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  • Such a classic 🍅🍷!
 <a  href=/tag/>#</a>
Chicken With Tomato Wine Sauce (Chicken Cacciatore)
Servings: 4 
INGREDIENTS
1½ pounds chicken thighs
3 tablespoons olive oil
8 ounces mushrooms, sliced 
½ medium-sized onion, sliced
1 red bell pepper, sliced 
2 tablespoons tomato paste
4 cloves garlic minced
1 teaspoons dried oregano
½ teaspoon crushed red pepper flakes
½ teaspoon rosemary
½ cup red wine
1 14-ounce can diced tomatoes
1 cup chicken stock 
¼ cup fresh parsley 
Salt, to taste 
Pepper to taste
PREPARATION
1. Liberally season chicken thighs with salt and pepper. 
2. In a medium-sized skillet with high sides, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate. 
3. Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper and cook until mushrooms begin to brown, about 5 minutes. Once browned, remove mushrooms to the same dish with the reserved chicken thighs. 
4. Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper and cook over medium heat until they begin to brown, about 5-7 minutes.Create a well in the middle of the onion/pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers. 
5. Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan. Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer. 
6. Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley and cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F/75˚C.
7. Serve chicken and sauce with a side of pasta or bread. 
8. Enjoy!
    Such a classic 🍅🍷! # Chicken With Tomato Wine Sauce (Chicken Cacciatore) Servings: 4 INGREDIENTS 1½ pounds chicken thighs 3 tablespoons olive oil 8 ounces mushrooms, sliced ½ medium-sized onion, sliced 1 red bell pepper, sliced 2 tablespoons tomato paste 4 cloves garlic minced 1 teaspoons dried oregano ½ teaspoon crushed red pepper flakes ½ teaspoon rosemary ½ cup red wine 1 14-ounce can diced tomatoes 1 cup chicken stock ¼ cup fresh parsley Salt, to taste Pepper to taste PREPARATION 1. Liberally season chicken thighs with salt and pepper. 2. In a medium-sized skillet with high sides, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate. 3. Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper and cook until mushrooms begin to brown, about 5 minutes. Once browned, remove mushrooms to the same dish with the reserved chicken thighs. 4. Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper and cook over medium heat until they begin to brown, about 5-7 minutes.Create a well in the middle of the onion/pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers. 5. Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan. Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer. 6. Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley and cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F/75˚C. 7. Serve chicken and sauce with a side of pasta or bread. 8. Enjoy!
    2017-03-22 19:21:27

    Comments (168)
    Kim:
    @jsmit91


    k a t e l y n:
    @thomasdarwen


    Fashion / Travel:
    😋💗💗


    sergy:
    🤓



    Likes (48579)
    Mariam Alboubou



    David Marisol Benito



    Sansa Entei



    Neda Saeedi





  • Easy as it gets 😉💥!
 <a  href=/tag/>#</a>
Slow Cooker Steak Fajitas
Servings: 4-5
INGREDIENTS
1 yellow onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1½ pound flank steak
2 tablespoon taco seasoning*
4 cloves garlic, minced
1 lime, juiced
1 10-ounce can diced tomatoes with green chiles, drained
Flour or corn tortillas
Cilantro, for garnish (optional)
Cotija, for garnish (optional)
PREPARATION
1. Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes.
2. Cover and cook on high for 4 hours or on low for 8 hours.
3. Remove steak from the slow cooker.
4. Optional: broil steak for 4-5 minutes until crisp for added texture.
5. Slice steak across the grain into thin strips. Add back into the slow cooker and combine with other ingredients.
6. Plate with tortillas of your choice and garnish with cilantro and cotija (optional).
7. Enjoy!
    Easy as it gets 😉💥! # Slow Cooker Steak Fajitas Servings: 4-5 INGREDIENTS 1 yellow onion, sliced 1 red pepper, sliced 1 yellow pepper, sliced 1 green pepper, sliced 1½ pound flank steak 2 tablespoon taco seasoning* 4 cloves garlic, minced 1 lime, juiced 1 10-ounce can diced tomatoes with green chiles, drained Flour or corn tortillas Cilantro, for garnish (optional) Cotija, for garnish (optional) PREPARATION 1. Place onions, peppers, and whole flank steak in the slow cooker. Top with taco seasoning, garlic, lime, and diced tomatoes. 2. Cover and cook on high for 4 hours or on low for 8 hours. 3. Remove steak from the slow cooker. 4. Optional: broil steak for 4-5 minutes until crisp for added texture. 5. Slice steak across the grain into thin strips. Add back into the slow cooker and combine with other ingredients. 6. Plate with tortillas of your choice and garnish with cilantro and cotija (optional). 7. Enjoy!
    2017-03-22 17:14:36

    Comments (1055)
    Henrique Teixeira:
    @rafa__sg


    Matthew Papageorge:
    @sharrynadel


    Maddie Turner:
    @justin.richards let's make this!


