Recipe: Mozarella onion rings

1 large sweet onion, cut into 1/2 inch thick rings
2 1/2 cups buttermilk
12 sticks part skim mozzarella cheese sticks, frozen
1 cup whole wheat flour, divided (see note above)
3 large eggs
1/2 cup cornmeal
1/2 cup panko
1/2 cup Corn Chex or cornflakes, crushed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nonstick cooking spray
Marinara sauce or ranch dressing, for dipping

Instructions:
1. In a large, shallow container, combine onion slices and buttermilk, making sure to coat all of the onions. Cover and refrigerate for at least one hour, or overnight (longer soaking will yield more tender onions).

2. Preheat the oven to 425°F. Line a baking sheet with foil. Remove onions from the buttermilk and arrange on the prepared baking sheet. Arrange onion slices in pairs, with each pair having one ring about 1/2 inch smaller in diameter than its partner (the goal is to nest one inside the other with just a small gap between them).

3. Remove the string cheese from the freezer just long enough to soften it up slightly, about 5 minutes. Quarter the cheese sticks lengthwise. Press the cheese string quarters snugly in the gap between each onion ring pair. You should be able to fit about 2 string cheese quarters per onion ring.

4. Pour 3/4 cup flour into a small bowl. In a separate bowl, beat the eggs. In a third bowl, combine the remaining 1/4 cup flour, corn meal, panko, crushed Corn Chex, salt, and pepper. Gently dip the stuffed onion rings, one at a time, into the flour, and then into the egg, and then back into the flour. Dip the rings once more in the egg and then into the panko coating. Transfer coated onion rings to the baking sheet. Spray onion rings liberally with nonstick cooking spray.

5. Bake until crisp and golden, about 22 minutes, flipping once halfway through. Serve with marinara or ranch for dipping.

 

credit: serious eats

Recipe: Cheesey jalapeno bites

These hot bites will make your tongue tingle and tantalise your taste buds. An ideal snack before any Mexican main dish.

Ingredients:

1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 egg
1 cup plain bread crumbs
Vegetable oil for deep frying

Instructions:

 

  1. In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
  2. In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
  3. In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.

 

Recipe credit to Betty Crocker

Recipe: Barbecue pulled pork

Slow cooked pork shoulder makes for the perfect meat for a pulled pork burger. It goes great on its own in a bun or with coleslaw and other condiments.

Ingredients:

Large pork shoulder
500ml barbecue sauce
40ml tomato ketchup
1 large onion
2 teaspoons chilli powder
2 teaspoons paprika
1/2 teaspoon cumin
1 clove of garlic

Instructions:

  1. Cut any major pieces of fat off of the pork shoulder. (These can be kept to make pork scratching a or used as stock)
  2. Peel the onion and garlic, and chop as finely as possible.
  3. Insert all ingredients into a slow cooker and thoroughly mix them.
  4. Cook on medium for 1 hour, then, after mixing the contents again, turn up to high heat and cook for a further 5 hours.
  5. After 6 hours of cooking, you should be able to pull the pork apart. Use two forks to shred the meat.
  6. Mix the sauce in and around the pulled meat, so it is all covered up, then cook for another 30 minutes.

Serve immediately with with fresh buns and your choice of sides!

Recipe: Salted caramel milkshakes

Salted caramel milkshakes are the perfect balance of sweet and salt, that are a great choice for enjoying with any American style dish or as a summer refreshment.

Ingredients:

2 cups (about 4 scoops) packed vanilla bean ice cream
1/2 cup milk (I prefer whole milk)
3 tablespoons salted caramel syrup (see note below)
4 Ghirardelli Dark Chocolate and Sea Salt Caramel Squares
Whipped cream
chocolate sprinkles

Instructions:

  1. Place ice cream, milk, caramel syrup, and Ghirardelli Dark Chocolate and Sea Salt Caramel Squares into and blender and blend on medium-high speed until thoroughly combined. If desired, top with whipped cream, caramel sauce and chocolate sprinkles.
  2. Serve immediately, with a bar of dark chocolate if desired!

 

Recipe: Cheesey bacon potato skins

Potato skins are a delicious side to a main meal, or great served as a snack. This easy to follow recipe makes a simple snack that has some huge flavors.

Ingredients:

Large potatoes
Grated mature cheddar
Grated mozzarella
Pancetta
Kale
Mixed herbs
Olive oil

Instructions:

  1. Bake the potatoes, either in the microwave or conventional oven.
  2. Cook the pancetta in a frying pan with a small amount of olive oil.
  3. Cut each baked potato in half. Scoop out the insides of the potatoes, leaving a thin layer of potato on the skins. The insides can be saved for a later date, to use in another recipe.
  4. Brush a light layer of oil across the inside and outside of the potato skins.
  5. Fill each potato with a mix of cheeses, mixing in the cooked pancetta.
  6. Sprinkle a small amount of herbs and finely sliced kale on top of each of the skins.
  7. Bake the skins for a further 15 minutes, until the cheese melts and the skin becomes crispy.

Enjoy the skins with a sour cream and chive dip.

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