Tasty @buzzfeedtasty Instagram Profile photos and videos. Has 3.6K posts, 34.4M followers and 278 followings. Recipes that will make you say 'oh yes!' 👇 Download the Tasty app & shop these recipes now!
No tricks here, only treats! Natalie and Laura Potter of @BlissAndBaker show you a sweet way to upgrade rice crispy treats that might just put you in a Halloween candy coma. We say, “bring it on!”
Your favorite cupcake @thegoodadvicecupcake has partnered with @sprinklescupcakes to raise money for @nbcf whose mission is to help women by providing support and inspiration to those affected by breast cancer through early detection, education and support services. For every limited-edition Strawberry Champagne cupcake sold, $0.50* of each cupcake will be donated to NBCF. Visit a Sprinkles bakery today to enjoy these Cuppy-inspired cupcakes and support an amazing cause! Available thru 10/27. 💖✨ #cuppyxsprinkles #breastcancerawareness *up to a $15,000 donation.
Eggplant nachos when you want to sneak in a few extra veggies into your favorite dish 🍆. . Ingredients (for 6 servings) 1 tablespoon paprika 1 tablespoon garlic powder 1 teaspoon onion powder ½ teaspoon cumin 2 teaspoons dried oregano ¼ teaspoon cayenne pepper 1 teaspoon salt ½ teaspoon pepper 2 eggplants 1 tablespoon olive oil 1 onion, diced 1 red bell pepper, diced 2 cups cooked chicken, shredded ½ lime, juiced 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 1 cup guacamole, to serve pickled jalapenos, to serve fresh cilantro, chopped, to serve salsa, to serve cooking oil spray . Preparation 1. Preheat oven to 250˚F (120˚C). 2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside. 3. On a cutting board, take one of the eggplants and cut off one end. 4. Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant. 5. Generously spray a sheet tray with cooking oil spray. 6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix. 7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice. 8. Bake for one hour, or until the chips are crisp. 9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized. 10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly. 11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes. 12. Place dollops of guacamole over the
This ramen is 100% vegan and 100% delicious! 🍜😍Follow @bringme for more mouthwatering foodie destinations around the globe! ✈️🌍
We know what we're cooking tonight. Which seasonings are missing? . Ingredients (for 5 servings) 5 chicken thighs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 1 teaspoon dried parsley 1 tablespoon olive oil 1 tablespoon garlic, minced ½ cup red onion, diced 1 cup long grain rice 1 ½ cups chicken broth salt, to taste pepper, to taste . Preparation 1. Preheat oven to 400˚F (200˚C). 2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley. 3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. 4. Cook an additional 5-6 minutes to brown the other side and remove from the pot. 5. Add the garlic and onions to the pot, and cook until the onions are transparent. 6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. 7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid. 8. Bake for 35-40 minutes, or until the rice is fully cooked. NOTE: For a crispy skin, remove chicken thighs and broil. 9. Enjoy!
🐷🥨🛌 . Ingredients (for 10 servings) 1 package cocktail frank, mini hot dogs 1 lb pizza dough, 1 ball 5 cups water ¼ cup baking soda 1 egg, beaten sea salt, to taste . Preparation 1. Bring pizza dough to room temperature. 2. Cut the dough into strips and stretch/roll out. 3. Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess. 4. Place on a lightly greased baking sheet until ready to boil. 5. Bring water to a light boil. Add in Baking Soda. 6. Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches). 7. Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt. 8. Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned. 9. Enjoy!
These grilled cheesy potato volcanoes erupt delicious cheese 🌋! . Ingredients (for 6 servings): VOLCANOES 6 large russet potatoes 3 cups grated cheddar cheese, divided 8 oz cream cheese, softened 1 cup green onion, sliced 12 strips bacon . FOR SERVING sour cream green onion, sliced . Preparation: 1. Preheat the grill to 400˚F (200˚C). 2. Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes. 3. In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside. 4. Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary. 5. Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed. 6. After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions. 7. Enjoy!
This matcha french lava toast is total brunch goals! 😋Follow @bringme for more! ✨
These Fajita Crunch Bombs are exploding with FLAVOR 😍. . Ingredients (for 6 servings): 1 lb flank steak 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cumin 1 teaspoon chili powder 4 cloves garlic, chopped 1 yellow onion, chopped 3 bell peppers, seeded, diced 9 medium flour tortillas 3 cups shredded mexican cheese blend 8 oz monterey jack cheese, sliced into 1-inch (2 1/2 cm) pieces 18 tortilla chips 2 tablespoons fresh cilantro, chopped . Preparation: 1. Season flank steak with olive oil, salt, pepper, cumin and chili powder. 2. Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side. 3. Remove the flank steak from the pan and let rest for 10 minutes. 4. Preheat oven to 350°F (180°C). 5. Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent. 6. Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened. 7. Slice steak into ¼-inch (1 cm) cubes. 8. Add the cubed steak and stir to combine. Remove from heat. 9. Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top. 10. Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan. 11. Cover with mexican blend cheese and bake for 25 minutes. 12. Top with cilantro, serve. 13. Enjoy!
This bacon-wrapped meatloaf is STUFFED with flavor (and mashed potatoes)! . Ingredients (for 8 servings): 2 lb ground beef 1 cup onion, diced, sauteed 3 cloves garlic, minced, sauteed 1 ½ cups grated parmesan cheese, divided 2 eggs 1 cup panko breadcrumbs 2 teaspoons salt 1 ½ teaspoons pepper 2 teaspoons worcestershire sauce ½ cup milk ½ cup fresh parsley, finely chopped . GLAZE 1 ½ cups ketchup ½ cup brown sugar 2 teaspoons mustard powder 2 teaspoons onion powder 2 teaspoons paprika ¼ cup tomato paste . MASHED POTATOES 1 lb yukon gold potato, peeled, chopped, cooked 2 tablespoons butter 1 teaspoon salt ½ teaspoon pepper 1 cup milk 28 slices bacon, slices . Preparation: 1. Preheat oven to 350˚F (180˚C). 2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside. 3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside. 4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside. 5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon. 6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes. 7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven. 8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved