This guide will make cooking with cast iron a breeze! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Promenade En Provence Licensed via Audio Network Made by BFMP .


Customize & buy the Tasty Cookbook here: Here is what you'll need! Fluffy Jiggly Japanese Cheesecake 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! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Asian Movement_Full Licensed via Warner Chappell Production Music Inc. Created by


Here is what you'll need! FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE Servings: 5 INGREDIENTS 1 box of elbow macaroni 1 12-ounce can evaporated milk 3 eggs ½ cup unsalted butter 2 cups cheddar cheese, shredded and divided 1 cup mozzarella cheese, shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese, cut into small pieces ½ cup smoked Gouda cheese, shredded 4 teaspoons salt, divided 2 teaspoons black pepper PREPARATION Preheat oven to 350˚F/180˚C. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by


Here is what you'll need! Chicken Bacon Broccoli Alfredo Serves 2-3 INGREDIENTS 2 tablespoons canola oil 2 boneless, skinless chicken breasts, diced ½ teaspoon salt ½ teaspoon pepper 2 cloves garlic, chopped 2 cups broccoli florets 2 cups milk 1 cup parmesan, shredded ¼ cup parsley, chopped 4 strips cooked bacon, crumbled ½ pound cooked spaghetti PREPARATION 1. Heat oil in a pot over medium-high heat. 2. Cook the chicken with the salt and pepper. 3. Add the garlic and broccoli, cooking for 1-2 minutes. 4. Add the milk, Parmesan, parsley, and bacon, bringing to a boil. 5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. 6. Serve! Garlic Shrimp Scampi Serves 2-3 INGREDIENTS 3 tablespoons butter 3 cloves garlic, chopped 1 pound shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon pepper Juice of ½ lemon 1 teaspoon red chili flakes ¼ cup parsley, chopped ½ pound cooked spaghetti PREPARATION 1. Melt the butter in a pot over medium heat. 2. Cook the garlic until it starts to brown. 3. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through. 4. Add the lemon juice, chili flakes, and parsley. 5. Add the spaghetti, and toss until evenly coated. 6. Serve! Spinach Mushroom Pesto Spaghetti Serves 2-3 INGREDIENTS 1 tablespoon canola oil 5 ounces spinach 2 cups mushrooms, sliced 1 teaspoon salt 1 teaspoon pepper 1 cup pesto ½ cup Parmesan ½ pound cooked spaghetti PREPARATION 1. Heat oil in a pot over medium-high heat 2. Cook the spinach until wilted. 3. Add the mushrooms, salt, and pepper cooking until most of the water is gone. 4. Add the pesto and Parmesan. 5. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles. 6. Serve! Tomato Basil Sausage Spaghetti Serves 2-3 INGREDIENTS ½ pound ground sausage ½ onion, diced 1 teaspoon salt 1 teaspoon pepper 2 cups marinara sauce 1 cup milk ½ cup basil, chopped ½ pound cooked spaghetti PREPARATION 1. Cook the sausage in a pot over medium-high heat. 2. Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown. 3. Add the marinara, milk, and basil, cooking until sauce has thickened slightly. 4. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. 5. Serve!


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Inspired by - How to make a shiny mirror glaze cake! Here is what you'll need! White Chocolate Mousse Servings: 1 INGREDIENTS 8 egg yolks ¼ cup sugar 1½ cups heavy cream (for the eggs) 1½ cups white chocolate (over 30% cocoa butter) 2 cups heavy cream, chilled (for whipping) PREPARATION In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use. Mirror Glaze Servings: 1 INGREDIENTS 300 milliliters water 1½ cups sugar 1 14-ounce can sweetened condensed milk 15 gelatin sheets 26 ounces white chocolate, chopped (over 30% cocoa butter) Gel food coloring of choice PREPARATION Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake! Mirror Glaze Cake Servings: 8-10 INGREDIENTS 1 recipe White Chocolate Mousse 18 ounces strawberry jam, seedless 2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick 1 recipe Mirror Glaze PREPARATION Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely. In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared. When the mirror glaze i


Get the recipes for all 8 here: Check us out on Facebook! - facebook.com/buzzfeedtasty All music provided by Audio Network and Warner Chappell Inc. Used with permission


Customize & buy the Tasty Cookbook here: Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta Slow Cooker Honey Garlic Chicken One-Pot Chicken Alfredo Orange Chicken Cheesy Chicken And Broccoli Pasta Stuffed Chicken Parmesan One Pan Chicken And Veggies Made by BFMP .


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Super soft, chewy, and studded with chocolate! Here is what you'll need! The Best Chewy Chocolate Chip Cookies Servings: 12 INGREDIENTS ½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference) PREPARATION Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely, and enjoy! Inspired by link: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Ballade Pop_Main Licensed via Warner Chappell Production Music Inc.


Peanut Butter S’mores Dip Serves 4-6 INGREDIENTS 1 pound mini peanut butter cups 1 pound large marshmallows 15-20 graham crackers PREPARATION 1. Preheat oven to 350°F/175°C. 2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan. 3. Place the marshmallows in a single layer on top. 4. Bake for 20 minutes until marshmallows are golden brown. 5. Serve with graham crackers for dipping! Cookies & Cream Truffles Serves 6-8 INGREDIENTS 36 chocolate sandwich cookies 8 ounces cream cheese, softened 12 ounces white chocolate, melted PREPARATION 1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. 2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed. 3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape. 4. Roll ping pong–sized balls with the mixture. 5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper. 6. Sprinkle some of the cookie crumbs on top of the chocolate-coated truffle before the chocolate hardens. 7. Repeat with the rest of the truffles, reheating the chocolate if necessary. 8. Serve! Palmier Cookies Serves 4-6 INGREDIENTS 1 sheet puff pastry, thawed 1 cup cane sugar ½ stick melted butter PREPARATION 1. Preheat oven to 425°F/220°C. 2. Brush the melted butter evenly over the puff pastry. 3. Sprinkle half the sugar on the pastry, then spread it around evenly. 4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry. 5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar. 6. Starting from the shorter edges, roll them tightly towards the middle. 7. Wrap in cling film and chill for about 30 minutes. 8. Remove the cling film and push one of the rolls directly on top of the other. 9. Trim off the uneven ends of the pastry, then slice 1-centimeter cookie rounds. They should look like smushed hearts. 10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion. 11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown. 12. Cool, then serve! Triple Decker Brownies Serves 4-6 INGREDIENTS 1 16-ounce tube cookie dough 16 chocolate sandwich cookies ½ box brownie mix, prepared according to package instructions PREPARATION 13. Preheat oven to 350°F/175°C. 14. Press the cookie dough in an even layer on the bottom of a 9x9 square baking pan. 15. Place the 16 cookies evenly on top of the cookie dough. 16. Pour the brownie batter on top, spreading it evenly over the cookies. 17. Bake for 45-50 minutes, until a toothpick inserted inside comes out clean. 18. Cool, slice, then serve! Music provided by Warner Chappell Inc. Used with permission


Here is what you'll need! RECIPE: Cream Cheese Filling INGREDIENTS 1 8-ounce block cream cheese ¼ cup granulated sugar ½ teaspoon vanilla extract PREPARATION In a medium bowl, mix cream cheese, sugar, and vanilla until smooth. Strawberry Pastry Diamond Makes 9 pastries INGREDIENTS 1 sheet thawed puff pastry 5 strawberries, halved with stems removed 9 tablespoons Cream Cheese Filling, recipe above powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Taking one of the squares, fold one of the edges to the opposite edge. Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Raspberry Pastry Flower Makes 4 pastries INGREDIENTS 1 sheet thawed puff pastry 20 raspberries 4 tablespoons Cream Cheese Filling, recipe above Powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 4 equal squares. Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries. Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Blueberry Pastry Pinwheel Makes 9 pastries INGREDIENTS 1 sheet thawed puff pastry 36 blueberries 9 tablespoons Cream Cheese Filling, recipe above Powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center. Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Music provided by Warner Chappell Inc. Used with permission


Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, chopped 2 chicken breasts, thinly sliced 2 cups asparagus, chopped 1 cup cherry tomatoes, halved 1 cup carrots, sliced 1 teaspoon pepper 1 teaspoon salt 4 cups cooked penne 1 cup parmesan PREPARATION 1. Heat oil in a large pot over high heat. 2. Cook garlic and chicken until no pink is showing. 3. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. 4. Add pasta and parmesan, stirring until cheese is melted and evenly distributed. 5. Serve! Penne Alla Vodka Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 1 onion, chopped 1 pound ground beef 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can crushed tomatoes ½ cup vodka ½ teaspoon red chili flakes ½ cup heavy cream 4 cups cooked penne Parsley and parmesan to garnish PREPARATION 1. Heat oil in a large pot over high heat. 2. Cook onion until translucent. 3. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned. 4. Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced. 5. Add cream, stirring until evenly incorporated. 6. Stir in pasta until evenly coated. 7. Serve with parsley and parmesan Spinach Artichoke Penne Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 5 ounces spinach 1 cup artichoke hearts, drained 16 ounces cream cheese, softened 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 cups milk 4 cups cooked penne PREPARATION 1. Heat oil in a large pot over medium heat. 2. Add spinach, cooking until wilted, then add artichoke hearts, cooking for one minute. 3. Next, melt in cream cheese, stirring until there are no lumps 4. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth. 5. Add pasta and mix until pasta is evenly coated. 6. Serve! Cajun Chicken Alfredo Servings: 3-4 INGREDIENTS 3 tablespoons olive oil 3 cloves garlic, chopped 1 cup cooked sausage, sliced 2 chicken breasts, thinly sliced 1 tablespoon cajun seasoning 2 cups heavy cream 4 cups cooked penne 1 cup parmesan ¼ cup parsley PREPARATION 1. Heat oil in a large pot over high heat 2. Cook the garlic, sausage, and chicken until garlic is starting to brown and the chicken is no longer pink. 3. Sprinkle over the cajun seasoning and stir to evenly coat the sausage and chicken. 4. Add the cream, and bring to a boil. 5. Add the pasta, stirring until evenly mixed. 6. To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce. 7. Serve! Music provided by Warner Chappell Inc. Used with permission


Super chocolatey, chewy, and fudgy. Here is what you'll need! The Best Fudgy Brownies Servings: 9 INGREDIENTS 8 ounces good-quality chocolate ¾ cup butter, melted 1¼ cups sugar 2 eggs 2 teaspoons vanilla ¾ cup all-purpose flour ¼ cup cocoa powder 1 teaspoon salt PREPARATION Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Midnight Sea_FullMix Licensed via Warner Chappell Production Music Inc.



Here is what you'll need! Servings: 2-3 for each recipe (8-12 altogether) Ingredients For all: Egg wash 4 eggs 1 cup milk 1 tbsp. Vanilla 1 tbsp. Cinnamon Instructions: 1. Wisk all ingredients together in medium-large bowl to create egg wash Mixed Berry Ingredients: 4 slices sandwich bread 2 cups blueberries, raspberries, and blackberries 2 tbsp. lemon juice ⅓ cup granulated sugar Confectioners sugar (for garnish) Instructions 1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce 3. Dunk bread in egg wash, 4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes 5. Lay out slices and spread compote in between each slice then on top 6. Garnish with confectioners sugar S’more 4 slices bread 3/4 cup half-and-half 4 graham crackers, crushed 1 tbsp. butter 2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;) 2 tbsp. marshmallow fluff Mini marshmallows, for garnish Mini chocolate chips, for garnish Chocolate syrup, for garnish Instructions 1. Crush graham crackers into crumbs 2. Dunk bread in egg wash, 3. Cover in crumbs until covered 4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid 5. Once you flip them over once spread fluff on one slice and melted chocolate on the other 6. Press slices together and stack 7. Garnish with mini marshmallows and chocolate syrup STRAWBERRY CHEESECAKE Ingredients: 4 oz cream cheese, warmed up for spreading 2 tsp. vanilla extract 2 tbsp. lemon juice 1 ½ cups diced strawberries, divided 3/4 cup heavy cream (optional) 1 tbsp. cinnamon 1 tbsp. granulated sugar Maple syrup, for serving Instructions 1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional) 2. Take 2 slices of bread and spread mixture on both 3. Press sliced strawberries on both slices & press together 2. Dunk in egg wash 4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid 5. Stack and garnish with strawberries and confectioners sugar 6. Add maple syrup to preference CINNAMON BUN Ingredients: 4 oz cream cheese, softened 2 tsp. vanilla extract 1 tsp. nutmeg 1 tbsp. butter ¼ cup heavy cream 3 tbsp. Cinnamon 2 tbsp. Brown sugar 1 tbsp. granulated sugar (for garnish) Instructions 1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream 2. Dunk 2 slices of bread in egg wash 3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid All music provided by Audio Network and Warner Chappell Inc. Used with permission


Here is what you'll need! Homemade Chicken Tikka Masala Servings: 5-6 INGREDIENTS Chicken Marinade 3 boneless, skinless chicken breasts 1 lemon 125 grams yogurt 6 garlic cloves, minced 1 tablespoon ginger, minced 2 teaspoons salt 2 teaspoons cumin 2 teaspoons garam masala 2 teaspoons paprika Bamboo or wooden skewers Sauce 3 tablespoons oil 1 large onion, chopped finely 2 tablespoons ginger, minced 8 cloves garlic, minced 2 teaspoons cumin 2 teaspoons turmeric 2 teaspoons ground coriander 2 teaspoons paprika 2 teaspoons chili powder 2 teaspoons garam masala 1 tablespoons tomato puree 800 grams tomato sauce or crushed tomatoes 300 milliliters water 250 milliliters cream Chopped coriander, to garnish Rice and naan bread, to serve PREPARATION Preheat oven to 500°F/260°C. Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Camel Swing_fullmix Licensed via Warner Chappell Production Music Inc. Created by


Customize & buy the Tasty Cookbook here: Here is what you'll need! Buttermilk-Fried Chicken (US) Serves 3 INGREDIENTS 6 chicken drumsticks & thighs, bone-in Marinade 2 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1 teaspoon paprika 1 teaspoon white pepper 1 teaspoon garlic powder 2 cups buttermilk Breading 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon cayenne pepper Oil, for frying PREPARATION Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken. Heat oil in a skillet over high heat to about 350°F. Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F. Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes. Serve! Brazilian Chicken Wings (Frango À Passarinho) Serves 3-4 INGREDIENTS 10 chicken wings & drumettes 6 cloves garlic, finely minced 2 teaspoons salt 1 teaspoon pepper ¼ cup lime juice 1 cup flour Oil, for frying Lime wedges and fried chopped garlic to serve PREPARATION Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour. Dip each chicken wing in the flour, shaking off excess. Heat oil in a large pot to about 375°F. Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F. Drain on paper towels. Serve with lime wedges and fried garlic! Japanese Popcorn Chicken (Karaage) Serves 2-3 INGREDIENTS 3 boneless chicken thighs, chopped into 1-inch chunks 3 cloves garlic, finely minced 2 tablespoons ginger, finely grated or minced 3 tablespoons soy sauce 2 tablespoons sake 1 tablespoon sesame oil 1 tablespoon sugar ½ cup potato starch Oil, for frying Lemon wedges and parsley to serve PREPARATION Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour. Heat oil in a pot over high heat until about 340°F. Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture. Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat. Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels. Serve with lemon and parsley! Spicy Korean Chicken Serves 2-3 INGREDIENTS 10 chicken wings and drumettes 1 cup cornstarch Oil, for frying Sesame seeds, for serving Batter ½ cup cornstarch ½ cup flour 2 teaspoons salt 1 cup water Sauce 2 tablespoons soy sauce ¼ cup honey 2 tablespoons rice vinegar 2 tablespoons Korean chili paste (gochujang) 2 cloves garlic, minced 1 tablespoon ginger, grated PREPARATION Mix the ingredients for the batter in a bowl until smooth with no lumps. Heat oil in a pot to 340°F. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F. Drain the wings and increase the heat. Heat oil to about 375°F. Fry the wings a second time until golden brown and crispy. Drain and set aside. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Neon Drive Licensed via Warner Chappell Production Music Inc. Made by BFMP .


