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Apple Cider Donut Cake
All the flavor of apple cider donuts, none of the lines at the fair. Cozy, sticky, and perfect for fall mornings or dessert tables! #SignatureSELECTPartner @SignatureSelect #SignatureSELECT Apple Cider Donut Cake Recipe Cake 3 cups All-Purpose Flour 1½ teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon Signature SELECTⓇ Ground Cinnamon ½ teaspoon baking soda ½ teaspoon ground ginger ⅛ teaspoon ground nutmeg 3 large eggs 2 cup Signature SELECTⓇ Apple Cider, reduced to 1 cup 1 cup vegetable oil ½ cup light brown sugar, packed ½ cup granulated sugar ½ cup unsweetened applesauce 2 teaspoon vanilla extract Glaze 1 cup powdered sugar 2–3 tbsp Signature SELECTⓇ Apple Cider(adjust for desired consistency) Instructions Make the cake: Whisk together the flour, baking powder, salt, cinnamon, baking soda, ginger, and nutmeg in a bowl. In another bowl, whisk together the eggs, reduced apple cider, oil, brown sugar, white sugar, applesauce, and vanilla. Whisk the flour mixture into the egg mixture until smooth. Pour into a greased and floured Bundt pan. Bake at 350°F for 40-50 minutes, until a toothpick comes out clean. While warm, make the glaze: Whisk together the powdered sugar and apple cider. Drizzle over cake and enjoy!


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Leaves and hard boiled egg segments surrounded by store-bought frozen veggie gyozas

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Accompanied by a dipping sauce of Chingkiang vinegar, Maggi, soy, and a bit of lime juice (for the gyozas) and home made vinaigrette (for the salad and eggs)

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Shito Pumpkin Mac & Cheese
@gloriasshito hito Pumpkin Mac & Cheese Ingredients 1½ tsp salt, divided 1 lb pasta (rigatoni, elbow, or shells) 2 tbsp olive oil 2 tbsp butter 5 cloves garlic, minced 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage 2 (15-ounce) cans pumpkin purée 1 cup half & half 4 oz cream cheese, cubed 1 cup shredded sharp cheddar, divided 1 cup shredded parmesan, divided 2–3 tbsp Gloria’s Shito (chili oil or chili honey), to taste Instructions 1. Boil the pasta: Add 1 teaspoon of salt to the water, and cook pasta until al dente. Drain and set aside. Reserve ½ cup of pasta water. 2. Make the sauce: - In a pan, heat olive oil and butter over medium-low heat. - Add garlic, and cook, stirring often, until fragrant, or about 2 minutes. - Stir in the onion powder, garlic powder, paprika, cumin, thyme, and sage. - Add the pumpkin purée and half & half. Cook over medium heat, stirring, until smooth, or about 3 minutes. - Stir in cream cheese until melted and creamy for about 5 minutes. - Add half of the cheeses, and stir until melted. - Add Gloria’s Shito to taste for spice and depth. - Add the remaining ½ teaspoon of salt. - Reduce cooking temperature to low to allow it to simmer. 3. Combine: - Add the cooked pasta to the sauce, and toss to coat evenly over low heat. - Add a splash of pasta water if the sauce is too thick. - Stir in the remaining cheese. 4. Finish: - Serve warm, and top with an extra drizzle of Gloria’s Shito.


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Homemade Vegetarian "Karniyarik" with pilav, "cacik" and kimchi , 20251024_171632

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Join Ivanna's adventure on the open sea as she catches her own lunch and whips up a tasty ceviche in Mexico! Huge thanks to @FSTamarindo for an unforgettable day. Executive Producer: Brent Bennett Supervising Producer, Production: Devon Joralmon Director: Ivanna Lopez Guajardo Lead Creative Producer: Ivanna Lopez Guajardo Featuring: Miguel Soltero Written By: Ivanna Lopez Guajardo Produce: Ivanna Lopez Guajardo Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Art Director: Sakshi Parmar Production Assistant: Walter L. Barthel IV Camera Operator: Walter L. Barthel IV Director, Production Systems: Avery Kotzur Post Production Supervisor: Jill Chipley Post Production Coordinator: Serena Ghazzawi Post Production Manager: Raquel Lucero Lead Editor: Adam Eugenio Assistant Editor: Ryan Reyes Editor: Ivanna Lopez Guajardo Equipment Specialist: Trevor Francis Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Creative Studio Manager: Derek Benig Facilities: Marco Gustamante Social Strategist: Lauren Zaser Special Thanks: Four Seasons Resort Tamarindo Mexico


