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Drumsticks and mac & cheese - all vegan and scrumptious!
~~~~~~~~~~~~~~~~~
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Sunday 30 April 2017
Vegan Drumsticks and Mac & Cheese
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New video by Tasty on YouTube
Homemade Chinese-Take-Away: Crispy Duck and Pancake
Here is what you'll need! Homemade Chinese-Style Crispy Duck In A Pancake Servings: 4 INGREDIENTS 2 duck legs Glazing mix 1 liter boiling water 6 tablespoons soft brown sugar 150 milliliters rice vinegar Marinade 75 grams spring onion, chopped 25 grams ginger, finely diced 4 tablespoons salt 2 tablespoons five spice 2 tablespoons soft brown sugar To Serve 12 Chinese pancakes 60 grams hoisin sauce 4 spring onions, shredded 1 cucumber, thinly sliced PREPARATION Preheat the oven to 160°C/320°F. Lightly score into the skin of the duck legs. In boiling hot water, add vinegar and sugar. Stir. Submerge the duck legs in the glaze mix for 20 seconds. Pad dry the duck legs with kitchen roll. Mix well all the marinade ingredients. Give the duck legs a good rub in the marinade. On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up. Roast the duck legs for 30 minutes on 160°C/320°F. Turn up the oven to 200°C/400˚C and roast the duck for another 20 minutes. Rest the duck legs for 10 minutes, then shred them with two forks. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber. Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oMOBsL MUSIC Licensed via Audio Network
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Here is what you'll need! Homemade Chinese-Style Crispy Duck In A Pancake Servings: 4 INGREDIENTS 2 duck legs Glazing mix 1 liter boiling water 6 tablespoons soft brown sugar 150 milliliters rice vinegar Marinade 75 grams spring onion, chopped 25 grams ginger, finely diced 4 tablespoons salt 2 tablespoons five spice 2 tablespoons soft brown sugar To Serve 12 Chinese pancakes 60 grams hoisin sauce 4 spring onions, shredded 1 cucumber, thinly sliced PREPARATION Preheat the oven to 160°C/320°F. Lightly score into the skin of the duck legs. In boiling hot water, add vinegar and sugar. Stir. Submerge the duck legs in the glaze mix for 20 seconds. Pad dry the duck legs with kitchen roll. Mix well all the marinade ingredients. Give the duck legs a good rub in the marinade. On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up. Roast the duck legs for 30 minutes on 160°C/320°F. Turn up the oven to 200°C/400˚C and roast the duck for another 20 minutes. Rest the duck legs for 10 minutes, then shred them with two forks. Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber. Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oMOBsL MUSIC Licensed via Audio Network
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blueberry cheesecake Flemings Steakhouse
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rum roll Cinderella Bakery
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eclair Cinderella Bakery
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Brownie Goat Cheesecake
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Brownie Goat Cheesecake
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New video by Feeling Peckish on YouTube
A Day by Myself || Sunday Funday
Cherry Blossoms, Beyonce and Sock Slides. I was left to my own devices for a day and here's what I got up to... FOLLOW ME ERRYWURRR: Snapchat: feelingpeckish Twitter: https://twitter.com/feelingpeckish_ Facebook: http://ift.tt/1Y62NEE... Instagram: http://ift.tt/2nsS0v1 Website: feelingpeckish.ca
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Cherry Blossoms, Beyonce and Sock Slides. I was left to my own devices for a day and here's what I got up to... FOLLOW ME ERRYWURRR: Snapchat: feelingpeckish Twitter: https://twitter.com/feelingpeckish_ Facebook: http://ift.tt/1Y62NEE... Instagram: http://ift.tt/2nsS0v1 Website: feelingpeckish.ca
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Elementary chef competition features healthy comfort food
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Students submitted recipes for their favorite healthy comfort food to the elementary schools' cafeteria managers, and a panel of administrators ...
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Students submitted recipes for their favorite healthy comfort food to the elementary schools' cafeteria managers, and a panel of administrators ...