RECIPE: BBQ CHICKEN SLIDERS Servings: 12 INGREDIENTS 1 12-pack of dinner rolls or Hawaiian sweet rolls 3 cups cooked chicken ⅓ cup BBQ sauce ½ red onion, thinly sliced 6 slices pepper jack cheese ¼ cup parsley, finely chopped 2 tablespoons melted butter PREPARATION 1. Preheat oven to 350°F/175°C. 2. Slice the rolls in half lengthwise. 3. Place the bottom half on a 9x13 baking tray. 4. Spread the chicken evenly on the rolls, followed by the BBQ sauce, red onion, jack cheese, and parsley. 5. Place the remaining half of the rolls on top. 6. Brush with melted butter. 7. Bake for 20 minutes. 8. Slice, then serve! BREAKFAST SLIDERS Servings: 12 INGREDIENTS 1 12-pack of dinner rolls or Hawaiian sweet rolls 9 eggs, scrambled 6 slices ham 6 slices white cheddar 8 strips cooked bacon 3 ounces baby spinach 2 tablespoons melted butter 1 teaspoon black pepper PREPARATION 1. Preheat oven to 350°F/175°C. 2. Slice the rolls in half lengthwise. 3. Place the bottom half on a 9x13 baking tray. 4. Spread the eggs evenly on the rolls, followed by the ham, cheddar, bacon, and spinach. 5. Place the remaining half of the rolls on top. 6. Brush with melted butter and sprinkle the pepper on top. 7. Bake for 20 minutes. 8. Slice, then serve! CHICKEN PARMESAN SLIDERS Servings: 12 INGREDIENTS 1 12-pack of dinner rolls or Hawaiian sweet rolls 3 cups rotisserie chicken ½ cup marinara sauce 8 ounces fresh mozzarella, sliced ¼ cup basil, chopped ½ cup melted butter 3 cloves garlic, finely chopped 2 tablespoons basil, finely chopped 2 tablespoons grated parmesan PREPARATION 1. Preheat oven to 350°F/175°C. 2. Slice the rolls in half lengthwise. 3. Place the bottom half on a 9x13 baking tray. 4. Spread the chicken evenly on the rolls, followed by the marinara, mozzarella, and basil. 5. Place the remaining half of the rolls on top 6. Mix the melted butter with the garlic, parsley, and parmesan. 7. Brush the top of the rolls with the butter mixture. 8. Bake for 20 minutes. 9. Slice, then serve! CHEESEBURGER SLIDERS Servings: 12 INGREDIENTS 2 pounds ground beef 2 teaspoons salt 2 teaspoons pepper 2 teaspoons garlic powder ½ white onion, diced 6 slices cheddar 1 12-pack of dinner rolls or Hawaiian sweet rolls 2 tablespoons melted butter 1 tablespoon sesame seeds PREPARATION 1. Preheat oven to 350°F/175°C. 2. Combine the beef, salt, pepper, and garlic powder in a 9x13 baking tray, mixing thoroughly and pressing it in a flat, even layer. 3. Bake for 20 minutes. 4. Set aside the cooked beef and drain the liquid. 5. Slice the rolls in half lengthwise. 6. Place the bottom half on the same 9x13 baking tray. 7. Place the cooked beef layer on the rolls, followed by the onions and cheddar. 8. Place the remaining half of the rolls on top 9. Brush the top of the rolls with the the butter and sprinkle the sesame seeds on top. 10. Bake for 20 minutes. 11. Slice, then serve! Music provided by Warner Chappell Inc. Used with permission


Here is what you'll need! Servings: 20-25 crepes CREPE INGREDIENTS 2 cups flour 3 eggs ¼ cup butter, melted 3 tablespoons granulated sugar 3 cups milk PREPARATION 1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed. 2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk. 3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps. 4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set. 5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe. 6. Cook until the edges are starting to slightly crisp. Remove from heat and cover with a paper towel to make sure the crepes stay moist. Chocolate Strawberry Crepes Servings: 2 INGREDIENTS 2 crepes (above) ½ cup chocolate hazelnut spread 10 strawberries, sliced Powdered sugar INSTRUCTIONS 1. Spread half of the chocolate hazelnut spread on half of the crepe. 2. Lay half of the strawberries on the chocolate spread. 3. Fold the other half of the crepe on top of the strawberries, then fold the crepe in half. 4. Repeat with the other crepe. 5. Dust with powdered sugar, then serve! Caramel Banana Crepes Servings: 2 INGREDIENTS 2 crepes (above) ½ cup butter 1 cup brown sugar 1 teaspoon cinnamon 3 bananas, sliced Whipped cream Caramel sauce PREPARATION 1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling. 2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel. 3. Remove from heat and cool. 4. Spread half of the banana mixture on half of one crepe. 5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half. 6. Repeat with the other crepe. 7. Serve with whipped cream and a drizzle of caramel sauce! Berry Cheesecake Crepes Servings: 2 INGREDIENTS 2 crepes (above) 1 cup raspberries 1 cup blueberries 1 cup blackberries 2 tablespoons lemon juice ¼ cup sugar ¼ cup powdered sugar 1 8-ounce block cream cheese, softened Powdered sugar to garnish PREPARATION 1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil. 2. Cook for about 2 minutes, then remove from heat and cool completely. 3. Mix the cream cheese with the powdered sugar until smooth. 4. Spread half of the cream cheese mixture on one side of the crepe. 5. Spread half of the berries on top of the cream cheese. 6. Fold the crepe over the berries, then fold in half. 7. Repeat with the other crepe. 8. Serve with powdered sugar! S’mores Crepes Servings: 2 INGREDIENTS 2 crepes (above) 2 graham crackers, broken into small pieces 2 (1.5 ounce) chocolate bars, broken into chunks 1 cup mini marshmallows Chocolate sauce Graham cracker crumbs PREPARATION 1. Preheat oven to 350°F/175°C 2. Layer half of the graham cracker pieces, the chocolate chunks, and the marshmallows on one side of a crepe. 3. Fold the other side of the crepe over. Fold the crepe in half. 4. Repeat with the other crepe. 5. Bake the crepes for 10 minutes, until the chocolate and marshmallows are slightly melted. 6. Serve with chocolate sauce and graham cracker crumbs! Music provided by Warner Chappell Inc. Used with permission


Here is what you'll need! Apple Pie From Scratch INGREDIENTS Pie Dough 2½ cups flour 1 teaspoon salt 1½ sticks butter, cold and cut in cubes 4-8 tablespoons ice water Filling 2½ pounds Granny Smith apples, cored and sliced ¾ cup sugar 2 tablespoons flour ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ lemon 1 egg, beaten 1 tablespoon sugar Vanilla ice cream PREPARATION Preheat the oven to 375°F/200°C. In a medium-sized bowl, add the flour and salt. Mix with fork until combined. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas. Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon. Mix until combined and all apples are coated. Refrigerate. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary. Pour in apple filling mixture and pat down. Roll the other half of the dough on top. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. Brush the pie with the beaten egg and sprinkle with the sigar. Cut four slits in the top of the pie to create a vent. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains. Allow to cool completely before slicing. Top with ice cream and enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Soho Strut Licensed via Warner Chappell Production Music Inc. Created by


PUB BURGER WITH CARAMELIZED ONIONS AND BACON Servings: 1 INGREDIENTS 2 slices bacon 1 sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80% lean 20% fat) Salt Pepper 1 brioche bun Unsalted butter 2 slices Gruyère cheese 1 tomato, sliced Arugula PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate. 3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve. 4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper. 5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes. 6. Once the burger is flipped, add gruyere cheese to the cooked side. 7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside. 8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted. 9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top. Recipe inspired by - DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI Servings: 1 INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1½ tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons Aioli 1 egg yolk 2 teaspoons Dijon mustard 1 garlic clove, minced ½ cup olive oil ½ lemon, juiced Salt 1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80% lean, 20% fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato PREPARATION 1. Preheat the oven to broil on high. 2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved. 3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside. 4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside. 5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown. 6. Smear the top bun with aioli, and set aside. 7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil. 8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes. 9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes. 10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices. FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM Servings: 1 INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1½ teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped ¼ teaspoon ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves PREPARATION 1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes. 2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week. 3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined. 4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese. 5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper. 6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side. 7. In a small bowl, mix together mustard and mayonnaise. 8. Toast the sesame bun. 9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.


