Pumpkin Cinnamon Delights
Pumpkin Cinnamon Delights by @mymanabites are a seasonal upgrade to the Cinnamon Delights you may have seen on a particular fast food taco chain’s menu. Soft, fluffy dough surrounds a creamy pumpkin spice cream cheese filling and is dusted in pumpkin pie spice sugar, bringing all the autumn vibes. These are perfect for cozy mornings or an afternoon treat that screams fall! https://ift.tt/BhYieyD
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Monday 30 September 2024
Three figs
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"Italian" Mac n Cheese
Italian Mac n' Cheese This cheesy pasta bake is perfect for any fall get-together. It's easy to make and absolutely delicious. With 4 different Italian cheeses, this macaroni and cheese is unbeatable, topped with crispy pancetta for a rich and flavorful side dish. Follow @vindelgiudice for more recipes like this and get the full recipe at alwaysfromscratch.com
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Italian Mac n' Cheese This cheesy pasta bake is perfect for any fall get-together. It's easy to make and absolutely delicious. With 4 different Italian cheeses, this macaroni and cheese is unbeatable, topped with crispy pancetta for a rich and flavorful side dish. Follow @vindelgiudice for more recipes like this and get the full recipe at alwaysfromscratch.com
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Zucchini, corn, puffed rice
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At H&C Urban Winery, Fremantle WA, Australia
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Sunday 29 September 2024
New video by Tasty on YouTube
Stuffed Pasta Shells
@missymai Jumbo Stuffed Pasta Shells This simple dinner packed with delicious flavor will have your family reaching for seconds. INGREDIENTS: 20 jumbo pasta shells 1 tablespoon extra-virgin olive oil ½ large sweet onion, chopped 5 garlic cloves, chopped 4 cups fresh baby spinach Salt, to taste Peper, to taste 3 cups ricotta cheese 2 cups grated Parmesan cheese, plus more for garnish 2½ cups shredded mozzarella cheese, divided 2 large eggs 4 cups marinara sauce, divided Chopped fresh flat-leaf parsley, for garnish PREPARATION Preheat the oven to 350°F (180°C). Bring a pot of salted water to a boil, then add the jumbo shells. Cook according to package instructions until al dente. Drain and set aside. In a large oven-safe skillet over medium heat, add oil and onions. Sauté until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 4-5 minutes. Season with salt and pepper to taste. In a large bowl combine ricotta cheese, Parmesan, 2 cups of mozzarella, and eggs. Mix until well combined. Stir in the spinach mixture until evenly distributed. In the same oven-safe pan, add 3 cups of marinara sauce as the base and warm over low heat. I used homemade tomato sauce and seasoned it with garlic powder, Italian seasoning, salt and pepper, but store-bought also works as well. Gently stuff each shell with the ricotta mixture. Begin by arranging the stuffed shells in a circle around the pan, creating one larger outer circle and one smaller inner circle. Top with the remaining 1 cup of marinara sauce and remaining ½ cup of mozzarella cheese. Cover with foil. Bake covered for 25 minutes. Remove foil and bake for an additional 10-15 minutes until mozzarella is completely melted. Garnish if desired with grated Parmesan and chopped parsley. Enjoy! xo
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@missymai Jumbo Stuffed Pasta Shells This simple dinner packed with delicious flavor will have your family reaching for seconds. INGREDIENTS: 20 jumbo pasta shells 1 tablespoon extra-virgin olive oil ½ large sweet onion, chopped 5 garlic cloves, chopped 4 cups fresh baby spinach Salt, to taste Peper, to taste 3 cups ricotta cheese 2 cups grated Parmesan cheese, plus more for garnish 2½ cups shredded mozzarella cheese, divided 2 large eggs 4 cups marinara sauce, divided Chopped fresh flat-leaf parsley, for garnish PREPARATION Preheat the oven to 350°F (180°C). Bring a pot of salted water to a boil, then add the jumbo shells. Cook according to package instructions until al dente. Drain and set aside. In a large oven-safe skillet over medium heat, add oil and onions. Sauté until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 4-5 minutes. Season with salt and pepper to taste. In a large bowl combine ricotta cheese, Parmesan, 2 cups of mozzarella, and eggs. Mix until well combined. Stir in the spinach mixture until evenly distributed. In the same oven-safe pan, add 3 cups of marinara sauce as the base and warm over low heat. I used homemade tomato sauce and seasoned it with garlic powder, Italian seasoning, salt and pepper, but store-bought also works as well. Gently stuff each shell with the ricotta mixture. Begin by arranging the stuffed shells in a circle around the pan, creating one larger outer circle and one smaller inner circle. Top with the remaining 1 cup of marinara sauce and remaining ½ cup of mozzarella cheese. Cover with foil. Bake covered for 25 minutes. Remove foil and bake for an additional 10-15 minutes until mozzarella is completely melted. Garnish if desired with grated Parmesan and chopped parsley. Enjoy! xo
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Feta & Herb Samosas
@kianomoju FETA & HERB SAMOSAS INGREDIENTS 8 ounces (225 grams) sheep’s milk feta cheese 1 large egg handful of cilantro leaves handful mint leaves 1 teaspoon coarsely ground coriander seeds 1 teaspoon dried oregano 20 egg roll wrappers 1 tablespoon all-purpose flour 1 tablespoon water neutral oil, for frying lime wedges, to serve PREPARATION To make the filling, first crumble the feta cheese into a small bowl. Lightly beat the egg and add it to the bowl; the egg helps bind everything together, making it easier to work with. Some feta is crumbly and dry, so that you may need two eggs. Roughly chop the cilantro and mint, add to the bowl, then stir in the coriander seeds and oregano. Mix to combine. In another bowl, combine the flour and water and mix until it makes a runny but thick paste, similar to glue. Cut the egg roll wrappers in half diagonally, so each square becomes two triangles. To wrap the samosas, place one of the cut egg roll wrappers on a cutting board with the point facing upwards. Fold the left and right corners towards the middle to create a cone shape. Dab your finger in the flour paste and run it along the sides like glue to seal them. Spoon 2 teaspoons of the feta filling into the cone, fold over the top flap to close and use the flour paste to seal the edges. Ensure there are no gaps, or the filling will leak when fried. Repeat until all the samosas are wrapped. In a large saucepan, heat oil to 350°F (180°C). Fry the samosas in batches until golden brown, then remove and drain on a paper towel-lined plate. Serve with lime wedges. Enjoy!
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@kianomoju FETA & HERB SAMOSAS INGREDIENTS 8 ounces (225 grams) sheep’s milk feta cheese 1 large egg handful of cilantro leaves handful mint leaves 1 teaspoon coarsely ground coriander seeds 1 teaspoon dried oregano 20 egg roll wrappers 1 tablespoon all-purpose flour 1 tablespoon water neutral oil, for frying lime wedges, to serve PREPARATION To make the filling, first crumble the feta cheese into a small bowl. Lightly beat the egg and add it to the bowl; the egg helps bind everything together, making it easier to work with. Some feta is crumbly and dry, so that you may need two eggs. Roughly chop the cilantro and mint, add to the bowl, then stir in the coriander seeds and oregano. Mix to combine. In another bowl, combine the flour and water and mix until it makes a runny but thick paste, similar to glue. Cut the egg roll wrappers in half diagonally, so each square becomes two triangles. To wrap the samosas, place one of the cut egg roll wrappers on a cutting board with the point facing upwards. Fold the left and right corners towards the middle to create a cone shape. Dab your finger in the flour paste and run it along the sides like glue to seal them. Spoon 2 teaspoons of the feta filling into the cone, fold over the top flap to close and use the flour paste to seal the edges. Ensure there are no gaps, or the filling will leak when fried. Repeat until all the samosas are wrapped. In a large saucepan, heat oil to 350°F (180°C). Fry the samosas in batches until golden brown, then remove and drain on a paper towel-lined plate. Serve with lime wedges. Enjoy!
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Saturday 28 September 2024
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Salsa Verde
If you want the ultimate salsa verde, this is it! Perfect match for your carnitas torta. Find the recipe below and linked in bio! @ivskitchen https://ift.tt/jU7FsRk
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If you want the ultimate salsa verde, this is it! Perfect match for your carnitas torta. Find the recipe below and linked in bio! @ivskitchen https://ift.tt/jU7FsRk
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New video by Tasty on YouTube
Bacon in the Microwave?
Cook your bacon in the microwave for easy, no mess, perfect bacon every time. Trust. https://amzn.to/3XVZnvM
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Cook your bacon in the microwave for easy, no mess, perfect bacon every time. Trust. https://amzn.to/3XVZnvM
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Friday 27 September 2024
New video by Tastemade on YouTube
Andrew Zimmern’s Field to Fire | Trailer
Lifelong outdoorsman and chef Andrew Zimmern heads back into the field to source his favorite proteins. From wild pigs in Oklahoma to redfish in Louisiana, Zimmern is geared up to hunt, fish and harvest everything our country has to offer. Andrew Zimmern’s Field to Fire is now streaming, every Monday at 6/5c, 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/RcFuPEM 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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Lifelong outdoorsman and chef Andrew Zimmern heads back into the field to source his favorite proteins. From wild pigs in Oklahoma to redfish in Louisiana, Zimmern is geared up to hunt, fish and harvest everything our country has to offer. Andrew Zimmern’s Field to Fire is now streaming, every Monday at 6/5c, 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/RcFuPEM 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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Gouda Carbonara
@theboldappetite 4-ingredient pasta ready in less than 20 minutes? Yes, please! This Smoked Gouda Carbonara offers a twist on the classic recipe. By swapping Pecorino Romano for Gouda, the rich and velvety sauce gains a delicious smoky flavor. A must-try! Instructions are below. Save for later! Serves 3 INGREDIENTS 4 ounce diced pancetta ½ pound dried pasta 3 large egg yolks 3 ounces smoked Gouda cheese, finely grated PREPARATION 1. Heat a pan over medium-low heat. Once hot, add the diced pancetta and cook until brown and crispy, about 6-8 minutes, stirring occasionally. Remove the pancetta from the pan, leaving the rendered fat. 2. While the pancetta cooks, prepare the pasta according to the package instructions in salted water. Reserve 1 cup of the pasta water, then drain the pasta. 3. In a bowl, combine the egg yolks and grated Gouda cheese. Slowly add the reserved pasta water, one tablespoon at a time, mixing between additions until it forms a paste, using about 3 tablespoons total. 4. Add the drained pasta to the pan with the pancetta fat and toss to coat. With the heat off, add the egg and cheese mixture, stirring to distribute evenly. While tossing, slowly drizzle in the hot pasta water, using about ⅓-½ cup, or more if needed to fully coat the pasta. 5. Return the pancetta to the pan, toss to combine, and serve immediately. 6. Enjoy!
