Home
Videos uploaded by user “Tasty” for the 2016
How To Cook With Cast Iron
 
05:55
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 www.buzzfeed.com/videoteam.
Views: 6775029 Tasty
Chocolate Crepe Cake
 
02:01
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! MILLE CREPE CAKE Servings: 8 INGREDIENTS Crepes 6 tablespoons (100 grams) butter 3 cups (675 milliliters) milk 6 eggs 1½ cups (210 grams) flour ⅔ cup (80 grams) cocoa powder 7 tablespoons (105 grams) sugar 4 cups (1 liter) whipped cream Ganache 1 cup (225 milliliters) heavy cream 4 tablespoons (200 grams) sugar 6 ounces (170 grams) chocolate 1 tablespoon (15 grams) butter ¼ cup (40 grams) powdered sugar, optional for topping PREPARATION 1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside. 2. In the same pot, warm the milk. Remove from heat. 3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill. 4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes. 5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired. 6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake. 7. Top with sifted powdered sugar (optional). 8. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Radiance Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 3004473 Tasty
Puff Pastry 4 Ways
 
01:49
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
Views: 2880890 Tasty
Mac and Cheese As Made By Terry Crews (Mack and Jeezy)
 
01:33
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 www.buzzfeed.com/videoteam.
Views: 2730029 Tasty
Crepes 4 Ways
 
01:44
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
Views: 3032906 Tasty
No-Bake Cookies & Cream Cheesecake
 
01:28
Here is what you'll need! No-Bake Cookies And Cream Cheesecake Serves 6-8 INGREDIENTS 36 chocolate sandwich cookies 5 tablespoons melted butter 800 grams cream cheese ⅓ cup sugar 1 tablespoon vanilla extract 1 cup milk, warm 8 grams gelatin PREPARATION 1. Separate the cream from the cookies into 2 different bowls. 2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later. 3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand. 4. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside. 5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps. 6. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat. 7. Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top. 8. Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours. Unclasp the ring of the springform pan, slice, then serve! MUSIC Drinks With the Sphinx Licensed via Warner Chappell Production Music Inc. Cheesecake de Galletas y Crema sin horno Sirve 6-8 INGREDIENTES 36 galletas de chocolate (sandwich) 5 cucharadas de mantequilla derretida 800 gramos de queso crema ⅓ taza de azúcar 1 cucharada de extracto de vainilla 1 taza de leche tibia 8 gramos de grenetina PREPARACION Separar las galletas del centro cremoso y dividir en 2 recipientes. Colocar las galletas en una bolsa plástica y triturarlas con un rodillo hasta que esten hechas migajas. Reserva ½ taza de galletas. En un recipiente combinar las migajas de galleta con la mantequilla derretida hasta que parezca arena mojada. Coloca las mezcla anterior en el fondo de un molde desmontable de 9 pulgadas/ 22 cm de diametro. Presionar la mezcla en una capa uniforme. Reservar a un lado. En una olla a fuego bajo, mezcla el queso crema, azúcar, el centro cremoso de las galletas, y el extracto de vainilla. Mezclar constantemente hasta que la mezcla esté libre de grumos. En una taza mezclar la leche y la grenetina hasta que se disuelva por completo y luego verter a la mezcla de queso crema. Mover constantemente hasta que comience a burbujear. Remover del fuego. Verter la mezcla anterior sobre la capa de galleta en el molde. Alisar la superficie de la mezcla con una espátula. Espolvorear la superficie con el resto de las migajas de galleta. Refrigerar por lo menos 4 horas. Desabroche el molde, rebane y sirva! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Drinks With the Sphinx Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 2050401 Tasty
8 Game Day Appetizers
 
03:37
Get the recipes for all 8 here: http://bzfd.it/2cY1OWZ Check us out on Facebook! - facebook.com/buzzfeedtasty All music provided by Audio Network and Warner Chappell Inc. Used with permission
Views: 5269790 Tasty
Fried Chicken As Made By Marcus Samuelsson
 
01:56
Check 'Red Rooster Cookbook' here: http://bit.ly/2eydkZp Here is what you'll need! FRIED CHICKEN by Marcus Samuelsson Serves 8 INGREDIENTS 2 cups water 1 cup coarse kosher salt 6 cups cold ice water 4 chicken thighs 4 chicken drumsticks 2 cups buttermilk ¾ cup coconut milk 2 cloves garlic, minced 1 tablespoon chicken shake*, plus additional for serving 2 cups all-purpose flour ¼ cup semolina flour 2 tablespoons cornstarch 1 tablespoon white pepper Peanut oil for frying *CHICKEN SHAKE ¼ cup berbere ¼ cup hot smoked paprika 2 tablespoons ground cumin 2 tablespoons white pepper 2 tablespoons celery salt 1 ½ teaspoons granulated garlic 1 ½ teaspoons coarse kosher salt PREPARATION In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light. In a 9x13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight. Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack. Sprinkle with additional chicken shake. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Real Love Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1785210 Tasty
Cookies & Cream Puffs
 
01:33
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
Views: 3167502 Tasty
Spaghetti 4 Ways
 
01:44
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!
Views: 4400608 Tasty
Sliders 4 Ways
 
01:50
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
Views: 3626528 Tasty
3-Ingredient Appetizers
 
01:52
Pigs In A Blanket Servings: 18 INGREDIENTS 1 sheet puff pastry, thawed 6 hot dogs 6 slices cheddar cheese PREPARATION Preheat oven to 425°F/220˚C. Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece. Place a hot dog on the cheddar, then roll it up. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces. Bake for 15 minutes, until golden brown and flaky. Serve! Jalapeño Poppers Servings: 8 INGREDIENTS 4 jalapeños 8 slices bacon 8 ounces cream cheese, softened PREPARATION Preheat oven to 400°F/200˚C. Slice the jalapeños in half, then remove the seeds by scraping out the insides. Spread the cream cheese evenly among the jalapeño shells. Wrap each jalapeño in bacon. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender. Serve! BBQ Chicken Tenders Servings: 6 INGREDIENTS 1 chicken breast 1 cup seasoned bread crumbs 1 cup bbq sauce PREPARATION Preheat oven to 375°F/190°C. Slice the chicken into even strips. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes. Serve! Mozzarella Sticks Servings: 10 INGREDIENTS 5 egg roll wrappers 10 sticks string cheese Water Oil, for frying Marinara sauce PREPARATION Slice the egg roll wrappers in half. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed. Repeat with the remaining wrappers and cheese. Heat oil in a pot. Fry the sticks until golden brown, then drain on a paper towel. Serve with marinara! Made by BFMP www.buzzfeed.com/videoteam MUSIC Pluto’s In The Mix Licensed via Warner Chappell Production Music Inc.
Views: 4282020 Tasty
Easy Chocolate Truffles 4 Ways
 