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Here is what you'll need! Servings:  15-20 Ingredients 25 chocolate sandwich cookies 2 egg yolks 2 cups half & half ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter ½ cup flour 4 eggs Instructions 1. Preheat oven to 425°F. 2. Using a knife, separate the cream from the cookies, and place them in two separate bowls. 3. Crush cookies in a blender or a food processor until fine. Set aside. 4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. 6. 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. 7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. 9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry. 10. 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. 11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth. 12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess. 13. Sprinkle any remaining cookies crumbs on top of each cream puff. 14. Serve! Music provided by Warner Chappell Inc. Used with permission


Here is what you'll need! MAC AND CHEESE AS MADE BY TERRY CREWS (MACK AND JEEZY) Serves: 4-6 INGREDIENTS 1 package (8 ounces) elbow macaroni 2 cups cream-style cottage cheese (or small curd) 2 cups sharp cheddar cheese, shredded 1 carton (8 ounces) sour cream 1 egg, lightly beaten ¼ teaspoon salt 1 tablespoon coconut oil Paprika, to garnish PREPARATION 1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC TFJ030_258 licensed by Warner Chappell Made by BFMP .


Here is what you'll need! 3-Minute Mug Cakes 4 Ways Chocolate Hazelnut Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar 2 tablespoons cocoa powder ½ teaspoon baking powder 3 tablespoons milk 1 tablespoon oil, such as vegetable or canola 1 teaspoon vanilla extract 1 tablespoon chocolate hazelnut spread PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Mix all the ingredients except the Nutella. Once combined, spoon it on top of the batter. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Strawberries & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 strawberries, diced 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Cookies & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2-3 chocolate sandwich cookies, crushed 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Birthday Cake Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 tablespoons sprinkles 3 tablespoons milk 1 tablespoon oil 2 teaspoons vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Orange Pudding Licensed via Warner Chappell Production Music Inc. Created by


Here is what you'll need! Baked Potato Chips 4 Ways Serves: 2-3 servings (per recipe) BBQ Chips 3 gold potatoes 1 tablespoon cooking oil 1 tablespoon paprika 1 tablespoon chili powder 2 tablespoon brown sugar 1 teaspoon garlic powder 1 tablespoon pepper 1 tablespoon salt PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. In a large bowl, mix the potato chips with ingredients. Arrange chips on greased baking sheet. Bake for 30-35 minutes. Enjoy! Cheddar Chips 3 gold potatoes 1 tablespoon cooking oil 2 cups cheddar cheese crackers 1 tablespoon salt PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state. In a large bowl, mix the potato chips with oil, cheddar powder, and salt. Arrange chips on greased baking sheet Bake for 30-35 minutes. Enjoy! Salt & Vinegar Chips 3 gold potatoes 2 cups vinegar 1 tablespoon salt 1 tablespoon pepper PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛ inch slices using a knife or mandoline. In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste). Drain the chips and then mix in salt and pepper. Arrange chips on greased baking sheet. Bake for 30-35 minutes. Enjoy! Cool Ranch Chips 3 gold potatoes 1 tablespoon cooking oil 1 packet ranch dressing mix ¼ cup chives 1 teaspoon salt 1 teaspoon pepper PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. In a large bowl, mix chips with ingredients. Arrange chips on greased baking sheet Bake for 30-35 minutes. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Say It Right Licensed via Audio Network Made by BFMP .


Customize & buy the Tasty Cookbook here: Here is what you'll need! 4 Famous Sandwiches from 4 Cities PHILADELPHIA, PA: PHILLY CHEESE STEAK INGREDIENTS Soft Italian roll ½ pound chip steak ½ cup cheese whiz ¼ cup grilled diced onions PREPARATION Slice the Italian roll 3 quarters of the way through so it can fold open. Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides. Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside. Add cheese whiz and grilled onions. Have a bite, Philly style! MIAMI, FL: CUBAN INGREDIENTS Cuban bread 4 slices sweet ham 3 slices slow roasted pork 5 slices Swiss cheese Yellow mustard Sandwich pickles Butter Preparation: Cut off the ends of the Cuban bread, then slice in half. Add mustard, then ham, then pork, then cheese, then pickles. Place the bun on top and brush with melted butter. Place sandwich on pan or griddle over low heat. Press the sandwich with a panini press, or if you don’t have a press use a heavy pot or pie dish and push down. Cook 5-10 minutes on each side or until golden brown and cheese is melted. Buen apetito! PITTSBURGH, PA: PRIMANTI’S SANDWICH INGREDIENTS Soft Italian bread 8 slices Capicola 1 slice provolone cheese 1 handful of french fries 1 handful of coleslaw 2 tomato slices PREPARATION Slice the Italian loaf, cutting slices about an inch in thickness. (Make sure the bread is room temperature for the best taste!) Place 8 slices of capicola, all stacked on top of each other, on a pan or griddle. Cook over medium heat for 3-4 minutes. Flip the capicola over and add the provolone cheese. Cook until the cheese melts. Place the capicola and cheese on one slice of bread. Top with fries, cole-slaw, tomato slices, and top with the other slice of bread. Try not to dislocate your jaw and dig in! MINNEAPOLIS, MN: JUCY LUCY INGREDIENTS Hamburger bun 2 quarter pound ground beef patties 2 slices of American cheese ⅓ cup grilled diced onions Sandwich pickles Butter PREPARATION Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat. While the bun is toasting, flatten each beef patty so that it’s about ¼ inch thick. Place the cheese in the middle of one of the patties, then cover it with the other patty. Push the patties together and pinch the edges, assuring there are no holes for the cheese to seep through. Place meat on a griddle or pan over medium high heat. Cook 5-10 minutes per side or until cheesy juices start spilling out. Add pickles to the bottom half of the bun, followed by the onions. Then top it off with the cooked burger and top bun. Get your chompers ready! But be careful - the cheese is super hot inside! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Five OClock Jive Licensed via Warner Chappell Production Music Inc. Made by BFMP .


Creamy Tomato Shrimp Pasta Serves 3-4 INGREDIENTS 3 tablespoons butter 2 pounds shrimp, deveined and peeled 1 cup tomato, chopped ½ cup green onion, chopped 2 tablespoons chili powder ½ cup parsley, chopped 2 teaspoons salt 2 teaspoons pepper 1 cup milk 250 grams cooked rotini pasta PREPARATION Melt butter in a large pot over medium-high heat. Cook the shrimp until pink. Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed. Pour in the milk, bringing to a boil. Stir in the cooked pasta until well-coated. Enjoy! Chicken Spinach Alfredo Serves 3-4 INGREDIENTS 2 tablespoons oil 2 chicken breasts, sliced thinly 3 cloves garlic, minced 6 strips cooked bacon, chopped 5 ounces spinach 2 teaspoons salt 2 teaspoons pepper 2 cups heavy cream 250 grams cooked rotini pasta 1 cup parmesan cheese ½ cup parsley, chopped PREPARATION Heat oil in a large pot over high heat. Cook the chicken until no pink is showing. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted. Pour in the cream and bring to a boil. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly. Enjoy! Garlic Veggie Pasta Serves 3-4 INGREDIENTS 2 tablespoons oil 2 cups mushrooms, sliced 2 cups broccoli, chopped into small pieces 4 cloves garlic, chopped 2 bell peppers, sliced 1 tablespoon oregano 2 teaspoons salt 2 teaspoons pepper 250 grams cooked rotini pasta PREPARATION Heat oil in a large pot over high heat. Cook mushrooms, broccoli, garlic, peppers, oregano, salt, and pepper until the vegetables are tender. Add in the pasta and stir until evenly mixed. Enjoy! Chorizo Tomato Pasta Serves 3-4 INGREDIENTS 1 tablespoon oil 4 ounces chorizo, chopped ½ onion, chopped 1 pound ground beef 2 teaspoons salt 2 teaspoons pepper 3 cups tomato sauce 250 grams cooked rotini pasta ½ cup parmesan ½ cup basil, chopped PREPARATION Heat oil in a large pot over medium-high heat. Cook chorizo until slightly crispy. Add the onions and cook until translucent. Add the beef, salt, and pepper, cooking until no pink is showing. Pour in the tomato sauce, and cook until sauce thickens. Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated. Enjoy! MUSIC Azul Caribe Licensed via Warner Chappell Production Music Inc. Made by BFMP


