By Tasty
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Lighter Chocolate Peanut Butter Pie By Tasty
Ingredients:
Crust
280 g (2 cups) nuts, of choice
90 g (1 cup) oat flour
60 g (½ cup) dark cocoa powder
113 g (⅓ cup) honey, or preferred natural sweetener
2 tablespoons milk, of choice, as needed
¼ teaspoon salt
Filling:
570 g (2 cups) greek yogurt
360 g (1 ½ cup) peanut butter
85 g (¼ cup) honey, or preferred natural sweetener
1 teaspoon vanilla extract
1 pinch salt
1 dark chocolate chip, to taste
Preparation:
1. Place nuts in the bowl of a food processor and pulse until chunky.
2. Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
3. Add mixture to a greased pie tin and press down firmly to form the crust.
4. Chill for 1 hour.
5. In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
6. Add filling to pie crust and smooth into an even layer.
7. Top with dark chocolate chips.
8. Chill for at least 1 hour.
9. Enjoy!
Watch how-to-video👇🏻
https://tasty.co/recipe/lighter-chocolate-peanut-butter-pie
5 Ravioli Recipes By Tasty
Fajita Chicken and Rice Dinner By Tasty
Teriyaki Steak Roll-Ups By Tasty
Top 4 Tasty Recipes Video |Chicken Stuffed Potato Bombs |Caramelized Apple Chai Clafoutis |Hot Chocolate Cookies|Sangria Chicken | Best Foods And Cakes By Tastemade
Get full recipe:
Chicken Stuffed Potato Bombs https://taste.md/2elahqN
Caramelized Apple Chai Clafoutis https://taste.md/2ghVQjX
Hot Chocolate Cookies https://taste.md/2ftzMmL
Sangria Chicken https://taste.md/2gGP8VX
Top 4 Tasty Recipes Videos – Baked Gyoza Pockets | Easy Apple Tarte Tatin | Texas Chili | Spicy Fried Chicken Wings| Best Foods And Cakes By Tastemade
Get full recipes:
Baked Gyoza Pockets https://taste.md/2grO2Pu
Easy Apple Tarte Tatin https://taste.md/2gL5M9j
Texas Chili http://taste.md/2gzb2d5
Christmas Paella By Tasty
INGREDIENTS
Shungiku Pesto
150 grams chrysanthemum greens (shungiku), chopped
2 cloves garlic, minced
30 grams walnuts
2 tablespoons parmesan cheese
½ teaspoon salt
50 milliliters olive oil
400 milliliters water
300 grams rice
½ onion, diced
6 shrimps, removed back vein
100 grams Asari clams, flushed the sand out
100 grams cauliflower
½ red pepper, diced
½ yellow pepper, cut into star shape
1 clove garlic, minced
2 tablespoons olive oil
GARNISH
Salmon roe
PREPARATION
For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
To serve, top with salmon roe.
Enjoy!
7 Easy Chicken Dinners By Tasty
Visit these links for the recipes:
One-Pot Chicken Fajita Pasta https://www.buzzfeed.com/alvinzhou/th…
Slow Cooker Honey Garlic Chicken https://www.facebook.com/buzzfeedtast…
One-Pot Chicken Alfredo https://www.facebook.com/buzzfeedtast…
Orange Chicken https://www.facebook.com/buzzfeedtast…
Cheesy Chicken And Broccoli Pasta https://www.facebook.com/buzzfeedtast…
Stuffed Chicken Parmesan https://www.facebook.com/buzzfeedtast…
One Pan Chicken And Veggies https://www.facebook.com/buzzfeedtast…
Pull-Apart Holiday Monkey Bread By Tasty
INGREDIENTS:
2 (16-ounce) cans of of biscuit dough
1 pound of brie cheese, cubed
1 (14-ounce) can of cranberry sauce
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
PREPARATION:
🎄 Preheat oven to 350˚F/180˚C.
🎄Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
🎄 Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
🎄 Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
🎄 After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
🎄 Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
🎄 Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
🎆🎆 Enjoy!
Chicken Noodle Soup By Tasty
Watch how – to video 👇🏻
Serves 8
INGREDIENTS:
2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrots, diced
½ pound cooked chicken, shredded
4 14.5 ounce cans chicken broth
2 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
PREPARATION:
1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
2. Add celery, carrots, and cooked chicken, followed by the chicken broth, egg noodles, salt, pepper and bay leaves.
3. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
4. Remove bay leaves from the soup.
5. Enjoy!
Chicken Pot Pie (As Made By Wolfgang Puck) By Tasty
Watch how – to video 👇🏻
Ingredients:
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
Instructions:
🍲🍲 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.
Cozy Chicken & Dumplings By Tasty
Watch how – to video 👇🏻