01:52
Chocolate Truffles 4 Ways Serves 14-16 (per recipe) Classic Truffle INGREDIENTS 3 cups semisweet chocolate chips 1 ½ cups heavy cream Topping 1 cup cocoa powder PREPARATION In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency. Pour mixture into a bread pan. Allow to sit in refrigerator for 1 hour or until mixture is solid. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt). Roll in cocoa powder for topping, and enjoy! White Chocolate Chip Truffle INGREDIENTS 3 cups white chocolate chips ½ cups heavy cream 1 cup semisweet chocolate chips Topping 1 cup semisweet chocolate chips (melted) ¼ cup white chocolate (melted - to drizzle) PREPARATION In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency. Pour mixture into a bread pan. Allow to sit in the refrigerator for 20 minutes to cool down. Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly. Place in refrigerator for 1 hour or until mixture is solid. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt). In two small bowls, melt remaining cup of semisweet chocolate and white chocolate. Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate. Place back in the fridge for 10 minutes and enjoy! Dark Chocolate Peanut Butter Truffle INGREDIENTS 3 cups dark chocolate chips 2 cups heavy cream Topping 1 cup peanut butter (melted) 1 cup peanuts (crushed) PREPARATION In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency. Pour mixture into a bread pan. Allow to sit in the refrigerator for an hour to cool down. With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt). In a small bowl, melt peanut butter. On a cutting board, crush peanuts. Dip the truffle in melted peanut butter, then roll in crushed peanuts. Place back in the fridge for 10 minutes and enjoy! Cookies ‘N’ Cream Truffle INGREDIENTS 3 cups white chocolate chips 1/2 cup heavy cream 24 cookie sandwich fillings Topping 1 cup semisweet chocolate chips (melted) 24 cookie sandwich crumbs PREPARATION Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl. In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency. Pour mixture into a bread pan. Allow to sit in the refrigerator for an hour to cool down. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt). In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies. Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs. Place back in the fridge for 10 minutes, and enjoy!
Views: 3343752 Tasty
Double Cheeseburger (as made by Erik Anderson)
 
01:40
RECIPE: Double Cheeseburger (as made by Erik Anderson) Servings: 3 double cheeseburgers INGREDIENTS The Burgers 1 pound chuck roll, cubed 2 slices smoked bacon, chopped 1 tablespoon kosher salt 1/2 tablespoon toasted black peppercorns 1 tablespoon fresh thyme, chopped 1 clove garlic, thinly sliced Optional: 1/2 lb beef suet. Erik recommends rendering beef suet in a hot skillet with garlic and thyme to cook the burgers in (as an alternative to oil). The Sauce ½ cup mayonnaise 2.5 tablespoons ketchup 2.5 tablespoons pickle relish 1 teaspoon white wine vinegar 1 teaspoon lemon juice Salt and pepper to taste Garnish Potato rolls, lightly toasted Iceberg lettuce, shredded Tomatoes, thinly sliced Onion, thinly sliced American cheese Dill pickle chips PREPARATION 1. In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight. 2. Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together. 3. Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.) 4. Lightly mix together the ground meat and then form into six, 3 ounce balls. 5. To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized. 6. Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet. 7. To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger. Enjoy! Music provided by Warner Chappell Inc. Used with permission
Views: 2632161 Tasty
7 Easy Chicken Dinners
 
04:14
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta https://tasty.co/recipe/one-pot-chicken-fajita-pasta Slow Cooker Honey Garlic Chicken https://tasty.co/recipe/slow-cooker-honey-garlic-chicken One-Pot Chicken Alfredo https://tasty.co/recipe/one-pot-chicken-alfredo Orange Chicken https://tasty.co/recipe/easy-orange-chicken Cheesy Chicken And Broccoli Pasta https://www.facebook.com/buzzfeedtasty/videos/1725334401052535/ Stuffed Chicken Parmesan https://www.facebook.com/buzzfeedtasty/videos/1783991115186863/ One Pan Chicken And Veggies https://tasty.co/recipe/one-pan-chicken-and-veggies-1 Made by BFMP www.buzzfeed.com/videoteam.
Views: 9907647 Tasty
Brazilian Truffles (Brigadieros) 4 Ways
 
01:38
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 www.buzzfeed.com/videoteam MUSIC Tiger Balm Licensed via Audio Network
Views: 8191921 Tasty
Quesadillas 4 Ways
 
02:05
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 www.buzzfeed.com/videoteam
Views: 2263525 Tasty
4 Burgers Around the World
 
02:10
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 www.buzzfeed.com/videoteam.
Views: 2333112 Tasty
French Toast 4 Ways
 
02:00
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
Views: 2145485 Tasty
Macchiato Macarons
 
01:31
Here is what you'll need! Servings: 16-18 macarons INGREDIENTS Cookie 3 large egg whites (100g), room temperature ¼ cup granulated sugar (50g) 1 ¾ cup powdered sugar (200g) 1 cup superfine almond flour (110g) (if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first) 2 tablespoons instant espresso powder Buttercream filling ½ cup butter, room temperature 2 cups powdered sugar, sifted 2 teaspoons vanilla extract Cocoa powder for dusting (optional) PREPARATION 1. Line a large baking tray with parchment paper. 2. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder in a medium bowl. Discard any large pieces that remain in the strainer. 3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy. 4. Add the sifted ingredients to the bowl with the egg whites. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny). 5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch disks. 6. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies. 7. Preheat oven to 285˚F (140˚C) 8. To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside. 9. After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes. 10. Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted. 11. Allow the cookie shells to cool completely. 12. Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie. 13. Dust with optional cocoa powder. Enjoy! *Store in an airtight container in the refrigerator. Music provided by Warner Chappell Inc. Used with permission
Views: 1168373 Tasty
Beer-Battered Onion Rings by Martha Stewart #TastyStory
 
01:34
Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Monte Fiasco Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 973859 Tasty
Fettuccine 4 Ways
 