Customize & buy the Tasty Cookbook here: Here is what you'll need! Homemade Dutch Oven Bread Makes 1 loaf INGREDIENTS 600 grams all-purpose flour (about 4 cups, lightly packed and leveled off) 2 cups lukewarm water (between 90˚-110˚F) 1½ tablespoons salt 1 envelope dry active yeast PREPARATION Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.) In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours). Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate. Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours. Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour. Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes. Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven. Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes. Remove bread from pot and allow to cool for 10 minutes before cutting. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Sunglass Licensed via Warner Chappell Production Music Inc. Created by


Chicken Poppers Makes 20-25 pieces INGREDIENTS 2 chicken breasts, boneless & skinless 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 cup flour 3 eggs, beaten Oil, for frying PREPARATION Slice chicken breasts into bite-sized chunks. Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned. Place the flour and eggs into separate bowls. Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken. Heat oil in a large pot over medium-high heat. Fry the chicken pieces until deep-golden brown and crispy. Set aside on a paper towel to drain. BBQ Chicken Poppers Makes 10 pieces INGREDIENTS 10 chicken poppers, above ½ cup BBQ sauce PREPARATION In a pan over medium heat, cook the BBQ sauce until bubbly. Toss the chicken in the sauce until evenly glazed. Serve! Buffalo Chicken Poppers Makes 10 pieces INGREDIENTS 10 chicken poppers, above 2 tablespoons butter ½ cup hot sauce PREPARATION In a pan over medium heat, cook the butter and the hot sauce until bubbly. Toss the chicken in the sauce until evenly glazed. Serve! Garlic Parmesan Chicken Poppers Makes 10 pieces INGREDIENTS 10 chicken poppers, above 2 tablespoons butter 4 garlic cloves, finely chopped ¼ cup parsley, chopped ½ cup parmesan PREPARATION In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely starting to brown. Toss the chicken in the garlic butter mixture until evenly coated. Turn off the heat, then toss the chicken in the parmesan. Serve! Honey Chipotle Chicken Poppers Makes 10 pieces INGREDIENTS 10 chicken poppers, above ¼ cup honey 2 tablespoons water 2 tablespoons hot sauce 2 tablespoons ketchup 1 tablespoon chipotle chili powder PREPARATION In a pan over medium heat, mix together the honey, water, hot sauce, ketchup, and chipotle powder. Bring the sauce to a simmer, and cook for one minute. Toss the chicken in the sauce until evenly glazed. Serve! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Frozen Hearts Licensed via Warner Chappell Production Music Inc. Frozen Hearts Licensed via Warner Chappell Production Music Inc. Made by BFMP .


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! 6 DESSERTS YOU CAN MAKE IN THE MICROWAVE Chocolate Chip Cookie Serving: 1 INGREDIENTS 2 tablespoons butter 1 tablespoon brown sugar 1 tablespoon granulated sugar ⅛ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon vanilla 3 tablespoons flour 2 tablespoons chocolate chips PREPARATION Add butter, sugars, baking powder, salt, and vanilla in a small mixing bowl until combined. Mix in the flour and stir until combined. Add in the chocolate chips and transfer to small ramekin. Microwave for 60 seconds. Let cool and garnish with ice cream if desired. Enjoy! Inspired by: Banana Bread Serving: 1 INGREDIENTS 3 tablespoons flour 3 tablespoons brown sugar ½ teaspoon brown sugar ⅛ teaspoon salt 1 egg 1 tablespoon milk 1 tablespoon oil ¼ teaspoon vanilla 1 banana, mashed PREPARATION In a small mixing bowl, add all dry ingredients and mix until combined. Stir in wet ingredients and banana until evenly mixed. Transfer to a mug and microwave for 90 seconds. Garnish with banana and peanut butter if desired. Enjoy! Inspired by: Marshmallow Treat Serving: 1 INGREDIENTS 8 large marshmallows 1 teaspoon butter 1 cup rice cereal PREPARATION In a small mixing bowl, combine marshmallows and butter and microwave for 30 seconds. Stir until evenly mixed and add rice cereal. Stir until well incorporated. Transfer to dish to allow to rest. Enjoy! Inspired by: Strawberry Cobbler Serving: 1 INGREDIENTS 4 tablespoons flour 1 tablespoon sugar ½ teaspoon baking powder ⅛ teaspoon salt 1 tablespoon butter 2 tablespoons milk ¾ cup strawberries, sliced 2 tablespoons powdered sugar PREPARATION In a small mixing bowl, combine flour, sugar, salt, and baking soda, and stir until well incorporated. Add butter and milk and mix in until wet dough forms. In a small ramekin, combine strawberries and powdered sugar until dissolved. Add the dough to the top of the strawberry mixture and microwave for 90 seconds. Allow to cool and garnish with whipped cream. Enjoy! Inspired by: Cinnamon Roll Serving: 1 INGREDIENTS 6 tablespoons flour ¾ teaspoon baking soda ⅛ teaspoon salt 3 tablespoons milk 2 teaspoons cinnamon 2 tablespoons brown sugar Icing 2 tablespoons powdered sugar 1 tablespoon butter 1 tablespoon milk PREPARATION Combine flour, baking soda, and salt, and combine until evenly mixed. Add in the milk and mix until dough forms. Transfer to floured surface and roll out the dough to slightly larger than your hand. Add cinnamon and brown sugar, and gently roll the dough up. Place in a mug and microwave for 90 seconds. While microwaving in a small bowl combine powdered sugar, butter, and milk until icing forms. Garnish the cinnamon roll with icing. Enjoy! Inspired by: Chocolate Lava Cake Serving: 1 INGREDIENTS ¼ cup flour 1 teaspoon baking powder 2 tablespoons sugar 2 tablespoons cocoa powder ⅛ teaspoon salt 2 tablespoons oil 2 tablespoons milk 1 chocolate truffle PREPARATION In a small mixing bowl, combine all dry ingredients. Once evenly mixed, add in milk and oil, and stir until batter forms. Pour half the batter into a small ramekin. Add in the chocolate


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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! Skillet Chicken Thighs with Pan Sauce Servings: 2 INGREDIENTS 2 bone-in, skin-on chicken thighs Salt, to taste Pepper, to taste 1 teaspoon olive oil ⅓ cup chicken stock 1 clove garlic, minced 1 tablespoon thyme 1 tablespoon butter PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. On a cutting board, pat the chicken thighs dry with a paper towel, then sprinkle with salt and pepper. 3. Heat the olive oil in a stainless steel skillet over high heat. Once the oil begins to shimmer, add the chicken thighs skin side down. 4. Without moving the chicken, cook for 2-4 minutes, until the skin becomes golden brown and crispy. Flip the chicken and cook for 2-3 minutes, until golden. 5. Transfer the skillet to the oven for 15 minutes. If you don’t have a stainless steel skillet, transfer the chicken to a baking dish. 6. Remove the pan from the oven and place the chicken thighs on a plate. Return the skillet to the stove over high heat. 7. Once the fat begins to simmer, add the chicken stock and cook, scraping the bottom of the pan to release and brown bits. 8. Add the garlic, thyme, and butter, and cook until the sauce begins to reduce, about 1 minute. 9. Pour the pan sauce over the chicken thighs, and enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Pink Tiger Licensed via Warner Chappell Production Music Inc.