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@theboldappetite 4-ingredient pasta ready in less than 20 minutes? Yes, please! This Smoked Gouda Carbonara offers a twist on the classic recipe. By swapping Pecorino Romano for Gouda, the rich and velvety sauce gains a delicious smoky flavor. A must-try! Instructions are below. Save for later! Serves 3 INGREDIENTS 4 ounce diced pancetta ½ pound dried pasta 3 large egg yolks 3 ounces smoked Gouda cheese, finely grated PREPARATION 1. Heat a pan over medium-low heat. Once hot, add the diced pancetta and cook until brown and crispy, about 6-8 minutes, stirring occasionally. Remove the pancetta from the pan, leaving the rendered fat. 2. While the pancetta cooks, prepare the pasta according to the package instructions in salted water. Reserve 1 cup of the pasta water, then drain the pasta. 3. In a bowl, combine the egg yolks and grated Gouda cheese. Slowly add the reserved pasta water, one tablespoon at a time, mixing between additions until it forms a paste, using about 3 tablespoons total. 4. Add the drained pasta to the pan with the pancetta fat and toss to coat. With the heat off, add the egg and cheese mixture, stirring to distribute evenly. While tossing, slowly drizzle in the hot pasta water, using about ⅓-½ cup, or more if needed to fully coat the pasta. 5. Return the pancetta to the pan, toss to combine, and serve immediately. 6. Enjoy!
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New video by Tastemade on YouTube
Deciding between 2 classic cream pies is a thing of the past when you can have both in one.
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Ditto Marshmallow Cake
Ditto Marshmallow Cake by Kat Lieu (@katlieu) If you can’t find a Ditto in the wild to transform into ube cake, check out the best chiffon cake recipe on page 87 of my cookbook, Modern Asian Baking at Home. You can also try this recipe. INGREDIENTS Oil, butter, or nonstick spray, for greasing For the yolk batter: 4 large egg yolks 1 cup cake flour 2 tablespoons sugar ½ teaspoon baking powder A pinch of salt or miso ½ cup sparkling water 1 tablespoon Greek yogurt 1 teaspoon-1 tablespoon ube extract (for purple color and ube flavor) For the egg white batter: 4 large egg whites ¼ teaspoon cream of tartar or ½ teaspoon lemon juice (for stabilization) ½ cup powdered sugar PREPARATION 1. Grease the rice cooker bowl with oil, butter, or nonstick spray. 2. To make the yolk batter, mix all the yolk batter ingredients in a medium bowl until smooth. 3. To make the egg white batter, in a separate bowl, whip the egg whites with the cream of tartar or lemon juice until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. You can use a stand mixer fitted with a whisk attachment or hand mixer. 4. Gently fold the egg whites into the yolk batter using a rubber spatula, being careful to not deflate the mixture. Fold until no white streaks remain. 5. Gently pour the cake batter into the prepared bowl, smoothing the top without deflating the mixture. 6. To cook in a rice cooker, set the rice cooker to “Mixed Mode” first. Once that cycle is complete, set it to “Hard Mode.” If the cake is still not done, run it once more on “Quick Mode.” If your rice cooker does not have all these modes, try cooking the cake on 1½ cycles to start. 7. Enjoy your light, fluffy marshmallow-like ube cake!
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Ditto Marshmallow Cake by Kat Lieu (@katlieu) If you can’t find a Ditto in the wild to transform into ube cake, check out the best chiffon cake recipe on page 87 of my cookbook, Modern Asian Baking at Home. You can also try this recipe. INGREDIENTS Oil, butter, or nonstick spray, for greasing For the yolk batter: 4 large egg yolks 1 cup cake flour 2 tablespoons sugar ½ teaspoon baking powder A pinch of salt or miso ½ cup sparkling water 1 tablespoon Greek yogurt 1 teaspoon-1 tablespoon ube extract (for purple color and ube flavor) For the egg white batter: 4 large egg whites ¼ teaspoon cream of tartar or ½ teaspoon lemon juice (for stabilization) ½ cup powdered sugar PREPARATION 1. Grease the rice cooker bowl with oil, butter, or nonstick spray. 2. To make the yolk batter, mix all the yolk batter ingredients in a medium bowl until smooth. 3. To make the egg white batter, in a separate bowl, whip the egg whites with the cream of tartar or lemon juice until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. You can use a stand mixer fitted with a whisk attachment or hand mixer. 4. Gently fold the egg whites into the yolk batter using a rubber spatula, being careful to not deflate the mixture. Fold until no white streaks remain. 5. Gently pour the cake batter into the prepared bowl, smoothing the top without deflating the mixture. 6. To cook in a rice cooker, set the rice cooker to “Mixed Mode” first. Once that cycle is complete, set it to “Hard Mode.” If the cake is still not done, run it once more on “Quick Mode.” If your rice cooker does not have all these modes, try cooking the cake on 1½ cycles to start. 7. Enjoy your light, fluffy marshmallow-like ube cake!
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Thursday 26 September 2024
New video by Tasty on YouTube
Mini Pumpkin Bundt Cake
Mini Pumpkin Bundt Cakes with Cream Cheese Glaze—an easy fall treat by @brandongouveia made from box cake mix but with a few hacks to give it a homemade feel! https://ift.tt/uLRY3za
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Mini Pumpkin Bundt Cakes with Cream Cheese Glaze—an easy fall treat by @brandongouveia made from box cake mix but with a few hacks to give it a homemade feel! https://ift.tt/uLRY3za
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Gouda Mac & Cheese
@cheffingwithamber Very Gouda Mac & Cheese INGREDIENTS 1 16-ounce box macaroni 8 ounces Gouda cheese 8 ounces sharp white cheddar 8 ounces sharp cheddar cheese 4 tablespoons salted butter 4 tablespoons all-purpose flour 2 cups half-and-half 2 cup whole milk 1 teaspoon Tony Chachere's Creole Seasoning, plus more to taste ½ teaspoon black pepper, plus more to taste ½ teaspoon nutmeg, plus more to taste Panko bread crumbs, for garnish INSTRUCTIONS Preheat the oven to 375˚F (190˚C). Cook the macaroni according to package directions. Drain and set aside. Grate three-quarters of each block of cheese. Cut the remaining cheese into bite-sized cubes. In a large skillet over medium heat, melt the butter. Add flour and whisk frequently. Cook until the roux is light brown. Slowly add the half-and-half and milk, stirring frequently. Add the Creole seasoning, black pepper, and nutmeg. Taste and adjust seasoning according to your liking. Once the sauce has thickened, add your shredded cheeses (reserve a little shredded cheese for the top). Stir until the cheese is completely melted. Remove from the heat. Pour half of your cooked macaroni in a baking dish. Top with half of your cheese sauce, mixing well, and add half of the cheese cubes. Add the remaining macaroni and cheese sauce, mixing to combine. Top with remaining cheese cubes, shredded cheese, and panko bread crumbs. Bake for 25-30 minutes, until golden and bubbly. Enjoy!
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@cheffingwithamber Very Gouda Mac & Cheese INGREDIENTS 1 16-ounce box macaroni 8 ounces Gouda cheese 8 ounces sharp white cheddar 8 ounces sharp cheddar cheese 4 tablespoons salted butter 4 tablespoons all-purpose flour 2 cups half-and-half 2 cup whole milk 1 teaspoon Tony Chachere's Creole Seasoning, plus more to taste ½ teaspoon black pepper, plus more to taste ½ teaspoon nutmeg, plus more to taste Panko bread crumbs, for garnish INSTRUCTIONS Preheat the oven to 375˚F (190˚C). Cook the macaroni according to package directions. Drain and set aside. Grate three-quarters of each block of cheese. Cut the remaining cheese into bite-sized cubes. In a large skillet over medium heat, melt the butter. Add flour and whisk frequently. Cook until the roux is light brown. Slowly add the half-and-half and milk, stirring frequently. Add the Creole seasoning, black pepper, and nutmeg. Taste and adjust seasoning according to your liking. Once the sauce has thickened, add your shredded cheeses (reserve a little shredded cheese for the top). Stir until the cheese is completely melted. Remove from the heat. Pour half of your cooked macaroni in a baking dish. Top with half of your cheese sauce, mixing well, and add half of the cheese cubes. Add the remaining macaroni and cheese sauce, mixing to combine. Top with remaining cheese cubes, shredded cheese, and panko bread crumbs. Bake for 25-30 minutes, until golden and bubbly. Enjoy!
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Wednesday 25 September 2024
Pad Thai with Tofu from Golden Panda (Vegan)
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Why veganism:
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Brown Butter Pumpkin Pasta
Creamy Brown Butter Pumpkin Pasta by @brandongouveia, featuring chicken and a rosemary crumb, is a must-make dish. This autumn-inspired recipe highlights pasta coated in a velvety pumpkin sauce enriched with the nutty richness of brown butter. https://ift.tt/yDXYjOr
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Creamy Brown Butter Pumpkin Pasta by @brandongouveia, featuring chicken and a rosemary crumb, is a must-make dish. This autumn-inspired recipe highlights pasta coated in a velvety pumpkin sauce enriched with the nutty richness of brown butter. https://ift.tt/yDXYjOr
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New video by Tastemade on YouTube
Roasted with rosemary and lots of garlicky goodness, this super tender pork belly is super tasty.