02:05
Fettuccine 4 Ways Shrimp Fajita Fettuccine Serves 3-4 INGREDIENTS 2 tablespoons olive oil 1 pound shrimp, peeled and deveined 3 bell peppers, sliced 1 onion, sliced 1 tablespoon cumin 1 tablespoon chili powder 2 teaspoons salt 12 ounces cooked fettucine 1 cup pepper jack, shredded PREPARATION Heat oil in a pot over high heat. Cook the shrimp until pink, then remove from pan. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted. Serve! Creamy Mushroom Chicken Fettuccine Servings: 3-4 INGREDIENTS 3 tablespoons olive oil 2 chicken breasts, sliced thinly into strips 1 onion, sliced 2 cups mushrooms, sliced 2 cloves garlic, minced 2 teaspoons salt 2 teaspoons pepper 2 cups heavy cream ¼ cup parsley, chopped 12 ounces cooked fettucine PREPARATION Heat oil in a pot over high heat. Add the chicken and let it brown in the pan, cook until no pink is showing. Add the mushrooms, onions, garlic, salt, and pepper, cooking until mushrooms are slightly browned and onions are translucent and soft. Add the heavy cream and parsley, stirring until evenly mixed. Add the fettuccine and stir until the pasta is evenly coated. Serve! Tomato Broccoli Pesto Fettuccine Servings: 3-4 INGREDIENTS 2 cups broccoli 1 cup cherry tomatoes, halved 1 cup pesto 12 ounces cooked fettucine ½ cup parmesan, grated 2 teaspoons salt 2 teaspoons pepper PREPARATION In a pot over high heat, cook the broccoli for about 2-3 minutes. Add the tomatoes and pesto, cooking until tomatoes are softening. Add the fettuccine, parmesan, salt, and pepper, stirring until evenly combined. Serve! Chicken Bacon Florentine Fettuccine Servings: 3-4 INGREDIENTS 2 tablespoons olive oil 2 chicken breasts, sliced thinly into strips 5 ounces spinach 1 cup tomatoes, diced 8 strips bacon, cooked and finely chopped 2 teaspoons salt 2 teaspoons pepper 2 cups milk 12 ounces cooked fettucine 1 cup parmesan, shredded PREPARATION Heat the oil in a pot over high heat. Cook the chicken and let it brown a bit until until no pink is showing. Add the spinach, tomatoes, bacon, salt, and pepper, stirring until spinach is wilted. Pour in the milk and bring to a boil. Add the fettuccine, stirring until milk has reduced enough that it coats the pasta. Sprinkle in the parmesan, mixing until the cheese is melted. Serve! Made by BFMP www.buzzfeed.com/videoteam MUSIC Looking Glass Licensed via Warner Chappell Production Music Inc.
Views: 1990650 Tasty
Cupcakes 4 Ways
 
01:53
RECIPE: Red Velvet Cheesecake Cupcakes Makes 12 Ingredients: 1 box red velvet cake mix, prepared according to package instructions 16 ounces cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps. 3. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs. Chocolate-Covered Strawberry Cupcakes Makes 12 Ingredients: 1 box white cake mix, prepared according to package instructions 20 strawberries 1 cup chocolate chips 2 cups vanilla frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Finely chop 8 of the strawberries and spoon them evenly on top of the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a small bowl, microwave the chocolate chips in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Dip the strawberries in the chocolate, then chill. 5. Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry. Cookie Dough Cupcakes Makes 12 Ingredients: 1 box vanilla cake mix, prepared according to package instructions 1 8-ounce tube chocolate chip cookie dough 1 cup chocolate chips 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the frosting onto each cupcake, then top with chocolate chips. Chocolate Peanut Butter Cupcakes Makes 12 Ingredients: 1 box chocolate cake mix, prepared according to package instructions 18 chocolate peanut butter cups 1 cup vanilla frosting ¾ cup peanut butter Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a peanut butter cup in each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Then halve the remaining peanut butter cups. 5. Pipe the frosting onto each cupcake, then top with the peanut butter cup halves. Music provided by Warner Chappell Inc. Used with permission
Views: 3692557 Tasty
Baked Potato Chips 4 Ways
 
02:19
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 www.buzzfeed.com/videoteam.
Views: 2149688 Tasty
Cozy Chicken & Dumplings
 
01:43
A classice take on an American comfort food staple. Here is what you'll need! COZY CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to ¼ in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all-purpose flour 6 cups chicken broth ½ cup heavy cream ½ teaspoons dried thyme 2 bay leaves 1 ½ frozen peas 4 tablespoons fresh minced parsley Dumplings 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 ⅓ cups heavy cream PREPARATION In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. Add carrot and onion and cook until just tender, about 3 minutes. Add garlic and stir for another minute. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps. Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings). Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test). Ladle into bowl, giving 1-2 dumplings per serving. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Slide o’ Hand Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1083736 Tasty
4 Easy 3-Ingredient Dinners
 
01:58
Here is what you'll need! Mac & Cheese Servings: 3-4 INGREDIENTS 5 cups milk 1 lb dry elbow macaroni 2 cups shredded cheddar cheese PREPARATION In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy! Chili-Glazed Salmon Servings: 3 INGREDIENTS 3 4-ounce salmon fillets ½ cup sweet chili sauce ¼ cup chopped scallions PREPARATION Preheat oven to 400°F/200˚C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender. Enjoy! Cajun BBQ Ribs Servings: 2-3 INGREDIENTS 1/2 rack baby back ribs 3 tablespoons Cajun seasoning 1 cup BBQ sauce PREPARATION Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce! Enjoy! Teriyaki Chicken Servings: 2-3 INGREDIENTS 2 pounds chicken thighs, sliced into chunks 1 cup soy sauce ½ cup brown sugar PREPARATION Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS2305_04 licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 3018679 Tasty
Upside-Down Banana Bread
 
01:15
Here is what you'll need! Servings: 6-8 INGREDIENTS 4-5 ripe bananas 3 eggs ½ cup oil ½ cup granulated sugar 1 tablespoon ground cinnamon 2 cups flour ½ cup butter 1 cup brown sugar 2-3 bananas, sliced Vanilla ice cream PREPARATION 1. Preheat oven to 350°F/175C 2. In a large bowl, mash the ripe bananas. 3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated. 4. Add the flour and mix until the batter has no large pockets of flour. Set aside. 5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved. 6. Bring up the heat to medium, cooking until the mixture starts bubbling. 7. Remove the caramel from heat and pour into a greased 9x9 baking pan. 8. Lay the banana slices evenly on top of the caramel. 9. Spread the banana bread batter on top 10. Bake 40-50 minutes. 11. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan. 12. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate. 13. Slice, then serve with vanilla ice cream. Music provided by Warner Chappell Inc. Used with permission
Views: 883399 Tasty
Spaghetti Squash 4 Ways
 