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Customize & buy the Tasty Cookbook here: Here is what you'll need! CABERNET-BRAISED SHORT RIBS Servings: 6 INGREDIENTS 6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat Marinade 2 celery stalks, trimmed and cut into 1-inch pieces 2 medium carrots, peeled, trimmed, and cut into 1-inch pieces 1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped 6 garlic cloves, peeled 1 bay leaf 4 sprigs fresh thyme Whole black pepper, to taste 1 bottle (750 milliliters) Cabernet Sauvignon 2 tablespoons all-purpose flour Salt, to taste Pepper, to taste 2 tablespoons olive oil 2 tablespoons tomato paste 2 quarts unsalted beef broth or chicken broth Garnish Mashed potatoes Italian parsley, chopped, as needed PREPARATION Preheat the oven to 350F˚/180C˚. In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge. Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later. Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside. In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate. In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes. Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them. Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface. Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by + Wolfgang Puck


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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! LOADED BAKED POTATOES 4 WAYS Bacon Cheddar Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 1 cup shredded cheddar cheese, plus more for topping ½ cup scallions, chopped ¾ cup bacon, chopped, divided ½ cup sour cream, plus more for topping 1 tablespoon butter ¼ cup milk 1 teaspoon pepper Chives, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well. Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives! Breakfast Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 1 tablespoon butter 2 ounces cheddar cheese 1 tablespoon bacon, diced 3 eggs 2 teaspoons salt 1 teaspoon pepper 1 tablespoon chives, chopped PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.). Spread butter on the inside of each scooped out potato. Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives. Bake 25 minutes, until the egg white has cooked through. Serve warm with chives! Broccoli Cheddar Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 4 ounces cream cheese 1 cup cheddar cheese, plus more for topping ½ cup broccoli, chopped 2 teaspoons salt 1 teaspoon pepper ¼ cup milk Sour cream, to serve Chives, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well. Scoop the potato mixture back into the potatoes and top with cheddar cheese. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives! Southwestern Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt ½ pound ground beef 1 tablespoon taco seasoning ½ cup black beans, drained and rinsed ½ cup tomatoes, diced 1 cup cheddar cheese, plus more for topping Guacamole, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. In a skillet over high heat, add the ground beef with a bit of oil. Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid. Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well. Scoop the potato mixture back into the potatoes and top with cheddar cheese. Bake an additional 15 minutes until the cheese is melted. Serve warm with guacamole! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Life in Joy_Full Licensed via Warner Chappell Production Music Inc.


Reserve the One Top: Get the recipe: THE ULTIMATE CHOCOLATE CAKE Servings: 12 INGREDIENTS CAKE 1½ cups flour 1 cup Dutch processed cocoa powder 1 teaspoon salt 1½ teaspoons baking soda ½ teaspoon baking powder 1½ cups stout 1 tablespoon vanilla extract 1 tablespoon espresso powder 1 cup butter, softened 1½ cups sugar 3 eggs ½ cup mayonnaise 4 ounces dark chocolate, chopped BUTTERCREAM 1½ cups butter, softened 1 tablespoon vanilla extract ½ cup Dutch processed cocoa powder 5 cups powdered sugar Fresh fruit, to decorate PREPARATION 1. Preheat oven to 325˚F (160˚C). 2. Grease and line three 8-inch cake tins with parchment paper. 3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. 4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside. 5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together. 6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. 7. Add the mayonnaise and beat until the mixture is smooth and creamy. 8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated. 9. Using a rubber scraper, fold the dark chocolate chunks into the batter. 10. Distribute the batter evenly between the 3 prepared cake tins. 11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch. 13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers. 14. While your cakes are cooling, prepare the buttercream. 15. In a large bowl, beat together the butter and vanilla. 16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy. 17. Decorate to your liking. 18. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC SFX Provided By AudioBlocks () Innocent Echoes Licensed via Warner Chappell Production Music Inc.


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BBQ CHICKEN QUESADILLA Servings: 1- 2 quesadillas INGREDIENTS 1/2 pound chicken breast, cut into strips Salt, to taste Pepper, to taste ½ cup BBQ sauce 2 flour tortillas ¼ cup red onion, julienned 1/2 cup monterey jack cheese (double for 2 quesadillas) 1/2 cup cheddar cheese (double for 2 quesadillas) GARNISH Parsley BBQ sauce PREPARATION 1. In a large skillet, add chicken breast and season both sides with salt and pepper. Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast). 2. Remove the chicken from the pan and shred with a fork. 3. Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside. 4. Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla. 5. Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway. 6. Serve with extra BBQ sauce & enjoy! SPINACH & MUSHROOM QUESADILLA Servings: 2 quesadillas INGREDIENTS 1 tablespoon olive oil ½ cup mushrooms, sliced 2 cloves garlic 3 cups fresh spinach Salt, to taste Pepper, to taste 3 eggs 2 large flour tortillas 1 cup mozzarella, shredded (double for 2 quesadillas) ½ cup parmesan, shredded (double for 2 quesadillas) GARNISH Parsley Salsa PREPARATION 1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit. 2. Add the spinach and cook until spinach has wilted. 3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside. 4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla. 5. Add the scramble, top with more cheese and fold the tortilla in half. 6. Cook for 6 minutes over medium heat, flipping half way. 7. Serve with salsa & enjoy! CHEESESTEAK QUESADILLA Servings: 2 quesadillas INGREDIENTS 1 tablespoon olive oil ½ pound skirt steak, sliced into thin strips Salt, to taste Pepper, to taste ¼ cup onion, julienned ¼ cup green bell pepper, julienned 2 large flour tortillas 4 slices provolone cheese (double for 2 quesadillas) GARNISH Parsley Cheese sauce PREPARATION 1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan. 2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet. 3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half. 4. Cook for 6 minutes over medium heat, flipping half way. 5. Serve with cheese sauce & enjoy! CHICKEN FAJITA QUESADILLA Servings: 2 quesadillas INGREDIENTS ½ pound chicken breast, cut into thin strips ½ teaspoon salt ½ teaspoon pepper ½ tablespoon chili powder ½ teaspoon cumin ¼ teaspoon cayenne ¼ teaspoon garlic powder ½ cup green/red/yellow bell pepper, julienned ½ cup white onion, julienned 2 large flour tortillas 1 cup cheddar cheese, shredded (double for 2 quesadillas) 1 cup monterey jack cheese, shredded (double for 2 quesadillas) GARNISH Cilantro Guacamole Sour Cream PREPARATION 1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes. 2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside. 3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla. 4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half. 5. Cook for 6 minutes over medium heat, flipping half way. 6. Serve with pico de gallo, guacamole, and sour cream on the side & enjoy! MUSIC Ska Face Licensed via Audio Network Made by BFMP


“Natural sugar, is what this video is about.” MUSIC Bed Bugs Licensed via Audio Network Made by BFMP GET MORE BUZZFEED: BUZZFEED VIDEO BuzzFeed is the world's first true social news organization. Featuring tasty, short, fun, inspiring, funny, interesting videos from the BuzzFeed. /BuzzFeedVideo is BuzzFeed's original YouTube Channel, with a focus on producing great short-form BuzzFeed videos for YouTube (and the world!). BuzzFeed Video will entertain, educate, spark conversation, inspire and delight. Subscribe to BuzzFeedVideo today and check us out at BUZZFEED YELLOW Tasty short, fun, inspiring, funny, interesting videos from BuzzFeed. From hilarious social segments to amazing how-to's and DIYs, BuzzFeed Yellow will entertain, educate, spark conversation about all the little things that matter in life. Just like BuzzFeedVideo, but more yellow. BUZZFEED BLUE Tasty short, fun, inspiring, funny, interesting videos from BuzzFeed. From incredible science facts to amazing how-to's and DIYs, BuzzFeed Blue will entertain, educate, spark conversation about all the little things that matter in life. Bite-size knowledge for a big world. Just like BuzzFeedVideo, but more blue. BUZZFEED VIOLET BuzzFeed Violet: the good kind of awkward. Short, relatable videos that are totally you. Just like BuzzFeedVideo but violetier.