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New video by Tastemade on YouTube
ASK THE AUDIENCE: Finding the Ultimate Comfort Food Part 2 | 5 Second Rule with Julie
All the comforts of pizza, macaroni and mashed potatoes made into one incredible potato skin. SAVE this recipe: https://taste.md/2q1GIMM INGREDIENTS: 2 Baker potatoes roasted 2 tbsp butter ½ cup + 2 tbsp milk Salt and Pepper 2 cups Dried Macaroni 1 tbsp flour 1 cups old cheddar, shredded plus extra ¼ cup Turkey or regular pepperonis, quartered ¼ cup Mushrooms, finely chopped ¼ cup Green Peppers, finely chopped ¼ cup Red onion, finely chopped ¼ cup Marinara pizza sauce STEPS: 1.) Scoop out the baked potato centres reserving the skins. Mix the potato in a bowl with 1 tbsp butter, 2 tbsp milk and a little salt and pepper. Mash thoroughly and then place some of the mixture back in the potato. 2.) Cook the macaroni as directed on the package in boiling salted water. 3.) In an ovenproof skillet over medium heat, melt your butter and then sprinkle in the flour. Stir together until a paste has formed. Pour in milk and stir until the mixture thickens and there are no lumps. Turn of the heat. Whisking constantly, mix in cheese and some salt until everything is melted and well blended. 4.) Drain the macaroni and place in a large bowl. Add to the cheese sauce as well as the quartered pepperoni, mushrooms, onion and green peppers. Stir to combine and then place a small amount in each potato. 5.) For the topping, spoon on some of the marinara sauce to completely cover the mac and cheese and then sprinkle some left over toppings and cheese over top. Bake for 15 min at 350˚ F. For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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All the comforts of pizza, macaroni and mashed potatoes made into one incredible potato skin. SAVE this recipe: https://taste.md/2q1GIMM INGREDIENTS: 2 Baker potatoes roasted 2 tbsp butter ½ cup + 2 tbsp milk Salt and Pepper 2 cups Dried Macaroni 1 tbsp flour 1 cups old cheddar, shredded plus extra ¼ cup Turkey or regular pepperonis, quartered ¼ cup Mushrooms, finely chopped ¼ cup Green Peppers, finely chopped ¼ cup Red onion, finely chopped ¼ cup Marinara pizza sauce STEPS: 1.) Scoop out the baked potato centres reserving the skins. Mix the potato in a bowl with 1 tbsp butter, 2 tbsp milk and a little salt and pepper. Mash thoroughly and then place some of the mixture back in the potato. 2.) Cook the macaroni as directed on the package in boiling salted water. 3.) In an ovenproof skillet over medium heat, melt your butter and then sprinkle in the flour. Stir together until a paste has formed. Pour in milk and stir until the mixture thickens and there are no lumps. Turn of the heat. Whisking constantly, mix in cheese and some salt until everything is melted and well blended. 4.) Drain the macaroni and place in a large bowl. Add to the cheese sauce as well as the quartered pepperoni, mushrooms, onion and green peppers. Stir to combine and then place a small amount in each potato. 5.) For the topping, spoon on some of the marinara sauce to completely cover the mac and cheese and then sprinkle some left over toppings and cheese over top. Bake for 15 min at 350˚ F. For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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New video by Tasty on YouTube
Sweet Soy Chicken Wings
Here is what you'll need! SWEET SOY CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F approximately 7 minutes. Heat oil to about 180˚C/350˚F. Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oY1Vq5 MUSIC Licensed via Audio Network ATUD019_10_It's All About The Car
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Here is what you'll need! SWEET SOY CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F approximately 7 minutes. Heat oil to about 180˚C/350˚F. Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oY1Vq5 MUSIC Licensed via Audio Network ATUD019_10_It's All About The Car
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Brazilian Orange Cake
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Pistachio Muffins
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New video by Allrecipes on YouTube
Easter Recipes - How to Make 3 Awesome Ham Glazes
Make Easter a flavorful holiday to remember by infusing your ham centerpiece with a homemade fruit glaze. This video isn't a recipe, but still gives you some delicious ideas. Try a spiced citrus glaze of orange juice, cinnamon, cloves, honey and almond extract. Or get sweet and sour with apricot jam, honey, hot English mustard and orange marmalade. Or give the grown-ups a spicy-boozy kick with roasted jalapenos, blackberries, garlic, honey, brown sugar and orange juice, zest and liqueur! However you bake it, your ham will be tempting and delicious! Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: http://ift.tt/1iYYV4b Facebook http://ift.tt/17nfZej Twitter @Allrecipes
