Buldak Fire Chicken with Cheese
https://ift.tt/5mNyfBn Buldak fire chicken is my go-to meal when I need something hearty, delicious, and a little spicy that I can whip up in just 30 minutes. The cheese makes this dish, but the addition of rice cakes is also necessary. See the ingredients below: 1¾ lb chicken thighs, cut into cubes ½ cup gochugaru 2 Tbsp soy sauce ⅓ cup rice syrup or honey 3 Tbsp canola oil for marinade, plus 1 Tbsp for searing rice cakes 2 tsp minced ginger 6 large garlic cloves, minced 3 Tbsp gochujang Black pepper, to taste 1½ cups sliced rice cake ¼ cup water Salt, to taste ¾ lb mozzarella cheese shredded 1 green onion, chopped
View on YouTube
Tuesday, 31 October 2023
Monday, 30 October 2023
New video by Tasty on YouTube
Black Sesame Matcha Cinnamon Rolls
@joelleolol levels up store bought cinnamon rolls with a 3 ingredient black sesame hack! These pair PERFECTLY with @jasminepak's matcha cream cheese frosting - you can find the recipe for that on her page!
View on YouTube
@joelleolol levels up store bought cinnamon rolls with a 3 ingredient black sesame hack! These pair PERFECTLY with @jasminepak's matcha cream cheese frosting - you can find the recipe for that on her page!
View on YouTube
New video by Tasty on YouTube
No Bake Matcha Tiramisu
@RieMcClenny's No-Bake Matcha Tiramisu from her new cookbook, Make It Japanese - available now! you can get yours here to try this matcha perfection for yourself: https://ift.tt/xgoE0ut
View on YouTube
@RieMcClenny's No-Bake Matcha Tiramisu from her new cookbook, Make It Japanese - available now! you can get yours here to try this matcha perfection for yourself: https://ift.tt/xgoE0ut
View on YouTube
Sunday, 29 October 2023
New video by Tasty on YouTube
Baked Ziti Stuffed Squash Boats
@bellagawjas_ Caption: POV I’m the friend that does the most when you come over Baked Ziti-Stuffed Squash Boats Ingredients -Small- to medium-sized squash -Olive oil -Black pepper -Salt -Dried ziti or penne -Garlic -Ground meat of choice -Marinara sauce -Garlic powder -Onion powder -Ricotta cheese -Fresh parsley -Fresh mozzarella cheese Preparation Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise to create "boats." Scoop out the seeds and a bit of the flesh from the center, creating a hollow space for the filling. Place the squash boats on a baking sheet. Drizzle with olive oil and sprinkle with pepper and salt. Roast for 15-20 minutes, or until beginning to soften. Remove from the oven. Bring a large pot of salted water to a boil, then cook the ziti according to the package instructions until al dente. Drain well. In a medium pot over medium-high heat, cook the ground meat in olive oil, breaking up with a wooden spoon. Add the garlic and continue cooking until the meat is no longer pink, 6-10 minutes. Add the marinara sauce and season with garlic powder, onion powder, salt, pepper, and parsley. Add the ziti to the sauce and stir to coat evenly. In a medium bowl, combine the ricotta cheese, parsley, garlic powder, salt, and pepper. Mix well. Carefully spoon the ricotta mixture into the roasted squash boats, spreading against the bottom and up the sides, then top with the ziti mixture, filling the boats generously. Sprinkle mozzarella and parsley over the top. Return the stuffed squash boats to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the squash is tender. Carefully remove the stuffed squash boats from the oven and let cool slightly before serving. Garnish with fresh herbs, if desired. Enjoy!
View on YouTube
@bellagawjas_ Caption: POV I’m the friend that does the most when you come over Baked Ziti-Stuffed Squash Boats Ingredients -Small- to medium-sized squash -Olive oil -Black pepper -Salt -Dried ziti or penne -Garlic -Ground meat of choice -Marinara sauce -Garlic powder -Onion powder -Ricotta cheese -Fresh parsley -Fresh mozzarella cheese Preparation Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise to create "boats." Scoop out the seeds and a bit of the flesh from the center, creating a hollow space for the filling. Place the squash boats on a baking sheet. Drizzle with olive oil and sprinkle with pepper and salt. Roast for 15-20 minutes, or until beginning to soften. Remove from the oven. Bring a large pot of salted water to a boil, then cook the ziti according to the package instructions until al dente. Drain well. In a medium pot over medium-high heat, cook the ground meat in olive oil, breaking up with a wooden spoon. Add the garlic and continue cooking until the meat is no longer pink, 6-10 minutes. Add the marinara sauce and season with garlic powder, onion powder, salt, pepper, and parsley. Add the ziti to the sauce and stir to coat evenly. In a medium bowl, combine the ricotta cheese, parsley, garlic powder, salt, and pepper. Mix well. Carefully spoon the ricotta mixture into the roasted squash boats, spreading against the bottom and up the sides, then top with the ziti mixture, filling the boats generously. Sprinkle mozzarella and parsley over the top. Return the stuffed squash boats to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the squash is tender. Carefully remove the stuffed squash boats from the oven and let cool slightly before serving. Garnish with fresh herbs, if desired. Enjoy!
View on YouTube
New video by Tastemade on YouTube
Cinnamon Rolls Galore: Sweet and Savory Recipes for Every Meal
Indulge in the sweet aroma of freshly baked cinnamon rolls throughout the day! From breakfast to dessert, we've got a cinnamon roll recipe for every mealtime occasion. These pillowy, cinnamon-spiced delights will have your taste buds dancing from morning 'til night. Join us on this mouthwatering journey and discover how versatile and oh-so-delicious cinnamon rolls can be! _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/6pcAWNT LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Indulge in the sweet aroma of freshly baked cinnamon rolls throughout the day! From breakfast to dessert, we've got a cinnamon roll recipe for every mealtime occasion. These pillowy, cinnamon-spiced delights will have your taste buds dancing from morning 'til night. Join us on this mouthwatering journey and discover how versatile and oh-so-delicious cinnamon rolls can be! _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/6pcAWNT LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Jamaican Poke Bowl
https://ift.tt/J7OZ0sf @theseasoned.skillet says… here’s how you can beautifully blend Hawaiian, Japanese, and Caribbean cuisines make a Jamaican-Style Poke Bowl! This fusion recipe takes the concept of a modern day poke bowl and adds flavorful jerk salmon, shelly rice and peas, and ripe plantains for the ultimate Caribbean island twist. Recipe on https://ift.tt/tQXfBdp [ search ‘poke bowl’ ]
View on YouTube
https://ift.tt/J7OZ0sf @theseasoned.skillet says… here’s how you can beautifully blend Hawaiian, Japanese, and Caribbean cuisines make a Jamaican-Style Poke Bowl! This fusion recipe takes the concept of a modern day poke bowl and adds flavorful jerk salmon, shelly rice and peas, and ripe plantains for the ultimate Caribbean island twist. Recipe on https://ift.tt/tQXfBdp [ search ‘poke bowl’ ]
View on YouTube
Decent Meal
https://ift.tt/XOi59C0
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/umaka09/53294911109/in/pool-74921284@N00
Quetzalcoatl002 has added a photo to the pool:
A vegetarian meal, but not 100% vegan. There is yoghurt in the avocado salad! On the side there is some sweet ginger as an appetizer. The basis of the sauce is tomatoes and chickpeas combined with fried potatoe chunks, well spiced the India way.
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/umaka09/53294911109/in/pool-74921284@N00
Saturday, 28 October 2023
Friday, 27 October 2023
New video by Tasty on YouTube
Seaweed Wrap Sandwich
@jasmineandtea If you liked the tortilla wrap trend, you have to try this spinoff using roasted seaweed sheets! All you need to do is cut a slit in the middle of a sheet of nori, then top each quarter with the protein of your choice, rice seasoned with furikake, spicy mayo, and sliced avocado. Fold the sides over each other & enjoy!
View on YouTube
@jasmineandtea If you liked the tortilla wrap trend, you have to try this spinoff using roasted seaweed sheets! All you need to do is cut a slit in the middle of a sheet of nori, then top each quarter with the protein of your choice, rice seasoned with furikake, spicy mayo, and sliced avocado. Fold the sides over each other & enjoy!
