Cheese Shell Mini Tacos

Recipe Ingredients Shells: 3 cups of freshly shredded cheddar cheese (or experiment with your favorite cheeses!) Beef Taco Filling: 1 pound ground beef 1 small onion, diced 3 garlic cloves, chopped 1 jalapeno, seeded and diced 1 packet of Taco seasoning 1/3 cup of water (if needed) Directions Preheat your oven to 350˚ F/ 175˚ C  Place your cheese in neat piles on an ungreased baking sheet and bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much. Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease.  To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool.  Next, make your Taco filling! We used a quick beef taco filling by browning off some ground beef on a high heat. Then throw in your onion, garlic, and jalapeños  right in with the cooked beef. Sprinkle over your taco seasoning packet and add water if you need it for a nice saucy filling.  YES! CHEESE SHELL TACOS! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Buffalo Chicken Potstickers

Recipe 1 Rotisserie Chicken /shredded (about 3 cups worth) 1/2 cup Celery /finely chopped 1/2 cup Carrots /finely chopped 4 ounces Cream Cheese /softened 1/2 cup Hot Buffalo Sauce 1/3 cup water Round wonton/gyoza wrappers Ranch or Blue Cheese Dressing for dipping (optional) In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce. To form the potstickers scoop about a teaspoon amount into the center of a wrapper. Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close. Heat oil in a medium skillet over medium high heat. Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom). After about 2 minutes, or until desired color is reached, add 1/3 cup water and cover the saucepan. Leave to steam about 2 more minutes - or until the water has mostly evaporated and the potstickers have steamed. Uncover, remove from pan and serve with your choice of Ranch or Blue Cheese dipping sauce. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Chicken Lo Mein

Recipe! Ingredients: 4 servings of egg noodles 3 Tbsp. of hoisin sauce 1/4 cup of chicken broth 2 Tbsp. of soy sauce 2 tsp of sesame oil 1 tsp of cornstarch 1 Tbsp. of vegetable oil 1 Tbsp. of ginger 2 garlic cloves, minced 1/2 medium onion, sliced 1/2 shiitake mushrooms, sliced 1/2 cup of carrots, sliced 1/2 cup of sugar snap peas, halved 1 lb of chicken breast, sliced chopped scallions for garnish Directions: Mix sauces, set aside. Heat oil over medium-high heat. Add ginger and garlic cloves, stir until fragrant. Add chicken, cook until no longer pink (3 to 4 minutes). Add onions, mushrooms, carrots and sugar snap peas. Stir fry until vegetables are tender. Add the cooked egg noodles. Toss in sauce and cook for another 3 minutes. Garnish with scallions. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Mini Caramel Apple Tarts (Tartes Tatin)

Makes six tarts. Here’s what you will need: A large muffin tin 3 apples, preferably Pink Lady or Braeburn (for one muffin tin’s worth of apples) 1 cup sugar 2 Tbsp unsalted butter 1 tsp salt 1 half lemon 1 sheet of puff pastry To begin, cut puff pastry into circles to fit just within the top of your muffin tin. Then peel, halve, and core your apples. You’ll need one apple for every two tarts. NOTE: Melon ballers make a good tool for coring halved apples. In a medium sauce pan (about 3 quarts), slowly heat one cup of sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt a tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from one-half lemon. Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once. Place apple halves curve side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin. Bake 14-20 minutes at 450°F. Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Tasty Things To Absolutely Devour During Game Day

Sure fire hits that will turn up your Super Bowl party so many notches! Get the recipes here! - http://bzfd.it/1Sk1Bfz All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Salted Caramel Potato Chip Cookies

Recipe: Preheat oven to 350°F/180°C Ingredients: 2 sticks (1 cup) salted butter, room temperature 1/2 cup sugar 1 tsp vanilla 1.5 cups flour 1 cup potato chips, finely crushed 25 caramel candies 1/4 cup heavy cream coarse sea salt In a bowl, cream butter and sugar until very fluffy (about 10 minutes). Add vanilla and half of the flour. Mix. Add the rest of the flour. Mix. Stir in potato chips, and roll dough into 1” balls. Bake for 15-20 minutes, until the edges turn brown. In a saucepan, melt the caramels with the heavy cream. Drizzle over cookies, and immediately top with coarse sea salt. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Slow Cooker Ribs

Try it at home! Ingredients: 2 cups of bbq sauce 1/4 cup of brown sugar 4 Tbsp. of cider vinegar 3 tsp of oregano 1 tsp of Worcestershire sauce 1 Tbsp. of cayenne pepper 1 Tbsp. of chili powder 3 lbs of baby back ribs salt & pepper Directions: Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper and chili powder in a small bowl. Salt and pepper the ribs. Place ribs in slow cooker, cover in sauce. Cook low for 8 hours or high for 4 hours. After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Chicken Fajita Quesadillas

