https://www.facebook.com/106737495560135/

The Tasty Whisk, Fort Worth, TX (2026)

12/29/2025

Argentine-style Empanadas

Ingredients
- 5 tablespoons butter, chilled and diced
- 1 tablespoon egg yolk (save the white to brush the dough before baking) mixed w/6 water
- 2 boiled eggs, chopped
- 3 cloves garlic
- 3 green onions, chopped
- 1 pound ground beef
- 1 cup olive oil
- cup pitted green olives, roughly chopped
- cup raisins
- Salt to taste
- black pepper and salt to taste
- 4 tablespoons shortening
- 2 tablespoons soy sauce
- 1 tablespoon sugar or honey
- 1/2 cup water
- 1 small yellow onion, chopped

Preparation

In a large skillet, heat the olive oil over medium high heat.

Add the onion, green onion, garlic, raisins and olives. Cook until the onion and garlic are soft and fragrant.

Add the ground beef and brown thoroughly. Stir in the soy sauce and water. Cook for 2 to 3 minutes, stirring the mixture to prevent burning. Season with salt and pepper, transfer the filling to a large bowl and allow to cool while you make the dough. When the filling is cool, stir in the boiled egg.

In a large bowl, combine the flour, salt, and sugar (if using honey, mix the honey together with the egg yolk and water.

Add the shortening and butter and use your fingers to break it into tiny crumbles.

Add the egg/water/honey mixture to the dry ingredients and mix with a fork until the dough comes together in a mass. Ditch the fork and use your hands to gently knead the dough into a smoothish ball. Don't do this for too long, just long enough to create a nice ball of dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Remove the dough from the refrigerator when thoroughly chilled.

On a floured surface, roll the dough out into a thick, small rectangle and cut in half. Working with one half of dough at a time, continue to roll the dough into a larger rectangle until it is about 1/8 inch thick. Using a circular cookie cutter, cut out a section of dough and set aside. Do the same with the other half of the dough.

Assembly:

Take each cut out circle and roll it out so it is thin, but not so thin you can see through it.

Put about 2 tablespoons of filling in the center of the dough circle and seal the edges.

Place the filled empanada on a lined baking sheet.

Lightly whisk your reserved egg white.

Before placing in the oven, brush the top of each empanada with the egg white.

Bake at 375F degrees or until golden brown.

Source: Foodista

12/28/2025

Black Bottom Banana Bars

Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups mashed banana (about 3 medium bananas)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
- 1 cup chocolate chips

Preparation

In a mixing bowl, cream butter and sugar.

Add egg, vanilla, and bananas, beating thoroughly.

In a separate bowl, combine flour, soda, baking powder, and salt.

Add to the creamed mixture and mix well.

Divide batter in half.

Add the cocoa to one portion of the batter.

Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

Bake at 350F degrees for 30 minutes or until batter tests are done with a toothpick or fork. Cool and cut into 24 squares.

Source: Foodista

12/27/2025

Feta Walnut Spread With Baguette

Ingredients
- baguette
- 8 ounces feta
- 1 bunch fresh basil
- 1 garlic clove
- fresh ground black pepper
- 1 tablespoon milk
- 1/2 cup walnuts

Preparation

Cut the feta into cubes and put all ingredients into a food processor.

Pulse until it starts to come together.

Drizzle milk through the feed tube until the spread is creamy.

Serve with crusty bread as an appetizer.

Source: Foodista

12/26/2025

Natalie's Strawberry Pie

Ingredients
- 2/3 cup lemon juice
- 1 small container Cool Whip
- 2 Keebler shortbread crusts
- fresh strawberries, chopped
- 2 cans sweetened condensed milk
- 2 teaspoons vanilla

Preparation

Mix the first 5 ingredients together.

Pour into pie crusts.

Refrigerate until time to serve.

Source: Foodista

12/25/2025

Spanakopita (Greek Spinach Pie)

Ingredients
- 3 extra-large eggs, lightly beaten
- 1 1/2 lbs. Feta cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
- 4 boxes frozen spinach
- 1/2 cup (120 ml) olive oil
- 2 large onions, chopped
- 1 box Filo or Phyllo dough (purchase in freezer section)
- salt and pepper to taste
- 1/2 cup vegetable oil

Preparation

Heat vegetable oil in a large saucepan over medium heat.

Slowly cook and stir onions until softened.

Mix in spinach, dill and flour.

Cook approximately 10 minutes, or until most of the moisture has been absorbed.

Remove from heat.

Mix in feta cheese, eggs, salt and pepper.

Lay 1 sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil.

