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Tastemade

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The cheese pull that never ends. @marissa_eatsnj⠀

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Baked Potato Casserole⠀ INGREDIENTS:⠀ 5 large potatoes, thinly sliced⠀ 6 ham slices, cut into small rectangles⠀ 6 cheese slices, cut into small rectangles⠀ Dijon mustard⠀ Butter, for greasing the dish⠀ ⠀ BECHAMEL:⠀ 1/4 cup of butter⠀ 1/3 cup of plain flour⠀ 2 1/4 cups of whole milk⠀ 1 cup gruyere, shredded⠀ 1/2 cup mozzarella, shredded⠀ Chopped chives, to serve⠀ ⠀ STEPS:⠀ Preheat oven to 375 degrees. Grease a casserole dish with butter.⠀ Mandoline the potatoes into thin slices and set aside.⠀ Lay a potato slice on your work surface, spread a small amount of dijon mustard on top and lay a slice of ham on top, then add a piece of cheese to cover. Roll the potato, cheese, and ham up in a spiral shape so you are left with a potato, cheese and ham circle. Secure with a toothpick if necessary and set aside. Repeat with the rest of the ingredients.⠀ To make the bechamel: Melt the butter in a saucepan and when melted add the flour. Mix and cook out for 2 minutes then turn the heat off and begin to add the milk. Do this slowly, beating everything together really well between additions, until all the milk is used up. Bring to a boil, stirring constantly until thickened, then add the gruyere cheese and stir in until melted.⠀ Pour the bechamel into the casserole then add the potato rolls until the casserole is filled. Top with the shredded mozzarella, cover with aluminum foil and bake in the oven for 45 minutes. Then, remove the foil and bake uncovered for another 15 minutes, until the top is golden.⠀ Serve the casserole sprinkled with chives.

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The best things in life come in small packages and these dippable pizza wheels are no exception! Take your taste buds for a spin with this delicious and simple recipe. #Sponsored by @Hidden.Valley ⠀ ⠀ HVR PIZZA DOUGH: ⠀ 1 packet (2 teaspoons) instant yeast⠀ 1 ⅓ cups warm water (110 degrees)⠀ 1 packet (16 ounces) Hidden Valley Ranch Salad Dressing and Seasoning Mix⠀ 2 teaspoons salt⠀ 1 teaspoon sugar⠀ 2 tablespoons olive oil, plus more for cooking⠀ 3 ½ cups all-purpose flour, plus more for dusting⠀ ⠀ ⠀ FILLING:⠀ 1 cup vinegar-based hot sauce ⠀ ½ cup marinara sauce⠀ ½ cup cream cheese, softened at room temperature⠀ 3 cups chicken breast, shredded and cooked⠀ ¼ cup red onion, thinly sliced⠀ 2 cups mozzarella, shredded⠀ ⠀ DIP:⠀ 1 packet (2 tablespoons) Hidden Valley Ranch Original Dips Mix⠀ ½ cup sour cream⠀ ⠀ STEPS:⠀ Make the pizza dough⠀ Preheat the oven to 350 degrees and line a baking sheet with parchment paper.⠀ In a stand mixer, whisk yeast and water by hand, then let sit for 5 minutes until foamy. Next, attach the dough hook and add seasoning mix, salt, sugar, and olive oil. Stir on low, slowly adding half a cup of flour at a time. Once all flour is incorporated, mix until dough comes together and is smooth and elastic.⠀ Transfer dough to a greased bowl and cover with a towel. Make the buffalo filling while you allow the dough to double in size, about 1 hour.⠀ Make the filling and prepare the pinwheels⠀ In a medium-size bowl, whisk hot sauce, marinara, and cream cheese until smooth. Add chicken and set aside.⠀ On a floured surface, roll out proofed dough to a 12 by 16-inch rectangle. Spread half of the mozzarella over the dough. Top with chicken mixture and finish with the remaining mozzarella. Top with red onions and roll up from the bottom to create 1 long tube. Cut 8 2-inch wheels out of the roll and place on prepared baking sheet. ⠀ Bake pinwheels for 15 to 20 minutes until golden and cheese oozes out of the roll. Once baked, remove from the oven and set aside to make the dip.⠀ Make the dip⠀ In a small bowl, combine Hidden Valley Ranch and sour cream until smooth.⠀ Plate the pinwheels and serve dip. Enjoy!⠀

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Pancetta-Crusted Grilled Cheese⠀ INGREDIENTS:⠀ 2 boneless, skinless chicken breasts⠀ 1-2 tablespoons olive oil⠀ Salt and pepper⠀ 1 loaf of freshly baked bread⠀ 1/2 cup cilantro leaves, picked and washed⠀ 1/2 cup mint leaves, picked⠀ 2 garlic cloves, peeled⠀ 1 jalapeño, stemmed and seeded⠀ 1 lime, juiced and zested⠀ 3 tablespoons olive oil⠀ 1/2 cup mayonnaise⠀ 8 slices of your favorite cheese⠀ 1/2 cup spinach leaves⠀ 12 slices of pancetta⠀ Butter for brushing⠀ ⠀ STEPS:⠀ Heat a grill pan over high heat and season chicken breasts with olive oil, salt, and pepper.⠀ Prepare toast by popping bread in the freezer until slightly firm but still has a bit of give, about 20 minutes. Using a serrated knife, slice 1/4-inch thick slices and set aside.⠀ Grill chicken breast until golden and cooked through, about 5-7 minutes. Remove, cool, and slice.⠀ Prepare aioli by placing cilantro, mint, garlic, jalapeño, lime juice, lime zest and olive oil in a blender and blend on high until smooth. Add in mayonnaise and blend again until smooth.⠀ Prepare sandwiches by layering a dollop of aioli, 1 slice of cheese, a few slices of chicken, spinach leaves, another slice of cheese, and another aioli-ed piece of bread.⠀ Brush sandwiches with softened butter and press pancetta to the outside. Heat a large skillet over medium-high heat and place 1 sandwich at a time inside, using a meat press to 'panini press' the sandwich down. Once golden and pancetta is crispy, flip sandwich and repeat.

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