    Catherine Gray:
    @specklejess62



    Likes (78576)
    Jamaal Lopes



    Nellie.



    $λƦλҤ💕



    Rudina Tomorri Zeqiri





  • These burgers are THA BOMB 🍔💣💥!
 <a  href=/tag/>#</a>
Cheese-Stuffed Burger Bombs
Servings: 16
INGREDIENTS
2 pounds ground beef
Salt, to taste
Pepper, to taste
2 8-ounce blocks cheddar cheese
2 packages Hawaiian sweet rolls
Optional garnish:
Roma tomatoes, sliced
Red onion, sliced
Lettuce
Sriracha mayo
PREPARATION
1. Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned. Roll into 16 meatballs and set aside.
2. Cut cheddar cheese blocks into 8 cubes, each.
3. Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
4. Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
5. Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on desired doneness). Flip and finish cooking on the other side.
6. Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.) 7. Enjoy!
    These burgers are THA BOMB 🍔💣💥! # Cheese-Stuffed Burger Bombs Servings: 16 INGREDIENTS 2 pounds ground beef Salt, to taste Pepper, to taste 2 8-ounce blocks cheddar cheese 2 packages Hawaiian sweet rolls Optional garnish: Roma tomatoes, sliced Red onion, sliced Lettuce Sriracha mayo PREPARATION 1. Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned. Roll into 16 meatballs and set aside. 2. Cut cheddar cheese blocks into 8 cubes, each. 3. Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese. 4. Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil). 5. Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on desired doneness). Flip and finish cooking on the other side. 6. Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.) 7. Enjoy!
    2017-03-21 19:59:38

    Comments (2077)
    Renuma Pasha:
    This is so bad @andrewchester7


    Andrew Morris:
    @renuma_ jheez make me these please 😍


    :
    @esra8288


    Amy Vromans:
    @joycevanboekel



    Likes (118402)
    Silvy Khumairoh



    ridita



    Maria Berghiu



    Neda Norouzi





  • Feelin' fancy 😉✨?
 <a  href=/tag/>#</a>
French Pepper Steak (Steak au Poivre) 
Servings: 2
INGREDIENTS 
2 tablespoons coarsely ground black pepper 
2 teaspoons kosher salt
1 14-ounce New York strip steak (or other steak of good quality)
1 tablespoon vegetable oil 
2 tablespoons butter
1 cup cream 
⅓ cup brandy or cognac
1 tablespoon dijon mustard 
PREPARATION
1. Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating. 
2. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest. 
3. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan.
4. Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve. 
5. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve. 
6. Enjoy!
    Feelin' fancy 😉✨? # French Pepper Steak (Steak au Poivre) Servings: 2 INGREDIENTS 2 tablespoons coarsely ground black pepper 2 teaspoons kosher salt 1 14-ounce New York strip steak (or other steak of good quality) 1 tablespoon vegetable oil 2 tablespoons butter 1 cup cream ⅓ cup brandy or cognac 1 tablespoon dijon mustard PREPARATION 1. Liberally season steak with salt and coarsely ground black pepper, being sure to generously coat the entire surface of the meat. Using your hands, press the seasoning into the meat create an even coating. 2. Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear on one side for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap, be sure to sear it as well for 30 seconds to a minute. Once cooked to desired doneness, transfer steak to a cutting board to rest. 3. Reduce heat to medium and add brandy. Allow brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits leftover in the bottom of the pan. 4. Once brandy has reduced by half, add cream and continue to whisk until combined. Add dijon mustard and butter and continue to cook until mixture begins to reduce and thicken, about 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce heat to low and reserve. 5. Once rested, slice steak into ½-inch pieces. Pour cream sauce over the top and serve. 6. Enjoy!
    2017-03-21 19:15:46

    Comments (1682)
    Christian Lafferty:
    @shayleesawyer


    Jessica Banuelos:
    @fd3s_jake


    Elheni Carolina Peña Perez:
    @erickcastillov 😱😱😋😋 que rico se ve


    mich ë l l ë:
    i ate "steak au poivre" for every francais compo @endarkened.angels