Ingredients - 3 Chicken Breasts - 2 Tbsp. Taco Seasoning - 2 Tbsp. Vegetable Oil - 1 Onion, sliced - 4 Cloves Garlic, sliced - 3 Bell Peppers, sliced - 1 Lime, juice - 8 Tortillas - 2 Tbsp. Butter - 2 Cups Mexican Cheese Blend 1. Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet. 2. Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside. 3. In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down. 4. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas. *Optional - Serve with sour cream, guacamole, and salsa. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Spinach Artichoke Cups

Here’s what you need: Yield: About 16 Dip Cups For Dip: 8 oz Cream Cheese 3/4 cup Frozen Spinach, defrosted and drained of excess liquid 1/2 cup Mozzarella 1/2 cup Romano 1/2 cup Parmesan 14 oz can Artichoke Hearts, quartered 1/4 cup Chopped Bacon 1/4 cup Sour Cream 1 tsp Minced Garlic 1/2 tsp Red Pepper Flakes 1 tsp Dried Basil For Cups: 1 box Puff Pastry, thawed according to box instructions For Toppings (Optional): Parmesan Cheese Instructions: 1. Preheat your oven to 400˚F/ 200˚C. 2. Combine cream cheese, drained spinach, mozzarella, romano, parmesan, artichoke hearts, bacon, sour cream, garlic, red pepper flakes, and dried basil in a large bowl. 3. Mix until the ingredients are well combined and set aside. 4. Roll out the puff pastry using a rolling pin. 5. Take a jar and press down on the dough to create perfect circles. 6. Once you have all your circles, remove excess dough and repeat steps 4 & 5 until you have enough to fill your muffin tin, or until you run out of dough! 7. Take your dough and place it in the muffin tin to create a cup for the dip. 8. Spoon the dip into each cup until they’re 3/4 full. 9. Top with parmesan cheese (optional). 10. Bake for 20 minutes at 400˚F/ 200˚C (temperature and time may vary based on the oven) 11. Remove from muffin tin and allow to cool for about 15 minutes. 12. Serve & Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Korean-Style Pork Belly Nachos

Recipe! Ingredients: 1 lb of pork belly, sliced 2 garlic cloves, minced 2 Tbsp. of soy sauce 2 Tbsp. of red pepper powder 1 Tbsp. of honey 1/3 cup of kimchi juice tortilla chips cheddar monterey jack chopped kimchi red onions tomatoes scallions 1/3 cup of sour cream 1/4 cup of kimchi juice Directions: Combine pork belly slices with garlic, soy sauce, red pepper powder, honey and kimchi juice. Mix until the pork belly is coated in red. Pan fry pork belly until fat has rendered and crispy. Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. And repeat. Melt the cheeses under the broiler until crispy and bubbly. Mix together the sour cream and kimchi juice and drizzle on top of the nachos. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Stuffed Superbowl Cupcakes

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

Steak Dinner For Two

Here is the recipe! Ingredients 4 small- medium sized tomatoes, chopped 1/2 medium red onion, chopped 1/2 red bell pepper, chopped a handful of parsley, chopped 2 cloves of garlic, minced 1 tsp oregano 1 tsp sugar filet sirloin (about 1 lb total for two) olive oil balsamic vinegar salt & pepper 1/2 medium sized fennel shaved parmasean arugula Prep (both): Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley. (A) Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5, mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for med- medium rare). Set aside and toss about a 1/8 cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad. (B) In a medium sauce pan, add a few tablespoons of olive oil, and your prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt and pepper to taste. In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper. Slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved parmesan and toasted pine nuts. Both: Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy! Recipe inspired by Frame By Frame Italian http://amzn.to/1JGaIWc All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Kimchi Queso

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Buffalo Chicken Sliders

Yields: 12 sliders Ingredients: 3/4 cup butter 3/4 cup hot sauce 3 tbsp distilled white vinegar 2 tbsp worchestershire 2 tsp garlic powder 4 chicken breasts 1 package of 12 hawaiian rolls 1 bunch of green leaf lettuce 2 cups cole slaw veggie mix (thinly sliced cabbage and carrots) 1 1/2 cups bleu cheese dressing (or ranch dressing) 1 small package bleu cheese crumbles 12 small skewers Directions: Combine the butter, hot sauce, white vinegar, worcestershire, and garlic powder to create your buffalo sauce (or substitute with 2 cups of pre-made buffalo sauce). Place four chicken breasts in your slow cooker and cover with the sauce. Cook on high heat for 4 hours. When the chicken has finished cooking, shred the chicken breasts with two forks. On the side, mix together the cole slaw veggie mix and bleu cheese dressing. To assemble your sliders, layer hawaiian rolls, green leaf lettuce, buffalo chicken, bleu cheese cole slaw, and bleu cheese crumbles. Top with small skewers, serve, and enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Easy Chicken Piccata