View on YouTube
New video by Tasty on YouTube
Modern Shaboodani
This is @ChefPriyankaNaik's take on a traditional Maharashtrian Indian dish called shaboodani but with a modern twist. It’s a nostalgic delight for Priyanka, as she grew up eating it every Saturday with her family as a first generation Indian-American in NYC. She loves this dish so much that she developed an easier-to-make version for her cookbook, The Modern Tiffin, that uses pearl couscous in lieu of white pearl tapioca. Check out this dish and all of Priyanka's delicious vegan and sustainable creations
View on YouTube
This is @ChefPriyankaNaik's take on a traditional Maharashtrian Indian dish called shaboodani but with a modern twist. It’s a nostalgic delight for Priyanka, as she grew up eating it every Saturday with her family as a first generation Indian-American in NYC. She loves this dish so much that she developed an easier-to-make version for her cookbook, The Modern Tiffin, that uses pearl couscous in lieu of white pearl tapioca. Check out this dish and all of Priyanka's delicious vegan and sustainable creations
View on YouTube
Thursday, 26 October 2023
New video by Tasty on YouTube
Ube Cheesecake Empanadas
@indulgenteats U BEtter make these crispy, flaky empanadas if purple yam is your jam! Inspired by the Filipino ube desserts of my childhood and recipes in my cookbook, these deep-fried hand pies have all the sweet, earthy flavor of ube balanced with tangy cream cheese for a satisfying combination of flavors and textures in every bite. For the best ube flavor, you can find fresh, refrigerated ube halaya at Filipino markets, though the jarred kind found from online retailers can also be used. Makes 8-10 empanadas Ingredients 4 oz cream cheese, room temperature ½ tsp ube extract ¼ tsp vanilla extract ¼ cup ube halaya, room temperature, plus more to taste Sugar, to taste 2 sheets pie dough, thawed if frozen Neutral oil, for frying Preparation 1. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, ube extract, and vanilla, and ube halaya and beat on medium-high speed until smooth. Add sugar and/or more ube halaya until your desired sweetness level is reached. 2. Use a small bowl to cut out rounds from the pie dough, gathering and re-rolling any dough scraps to cut out more. You should have 8–10 total. 3. Add 1-2 tablespoons of the ube cheesecake filling to the center of each wrapper, then fold the dough over the filling to make a half-moon shape and press the edges to seal. If desired, use your thumb to fold the dough around the edges over itself to pleat. 4. To prevent the empanadas from exploding during frying, use a fork to poke a few holes in the middle to allow moisture/steam to escape. You can also freeze the empanadas at this point to fry later, which will also prevent explosion. 5. Fill a large saucepan halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). 6. Working in batches of 2 at a time to avoid overcrowding the pot, fry the empanadas, flipping as needed, until golden brown on both sides, 4-5 minutes. 7. Allow the empanadas to cool briefly, then serve while the ube cheesecake center is still molten. 8. Enjoy!
View on YouTube
@indulgenteats U BEtter make these crispy, flaky empanadas if purple yam is your jam! Inspired by the Filipino ube desserts of my childhood and recipes in my cookbook, these deep-fried hand pies have all the sweet, earthy flavor of ube balanced with tangy cream cheese for a satisfying combination of flavors and textures in every bite. For the best ube flavor, you can find fresh, refrigerated ube halaya at Filipino markets, though the jarred kind found from online retailers can also be used. Makes 8-10 empanadas Ingredients 4 oz cream cheese, room temperature ½ tsp ube extract ¼ tsp vanilla extract ¼ cup ube halaya, room temperature, plus more to taste Sugar, to taste 2 sheets pie dough, thawed if frozen Neutral oil, for frying Preparation 1. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, ube extract, and vanilla, and ube halaya and beat on medium-high speed until smooth. Add sugar and/or more ube halaya until your desired sweetness level is reached. 2. Use a small bowl to cut out rounds from the pie dough, gathering and re-rolling any dough scraps to cut out more. You should have 8–10 total. 3. Add 1-2 tablespoons of the ube cheesecake filling to the center of each wrapper, then fold the dough over the filling to make a half-moon shape and press the edges to seal. If desired, use your thumb to fold the dough around the edges over itself to pleat. 4. To prevent the empanadas from exploding during frying, use a fork to poke a few holes in the middle to allow moisture/steam to escape. You can also freeze the empanadas at this point to fry later, which will also prevent explosion. 5. Fill a large saucepan halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). 6. Working in batches of 2 at a time to avoid overcrowding the pot, fry the empanadas, flipping as needed, until golden brown on both sides, 4-5 minutes. 7. Allow the empanadas to cool briefly, then serve while the ube cheesecake center is still molten. 8. Enjoy!
View on YouTube
New video by Tasty on YouTube
Cooking Potatoes 100 Different Ways Loaded Potato Rosti 16/100
@whisperofyum recommends Potato Rosti Lox for your next brunch!
View on YouTube
@whisperofyum recommends Potato Rosti Lox for your next brunch!
View on YouTube
ropa vieja canaria, no meat
https://ift.tt/VR1sO5Z
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/migraciontotal/53287761874/in/pool-74921284@N00
MIgracionTOtal has added a photo to the pool:
www.lanzarote.com/en/blog/canarian-ropa-vieja-recipe/
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/migraciontotal/53287761874/in/pool-74921284@N00
Unofficial Yellowstone cookbook _campfire coffee-Jackie-Alpers
https://ift.tt/4Be5IaL
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/jackiealpers/53287163146/in/pool-74921284@N00
Jackie Alpers has added a photo to the pool:
pot of cowboy coffee simmering over a campfire, brewed with a secret ingredient. Get the recipe in the Unofficial Yellowstone Cookbook by Jackie Alpers. www.jackiealpers.com/yellowstone-ranch-cookbook
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/jackiealpers/53287163146/in/pool-74921284@N00
Wednesday, 25 October 2023
New video by Tasty on YouTube
Cooking Potatoes 100 Different Ways 17/100 Potato Ring
Funyuns but make it potato @whisperofyum
View on YouTube
Funyuns but make it potato @whisperofyum
View on YouTube
New video by Tastemade on YouTube
Molten center of Biscoff goodness hidden inside a warm and decadent chocolate cake 🍮🔥
View on YouTube
View on YouTube
New video by Tasty on YouTube
Honey Butter Cereal
Calling all cereal lovers! ? @joelleolol shows how these 4 pantry staples make the CRUNCHIEST, caramelized cereal experience
View on YouTube
Calling all cereal lovers! ? @joelleolol shows how these 4 pantry staples make the CRUNCHIEST, caramelized cereal experience
View on YouTube
Tuesday, 24 October 2023
New video by Tasty on YouTube
Curried Butternut Squash Soup
Cozy up to a bowl of this red curry butternut squash soup by @whisperofyum. https://ift.tt/acG5ftj
View on YouTube
Cozy up to a bowl of this red curry butternut squash soup by @whisperofyum. https://ift.tt/acG5ftj
View on YouTube
New video by Tasty on YouTube
Spice Blends You Didn't Know Were From Africa: Harissa
Follow @mimooo.ahmed for more!
View on YouTube
Follow @mimooo.ahmed for more!
View on YouTube
Monday, 23 October 2023
New video by Tastemade on YouTube
Success, Community & BBQ in Houston | Street Somm
Sponsored by Meiomi | Sharing success stories over wine and barbecue in tough country Texas. In this episode of “Street Somm,” host Jermaine Stone and local chef to the stars, Tiffani Janelle, eat and sip their way through Houston’s hottest spots. Starting strong with authentic BBQ, the pair dig into a platter of protein and sides alongside a chilled Saldo Zinfandel to cool down from the H-Town heat. A complex braised-beef mole dish paired with a glass of velvety Meiomi Cabernet Sauvignon is next up on the menu. To finish off their Wild West food tour, Tiffani whips up South African peri-peri lobster with black pineapple fried rice while Jermaine uncorks a bottle of layered Robert Mondavi Winery The Estates Oakville Fumé Blanc for the table to share. For 21+ https://ift.tt/TEBrYbL _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/lbkPEHA LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Sponsored by Meiomi | Sharing success stories over wine and barbecue in tough country Texas. In this episode of “Street Somm,” host Jermaine Stone and local chef to the stars, Tiffani Janelle, eat and sip their way through Houston’s hottest spots. Starting strong with authentic BBQ, the pair dig into a platter of protein and sides alongside a chilled Saldo Zinfandel to cool down from the H-Town heat. A complex braised-beef mole dish paired with a glass of velvety Meiomi Cabernet Sauvignon is next up on the menu. To finish off their Wild West food tour, Tiffani whips up South African peri-peri lobster with black pineapple fried rice while Jermaine uncorks a bottle of layered Robert Mondavi Winery The Estates Oakville Fumé Blanc for the table to share. For 21+ https://ift.tt/TEBrYbL _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/lbkPEHA LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Cafe Leche Flan
@groovyfoodiess Make Cafe Leche Flan with @gidsgids and @groovyfoodiess -1/4 cup sugar -3 Tbsp water -1 14-oz can condensed milk -14 oz brewed Vietnamese coffee, cooled -5 large egg yolks -Hot water, for baking 1. Preheat the oven to 350°F (180°C). 2. Add the sugar and water to a medium pan and cook over medium-low until caramelized, about 5 minutes. Pour the caramel into a 9 x 5-inch loaf pan and set aside. 3. In a medium bowl, whisk together the egg yolks and condensed milk. Whisk in the cooled Vietnamese coffee. 4. Gently spoon the egg mixture through a fine-mesh strainer into the pan over the caramel, then set the loaf pan on a baking sheet and fill the larger pan with hot water to create a water bath. 5. Bake for 1 hour, until the custard is set. Let cool completely. 6. Invert the flan onto a plate, then slice and serve. 7. Enjoy!
View on YouTube
@groovyfoodiess Make Cafe Leche Flan with @gidsgids and @groovyfoodiess -1/4 cup sugar -3 Tbsp water -1 14-oz can condensed milk -14 oz brewed Vietnamese coffee, cooled -5 large egg yolks -Hot water, for baking 1. Preheat the oven to 350°F (180°C). 2. Add the sugar and water to a medium pan and cook over medium-low until caramelized, about 5 minutes. Pour the caramel into a 9 x 5-inch loaf pan and set aside. 3. In a medium bowl, whisk together the egg yolks and condensed milk. Whisk in the cooled Vietnamese coffee. 4. Gently spoon the egg mixture through a fine-mesh strainer into the pan over the caramel, then set the loaf pan on a baking sheet and fill the larger pan with hot water to create a water bath. 5. Bake for 1 hour, until the custard is set. Let cool completely. 6. Invert the flan onto a plate, then slice and serve. 7. Enjoy!
