foodblasts

Dan Tanenbaum creates iconic figures from recycled watch parts.

Chen Jie, a Chinese tattoo artist inks beautiful watercolor pictures on his clients.

25 destinations around the world that are so spectacular, you almost won't believe they're real!

Scary photos taken in the woods by hunters.

Social ads from around the world covering all subjects.

Ryan Weiderman, a New York City taxi driver, shares his collection of photos he's taken on passengers since 1980.

Leonardo Frigo, a London based artist, illustrates stories onto violins.

Animals and their stuffed animal twins.

Various shipping containers remodeled into homes.

Ingredients for sandwich: 2 glazed doughnuts, cut in half 12 oz ground beef 1 cup Newman's Own Italian Dressing 1/4 tsp cayenne pepper bleu cheese 4 slices bacon spring mix lettuce 1 slice heirloom tomato Ingredients for balsamic aioli: 2 TBSP balsamic vinegar 1 heaping TBSP minced garlic 1 cup mayonnaise PREP: Cut 2 doughnuts in half, set aside. In medium to large bowl, combine meat, dressing and cayenne pepper, mixing until well blended. Form into two patties. In greased saucepan over medium heat, place patties, watch closely and cook until desired degree of doneness is achieved. (Medium or medium well retains moisture.) Cook bacon til desired, or crispy. Set aside. Combine all ingredients for Aioli in a bowl and mix well. Assemble sandwich by placing doughnut half on bottom, then beef patty, bleu cheese, tomato, spring mix, bacon and finally balsamic aioli. Place top of doughnut to complete burger. Enjoy! For more great recipes --> http://www.foodblasts.com/ Follow us on Facebook --> https://www.facebook.com/foodblasts

Helen Thompson, also known as Holy Smoke, is a UK-based artist creating sculptures of dogs from vintage textiles.

Russian farmer Alla Lebedeva raises Siberian Cats on her farm.

Ingredients: 1 lb ground beef 10 oz steak 9 oz pkg of chorizo 2 cups mozzarella, shredded 1 jar marina sauce 1 medium onion 1 cup sliced button mushrooms 1 portobello mushroom 1 cup sliced peppers 2 stalks of celery Tbs garlic 1 8 oz can of crushed tomatoes Buffalo mozzarella 1 cup grated Parmesan 1 pkg of no bake lasagna noodles 1 tbsp parsley 1 tbsp Italian seasoning Salt and pepper to taste Preheat oven to 375°. In a skillet, brown ground beef on medium heat then drain excess fat. Add onions, button mushrooms, celery and garlic until tender. Add can of crushed tomatoes and salt and pepper and Italian seasoning. Lightly grease lasagna/casserole dish then spoon marinara sauce onto pan to almost completely cover. Add non cooked noodles to cover pan but not completely as they expand when they cook. Add ground beef mixture for first layer, then sprinkle mozzarella until coated. Then add another layer of noodles. Add cut up, cooked steak and sliced portobello mushrooms with cheese and another layer of noodles. Add marinara sauce, chorizo, sliced peppers and sprinkle parsley and Parmesan, Then add another layer of noodles. Spread top layer with marinara sauce, then remaining mozzarella. Add buffalo mozzarella. Place in oven, covered, and cook for 30-40 minutes. Take cover off and cook for an additional 10-15 minutes. Let sit on cooling rack 5-10 minutes before cutting and serving. Enjoy!

Ingredients Hollandaise sauce: 3 egg yolks 1 tsp water 3/4 cup butter 1/4 tsp cayenne 1 1/2 tsp lemon juice pepper salt 2 eggs 2 tbsp water 1 cup shredded chicken 2 pieces 1/2"-1" artisan bread 3 tbsp butter 1 tbsp dill 1 tsp poppy seed pepper salt Beat all hollandaise sauce ingredients together well, until smooth. Set aside. Poach eggs by allowing to cook with water over medium low heat, covered with lid until yolk is over easy. (Watch closely) Spread butter on both sides of each bread slice and toast. Remove and place one piece on plate. Add shredded chicken and poached egg then pour hollandaise sauce on top. Sprinkle dill, poppy seeds and green onions over dish. Salt and pepper to taste. Add avocado for garnish. Enjoy! For more great recipes --> http://www.foodblasts.com/ Follow us on Facebook --> https://www.facebook.com/foodblasts

Ingredients: 3 eggs 1/4 cup onion (diced) 1 tbsp garlic, minced 1 cup maple bacon, in small pieces 2 large flour tortillas 1/8 cup green onion 1/8 cup cilantro leaves 3/4 cup broccoli 1/4 cup cranberry chipotle cheddar or any other specialty cheese 1 cup Monterey jack or mozzarella cheese 1/8-1/4 cup tomato (diced) 1/8 cup green peppers 1/2 cup sausage sriracha aioli or 5 TBSP sriracha + 1/2 c mayo Directions: In large greased saucepan over medium low heat, add eggs. Then add onion, garlic, and maple bacon. When ready to cook other side (check with spatula first), place large plate over egg mixture, flip saucepan over while holding plate, then slide other side of egg onto saucepan over heat again. Fry first tortilla in vegetable oil to barely crisp, then flip to cook other side. Set aside. Cook next tortilla on one side. As soon as you flip to other side, begin adding other ingredients, working quickly and turn heat to low. Add 1/2 of the cheeses, broccoli, green onion, then add more cheese. Place egg piece on top of everything, then more cheese. Add tomato, green peppers, sausage, then other tortilla. Place lid on top to allow for all cheeses to melt and vegetables to cook. Remove from heat. Add sour cream, green onions or chives as garnish and sriracha ailoi with 1/2 tsp cumin sprinkled over top. Enjoy! For more great recipes --> http://www.foodblasts.com/ Follow us on Facebook --> https://www.facebook.com/foodblasts

Designer clothing created with beautiful sequins.

Ingredients: 8 slices of bacon cooked and crumbled 1 package of 8 oz cream cheese, softened 2 cups mozzarella, shredded 1 can artichoke quarters, drained 1 cup mayonnaise Hot sauce Salt and pepper to taste Preheat oven to 350°. In large bowl, whip cream cheese until smooth. Add remaining ingredients and blend until smooth. Place in oven friendly dish and bake for 30 minutes until a little golden on top. Serve with baguettes or crackers and enjoy! For more great recipes --> http://www.foodblasts.com Follow us on Facebook --> https://www.facebook.com/foodblasts/

Homeowners who were offered money to move out of their homes for large construction.

Customized three-dimensional bathroom floors that will make you feel like you are in a whole other world.

Bill Domonkos is a filmmaker, GIF maker and stereoscopist from San Francisco, USA.

Ingredients: 8oz softened cream cheese 2 cups BBQ pulled pork 3 cups shredded mozzarella 1/2 cup buffalo sauce 2 tbsp parsley 3 tbsp garlic powder 1 cup flour 4 eggs 1 cup bread crumbs 2 cups olive oil Directions: Mix cream cheese, BBQ pulled pork, shredded mozzarella, buffalo sauce, parsley, and garlic powder. Once combined, place on parchment paper and freeze. for 1 hour. Remove from freezer and cut up into pieces. Heat oil for frying. Place each pork piece in flour, egg and bread crumbs then place in oil. Once brown on both sides, remove from oil and place on paper towel to drain excess oil. Serve immediately, dipping into either ranch or marinara sauce. Yuuum! For more great recipes --> http://www.foodblasts.com/ Follow us on Facebook --> https://www.facebook.com/foodblasts

Ingredients: For the stuffed potatoes: 1 tablespoon of olive oil 4 medium sized sweet potatoes 1 onion, chopped 2 garlic cloves, chopped 1 green pepper, seeded and diced 1 tomato, diced 1 jalapeno, seeded and chopped small 1 1/2 cups of cooked black beans 1 1/2 teaspoons of cumin powder Sea salt and pepper to taste For the chipotle-avocado crema: 1 large ripe avocado, pitted and skin removed 2 tablespoons of fresh lime juice 1/4 cup of water 1/4 teaspoon of chipotle powder Sea salt and pepper to taste Directions: For the sweet potatoes: Preheat your oven to 400 F. Pierce each sweet potato with a fork several times. Place the sweet potatoes on a baking sheet lined with foil. Bake until tender about 45-50 minutes. Remove from the oven For the spiced black beans: In a large saute pan, heat up the olive oil under medium heat. Add the onions and garlic, and saute 3-4 minutes until the onions are translucent. Add the green pepper, the jalapeno, and the tomato, and cook for about 10 minutes until the peppers are softened. Add the black beans, cumin powder, salt, and pepper, and cook a few more minutes until everything is heated through. For the chipotle- avocado crema: Put all of the ingredients into a high speed blender and mix until very smooth To assemble: Slice the sweet potatoes lengthwise but not all the way through, just so they open up, almost like a butterfly. Stuff the sweet potatoes generously with the spiced black bean mixture. Top with the avocado crema and enjoy! For more great recipes --> http://www.foodblasts.com/ Follow us on Facebook --> https://www.facebook.com/foodblasts

Aardwolves come from the hyena family and appear to be the cutest crossbreed we've ever seen. The adults are just as cute as the babies!

Veterinary student and artist paints miniature animal masterpieces on wood slices using acrylics.

Compilation of hilarious wedding photobombs.