Recipe (yields 2 servings) 1 large boneless skinless chicken breast salt & pepper flour 3 Tbsp. butter 1/2 cup chicken broth Juice of 1 lemon 2 Tbsp. capers Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. In a skillet on high heat, melt 3 Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side. Remove chicken from the skillet, and in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Guacamole Onion Rings

Recipe! 3 avocados /ripe 1 lime 1 tomato /diced and drained of excess water 1/4 cup cilantro /chopped 2 cloves garlic /minced 1 tsp salt 1/2 tsp chili powder 2 small-medium yellow onions Flour 2 Eggs /beaten 2 cups panic bread crumbs oil for frying In a medium mixing bowl mash avocados with the juice of 1 lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder. Cut onion into 1/2 inch slices. Carefully separate the layers into individual rings. On a wax paper lined tray lay out onion rings and fill each with guacamole. Place tray in freezer until solid (about 1 hour). Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. In a large saucepan heat oil to 350˚F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides. Place on paper towel lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Chocolate Caramel Oat Bars (Carmelitas)

Make them at home! Yield: 20- 24 bars INGREDIENTS 2 cups Quick Oats 1 3/4 cups All Purpose Flour 1 1/2 cups Brown Sugar 1 tsp Baking Soda 1/4 tsp Salt 1 cup Melted Butter 2 1/2 cups Semi Sweet Chocolate Chips 50 Soft Caramels, unwrapped 1/2 cup Heavy Cream PREPARATION 1. Preheat your oven to 350˚F/ 175˚C. 2. In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency. 3. Line a 9x13 baking pan with parchment paper and lightly coat with a nonstick spray. 4. Pour about 1/2 of the oat mixture into the pan and press with the back of a spoon or spatula until its nice and compact. Save the other 1/2 of the oat mixture for later! 5. Pour 2 cups of chocolate chips over the oat mixture and spread them out evenly. Save the 1/2 cup for the top. 6. In a saucepan, melt the soft caramels and the heavy cream until it becomes a smooth. 7. Pour melted caramel over the chocolate chips & oat mixture. Carefully spread the caramel until it covers the chocolate. 8. Pour the rest of the oat mixture over the caramel and spread out evenly. 9. Add the other 1/2 cup of chocolate chips on top. 10. Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven) 11. Allow to cool COMPLETELY before cutting into bars. 12. Enjoy!!! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Braised Short Rib Ragu

RECIPE! Ingredients: 4 lbs of short ribs salt and pepper 2 Tbsp. of oil 1 1/2 cups of chopped onions 1 cup of chopped carrots 1 cup of chopped celery 2 cups of red wine 2 Tbsp. of chopped garlic 2 sprigs of fresh rosemary 2 Tbsp. of tomato paste 2 cups of beef broth 28 oz can of tomatoes 1 dried bay leaf parsley for garnish grated Pecorino Romano Directions: Salt and pepper your short ribs. In a large, heavy bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender. Transfer the meat to a separate bowl, remove the bones and pull apart the meat, return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve. Serve with pasta or over mashed potatoes. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Mini No-Bake Ube Cheesecakes

RECIPE! *Ube is also known as purple yam Ingredients - 3/4 cups of butter (separated into three 1/4 cups) - 2 1/2 cups of coconut milk - 1 (14 oz) can condensed milk - 1 pound of grated ube (purple yam) - 8 oz cream cheese - 1/4 cup sugar - 8 oz whipped cream - 1 cup Graham cracker crumbs (about 8 crackers) 1) Ube Mixture: In a saucepan, melt 1/4 cup of butter, then stir in the coconut milk and condensed milk. Add the grated ube to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube. Remove from the heat, set aside and let the mixture cool. 2) Cheesecake Mixture: In a medium bowl, mix the cream cheese, 1/4 cup of butter, and sugar. Add the whipped cream and mix until creamy. Add 2 cups of the ube mixture and stir until all the ingredients are mixed. 3) Crust: In a small bowl, mix the crushed graham crackers and 1/4 melted butter. 4) Line a muffin tin with liners, pack the crust on the bottom of each liner, then top with cheesecake mixture. Freeze for at least an hour. Remove from the muffin tins, remove the liner, and serve. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Ice Cream Mooncakes

Orange or mango sherbet (for the moon part in the middle) Vanilla ice cream (for the moon part in the middle) Strawberry ice cream Coffee ice cream 1 cup of crushed biscuits 3 Tbsp. of melted butter 2 cups of chocolate chip 1/4 cup of coconut oil Directions: Using a melon baller or a cookie scoop, scoop out balls of orange/mango sherbet or vanilla ice cream. Place on parchment and freeze for 2 hours. These will be the “moons” inside the ice cream mooncake. While the ice cream balls are freezing, prepare the biscuit crumbs. Crust 1 cup of biscuits, add the melted butter and stir until the biscuits crumbs are coated in butter and stick together when packed. Take your ice cream mold or cup, put down a layer of strawberry or coffee ice cream. Place a ball of orange/mango/vanilla into the center. Layer on more strawberry or coffee ice cream. Top it off with the biscuits crumbs and press down. Freeze for another 2 hours. Prepare the chocolate coating, melt the chocolate chips and coconut oil. Stir until combined and smooth. Set aside until it has cooled to room temp. When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Pork Cutlet Sliders