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Lobster Mushroom Terrine 20251020_133423

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Here is the recipe:
foragerchef.com/wprm_print/mushroom-terrine

Equipment
1 Loaf pan or bread tin
1 Food processor

Ingredients
2.5 lbs fresh lobster mushrooms cleaned and trimmed
2 teaspoons chopped fresh thyme
2 Tablespoons chopped fresh parsley
3 eggs at room temperature
1 cup heavy cream
2 cloves of garlic
1 cup each: carrot onion, celery, chopped coarse
Kosher salt and pepper
1 stick unsalted butter plus 1 tablespoon for greasing the mold
3 tablespoons grapeseed oil for sauteing

Instructions
Preheat the oven to 325. Heat a large saute pan with 2 oz of the butter. Slice 1.5 pounds of lobster mushrooms and gently brown them in the butter on medium heat, seasoning with salt and pepper, when the mushrooms are browned, cool and reserve them.
Blend the remaining 1 lb of lobster mushrooms in a food processor until fine. Melt 1 tsbp of the butter in a saute pan and gently cook the ground lobster mushrooms, seasoning with salt and pepper. Saute the ground mushrooms until cooked through, about 5 minutes.
Blend the carrot, onion, garlic and celery in a food processor until very fine, about 5-ten minutes will do. (this will take a while, and the vegetables will give off juice) Saute the vegetables in the remaining butter until tender, seasoning lightly with salt and pepper, about ten minutes, or until the water they gave off is totally evaporated.
Add the cream and ground, cooked lobster mushrooms and reduce by 25% on medium heat, about 5 minutes. Transfer the mushroom mixture to a mixing bowl, allow the mixture to cool for a moment, the whisk in the eggs and herbs. Cook a spoonful in a pan to double check the seasoning for salt, pepper and herbs.
Lightly butter a mold, bread pan, or terrine dish. Lay slices of cooked lobster mushroom in the bottom of the dish, then cover with a layer of the binding mixture. Repeat layering the pan with slices of mushrooms and the binding mixture until the pan is nearly filled, ending with the prettiest slices of lobster mushroom you have as a garnish.
Bake the terrine in the oven for 30 minutes or until set. Baking time will differ due to the size of your pan and oven settings, etc. My terrine cooked pretty quick since my mold is not as tall as deep as a loaf pan. When the terrine is fully cooked, cool overnight.

Serving
When it's time to serve the terrine, gently heat the outside of the mold to loosen the butter, (warm water works great for this). Slide a knife around the edge of the terrine to loosen it, then put a plate on top of the mold, invert it to release the terrine.
The terrine will come out in one whole piece, from here, you just slice and serve, re-heat, bread and fry, etc.

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red lentil, mint, and lemon soup

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Cakey vs. Fudgy Brownies Taste Test
Are people still cringing at the word "moist"? 😂 Dive into our Tasty 101 showdown: Cakey vs. Fudgy Brownies! Which one took the crown? Find out through the link in our bio! 🍫✨


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Asian-spice Kung Pao Tofu Takeout Lunch by Jackie Alpers

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Still life food photography series on Chinese American takeout by Jackie Alpers www.jackiealpers.com

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Brownie Pro Tip Alert! 🛎️ Because Nobody Wants A Dull, Sad Top 😉
https://youtu.be/-ZiBurQHY4A Master the best of both worlds: Cakey vs. Fudgy Brownies! Which team are you on? Let us know in the comments.


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Kent Pumkin, almond dukkah, whipped ricotta, picked shallots

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At Manuka Woodfire Kitchen, Fremantle, WA

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How to Make The Perfect Cakey Vs Fudgy Brownies
https://youtu.be/-ZiBurQHY4A Indulge in the ultimate brownie showdown: Cakey vs. Fudgy! 🍫 Which team has your heart? Drop your pick in the comments. Catch the full episode through the link in our bio! 📺❤️


