Upside-Down Peanut Butter Banana French Toast Bake

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e

Here is what you’ll need!

Peanut Butter Banana French Toast Skillet
Servings: 6 to 8

INGREDIENTS
1 stale baguette
4 eggs
½ cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
⅓ cup peanut butter
1 large banana, sliced

PREPARATION
Preheat oven to 375˚F/190˚C.
On a cutting board, cut the baguette in half lengthwise, and slice into 1-inch pieces.
In a bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Stir in cut bread until each piece is thoroughly coated in egg mixture.
Heat a cast-iron skillet over low heat, and whisk together butter, brown sugar, and heavy cream until bubbling, about 3 minutes.
Whisk in peanut butter until fully incorporated and bubbling, about 3 minutes. Stir in sliced bananas until coated in sauce.
Pour bread mixture over sauce into skillet and spread evenly. Bake for 30 minutes until golden and crispy.
Let skillet cool for about 5 minutes then cover with large plate. Holding one hand over the plate, gently flip the skillet upside-down, allowing the the custard to release from the pan with the bananas on top still in tact. Slice and enjoy!

Inspired by:
http://picky-palate.com/2012/06/25/peanut-butter-bananas-foster-french-toast/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/19131

MUSIC
Breakfast Together
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Tasty Cook-Off: Burgers

PUB BURGER WITH CARAMELIZED ONIONS AND BACON
Servings: 1

INGREDIENTS
2 slices bacon
1 sweet onion, sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
8 ounces ground beef (80% lean 20% fat)
Salt
Pepper
1 brioche bun
Unsalted butter
2 slices Gruyère cheese
1 tomato, sliced
Arugula

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate.
3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve.
4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper.
5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes.
6. Once the burger is flipped, add gruyere cheese to the cooked side.
7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside.
8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted.
9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top.
Recipe inspired by – http://www.munchkintime.com/caramelized-onions-burger-recipe/

DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI
Servings: 1

INGREDIENTS
Pickled Red Onions
1 cup apple cider vinegar
1½ tablespoons sugar
1 tablespoon salt
1 red onion, halved and sliced into half moons

Aioli
1 egg yolk
2 teaspoons Dijon mustard
1 garlic clove, minced
½ cup olive oil
½ lemon, juiced
Salt

1 brioche bun
1 tablespoon butter, melted
Oil
4 ounces ground beef (80% lean, 20% fat)
2 slices sharp cheddar cheese
1 leaf butter lettuce
2 thin slices tomato

PREPARATION
1. Preheat the oven to broil on high.
2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved.
3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside.
4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside.
5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown.
6. Smear the top bun with aioli, and set aside.
7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil.
8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes.
9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes.
10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices.

FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM
Servings: 1

INGREDIENTS
Spicy Tomato Jam
2 pounds tomatoes, diced
1 red onion, finely chopped
1 cup brown sugar
1½ teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 lemon, juiced

Lamb Burger
8 ounces ground lamb
1 clove garlic, minced
1 teaspoon mint leaves, finely chopped
1 tablespoon cilantro leaves, finely chopped
¼ teaspoon ground cumin
Salt, to taste
Pepper, to taste
2 ounces feta cheese, crumbled
1 teaspoon Dijon mustard,
1 tablespoon mayonnaise
1 sesame burger bun
Arugula leaves

PREPARATION
1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes.
2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week.
3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined.
4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese.
5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper.
6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side.
7. In a small bowl, mix together mustard and mayonnaise.
8. Toast the sesame bun.
9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.

Share Button
Share

3-Ingredient Fudge 4 Ways

Here is what you’ll need!

3-INGREDIENT FUDGE 4 WAYS

Cookies ‘N’ Cream Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces white chocolate
14 ounces sweetened condensed milk
12 chopped sandwich cookies

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted, add in chopped cookies and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8×8 baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized pieces.
6. Enjoy!

Chocolate Walnut Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces milk chocolate
14 ounces sweetened condensed milk
1 cup walnuts, chopped

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted add in chopped walnuts and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8×8 baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized piece.
6. Enjoy!

