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  • Pulled Pork Nachos
Servings: 10-12 
INGREDIENTS
Pulled Pork
2-3 pound pork shoulder
¼ cup brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 medium red onion, quartered
¼ cup ketchup
¼ cup mustard

Toppings
Tortilla chips
Red onion
BBQ sauce
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Diced tomatoes
Sour cream 
Salsa
Cilantro 
PREPARATION
Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat. 
Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. 
Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
Preheat oven to 400˚F/200˚C. 
Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers.
Bake for 8-10 minutes until cheese is melted and bubbling.
Top with sour cream, salsa, and cilantro. 
Enjoy!
    Pulled Pork Nachos Servings: 10-12 INGREDIENTS Pulled Pork 2-3 pound pork shoulder ¼ cup brown sugar 1 tablespoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon black pepper 1 medium red onion, quartered ¼ cup ketchup ¼ cup mustard Toppings Tortilla chips Red onion BBQ sauce 1 cup cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded Diced tomatoes Sour cream Salsa Cilantro PREPARATION Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Preheat oven to 400˚F/200˚C. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, salsa, and cilantro. Enjoy!
    2017-02-17 14:46:18

    Comments (1803)
    Natalia 🌎:
    @nachodzg


    mel b:
    @royalascott


    :
    Duhhh @shayrod44


    Sophie DeDeo:
    @brenbutz



    Likes (67326)
    💐Wiebke🌸



    Pam White



    Nhật EternalSoul



    Free-Dah





  • ~goals~ by <a href=/user/tastyjunior>@tastyjunior</a>
    ~goals~ by @tastyjunior
    2017-02-16 16:39:45

    Comments (155)
    HoesandHangovers:
    😍😍😍


    PAUL__ROD:
    VERY COOL!! 🤘🏻


    Kendall Ritter:
    @hunterdeuel can we do this


    just a bad b w/ a spam acc💧💧:
    i watched this ab 5 times before realizing nothing else was going to happen



    Likes (57184)
    a n d r e i a



    Charlotte 💕



    Liz Aldaz



    🤤🥀





  • Nashville Hot Chicken As Made By <a href=/user/spikethechef>@spikethechef</a>  <a  href=/tag/TastyStory>#TastyStory</a>

Servings: 4

INGREDIENTS
4 chicken breasts (5 ounces each)
4 extra large eggs
4 ounces whole milk
2 cups plain bread crumbs
4 brioche buns
12 bread and butter pickles
Canola oil for frying
Salt

Spicy pepper oil
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons Spanish paprika
16 ounces sunflower oil

PREPARATION
Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside. 
Trim the excess fat off the sides of the chicken breast.
Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
In a separate medium-sized mixing bowl, add the bread crumbs.
Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
Transfer to a parchment-lined baking sheet.
Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C. 
Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt. 
Transfer to the brioche buns.
Whisk together the spicy oil so none of the seasoning settles to the bottom, and drizzle 2 tablespoons over each chicken breast.
Add 3 bread and butter pickles on top of the chicken and place the top bun.
Enjoy!
    Nashville Hot Chicken As Made By @spikethechef #TastyStory Servings: 4 INGREDIENTS 4 chicken breasts (5 ounces each) 4 extra large eggs 4 ounces whole milk 2 cups plain bread crumbs 4 brioche buns 12 bread and butter pickles Canola oil for frying Salt Spicy pepper oil 4 tablespoons cayenne pepper 3 tablespoons brown sugar 1 tablespoon chili powder 1 teaspoon garlic powder 2 teaspoons Spanish paprika 16 ounces sunflower oil PREPARATION Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside. Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly. In a medium-sized mixing bowl, crack the eggs and whisk with the milk. In a separate medium-sized mixing bowl, add the bread crumbs. Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time. Transfer to a parchment-lined baking sheet. Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C. Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown. Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt. Transfer to the brioche buns. Whisk together the spicy oil so none of the seasoning settles to the bottom, and drizzle 2 tablespoons over each chicken breast. Add 3 bread and butter pickles on top of the chicken and place the top bun. Enjoy!
    2017-02-16 15:17:54

    Comments (1417)
    Federico Manuel Chuhurra:
    Disgusting


    D'Aranique Burke:
    @rachelcombsherhair Yeah It Looks Good I Can Say That But To Call It Nashville Hot Chicken Is Wayyyyyy Off. Lol Theres Some More Levels To Having Nashville Hot Chicken.


    D'Aranique Burke:
    And The Bread Crumbs Heccckkkk No. Lol No Just Dont.


    Knuckles:
    @kclements58



    Likes (93211)
    Pam Gonzales



    Faria Rahman



    Ely Flores



    SANAA✨🌀🇩🇴





  • 3-Course Decadent Dinner for One  <a  href=/tag/TastyTreatYourself>#TastyTreatYourself</a>

WHIPPED RICOTTA WHIP
Servings: 4 
INGREDIENTS
1 cup ricotta
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
½ teaspoon pepper
Loaf of bread

Topping
Lemon zest
Rosemary
Honey

PREPARATION
In a blender, combine all ingredients.
Blend until smooth. Serve with bread and enjoy.

