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Main dish

Gingerbread 3D Cookies 4 Ways

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Gingerbread 3D Cookies 4 Ways
Gingerbread 3D Cookies 4 Ways
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
GINGERBREAD COOKIES
  • ¾ cup butter, melted (170 g)
  • ¾ cup brown sugar (165 g)
  • ¾ cup molasses (250 g)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ¼ teaspoon allspice
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 ½ cups flour (440 g)
ICING
  • 3 cups powdered sugar (360 g)
  • 6 tablespoons milk
  • red food coloring
  • green food coloring
Instructions
  1. In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
  2. Whisk in the egg until combined.
  3. Fold in the baking powder, baking soda, and half of the flour.
  4. Add the rest of the flour until dough comes together.
  5. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
  8. Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
  9. Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
  10. Carefully transfer the cookies to a baking rack and cool completely.
  11. Equally divide the powdered sugar in three bowls.
  12. Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
  13. Add red food coloring to one bowl and green to the other.
  14. Transfer icings to three different piping bags with a thin tip.
  15. Decorate the cookies and allow to set before assembling.
  16. Fit the cookie pieces into each other to allow the cookies to stand.
  17. Enjoy!

Watch the recipe video here:

3D Christmas Cookies

These Christmas cookies are going to blow Santa away ?!FULL RECIPE: https://tasty.co/recipe/gingerbread-3d-cookies-4-waysCheck out and shop our favorite holiday recipes HERE: http://bzfd.it/2z5BanV

Posted by Tasty on Monday, December 18, 2017

Main dish

Spinach And Artichoke Chicken Stuffed Manicotti Pie

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Spinach And Artichoke Chicken Stuffed Manicotti Pie
Spinach And Artichoke Chicken Stuffed Manicotti Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 24 oz manicotti, al dente (680 g)
  • 2 cups artichoke heart, chopped (335 g)
  • 2 cups fresh spinach, chopped (80 g)
  • 1 cup chicken breast, cooked, shredded (125 g)
  • 1 ½ cups ricotta cheese (375 g)
  • 1 cup mozzarella cheese, grated, divided (100 g)
  • 1 cup grated parmesan cheese, grated, divided (110 g)
  • 2 cloves garlic, minced
  • salt, to taste
  • pepper, to taste
  • 1 cup marinara sauce (260 g)
  • fresh parsley, chopped, for serving
Instructions
  1. Cook manicotti a couple minutes under the box instructions.
  2. Drain in a colander, and cut manicotti in half.
  3. Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  4. In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  5. Preheat oven to 350°F (180˚C).
  6. Transfer the spinach and artichoke mixture into a piping bag.
  7. Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  8. Spoon tomato sauce over the filled manicotti.
  9. Top with remaining mozzarella cheese, and parmesan cheese.
  10. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  11. Garnish with parsley, if desired.
  12. Enjoy!

Watch the recipe video here:

Spinach and Artichoke Chicken-Stuffed Manicotti Pie

This manicotti pie is a game-changer ?!FULL RECIPE: https://tasty.co/recipe/spinach-and-artichoke-chicken-stuffed-manicotti-pieShop our ESSENTIAL products here: http://bit.ly/2Eoh4bp – We may make some $$ if you buy

Posted by Tasty on Friday, December 29, 2017

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

Dessert

Matcha Layered Cheesecake

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Matcha Layered Cheesecake
This matcha layered cheesecake is so beautiful! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ⅓ cups biscuit (140 g)
  • ⅓ cup melted butter (80 g)
  • 2 tablespoons milk
  • 5 teaspoons gelatin powder
  • 2 tablespoons water
  • 3 ⅓ cups cream cheese (750 g)
  • ⅔ cup sugar (120 g)
  • 1 ⅔ cups yogurt (400 g)
  • 1 ⅔ cups heavy cream (400 mL)
  • 2 tablespoons water, hot
  • 2 tablespoons matcha powder
Instructions
  1. Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
  2. Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
  3. Place gelatin in a heat-resistant small dish, add water and let it set.
  4. Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
  5. Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
  6. Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
  7. Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
  8. Pour half of the filling containing the matcha into the mold and cool for 15 minutes.
  9. Repeat this until the remaining filling gets set up
  10. Cool in a refrigerator for about 3 hours.
  11. Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
  12. Enjoy!

Watch the recipe video here:

Matcha Layered Cheesecake

This matcha layered cheesecake is so beautiful! ?FULL RECIPE: https://tasty.co/recipe/matcha-layered-cheesecakeMissing a couple tools to make this recipe? Click here: http://bit.ly/2oouPkn – We may make some $$ if you buy!

Posted by Tasty on Sunday, February 18, 2018

Dessert

Strawberry Banana Crepe Cake

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Strawberry Banana Crepe Cake
The layers of this strawberry banana crepe cake are so beautiful ? ?!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 large eggs
  • 3 ½ cups milk (840 mL)
  • ⅓ cup oil (80 mL)
  • 2 teaspoons vanilla
  • 3 ripe bananas, very ripe
  • ½ cup sugar (100 g)
  • ½ teaspoon salt
  • 2 cups flour (250 g)
  • ½ teaspoon unsalted butter
  • 10 strawberries, stemmed, plus more, sliced for garnish
  • 1 ¼ cups heavy cream (300 mL)
  • 2 tablespoons powdered sugar
Instructions
  1. In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
  2. In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
  3. In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
  4. In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
  5. Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
  6. Arrange slices of strawberry on top for garnish.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

Strawberry Banana Crepe Cake

The layers of this strawberry banana crepe cake are so beautiful ? ?!FULL RECIPE: https://tasty.co/recipe/strawberry-banana-crepe-cake

Posted by Tasty on Thursday, March 1, 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

Dessert

Cinnamon Sugar Donut Cones

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Cinnamon Sugar Donut Cones
You'll never want ice cream in anything but these cinnamon sugar donut cones after watching this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup warm water (120 mL)
  • 2 tablespoons granulated sugar, plus 1 teaspoon, divided
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more as needed (375 g)
  • 1 pinch salt
  • ½ cup warm milk, of your choice (120 mL)
  • 5 tablespoons unsalted butter, melted, divided
  • 2 large egg yolks, room temperature
  • 1 tablespoon olive oil
  • 1 large egg, beaten
FOR SERVING
  • 1 cup granulated sugar (200 g)
  • 2 teaspoons ground cinnamon
  • 1 cup chocolate, melted (225 g)
  • rainbow sprinkles, optional
  • ice cream
Instructions
  1. In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
  2. Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
  3. Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
  4. Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
  5. Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
  6. Let rise for one hour at room temperature, or until the dough has doubled in size.
  7. Preheat the oven to 375°F (190°C).
  8. Cut the dough into eight equal parts.
  9. Roll out each piece of dough into a long, thick strip.
  10. Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
  11. Wrap the dough strips around each aluminum cone.
  12. Arrange the cones point-up in a muffin tin. Brush with egg wash.
  13. Bake for 18-20 minutes, or until golden brown.
  14. Cool for 10 minutes.
  15. On a large plate, mix the cinnamon with the remaining sugar.
  16. Brush the cones with the remaining melted butter.
  17. Carefully remove the aluminum foil.
  18. Roll the cone in cinnamon sugar.
  19. Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
  20. Enjoy!

Watch the recipe video here:

You'll never want ice cream in anything but these cinnamon sugar donut cones after watching this!FULL RECIPE: https://tasty.co/recipe/cinnamon-sugar-donut-cones

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