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New video by Tasty on YouTube
Hot Honey Apple Cobbler
@begreedyeats HOT HONEY BOURBON APPLE COBBLER!? Let’s get into it! Trust me, it’s about to change your life! Caramelized apples, homemade hot honey, a dash of bourbon, and a buttery crust make this dessert perfect for fall. It’s comfort food taken up a notch! INGREDIENTS Hot Honey 1 cup honey 2 tablespoon crushed red pepper flakes 2 teaspoon apple cider vinegar Apple Filling 4 tablespoons salted butter 4 apples, sliced (i.e. Granny Smith, Gala, Honeycrisp, etc.) ½ cup hot honey ¼ cup light brown sugar 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 2 teaspoon cinnamon ½ cup bourbon 1 tablespoon cornstarch Cobbler Batter 1 cup all-purpose flour 1 cup granulated sugar 2 teaspoon baking powder ⅛ teaspoon salt ⅛ teaspoon nutmeg 1 cup milk 8 tablespoons melted salted butter Ice Cream, for serving ½ teaspoon crushed red pepper flakes, for garnish (optional) PREPARATION Preheat the oven to 350˚F (180˚C). In a pan over medium heat, combine the ingredients for the hot honey. Allow the mixture to simmer gently for 3-4 minutes without boiling, then remove from heat. In a large cast-iron skillet, melt the butter. Add the apples, ½ cup of hot honey, brown sugar, vanilla extract, lemon juice, cinnamon, and bourbon. Cook over medium-high heat until the mixture reaches a light boil. Stir in the cornstarch and remove from heat. Remove the apples from the pan and set aside. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Add the milk and mix until smooth. Pour the melted butter into the same large cast-iron skillet used for the apples. Spread the batter over the melted butter. Spoon the apple filling evenly on top of the batter. Bake uncovered for 40-45 minutes. Once done, let the cobbler rest for 5 minutes. Top with scoops of ice cream and drizzle with even more hot honey (as much as you can handle)! Garnish with a little more red pepper flakes, if desired. Serve and enjoy!
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@begreedyeats HOT HONEY BOURBON APPLE COBBLER!? Let’s get into it! Trust me, it’s about to change your life! Caramelized apples, homemade hot honey, a dash of bourbon, and a buttery crust make this dessert perfect for fall. It’s comfort food taken up a notch! INGREDIENTS Hot Honey 1 cup honey 2 tablespoon crushed red pepper flakes 2 teaspoon apple cider vinegar Apple Filling 4 tablespoons salted butter 4 apples, sliced (i.e. Granny Smith, Gala, Honeycrisp, etc.) ½ cup hot honey ¼ cup light brown sugar 1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 2 teaspoon cinnamon ½ cup bourbon 1 tablespoon cornstarch Cobbler Batter 1 cup all-purpose flour 1 cup granulated sugar 2 teaspoon baking powder ⅛ teaspoon salt ⅛ teaspoon nutmeg 1 cup milk 8 tablespoons melted salted butter Ice Cream, for serving ½ teaspoon crushed red pepper flakes, for garnish (optional) PREPARATION Preheat the oven to 350˚F (180˚C). In a pan over medium heat, combine the ingredients for the hot honey. Allow the mixture to simmer gently for 3-4 minutes without boiling, then remove from heat. In a large cast-iron skillet, melt the butter. Add the apples, ½ cup of hot honey, brown sugar, vanilla extract, lemon juice, cinnamon, and bourbon. Cook over medium-high heat until the mixture reaches a light boil. Stir in the cornstarch and remove from heat. Remove the apples from the pan and set aside. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. Add the milk and mix until smooth. Pour the melted butter into the same large cast-iron skillet used for the apples. Spread the batter over the melted butter. Spoon the apple filling evenly on top of the batter. Bake uncovered for 40-45 minutes. Once done, let the cobbler rest for 5 minutes. Top with scoops of ice cream and drizzle with even more hot honey (as much as you can handle)! Garnish with a little more red pepper flakes, if desired. Serve and enjoy!
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Tuesday 24 September 2024
New video by Tasty on YouTube
Back to School Cookie
School is back which means Fall is coming! We are so ready! @allthesugartx
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School is back which means Fall is coming! We are so ready! @allthesugartx
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New video by Tasty on YouTube
Mimosa Hack
Feel like a High Fae of Prythian with this mimosa hack ✨Juice ice cubes keep your drink frosty and enchanting all day long. Cheers to magical brunches! ❄️
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Feel like a High Fae of Prythian with this mimosa hack ✨Juice ice cubes keep your drink frosty and enchanting all day long. Cheers to magical brunches! ❄️
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New video by Tasty on YouTube
Copycat Carne Asada Chipotle Bowl
@themoodyfoody Are you a fan of Chipotle bowls? Craving that juicy and flavorful steak but don’t feel like heading out to the restaurant? Look no further than this copycat Chipotle steak recipe that you can easily make at home! https://ift.tt/Vp1aI8w
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@themoodyfoody Are you a fan of Chipotle bowls? Craving that juicy and flavorful steak but don’t feel like heading out to the restaurant? Look no further than this copycat Chipotle steak recipe that you can easily make at home! https://ift.tt/Vp1aI8w
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Monday 23 September 2024
New video by Tastemade on YouTube
Discover the rich flavors of Guatemala at Amalia's Restaurant | Hispanic Heritage Month
Episode 2 is here! 🎉✨ Join @justaddhotsauce as we continue our celebration of Hispanic and Latin Heritage Month by visiting the incredible Amalia's Restaurant 🇬🇹🍽️. Discover the rich flavors of Guatemala with dishes like pollo guisado and bistec, while diving into the traditions and stories behind this LA gem. Tune in to Tastemade, all month long, wherever you stream TV for free! 📺💖 Host: @justaddhotsauce Guest: @fatboysrock Alex Hill wearing: @kidsofimmigrants Director: @funky_cold _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/Uqf7i9m 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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Episode 2 is here! 🎉✨ Join @justaddhotsauce as we continue our celebration of Hispanic and Latin Heritage Month by visiting the incredible Amalia's Restaurant 🇬🇹🍽️. Discover the rich flavors of Guatemala with dishes like pollo guisado and bistec, while diving into the traditions and stories behind this LA gem. Tune in to Tastemade, all month long, wherever you stream TV for free! 📺💖 Host: @justaddhotsauce Guest: @fatboysrock Alex Hill wearing: @kidsofimmigrants Director: @funky_cold _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/Uqf7i9m 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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New video by Tasty on YouTube
Roasted Butternut Squash Soup
Cozy up with a bowl of creamy roasted butternut squash soup, the perfect comfort food for crisp autumn days. @gidsgids
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Cozy up with a bowl of creamy roasted butternut squash soup, the perfect comfort food for crisp autumn days. @gidsgids
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New video by Tasty on YouTube
Churro Cheesecake Cookies
Churro Cheesecake Cookies @Sweetmelibakery INGREDIENTS Cheesecake filling: 3 ounces cream cheese, softened 1½ tablespoon granulated sugar ¼ teaspoon vanilla Cinnamon sugar: ½ cup granulated sugar 4 teaspoons cinnamon Cookie dough: ½ cup unsalted butter ½ cup+1 tablespoon packed brown sugar 3 tablespoon granulated sugar 1 large egg ½ teaspoon vanilla 1⅓ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt store-bought caramel, for serving PREPARATION Cheesecake filling: Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes. Drop 1-tablespoon dollops on parchment paper and freeze for 1 hour. You should have ? dollops. Cinnamon sugar: In a small bowl, combine the sugar and cinnamon; set aside. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Cookie dough: In a saucepan on medium heat, melt the butter and cook the butter stirring constantly until golden brown, about 10 minutes. Transfer to a large bowl and allow to cool completely. Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter. Whisk to combine. Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined. Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it. Add the cheesecake dollop in the center. Enclose the dollop by folding the cookie dough over it to cover completely. Repeat until all the cookie dough is used. Bake 6 at a time on a parchment-lined baking sheet for 10 minutes per batch. Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape. Once they have cooled slightly, dust them with the cinnamon sugar. Serve with the caramel sauce. Refrigerate the leftovers for up to 5 days. Enjoy!
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Churro Cheesecake Cookies @Sweetmelibakery INGREDIENTS Cheesecake filling: 3 ounces cream cheese, softened 1½ tablespoon granulated sugar ¼ teaspoon vanilla Cinnamon sugar: ½ cup granulated sugar 4 teaspoons cinnamon Cookie dough: ½ cup unsalted butter ½ cup+1 tablespoon packed brown sugar 3 tablespoon granulated sugar 1 large egg ½ teaspoon vanilla 1⅓ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt store-bought caramel, for serving PREPARATION Cheesecake filling: Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes. Drop 1-tablespoon dollops on parchment paper and freeze for 1 hour. You should have ? dollops. Cinnamon sugar: In a small bowl, combine the sugar and cinnamon; set aside. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Cookie dough: In a saucepan on medium heat, melt the butter and cook the butter stirring constantly until golden brown, about 10 minutes. Transfer to a large bowl and allow to cool completely. Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter. Whisk to combine. Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined. Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it. Add the cheesecake dollop in the center. Enclose the dollop by folding the cookie dough over it to cover completely. Repeat until all the cookie dough is used. Bake 6 at a time on a parchment-lined baking sheet for 10 minutes per batch. Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape. Once they have cooled slightly, dust them with the cinnamon sugar. Serve with the caramel sauce. Refrigerate the leftovers for up to 5 days. Enjoy!
