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Main dish

Curry Puffs 2 Ways

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Curry Puffs 2 Ways
Curry Puffs 2 Ways
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon vegetable oil
  • ½ medium white onion, diced
  • 1 ½ lb chicken breast, cubed (680 g)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons curry powder
  • ½ teaspoon cayenne
  • 2 medium russet potatoes, cooked and diced
  • 1 cup frozen peas, cooked (150 g)
  • 1 cup frozen carrot, cooked (120 g)
  • 2 cups whole milk (480 mL)
  • all-purpose flour, for dusting
  • 4 sheets puff pastry, thawed
  • 1 egg, beated, if baking
Instructions
  1. Preheat the oven to 350°F (180°C), or heat a large pot filled halfway with cooking oil to 350°F (180°C). Place a wire rack on top of a baking sheet.
  2. In large pan, add the vegetable oil, onion, chicken, salt, pepper, cumin, curry powder, and cayenne. Cook for 10 minutes, stirring occasionally, until the onion softens.
  3. Add the potatoes, peas and carrots, and milk and stir to combine. Cook for 10 minutes, stirring to break up the potatoes, until the curry thickens to the consistency of mashed potatoes. Remove the pan from the heat and let the curry cool for 30 minutes.
  4. Dust a clean surface with flour and roll out the puff pastry to flatten the seams.
  5. Using a wine glass, cut out 8 circles from each pastry sheet.
  6. Scoop 1 tablespoon of the cooled curry filling in the center of a puff pastry circle. Fold the puff pastry in half, press the edges together, and seal the edges in a folding and rolling motion.
  7. If baking, place the curry puffs on the prepared baking sheet and brush with the egg wash. Bake for 15 minutes, or until golden brown.
  8. If frying, add the curry puffs to the hot oil in batches and fry for 5 minutes, until golden brown.
  9. Let cool for 10 minutes before serving.
  10. Enjoy!

Watch the recipe video here:

Curry Puffs 2 Ways

These curry puffs will blow you away! ?FULL RECIPE: https://tasty.co/recipe/curry-puffs-2-ways

Posted by Tasty on Friday, August 3, 2018

Main dish

3-Cheese and Herb Garlic Bread

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3-Cheese and Herb Garlic Bread
3-Cheese and Herb Garlic Bread
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, smashed and chopped
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons chopped parsley
  • 1 large baguette, cut into 1½-inch slices on a bias
Instructions
  1. Preheat the oven to high broil. Mix the butter, garlic, Asiago, Parmesan, Romano and parsley in a medium bowl until completely combined. Spoon some of the mixture on one side of the bread slices and put on a baking sheet, butter side up.
  2. Broil until bread is toasted and cheese mixture is bubbling, 3 to 5 minutes. Serve hot.

Watch the recipe video here:

Bring on the cheese ?The recipe: https://foodtv.com/2DJHIiM

Posted by Food Network on Saturday, November 24, 2018

Main dish

Chili Mac ‘N’ Cheese Pops

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Chili Mac 'N' Cheese Pops
These chili mac n cheese pops will be the hit of your next party ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CHILI
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 lb ground beef (455 g)
  • 3 tomatoes, diced
  • 15.5 oz red kidney bean, 1 can (440 g)
  • 4.5 oz green chile, 1 can (125 g)
  • 3 tablespoons tomato paste
  • 2 teaspoons cumin
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 lime lime, juiced
ONE POT MAC AND CHEESE
  • 5 cups whole milk (1.2 L)
  • 1 lb elbow macaroni (455 g)
  • ½ cup unsalted butter, 1 stick (115 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups grated cheddar cheese (165 g)
  • 1 cup grated cheddar cheese (110 g)
  • 9 oz corn tortilla, 1 bag (255 g)
  • 1 cup all-purpose flour (125 g)
  • 3 large eggs, beaten
  • oil, for frying
  • 3 tablespoons fresh cilantro, chopped, for serving
SPECIAL EQUIPMENT
  • 18 bamboo skewers, thick
Instructions
  1. Heat the olive oil in a large skillet over medium heat, until shimmering. Add the onion and cook until caramelized, about 10 minutes.
  2. Add the green bell pepper and cook until softened, about 3 minutes.
  3. Add the ground beef, break apart, and cook until no longer pink, about 5 minutes.
  4. Add the tomato, kidney beans, green chiles, tomato paste, cumin, pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and let simmer for about 10 minutes. Remove the pan from the heat and set aside until ready to use.
  5. In a large pot over medium-high heat, add the milk and macaroni. Stir continuously until the milk reaches a simmer and the pasta is cooked.
  6. Turn off the heat, and stir in the butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all of the ingredients are incorporated.
  7. Line a 9x13-inch (23x33 cm) casserole dish with parchment paper so the paper is hanging over the sides of the dish.
  8. Spread a third of the macaroni evenly on to the bottom of the dish and sprinkle half of the cheddar cheese over the top. Spread half of the chili over the cheese. Spread another third of macaroni over the chili, and sprinkle the remaining cup of cheddar cheese on top. Spread the rest of the chili over the cheese. Spread the rest of the macaroni over the chili.
  9. Cover the casserole dish with a piece of parchment paper. Freeze for at least 6 hours, up to 12 hours.
  10. Remove the casserole from the dish using the parchment paper to help you pull it out. Place on a work surface.
  11. Insert 9 skewers into one long side of the casserole 4 inches (10 cm) deep, spacing about 2 inches (5 cm) apart. Repeat on the other long side of the casserole. Cut the casserole in half vertically, then make 8 horizontal cuts in between the skewers.
  12. Crush the corn chips until they are a coarse sand-like texture, then pour onto a large plate. Put the flour and eggs in separate medium dishes.
  13. Place one of the pops in the flour, turning to coat on all sides, and tap off the excess flour. Place the pop in the egg and coat until there is no exposed flour. Place the pop in the crushed corn chips and coat. Repeat with the remaining pops.
  14. Heat the oil in a large pot until the temperature reaches 325˚F (165˚C).
  15. Fry the skewers 2 at a time for 8 minutes, until browned and crisp.
  16. Transfer to a wire rack or paper towels to drain.
  17. Sprinkle with cilantro and serve immediately.
  18. Enjoy!