TRUFFLE MAC ‘N’ CHEESE
Servings: 3

INGREDIENTS
1 tablespoon butter
1 cup mushrooms, sliced
Pinch of salt and pepper
2 tablespoon butter
2 tablespoon flour
1 cup milk
1 cup parmesan cheese, shredded
1 cup cheddar cheese, shredded
Pinch of salt
Pinch of pepper
2 cups shell pasta, cooked

Topping
Chives
Truffle oil

PREPARATION
In a medium pot, melt butter and cook mushrooms until soft.
Remove from pot. In the same pot, add 2 tablespoons of butter and flour. Mix with a whisk until flour is cooked, approximately 2 minutes.
Add milk and continue to whisk avoiding lumps to form.
Mix in cheese and mix until the sauce thickens to desired thickness.
Add in cooked pasta and mushrooms. Mix until sauce fully coats the pasta.
Top it off with chives and truffle oil. Treat yourself!

VANILLA CRÈME BRÛLÉE
Servings: 1

INGREDIENTS
1 vanilla pod
3 egg yolks
1 tablespoon sugar
1 cup heavy cream

Sugar, white and red

PREPARATION
Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
Add vanilla into a medium saucepan with the heavy cream.
Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
In a bowl, combine egg yolk and sugar. Whisk in the cream gradually. 
Place into a ramekin and sift out the pod.
Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
Set in the fridge for a few hours.
Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
Let it sit a few minutes before enjoying!
And treat yourself!
    3-Course Decadent Dinner for One #TastyTreatYourself WHIPPED RICOTTA WHIP Servings: 4 INGREDIENTS 1 cup ricotta 1 tablespoon olive oil 1 tablespoon honey 1 teaspoon salt ½ teaspoon pepper Loaf of bread Topping Lemon zest Rosemary Honey PREPARATION In a blender, combine all ingredients. Blend until smooth. Serve with bread and enjoy. TRUFFLE MAC ‘N’ CHEESE Servings: 3 INGREDIENTS 1 tablespoon butter 1 cup mushrooms, sliced Pinch of salt and pepper 2 tablespoon butter 2 tablespoon flour 1 cup milk 1 cup parmesan cheese, shredded 1 cup cheddar cheese, shredded Pinch of salt Pinch of pepper 2 cups shell pasta, cooked Topping Chives Truffle oil PREPARATION In a medium pot, melt butter and cook mushrooms until soft. Remove from pot. In the same pot, add 2 tablespoons of butter and flour. Mix with a whisk until flour is cooked, approximately 2 minutes. Add milk and continue to whisk avoiding lumps to form. Mix in cheese and mix until the sauce thickens to desired thickness. Add in cooked pasta and mushrooms. Mix until sauce fully coats the pasta. Top it off with chives and truffle oil. Treat yourself! VANILLA CRÈME BRÛLÉE Servings: 1 INGREDIENTS 1 vanilla pod 3 egg yolks 1 tablespoon sugar 1 cup heavy cream Sugar, white and red PREPARATION Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans. Add vanilla into a medium saucepan with the heavy cream. Bring it to a boil and set aside for 10 minutes for the vanilla to be infused. In a bowl, combine egg yolk and sugar. Whisk in the cream gradually. Place into a ramekin and sift out the pod. Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle. Set in the fridge for a few hours. Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar. Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts. Let it sit a few minutes before enjoying! And treat yourself!
    2017-02-14 20:35:10

    Comments (175)
    Lily Ciayadi:
    Yummy for 4 ❤


    Oussama'👑:
    https://youtu.be/Xhv3CKoW9Rk


    meredith papera:
    @cboomhower


    cboomhower:
    @meredith627 let's make it for 2 😉



    Likes (71537)
    rachesly Martínez guzmán



    Ambro 💋



    michelle rodriguez



    Andrea Márquez de Rojas





  • Chocolate Strawberry Cream Puffs
Servings: 15-20

INGREDIENTS
10 strawberries
2 egg yolks
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
1 cup flour
1 tablespoon vanilla 
3 eggs

PREPARATION 
Preheat oven to 425°F/220°C.
Cut the tops off the strawberries and cut into pieces. Set aside.
In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
Once the mixture starts to thicken, add in the strawberries, stirring until smooth. 
Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 
In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
On a baking sheet lined with parchment paper, pipe 1-inch mounds. 
Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. 
Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
Dip the top of each filled cream puff into the chocolate, dripping off any excess.
Enjoy!
    Chocolate Strawberry Cream Puffs Servings: 15-20 INGREDIENTS 10 strawberries 2 egg yolks 2 cups heavy cream ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter 1 cup flour 1 tablespoon vanilla 3 eggs PREPARATION Preheat oven to 425°F/220°C. Cut the tops off the strawberries and cut into pieces. Set aside. In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. Once the mixture starts to thicken, add in the strawberries, stirring until smooth. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat. Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20 minutes until the pastry has risen considerably and the insides are dry. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using. Dip the top of each filled cream puff into the chocolate, dripping off any excess. Enjoy!
    2017-02-14 12:58:31

