Cheesy Pretzel Ring Dip

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Cheesy Pretzel Ring Dip
Servings: 12

INGREDIENTS
32 ounces pizza dough
5 cups water
¼ cup baking soda
8 ounces cream cheese
2 cups cheddar cheese, shredded
½ cup sour cream
¼ teaspoon cayenne pepper
2 teaspoon garlic powder

PREPARATION
Preheat the oven to 425°F/220°C.
Cut pizza dough into 12 portions. Roll into balls.
Boil water and add baking soda. (Make sure your pot is narrow enough that the water level covers the dough balls and make sure there’s enough room left in the pot that it won’t boil over when the baking soda is added.)
Place dough balls in the pot, boiling for 20-30 seconds in batches.
Line a 10” skillet with the dough balls, making a ring along the outside edge.
Par-bake the dough for 15 minutes. While the dough is baking, combine the cream cheese, 1½ cups of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the last ½ cup of cheddar.
Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
Allow to cool before serving.
Enjoy!

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3 Seasonal Recipes To Try This May

You don’t want to miss the chance to eat these foods when they’re freshest!

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3 Seasonal Recipes To Try This May

Radish Avocado Toast
Servings: 4

INGREDIENTS
4 slices of toast, ½ inch thick
1 avocado
1 lime, juiced
Salt, to taste
Pepper, to taste
8 radishes, thinly sliced

PREPARATION
Thinly slice all the fresh radishes. Set aside.
Mash the avocado with lime, salt and pepper. Spread the mixture on some toasted bread.
Top the avocado toast with the sliced radishes and any other garnishes you would like. Sprinkle with salt and cracked pepper.
Enjoy!

One-Pot Fennel And Sausage Pasta
Servings: 8

INGREDIENTS
1 pound hot Italian sausage
1 large onion, sliced thin
5 garlic cloves, sliced
1 fennel bulb, sliced thin
1 tablespoon dried oregano
Salt, to taste
Pepper, to taste
6 ounces tomato paste
14.5 ounces canned chopped tomatoes
1 pound cooked orecchiette pasta
½ cup shaved parmesan
1 cup mozzarella pearls

PREPARATION
Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized. Add the meat back into the pot.
Add the tomato paste, stir, and cook until the tomato paste has darkened and is aromatic.
Add the chopped tomatoes. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
Garnish with fennel fronds, (the green leaves of the fennel bulb) and enjoy!

Strawberry Rhubarb Pie
Servings: 6

INGREDIENTS
3 cups rhubarb, chopped
3 cups strawberries, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
Garnish with whipped cream
PREPARATION
Preheat the oven to 375°F/190°C.
In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
Line a pie tin with the pie dough. Top with more pie dough in a full sheet with slits or cut into strips and weave a lattice design on top of the pie.
Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool slightly before serving.

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Happy Happy Day
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Pizza Dippers 4 Ways

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BBQ CHICKEN DIPPERS
Servings: 4

INGREDIENTS
1 tube refrigerated pizza dough
1½ cups shredded chicken
1 cup barbecue sauce, divided
1 cup shredded cheddar
½ cup red onion, diced
2 tablespoons parsley

PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, mix shredded chicken with ½ cup barbecue sauce. Set aside.
Spread pizza dough out on a parchment-lined pan. Bake 10 minutes.
Top with remaining barbecue sauce, cheddar, chicken, mozzarella, red onion, and parsley. Bake an additional 10 minutes.
Slice and dip!
Enjoy!

PEPPERONI DIPPERS
Servings: 4

INGREDIENTS
1 tube refrigerated pizza dough
1 cup marinara sauce
2 cups shredded mozzarella
Pepperoni

PREPARATION
Preheat oven to 400°F/200°C.
Spread pizza dough out on a parchment-lined pan. Bake 10 minutes.
Top with marinara, cheese, and pepperoni. Bake an additional 10 minutes.
Slice and dip!
Enjoy!

CHICKEN ALFREDO DIPPERS
Servings: 4

INGREDIENTS
1 tube refrigerated pizza dough
1 cup alfredo sauce
2 cups shredded mozzarella
1½ cups shredded chicken
1 tomato, diced
2 tablespoons parsley

PREPARATION
Preheat oven to 400°F/200°C.
Spread pizza dough out on a parchment-lined pan. Bake 10 minutes.
Top with alfredo sauce, mozzarella, chicken, tomato, and parsley. Bake an additional 10 minutes.
Slice and dip!
Enjoy!