Watch the recipe video here:

These chili mac n cheese pops will be the hit of your next party ?FULL RECIPE: https://tasty.co/recipe/chili-mac-n-cheese-pops

Posted by Tasty on Friday, November 23, 2018

Main dish

Double Cheeseburger For A Crowd

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Double Cheeseburger For A Crowd
Double Cheeseburger For A Crowd recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (80 g)
  • 2 sheets puff pastry
  • 8 slices cheddar cheese
  • 1 egg, beaten
  • sesame seeds, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
  3. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
  4. Remove the patty from the skillet and set aside. Repeat with remaining beef.
  5. Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
  6. Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
  7. Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
  8. Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
  9. Top with the remaining 4 slices of cheese and the other patty.
  10. Cover with the other sheet of puff pastry.
  11. Trim the edges of the pastry with a knife and discard.
  12. Crimp the edges of the pastry, then press with a fork to seal.
  13. Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
  14. Bake for 30 minutes, or until the pastry is golden brown and cooked through.
  15. Slice and serve with additional toppings of your choice.
  16. Enjoy!

Watch the recipe video here:

Double Cheeseburger For A Crowd

This double cheeseburger is a HUGE deal! ? FULL RECIPE: https://tasty.co/recipe/double-cheeseburger-for-a-crowd

Posted by Tasty on Wednesday, June 6, 2018

Main dish

Stuffed Hash Brown Pockets

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Stuffed Hash Brown Pockets
Stuffed Hash Brown Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • HASH BROWNS
  • 4 lb russet potato, washed and peeled (1.8 kg)
  • 1 tablespoon salt, plue 1 teaspoon, divided
  • ½ cup all-purpose flour (60 g)
  • 1 cup shredded parmesan cheese (100 g)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • SAUSAGE FILLING
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 lb ground sausage (455 g)
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • EGG FILLING
  • 1 tablespoon olive oil
  • 5 oz fresh spinach (140 g)
  • 6 large eggs
  • 8 strips bacon, cooked, chopped
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 4 tablespoons shredded cheddar cheese
  • 3 qt oil, for frying (2.8 L)
Instructions
  1. Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
  2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  3. Add the peppers and cook until slightly tender, about 6 minutes.
  4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  5. Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
  6. Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
  7. Add the eggs and scramble until cooked, about 3 minutes.
  8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  12. Transfer half of the hash brown mixture to a greased 13” x 18” (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
  13. On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
  14. Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
  15. Freeze for at least 2 hours.
  16. In a large pot, heat oil until it reaches 380˚F (195˚C).
  17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  18. Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
  19. Enjoy!

Watch the recipe video here:

Making this for brunch tomorrow, who's in? ?Full Recipe: https://tasty.co/recipe/stuffed-hash-brown-pockets

Posted by Tasty on Friday, November 23, 2018

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Mashed Potato-Stuffed Meatloaf

The ULTIMATE meatloaf ?!!!!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloafDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2mbUyva – We may make some $$ if you buy!

