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Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray

The Best One-Bowl Brownies Recipe by Tasty

unsalted butter, 2 sticks

chocolate

sugar

brown sugar

vanilla extract

salt

eggs

all-purpose flour

cocoa powder

nonstick cooking spray, for greasing

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Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.

Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.

Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.

Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.

https://vid.tasty.co/output/107934/landscape_480/1536100673

Here's what you need: sugar, brown sugar, vanilla extract, butter, greek yogurt, egg, ripe bananas, flour, baking powder, baking soda, salt, cinnamon, chocolate chips

Super Soft Banana Bread Cookies Recipe by Tasty

butter, softened

greek yogurt

bananas

flour

baking powder

baking soda

cinnamon

chocolate chips

In a bowl, whisk sugar, brown sugar, vanilla extract, and butter together until creamy.

Add Greek yogurt, egg, and bananas. Mash bananas and mix thoroughly.

Gently fold in the flour, baking powder, baking soda, salt, and cinnamon just until combined.

Like a baking sheet with parchment paper and place spoonfuls of dough 2 inches (5 cm) apart.

Bake for 15 minutes and cool on a cooling rack.

https://vid.tasty.co/output/45485/mp4_640x640/1501519906

Here's what you need: pesto sauce, frozen puff pastry, salmon fillet, salt, pepper, fresh basil, eggs

Pesto Salmon Puff Pastry Recipe by Tasty

pesto sauce

puff pastry, thawed

salmon

pepper

basil,

eggs, beaten

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a small bowl lined with a strainer, strain the pesto. Set aside the pesto and pesto oil.

Gently unfold and unroll 1 sheet of puff pastry. Roll out to 11 inches (28 cm) by 16 inches (40 cm). Transfer the puff pastry to the baking sheet.

Spread half of the pesto onto the middle of the puff pastry in the shape of the salmon fillet. Place the salmon on top of the pesto. Season with salt and pepper. Spread more pesto on top of the salmon.

Place the other sheet of puff pastry on top of the salmon and press around the salmon fillet to seal. Cut a fish silhouette around the salmon and remove the excess puff pastry.

Unfold the head flap of the fish pastry. Brush pesto on the puff pastry and layer a small piece of puff pastry on top of the pesto. Repeat once more and refold the head flap.

Seal the edges by pressing onto the seams of the fish silhouette.

Use a knife to make indents for the head and fin details.

Use the tip of the spoon to create indents of the scales.

Bake for 40 minutes, or until golden brown.

In a small bowl combine the pesto oil and basil. Brush the pastry with the basil pesto oil.

https://vid.tasty.co/output/91190/landscape_480/1524694183

This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.

Chinese Fried Sesame Dessert Balls (Jian Dui) Recipe by Tasty

red bean,

water

glutinous rice flour,

sesame seed

vegetable oil

Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.

Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.

Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.

Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.

Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.

Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.

Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.

Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.

Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.

Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.

Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.

https://vid.tasty.co/output/123036/landscape_480/1547772838

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Banana Pudding Cheesecake Recipe by Tasty

nonstick cooking spray

oz vanilla wafer, 1 box, divided

unsalted butter, melted

milk,

gelatin powder

oz banana pudding mix, 2 boxes

oz cream cheese

bananas,

whipped cream

vanilla wafers

Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.

Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.

Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.

Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.

In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.

Pour the banana bread mixture over the crust and spread evenly with a spatula.

Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.

Add the sugar, vanilla, and cream cheese, and beat again until well-combined.

Add the eggs, 1 at a time, beating well after each addition.

Pour the cheesecake filling over the banana bread crust.

Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.

Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.

https://vid.tasty.co/output/102862/landscape_480/1532383245

Here's what you need: collard green, large yellow onion, ham, brown sugar, black pepper, salt, apple cider vinegar, chicken broth

Slow-Cooker Collard Greens And Ham Hocks Recipe by Tasty

½ lb collard green, washed

onion

lb ham

black pepper

apple cider vinegar

chicken broth

Remove the stems from the collard greens, then stack the leaves on top of each other and roughly chop.

Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth.

Cover and cook on low for 8 hours or high for 4 hours, until the greens are tender.

Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Roughly chop the meat and return to the greens. Toss to incorporate.

https://vid.tasty.co/output/114461/landscape_480/1541531916

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

beef

kosher salt, divided,

black pepper,

olive oil

yellow onion, diced

½ cups carrot, diced

garlic,

tomato paste

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

bay leaves

thyme

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.

Add salt and pepper to taste. Simmer for 15 minutes over low heat.

Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.

https://vid.tasty.co/output/98669/landscape_480/1529015897

These bite-sized snacks are a fun twist on classic Japanese flavors. Flavorful chicken is combined with sticky rice and a sweet and savory teriyaki sauce, then rolled into bite-sized balls and fried to crispy perfection. They're perfect for snacking or as a party appetizer.

Crispy Chicken Teriyaki Rice Balls Recipe by Tasty

chicken breast

salt,

white pepper,

cornstarch

soy sauce

fresh ginger, minced

honey

sesame oil

mirin

cooking oil

bell pepper, julienned

carrot, julienned

short grain rice, cooked

panko breadcrumbs

scallion, thinly sliced

In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.

Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.

In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.

In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.

Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.

Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.

Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.

Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.

Cut in half and serve with the remaining sauce for dipping.

https://vid.tasty.co/output/98448/landscape_480/1528923855

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