    Comments (290)
    A M:
    No soy la hija de Maru Botana hdp @privarelaa


    :
    Batashow @3atefany


    ☁︎Angel☁︎:
    @callimitchell


    :
    @staceyy2



    Likes (68245)



    Florcita🌸



    yuval..yak



    A M I Y A H💍





  • Need kid-friendly recipes? Make sure to follow our new <a href=/user/tastyjunior>@tastyjunior</a> page 😍
    Need kid-friendly recipes? Make sure to follow our new @tastyjunior page 😍
    2017-02-13 19:29:30

    Comments (210)
    AwesomeCBD:
    💚


    Daniel Prins:
    Jij @marijepostt


    Oda Søvik Jørgensen:
    Æææ hun i starten @vb_photo ligner sykt på Felix!!


    Vilde Bergesen:
    Øææ, hahah jaa!! Det lignet faktisk helt sykt @odasjorgensen



    Likes (53152)
    Heidi Sandmann



    Maria Gaspar



    Hasset Ameha



    Gina Behling





  • CHOCOLATE RASPBERRY ZEBRA CAKE
Servings: 8-10

INGRIDIENTS
Base Batter 
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract 
1 cup milk

Chocolate Batter
½ base batter
¼ cup cocoa powder

Raspberry Batter
½ base batter 
½ cup raspberry jam
1 teaspoon raspberry extract (optional)
1 teaspoon red food coloring (optional)

Chocolate Ganache
2 cups heavy cream
1½ cups chocolate chips

Garnish
Approximately 20 raspberries 
Powdered sugar 
PREPARATION
1. Preheat oven to 350˚F/175˚C. 
2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract. 
4. Add the wet mix to the dry mix, stirring constantly until smooth.
5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly.
7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. 
8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Cool cake slightly, and then invert onto a wire rack to cool completely. 
Ganache
1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
2. Let mix rest until consistency is thick and mix is cooled.
3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. 
Garnish
1. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
2. Enjoy! \
    CHOCOLATE RASPBERRY ZEBRA CAKE Servings: 8-10 INGRIDIENTS Base Batter 2 cups flour 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt 4 eggs 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup milk Chocolate Batter ½ base batter ¼ cup cocoa powder Raspberry Batter ½ base batter ½ cup raspberry jam 1 teaspoon raspberry extract (optional) 1 teaspoon red food coloring (optional) Chocolate Ganache 2 cups heavy cream 1½ cups chocolate chips Garnish Approximately 20 raspberries Powdered sugar PREPARATION 1. Preheat oven to 350˚F/175˚C. 2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt). 3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract. 4. Add the wet mix to the dry mix, stirring constantly until smooth. 5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid. 6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly. 7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. 8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. 9. Cool cake slightly, and then invert onto a wire rack to cool completely. Ganache 1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth. 2. Let mix rest until consistency is thick and mix is cooled. 3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. Garnish 1. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar. 2. Enjoy! \
    2017-02-13 14:27:11

    Comments (838)
    :
    @daorthag probably 😂😍😍


    Destiny:
    Tasty


    :
    @alicerosedonnelly


    Tess Ritcey:
    @chloemark_ next time



    Likes (94569)
    Eina Sompreque 🎀



    🔥Carla Olivera🔥 🚀



    K͜͡e͜͡l͜͡l͜͡y͜͡ B͜͡u͜͡



    Katie Tang





  • <a href=/user/TastyJunior>@TastyJunior</a> has an amazing recipe that you can make with your kids that will go perfect with dinner tonight. Check them out and follow for more kid-friendly food and DIYs
    @TastyJunior has an amazing recipe that you can make with your kids that will go perfect with dinner tonight. Check them out and follow for more kid-friendly food and DIYs
    2017-02-11 14:08:43

    Comments (292)
    :
    @elisepelechaty


    Boo Bü Boo Thangg:
    @Nicholaskrieg


    Megan:
    @kathrinesgroi


    Brenna Kelley:
    I really want



    Likes (90981)
    Niloofar



    ✨Supreme Lyn✨



    Palmira DeBevoise



    Noelle Av





  • One-Skillet Chicken Pot Pie 
Servings: 4-6

INGREDIENTS
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potatoes, cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt, to taste 
Pepper, to taste
1 store-bought pie crust, thawed if frozen

