Best Way To Cut A Watermelon
@gidsgids
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Wednesday 31 July 2024
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BLTA
@groovyfoodiess This classic BLT sandwich is elevated with crispy oven-baked bacon, juicy seasoned tomatoes, and fresh lettuce, all nestled between buttery, toasted sourdough bread. A tangy and zesty mayo-mustard sauce ties everything together, making each bite irresistible. https://ift.tt/fsgnPzr
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@groovyfoodiess This classic BLT sandwich is elevated with crispy oven-baked bacon, juicy seasoned tomatoes, and fresh lettuce, all nestled between buttery, toasted sourdough bread. A tangy and zesty mayo-mustard sauce ties everything together, making each bite irresistible. https://ift.tt/fsgnPzr
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Persian Rice Tahdig
@jazzleaf_ THE PERFECT CRISPY PERSIAN TAHDIG…. aka crispy rice!! Here’s how you can make it at home INGREDIENTS 3 cups long grain basmati rice 1 teaspoon pink himalayan salt 4½ cups filtered water ¼ teaspoon saffron ¼ teaspoon turmeric ½ cup avocado oil 2 tablespoons salted butter, cubed PREPARATION Place the rice in a large pot and fill it with cold water. Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear. Let it sit for an hour. Add rice to a large pot with 4½ cups water and salt. Add salt, then place on the stove to parboil over medium/high for 5-7 minutes until the rice is soft on the outside but slightly hard on the inside. Then drain. In a small bowl, whisk together 2 tablespoons of hot water, saffron, turmeric and oil. Pour half the mixture into the bottom of a non-stick pot. Add the parboiled rice and pat down. Using the handle of a wooden spoon, create a few holes in the rice. Pour the remaining saffron water over the rice. Add butter on top. Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice. Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom. Say a prayer & flip for the grand reveal!
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@jazzleaf_ THE PERFECT CRISPY PERSIAN TAHDIG…. aka crispy rice!! Here’s how you can make it at home INGREDIENTS 3 cups long grain basmati rice 1 teaspoon pink himalayan salt 4½ cups filtered water ¼ teaspoon saffron ¼ teaspoon turmeric ½ cup avocado oil 2 tablespoons salted butter, cubed PREPARATION Place the rice in a large pot and fill it with cold water. Swirl the rice with your hand, then drain the water. Repeat this process two more times until the water runs clear. Let it sit for an hour. Add rice to a large pot with 4½ cups water and salt. Add salt, then place on the stove to parboil over medium/high for 5-7 minutes until the rice is soft on the outside but slightly hard on the inside. Then drain. In a small bowl, whisk together 2 tablespoons of hot water, saffron, turmeric and oil. Pour half the mixture into the bottom of a non-stick pot. Add the parboiled rice and pat down. Using the handle of a wooden spoon, create a few holes in the rice. Pour the remaining saffron water over the rice. Add butter on top. Wrap a kitchen towel over the lid so the water doesn’t drip back on the rice. Cook on medium heat for 45 minutes, until the rice turns crispy on the bottom. Say a prayer & flip for the grand reveal!
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Tuesday 30 July 2024
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One-Pot Lasagna Soup
Savor the comforting flavors of Italy with this one-pot lasagna soup – all the deliciousness of lasagna in a warm, hearty bowl!@gidsgids
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Savor the comforting flavors of Italy with this one-pot lasagna soup – all the deliciousness of lasagna in a warm, hearty bowl!@gidsgids
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Milk and Cereal Bars
Milk & Cereal Bars by @itsbrittwilliams Who remembers this nostalgic snack? Get the full recipe exclusivity in the Tasty app: https://ift.tt/J2Zt5lp
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Milk & Cereal Bars by @itsbrittwilliams Who remembers this nostalgic snack? Get the full recipe exclusivity in the Tasty app: https://ift.tt/J2Zt5lp
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New video by Tasty on YouTube
The Internet's Best Recipes Delivered
Tasty fans! For the FIRST TIME EVER, the Tasty recipes you love are available for delivery right to your door. We've partnered with chef-crafted meal delivery service @cookunity to offer you 8 different pre-made meals to choose from for a limited time. From Creamy Chicken Picatta to Mexican-style Pork Tacos, we’re giving you the chance to experience Tasty from the comfort of your home. Here's how it works: 1. Go to Tastydelivered.com 2. Choose at least 4 of our Tasty-curated meals 3. Sit back and let the chefs work their magic 4. Once your meals arrive, dig in! All music provided by Audio Network and Warner Chappell Inc. Used with permission
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Tasty fans! For the FIRST TIME EVER, the Tasty recipes you love are available for delivery right to your door. We've partnered with chef-crafted meal delivery service @cookunity to offer you 8 different pre-made meals to choose from for a limited time. From Creamy Chicken Picatta to Mexican-style Pork Tacos, we’re giving you the chance to experience Tasty from the comfort of your home. Here's how it works: 1. Go to Tastydelivered.com 2. Choose at least 4 of our Tasty-curated meals 3. Sit back and let the chefs work their magic 4. Once your meals arrive, dig in! All music provided by Audio Network and Warner Chappell Inc. Used with permission
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Monday 29 July 2024
New video by Tasty on YouTube
Whipped Hot Honey Chicken Tenders
Whipped Hot Honey Chicken Tenders | @kingcooksofficial Imagine this… crispy juicy chicken tenders covered in a unique and delicious whipped hot honey. The perfect balance of sweet, savory, and spicy. Visit kingcooks.com for the full, printable version of the recipe! Tender Marinade 2-3 lbs chicken tenders 1 pint buttermilk 1/4 cup hot sauce 1 tbsp garlic grated 1 tbsp parsley dried 1 tbsp oregano dried 1 tsp ginger powder 1 tsp salt 1 tsp black pepper 1/2 tsp smoked paprika Oil for frying Whipped Hot Honey 2 cups honey 1 tbsp red pepper flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp black pepper 1 tsp cayenne pepper Seasoned Flour 2 cups flour AP 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt 1 tsp pepper Garnish 2 tbsp parsley dried Instructions To make the tender marinade: In a large bowl, add all ingredients for tender marinade and mix thoroughlym, and set aside to marinate. Allow to marinate in the refrigerator for at least one hour, or overnight, about 24 hours. To make the whipped hot honey: Using a stand or hand mixer add all hot honey ingredients in a mixing bowl. Using a stand mixer or hand mixer with whisking attachment, whisk for 10 minutes until the honey is creamy and smooth. Set aside. To make the crispy coating: Mix together all ingredients for seasoned flour and whisk until fully incorporated. Assemble: Working in batches, add the marinated tenders to the seasoned flour. Mix until each piece is fully coated. Allow to rest for 5-10 minutes before frying to let the coating adhere to the chicken pieces. Heat your oil to 350°F, and begin frying the tenders until they are golden brown and crispy. About 5-7 minutes or until the internal temperature reaches 165°F. Once cooked, sprinkle with some flaky salt (optional), drizzle on the whipped hot honey, and a dusting of dried parsley. Enjoy!
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Whipped Hot Honey Chicken Tenders | @kingcooksofficial Imagine this… crispy juicy chicken tenders covered in a unique and delicious whipped hot honey. The perfect balance of sweet, savory, and spicy. Visit kingcooks.com for the full, printable version of the recipe! Tender Marinade 2-3 lbs chicken tenders 1 pint buttermilk 1/4 cup hot sauce 1 tbsp garlic grated 1 tbsp parsley dried 1 tbsp oregano dried 1 tsp ginger powder 1 tsp salt 1 tsp black pepper 1/2 tsp smoked paprika Oil for frying Whipped Hot Honey 2 cups honey 1 tbsp red pepper flakes 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp black pepper 1 tsp cayenne pepper Seasoned Flour 2 cups flour AP 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp salt 1 tsp pepper Garnish 2 tbsp parsley dried Instructions To make the tender marinade: In a large bowl, add all ingredients for tender marinade and mix thoroughlym, and set aside to marinate. Allow to marinate in the refrigerator for at least one hour, or overnight, about 24 hours. To make the whipped hot honey: Using a stand or hand mixer add all hot honey ingredients in a mixing bowl. Using a stand mixer or hand mixer with whisking attachment, whisk for 10 minutes until the honey is creamy and smooth. Set aside. To make the crispy coating: Mix together all ingredients for seasoned flour and whisk until fully incorporated. Assemble: Working in batches, add the marinated tenders to the seasoned flour. Mix until each piece is fully coated. Allow to rest for 5-10 minutes before frying to let the coating adhere to the chicken pieces. Heat your oil to 350°F, and begin frying the tenders until they are golden brown and crispy. About 5-7 minutes or until the internal temperature reaches 165°F. Once cooked, sprinkle with some flaky salt (optional), drizzle on the whipped hot honey, and a dusting of dried parsley. Enjoy!
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Älplermagronen mit Salat
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Älplermagronen with salad
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Chorizo Carbonara
@brandongouveia https://ift.tt/16Ib4BP 15-minute chorizo carbonara by @brandongouveia is a perfect blend of creamy, savory, and slightly spicy, creating a comforting yet exciting meal that comes together quickly. INGREDIENTS ½ pound spaghetti 1 whole large egg 2 large egg yolks 2 cups pecorino, finely grated 1 tablespoon olive oil 1 cup chorizo, diced 3 garlic cloves, minced 1 teaspoon freshly cracked black pepper 1 teaspoon smoked paprika Chopped parsley, for garnish salt, to taste PREPARATION 1. Bring a large pot of salted water to boil and add spaghetti and cook until al dente according to package directions. Before draining, reserve some of the pasta water. 2. In a bowl, mix together the whole egg, egg yolks, pecorino and black pepper until evenly combined. Set aside. 3. Heat olive oil in a large non-stick skillet over medium-high heat. Add chorizo and garlic and cook for 3 minutes, until the chorizo begins to get crispy. 4. Turn off the heat then add cooked spaghetti, a ladle of pasta water, the pecorino and egg mixture, and the smoked paprika. Use tongs to toss until evenly combined and the pasta is creamy. 5. Plate it up and garnish with more pecorino and chopped parsley. 6. Enjoy!
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@brandongouveia https://ift.tt/16Ib4BP 15-minute chorizo carbonara by @brandongouveia is a perfect blend of creamy, savory, and slightly spicy, creating a comforting yet exciting meal that comes together quickly. INGREDIENTS ½ pound spaghetti 1 whole large egg 2 large egg yolks 2 cups pecorino, finely grated 1 tablespoon olive oil 1 cup chorizo, diced 3 garlic cloves, minced 1 teaspoon freshly cracked black pepper 1 teaspoon smoked paprika Chopped parsley, for garnish salt, to taste PREPARATION 1. Bring a large pot of salted water to boil and add spaghetti and cook until al dente according to package directions. Before draining, reserve some of the pasta water. 2. In a bowl, mix together the whole egg, egg yolks, pecorino and black pepper until evenly combined. Set aside. 3. Heat olive oil in a large non-stick skillet over medium-high heat. Add chorizo and garlic and cook for 3 minutes, until the chorizo begins to get crispy. 4. Turn off the heat then add cooked spaghetti, a ladle of pasta water, the pecorino and egg mixture, and the smoked paprika. Use tongs to toss until evenly combined and the pasta is creamy. 5. Plate it up and garnish with more pecorino and chopped parsley. 6. Enjoy!
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Sunday 28 July 2024
Creamy pasta salad from The Unofficial Elf Cookbook by Jackie Alpers
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Get the recipe from The Unofficial Elf Cookbook by Jackie Alpers: recipes.jackiealpers.com/parmesan-ranch-macaroni-salad/
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Pancakes Made of Buttercream?
I mean... I'll take cupcakes for breakfast any day. The cutest tiny bites by @bakingwithbrittin
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I mean... I'll take cupcakes for breakfast any day. The cutest tiny bites by @bakingwithbrittin
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Ramen Omelette
@groovyfoodiess The ramen omelette cart in Malaysia is a popular street food vendor known for its unique fusion of Japanese and Malaysian flavors. It serves delicious ramen noodles wrapped in a fluffy omelette, creating a savory and satisfying meal that's loved by locals and tourists! The cart often attracts long lines, so instead of waiting in that, come try this delicious twist at home! https://ift.tt/DkECg0d
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@groovyfoodiess The ramen omelette cart in Malaysia is a popular street food vendor known for its unique fusion of Japanese and Malaysian flavors. It serves delicious ramen noodles wrapped in a fluffy omelette, creating a savory and satisfying meal that's loved by locals and tourists! The cart often attracts long lines, so instead of waiting in that, come try this delicious twist at home! https://ift.tt/DkECg0d
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Starbucks Inspired Pumpkin Cream Cheese Muffins
@ivymade_ Summerween vibes in every bite with the softest Pumpkin muffins under the sun! Pumpkin cream cheese muffins 1 ½ cup all purpose flour 1 cup granulated sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ tsp pumpkin pie spice ½ tsp cinnamon 1 ½ cups pumpkin puree (not pie filling) 1/4 cup oil 1 large egg, at room temperature ¼ cup melted unsalted butter 1 ½ tsp vanilla extract Cream cheese filling: 1 package of cream cheese (8oz) at room temperature ½ cup powdered sugar 1 TBS flour 1 tsp milk Dash of salt Topping: pumpkin seeds dusted in pumpkin spice seasoning Bake at 350 degrees Fahrenheit for 15-20 minutes
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@ivymade_ Summerween vibes in every bite with the softest Pumpkin muffins under the sun! Pumpkin cream cheese muffins 1 ½ cup all purpose flour 1 cup granulated sugar 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ tsp pumpkin pie spice ½ tsp cinnamon 1 ½ cups pumpkin puree (not pie filling) 1/4 cup oil 1 large egg, at room temperature ¼ cup melted unsalted butter 1 ½ tsp vanilla extract Cream cheese filling: 1 package of cream cheese (8oz) at room temperature ½ cup powdered sugar 1 TBS flour 1 tsp milk Dash of salt Topping: pumpkin seeds dusted in pumpkin spice seasoning Bake at 350 degrees Fahrenheit for 15-20 minutes
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Food on the Table 01
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The mayonaise probably makes the dish less vegetarian or vegan, but as somebody important once said: "We are no fanatics" lol.