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Here is what you'll need! Homemade Ice Cream 4 Ways Servings: 8-10, each recipe Cookies ‘N’ Cream INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 12 chocolate sandwich cookies, crumbled (additional cookies for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cookies and gently fold to combine. Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours. Enjoy! Brownie Caramel INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 3 tablespoons cocoa powder 1½ cups brownies, chopped (additional brownies for topping if desired) 1 cup dulce de leche PREPARATION In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form. Add the brownies and gently fold to combine. Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture. Transfer to a baking pan and freeze for 3-4 hours. Enjoy! Strawberry Cheesecake INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 4 ounces cream cheese, softened ½ cup strawberries, stems removed and chopped ½ cup strawberry jam 4 graham crackers (additional crackers for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly. Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired). Freeze for 3-4 hours. Enjoy! Cookie Dough INGREDIENTS 1 cup flour ½ cup butter ½ cup brown sugar ¼ cup milk 1 teaspoon vanilla extract 1 cup mini chocolate chips 2 cups heavy cream 1 14-ounce can condensed milk PREPARATION Preheat oven to 350˚F/175˚C. Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated. Add the baked flour and mix, and gently fold in chocolate chips. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour. In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired. Freeze for 3-4 hours. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Nylons Hershey Bars Licensed via Warner Chappell Production Music Inc.


Here is what you'll need! How To Regrow Vegetables From Your Kitchen Potatoes MATERIALS 1 sweet potato 1 yellow potato Toothpicks Mason jar or cups Water INSTRUCTIONS Halve the sweet potatoes, and place cut side down in a jar filled with water. Use toothpicks stuck into the sweet potato to keep it slightly elevated from the bottom. Place it in direct sunlight. Replace with clean water every one to two days. Once the potatoes have roots and sprouts (called slips) about 4-5 inches long, twist the slips from the potato, and set them in their own bowl of shallow water. The slips will begin growing their own roots, and once they are one inch long, you can plant them in soil. Lettuce MATERIALS 1 head lettuce Mason jar or cup Water INSTRUCTIONS 1. On a cutting board, cut two inches of the base of lettuce off. 2. Set the lettuce on its base in a glass with ½ inch of water, and place it in sunlight. Change the water every day. 3. After 5-7 days, some new leaves should have begun to sprout from the center, and roots should be forming. Transfer it to soil and you can begin harvesting leaves when they reach 6-8 inches tall. Bok Choy MATERIALS 1 head bok choy Mason jar or cup Water INSTRUCTIONS On a cutting board, cut the the 2-inch base of the bok choy. Place the bok choy in a container with water and place in a sunny location. Replace with fresh water every day or two. Use a spray bottle to mist the center of the plant for extra hydration if necessary. With time, the outside of the bok choy will deteriorate and turn yellow, while the center will grow turing from a pale green to darker green. When the bok choy has grown new leafy-growth at its center, transfer it to a container with potting mix. The container must have a good drainage hole. Plant the bok choy deep, so only the tips of the new green leaves pointing up. Place in an area that gets at least 6 hours of sunlight a day. Bok choy requires a lot of water, so water generously. Scallions MATERIALS 1 bunch scallions Mason jar or cup Water INSTRUCTIONS On a cutting board, trim the base of the scallions, keeping approximately 2 inches of the roots and base intact. Place the roots in ½ inch of water with sunlight. Change the water every other day. Transfer to soil after 5-7 days or keep in the glass of water. You can begin harvesting when they are fully grown. Onions MATERIALS 1 red or yellow onion Pot Soil INSTRUCTIONS Trim the base of the onion into a cube, keeping 1-2 inches of the root base intact. Plant the onion directly into soil with a thin layer of soil covering the cut top. To make room in your garden, you can trim the sides of the onion as only the center is needed for regrowth. Harvest the onions when the green tops have yellowed and fallen over. Ginger MATERIALS 1 knob of ginger Baking dish Water Pot Soil INSTRUCTIONS Place the ginger in a baking dish and soak it in warm water for overnight. Ginger roots grow horizontally so fill a shallow, wide plant pot with rich, well-draining potting soil. If you want more than one plant, you can cut the root into pieces, as long as they are at least an inch long (each should each still have at least 3 “eyes”), and as long as each plant has at least 8 inches of its own space in the pot. Plant the ginger with the eye bud pointing up below 1-2 inches of soil. Water lightly (often, but not so that it is over soaked) and keep in a warm place, though not one with huge amounts of direct sunlight per day. It will take a few months before the ginger is large enough to begin harvesting pieces from it. Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network STILLS The Rapid Growth Of Spring Onions, Time-Lapse aleksask/Getty Images


4 Burgers Around the World Here is what you'll need! American Burger “Juicy Lucy” Serves 3 INGREDIENTS American Patty 1 pound ground beef, 80% lean 1 teaspoon salt ½ teaspoon pepper 1 teaspoon onion powder Toppings 2 ounces cheddar cheese, sliced into 3 square chunks 1 tablespoon oil 3 hamburger buns 3 strips bacon, cooked and sliced in half 3 slices tomato 3 pieces lettuce PREPARATION Mix together the patty ingredients until evenly combined. Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands. Repeat with the remaining beef and cheese. Heat oil in a pan over medium heat. Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes. Assemble the burgers with the bun, bacon, tomato, and lettuce. Serve! French Onion Burger Serves 3 INGREDIENTS French Patty 1 pound ground beef, 80% lean 1 teaspoon salt 1 teaspoon pepper Toppings 3 ounces comté cheese, sliced 1 tablespoon oil 3 hamburger buns 1 cup caramelized onions 1 cup arugula PREPARATION Mix together the patty ingredients until evenly combined. Form the beef into a round patty. Repeat with the remaining beef. Heat oil in a pan over medium heat. Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top. Cook for 6 more minutes. Assemble the burgers on the buns with caramelized onions and arugula. Serve! Japanese Rice Burger Serves 3 INGREDIENTS Rice Bun 2 cups cooked white rice Cooking spray 1 tablespoon oil Japanese Patty 1 pound ground beef, 80% lean ½ onion, finely chopped ½ cup panko bread crumbs 1 egg 1 teaspoon salt 1 teaspoon pepper Toppings 1 cup demi-glace or beef gravy 3 fried eggs ⅓ cup green onions, thinly sliced PREPARATION Press ⅓ cup of rice into the bottom of a greased 1 cup measure, then remove. Repeat with the rice until you have 6 buns. In a pan over medium-high heat, fry the buns until lightly browned on both sides. Set aside on a paper towel. Mix together the the patty ingredients until evenly combined. Form the beef into 3 patties. Heat oil in a pan over medium heat. Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes. Assemble the burgers with the rice buns, beef gravy, egg, and green onions. scallions. Serve! Mexican Chorizo Burger Serves 3 INGREDIENTS Mexican Patty 1 pound ground beef, 80% lean 1 teaspoon salt 1 tablespoon chili powder ⅓ pound ground chorizo Toppings 3 ounces manchego cheese, sliced 1 tablespoon oil 3 hamburger buns ½ cup guacamole ⅓ cup pico de gallo ⅓ cup cotija cheese ¼ cup sour cream PREPARATION Mix together the patty ingredients until combined. Form the beef mixture into 3 round patties. Heat oil in a pan over medium heat. Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top. Cook for 6 more minutes until the cheese is melted. Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream. Serve! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS235_06 licensed by Warner Chappell Made by BFMP .


Here is what you'll need! Download the new Tasty app: Reserve the One Top: Lasagna Party Ring Servings: 10 INGREDIENTS 3 tablespoons canola oil ½ onion, diced 4 cloves garlic, minced ¾ pound ground beef, 80:20 ratio of lean to fat ¾ pound ground sweet Italian sausage 1 teaspoon salt 1 teaspoon black pepper 28 ounces tomato sauce 15 ounces ricotta ½ cup shredded Parmesan ¼ cup basil,chopped 1 egg 18-20 cooked lasagna noodles 2 cups shredded mozzarella ½ cup marinara sauce, to serve PREPARATION 1. Preheat oven to 375°F (190°C). 2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally. 3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir. 4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside. 5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside. 6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture. 7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan. 8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked. 9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. 10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce. 11. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern. 12. Sprinkle the rest of the mozzarella evenly on top. 13. Bake for approximately 45 minutes, or until the cheese is a deep golden brown. 14. Cool for about an hour, then carefully invert the ring onto a cutting board. 15. Slice the ring, then top with any extra Parmesan and basil. 16. Place a small bowl filled with marinara at the center of the ring, for dipping. 17. Serve! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC After Dark Licensed via Warner Chappell Production Music Inc.