CINNAMON SUGAR DIPPERS
Servings: 4

INGREDIENTS
1 tube refrigerated pizza dough
½ cup butter, melted
½ cup sugar
1 tablespoon cinnamon

PREPARATION
Preheat oven to 400°F/200°C.
Spread pizza dough out on a parchment-lined pan. Bake 10 minutes.
Spread on melted butter.
Combine cinnamon and sugar, and sprinkle over butter.
Bake an additional 10 minutes.
Slice and dip!
Enjoy!

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Bet It All Instrumental
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Homemade Chinese-Take-Away: Crispy Duck and Pancake

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Homemade Chinese-Style Crispy Duck In A Pancake
Servings: 4

INGREDIENTS
2 duck legs

Glazing mix
1 liter boiling water
6 tablespoons soft brown sugar
150 milliliters rice vinegar

Marinade
75 grams spring onion, chopped
25 grams ginger, finely diced
4 tablespoons salt
2 tablespoons five spice
2 tablespoons soft brown sugar

To Serve
12 Chinese pancakes
60 grams hoisin sauce
4 spring onions, shredded
1 cucumber, thinly sliced

PREPARATION
Preheat the oven to 160°C/320°F.
Lightly score into the skin of the duck legs.
In boiling hot water, add vinegar and sugar. Stir.
Submerge the duck legs in the glaze mix for 20 seconds.
Pad dry the duck legs with kitchen roll.
Mix well all the marinade ingredients.
Give the duck legs a good rub in the marinade.
On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
Roast the duck legs for 30 minutes on 160°C/320°F.
Turn up the oven to 200°C/400˚C and roast the duck for another 20 minutes.
Rest the duck legs for 10 minutes, then shred them with two forks.
Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.

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Sweet Soy Chicken Wings

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SWEET SOY CHICKEN WINGS
Servings: 2

INGREDIENTS
8 chicken wings
Salt, to taste
Pepper, to taste
Potato starch, to dredge
Frying oil, as needed

Sweet Soy Glaze
½ cup (100 milliliters) soy sauce
¼ cup (50 milliliters) mirin
¼ cup (50 grams) sugar
¼ cup (50 milliliters) sake
1 clove garlic, grated

Garnish
Toasted white sesame

PREPARATION
Preheat oil to about 160˚C/320˚F.
Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
Fry the wings at 160˚C/320˚F approximately 7 minutes.
Heat oil to about 180˚C/350˚F. Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
Sprinkle toasted white sesame.
Enjoy!

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ATUD019_10_It’s All About The Car

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Freezer-Prep Chicken Pot Pies

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Freeze & Bake Chicken Pot Pies
Makes 6 pot pies

INGREDIENTS
⅓ cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
½ cup flour
1 rotisserie chicken, shredded
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
3 refrigerated pie crusts

6 disposable foil pot pie pans (or ceramic ramekins)

PREPARATION
1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Pour in the flour, and mix in well.
3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
5. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
6. Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
7. Cover each pot pie with foil and freeze for up to 2 months.
8. To bake from frozen, preheat oven to 400˚F/200˚C, and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
9. Enjoy!

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Katy Perry’s Cherry Pie – Featuring Her Song “Bon Appétit”

“World’s Best Cherry Pie”

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“Bon Appétit” by Katy Perry

Credits: https://www.buzzfeed.com/bfmp/videos/16261

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Popcorn Fried Chicken (Indian Style)

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Popcorn Fried Chicken (Indian Style)
Serves 2-3

INGREDIENTS

3 chicken breasts, diced

Spice Marinade
1 tablespoon chili powder
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon pepper
2 tablespoons minced garlic
Juice of ½ lemon

Spice Coating
100 grams bread crumbs
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper

Egg wash

1 litre of oil, for frying

PREPARATION

1. Prepare the spice marinade by mixing all the spices together with the chicken.
2. Cover with cling film and leave to marinate for 1 hour.
3. Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
4. Coat each chicken piece in egg wash, followed by the spice coating.
5. Heat the oil in a deep saucepan to 350°F/180°C.
6. Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
7. Serve with salad and favourite dips of your choice.
8. Enjoy!

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