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How to Make The Perfect Cakey Vs. Fudgy Brownies
Watch More Tasty 101: https://www.youtube.com/playlist?list=PL8zglt-LDl-g6B-VumB3Hv_8EhVFrEVOn 00:00 Intro 00:30 Cakey Brownies Recipe 03:53 Fudgy Brownies Recipe 07:02 Cakey Taste Test 07:28 Fudgy Taste Test 07:52 The Results Master the best of both worlds: Cakey vs. Fudgy Brownies! Which team are you on? Let us know in the comments. Executive Producer: Katie Aubin Supervising Producer, Production: Devon Joralmon Director: Katie Aubin Featuring: Raquel Alessi Written By: Katie Aubin Executive Culinary Producer: Kelly Paige Culinary Producer: Raquel Alessi Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Camera Operator: Joelle Park Associate Director of Post Production: Avery Kotzur Post Production Supervisor: Jill Chipley Post Production Coordinator: Serena Ghazzawi Post Production Manager: Raquel Lucero Lead Editor: Tori Weller Social Strategist: Lauren Zaser Assistant Editor: Sean McOmber Equipment Specialist: Trevor Francis Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Creative Studio Manager: Derek Benig Facilities: Marco Gustamante


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Ube Honeycomb Cake
@groovyfoodiess https://ift.tt/Vp0LDgQ Ube Honeycomb Cake, inspired by Vietnamese Bánh Bò Nướng! 🌟🍯🍇✨ Find the recipe linked in bio @groovyfoodiess


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Trader Joe’s Fall Haul: Discover The Seasonal Favorites!
🍂 Fall is officially in full swing, so let’s do a Trader Joe’s Fall Haul together! 🍁 Which of these are you most excited to try first? 🎃 @juanbiteatatime:


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Adventure Bites: Fundido Taco Ring | 2026 Kia Sportage Turbo-Hybrid
Sponsored by Kia | Epic flavors for spontaneous adventures. Meet the fundido taco ring that's ready for any celebration, brought to you by the 2026 Kia Sportage Turbo-Hybrid. Learn more: https://bit.ly/3IOfO8u _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/wrgNQuL 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


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Potatoes 100 Ways: Potato Corn Dog
Meet the Potato Corn Dog: the love child of hot dogs and fries. Pure genius! 🤯 🌭🍟 @whisperofyum https://ift.tt/iCkQvdx Producer: Brent Bennett Lead Creative Producer: Mimo Ahmed Featuring: Jeri Mobley Culinary Producer: Megan Hysaw Senior Producer: Joelle Park Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Director, Production Systems: Avery Kotzur Post Production Manager: Raquel Lucero Post Production Supervisor: Jill Chipley Post Production Coordinator: Serena Ghazzawi Lead Editor: Adam Eugenio Editor: Sean McOmber Equipment Specialist: Trevor Francis Recipe & Copy Editor: Kim Wehby Creative Studio Manager: Derek Benig


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Chili Crisp Smash Burger
@rainappatel Smash it like it’s hot! Toasty brioche Creamy chili crisp tahini Cumin lamb smash burger Chili crisp drizzle Pickled sesame cucumber Crispy shallot


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Would YOU Have Guessed The Secret Ingredient?
https://youtu.be/BPS_Zj9NYWc Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimo couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem?


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Under the Sea Themed Lunch Plate
🐠 Under the Sea Themed Lunch by @itsbrittwilliams 🌊 Episode 7: Lunch for kids obsessed with…the ocean! Let me know what theme you want to see next! What’s on the plate: 🥯 Under the sea bagel - half a bagel, blue cream cheese, veggie sea creatures, chive kelp, rainbow cauliflower coral, sprouts seaweed, everything bagel seasoning for the ocean floor, seashell and seahorse sprinkles for garnish 🎣 Fishing pole fruit - strawberry, pineapple, melon, chocolate-covered biscuits or pretzel sticks + dental floss (or string cheese/licorice ropes) ⛵ Boats - Mini sweet peppers, hummus, cucumber, animal food picks 🐚 Seashell pasta salad - shell pasta, garlic butter, salt, fresh basil, seashell-shaped cheese 🦪 Oyster macaron - macaron cookie, white jelly bean *All food cutouts and scraps seen in this video are saved for later use!


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Nudelsalat mit getrockneten Tomaten, Pinienkernen, Schafskäse, Basilikum

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Pasta salad with dried tomatoes, pine nuts, feta cheese, basil

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The Comments On This Cake Are BRUTAL!
https://youtu.be/BPS_Zj9NYWc Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimoahmedbakes couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem?


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Crispy Rice Paper Seaweed Rolls
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French Onion Grilled Cheese
@brandongouveia https://ift.tt/ghJb9Q4 French onion soup meets grilled cheese! Caramelized onions in the Instant Pot = all the flavor in half the time. Melty Gruyère, mozzarella, and jammy onions on sourdough… This is grilled cheese leveled up @brandongouveia


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Is This REALLY Red Velvet Cake?
https://youtu.be/BPS_Zj9NYWc Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimoahmedbakes couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem?