Peanut Butter Chocolate Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces milk chocolate
14 ounces sweetened condensed milk
½ cup peanut butter

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 baking tin.
3. Chill for 10 minutes.
4. Add peanut butter and spread evenly.
5. Chill for 2 hours or until the fudge is firm.
6. Cut into bite-sized piece.
7. Enjoy!

Dulce De Leche Swirl Fudge
Makes: 25 pieces

INGREDIENTS
18 ounces white chocolate
14 ounces sweetened condensed milk
½ cup dulce de leche

PREPARATION
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted pour into a parchment paper-lined 8×8 baking tin.
3. Dollop your dulce de leche and make ribbons by swirling chocolate mixture.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized piece.
6. Enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/18859

MUSIC
Something About Jazz
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

Teriyaki Steak Roll-Ups

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e

Here is what you’ll need!

TERIYAKI STEAK ROLL-UPS
Servings: 8

INGREDIENTS
1 pound skirt or flank steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon Sriracha sauce, optional

1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 asparagus stalks, halved
1 red onion, sliced
Sesame seeds, for serving

PREPARATION
In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
Roll the steak up over the vegetables and secure it with a toothpick. Soaking your toothpicks will prevent burning.
In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
Boil for about one minute, take off the heat, and set aside to use as a glaze.
In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
Cook for about one minute longer and remove from heat. Top with sesame seeds.
Serve warm and enjoy with dad!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/21090

MUSIC
Daddys Sassy
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

BBQ Bacon Onion–Wrapped Meatballs

Here is what you’ll need!

BBQ BACON ONION MEATBALL BOMB
Servings: 8-12

INGREDIENTS
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
2 teaspoons salt
¼ cup bread crumbs
3 cloves garlic, minced
½ onion, diced
⅓ loosely packed cup parsley
1 egg
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 tablespoon honey
4-6 medium-sized onions
8 ounces cheddar cheese, cubed
16-24 pieces of bacon
1 bottle BBQ sauce

PREPARATION
1. Preheat oven to 425˚F/220˚F.
2. In a large mixing bowl, combine ground beef with garlic powder, onion powder, pepper, salt, bread crumbs, garlic, onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined.
3. Cut onions vertically on cutting board. Remove the stem and root from each piece.
4. Save onion shells suitable to wrap meatballs.
5. Remove meatball mixture from refrigerator and form into golf ball-sized meatballs. Stuff meatballs with cube of cheddar cheese.
6. Wrap each meatball in two onion shells and transfer to parchment-lined baking tray.
7. Wrap onion-shelled meatball with 2-3 pieces of bacon meatball is covered and making sure each piece of bacon is secured with a toothpick.
8. Brush each meatball with BBQ sauce covering completely.
9. Bake for 45 minutes, brushing again with BBQ sauce halfway through.
10. Enjoy!

Inspired by:
http://beef.littlethings.com/bbq-bacon-meatball-recipe
http://www.traegergrills.com/teamtraeger/post/2014/09/08/Traegers-BBQ-Meatball-Onion-Bombs.aspx#.VZQ6PO1VhBf

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/19011

MUSIC
I’m on Top
Licensed via Warner Chappell Production Music Inc.

Share Button
Share

French-Style Strawberry Tart (Tarte Tatin)

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e

Here is what you’ll need!

French-Style Strawberry Tart (Tarte Tatin)
Servings: 6-8

INGREDIENTS

1 sheet puff pastry
200 grams strawberries
100 grams sugar
50 grams butter

Crème fraîche, to serve

PREPARATION

1. Pre-heat the oven to 190°C/375°F.
2. Roll out the puff pastry sheet. Place a 9-inch/25-centimetre cake tin on the sheet of puff pastry and cut around the edges.
3. Poke holes in the pastry with a fork and set aside.
4. Prepare the strawberries by hulling them with a straw. Set aside.
5. Pour the sugar in a large saucepan and cook over a medium heat, until the sugar has melted and reached a light brown colour.
6. Stir in the butter until melted.
7. Add the strawberries, coating evenly in the caramel.
8. Arrange the strawberries in the buttered tin, followed by the puff pastry on top.
9. Tuck the pastry down the sides of the tin.
10. Bake for 45 minutes, until the pastry is golden brown.
11. Leave to cool for 1-2 hours, then invert onto a plate.
12. Slice and serve with a spoonful of crème fraîche.
13. Enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/21458

MUSIC
Licensed via Audio Network

Share Button
Share

This Place Is Slaying The Vegan Game

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/18634

MUSIC
Licensed via Audio Network

EXTERNAL CREDITS
By Chloe

Share Button
Share

Chorizo Meatball Sliders As Made By Aarón Sanchez

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e

Here is what you’ll need!