Posted by Tasty on Saturday, January 6, 2018

Main dish

Hearty Roasted Veggie Salad

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Hearty Roasted Veggie Salad
Hearty Roasted Veggie Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 beets
  • 1 cup olive oil, divided (240 mL)
  • 1 ½ teaspoons salt, divided
  • 1 red onion, cut into wedges
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled, chopped
  • 1 sweet potato, peeled, chopped
  • ¾ teaspoon pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • 3 tablespoons fresh parsley, chopped
  • 6 cups mixed greens (600 g)
  • 1 cup walnuts, chopped (100 g)
  • ½ cup crumbled feta cheese (55 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  3. On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
  4. Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
  5. Create 3 circular spaces for the beets. Place the 3 beets on the pan.
  6. Bake for 1 hour until with vegetables begin to crisp and caramelize.
  7. In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice,
  8. Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  9. Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  10. Serve with walnuts and feta.
  11. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2209169669335670/

Main dish

Berry-Stuffed French Toast For Two

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Berry-Stuffed French Toast For Two
Berry-Stuffed French Toast For Two
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 cup raspberry (125 g)
  • 1 cup blackberry (125 g)
  • 2 tablespoons maple syrup, divided
  • 1 tablespoon black raspberry liqueur
  • 4 oz cream cheese, softened (115 g)
FRENCH TOAST
  • 4 slices brioche bread
  • ½ cup whole milk (120 mL)
  • 1 large egg, beaten
  • 2 tablespoons black raspberry liqueur
  • ½ teaspoon salt
  • 2 tablespoons butter
WHIPPED CREAM
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon maple syrup
Instructions
  1. Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
  2. In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
  3. Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
  4. In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
  5. Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
  6. In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
  7. Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
  8. Enjoy!

Watch the recipe video here:

Berry-Stuffed French Toast for Two

This berry-stuffed French toast is the ultimate sweet breakfast! ??FULL RECIPE: https://tasty.co/recipe/berry-stuffed-french-toast-for-two

Posted by Tasty on Friday, June 15, 2018

Main dish

Crunchy Jalapeño Taco Poppers

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Crunchy Jalapeño Taco Poppers
You can't wait to get a bite of these crunchy jalapeño taco poppers! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 jalapeñoes
  • 1 lb ground beef (455 g)
  • 1 oz taco seasoning, 1 package (30 g)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground black pepper
  • ¼ cup fresh cilantro, chopped (10 g)
  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheese blend (100 g)
  • ½ cup cream cheese (110 g)
  • 4 eggs, beaten
  • 1 ½ cups flour, mixed with 1 tsp salt and 1 tsp pepper (185 g)
  • 4 cups cornflake cereal, crushed (120 g)
  • 1 cup cornflake cereal, finely ground (30 g)
  • 8 cups canola oil (1.9 L)
  • ¼ cup fresh cilantro, chopped (10 g)
  • fresh lime juice, for seasoning
  • salsa, for serving
Instructions
  1. Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
  2. In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
  3. Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
  4. Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
  5. In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
  6. Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
  7. Pipe the beef mixture into the jalapeños, then close the peppers.
  8. Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
  9. Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
  10. Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
  11. Season the peppers well with salt and fresh lime juice.
  12. Serve warm with salsa for dipping.
  13. Enjoy!

Watch the recipe video here:

You can't wait to get a bite of these crunchy jalapeño taco poppers! ?FULL RECIPE: https://tasty.co/recipe/crunchy-jalapeno-taco-poppers

Posted by Proper Tasty on Wednesday, November 21, 2018

Main dish

Grilled Cheese Sloppy Joe Cups

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Grilled Cheese Sloppy Joe Cups
Grilled Cheese Sloppy Joe Cups recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 nonstick cooking spray
  • 1 tablespoon vegetable oil
  • ½ large white onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 8 oz tomato sauce, 1 can (225 g)
  • 2 teaspoons worcestershire sauce
  • ¼ cup ketchup (55 g)
  • 8 slices white bread
  • 2 teaspoons butter, melted
  • ¾ cup shredded cheddar cheese, divided (75 g)
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 6-cup muffin tin with nonstick spray.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and sauté for 4-5 minutes, until the onion is translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Drain any excess fat.
  4. Add the mustard powder, pepper, and salt. Stir to combine, then add the tomato sauce, and cook for 5 minutes until liquid is cooked down.
  5. Add the Worcestershire sauce and ketchup and cook for 10 minutes, until most of the liquid has evaporated. Remove the pan from the heat.
  6. Slice the crusts off the bread. Quarter 2 of the slices to make small squares, leaving the remaining 6 slices whole.
  7. Press the whole slices of bread into the cups of the greased muffin tin, and brush with melted butter. Add 1 tablespoon of shredded cheddar cheese to each cup, and top with a quartered piece of bread. Brush the bread with melted butter.
  8. Bake for 10 minutes, until the cheese melted.
  9. Scoop 2 tablespoons of sloppy joe mixture into each cup, and top with another tablespoon of cheddar.
  10. Bake for another 5 minutes, until the cheese is melted and the cups are firm.
  11. Garnish with parsley and serve immediately.
  12. Enjoy!

Watch the recipe video here:

We've made it easier to eat sloppy joes. You're welcome.Full Recipe: https://tasty.co/recipe/grilled-cheese-sloppy-joe-cups

Posted by Tasty on Monday, November 19, 2018