Reserve the One Top: http://bit.ly/2v0iast Get the recipe: https://tasty.co/recipe/original-orange-chicken-by-panda-express Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45269 MUSIC Licensed via Audio Network Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45269 MUSIC Licensed via Audio Network
https://www.buzzfeed.com/marietelling/how-to-make-macarons?utm_term=.kkgkRxLmw#.ae7RewPg4 Get the recipe! - https://tasty.co/recipe/macarons Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/46521 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network
Read more! - http://bzfd.it/1XPgzLN Recipe! 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 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. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Super chocolatey, chewy, and fudgy. Here is what you'll need! The Best Fudgy Brownies Servings: 9 INGREDIENTS 8 ounces good-quality chocolate ¾ cup butter, melted 1¼ cups sugar 2 eggs 2 teaspoons vanilla ¾ cup all-purpose flour ¼ cup cocoa powder 1 teaspoon salt PREPARATION Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/18757 MUSIC Midnight Sea_FullMix Licensed via Warner Chappell Production Music Inc.
Here is what you'll need! FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE Servings: 5 INGREDIENTS 1 box of elbow macaroni 1 12-ounce can evaporated milk 3 eggs ½ cup unsalted butter 2 cups cheddar cheese, shredded and divided 1 cup mozzarella cheese, shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese, cut into small pieces ½ cup smoked Gouda cheese, shredded 4 teaspoons salt, divided 2 teaspoons black pepper PREPARATION Preheat oven to 350˚F/180˚C. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/13830
Here is what you'll need! RECIPE: Cream Cheese Filling INGREDIENTS 1 8-ounce block cream cheese ¼ cup granulated sugar ½ teaspoon vanilla extract PREPARATION In a medium bowl, mix cream cheese, sugar, and vanilla until smooth. Strawberry Pastry Diamond Makes 9 pastries INGREDIENTS 1 sheet thawed puff pastry 5 strawberries, halved with stems removed 9 tablespoons Cream Cheese Filling, recipe above powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Taking one of the squares, fold one of the edges to the opposite edge. Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch. Unfold the square. Taking the top flap, fold it towards the 2 cuts near the bottom. Take the bottom flap and fold it towards the top edge. Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Raspberry Pastry Flower Makes 4 pastries INGREDIENTS 1 sheet thawed puff pastry 20 raspberries 4 tablespoons Cream Cheese Filling, recipe above Powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 4 equal squares. Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch. Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries. Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Blueberry Pastry Pinwheel Makes 9 pastries INGREDIENTS 1 sheet thawed puff pastry 36 blueberries 9 tablespoons Cream Cheese Filling, recipe above Powdered sugar PREPARATION Preheat oven to 400°F. Cut the puff pastry into 9 equal squares. Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center. Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape. Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top. Repeat with the remaining pastry squares. Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a sprinkle of powdered sugar! Music provided by Warner Chappell Inc. Used with permission
"This week Andrew and Niki cover a burger in cheese! Make sure to check out new episodes of Eating Your Feed every Saturday." Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/52326 Eating Your Feed has merch! Check it out here: Bzfd.it/shopeatingyourfeed MUSIC Theme For Airport_fullmix Licensed via Warner Chappell Production Music Inc. Azeri Kamanche Licensed via Warner Chappell Production Music Inc. Find Myself Hoping_Full Licensed via Warner Chappell Production Music Inc. African Journey C_Submix C Licensed via Warner Chappell Production Music Inc. All Because Of You_Instrumental Licensed via Warner Chappell Production Music Inc. iMove_Full Mix Licensed via Warner Chappell Production Music Inc. The Shepherdess_fullmix Licensed via Warner Chappell Production Music Inc. Seeing The Sights Licensed via Warner Chappell Production Music Inc. Grace And Beauty Licensed via Warner Chappell Production Music Inc. Island Bound Licensed via Warner Chappell Production Music Inc. Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com) SPECIAL THANKS Maxwell's Bar & Grill! https://bit.ly/2m8oIPu