Lay another sheet of phyllo dough on top, brush with olive oil, and repeat the process with 10 more sheets of phyllo.

The sheets will overlap the pan.

Spread spinach and cheese mixture into pan and fold overhanging dough over filling.

Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil.

Tuck overhanging dough into pan to seal filling.

Bake in a preheated oven for 30 to 40 minutes, until golden brown.

Cut into squares and serve while hot.

Source: Foodista

12/24/2025

Gluten Free & Flour-less Bread W/ Collard Greens

Ingredients
- 32 ounces (2 bags) frozen chopped collard greens (or spinach)
- 6 cloves garlic, roasted and finely chopped
- ½ red bell pepper, roasted and chopped
- 2 jalapeños, roasted, seeded and finely chopped
- 3 eggs
- 3 tablespoons grapeseed oil
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper

Preparation

Preheat your oven to 375 degrees.

Begin by roasting the garlic, jalapenos and bell pepper.

Leave the skin on the garlic cloves, wrap in tin foil and place wrapped garlic and all peppers on a cookie sheet; roast for 20 - 25 minutes, until veggies look puffy and skin is browned and flying away from the flesh of the peppers.

A few minutes after putting the garlic and peppers in the oven, open both bags of collard greens, spread the greens over a cookie sheet and place in the oven for 12 minutes with the roasting peppers in order to thaw the greens.

Remove the greens and roasted veggies from the oven; allow to cool.

While cooling, crack the eggs into a large mixing bowl.

Beat eggs, add the grapeseed oil and stir.

Once the greens are cool enough to handle, take large handfuls of the collard greens and squeeze all the water out of them over the sink.

Once the water is squeezed out, put the handfuls in the mixing bowl with the egg.

Do this for all of the collards.

Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces.

Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic.

Add chopped peppers and garlic to the mixing bowl with the collards and egg.

Add salt and crushed red pepper to the mixing bowl.

Using a fork, mix everything together until everything is coated with egg.

Line a baking sheet with parchment paper.

Turn the collard mixture out on top of the parchment paper.

Using a fork, press mixture firmly into the parchment paper.

There is enough in this recipe to cover a 12 x 17 baking sheet, though be prepared to do a lot of pressing in order to evenly disperse the mixture over the full sheet.

Bake in the oven for 30-35 minutes until the edges are just barely beginning to brown and the collards feel dry and firm to the touch.

Allow to cool and pull the edges of the parchment paper, place on a chopping block.

Chop the bread into desired sizes.

This makes 12 decent sized squares.

Use for sandwiches, paninis, personal-sized pizzas or eat plain as a snack.

Source: Foodista

12/23/2025

Hot Artichoke Crab Dip

Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated (not shredded) fresh Parmesan cheese
- 8 ounces cream cheese
- 3 cloves crushed garlic (to taste)
- 1/2 cup chopped onion
- 1 4 ounce ounce can artichoke hearts, quartered or chopped
- 4 ounces fresh Dungeness or imitation crab meat

Preparation

Soften cream cheese in the microwave oven, then add all other ingredients.

Mix well and bake in a 350F degrees oven for 25 - 30 minutes.

Serve with sliced baguette.

Source: Foodista

12/22/2025

Caramel Apples

Ingredients
- 1 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 8 small apples

Preparation

Prepare a baking sheet lined with parchment paper and set aside.

In a large saucepan melt sugar until it turns a dark amber color and all of the crystals have melted. Carefully add cream (it will bubble!) and stir until smooth.

Transfer caramel to a small bowl (not too small, the apples must fit in) and leave for 5 minutes.

Insert candy apple sticks (if you don't have any, you can use popsicle sticks) 1 inch deep into each apple. Dip apples into caramel, swirling to coat.

Transfer to a sheet and let the caramel harden.

Caramel apples are best eaten the same day.

Source: Foodista

12/21/2025

Asian Chicken And Broccoli With Chili Garlic Sauce

Ingredients
- 1 tablespoon sesame oil
- 4 cups broccoli florets
- 2 cups chicken breast, cooked and chopped
- 1/4 cup low sodium chicken broth
- tablespoons rice vinegar
- 1 tablespoon Mirin
- 1/2 cup water
- 1/2 teaspoon chili garlic sauce
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1/2 tablespoon cornstarch
- 1 cup green onion, sliced
- 2 cups brown basmati rice, cooked

Preparation

Combine rice vinegar, Mirin, water, chili garlic sauce, fish sauce, soy sauce and cornstarch in a bowl.

Preheat a large skillet over medium-high heat and spray with cooking spray.