View on YouTube
New video by Tasty on YouTube
Grilled Cabbage with Chili Oil
@tappedinwellness INGREDIENTS 1 small head of cabbage 4 tbs avocado oil 1 tsp salt 1 tsp pepper 1 tsp dried parsley 1 tsp dried basil 1 tsp lemon juice Pickled peppers + Chili oil to garnish
View on YouTube
@tappedinwellness INGREDIENTS 1 small head of cabbage 4 tbs avocado oil 1 tsp salt 1 tsp pepper 1 tsp dried parsley 1 tsp dried basil 1 tsp lemon juice Pickled peppers + Chili oil to garnish
View on YouTube
Sunday, 22 October 2023
New video by Tastemade on YouTube
How to Throw an At-Home Halloween Feast | Spooky Recipes and Decor Ideas 🎃👻
Get ready to host the spookiest and most delicious Halloween feast right at home! We've got you covered with a ghoulishly good spread of Halloween recipes and creative decor ideas. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/s1LNOqd LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Get ready to host the spookiest and most delicious Halloween feast right at home! We've got you covered with a ghoulishly good spread of Halloween recipes and creative decor ideas. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/s1LNOqd LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Grilled Jerk Plantain
@tappedinwellness Grilled Jerk Plantains INGREDIENTS 2 ripe plantain 1 tsp allspice 1 tbs garlic powder 2 tbs dried thyme 1 tsp salt1 tsp pepper 1 tsp onion powder 1/4 tsp cinnamon 1/4 tsp cayenne Herb Sauce 1 half bunch of cilantro 5-7 leaves of sage 3-4 tbs avocado oil Juice of one lime Salt and pepper to taste INSTRUCTIONS In a small bowl add all the jerk spices and avocado oil, mix together and set aside. Peel and slice the plantain then add to a large mixing bowl and toss with the marinade until fully coated. Grill off all pieces until charred and slightly crispy. Meanwhile add all herb sauce ingredients to a food processor and blend until smooth. Serve plantain with a side of sauce and squeeze of lime and enjoy.
View on YouTube
@tappedinwellness Grilled Jerk Plantains INGREDIENTS 2 ripe plantain 1 tsp allspice 1 tbs garlic powder 2 tbs dried thyme 1 tsp salt1 tsp pepper 1 tsp onion powder 1/4 tsp cinnamon 1/4 tsp cayenne Herb Sauce 1 half bunch of cilantro 5-7 leaves of sage 3-4 tbs avocado oil Juice of one lime Salt and pepper to taste INSTRUCTIONS In a small bowl add all the jerk spices and avocado oil, mix together and set aside. Peel and slice the plantain then add to a large mixing bowl and toss with the marinade until fully coated. Grill off all pieces until charred and slightly crispy. Meanwhile add all herb sauce ingredients to a food processor and blend until smooth. Serve plantain with a side of sauce and squeeze of lime and enjoy.
View on YouTube
New video by Tasty on YouTube
Shirred Eggs with Shallot Ginger Chili Oil
Get the recipe here: https://ift.tt/Bx9uZcH
View on YouTube
Get the recipe here: https://ift.tt/Bx9uZcH
View on YouTube
Saturday, 21 October 2023
New video by Tasty on YouTube
No-Bake Pumpkin Cheesecake
Fall is here, so let’s make a no-bake pumpkin cheesecake! This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation 1. Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. 2. Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. 3. In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. 4. Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. 5. Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. 6. Enjoy!
View on YouTube
Fall is here, so let’s make a no-bake pumpkin cheesecake! This recipe yields one 6½-inch cake; double the ingredients to make an 8-inch cake. Ingredients Crust -5 graham cracker sheets -3 Tbsp unsalted butter, melted -1 tsp granulated sugar -Pinch of salt Filling - 8 oz cream cheese, room temperature -¼ cup granulated sugar -¼ cup light brown sugar -1 cup pumpkin purée -½ cup heavy cream -2 Tbsp powdered sugar -Ground cinnamon, for garnish (optional) Preparation 1. Make the crust: Crush the graham crackers in a zip-top bag until broken down into sandy crumbs, then transfer to a medium bowl and mix in the melted butter, sugar, and salt. Spread the crust mixture evenly across the bottom of a 6½-inch springform pan pack down firmly. 2. Make the filling: In a medium bowl, mix together the cream cheese, granulated sugar, and brown sugar until well-combined, then stir in the pumpkin purée until smooth. 3. In a separate medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form. -Gently fold the whipped cream into the pumpkin mixture. 4. Spread the filling over the graham cracker crust in an even layer, then refrigerate for at least 4 hours, up to overnight. 5. Dust the top of the cheesecake with cinnamon, if desired, then slice and serve. 6. Enjoy!
View on YouTube
Homemade Seasoned Sunflower Seeds (Vegan)
https://ift.tt/xIGHRuL
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/veganbutterfly/53272758327/in/pool-74921284@N00
Mel Mel (VeganButterfly) has added a photo to the pool:
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/veganbutterfly/53272758327/in/pool-74921284@N00
New video by Tasty on YouTube
One Pot Spicy Shrimp Noodles
@allie.eats One Pot Spicy Shrimp Noodles for days when you need a quick and easy, but also comforting, meal Ingredients (2 servings): • 2 packs @momofukugoods spicy soy noodles • 1.25 packets spicy soy sauce, adjust according to taste (from noodle packets) • 1 tbsp avocado oil • 1/2 lb shrimp • 1.5 tbsp butter • 1 small yellow onion, thinly sliced • 3 cloves garlic, minced • 1 cup broth (I use low sodium veggie) • 2 cups water • lemon juice • green onions • salt + white pepper (I use the @momofukugoods savory seasoned salt)
View on YouTube
@allie.eats One Pot Spicy Shrimp Noodles for days when you need a quick and easy, but also comforting, meal Ingredients (2 servings): • 2 packs @momofukugoods spicy soy noodles • 1.25 packets spicy soy sauce, adjust according to taste (from noodle packets) • 1 tbsp avocado oil • 1/2 lb shrimp • 1.5 tbsp butter • 1 small yellow onion, thinly sliced • 3 cloves garlic, minced • 1 cup broth (I use low sodium veggie) • 2 cups water • lemon juice • green onions • salt + white pepper (I use the @momofukugoods savory seasoned salt)
View on YouTube
New video by Tasty on YouTube
Italian Beef Sliders
@kasimjhardaway POV: you make these for game day –– peppered roast beef sliders with horseradish, Provolone, baby Swiss, and pepperoncinis, all loaded up on @kingshawaiian sweet rolls. They come together in under 20 minutes and require minimal prep! Serve with hot au jus for a lil razzle dazzle ✨ Ingredients Nonstick cooking spray, for greasing 1 package Hawaiian sweet rolls 6 tablespoons unsalted butter, melted 1 teaspoon Dijon mustard 1 teaspoon Italian seasoning ½ teaspoon dried minced garlic ½ teaspoon dried minced onion 1 teaspoon Worcestershire sauce Kosher salt, to taste Freshly ground black pepper, to taste 2-3 tablespoons prepared horseradish 8 ounces Provolone cheese, sliced ¾ pound deli-style roast beef 1 cup pepperoncinis, sliced 8 ounces baby Swiss cheese, sliced 2 tablespoons minced fresh parsley Preparation -Turn the oven to broil. Lightly grease a 9 x 13-inch baking pan with nonstick spray. -Cut the entire slab of Hawaiian rolls in half horizontally. Place the bottom half of the rolls in the prepared pan and broil for 2-3 minutes, or until slightly crisped. -In a medium bowl, whisk together the melted butter, Dijon mustard, Italian seasoning, dried minced garlic, dried minced onion and Worcestershire sauce. Season with salt and pepper to taste. -Preheat the oven to 350°F (180°C). -Spread the horseradish over the toasted bottom half of the rolls. Next, layer on the Provolone, roast beef, pepperoncinis, and baby Swiss. Place the top buns on top. Liberally brush the melted butter mixture over the tops and sides of the rolls and season with more black pepper. -Bake uncovered for 12 minutes, until the cheese is melted and the tops of the rolls are golden. -If desired, brush with more of the butter mixture, then garnish with the parsley. -Cut into individual sliders and serve with au jus for dipping. -Enjoy!
View on YouTube
@kasimjhardaway POV: you make these for game day –– peppered roast beef sliders with horseradish, Provolone, baby Swiss, and pepperoncinis, all loaded up on @kingshawaiian sweet rolls. They come together in under 20 minutes and require minimal prep! Serve with hot au jus for a lil razzle dazzle ✨ Ingredients Nonstick cooking spray, for greasing 1 package Hawaiian sweet rolls 6 tablespoons unsalted butter, melted 1 teaspoon Dijon mustard 1 teaspoon Italian seasoning ½ teaspoon dried minced garlic ½ teaspoon dried minced onion 1 teaspoon Worcestershire sauce Kosher salt, to taste Freshly ground black pepper, to taste 2-3 tablespoons prepared horseradish 8 ounces Provolone cheese, sliced ¾ pound deli-style roast beef 1 cup pepperoncinis, sliced 8 ounces baby Swiss cheese, sliced 2 tablespoons minced fresh parsley Preparation -Turn the oven to broil. Lightly grease a 9 x 13-inch baking pan with nonstick spray. -Cut the entire slab of Hawaiian rolls in half horizontally. Place the bottom half of the rolls in the prepared pan and broil for 2-3 minutes, or until slightly crisped. -In a medium bowl, whisk together the melted butter, Dijon mustard, Italian seasoning, dried minced garlic, dried minced onion and Worcestershire sauce. Season with salt and pepper to taste. -Preheat the oven to 350°F (180°C). -Spread the horseradish over the toasted bottom half of the rolls. Next, layer on the Provolone, roast beef, pepperoncinis, and baby Swiss. Place the top buns on top. Liberally brush the melted butter mixture over the tops and sides of the rolls and season with more black pepper. -Bake uncovered for 12 minutes, until the cheese is melted and the tops of the rolls are golden. -If desired, brush with more of the butter mixture, then garnish with the parsley. -Cut into individual sliders and serve with au jus for dipping. -Enjoy!