Get the recipe here! Inspired by http://www.foodrepublic.com/recipes/double-down-with-this-schnitzel-verdoppeln-sliders-recipe/ Ingredients - 1 pork tenderloin - 1 cup flour - 1 tsp salt - 1 tsp pepper - 2 eggs - 1 cup plain bread crumbs - 2 Tbsp. butter - 2 sweet onions, sliced - 1 cup beer - 2 lemons, juice - 4 slices of cheese, quartered (I used swiss in this recipe) - 1/2 head red cabbage, thinly sliced - Oil for frying 1. Slice the pork tenderloin into equal medallions, roughly 1/4 inch. Pound the cutlets thin, then slice into slider size, roughly 3 square inches. 2. Mix flour, salt, and pepper in one bowl. Whisk 2 eggs in another bowl. Pour bread crumbs in the third bowl. 3. Dredge each cutlet in the flour mix, then egg mix, them breadcrumbs. 4. Heat up cooking oil in a large pan. Fry the cutlets until they are golden brown, then set cutlets on a paper towel to remove excess grease. 5. Melt butter in a skillet over medium heat. Add sliced onions and cook until starting to brown. Pour beer and stir occasionally. When the liquid is gone, the onions are ready. 6. Stack your sliders: pork, lemon juice, cheese, onion, sliced red cabbage, pork, and insert a toothpick to hold the slider together. *Optional - Serve with dressing of choice. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Hong Kong-Style Egg Tarts

Recipe, recipe, get the recipe! Yield: Making 16 egg tarts of a tart pan Ingredients For the custard filling • 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough) • 3/4 cup hot water • 6 tbsp. sugar • 1/8 teaspoon salt (pinch of salt) • 1/4 cup evaporated milk • Dash of vanilla (optional) For the pastry dough • 2 cups cake flour, plus extra for dusting • 1 stick unsalted butter, room temperature • 1/4 cup powdered sugar • 2 tablespoons of beaten egg • 1/8 teaspoon salt • Dash of vanilla (optional) Instructions • Pre-heat the oven to 400˚F / 200˚C Make custard filling • Melt sugar and salt with hot water. Mix until dissolved then let cool. • Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well. • Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry. Making the pastry • In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough. • Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm. • Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all. Baking the egg tart. • Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart. • Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm. Enjoy! * Recipe inspired by chinasichuanfood.com All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Fried Sticky Rice Mango Balls

Try them yourself! Ingredients: 3/4 cup of coconut cream 1/4 cup of palm sugar 1/2 tsp of salt mango 2 cups of water 1 cup of sticky rice rice flour condensed milk (optional for drizzle) Directions: Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside. Prepare mango, cut into small cubes, set aside. In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15-20 minutes, or until done. Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely. With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball. Roll it in rice flour and deep fry until crispy and golden brown. Drizzle with condensed milk (optional). Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Fried Banana Fritters à la Mode

Don't wait! Make try them now! Fried Banana Fritters à la Mode (Kuih Kodok) Ingredients - 2 ripe bananas - 2 Tbsp. all-purpose flour - 2 tsp rice flour - 1/2 tsp baking soda - 1/2 tsp salt - 1 tsp sugar Oil for deep frying - 1 scoop of vanilla ice cream - 1 Tbsp. chocolate syrup - 1 Tbsp. sweetened condensed milk 1. Mash the bananas in a bowl. Stir in all-purpose flour, rice flour, baking soda and salt until mixed. Mix in sugar. 2. Heat up cooking oil for deep frying in a small pan. Once the oil is hot, scoop up a spoonful, roughly a tablespoon, of batter into the frying pan. Deep fry until golden brown. Place the fritters on a paper towel to remove excess oil. 3. Serve the fritters with a scoop of vanilla ice cream. Drizzle with chocolate syrup and sweetened condensed milk. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Net Pancakes (Roti Jala)

Recipe! 2 cups Flour 1 cup Water 1 cup Coconut Milk 2 Eggs 1 tsp Salt 1 tsp Turmeric Vegetable oil plastic water bottle sharp pointed knife In a medium bowl whisk together the flour, water, coconut milk, eggs, salt and turmeric until smooth. (If any clumps remain, run mixture through a sieve). Using a sharp pointed knife (or a corkscrew or nail works just as well) poke three holes in the cap of a plastic water bottle. Fill the bottle with your pancake batter. Heat a very lightly greased non-stick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a net like pattern. Allow the pancake to cook for 1-2 minutes. Do not flip and be watch closely so as not to burn. Remove from pan, fold in the sides and roll up. Serve with curry. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Beer Cheese Pretzel Bites