Add sesame oil and stir fry broccoli for 3-4 minutes until crisp-tender.

Add 1/4 cup chicken broth if needed to keep from burning.

Add cooked chicken and sauce.

Cook for another 3-4 minutes until sauce thickens and chicken is heated through.

Serve with basmati rice.

Source: Foodista

12/20/2025

Fall Apple Yeast Bread

Ingredients
- 1 1/2 tablespoons apple cider
- 2 apples
- 1 tablespoon dried/instant yeast
- 2 eggs
- 17 ounces all-purpose flour (about 4 cups, but it's best to weigh it)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1 cup powdered sugar
- 1/4 cup runny honey
- 1 1/2 teaspoons salt
- 1/4 cup Sugar
- 1 1/2 teaspoons vanilla extract
- 7 tablespoons vegetable oil
- 1/2 cup (4 oz) water, lukewarm

Preparation

Mix the warm (not hot) water with the oil, honey and yeast.

Allow it to foam for 10 minutes.

Then add the rest of the ingredients for the dough.

Mix and then knead them, using a mixer with a bread hook, or by hand, until you have a soft, smooth and elastic dough (about 8-10 minutes).

Put the dough in a oiled bowl and let it rise, covered, for 2 hours or until it's puffy and nearly doubled in size

Lightly grease/butter a 9inch round cake pan that's at least 2inch deep (or grease a 9inch or 10inch springform pan).

Toss the apple chunks with the sugar, cinnamon and rum.

Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8 x 10 inches.

Spread half the apple chunks in the center of the dough (see remarks for details).

Fold a short edge of the dough over the apple in order to cover it, patting firmly to seal the apples and spread the dough a bit.

Spread the remaining apple atop the folded-over dough.

Cover the apples with the other side of the dough, again patting firmly (Basically, you've folded the dough like a letter, enclosing the apples inside).

Take a long knife and cut the apple-filled dough into 16 pieces.

Cut in half, then each half in halves.

Lay the dough chunks into the pan (Crowd them so that they all fit in a single tight layer - barely. Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top).

Cover the challah gently with lightly greased plastic wrap or a damp towel and let it rise for about 1- 1 1/2 hours, until it's a generous 2inches high (It should just crest the rim of a 9inch round cake pan).

Twenty minutes before the end of the rising time, preheat the oven to 325 F.

Place the bread in the lower third of the oven.

Bake it for 55 minutes, or until the top is at least light golden brown all over and has no white spots.

Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.

Let cool completely.

Then whisk together the cider and powdered sugar and brush it over the top--allowing it to drizzle down the sides.

Source: Foodista

12/19/2025

Butternut Squash And Tahini Soup

Ingredients
- 2 tablespoons olive oil
- onion
- red pepper flakes
- 2 pounds - butternut squash
- 1 sweet potatoes (optional)
- 1 cup red lentils
- 5 cups stock
- 2 tablespoons tahini paste

Preparation

Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.

Reduce the heat to low, add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.

Add the stock and lentils and simmer until the soup is cooked.

Leave it to cool for a little bit and puree it in a food processor or blender. Return to the pan, add the tahini paste and heat gently.

Serve hot.

Source: Foodista

12/18/2025

Butternut Squash French Toast

Ingredients
- 1 pound loaf of challah or other egg bread
- 3/4 cup butternut squash puree (either canned or from roasting and pureeing a squash)
- 1/4 cup milk
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons maple syrup, plus more for serving
- butter for the frying pan
- cinnamon for sprinkling

Preparation

Slice the loaf of bread into 8-10 slices (depending upon the length of the loaf).

In a large mixing bowl, stir together the squash puree, milk, eggs, vanilla and syrup. Dunk each slice of bread into the mixture and coat. Stack the slices in the bowl and spoon any liquid over the bread. Leave to soak for half an hour.

Melt some butter in a large skillet over medium heat.

Place 3-4 slices of soaked bread in the pan and fry until golden brown. Flip and fry the other side until golden. Turn the heat down if it's cooking too fast or getting too dark.

Remove the French toast slices to an ovenproof pan and keep warm in a low oven. Repeat frying with the remaining slices.

When ready to eat, sprinkle with cinnamon and serve with maple syrup.

Source: Foodista

The Tasty Whisk

12/29/2025

12/28/2025

12/27/2025

12/26/2025

12/25/2025

12/24/2025

12/23/2025

12/22/2025

12/21/2025

12/20/2025

12/19/2025

12/18/2025

Address

Website

Alerts

Contact The Practice

Shortcuts

Featured

Share