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Jackie Alpers | Food Photography | Taste of Home
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Jackie Alpers has added a photo to the pool:
New Food photography of Antipasto Salad. Get the recipe: www.tasteofhome.com/recipes/antipasto-appetizer-salad/
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Sunday 22 September 2024
New video by Tasty on YouTube
Cream Cheese Kolaches
Blackberry cream cheese kolaches strike the perfect balance of sweet and tangy, featuring soft, pillowy dough enveloping a vibrant blackberry cream cheese filling. Whether paired with coffee or enjoyed as a snack, they add a burst of flavor to any moment! @groovyfoodiess https://ift.tt/4vAmRd9
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Blackberry cream cheese kolaches strike the perfect balance of sweet and tangy, featuring soft, pillowy dough enveloping a vibrant blackberry cream cheese filling. Whether paired with coffee or enjoyed as a snack, they add a burst of flavor to any moment! @groovyfoodiess https://ift.tt/4vAmRd9
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Saturday 21 September 2024
New video by Tasty on YouTube
Caramel Apple Pastry Rings
Fall feels in every bite with these Caramel Apple Pastry Rings 🍎🍂✨ @hannahlilywilliams
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Fall feels in every bite with these Caramel Apple Pastry Rings 🍎🍂✨ @hannahlilywilliams
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New video by Tasty on YouTube
Fired Enoki Mushrooms
@groovyfoodiess Crispy fried enoki mushrooms offer a light, airy texture with a savory twist, making them the ultimate crunchy bite. This trendy snack pairs perfectly with any dipping sauce and is a must-try for anyone craving something irresistibly unique. https://ift.tt/yUTPK0R
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@groovyfoodiess Crispy fried enoki mushrooms offer a light, airy texture with a savory twist, making them the ultimate crunchy bite. This trendy snack pairs perfectly with any dipping sauce and is a must-try for anyone craving something irresistibly unique. https://ift.tt/yUTPK0R
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Friday 20 September 2024
New video by Tasty on YouTube
Biang Biang Noodles
Let’s make biang biang noodles, one of my favorite hand-pulled and hand-ripped noodle dishes from Shaanxi by @katlieu INGREDIENTS For the Vegan Noodle Dough (adapted from Xi’an Famous Foods cookbook): 2 cups all-purpose flour 1⅓ cups bread flour 1 cup lukewarm water 1 teaspoon kosher salt For the Easy Sauce: 6 tablespoons soy sauce 3 tablespoon black vinegar 3 teaspoons organic sugar (to keep the sauce vegan) Dash of MSG 3 teaspoon sesame oil 3 teaspoon rice wine For the Toppings: 2 teaspoons chopped garlic, or to taste 2 tablespoons chopped scallions, or to taste 1 teaspoon chili pepper flakes or 1/2 teaspoon powder 1 Red bell pepper, minced 1/2 teaspoon Sichuan peppercorns 1/2 teaspoon ground cumin, adjust to taste 1/4 cup oil PREPARATION 1. Prepare the dough: Mix all together until a dough forms, if it is too dry, knead in a few teaspoons of water. Cover and rest for 15 minutes, then knead again. 2. Divide the dough into 6 even pieces, shape into flat rectangles, brush oil over them, and cover and refrigerate overnight. If you need to eat it earlier, cover and let the dough rest on the counter for 2 hours. 3. Before pulling, banging, and ripping, if the dough was refrigerated, let it warm up on the counter for 30 minutes first. 4. Once the dough is well rested, stretch and bang noodles against the counter, until the noodles double in length and become thin. Rip the noodles apart into two pieces. One serving is 1 to 2 pieces of pulled and ripped noodles. 5. Make the sauce. 6. Boil noodles for a few minutes and add to the bowl with the sauce. 7. Season the noodles with toppings. 8. Heat oil and pour over the topping.
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Let’s make biang biang noodles, one of my favorite hand-pulled and hand-ripped noodle dishes from Shaanxi by @katlieu INGREDIENTS For the Vegan Noodle Dough (adapted from Xi’an Famous Foods cookbook): 2 cups all-purpose flour 1⅓ cups bread flour 1 cup lukewarm water 1 teaspoon kosher salt For the Easy Sauce: 6 tablespoons soy sauce 3 tablespoon black vinegar 3 teaspoons organic sugar (to keep the sauce vegan) Dash of MSG 3 teaspoon sesame oil 3 teaspoon rice wine For the Toppings: 2 teaspoons chopped garlic, or to taste 2 tablespoons chopped scallions, or to taste 1 teaspoon chili pepper flakes or 1/2 teaspoon powder 1 Red bell pepper, minced 1/2 teaspoon Sichuan peppercorns 1/2 teaspoon ground cumin, adjust to taste 1/4 cup oil PREPARATION 1. Prepare the dough: Mix all together until a dough forms, if it is too dry, knead in a few teaspoons of water. Cover and rest for 15 minutes, then knead again. 2. Divide the dough into 6 even pieces, shape into flat rectangles, brush oil over them, and cover and refrigerate overnight. If you need to eat it earlier, cover and let the dough rest on the counter for 2 hours. 3. Before pulling, banging, and ripping, if the dough was refrigerated, let it warm up on the counter for 30 minutes first. 4. Once the dough is well rested, stretch and bang noodles against the counter, until the noodles double in length and become thin. Rip the noodles apart into two pieces. One serving is 1 to 2 pieces of pulled and ripped noodles. 5. Make the sauce. 6. Boil noodles for a few minutes and add to the bowl with the sauce. 7. Season the noodles with toppings. 8. Heat oil and pour over the topping.
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New video by Tasty on YouTube
Pumpkin Cheesecake Bars
@missymai Pumpkin Pie Cheesecake Fall is my favorite season and so is this recipe! Get yourself a PSL and make this yummy cheesecake with me. INGREDIENTS 15 graham crackers rectangles ½ cup (1 stick) unsalted melted butter 1½ cup sugar, divided 1¼ cups pumpkin pie filling ½ teaspoon pumpkin pie spice ½ teaspoon ground cinnamon 1 teaspoon all-purpose flour 3 8-ounce packages full-fat cream cheese, softened at room temperature ½ cup full-fat Greek yogurt 1½ teaspoons vanilla extract 3 large eggs PREPARATION Preheat the oven to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with foil, extending it up the sides for easy removal. For the crust, place the graham crackers in a food processor and process until finely crushed, about 2 cups. In a medium bowl, combine the crumbs, melted butter, and ¼ cup sugar. Stir until combined. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes. For the filling, in a medium bowl, mix together the pie filling, pumpkin pie spice, cinnamon, and flour; set aside. In a separate large bowl, blend the cream cheese and 1¼ cups of sugar with a hand mixer until smooth. Add the Greek yogurt and vanilla extract, and blend until combined. Add each egg one at a time, mixing in between, but do not overmix. Take 1 cup of the cream cheese filling and add it to the pumpkin filling. Mix until combined. Alternate spoonfuls of each filling over the crust, then use a toothpick or chopstick to swirl the fillings together, creating a marbled effect (I did figure eights). Bake for 40 minutes, or until the center has a slight jiggle. Allow to cool in the pan for a couple of hours, then chill in the refrigerator for an additional 6–8 hours.. Enjoy! xo
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@missymai Pumpkin Pie Cheesecake Fall is my favorite season and so is this recipe! Get yourself a PSL and make this yummy cheesecake with me. INGREDIENTS 15 graham crackers rectangles ½ cup (1 stick) unsalted melted butter 1½ cup sugar, divided 1¼ cups pumpkin pie filling ½ teaspoon pumpkin pie spice ½ teaspoon ground cinnamon 1 teaspoon all-purpose flour 3 8-ounce packages full-fat cream cheese, softened at room temperature ½ cup full-fat Greek yogurt 1½ teaspoons vanilla extract 3 large eggs PREPARATION Preheat the oven to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with foil, extending it up the sides for easy removal. For the crust, place the graham crackers in a food processor and process until finely crushed, about 2 cups. In a medium bowl, combine the crumbs, melted butter, and ¼ cup sugar. Stir until combined. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes. For the filling, in a medium bowl, mix together the pie filling, pumpkin pie spice, cinnamon, and flour; set aside. In a separate large bowl, blend the cream cheese and 1¼ cups of sugar with a hand mixer until smooth. Add the Greek yogurt and vanilla extract, and blend until combined. Add each egg one at a time, mixing in between, but do not overmix. Take 1 cup of the cream cheese filling and add it to the pumpkin filling. Mix until combined. Alternate spoonfuls of each filling over the crust, then use a toothpick or chopstick to swirl the fillings together, creating a marbled effect (I did figure eights). Bake for 40 minutes, or until the center has a slight jiggle. Allow to cool in the pan for a couple of hours, then chill in the refrigerator for an additional 6–8 hours.. Enjoy! xo
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Thursday 19 September 2024
New video by Tasty on YouTube
Copycat Popeyes Fried Chicken
@themoodyfoody Fried Chicken is the perfect comfort food! And we all love Popeyes because the meat is juicy, and the skin is so flavorful and crispy. It took me a while for me to master this recipe, but after some trial and error, I got it down for you guys! https://ift.tt/2DJdxp8
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@themoodyfoody Fried Chicken is the perfect comfort food! And we all love Popeyes because the meat is juicy, and the skin is so flavorful and crispy. It took me a while for me to master this recipe, but after some trial and error, I got it down for you guys! https://ift.tt/2DJdxp8
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New video by Tasty on YouTube
Green Power Shot
Save this recipe! ?✨ @mymanabites brings us the Green Power Shot, your ultimate wellness boost! Packed with green apple, spinach, cucumber, and a splash of coconut water, plus a matcha kick for an energy boost, this refreshing shot is perfect for staying energized as the seasons change. Just blend, strain, and store for an easy daily dose of vitality! https://ift.tt/U8QjI1X
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Save this recipe! ?✨ @mymanabites brings us the Green Power Shot, your ultimate wellness boost! Packed with green apple, spinach, cucumber, and a splash of coconut water, plus a matcha kick for an energy boost, this refreshing shot is perfect for staying energized as the seasons change. Just blend, strain, and store for an easy daily dose of vitality! https://ift.tt/U8QjI1X
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Caldo de Queso: Jackie Alpers for Serious Eats
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Caldo de queso soup with large chunks of potatoes, melty cheese, mexican oregano and chiltepin. Food photography and recipe by Jackie Alpers for Serious Eats. Get the recipe: www.seriouseats.com/caldo-de-queso-sonoran-cheese-soup-re...