Recipe! 3 cups shredded cheddar cheese 2 Tbsp. corn starch 1/2 cup + 2 Tbsp. beer of your choice 1 lb of pizza dough 5 cups water 1/4 cup baking soda 1 egg Coarse salt Directions: Preheat the oven to 425°F / 220°C. Toss the cheddar cheese with the corn starch until it’s evenly distributed. In a medium saucepan, bring 1/2 cup of beer to a simmer. Then add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat. (It may cool and become more solid over time, but don’t worry! It will melt back down in the oven, so this is fine.) Slice a small piece of your pizza dough, roll it into a ball, then flatten it out. Place a small spoonful of the beer cheese mixture in the center of the dough. Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking. (You can pick up and twist the top of the dough to make sure everything is more secure.) Bring 5 cups of water to a boil in a medium pot. When you’ve finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper. In a small bowl, combine 1 egg and 2 Tbsp. of beer and beat with a fork until they are well blended. Brush the mixture onto the top of each pretzel bite, then top with coarse salt. Bake for 15-20 minutes (or until they have browned). Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Homemade Crème Brûlée

RECIPE! Ingredients - 4 cups heavy cream - 2 tsp vanilla extract - 6 egg yolks - 1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust. 1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling. 2. In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually. 3. Place 6 (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins. 4. Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days. 5. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Mini Key Lime Pies

Filling: 4 1/2 teaspoons grated lime zest 1/2 cup lime juice (3-4 limes) 4 egg yolks 1 (14 ounces) can sweetened condensed milk Crust: 11 graham crackers 3 tablespoons granulated sugar 5 tablespoons unsalted butter (melted) Whipped cream: 3/4 cup heavy cream 1/4 cup confectioners’ sugar 1 tablespoon lemon zest Filling: Whisk zest and yolks in a bowl until tinted light green, about 2 minutes. Beat in the milk and juice then set aside at room temperature to thicken. Crust: Pre-heat oven to 325 degrees. crush graham crackers in a bag, then mix in sugar and butter. mix until thoroughly, then press into muffin pan. Bake for 8 minutes or until golden brown. let cool for 15 minutes. Combine: Pour filling into the crust, then bake until it has a slight jiggle. (15-17 minutes), then cool to room temperature, cover and refrigerate until chilled (2-3 hours). Whipped cream: Whip heavy cream and slowly add the sugar. Once partially whipped, add lemon zest, then whip until it creates firm peaks. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Valentine's Day Chocolate Boxes

Ingredients: 1 cup of whipping cream 1 tbsp of espresso powder 2 tbsp of powder sugar chocolate squares melted dark chocolate melted white chocolate strawberries whipped cream Directions: In a large mixing bowl, whip together the heavy cream, espresso powder and powdered sugar until you have stiff peaks. Refrigerate covered so it can stiffen more before you add it to the chocolate box. Form the chocolate box. Use melted chocolate to ‘glue’ the pieces together, leave the top off. Feel free to decorate the top. Set chocolate. Add the refrigerated whipped coffee cream, top with some whipped cream, add the strawberry and place on the top piece of chocolate. Happy Valentine’s Day! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Easy Glazed Pork Chops

RECIPE! Inspired by http://www.budgetbytes.com/2010/08/glazed-pork-chops/ Ingredients - 4 thick cut pork chops - 1/2 tsp paprika - 1/2 tsp cayenne pepper - 1/2 tsp garlic powder - 1/2 tsp black pepper - 1/2 tsp salt - 4 Tbsp. brown sugar - Olive oil 1. In a bowl, combine spices (paprika, cayenne pepper, garlic powder, black pepper and salt) 2. Rub the pork chops in the spices. 3. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes each side or until they are browned. Once they are browned, add a tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.) 4. Bake at 350˚F/ 175˚C for 15 minutes, to make sure the pork chops are cooked through. 5. Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Rice Noodle Pancakes with Sweet Chili Sauce

RECIPE!! 3/4 cup of water 1/4 cup of vinegar 1/2 cup of sugar 1/2 Tbsp. of salt 3 garlic cloves 2 Serrano peppers, deseeded cornstarch slurry (1 Tbsp. of cornstarch dissolved in 2 Tbsp. of water) Rice Noodle Pancake Ingredients: 2 servings of rice noodles 5 cups of boiling water 1 cup of shredded carrots 1/2 cup of chopped scallions 1 tsp of grated ginger 1 Tbsp. of sesame oil 2 beaten eggs Directions: In a blender or food processor, blitz all of the sweet chili sauce ingredients together. Pour into a saucepan and bring to a boil. Add the cornstarch slurry, stir and remove from heat. Set aside until ready to use. Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes. Drain, discard water and add the noodles to mixing bowl. Using a pair of kitchen scissors, cut the noodles so they are easier to manage. Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well. Grab a handful of noodles and place until your heated pan. Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy. Serve with the sweet chili sauce. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Ramen Carbonara

