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  • MERRY CHRISTMAS 🥂🎅
CHRISTMAS RECIPE NO: 4
________________________________________
RECIPE: Chocolate Pudding Pie
COURSE: Dessert 
SERVERS: 10
________________________________________
INGREDIENTS 📍1 cup almonds
📍1 cup pecans
📍1 cup pitted dates, packed
📍1/2 teaspoon salt, divided
📍1  package silken tofu
📍1/2 cup cocoa powder
📍1/4 cup + 1 tablespoon maple syrup
📍1/4 cup applesauce
📍1/4 cup non-dairy milk 📍1/4 teaspoon salt
📍1/4 teaspoon coffee grinds
________________________________________
METHOD 📍In a food processor, place almonds, pecans, dates, and 1/4 teaspoon salt. Process until coarse.
📍In a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure the crust is thick enough on the bottom.
📍In a high-speed blender or food process, place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds. Blend until completely smooth.
📍Pour the filling into the crust and spread evenly. Refrigerate overnight for at least 12 hours.
📍Serve with coconut whipped Cream (optional)
- Recipe by House of Tatsy Recipies 
________________________________________
Follow @platesoftemptation for more updates on Food and Food Recipes 
Picture Credits - @googleindia
Recipe Credits - Emili eats
________________________________________
#platesoftemptation #tastyrecipes #christmasfoodideas #christmas2019 #chocolatepuddingpie
  • MERRY CHRISTMAS 🥂🎅
    CHRISTMAS RECIPE NO: 4
    ________________________________________
    RECIPE: Chocolate Pudding Pie
    COURSE: Dessert
    SERVERS: 10
    ________________________________________
    INGREDIENTS 📍1 cup almonds
    📍1 cup pecans
    📍1 cup pitted dates, packed
    📍1/2 teaspoon salt, divided
    📍1 package silken tofu
    📍1/2 cup cocoa powder
    📍1/4 cup + 1 tablespoon maple syrup
    📍1/4 cup applesauce
    📍1/4 cup non-dairy milk 📍1/4 teaspoon salt
    📍1/4 teaspoon coffee grinds
    ________________________________________
    METHOD 📍In a food processor, place almonds, pecans, dates, and 1/4 teaspoon salt. Process until coarse.
    📍In a pie pan or springform pan, press the dough evenly along the bottom and sides. Make sure the crust is thick enough on the bottom.
    📍In a high-speed blender or food process, place tofu, cocoa powder, applesauce, maple syrup, milk, salt, and coffee grinds. Blend until completely smooth.
    📍Pour the filling into the crust and spread evenly. Refrigerate overnight for at least 12 hours.
    📍Serve with coconut whipped Cream (optional)
    - Recipe by House of Tatsy Recipies
    ________________________________________
    Follow @platesoftemptation for more updates on Food and Food Recipes
    Picture Credits - @googleindia
    Recipe Credits - Emili eats
    ________________________________________
    #platesoftemptation #tastyrecipes #christmasfoodideas #christmas2019 #chocolatepuddingpie

  •  87  17  5 hours ago
  • Spice up that life with Spicy Pork from Itchy Butt!
  • Spice up that life with Spicy Pork from Itchy Butt!

  •  2  1  11 hours ago
  • When people tell me that I shouldn’t eat carbs or sugar..⁣
⁣
How about NO? ⁣
⁣
• ⁣
⁣
Sorry but I would rather live a 80/20 and happy lifestyle than a sad and deprived one 😉⁣
⁣
#activelii #sugarismyfavorite #enjoyyourlife
  • When people tell me that I shouldn’t eat carbs or sugar..⁣

    How about NO? ⁣

    • ⁣

    Sorry but I would rather live a 80/20 and happy lifestyle than a sad and deprived one 😉⁣

    #activelii #sugarismyfavorite #enjoyyourlife

  •  86  4  12 hours ago
  • Methi Mutton/ Goat/Lamb Curry
Prep Time:15 Minutes
Cook Time:40 Minutes
400 grams Mutton pieces or Goat or Lamb pieces (I used mutton pieces)
1 Spoon Turmeric 
2 Spoons Red chilli powder (even less)
2 Onions chopped
2 Green Chillies
1 Spoon Ginger Garlic Paste 
1 Spoon Coriander Powder 
1 Spoon Garam masala powder
1/2 cup Tomato chopped
1 Spoon Fenugreek leaves or Kasuri Methi
Dry Garam Masala(3 cloves,2 cardamom ,1 inch cinnamon)
Oil as required
1 big potato chopped into big cubes (optional)
Coriander Leaves chopped
Prep:
Marinate mutton with little salt, 1 spoon chilli powder and 1/2 spoon turmeric and keep aside for 15 minutes.
Later pressure cook the marinated mixture till 90 percent is cooked.
Meanwhile blend half of the chopped onions and keep it aside.
In a pan pour oil, add dry garam masala and followed by onions and 1/2 spoon turmeric.
Cook till the onions turn translucent.
Now add ginger garlic paste and let it cook.
Next add the blended onion paste to it and fry till the mixture starts to change colour(make sure you don’t burn this).
Add mutton pieces without water and fry it well.
Add tomatoes, red chilli powder, garam masala powder, coriander powder, salt and fry well.
Now add left out water,potato to the mixture and cook it till the mutton pieces are well done.
Adjust water and salt if required.
Finally add kasuri methi/fenugreek leaves ,cook for couple of minutes and while serving garnish with coriander leaves .
#muttoncurry#lamblovers##homechef#tasty#instafood#eatwell#staywell#livewell#instalove#loveforfood#foodtime#cookingtime#myblog#mycooking#yummyrecipes#tastyrecipes#foodblog#foodlover#myrecipes#myfoodideas#simplerecipes#cooktime#artofcreating#cookingismypassion#love#live#satisfying#
  • Methi Mutton/ Goat/Lamb Curry
    Prep Time:15 Minutes
    Cook Time:40 Minutes
    400 grams Mutton pieces or Goat or Lamb pieces (I used mutton pieces)
    1 Spoon Turmeric
    2 Spoons Red chilli powder (even less)
    2 Onions chopped
    2 Green Chillies
    1 Spoon Ginger Garlic Paste
    1 Spoon Coriander Powder
    1 Spoon Garam masala powder
    1/2 cup Tomato chopped
    1 Spoon Fenugreek leaves or Kasuri Methi
    Dry Garam Masala(3 cloves,2 cardamom ,1 inch cinnamon)
    Oil as required
    1 big potato chopped into big cubes (optional)
    Coriander Leaves chopped
    Prep:
    Marinate mutton with little salt, 1 spoon chilli powder and 1/2 spoon turmeric and keep aside for 15 minutes.
    Later pressure cook the marinated mixture till 90 percent is cooked.
    Meanwhile blend half of the chopped onions and keep it aside.
    In a pan pour oil, add dry garam masala and followed by onions and 1/2 spoon turmeric.
    Cook till the onions turn translucent.
    Now add ginger garlic paste and let it cook.
    Next add the blended onion paste to it and fry till the mixture starts to change colour(make sure you don’t burn this).
    Add mutton pieces without water and fry it well.
    Add tomatoes, red chilli powder, garam masala powder, coriander powder, salt and fry well.
    Now add left out water,potato to the mixture and cook it till the mutton pieces are well done.
    Adjust water and salt if required.
    Finally add kasuri methi/fenugreek leaves ,cook for couple of minutes and while serving garnish with coriander leaves .
    #muttoncurry #lamblovers# #homechef #tasty #instafood #eatwell #staywell #livewell #instalove #loveforfood #foodtime #cookingtime #myblog #mycooking #yummyrecipes #tastyrecipes #foodblog #foodlover #myrecipes #myfoodideas #simplerecipes #cooktime #artofcreating #cookingismypassion #love #live #satisfying#