02:09
Breakfast Spaghetti Squash (Bacon & Egg) Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 1/2 cup of bacon, chopped 4 eggs 1/2 cup cheddar cheese green onion, garnish PREPARATION Preheat oven to 400º F / 200º C. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool. Use a fork to scrape the squash strands and “fluff” it up. Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside. Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes. Garnish with chopped green onion and black pepper. Serve immediately and enjoy! Four Cheese Spaghetti Squash Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 1/4 cup butter 1/4 cup all-purpose flour 1 3/4 cups milk 1/2 cup parmesan cheese, divided in half 1/4 cup cheddar cheese 1/4 mozzarella cheese 1/4 monterey jack cheese chopped parsley, for garnish PREPARATION Preheat oven to 400º F / 200º C. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool. Use a fork to scrape the squash strands and “fluff” it up. In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously. Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened. Add all four cheeses to the sauce and stir until melted. Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce. Bake until the filling is hot, about 5 minutes. Garnish with chopped parsley. Serve immediately and enjoy! Chicken Enchilada-Stuffed Spaghetti Squash Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 2 cups of shredded chicken, cooked (rotisserie chicken) 1/2 teaspoon cumin 1/4 teaspoon garlic powder 1/8 teaspoon chili powder 1/4 teaspoon salt 3 tablespoon cold water 1/3 cup onion, chopped 1/3 cup bell pepper, chopped 1/4 cup black beans 1/2 cup red enchilada sauce 1/2 cup shredded Mexican cheese blend PREPARATION Preheat oven to 400ºF / 200ºC. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool. In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes. Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform. Use a fork to scrape the squash strands and “fluff” it up. Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese. Bake until filling is hot and cheese has melted, about 10 minutes. Serve immediately and enjoy! Tomato Meat Sauce Spaghetti Squash Serving Size: 4 INGREDIENTS 1 spaghetti squash oil, to brush salt and pepper, to season 1 pound ground beef 1 yellow onion, diced 3 cloves garlic, minced 1 can (15 ounces) crushed tomatoes 1 cup shredded mozzarella chopped parsley, for garnish INSTRUCTIONS Preheat oven to 400º F / 200º C. Half the squash and scoop out seeds. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool. Use a fork to scrape the squash strands and “fluff” it up. In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese. Bake until the feeling is hot and cheese is melted, about 5 minutes. Garnish with chopped parsley. Serve immediately and enjoy! Music provided by Audio Network. Used with permission
Views: 1196905 Tasty
Skewers 4 Ways
 
01:50
Servings: 8-10 INGREDIENTS 2 pounds sirloin steak, cut into 1-inch cubes 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 green bell peppers, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 1 large white onion, cut into 1-inch pieces 8-10 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium-high heat. 2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated. 3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer. 4. Repeat with the remaining skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway. 7. Serve! Roasted Veggie Skewers Servings: 8-10 INGREDIENTS ¼ cup olive oil 2 tablespoons lemon juice 1 tablespoon dried oregano 1 teaspoon salt 1 teaspoon pepper 2 zucchinis, sliced into rounds 3 cups cremini mushrooms 2 medium red onions, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 2 yellow bell peppers, cut into 1-inch pieces 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer. 4. Repeat with the remaining skewers and vegetables. 5. Brush each skewer liberally with the oil mixture. 6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway. 7. Serve! Teriyaki Chicken Skewers Servings: 4-5 INGREDIENTS 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup soy sauce ¾ cup brown sugar 1 tablespoon sesame seeds ¼ cup green onions, chopped 1 pineapple, diced into 1-inch cubes 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated. 3. Chill and marinate for at least 2 hours. 4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer. 5. Repeat with the remaining chicken, pineapple, and skewers. 6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired. 8. Serve! BBQ Chicken Bacon Skewers Servings: 4-5 INGREDIENTS 1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes 1 cup bbq sauce 1 teaspoon salt 1 teaspoon pepper 4-5 bacon strips 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed. 3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through. 4. Repeat with the remaining chicken, bacon, and skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 7. Serve! Music provided by Warner Chappell Inc. Used with permission
Views: 677486 Tasty
Rotini Pasta 4 Ways
 
02:01
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 www.buzzfeed.com/videoteam
Views: 1791866 Tasty
Nutritious Pancakes 4 Ways
 
02:25
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! BANANA PANCAKES Servings: 4 INGREDIENTS 2 large, ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon PREPARATION In a bowl, mash bananas. Mix in the egg, then vanilla and cinnamon. Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! CINNAMON ROLL PANCAKES Servings: 2 INGREDIENTS 1 egg 2 tablespoons milk ½ cup oats ½ teaspoon baking powder ½ cup Greek yogurt ½ teaspoon cinnamon 1 tablespoon brown sugar 1 tablespoon coconut oil PREPARATION In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt. In a squirt bottle, combine cinnamon, brown sugar, and coconut oil. On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely. Enjoy! Inspired by: http://www.runningwithspoons.com/2016/04/26/cinnamon-roll-greek-yogurt-pancakes/#_a5y_p=5387464 BLUEBERRY PANCAKES Servings: 4 INGREDIENTS ⅔ cup Greek yogurt ½ ripe banana ½ cup oats 1 egg 1 tsp vanilla extract 1 teaspoon baking powder ½ teaspoon cinnamon ½ cup fresh blueberries PREPARATION In a blender, blend everything besides the blueberries. Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! Inspired by: http://www.ambitiouskitchen.com/2014/12/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/ CHOCOLATE PEANUT BUTTER PANCAKES Servings: 4 INGREDIENTS 1 cup milk 1 egg ¼ cup peanut butter 1 cup wheat flour ¼ teaspoon salt 2 teaspoons baking powder ½ cup dark chocolate chips PREPARATION In a bowl, mix the milk, egg, and peanut butter. Set aside. In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly. Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! Inspired by: https://www.foodfanatic.com/2015/08/peanut-butter-chocolate-chip-pancakes/#_a5y_p=4235175 Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC IND020_06 Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1651123 Tasty
Chicken Pot Pie (As Made By Wolfgang Puck)
 
