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Drink

Boozy Rainbow Sherbet Punch

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Boozy Rainbow Sherbet Punch
Boozy Rainbow Sherbet Punch recipe.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 qt rainbow sherbet (945 mL)
  • 1 cup strawberry, halved (150 g)
  • ½ cup blueberry (50 g)
  • 1 lemon, sliced
  • ½ cup raspberry (60 g)
  • ¼ grapefruit, sliced
  • 3 cups lemon-lime soda (720 mL)
  • 3 cups champagne, or lemon- or lime-flavored sparkling water (720 mL)
  • 6 cups pink lemonade (1.4 L)
Instructions
  1. Arrange 8 scoops of sherbet on a parchment paper-lined baking sheet. Freeze for 30 minutes.
  2. In a large punch bowl, combine the strawberries, blueberries, lemon, raspberries, and grapefruit.
  3. Add the lemon lime soda, champagne, and pink lemonade. Stir to combine.
  4. Remove the sherbet scoops from the freezer and use a spoon to place in the punch bowl.
  5. Enjoy!
  6. Tips
  7. user avatar
  8. doglover41113
  9. I made this without champagne and it was delicius!!! Is was so fruity and awesome!! I would definitly reccomend this!!!
  10. days ago Helpful (11)
  11. user avatar
  12. mattieelisabeth
  13. Love it ???????✡️☮️? thanks so much so
  14. days ago
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Watch the recipe video here:

Boozy Rainbow Sherbet Punch

Cheers to the three-day weekend ?Get the recipe: https://tasty.co/recipe/boozy-rainbow-sherbet-punch

Posted by Tasty on Friday, August 31, 2018

Breakfast

Creamy Crab Delight Spring Rolls

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Creamy Crab Delight Spring Rolls
These creamy spring rolls are delicious! Get all your information on Louis Kemp Crab Delights here, bit.ly
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 ounces Louis Kemp Crab Delights, roughly chopped
  • 1½ teaspoons soy sauce
  • Small handful chives, minced
  • 8 ounces softened cream cheese
  • Wonton wrappers
  • Vegetable oil
Instructions
  1. Mix together Louis Kemp Crab Delights, soy sauce, chives, and cream cheese.
  2. On a wonton wrapper, place a teaspoon of crab mixture. Fold in the sides a ¼ of an inch. Wet the top edge of the wrapper with a bit of water. Then roll up the spring roll starting from the bottom. Press it gently to seal it at the top.
  3. Heat a couple of inches of oil up in a pan until it reaches 350ºF. Fry the spring rolls until golden brown. Drain on paper towels.
  4. Let cool, serve, and enjoy!

Watch the recipe video here:

Creamy Crab Delight Spring Rolls

Creamy Crab Delight Spring RollsThese creamy spring rolls are delicious! Get all your information on Louis Kemp Crab Delights here, http://bzfd.it/2Fz0Gp8

Posted by Tasty on Sunday, February 4, 2018

Dessert

Tiramisu Ice Cream Bites

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Tiramisu Ice Cream Bites
Impress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 ladyfingers, halved
  • ¾ cup Simple Truth® French Roast Cold Brew Coffee Concentrate, divided
  • 2 cups heavy cream
  • 1 14-ounce can sweetened condensed milk
  • Zest of 1 medium orange
  • ½ cup mascarpone cheese
  • ½ teaspoon vanilla
  • 2 cups white chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons Dutch-process high-quality cocoa powder
Instructions
  1. Remove ladyfingers from package and split in half. Using a 1-inch round form, remove centers and reserve. Chop the remainders into small pieces and toss with 3 tablespoons of Simple Truth® French Roast Cold Brew Coffee Concentrate. Set aside.
  2. Using a hand mixer, whip cream until soft peaks form. Carefully fold in condensed milk, orange zest, mascarpone, and vanilla. Lastly, add the chopped ladyfingers, being careful not to overmix. Pour into a pan and freeze for at least 6 hours (pref. overnight).
  3. Dip interior side of ladyfinger centers into remaining cold-brew concentrate and top with a small (1½-inch) scoop of ice cream using a melon baller. Set aside in freezer while preparing chocolate.
  4. Melt white chocolate and coconut oil in the microwave for at 30 second until completely glossy and melted. Carefully dip ice cream into chocolate and allow to set on a parchment-lined pan.
  5. Lightly dust with cocoa powder and freeze until ready to serve.

Watch the recipe video here:

Tiramisu Ice Cream Bites

Tiramisu Ice Cream BitesImpress your Valentine with these delightful Tiramisu bites made using Simple Truth Cold Brew Concentrate!