View on YouTube
Friday, 20 October 2023
New video by Tasty on YouTube
Cooking For One Ep. 1 - Hainese Chicken in a Rice Cooker
@jasmineandtea I live alone and have noticed it’s challenging to cook for just one person. Most recipes are designed to feed whole families, so you can be stuck eating the same dish for days in a row. Grocery shopping can also be hard to manage without being wasteful. So, I’m starting a series called “Cooking For One” where I share recipes and tips for solo cooking.
View on YouTube
@jasmineandtea I live alone and have noticed it’s challenging to cook for just one person. Most recipes are designed to feed whole families, so you can be stuck eating the same dish for days in a row. Grocery shopping can also be hard to manage without being wasteful. So, I’m starting a series called “Cooking For One” where I share recipes and tips for solo cooking.
View on YouTube
New video by Tasty on YouTube
Salmon BLT
@ChefPonzio This Smoked Salmon BLT has layers of flavor! Recipe ? You can buy hot smoked salmon to make the recipe easier, but brining and smoking it yourself is so rewarding and delicious. If you are not a fan of smoked salmon, smoked trout or whitefish are delicious alternatives. Honey Brine 3 cups cold water 3 Tbsp kosher salt ½ cup honey Peel from 1 lemon 2 green onions, sliced 1 1-lb fresh salmon fillet Smoked Salmon Honey, to taste BBQ seasoning, to taste Salmon Salad 2 Tbsp Mayonnaise Zest of 1 lemon Juice of 1 lemon 1 celery stalk, chopped 1 Tbsp chopped fresh chives 2 Tbsp capers Sandwich 2 slices marble rye bread 2 slices heirloom tomato ½ cup Smoked Salmon Salad ¼ cup arugula 2 slices cooked bacon 1. Make the honey brine: In a shallow dish large enough to fit the salmon fillet, combine the water, salt, honey, lemon peel and green onions and whisk until the salt is fully dissolved. 2. Place the salmon filet in the brine and let sit for 1 hour at room temperature. 3. Smoke the salmon: Remove the salmon from the brine and transfer to a piece of foil. Drizzle with the honey and sprinkle with the BBQ seasoning, then smoke at 275°F (135°C) until the internal temperature reaches 136°F (58°C). 4. Make the salmon salad: In a medium bowl, mix together the mayonnaise, lemon zest and juice, celery, chives and capers. 4. Break the smoked salmon into large chunks, then gently fold into the mayonnaise mixture. 5. Build the sandwich: Place the tomato slices on top of a piece of rye bread, then top with the salmon salad, arugula, bacon, and remaining slice of bread. Cut in half and serve. 6. Enjoy!
View on YouTube
@ChefPonzio This Smoked Salmon BLT has layers of flavor! Recipe ? You can buy hot smoked salmon to make the recipe easier, but brining and smoking it yourself is so rewarding and delicious. If you are not a fan of smoked salmon, smoked trout or whitefish are delicious alternatives. Honey Brine 3 cups cold water 3 Tbsp kosher salt ½ cup honey Peel from 1 lemon 2 green onions, sliced 1 1-lb fresh salmon fillet Smoked Salmon Honey, to taste BBQ seasoning, to taste Salmon Salad 2 Tbsp Mayonnaise Zest of 1 lemon Juice of 1 lemon 1 celery stalk, chopped 1 Tbsp chopped fresh chives 2 Tbsp capers Sandwich 2 slices marble rye bread 2 slices heirloom tomato ½ cup Smoked Salmon Salad ¼ cup arugula 2 slices cooked bacon 1. Make the honey brine: In a shallow dish large enough to fit the salmon fillet, combine the water, salt, honey, lemon peel and green onions and whisk until the salt is fully dissolved. 2. Place the salmon filet in the brine and let sit for 1 hour at room temperature. 3. Smoke the salmon: Remove the salmon from the brine and transfer to a piece of foil. Drizzle with the honey and sprinkle with the BBQ seasoning, then smoke at 275°F (135°C) until the internal temperature reaches 136°F (58°C). 4. Make the salmon salad: In a medium bowl, mix together the mayonnaise, lemon zest and juice, celery, chives and capers. 4. Break the smoked salmon into large chunks, then gently fold into the mayonnaise mixture. 5. Build the sandwich: Place the tomato slices on top of a piece of rye bread, then top with the salmon salad, arugula, bacon, and remaining slice of bread. Cut in half and serve. 6. Enjoy!
View on YouTube
New video by Tasty on YouTube
Cornbread Waffle Fried Chicken Sandwich
Consider this Cornbread Waffle Fried Chicken Sandwich your new favorite lunch from @ChefWillColeman
View on YouTube
Consider this Cornbread Waffle Fried Chicken Sandwich your new favorite lunch from @ChefWillColeman
View on YouTube
Thursday, 19 October 2023
New video by Tasty on YouTube
Giant Cannoli
@ericaeatseverything BIGGEST CANNOLI EVER! Here’s the PERFECT Italian sweet treat for a crowd! @damatosbakery located in Chicago, IL is serving up this MASSIVE cannoli that definitely tastes as good as it looks! This bakery has been running since 1970 through generations of the D’Amatos family and this item of there’s will definitely turn heads Would you order this?
View on YouTube
@ericaeatseverything BIGGEST CANNOLI EVER! Here’s the PERFECT Italian sweet treat for a crowd! @damatosbakery located in Chicago, IL is serving up this MASSIVE cannoli that definitely tastes as good as it looks! This bakery has been running since 1970 through generations of the D’Amatos family and this item of there’s will definitely turn heads Would you order this?
View on YouTube
New video by Tasty on YouTube
Send Noods Ep. 1 - Vietnamese Spaghetti
@groovyfoodiess Vietnamese Spaghetti is enjoyed by 2.3 million Vietnamese-Americans. Are you one of them? Don't knock it till you try it!
View on YouTube
@groovyfoodiess Vietnamese Spaghetti is enjoyed by 2.3 million Vietnamese-Americans. Are you one of them? Don't knock it till you try it!
View on YouTube
Wednesday, 18 October 2023
New video by Tasty on YouTube
Breakfast Taco with Cotija Cheese
@CheatDayEats here with this amazing breakfast taco! When the viral SMASH taco met the viral feta egg taco (but wait, there's a twist!), I decided to try it with Cotija cheese which I thought would make the ultimate breakfast taco! 1 lb ground beef 1½ Tbsp taco seasoning 6 small tortillas 4 oz Cotija cheese, shredded 6 large eggs Salt Pepper Olive oil For Serving (Optional) Guacamole Sour cream Salsa Lime wedges Cilantro Mix together the ground beef and seasoning, then roll into 6 balls. Heat a drizzle of olive oil in 2 medium pans over medium heat. Working in batches, place a beef ball in one pan, top with a tortilla, and smash down with the back of a spatula. Cook for 3-4 minutes, until the meat is browned and cooked through. In the other pan, sprinkle a circle of Cotija cheese, leaving a small space in the center. Crack the egg onto the cheese so the yolk sits in the center, then season with salt and pepper. Cook until the egg white is set and the yolk is done to your liking, 4-5 minutes, or longer if you don’t like a runny yolk. Transfer the crispy cheese egg onto the beef taco and top with cilantro, guacamole, salsa, sour cream, and a squeeze of lime. Repeat to make the remaining tacos. Enjoy!
View on YouTube
@CheatDayEats here with this amazing breakfast taco! When the viral SMASH taco met the viral feta egg taco (but wait, there's a twist!), I decided to try it with Cotija cheese which I thought would make the ultimate breakfast taco! 1 lb ground beef 1½ Tbsp taco seasoning 6 small tortillas 4 oz Cotija cheese, shredded 6 large eggs Salt Pepper Olive oil For Serving (Optional) Guacamole Sour cream Salsa Lime wedges Cilantro Mix together the ground beef and seasoning, then roll into 6 balls. Heat a drizzle of olive oil in 2 medium pans over medium heat. Working in batches, place a beef ball in one pan, top with a tortilla, and smash down with the back of a spatula. Cook for 3-4 minutes, until the meat is browned and cooked through. In the other pan, sprinkle a circle of Cotija cheese, leaving a small space in the center. Crack the egg onto the cheese so the yolk sits in the center, then season with salt and pepper. Cook until the egg white is set and the yolk is done to your liking, 4-5 minutes, or longer if you don’t like a runny yolk. Transfer the crispy cheese egg onto the beef taco and top with cilantro, guacamole, salsa, sour cream, and a squeeze of lime. Repeat to make the remaining tacos. Enjoy!