  •  19  1  14 hours ago

Top #tastyrecipes Posts

  • ~ BALSAMIC CHICKEN AND ROASTED VEGETABLES ~

Waist friendly, nutritious, lower carb, easy and SO delicious, you need to try this! Serve with potatoes for a complete meal and toss through lettuce for lunch the next day. Make it tonight! Enjoy 🤗
🍃
Serves 4. You will need:
370g chicken breast, sliced in to thin steaks or bite sized pieces
1 tbspn oil
1/2 onion, sliced
1/4 cup balsamic vinegar
1 tspn brown sugar/sweetener (optional but recommended to balance acidity from vinegar)
Handful fresh parsley, finely chopped
🍃 
Spices:
1 tspn garlic powder, heaped
1 tspn onion powder, heaped
1/2 tspn paprika 
1/2 tspn cumin powder
1/2 tspn coriander powder
1/2 tspn black pepper
1/2 tspn dried oregano
1/2 tspn chilli powder
Salt to taste
🍃
For the veggies:
2 bell peppers, any variety, chopped
200g whole green/string beans
Handful mushrooms, sliced
Handful baby plum/cherry tomatoes
1 tbspn garlic, chopped
2 tbspn oil
Salt, to taste
🍃
1. Prepare vegetables and lay in a lined baking tray. Add garlic, salt and oil. Toss till everything is coated. Bake at 180°C for 40-45 mins or until veggies are fully cooked. Mix once half way through cooking.
2. In a wide frying pan on medium heat, fry onion in oil till browned. Add all spices and fry for a minute or two. Stir continuously so they don’t burn.
3. Add chicken in one even layer and brown on each side. Add 1/2 cup of water, reduce heat to low, cover and cook for 15-20 mins or until chicken is almost cooked (but still a few mins away from being fully cooked). Check and add a splash of water every 5 mins as needed to ensure nothing burns.
4. Once chicken is almost cooked, remove lid, add balsamic vinegar and sugar (if using), stir and turn heat up to medium. Cook uncovered for a further 5 mins or until vinegar reduces and chicken is fully cooked. Stir every minute or two to ensure nothing burns. The vinegar will reduce fast and become a little sticky. Add a splash of water if needed. There should be a tablespoon or two of juices left in the pan so don’t add too much water.
5. When chicken is cooked, check and adjust salt. Scatter over parsley and serve chicken and the remaining juices over a bed of the roasted vegetables.
  • ~ BALSAMIC CHICKEN AND ROASTED VEGETABLES ~

    Waist friendly, nutritious, lower carb, easy and SO delicious, you need to try this! Serve with potatoes for a complete meal and toss through lettuce for lunch the next day. Make it tonight! Enjoy 🤗
    🍃
    Serves 4. You will need:
    370g chicken breast, sliced in to thin steaks or bite sized pieces
    1 tbspn oil
    1/2 onion, sliced
    1/4 cup balsamic vinegar
    1 tspn brown sugar/sweetener (optional but recommended to balance acidity from vinegar)
    Handful fresh parsley, finely chopped
    🍃
    Spices:
    1 tspn garlic powder, heaped
    1 tspn onion powder, heaped
    1/2 tspn paprika
    1/2 tspn cumin powder
    1/2 tspn coriander powder
    1/2 tspn black pepper
    1/2 tspn dried oregano
    1/2 tspn chilli powder
    Salt to taste
    🍃
    For the veggies:
    2 bell peppers, any variety, chopped
    200g whole green/string beans
    Handful mushrooms, sliced
    Handful baby plum/cherry tomatoes
    1 tbspn garlic, chopped
    2 tbspn oil
    Salt, to taste
    🍃
    1. Prepare vegetables and lay in a lined baking tray. Add garlic, salt and oil. Toss till everything is coated. Bake at 180°C for 40-45 mins or until veggies are fully cooked. Mix once half way through cooking.
    2. In a wide frying pan on medium heat, fry onion in oil till browned. Add all spices and fry for a minute or two. Stir continuously so they don’t burn.
    3. Add chicken in one even layer and brown on each side. Add 1/2 cup of water, reduce heat to low, cover and cook for 15-20 mins or until chicken is almost cooked (but still a few mins away from being fully cooked). Check and add a splash of water every 5 mins as needed to ensure nothing burns.
    4. Once chicken is almost cooked, remove lid, add balsamic vinegar and sugar (if using), stir and turn heat up to medium. Cook uncovered for a further 5 mins or until vinegar reduces and chicken is fully cooked. Stir every minute or two to ensure nothing burns. The vinegar will reduce fast and become a little sticky. Add a splash of water if needed. There should be a tablespoon or two of juices left in the pan so don’t add too much water.
    5. When chicken is cooked, check and adjust salt. Scatter over parsley and serve chicken and the remaining juices over a bed of the roasted vegetables.

  •  2,013  30  22 November, 2019