    Likes (114841)
    Fidaisyy



    SAN



    Nattinee



    rubeena soro





  • Wake up on the right side of the bed and have a cup of Tasty coffee with <a href=/user/todayfood/1>@todayfood</a> ☕️✨! Buy your own custom batch by clicking the link in our bio 😉!
    Wake up on the right side of the bed and have a cup of Tasty coffee with @todayfood ☕️✨! Buy your own custom batch by clicking the link in our bio 😉!
    2017-03-21 17:38:55

    Comments (98)
    Uri DeJesus:
    @rosir24 aww miss you 😘


    Theresa Z:
    @natwarrr just look at this


    namthi.m:
    Peppi


    Nat Guerra:
    @the_thee123 im really thinking about buying one of those



    Likes (31270)
    Rokiya Elhak |KMS| Idk 🎥📷🎬



    Kelly






    Jessica Björnson





  • Check out our LIVE STREAM here on Instagram at 1:30 PST and bring a question for your faves from Worth It 😉🍕! See you soon ✨
    Check out our LIVE STREAM here on Instagram at 1:30 PST and bring a question for your faves from Worth It 😉🍕! See you soon ✨
    2017-03-21 14:04:33

    Comments (227)
    /\/ 570 /\/:
    Adam makes my day better


    Sara Martinez:
    Damn it i missed it


    Syamimi Salleh:
    Andrew😍😍


    Nadia:
    @lydiapuspahati HEE TELAT



    Likes (66134)
    fuck yeah



    Bak. Lizi Elmo Mango And My






    Uriel Zepeda





  • When mac n cheese + mozzarella sticks have a baby 😳🧀✨...
 <a  href=/tag/>#</a>
FRIED MAC ‘N’ CHEESE STICKS
Makes: 30 sticks
INGREDIENTS
8 ounces elbow pasta
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
½ teaspoon pepper
2 cups sharp cheddar cheese, shredded
2 cups flour
4 eggs
2 cups bread crumbs
PREPARATION
1. Bring 3 quarts of water to a boil and cook elbow pasta. Stir occasionally for 7 minutes, or until al dente.
2. In a saucepan over medium-low heat, melt butter completely and whisk in flour for 2 minutes to create a light roux.
3. Add milk to the roux and season it with salt and pepper. Stir continuously until the sauce fully thickens.
4. Gradually add cheese to your sauce and stir until fully combined.
5. Add cooked pasta to your cheese sauce and stir until each noodle is fully coated.
6. Remove mac ‘n’ cheese off the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours in the freezer.
7. Cut the frozen mac ‘n’ cheese into sticks.
8. Batter sticks in flour, egg, and bread crumbs. 
9. Preheat a pot of oil to 325°F/170°C. 
10. Fry for 2-3 minutes or until golden brown, then drain on a paper towel.
11. Enjoy!
    When mac n cheese + mozzarella sticks have a baby 😳🧀✨... # FRIED MAC ‘N’ CHEESE STICKS Makes: 30 sticks INGREDIENTS 8 ounces elbow pasta 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 teaspoon salt ½ teaspoon pepper 2 cups sharp cheddar cheese, shredded 2 cups flour 4 eggs 2 cups bread crumbs PREPARATION 1. Bring 3 quarts of water to a boil and cook elbow pasta. Stir occasionally for 7 minutes, or until al dente. 2. In a saucepan over medium-low heat, melt butter completely and whisk in flour for 2 minutes to create a light roux. 3. Add milk to the roux and season it with salt and pepper. Stir continuously until the sauce fully thickens. 4. Gradually add cheese to your sauce and stir until fully combined. 5. Add cooked pasta to your cheese sauce and stir until each noodle is fully coated. 6. Remove mac ‘n’ cheese off the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours in the freezer. 7. Cut the frozen mac ‘n’ cheese into sticks. 8. Batter sticks in flour, egg, and bread crumbs. 9. Preheat a pot of oil to 325°F/170°C. 10. Fry for 2-3 minutes or until golden brown, then drain on a paper towel. 11. Enjoy!
    2017-03-20 18:17:06

    Comments (8202)
    Brittany Vaz:
    @vaz1253 @emcx6


    Yasmine Izadi:
    @gabbykono


    Y ° S H ∆ °:
    Lol I imagine ima trying a healthy version of it.. @recipes_by_rivkie


    Yoana Ani:
    This looks so unhealthy



    Likes (171044)