PREPARATION
1. Preheat oven to 400˚F/200˚C. 
2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside. 
3. To the same skillet, add the onions and garlic. Sauté until translucent. 
4. Add potatoes and sauté about 5 minutes. 
5. Add peas and carrots, and stir again. 
6. Add the butter to the vegetable and allow to melt. 
7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps. 
8. Pour in chicken broth and bring to a boil to thicken sauce. 
9. Season with salt and pepper. Remove from heat. 
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers. 
11. Bake for 25-30 minutes or until golden brown. 
12. Enjoy!
    One-Skillet Chicken Pot Pie Servings: 4-6 INGREDIENTS 1 tablespoon olive oil 1½ pounds boneless, skinless chicken breasts, cubed ½ white onion, chopped 2 cloves garlic, minced 1 cup gold potatoes, cubed 2 cups frozen peas and carrots 4 tablespoons all-purpose flour 4 tablespoons butter 2 cups chicken broth Salt, to taste Pepper, to taste 1 store-bought pie crust, thawed if frozen PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside. 3. To the same skillet, add the onions and garlic. Sauté until translucent. 4. Add potatoes and sauté about 5 minutes. 5. Add peas and carrots, and stir again. 6. Add the butter to the vegetable and allow to melt. 7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps. 8. Pour in chicken broth and bring to a boil to thicken sauce. 9. Season with salt and pepper. Remove from heat. 10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers. 11. Bake for 25-30 minutes or until golden brown. 12. Enjoy!
    2017-02-10 14:24:08

    Comments (1591)
    Cayman:
    @michaelfavaro


    Ashley Heap:
    @brittheap8 another easy recipe


    JULIA E BROWN:
    @Irenebrown


    JULIA E BROWN:
    @irenedbrown



    Likes (124141)
    E-tee-wee-tee



    Joseph



    Humble Bee🐝



    Megan Law 💋👸🏼





  • Looking for fun recipes you can make with your little ones? We've got the place for it... <a href=/user/tastyjunior>@tastyjunior</a> is LIVE! Like our new page for food, activities, and DIY crafts you can enjoy with your kids! 😍
    Looking for fun recipes you can make with your little ones? We've got the place for it... @tastyjunior is LIVE! Like our new page for food, activities, and DIY crafts you can enjoy with your kids! 😍
    2017-02-09 17:30:28

    Comments (159)
    Rafaella Dusi:
    @rayannerossib


    Manuela Franco:
    Hello tasty!!! I need an e - mail - where can i writte??


    Haloodies:
    Love this page!



    Likes (41011)
    🇮🇷mahdirazban🇮🇷



    Amelia Ketring



    Carson



    Cassie💕 |207| 💚SINGLE PRINGLE💚





  • 3-Course Italian Dinner
Servings: 2

Garlic Bread Bruschetta

INGREDIENTS
1 loaf Italian bread, sliced
3 tablespoons butter, melted
1 garlic clove, minced
Italian seasoning, to taste
Parmesan cheese, to taste
6 Roma tomatoes, diced
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon pepper
4 basil leaves, finely chopped

PREPARATION
1. Preheat oven to 350°F/180°C.
2. In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic. 
3. Slice up a loaf of Italian bread to about 1-inch thickness, and top with melted garlic butter, Italian seasoning, and parmesan cheese. Bake for approximately 15 minutes or until golden brown.
4. In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil.
5. Top the garlic bread with desired amount of tomato mixture.
6. Garnish with parmesan cheese.
7. Enjoy!

Penne Alla Vodka

INGREDIENTS
8 ounces cooked penne pasta
1 tablespoon olive oil
½ white onion, diced
1 garlic clove, minced
½ teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon salt
½ cup vodka
1½ cup tomato sauce
½ cup heavy cream

PREPARATION
1. Heat 1 tablespoon of olive oil in a large skillet.
2. Add onion and 1 clove of garlic, and cook until onions are translucent. 
3. Add tomato sauce and mix to combine with onion and garlic.
4. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off.
5. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture. 
6. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce. 
7. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half.
8. Garnish with basil.
9. Enjoy!

Vanilla Panna Cotta

INGREDIENTS
1 teaspoon unflavored gelatin
1 tablespoon cold water
1½ cup heavy cream
¼ cup sugar
¼ teaspoon vanilla extract

