Food

5x buzzfeed recepten

Wie doet het niet, op insta rond kijken naar foodfilmpjes. Nou ik kan me er uren mee vermaken. Het gemaakt heb ik het eigenlijk nog nooit. Hier zijn 5 recepten die ik ooit nog een keer wil maken.

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6-INGREDIENT NO-BAKE CARAMEL TARTS Servings: 20 INGREDIENTS 24 chocolate cream cookies 4 tablespoon butter, melted 1½ cup sugar ½ cup water ½ cup heavy cream ½ teaspoon vanilla ½ cup heavy cream 6 ounces dark chocolate Topping Sea salt PREPARATION Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible. In a large bowl, combine cookie crumbs and melted butter and mix until it clusters. In a cupcake tin, put a spoonful of the crumb mixture and form into crusts. Freeze for 2 hours. In a medium saucepan, heat sugar and water until amber brown. Do not stir! Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix. Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes. Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth. Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm. Sprinkle the tarts with some sea salt to balance sweetness if desired, and enjoy! Inspired by: http://www.kevinandamanda.com/dark-chocolate-salted-caramel-oreo-pie/ http://www.mybakingaddiction.com/chocolate-caramel-tart-recipe/

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TINGA DE POLLO Serves 4-6 INGREDIENTS 2 boneless, skinless, chicken breasts 6 garlic cloves (4 minced, 2 smashed) 2 whole cloves 2 tomatoes 5 chipotle peppers in adobo ½ cup chicken stock 2 teaspoons cumin ½ teaspoon nutmeg 2 tablespoons vegetable oil 2 white onions, halved and sliced ¼ pound chorizo 1 head iceberg lettuce, shredded Kosher salt Black pepper, freshly ground 2 avocados, sliced 12 corn tortillas PREPARATION Place chicken in a saucepan over medium heat with enough water to cover by 1 inch. Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes. Remove the chicken from the pot, cool slightly, then shred with two forks. Place a cast-iron skillet over medium-high heat, until smoking. Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes. Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth. Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat. Add the lettuce and sauté 2-3 additional minutes, until softened. Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate. Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes. Season with salt and pepper to taste. Serve on warm corn tortillas with sliced avocado. Enjoy!

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Southwest Chicken Pasta Bake Servings: 8 INGREDIENTS 4½ cups cooked fusilli pasta (8 ounces uncooked) 8 ounces corn, drained 8 ounces black beans, drained & rinsed 2 cups cooked chicken, shredded 16 ounces alfredo sauce 1 tablespoon taco seasoning 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded Garnish Cilantro, chopped PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Cook 8 ounces of fusilli pasta according to box instructions. (This will make about 4½ cups of cooked pasta.) 3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning. 4. Pour into a 9×13-inch baking pan and spread evenly around the pan. 5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil. 6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown. 7. Garnish with cilantro. 8. Enjoy!

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ONE-PAN PESTO CHICKEN & VEGGIES with @todayfood Servings: 3-4 INGREDIENTS 3 chicken breasts, boneless, skinless 2 large zucchini, sliced 2 cartons red cherry tomatoes 3 cloves garlic, chopped 2 tablespoons olive oil Salt, to taste Pepper, to taste 1 jar pesto 1 cup mozzarella cheese, shredded PREPARATION Preheat oven to 400˚F/200˚C. Line a baking tray with aluminum foil. Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other. Evenly drizzle the olive oil over the veggies and chicken. Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat. Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese. Bake in a preheated oven for 25-30 minutes. Rest chicken 10 minutes before serving. Enjoy!

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‼️LAST CHANCE TO BUY TASTY COOKBOOK GIFT SET! LINK IN BIO‼️ Puff Pastry 4 Ways Cream Cheese Filling INGREDIENTS 1 8-oz block cream cheese ¼ cup granulated sugar ½ tsp 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 Tbsp. 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 toward the 2 cuts near the bottom. Take the bottom flap and fold it toward 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 Tbsp. 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 toward 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 Tbsp. cream cheese filling, recipe above Powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry i

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