RECIPE!! 1 Serving 1 egg 1 egg yolk 1/3 cup parmesan cheese Some ground pepper 2 strips of bacon, sliced in 1 packet instant ramen 1-2 tablespoons of extra virgin olive oil PREPARATION In a small bowl, add 1 whole egg, 1 egg yolk, 1/3 cup parmesan cheese, and pepper to taste. Whisk with fork until well combined. Cut 2 strips of bacon crosswise into half-inch strips. Fry until cooked but not yet crispy. Boil water and cook ramen very al dente, or just until it can be loosened from it’s block form. Add 1-2 tablespoons of olive oil to the bacon and stir, lifting any bacon bits that are stuck to the pan. Once the oil is hot, remove the pan from heat. Pour a small amount of the water the ramen was cooked in and stir. Add the ramen noodles and stir some more, coating the noodles in the bacon/olive oil mixture. Next, add the egg mixture, making sure to pour it onto the noodles and not straight onto the pan. Stir vigorously. The heat from the pan and ingredients needs to turn the egg mixture into a creamy sauce but if the eggs get too hot they will cook too much and become scrabbled eggs. Add additional ramen water as needed to create a smooth but creamy sauce. Plate and top with additional parmesan cheese and pepper. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Ice Cream Bread

Recipe!! Yield: About 16 Dip Cups For Dip: 1 pint (2 cups) Melted Ice Cream (You can use any ice cream! Low-fat & dairy-free ice cream do not work as well) 1 1/4 cup Self Rising Flour Optional: 1/4 cup Rainbow Sprinkles 1/4 cup Chocolate Chips Instructions: 1. Preheat your oven to 350˚F/ 175˚C. 2. Combine melted ice cream and self rising flour. Mix until well combined 3. Add any additional sprinkles, chocolate chips, or goodies to the batter. 4. Line a loaf pan with parchment paper and grease with a non-stick spray. 5. Pour batter into a loaf pan (dimensions: 6"Wx11"Dx2.88"H ) and spread evenly. 6. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven) 6. Allow to cool fully before cutting. 7. Enjoy the easiest bread ever! For Bread: 1 pint (2 cups) Melted Ice Cream (You can use any ice cream! Low­fat & dairy­ free ice cream do not work well) 1 1/4 cup Self Rising Flour Optional: 1/4 cup Rainbow Sprinkles 1/4 cup Chocolate Chips Instructions: 1. Preheat your oven to 350 ̊F/ 175 ̊C. 2. Combine melted ice cream and self rising flour. Mix until well combined 3. Add any additional sprinkles, chocolate chips, or goodies to the batter. 4. Line a loaf pan with parchment paper and grease with a non­stick spray. 5. Pour batter into a loaf pan (dimensions: 6"Wx11"Dx2.88"H ) and spread evenly. 6. Bake for 35­40 minutes. (Baking times and temperatures may vary from oven to oven) 7. Allow to cool fully before cutting. 8. Enjoy the easiest bread ever! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

BBQ Chicken Rollups

Recipe!! Yield: 14 rollups 1 refrigerated pizza crust 1/2 cup BBQ sauce 1 1/2 cups shredded rotisserie chicken 1/2 red onion, finely chopped 1 cup shredded cheese 1/4 cup parsley, chopped Preheat oven to 425°F/220°C. Roll out the pizza crust into a rectangle. Spread on the BBQ sauce. Top with chicken, onion, cheese,and parsley. Roll it up longways, and cut into slices. Bake face-up for 15 minutes. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Valentine's Day Red Velvet Truffles

RECIPE! Yields: 30-40 truffles 1 box red velvet cake mix, prepared according to instructions 8 oz cream cheese, softened 16 oz white chocolate chips Toppings of your choice! In a bowl, crumble the red velvet cake. Mix in cream cheese until smooth. Roll into 1-2 Tbsp. sized balls, and chill. Melt the white chocolate, then roll the balls in it to coat evenly. Decorate! Let the chocolate harden before serving. Find out how to make the cute Valentine’s Day treat box here: All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Super Spicy Szechuan Chicken

Marinade Ingredients: 3 tsp of corn starch 1 tsp of salt 1 Tbsp. of rice wine 1/2 tsp of white pepper 1 Tbsp. of soy sauce 1 shredded scallion 2 slices of ginger 4 chicken thighs, chopped into bite-sized pieces Other Ingredients: vegetable oil for frying 2 Tbsp. of Szechuan peppercorn 5 dried red chilies, chopped 50 whole dried red chilies 4 slices of ginger 1 scallion, chopped 1/3 cup of peanuts 1/2 tsp of sugar 1/2 Tbsp. of rice wine 1 Tbsp of sesame oil chopped scallions as garnish Directions: Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes. In about 1 1/2” of oil, fry the chicken until browned and crispy. Remove and set aside. Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant. Add the rest of the dried red chilies, ginger, scallion and peanuts. Fry for a minute. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat. Garnish with chopped scallions. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Baked Eggs Benedict Cups

Ingredients - 6 slices of Ham (Canadian-style Bacon) - 6 eggs - 3 egg yolks - 1/2 tsp white vinegar - 1/2 melted butter - 4 Tbsp. lemon juice - a pinch of salt - a pinch of black pepper - 3 English muffins (6 halves) Hollandaise sauce: 1. Fill the bottom of a double boiler part-way with water. Make sure that the water doesn’t touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together 3 egg yolks and 1/2 tsp white vinegar until well mixed. 2. Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. 3. Remove from heat, whisk in lemon juice, salt and pepper. Egg Cups 1. Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin in foil, then bake at 350˚F / 175˚C for 8-10 minutes (8 minutes if you like your yolk very runny). 2. To plate: place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

One-Pot Lemon Pepper Chicken & Rice

Here’s what you need: Yield: 4 servings with rice leftovers Ingredients: 3 Tbsp. Lemon Pepper 1 Tbsp. Paprika 2 cloves Garlic, minced 1 Tbsp. Olive Oil 2 lbs Chicken Thighs With Skin 4Tbsp. Butter 1 Yellow Onion, diced 4 cloves Garlic, minced 1 1/2 cup Arborio Rice 1/4 cup White Wine 4 cups Chicken Broth 1 1/2 cup Milk Pepper to taste 1 cup Parmesan 1/4 cup Parsley (Optional) Instructions: Preheat your oven to 350˚F/ 175˚C. Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.) With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes). Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Easy Fried Beef Dumplings (Gyoza)

Ingredients: 1 lb of ground beef 1/2 cup of onions 1/2 cup of scallions 2 Tbsp. of soy sauce 2 garlic cloves 1/2 Tbsp. of grated ginger 1 Tbsp. of sesame oil 1 tsp of white pepper egg wash gyoza wrapper Sriracha sauce chopped scallions Directions: Mix together the ground beef, onions, scallions, soy sauce, cloves, grated ginger, sesame oil and white pepper. Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over and press to seal. Fry the dumplings in oil until golden brown and crispy. Garnish with Sriracha and chopped scallions. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Sweet Potato Black Bean Hash

Ingredients: 4 Tbsp. olive oil 3 cups diced sweet potatoes (about 2 large potatoes) 1/2 yellow onion, diced 1 red pepper, sliced Salt and pepper to taste 1/2 Tbsp. Paprika 1 tsp Cumin 2 cups spinach 1 15oz can black beans Directions: Heat olive oil on medium heat in a large pan. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. Cook for 10 minutes, occasionally stirring. Add spinach and cook for an additional 5 minutes. Lastly, add the black beans and stir until all ingredients are well-blended. Serve up with eggs and avocado or on its own. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Nashville-Style Hot Chicken Wings

4-5 Servings INGREDIENTS 3 Lbs Chicken wings 4 Cups buttermilk 1/2 Cup lard 1 Cup flour Master Spice Mix 1/2 cup cayenne 6 Tbsp. Dried minced onion(or onion powder) 6 Tbsp. Dried minced garlic (or garlic powder) 6 Tbsp. Paprika 4 Tbsp. Brown sugar 2 Tbsp. Salt 2 Tbsp. Black pepper PREPARATION Mix all master spice mix ingredients and separate into 3 equal portions. In a large bowl combine 1/3 master spice mix and 4 cups buttermilk, and 3 lbs chicken wings. Cover and chill for as long as possible. 4 hours to overnight. Rinse the brined wing pieces and pat dry. Mix 1 cup of flour with another 1/3 of the master spice mix. Dredge the chicken wing pieces in the flour/spice mixture, shaking off any excess. Set aside. Heat your oil to 325˚ F / 170˚ C Fry your wings for 8-10 minutes, until the internal temperature reaches 165˚F. The wings will splatter so its a good idea to have a lid nearby! Take the wings out and drain on a paper bag or paper towels. Place 1/2 cup of lard in a saucepan and sprinkle over the last 1/3 of your master spice mix. Once the lard is melted and warm, stir the mixture and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve immediately. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Peking Duck-Inspired Burrito

Yields 12 burritos Ingredients: 4 duck breasts 1 Tbsp. of oil 1/4 tsp of salt 2 cloves of garlic 1 tsp of soy sauce 1 tsp of rice wine 1 tsp of five-spice powder another 1 Tbsp. of oil cooked rice cucumbers scallions hoisin sauce flour tortillas Directions: Rub oil, salt, garlic, soy sauce, rice wine and five-spice powder into the duck breasts. Marinate for 30 minutes. Add 1 Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat). Flip the duck so skin side is up. Place the skillet under the broiler for 5 minutes to further crisp the skin. Be careful not to burn the skin. Remove from oven and let it rest for 5 minutes before slicing. Wrap the burrito. Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers and scallions. Wrap and enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Enséñame Changua With Beatriz And Her Daughter

A heartwarming hangover cure. Changua (serves 4) 2 cups water 2 cups milk 4 eggs 4 green onions, chopped 5 cherry tomatoes, chopped handful of cilantro for garnish salt to taste Heat two cups of water and two cups of milk in a pot over medium heat. Bring to a boil and add 4 eggs. Without stirring, add green onions and tomatoes. Let eggs cook for about 5 minutes, or until the egg yolks are just barely firm. Salt to taste (optional). Serve one egg per bowl and add broth. Garnish with cilantro and use bread to dip - we used sourdough, but any bread will do. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Cookie Dough Cheesecake

Here’s what you need: 1 package pre-made cookie dough *optional* extra for topping 3 8-oz packages of cream cheese, softened 1 cup granulated sugar 1 cup sour cream 1/2 tsp vanilla extract 3 eggs Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan. *optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for 1 hour, cool completely, then refrigerate overnight. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Stuffed Chicken Nuggets

Ingredients: ground chicken salt and pepper cubed cheese panko oregano flour eggs oil for frying condiments of your choice Directions: Season the ground chicken with salt and pepper. Grab a handful of ground chicken and roll into a rough ball shape, place a cube of cheese in the center and wrap the ground chicken around it. Form it into a chicken nugget shape. Set aside. Season the panko with oregano. Take the chicken nuggets and coat with flour, dip in egg and cover with the panko/oregano mix. Deep fry in the oil until browned and crispy. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Deep-Fried Deviled Eggs

Check out our new Tasty Demais Facebook page! - http://on.fb.me/1PWwC7i Here’s what you need: Ingredients: 12 Peeled Hard Boiled Eggs 1 cup Flour 3 Eggs 1 cup Panko Bread Crumbs Oil for Frying 4 Tbsp. Mayonnaise 2 Tbsp. Pickle Relish 2 Tbsp. Mustard 1 tsp Hot Sauce Salt to Taste Pepper to Taste Optional: Paprika, or seasoning of choice to top Instructions: Heat cooking oil for deep frying in a medium size pan over medium heat. Cut the hard boiled eggs in half, lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl. Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully, place eggs into the hot oil. Fry for 2-3 minutes, flipping over halfway through. Remove from pan and drain excess oil on a paper towel. Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika and serve! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Sugar-Glazed Apple Tart

Check out our new Tasty Demais Facebook page! - http://on.fb.me/1PWwC7i Yield: Making 1 Tart Ingredients: Recipe! • 2/3 cup all-purpose flour • 3 tablespoons cold unsalted butter, cut into 3 equal pieces • 1 tablespoon canola oil • 1/2 teaspoon sugar • 1/8 teaspoon salt • 1 tablespoon ice-cold water • 2 apples, cut into slices • 2 tablespoons sugar (Topping) • 3 tablespoons butter, cut into small cubes (Topping) Instructions: Preheat the oven to 400 degrees. FOR THE DOUGH: Put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds, add the tablespoon of ice water and process for another 5 or 6 seconds, then remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes. Lightly flour a work surface and roll the ball of dough into a thin layer, around 1/4 inch thick. Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat. Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned. Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature with ice cream (optional). Recipe inspired by Jacques Pépin All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Dulce de Leche Lava Cake

Check out our new Tasty Demais Facebook page! - http://on.fb.me/1PWwC7i Serves: 4 cakes Ingredients - 1 2/3 cups Doce de Leite - 1/2 cup melted butter - 2 egg yolks - 2 whole eggs - 1/4 cup flour - Additional butter and flour to line ramekins. Equipment 4 ramekins Instructions: 1. In a medium bowl, mix Doce de Leite and melted butter. 2. In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture. Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth. 3. Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about 1 cm from the top. 4. Bake the cakes for 220˚C / 425˚F for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be. 5. Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission

Chicken Pot Pie (As Made By Wolfgang Puck)

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

Cucumber, Tomato, and Avocado Salad

Check out our new Tasty Demais Facebook page! - http://on.fb.me/1PWwC7i Inspired by http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/ Ingredients - 1 English cucumber - 4 Roma tomatoes - 3 ripe avocados - 1/2 red onion - 1/4 cup cilantro - Juice of 1 lemon - salt and black pepper to taste - 2 Tbsp. extra virgin olive oil Instructions: 1. Place sliced cucumber, tomatoes, avocados, onion and cilantro in a large salad bowl. 2. Toss with olive oil, lemon juice, salt and pepper. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission