Yakgwa - Wikiwand

Wheat flour, honey, sesame oil

Aperol - Wikiwand

Aperol

Pineapple Ice - Two Ingredients

pineapple,

In a blender, add the pineapple and the...

In a blender, add the pineapple and the ice. Pulse until the consistency you desire.

That's it, pour into glasses and enjoy!

If needed you can add a little sugar...

If needed you can add a little sugar or honey.

Shōchū - Wikiwand

Shōchū

Goldschläger - Wikiwand

Goldschläger

The ultimate healthy frozen ice cream treat made with only ONE ingredient, over-ripe bananas! No cream, or sugar added. Ice cream for breakfast or dessert!

Banana Ice Cream (Nice Cream)

over-ripe bananas

berries

nuts

chocolate syrup

sprinkles

sprinkle

Peel bananas and place whole in the freezer until frozen.

When the bananas are frozen, place them through the Yonannas. Serve right away for a soft serve consistency with your favorite topping.

If using a food processor, slice the bananas before freezing, then process in a food processor fitted with an &quot;S&quot; blade follow the same steps, and process until smooth. Serve right away for a soft serve consistency.

This was a huge hit, so much so I just ordered one of the gadgets to make it easier- the food processor was a pain to drag out and clean for 2 bananas.

My husband's favorite ice cream flavor growing up was banana, so I decided to give this recipe a try, and he loved it! It's obviously not as creamy as ice cream, but with a very ripe banana it is sweet enough to hit the spot!

Love this!  I added some cocoa powder to mine.  Tasted like chocolate covered bananas!  I didn't let my banana slices thaw at all, it took a little while for it to process, and at first sounded like I was trying to chop rocks, but it finally started to get creamy... Just like soft ice cream.  So good!

Naughty Present - The Official Terraria Wiki

Silk (20)

Ectoplasm (5)

Soul of Fright (5)

Slow Cooker Mongolian Chicken Recipe

chicken breast

cornstarch

baking soda

salt

red pepper flakes

black pepper

water

Tbsp. rice wine vinegar

Tbsp. chili garlic sauce

hoisin sauce

Tbsp. brown sugar

garlic

ginger root

mini red sweet peppers (or red bell pepper)

onion

broccoli fresh

red chili peppers sliced (mini sweet bell peppers)

sesame seeds

Perfect for chilly holiday nights by a warm fire with friends and family...punch and mocktail variations included!

Naughty Gingerbread Cocktail (+mocktail).

(1/4 cup) bourbon or spiced rum

(2 tablespoons) orange

molasses

cinnamon

ginger

nutmeg

cloves

maple

ginger beer

organic dark or light brown sugar

1. If desired, rim your glass. On a small plate, mix the brown sugar, ginger, and cinnamon. Run an orange wedge around the rim of the glass and coat in sugar mix.2. Fill your glass with ice. 3. In a cocktail shaker, mix the bourbon, orange juice, molasses, cinnamon, ginger, nutmeg, cloves, and maple/honey (if using). Add 1 candied ginger slice and shake. Strain into the prepared glass and top with ginger beer. Garnish with a cinnamon stick and star anise. 4. To Make A Mocktail: omit the bourbon/spiced rum. Use 2 ounces (1/4 cup) spiced apple cider. A little vanilla is nice too! 

This drink is SO GOOD! Perfect for the holidays!

Made this for a Christmas party tonight with spiced rum. It was perfect! Added the same garnishes and yummy sugared rim. It was refreshing and light but perfectly spiced and Christmas-y.

Thank you!

i am a long time fan &amp; have made many of your cocktails! This is a great Christmas drink - I like that it's lighter and peppy. It reminds me of the spiced honey old fashioned--though nothing will top that one :) Thanks for all the joy you bring through recipes all year round, and especially during the holidays!

I really don't want to be negative but for the sake of an honest review, this is not good. For one, it is extremely gritty. I've never had a drink with this much dry spice, and now I know why. (This is not even counting the cinnamon on the rim, which is ridiculous.) Also, you CANNOT mix molasses into a drink by just stirring—this needs to be shaken hard to be incorporated.

These flavors are also completely unbalanced. I'm not convinced this recipe was actually tested.

Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.

Classic Meat Lover’s Calzones Recipe by Tasty

instant yeast, (1/2 packet)

all-purpose flour,

kosher salt

olive oil

sausage,

½ yellow onion, diced

kosher salt,

marinara sauce,

deli ham

pepperoni

mozzarella cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.

Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.

Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.

While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.

After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.

Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.

Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.

Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.

Serve the calzones with marinara sauce for dipping, if desired.

https://vid.tasty.co/output/118284/landscape_480/1544033117

This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.

