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Main dish

Bacon-Cheddar Twists with Soft-Cooked Eggs

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Bacon-Cheddar Twists with Soft-Cooked Eggs
Dunk these Bacon-Cheddar Twists in a gooey egg! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bacon-Cheddar Twists:
  • Nonstick spray
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed but chilled
  • Flour, for rolling
  • ½ cup grated sharp white Cheddar
  • 12 strips bacon
  • Sesame seeds or poppy seeds, optional
Soft-Cooked Eggs:
  • 4 large eggs
  • Salt and pepper
  • Salt and pepper
Instructions
  1. Special equipment: 4 egg cups; an egg topper, optional
For the twists:
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
  2. Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
  3. Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
  4. Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
  5. Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
For the eggs:
  1. Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5½ minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
  2. Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.

Watch the recipe video here:

Bacon-Cheddar Twists with Soft-Cooked Eggs

Dunk these Bacon-Cheddar Twists in a gooey egg! ??See Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, June 28, 2018

Main dish

Chicken Curry Naan Bowls

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Chicken Curry Naan Bowls
WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! CRAZY! ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
RED CHICKEN CURRY
  • 2 tablespoons salt
  • 1 tablespoon ground pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne
  • ½ teaspoon allspice
  • 3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes (1.3 g)
  • 5 tablespoons full-fat yogurt, divided, plus more for serving
  • 9 cloves garlic, minced, divided
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons olive oil, plus more as needed
  • 3 carrots, chopped
  • 1 white onion, chopped
  • 1 lb yukon gold potato, chopped (455 g)
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes, 1 can (795 g)
  • 2 cups chicken broth (480 mL)
  • basmati rice, or long-grain jasmine, cooked, for serving
  • 1 fresh cilantro, for serving
  • Lime wedges, for serving
NAAN BOWLS
  • ½ cup warm water (120 mL)
  • 2 tablespoons sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, plus more for dusting (500 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon kosher salt, plus more to taste
  • 1 cup full-fat yogurt (245 g)
  • 1 cup whole milk, room temperature (240 mL)
  • olive oil, for greasing
  • ½ cup unsalted butter, 1 stick, melted (115 g)
Instructions
  1. In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  2. In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  3. Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  4. In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  5. To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  6. Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  7. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  8. Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  9. Stir in the tomato paste and cook until aromatic, about 3 minutes.
  10. Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  11. Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  12. Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  13. Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  14. Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  15. Brush the naan bowls with warm melted butter.
  16. Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  17. Enjoy!

Watch the recipe video here:

Chicken Curry Naan Bowls

WHAT?! NO WAY! I've always dreamed of having naan bowls for my curry! CRAZY! ?Full Recipe: https://tasty.co/recipe/chicken-curry-naan-bowls

Posted by Tasty on Saturday, October 6, 2018

Dessert

Cheesecake Brownie Sandwiches

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Cheesecake Brownie Sandwiches
CHEESECAKE BROWNIE SANDWICHES
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 300g unsalted butter, melted
  • 300g 85% chocolate
  • 5 medium eggs
  • 300g caster sugar
  • 100g light brown soft sugar
  • 50g cocoa powder
  • 130g self-raising flour
  • 70g plain flour
  • 900g cream cheese
  • 300g mascarpone
  • 120g icing sugar
  • 1 tsp vanilla essence
Instructions
  1. Preheat oven to 180°C/350°F.
  2. Pour hot melted butter over the chocolate in a pyrex bowl and stir until the mixture is completely smooth. You can also add room temperature butter and chocolate to a bowl and microwave in 30 second bursts until smooth.
  3. Whisk the eggs and sugars together until the mixture is thoroughly mixed together and becomes light.
  4. Add the (cooled) chocolate/butter mix to the eggs and sugar and stir to make a glossy batter.
  5. Use a sieve to sift in the flour and cocoa powder. Add the nuts and pour into two 23cm/9inch square parchment lined baking tins. Bake for 20 minutes (or until the edges look cooked but the middle has a slight wobble).
  6. When cooled completely, whisk together the cream cheese, mascarpone, sugar and vanilla. Spread this layer between the two cooled brownies and leave to set in the fridge.

Watch the recipe video here:

Cheesecake Brownie Sandwiches

Cheesecake Brownie Sandwiches

Posted by Twisted on Saturday, October 6, 2018

Dessert

Mille Crepe Cake

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Mille Crepe Cake
Mille Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CREPES
  • 6 tablespoons butter
  • 3 cups milk (705 mL)
  • 6 eggs
  • 1 ½ cups flour (190 g)
  • ⅔ cup cocoa powder (70 g)
  • 7 tablespoons sugar
  • 4 cups whipped cream (1 L)
GANACHE
  • 1 cup heavy cream (235 mL)
  • 4 tablespoons sugar
  • 6 oz chocolate (135 g)
  • 1 tablespoon butter
  • ¼ cup powdered sugar, optional for topping (40 g)
Instructions
  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  2. In the same pot, warm the milk. Remove from heat.
  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  4. Gradually mix in butter and warm milk. Chill.
  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  6. Cool crepe. Repeat until all of the crepe batter is used.
  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  9. Spread over the crepe cake.
  10. Top with sifted powdered sugar (optional).
  11. Enjoy!

Watch the recipe video here:

Chocolate Crepe Cake

Chocolate crepe cake ?FULL RECIPE: https://tasty.co/recipe/mille-crepe-cake

Posted by Proper Tasty on Saturday, October 6, 2018

Dessert

The Best Gooey Salted Caramel Brownies

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The Best Gooey Salted Caramel Brownies
If you love salted caramel, then these gooey brownies are the best ever! ?✨
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray, for greasing
  • ¾ cup unsalted butter, 1½ sticks, melted (175 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup brown sugar (110 g)
  • 3 large eggs
  • ¾ teaspoon vanilla extract
  • 1 ½ cups all purpose flour (190 g)
  • ¼ cup unsweetened cocoa powder (30 g)
  • 1 teaspoon salt
  • ½ cup semi-sweet chocolate chips (85 g)
  • 3 cups soft caramel candy (985 g)
TOPPING
  • 1 ½ cups soft caramel candy (490 g)
  • ¼ cup heavy cream (60 mL)
  • flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!

Watch the recipe video here:

The Best Gooey Salted Caramel Brownies

If you love salted caramel, then these gooey brownies are the best ever! ?✨FULL RECIPE: https://tasty.co/recipe/the-best-gooey-salted-caramel-brownies

Posted by Tasty on Wednesday, October 3, 2018

Main dish

Mini Jalapeno Popper Chicken Pies

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Mini Jalapeno Popper Chicken Pies
Mini Jalapeno Popper Chicken Pies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 chicken breasts
  • Salt
  • Pepper
  • 2 tbsp vegetable oil
  • 50g butter
  • 40g flour
  • 300ml chicken stock
  • 500ml cream
  • 100g chopped jalapenos, pickled or fresh
  • 1oog grated cheddar
  • 50g grated mozzarella
  • 20g grated parmesan
  • Puff pastry
  • 1 egg, beaten with a splash of water
Instructions
  1. Preheat the oven to 180°C/360°F.
  2. Season the chicken breasts on both sides and fry on both sides until cooked through and piping hot. When cool enough to handle cut into small chunks.
  3. Meanwhile, add the butter and garlic to the pan and fry on a low heat until fragrant. Add the flour and cook out for around a minute before slowly beating in the stock. Add the cream, cheese, jalapenos and chopped chicken. Stir everything together on a very gentle flame to make a smooth sauce.
  4. Grease a 12 tin muffin tray. Use a cookie cutter to cut circles of pastry and press them into the holes, followed by a few spoonfuls of the jalapeno popper chicken mix.
  5. Brush the rims of the pastry with egg wash and top with a smaller pastry lid. Brush with more egg wash.
  6. Bake for around 30 minutes until golden and puffed up.

Watch the recipe video here:

Mini Jalapeno Popper Chicken Pies

Mini Jalapeno Popper Chicken Pies

Posted by Twisted on Thursday, October 4, 2018

Main dish

Pumpkin Bread Ring With Maple Cream Cheese Filling

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Pumpkin Bread Ring With Maple Cream Cheese Filling
Who else is ready for all of the fall foods?!? ? ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
MAPLE CREAM CHEESE FILLING
  • 8 oz vegan cream cheese, softened (225 g)
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 tablespoons pure maple syrup
PUMPKIN BREAD
  • 2 ½ cups all-purpose flour (310 g)
  • 1 cup brown sugar (220 g)
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 16 oz unsweetened pumpkin puree, 1 can (450 g)
  • ¾ cup vegetable oil (180 g)
  • ¼ cup water (60 mL)
  • 2 teaspoons vanilla extract
  • nonstick cooking spray, for greasing
Instructions
  1. Preheat the oven to 350˚F (180˚C).
  2. Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside until ready to use.
  3. Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
  4. In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  5. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
  6. Generously grease a bundt pan with nonstick spray.
  7. Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
  8. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
  9. Remove the cake from oven and let cool for 15 minutes before inverting to remove from the pan.
  10. Slice and serve.
  11. Enjoy!

