Ingredients

• 1-1/2 cups raisins
• 1 cup pitted dates
• 1/2 cup dried apricots
• 4 cups hot water
• 3/4 cup unblanched almonds
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup dry red wine or grape juice
• Matzo crackers, optional

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon
• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered

Even though she now runs a culinary empire, Giada still likes to cozy up to a simple childhood favorite: chocolate pasta. While she grew up eating this Nutella-tossed pasta, it’s probably unlike anything you’ve ever had before.

What is Nutella pasta?

If you’ve ever had Nutella, you know how addictive the chocolate hazelnut spread can be. And while Nutella pasta might sound crazy, it’s not so different from Nutella on toast or Nutella on crepes, both popular snacks throughout Europe. For Nutella pasta, or what Giada calls chocolate pasta, plain pasta is topped with a heaping spoonful or two of chocolate hazelnut spread and mixed up well. You can even serve it with some chocolate grated over the top, like Parmesan. Use a pasta shape with crevices to catch the Nutella, like orecchiette or farfalle.

It makes a great comfort snack or after-school treat, though if you’re a fan of chocolate pasta, I could see making a dinner out of it once in a blue moon.

Is Nutella pasta good?

The review is in on this controversial dish. While I had high hopes for chocolate pasta—being a huge fan of Nutella on practically anything—ultimately, it wasn’t for me. I used small shells, which were the right shape for the Nutella to stick to, and the Nutella itself was still absolutely delicious. But it felt odd combining the sweet spread with pasta. It made me crave something savory for the little shells! So, unfortunately, next time I’m looking for something comforting, I’ll skip the chocolate pasta and stick to something like Giada’s lemon ricotta cookies instead. But if you’re a Nutella fan, give it a try and decide for yourself!

The post I Tried Giada de Laurentiis’ Recipe for Chocolate Pasta appeared first on Taste Recipes.

Enter the hot chocolate flight. It’s perfect for people like me who can never decide what to drink so they always want to try a little bit of everything. It also makes a great treat for a snowy day or a countdown to Christmas movie night. Gather your family or friends and start a new tradition this holiday season. From a classic cup with Nutella whipped cream to a spicy, salted version, you’re going to wonder why you haven’t tried this before.

What is a hot chocolate flight?

A hot chocolate flight is the same concept as a flight of beer or a wine tasting, but instead of boozy beverages, you’ll get several different types of hot chocolate. One will likely be a classic hot chocolate and the others will be variations. You might even find a new favorite in the process.

How to Make a Hot Chocolate Flight

Ingredients

• Sugar: The sweet cane sugar balances out the baking cocoa, which is bitter on its own.
• Baking cocoa: Use your favorite baking cocoa for these hot chocolates.
• Salt: Both kosher salt and flaky sea salt are used here. A little goes a long way to counter the sweetness of the sugar and the bitterness of the cocoa.
• Hot water: Hot water and milk are mixed with the cocoa and sugar to make this hot chocolate base.
• Milk: Use whole milk for the creamiest version, or low-fat or skim for a lighter version.
• Vanilla extract: A touch of vanilla rounds out this hot chocolate.
• Heavy whipping cream: Use heavy whipping cream to make a nutella-infused whipped cream topping.
• Nutella: Nutella adds a nutty component that pairs perfectly with the chocolate.
• Spices: Ground cardamom, ginger, cinnamon and cayenne will spice up the different hot chocolates.
• Optional toppings: Top your cocoas with miniature marshmallows, sweetened whipped cream or even sprinkles.

Directions

Step 1: Make the hot cocoa base

To make the hot cocoa, combine the sugar, baking cocoa and salt in a saucepan. Add the water and bring it to a boil. Cook and stir for two minutes as it warms. Stir in the milk and heat to serving temperature without letting it come to a boil. As soon as it’s warmed through, remove it from the heat and stir in the vanilla. Whisk the hot cocoa until it’s frothy.

Step 2: Make different flavors

The first serving of classic hot cocoa can be served as is. Prepare the remaining flavors as outlined below.

• Hot chocolate with Nutella whipped cream: Make a Nutella-infused whipped cream for this play on a classic hot chocolate. Whisk the whipping cream until it’s at a soft peak. Add a heaping tablespoon of Nutella, then continue whipping until you’ve reached a firm peak. Serve a big dollop over a cup of classic hot chocolate.
• Cardamom-ginger hot chocolate: This version includes warming spices of cardamom and ginger. Place a pinch each of ground cardamom and ground ginger in the cup of hot chocolate. Mix well until the spices have dissolved and the flavors have melded.
• Cayenne and sea salt hot chocolate: Place a pinch of cayenne in the cup of hot chocolate and stir well. Then, top it with a sprinkle of cinnamon and flaky sea salt.