View on YouTube
New video by Tasty on YouTube
5 Ingredients Or Less: Lasagna
Find more easy recipes like this when you message Botatouille in the Tasty app: https://ift.tt/oaO4nt3 https://ift.tt/sKmS36N
View on YouTube
Find more easy recipes like this when you message Botatouille in the Tasty app: https://ift.tt/oaO4nt3 https://ift.tt/sKmS36N
View on YouTube
Tuesday, 17 October 2023
New video by Tasty on YouTube
Spooky School Lunches
All treats, no tricks in these halloween themed lunch boxes 🎃 Thanks to @tinatakeslunch, shop our links in bio! Skull Waffle Maker https://amzn.to/3zojCWe Sistema Bento Box https://amzn.to/3TZ4kPx Bentgo Lunch Box https://amzn.to/3DhbBTQ Edible Food Markers https://amzn.to/3FjuDM3
View on YouTube
All treats, no tricks in these halloween themed lunch boxes 🎃 Thanks to @tinatakeslunch, shop our links in bio! Skull Waffle Maker https://amzn.to/3zojCWe Sistema Bento Box https://amzn.to/3TZ4kPx Bentgo Lunch Box https://amzn.to/3DhbBTQ Edible Food Markers https://amzn.to/3FjuDM3
View on YouTube
Cutting an apple closeup
https://ift.tt/Bo7djqa
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/nenadstojkovic/53265937864/in/pool-74921284@N00
shixart1985 has added a photo to the pool:
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/nenadstojkovic/53265937864/in/pool-74921284@N00
New video by Tasty on YouTube
Sweet Potato Pie Thumbprint Cookies
https://ift.tt/X4AN7rs Warm up your day with one of these sweet potato pie cookies, made with a thumbprint cookie base and filled with sweet potato pie, then topped with toasted marshmallows. Can you say YUM? Here’s your shopping list: Unsalted Butter Granulated Sugar All Purpose Flour Sweet Potatoes Eggs Brown Sugar Milk Cornstarch Cinnamon Ginger Nutmeg Vanilla Extract Marshmallows Head to karinabakeswithlove.com for the full recipe.
View on YouTube
https://ift.tt/X4AN7rs Warm up your day with one of these sweet potato pie cookies, made with a thumbprint cookie base and filled with sweet potato pie, then topped with toasted marshmallows. Can you say YUM? Here’s your shopping list: Unsalted Butter Granulated Sugar All Purpose Flour Sweet Potatoes Eggs Brown Sugar Milk Cornstarch Cinnamon Ginger Nutmeg Vanilla Extract Marshmallows Head to karinabakeswithlove.com for the full recipe.
View on YouTube
Monday, 16 October 2023
New video by Tastemade on YouTube
The Intersection Of Food, Art & Wine in Chicago | Street Somm
Sponsored by Ruffino | There’s something about pain opening up your artistic self. In this episode of “Street Somm,” host Jermaine Stone dives head first into Chicago’s robust art scene with local artist & muralist Jenny Vyas as his guide. Join the culinary crawl as Jermaine and Jenny explore the intersection of food, art, and wine in Pilsen, Chicago’s Arts District. The first pairing includes savory bites of saffron salmon pulusu alongside a glass of fragrant Kim Crawford Sauvignon Blanc. Next up, a juicy buffalo chicken sandwich from a local shop built on the foundation of romance and butter. They dig in over a glass of bright and complex Meiomi Pinot Noir while discussing second chances and the power art has to save lives. They wrap up their tour with a once-in-a-lifetime culinary experience and a glass of elegant Ruffino Estates Riserva Ducale Chianti Classico Riserva — all enjoyed on Jenny’s canvas. For 21+ https://ift.tt/wtI1Fbu _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/fQILyDK LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Sponsored by Ruffino | There’s something about pain opening up your artistic self. In this episode of “Street Somm,” host Jermaine Stone dives head first into Chicago’s robust art scene with local artist & muralist Jenny Vyas as his guide. Join the culinary crawl as Jermaine and Jenny explore the intersection of food, art, and wine in Pilsen, Chicago’s Arts District. The first pairing includes savory bites of saffron salmon pulusu alongside a glass of fragrant Kim Crawford Sauvignon Blanc. Next up, a juicy buffalo chicken sandwich from a local shop built on the foundation of romance and butter. They dig in over a glass of bright and complex Meiomi Pinot Noir while discussing second chances and the power art has to save lives. They wrap up their tour with a once-in-a-lifetime culinary experience and a glass of elegant Ruffino Estates Riserva Ducale Chianti Classico Riserva — all enjoyed on Jenny’s canvas. For 21+ https://ift.tt/wtI1Fbu _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/fQILyDK LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Corn and Pineapple Slaw
@BoTheGoatTV This Lime Corn Salsa keeps the summer vibes going!
View on YouTube
@BoTheGoatTV This Lime Corn Salsa keeps the summer vibes going!
View on YouTube
New video by Tasty on YouTube
Chilled Apple Pie Cookies
@thepalatablelife Chilled apple pie cookies AKA the perfect fall cookie!! These cookies will be on repeat for me the rest of the season. The chilled oatmeal cookie + cream cheese frosting + fresh apples + cinnamon = Recipe is on my website, linked in my bio!
View on YouTube
@thepalatablelife Chilled apple pie cookies AKA the perfect fall cookie!! These cookies will be on repeat for me the rest of the season. The chilled oatmeal cookie + cream cheese frosting + fresh apples + cinnamon = Recipe is on my website, linked in my bio!
View on YouTube
Sunday, 15 October 2023
New video by Tastemade on YouTube
3 Cute Fall Cookies | Easy Autumn Cookie Recipes 🍁🍪
As the leaves turn golden and the air gets crisp, it's time to cozy up with some adorable autumn-inspired cookies. In this delightful video, we're sharing three cookie recipes that are not only delicious but also perfect for the fall season. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/bMX5BuH LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
As the leaves turn golden and the air gets crisp, it's time to cozy up with some adorable autumn-inspired cookies. In this delightful video, we're sharing three cookie recipes that are not only delicious but also perfect for the fall season. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/bMX5BuH LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
White Skillet Lasagna
https://ift.tt/1o5YlIL Creamy, CHEESY, white lasagna… but make it easy. This White Skillet Lasagna (a.k.a lazy lasagna) is as easy as sauté, simmer, and broil for a delicious one-pot weeknight dinner that will have you going back for seconds… or thirds. SAVE this recipe for later! Recipe is on BoldAppetite.com
View on YouTube
https://ift.tt/1o5YlIL Creamy, CHEESY, white lasagna… but make it easy. This White Skillet Lasagna (a.k.a lazy lasagna) is as easy as sauté, simmer, and broil for a delicious one-pot weeknight dinner that will have you going back for seconds… or thirds. SAVE this recipe for later! Recipe is on BoldAppetite.com
View on YouTube
New video by Tasty on YouTube
50 Garlic Clove Vampire Dip
Vampire Dip, where the hell you been, loca? 🧄@joelleolol
View on YouTube
Vampire Dip, where the hell you been, loca? 🧄@joelleolol
View on YouTube
Saturday, 14 October 2023
New video by Tasty on YouTube
Cuarto Leches
@Sweetportfolio here celebrating Hispanic Heritage Month with a fun spin on classic tres leches cake. Because who doesn’t love dulce de leche? Full recipe below Ingredients -3 large egg yolks -1 cup sugar, divided -⅓ cup vegetable oil -2 tsp vanilla extract -½ cup water -1 cup all-purpose flour -2 tsp baking powder -½ tsp salt -5 large egg whites -1 14-oz can condensed milk -1 12-oz can evaporated milk -1¼ cups heavy cream -24 oz dulce de leche Preparation -Preheat the oven to 350°F (180°C). -In a medium bowl, whisk together the egg yolks, ¾ cup sugar, the vegetable oil, vanilla, and water. -In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and whisk to combine. -In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and remaining ¼ cup of sugar and whip on medium-high speed until medium peaks form, 4-6 minutes.. -Gradually add the whipped egg whites to the egg yolk batter and carefully fold in with a rubber spatula to incorporate. -Pour the batter into an ungreased 9-inch square baking dish and bake for 45 minutes, or until golden brown. Remove from the oven and carefully turn the pan upside down, resting the corners on 4 cans or upside-down cups. This will prevent the cake from becoming flat. Let cool for 45 minutes. cool down for 45 minutes by suspending upside down over 4 cups or cans, one in each corner of the pan without touching the cake. This stops the cake from becoming flat. -In a medium bowl, whisk together the condensed milk, evaporated milk, and heavy cream. -Once the cake has cooled completely, trim the top layer with a serrated knife and make holes all over the cake using a chopstick or fork. Then pour the milk mixture evenly on top; the cake will absorb it. Cover with plastic wrap and refrigerate overnight. -The following day, pipe or spread the dulce de leche on top of the cake.. Keep the cake covered and refrigerated until ready to serve. -Enjoy!