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! Tempura Fried Ice Cream Servings: 6 INGREDIENTS 2 pints ice cream 2 11-ounce pound cake loaves 1 cup all-purpose flour 1 egg 1 cup cold water Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. 2. Slice pound cake into 1-2 inch slices. 3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin. 4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm. 5. Make tempura batter by mixing flour, egg, and water. 6. Heat oil to 400˚F (200˚C). 7. Coat the wrapped ice cream in tempura batter. 8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. 9. Serve immediately with your toppings of choice. 10. Enjoy! 11. Recipe inspired by - and --- Puff Pastry Wrapped Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 sheets puff pastry, thawed Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. 2. Roll out sheets of puff pastry and cut into 12 squares. 3. Sandwich frozen ice cream ball between two puff pastry squares. Crimp the sides to prevent ice cream from oozing out. 4. Freeze until firm. 5. Heat oil to 400˚F (200˚C). 6. Carefully lower the puff pastry wrapped ice cream into the oil and cook until golden brown, around 45 seconds. Don’t cook for too long or else the ice cream will melt. 7. Serve immediately with your toppings of choice. 8. Enjoy! 9. Recipe inspired by - --- Panko Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 eggs 2 teaspoons vanilla extract 1½ cup panko bread crumbs Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet and freeze for at least an hour, or until firm. 2. In a small bowl, mix eggs and vanilla extract. 3. Dip the frozen ice cream ball into the egg mixture, then cover in panko. Place the coated ice cream ball back on the baking sheet and freeze for at least an hour, or until firm. 4. Cover and refrigerate the egg mixture. 5. Take the coated ice cream ball and coat again in the egg mixture. Completely cover with panko and freeze. 6. Heat oil to 400˚F (200˚C). 7. Carefully lower the coated ice cream into the oil and cook until brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. 8. Serve immediately with your toppings of choice. 9. Enjoy! 10. Recipe inspired by - Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! 7 Pancakes from Around the World Crêpes Servings: 12 INGREDIENTS 1 cup flour ¾ cup water ½ cup milk 2 tablespoons butter, melted 2 eggs Hazelnut spread Sliced banana Sliced strawberries PREPARATION In a bowl, combine the flour, water, butter and eggs, and whisk to combine. In a pan over medium heat, add about ½ cup of the batter. Working quickly, swirl the pan until the surface is covered in a thin layer of batter. Cook for about 2 minutes, or until cooked through. Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat. Repeat with the remaining batter. Serve warm. Bon appétit ! Uttapam Servings: 12 INGREDIENTS 1 cup rava or semolina flour ¼ cup yogurt 1 teaspoon salt 1 cup water ½ cup bell pepper, finely chopped 1 tomato, finely chopped Half an onion, finely chopped 2 serrano chiles, seeds removed, finely chopped ¼ cup coriander or cilantro, finely chopped 1 teaspoon ginger, grated 1 teaspoon oil, plus more for cooking Chutney, for serving PREPARATION In a medium bowl, combine the flour, yogurt and salt. Gradually add the water until the batter comes together. Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined. In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes. Repeat this with the rest of the batter until all the uttapam are made. Serve warm with chutney and enjoy! Dutch Baby Servings: 8 INGREDIENTS ¾ cup flour ¾ cup warm milk 1 tablespoon sugar 1 teaspoon nutmeg 3 eggs 4 tablespoons butter PREPARATION Preheat the oven to 400ºF/200ºC. In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth. In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted. Working quickly, pour the batter into the skillet and carefully transfer to the oven. Bake for about 20 minutes until the edges have risen considerably and cooked through. Serve warm with your favorite toppings! Cong You Bing Servings: 12 INGREDIENTS 2 cups flour Pinch of salt ¾ cup hot water 3 tablespoons cold water 3 tablespoons oil, plus more for cooking 1 tablespoon salt 1 cup scallions, chopped Soy vinegar dipping sauce, for serving PREPARATION In a bowl, add flour, salt and hot water and mix until combined. Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour. On a floured surface, roll the dough out to ¼ inch in thickness. Brush the surface of the dough with oil, sprinkle with salt and add the scallions. Roll the dough tightly into a log and cut into 12 even segments. Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment. In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes. Flip the scallion pancakes over and cook for an additional 1-2 minutes. Serve warm with soy vinegar dipping sauce. Cachapas Servings: 12 INGREDIENTS 2 cups corn 1 tablespoon salt 2 tablespoons sugar ¼ cup cornstarch ¼ cup milk 6 ounces shredded mozzarella cheese (1 tablespoon per cachapa) Salsa, for serving PREPARATION In a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed. In a pan over medium heat, add about ½ cup of the batter. Cook about 3 minutes on one side until browned and cooked through. Flip the cachapa and top with mozzarella cheese. Cook until the cheese is melted and fold half over, creating a folded pancake. Repeat with the rest of the batter. Serve warm with salsa. Enjoy! FLUFFY JAPANESE PANCAKES Servings: 4 INGREDIENTS 2 egg yolks ¼ cup sugar ½ cup milk ¾ cup pancake mix 4 egg whites Butter, for serving Syrup, for serving Assorted berries, for s


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Click link for recipes! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Cool Moves Licensed via Warner Chappell Production Music Inc.


Brazilian Truffles (Brigadeiros) 4 Ways Serves 8-10 (per recipe) Classic Brigadeiro INGREDIENTS 1 tablespoon butter 14 ounces sweetened condensed milk ¼ cup cocoa powder Chocolate sprinkles PREPARATION 1. In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 2. Pour onto a greased plate, then chill for 1 hour. 3. Shape and roll the chilled mixture into balls. 4. Roll the balls in chocolate sprinkles. 5. Serve! Coconut Brigadeiro INGREDIENTS 1 tablespoon butter 14 ounces sweetened condensed milk ½ cup coconut milk Coconut flakes PREPARATION 1. In a pot over low heat, melt the butter, condensed milk, and coconut milk, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 2. Pour onto a greased plate, then chill for 1 hour. 3. Shape and roll the chilled mixture into balls. 4. Roll the balls in coconut flakes. 5. Serve! Strawberry Brigadeiro INGREDIENTS 1 cup fresh strawberries, chopped ½ cup water 1 tablespoon butter 14 ounces sweetened condensed milk ¼ cup white chocolate Sprinkles PREPARATION 1. In a pot over medium-high heat, reduce strawberries and water until there is a jam-like consistency and much of the liquid is evaporated. 2. Reduce the heat to low, add butter, condensed milk, and white chocolate, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 3. Pour onto a greased plate, then chill for 1 hour. 4. Shape and roll the chilled mixture into balls. 5. Roll the balls in sprinkles. 6. Serve! Cookies & Cream Brigadeiro INGREDIENTS 10 chocolate cream cookies 1 tablespoon butter 14 ounces sweetened condensed milk PREPARATION 1. Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside. 2. In a pot over low heat, melt the butter, condensed milk, and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 3. Pour onto a greased plate, then chill for 1 hour. 4. Shape and roll the chilled mixture into balls. 5. Roll the balls in the crushed chocolate cookies. 6. Serve! Music provided by Audio Network. Used with permission Made by BFMP MUSIC Tiger Balm Licensed via Audio Network


Customize & buy the Tasty Cookbook here: Here is what you'll need! PRIME RIB WITH GARLIC HERB BUTTER Servings: 7-9 INGREDIENTS 1 cup butter, softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons salt 1 tablespoon pepper 5-7 pound boneless ribeye roast, trimmed 2 tablespoons flour 2 cups beef stock Mashed potatoes, to serve Green beans, to serve PREPARATION Preheat oven to 500°F/260°C. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack. Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would bake for 35 minutes. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil. Remove from heat and strain the sauce into a gravy dish. Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Santa’s Big Band Licensed via Warner Chappell Production Music Inc. Made by BFMP .


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