    Jini's Ultimate Kitchen



    Alice Assunção



    wallace





  • A simple chop-and-drop salad as the weather gets warmer 🍅🥒✨
 <a  href=/tag/>#</a>
CUCUMBER, TOMATO, AND ONION SALAD
Servings: 4
INGREDIENTS
2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olives
PREPARATION
1. Cut cucumbers into discs, and then quarter the discs. Place into the bottom of the salad bowl.
2. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Place in the salad bowl.
3. Cut the red onion in half, removing the skin, stem, and bottom. Slice into thin strips (julienne), and place in the bowl.
4. Add feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
5. Enjoy!
    A simple chop-and-drop salad as the weather gets warmer 🍅🥒✨ # CUCUMBER, TOMATO, AND ONION SALAD Servings: 4 INGREDIENTS 2 cucumbers 4 tomatoes 1 red onion ½ cup feta cheese 2 tablespoons olive oil 2 tablespoons red wine vinegar Salt, to taste Black pepper, to taste 1 tablespoon lemon juice 1 cup kalamata olives PREPARATION 1. Cut cucumbers into discs, and then quarter the discs. Place into the bottom of the salad bowl. 2. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Place in the salad bowl. 3. Cut the red onion in half, removing the skin, stem, and bottom. Slice into thin strips (julienne), and place in the bowl. 4. Add feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently. 5. Enjoy!
    2017-03-20 17:02:27

    Comments (1703)
    :
    @sundownerpants


    Αγγελική Λυκούδη:
    @buzzfeedtasty Nice video! However, why dont even mention the fact that it's called Greek Salad?


    Trinity:
    i hate when people wear rings while having their hands all up in food like ugh 🙄



    Likes (110891)
    kimi



    هشام صقر






    🖤alyssa🖤





  • Frozen Irish Coffee  <a  href=/tag/tastyhappyhour>#tastyhappyhour</a> 
Servings: 2-4

INGREDIENTS
2 cups strong black coffee, cooled
1½ cups sweetened cream 
3 ounces irish whiskey
1 bar of chocolate, melted

PREPARATION
Pour coffee into ice molds and freeze.
Pour sweetened cream into ice molds and freeze. 
Whip ½ cup of remaining sweetened cream and set aside.
Take 4 cubes of frozen coffee and place in a blender, add 1.5 oz whiskey and blend until foamy.
Add 2 cubes of frozen sweetened cream and 1 tablespoon of chocolate, blend.
Top with whip cream and drizzle with more chocolate.
Enjoy!
    Frozen Irish Coffee #tastyhappyhour Servings: 2-4 INGREDIENTS 2 cups strong black coffee, cooled 1½ cups sweetened cream 3 ounces irish whiskey 1 bar of chocolate, melted PREPARATION Pour coffee into ice molds and freeze. Pour sweetened cream into ice molds and freeze. Whip ½ cup of remaining sweetened cream and set aside. Take 4 cubes of frozen coffee and place in a blender, add 1.5 oz whiskey and blend until foamy. Add 2 cubes of frozen sweetened cream and 1 tablespoon of chocolate, blend. Top with whip cream and drizzle with more chocolate. Enjoy!
    2017-03-17 14:55:57

    Comments (2346)
    Ochegba Adejo:
    @_purplebee


    Fatima Ezzedine:
    @nadine_ezzedine


    Elin Blomgren:
    @fredrikaselander1


    🖕💩💞:
    @mhmmedablk içiceksen bunu iç aq



    Likes (152764)
    — Maia



    Karen Villarreal



    kania rahma dhanti pohan



    kimi





  • Banana Bread Bottom Cheesecake
Servings: 10

INGREDIENTS
Banana Bread Layer 
4 bananas (as ripe as possible)

4 tablespoon vegetable oil

1 egg

½ cup sugar

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

Cheesecake Layer 
32 ounces cream cheese, softened
½ cup sugar 
1 tablespoon vanilla extract
1 cup milk 
1 tablespoon gelatin powder