Posted by Tasty on Wednesday, February 7, 2018

Main dish

Caprese Mac ‘N’ Cheese

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Caprese Mac ‘N’ Cheese
This classic mac and cheese skillet is the perfect recipe to please a picky eater — add roasted tomatoes and fresh basil on top, and turn it into something that’s fresh, flavorful, and exciting.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb elbow macaroni, uncooked (455 g)
  • ¼ cup unsalted butter, ½ stick (55 g)
  • ¼ cup all-purpose flour (30 g)
  • 3 ½ cups whole milk (840 mL)
  • ¼ teaspoon paprika
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups baby spinach (80 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
  • ½ lb fresh mozzarella cheese, sliced, optional (225 g)
  • 3 small tomatoes, sliced
  • 3 tablespoons fresh basil, chopped
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
  3. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
  4. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
  5. Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
  6. Add the cooked pasta and stir to coat in the sauce.
  7. Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
  8. Bake until browned and bubbling, about 25 minutes.
  9. Top with basil before serving.
  10. Enjoy!

Watch the recipe video here:

Caprese Mac 'N' Cheese

This classic mac and cheese skillet is the perfect recipe to please a picky eater — add roasted tomatoes and fresh basil on top, and turn it into something that’s fresh, flavorful, and exciting. Want more easy back-to-school recipes? Check out Tasty's Back to School Meal Plan here: https://bzfd.it/2ogyGQMGet the recipe: https://tasty.co/recipe/caprese-mac-n-cheese

Posted by Tasty on Friday, August 31, 2018

Main dish

Apple Pie Muffins

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Apple Pie Muffins
Apple Pie Muffins recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 teaspoon butter, for greasing
MUFFINS
  • 2 ½ cups all purpose flour (310 g)
  • 1 red apple, peeled, cored, and diced
  • 1 ½ cups brown sugar (330 g)
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup applesauce (130 g)
  • ½ cup plain yogurt (120 g)
  • 1 cup apple juice (240 mL)
TOPPING
  • ½ cup all purpose flour (60 g)
  • ½ cup dark brown sugar (110 g)
  • 4 oz unsalted butter (110 g)
  • ¼ cup rolled oats (20 g)
  • 1 teaspoon cinnamon
GLAZE
  • 1 cup powdered sugar (120 g)
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
Instructions
  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.
  2. Make the muffin batter: In a large bowl, combine the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt, and apple juice. Whisk until well combined.
  3. Make the topping: In a medium bowl, combine the flour, brown sugar, butter, oats, and cinnamon. Mix with a fork until crumbly.
  4. Divide the muffin batter between the cups of the muffin tin. Top each muffin with 1 tablespoon of the crumble topping.
  5. Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
  6. Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
  7. Drizzle the lemon glaze on top of the muffins.
  8. Enjoy!

Watch the recipe video here:

Apple Pie Muffin

Apple pie you can eat for breakfast ?Get the recipe: https://tasty.co/recipe/apple-pie-muffins

Posted by Tasty on Wednesday, August 29, 2018

Dessert

Cookies & Ice Cream Dome Cake

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Cookies & Ice Cream Dome Cake
Cookies & Ice Cream Dome Cake recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 45 double-stuffed chocolate cookie sandwiches, divided
  • 4 cups heavy whipping cream (960 mL)
  • 1 teaspoon vanilla
  • 14 oz sweetened condensed milk (395 g)
Instructions
  1. Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
  2. Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
  3. Melt the cookie cream in the microwave for 30 seconds, or until melted.
  4. In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
  5. Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
  6. Fold with a spatula until combined.
  7. Line a separate large bowl with the remaining sandwich cookies.
  8. Pour in the cream mixture and smooth the top to cover.
  9. Cover and freeze overnight, or until solid.
  10. Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Cookies And Ice Cream Dome Cake

This dome cake takes ice cream cake to the next level! ?✨FULL RECIPE: https://tasty.co/recipe/cookies-ice-cream-dome-cake

Posted by Tasty on Thursday, August 30, 2018

Main dish

20-Minute Beef And Broccoli Noodle Stir-Fry

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20-Minute Beef And Broccoli Noodle Stir-Fry
Transform instant ramen into a wholesome stir-fry that's the ultimate weeknight dinner!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 oz instant ramen, 3 packages (85 g)
  • 8 cups water, boiling hot (1.9 L)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons sesame oil
  • 1 lime, juiced
  • ¼ cup soy sauce, plus 1 tablespoon (60 mL)
  • 2 cups broccoli floret (300 g)
  • 1 tablespoon olive oil, divided
  • ¾ lb flank steak, thinly sliced (340 g)
  • ½ medium yellow onion, thinly sliced
GARNISHES (OPTIONAL)
  • 2 tablespoons green onion, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 ½ teaspoons sesame seeds, toasted
Instructions
  1. Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
  2. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
  3. Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
  4. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
  5. Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
  6. Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  7. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
  8. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
  9. Enjoy!

Watch the recipe video here:

20-Minute Beef & Broccoli Noodle Stir Fry

Transform instant ramen into a wholesome stir-fry that's the ultimate weeknight dinner! Want more easy back-to-school recipes? Check out Tasty's Back to School Meal Plan here: https://bzfd.it/2ogyGQMGet the recipe: https://tasty.co/recipe/20-minute-beef-and-broccoli-noodle-stir-fry

Posted by Tasty on Thursday, August 30, 2018

Drink

Strawberry Shortcake Smoothie

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Strawberry Shortcake Smoothie
Renew your smoothie routine with these fruity probiotic-packed blends that taste just like your favorite dessert.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • Coconut Probiotic Yogurt
  • 2 cans full fat coconut milk
  • 4 capsules Renew Life® Ultimate Flora Extra Care 50 billion
  • Smoothie
  • 2 cups strawberries, cleaned
  • 1 cup coconut probiotic yogurt
  • 1 cup milk
  • ⅔ cup oats
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 teaspoons lemon juice
Assembly
  • Strawberry slices
  • Additional coconut yogurt or whipped cream
Instructions
  1. To prepare the coconut probiotic yogurt, add two cans full fat coconut milk to a bowl. Whisk to combine. Empty 4 Renew Life Ultimate Flora capsules into the coconut milk and whisk. Cover and refrigerate overnight 24 hours. Strain through a cheesecloth.
  2. Place all ingredients in blender and process until totally smooth.
  3. Pour into two glasses and garnish with strawberry slices and coconut yogurt.
  4. Enjoy!
NOTE
  1. To marble with coconut yogurt: Use a teaspoon to carefully draw 5 equally spaced horizontal lines across the surface of the smoothie with the coconut yogurt. Take a toothpick and drag through the lines vertically, making 5-6 equally spaced out vertical lines, alternating between dragging the toothpick up and down through the coconut yogurt, to produce a marbled effect.

Watch the recipe video here:

Strawberry Shortcake Smoothie

Renew your smoothie routine with these fruity probiotic-packed blends that taste just like your favorite dessert.

Posted by Tasty on Wednesday, August 29, 2018

Main dish

Pulled Pork-Stuffed Milk Buns

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Pulled Pork-Stuffed Milk Buns
Pulled Pork-Stuffed Milk Buns recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 large egg, mixed with 1 tablespoon milk
  • 1 ¼ cups pulled pork (310 g)
STARTER
  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour
DOUGH
  • 3 ¼ cups bread flour, divided (390 g)
  • ¼ cup sugar (50 g)
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 cup whole milk, warm to the touch (240 mL)
  • ¼ cup unsalted butter, ½ stick, melted (60 g)
  • 1 large egg
  • 1 tablespoon vegetable oil
Instructions
  1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
  2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
  3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
  4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
  5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
  6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
  7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
  8. Preheat the oven to 350˚F (180˚C).
  9. In a bowl, whisk together the egg and milk.
  10. Brush the buns with the egg wash.
  11. Bake the buns for 25 minutes, or until golden brown.
  12. Let the buns sit in the pan for 10 minutes.
  13. Invert the buns onto a serving plate, and pull apart.
  14. Enjoy!

Watch the recipe video here:

Pulled Pork Milk Buns

Milk buns with a savory surprise inside! ?FULL RECIPE: https://tasty.co/recipe/pulled-pork-stuffed-milk-bunsTake our survey about your groceries habits: https://bit.ly/2xPuJdd

Posted by Tasty on Saturday, June 9, 2018

Main dish

Giant BBQ Rib Sandwich (To Feed A Crowd)

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Giant BBQ Rib Sandwich (To Feed A Crowd)
Giant BBQ Rib Sandwich (To Feed A Crowd) recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 rack baby back ribs, membrane removed (this is essential for de-boning)
  • DRY RUB
  • 2 tablespoons paprika
  • 1 tablespoon pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • GLAZE
  • 1 cup barbecue sauce (225 g)
  • ¼ cup honey (85 g)
  • 1 loaf bread, large loaf
  • ¼ cup butter, melted (50 g)
  • 1 tablespoon sesame seed
  • 2 large onions, sliced and caramelized
  • 2 tablespoons Chopped fresh parsley
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they’re completely sealed. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
  3. Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
  4. Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
  5. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
  6. Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
  7. With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
  8. Enjoy!

Watch the recipe video here:

Giant BBQ Rib Sandwich to Feed a Crowd

This giant BBQ rib sandwich could feed a whole crowd ?FULL RECIPE: https://tasty.co/recipe/giant-bbq-rib-sandwich-to-feed-a-crowdTake our survey about your groceries habits: https://bit.ly/2xPuJdd

Posted by Tasty on Saturday, June 9, 2018