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Make Easter a flavorful holiday to remember by infusing your ham centerpiece with a homemade fruit glaze. This video isn't a recipe, but still gives you some delicious ideas. Try a spiced citrus glaze of orange juice, cinnamon, cloves, honey and almond extract. Or get sweet and sour with apricot jam, honey, hot English mustard and orange marmalade. Or give the grown-ups a spicy-boozy kick with roasted jalapenos, blackberries, garlic, honey, brown sugar and orange juice, zest and liqueur! However you bake it, your ham will be tempting and delicious! Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: http://ift.tt/1iYYV4b Facebook http://ift.tt/17nfZej Twitter @Allrecipes
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Wild Strawberry & White Chocolate Financiers
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Wild Strawberry & White Chocolate Financiers
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Red Velvet Cake
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with white chocolate dipped strawberries and cream cheese frosting
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After the effort, the reward - www.squitti.org
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Mangoes, bananas, dates, grapes, blueberries, dried mulberries, dried strawberries, dried bananas and some wild flowers. After the effort, the reward...... So grateful :))
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After the effort, the reward - www.squitti.org
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Mangoes, bananas, dates, grapes, blueberries, dried mulberries, dried strawberries, dried bananas and some wild flowers. After the effort, the reward...... So grateful :))
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Indian coral lentil and potato dhal with rice and shiitake sauce (Vegan, Gluten Free, Low fat, Low sodium)
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New video by SORTEDfood on YouTube
THE ULTIMATE BURRITO BATTLE
Another EPIC battle where three clowns go head to head to head. Chipotle ain't got nothing on these burrito recipes... Watch the early access video: http://bit.ly/EarlyAccess4 Mike's Rice Pudding Burrito: http://bit.ly/TropicalChimichanga Barry's Charred Chicken Burrito: http://bit.ly/CharredChickenBurrito Jamie's Paella Burrito: http://bit.ly/PaellaBurrito --- Catch up with: Two Chef's At A Table: http://bit.ly/YouTubeRice02 Jammy Rice Pudding Recipe: http://bit.ly/YouTubeNCI15 HUNGRY FOR MORE? Subscribe to SORTEDfood and press the bell button to get notifications each time we post. http://bit.ly/2otgXbf
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Another EPIC battle where three clowns go head to head to head. Chipotle ain't got nothing on these burrito recipes... Watch the early access video: http://bit.ly/EarlyAccess4 Mike's Rice Pudding Burrito: http://bit.ly/TropicalChimichanga Barry's Charred Chicken Burrito: http://bit.ly/CharredChickenBurrito Jamie's Paella Burrito: http://bit.ly/PaellaBurrito --- Catch up with: Two Chef's At A Table: http://bit.ly/YouTubeRice02 Jammy Rice Pudding Recipe: http://bit.ly/YouTubeNCI15 HUNGRY FOR MORE? Subscribe to SORTEDfood and press the bell button to get notifications each time we post. http://bit.ly/2otgXbf
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Saturday 29 April 2017
Real Or Fake ?
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Project 52 - Week 17
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New video by Tasty on YouTube
Freezer-Prep Chicken Pot Pies
Here is what you'll need! Freeze & Bake Chicken Pot Pies Makes 6 pot pies INGREDIENTS ⅓ cup butter 1 onion, diced 3 stalks celery, diced 3 large carrots, diced 1 cup milk 2 cups chicken broth ½ cup flour 1 rotisserie chicken, shredded 1 cup frozen peas 1 teaspoon salt ½ teaspoon pepper 3 refrigerated pie crusts 6 disposable foil pot pie pans (or ceramic ramekins) PREPARATION 1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender. 2. Pour in the flour, and mix in well. 3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened. 4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool. 5. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.) 6. Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece. 7. Cover each pot pie with foil and freeze for up to 2 months. 8. To bake from frozen, preheat oven to 400˚F/200˚C, and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. 9. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oKv4Jm MUSIC Standing Rock_fullmix Licensed via Warner Chappell Production Music Inc.