Step 3: Garnish and serve

If desired, garnish with homemade marshmallows (or store-bought), whipped cream or even sprinkles. I also like to put a cinnamon stick in the cayenne and sea salt hot chocolate, since it’s topped with a dash of ground cinnamon.

How to Serve the Flight

To properly serve a hot chocolate flight, you’ll want to get four of the same glasses, preferably actual glassware with little handles, as opposed to ceramic mugs. That way, you can see the creamy, chocolaty cocoa and all the toppings from the outside. Irish coffee glasses would be perfect if you have them!

You can serve the four glasses in a line on a wooden board like you see at restaurants and pubs. Otherwise, simply plate them on the table, with the classic cocoa first. If you want to make them extra cute, add little signs or make a menu describing each flavor.

The post How to Make a Hot Chocolate Flight for an Extra Cozy Night appeared first on Taste Recipes.

Since eggnog is so good with coffee, it makes sense that cereal with eggnog is a viral trend right now. People all over Reddit and TikTok are topping iconic cereals with this holiday beverage. I think this is a brilliant idea for an afternoon pick-me-up, so I decided to put eggnog on my Cinnamon Toast Crunch.

Why are people making cereal with eggnog?

It looks like a lot of people make cereal with eggnog because they are out of milk! No one wants to skip their morning Cheerios, especially when there’s a quart of eggnog in the refrigerator. Personally, I don’t need to be out of milk to enjoy eggnog. Nothing says Christmas quite like it, and that’s enough reason to fill my next bowl of cereal with a hearty pour of nog.

Is cereal with eggnog good?

I tried cereal with eggnog using Cinnamon Toast Crunch, like I saw on Reddit, and the combination was delicious but far too sweet for me. The nutmeg from the nog and cinnamon from the cereal go beautifully together, but for me, it’s too much when combined. I would definitely try eggnog again with unsweetened cereal or granola, and I would even drizzle the eggnog over warm cereal like oatmeal.

As for texture, eggnog is much thicker than milk. That isn’t for everyone, but to be honest, I didn’t mind it. I did find that I want much less eggnog with my cereal than I do regular milk, which I like filled to the brim so I can drink the cereal milk at the end. So, I went heavier on the cereal-to-nog ratio than I would with milk. Ultimately, I think it’s a fun combination, and I would be happy to have a bowl of cereal with eggnog on Christmas morning.

The post People Are Putting Eggnog on Breakfast Cereal, and We Have Feelings appeared first on Taste Recipes.

Ingredients

• CHICKEN:
• 1 boneless skinless chicken breast (about 6 ounces), thinly sliced
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• SAUCE:
• 3 tablespoons oyster sauce
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 2 tablespoons cornstarch
• STIR FRY:
• 1/2 cup water
• 1 bunch broccoli, chopped into bite-sized pieces
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1/2 teaspoon minced fresh gingerroot
• Hot cooked rice, for serving

Ingredients

• 8 medium lemons
• 2 cups sugar
• 2 cups water
• 1-1/2 cups superfine sugar

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 medium carrot, chopped
• 2 celery rib, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 medium potato, peeled and chopped
• 1 pound boneless skinless chicken thighs, cubed
• 3-1/2 cups reduced-sodium chicken broth
• 1 can (16.3 ounces) large refrigerated buttermilk biscuits, cubed
• 1 cup frozen peas
• 3 tablespoons minced fresh parsley

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 pound dried red beans
• 4 cups chicken stock
• 1 cup water
• 2 bay leaves
• 6 to 8 cups hot cooked rice
• Hot pepper sauce
• Thinly sliced green onions

Ingredients

• 1 package (13-1/4 ounces) strawberry cake mix
• 1/3 cup canola oil
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• GLAZE:
• 1 cup confectioners' sugar
• 1 to 2 tablespoons whole milk
• 1 teaspoon crushed freeze-dried strawberries, optional

Ingredients

• 1-1/3 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• FILLING:
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 1 tablespoon ground cinnamon
• GLAZE:
• 2 tablespoons butter, softened
• 2 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1/3 cup confectioners' sugar