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Mini Chocolate Chip Brownie Zucchini Bites
https://ift.tt/UszGt03 Tiny, fudgy brownie bites perfect for packing in school lunchboxes! 🏫🍫 Adding zucchini makes these brownies extra moist and decadent, but you’d never know it’s here 🤫 @saltnsprinkles


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Decadent Chocolate Pots de Crème: A Must-Try for Chocoholics
@whisperofyum https://ift.tt/fCbwLhM Chocolate lovers, you need to make this luscious pots de creme


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Who In Canada Started This Trend?
https://youtu.be/BPS_Zj9NYWc Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimoahmedbakes couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem?


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Pesto Prosciutto Tomato Pasta
@groovyfoodiess https://ift.tt/r4PdTC6 Fresh, flavorful, and a kiss to summer, this pesto prosciutto tomato pasta is the perfect balance of savory and bright in every bite


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Taco Bell Y2K Review
Taco Bell brought back some classics from the 90s and 2000s, so let’s try them out! 🌮 @juanbiteatatime


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Adventure Bites: Baja Fish Tacos | 2026 Kia Sportage Turbo-Hybrid
Sponsored by Kia | Bold flavors for bold adventures. These fresh Baja fish tacos are ready for wherever the road takes you, brought to you by the 2026 Kia Sportage Turbo-Hybrid. Learn more: https://bit.ly/4gFeH7s _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/EA8vHky 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


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Bun Bo Hue | Vietnamese Lemongrass Beef Noodle Soup
@beautifflyeats Bun Bo Hue | Vietnamese Lemon Grass Beef Noodle soup Bun Bo Hue has got to be my favorite Vietnamese noodle soup dish ever. Even though it has the word “Bo” meaning “beef: in Vietnamese, it is also cooked with pork bones that give it an extra depth of flavor. This soup has all the notes of spicy, beefy, sweet, and herby all in one. It’s typically eaten with thick rice vermicelli noodles with tons of fresh crunchy vegetables. Bun Bo Hue is hot, hearty, and full of flavor. Makes approximately 6-8 large bowls Broth: 10 cups water 2 lb pork necks 3 lb pork hocks 5 lb beef shanks 4 - 5lb beef bones 1/2 lb tendon (optional) 9 lemongrass stalks (smashed) 1.5 tbsp fresh ginger sliced ginger 3 tbsp rock sugar 1/2 large pineapple 1 tbsp salt 1 tbsp chicken bouillon 1 tbsp mushroom powder 1 tbsp MSG 2 tbsp shrimp paste with 1 cup hot water Sate: 1 1/2 cups oil 1 tbsp annatto seeds 3/4 cup finely minced shallots 3/4 cup finely minced lemongrass 1/2 cup finely minced garlic 1 tbsp Quoc Viet Bun Bo Hue Seasoning 1 tbsp fish sauce 1 tbsp sugar 1 tsp MSG 1 packet of BUN BO HUE Spice Powder Seasonings after taking out the beef shank and pork hock: 3/4 of the Sate 10.5 cups Water 1/2 cup fish sauce 6 tbsp Quoc Viet Bun Bo Hue Seasoning 3 tbsp mushroom seasoning 3 tbsp chicken bouillon 1 tbsp salt 1 tbsp MSG 1 tbsp sugar (more if you like it a bit sweeter) Additional ingredients: Thick rice vermicelli noodles Limes Meatballs (optional) Vietnamese ham (optional) Vegetables: cabbage, banana blossom, bean sprouts, and fresh herbs like Thai basil, mint, Vietnamese coriander, and perilla leaves Toppings: Green onions, white onions, cilantro, lime, and chili oil


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Upside Down Caramel Apple Tart
This easy upside down caramel apple tart will be your new fall favorite!@KristaTorres Sponsored by Signature SELECT #SigntaureSELECTPartner https://ift.tt/lkFB2ry


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Crispy Shrimp Toasts: The Ultimate Seafood Appetizer
@groovyfoodies https://ift.tt/GtJz83v Crispy, golden, and loaded with flavor, this shrimp toast is your new favorite appetizer!


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Trying Ketchup Cake for the First Time!
https://youtu.be/BPS_Zj9NYWc Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimoahmedbakes couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem?