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Wednesday 18 September 2024
New video by Tasty on YouTube
35/100 Smiley Potatoes
35/100 Smiley Potatoes: Fun for the kiddos, but maybe no worth the hustle https://ift.tt/Mb3Bmhx
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35/100 Smiley Potatoes: Fun for the kiddos, but maybe no worth the hustle https://ift.tt/Mb3Bmhx
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New video by Tastemade on YouTube
Filled with warm, melty cheese and covered in crispy bacon, this is chicken at its yummiest.
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New video by Tasty on YouTube
Snowskin Mooncakes
Happy Mid Autumn Festival! @groovyfoodiess shows us how to make a classic red bean snowskin mooncake :moon_cake: Wishing you joy, togetherness, and a bright Mid-Autumn Festival! https://ift.tt/HcSTtRe
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Happy Mid Autumn Festival! @groovyfoodiess shows us how to make a classic red bean snowskin mooncake :moon_cake: Wishing you joy, togetherness, and a bright Mid-Autumn Festival! https://ift.tt/HcSTtRe
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Tuesday 17 September 2024
New video by Tastemade on YouTube
Exploring Oaxacan Flavors at Sabores Oaxaqueños | Hispanic Heritage Month
Happy Hispanic Heritage Month!! 🥳🎉 In celebration of Hispanic Heritage Month, join us for a special 4-part series where our very own, Alex Hill, hits the streets of LA to spotlight delicious small businesses and vibrant cultures across the Hispanic community. From Puerto Rican to Guatemalan to Dominican flavors, discover the stories behind the communities that make Hispanic heritage so rich and diverse. 🌎🇵🇷🇲🇽🇩🇴✨ In Episode 1, we’re kicking things off with the incredible @ Sabores Oaxaqueños, serving up mouthwatering Oaxacan dishes like tlayuda, chapulines a la mexicana, and more! 🔥 Tune in to Tastemade, all month long, to explore these incredible episodes and celebrate the rich tapestry of Hispanic heritage. Watch Tastemade where you stream TV for free 🎥💫 Host: @justaddhotsauce Guest: @nohelyviquiroz Alex Hill wearing: @kidsofimmigrants _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/fkEDKe9 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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Happy Hispanic Heritage Month!! 🥳🎉 In celebration of Hispanic Heritage Month, join us for a special 4-part series where our very own, Alex Hill, hits the streets of LA to spotlight delicious small businesses and vibrant cultures across the Hispanic community. From Puerto Rican to Guatemalan to Dominican flavors, discover the stories behind the communities that make Hispanic heritage so rich and diverse. 🌎🇵🇷🇲🇽🇩🇴✨ In Episode 1, we’re kicking things off with the incredible @ Sabores Oaxaqueños, serving up mouthwatering Oaxacan dishes like tlayuda, chapulines a la mexicana, and more! 🔥 Tune in to Tastemade, all month long, to explore these incredible episodes and celebrate the rich tapestry of Hispanic heritage. Watch Tastemade where you stream TV for free 🎥💫 Host: @justaddhotsauce Guest: @nohelyviquiroz Alex Hill wearing: @kidsofimmigrants _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/fkEDKe9 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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New video by Tasty on YouTube
Pumpkin S'mores Tres Leches Cupcakes
@sweetmelibakery Fall is here, and these Pumpkin S'mores Tres Leches Cupcakes will give you all the cozy autumn vibes! Delicious and easy to make, this recipe will become a seasonal favorite you’ll want to recreate again and again! @sweetmelibakery Ingredients: Crust: 1 1/4 cups gingersnap crumbs 5 Tbsp melted unsalted butter 1 Tbsp granulated sugar Pumpkin Cupcake: 6 Tbsp melted unsalted butter 3/4 cup granulated sugar 3/4 cup canned pumpkin puree 1/4 cup packed light brown sugar 2 large eggs 1/2 Tbsp vanilla extract 1 cup + 1 tbsp all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin spice 1/4 tsp salt Milk Blend: 1 can (14oz) condensed milk 1 1/2 cups milk 1 cup evaporated milk 1/4 tsp vanilla extract 1/8 tsp cinnamon Chocolate Ganache: 1/2 cup dark chocolate chips 1/3 cup heavy whipping cream Meringue: 3 large egg whites 3/4 cup granulated sugar 1/2 tsp cream of tartar 1/2 tsp vanilla Instructions: Gingersnap Crust: Mix gingersnap crumbs, melted butter, and sugar. Press into cupcake liners. Pumpkin Cupcake: Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla. Mix in flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until evenly combined then pour batter into the cupcake pan. Bake at 350°F for 17-20 mins, until a toothpick inserted in the center comes out clean. Let cool completely. Milk Blend: In a large bowl, whisk together the condensed milk, regular milk, evaporated milk, vanilla, and cinnamon. Use a piping tip to remove a small center of the cooled cupcake. Pour the milk blend into the center of each cupcake. Repeat a few times until all the milk is used. Chill in the fridge for 2-3 hours. Chocolate Ganache: Heat dark chocolate chips with heavy cream until melted and smooth. Let cool. Meringue: In a heatproof bowl, whisk together egg whites and sugar over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Continue whisking until the sugar completely dissolves and the mixture is warm to the touch, about 3-4 minutes. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until it forms stiff, glossy peaks, approximately 5-7 minutes. As the mixture begins to thicken, gradually add cream of tartar and vanilla extract. . Transfer the prepared meringue to a piping bag fitted with a star tip. Decorate the cupcakes: Spread a generous layer of ganache over the cooled cupcakes. Pipe decorative swirls onto each cupcake. Using a kitchen torch, gently toast the meringue until it achieves a perfect golden-brown color. Place the cupcakes in the refrigerator to set, allowing the flavors to meld and the textures to firm up. Enjoy these delightful autumn treats within 5 days for the best taste and freshness.
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@sweetmelibakery Fall is here, and these Pumpkin S'mores Tres Leches Cupcakes will give you all the cozy autumn vibes! Delicious and easy to make, this recipe will become a seasonal favorite you’ll want to recreate again and again! @sweetmelibakery Ingredients: Crust: 1 1/4 cups gingersnap crumbs 5 Tbsp melted unsalted butter 1 Tbsp granulated sugar Pumpkin Cupcake: 6 Tbsp melted unsalted butter 3/4 cup granulated sugar 3/4 cup canned pumpkin puree 1/4 cup packed light brown sugar 2 large eggs 1/2 Tbsp vanilla extract 1 cup + 1 tbsp all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin spice 1/4 tsp salt Milk Blend: 1 can (14oz) condensed milk 1 1/2 cups milk 1 cup evaporated milk 1/4 tsp vanilla extract 1/8 tsp cinnamon Chocolate Ganache: 1/2 cup dark chocolate chips 1/3 cup heavy whipping cream Meringue: 3 large egg whites 3/4 cup granulated sugar 1/2 tsp cream of tartar 1/2 tsp vanilla Instructions: Gingersnap Crust: Mix gingersnap crumbs, melted butter, and sugar. Press into cupcake liners. Pumpkin Cupcake: Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla. Mix in flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until evenly combined then pour batter into the cupcake pan. Bake at 350°F for 17-20 mins, until a toothpick inserted in the center comes out clean. Let cool completely. Milk Blend: In a large bowl, whisk together the condensed milk, regular milk, evaporated milk, vanilla, and cinnamon. Use a piping tip to remove a small center of the cooled cupcake. Pour the milk blend into the center of each cupcake. Repeat a few times until all the milk is used. Chill in the fridge for 2-3 hours. Chocolate Ganache: Heat dark chocolate chips with heavy cream until melted and smooth. Let cool. Meringue: In a heatproof bowl, whisk together egg whites and sugar over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Continue whisking until the sugar completely dissolves and the mixture is warm to the touch, about 3-4 minutes. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until it forms stiff, glossy peaks, approximately 5-7 minutes. As the mixture begins to thicken, gradually add cream of tartar and vanilla extract. . Transfer the prepared meringue to a piping bag fitted with a star tip. Decorate the cupcakes: Spread a generous layer of ganache over the cooled cupcakes. Pipe decorative swirls onto each cupcake. Using a kitchen torch, gently toast the meringue until it achieves a perfect golden-brown color. Place the cupcakes in the refrigerator to set, allowing the flavors to meld and the textures to firm up. Enjoy these delightful autumn treats within 5 days for the best taste and freshness.
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New video by Tasty on YouTube
Dumpling Salad: Light, Fresh, and Irresistible!