PREPARATION
1. Sprinkle gelatin over the water. (The gelatin will absorb the water and dissolve, in a process called “blooming.”) 2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scaldin
    3-Course Italian Dinner Servings: 2 Garlic Bread Bruschetta INGREDIENTS 1 loaf Italian bread, sliced 3 tablespoons butter, melted 1 garlic clove, minced Italian seasoning, to taste Parmesan cheese, to taste 6 Roma tomatoes, diced 2 cloves of garlic, minced 1 tablespoon olive oil 1 teaspoon salt ¼ teaspoon pepper 4 basil leaves, finely chopped PREPARATION 1. Preheat oven to 350°F/180°C. 2. In the microwave, melt the 3 tablespoons of butter with 1 clove of garlic. 3. Slice up a loaf of Italian bread to about 1-inch thickness, and top with melted garlic butter, Italian seasoning, and parmesan cheese. Bake for approximately 15 minutes or until golden brown. 4. In a mixing bowl, combine the tomatoes, garlic, salt, pepper, basil, and olive oil and stir until everything is fully coated with olive oil. 5. Top the garlic bread with desired amount of tomato mixture. 6. Garnish with parmesan cheese. 7. Enjoy! Penne Alla Vodka INGREDIENTS 8 ounces cooked penne pasta 1 tablespoon olive oil ½ white onion, diced 1 garlic clove, minced ½ teaspoon red pepper flakes 1 teaspoon dried basil 1 teaspoon salt ½ cup vodka 1½ cup tomato sauce ½ cup heavy cream PREPARATION 1. Heat 1 tablespoon of olive oil in a large skillet. 2. Add onion and 1 clove of garlic, and cook until onions are translucent. 3. Add tomato sauce and mix to combine with onion and garlic. 4. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off. 5. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture. 6. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce. 7. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half. 8. Garnish with basil. 9. Enjoy! Vanilla Panna Cotta INGREDIENTS 1 teaspoon unflavored gelatin 1 tablespoon cold water 1½ cup heavy cream ¼ cup sugar ¼ teaspoon vanilla extract PREPARATION 1. Sprinkle gelatin over the water. (The gelatin will absorb the water and dissolve, in a process called “blooming.”) 2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scaldin
    2017-02-09 16:23:47

    Comments (1281)
    :
    @annadobelis @mothafuckinmasha @tarasnoskiv


    Julia Muzquiz:
    Sat night @memorico22


    Lumachita:
    #lumachita


    frankymoss:
    @ellamaerayner @jesssmarshalll inspo for tomorro



    Likes (92379)
    Mariana Xavier



    ac💰



    Elianah Avraham



    Nouran Mohsen





  • Stuffed Chicken Parm Dinner For Two with <a href=/user/todayfood>@todayfood</a> 
Cucumber, Tomato, and Avocado Salad
Servings: 2

INGREDIENTS
½ English cucumber, diced
2 Roma tomatoes, diced
2 ripe avocados, diced
¼ red onion, thinly sliced
2 tablespoons cilantro, chopped
1 lemon, juiced
Salt, to taste
Black pepper, to taste
1 tablespoons extra virgin olive oil

PREPARATION
1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
2. Toss with olive oil, lemon juice, salt, and pepper.

Inspired by <a target=_blank href=http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/>http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/</a>

Stuffed Chicken Parmesan
Servings: 2

INGREDIENTS
2 chicken breasts, boneless and skinless
Salt, to taste
1 cup mozzarella
1 cup flour
4 eggs, beaten
1 cup breadcrumbs
1 cup oil for frying
3 cups tomato sauce
½ cup parmesan
2 tablespoons basil

PREPARATION
1. Cut a pocket into each chicken breast.
2. Stuff the pockets evenly with mozzarella cheese.
3. Press the edges of the chicken together to seal the pocket.
4. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
7. Heat oil in a large pan over medium heat. 
8. Preheat oven to 350˚F/180˚C.
9. Fry the chicken until golden brown on both sides.
10. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
12. Bake for 25 minutes or until chicken is cooked through and cheese is turning golden brown.
13. Serve!

RASPBERRY PEACH SANGRIA
Servings: 2 - 4

INGREDIENTS
2 white peaches, sliced
1 cup raspberries
2 cups rosé
2 shots white rum
1 cup peach nectar
1 cup champagne

PREPARATION
1. In a pitcher, combine peaches, raspberries, rosé, rum, and peach nectar.
2. Stir until mixed.
3. Chill for at least 4 hours.
4. Add the champagne, then serve!
    Stuffed Chicken Parm Dinner For Two with @todayfood Cucumber, Tomato, and Avocado Salad Servings: 2 INGREDIENTS ½ English cucumber, diced 2 Roma tomatoes, diced 2 ripe avocados, diced ¼ red onion, thinly sliced 2 tablespoons cilantro, chopped 1 lemon, juiced Salt, to taste Black pepper, to taste 1 tablespoons extra virgin olive oil PREPARATION 1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl. 2. Toss with olive oil, lemon juice, salt, and pepper. Inspired by http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/ Stuffed Chicken Parmesan Servings: 2 INGREDIENTS 2 chicken breasts, boneless and skinless Salt, to taste 1 cup mozzarella 1 cup flour 4 eggs, beaten 1 cup breadcrumbs 1 cup oil for frying 3 cups tomato sauce ½ cup parmesan 2 tablespoons basil PREPARATION 1. Cut a pocket into each chicken breast. 2. Stuff the pockets evenly with mozzarella cheese. 3. Press the edges of the chicken together to seal the pocket. 4. Separate the flour, eggs, and bread crumbs into 3 separate bowls. 5. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. 6. Dip the floured chicken into the egg, then the bread crumbs, coating it evenly. 7. Heat oil in a large pan over medium heat. 8. Preheat oven to 350˚F/180˚C. 9. Fry the chicken until golden brown on both sides. 10. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. 11. Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top. 12. Bake for 25 minutes or until chicken is cooked through and cheese is turning golden brown. 13. Serve! RASPBERRY PEACH SANGRIA Servings: 2 - 4 INGREDIENTS 2 white peaches, sliced 1 cup raspberries 2 cups rosé 2 shots white rum 1 cup peach nectar 1 cup champagne PREPARATION 1. In a pitcher, combine peaches, raspberries, rosé, rum, and peach nectar. 2. Stir until mixed. 3. Chill for at least 4 hours. 4. Add the champagne, then serve!
    2017-02-08 14:46:20