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The Internet’s Worst Ketchup Cake Shocked Me
Watch more 1-Star Reviews here: https://www.youtube.com/playlist?list=PL8zglt-LDl-hkKU6pF1lx9CaHFW8BuScV Is Ketchup Cake Actually Good? We’re Cooked! This unconventional dessert made waves online, and @mimoahmedbakes couldn't resist the challenge. Is this cake a kitchen nightmare or a hidden gem? 00:00 Intro 00:30 Here Comes The Ketchup 01:29 Decoration Time! 01:53 Taste Test 03:56 Let's Read Those Reviews 04:10 Ketchup Reveal! Host: Mimo Ahmed Featuring: Shelby James Lead Producer: Mimo Ahmed Executive Producer: Brent Bennet Culinary Producer: Megan Hysaw Research Producer: Bruno Leandro Line Producer: Vivian Miranda Production Manager: Taiwo Ellis Director of Photography: Luman Kim Art Director: Sierra Hood Sound Mixer: Peter Beer Editor: Adam Eugenio Assistant Editor: Sean McOmber Director, Production Systems: Avery Kotzur Senior Manager of Post Production: Raquel Lucero Post Production Supervisor Jill Chipley Post Production Coordinator: Serena Ghazzawi Social Media Strategist: Lauren Zaser


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Savor the Flavor: Vietnamese Crab & Glass Noodle Stir-Fry
@groovyfoodiess https://ift.tt/3lbhpGC Chewy, crispy noodles meet meaty crab in every bite of this Vietnamese Crab And Glass Noodle Stir-Fry!


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Shake Shack New Menu Items Review
@juanbiteatatime Shake Shack's new lineup is here! 🍔🧄 French Onion Soup Burger, Parmesan Garlic Fries, and crunchy Onion Rings. What would you try first? 👀


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Savor the Comfort: Italian Penicillin Soup (Pastina Recipe)
https://ift.tt/YAQhTaJ This cozy, one-pot Italian-Style “penicillin” soup (also known as “pastina soup”) by @mymanabites is the ultimate comfort bowl, warm, nourishing, and perfect for chilly days or when someone’s under the weather. It’s perfect for busy parents, since you blend all the veggies right into the broth, making it silky-smooth and kid-friendly, with just one pot to clean.


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Dirty Chai Cinnamon Rolls Recipe
@platesbykody Ingredients Icing: 2 tablespoons softened salted butter ¼ cup chai tea 3 cups powdered sugar Splash of half-and-half 1 teaspoon vanilla extract Filling: 3 tablespoons softened salted butter 2 tablespoons ground cinnamon 2 cups brown sugar 1 espresso shot Dough: ¾ cup milk (whole milk or 2% preferred) 2¼ teaspoons quick-rise or active yeast (¼-ounce package of yeast) ¼ cup granulated sugar 1 egg plus 1 egg yolk, at room temperature ¼ cup melted salted butter 3 cups bread flour, plus more for dusting (if dough is too wet, sprinkle flour until dough is manageable) ¾ teaspoon table salt Directions 1. Stir together your icing ingredients until smooth. Place in the fridge. 2. Combine the filling ingredients in a bowl, and whisk until you get a paste-like consistency. 3. Here goes your dough.. Microwave the milk for about 45 seconds, until it’s like warm bath water. Place the milk in a bowl. Add the yeast, sugar, egg, yolk, and melted butter. Beat using a stand mixer on the 2 setting for 2-3 minutes. 4. Add the flour and salt. Knead using stand mixer on level 3 for about 8 minutes, until smooth and elastic and pulls cleanly away from the bowl. Form the dough into a ball, and place in a large bowl. Cover and place in a warm area like your laundry room. Let rest for 1 hour to 1 ½ hours, until doubled in size. 5. Spread the dough out on a floured work surface. Shape into a 14x16-inch rectangle. 6. Spread the filling over the dough, leaving a 1-inch border. You can roll it up as a log, or slice into 1 ½-inch strips, and roll up individually. Let rest for 30 minutes at room temp. Preheat the oven to 350°F. 7. Place in a greased 9x13-inch baking dish. Bake for about 20 minutes, until golden brown. 8. Spread the icing evenly over the rolls. (Reserve remaining icing for another use.) Enjoy!


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Hummingbird Cake: Tropical Flavors with Cream Cheese Frosting!
@typhaniecookshttps://tasty.co/recipe/typhanie-s-hummingbird-cake What better way to get a taste of the tropics and the warm flavors of fall all at the same time than with a slice of Hummingbird Cake? Oh, and cream cheese frosting is a must!