01:55
Read more! - http://bzfd.it/1XPgzLN Recipe! 2 pounds cooked boneless, skinless chicken, shredded Salt Freshly ground black pepper 4 tablespoons vegetable oil 4 tablespoons unsalted butter, at room temperature 4 tablespoons all purpose flour 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces 1/2 pound carrots, peeled and cut into 1/2-inch pieces 1 medium yellow onion, peeled and diced 2 garlic cloves, minced Pinch cayenne (optional) 2 cups good-quality canned chicken broth 1-2 tablespoons heavy cream 1/2 cup shelled fresh peas or frozen peas approximately 1/2 pound frozen puff pastry, defrosted following package instructions 1 large egg Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made. Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool. Preheat the oven to 400˚F / 200 ˚C. Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry. Carefully spoon in your chilled filling into your dish. Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches. Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Views: 1912849 Tasty
3-Course Chicken Dinner
 
02:18
Here is what you'll need! Bacon Asparagus Pastry Twists Serves 2-3 INGREDIENTS 1 sheet puff pastry, thawed 6-8 slices bacon 12-15 asparagus spears 1 egg, beaten Salt Pepper PREPARATION Preheat oven to 400°F/200°C. Slice the puff pastry into 1-centimeter strips. Slice the bacon in half lengthwise into thin strips. Wrap a strip of bacon around an asparagus spear in a spiral. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral. Repeat with the rest of the asparagus. Place the wrapped spears on a baking tray lined with parchment paper. Brush them with egg wash, then sprinkle a pinch of salt & pepper on top. Bake for 18 minutes, until golden brown and puffed. Serve! Creamy Tuscan Chicken Serves 2-3 INGREDIENTS 4 chicken thighs, bone-in & skin-on 2 teaspoons salt (for the chicken) 1 teaspoon pepper (for the chicken) 1 tablespoon oil 3 cloves garlic, chopped ½ onion, diced 1 tomato, diced 2 cups spinach 2 cups heavy cream 1 teaspoon salt 1 teaspoon pepper ½ cup grated parmesan 2 tablespoons parsley, chopped PREPARATION Season the chicken with the salt & pepper, making sure to mix it in evenly. Heat oil in a skillet over medium-low heat. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch. Flip the chicken, then cook for about another 15 minutes until the chicken is fully cooked. Remove from pan. Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted. Add the heavy cream, salt, and pepper, bringing to a boil. Add the parmesan cheese and parsley, stirring until the sauce has thickened slightly. Place the chicken back in the pan, spooning the sauce on top of the chicken. Serve! Chocolate Chip Skillet Cookie Serves 2-3 INGREDIENTS 24 ounces cookie dough 8 ounces chocolate, broken up into chunks Ice cream Caramel sauce PREPARATION Preheat oven to 325°F/160°C. Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan. Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top. Crimp the edges of the dough together to seal in the chocolate. Bake for 35-40 minutes. Serve warm with ice cream and caramel sauce! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Cumbia Domingos Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1653336 Tasty
Tropical Fruit Taste Test
 
02:04
“Natural sugar, is what this video is about.” MUSIC Bed Bugs Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam GET MORE BUZZFEED: www.buzzfeed.com www.buzzfeed.com/video www.buzzfeed.com/videoteam www.youtube.com/buzzfeedvideo www.youtube.com/buzzfeedyellow www.youtube.com/buzzfeedblue www.youtube.com/buzzfeedviolet www.youtube.com/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 http://buzzfeed.com 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.
Views: 1392558 Tasty
Mini S’mores Eclair
 
01:25
Here is what you'll need! Makes 20-25 mini eclairs INGREDIENTS 1 pack graham crackers ½ cup unsalted butter, cubed 1 teaspoon salt 1 cup water 3/4 cup flour 4 eggs (+1 for egg wash) 14 ounces marshmallow fluff 4 ounces dark chocolate bar ½ cup heavy cream Mini marshmallows for decorating PREPARATION 1. Preheat oven to 425˚F (220˚C) 2. In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. 3. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine. 4. Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes. 5. Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough) 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch logs. 7. Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape) 8. Brush the eclairs with beaten egg. 9. Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes. 10. Remove eclairs from oven. Using the tip of a knife, cut a small “x” into the bottom of each eclair and transfer (“x” side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape). 11. Fill a piping bag fitted with a narrow tip with marshmallow fluff. 12. Just before serving, pipe the fluff into the cooled eclairs. 13. Break apart chocolate and add to a small microwave safe bowl. 14. To a separate, small microwave safe bowl, add the heavy cream. 15. Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth). 16. Dip the top side of the filled eclairs into the melted chocolate. 16. Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can “toast” the marshmallows to make them super cute) 16. Best served immediately. Enjoy! Music provided by Warner Chappell Inc. Used with permission
Views: 1171231 Tasty
Chicken Tacos 4 Ways
 
01:51
Here is what you'll need! Pineapple Paprika Chicken Tacos Serves 4-6 INGREDIENTS 2 cups shredded chicken 1 cup (8 ounces) crushed pineapple 1 white onion, diced 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon chili powder 1 ¼ teaspoon salt 1 red onion, diced, for topping ½ cup cilantro, chopped, for topping 4-6 corn tortillas PREPARATION 1. In a large, nonstick skillet, heat the olive oil over medium heat. 2. Toss in the onion and salt and sauté for 2 minutes. 3. Add in the garlic, chili powder, and paprika and toast for 1 minute. 4. Add in the pineapple and chicken and mix so the chicken is well-coated and warmed through. 5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side. 6. Divide the mixture evenly between tortillas, top with diced red onion and cilantro, and serve. 7. Enjoy! Chicken Fajita Tacos Serves 4-6 INGREDIENTS 2 cups shredded chicken 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced ½ white onion, thinly sliced 1 tablespoon olive oil 1 teaspoon chili powder ½ teaspoon cumin 1 teaspoon salt ½ teaspoon black pepper Sour cream, for topping 4-6 corn tortillas PREPARATION 1. In a large, nonstick skillet, heat the olive oil over medium heat. 2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened. 3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through. 4. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side. 5. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve. 6. Enjoy! Creamy Cilantro Lime Chicken Tacos Serves 4-6 INGREDIENTS 2 cups shredded chicken ½ cup sour cream ½ lime, juiced ¼ cilantro leaves, chopped 3 cloves garlic, minced 1 tablespoon olive oil 3/4 teaspoon salt Pico de gallo salsa, for topping 4-6 corn tortillas PREPARATION 1. In a large, nonstick skillet, heat the olive oil over medium heat. 2. Toss in the garlic and sauté until fragrant, about 30 seconds. 3. Add the salt, shredded chicken, lime juice, and sour cream and mix until the chicken is evenly coated and the mixture has heated through. 4. Stir in the cilantro and immediately remove from heat. 5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side. 6. Divide the mixture evenly between tortillas, top with pico de gallo, and serve. 7. Enjoy! Spicy Chicken Tacos Serves 4-6 INGREDIENTS 2 cups shredded chicken 1 ½ cups crushed tomatoes 1 white onion, diced 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 1 canned chipotle pepper, minced 1 teaspoon salt 4-6 corn tortillas 1-2 avocados, sliced, for topping PREPARATION 1. In a large, nonstick skillet, heat the olive oil over medium heat. 2. Toss in the onion and salt and sauté for 2 minutes. 3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute. 4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through. 5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side. 6. Divide the mixture evenly between tortillas, top with avocado slices, and serve. 7. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC On A Roll Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 1129041 Tasty
Chocolate-Covered Cheesecake Bites
 
