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Here is what you’ll need!
3-Cheese Garlic Bread
1 stick butter, softened
4 cloves garlic, minced
⅓ cup parmesan cheese
⅓ cup Monterey Jack cheese, shredded
⅓ cup cheddar cheese, shredded
⅓ cup green onions, sliced
1 8-inch baguette
Preheat oven to 400°F/200°C.
In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
Slice, cool, then serve!
Baked Lobster Tails
2 8-ounce lobster tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon parsley, chopped
1 teaspoon lemon juice
2 lemon wedges, to serve
Cooked broccoli, to serve
Preheat oven to 450°F/230°C.
Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
Serve with a side of broccoli and a lemon wedge!
Molten Lava Brownie
1 box brownie mix, prepared according to package instructions
4 chocolate truffles
Mixed berries, to serve
Mint, to garnish
Ice cream, to serve
Chocolate sauce, to serve (optional)
In a large bowl, prepare the brownie mix.
Spray 2 6-to-8-ounce ramekins with the cooking spray.
Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
Bake for 25 minutes, then cool for another 25 minutes.
On the serving plate, place the berries and the mint in a corner.
To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
Serve with ice cream and a drizzle of chocolate sauce
Editor’s note: In order to have everything cooked and served at the perfect time, start by preparing the garlic bread up until the point where the mixture is spread onto both sides of the baguette. Set aside. Then prepare the lobster accordingly, and the moment the lobster comes out of the oven, bake the garlic bread accordingly so that by the time the lobster is cool enough to eat, the garlic bread is still hot and bubbly. The brownie can be baked when the garlic bread comes out, so while champagne is being poured and the two of you are eating, the brownie can finish cooking/cooling. This way, the brownie is still warm when served, providing a nice contrast to the ice cream.
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Sunshine And Champagne
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