View on YouTube
@Sweetportfolio here celebrating Hispanic Heritage Month with a fun spin on classic tres leches cake. Because who doesn’t love dulce de leche? Full recipe below Ingredients -3 large egg yolks -1 cup sugar, divided -⅓ cup vegetable oil -2 tsp vanilla extract -½ cup water -1 cup all-purpose flour -2 tsp baking powder -½ tsp salt -5 large egg whites -1 14-oz can condensed milk -1 12-oz can evaporated milk -1¼ cups heavy cream -24 oz dulce de leche Preparation -Preheat the oven to 350°F (180°C). -In a medium bowl, whisk together the egg yolks, ¾ cup sugar, the vegetable oil, vanilla, and water. -In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and whisk to combine. -In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and remaining ¼ cup of sugar and whip on medium-high speed until medium peaks form, 4-6 minutes.. -Gradually add the whipped egg whites to the egg yolk batter and carefully fold in with a rubber spatula to incorporate. -Pour the batter into an ungreased 9-inch square baking dish and bake for 45 minutes, or until golden brown. Remove from the oven and carefully turn the pan upside down, resting the corners on 4 cans or upside-down cups. This will prevent the cake from becoming flat. Let cool for 45 minutes. cool down for 45 minutes by suspending upside down over 4 cups or cans, one in each corner of the pan without touching the cake. This stops the cake from becoming flat. -In a medium bowl, whisk together the condensed milk, evaporated milk, and heavy cream. -Once the cake has cooled completely, trim the top layer with a serrated knife and make holes all over the cake using a chopstick or fork. Then pour the milk mixture evenly on top; the cake will absorb it. Cover with plastic wrap and refrigerate overnight. -The following day, pipe or spread the dulce de leche on top of the cake.. Keep the cake covered and refrigerated until ready to serve. -Enjoy!
View on YouTube
New video by Tasty on YouTube
Miso Soup
@jasmineandtea I’m sure you’ve had miso soup at a restaurant, but have you ever made it from scratch? It’s a lot easier to make than you think!
View on YouTube
@jasmineandtea I’m sure you’ve had miso soup at a restaurant, but have you ever made it from scratch? It’s a lot easier to make than you think!
View on YouTube
New video by Tasty on YouTube
Apple Dutch Baby
Cozy up to this light + fluffy apple Dutch baby pancake from @whisperofyum https://ift.tt/bngITeH
View on YouTube
Cozy up to this light + fluffy apple Dutch baby pancake from @whisperofyum https://ift.tt/bngITeH
View on YouTube
Friday, 13 October 2023
New video by Tasty on YouTube
Mini Cinnamon Rolls
These Mini Cinnamon Rolls are pillowy soft dough, rolled with sugar and spices, baked to golden brown perfection, and slathered with homemade cream cheese frosting. This bite-sized treats is a tasty start to your day or a sweet pick-me-up as a mid-day snack. Find the recipe: https://ift.tt/Ng7wdXt
View on YouTube
These Mini Cinnamon Rolls are pillowy soft dough, rolled with sugar and spices, baked to golden brown perfection, and slathered with homemade cream cheese frosting. This bite-sized treats is a tasty start to your day or a sweet pick-me-up as a mid-day snack. Find the recipe: https://ift.tt/Ng7wdXt
View on YouTube
New video by Tasty on YouTube
Egusi Soup
@BlessitsJeff Come make Nigerian Egusi soup with me. Growing up, I never cared for Egusi soup (I was always team okra soup), but as you mature in life, you realize that Egusi is the absolute best ?. All of the ingredients used can be sourced from your local international market. Egusi is a protein-rich melon seed that’s used all throughout West Africa. Iru are fermented locust beans, which give many Western African dishes that signature umami taste. I love to pack this soup with all the proteins and obstacles like shaki (tripe), ponmo (cow skin), and okporoko (stock fish). Pair it with your favorite swallow and you’re sure to have a good time. I’m team fufu (or oat fufu if i’m feeling healthy).
View on YouTube
@BlessitsJeff Come make Nigerian Egusi soup with me. Growing up, I never cared for Egusi soup (I was always team okra soup), but as you mature in life, you realize that Egusi is the absolute best ?. All of the ingredients used can be sourced from your local international market. Egusi is a protein-rich melon seed that’s used all throughout West Africa. Iru are fermented locust beans, which give many Western African dishes that signature umami taste. I love to pack this soup with all the proteins and obstacles like shaki (tripe), ponmo (cow skin), and okporoko (stock fish). Pair it with your favorite swallow and you’re sure to have a good time. I’m team fufu (or oat fufu if i’m feeling healthy).
View on YouTube
Aged Feta, Macadamia, Honeycomb
https://ift.tt/CqhroaY
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53253772652/in/pool-74921284@N00
Padmacara has added a photo to the pool:
At Manuka Woodfired Kitchen, Fremantle, WA Australia
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53253772652/in/pool-74921284@N00
Thursday, 12 October 2023
New video by Tasty on YouTube
Colombian Merengon
@juanbiteatatime COLOMBIAN MERENGON This is one of my favorite treats to indulge in back at home and it’s sure to impress your loved ones for Hispanic Heritage Month. Best of all, this recipe is very easy to make and doesn’t require many ingredients. All you need to do is whip together ½ cup of egg whites with the juice of half of a lime, then slowly add 1 cup of sugar until stiff peaks form. Spoon on a baking tray and bake in the oven at 250°F (120°C) for about two hours. Right before it comes out of the oven, prep your whipped cream by mixing 1 cup of heavy cream with 1 tablespoon of powdered sugar and 1 tablespoon of vanilla extract. From there, assemble the layers with the fruit of your choice (I went with kiwis, strawberries, and pineapple) and dig in!
View on YouTube
@juanbiteatatime COLOMBIAN MERENGON This is one of my favorite treats to indulge in back at home and it’s sure to impress your loved ones for Hispanic Heritage Month. Best of all, this recipe is very easy to make and doesn’t require many ingredients. All you need to do is whip together ½ cup of egg whites with the juice of half of a lime, then slowly add 1 cup of sugar until stiff peaks form. Spoon on a baking tray and bake in the oven at 250°F (120°C) for about two hours. Right before it comes out of the oven, prep your whipped cream by mixing 1 cup of heavy cream with 1 tablespoon of powdered sugar and 1 tablespoon of vanilla extract. From there, assemble the layers with the fruit of your choice (I went with kiwis, strawberries, and pineapple) and dig in!
View on YouTube
New video by Tasty on YouTube
Salsa Verde
@ivskitchen1915 making her mom proud by recreating her signature salsa verde. This sauce goes with everything! What will you be adding it to next?
View on YouTube
@ivskitchen1915 making her mom proud by recreating her signature salsa verde. This sauce goes with everything! What will you be adding it to next?
View on YouTube
Wednesday, 11 October 2023
New video by Tasty on YouTube
Cashew Asparagus
We can't stop cooking Cashew Asparagus with @AboutThisMuch in this light grey Goodful pan! Grab this sleek Fall color below 🍂 Shop the pan here! https://ift.tt/2ZBPrDd
View on YouTube
We can't stop cooking Cashew Asparagus with @AboutThisMuch in this light grey Goodful pan! Grab this sleek Fall color below 🍂 Shop the pan here! https://ift.tt/2ZBPrDd
View on YouTube
New video by Tasty on YouTube
Thit Kho
@groovyfoodiess Let’s make a classic Vietnamese dish, using just 10 ingredients
View on YouTube
@groovyfoodiess Let’s make a classic Vietnamese dish, using just 10 ingredients
View on YouTube
Tuesday, 10 October 2023
New video by Tasty on YouTube
Fried Milk
What is fried milk? Think of it as a soft and creamy milk custard with a crispy coating. As you bite through the crunchy exterior, the warm center melts in your mouth. Recipe on https://ift.tt/mft0DBs [ search ‘fried milk’ ]
View on YouTube
What is fried milk? Think of it as a soft and creamy milk custard with a crispy coating. As you bite through the crunchy exterior, the warm center melts in your mouth. Recipe on https://ift.tt/mft0DBs [ search ‘fried milk’ ]
View on YouTube
Monday, 9 October 2023
New video by Tastemade on YouTube
Culinary Trailblazers in SF | Street Somm
Sponsored by Robert Mondavi Winery | The San Francisco Bay Area has long been a crucible of change, and its ever-evolving cuisine is no exception. In this episode of “Street Somm,” host Jermaine Stone and Oakland native Aminah “Chef Mimi” Robinson-Briscoe embark on a food and wine crawl packed with cross-cultural innovation. Join the duo as they uncork a rich Robert Mondavi Winery The Estates Oakville Cabernet Sauvignon to pair with a hearty bowl of gumbo ramen, followed by a bottle of tropical Kim Crawford Sauvignon Blanc alongside a dolma-inspired whole stuffed fish. The day ends with a reflection on fermentation and foraging over a thoughtfully prepared duck dish, enjoyed with a juicy Robert Mondavi Winery To Kalon Reserve Cabernet Sauvignon. For 21+ _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/58VNa0n LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Sponsored by Robert Mondavi Winery | The San Francisco Bay Area has long been a crucible of change, and its ever-evolving cuisine is no exception. In this episode of “Street Somm,” host Jermaine Stone and Oakland native Aminah “Chef Mimi” Robinson-Briscoe embark on a food and wine crawl packed with cross-cultural innovation. Join the duo as they uncork a rich Robert Mondavi Winery The Estates Oakville Cabernet Sauvignon to pair with a hearty bowl of gumbo ramen, followed by a bottle of tropical Kim Crawford Sauvignon Blanc alongside a dolma-inspired whole stuffed fish. The day ends with a reflection on fermentation and foraging over a thoughtfully prepared duck dish, enjoyed with a juicy Robert Mondavi Winery To Kalon Reserve Cabernet Sauvignon. For 21+ _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/58VNa0n LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Pretzel Bun Egg Sandwich
@graceelkus discovered the secret to better egg sandwiches and you won’t want to miss it. https://ift.tt/HeYarRi Ingredients Nonstick cooking spray, for greasing 8 large eggs ½ cup full-fat cottage cheese ½ teaspoon kosher salt Several grinds black pepper 1 11-oz package pretzel slider buns, such as King’s Hawaiian 4 slices American or cheddar cheese Hot sauce (optional) Preparation Preheat the oven to 375°F (190°C). Generously grease an 8-inch square baking dish with nonstick spray. Line a baking sheet with foil. In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until uniform and frothy, about 5 seconds. Pour into the prepared baking dish. Bake until the eggs are just set, 20-25 minutes. Remove from the oven and turn the oven to broil. Separate the bottom and top halves of the buns, otherwise leaving the individual buns intact, then place cut-side up on the prepared baking sheet. Broil until toasted, 1-3 minutes. Run a knife around the perimeter of the eggs to loosen, then carefully transfer onto the bottom halves of the buns. Place in the baking dish and top with the cheese. Broil until the cheese is melted, about 1 minute. Drizzle with hot sauce, if using, then cover with the top halves of the buns. Cut into individual sliders before serving.
