mash up

Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil

Lasagna-Stuffed Peppers Recipe by Tasty

bell peppers, various colors

onion, chopped

garlic, chopped

½ lb ground beef

½ lb sweet italian sausage

salt

pepper

oz diced tomato, 1 can

tomato

oz whole milk ricotta cheese

parmesan cheese

basil,

lasagna noodles, cooked and quartered

mozzarella cheese

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Tasty

Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.

Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.

Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.

Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.

In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.

Remove the peppers from the oven, drain any excess water that accumulated inside.

Cut the lasagna noodles into quarters and set aside.

Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.

Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.

https://vid.tasty.co/output/18687/mp4_640x640/1482255983

We've taken one of your favourite family weeknight dinners and made it into a crispy ball of risoni, cheese and cauliflower.

Cauliflower cheese balls

(about 350 grams) cauliflower, cut into large florets

(1/2 cup) dried risoni pasta

butter

(1/4 cup) plain flour

milliliters (1 cup) milk

(1 cup) coarsely grated cheddar

(1/4 cup) finely grated parmesan

(1 1/2 cups) panko breadcrumbs

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5813023341001&=domain=taste

5348771529001-5813023341001

Using the corn tortilla itself to help smash the burger into the griddle. Served with pickled jalapeno, onion, and cilantro, and an avocado mayo.

Corn Tortilla Smash Burger

avocado

mayo

juice of 1 lime

cilantro

onions

beef

corn tortillas

colbyjack

jalapeno

brioche buns

Mix the avocado, mayo, and lime in a bowl and mash/stir to combine. Season with salt, cover tightly, and set aside.

Mix the cilantro and onions in a small bowl. Season with salt and set aside.

Split the meat into 4 balls. Toss the tortillas and the meat balls on a super hot griddle seasoned with peanut oil or another high smoke point oil.

Flip the tortillas, then flip the meat balls so that there is a small browned spot on the very top of the meatballs.

One by one, place a tortilla onto a meat ball and press it as thin as you possibly can with a spatula.

Cook about 3 minutes, then flip. Top with cheese and cook on the tortilla side for about 3-5 minutes to crisp the tortilla and melt the cheese.

Meanwhile, toast the buns, and spread some avo-mayo on the top and bottom buns.

double up the burgers on the grill, then transfer the doubles to the bottom buns.

Top with the jalapenos and the cilantro onion mix. Top with the top bun and serve.

This fun and easy recipe holds on to all the flavor and fluffy texture of your favorite vanilla cake donuts, but takes way less fuss and work to make with a fun strawberry-licious twist!

Strawberry Jam Filled Donut Muffins

all-purpose flour

sugar

cornstarch

baking powder

nutmeg

(1 stick) Nellie’s Free Range Unsalted Butter (melted)

Nellie’s Free Range Eggs

buttermilk

vanilla extract (or 2 tsp vanilla bean paste)

freeze-dried strawberries (1/4 cup crushed)

strawberry jam

Prep oven/pans and combine all wets and then all dries: preheat your oven to 375°F. Grease a 24-cup mini muffin pan (see notes). Measure all dry ingredients together in a medium-sized bowl and whisk until thoroughly combined. Stir together milk, eggs, and vanilla in a separate small bowl until well combined.

Mix wets and dries together: pour the wet ingredients and the melted butter into the dry ingredients and stir until batter is uniform and smooth, with no clumps of dry powder remaining.

bake

Bake: bake muffins for 10-14 minutes until centers have puffed up and feel set when gently pressed (they will stay pretty pale on top even when fully baked).

cool

Cool: allow muffins to cool 5 minutes, then remove them from the pan and let cool another 10 minutes while you prepare the topping.