    Comments (711)
    Shirin:
    @xosarakha IM LOLING Brings back memories


    :
    Why would you do that to me buzzfeed? Why?😢😢😢


    Joanne Owens:
    @juliacondran date night 😩😩😩


    julia condran:
    @_joanneowens omg



    Likes (68341)
    Queen Of January😈👑🎂



    Jessica Schz



    Jae T



    Winni





  • CHOCOLATE FUDGE BROWNIE CHEESECAKE 
Servings: 10-12

INGREDIENTS
Cheesecake 
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract

Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream

PREPARATION
1. Preheat oven to 350˚F/180˚C. 
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 
4. Remove brownies and lower oven temperature to 325˚F/165˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 
6. Remove cheesecake and refrigerate for 4 hours, or overnight. 
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 
8. Stir continuously until the chocolate is melted and smooth. 
9. Allow the ganache to sit for 10-15 minutes. 
10. Transfer cheesecake to a baking pan with a wire rack. 
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 
12. Allow ganache to cool and set for 30 minutes. 
13. Enjoy!
    CHOCOLATE FUDGE BROWNIE CHEESECAKE Servings: 10-12 INGREDIENTS Cheesecake 1 box brownie mix, prepared according to package instructions 24 ounces cream cheese, softened ¾ cup sugar 3 eggs, beaten 2 teaspoons vanilla extract Ganache 1 pound semi-sweet chocolate chips 2 cups heavy cream PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes. 3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth. 4. Remove brownies and lower oven temperature to 325˚F/165˚C. 5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly. 6. Remove cheesecake and refrigerate for 4 hours, or overnight. 7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. 8. Stir continuously until the chocolate is melted and smooth. 9. Allow the ganache to sit for 10-15 minutes. 10. Transfer cheesecake to a baking pan with a wire rack. 11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides. 12. Allow ganache to cool and set for 30 minutes. 13. Enjoy!
    2017-02-07 14:37:34

    Comments (5285)
    🇻🇪😎✌👊COCO👊✌😎🇻🇪:
    La voy a preparar @evelinmorales11


    :
    @azangotsman can we just be fat


    Nena0308:
    @jlogve



    Likes (174312)
    Jessie Robertson



    Zuazua 🖤



    Edgarlis Vergara



    ANA





  • Cheesy Garlic Bread Meatball Ring
Servings: 8-10

INGREDIENTS

Meatballs 
1 pound ground beef 
¼ cup bread crumbs
2 tablespoons parsley, chopped
½ tablespoon salt 
½ tablespoon pepper
1 egg 
1 batch pizza dough 
1 cup marinara sauce
1 cup shredded mozzarella cheese
4 tablespoons butter, melted
2 garlic cloves, minced
Salt, to taste
½ teaspoon Italian seasoning 
Extra marinara for dipping

PREPARATION
Preheat oven to 350°F/180˚C.
In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined. 
Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball.
Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese. 
Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close. 
Place the balls in a circle, seam-side down, in a cast-iron skillet. 
Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture. 
Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes. 
Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley. 
Enjoy!
    Cheesy Garlic Bread Meatball Ring Servings: 8-10 INGREDIENTS Meatballs 1 pound ground beef ¼ cup bread crumbs 2 tablespoons parsley, chopped ½ tablespoon salt ½ tablespoon pepper 1 egg 1 batch pizza dough 1 cup marinara sauce 1 cup shredded mozzarella cheese 4 tablespoons butter, melted 2 garlic cloves, minced Salt, to taste ½ teaspoon Italian seasoning Extra marinara for dipping PREPARATION Preheat oven to 350°F/180˚C. In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined. Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball. Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel. With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese. Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close. Place the balls in a circle, seam-side down, in a cast-iron skillet. Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture. Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes. Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley. Enjoy!
    2017-02-06 13:42:57