View on YouTube
@graceelkus discovered the secret to better egg sandwiches and you won’t want to miss it. https://ift.tt/HeYarRi Ingredients Nonstick cooking spray, for greasing 8 large eggs ½ cup full-fat cottage cheese ½ teaspoon kosher salt Several grinds black pepper 1 11-oz package pretzel slider buns, such as King’s Hawaiian 4 slices American or cheddar cheese Hot sauce (optional) Preparation Preheat the oven to 375°F (190°C). Generously grease an 8-inch square baking dish with nonstick spray. Line a baking sheet with foil. In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until uniform and frothy, about 5 seconds. Pour into the prepared baking dish. Bake until the eggs are just set, 20-25 minutes. Remove from the oven and turn the oven to broil. Separate the bottom and top halves of the buns, otherwise leaving the individual buns intact, then place cut-side up on the prepared baking sheet. Broil until toasted, 1-3 minutes. Run a knife around the perimeter of the eggs to loosen, then carefully transfer onto the bottom halves of the buns. Place in the baking dish and top with the cheese. Broil until the cheese is melted, about 1 minute. Drizzle with hot sauce, if using, then cover with the top halves of the buns. Cut into individual sliders before serving.
View on YouTube
Sunday, 8 October 2023
New video by Tastemade on YouTube
Melt-in-your-mouth treats are made with the iconic Biscoff cookies and creamy chocolate 😋🍪
View on YouTube
View on YouTube
Saturday, 7 October 2023
Side of broccoli
https://ift.tt/jMJECRA
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53241223012/in/pool-74921284@N00
sarahstierch has added a photo to the pool:
Filippi's Pizza Grotto, Napa, California
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53241223012/in/pool-74921284@N00
New video by Tasty on YouTube
Hong Kong Style Egg Sandwiches
@gidsgids recreates a classic egg dish from Hong Kong. Recipe Inspired by Chef Lucas Sin
View on YouTube
@gidsgids recreates a classic egg dish from Hong Kong. Recipe Inspired by Chef Lucas Sin
View on YouTube
Friday, 6 October 2023
New video by Tastemade on YouTube
Discover the secret to creating the most indulgent brown butter blondies you've ever tasted 🍪😍
View on YouTube
View on YouTube
New video by Tasty on YouTube
Trader Joe's Fall Haul
It's fall y'all. These are some of @TaylorHenriquez's favorite fall-inspired items from Trader Joe's. Comment your favorites below.
View on YouTube
It's fall y'all. These are some of @TaylorHenriquez's favorite fall-inspired items from Trader Joe's. Comment your favorites below.
View on YouTube
New video by Tasty on YouTube
Loaded Mini Smash Potatoes
These loaded smashed potatoes might just be the king of all potato side dishes. With melty cheese and crispy turkey bacon, they’re just so comforting. Crispy on the outsides and pillowy soft on the insides, what’s not to love?! These potatoes are sure to become one of your go-to recipes. Tag me @BlessitsJeff when you try them!
View on YouTube
These loaded smashed potatoes might just be the king of all potato side dishes. With melty cheese and crispy turkey bacon, they’re just so comforting. Crispy on the outsides and pillowy soft on the insides, what’s not to love?! These potatoes are sure to become one of your go-to recipes. Tag me @BlessitsJeff when you try them!
View on YouTube
Thursday, 5 October 2023
New video by Tasty on YouTube
Spooky Food To Serve At Your Halloween Party
An edible hand?! @chefgenevieve is killing the spooky foods game!
View on YouTube
An edible hand?! @chefgenevieve is killing the spooky foods game!
View on YouTube
Wednesday, 4 October 2023
New video by Tastemade on YouTube
Discover a kitchen hack that's bound to make your pasta night even easier and more enjoyable 🍝✂️
View on YouTube
View on YouTube
New video by Tasty on YouTube
15/100 Halloween Potato Squares with WhisperofYum Sponsored by the Idaho Potato Commission #ad
View on YouTube
View on YouTube
Tuesday, 3 October 2023
s0123a 10424 MeyA4B7 Genußmittelpflanzen. Luksuzna hrana. Luxury foods.
https://ift.tt/gdc9liH
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/morton1905/53232486063/in/pool-74921284@N00
Morton1905 has added a photo to the pool:
s0123a 10424 MeyA4B7 Genußmittelpflanzen. Humulus Lupulus (Hopfen). Öldrüschen Nicotiana tabacum (Tabak). Theobroma Cacao (Kakaobaum). Cola acuminata (Kolanuß). Erythroxylon Coca (Kokastrauch). Ilex paraguayensis (Paraguaythee). Thea viridis (chinesischer Thee). Coffea arabica (Kaffeebaum). Vitis vinifera (Weinstock). Areca Catechu (Areka- oder Betelnußpalme). Zum Artikel "Genußmittel". Meyers Konversations-Lexikon Jahr 1887. 7. Band: Gehirn - Hainichen. Prehrambene biljke. Food plants.
---------------
Genußmittel (hierzu Tafel "Genußmittelpflanzen"), s. v. w. Nahrungsmittel, dann speziell diejenigen Produkte des Pflanzenreichs, welche wir nicht, wie die eigentlichen Nahrungsmittel, zum direkten Ersatz der durch den Stoffwechsel verbrauchten Körpersubstanz, sondern entweder nur des Wohlgeschmacks halber oder zur Erzielung einer bestimmten Wirkung auf das Nervensystem in sehr verschiedenartiger Zubereitung genießen oder benutzen. Die Nahrungsmittel enthalten in mehr oder minder ähnlicher Form die Stoffe, aus welchen auch unser Körper besteht, und durch den Verdauungs- und Ernährungsprozeß werden diese Stoffe in Körperbestandteile umgewandelt. Der Wert der Nahrungsmittel bemißt sich mithin in erster Linie nach dem Gehalt an Bestandteilen, welche dieser Umwandlung fähig sind (vgl. Ernährung). Zu den meisten Speisen fügt die Kochkunst aber Würzen hinzu, welche, wie Fett und Zucker, selbst Nahrungsstoffe sind oder, wie Kochsalz und Säuren, dem Verdauungs- und Ernährungsprozeß mehr oder minder zugänglich sind. Dagegen sind die Gewürze ausschließlich zu den Genußmitteln zu zählen; als G. im engern Sinn bezeichnet man aber jene Substanzen, die nicht den Speisen zugesetzt, sondern selbst zu besondern Speisen oder Getränken zubereitet oder in andrer Form genossen werden. Die Gewürze wirken meist durch ätherische Öle oder Harze, die eigentlichen G. dagegen enthalten in der Regel gewisse narkotisch wirkende Stoffe, und es ist sehr merkwürdig, daß der Mensch in den verschiedensten Ländern eine Reihe sehr verschiedener Pflanzenteile als narkotische G. benutzt, die einen und denselben wirksamen Stoff, das Thein oder Kaffein, enthalten, nämlich den Kaffee, Thee, Paraguaythee, die Guarana und die Kolanuß; auch kann man den Kakao hinzurechnen, weil das in demselben enthaltene Theobromin dem Kaffein sehr nahe steht. Das arabische Kath und die Kokablätter enthalten dagegen kein Kaffein. Diese G. sind sich in der Wirkung wohl ziemlich ähnlich, und auch die Betelnuß mit dem Betelpfeffer sind zu dieser Gruppe zu rechnen, während der indische Hanf, das Opium und der Fliegenschwamm als Berauschungsmittel wirken und der Tabak gleichsam den Übergang von der einen Gruppe zur andern bildet. Eine dritte Gruppe bilden die geistigen Getränke, bei denen bisweilen auch narkotische G., wie der Hopfen, in Anwendung kommen. Die Pflanzen, welche die eigentlichen G. liefern, gehören ebenso vielen verschiedenen Pflanzenfamilien an. Nur Hopfen (Humulus lupulus) und Hanf (Cannabis indica) stehen zusammen in der Familie der Kannabineen. *Kaffee (Coffea arabica) gehört zu den Rubiaceen, *Thee (Thea spec.) zu den Ternströmiaceen, der *Paraguaythee (Ilex paraguayensis) zu den Ilicineen, die Guarana (Paullinia sorbilis) zu den Sapindaceen, die *Kolanuß (Cola acuminata) zu den Sterkuliaceen, der Kakao (Theobroma Cacao) zu den Büttneriaceen, der *Kokastrauch (Erythroxylon Coca) zu den Erythroxyleen, Kath (Celastrus edulis) zu den Celastrineen, *Betelnuß (Areca Catechu) zu den Palmen, Mohn, welcher das Opium liefert (Papaver somniferum), zu den Papaveraceen, *Tabak (Nicotiana spec.) zu den Solaneen und der Fliegenschwamm (Agaricus muscarius) zu den Pilzen. Die oben mit * bezeichneten Genußmittelpflanzen sind auf beifolgender Tafel abgebildet. Vgl. Bibra, Die narkotischen G. und der Mensch (Nürnb. 1855); Moleschott, Physiologie der Nahrungsmittel (2. Aufl., Gießen 1859); Reich, Nahrungs- und Genußmittelkunde (Götting. 1860); Wittstein, Taschenbuch der Nahrungs- und Genußmittellehre (Nördling. 1878); König, Die menschlichen Nahrungs- und Genußmittel (Berl. 1880).