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Pineapple Jerk Chicken Shawarma Wraps
Family time, Juicy jerk chicken shwarma, and ice-cold Coca-Cola. It’s always a Recipe For Magic. @CocaCola #RecipeForMagic #ad https://ift.tt/lMZuN2i


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Pumpkin Spice Flan: A Cozy Fall Dessert
@juanbitatatime https://ift.tt/yCxw5QF Celebrating Hispanic Heritage Month one slice at a time with this Pumpkin Spice Flan! What latin dishes do you want to see made next?


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Which Noodle Is BEST For Chicken Noodle Soup?
https://youtu.be/RN37GTNO_is Warm up with Tasty 101’s Chicken Noodle Soup! Learn how to make this classic comfort dish, perfect for any day!


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Butter Chicken Stuffed Shell Pasta
@Mymanabites https://ift.tt/qzsYobS This Butter Chicken Stuffed Shell Pasta by @mymanabites is the ultimate cozy comfort food — packed with tender, marinated chicken thighs, a luxuriously smooth butter sauce, and plenty of melty cheese. Perfect for busy weeknights, it’s ready in about 45 minutes. Find the full recipe exclusively on the Tasty app!


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Tasty 101: The Best Homemade Chicken Noodle Soup
https://youtu.be/RN37GTNO_is Warm up with Tasty 101’s Chicken Noodle Soup! Learn how to make this classic comfort dish, perfect for any day!


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roasted-brown-salsa-tortilla-chips_Jackie-Alpers_Silicone-kitchen_01

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Recipe development and food photography for food brands. Corn tortilla chip dipped in sheet pan roasted blackened salsa, food photography and recipe by Jackie Alpers for The Silicone kitchen. www.jackiealpers.com

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Slice of cheese from Tony's

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Club Level at Oracle Park, San Francisco, California

Baltimore Orioles at San Francisco Giants

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Nachos

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sarahstierch has added a photo to the pool:

Club Level at Oracle Park, San Francisco, California

Baltimore Orioles at San Francisco Giants

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How To Make Homemade Egg Noodles
https://youtu.be/RN37GTNO_is Warm up with Tasty 101’s Chicken Noodle Soup! Learn how to make this classic comfort dish, perfect for any day!


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Tasty 101: The Best Homemade Chicken Noodle Soup
Craving more Tasty 101? https://www.youtube.com/playlist?list=PL8zglt-LDl-g6B-VumB3Hv_8EhVFrEVOn 00:00 Intro 00:20 Stock 01:54 Flavor Enhancers 03:30 Noodles 05:20 Let's Start Cooking Warm up with Tasty 101’s Chicken Noodle Soup! Learn how to make this classic comfort dish, perfect for any day! Executive Producer: Katie Aubin Supervising Producer, Production: Devon Joralmon Director: Ivanna Lopez Guajardo Featuring: Kelly Paige Written By: Ivanna Lopez Guajardo Executive Culinary Producer: Kelly Paige Producer: Ivanna Lopez Guajardo Food Stylist: Jillian Cantwell Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Art Director: Sakshi Parmar Camera Operator: Katie Aubin Associate Director of Post Production: Avery Kotzur Post Production Supervisor: Jill Chipley Post Production Coordinator: Serena Ghazzawi Post Production Manager: Raquel Lucero Lead Editor: Tori Weller Assistant Editor: Ryan Reyes Equipment Specialist: Trevor Francis Recipe & Copy Editor: Kim Wehby Social Strategist: Lauren Zaser Rights and Clearances Manager: Adam Colman Creative Studio Manager: Derek Benig Facilities: Marco Gustamante


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Experience Comfort with My Mille Feuille Nabe: Tender Cabbage & Savory Pork
@groovyfoodiess https://ift.tt/TzBgnY7 Layers of warmth and flavor—my Mille Feuille Nabe is a comforting hug in a pot, with tender cabbage and savory pork stacked to perfection


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Ultimate Comfort Food Combo: Chicken Cutlets & Spaghetti Showdown!
@vindelgiudice https://ift.tt/wfca7zQ Chicken cutlets and spaghetti with garlic and oil is the all-time weeknight meal in an Italian household. It’s perfect for weeknights and leftovers the next day, whether you’re making chicken cutlet parm, a salad, or a sandwich! Full recipe link in bio!