    Comments (3273)
    Valentina Cerni:
    @michele.ferrari98


    gasoftball15:
    It looks so GOOD i really want to try it


    gasoftball15:
    Maybe I will so



    Likes (149582)
    Taylor Rowan






    Katie Trentini



    Kats Le





  • Cauliflower Crust Pizza
Servings 2-3

INGREDIENTS
1 head cauliflower
½ cup mozzarella, shredded
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon garlic powder
1 egg

PREPARATION
1. Preheat oven to 500˚F/260˚C.
2. Remove the leaves and stem of the cauliflower and transfer pieces to a food processor.
3. Rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater.
4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling!
5. Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible.
Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, 6. garlic powder, and an egg. Mix well.
7. Line a baking sheet with parchment paper and place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a “crust.”
8. Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
9. Top with your favorite pizza sauce and toppings, being careful not to overload the pizza.
10. Bake for another 5-7 minutes, or until the cheese has fully melted.
11. Enjoy!
    Cauliflower Crust Pizza Servings 2-3 INGREDIENTS 1 head cauliflower ½ cup mozzarella, shredded ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon salt ½ teaspoon garlic powder 1 egg PREPARATION 1. Preheat oven to 500˚F/260˚C. 2. Remove the leaves and stem of the cauliflower and transfer pieces to a food processor. 3. Rice the cauliflower by pulsing it in the food processor, or by shredding it on a box grater. 4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it cool down for a few minutes before handling! 5. Transfer cooked cauliflower to a clean towel and wring out as much liquid as possible. Place wrung cauliflower in a bowl and combine with mozzarella, oregano, basil, salt, 6. garlic powder, and an egg. Mix well. 7. Line a baking sheet with parchment paper and place cauliflower mixture in the middle. Spread out the mixture and form a circle out of the cauliflower mixture, pushing along the edge to raise a “crust.” 8. Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges. 9. Top with your favorite pizza sauce and toppings, being careful not to overload the pizza. 10. Bake for another 5-7 minutes, or until the cheese has fully melted. 11. Enjoy!
    2017-02-03 14:36:35

    Comments (2277)
    Lillianna McKenzie💕:
    @staceyineurasia


    frankymoss:
    @nouskamoss gotta try


    :
    @gsocc4


    emily:
    @luis.qvintero



    Likes (94220)
    Natalie Price



    Ketllin ♥♥



    Sevgi Günüsen



    Alicia Wager





  • Fluffy Jiggly Japanese Cheesecake via <a href=/user/tastyjapan>@tastyjapan</a> 
Servings: 6-8

INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. 
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. 
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
    Fluffy Jiggly Japanese Cheesecake via @tastyjapan Servings: 6-8 INGREDIENTS ⅔ cup (130 milliliters) milk 4 ounces (100 grams) cream cheese 7 tablespoons (100 grams ) butter 8 egg yolks ½ cup (60 grams) flour ½ cup (60 grams) cornstarch 13 large egg whites ⅔ cup (130 grams) granulated sugar Parchment paper Strawberries, to serve Powdered sugar, to serve PREPARATION Preheat oven to 320°F/160°C. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined. Sift in the flour and the cornstarch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage. Pour the batter into the parchment-lined pan and shake to release any large air bubbles. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water. Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm! Enjoy!
    2017-02-02 13:07:19

    Comments (3494)
    cami ♡:
    @brandon_currii


    ashley:
    @breadfaceblog smash ur face into this


    ck morris:
    Wibble wobble


    :
    @lilomari2014 طبيعي مااحلاها؟؟ لازم يسموها heaven cake



    Likes (134819)
    Angelys Arismendi



    Mssr



    🎨A R I N A🎨✨



    🌸🌙





  • Flourless Dark Chocolate Orange Cake
Servings: 8-12

INGREDIENTS 
Cake
8 ounces dark chocolate, cut into chunks
6 tablespoons unsalted butter, cubed
6 egg yolks
2 tablespoons orange zest
6 egg whites
½ cup sugar

Orange Whipped Cream
1 cup heavy cream
1 teaspoon orange extract
2 tablespoons powdered sugar

PREPARATION 
1. Preheat oven to 275°F/135C° and grease a 9-inch springform pan.
2. In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
3. Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
4. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add ½ cup of sugar. Continue beating on high speed until soft peaks form.
5. Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
6. Pour into prepared pan then bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
7. For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
8. Top with whipped cream and garnish with orange zest.
9. Enjoy!
    Flourless Dark Chocolate Orange Cake Servings: 8-12 INGREDIENTS Cake 8 ounces dark chocolate, cut into chunks 6 tablespoons unsalted butter, cubed 6 egg yolks 2 tablespoons orange zest 6 egg whites ½ cup sugar Orange Whipped Cream 1 cup heavy cream 1 teaspoon orange extract 2 tablespoons powdered sugar PREPARATION 1. Preheat oven to 275°F/135C° and grease a 9-inch springform pan. 2. In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes 3. Add the egg yolks and the orange zest to the chocolate mixture and stir to combine. 4. In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add ½ cup of sugar. Continue beating on high speed until soft peaks form. 5. Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine. 6. Pour into prepared pan then bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan. 7. For the orange whipped cream, beat together heavy cream, orange extract, and sugar. 8. Top with whipped cream and garnish with orange zest. 9. Enjoy!
    2017-02-01 14:38:12