Here’s @groovyfoodiess’ take on Dumpling Salad–a blend of crispy, juicy dumplings with fresh end-of-summer greens and veggies. Inspired by @sebscrispyclub https://ift.tt/ueRvaUM
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Here’s @groovyfoodiess’ take on Dumpling Salad–a blend of crispy, juicy dumplings with fresh end-of-summer greens and veggies. Inspired by @sebscrispyclub https://ift.tt/ueRvaUM
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Monday 16 September 2024
New video by Tasty on YouTube
Epic Honey Butter Toast
@groovyfoodiess It's almost fall, but comfort food season is already in full swing. Embrace the cozy vibes with our decadent Honey Butter Toast, inspired by Arôme Bakery. This rich treat is crispy on the outside and soft on the inside, topped with whipped cream and berries for an extra touch of indulgence https://ift.tt/CSq30Xu
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@groovyfoodiess It's almost fall, but comfort food season is already in full swing. Embrace the cozy vibes with our decadent Honey Butter Toast, inspired by Arôme Bakery. This rich treat is crispy on the outside and soft on the inside, topped with whipped cream and berries for an extra touch of indulgence https://ift.tt/CSq30Xu
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New video by Tasty on YouTube
One Pot Fennel Pasta
@tappedinwellness ONE-POT WHITE BEAN + FENNEL PASTA My debut book ‘Tapped In Wellness’ is out now! Link in my bio! INGREDIENTS ½ onion, sliced 1 fennel bulb, sliced 4 garlic cloves. sliced 1 (15.5 ounce) can white beans, drained 1 lemon 2 cups vegetable stock 2 cups dried pasta 1 (13.5 ounce) can coconut milk 1 cup sliced fresh basil Salt and black pepper, to taste INSTRUCTIONS 1. In a Dutch oven or large pot, add the onion, fennel and garlic. Sauté on medium-high heat until soft and slightly caramelized, about 3-5 minutes. 2. Add half of the white beans and mash them in with a fork to give the sauce more body and richness. 3. Add in the remaining beans whole. Zest the lemon directly over the pot, then slice the lemon in half and juice both halves into the pot. 4. Add the vegetable stock and pasta, then stir in the coconut milk. 5. Cover and reduce the heat. Simmer with the lid on for 15-20 minutes, stirring occasionally. Halfway through, add the sliced basil. Season with salt and pepper to taste. 6. Once the pasta reaches desired doneness, serve immediately. 7. Enjoy!
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@tappedinwellness ONE-POT WHITE BEAN + FENNEL PASTA My debut book ‘Tapped In Wellness’ is out now! Link in my bio! INGREDIENTS ½ onion, sliced 1 fennel bulb, sliced 4 garlic cloves. sliced 1 (15.5 ounce) can white beans, drained 1 lemon 2 cups vegetable stock 2 cups dried pasta 1 (13.5 ounce) can coconut milk 1 cup sliced fresh basil Salt and black pepper, to taste INSTRUCTIONS 1. In a Dutch oven or large pot, add the onion, fennel and garlic. Sauté on medium-high heat until soft and slightly caramelized, about 3-5 minutes. 2. Add half of the white beans and mash them in with a fork to give the sauce more body and richness. 3. Add in the remaining beans whole. Zest the lemon directly over the pot, then slice the lemon in half and juice both halves into the pot. 4. Add the vegetable stock and pasta, then stir in the coconut milk. 5. Cover and reduce the heat. Simmer with the lid on for 15-20 minutes, stirring occasionally. Halfway through, add the sliced basil. Season with salt and pepper to taste. 6. Once the pasta reaches desired doneness, serve immediately. 7. Enjoy!
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Sunday 15 September 2024
New video by Tasty on YouTube
Creative Rice Krispie Sushi: Fun & Easy No-Bake Recipe!
Get ready to impress your friends with these adorable and delicious Rice Krispie Sushi treats! Perfect for parties or a fun dessert, these no-bake goodies are as fun to make as they are to eat. 🍣✨ @KristaTorres All music provided by Audio Network and Warner Chappell Inc. Used with permission
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Get ready to impress your friends with these adorable and delicious Rice Krispie Sushi treats! Perfect for parties or a fun dessert, these no-bake goodies are as fun to make as they are to eat. 🍣✨ @KristaTorres All music provided by Audio Network and Warner Chappell Inc. Used with permission
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New video by Tasty on YouTube
Pumpkin Spice Latte Cream Mousse
You NEED to upgrade your latte game with Pumpkin Spice Cream Mousse! A dreamy, autumn twist that'll make every spoonful feel like fall. @ivskitchen1915 https://ift.tt/VqyZjHf
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You NEED to upgrade your latte game with Pumpkin Spice Cream Mousse! A dreamy, autumn twist that'll make every spoonful feel like fall. @ivskitchen1915 https://ift.tt/VqyZjHf
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Figs on the table
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I love an afternoon tea. But today I enjoyed my figs this afternoon. I loved the colour, the taste, well what's not to like when you have the oppportunity to bite into a sweet fig.
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Saturday 14 September 2024
New video by Tasty on YouTube
Decadent Delights: How to Make Chocolate Covered Licorice!
Chocolate-Covered Licorice by @itsbrittwilliams Did you know you can make fancy chocolates in an ice cube tray? This recipe for Chocolate-Covered Licorice has a chewy, fruity center surrounded by creamy chocolate for a decadent treat that’s sure to impress. https://ift.tt/Dk6qfTt
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Chocolate-Covered Licorice by @itsbrittwilliams Did you know you can make fancy chocolates in an ice cube tray? This recipe for Chocolate-Covered Licorice has a chewy, fruity center surrounded by creamy chocolate for a decadent treat that’s sure to impress. https://ift.tt/Dk6qfTt
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New video by Tasty on YouTube
Sage Advice Ep 3 Galbi Jjim
@thekoreanmama shows @TwayDabae the secret to bomb Galbi-jjim (Korean Braised Short Ribs). https://ift.tt/wmHqyNQ
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@thekoreanmama shows @TwayDabae the secret to bomb Galbi-jjim (Korean Braised Short Ribs). https://ift.tt/wmHqyNQ
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Friday 13 September 2024
New video by Tasty on YouTube
Round Robin Recipe 2: Part 1
Part 1: Three chefs take turns cooking the same dish but they don't know what the person before them did. This is Round Robin Recipe! @jasmineandtea, @alexawhatsfordinner, @blessitsjeff
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Part 1: Three chefs take turns cooking the same dish but they don't know what the person before them did. This is Round Robin Recipe! @jasmineandtea, @alexawhatsfordinner, @blessitsjeff
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New video by Tastemade on YouTube
When a normal croissant isn't sufficient, stuff it with cheesy scrambled eggs and wrap it in bacon.
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View on YouTube
Thursday 12 September 2024
New video by Tastemade on YouTube
Nigella’s Cook, Eat, and Repeat | Promo
Nigella shares the rhythms and rituals of her kitchen and reveals the inspiration behind many of her recipes. Nigella’s Cook, Eat, and Repeat premieres September 12th at 6/5c, 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/4zkCNlD 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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Nigella shares the rhythms and rituals of her kitchen and reveals the inspiration behind many of her recipes. Nigella’s Cook, Eat, and Repeat premieres September 12th at 6/5c, 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/4zkCNlD 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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New video by Tasty on YouTube
Spinach Artichoke Dip Hasselback Croissants
Serving up these Spinach Artichoke Dip Hasselback Croissants for max flavor and zero stress! @Tillamook Whole Milk Mozzarella Cheese always gives the perfect melt! @oldladiekatie #ad https://ift.tt/Wb1hdly
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Serving up these Spinach Artichoke Dip Hasselback Croissants for max flavor and zero stress! @Tillamook Whole Milk Mozzarella Cheese always gives the perfect melt! @oldladiekatie #ad https://ift.tt/Wb1hdly
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New video by Tasty on YouTube
Transform Your Breakfast with Corn Dog Pancakes!
Turning breakfast into a state fair! Corn Dog Pancakes anyone? https://ift.tt/7XKwGrj
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Turning breakfast into a state fair! Corn Dog Pancakes anyone? https://ift.tt/7XKwGrj
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Wednesday 11 September 2024
New video by Tasty on YouTube
Mild to Wild: Ultimate Texas-Style Frito Pie with Flamin’ Hot Fritos & Serrano Peppers!
Ready for a flavor fiesta? 🌮🔥 Dive into our Level 6 Spice Texas-Style Frito Pie featuring Flamin’ Hot Fritos topped with a spicy chili loaded with diced serrano peppers. Bringin' the heat and cheesy, spicy goodness in every bite! @ivskitchen1915 https://ift.tt/zkoyTQa
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Ready for a flavor fiesta? 🌮🔥 Dive into our Level 6 Spice Texas-Style Frito Pie featuring Flamin’ Hot Fritos topped with a spicy chili loaded with diced serrano peppers. Bringin' the heat and cheesy, spicy goodness in every bite! @ivskitchen1915 https://ift.tt/zkoyTQa
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New video by Tasty on YouTube
Murtabak Maggie
@groovyfoodiess Say hello to your new favorite comfort food mashup! This Murtabak Maggie is a tasty twist on the popular ramen omelette from Malaysian street food carts, blending Japanese and Malaysian flavors with a fun fusion twist. We’ve added a Korean-inspired corn cheese filling and a bacon-wrapped hot dog to the ramen filing. Finished with a drizzle of Kewpie mayo, a splash of Sriracha, and a sprinkle of furikake, this dish is a flavor-packed adventure that will make your taste buds sing! https://ift.tt/GhpdKbP
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@groovyfoodiess Say hello to your new favorite comfort food mashup! This Murtabak Maggie is a tasty twist on the popular ramen omelette from Malaysian street food carts, blending Japanese and Malaysian flavors with a fun fusion twist. We’ve added a Korean-inspired corn cheese filling and a bacon-wrapped hot dog to the ramen filing. Finished with a drizzle of Kewpie mayo, a splash of Sriracha, and a sprinkle of furikake, this dish is a flavor-packed adventure that will make your taste buds sing! https://ift.tt/GhpdKbP
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New video by Tastemade on YouTube
As if regular gooey brownies weren't epic enough we've given ours a molten middle of dreams...