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Puff Pastry Pizza Twists
@juanbitatatime https://ift.tt/65foGgY These Puff Pastry Pizza Twists are the perfect snack for game day, parties, or even an after-school treat, and they’re ready in under 30 minutes! 🍕🌪️


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Delicious Pancake Tacos: Perfect for Breakfast or Brunch
ancake Tacos by @itsbrittwilliams are a fun way to eat pancakes! Fluffy pancakes layered with a variety of pancake toppings for a delicious spin on classic pancakes. Perfect for a weekend breakfast or brunch spread! Pancake fillings and topping ideas! Vanilla yogurt Chopped strawberries Blueberries Whipped cream Sprinkles Scrambled eggs Bacon Shredded cheddar Hot sauce or maple syrup Chocolate spread Sliced banana Whipped cream Crushed graham crackers or granola Mini chocolate chips


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Giant Cinnamon Roll _Jackie Alpers _Food-photographer

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Giant frosted cinnamon rolls served with pats of butter at The Egg Connection restaurant in Tucson, Arizona. Editorial food photography by Jackie Alpers for Tucson Guide Magazine print and online editions. www.jackiealpers.com

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Manhattan Beach Food and Wine
@eatwhateveryouwant The Manhattan Beach Food & Wine Festival delivered. Here were my top faves from the event Full list is in the reel! Watch till the end to see the viral spot everyone’s buzzing


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Enjoy Cozy Fall Vibes with Salted Caramel Apple Campfire Pies
@mymanabites https://ift.tt/Luvs5Qa These salted caramel apple campfire pies by @mymanabites are the perfect cozy fall treat. Made with buttered brioche bread, apple filling (homemade or premade), caramel drizzle, and a sprinkle of sea salt, they cook in a pie iron over hot campfire coals until golden, crisp, and gooey inside.


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Pistachio Affogato Delight: Chocolate, Gelato, and Espresso Perfection
@itsbrittwilliams https://ift.tt/cZJX6Mh Pistachio Affogato - 3 layers of chocolate spread, pistachio gelato, and warm espresso — a delicious spin on the classic affogato. Coffee meets dessert perfection in every scoop


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Is This Pirate Dinner Historically Accurate?
https://youtu.be/cNcv4chAiAs Would you want to try a pirate dinner? Find out what pirates REALLY ate in @joelleolol 's new video eating like a pirate in the Caribbean for 24 hours on Tasty's YouTube channel now!


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Colorful Ube Rice Krispies: A Sweet Twist on a Classic Treat!
Ube Rice Krispies Treats by @katlieu Ingredients 6 tbsps unsalted butter 1 to 2 tablespoons ube halaya (jam) 1 teaspoon ube extract for the color (add more as needed) 1/2 teaspoon miso, for a balancing salinity (a pinch of salt would do too) One (12-ounce bag) mini or regular-sized marshmallows 6 cups Rice Krispies cereal 1. Grease or butter an 8 x 8 or 9 x 9-inch baking dish. 2. Brown the butter over medium heat in a heavy saucepan or pot. This takes about 5 minutes. Once brown bits form and the butter is a little foamy, lower the heat to low and mix in the ube halaya and extract until smooth. The mixture will be bubbly and foamy. 3. Mix in the miso or salt. Add the marshmallows and stir with a rubber spatula until they melt together into a big fluff. Turn off the heat and mix in the cereal, a cup at a time. You want the marshmallows to coat all of the cereal fully. 4. Transfer to the prepared baking dish and press down into a level layer using the back of the spatula or a fondant press/smoother. 5. Allow to cool for 15 minutes before flipping out onto a cutting board. You may need to run the back of a butter knife along the edges to help the block of treats come out of the baking dish. Cut into 12 to 16 even bars and enjoy. 6. Optionally, toast the top with a blowtorch for a s’mores effect.


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Potluck = Much More Yummy

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All is vegetarian so everybody can have a bite

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Salmagundi: The Iconic Pirate Feast!
https://youtu.be/cNcv4chAiAs Ahoy! Producer @joelleolol takes a swing at pirate recipes from the Golden Age of Piracy. From hard tack to "turtle" stew, what pirate meal would shiver your timbers? And remember, if you don't like it, you might have to walk the plank! Arrr you ready?


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Salmagundi Mukbang ASMR: Ultimate Flavor Feast Experience!
https://youtu.be/cNcv4chAiAs POV: Your fave pirate mukbanger just docked and the cravings are ARR-guably real!??‍☠️ Watch @joelleolol eat like a pirate for 24 hours on Tasty's YouTube channel. Avast ye hearties, it's snack o'clock!


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Colorful & Fun Layered Fruit Jelly Delight
@itsbrittwilliams https://ift.tt/qdHjSZ8 Fresh fruit and fruit juice-flavored jelly come together for a refreshing treat that’s delicious with a dollop of whipped cream


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Is Salmagundi The OG Charcuterie Board?
https://youtu.be/cNcv4chAiAs Ahoy! Producer @joelleolol takes a swing at pirate recipes from the Golden Age of Piracy. From hard tack to "turtle" stew, what pirate meal would shiver your timbers? And remember, if you don't like it, you might have to walk the plank! Arrr you ready?


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Does Joelle Look Like A Little Rat?
https://youtu.be/cNcv4chAiAs Ahoy! Producer @joelleolol takes a swing at pirate recipes from the Golden Age of Piracy. From hard tack to "turtle" stew, what pirate meal would shiver your timbers? And remember, if you don't like it, you might have to walk the plank! Arrr you ready?


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Dessert from New Zealand's highest restaurant, Mount Ruapehu, Tongariro National Park, New Zealand (2019)

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Richard Forensky has added a photo to the pool:

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Is This The Most CURSED Oreo?
https://youtu.be/cNcv4chAiAs Ahoy! Producer @joelleolol takes a swing at pirate recipes from the Golden Age of Piracy. From hard tack to "turtle" stew, what pirate meal would shiver your timbers? And remember, if you don't like it, you might have to walk the plank! Arrr you ready?


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New video by Tasty on YouTube

I Ate Like A Pirate In The Caribbean For 24 Hours And I'll Never Smell The Same Again
Looking for more You Are What You Eat? https://www.youtube.com/playlist?list=PL8zglt-LDl-jY3IkfbgsAYXEdV0Wz3MS8 00:00 Intro 00:32 Hard Tack Breakfast 03:30 "Turtle" Soup Lunch 07:32 Grog Break 09:45 Pirate Dinner Show 10:39 Salmagundi Dinner Ahoy! Producer@joelleolol takes a swing at pirate recipes from the Golden Age of Piracy. From hard tack to "turtle" stew, what pirate meal would shiver your timbers? And remember, if you don't like it, you might have to walk the plank! Arrr you ready? Featuring: Joelle Park Lead Senior Producer: Joelle Park Executive Producer: Brent Bennett Supervising Producer, Production: Devon Joralmon Executive Culinary Producer: Kelly Paige Senior Culinary Producer: Mimo Ahmed Culinary Producer: Raquel Alessi Line Producer: Vivian Miranda Production Manager: Taiwo Ellis Production Designer: Claire Cardona Set Decorator: Alyssa Harrell Director of Photography: Steven Gatti Camera Operator: Luman Kim Camera Operator: Mimo Ahmed Director, Production Systems: Avery Kotzur Post Production Supervisor: Jill Chipley Post Production Manager: Raquel Lucero Post Production Coordinator: Serena Ghazzawi Lead Editor: Tori Weller Assistant Editor: Ryan Reyes Motion Graphics Artist: Amaury Salyano Sound Mixer: Peter Beer Equipment Specialist: Trevor Francis Creative & Marketing Lead: Dylan Schmoll Research: Zoe Sherman Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Creative Studio Manager: Derek Benig


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Go Veggie !

https://ift.tt/32mIB9y

Quetzalcoatl002 has added a photo to the pool:

Vegetarian meal with rice, zucchini, tomatoes, chickpeas, and cassava chips, prepared according to the Indian cuisine.

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/umaka09/54783717636/in/pool-74921284@N00

New video by Tasty on YouTube

Double Blueberry Lattes
@groovyfoodiess https://ift.tt/zYJfPbd Double the berries, double the bliss 🫐✨ Blueberry syrup paired with a blueberry cold foam is to die for!


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New video by Tasty on YouTube

Honey Garlic Chicken Nuggets
@brandongouveia https://ift.tt/ct3KmDQ @brandongouveia just leveled up homemade chicken nuggets with his honey-garlic chicken nuggets: golden, crispy nuggets tossed in a sweet honey-garlic-butter sauce!


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New video by Tasty on YouTube

Chocolate Tea Biscuits
@groovyfoodies https://ift.tt/lHqWEAG Only 2 ingredients, endless chocolatey bliss ☕️ Easy, quick, and perfect with your tea!


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