01:12
Here is what you need! Makes 30-40 Ingredients 10 graham cracker sheets ¼ cup confectioner’s sugar 1 teaspoon Kosher salt 1 stick melted butter 16 ounces cream cheese, softened 1 cup confectioner’s  sugar 1 teaspoon vanilla extract 3 cups chocolate chips, melted Preparation 1. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. 2. In a large bowl, combine graham crackers, combine confectioner’s sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 9x9 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes. 3. In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for one hour. 4. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice 1-centimeter strips horizontally, then vertically, creating little cheesecake cubes. 5. In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes. Freeze for 15 minutes, then serve! Music provided by Warner Chappell Inc. Used with permission
Views: 1001660 Tasty
8 Easy Party Dips
 
03:40
For recipes and more, click here!: https://www.buzzfeed.com/hectorgomez/here-are-8-incredible-dips-that-are-perfect-for-a-last-minut?bffbtasty&ref=bffbtasty&utm_term=4ldradw#4ldradw Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Filthy Red Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 3139912 Tasty
Easy Baked Churros
 
01:15
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! BAKED CHURRO BITES Yields 30 INGREDIENTS 1 cup water ⅓ cup butter 2 tablespoons brown sugar Pinch of salt 1 cup flour 1 teaspoon vanilla 2 eggs ⅓ cup butter, melted Cinnamon sugar PREPARATION Preheat oven to 350°F/180˚C. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil. Turn off the heat and stir in the flour. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time. Transfer mixture to a piping bag with a 5 point, or star, tip. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed. Bake for 10 minutes, then broil until golden brown. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Bike To Work No Vox Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 770200 Tasty
Caramel Apple Crumble Cheesecake
 
01:21
Here is what you'll need! CARAMEL APPLE CRISP CHEESECAKE Serves 12 INGREDIENTS Crust 2 cups graham cracker crumbs ⅛ cup brown sugar ⅓ cup butter, melted Filling 16 ounces cream cheese, softened ¼ cup brown sugar ¼ cup white sugar 2 tablespoons cornstarch 1 teaspoon cinnamon ¼ teaspoon ginger 1 teaspoon vanilla extract 2 green apples, peeled and thinly sliced Topping ¼ cup rolled oats ¼ cup flour ¼ cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter, melted Caramel sauce PREPARATION Preheat oven to 350°F/180°C. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes. Drizzle on caramel sauce. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Hit Me On my pager Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1139665 Tasty
8 Dessert Recipes For Holiday Parties
 
05:10
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Night Out_Main Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 3157672 Tasty
Nachos 4 Ways
 
02:03
BBQ Cheeseburger Nachos Servings: 4-6 INGREDIENTS 9 ounces tortilla chips 1 pound ground beef, cooked and drained ½ cup BBQ sauce 2 cups cheddar 1 cup mozzarella ½ tomato, diced ½ red onion, sliced thinly 8 strips bacon, cooked and crumbled ½ cup parsley, chopped INSTRUCTIONS Preheat oven to 350°F/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top. Bake for 15 minutes, until cheese is melted. Serve! Pizza Nachos Servings: 4-6 INGREDIENTS 9 ounces tortilla chips ½ cup marinara sauce 2 cups mozzarella 1 cup mushrooms, sliced 1 green pepper, sliced ½ red onion, sliced thinly 1 cup cooked sausage, diced 1 cup pepperoni slices, diced 6 pepperoni slices, whole INSTRUCTIONS Preheat oven to 350°F/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the marinara, mozzarella, mushrooms, green pepper, red onion, sausage, and diced pepperoni. Repeat with the remaining ingredients except a handful of mozzarella and the whole pepperoni slices. Sprinkle the remaining mozzarella on top and arrange the pepperoni slices evenly. Bake for 15 minutes, until cheese is melted. Serve! Buffalo Chicken Nachos Servings: 4-6 INGREDIENTS 2 pounds cooked chicken 1 cup hot sauce ½ cup ranch dressing 9 ounces tortilla chips 2 cups Monterey Jack cheese ½ tomato, diced ½ cup green onions, sliced INSTRUCTIONS Preheat oven to 350°F/175°C. In a bowl, mix the chicken with the hot sauce and the ranch. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients. Bake for 15 minutes, until cheese is melted. Serve! Steak Fajita Nachos Servings: 4-6 INGREDIENTS 2 pounds hanger steak 2 teaspoons salt 1 teaspoon pepper 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons cumin 3 tablespoons oil 9 ounces tortilla chips 1 green pepper, sliced 1 red pepper, sliced ½ white onion, sliced 2 cups pepper jack 1 cup cheddar Guacamole Sour cream Salsa INSTRUCTIONS Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated. Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes. Slice the steak into bite-size pieces. Preheat oven to 350F°/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients. Bake for 15 minutes, until cheese is melted. Serve! All music provided by Audio Network and Warner Chappell Inc. Used with permission
Views: 1498378 Tasty
Churro Ice Cream Bowl
 
01:22
Here is what you'll need! RECIPE: Makes 8 churro bowls 1/4 cup butter /cubed 2 Tbsp. brown sugar 1/2 tsp salt 1 cup water 1 cup flour 1 tsp vanilla 4 eggs cooking oil spray oil for frying cinnamon sugar ice cream hot fudge and caramel topping (optional) 6-12 cup muffin tin In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs). Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip. Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight). Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry. Fry them in batches, until nicely browned - no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy! Music provided by Warner Chappell Inc. Used with permission
Views: 2400361 Tasty
Easy Chicken Alfredo Penne
 