Caramel, for drizzling

PREPARATION
Preheat the oven to 350°F/180°C.
In a large bowl, mash the bananas with a fork. 
Add in the oil, egg, vanilla, and sugar. Stir until combined. 
Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set. 
In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined. 
Microwave the milk until hot for about 2 minutes, and add in the gelatin powder. 
Quickly stir until gelatin is dissolved, about 5 minutes.
Pour the gelatin mixture over the cream cheese and whisk again until smooth. 
Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. 
Drizzle with caramel and enjoy!
    Banana Bread Bottom Cheesecake Servings: 10 INGREDIENTS Banana Bread Layer 4 bananas (as ripe as possible) 4 tablespoon vegetable oil 1 egg ½ cup sugar 1 teaspoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 teaspoon cinnamon Cheesecake Layer 32 ounces cream cheese, softened ½ cup sugar 1 tablespoon vanilla extract 1 cup milk 1 tablespoon gelatin powder Caramel, for drizzling PREPARATION Preheat the oven to 350°F/180°C. In a large bowl, mash the bananas with a fork. Add in the oil, egg, vanilla, and sugar. Stir until combined. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix. Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set. In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined. Microwave the milk until hot for about 2 minutes, and add in the gelatin powder. Quickly stir until gelatin is dissolved, about 5 minutes. Pour the gelatin mixture over the cream cheese and whisk again until smooth. Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight. Drizzle with caramel and enjoy!
    2017-03-16 18:24:51

    Comments (3293)
    José Miguel😋:
    @kateherine0810


    Mason:
    @sincerely_siena


    Siena:
    Ahh we need to try this! @shmason_page


    Nick Valla:
    @sriedy12



    Likes (126497)
    Pallavi Kailkhuri






    vania amelia



    ❤Handball ❤Fotball❤





  • BBQ CHEESEBURGER ONION RING
Servings: 8-10

INGREDIENTS
1 pound ground beef
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ cup BBQ sauce
1 onion
8-10 cheddar cheese, cubed
2 cups flour
5 eggs
3 cups panko
Oil, for frying

PREPARATION
In a medium bowl, add ground beef, salt, pepper, garlic powder, and BBQ sauce. Mix well.
Slice onions into ½-inch thick slices. Take the outer layer off and separate each layer of the rings.
Fill the onion slice with a spoonful of meat. Place cheese cube in the middle and add a little more meat to cover the cheese.
Dredge the onion ring and fry in oil heated at 325°F/160°C for 3-5 minutes or until fully cooked and golden brown.
Serve with your favorite sauce and enjoy!

Inspired by: Alvin Zhou

 <a  href=/tag/onionrings>#onionrings</a>
    BBQ CHEESEBURGER ONION RING Servings: 8-10 INGREDIENTS 1 pound ground beef 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder ½ cup BBQ sauce 1 onion 8-10 cheddar cheese, cubed 2 cups flour 5 eggs 3 cups panko Oil, for frying PREPARATION In a medium bowl, add ground beef, salt, pepper, garlic powder, and BBQ sauce. Mix well. Slice onions into ½-inch thick slices. Take the outer layer off and separate each layer of the rings. Fill the onion slice with a spoonful of meat. Place cheese cube in the middle and add a little more meat to cover the cheese. Dredge the onion ring and fry in oil heated at 325°F/160°C for 3-5 minutes or until fully cooked and golden brown. Serve with your favorite sauce and enjoy! Inspired by: Alvin Zhou #onionrings
    2017-03-15 13:38:31

    Comments (2187)
    sophia:
    @_monteraespinosa_


    :
    דיברתי עם מיקה עכשיו וקבענו להכין את זה בבית שלך בפסח תודה. @alona_besor


    Fransiska Natasya:
    @naomi_tabitha comment apaan u @tikamaudii


    Dinuka Rathnayake:
    @laurakaroliinaa_ ??😍



    Likes (123636)
    Yasmina Afifah



    Lukas Lynge Nielsen



    Nurshahira Fizany



    Abida Jabeen





  • RIGATONI PIE  <a  href=/tag/piday>#piday</a> 
Servings: 10

INGREDIENTS
1 tablespoon olive oil 
1 pound ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 28-ounce can crushed tomatoes 
1 pound rigatoni pasta 
1 cup parmesan, grated 
1 cup mozzarella, shredded