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Here is what you'll need! Freeze & Bake Chicken Pot Pies Makes 6 pot pies INGREDIENTS ⅓ cup butter 1 onion, diced 3 stalks celery, diced 3 large carrots, diced 1 cup milk 2 cups chicken broth ½ cup flour 1 rotisserie chicken, shredded 1 cup frozen peas 1 teaspoon salt ½ teaspoon pepper 3 refrigerated pie crusts 6 disposable foil pot pie pans (or ceramic ramekins) PREPARATION 1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender. 2. Pour in the flour, and mix in well. 3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened. 4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool. 5. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.) 6. Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece. 7. Cover each pot pie with foil and freeze for up to 2 months. 8. To bake from frozen, preheat oven to 400˚F/200˚C, and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. 9. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oKv4Jm MUSIC Standing Rock_fullmix Licensed via Warner Chappell Production Music Inc.
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Birthday cake / Fondant icing cake / 6 th birthday cake / heart shaped design cake
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Birthday cake / Fondant icing cake / 6 th birthday cake / heart shaped design cake
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Birthday cake / Fondant icing cake / 6 th birthday cake / heart shaped design cake
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Birthday cake / Fondant icing cake / 6 th birthday cake / heart shaped design cake
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Birthday cake / Fondant icing cake / 6 th birthday cake / heart shaped design cake
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11 *Golden* Air-Fryer Recipes to Feel Good About
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The air fryer has become a go-to in many households thanks to its ability to fry food to a crisp with *very* minimal oil. We know it sounds too good to be ...
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The air fryer has become a go-to in many households thanks to its ability to fry food to a crisp with *very* minimal oil. We know it sounds too good to be ...
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Happy Pear 🍐 Mystery
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New video by Tasty on YouTube
Popcorn Fried Chicken (Indian Style)
Here is what you'll need! Popcorn Fried Chicken (Indian Style) Serves 2-3 INGREDIENTS 3 chicken breasts, diced Spice Marinade 1 tablespoon chili powder 1 tablespoon turmeric 1 teaspoon salt 1 teaspoon pepper 2 tablespoons minced garlic Juice of ½ lemon Spice Coating 100 grams bread crumbs 1 teaspoon chili powder 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon salt 1 teaspoon pepper Egg wash 1 litre of oil, for frying PREPARATION 1. Prepare the spice marinade by mixing all the spices together with the chicken. 2. Cover with cling film and leave to marinate for 1 hour. 3. Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together. 4. Coat each chicken piece in egg wash, followed by the spice coating. 5. Heat the oil in a deep saucepan to 350°F/180°C. 6. Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through. 7. Serve with salad and favourite dips of your choice. 8. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oW7m96 MUSIC Licensed via Audio Network
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Here is what you'll need! Popcorn Fried Chicken (Indian Style) Serves 2-3 INGREDIENTS 3 chicken breasts, diced Spice Marinade 1 tablespoon chili powder 1 tablespoon turmeric 1 teaspoon salt 1 teaspoon pepper 2 tablespoons minced garlic Juice of ½ lemon Spice Coating 100 grams bread crumbs 1 teaspoon chili powder 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon salt 1 teaspoon pepper Egg wash 1 litre of oil, for frying PREPARATION 1. Prepare the spice marinade by mixing all the spices together with the chicken. 2. Cover with cling film and leave to marinate for 1 hour. 3. Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together. 4. Coat each chicken piece in egg wash, followed by the spice coating. 5. Heat the oil in a deep saucepan to 350°F/180°C. 6. Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through. 7. Serve with salad and favourite dips of your choice. 8. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2oW7m96 MUSIC Licensed via Audio Network
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Chocolate Truffle Tart
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New video by Tastemade on YouTube
Day of the Dead in Mexico City with Julie | One for the Road: Season 2
Julie heads to Mexico City for its annual Dia de los Muertos festivities. While there, she explores the city and takes in authentic cuisine. NEW Episodes EVERY Saturday! For more One For The Road: https://www.youtube.com/playlist?list=PLX98sAmndWt3Nfh4tmEHDHYVZGxwyQjsn For more amazing original shows and recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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Julie heads to Mexico City for its annual Dia de los Muertos festivities. While there, she explores the city and takes in authentic cuisine. NEW Episodes EVERY Saturday! For more One For The Road: https://www.youtube.com/playlist?list=PLX98sAmndWt3Nfh4tmEHDHYVZGxwyQjsn For more amazing original shows and recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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New video by Bon Appétit on YouTube
The Best Finds at Mexico City's San Juan Market | City Guides | Bon Appetit
Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn CONNECT WITH BON APPETIT Web: http://ift.tt/qE6Uhm Twitter: http://twitter.com/bonappetit Facebook: http://ift.tt/1X7EwRP Google+: http://ift.tt/1X7EuJP Instagram: http://ift.tt/1d789Zt Pinterest: http://ift.tt/1X7EuJR Tumblr: http://ift.tt/14px1ov The Scene: http://ift.tt/1X7Ev05 Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. The Best Finds at Mexico City's San Juan Market | City Guides | Bon Appetit
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Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn CONNECT WITH BON APPETIT Web: http://ift.tt/qE6Uhm Twitter: http://twitter.com/bonappetit Facebook: http://ift.tt/1X7EwRP Google+: http://ift.tt/1X7EuJP Instagram: http://ift.tt/1d789Zt Pinterest: http://ift.tt/1X7EuJR Tumblr: http://ift.tt/14px1ov The Scene: http://ift.tt/1X7Ev05 Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. The Best Finds at Mexico City's San Juan Market | City Guides | Bon Appetit
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Friday 28 April 2017
New video by Food Wishes on YouTube
Quick & Crispy Home Fries - How to Make Crispy Diner-Style Home Fries
Learn how to make Quick & Crispy Home Fries! Visit http://ift.tt/qu7RUZ for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Crispy Diner-Style Home Fries recipe!