CHORIZO SLIDERS
Servings: 12

INGREDIENTS
½ cup panko bread crumbs
1 pound chorizo
½ cup veal or beef stock, divided
¼ cup roasted and diced poblano peppers
½ cup minced carrots
½ cup chopped white or yellow onion, divided
6 tablespoons grated Cotija Cheese
1 large egg
1 large egg yolk
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley leaves
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons olive oil
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes
3 chipotles in Adobo
12 slider buns, split horizontally
Cotija Cheese, for garnish

For the Jalapeño Aioli:
1 cup mayonnaise
6 tablespoons green jalapeño sauce, or more to taste
10 mint leaves
Salt and pepper, to taste

PREPARATION
Preheat the oven to 350°F/180°C.
In a pan over medium heat, lightly brown the chorizo for about 5-7 minutes to cook out excess fat (it does not have to be cooked through).
Remove the chorizo from heat and drain any excess oil.
In a medium bowl, mix the chorizo, bread crumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
Use your hands to roll the mixture into approximately 12-16 golf ball-sized meatballs.
Transfer the meatballs to a baking sheet and bake for about 20 minutes.
In a dutch oven or heavy-bottomed pan over medium heat, add oil and sauté remaining onions and garlic until fragrant and translucent, about 5 minutes.
Add the can of tomatoes and remaining ¼ cup stock. Tip: Adding the stock into the empty can will ensure you don’t waste any tomatoes that may be left behind.
Add the chipotles in adobo and simmer about 5 minutes.
Add the meatballs, cover with lid slightly ajar, and simmer for about 30 minutes until the meatballs are cooked through.
While simmering, combine mayonnaise, jalapeño sauce, mint, salt, and pepper in a blender or food processor. Pulse until combined.
Cut the slider buns in half. Spread the Jalapeño Aioli on the top half.
Remove meatballs from skillet and place one on the bottom halves of each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top.
Sandwich the tops onto the meatballs and serve immediately.
Enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/18216

MUSIC
AA017_04
Licensed via Warner Chappell Production Music Inc.

EXTERNAL CREDITS
Aarón Sanchez

Share Button
Share

Tasting Our Roots Trailer (Official Trailer)

Catch the first episode live at Harlem EatUp Festival: https://harlemeatup.com/events/

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/17699

MUSIC
SFX Provided By AudioBlocks
(https://www.audioblocks.com)
New Orleans Alphabet
Licensed via Warner Chappell Production Music Inc.

VIDEO
Footage provided by VideoBlocks
(http://vblocks.com/x/BuzzFeedYouTube)
Film Footage courtesy of Shutterstock, Inc.
Used by Permission

EXTERNAL CREDITS
Vanessa Parish

+
Babette Davis

Share Button
Share

Rainbow Cereal Cheesecake

Here is what you’ll need!

RAINBOW CEREAL CHEESECAKE
Servings: 12

INGREDIENTS
10 ounces marshmallows
3 tablespoons butter
6 cups fruit-flavored rice cereal
16 ounces cream cheese, room temperature
2 teaspoons lemon juice
2 cups heavy cream
1 teaspoon vanilla extract
⅓ cup sugar

PREPARATION
In a large bowl, combine marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute.
Add rice cereal to the melted marshmallows and stir until fully mixed.
Spoon the rice cereal and marshmallow mix onto the bottom of a springform pan, pressing down all edges to create a smooth surface. Set aside in the fridge.
In a large bowl, blend the cream cheese and lemon juice until combined.
Add in heavy cream, vanilla, and sugar and mix until it becomes smooth and silky, with soft peaks.
Pour the cream cheese mixture on top of the rice crispy base, using a spatula to create a smooth top.
Chill for 3 hours.
Top with more cereal and enjoy!

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/16818

MUSIC
Light the Sky_Full Mix
Licensed via Warner Chappell Production Music Inc.

Share Button
Share