TO MAKE THE MUFFINS:

melt

Melt butter: melt butter in a small, microwave-safe bowl.

prep

Prep topping: crush freeze-dried strawberries in a zip-top bag until they&#039;re mostly a fine powder (a few little chunks are okay). In a separate small bowl from the butter, combine sugar and strawberry powder until thoroughly mixed.

fill

Fill with jam: Using a piping bag fitted with a small round tip (with about 1/4&quot; opening), pipe some strawberry jam into each mini muffin from the bottom using the piping tip to make a hole and fill with a little jam. (see notes)

coat

Dunk tops (or the whole muffin!): dunk warm muffin tops into melted butter, allowing any excess to drip off, and then roll the muffin tops in the berry sugar. Repeat process for all remaining muffins.

enjoy

Share and enjoy: serve warm or keep in an airtight container at room temperature for up to 5 days. Share and enjoy some tasty, jam-packed fun!

TO COAT THE MUFFINS:

Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry

Pineapple Upside Down Pancakes Recipe by Tasty

flour

baking soda

milk

vanilla extract

brown sugar

½ fl oz spiced rum, optional

pineapple

maraschino cherry

To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.

Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).

Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.

Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.

Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.

Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.

Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

Serve pancakes warm with reserved pineapple syrup.

https://vid.tasty.co/output/42664/mp4_640x640/1499279284

A meatloaf flavored like a meatball with layers of pasta and cheese in between the meat.

Lasagna Meatloaf

beef (20% fat)

turkey (you could use pork if you prefer)

onion (diced)

garlic (minced)

parsley (chopped)

tomato paste

panko breadcrumbs

Italian seasoning

black pepper

lasagna noodles

ricotta cheese

mozzarella

olive oil

shallot (minced)

oz crushed tomatoes

worcestershire sauce

honey

In a large bowl mix all the meatloaf ingredients to combine. Stir until fully mixed.

Bring a pot of water to a boil and cook the lasagna noodles until tender but not fully cooked. They should still have a slight bite to them.

Lay two of the noodle snext to each other on a sheet pan lined with parchment so that the ruffles overlap in the center. Remove them from the pan but keep an eye on where they were so you can use that as a guide. preheat oven to 425

put 1/4 of the meat down on the pan where the noodles were. Place the two noodles back on top and use your hands to shape the meat into a rectangle under the noodles.

Spread 1/3 of the ricotta onto the noodles, then sprinkle on some cheese.

Repeat with the next 1/4 of meat, then noodles and cheeses. Then one more time, and then the remaining meat on top. It should be meat on the top and bottom with 3 layers of pasta and 4 layers of meat.

Shape the loaf a bit with your hands to make a nice rectangular box. Put into the oven for 30 minutes.

Right when the loaf goes into the oven, put the olive oil on in a frying pan and add the shallots. Cook 5 minutes. Add the garlic and cook 1 minute. Add in the tomato paste and cook, mashing and mixing the paste, for 3-5 minutes until fragrant.

Add in the can of tomatoes, the worcestershire, and the honey and stir to combine. Heavily simmer for the remaining 20 minutes or so time the loaf has to cook.

Remove the loaf and spread the sauce on top evenly so it drips down the sides a bit. Return to the oven for about 15 more minutes until fully cooked.

Allow to cool for 10 minutes before slicing and serving with extra sauce.

I filled these olives with a little blue cheese and some vodka jello! You could also do gin!

Dirty Martini Stuffed Olives

water

packs unflavored gelatin ((0.5 oz total))

vodka

60 olives, pitted (the largest you can find)

blue cheese (if using)

Mix the gelatin with the water and stir to combine. After about 3 minutes, put it in a pot over medium low heat. Allow it to melt and become liquid, but remove from heat before it boils.

Stir the gelatin water mixture with the alcohol until combined. Transfer to a squeeze bottle if using the blue cheese method.

Place a very small amount of blue cheese into the large hole of the olive. Use the back of a small spoon to push the blue cheese into the olive, blocking the small hole at the bottom of the olive.

Place the olives into a few small ramekins so they are all standing up with the hole facing up.

Put the jello mixture into a squeeze bottle or you could also use an eyedropper for this. Squeeze some of the mix into each olive to fill them up. Cover the ramekin and place into the fridge to cool for 4 hours.

Blue cheese method

Place all the olives in a ramekin so they are facing with the holes upward. Pour the jello mix in so it just covers the olives. Cover and chill in the fridge for 4 hours.

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The most viewed mash up recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed mash up recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine