretto liqueur

¾ cup heavy cream

⇆

DIRECTIONS:

Step 1
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well and press into the bottom of a 9 inch springform pan, and set aside to chill. In a saucepan, sprinkle the gelatin over the cold water and let sit for 1 minute. Then cook over low heat, stirring until gelatin is dissolved.

Step 2
In a medium bowl, beat cream cheese with the sugar until soft and smooth. Gradually stir in the evaporated milk, vanilla and lemon juice. Scrape bottom of bowl between additions, then stir in the gelatin mixture and the amaretto. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese batter.

Step 3

Pour filling into the prepared crust and refrigerate for at least 8 hours before serving.

Double Chocolate Cheesecake

By Tasty Recipes - mars 02, 2020

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

3 (8 ounce) packages reduced fat cream cheese, softened

1/3 cup unsweetened cocoa powder

3 tablespoons Pillsbury BEST® All Purpose Flour

3 large egg whites

1 (14 ounce) can EAGLE BRAND® Low Fat Sweetened Condensed Milk

1 large egg

1/4 cup semi-sweet chocolate chips, melted

1 1/2 teaspoons vanilla extract

⇆

DIRECTIONS:

Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.

Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired

Chocolate-Covered OREO Cookie Cake

By Tasty Recipes - mars 01, 2020

INGREDIENTS:

1 (18.25 ounce) package devil's food chocolate cake mix

4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

⇆

DIRECTIONS:

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.

Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Opera

By Tasty Recipes - mars 01, 2020

INGREDIENTS:

JOCONDE BISCUIT

12 egg whites

¾ cup white sugar

10 eggs, beaten

1 ¼ cups ground blanched almonds

1 ¼ cups confectioners' sugar

1 cup pastry flour

3 tablespoons butter, melted

COFFEE BUTTERCREAM

1 ¼ cups white sugar

⅜ cup water

3 egg whites

1 ¼ cups butter, room temperature

1 dash coffee-flavored extract

GANACHE

2 ½ cups heavy cream

2 ½ cups semisweet chocolate, chopped

COFFEE SYRUP

1 cup white sugar

1 cup water

½ teaspoon instant coffee granules

⇆

DIRECTIONS:

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of two 10x15 inch pans with parchment paper.

Step 2
In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff. In a separate bowl, beat together 10 eggs, ground almonds, confectioners' sugar and pastry flour until smooth. Stir in melted butter. Fold in beaten egg whites. Spread batter evenly in prepared pans.

Step 3
Bake in preheated oven 10 minutes, or until center springs back when lightly touched. Invert cakes onto wire racks and remove parchment. Let cool completely.

Step 4
For the buttercream, combine 1 1/4 cups sugar and 3/8 cup water in a small saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Step 5
While the syrup is heating, begin beating the 3 egg whites with an electric mixer on medium speed. When syrup is ready, increase mixer speed to high, and pour syrup into egg whites in a thin stream. Continue to beat until mixture is room temperature. Beat in butter, a little at a time, and coffee extract until smooth.

Step 6
For the ganache, bring cream to a boil in a small saucepan over medium heat. Pour over chopped chocolate and stir until all is melted. Let cool in refrigerator.

Step 7
To make the coffee syrup, combine 1 cup sugar with 1 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer 1 minute more. Stir in instant coffee until dissolved.

Step 8
To assemble the dessert: Cut each sheet of cake in half. You will use 3 halves for the layers of the Opera -- reserve the fourth for another dessert. Place one cake layer on a flat plate. Soak with half of the coffee syrup. Spread with half the ganache to make an even layer about as thick as the cake layer. Top with another layer of cake, soak it with coffee syrup, and spread an even layer of buttercream over that. Top with third cake layer. Chill in refrigerator 1 hour.

Step 9

To finish, heat remaining ganache in a double boiler over simmering water until liquid. Place Opera on a rack over parchment paper and pour ganache over top, completely covering surface, using a spatula to spread if necessary. Chill in refrigerator until ganache is firm, then trim sides of Opera and cut into 8 slices to serve.

Older
Stories