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View on YouTube
Tuesday 10 September 2024
New video by Tasty on YouTube
Japanese Milk Bread Rolls
@groovyfoodiess heavily referenced her mom’s loaf recipe and @kwokspots‘s milk bread recipe to create these beautifully bouncy Japanese Milk Bread Rolls. Topped with a spicy garlic butter, they’re heaven on a dish! https://ift.tt/RADtBZj
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@groovyfoodiess heavily referenced her mom’s loaf recipe and @kwokspots‘s milk bread recipe to create these beautifully bouncy Japanese Milk Bread Rolls. Topped with a spicy garlic butter, they’re heaven on a dish! https://ift.tt/RADtBZj
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New video by Tasty on YouTube
Mild to Wild: Spicy Korean Corn Dog
Korean Corn Dogs + Takis Fuego = Snack Level: Insanity https://ift.tt/ZmUQaP9 @ivskitchen @cynthia_elilizka
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Korean Corn Dogs + Takis Fuego = Snack Level: Insanity https://ift.tt/ZmUQaP9 @ivskitchen @cynthia_elilizka
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Monday 9 September 2024
New video by Tasty on YouTube
Market Haul Chicken Alfredo Stuffed Potatoes
Chicken alfredo stuffed potatoes are mom dinner approved by @kellmpaige Sponsored by Signature SELECT. #SignatureSELECTPartner https://ift.tt/scyZq12
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Chicken alfredo stuffed potatoes are mom dinner approved by @kellmpaige Sponsored by Signature SELECT. #SignatureSELECTPartner https://ift.tt/scyZq12
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New video by Tasty on YouTube
Brookie S'more Cookie Bake
@mymanabites takes your favorite treats to the next level with this S’mores Brookie Bake—thick, gooey marshmallow, rich brookie layers, and a buttery graham cracker crust all in one epic dessert. It’s the ultimate way to satisfy your sweet tooth and bring those cozy campfire vibes right into your kitchen. Find the full recipe exclusively on the Tasty app! https://ift.tt/6jtwu9T
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@mymanabites takes your favorite treats to the next level with this S’mores Brookie Bake—thick, gooey marshmallow, rich brookie layers, and a buttery graham cracker crust all in one epic dessert. It’s the ultimate way to satisfy your sweet tooth and bring those cozy campfire vibes right into your kitchen. Find the full recipe exclusively on the Tasty app! https://ift.tt/6jtwu9T
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New video by Tastemade on YouTube
Hearty and decadent, the traditional French recipe is perfect when you want to impress.
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View on YouTube
New video by Tasty on YouTube
Green Chutney For 50-Garlic Clove Samosas (Hari Chutney)
This is the PERFECT chutney to pair with 50-Garlic Clove Samosas... or any samosas for that matter! https://ift.tt/1OJzNW0
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This is the PERFECT chutney to pair with 50-Garlic Clove Samosas... or any samosas for that matter! https://ift.tt/1OJzNW0
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Mushroom "Scallops"
https://ift.tt/jzsBx61
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/veganbutterfly/53981628606/in/pool-74921284@N00
Mel Mel (VeganButterfly) has added a photo to the pool:
King oyster mushrooms cooked scallop-style with garlic and herbs!
~~~~~~~~~
Why veganism:
www.vegankit.com/why
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/veganbutterfly/53981628606/in/pool-74921284@N00
Sunday 8 September 2024
New video by Tasty on YouTube
Easy Ghost Decoration
Make these spook-tacular cake decorations and slay your Halloween party!
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Make these spook-tacular cake decorations and slay your Halloween party!
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New video by Tasty on YouTube
Air Fried Hot Cheetos Mozarella Sticks
@juanbiteatatime With summer coming to an end and kids heading back to school, they’ll want some tasty snacks, and these are easy to make and will hit the spot. In order to make these, you’ll need an air fryer (or deep fryer if you don't have one), mozzarella sticks, flour, 2 eggs, and Flamin’ Hot Cheetos (or regular Cheetos if you can’t handle the heat). Coat the cheese sticks in flour, dip them in beaten eggs, and then roll in crushed Cheetos. Repeat the coating, dipping, and rolling. Then air fry (or deep fry) for 3-4 minutes at 400°F (200°C). Get ready to dig in! Enjoy!
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@juanbiteatatime With summer coming to an end and kids heading back to school, they’ll want some tasty snacks, and these are easy to make and will hit the spot. In order to make these, you’ll need an air fryer (or deep fryer if you don't have one), mozzarella sticks, flour, 2 eggs, and Flamin’ Hot Cheetos (or regular Cheetos if you can’t handle the heat). Coat the cheese sticks in flour, dip them in beaten eggs, and then roll in crushed Cheetos. Repeat the coating, dipping, and rolling. Then air fry (or deep fry) for 3-4 minutes at 400°F (200°C). Get ready to dig in! Enjoy!
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Saturday 7 September 2024
New video by Tasty on YouTube
Pumpkin Bread Pudding
@typhaniecooks This decadent Pumpkin Bread Pudding by @typhaniecooks has everything you need in an autumn dessert, and it’s SO easy to make! Recipe below. INGREDIENTS: 1 pound brioche loaf 1 15-ounce can pumpkin purée 1.5 cups evaporated milk ¾ cup half-and-half ½ cup packed dark brown sugar ½ cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt INSTRUCTIONS: Cut the brioche loaf into 1-inch squares. To a large mixing bowl, add the pumpkin, evaporated milk, half-and-half, dark brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk well until smooth. Add the bread pieces to an extra-large mixing bowl, and pour the custard over them. Gently toss to evenly coat the bread. Let it sit for 20 minutes. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so it soaks up the custard even better.) Preheat the oven to 350˚F (180˚C). Grease a 9-inch square baking dish with nonstick cooking spray or butter. Transfer the bread pudding mixture to the greased baking dish. Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired but highly recommended! Enjoy!
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@typhaniecooks This decadent Pumpkin Bread Pudding by @typhaniecooks has everything you need in an autumn dessert, and it’s SO easy to make! Recipe below. INGREDIENTS: 1 pound brioche loaf 1 15-ounce can pumpkin purée 1.5 cups evaporated milk ¾ cup half-and-half ½ cup packed dark brown sugar ½ cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt INSTRUCTIONS: Cut the brioche loaf into 1-inch squares. To a large mixing bowl, add the pumpkin, evaporated milk, half-and-half, dark brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk well until smooth. Add the bread pieces to an extra-large mixing bowl, and pour the custard over them. Gently toss to evenly coat the bread. Let it sit for 20 minutes. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so it soaks up the custard even better.) Preheat the oven to 350˚F (180˚C). Grease a 9-inch square baking dish with nonstick cooking spray or butter. Transfer the bread pudding mixture to the greased baking dish. Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired but highly recommended! Enjoy!
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New video by Tasty on YouTube
Healthy Crunch: Air Fried Chicken Tenders Recipe
These crispy, Air-Fried Ranch Chicken Tenders are the perfect back-to-school snack by @brandongouveia! Easy to make and ready in minutes! https://ift.tt/4FudbyP
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These crispy, Air-Fried Ranch Chicken Tenders are the perfect back-to-school snack by @brandongouveia! Easy to make and ready in minutes! https://ift.tt/4FudbyP
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Friday 6 September 2024
New video by Tasty on YouTube
Cheesy, Saucy, Perfect: The Best Pizza Gnocchi Bake Ever!
@theboldappetite A cheesy gnocchi dish that tastes just like pepperoni pizza – yes, it exists, and it’s fabulous! This one-pan wonder is as simple as sauté, assemble, and bake. Ready in under an hour, it's the epitome of comfort food. Save for later! Serves 6 people Ingredients 4 ounces pre-cut pancetta cubes 1 cup pepperoni cubes, from 1 stick 4 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried oregano 1¼ cup chicken or vegetable broth 1 28-ounce can crushed tomatoes 3 tablespoons chopped fresh basil Salt, to taste 2 16-ounce packs gnocchi 12 ounces fresh mozzarella slice, adjust as desired Preparation 1. Preheat the oven to 400˚F (200˚C). 2. In an oven-safe pan or skillet over medium-low heat, add the pancetta and cook for 3-4 minutes, until the fat begins to render. Add the cubed pepperoni and cook for another 3-4 minutes. 3. Add the garlic, dried basil, and dried oregano. Cook for 2-3 minutes, until the garlic is soft and fragrant. 4. Add the broth, tomatoes, and fresh basil. Salt to taste. Stir in the gnocchi. Make sure it is fully submerged. 5. Top with cheese and bake for 30 minutes, until the cheese is bubbly and beginning to brown. 6. Enjoy!
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@theboldappetite A cheesy gnocchi dish that tastes just like pepperoni pizza – yes, it exists, and it’s fabulous! This one-pan wonder is as simple as sauté, assemble, and bake. Ready in under an hour, it's the epitome of comfort food. Save for later! Serves 6 people Ingredients 4 ounces pre-cut pancetta cubes 1 cup pepperoni cubes, from 1 stick 4 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried oregano 1¼ cup chicken or vegetable broth 1 28-ounce can crushed tomatoes 3 tablespoons chopped fresh basil Salt, to taste 2 16-ounce packs gnocchi 12 ounces fresh mozzarella slice, adjust as desired Preparation 1. Preheat the oven to 400˚F (200˚C). 2. In an oven-safe pan or skillet over medium-low heat, add the pancetta and cook for 3-4 minutes, until the fat begins to render. Add the cubed pepperoni and cook for another 3-4 minutes. 3. Add the garlic, dried basil, and dried oregano. Cook for 2-3 minutes, until the garlic is soft and fragrant. 4. Add the broth, tomatoes, and fresh basil. Salt to taste. Stir in the gnocchi. Make sure it is fully submerged. 5. Top with cheese and bake for 30 minutes, until the cheese is bubbly and beginning to brown. 6. Enjoy!
