6 Simple Shrimp Dinners

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https://www.buzzfeed.com/cyruskowsari/these-six-simple-shrimp-dinners-will-make-your-weeknights

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Homemade Pizza Margherita By Mario Batali

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PIZZA MARGHERITA by Mario Batali
Servings: 6-8

INGREDIENTS
Dough
1¼ cups warm water (95˚F)
1 ¼-ounce packet active dry yeast
1½ teaspoons sugar
3½ cups “00” flour (or all-purpose if you can’t find “00”), plus more for dusting
2 tablespoons salt
¼ cup extra virgin olive oil

Topping
2 cups strained tomatoes
Fresh basil leaves
Fresh mozzarella
Olive oil
Salt

PREPARATION
In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch round.
Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
Remove the dough to rest on a wire rack and repeat with remaining dough.
To finish the pizzas, top each crust with tomato sauce and fresh mozzarella. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
Enjoy!

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Caramelized Banana Peanut Butter Cheesecake

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Caramelized Banana Peanut Butter Cheesecake
Servings: 8

INGREDIENTS
6 tablespoons butter, melted
10 graham crackers
24 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter, softened
1 tsp vanilla
1-2 bananas, sliced thin

Caramel sauce
¾ cup brown sugar
2 tablespoons butter
½ cup half and half
1 teaspoon cinnamon

PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
5. Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
6. In a saucepan on medium-high heat, combine brown sugar, butter, half & half, and cinnamon, and stir until mixture darkens and sugar dissolves into mixture.
7. Lower the heat to medium-low and add the bananas to the saucepan and sauté in sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
8. Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
9. Garnish with chocolate or caramel syrup.
10. Enjoy!

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One-Pot Chicken, Bacon, and Goat Cheese Pasta

So rich, so creamy. AND BACON!

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One-Pot Chicken, Bacon, and Goat Cheese Pasta
Servings: 4-6

INGREDIENTS
2 pounds of chicken thighs, boneless, but skin on.
½ pound bacon, chopped
1 pound asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 pound pasta, fusilli
8 ounces goat cheese
½ cup sun-dried tomatoes, chopped
Salt, to taste
Pepper, to taste

PREPARATION
In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
Add the pasta and chicken broth to the pot.
Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve! Enjoy!

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Broccoli Cheddar Soup

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One-Pot Broccoli Cheddar Soup
Servings: 4-6

INGREDIENTS
2 heads broccoli, chopped
¼ cup butter
¼ cup flour
½ onion diced
2 cups half-and-half
2 cups veggie or chicken stock
2 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ cup of carrots, shredded
2 cups (8 ounces) cheddar cheese

PREPARATION
1. Trim stems off of broccoli heads and chop into small florets.
2. In a large pot, combine butter and onion and sauté until translucent.
3. Add flour and stir on medium heat until mixture lightly browns.
4. Stir in the half-and-half and mix until contents reach a simmer.
5. Add the veggie or chicken stock and simmer on low heat for 5-10 minutes.
6. Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer on low heat for 10-15 minutes.
7. Add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
8. Enjoy!

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6 Easy Cinnamon Roll Recipes

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Gooey Cinnamon Roll Cheesecake
Makes 1 9-inch cheesecake

INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular-sized)

PREPARATION
1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely.
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy!

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How To Throw A Sushi Party

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HOW TO THROW A SUSHI PARTY
Serving: 4-10

INGREDIENTS
Sushi Rice
2 cups short grain white rice
2 cups water
1 tablespoon sugar
1 teaspoon salt
¼ cup rice vinegar

Spicy Tuna
¼ pound tuna
1 tablespoon mayonnaise
1 tablespoon sriracha sauce

Imitation crab
4 imitation crab
1 tablespoon mayonnaise

Chicken Teriyaki
2 chicken thighs
Teriyaki sauce to marinade

1 cucumber
1 carrot
2 avocados

Sushi grade nori (seaweed)

Soy sauce
Wasabi
ginger

PREPARATION
In a bowl wash the rice 3 times with water.
In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
Transfer the rice onto a serving bowl and pour the vinegar over the rice.
Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
Mix in mayonnaise and sriracha sauce. Set aside
In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
Cut veggies into thin slices. Cut avocado into bite size pieces as well.
Set up the table: After placing your rice and fix ins place each sushi rolling station with a bamboo rolling mat. Set a side of water bowl so rice does not stick to your hands. Have a cutting board close by as well as a knife. Let’s roll.
On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
Place the fix in at the bottom row of the rice.
Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
Squeeze down to make a nice tight roll.
Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe. This will prevent the rice from sticking to the knife.
Cut your roll into desired sizes and enjoy!!!
Remember sushi is finger food so it is OK to eat it WITH YOUR HANDS!

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Zesty Lime Chicken And Black Bean Rice

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Zesty Chicken Black Bean and Rice
Servings: 4

INGREDIENTS
4 chicken thighs
1 cup white rice
1½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cilantro, chopped
1 can black beans, drained
1 lime
Salt, to taste
Pepper, to taste

PREPARATION
Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Pour in the chicken stock, add the garlic and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime.
Enjoy!

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Leftover Easter Chocolate Tart

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Leftover Easter Chocolate Tart
Serves 6-8

INGREDIENTS

Chocolate Filling
250 grams leftover Easter chocolate
200 grams butter
2 eggs
3 egg yolks
50 grams sugar
100 grams plain flour

1 pre-baked tart shell, 25 cm / 9 in

Meringue
6 egg whites
300 grams caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
100 grams cocoa powder

PREPARATION

1. Pre-heat the oven to 150°C/300°F.
2. Gently melt the chocolate and butter together over a bain-marie.
3. Once combined, take off the heat.
4. Stir in the eggs, egg yolks and sugar.
5. Fold in the flour.
6. Pour into the tart shell.
7. Bake for 15 minutes.
8. Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
9. Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
10. Whisk until stiff peaks form.
11. Gently fold in the cocoa powder.
12. Spoon on top of the chocolate tart.
13. Bake for 30 minutes.
14. Cut into slices and serve.
15. Enjoy!

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Slow-Cooker Matzo Ball Soup

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SLOW-COOKER MATZO BALL SOUP
Servings: 5-10

Ingredients
Soup
2 chicken breasts
1 cup onion, diced
2 stalks celery, chopped
2 carrots, chopped
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 cups water
1 bay leaf
2 sprigs of thyme

Matzo Ball
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon pepper
¼ cup water
¼ cup vegetable oil

Topping (optional)
Dill

Preparation
Add all ingredients for the soup in the slow cooker and cook on low for 8 hours or high for 4 hours.
In the medium bowl, combine all ingredients for matzo balls. Mix well and refrigerate for 30 minutes to let the matzo absorb the liquid.
Make matzo mixture into balls and set aside or in the fridge until the soup is done.
Shred the chicken and place back into soup.
Add the balls into the soup and cook for 30 minutes.
Top it with dill or your choice of topping and enjoy!

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