snack

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

baking soda

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

(28 g) powdered sugar

orange juice

Lemony Glazed Yogurt Doughnuts recipe | Epicurious.com

all-purpose flour,

whole-milk Greek yogurt

sugar

Tbsp. unsalted butter, melted, slightly cooled

Vegetable oil (for frying; 6–8 cups)

¼ lemon

Special Equipment: A deep-fry thermometer

Sour Cream and Onion Biscuits recipe | Epicurious.com

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

tsp. black pepper

(313 g) all-purpose flour,

unsalted butter,

sour cream,

Flaky sea salt

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

oats

hazelnuts

almonds

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

honey

virgin coconut oil

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

Schneller Flammkuchen - dünner, knuspriger Teig ohne Hefe. Über 2222 Bewertungen und für mega befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Schneller Flammkuchen

EL Öl

ml Wasser

Prise(n) Salz

Mehl

Zwiebel(n)

Becher Crème double

Becher Schmand, 24 % Fett

Pfeffer

Salz oder Fondor

Schnittlauchröllchen

Statt der Zwiebeln habe ich Lauchzwiebeln genommen. Sehr lecker war es . Vielen Dank fürs Rezept

Schnell und gut! Vielen Dank!
Auch wenn Teig nie mein Freund wird, ist alles gut gelungen und schmeckt klasse!

Klasse Rezept, wunderbar ohne Hefe, da hat man auch schnell was auf dem Tisch wenn überraschend Besuch kommt

Hallo, sehr lecker zu erst gemacht das Bild gerade aus dem Backofen das nicht abgehnt.
Danke für das perfekte Rezept.

LG Mama allein.

https://www.chefkoch.de/rezepte/1107291216818673/Schneller-Flammkuchen.html

Video zu Schneller Flammkuchen

Swapping sweet potatoes for cheese in your go-to quesadilla recipe may sound wacky, or downright sacrilegious. Turns out, though, it's one of the most delicious combos we've tried in a while.

Cheese-Free Sweet Potato &quot;Quesadillas&quot; Recipe

sweet potato (about 12 ounces; 340 grams)

cilantro leaves (see note)

(45 grams) minced pickled jalapeños (see note)

scallions, thinly sliced (see note)

Kosher salt

(8-inch) flour tortillas

Vegetable oil,

Preheat oven to 425°F (220°C). Place sweet potato in an oven-safe vessel (such as a cast iron pan or a small baking dish) and roast until a knife or skewer inserted into its center meets no resistance, about 40 minutes. Remove from oven and allow to cool. Roasted sweet potato can be wrapped and stored in the refrigerator for several days before you continue with the recipe.

Peel and discard sweet potato skin and mash flesh with a fork in a medium bowl. Add cilantro, pickled jalapeños, and scallions (see note). Stir and fold to combine. Season to taste with salt.

Spread about 1/2 cup of the mixture evenly over half of 1 tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and as many tortillas as needed (about 4 to 6, depending on the exact size of the sweet potato).

Heat 2 tablespoons (30ml) oil in a large skillet or on a griddle over medium heat until shimmering. Carefully add 2 folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain and repeat step 4 to cook remaining quesadillas. Serve immediately.

These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.

Really Good Oven-Fried Buffalo Wings Recipe

chicken

(5 grams) baking powder per pound of chicken wings

(5 grams) kosher salt per pound of chicken wings

(1 ounce; 25 grams) unsalted butter per pound of chicken wings

(1 ounce; 30 milliliters) Frank's RedHot Sauce per pound of chicken wings

Blue cheese dressing,

Celery sticks,

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.

Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.

Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Sweet and salty and everything in between, our Halloween Puppy Chow Chex Mix (aka Muddy Buddies) is one of our favorite Halloween Treats.

Halloween Puppy Chow Snack Mix

Rice Chex Cereal

chocolate chips (semi-sweet or milk chocolate)

peanut butter

unsalted butter

Reeses' mini peanut butter cups

M&M's or other orange and black chocolate candy

candy eyes

corn

Place cereal to large mxing bowl.

In a small microwave safe bowl, combine chocolate chips, peanut butter and butter.

Heat for 1 minute, and stir to combine until completely melted.

Pour chocolate mixture over cereal and stir to coat completely.

In a large resealable bag, add powdered sugar and the cereal mixture.

Seal bag and toss to coat completely. Remove from bag and pour into large bowl.

Add  peanut butter cup, orange and black M&amp;M&#039;s, candy eyes and candy corn to the bowl and stir to combine.

Store in airtight container.

Here's what you need: oil, minced garlic, red onion, bell pepper, tomato, water, rice, black beans, fresh cilantro, tomato sauce, chili powder, cumin, salt, pepper, shredded cheese, avocado

One-pot Enchilada Rice Recipe by Tasty

minced garlic, minced

red onion, chopped

bell pepper, chopped

tomato, chopped

water

rice

black beans

fresh cilantro, chopped

tomato sauce

chili powder

cumin

cheese,

½ avocado, cubed,

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

Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.

Add pepper and sauté 2-3 minutes or until peppers have softened.

Pour water into the skillet and wait for it to come to a boil.

Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.

Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.

Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.

Bake in a preheated oven for 20-25 minutes.

Garnish with cilantro and avocado (optional).

https://vid.tasty.co/output/21638/mp4_640x640/1485200330

These cute little lemon poppy seed two-bite scones are soft and sweet with a deliciously tart lemon glaze. You won't be able to have just one!

Lemon Poppy Seed Two-Bite Scones

lemon (0.30)

all-purpose flour (0.13)

salt (0.02)

powdered sugar, divided (0.15)

tsp baking powder (0.08)

poppy seeds (0.20)

heavy whipping cream (1.83)

Preheat the oven to 400ºF. Line a baking sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice into a separate bowl. You'll need about 1 tsp of zest and 1 Tbsp juice.

In a large bowl, stir together the flour, salt, 1/4 cup powdered sugar, baking powder, poppy seeds, and 1 tsp lemon zest. Make sure these ingredients are well combined.

Stir the cream into the dry ingredients until a shaggy ball of dough forms. The dough will be fairly sticky. Turn the dough out onto a floured surface, divide it into three pieces, and shape each piece into a disc (about 3 inches diameter). Cut each disc into six triangles.

Arrange the cut scones on the prepared baking sheet. Bake the scones for about 15 minutes, or until they just begin to barely turn golden brown on top.

While the scones are baking, place the remaining 1/2 cup powdered sugar in a bowl. Stir in about 1 Tbsp lemon juice, or just enough to form a thick glaze.

When the scones have baked, remove them from the oven, let them cool, then drizzle with the prepared lemon glaze.

These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce. Serve as a snack or part of your favorite bowl meal.&nbsp;

Coconut Crusted Tofu with Sweet Chili Dipping Sauce

ounces. block extra firm tofu (1.99)

water (0.00)

Salt and pepper (0.03)

unsweetened coconut flakes (1.57)

Tbsp virgin coconut oil* (0.05)

oz sweet chili sauce,

Remove the tofu from the liquid filled package and place it between multiple layers of paper towel or a clean, lint-free dish towel. Place the wrapped tofu between two plates, cutting boards, or baking sheets and place something heavy on top (I use a kettle or pot full of water). Press the tofu for 30 minutes.

Once the tofu has been pressed, cut the block in half. Cut each piece into three 1/4-inch thick rectangles (cut the "thickness" of the block into three). Cut each rectangle into two triangles. You should now have 12 1/4-inch thick triangles.

Prepare two bowls for the coconut crust. In the first bowl whisk together the egg, cornstarch, water, and a pinch of salt and pepper until a smooth mixture forms. Place the unsweetened coconut in the second bowl.

Dip each tofu triangle into the egg mixture first, making sure it is fully coated, then into the coconut flakes. Place the coconut coated triangles on the cutting board until all pieces are coated.

Heat one tablespoon of the coconut oil in a large non-stick skillet over medium heat. Once the skillet and oil are hot, add half of the coconut coated tofu triangles and cook on each side until brown and crispy. Remove the cooked tofu to a paper towel lined plate, add more coconut oil, and cook the second batch.

Serve the crispy coconut crusted tofu with sweet chili sauce for dipping.

<em>This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!</em>

The Best Vegan Kimchi - 김치

napa cabbage (2-3 pounds)

kabocha squash

Asian pear, peeled, cored, and roughly chopped

onion,

thumb size piece of ginger, peeled and roughly chopped

garlic cloves,

soy sauce

gochugaru (Korean chili pepper flakes)

scallions, ends trimmed and sliced in half

Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.

Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated. 

Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.

In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.

When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl. 

Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.

Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Thank you for a vegan version of kimchi. I just made this it was very easy and tastes great! Btw, in step 4, I think you forgot to mention the salt. I just put the tbsp of salt in with sauce. I assumed that was correct.

I somehow ended up with double the amount of the sauce than I needed so I just froze the left overs. Hopefully it will still be good by the time I need more kimchi!

I am biting at the bit to just eat this up and was going to wait until tomorrow to give it the full 2 days on the counter but not a chance!  LOL! It's SO good right now I'm eating some and putting the rest in the fridge to have as a side this  week with dinner.  Because I don't like fish sauce or the shrimp that goes into regular kimchi but love the heat and taste so I tried to make a few kimchi recipes without it but I just didn't like how it tastes.  Your recipe tastes so "right" that I feel like I found my kimchi "home"!  Thanks again so much and I HIGHLY recommend this recipe to all who would like an authentic kimchi taste without the fishy taste! :)

Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner.&nbsp;

Top 40 snack recipes from across the web

The most viewed snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poutine

Swirl Spice Cake recipe | Epicuriou...

Lemony Glazed Yogurt Doughnuts reci...

Sour Cream and Onion Biscuits recip...

Hazelnut Granola and Chia Pudding B...

Schneller Flammkuchen

Cheese-Free Sweet Potato &quot;Ques...

Really Good Oven-Fried Buffalo Wing...

Halloween Puppy Chow Snack Mix

One-pot Enchilada Rice Recipe by Ta...

Lemon Poppy Seed Two-Bite Scones

Coconut Crusted Tofu with Sweet Chi...

The Best Vegan Kimchi - 김치

Creamy White Bean and Spinach Quesa...

Spicy Chicken Quesadillas Recipe

Spinach, Black Bean, and Chipotle Q...

Caramelized onion tarte tatin

Easy onion bhajis

Impossible quiche

Brussels Sprout Chips

Lauch - Zwiebel - Zucchini - Feta -...

Homemade Soft Pretzels Recipe by Ta...

Kani Salad - カニ サラダ

Hearty Black Bean Quesadillas

Easy Roasted Pumpkin Seeds Recipe

Sheet-Pan Brownie Thins recipe | Ep...

Ligurian Almond Cake

Crunchy peanut butter flapjack

Keto Cheese Meringue "Popcorn"

Nutty chicken satay strips

Roasted Mixed Nuts

Spanish-Style Blistered Padr&#243;n...

5-Minute Oil-Free Creamy Black Bean...

Blistered Shishito Peppers

Cheesy Puffy Tacos

Burmese tofu fritters (tohu jaw)

Cinnamon baked pears

Roasted Corn Quesadillas

Steak & mushroom pie

Spicy roast chickpeas

The most viewed snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Cheese-Free Sweet Potato "Ques...

Kani Salad - カニサラダ

Spanish-Style Blistered Padrón...