Asian Slaw with Sesame Ginger Dressing

rice vinegar

soy sauce

maple syrup

sesame oil

sriracha ((optional))

garlic clove, (minced)

cabbage

carrots ((about 2-3 medium carrots))

red bell pepper,

scallions ((about 2 scallions))

cilantro

To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.

Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

Add the dressing to the mixing bowl, and everything well to coat the veggies.

Taste test and adjust any seasonings to your liking.

Sprinkle with sesame seeds. Serve immediately or cover and chill.

Positively loaded with garlic and spices - please don't forget the fresh, un-buttered bread, you will definitely need it! Normally served as an entree, this recipe makes enough for two main meal servings.

Spanish Garlic Prawns recipe

650 g king prawns deveined heads discarded peeled tails intact

unsalted butter

tsp chilli crushed

paprika

flat-leaf parsley chopped

lemon

sea salt

black cracked pepper

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030942678001&=domain=br

5348771529001-6030942678001

Looking for the best roasted broccoli recipe? You need to try this Bang Bang Broccoli. 

Bang Bang Broccoli

tbsp. sweet chili sauce

sriracha

lime

broccoli heads,

So I made this keto with a Keto sweet chili sauce. How is that suppose to help me when it makes you want to eat a entire field of broccoli?

Tastes good but needs a lower oven temperature as it burns easily.

This was quite good, although it really burnt the sheet pan, which we had to throw out. I think next time I'd mix the broccoli with the sauce in the bowl to get better coverage.

Martinique Matoutou Crabs

chili

chives

bay leaves (torn)

limes

Salt and pepper

Tbsp. graines à roussir (a mixture of whole cumin, fenugreek & mustard seeds)

Tbsp. oil

onion (finely chopped (about 3/4 cup))

bouquet garni (chives, parsley, fresh thyme)

Tbsp. fresh colombo paste

tomato paste

(crushed

red sweet pepper (chopped)

zuchinni

tomato (finely chopped (about 3/4 cup))

scotch bonnet pepper

bay or allspice leaves (coarsely crushed or torn)

Make the marinade: mix all ingredients together and set aside.

Make the crabs: remove shells and claws (sharp ends of the legs) of the crabs. Clean crabs thoroughly with lemon/lime and water. Keep the fat.

Add crabs to a bowl, pour marinade over them, toss to mix and let marinate 2 hours minimum but preferably overnight.

When ready to cook the crab, remove it from the refrigerator and bring it up to room temperature.

Add the 'graines à roussir' to a dry frying pan and roast at low heat until fragrant. Add 4 tablespoons of oil to the pan and raise the heat. Add onions, bouquet garni and garlic. Add salt to taste and let cook until golden and tender.

Add the colombo paste, tomato paste, crushed cloves, pepper, zucchini and tomatoes. Stir everything together with a little water (about 15 ml/1 tablespoon), reduce heat and let cook until everything is softened and fragrant (about 5 minutes).

Add crab pieces, shaking off excess marinade. Mix them well with the aromatic paste without breaking them. Cover and cook for 5 minutes. Remove cover, add only half of the reserved marinade and 2 cups water.

Add the whole scotch bonnet pepper, allspice/bay leaves coarsely crushed. Simmer 25 minutes, covered. If you would like to cook rice into the dish, add it here.

Remove lid, taste for salt and pepper, add to taste if necessary. Simmer another 10 minutes or until the sauce reduces.

Serve with rice Creole as is the tradition. Bon appétit!

This strawberry buttercream is packed with real strawberry flavor! It&#x27;s perfect for piping on cupcakes, smoothing on cakes, or with cookies!

Strawberry Buttercream

unsalted butter, room temperature (434 grams; 1 lb box)

strawberry powder

tsp salt (3 grams)

tsp vanilla extract (4 grams)

sugar (907 grams; 2 lb bag)

heavy cream (or heavy whipping cream) (150 grams)

Tbsp freshly squeezed lemon juice;

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Mix in the freeze dried strawberry powder, vanilla extract, and salt on a low speed

Slowly add in the powdered sugar, 1 cup...

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Mix in the freshly squeezed lemon juice.

Beat on low until the ingredients are fully...

Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

https://mediavine-res.cloudinary.com/video/upload/ahupscmazqmzusyhsys4.mp4

This strawberry buttercream is packed with real strawberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!

Light and fluffy mango mousse cake with a sponge cake base, real mango mousse and fruity jell-o topping!

The Best Mango Mousse Cake (video)

eggs

white granulated sugar

vanilla extract

all-purpose flour

baking powder

heavy cream

whipped cream cheese (softened

champagne mangos (or 2 large mangos; peeled and chopped)

sweetened condensed milk

peach food coloring (optional)

gelatin

mango nectar or mango jucie

peach

fresh fruit and berries

Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.

Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.

Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.

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