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Saturday 27 July 2024
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32/100 Potato Focaccia Bread
Carbs on carbs on carbs! 32/100 Potato Focaccia Bread @whisperofyum. https://ift.tt/WHuI4Dd
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Carbs on carbs on carbs! 32/100 Potato Focaccia Bread @whisperofyum. https://ift.tt/WHuI4Dd
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Whats Your Summer Cocktail? Pick a Glass
Pick a glass and we'll show you your summer cocktail! I'll have one Moo-Tini, please! https://ift.tt/HE7GIkP https://ift.tt/HVBLmOo https://ift.tt/VFKRdLC
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Pick a glass and we'll show you your summer cocktail! I'll have one Moo-Tini, please! https://ift.tt/HE7GIkP https://ift.tt/HVBLmOo https://ift.tt/VFKRdLC
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Salted Peach Caramel
A fruity caramel sauce that tastes like butterbeer AND it's only 5 ingredients?! @oldladiekatie is a wizard! https://ift.tt/KYx58Ej
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A fruity caramel sauce that tastes like butterbeer AND it's only 5 ingredients?! @oldladiekatie is a wizard! https://ift.tt/KYx58Ej
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Friday 26 July 2024
New video by Tasty on YouTube
Round Robin Recipe: Part 1
Part 1 - We challenged 3 chefs to cook one dish together but they have no idea what ingredients the person before them used. This is Round Robin Recipe!
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Part 1 - We challenged 3 chefs to cook one dish together but they have no idea what ingredients the person before them used. This is Round Robin Recipe!
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New video by Tasty on YouTube
Crispy Salmon Bacon Skins
@mymanabites Here’s an irresistible alternative to traditional bacon from @mymanabites. These crispy salmon bacon skins are made with just a few simple ingredients. This air-fried treat is perfect for adding a crunchy, savory element to salads, sandwiches, or enjoying as a snack on its own. https://ift.tt/tpYl8BE 1. Salmon skin, from 2-pound piece of raw salmon 2. Avocado oil spray, to taste 3. Flaky sea salt, to taste 4. Salt-free lemon pepper seasoning, to taste PREPARATION: 1. Remove any scales from the salmon skin using a knife or fish scaler. 2. Flip the skin over and scrape the other side to remove any meat. 3. Pat the skin dry thoroughly. 4. Cut the salmon skin into 2-inch wide strips resembling bacon slices. 5. Arrange the strips in a single layer in your air fryer basket, ensuring they’re not overlapping for even cooking. 6. Lightly spray the salmon strips with avocado oil on both sides. 7. Sprinkle a small amount of flaky sea salt and salt-free lemon pepper over the strips. 8. Set your air fryer to 350°F (175°C). 9. Air fry the salmon strips for about 6 minutes, or until they become crispy and golden brown. 10. Enjoy your crispy salmon bacon skins as a delicious and healthy alternative to traditional bacon. It pairs wonderfully with salads, sandwiches, or as a snack on its own. 11. Enjoy! Tips: For oven preparation, follow the same steps and bake at 350°F (175°C) until crispy. Ensure the salmon skin is very dry before air frying for the best texture.
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@mymanabites Here’s an irresistible alternative to traditional bacon from @mymanabites. These crispy salmon bacon skins are made with just a few simple ingredients. This air-fried treat is perfect for adding a crunchy, savory element to salads, sandwiches, or enjoying as a snack on its own. https://ift.tt/tpYl8BE 1. Salmon skin, from 2-pound piece of raw salmon 2. Avocado oil spray, to taste 3. Flaky sea salt, to taste 4. Salt-free lemon pepper seasoning, to taste PREPARATION: 1. Remove any scales from the salmon skin using a knife or fish scaler. 2. Flip the skin over and scrape the other side to remove any meat. 3. Pat the skin dry thoroughly. 4. Cut the salmon skin into 2-inch wide strips resembling bacon slices. 5. Arrange the strips in a single layer in your air fryer basket, ensuring they’re not overlapping for even cooking. 6. Lightly spray the salmon strips with avocado oil on both sides. 7. Sprinkle a small amount of flaky sea salt and salt-free lemon pepper over the strips. 8. Set your air fryer to 350°F (175°C). 9. Air fry the salmon strips for about 6 minutes, or until they become crispy and golden brown. 10. Enjoy your crispy salmon bacon skins as a delicious and healthy alternative to traditional bacon. It pairs wonderfully with salads, sandwiches, or as a snack on its own. 11. Enjoy! Tips: For oven preparation, follow the same steps and bake at 350°F (175°C) until crispy. Ensure the salmon skin is very dry before air frying for the best texture.
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Spooky Pumpkin Cake Roll
@lovevivvv Ingredients 1 cup cake flour 1 cup granulated sugar 2 tsp pumpkin spice seasoning ½ tsp salt 1 tsp baking powder 5 large eggs, separated 1 cup canned pumpkin purée 2 tsp vanilla extract ½ cup milk 1½ tsp cocoa powder Orange food coloring Powdered sugar, for dusting Filling 1 ½ cup plus 1-2 Tbsp heavy cream, divided 1 ½ cup powdered sugar, divided 1 cup cream cheese Pinch of salt Preparation -Cut a piece of paper to fit on a jelly roll pan. Draw a ghost design on the paper with a black market. Place the paper on the pan, then lay a sheet of parchment paper over top. The parchment should be a bit larger than the pan so that it comes up the edges of the pan slightly. -Preheat the oven to 350°F (180°C). -In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice. -In a separate medium bowl, whip the egg whites with an electric hand mixer on medium- high speed until soft peaks form, about 4-5 minutes. -In a large bowl, use an electric hand mixer on medium-high speed to mix the egg yolks with the granulated sugar until lightened in color, about 3-4 minutes. Add the pumpkin purée, vanilla, and milk and mix until combined. -Add the flour mixture to the pumpkin mixture. Mix on medium speed until just combined. -Use a rubber spatula to gently fold in the whipped egg whites until just incorporated. -Transfer ⅓ cup of the pumpkin batter to a small bowl. Find the full recipe and directions on https://ift.tt/2pwjAkn.
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@lovevivvv Ingredients 1 cup cake flour 1 cup granulated sugar 2 tsp pumpkin spice seasoning ½ tsp salt 1 tsp baking powder 5 large eggs, separated 1 cup canned pumpkin purée 2 tsp vanilla extract ½ cup milk 1½ tsp cocoa powder Orange food coloring Powdered sugar, for dusting Filling 1 ½ cup plus 1-2 Tbsp heavy cream, divided 1 ½ cup powdered sugar, divided 1 cup cream cheese Pinch of salt Preparation -Cut a piece of paper to fit on a jelly roll pan. Draw a ghost design on the paper with a black market. Place the paper on the pan, then lay a sheet of parchment paper over top. The parchment should be a bit larger than the pan so that it comes up the edges of the pan slightly. -Preheat the oven to 350°F (180°C). -In a medium bowl, combine the flour, baking powder, salt, and pumpkin spice. -In a separate medium bowl, whip the egg whites with an electric hand mixer on medium- high speed until soft peaks form, about 4-5 minutes. -In a large bowl, use an electric hand mixer on medium-high speed to mix the egg yolks with the granulated sugar until lightened in color, about 3-4 minutes. Add the pumpkin purée, vanilla, and milk and mix until combined. -Add the flour mixture to the pumpkin mixture. Mix on medium speed until just combined. -Use a rubber spatula to gently fold in the whipped egg whites until just incorporated. -Transfer ⅓ cup of the pumpkin batter to a small bowl. Find the full recipe and directions on https://ift.tt/2pwjAkn.
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Thursday 25 July 2024
New video by Tasty on YouTube
Crescent Roll Lunch
@tinatakeslunch In the lunchbox :heart: Basil Pesto cheddar cheese crescent rolls :heart: Carrots :heart: Kiwi, strawberries and mandarin :heart: Cheddar puffs To make the Basil Pesto cheddar cheese crescent rolls: Ingredients: 1 package of Pillsbury Crescent Rolls 1 cup Cheddar cheese Olive oil, for baking Everything bagel seasoning, for garnish: ¼ basil pesto sauce Preparation: Roll out cresent dough on a flat surface. Spread the basil pesto mixture coating the entire surface and sprinkle cheddar cheese on top. Carefully roll the dough and cut into 1-inch sections. Place 2 inches apart on a greased baking sheet and coat with a thin layer of olive oil. Sprinkle with everything bagel seasoning, if desired. Bake at 350°F for about 12 minutes. Enjoy! ——— ¡Preparemos el almuerzo de hoy! En la lonchera :heart: Rollitos de media luna con queso cheddar y pesto de albahaca :heart: Zanahorias :heart: Kiwi, fresas y mandarina :heart: hojaldres de queso cheddar Para hacer los rollitos de media luna de queso cheddar y pesto de albahaca: Ingredientes: 1 paquete de panecillos Pillsbury Crescent 1 taza de queso cheddar Aceite de oliva, para hornear. Todo el condimento para bagels, para decorar: ¼ salsa pesto de albahaca Preparación: Extienda la masa de media luna sobre una superficie plana. Extienda la mezcla de pesto de albahaca cubriendo toda la superficie y espolvoree queso cheddar encima. Enrolle la masa con cuidado y córtela en secciones de 1 pulgada. Colóquelos a 2 pulgadas de distancia en una bandeja para hornear engrasada y cúbralos con una fina capa de aceite de oliva. Espolvorea con todo el condimento para bagels, si lo deseas. Hornee a 350°F durante unos 12 minutos. ¡Disfrutar!
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@tinatakeslunch In the lunchbox :heart: Basil Pesto cheddar cheese crescent rolls :heart: Carrots :heart: Kiwi, strawberries and mandarin :heart: Cheddar puffs To make the Basil Pesto cheddar cheese crescent rolls: Ingredients: 1 package of Pillsbury Crescent Rolls 1 cup Cheddar cheese Olive oil, for baking Everything bagel seasoning, for garnish: ¼ basil pesto sauce Preparation: Roll out cresent dough on a flat surface. Spread the basil pesto mixture coating the entire surface and sprinkle cheddar cheese on top. Carefully roll the dough and cut into 1-inch sections. Place 2 inches apart on a greased baking sheet and coat with a thin layer of olive oil. Sprinkle with everything bagel seasoning, if desired. Bake at 350°F for about 12 minutes. Enjoy! ——— ¡Preparemos el almuerzo de hoy! En la lonchera :heart: Rollitos de media luna con queso cheddar y pesto de albahaca :heart: Zanahorias :heart: Kiwi, fresas y mandarina :heart: hojaldres de queso cheddar Para hacer los rollitos de media luna de queso cheddar y pesto de albahaca: Ingredientes: 1 paquete de panecillos Pillsbury Crescent 1 taza de queso cheddar Aceite de oliva, para hornear. Todo el condimento para bagels, para decorar: ¼ salsa pesto de albahaca Preparación: Extienda la masa de media luna sobre una superficie plana. Extienda la mezcla de pesto de albahaca cubriendo toda la superficie y espolvoree queso cheddar encima. Enrolle la masa con cuidado y córtela en secciones de 1 pulgada. Colóquelos a 2 pulgadas de distancia en una bandeja para hornear engrasada y cúbralos con una fina capa de aceite de oliva. Espolvorea con todo el condimento para bagels, si lo deseas. Hornee a 350°F durante unos 12 minutos. ¡Disfrutar!
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S'mores Bites
Deconstructed s’mores anyone? ?These s’more bites by @itsbrittwilliams are made with the classic s’more ingredients, and so simple to make for a summer get together! https://ift.tt/tjkScVW Ingredients 4 graham crackers, crushed 4 oz milk chocolate chips (or one 4 oz milk chocolate bar) 1 tbsp coconut oil One 10 oz bag of marshmallows Preparation Line a cutting board with parchment paper. Add marshmallows to parchment paper and stick toothpicks in each. Add graham crackers to a food processor and pulse to a medium crumb. Alternatively, you can crush crackers in a bowl with a spoon. Transfer to a small bowl. In a small saucepan over low heat, add chocolate with coconut oil, stirring frequently until melted and smooth. Transfer to a small bowl. One by one, stick a toothpick in each marshmallow and dip in the melted chocolate then in the crushed graham crackers. Set in the fridge for a few minutes and enjoy!
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Deconstructed s’mores anyone? ?These s’more bites by @itsbrittwilliams are made with the classic s’more ingredients, and so simple to make for a summer get together! https://ift.tt/tjkScVW Ingredients 4 graham crackers, crushed 4 oz milk chocolate chips (or one 4 oz milk chocolate bar) 1 tbsp coconut oil One 10 oz bag of marshmallows Preparation Line a cutting board with parchment paper. Add marshmallows to parchment paper and stick toothpicks in each. Add graham crackers to a food processor and pulse to a medium crumb. Alternatively, you can crush crackers in a bowl with a spoon. Transfer to a small bowl. In a small saucepan over low heat, add chocolate with coconut oil, stirring frequently until melted and smooth. Transfer to a small bowl. One by one, stick a toothpick in each marshmallow and dip in the melted chocolate then in the crushed graham crackers. Set in the fridge for a few minutes and enjoy!
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50 Garlic Clove Chinese Fried Green Beans
50 Garlic Clove Chinese Fried Green Beans! That's right we have Din Tai Fung at home!!! And if you're craving MORE garlic, you can get early access to the next episode of Garlic Girlies exclusively out on the Tasty App right now! @joelleolol Tasty App Exclusive: https://ift.tt/yk57LNV https://ift.tt/higc9Xw
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50 Garlic Clove Chinese Fried Green Beans! That's right we have Din Tai Fung at home!!! And if you're craving MORE garlic, you can get early access to the next episode of Garlic Girlies exclusively out on the Tasty App right now! @joelleolol Tasty App Exclusive: https://ift.tt/yk57LNV https://ift.tt/higc9Xw
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Wednesday 24 July 2024
New video by Tasty on YouTube
Sun-Dried Tomato Skillet Chicken
Delight in the rich and savory flavors of Sun-dried Tomato Skillet Chicken – an easy and delicious meal that’s sure to impress! @whisperofyum
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Delight in the rich and savory flavors of Sun-dried Tomato Skillet Chicken – an easy and delicious meal that’s sure to impress! @whisperofyum
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New video by Tasty on YouTube
Chevalatta
IG @vindelgiudice // TT @alwaysfromscratch Every summer our family makes enough sausage to last us through Christmas. We make a combination of hot Italian, sweet Italian, chevalatta, and chicken sausage. We grind up a few pork butts, season them, and stuff them into the casings. Then we freeze them in packs of 6 so they're ready for sausage and peppers or Sunday sauce. It seems like it could be a ton of work, but you can have the butcher cut all the meat. It's a great way to get the entire family involved in cooking. We've had so many great memories doing this, and I can't wait to get my kids involved. @vindelgiudice https://ift.tt/yCK5RuF
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IG @vindelgiudice // TT @alwaysfromscratch Every summer our family makes enough sausage to last us through Christmas. We make a combination of hot Italian, sweet Italian, chevalatta, and chicken sausage. We grind up a few pork butts, season them, and stuff them into the casings. Then we freeze them in packs of 6 so they're ready for sausage and peppers or Sunday sauce. It seems like it could be a ton of work, but you can have the butcher cut all the meat. It's a great way to get the entire family involved in cooking. We've had so many great memories doing this, and I can't wait to get my kids involved. @vindelgiudice https://ift.tt/yCK5RuF
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Tuesday 23 July 2024
New video by Tastemade on YouTube
These spinach & mushroom muffins are the cheezy, veggie-filled breakfast (or anytime!)
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New video by Tasty on YouTube
Baked Italian Sub
@maxiskitchen ▪️1 Loaf Italian or French Bread▪️12 oz. Sliced Deli Ham▪️4 oz. Turkey Pepperoni▪️8 Slices Provolone Cheese▪️1/2 Head Iceberg Lettuce, sliced thin▪️10 Pepperoncini Peppers, stems removed▪️2 Tomatoes, sliced▪️Light Italian Dressing▪️Salt & Pepper▪️ . 1️⃣ Preheat oven to 375°F 2️⃣ Cut the Italian loaf in half and scoop out some of the bread (this makes room for the fillings and gets the ratio of bread to filling to a better place in our opinion) 3️⃣ Cover one side of the bread with ham and pepperoni; cover the other side of the bread with mozzarella and Italian seasoning 4️⃣ Bake for ~15 minutes until cheese is melted and bread is toasty 5️⃣ While the sandwich is toasting, toss the tomatoes, pepperoncinis and iceberg lettuce in Italian dressing with salt and pepper to taste 6️⃣Add the veggies to the hot sub, cut in sections and enjoy! . ⏲20 minute total prep + cook time
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@maxiskitchen ▪️1 Loaf Italian or French Bread▪️12 oz. Sliced Deli Ham▪️4 oz. Turkey Pepperoni▪️8 Slices Provolone Cheese▪️1/2 Head Iceberg Lettuce, sliced thin▪️10 Pepperoncini Peppers, stems removed▪️2 Tomatoes, sliced▪️Light Italian Dressing▪️Salt & Pepper▪️ . 1️⃣ Preheat oven to 375°F 2️⃣ Cut the Italian loaf in half and scoop out some of the bread (this makes room for the fillings and gets the ratio of bread to filling to a better place in our opinion) 3️⃣ Cover one side of the bread with ham and pepperoni; cover the other side of the bread with mozzarella and Italian seasoning 4️⃣ Bake for ~15 minutes until cheese is melted and bread is toasty 5️⃣ While the sandwich is toasting, toss the tomatoes, pepperoncinis and iceberg lettuce in Italian dressing with salt and pepper to taste 6️⃣Add the veggies to the hot sub, cut in sections and enjoy! . ⏲20 minute total prep + cook time
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New video by Tasty on YouTube
S'more's Dip
@ChizobaUwakwe Let's make this gooey s'mores dip! This s'mores dip is a perfect summer treat to have with family and friends. We absolutely loved it with strawberries, cookies, and graham crackers; it is definitely going to be in our summer rotation. ?Here's what you need to try this at home: S'mores Dip: 2 - 3 chocolate bars One pack of jumbo marshmallows Arrange the chocolate bars at the bottom of a 9-inch pie dish and top with the jumbo marshmallows. Bake at 350ºF for about 5 minutes, or until the marshmallows are toasted, then broil on low for about 1 to 2 minutes for an extra crisp. Note: keep an eye on it while broiling so the marshmallows don't burn. ?Serve with some strawberries, cookies, and graham crackers, and enjoy!
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@ChizobaUwakwe Let's make this gooey s'mores dip! This s'mores dip is a perfect summer treat to have with family and friends. We absolutely loved it with strawberries, cookies, and graham crackers; it is definitely going to be in our summer rotation. ?Here's what you need to try this at home: S'mores Dip: 2 - 3 chocolate bars One pack of jumbo marshmallows Arrange the chocolate bars at the bottom of a 9-inch pie dish and top with the jumbo marshmallows. Bake at 350ºF for about 5 minutes, or until the marshmallows are toasted, then broil on low for about 1 to 2 minutes for an extra crisp. Note: keep an eye on it while broiling so the marshmallows don't burn. ?Serve with some strawberries, cookies, and graham crackers, and enjoy!
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Monday 22 July 2024
New video by Tasty on YouTube
Birria Grilled Cheese
Birria grilled cheese by @brandongouveia is a fusion delight combining the rich savory flavors of Mexican birria with the comforting, gooey classic grilled cheese sandwich. INGREDIENTS 3 pounds chuck roast 2 tablespoons olive oil 6 cloves garlic minced 4 Roma tomatoes, chopped 2 tablespoons canned chipotle peppers ½ large yellow onion, thinly sliced 10 dried guajillo peppers, seeds and stems removed 5 arbol chiles peppers 6 cups beef broth, plus more for braising if needed 5 bay leaves 2 tablespoons beef bouillon 3 tablespoons chili powder ½ tablespoon smoked paprika 2 teaspoons dried thyme 1½ tablespoons ground cumin 1 teaspoon peppercorns 1 tablespoon Mexican oregano 1 cinnamon stick Sourdough bread loaf, sliced Cheddar cheese, slices Oaxaca cheese, shredded 3 tablespoons unsalted butter, for grilled cheese ½ a yellow onion, diced, for sandwich Cilantro, roughly chopped PREPARATION 1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the meat sear on all sides, until browned and a crust has formed. Remove beef and set aside. 2. In the same pot, add garlic, tomatoes, chipotle peppers, and onions and cook until softened and fragrant, about 3-4 minutes. 3. Add the seared beef back in, along with the guajillo and arbol peppers, beef broth, and al 4. Next, add in your seared beef, chili peppers, beef broth, bay leaves, chili powder, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir. 5. Cover and simmer on low heat for 2 hours, until meat is falling apart. Remove the meat and vegetables, leaving the broth in the pot. Blend vegetables, then stir back into the broth. Shred beef and add back into the broth. 6. Melt butter on a griddle or skillet over medium heat. Add two slices of bread down. Place two slices of cheddar cheese and two slices of Oaxaca cheese on each slice of bread. 7. Add shredded beef on the bread, followed by some of the sauce sauce, onions, and cilantro. Allow cheese to melt, and bread to get toasty, then fold up the sandwiches. 8. Serve with more broth for dipping. 9. Enjoy!
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Birria grilled cheese by @brandongouveia is a fusion delight combining the rich savory flavors of Mexican birria with the comforting, gooey classic grilled cheese sandwich. INGREDIENTS 3 pounds chuck roast 2 tablespoons olive oil 6 cloves garlic minced 4 Roma tomatoes, chopped 2 tablespoons canned chipotle peppers ½ large yellow onion, thinly sliced 10 dried guajillo peppers, seeds and stems removed 5 arbol chiles peppers 6 cups beef broth, plus more for braising if needed 5 bay leaves 2 tablespoons beef bouillon 3 tablespoons chili powder ½ tablespoon smoked paprika 2 teaspoons dried thyme 1½ tablespoons ground cumin 1 teaspoon peppercorns 1 tablespoon Mexican oregano 1 cinnamon stick Sourdough bread loaf, sliced Cheddar cheese, slices Oaxaca cheese, shredded 3 tablespoons unsalted butter, for grilled cheese ½ a yellow onion, diced, for sandwich Cilantro, roughly chopped PREPARATION 1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the meat sear on all sides, until browned and a crust has formed. Remove beef and set aside. 2. In the same pot, add garlic, tomatoes, chipotle peppers, and onions and cook until softened and fragrant, about 3-4 minutes. 3. Add the seared beef back in, along with the guajillo and arbol peppers, beef broth, and al 4. Next, add in your seared beef, chili peppers, beef broth, bay leaves, chili powder, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir. 5. Cover and simmer on low heat for 2 hours, until meat is falling apart. Remove the meat and vegetables, leaving the broth in the pot. Blend vegetables, then stir back into the broth. Shred beef and add back into the broth. 6. Melt butter on a griddle or skillet over medium heat. Add two slices of bread down. Place two slices of cheddar cheese and two slices of Oaxaca cheese on each slice of bread. 7. Add shredded beef on the bread, followed by some of the sauce sauce, onions, and cilantro. Allow cheese to melt, and bread to get toasty, then fold up the sandwiches. 8. Serve with more broth for dipping. 9. Enjoy!
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Tortelloni auf Rucola mit Champignons und Tomaten
https://ift.tt/paledjk
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/53874232095/in/pool-74921284@N00
blufd has added a photo to the pool:
Tortelloni on rocket with mushrooms and tomatoes
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/53874232095/in/pool-74921284@N00
New video by Tasty on YouTube
Rihanna Mac & Cheese
Is Rihanna’s mac and cheese as good as her songwriting skills? Let's find out @ligier
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Is Rihanna’s mac and cheese as good as her songwriting skills? Let's find out @ligier
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New video by Tasty on YouTube
Enchiladas Rojas
@hrnaeatz_ Enchiladas Rojas: Servings: Makes 12 enchiladas Ingredients: 2 medium yukon gold potatoes, cut into ½ inch pieces ½ yellow onion, roughly chopped 3 garlic cloves 2 ancho peppers, deseeded 5 guajillo peppers, deseeded 3 chile de árbol 1 teaspoon granulated chicken bouillon 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more to taste 3 whole cloves 2 whole peppercorns 2 cups shredded chicken ¾ cups crumbled queso fresco 12 medium corn tortillas ⅓ cup canola oil, for cooking Freshly ground black pepper, to taste Toppings: Shredded lettuce, for garnish Julienned yellow onions, for garnish Crumbled queso fresco, for garnish Sour cream, for garnish Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. Then drain and set aside. Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add onions and garlic and cook until softened and fragrant, about 5 minutes. Then add in the dried peppers and cook for 1 to 2 minutes, until toasted and fragrant. Add ½ cup water and cover. Let sit over low heat for 5 to 10 minutes until peppers are softened. Transfer the contents of the skillet to a blender with chicken bouillon, oregano, salt, cloves and peppercorns. Blend until completely smooth, scraping down the sides of the blender as needed. Heat a medium pot with 1 tablespoon of oil over medium heat. Add cooked potatoes, shredded chicken and 2 tablespoons of red sauce. Lightly season with salt and pepper and cook until warmed through, tossing occasionally. Set aside. Heat a large nonstick pan over medium heat. Add in remaining red sauce and ½ cup water. Stir to combine; taste and add seasoning as needed. Let simmer over low heat while you make your enchiladas. Heat another nonstick skillet over medium heat with 2 tablespoons of oil. Working one at a time, dip tortillas into the red sauce, making sure to coat both sides. Immediately place the soaked tortilla in hot oil and fry on both sides until lightly charred, about 2 to 3 minutes. Fill the cooked tortillas with the chicken mixture and about 1 tablespoon of crumbled queso fresco. Roll them up and repeat with remaining tortillas. Add cooked enchiladas to a plate and garnish with more red sauce, queso fresco, shredded lettuce, onions, and sour cream. Serve and enjoy!
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@hrnaeatz_ Enchiladas Rojas: Servings: Makes 12 enchiladas Ingredients: 2 medium yukon gold potatoes, cut into ½ inch pieces ½ yellow onion, roughly chopped 3 garlic cloves 2 ancho peppers, deseeded 5 guajillo peppers, deseeded 3 chile de árbol 1 teaspoon granulated chicken bouillon 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more to taste 3 whole cloves 2 whole peppercorns 2 cups shredded chicken ¾ cups crumbled queso fresco 12 medium corn tortillas ⅓ cup canola oil, for cooking Freshly ground black pepper, to taste Toppings: Shredded lettuce, for garnish Julienned yellow onions, for garnish Crumbled queso fresco, for garnish Sour cream, for garnish Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. Then drain and set aside. Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add onions and garlic and cook until softened and fragrant, about 5 minutes. Then add in the dried peppers and cook for 1 to 2 minutes, until toasted and fragrant. Add ½ cup water and cover. Let sit over low heat for 5 to 10 minutes until peppers are softened. Transfer the contents of the skillet to a blender with chicken bouillon, oregano, salt, cloves and peppercorns. Blend until completely smooth, scraping down the sides of the blender as needed. Heat a medium pot with 1 tablespoon of oil over medium heat. Add cooked potatoes, shredded chicken and 2 tablespoons of red sauce. Lightly season with salt and pepper and cook until warmed through, tossing occasionally. Set aside. Heat a large nonstick pan over medium heat. Add in remaining red sauce and ½ cup water. Stir to combine; taste and add seasoning as needed. Let simmer over low heat while you make your enchiladas. Heat another nonstick skillet over medium heat with 2 tablespoons of oil. Working one at a time, dip tortillas into the red sauce, making sure to coat both sides. Immediately place the soaked tortilla in hot oil and fry on both sides until lightly charred, about 2 to 3 minutes. Fill the cooked tortillas with the chicken mixture and about 1 tablespoon of crumbled queso fresco. Roll them up and repeat with remaining tortillas. Add cooked enchiladas to a plate and garnish with more red sauce, queso fresco, shredded lettuce, onions, and sour cream. Serve and enjoy!
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Sunday 21 July 2024
New video by Tasty on YouTube
Kimchi Queso Dip with Rice Paper Seaweed Chips
Crunch your way into flavor heaven with these Rice Paper Seaweed Chips dipped in tangy Kimchi Queso! The perfect fusion snack to spice up your day! @gidsgids
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Crunch your way into flavor heaven with these Rice Paper Seaweed Chips dipped in tangy Kimchi Queso! The perfect fusion snack to spice up your day! @gidsgids
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New video by Tasty on YouTube
No-Bake Lime Raspberry Tart
Don't turn your oven on if you don't have to! This creamy no-bake lime raspberry tart from @easygayoven is secretly set with gelatin, layered with store-bought raspberry jam, and encased in a buttery gingersnap crust. Recipe is on easygayoven.com.
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Don't turn your oven on if you don't have to! This creamy no-bake lime raspberry tart from @easygayoven is secretly set with gelatin, layered with store-bought raspberry jam, and encased in a buttery gingersnap crust. Recipe is on easygayoven.com.
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New video by Tasty on YouTube
Iced Dalgona Tiramisu Iced Latte
@bakewithzoha Iced Dalgona Tiramisu Latte - the summer coffee upgrade you deserve! It’s light, creamy, and easy to make with a delicious tiramisu flavor For 2 servings: - Dalgona: 2 tbsp coffee, 2 tbsp sugar, 2 tbsp hot water - Mascarpone whipped cream: 2 tbsp mascarpone, 1/2 cup heavy cream - Assembly: 2 cups ice, 2 cups milk, 1 tsp cocoa powder
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@bakewithzoha Iced Dalgona Tiramisu Latte - the summer coffee upgrade you deserve! It’s light, creamy, and easy to make with a delicious tiramisu flavor For 2 servings: - Dalgona: 2 tbsp coffee, 2 tbsp sugar, 2 tbsp hot water - Mascarpone whipped cream: 2 tbsp mascarpone, 1/2 cup heavy cream - Assembly: 2 cups ice, 2 cups milk, 1 tsp cocoa powder
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Saturday 20 July 2024
New video by Tasty on YouTube
Naengmyeon (Korean Cold Noodles)
@groovyfoodiess Korean cold noodles, or naengmyeon, are a refreshing dish featuring long, chewy noodles made from buckwheat or sweet potato starch, served in an icy broth. This dish is typically garnished with slices of cucumber, radish, pear, and protein.
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@groovyfoodiess Korean cold noodles, or naengmyeon, are a refreshing dish featuring long, chewy noodles made from buckwheat or sweet potato starch, served in an icy broth. This dish is typically garnished with slices of cucumber, radish, pear, and protein.
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New video by Tasty on YouTube
Mushroom Philly Cheesesteak
@tappedinwellness MUSHROOM PHILLY CHEESESTEAK INGREDIENTS: 2 large mushroom caps Hoagie rolls Vegan provolone cheese Half a large onion 1/2 red bell pepper 1/2 green bell pepper 1 tsp smoked paprika 1 tsp cumin 1 tsp ground coriander 1 tsp thyme 1 tsp onion powder Salt and pepper to taste INSTRUCTIONS: Slice all peppers, mushroom and onion. Add mushroom to a hot skillet and allow to cook for about 5 mins or until moisture starts to release. Then add peppers and onions followed by the spices and cook together until all is soft. Once soft add on your vegan cheese of choice and cover to steam and melt or put under broiler for a few minutes until melted. Add to your bread of choice with a layer of vegan mayo and optionally some chives to garnish.
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@tappedinwellness MUSHROOM PHILLY CHEESESTEAK INGREDIENTS: 2 large mushroom caps Hoagie rolls Vegan provolone cheese Half a large onion 1/2 red bell pepper 1/2 green bell pepper 1 tsp smoked paprika 1 tsp cumin 1 tsp ground coriander 1 tsp thyme 1 tsp onion powder Salt and pepper to taste INSTRUCTIONS: Slice all peppers, mushroom and onion. Add mushroom to a hot skillet and allow to cook for about 5 mins or until moisture starts to release. Then add peppers and onions followed by the spices and cook together until all is soft. Once soft add on your vegan cheese of choice and cover to steam and melt or put under broiler for a few minutes until melted. Add to your bread of choice with a layer of vegan mayo and optionally some chives to garnish.
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New video by Tasty on YouTube
Oreo Cheesecake Bites
These super simple Oreo Cheesecake Bites by @hannahlilywilliams are the creamy, chocolatey pick-me-up you deserve.
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These super simple Oreo Cheesecake Bites by @hannahlilywilliams are the creamy, chocolatey pick-me-up you deserve.
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Friday 19 July 2024
New video by Tasty on YouTube
Chicken Tenders with Homemade Ranch
@burnt_pellet_bbq Homemade BBQ Chicken Strips Skip the drive through and make these at home! Ingredients: Chicken and Marinade 2 chicken breasts 2 cups buttermilk 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon kosher salt 1 tablespoon hot sauce Neutral oil, for frying Flour Coating 3 cups all purpose flour ½ cup cornstarch ½ tablespoon garlic powder ½ tablespoon onion powder ½ tablespoon kosher salt ½ tablespoon ground black pepper Sauces Barbecue sauce ¾ cup sour cream ½ cup mayonnaise ½ cup chicken broth 1 teaspoon apple cider vinegar 1½ teaspoons dried dill 1½ teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon kosher salt ½ teaspoon ground pepper Preparation: 1. Cut the chicken into strips. Mix together the buttermilk, garlic powder, onion powder, smoked paprika, salt and hot sauce to form the marinade. Toss the chicken in the mixture and let marinate for a few hours. 2. Whisk together the flour coating ingredients. Dip each chicken strip in the flour mixture, making sure it’s fully coated. 3. Fill a pot halfway with the frying oil. Heat to 350ºF. Fry the chicken strips for 5 minutes or until golden brown and crispy (internal temperature of chicken should be 165ºF.) 4. Place chicken strips in a bowl and drizzle with barbecue sauce. Toss to coat. 5. Make the homemade ranch: Whisk together sour cream, mayonnaise, chicken broth, vinegar, dill, parsley, garlic powder, onion powder, salt, and pepper. 6. Serve chicken strips with the ranch for dipping!
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@burnt_pellet_bbq Homemade BBQ Chicken Strips Skip the drive through and make these at home! Ingredients: Chicken and Marinade 2 chicken breasts 2 cups buttermilk 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon kosher salt 1 tablespoon hot sauce Neutral oil, for frying Flour Coating 3 cups all purpose flour ½ cup cornstarch ½ tablespoon garlic powder ½ tablespoon onion powder ½ tablespoon kosher salt ½ tablespoon ground black pepper Sauces Barbecue sauce ¾ cup sour cream ½ cup mayonnaise ½ cup chicken broth 1 teaspoon apple cider vinegar 1½ teaspoons dried dill 1½ teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon kosher salt ½ teaspoon ground pepper Preparation: 1. Cut the chicken into strips. Mix together the buttermilk, garlic powder, onion powder, smoked paprika, salt and hot sauce to form the marinade. Toss the chicken in the mixture and let marinate for a few hours. 2. Whisk together the flour coating ingredients. Dip each chicken strip in the flour mixture, making sure it’s fully coated. 3. Fill a pot halfway with the frying oil. Heat to 350ºF. Fry the chicken strips for 5 minutes or until golden brown and crispy (internal temperature of chicken should be 165ºF.) 4. Place chicken strips in a bowl and drizzle with barbecue sauce. Toss to coat. 5. Make the homemade ranch: Whisk together sour cream, mayonnaise, chicken broth, vinegar, dill, parsley, garlic powder, onion powder, salt, and pepper. 6. Serve chicken strips with the ranch for dipping!
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New video by Tasty on YouTube
50 Garlic Clove Pesto
50 garlic clove pesto for all the green garlic girlies! ? This much garlic will make anyone want to get out of your swamp for GOOD. If you want more garlicky goodness, you can check out the Garlic Girlie compilation in the Tasty app and vote there for which garlic recipe we should make next! https://ift.tt/W6gsZYD
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50 garlic clove pesto for all the green garlic girlies! ? This much garlic will make anyone want to get out of your swamp for GOOD. If you want more garlicky goodness, you can check out the Garlic Girlie compilation in the Tasty app and vote there for which garlic recipe we should make next! https://ift.tt/W6gsZYD
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New video by Tasty on YouTube
Firecracker Shrimp
@groovyfoodiess 3-ingredient party pleaser- Firecracker Shrimp I can promise you that these will be gone before you have a chance to take a bit–kids and adults alike love them. Serve with your favorite sweet chili sauce or sauce of choice :) Ingredients -1 package spring roll paper or spring roll paper -1 large egg -1 Tbsp water -1 lb extra-large shell-on shrimp -2 cups neutral oil, for frying For Serving -½ cup sweet chili sauce -1 bunch fresh cilantro, chopped Preparation Cut the spring roll wrappers in half on the diagonal to create triangles. Beat the egg and water together in a small bowl until frothy. Peel the shrimp and devein, leaving the tails on (they’ll serve as handles for the shrimp). Add the oil to large, high-walled pan and heat over medium-high heat until the temperature reaches 350°F (180°C). Place a shrimp on one side of a spring roll wrapper triangle. Roll tightly toward the other end of the wrapper, keeping the shrimp straight and tucking in any excess wrapper as you roll. Dab a bit of egg wash on the end of the wrapper to seal. Repeat with the remaining shrimp and wrappers. Add the shrimp to the hot oil and fry for 1-2 minutes on each side, or until golden. Drizzle with sweet chili sauce and garnish with cilantro. Enjoy!
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@groovyfoodiess 3-ingredient party pleaser- Firecracker Shrimp I can promise you that these will be gone before you have a chance to take a bit–kids and adults alike love them. Serve with your favorite sweet chili sauce or sauce of choice :) Ingredients -1 package spring roll paper or spring roll paper -1 large egg -1 Tbsp water -1 lb extra-large shell-on shrimp -2 cups neutral oil, for frying For Serving -½ cup sweet chili sauce -1 bunch fresh cilantro, chopped Preparation Cut the spring roll wrappers in half on the diagonal to create triangles. Beat the egg and water together in a small bowl until frothy. Peel the shrimp and devein, leaving the tails on (they’ll serve as handles for the shrimp). Add the oil to large, high-walled pan and heat over medium-high heat until the temperature reaches 350°F (180°C). Place a shrimp on one side of a spring roll wrapper triangle. Roll tightly toward the other end of the wrapper, keeping the shrimp straight and tucking in any excess wrapper as you roll. Dab a bit of egg wash on the end of the wrapper to seal. Repeat with the remaining shrimp and wrappers. Add the shrimp to the hot oil and fry for 1-2 minutes on each side, or until golden. Drizzle with sweet chili sauce and garnish with cilantro. Enjoy!
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Thursday 18 July 2024
New video by Tasty on YouTube
Classic Jerk Chicken
Let’s make Jerk Chicken from start to finish in the oven! Jerk has been a part of Jamaican culinary tradition for centuries, and is traditionally prepared on smouldering pimento wood over a small open pit. But, nowadays it can be prepared however you best enjoy – whether on the grill, in an air fryer, oven baked or if you’re extra special in in jerk drum pan! Full recipe can be found at seasonedskilletblog.com @theseasoned.skillet
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Let’s make Jerk Chicken from start to finish in the oven! Jerk has been a part of Jamaican culinary tradition for centuries, and is traditionally prepared on smouldering pimento wood over a small open pit. But, nowadays it can be prepared however you best enjoy – whether on the grill, in an air fryer, oven baked or if you’re extra special in in jerk drum pan! Full recipe can be found at seasonedskilletblog.com @theseasoned.skillet
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New video by Tasty on YouTube
Mangú
@chef.zee Let's make Mangú! I grew up eating this classic dish every single Saturday. There was never a weekend where my grandmother wasn't boiling plátanos and frying up eggs, salami, and queso to go alongside! What's your favorite part of Mangú? Is it the onions? The salami? Or that runny yolk? Comment below! Ingredients: 3 green plantains, peeled and quartered 6½ cups water, divided 1 tablespoon kosher salt 1½ tablespoons unsalted grass-fed butter 1 medium red onion, sliced ¼ cup white distilled vinegar 4 oz queso tropical, for frying 6 oz Dominican salami 2 large cage-free eggs, fried Vegetable oil, for frying
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@chef.zee Let's make Mangú! I grew up eating this classic dish every single Saturday. There was never a weekend where my grandmother wasn't boiling plátanos and frying up eggs, salami, and queso to go alongside! What's your favorite part of Mangú? Is it the onions? The salami? Or that runny yolk? Comment below! Ingredients: 3 green plantains, peeled and quartered 6½ cups water, divided 1 tablespoon kosher salt 1½ tablespoons unsalted grass-fed butter 1 medium red onion, sliced ¼ cup white distilled vinegar 4 oz queso tropical, for frying 6 oz Dominican salami 2 large cage-free eggs, fried Vegetable oil, for frying
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New video by Tasty on YouTube
White Chocolate Strawberry Cheesecake Bars
@Mymanabites brings us a twist on the viral Dubai chocolate bar with these White Chocolate Strawberry Cheesecake Bars! A delicious summer treat, combining creamy strawberry filling with crispy kataifi, all encased in smooth white chocolate. Perfect for any occasion! https://ift.tt/BWeSnEd INGREDIENTS Strawberry Cream Cheese Filling: 8 oz cream cheese, softened 3 tbsp powdered sugar 1/2 cup fresh strawberries, pureed (or strawberry jam) 1 tsp vanilla paste Kataifi: 2 cups shredded phyllo or kataifi, cut into small pieces 3 tbsp Ghee or clarified butter, for frying Chocolate Coating: 2 to 3 cups white chocolate, melted Strawberry Puree: 2 cups strawberries, hulled and halved 2 tbsp sugar 1/2 tsp lemon juice Strawberry Jam: 1/2 cup strawberry jam (additional to the filling, for layering) PREPARATION 1. Prepare the Kataifi: - Heat ghee in a frying pan over medium heat. - Add the shredded phyllo and fry until golden and crispy for about 8-10 mins. Use a slotted spoon to remove and drain on a paper towel. 2. Make the strawberry puree: - Place the strawberries, sugar, and lemon juice in the bowl of a food processor or blender. - Blend until smooth. - Pour the strawberry puree into a saucepan. - Cook over medium heat for about 10 minutes, stirring occasionally, until the puree thickens to your desired consistency. - Let the puree cool before using it in your recipes. - Store any leftover puree in an airtight container in the refrigerator for up to one week. 3. Make the Strawberry Cream Cheese Filling: - In a mixing bowl, blend the cream cheese, powdered sugar, strawberry puree (or jam), and vanilla paste until smooth. 4. Combine Filling with Kataifi: - Add the fried kataifi to the strawberry cream cheese mixture and mix until well combined. 5. Prepare Chocolate Molds: - If desired, drizzle a light layer of melted chocolate into the molds and let set in the fridge for about 8 minutes. - Add more melted chocolate to the mold, allowing any excess to drip off, then put it back in the fridge for about 10 minutes or until it sets. - Fill each mold with a layer of the strawberry cream cheese kataifi mixture. - Add a thin layer of strawberry jam on top of the cream cheese filling. - Cover the filling and jam completely with more melted chocolate. - Refrigerate for 10-15 minutes until hard. 6. Final Assembly: - Once set, pop out the bars from the mold and enjoy!
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@Mymanabites brings us a twist on the viral Dubai chocolate bar with these White Chocolate Strawberry Cheesecake Bars! A delicious summer treat, combining creamy strawberry filling with crispy kataifi, all encased in smooth white chocolate. Perfect for any occasion! https://ift.tt/BWeSnEd INGREDIENTS Strawberry Cream Cheese Filling: 8 oz cream cheese, softened 3 tbsp powdered sugar 1/2 cup fresh strawberries, pureed (or strawberry jam) 1 tsp vanilla paste Kataifi: 2 cups shredded phyllo or kataifi, cut into small pieces 3 tbsp Ghee or clarified butter, for frying Chocolate Coating: 2 to 3 cups white chocolate, melted Strawberry Puree: 2 cups strawberries, hulled and halved 2 tbsp sugar 1/2 tsp lemon juice Strawberry Jam: 1/2 cup strawberry jam (additional to the filling, for layering) PREPARATION 1. Prepare the Kataifi: - Heat ghee in a frying pan over medium heat. - Add the shredded phyllo and fry until golden and crispy for about 8-10 mins. Use a slotted spoon to remove and drain on a paper towel. 2. Make the strawberry puree: - Place the strawberries, sugar, and lemon juice in the bowl of a food processor or blender. - Blend until smooth. - Pour the strawberry puree into a saucepan. - Cook over medium heat for about 10 minutes, stirring occasionally, until the puree thickens to your desired consistency. - Let the puree cool before using it in your recipes. - Store any leftover puree in an airtight container in the refrigerator for up to one week. 3. Make the Strawberry Cream Cheese Filling: - In a mixing bowl, blend the cream cheese, powdered sugar, strawberry puree (or jam), and vanilla paste until smooth. 4. Combine Filling with Kataifi: - Add the fried kataifi to the strawberry cream cheese mixture and mix until well combined. 5. Prepare Chocolate Molds: - If desired, drizzle a light layer of melted chocolate into the molds and let set in the fridge for about 8 minutes. - Add more melted chocolate to the mold, allowing any excess to drip off, then put it back in the fridge for about 10 minutes or until it sets. - Fill each mold with a layer of the strawberry cream cheese kataifi mixture. - Add a thin layer of strawberry jam on top of the cream cheese filling. - Cover the filling and jam completely with more melted chocolate. - Refrigerate for 10-15 minutes until hard. 6. Final Assembly: - Once set, pop out the bars from the mold and enjoy!
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Wednesday 17 July 2024
New video by Tasty on YouTube
Brûléed Brie
Impress your guests with this decadent Brûléed Brie – a perfect blend of creamy, crunchy, and sweet. A must-try for any occasion! @whisperofyum
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Impress your guests with this decadent Brûléed Brie – a perfect blend of creamy, crunchy, and sweet. A must-try for any occasion! @whisperofyum
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New video by Tasty on YouTube
Watermelon Shrimp Ceviche
@brandongouveia https://ift.tt/HvwqRMJ Nothing says summer like a refreshing watermelon shrimp ceviche by @brandongouveia Fresh flavors, and vibrant colors on a plate! INGREDIENTS 1 ½ lbs shrimp, peeled and deveined 1 persian cucumber, diced 2 Serrano peppers, thinly sliced 1 small red onion, thinly sliced 4 roma tomatoes, diced ⅓ cup cilantro, chopped 2 lemons, juiced 10 limes, juiced ½ cup Clamato tomato juice 1 tablespoon Fish sauce Salt to taste 1 Avocado, sliced ( Garnish) 1 small Watermelon, cut into a rectangular shape PREPARATION 1. Peel and devein shrimp, cut them into small pieces. 2. Add the shrimp to a large bowl. 3. Cut the limes and lemons in half and squeeze them into the bowl and let the shrimp sit in the refrigerator for 30 minutes to an hour. 4. The shrimp should be pink on the outside and opaque on the inside.The acidity from the lemon and lime juice will “cook” the shrimp. 5. Prepare cucumbers, tomatoes, red onion, serrano peppers, avocado and cilantro. 6. Add cucumber, tomatoes, red onion, serrano peppers, cilantro, tomato juice, fish sauce, and salt to taste to the bowl of shrimp and mix until well combined. 7. Save the avocado to garnish at the end. 8. Cut the watermelon into a rectangle and use a large vegetable peeler to make thin slices of watermelon. 9. Place the watermelon slices on a plate then add shrimp ceviche and top with avocado slices. 10. Serve right away with tortilla chips. Shrimp ceviche can be made ahead and refrigerated for up to 3 days. 11. Enjoy!
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@brandongouveia https://ift.tt/HvwqRMJ Nothing says summer like a refreshing watermelon shrimp ceviche by @brandongouveia Fresh flavors, and vibrant colors on a plate! INGREDIENTS 1 ½ lbs shrimp, peeled and deveined 1 persian cucumber, diced 2 Serrano peppers, thinly sliced 1 small red onion, thinly sliced 4 roma tomatoes, diced ⅓ cup cilantro, chopped 2 lemons, juiced 10 limes, juiced ½ cup Clamato tomato juice 1 tablespoon Fish sauce Salt to taste 1 Avocado, sliced ( Garnish) 1 small Watermelon, cut into a rectangular shape PREPARATION 1. Peel and devein shrimp, cut them into small pieces. 2. Add the shrimp to a large bowl. 3. Cut the limes and lemons in half and squeeze them into the bowl and let the shrimp sit in the refrigerator for 30 minutes to an hour. 4. The shrimp should be pink on the outside and opaque on the inside.The acidity from the lemon and lime juice will “cook” the shrimp. 5. Prepare cucumbers, tomatoes, red onion, serrano peppers, avocado and cilantro. 6. Add cucumber, tomatoes, red onion, serrano peppers, cilantro, tomato juice, fish sauce, and salt to taste to the bowl of shrimp and mix until well combined. 7. Save the avocado to garnish at the end. 8. Cut the watermelon into a rectangle and use a large vegetable peeler to make thin slices of watermelon. 9. Place the watermelon slices on a plate then add shrimp ceviche and top with avocado slices. 10. Serve right away with tortilla chips. Shrimp ceviche can be made ahead and refrigerated for up to 3 days. 11. Enjoy!
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New video by Tastemade on YouTube
This rich tart features a white chocolate and matcha ganache that will make you fall in love.
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New video by Tasty on YouTube
Caramel Mocha Coffee Jelly Donuts
Turn your favorite coffee drink into jelly donuts! https://ift.tt/vdDtEQC
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Turn your favorite coffee drink into jelly donuts! https://ift.tt/vdDtEQC
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Tuesday 16 July 2024
New video by Tasty on YouTube
Strawberry Boba Cookies
@katlieu Boba Strawberry Cheesecake Cookies by @katlieu the Queen of Asian baking A recipe modified from my upcoming cookbook, “108 Asian Cookies!” Ingredients: For the frosting: One 8-ounce bar of cream cheese, softened 1/3 cup unsalted butter, softened 1 to 2 tablespoons heavy cream, and more as needed 1 tablespoon miso Pinch of kosher salt 2/3 to 1 cup confectioners’ sugar For the topping: 1/2 cup store-bought boba pearls, cooked according to the packaging instructions Sea salt flakes For the cookie: Use your favorite sugar cookie dough, enough to make 27 to 28 cookies 1/3 cup freeze-dried strawberries, crushed 1 cup white chocolate chips 1/4 cup chopped macadamia nuts To make the cookies, portion dough into 1 tablespoon-sized balls on a baking sheet with parchment paper and chill for 30 minutes in the fridge. Flatten cookie balls and bake at 350°F until the edges are golden brown, about 12 minutes. To make the cheesecake frosting, whisk all the ingredients together until smooth and spreadable. Transfer to a piping bag fitted with the piping tip of your choice. I chose a round tip here. Pipe the cheesecake frosting using a piping bag, and top with boba pearls and strawberries and brown sugar syrup if that comes with the instant boba pearls. Enjoy!
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@katlieu Boba Strawberry Cheesecake Cookies by @katlieu the Queen of Asian baking A recipe modified from my upcoming cookbook, “108 Asian Cookies!” Ingredients: For the frosting: One 8-ounce bar of cream cheese, softened 1/3 cup unsalted butter, softened 1 to 2 tablespoons heavy cream, and more as needed 1 tablespoon miso Pinch of kosher salt 2/3 to 1 cup confectioners’ sugar For the topping: 1/2 cup store-bought boba pearls, cooked according to the packaging instructions Sea salt flakes For the cookie: Use your favorite sugar cookie dough, enough to make 27 to 28 cookies 1/3 cup freeze-dried strawberries, crushed 1 cup white chocolate chips 1/4 cup chopped macadamia nuts To make the cookies, portion dough into 1 tablespoon-sized balls on a baking sheet with parchment paper and chill for 30 minutes in the fridge. Flatten cookie balls and bake at 350°F until the edges are golden brown, about 12 minutes. To make the cheesecake frosting, whisk all the ingredients together until smooth and spreadable. Transfer to a piping bag fitted with the piping tip of your choice. I chose a round tip here. Pipe the cheesecake frosting using a piping bag, and top with boba pearls and strawberries and brown sugar syrup if that comes with the instant boba pearls. Enjoy!
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New video by Tasty on YouTube
Pumpkin Danish
@ivymade_ Embrace the Summerween spirit with these flaky Pumpkin Cheese Danishes! Pumpkin cream cheese danish 1 sheet of pre-frozen pastry puff 1 egg & 1 TBS of water Pumpkin filling: 1/2 cup pumpkin purée 1/4 cup granulated sugar 1 tsp vanilla extract 1 tsp pumpkin spice 1 egg Cream cheese filling: 8oz cream cheese 1/4 cup granulated sugar 1 tsp vanilla extract Glaze: 1/2 cup powdered sugar 1-2 TBS milk 1 tsp vanilla extract 1. Allow puff pastry sheet to defrost. 2. Cut into 6 pieces 3. Mix fillings separately. 4. Lightly trace an oval on each piece. 5. Place fillings on sheets. 6. I piped them with a sandwich bag. 7. Brush egg wash on crusts of the puff pastry. 8. Bake at 400 degrees Fahrenheit for 20 minutes. Cool before adding glaze.
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@ivymade_ Embrace the Summerween spirit with these flaky Pumpkin Cheese Danishes! Pumpkin cream cheese danish 1 sheet of pre-frozen pastry puff 1 egg & 1 TBS of water Pumpkin filling: 1/2 cup pumpkin purée 1/4 cup granulated sugar 1 tsp vanilla extract 1 tsp pumpkin spice 1 egg Cream cheese filling: 8oz cream cheese 1/4 cup granulated sugar 1 tsp vanilla extract Glaze: 1/2 cup powdered sugar 1-2 TBS milk 1 tsp vanilla extract 1. Allow puff pastry sheet to defrost. 2. Cut into 6 pieces 3. Mix fillings separately. 4. Lightly trace an oval on each piece. 5. Place fillings on sheets. 6. I piped them with a sandwich bag. 7. Brush egg wash on crusts of the puff pastry. 8. Bake at 400 degrees Fahrenheit for 20 minutes. Cool before adding glaze.
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New video by Tasty on YouTube
Testing Kitchen Gadget: Corn Peeler
Corny but true: This peeler is a game-changer! Shop it here: https://amzn.to/3xSgVyE
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Corny but true: This peeler is a game-changer! Shop it here: https://amzn.to/3xSgVyE
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Monday 15 July 2024
New video by Tasty on YouTube
3-Ingredient Neapolitan Cake
This 3-ingredient Neapolitan cake is the easiest thing you'll make all summer @kellympaige https://ift.tt/YPbiw3p
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This 3-ingredient Neapolitan cake is the easiest thing you'll make all summer @kellympaige https://ift.tt/YPbiw3p
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New video by Tasty on YouTube
Blueberry Lavender Rolls
"Roll into the weekend with a new baking project! Make these blueberry lavender rolls with @RieMclenny and you won't be blue! https://ift.tt/EyIMxTW
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"Roll into the weekend with a new baking project! Make these blueberry lavender rolls with @RieMclenny and you won't be blue! https://ift.tt/EyIMxTW
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Sunday 14 July 2024
New video by Tasty on YouTube
Pickle Grilled Cheese
Take your comfort food game to the next level with this tangy and cheesy Pickle Grilled Cheese! @gidsgids
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Take your comfort food game to the next level with this tangy and cheesy Pickle Grilled Cheese! @gidsgids
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New video by Tasty on YouTube
Matcha Strawberry Yogurt Pops
Matcha Strawberry Yogurt Pops combine creamy strawberry yogurt and sweet matcha chocolate for a delicious and refreshing summer treat! @itsbrittwilliams Servings 8-10 pops :strawberry: Strawberry Yogurt Pops 8 oz strawberries 1 cup plain greek style yogurt 2 tablespoons maple syrup or sweetener of choice (optional) :green_heart: Matcha White Chocolate Coating 1 cup white chocolate chips 1 heaping tsp coconut oil 1 teaspoon matcha powder 1. To a food processor or high speed blender, add yogurt, strawberries, and sweetener. Pulse for a few seconds, just until combined, making sure to keep the yogurt mixture thick. 2. Line a baking sheet with parchment paper. Place dollops of the yogurt mixture on the sheet, ensuring there is space for popsicle sticks under each. Add popsicle sticks to the bottom of each yogurt dollop and freeze for 2 hours, or until set. 3. Once pops are frozen, put a medium pan on low heat and add white chocolate chips and coconut oil. Stir until melted. Transfer to a bowl and stir in the matcha powder until smooth. 4. Remove yogurt pops from the freezer and dip each pop into the matcha white chocolate. You can dip the full pop, half the pop, or drizzle the chocolate on top. 5. Enjoy!
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Matcha Strawberry Yogurt Pops combine creamy strawberry yogurt and sweet matcha chocolate for a delicious and refreshing summer treat! @itsbrittwilliams Servings 8-10 pops :strawberry: Strawberry Yogurt Pops 8 oz strawberries 1 cup plain greek style yogurt 2 tablespoons maple syrup or sweetener of choice (optional) :green_heart: Matcha White Chocolate Coating 1 cup white chocolate chips 1 heaping tsp coconut oil 1 teaspoon matcha powder 1. To a food processor or high speed blender, add yogurt, strawberries, and sweetener. Pulse for a few seconds, just until combined, making sure to keep the yogurt mixture thick. 2. Line a baking sheet with parchment paper. Place dollops of the yogurt mixture on the sheet, ensuring there is space for popsicle sticks under each. Add popsicle sticks to the bottom of each yogurt dollop and freeze for 2 hours, or until set. 3. Once pops are frozen, put a medium pan on low heat and add white chocolate chips and coconut oil. Stir until melted. Transfer to a bowl and stir in the matcha powder until smooth. 4. Remove yogurt pops from the freezer and dip each pop into the matcha white chocolate. You can dip the full pop, half the pop, or drizzle the chocolate on top. 5. Enjoy!
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Saturday 13 July 2024
New video by Tasty on YouTube
No-Bake Cheesecake Bars
Satisfy your sweet tooth with these easy, No-Bake Cheesecake Bars! Creamy, delicious, and effortlessly perfect for any occasion. @whisperofyum
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Satisfy your sweet tooth with these easy, No-Bake Cheesecake Bars! Creamy, delicious, and effortlessly perfect for any occasion. @whisperofyum
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Risotto
https://ift.tt/WU0fFDv
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/53853289857/in/pool-74921284@N00
blufd has added a photo to the pool:
Risotto
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/53853289857/in/pool-74921284@N00
New video by Tasty on YouTube
Orange Glaze Chicken Thighs
@themoodyfoody These chicken thighs are so good, they'll make you forget about your ex! The perfect blend of sweet and savory will be a crowd-pleaser for any occasion. Trust me, you’ll be the talk of the town with this indulgent recipe. Full recipe here: https://ift.tt/DgRWIQn
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@themoodyfoody These chicken thighs are so good, they'll make you forget about your ex! The perfect blend of sweet and savory will be a crowd-pleaser for any occasion. Trust me, you’ll be the talk of the town with this indulgent recipe. Full recipe here: https://ift.tt/DgRWIQn
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Friday 12 July 2024
New video by Tasty on YouTube
Corn Creme Brulee
Indulge in a delightful twist on a classic dessert with Corn Crème Brûlée! Sweet, creamy, and utterly irresistible
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Indulge in a delightful twist on a classic dessert with Corn Crème Brûlée! Sweet, creamy, and utterly irresistible
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New video by Tasty on YouTube
Blueberry Muffin Hack
Have you heard of this hack? No muffin liners, don’t worry, here’s an easy hack, also here’s a delicious blueberry muffin recipe to go along with it. @mymanabites Parchment Liner Method: Take some parchment paper and cut it into squares. Fold each square in half, and then fold it in half again. Make small cuts along each fold. Now press down into the pan with a cup. Blueberry Muffins with Crumble Topping Ingredients: Muffins: * 2 cups + 1 tbsp all-purpose flour * 2 tsp baking powder * 1/2 tsp salt * 3/4 cup sugar * 8 tbsp unsalted butter, melted and cooled * 2 eggs * 2 tsp vanilla extract * 1/2 cup milk * 1 1/2 cups fresh or frozen blueberries Crumble Topping: * 1/2 cup all-purpose flour * 1/3 cup sugar * 3 tbsp brown sugar * A pinch of freshly grated lemon zest * A pinch of salt * 4 tbsp unsalted butter, melted and cooled Additional toppings (optional) * 1/4 cup of blueberries coated in flour * 1 tsp turbinado sugar * 1/2 tsp flaky salt Instructions: For the Crumble Topping: * In a bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt. * Add melted butter and mix until pea-sized crumbles form. Set aside. For the Muffins: * Preheat the oven to 425°F and line a muffin tin with liners. * In a bowl, mix together flour, baking powder, and salt. Set aside. * In a larger bowl, combine sugar, melted butter, eggs, vanilla extract, and milk. Mix well. * Gently fold the dry ingredients into the wet mixture without overmixing. * In a separate bowl, coat blueberries with 1 tbsp of flour, then fold them into the batter. * Using a scoop, divide the batter evenly among muffin cups. Add toppings, a few blueberries on top, lightly sprinkle turbinado sugar and flaky salt * Top each muffin generously with crumble mixture. * Bake at 425°F for 15 minutes, then reduce heat to 375°F (without opening the oven) and bake for about 10 more minutes or until golden. * Let muffins cool in the tin for 10 minutes before transferring to a cooling rack.
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Have you heard of this hack? No muffin liners, don’t worry, here’s an easy hack, also here’s a delicious blueberry muffin recipe to go along with it. @mymanabites Parchment Liner Method: Take some parchment paper and cut it into squares. Fold each square in half, and then fold it in half again. Make small cuts along each fold. Now press down into the pan with a cup. Blueberry Muffins with Crumble Topping Ingredients: Muffins: * 2 cups + 1 tbsp all-purpose flour * 2 tsp baking powder * 1/2 tsp salt * 3/4 cup sugar * 8 tbsp unsalted butter, melted and cooled * 2 eggs * 2 tsp vanilla extract * 1/2 cup milk * 1 1/2 cups fresh or frozen blueberries Crumble Topping: * 1/2 cup all-purpose flour * 1/3 cup sugar * 3 tbsp brown sugar * A pinch of freshly grated lemon zest * A pinch of salt * 4 tbsp unsalted butter, melted and cooled Additional toppings (optional) * 1/4 cup of blueberries coated in flour * 1 tsp turbinado sugar * 1/2 tsp flaky salt Instructions: For the Crumble Topping: * In a bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt. * Add melted butter and mix until pea-sized crumbles form. Set aside. For the Muffins: * Preheat the oven to 425°F and line a muffin tin with liners. * In a bowl, mix together flour, baking powder, and salt. Set aside. * In a larger bowl, combine sugar, melted butter, eggs, vanilla extract, and milk. Mix well. * Gently fold the dry ingredients into the wet mixture without overmixing. * In a separate bowl, coat blueberries with 1 tbsp of flour, then fold them into the batter. * Using a scoop, divide the batter evenly among muffin cups. Add toppings, a few blueberries on top, lightly sprinkle turbinado sugar and flaky salt * Top each muffin generously with crumble mixture. * Bake at 425°F for 15 minutes, then reduce heat to 375°F (without opening the oven) and bake for about 10 more minutes or until golden. * Let muffins cool in the tin for 10 minutes before transferring to a cooling rack.
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New video by Tastemade on YouTube
Get that decadent berry cheesecake flavor you love, all rolled into your favorite frozen treat.
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Thursday 11 July 2024
New video by Tasty on YouTube
Watermelon Pistachio Salad
Refresh your taste buds with this vibrant Watermelon Pistachio Salad! A perfect blend of sweet, crunchy, and nutty flavors. https://ift.tt/cKu8z0x
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Refresh your taste buds with this vibrant Watermelon Pistachio Salad! A perfect blend of sweet, crunchy, and nutty flavors. https://ift.tt/cKu8z0x
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New video by Tasty on YouTube
Japanese Korokke
Korokke, a beloved Japanese comfort food, features a crispy, golden-brown panko crust enveloping a savory filling of tender, seasoned pork and creamy mashed potatoes. Each bite is a delicious blend of flavors, with hints of onion, garlic, and soy sauce. Often drizzled with tangy tonkatsu sauce and paired with crisp cabbage slaw, these croquettes are a delicious treat that captures the essence of Japanese home cooking. @groovyfoodiess Find the recipe below and here! https://ift.tt/9Tcb2au Ingredients: 3 large russet potatoes, peeled and cubed 1 tablespoon neutral oil 1 yellow onion, diced ⅔ pound ground pork 2 teaspoons salt 1 teaspoon curry powder 1 tablespoon garam masala 1 tablespoon chili powder 1 teaspoon sugar 1 tablespoon soy sauce ½ tablespoon dark soy sauce 1 tablespoon fish sauce 1 cup cubed mozzarella cheese 4 large eggs, whisked 1 cup flour 2 cups panko bread crumbs 4 cups neutral oil for frying Tonkatsu sauce, for garnish Preparation: In a large pot over medium heat, boil 6 cups of water and add your russet potatoes. Boil until fully cooked, then drain. Heat 1 tablespoon of oil in a pan over medium heat. Saute the onions until soft, then add the pork. Season the pork with salt, curry powder, garam masala, chili powder, sugar, soy sauce, dark soy sauce, and fish sauce. Fry pork until the edges start to crisp, then add it to the mashed potatoes. Mix until combined. Heat the frying oil up in a pot over medium heat until it reaches 350ºF. While it’s heating, shape the balls. Use your hands to mold some of the potato mixture into a pancake, then add some of the cheese in the center and mold the potato around the cheese to seal it. Repeat with the rest of the potatoes and cheese. Set up three bowls: one with egg, one with flour, and one with panko. Dip the potato ball into the egg, then flour, then egg, then panko. Fry the korokke until crispy and golden brown, flipping halfway through. Drizzle with tonkatsu sauce. Enjoy!
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Korokke, a beloved Japanese comfort food, features a crispy, golden-brown panko crust enveloping a savory filling of tender, seasoned pork and creamy mashed potatoes. Each bite is a delicious blend of flavors, with hints of onion, garlic, and soy sauce. Often drizzled with tangy tonkatsu sauce and paired with crisp cabbage slaw, these croquettes are a delicious treat that captures the essence of Japanese home cooking. @groovyfoodiess Find the recipe below and here! https://ift.tt/9Tcb2au Ingredients: 3 large russet potatoes, peeled and cubed 1 tablespoon neutral oil 1 yellow onion, diced ⅔ pound ground pork 2 teaspoons salt 1 teaspoon curry powder 1 tablespoon garam masala 1 tablespoon chili powder 1 teaspoon sugar 1 tablespoon soy sauce ½ tablespoon dark soy sauce 1 tablespoon fish sauce 1 cup cubed mozzarella cheese 4 large eggs, whisked 1 cup flour 2 cups panko bread crumbs 4 cups neutral oil for frying Tonkatsu sauce, for garnish Preparation: In a large pot over medium heat, boil 6 cups of water and add your russet potatoes. Boil until fully cooked, then drain. Heat 1 tablespoon of oil in a pan over medium heat. Saute the onions until soft, then add the pork. Season the pork with salt, curry powder, garam masala, chili powder, sugar, soy sauce, dark soy sauce, and fish sauce. Fry pork until the edges start to crisp, then add it to the mashed potatoes. Mix until combined. Heat the frying oil up in a pot over medium heat until it reaches 350ºF. While it’s heating, shape the balls. Use your hands to mold some of the potato mixture into a pancake, then add some of the cheese in the center and mold the potato around the cheese to seal it. Repeat with the rest of the potatoes and cheese. Set up three bowls: one with egg, one with flour, and one with panko. Dip the potato ball into the egg, then flour, then egg, then panko. Fry the korokke until crispy and golden brown, flipping halfway through. Drizzle with tonkatsu sauce. Enjoy!
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Wednesday 10 July 2024
New video by Tasty on YouTube
Mango Float
Mango float is a popular Filipino dessert made with layers of crackers, ripe mango slices, and a creamy mixture of condensed milk and cream. It’s invitingly assembled in a dish, refrigerated until firm, and often served chilled. This no-bake dessert is easy to prepare and I love making it for large parties or just to enjoy in the summer! @groovyfoodiess Ingredients: 5 ripe mangoes (you can use more or less, I love mangoes so I used a LOT) 1 pint heavy whipping cream 1½ teaspoons vanilla extract 3-10 tablespoons sweetened condensed milk 1 teaspoon salt 1 package graham crackers Mint leaves, for garnish Preparation: 1. Peel mangoes and take off the cheeks. Cube 4 cheeks (2 whole mangoes) and slice the rest thinly to spin into a rose or other design. Set in the fridge to cool. 2. In a stand mixer or in a bowl if using an electric hand mixer (or you can whip by hand), pour in the whipping cream and vanilla extract. Whip until the cream is in stiff peaks, then fold in the condensed milk and salt. Start with a lower amount of condensed milk, then add in more until you’ve reached your desired sweetness. 3. In a zip top bag, crush half of the crackers and leave the rest whole. 4. To assemble: In a baking dish lined with parchment paper, spread a small layer of cream. This will be the glue to the crackers. Use the whole graham crackers to fill the bottom of the pan, filling in the gaps with any broken crackers. Spread more cream on top, then sprinkle over some cubed mangoes, then half of the crushed crackers. 5. Add another layer of cream, then add the sliced mangoes in a rose shape or however you want to decorate. 6. Top with the rest of the crushed crackers and refrigerate for about 5 hours until set. 7. Garnish with mint and enjoy!
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Mango float is a popular Filipino dessert made with layers of crackers, ripe mango slices, and a creamy mixture of condensed milk and cream. It’s invitingly assembled in a dish, refrigerated until firm, and often served chilled. This no-bake dessert is easy to prepare and I love making it for large parties or just to enjoy in the summer! @groovyfoodiess Ingredients: 5 ripe mangoes (you can use more or less, I love mangoes so I used a LOT) 1 pint heavy whipping cream 1½ teaspoons vanilla extract 3-10 tablespoons sweetened condensed milk 1 teaspoon salt 1 package graham crackers Mint leaves, for garnish Preparation: 1. Peel mangoes and take off the cheeks. Cube 4 cheeks (2 whole mangoes) and slice the rest thinly to spin into a rose or other design. Set in the fridge to cool. 2. In a stand mixer or in a bowl if using an electric hand mixer (or you can whip by hand), pour in the whipping cream and vanilla extract. Whip until the cream is in stiff peaks, then fold in the condensed milk and salt. Start with a lower amount of condensed milk, then add in more until you’ve reached your desired sweetness. 3. In a zip top bag, crush half of the crackers and leave the rest whole. 4. To assemble: In a baking dish lined with parchment paper, spread a small layer of cream. This will be the glue to the crackers. Use the whole graham crackers to fill the bottom of the pan, filling in the gaps with any broken crackers. Spread more cream on top, then sprinkle over some cubed mangoes, then half of the crushed crackers. 5. Add another layer of cream, then add the sliced mangoes in a rose shape or however you want to decorate. 6. Top with the rest of the crushed crackers and refrigerate for about 5 hours until set. 7. Garnish with mint and enjoy!