------------------------------
Luxury foods (see table “Luxury Food Plants”), see v. w. Foodstuffs, then specifically those products of the plant kingdom which, like actual foods, we do not enjoy in very different preparations to directly replace the body substance used up through metabolism, but either only for the sake of taste or to achieve a specific effect on the nervous system or use. Food contains, in a more or less similar form, the substances of which our body is made, and through the digestive and nutritional processes these substances are converted into body components. The value of food is therefore primarily measured by the content of components that are capable of this transformation (cf. nutrition). However, cooking adds seasonings to most dishes, which, like fat and sugar, are themselves nutrients or, like table salt and acids, are more or less accessible to the digestive and nutritional processes. Spices, on the other hand, are exclusively luxury foods; However, G. in the narrower sense refers to those substances that are not added to food, but are prepared into special dishes or drinks or enjoyed in another form. The spices usually work through essential oils or resins, the actual G., on the other hand, usually contain certain narcotic substances, and it is very strange that people in the most different countries use a number of very different parts of plants as narcotic G., which... and contain the same active substance, theine or caffeine, namely the coffee, tea, Paraguay tea, the guarana and the kola nut; You can also add cocoa because the theobromine it contains is very close to caffeine. The Arabic kath and coca leaves, on the other hand, do not contain any caffeine. These G. are probably quite similar in their effects, and the betel nut and betel pepper also belong to this group, while Indian hemp, opium and fly sponge act as intoxicants and tobacco, as it were, marks the transition from one group to the other forms others. A third group is made up of spiritual drinks, in which narcotic substances such as hops are sometimes used. The plants that supply the actual G. belong to many different plant families. Only hops (Humulus lupulus) and hemp (Cannabis indica) belong together in the Kannabine family. *Coffee (Coffea arabica) belongs to the Rubiaceae, *Tea (Thea spec.) to the Ternströmiaceae, *Paraguay tea (Ilex paraguayensis) to the Ilicinea, Guarana (Paullinia sorbilis) to the Sapindaceae, *Kola nut (Cola acuminata) to the Sterculiaceae, the cocoa (Theobroma Cacao) to the Büttneriaceae, the *coca bush (Erythroxylon Coca) to the Erythroxyleas, Kath (Celastrus edulis) to the Celastrines, *betel nut (Areca Catechu) to the palms, poppy, which supplies the opium (Papaver somniferum), to the Papaveraceae, *tobacco (Nicotiana spec.) to the solanea and the fly sponge (Agaricus muscarius) to the mushrooms. The luxury food plants marked * above are shown on the following board. See Bibra, Die narkotische G. und der Mensch (Nürnberg 1855); Moleschott, Physiology of Food (2nd ed., Giessen 1859); Reich, Food and Beverage Studies (Götting. 1860); Wittstein, paperback of food and beverage theory (Nördling. 1878); König, The human food and beverages (Berl. 1880).
---------------------
Luksuzna hrana (vidi tablicu “Luksuzne prehrambene biljke”), vidi v. w. Prehrambene namirnice, zatim posebno one proizvode iz biljnog svijeta koje, poput stvarne hrane, ne uživamo u vrlo različitim pripravcima kako bismo izravno nadomjestili tjelesnu tvar potrošenu metabolizmom, već ili samo radi okusa ili radi postizanja specifičnog učinak na živčani sustav ili korištenje. Hrana sadrži, u više ili manje sličnom obliku, tvari od kojih je sazdano naše tijelo, a kroz probavne i prehrambene procese te se tvari pretvaraju u tjelesne sastojke. Vrijednost hrane se stoga prvenstveno mjeri sadržajem komponenti koje su sposobne za tu transformaciju (usp. nutricionizam). Međutim, kuhanje većini jela dodaje začine koji su, poput masti i šećera, sami po sebi hranjivi sastojci ili su, poput kuhinjske soli i kiselina, više ili manje dostupni probavnim i prehrambenim procesima. Začini su, pak, isključivo luksuzna hrana; Međutim, G. u užem smislu odnosi se na one tvari koje se ne dodaju hrani, već se pripremaju u posebna jela ili pića ili se uživaju u drugom obliku. Začini obično djeluju preko eteričnih ulja ili smola, stvarni G., s druge strane, obično sadrže određene narkotičke tvari, i vrlo je čudno da ljudi u najrazličitijim zemljama koriste niz vrlo različitih dijelova biljaka kao narkotičke G. ., koji... i sadrže istu aktivnu tvar, tein ili kofein, odnosno kavu, čaj, paragvajski čaj, guaranu i kola orah; Možete dodati i kakao jer je teobromin koji sadrži vrlo blizak kofeinu. Arapski kath i lišće koke, s druge strane, ne sadrže kofein. Vjerojatno su ovi G. vrlo slični po djelovanju, a ovoj skupini pripadaju i betel orah i betel papar, dok indijska konoplja, opijum i spužva djeluju kao opojna sredstva, a duhan, takoreći, označava prijelaz iz jedne skupine u drugi oblici drugi. Treću skupinu čine duhovna pića, u kojima se ponekad koriste opojne tvari poput hmelja. Biljke koje opskrbljuju stvarni G. pripadaju mnogim različitim biljnim obiteljima. Samo hmelj (Humulus lupulus) i konoplja (Cannabis indica) pripadaju zajedno u obitelj Kannabine. *Kava (Coffea arabica) spada u Rubiaceae, *Čaj (Thea spec.) u Ternströmiaceae, *Paragvajski čaj (Ilex paraguayensis) u Ilicineae, Guarana (Paullinia sorbilis) u Sapindaceae, *Kola orah (Cola acuminata) u Sterculiaceae, kakao (Theobroma Cacao) za Büttneriaceae, *grm koke (Erythroxylon Coca) za Erythroxyleas, Kath (Celastrus edulis) za Celastrines, *betel orah (Areca Catechu) za palme, mak, koji opskrbljuje opijum (Papaver somniferum), papaveraceae, *duhan (Nicotiana spec.) solanei i spužva muha (Agaricus muscarius) gljivama. Luksuzne prehrambene biljke označene * iznad prikazane su na sljedećoj ploči. Vidi Bibra, Die narkotische G. und der Mensch (Nürnberg 1855); Moleschott, Fiziologija hrane (2. izdanje, Giessen 1859.); Reich, Studije hrane i pića (Götting. 1860.); Wittstein, meki uvez teorije hrane i pića (Nördling. 1878.); König, Ljudska hrana i piće (Berl. 1880).
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/morton1905/53232486063/in/pool-74921284@N00
Monday, 2 October 2023
New video by Tastemade on YouTube
Vinny Avocado loves a Gooey Cheesy Omelette Sandwich #TasteBuds
When AI meets and avocado, magic is born! Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
When AI meets and avocado, magic is born! Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Sunday, 1 October 2023
Pakora
https://ift.tt/ch3OXHK
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53227838715/in/pool-74921284@N00
sarahstierch has added a photo to the pool:
TORC, Napa, California
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53227838715/in/pool-74921284@N00
New video by Tastemade on YouTube
Jennifer Tilly vs. Devon Sawa | Tiny Pumpkin Pie Showdown #spookyseason
Get ready for a spooktacular showdown as our charming host, Monica Padman, welcomes two incredible talents, Jennifer Tilly and Devon Sawa, to the Tiny Kitchen Cook-Off set. In this festive episode, they dive headfirst into the autumn spirit, bringing the fall festivities and Halloween chills to the table as they recreate our delectable Tiny Pumpkin Pie from the Tastemade Tiny Kitchen. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Get ready for a spooktacular showdown as our charming host, Monica Padman, welcomes two incredible talents, Jennifer Tilly and Devon Sawa, to the Tiny Kitchen Cook-Off set. In this festive episode, they dive headfirst into the autumn spirit, bringing the fall festivities and Halloween chills to the table as they recreate our delectable Tiny Pumpkin Pie from the Tastemade Tiny Kitchen. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tastemade on YouTube
Irresistible Casserole Recipes | Comfort Food Made Easy
Get ready to indulge in the ultimate comfort food experience with these mouthwatering casserole recipes. Whether you're looking for a hearty dinner or a dish to feed a crowd, we've got you covered. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
Get ready to indulge in the ultimate comfort food experience with these mouthwatering casserole recipes. Whether you're looking for a hearty dinner or a dish to feed a crowd, we've got you covered. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/TxPaE9w LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
View on YouTube
New video by Tasty on YouTube
Japanese Home Cooking: Anko
Japanese home cooking with @RieMcClenny : adzuki sweet bean paste, also known as anko!
View on YouTube
Japanese home cooking with @RieMcClenny : adzuki sweet bean paste, also known as anko!
View on YouTube
Subscribe to:
Posts (Atom)