01:05
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! Easy Chicken Alfredo Penne Servings: 6 INGREDIENTS 1½ pounds (700 grams) chicken breast, cubed 2 tablespoons butter ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon salt ½ teaspoon pepper 16 ounces (450 grams) penne pasta, cooked ¼ cup parsley ¼ cup parmesan, shredded Sauce 2 tablespoons butter 4 cloves garlic, minced 3 tablespoons flour 2 cups milk ½ teaspoon oregano ½ teaspoon basil 1/2 cup parmesan, shredded ½ teaspoon salt ½ teaspoon pepper PREPARATION 1. In a pan over medium-high heat, melt butter, then add the chicken breast. 2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside. 3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften. 4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir. 5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken. 6. Season with salt, pepper, oregano, and basil, and stir well to incorporate. 7. Add parmesan cheese and stir until melted. 8. Pour the sauce over cooked penne pasta, add the chicken and mix well. 9. Add parsley and extra parmesan, and mix again. 10. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Prime Mover Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 1224568 Tasty
Carrot Cake Cheesecake
 
01:21
Here is what you'll need! CARROT CAKE CHEESECAKE INGREDIENTS Carrot Cake 1 ½ cups carrots, shredded (2-3 carrots) 1 ¼ cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ½ cup canola oil ⅔ cup powdered sugar ⅓ cup packed light-brown sugar 2 large eggs 1 teaspoon vanilla extract Cheesecake 16 ounces cream cheese, softened ⅔ cup powdered sugar 2 large eggs 1 teaspoon vanilla extract ½ cup sour cream PREPARATION Carrot Cake Preheat oven to 180°C/350°F. Grease an 8-inch springform pan, set aside. Shred carrots by hand or in a food processor then set aside in a small bowl. In a large bowl combine powdered and brown sugars with eggs, whisk until smooth. Add oil and vanilla, mix. Add remaining carrot cake ingredients and stir until blended, set aside. Cheesecake In a large bowl, whisk cream cheese and powdered sugar until smooth. Mix in eggs one at a time. Mix in remaining ingredients until well blended. In a prepared 8-inch springform pan, pour ¾ of the carrot cake mixture and smooth it out, followed by ½ of the cheesecake mixture, then repeat with remaining mixtures. Bake for 45 minute. Remove from oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight. Enjoy! Inspired by: http://www.cookingclassy.com/carrot-cake-cheesecake Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Groove Doctor Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 369786 Tasty
Pasta Salad 4 Ways
 
02:02
Pasta Salad 4 Ways Italian Pasta Salad Servings: 6-8 INGREDIENTS Dressing 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon ground black pepper 1 teaspoon garlic salt 2 teaspoons dried minced onion 2 tablespoons parmesan cheese, grated 1 teaspoon honey 1 tablespoon minced red bell pepper 1/4 cup white wine vinegar 2 teaspoons fresh lemon juice 1/2 cup olive oil Salad 12 ounces rainbow rotini pasta ½ cup black olives ½ cup red bell pepper, diced ½ cup salami ½ cup broccoli ½ cup green bell pepper, diced ½ cup cherry tomatoes, halved ½ cup mozzarella pearls PREPARATION: 1. Cook the pasta according to package instructions. 2. Combine all dressing ingredients in a bowl and whisk together. 3. In a large bowl, combine the salad ingredients, and add the dressing. 4. Toss gently to mix. 5. Serve & enjoy! Taco Pasta Salad Servings: 6-8 INGREDIENTS Dressing 2 tablespoons jalapeño, minced 2 cloves garlic, minced 2 tablespoons lime juice 2 tablespoons taco seasoning ½ cup olive oil Salad 12 ounces cavatappi ½ cup cooked ground beef, diced ½ cup red bell pepper ½ cup black beans ½ cup green bell pepper, diced ½ cup cherry tomatoes, halved ½ cup corn ½ cup avocado, diced Cilantro, to garnish PREPARATION 1. Cook the pasta according to package instructions. 2. Combine all dressing ingredients in a bowl and whisk together. 3. In a large bowl, combine the salad ingredients, and add the dressing. 4. Toss gently to mix. 5. Serve & enjoy! Spinach & Artichoke Pasta Salad Servings: 6-8 INGREDIENTS Dressing ¾ cup sour cream ½ cup mayonnaise 2 tablespoons onion soup mix 2 teaspoon red pepper flakes ½ teaspoon salt 1 teaspoon pepper Salad 12 ounces farfalle pasta ½ cup cooked spinach ½ cup artichoke hearts ½ cup green onions ½ cup romano cheese, grated ½ cup parmesan cheese, grated Red pepper flakes, to garnish PREPARATION 1. Cook the pasta according to package instructions. 2. Combine all dressing ingredients in a bowl and whisk together. 3. In a large bowl, combine the rest of the ingredients, and add the dressing. 4. Toss gently to mix. 5. Serve & enjoy! Asian Peanut Pasta Salad Servings: 6-8 INGREDIENTS Dressing ½ cup peanut butter 2 teaspoons garlic chili sauce 1 ½ tablespoons miso 2 cloves garlic, minced 1 teaspoon ginger, minced 1 tablespoon honey 2 tablespoons rice wine vinegar ½ teaspoon sesame oil 1 teaspoon water Salad 12 ounces shell pasta (conchiglie) ½ cup green onion ½ cup ramen noodles, crushed 2 carrots, julienned ½ cup broccoli ½ cup roasted peanuts Cilantro, to garnish PREPARATION 1. Cook the pasta according to package instructions. 2. Combine all dressing ingredients in a bowl and whisk together. 3. In a large bowl, combine the salad ingredients, and add the dressing. 4. Toss gently to mix. 5. Serve & enjoy! Music provided by Audio Network. Used with permission
Views: 1146242 Tasty
Stuffed Superbowl Cupcakes
 
01:47
Make them on your own! Yield: 12 cupcakes Ingredients: For the cake: 1 stick butter 1 cup sugar 4 eggs 1 1/2 cups flour 1/2 cup cocoa powder 1 tsp baking soda 1 cup buttermilk For the filling: 7 oz marshmallow fluff 1 stick butter 1/2 cup powdered sugar 1 tsp vanilla Food coloring of your favorite team! For the frosting: 1 cup heavy cream 4 Tbsp. sugar 6 oz chocolate chips 1 Tbsp. butter Preheat oven to 350°F/180°C Cream the butter and sugar until fluffy. Beat in 4 eggs, one at a time. In a separate bowl, mix the flour, cocoa powder, and baking soda. Alternate mixing half of the dry ingredients and buttermilk into the egg mixture. Line the bottom of a 9x13 glass dish with parchment paper, and grease. Pour in batter, and bake for 22-25 minutes. Cool completely, and with a 2-3 inch cookie cutter or biscuit cutter, cut 12 circles into the cake. For the filling, mix the marshmallow fluff, butter, powdered sugar, and vanilla. Set a little aside, and color the rest. For the frosting, bring the cream and sugar to a boil, and pour over the chocolate chips and butter. Stir until there are no longer lumps. Cut each cake in half horizontally, and scoop out a little cake out of each side. Fill, and stack the cake with the scooped sides in the middle. Spread the frosting over the top and sides of each cake. Let dry, flip, and cover the bottom with frosting. Pipe a football design on the top of the cake with the filling you set aside. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Views: 1022735 Tasty
Spatchcocked Grilled Chicken
 