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New video by Tasty on YouTube
Guava BBQ Wings
Enjoy the exotic flavor of guava with Air Fried Crispy Guava wings by @brandongouveia! The perfect balance of sweetness and tanginess. INGREDIENTS 2 lbs. chicken wings 1½ tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano ½ teaspoon ground ginger 1 ½ teaspoon chicken bouillon ½ teaspoon salt ½ teaspoon black pepper 2 scallions, chopped (optional garnish) Guava BBQ Sauce 1 cup guava paste, cubed ⅓ cup brown sugar 1 tablespoon Dijon mustard 3 garlic cloves, minced 4 tablespoons tomato paste 2 tablespoons worcestershire sauce 1 teaspoon liquid smoke ⅓ cup apple cider vinegar 1 lime, juiced Salt, to taste PREPARATION 1. Make sauce: In a pan add the guava paste, tomato paste, minced garlic, worcestershire sauce, liquid smoke, lime juice, brown sugar, dijon mustard, salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened and reduced, about 12 to 15 minutes. It should have a thick consistency but still pourable to drizzle on the wings. 2. Preheat the airfryer to 375 degrees. Add your cleaned chicken wings to a bowl then toss with olive oil, smoked paprika, garlic powder, chili powder, dried oregano, ground ginger, chicken bouillon, salt and pepper. Mix until well combined. 3. Place the wings in the basket of the preheated air fryer basket. Be sure not to over crowd. Cook thewings for 20 minutes, flip wings half way through, until crispy and internal temperature reaches 165˚F (74˚C). 4. Toss wings in guava BBQ sauce garnish with scallions. 5. Enjoy!!
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Enjoy the exotic flavor of guava with Air Fried Crispy Guava wings by @brandongouveia! The perfect balance of sweetness and tanginess. INGREDIENTS 2 lbs. chicken wings 1½ tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano ½ teaspoon ground ginger 1 ½ teaspoon chicken bouillon ½ teaspoon salt ½ teaspoon black pepper 2 scallions, chopped (optional garnish) Guava BBQ Sauce 1 cup guava paste, cubed ⅓ cup brown sugar 1 tablespoon Dijon mustard 3 garlic cloves, minced 4 tablespoons tomato paste 2 tablespoons worcestershire sauce 1 teaspoon liquid smoke ⅓ cup apple cider vinegar 1 lime, juiced Salt, to taste PREPARATION 1. Make sauce: In a pan add the guava paste, tomato paste, minced garlic, worcestershire sauce, liquid smoke, lime juice, brown sugar, dijon mustard, salt and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened and reduced, about 12 to 15 minutes. It should have a thick consistency but still pourable to drizzle on the wings. 2. Preheat the airfryer to 375 degrees. Add your cleaned chicken wings to a bowl then toss with olive oil, smoked paprika, garlic powder, chili powder, dried oregano, ground ginger, chicken bouillon, salt and pepper. Mix until well combined. 3. Place the wings in the basket of the preheated air fryer basket. Be sure not to over crowd. Cook thewings for 20 minutes, flip wings half way through, until crispy and internal temperature reaches 165˚F (74˚C). 4. Toss wings in guava BBQ sauce garnish with scallions. 5. Enjoy!!
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Tuesday 9 July 2024
New video by Tasty on YouTube
Lunch for My Kid Obsessed with Arts and Crafts
Arts & Crafts lunch by @itsbrittwilliams Episode 2 “Lunch for Kids Obsessed with…Arts & Crafts!" What’s on the plate puzzle sandwich - whole grain + sourdough bread, soft cheese, spinach, chicken deli slices, salt and pepper paint palette - jicama wrap and fruit paint brush - string cheese and pretzel sticks :peace_symbol: tie dye yogurt - vanilla yogurt, natural colored food coloring candy bracelet - dental floss (or use licorice laces or sour candy strings for an edible string!) fruit cereal o’s, and peach rings
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Arts & Crafts lunch by @itsbrittwilliams Episode 2 “Lunch for Kids Obsessed with…Arts & Crafts!" What’s on the plate puzzle sandwich - whole grain + sourdough bread, soft cheese, spinach, chicken deli slices, salt and pepper paint palette - jicama wrap and fruit paint brush - string cheese and pretzel sticks :peace_symbol: tie dye yogurt - vanilla yogurt, natural colored food coloring candy bracelet - dental floss (or use licorice laces or sour candy strings for an edible string!) fruit cereal o’s, and peach rings
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New video by Tasty on YouTube
Peach Mango Lumpia
Peach Mango lumpia! It's just makes sense! On Ep 2 of Simply The Zest @RieMclenddy and @Abigailfmarquez show you how to make this crispy bite of heaven! Find the recipe here! https://ift.tt/JUKxkcX
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Peach Mango lumpia! It's just makes sense! On Ep 2 of Simply The Zest @RieMclenddy and @Abigailfmarquez show you how to make this crispy bite of heaven! Find the recipe here! https://ift.tt/JUKxkcX
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Monday 8 July 2024
New video by Tasty on YouTube
How To Make Watermelon Rind Kimchi
stop throwing away your watermelon rinds!! @joelleolol teaches you how to make watermelon rind kimchi for a spicy summer. Unlike regular kimchi, this is meant to be consumed fresh within a few days and kept in the fridge. You can find this recipe as well as Joelle's Korean seasonings pantry guide on the Tasty app, linked here! https://ift.tt/P6jDEgz
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stop throwing away your watermelon rinds!! @joelleolol teaches you how to make watermelon rind kimchi for a spicy summer. Unlike regular kimchi, this is meant to be consumed fresh within a few days and kept in the fridge. You can find this recipe as well as Joelle's Korean seasonings pantry guide on the Tasty app, linked here! https://ift.tt/P6jDEgz
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New video by Tastemade on YouTube
Don't throw away that milk container! Reuse it to make this velvety marshmallow pudding
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View on YouTube
New video by Tasty on YouTube
Vada Pav
Have you tried Vada Pav? @chefpriyanka shows us how to make this classic street food from Mumbai! Spicy masala potato mixture enrobed in a thick chickpea flour batter, smashed onto a toasted bun (pav) topped with spicy, sweet and tangy chutneys, this is an explosion of flavor and texture! Native to Maharashtra - where Priyanka originates from, Vada Pav is a casual street food eaten on-the-go and on the roadside. Perfect for your summer BBQs, get-togethers, Olympic watch parties and pool parties!
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Have you tried Vada Pav? @chefpriyanka shows us how to make this classic street food from Mumbai! Spicy masala potato mixture enrobed in a thick chickpea flour batter, smashed onto a toasted bun (pav) topped with spicy, sweet and tangy chutneys, this is an explosion of flavor and texture! Native to Maharashtra - where Priyanka originates from, Vada Pav is a casual street food eaten on-the-go and on the roadside. Perfect for your summer BBQs, get-togethers, Olympic watch parties and pool parties!
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Sunday 7 July 2024
New video by Tasty on YouTube
Chicken Caesar Waffle Press
Try this delicious twist on the classic Caesar salad by @mymanabites with the Chicken Caesar Waffle Sandwich! Packed with chicken and fresh ingredients, this quick and easy meal is perfect for any time of day and ready in just 15 minutes. Enjoy a fun and flavorful bite! Find the full recipe below and here! https://ift.tt/4kDBG6X INGREDIENTS: 1 cup cooked chicken, shredded or chopped 1 large egg, whisked 1/2 teaspoon paprika 1/2 teaspoon salt-free garlic seasoning (@floraandmana) 4 tablespoon grated Parmesan cheese, divided 1/2 cup roughly chopped romaine lettuce Caesar salad dressing (recipe below) 1 slice turkey bacon, chopped 1/4 avocado, sliced 1/4 tomato, sliced PREPARATION: In a bowl, combine the chicken, egg, paprika, garlic seasoning, and 3 tablespoons of Parmesan cheese. Place the chicken mixture into a preheated waffle maker and cook for approximately 3 minutes or until crispy. While the waffles are cooking, dress the lettuce with 1 tablespoon of the Caesar dressing. Cook the turkey bacon in a pan until crispy. Assemble the waffle sandwich by layering the lettuce, avocado, tomato, turkey bacon, remaining Parmesan, and a drizzle of Caesar dressing between two chicken waffles. Cut the sandwich in half and enjoy! Quick and Easy Caesar Dressing INGREDIENTS: 1/2 cup mayonnaise 1 small garlic clove, minced 1 tablespoon freshly squeezed lemon juice 1 teaspoon anchovy paste 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce Salt to taste (about 1/8 teaspoon) 1/2 cup freshly grated Parmigiano-Reggiano 1 tablespoon water 1/2 teaspoon freshly ground black pepper PREPARATION: 1. In a bowl, combine the mayonnaise, garlic, lemon juice, anchovy paste Dijon mustard, Worcestershire sauce, and salt. Stir to combine. 2. Stir in the Parmesan cheese, followed by the water. Season generously with black pepper to taste.
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Try this delicious twist on the classic Caesar salad by @mymanabites with the Chicken Caesar Waffle Sandwich! Packed with chicken and fresh ingredients, this quick and easy meal is perfect for any time of day and ready in just 15 minutes. Enjoy a fun and flavorful bite! Find the full recipe below and here! https://ift.tt/4kDBG6X INGREDIENTS: 1 cup cooked chicken, shredded or chopped 1 large egg, whisked 1/2 teaspoon paprika 1/2 teaspoon salt-free garlic seasoning (@floraandmana) 4 tablespoon grated Parmesan cheese, divided 1/2 cup roughly chopped romaine lettuce Caesar salad dressing (recipe below) 1 slice turkey bacon, chopped 1/4 avocado, sliced 1/4 tomato, sliced PREPARATION: In a bowl, combine the chicken, egg, paprika, garlic seasoning, and 3 tablespoons of Parmesan cheese. Place the chicken mixture into a preheated waffle maker and cook for approximately 3 minutes or until crispy. While the waffles are cooking, dress the lettuce with 1 tablespoon of the Caesar dressing. Cook the turkey bacon in a pan until crispy. Assemble the waffle sandwich by layering the lettuce, avocado, tomato, turkey bacon, remaining Parmesan, and a drizzle of Caesar dressing between two chicken waffles. Cut the sandwich in half and enjoy! Quick and Easy Caesar Dressing INGREDIENTS: 1/2 cup mayonnaise 1 small garlic clove, minced 1 tablespoon freshly squeezed lemon juice 1 teaspoon anchovy paste 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce Salt to taste (about 1/8 teaspoon) 1/2 cup freshly grated Parmigiano-Reggiano 1 tablespoon water 1/2 teaspoon freshly ground black pepper PREPARATION: 1. In a bowl, combine the mayonnaise, garlic, lemon juice, anchovy paste Dijon mustard, Worcestershire sauce, and salt. Stir to combine. 2. Stir in the Parmesan cheese, followed by the water. Season generously with black pepper to taste.
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New video by Tasty on YouTube
Jalapeño Popper Chicken Fritters
These Jalapeño Popper Chicken Fritters are the perfect blend of spicy and cheesy! What dip would you pair them with? @Oldladiekatie says ranch! https://ift.tt/07IA6BW
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These Jalapeño Popper Chicken Fritters are the perfect blend of spicy and cheesy! What dip would you pair them with? @Oldladiekatie says ranch! https://ift.tt/07IA6BW
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Mushroom San Choy Bow
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Padmacara has added a photo to the pool:
Cos, bean shoots, pickled chilli
At Sweetwater Rooftop Bar, East Fremantle, WA, Australia
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53841097855/in/pool-74921284@N00
Marinated Mushroom & wakame salad
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Padmacara has added a photo to the pool:
soy pickled shitake, sesame, mizuna
At Sweetwater Rooftop Bar, East Fremantle, WA, Australia
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53840654456/in/pool-74921284@N00
Saturday 6 July 2024
New video by Tasty on YouTube
Churro Cheesecake
Churros and cheesecake - a match made in heaven! @themoodyfoody This is a dessert you will make over and over again! Full recipe here on tonisrecipes.com
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Churros and cheesecake - a match made in heaven! @themoodyfoody This is a dessert you will make over and over again! Full recipe here on tonisrecipes.com
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New video by Tasty on YouTube
Mild to Wild Ep. 4 Spicy Tuna Crispy Rice
Episode 4 is here and we're turning up the heat with Spicy Tuna Crispy Rice with @ivskitchen and @brentsievers. Don't miss out on this flavor explosion! https://ift.tt/QmE0DhY
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Episode 4 is here and we're turning up the heat with Spicy Tuna Crispy Rice with @ivskitchen and @brentsievers. Don't miss out on this flavor explosion! https://ift.tt/QmE0DhY
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Friday 5 July 2024
Sonoran Hot Dogs Cross Section: Jackie Alpers for Serious Eats
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Jackie Alpers has added a photo to the pool:
Cross-Section of Loaded Sonoran Hot Dogs: Recipe and food photography by Jackie Alpers for Serious Eats. Read more: www.seriouseats.com/sonoran-hot-dogs-recipe-8672996
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/jackiealpers/53837835825/in/pool-74921284@N00
New video by Tasty on YouTube
Nashville Fish Sandwich
Summer isn't the only thing bringing the heat. Try @brandongouveia Nashville hot Fish sandwich. Find the recipe below and here! https://ift.tt/TQX5Snl INGREDIENTS Tartar Sauce ½ shallot, finely diced 1 cup mayonnaise 2 tablespoons capers, chopped ⅓ cup dill pickles, finely diced Zest of 1 lemon and ½, juiced 3 tablespoons dill, chopped 3 tablespoon chives, chopped Salt and pepper to taste Fish Sandwich 3 cod filets 1 teaspoon salt 1 teaspoon freshly cracked black pepper 2 teaspoons Old Bay seasoning 2 eggs, beaten 1 ½ cups all purpose flour 2 teaspoons smoked paprika 2 teaspoons garlic powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 cups panko bread crumbs Neutral oil, for frying American cheese slices Brioche buns Dill pickle chips Nashville Sauce ½ cup frying oil 3 tablespoons light brown sugar 2 tablespoons cayenne powder 2 teaspoons chili powder 2 tablespoons smoked paprika 1 teaspoon garlic powder PREPARATION 1. For the tartar sauce, mix all ingredients together in a bowl until well combined. Refrigerate until ready to use. 2. Cut cod filets into pieces just a little larger than the buns. Season with salt, pepper, and Old Bay seasoning. 3. In a bowl, mix the flour with the smoked paprika, garlic powder, salt and pepper. In another bowl, add the whisked eggs. In a third bowl, add the bread crumbs. Dredge fish in seasoned flour, then dip in the whisked eggs, and then coat in the bread crumbs evenly. 4. Fill a pot halfway with oil on medium heat until it reaches 350ºF. Fry the fish for 3 minutes per side or until golden brown. 5. To make the Nashville sauce, in a small bowl combine all the spices and half a cup of the hot oil and mix well. 6. Carefully dip the crispy cod in the Nashville sauce. 7. Toast buns and top the bottom with an American cheese slice and place the hot fish on top of the cheese. Add pickles and tartar sauce before adding the top bun. 8. Enjoy!