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New video by Tasty on YouTube
We Tested 50 Lasagna Recipes And This Is The Best One
It’s fall so @Kellympaige tested 50 different lasagna recipes and this is the best one! Sponsored by Signature SELECT. #SignatureSELECTPartner https://ift.tt/7et5p0v
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It’s fall so @Kellympaige tested 50 different lasagna recipes and this is the best one! Sponsored by Signature SELECT. #SignatureSELECTPartner https://ift.tt/7et5p0v
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New video by Tasty on YouTube
Jolly Rancher Tanghulu
Jolly Rancher Tanghulu involves coating fresh fruits like apples, strawberries, or grapes with a hard candy shell made from melted Jolly Ranchers, creating a colorful and crunchy twist on the traditional Chinese snack, Tanghulu. This version by @groovyfoodiess uses grapes for a unique mix of sweet, tangy, and fruity flavors, adding more to this popular social media trend. https://ift.tt/rT7OLCt
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Jolly Rancher Tanghulu involves coating fresh fruits like apples, strawberries, or grapes with a hard candy shell made from melted Jolly Ranchers, creating a colorful and crunchy twist on the traditional Chinese snack, Tanghulu. This version by @groovyfoodiess uses grapes for a unique mix of sweet, tangy, and fruity flavors, adding more to this popular social media trend. https://ift.tt/rT7OLCt
View on YouTube
Thursday 5 September 2024
New video by Tasty on YouTube
50-Garlic Clove Potato Samosa
Crispy and hearty 50-Garlic Clove Samosa for all the garlic girlies! Thank you all for voting for this recipe in the Tasty app and you can find our chutney recipe video in response to the pinned comment! https://ift.tt/uX1NRyJ
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Crispy and hearty 50-Garlic Clove Samosa for all the garlic girlies! Thank you all for voting for this recipe in the Tasty app and you can find our chutney recipe video in response to the pinned comment! https://ift.tt/uX1NRyJ
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New video by Tastemade on YouTube
Not just for kids, our hot dog spaghetti makes sure you get all the best bits in one bite!
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View on YouTube
New video by Tasty on YouTube
Saigon Street Corn
Saigon Street Corn sautéed with bacon and dried shrimp is a flavorful dish that combines the sweetness of corn with the savory richness of crispy bacon and umami-packed dried shrimp. Topped with fresh herbs and cheese, it's a vibrant blend of textures and tastes that captures the essence of the new generation of Vietnamese street food. https://ift.tt/wIejcqC
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Saigon Street Corn sautéed with bacon and dried shrimp is a flavorful dish that combines the sweetness of corn with the savory richness of crispy bacon and umami-packed dried shrimp. Topped with fresh herbs and cheese, it's a vibrant blend of textures and tastes that captures the essence of the new generation of Vietnamese street food. https://ift.tt/wIejcqC
View on YouTube
Wednesday 4 September 2024
Brussels sprouts
https://ift.tt/wjhxGPK
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53972426673/in/pool-74921284@N00
sarahstierch has added a photo to the pool:
Salito's Crab House & Prime Rib, Sausalito, California
salitoscrabhouse.com/
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/sarahvain/53972426673/in/pool-74921284@N00
New video by Tasty on YouTube
Quick And Easy Lemon Bars
Stop what you're doing and snag this recipe for the best Lemon Bars.?✨ No fuss, no stove-just bake the filling right on the crust. Sweet, tangy, and totally crowd-approved. https://ift.tt/fdPI8lc @joelleolo
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Stop what you're doing and snag this recipe for the best Lemon Bars.?✨ No fuss, no stove-just bake the filling right on the crust. Sweet, tangy, and totally crowd-approved. https://ift.tt/fdPI8lc @joelleolo
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New video by Tastemade on YouTube
Stuffed with garlicky chicken, this crispy pot pie is a delicious way to use leftovers.
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View on YouTube
New video by Tasty on YouTube
Easy Thai Tom Ka Chicken Noodle Soup
@beautifflyeats Tom Kha Gai with Noodles | Thai Coconut Chicken Soup with Noodles Summer is almost over and I am so ready for a cozy noodle soup. Tom Kha Gai is a Thai hot and sour chicken soup with a coconut milk base. It’s aromatic and creamy with a perfect balance of sweet, sour, and an umami flavor. You can eat it with rice, or noodles like I did. The best part about this dish? It takes less than 30 minutes to make. Ingredients: 9 ounces chicken thighs, boneless and skinless 1 teaspoon salt 2 stalks lemongrass 3 ¼-inch slices galangal 6-8 makrut lime leaves 3 garlic cloves 1 large shallot, thinly sliced 1 tomato, cut into wedges 4 ounces shimeji mushrooms, separated 1 tbso tablespoon oil 1 tablespoons red curry paste 4 cups chicken broth 1 13.5-ounce can coconut cream or coconut milk Soup seasoning 2 tablespoons fish sauce 2 limes, halved and juiced 1½ tablespoons palm sugar 2 teaspoons chicken bouillon 1 teaspoon MSG 1 teaspoon salt Chopped cilantro, for garnish Chili oil, for extra heat Thai chili peppers slices, for garnish Cooked noodles or rice, for serving Instructions: Thinly slice the chicken thighs and season with salt. Set aside. Cut off ½-inch from the base of the lemongrass stalks. Remove the outer 2-3 layers. Trim and discard the tops of the stalks. Cut the remaining stalks into 2-inch pieces. Smash the bottom halves of the stalk. Smash the galangal, lime leaves, and garlic. In a large pot over on medium - high heat, add the oil, red curry paste, garlic, galangal, shallots, and lemongrass. Sauté for 2-3 minutes, until fragrant. Add the chicken broth and bring to a boil. Add the chicken to the pot. Cover, and simmer on low heat for 15 mins. Uncover the pot and add the coconut cream or coconut milk, lime leaves, and soup seasoning. Add the mushrooms and tomatoes to the pot, and simmer for an additional 5 minutes, until the vegetables are tender. Turn off the heat. Garnish with cilantro, chili oil, and Thai chili slices. Serve with noodles or rice. Enjoy!
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@beautifflyeats Tom Kha Gai with Noodles | Thai Coconut Chicken Soup with Noodles Summer is almost over and I am so ready for a cozy noodle soup. Tom Kha Gai is a Thai hot and sour chicken soup with a coconut milk base. It’s aromatic and creamy with a perfect balance of sweet, sour, and an umami flavor. You can eat it with rice, or noodles like I did. The best part about this dish? It takes less than 30 minutes to make. Ingredients: 9 ounces chicken thighs, boneless and skinless 1 teaspoon salt 2 stalks lemongrass 3 ¼-inch slices galangal 6-8 makrut lime leaves 3 garlic cloves 1 large shallot, thinly sliced 1 tomato, cut into wedges 4 ounces shimeji mushrooms, separated 1 tbso tablespoon oil 1 tablespoons red curry paste 4 cups chicken broth 1 13.5-ounce can coconut cream or coconut milk Soup seasoning 2 tablespoons fish sauce 2 limes, halved and juiced 1½ tablespoons palm sugar 2 teaspoons chicken bouillon 1 teaspoon MSG 1 teaspoon salt Chopped cilantro, for garnish Chili oil, for extra heat Thai chili peppers slices, for garnish Cooked noodles or rice, for serving Instructions: Thinly slice the chicken thighs and season with salt. Set aside. Cut off ½-inch from the base of the lemongrass stalks. Remove the outer 2-3 layers. Trim and discard the tops of the stalks. Cut the remaining stalks into 2-inch pieces. Smash the bottom halves of the stalk. Smash the galangal, lime leaves, and garlic. In a large pot over on medium - high heat, add the oil, red curry paste, garlic, galangal, shallots, and lemongrass. Sauté for 2-3 minutes, until fragrant. Add the chicken broth and bring to a boil. Add the chicken to the pot. Cover, and simmer on low heat for 15 mins. Uncover the pot and add the coconut cream or coconut milk, lime leaves, and soup seasoning. Add the mushrooms and tomatoes to the pot, and simmer for an additional 5 minutes, until the vegetables are tender. Turn off the heat. Garnish with cilantro, chili oil, and Thai chili slices. Serve with noodles or rice. Enjoy!
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Tuesday 3 September 2024
New video by Tasty on YouTube
Chicken Tikka Masala Sliders
Here’s a slider recipe you probably haven’t tried yet! @mymanabites shows how to make Chicken Tikka Masala Sliders https://ift.tt/v29cEzt
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Here’s a slider recipe you probably haven’t tried yet! @mymanabites shows how to make Chicken Tikka Masala Sliders https://ift.tt/v29cEzt
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New video by Tasty on YouTube
PB&J Pizza Pasta Sticks
@oldladiekatie tries pizza pasta sticks with her favorite toppings. Would you eat pineapple and pasta? https://ift.tt/g4CMqep
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@oldladiekatie tries pizza pasta sticks with her favorite toppings. Would you eat pineapple and pasta? https://ift.tt/g4CMqep
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Monday 2 September 2024
New video by Tasty on YouTube
The BEST Way To Sift Ingredients
We were today years old when we learned this is the best way to sift... Shop the flat sifter: https://amzn.to/47fE3V7
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We were today years old when we learned this is the best way to sift... Shop the flat sifter: https://amzn.to/47fE3V7
View on YouTube
New video by Tasty on YouTube
Chick n' Broc: The Dynamic Duo You Need
I know takeout is expensive, but saving your coins doesn’t mean your food doesn’t have to be bland! Enjoy my delicious Asian-style Chicken & Broccoli recipe! https://ift.tt/boR4LgD @themoodyfoody
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I know takeout is expensive, but saving your coins doesn’t mean your food doesn’t have to be bland! Enjoy my delicious Asian-style Chicken & Broccoli recipe! https://ift.tt/boR4LgD @themoodyfoody
View on YouTube
Sunday 1 September 2024
New video by Tasty on YouTube
Nostalgic Salisbury Steak Recipe
Turning back time with @gidsgids and his nostalgic Salisbury Steak! 🥩✨ Childhood memories on a plate
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Turning back time with @gidsgids and his nostalgic Salisbury Steak! 🥩✨ Childhood memories on a plate
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