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Learn how to make Quick & Crispy Home Fries! Visit http://ift.tt/qu7RUZ for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Crispy Diner-Style Home Fries recipe!
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New video by Tasty on YouTube
Vegan Shepherd's Pie
Here is what you'll need! Vegan Shepherd’s Pie Servings: 5-6 INGREDIENTS Filling 1 tablespoon vegetable oil 2 tablespoons garlic, minced 1 onion, diced 3 stalks of celery, chopped 2 carrots, sliced 2 cups mushrooms, sliced 1 cup corn ¼ cup parsley, chopped 1 tablespoon tomato paste 1 teaspoon thyme 1 teaspoon sage 1 teaspoon pepper 1 teaspoon salt 2 cups veggie broth 1 tablespoon flour Potato Topping 4 potatoes, peeled and chopped 1 tablespoon vegan butter ½ cup soy/nut milk 1 teaspoon salt 1 teaspoon pepper PREPARATION Carrot Cake Preheat oven to 220ºC/425ºF. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften. Add celery and carrots, stir until onions are translucent. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed. Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain. Mash potatoes then add butter, milk, salt, and pepper. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread. Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation. Bake pie for 20-25 minutes. Allow to cool for five minutes. Enjoy! Inspired by: http://ift.tt/1SpULUm http://ift.tt/2pcXY3i Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2qoBGtl MUSIC Licensed via Audio Network
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Here is what you'll need! Vegan Shepherd’s Pie Servings: 5-6 INGREDIENTS Filling 1 tablespoon vegetable oil 2 tablespoons garlic, minced 1 onion, diced 3 stalks of celery, chopped 2 carrots, sliced 2 cups mushrooms, sliced 1 cup corn ¼ cup parsley, chopped 1 tablespoon tomato paste 1 teaspoon thyme 1 teaspoon sage 1 teaspoon pepper 1 teaspoon salt 2 cups veggie broth 1 tablespoon flour Potato Topping 4 potatoes, peeled and chopped 1 tablespoon vegan butter ½ cup soy/nut milk 1 teaspoon salt 1 teaspoon pepper PREPARATION Carrot Cake Preheat oven to 220ºC/425ºF. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften. Add celery and carrots, stir until onions are translucent. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed. Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish. Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain. Mash potatoes then add butter, milk, salt, and pepper. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread. Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation. Bake pie for 20-25 minutes. Allow to cool for five minutes. Enjoy! Inspired by: http://ift.tt/1SpULUm http://ift.tt/2pcXY3i Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2qoBGtl MUSIC Licensed via Audio Network
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New video by Tastemade on YouTube
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Jen tests a burger recipe from "Bob's Burgers Cookbook" to see if they're pun-tastically tasty IRL. For more Good Times with Jen: https://www.youtube.com/playlist?list=PLX98sAmndWt2ZG_YE3SYryi0ozadqkkvc For more amazing recipes download the Tastemade App: http://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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New video by Tasty on YouTube
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New video by Tasty on YouTube
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Here is what you'll need! Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e. Animal Pancakes Servings: 4 INGREDIENTS 6 cups prepared pancake batter Strawberries, for decoration Blueberries, for decoration Bananas, for decoration Chocolate Chips, for decoration Syrup to top (optional) PREPARATION Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan. Allow to cook until bubbles form and begin to pop all around the pancake. The pancake will also lose its shiny sheen and begin to look more matte. Flip and cook on the other side for 2-3 minutes, or until the bottom is lightly browned. For the lion pancake, you’ll need 1 large pancake, 1 small pancake, sliced strawberries for the mane and nose, blueberries for the eyes, and chocolate chips for the mouth. For the monkey pancake, you’ll need 1 large pancake, 2 small pancakes, 1 medium pancake (use ⅓ cup of batter), blueberries for the eyes and nose, and chocolate chips for the mouth. For the owl pancake, you’ll need 1 large pancake, sliced bananas for the eyes and feathers, blueberries for the eyes, and sliced strawberries for the beak and wings. For the pig pancake, you’ll need 1 large pancake, chocolate chips for the snout, blueberries for the eyes, and sliced strawberries for the ears. Make your favorite animal pancakes and top with syrup, or another favorite pancake topping. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2pq4HW8 MUSIC Licensed via Audio Network
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Here is what you'll need! Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e. Animal Pancakes Servings: 4 INGREDIENTS 6 cups prepared pancake batter Strawberries, for decoration Blueberries, for decoration Bananas, for decoration Chocolate Chips, for decoration Syrup to top (optional) PREPARATION Heat a nonstick pan or pancake griddle on medium heat. For large pancakes, pour 1 cup of batter onto the pan. For small pancakes, pour a little less than ¼ cup of batter onto the pan. Allow to cook until bubbles form and begin to pop all around the pancake. The pancake will also lose its shiny sheen and begin to look more matte. Flip and cook on the other side for 2-3 minutes, or until the bottom is lightly browned. For the lion pancake, you’ll need 1 large pancake, 1 small pancake, sliced strawberries for the mane and nose, blueberries for the eyes, and chocolate chips for the mouth. For the monkey pancake, you’ll need 1 large pancake, 2 small pancakes, 1 medium pancake (use ⅓ cup of batter), blueberries for the eyes and nose, and chocolate chips for the mouth. For the owl pancake, you’ll need 1 large pancake, sliced bananas for the eyes and feathers, blueberries for the eyes, and sliced strawberries for the beak and wings. For the pig pancake, you’ll need 1 large pancake, chocolate chips for the snout, blueberries for the eyes, and sliced strawberries for the ears. Make your favorite animal pancakes and top with syrup, or another favorite pancake topping. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2pq4HW8 MUSIC Licensed via Audio Network
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New video by Bon Appétit on YouTube
Brad Reads "Bon Appétit" by Katy Perry
Watch as Test Kitchen Manager Brad Leone reads the lyrics for Katy Perry's new hit song "Bon Appétit." Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn CONNECT WITH BON APPETIT Web: http://ift.tt/qE6Uhm Twitter: http://twitter.com/bonappetit Facebook: http://ift.tt/1X7EwRP Google+: http://ift.tt/1X7EuJP Instagram: http://ift.tt/1d789Zt Pinterest: http://ift.tt/1X7EuJR Tumblr: http://ift.tt/14px1ov The Scene: http://ift.tt/1X7Ev05 Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Reads "Bon Appétit" by Katy Perry Featuring: Brad Leone Camera Operator: Vincent Cross Editor: Matthew Hunziker
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Watch as Test Kitchen Manager Brad Leone reads the lyrics for Katy Perry's new hit song "Bon Appétit." Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn CONNECT WITH BON APPETIT Web: http://ift.tt/qE6Uhm Twitter: http://twitter.com/bonappetit Facebook: http://ift.tt/1X7EwRP Google+: http://ift.tt/1X7EuJP Instagram: http://ift.tt/1d789Zt Pinterest: http://ift.tt/1X7EuJR Tumblr: http://ift.tt/14px1ov The Scene: http://ift.tt/1X7Ev05 Want even more? Subscribe to The Scene: http://bit.ly/subthescene ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Reads "Bon Appétit" by Katy Perry Featuring: Brad Leone Camera Operator: Vincent Cross Editor: Matthew Hunziker
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Extravagant Oreo Cheesecake
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