Ingredients

• 1 pound uncooked elbow macaroni
• 2 tablespoons butter
• 1 pound ground beef
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 medium onion, chopped
• 1/4 cup reduced-sodium beef broth
• 1 package (8 ounces) cream cheese, cubed
• 2 tablespoons heavy whipping cream
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 slices provolone cheese

Ingredients

• 1 pound boneless chicken breasts, sliced lengthwise 1/2-in. thick
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• Optional: chopped fresh parsley, thyme sprigs and lemon slices

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 medium potato, peeled and finely chopped
• 6 cups fresh or frozen corn, divided
• 2 garlic cloves, peeled and crushed
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 cups reduced-sodium chicken broth
• 1 cup whole milk
• 1 tablespoon lemon juice
• 1 tablespoon minced chives

Ingredients

• 1 large head cabbage, trimmed and cut into 1-in. thick rounds
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 1 sheet refrigerated pie crust
• 5 cups peeled and sliced tart apples
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour
• 3/4 cup sugar
• 3/4 teaspoon ground cinnamon
• TOPPING:
• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/3 cup butter, melted
• 1 cup shredded sharp cheddar cheese

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon canola oil
• 1/2 pound ground turkey
• 1/2 small onion, chopped
• 1 cup black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt, divided
• 1 cup shredded Monterey Jack cheese
• 1/2 cup guacamole
• 1/4 cup salsa
• 2 tablespoons minced fresh cilantro

Ingredients

• 1/2 cup buttermilk
• 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Oil for deep-fat frying

Ingredients

• 5 pounds medium sweet potatoes, peeled and cubed
• 2 teaspoons salt
• Optional: butter, chopped parsley and pepper

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• 1/2 teaspoon pepper
• 1-1/2 cups dried red lentils, rinsed
• 6 cups reduced-sodium vegetable broth
• 1 can (15 ounces) crushed tomatoes
• 1 bay leaf
• 1/2 cup fresh cilantro leaves
• 1 tablespoon lemon juice

Ingredients

• 2 cups chopped tomatoes
• 1/4 cup minced white onion
• 1 habanero pepper, seeded and minced
• 1 garlic clove, minced
• 2 tablespoons minced fresh cilantro
• 1/2 tablespoon cider vinegar
• 1/2 teaspoon salt

Ingredients

• 1-1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 8 ounces fresh goat cheese
• 1/2 cup sour cream
• 1/2 cup honey
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• Honey, optional

Ingredients

• 3/4 cup ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 1-1/2 tablespoons cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• Dash hot pepper sauce

Ingredients

• TOASTED VANILLA SYRUP:
• 1/2 vanilla bean
• 1/4 cup cold water
• 1/4 cup sugar
• SHAKEN ESPRESSO DRINK:
• 4-1/2 ounces brewed espresso, cooled
• 3 tablespoons oat milk
• 1/2 cup ice cubes

Ingredients

• 1 large head cabbage, shredded (about 12 cups)
• 6 tablespoons butter, divided
• 1 medium onion, chopped
• 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
• 8 ounces Velveeta, cubed
• Salt and pepper to taste
• 1/4 cup dry bread crumbs

Ingredients

• 1 scoop gelato
• 1-1/2 ounces brewed espresso
• instant espresso powder, optional

Ingredients

• 1/4 cup butter, cubed
• 1 cup finely chopped celery
• 1 cup shredded carrots
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup all-purpose flour
• 5 cups chicken broth
• 1 package (16 ounces) potato gnocchi
• 1-1/2 cups cubed cooked chicken breast
• 1 cup fresh baby spinach
• 1 cup heavy whipping cream
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sliced chives

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons Sriracha chili sauce
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• BURGERS:
• 1/4 cup dry bread crumbs
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 pound ground turkey
• 1 tablespoon canola oil
• 4 slices cheddar cheese
• 1 tablespoon butter
• 4 large eggs
• 1/2 cup cubed medium ripe avocado, peeled
• 1/2 teaspoon lemon juice
• 4 English muffins, split and toasted
• 8 cooked maple bacon strips

Ingredients

• 1 pound ground beef
• 1 package (3.2 ounces) ranch salad dressing mix
• 4 slices cooked bacon strips, chopped
• 1 tablespoon Worcestershire sauce
• 4 hamburger buns, split
• Optional Toppings: Sliced American cheese, lettuce, tomato, onion and condiments of choice

Ingredients

• 1/3 cup water
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon packed brown sugar
• 1 tablespoon canola oil
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 4 green onions, chopped
• 12 Bibb or butter lettuce leaves
• 1 cup julienned carrot
• 1 small cucumber, cut into strips