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Summer isn't the only thing bringing the heat. Try @brandongouveia Nashville hot Fish sandwich. Find the recipe below and here! https://ift.tt/TQX5Snl INGREDIENTS Tartar Sauce ½ shallot, finely diced 1 cup mayonnaise 2 tablespoons capers, chopped ⅓ cup dill pickles, finely diced Zest of 1 lemon and ½, juiced 3 tablespoons dill, chopped 3 tablespoon chives, chopped Salt and pepper to taste Fish Sandwich 3 cod filets 1 teaspoon salt 1 teaspoon freshly cracked black pepper 2 teaspoons Old Bay seasoning 2 eggs, beaten 1 ½ cups all purpose flour 2 teaspoons smoked paprika 2 teaspoons garlic powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 cups panko bread crumbs Neutral oil, for frying American cheese slices Brioche buns Dill pickle chips Nashville Sauce ½ cup frying oil 3 tablespoons light brown sugar 2 tablespoons cayenne powder 2 teaspoons chili powder 2 tablespoons smoked paprika 1 teaspoon garlic powder PREPARATION 1. For the tartar sauce, mix all ingredients together in a bowl until well combined. Refrigerate until ready to use. 2. Cut cod filets into pieces just a little larger than the buns. Season with salt, pepper, and Old Bay seasoning. 3. In a bowl, mix the flour with the smoked paprika, garlic powder, salt and pepper. In another bowl, add the whisked eggs. In a third bowl, add the bread crumbs. Dredge fish in seasoned flour, then dip in the whisked eggs, and then coat in the bread crumbs evenly. 4. Fill a pot halfway with oil on medium heat until it reaches 350ºF. Fry the fish for 3 minutes per side or until golden brown. 5. To make the Nashville sauce, in a small bowl combine all the spices and half a cup of the hot oil and mix well. 6. Carefully dip the crispy cod in the Nashville sauce. 7. Toast buns and top the bottom with an American cheese slice and place the hot fish on top of the cheese. Add pickles and tartar sauce before adding the top bun. 8. Enjoy!
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New video by Tasty on YouTube
Nobu Inspired Miso Salmon
@groovyfoodiess Nobu Inspired Miso Salmon! Perfect for prepping ahead with minimal effort :) Ingredients: -2 lb salmon -¼ cup sake -¼ cup mirin -6 tbsp miso -6 tbsp sugar Garnish: -chives Steps: 1. In a small pot over medium heat, add in the sake and mirin, and let simmer for 2 minutes. 2. After 2 minutes, add sugar and miso. Let the mixture fully emulsify and set aside to cool, about 20 minutes. 3. Place your salmon into an airtight, sanitary container and add in the cooled miso mixture, making sure all of the salmon is coated. 4. Marinate the salmon in the refrigerator for one day, or at least 12 hours 5. After marinating, place salmon on a baking sheet lined with some parchment paper and broil 6 inches away from the heat source, for about 6-10 minutes until cooked to your liking. 6. Enjoy over a bed of rice or desired grain, and garnish with chives.
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@groovyfoodiess Nobu Inspired Miso Salmon! Perfect for prepping ahead with minimal effort :) Ingredients: -2 lb salmon -¼ cup sake -¼ cup mirin -6 tbsp miso -6 tbsp sugar Garnish: -chives Steps: 1. In a small pot over medium heat, add in the sake and mirin, and let simmer for 2 minutes. 2. After 2 minutes, add sugar and miso. Let the mixture fully emulsify and set aside to cool, about 20 minutes. 3. Place your salmon into an airtight, sanitary container and add in the cooled miso mixture, making sure all of the salmon is coated. 4. Marinate the salmon in the refrigerator for one day, or at least 12 hours 5. After marinating, place salmon on a baking sheet lined with some parchment paper and broil 6 inches away from the heat source, for about 6-10 minutes until cooked to your liking. 6. Enjoy over a bed of rice or desired grain, and garnish with chives.
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New video by Tastemade on YouTube
Sunshine on a plate! ☀️ This easy summer brunch is bursting with flavor and ready in no time.
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View on YouTube
Thursday 4 July 2024
New video by Tasty on YouTube
Matcha Tonic
@groovyfoodiess This is the drink of the season: Matcha tonics! Enjoy it with some extra tonic water or a spritz of your favorite fizzy, I love adding extra fruit into mine as well! Ingredients: - ½ cup chopped fruit, I used mango in one version, strawberries in another - Ice - Sweetener of choice, optional (I used mogu mogu drink) - ½ -1 cup tonic water - 2 teaspoon matcha powder - ½ cup hot water - Lemon slice, for garnish Preparation: 1. In a glass, add in your fruit and muddle with a large spoon or muddler. 2. Place some ice into your cup then follow with your sweetener of choice, which is optional, then top with your tonic water. 3. In a small bowl, whisk together matcha with hot water until frothy. 4. Top your drink with matcha, garnish with a lemon slice, and enjoy!
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@groovyfoodiess This is the drink of the season: Matcha tonics! Enjoy it with some extra tonic water or a spritz of your favorite fizzy, I love adding extra fruit into mine as well! Ingredients: - ½ cup chopped fruit, I used mango in one version, strawberries in another - Ice - Sweetener of choice, optional (I used mogu mogu drink) - ½ -1 cup tonic water - 2 teaspoon matcha powder - ½ cup hot water - Lemon slice, for garnish Preparation: 1. In a glass, add in your fruit and muddle with a large spoon or muddler. 2. Place some ice into your cup then follow with your sweetener of choice, which is optional, then top with your tonic water. 3. In a small bowl, whisk together matcha with hot water until frothy. 4. Top your drink with matcha, garnish with a lemon slice, and enjoy!
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Wednesday 3 July 2024
New video by Tasty on YouTube
The Cutest Custom Cookies
Quite literally the sweetest touch to any party thanks, @frostedartbyhannah All music provided by Audio Network and Warner Chappell Inc. Used with permission
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Quite literally the sweetest touch to any party thanks, @frostedartbyhannah All music provided by Audio Network and Warner Chappell Inc. Used with permission
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New video by Tastemade on YouTube
Sometimes throwing everything in a pot and seeing what happens is a valid culinary idea.
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View on YouTube
Tuesday 2 July 2024
bruschetta verde, una delizia
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MIgracionTOtal has added a photo to the pool:
KLP, Wendland
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New video by Tasty on YouTube
Yellow Watermelon Shaved Ice
@itsbrittwilliams :yellow_heart: :watermelon: Yellow watermelon shaved ice by @itsbrittwilliams. Inspired by @Littlefatboyfrankie and his shaved ice frozen fruit creations! Simply slice a few pieces of watermelon (or fruit of choice) and freeze. Once frozen add a few spoonfuls of coconut yogurt (or yogurt of choice) to the bottom of a bowl, carefully shave frozen watermelon with a grater, drizzle honey, condensed milk or toppings of choice and enjoy!
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@itsbrittwilliams :yellow_heart: :watermelon: Yellow watermelon shaved ice by @itsbrittwilliams. Inspired by @Littlefatboyfrankie and his shaved ice frozen fruit creations! Simply slice a few pieces of watermelon (or fruit of choice) and freeze. Once frozen add a few spoonfuls of coconut yogurt (or yogurt of choice) to the bottom of a bowl, carefully shave frozen watermelon with a grater, drizzle honey, condensed milk or toppings of choice and enjoy!
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New video by Tasty on YouTube
Giant Fusilli Gochujang Pasta
https://ift.tt/mDHlIWx This giant fusilli pasta dish by @mymanabites is fun to eat and packed with flavor! Giant Fusilli Pasta with Creamy Gochujang Sauce Ingredients: 3 servings (about 10 noodles) giant Fusilli pasta 2 tablespoons olive oil 1 teaspoon chili flakes 3 garlic cloves, minced 3 tablespoons gochujang paste: ¾ cup reserved pasta water 1 cup heavy cream ½ cup grated Parmesan cheese, plus more for garnish Salt, to taste Fresh chives, for garnish Furikake, for garnish Spicy mayo, for garnish Instructions: 1. In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta. 2. Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently. 3. Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes. 4. Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed. 5. Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce. 6. Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo. 7. Enjoy!
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https://ift.tt/mDHlIWx This giant fusilli pasta dish by @mymanabites is fun to eat and packed with flavor! Giant Fusilli Pasta with Creamy Gochujang Sauce Ingredients: 3 servings (about 10 noodles) giant Fusilli pasta 2 tablespoons olive oil 1 teaspoon chili flakes 3 garlic cloves, minced 3 tablespoons gochujang paste: ¾ cup reserved pasta water 1 cup heavy cream ½ cup grated Parmesan cheese, plus more for garnish Salt, to taste Fresh chives, for garnish Furikake, for garnish Spicy mayo, for garnish Instructions: 1. In a large pot of boiling water, cook the giant fusilli (colonne pompeii) until al dente, about 10 minutes. Reserve 1½ cups of pasta water, then drain the pasta. 2. Meanwhile, in a large pan over medium heat, heat the olive oil. Add chili flakes and garlic, cooking for about 2 minutes while stirring frequently. 3. Add the gochujang paste to the pan and cook, stirring frequently, until the paste darkens, about 3 minutes. 4. Add the reserved pasta water to the pan to deglaze, stirring to incorporate. Add 1 cup of heavy cream and Parmesan cheese, stirring to combine. If the sauce seems too thick, add more pasta water as needed. 5. Turn off the heat and add the cooked pasta to the pan, tossing to evenly coat the pasta with the sauce. 6. Serve the pasta with extra Parmesan on top. Garnish with fresh chives, furikake, and a drizzle of spicy mayo. 7. Enjoy!
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Monday 1 July 2024
New video by Tasty on YouTube
Spiked Peach Cobbler Ice Cream
https://ift.tt/DmTkgeZ Spiked Peach Cobbler Ice Cream Ingredients: 1 jar of Old Smokey Moonshine Peaches 3 tbsp butter 1 cup + 2 tbsp dark brown sugar 1 cup white sugar Cinnamon, nutmeg & allspice Vanilla extract/bean paste Cornstarch slurry 2 cups heavy whipping cream 1 (14-ounce) can condensed milk 1 (8-ounce) package cream cheese 1 package (5.5 oz) of shortbread cookies (I used Pepperidge Farm cookies) Caramel sauce, for topping Recipe: In a large saucepan, add the entire jar of peaches, along with some butter, 1 cup brown sugar, and white sugar. Let simmer for 5-10 minutes, mixing frequently. Add the spices, vanilla, and cornstarch slurry. Let simmer again until it thickens, then set aside to cool. Add the heavy cream, condensed milk, cream cheese, vanilla and 2 tablespoons brown sugar to a medium bowl and beat with an electric mixer until well combined and thick. Add two-thirds of the cooled peaches and some crushed cookies and fold until incorporated. Pour half of the cream mixture into a chilled loaf pan followed by some peaches, cookies and caramel sauce. Repeat the layers and cover with saran wrap. Chill in the freezer for 4-5 hours or overnight and enjoy!
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https://ift.tt/DmTkgeZ Spiked Peach Cobbler Ice Cream Ingredients: 1 jar of Old Smokey Moonshine Peaches 3 tbsp butter 1 cup + 2 tbsp dark brown sugar 1 cup white sugar Cinnamon, nutmeg & allspice Vanilla extract/bean paste Cornstarch slurry 2 cups heavy whipping cream 1 (14-ounce) can condensed milk 1 (8-ounce) package cream cheese 1 package (5.5 oz) of shortbread cookies (I used Pepperidge Farm cookies) Caramel sauce, for topping Recipe: In a large saucepan, add the entire jar of peaches, along with some butter, 1 cup brown sugar, and white sugar. Let simmer for 5-10 minutes, mixing frequently. Add the spices, vanilla, and cornstarch slurry. Let simmer again until it thickens, then set aside to cool. Add the heavy cream, condensed milk, cream cheese, vanilla and 2 tablespoons brown sugar to a medium bowl and beat with an electric mixer until well combined and thick. Add two-thirds of the cooled peaches and some crushed cookies and fold until incorporated. Pour half of the cream mixture into a chilled loaf pan followed by some peaches, cookies and caramel sauce. Repeat the layers and cover with saran wrap. Chill in the freezer for 4-5 hours or overnight and enjoy!
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New video by Tasty on YouTube
Call your friends – BBQ cola soy wings from @emeraldcchan are on the menu this weekend!
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View on YouTube
New video by Tasty on YouTube
52 Garlic Clove Toum & Viral Smashed Tacos
50 clove garlic Toum for all the garlic girlies @joelleolol Sponsored by Signature SELECT. #ad
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50 clove garlic Toum for all the garlic girlies @joelleolol Sponsored by Signature SELECT. #ad
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New video by Tastemade on YouTube
Barbecue: Life of Fire | Promo
Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions. Barbecue: Life of Fire premieres July 1st at 7/6c, only on Tastemade, where Taste is Made. Watch Tastemade on Samsung TV Plus, YouTube TV, or wherever you stream for free. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/LxmCKoF 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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Legendary pitmaster Pat Martin takes us on a food adventure, embedding himself with the grillmasters and pitmasters who have mastered the uniquely American tradition of BBQ as they share their stories and local cooking traditions. Barbecue: Life of Fire premieres July 1st at 7/6c, only on Tastemade, where Taste is Made. Watch Tastemade on Samsung TV Plus, YouTube TV, or wherever you stream for free. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/LxmCKoF 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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