Get the Dish: Ice Cream "Drumsticks"
Get the Dish: Ice Cream "Drumsticks"
Coconut Shrimp That'd Make Bubba Gump Proud
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<a href="http://www.popsugar.com/food/Get-Dish-Ice-Cream-Drumsticks-37459493"></a>Who doesn't love an <a href="https://www.drumstick.com/" target="_blank">ice cream drumstick</a>? From the creamy frozen ice cream, to the crunchy chocolate and peanut shell, right down to the very last chocolate-filled bite at the bottom of the cone (you know what I'm talking about), this is an all-time-favorite Summer treat. To make it homemade is even easier than you think! The best part is once you master the classic, the possibilities of flavors and combinations really are endless. <a href="/node/37581449/edit" rel="nofollow"></a> Inspired by <a href="https://www.drumstick.com/">Nestle Drumsticks</a> "Drumstick" Ice Cream Cones Ingredients12 ounces semisweet chocolate 2 tablespoons canola oil 6 waffle cones 1 gallon vanilla ice cream 1 cup roasted peanuts, finely chopped Other toppings, optional Directions Melt chocolate in a double-boiler over medium-low heat, stirring frequently until smooth. Remove from heat and stir the oil into the chocolate. Drizzle about 2 teaspoons of melted chocolate into the bottom of each waffle cone, and place each cone in a short drinking glass or mason jar to hold upright. Transfer cones to the freezer for a couple of minutes to let the chocolate harden. Remove the ice cream from the freezer and allow it to soften into a scoopable consistency. Remove the cones from the freezer and fill each cone with ice cream, using an offset spatula to press it in and smooth out the ice cream. Add a big rounded scoop on top of the cone and smooth it out into a dome shape. Return the cone to the glass and place it back in the freezer. Allow cones to harden for at least an hour, or overnight. Return the chocolate to the double-boiler to soften. When ready, remove the cones from the freezer, and either using a silicone pastry brush or a spoon, drizzle the chocolate mixture over the ice cream and immediately sprinkle chopped peanuts on top. Continue until the ice cream and top of the cone are covered. Return the cone to the jar and freeze again until the chocolate has hardened, at least 15-20 minutes. Keep in the freezer until ready to serve. Information Category Desserts Yield 6 servings Cook Time 8 hours Average( votes): <a href='/node/37581449/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Bubba-Gump-Coconut-Shrimp-Recipe-35473011"></a>It's nearly impossible to watch <a href="http://www.buzzsugar.com/Forrest-Gump-Movie-GIFs-35169347">Forrest Gump</a> without getting a hankering for shrimp served every which way. Crisp, airy, and coconut-rich, this deep-fried shrimp recipe inspired by <a href="http://www.bubbagump.com/locations/" target="_blank">Bubba Gump Shrimp Co.</a> will satisfy cravings and would've made Bubba proud. Watch the video to see just how easy it is to make. <a href="http://www.yumsugar.com/node/35523126/edit" rel="nofollow"></a> Inspired by <a href="http://www.bubbagump.com/">Bubba Gump Shrimp Company</a> Bubba Gump's Dumb Luck Coconut Shrimp IngredientsFor the shrimp: 1/2 pound medium raw shrimp, peeled and deveined 3/4 cup Bisquick 3/4 cup hefeweizen beer, such as Blue Moon 1/4 cup all-purpose flour 1/4 teaspoon seasoning salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 cup shredded coconut Oil, for frying For the sauce: 1/4 cup orange marmalade 1/2 teaspoon cajun seasoning, or to taste Directions Make the shrimp: Rinse shrimp under cold water, and pat dry with a paper towel. Add pancake mix and beer to a shallow bowl, and stir until smooth. In another shallow bowl, mix together the flour, seasoning salt, cayenne pepper, and garlic powder. Add the coconut to a third shallow bowl. Using the tail as a handle, dip the shrimp into the flour mixture, and shake off any excess. Then dip it into the batter and dredge it in coconut. Repeat with all of the shrimp. Fry the shrimp in 350°F oil for 45 to 60 seconds on each side, or until golden brown. Drain on a paper-towel-lined baking sheet. Make the dipping sauce: Mix together the orange marmalade and cajun seasoning, adding more cajun seasoning to taste, if desired. Serve with shrimp. Information Category Shellfish, Main Dishes Cuisine Cajun/Creole Yield 1 to 2 servings Cook Time 20 minutes Average( votes): <a href='/node/35523126/print' target='_blank' title='Print recipe'>Print recipe</a>
<a href="http://www.popsugar.com/food/Homemade-Hot-Pockets-Recipe-Video-31831493"></a>Your freezer may be empty, but that doesn't mean you can't enjoy a piping hot bite of pastry-crusted goodness. If you're looking for a tasty reminder of your dorm days, these calzones inspired by Hot Pockets fit the bill. Watch the video to see just how easy they are to make.
<a href="http://www.popsugar.com/food/Flower-Pot-Dessert-34587949"></a>Like a sophisticated take on the childhood classic <a href="http://spoonful.com/recipes/dirt-cups" target="_blank">worms and dirt</a>, these flowerpots aren't exactly what they appear to be at first glance. No, that's not real dirt that the Spring blooms are "growing" out of, but rather a delicious Oreo-crumb topping. Watch the video to find out what sweet treats are hidden below its surface.
<a href="http://www.popsugar.com/food/Thug-Kitchen-Vegan-Cauliflower-Tacos-Recipe-37051689"></a>Matt Holloway and Michelle Davis are the duo behind the vegan blog <a href="http://www.thugkitchen.com" target="_blank">Thug Kitchen</a>. With the tag line "Eat like you give a f*ck," they won't ask you nicely to eat your veggies. Instead, they use perfectly hilarious profanity to get their point across. They're joining us to make "corn-ve-lopes: a corn tortilla folded up to deliver tasty taco mail directly to your taste buds. These roasted cauliflower tacos are a special f*cking delivery." So crack open that beer, and let's get to work making tasty vegan tacos. <a href="http://www.yumsugar.com/node/37054233/edit" rel="nofollow"></a> From <a href="http://www.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586/ref=sr_1_1?ie=UTF8&qid=1419874112&sr=8-1&keywords=thug+kitchen">Thug Kitchen</a> Roasted Beer and Lime Cauliflower Tacos With Cilantro Coleslaw IngredientsFor the slaw: 1/2 head of green cabbage (about 1/2 pound) 1 small carrot 2 tablespoons lime juice 2 tablespoons rice vinegar 1 teaspoon olive oil 1/8 teaspoon salt 1/3 cup chopped cilantro For the tacos: 1 head cauliflower (about 1 pound) 3/4 cup beer 1/4 cup vegetable broth 1 tablespoon lime juice 1 1/2 teaspoons tamari or soy sauce 1 1/2 tablespoons chipotle hot sauce 1 to 2 garlic cloves, sliced 1 1/2 teaspoons chili powder 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder Pinch of salt 1 tablespoon olive oil 1/2 yellow onion, chopped 6 corn tortillas 1 avocado, sliced Salsa, for serving Directions To make the slaw: Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f*cking lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that sh*t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that sh*t well. Fold in the cilantro just before serving. To make the tacos: Crank your oven to 400°F. Grab a rimmed baking sheet. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 1 1/2 minutes. Drain. Toss the spices, salt, and olive oil together in a large bowl. Add the cauliflower and onion and stir till those f*ckers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes. To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and plenty of salsa. Information Category Main Dishes Yield Makes about 6 tacos <a href='/node/37054233/print' target='_blank' title='Print recipe'>Print recipe</a>