Check 'Red Rooster Cookbook' here: http://bit.ly/2eydkZp Here is what you'll need! FRIED CHICKEN by Marcus Samuelsson Serves 8 INGREDIENTS 2 cups water 1 cup coarse kosher salt 6 cups cold ice water 4 chicken thighs 4 chicken drumsticks 2 cups buttermilk ¾ cup coconut milk 2 cloves garlic, minced 1 tablespoon chicken shake*, plus additional for serving 2 cups all-purpose flour ¼ cup semolina flour 2 tablespoons cornstarch 1 tablespoon white pepper Peanut oil for frying *CHICKEN SHAKE ¼ cup berbere ¼ cup hot smoked paprika 2 tablespoons ground cumin 2 tablespoons white pepper 2 tablespoons celery salt 1 ½ teaspoons granulated garlic 1 ½ teaspoons coarse kosher salt PREPARATION In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light. In a 9x13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight. Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack. Sprinkle with additional chicken shake. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Real Love Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
We try to find the best celebrity mashed potato recipe Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/35939 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) STILLS 'The Immortal Life Of Henrietta Lacks' New York Premiere - Arrivals Dimitrios Kambouris/Getty Images iHeartRadio Music Awards - Arrivals Frederick M. Brown/Getty Images Fox's 'Hell's Kitchen' 100th Episode Celebration Alberto E. Rodriguez /Getty Images EAT (RED) Food & Film Fest! - Arrivals Michael Loccisano/Getty Images The Pioneer Woman Magazine Celebration with Ree Drummond Monica Schipper/Getty Images William Morris Agency Hosts First Annual Food Network Awards In Miami Gustavo Caballero/Getty Images
Check out a few secrets from Wolfgang Puck who is catering the offical Oscar's afterparty this year. Check out his website: http://wolfgangpuck.com/catering Here is what you'll need! Salmon with Pesto Veggie Noodles by Wolfgang Puck Servings: 2 INGREDIENTS 1 shallot 2 cloves garlic 5 large leaves basil ¼ bunch flat leaf parsley 1 pint cherry tomatoes 1 teaspoon chili flakes Salt, to taste Pepper, to taste 1 lemon ¼ cup extra-virgin olive oil, plus more for cooking 2 6-ounce fillets of salmon, skin off 1 yellow squash 1 zucchini 2 carrots 2 watermelon radishes PREPARATION Finely dice the shallot and add it to a medium bowl. Mince the garlic and add it to the bowl with the shallot. Chiffonade the basil, chop the parsley, and add to the bowl. Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine. Heat a bit of oil in a medium skillet over medium heat. Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet. Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize. Heat a bit of oil in the pan over medium heat until simmering. Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes. Divide the vegetable noodles between two plates. Place a piece of salmon on each bed of noodles, then top with tomato sauce. Enjoy! --- Wolfgang Puck's Trout in Puff Pastry Servings: 6 INGREDIENTS 2 tablespoons olive oil ½ cup celery, sliced ½ cup leeks, julienned ½ cup carrots, julienned Salt, to taste White pepper, to taste 1 cup heavy cream 1 whole trout, cleaned Black pepper, to taste 2 tablespoons fresh tarragon, chopped 2 sheets puff pastry 2 eggs, beaten Parsley, for serving Lemon wedges, for serving Chive Butter Sauce: 1 cup white wine Juice of one lemon 4 shallots, minced ½ bunch tarragon 1 cup heavy cream 18 tablespoons (2 ¼ sticks) butter, sliced Salt, to taste Pepper, to taste 2 bunches chives, minced PREPARATION Heat the olive oil in a medium pan over medium heat. Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down. Add the cream and stir to coat the vegetables. Cook until the cream is thickened. Remove the pan from the heat. Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet. Cut the trout along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon. Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet. Transfer the fish to the center of the sheet of puff pastry. Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish. Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail. Chill in the refrigerator for at least 30 minutes. Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup of liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened. Remove the tarragon stem and season with salt and pepper. Stir in the chives. Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown. Transfer the fish to a platter and garnish with fresh parsley and lemon wedges. To serve, cut the fish into indiv
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