    Comments (878)
    :
    @elastigirl16


    :
    @1of3mj


    :
    @_cayemosteiro si lo de encima


    Rakel Azar:
    @oriane.chamoun



    Likes (106936)
    Noelle Av



    une_vie



    Alexis Walker



    Faris ardiansyah





  • Paprika Chicken & Rice
Servings: 5

INGREDIENTS
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked. 
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!
    Paprika Chicken & Rice Servings: 5 INGREDIENTS 5 chicken thighs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1 teaspoon dried parsley 1 tablespoon olive oil 1 tablespoon garlic, minced ½ cup red onion, diced 1 cup long grain rice 1½ cups chicken broth Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley. 3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot. 4. Add the garlic and onions to the pot, and cook until the onions are transparent. 5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. 6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid. 7. Bake for 35-40 minutes, or until the rice is fully cooked. 8. Optional: remove chicken thighs and broil for crispy skin. 9. Enjoy!
    2017-01-31 13:26:29

    Comments (2253)
    tomas jaramillo:
    I want to do this babe @commander.jenny


    bubu 👑:
    @jaramillo_tomas_831 yesss!


    Nira Fortuno Penalosa:
    @vleirde



    Likes (139977)
    Madi



    Kaitlin Myres



    Ashmita Barhoe



    Isyraf Syahmi | إشراف شهمي





  • Cobb Salad Deviled Eggs
Servings: 12

INGREDIENTS
1 dozen eggs
1 teaspoon salt
1 teaspoon pepper
½ cup tomatoes, diced
½ cup cooked chicken, fine chopped
½ cup bacon, crumbled
3 tablespoons mayonnaise
2 tablespoons dijon mustard
½ cup avocado, diced

Garnish
Blue cheese
Bacon, sliced into strips

PREPARATION
1. Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.
2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
3. Remove from water and immediately place in bath of ice water for a few minutes.
4. Remove shells and cut the egg in half, vertically. 
5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.
6. In the bowl with the yolks, add salt, pepper, tomatoes, chicken, bacon, mayonnaise, and mustard. Mash until everything is well incorporated.
7. Gently fold in the diced avocado.
8. Fill each cooked egg white with the mixture, and if you would like to get fancy, garnish with blue cheese and a small strip of bacon.
9. Enjoy!
    Cobb Salad Deviled Eggs Servings: 12 INGREDIENTS 1 dozen eggs 1 teaspoon salt 1 teaspoon pepper ½ cup tomatoes, diced ½ cup cooked chicken, fine chopped ½ cup bacon, crumbled 3 tablespoons mayonnaise 2 tablespoons dijon mustard ½ cup avocado, diced Garnish Blue cheese Bacon, sliced into strips PREPARATION 1. Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid. 2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes. 3. Remove from water and immediately place in bath of ice water for a few minutes. 4. Remove shells and cut the egg in half, vertically. 5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray. 6. In the bowl with the yolks, add salt, pepper, tomatoes, chicken, bacon, mayonnaise, and mustard. Mash until everything is well incorporated. 7. Gently fold in the diced avocado. 8. Fill each cooked egg white with the mixture, and if you would like to get fancy, garnish with blue cheese and a small strip of bacon. 9. Enjoy!
    2017-01-30 18:38:43

    Comments (1656)
    RA:
    Why does all your fucking recipes has to do with eggs I fucking hate eggs and your food seems to be very tasty


    :
    @savsimm


    Hiba Shalhawi:
    Yam yamy 😄😄


    Jose Luis Ayala Cse:
    Para tu desayuno @lizzycastaneda7



    Likes (112974)
    paige;)



    Muneera Al-Zayani🇧🇭



    London



    BASIC WITCH🌙






Pulled Pork Nachos Servings: 10-12 INGREDIENTS Pulled Pork 2-3 pound pork shoulder ¼ cup brown sugar 1 tablespoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon black pepper 1 medium red onion, quartered ¼ cup ketchup ¼ cup mustard Toppings Tortilla chips Red onion BBQ sauce 1 cup cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded Diced tomatoes Sour cream Salsa Cilantro PREPARATION Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings. Add ketchup and mustard, spreading evenly over the outside of the meat. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces. Preheat oven to 400˚F/200˚C. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese. Repeat as desired for additional layers. Bake for 8-10 minutes until cheese is melted and bubbling. Top with sour cream, salsa, and cilantro. Enjoy!
source:www.instagram/buzzfeedtasty