02:10
SPATCHCOCKED GRILLED CHICKEN Servings: 4-6 INGREDIENTS 1 Whole Chicken 1 tablespoon black peppercorns, whole 1 tablespoon mustard seed, whole 1 tablespoon coriander, whole 1/2 gallon water 1 cup kosher salt ¾ cup light brown sugar 1 teaspoon red chile flake 1 ounce Ginger, fresh sliced thin (1/8”) 2 Lemons 10 sprig Thyme PREPARATION 1. In a stock pot over medium heat, toast peppercorns, mustard, and coriander seeds, 1-2 minutes. 2. Add water, salt , sugar, red chile flake, and ginger. 3. Turn the heat up to high and bring brine to a full boil, stirring occasionally to completely dissolve the salt and sugar. 4. Once the brine has come to a boil, remove it from heat and add lemons, lemon rinds, and thyme. Steep for at least 15 minutes. (can add ice to quickly cool down the brine) 5. Remove the chicken from its packaging, and wash with very cold water. Dry thoroughly. 6. Place chicken on cutting board skin side up, with legs facing away from you. Remove excess skin around neck 7. Remove the wishbone by scoring along either side of the bone and removing it from the top of the bone with fingers. 8. Flip the chicken over so it’s spine is facing up and legs are facing toward you. Pop the leg joints out of socket at the “hip.” 9. Cut along both sides of the spine from neck to the hip, using an “E brake cut” while holding the knife in pistol grip position. 10. While still maintaining the pistol grip knife hold, twist the tip of the knife into each hip joint to cut the tendon holding the thigh to the bone. 11. Remove spine and set aside 12. Switch to a normal knife grip and score lightly down the length of the keel bone (the bone that holds the breasts together). Pop the keel bone out by running your thumbs down either side to pull away from the membrane. Avoid tearing the breasts. 13. Remove any excess skin around thighs and visible glands around the neck. 14. Place spatchcocked chicken into chilled brine. Brine at least 4-6 hours, ideally 24. 15. Preheat grill to medium high. 16. Remove chicken from brine and dry completely. Spray skin side with vegetable oil spray. 17. Grill skin side down, rotating and repositioning to evenly crisp skin. 18. When skin is crisped, flip skin side up and continue cooking until the internal temperature at the deepest part of the breast registers 165˚ F / 75˚ C 19. Let rest 15 - 20 minutes before carving and serving. Music provided by Warner Chappell Inc. Used with permission
Views: 382237 Tasty
Kaiserschmarren (As Made By Wolfgang Puck)
 
01:56
Here is what you'll need! Ingredients: Kaiserschmarren 8 large eggs, separated 1/2 cup dark raisins vanilla bean 6 tablespoons rum 2 cups crème fraîche 4 Tbsp. all-purpose flour Pinch kosher salt 1/4 teaspoon cream of tartar 1 1/2 cups granulated sugar 4 tablespoons unsalted butter, at room temperature, for brushing additional sugar for coating Strawberry Sauce 1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract) 1/4 cup fresh orange juice 1/4 cup fresh orange juice 1/4 cup granulated sugar 1 Tbsp. fresh lemon juice 1 whole star anise (optional) confectioners sugar, for serving Directions: 1. Preparing the batter Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour. 2. Beating the egg whites Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out. 3. Folding in the egg whites Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in. 4. Coating the pan Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess. 5. Baking the batter Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes. 6. Making the compote While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce. 7. Serving the Kaiserschmarren Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately. Recipe by Chef Wolfgang Puck Music provided by Audio Network. Used with permission
Views: 1024996 Tasty
Sorbet 4 Ways
 
02:05
RECIPE: Sorbet 4 Ways Raspberry Lemonade Servings: 6 INGREDIENTS: Simple Syrup 1 cup water 1 cup sugar 2 cups raspberries 1 ½ cups raspberries ½ cup lemon juice PREPARATION: 1. Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce. 2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature. 3. In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined. 4. Pour into an 8x8 baking dish and freeze for at least 12 hours. 5. Take out of the freezer and let sit for 5-10 minutes before scooping. 6. Serve & enjoy! Mango Pineapple Servings: 6 INGREDIENTS: Simple Syrup 1 cup water 1 cup sugar 1 ½ cups mango, diced 1 ½ cups pineapple, diced 1 ½ cup mango, diced PREPARATION: 1. Combine water, sugar, and mangoes in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce. 2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature. 3. In a blender, combine simple syrup, pineapple, and the remaining mango. Blend until well-combined. 4. Pour into an 8x8 baking dish and freeze for at least 12 hours. 5. Take out of the freezer and let sit for 5-10 minutes before scooping. 6. Serve & enjoy! Honeydew Lime Servings: 6 INGREDIENTS: Simple Syrup 1 cup water 1 cup sugar ½ cup lime juice 1 tablespoon lime zest 2 cups honeydew, diced ½ cup lime juice PREPARATION: 1. Combine water, sugar, lime juice, and lime zest in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce. 2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature. 3. In a blender, combine simple syrup, honeydew, and the remaining lime juice. Blend until well-combined. 4. Pour into an 8x8 baking dish and freeze for at least 12 hours. 5. Take out of the freezer and let sit for 5-10 minutes before scooping. 6. Serve & enjoy! Strawberry Kiwi Servings: 6 INGREDIENTS: Simple Syrup 1 cup water 1 cup sugar 2 cups strawberries 1 ½ cups strawberries 1 ½ cups kiwi PREPARATION: 1. Combine water, sugar, and strawberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce. 2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature. 3. In a blender, combine simple syrup, strawberries, and kiwi. Blend until well-combined. 4. Pour into an 8x8 baking dish and freeze for at least 12 hours. 5. Take out of the freezer and let sit for 5-10 minutes before scooping. 6. Serve & enjoy! Music provided by Audio Network. Used with permission
Views: 1617761 Tasty