Special Equipment
Springform pan

PREPARATION
Boil the rigatoni in salted boiling water until just underdone or al dente.
Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside. 
Preheat oven to 400°F/200°C.
In a pan, heat the olive oil and add the ground beef. 
Break up and stir the beef until brown. 
Add in the garlic, salt, and pepper. Stir until combined. 
Add in the crushed tomatoes and simmer until thickened, about 20 minutes. 
Sprinkle the prepared pasta with the parmesan cheese and mix. 
In a springform pan, place the rigatoni noodles standing up to fill the pan. 
Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes. 
Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature. 
Slice and serve!
    RIGATONI PIE #piday Servings: 10 INGREDIENTS 1 tablespoon olive oil 1 pound ground beef 2 cloves garlic, minced 1 teaspoon salt ¼ teaspoon pepper 1 28-ounce can crushed tomatoes 1 pound rigatoni pasta 1 cup parmesan, grated 1 cup mozzarella, shredded Special Equipment Springform pan PREPARATION Boil the rigatoni in salted boiling water until just underdone or al dente. Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside. Preheat oven to 400°F/200°C. In a pan, heat the olive oil and add the ground beef. Break up and stir the beef until brown. Add in the garlic, salt, and pepper. Stir until combined. Add in the crushed tomatoes and simmer until thickened, about 20 minutes. Sprinkle the prepared pasta with the parmesan cheese and mix. In a springform pan, place the rigatoni noodles standing up to fill the pan. Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes. Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature. Slice and serve!
    2017-03-14 14:28:44

    Comments (3184)
    Lizzy Knox:
    I'm addicted to these videos @brodierivers


    Brodie Rivers:
    @lizz_agna hahaha my Facebook feed is 90% food-I need help


    Genesis Yvette Moncada:
    @djlunatik87


    jelena lakovic:
    @chloe_wierinckx



    Likes (153407)
    ben geen blauwe aap



    joodatasif






    Jameana Trotter





  • We partnered up with <a href=/user/todayfood/1>@todayfood</a> and brewed up something special!
Get yours <a href=/user//1>@</a> TastyShop.com
    We partnered up with @todayfood and brewed up something special! Get yours @ TastyShop.com
    2017-03-13 14:56:05

    Comments (135)
    Siti Rahaiyu:
    @monkeymutt


    Monica Coombs:
    I tried the page


    Monica Coombs:
    But i couldnt find out how to do the test



    Likes (24844)
    Alex



    ❤C😂H👑A💍R🏀L🖕Y🌹



    👑Queen Zaylee👑



    H A N A





  • HOMEMADE CINNAMON ROLLS with <a href=/user/TODAYFood/1>@TODAYFood</a>

Servings: 14

INGREDIENTS
Dough
½ cup unsalted butter, melted
2 cups whole milk, warm to the touch (110-115˚F) 
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided 
1 teaspoon baking powder
2 teaspoons salt

Filling
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon

Frosting
4 ounces cream cheese, softened 
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

PREPARATION
1. Generously butter two disposable foil pie/cake pans. 
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F. If it is hotter, allow to cool slightly. 
3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. 
5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. 
6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. 
7. Preheat oven to 350˚F/180˚C
8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. 
9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. 
10. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even. 
11. Spread the softened butter evenly over the dough. 
12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.
13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. 
14. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each). 15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. 
16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown. 
17. Whi
    HOMEMADE CINNAMON ROLLS with @TODAYFood Servings: 14 INGREDIENTS Dough ½ cup unsalted butter, melted 2 cups whole milk, warm to the touch (110-115˚F) ½ cup granulated sugar 1 pack active dry yeast 5 cups flour, divided 1 teaspoon baking powder 2 teaspoons salt Filling ¾ cup butter, softened ¾ cup light brown sugar 2 tablespoons ground cinnamon Frosting 4 ounces cream cheese, softened 2 tablespoons butter, melted 2 tablespoons whole milk 1 teaspoon vanilla extract 1 cup powdered sugar PREPARATION 1. Generously butter two disposable foil pie/cake pans. 2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F. If it is hotter, allow to cool slightly. 3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. 5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined. 6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. 7. Preheat oven to 350˚F/180˚C 8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. 9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. 10. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even. 11. Spread the softened butter evenly over the dough. 12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter. 13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. 14. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each). 15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes. 16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown. 17. Whi
    2017-03-09 13:44:23

    Comments (3109)
    :
    @osoap_


    Jen Martin:
    @trentonrutherford


    :
    @jemartin16 ur the worst



    Likes (147399)
    Sojourner Mckinzie



    R.D.R 👑💍



    Arianna Ebanks



    Renata Duarte. ☕





  • ONE-POT BACON AND WILD MUSHROOM RISOTTO
Servings: 4-6

INGREDIENTS
3 tablespoons olive oil
1 medium onion, sliced
5 strips of bacon, diced
8 ounces sliced wild mushrooms, such as porcini or shiitake
1½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish 
PREPARATION
In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat. 
Add the onion and cook 3-4 minutes until soft and slightly transparent. 
Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes. 
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
Stir in the white wine and simmer 2-3 minutes, stirring occasionally. 
Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally. 
Once the rice absorbs most of the liquid, continue to add 1-2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25-30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot). Stir in the parmesan cheese and remove from the heat. 
Serve warm and enjoy!
    ONE-POT BACON AND WILD MUSHROOM RISOTTO Servings: 4-6 INGREDIENTS 3 tablespoons olive oil 1 medium onion, sliced 5 strips of bacon, diced 8 ounces sliced wild mushrooms, such as porcini or shiitake 1½ cups arborio rice ½ cup dry white wine, such as Sauvignon Blanc 5 cups chicken broth ½ cup parmesan cheese, plus more for garnish PREPARATION In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat. Add the onion and cook 3-4 minutes until soft and slightly transparent. Add the bacon and stir constantly. As it crisps, add the mushrooms and cook for an additional 2 minutes. Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains. Stir in the white wine and simmer 2-3 minutes, stirring occasionally. Add one cup of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally. Once the rice absorbs most of the liquid, continue to add 1-2 cups of stock at a time until the liquid is absorbed and the rice is cooked through, 25-30 minutes total. (The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot). Stir in the parmesan cheese and remove from the heat. Serve warm and enjoy!
    2017-03-08 15:48:55

  • One-Pot Chicken Chow Mein

Servings 5 
INGREDIENTS
Marinade
⅓ cup soy sauce,
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon sugar
¼ teaspoon red pepper flakes
Pepper, to taste

2 chicken breasts, cubed
½ onion, julienned
3 stalks celery, sliced
4 carrots, julienned
3 cups cabbage, shredded
2 packages ramen noodles (without the seasoning packets)
1½ cups chicken broth

Garnish
Scallions

PREPARATION
1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
2. Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later. Let the chicken marinate in the refrigerator for at least an hour.
3. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
4. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
5. Place both of the ramen noodle bricks into the bottom of the pot.
6. Pour in chicken broth over the noodles.
7. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
8. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
9. Garnish with scallions.
10. Enjoy!
    One-Pot Chicken Chow Mein Servings 5 INGREDIENTS Marinade ⅓ cup soy sauce, 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 tablespoon oyster sauce 1 tablespoon sesame oil 1 tablespoon sugar ¼ teaspoon red pepper flakes Pepper, to taste 2 chicken breasts, cubed ½ onion, julienned 3 stalks celery, sliced 4 carrots, julienned 3 cups cabbage, shredded 2 packages ramen noodles (without the seasoning packets) 1½ cups chicken broth Garnish Scallions PREPARATION 1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper. 2. Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later. Let the chicken marinate in the refrigerator for at least an hour. 3. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot. 4. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent. 5. Place both of the ramen noodle bricks into the bottom of the pot. 6. Pour in chicken broth over the noodles. 7. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through. 8. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier. 9. Garnish with scallions. 10. Enjoy!
    2017-03-07 18:38:23

    Comments (2001)
    Deena Raef:
    @daliamuayad


    Sara Riedy:
    @nvalla31



    Likes (123045)
    Emily Jazmin



    Toronto



    Corin Harden



    Diana Marin





  • <a href=/user/TastyJunior/1>@TastyJunior</a> has 5 after-school snacks right now—check 'em out and give them a follow! 😘
    @TastyJunior has 5 after-school snacks right now—check 'em out and give them a follow! 😘
    2017-03-07 15:12:58

    Comments (126)
    Ashley Rhoades:
    @jillprhoades


    zowie martin:
    yummy in my tummy


    Jacqueline Marlee:
    @lindssssbdro we should make those yogurt and fruit bars


    La Méthode de Maïa Baudelaire:
    so cool!



    Likes (54733)
    Estrella Cobos



    Sahana.Sriram



    Ana Kristiana



    Ratna Wati





  • Get your own custom <a href=/user/tastyjunior/1>@tastyjunior</a> Cookbook today! Link in bio.
    Get your own custom @tastyjunior Cookbook today! Link in bio.
    2017-03-06 16:18:53

    Comments (236)
    Ioana:
    #TurkishAirlinesHelpSomalia


    Hello~~~:
    @jacksonwang852g7 @mark_tuan now tell me why you guys are here???


    Han:
    @cathilapierre I'm gonna get this for my chikd


    michelle:
    @00jacqueline00



    Likes (41305)
    Emily



    Ida Ahola



    Selena Anuhea








  • ASIAN CHICKEN CHOPPED SALAD 🥗  <a  href=/tag/tastyfreshfriday>#tastyfreshfriday</a> 
Servings: 6

INGREDIENTS
2 chicken breasts

Marinade
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

Dressing
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 clove garlic, grated
1 teaspoon ginger, grated

Salad
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

PREPARATION
In a large bowl, combine marinade ingredients.
Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
Fully cook chicken and cut into cubes.
In a mason jar ,combine ingredients for the dressing. Shake and set aside.
Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss and enjoy!
    ASIAN CHICKEN CHOPPED SALAD 🥗 #tastyfreshfriday Servings: 6 INGREDIENTS 2 chicken breasts Marinade 2 tablespoon soy sauce 1 teaspoon sesame oil ½ teaspoon pepper ½ teaspoon red pepper flakes 1 clove garlic, sliced 1 tablespoon ginger, chopped Dressing ¼ cup rice vinegar 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon sugar 1 clove garlic, grated 1 teaspoon ginger, grated Salad 2 romaine lettuce, chopped 1 cup red cabbage ½ cup carrots, grated ¼ cup green onions, chopped ¼ cup cilantro, chopped ¼ cup almond slices ¼ cup fried wonton chips PREPARATION In a large bowl, combine marinade ingredients. Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge. Fully cook chicken and cut into cubes. In a mason jar ,combine ingredients for the dressing. Shake and set aside. Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss and enjoy!
    2017-03-03 15:00:34

    Comments (921)
    William Gillespie:
    @stefaniej13 mmmm


    ✌🏻:
    @desouzamanda your next lunch


    Suzana Longo:
    @nhlneto


    Amanda De Souza:
    Omg @suzannenathalie YUM Defs gonna try this!!



    Likes (92092)



    leds lenny











  • Cheesy Chicken Layer Quesadilla

Servings: 6-10

INGREDIENTS 
2 cups shredded chicken
1 cup black beans
1 cup corn
1 jar salsa
1 cup cheese blend
4 large flour tortillas
Sour cream 
Guacamole
Salsa 
PREPARATION
Preheat oven to 350°F/180°C.
In a large pan over medium heat, cook the chicken, beans, corn, and salsa. 
In a springform pan, lay down one tortilla, then top with chicken mixture and cheese. 
Layer another tortilla on top and continue to stack until pan is full. 
Top with more cheese and bake for 30 minutes or until cheese is melted. 
Top with sour cream, guacamole, and salsa, and enjoy!
    Cheesy Chicken Layer Quesadilla Servings: 6-10 INGREDIENTS 2 cups shredded chicken 1 cup black beans 1 cup corn 1 jar salsa 1 cup cheese blend 4 large flour tortillas Sour cream Guacamole Salsa PREPARATION Preheat oven to 350°F/180°C. In a large pan over medium heat, cook the chicken, beans, corn, and salsa. In a springform pan, lay down one tortilla, then top with chicken mixture and cheese. Layer another tortilla on top and continue to stack until pan is full. Top with more cheese and bake for 30 minutes or until cheese is melted. Top with sour cream, guacamole, and salsa, and enjoy!
    2017-03-02 16:15:46

    Comments (2388)
    Tara Sheehan ✌️:
    @sheehoe101


    :
    @shae24x


    Gabriella Csoma:
    @1bencebiro 😋



    Likes (105989)
    Sara Fox



    Joanna Lara



    Denz Vázquez



    MaKenna Hutchinson






Such a classic 🍅🍷! # Chicken With Tomato Wine Sauce (Chicken Cacciatore) Servings: 4 INGREDIENTS 1½ pounds chicken thighs 3 tablespoons olive oil 8 ounces mushrooms, sliced ½ medium-sized onion, sliced 1 red bell pepper, sliced 2 tablespoons tomato paste 4 cloves garlic minced 1 teaspoons dried oregano ½ teaspoon crushed red pepper flakes ½ teaspoon rosemary ½ cup red wine 1 14-ounce can diced tomatoes 1 cup chicken stock ¼ cup fresh parsley Salt, to taste Pepper to taste PREPARATION 1. Liberally season chicken thighs with salt and pepper. 2. In a medium-sized skillet with high sides, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate. 3. Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper and cook until mushrooms begin to brown, about 5 minutes. Once browned, remove mushrooms to the same dish with the reserved chicken thighs. 4. Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper and cook over medium heat until they begin to brown, about 5-7 minutes.Create a well in the middle of the onion/pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers. 5. Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan. Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer. 6. Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley and cook while covered for 12 minutes or until chicken’s internal temperature reaches 165˚F/75˚C. 7. Serve chicken and sauce with a side of pasta or bread. 8. Enjoy!
source:www.instagram/buzzfeedtasty