Watch the recipe video here:

Pumpkin Bread Ring With Maple Cream Cheese Filling

Who else is ready for all of the fall foods?!? ? ?Get the recipe: https://tasty.co/recipe/pumpkin-bread-ring-with-maple-cream-cheese-filling

Posted by Tasty on Thursday, October 4, 2018

Main dish

Salvadoran Pupusas As Made By Curly And His Abuelita

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Salvadoran Pupusas As Made By Curly And His Abuelita
When abuelita is cookin', you know it's going to be amazing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
CURTIDO
  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 4 cups boiling water (960 mL)
  • 1 cup distilled white vinegar (240 mL)
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
CHICHARRÓN
  • 1 teaspoon vegetable oil
  • 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes (455 g)
  • 1 teaspoon salt
  • 1 medium tomato, diced
  • ½ green bell pepper, diced
  • 1 small white onion, diced
  • PUPUSA DOUGH
  • 4 cups masa harina (450 g)
  • 2 teaspoons salt
  • 3 cups cold water (720 mL)
FILLING
  • 1 cup grated mozzarella cheese (100 g)
  • 1 cup refried bean, cooked (240 g)
  • 1 tablespoon vegetable oil, for frying
Instructions
  1. Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  2. In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido to an airtight jar or container.
  3. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  4. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  5. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  6. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  7. Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  8. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  9. Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  10. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  11. Serve the pupusas with curtido.
  12. Enjoy!

Watch the recipe video here:

Salvadoran Pupusas as Made by Curly and His Abuelita

When abuelita is cookin', you know it's going to be amazing.Recipe Here: https://tasty.co/recipe/salvadoran-pupusas-as-made-by-curly-and-his-abuelita

Posted by Tasty on Friday, October 5, 2018

Main dish

Cauliflower Gnocchi

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Cauliflower Gnocchi
Cauliflower Gnocchi
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 cups cauliflower, roughly chopped (1.5 kg)
  • 1 ¾ cups all-purpose flour, or gluten-free flour (220 g)
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • pesto sauce, for serving
Instructions
  1. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
  2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
  3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
  4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
  5. Shape the dough into a ball, then cut into 4 equal pieces.
  6. Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.
  7. Roll each piece along the back of a fork to create a line pattern.
  8. Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
  9. Toss the gnocchi with pesto sauce and serve immediately.
  10. Enjoy!

Watch the recipe video here:

Cauliflower Gnocchi

A delicious, low-carb option!Get the recipe: https://tasty.co/recipe/cauliflower-gnocchi

Posted by Tasty on Tuesday, October 2, 2018

Main dish

Bacon-Wrapped Parmesan Garlic Knots

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Bacon-Wrapped Parmesan Garlic Knots
We wrapped garlic knots in bacon and we'll probably never go back ?...
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ⅓ cups warm water (320 mL)
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour (435 g)
  • ¼ cup grated parmesan cheese, plus 2 tsp, divided (30 g)
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil, divided
  • 30 strips bacon
  • 5 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped, for serving
  • marinara sauce, for serving
Instructions
  1. Add the warm water to a medium bowl. Sprinkle the yeast over the water and let sit for 5 minutes, or until mixture is frothy.
  2. In a large bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, basil, and oregano.
  3. Add 2 tablespoons of olive oil and the yeast-water mixture. Mix with a rubber spatula until a ball of dough forms.
  4. Dump the dough out onto a clean surface and knead for about 5 minutes, until the dough is springy.
  5. Grease the large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Sprinkle a bit of flour over the dough then dump onto a clean surface. Tear the dough into 30 separate pieces, then roll into 6-inch (15-cm) long strips.
  8. Place a strip of bacon over each dough strip. Tie both together to form a knot.
  9. Place the knots on a wire rack placed over a baking sheet.
  10. Bake for 20 minutes, or until bread is golden brown and the bacon is crispy.
  11. In a small bowl, mix together the butter, garlic, and remaining 2 teaspoons of Parmesan cheese.
  12. Brush the knots with the butter mixture and bake for another 5 minutes.
  13. Transfer to a serving plate. Garnish with chopped parsley.
  14. Serve with marinara sauce alongside.
  15. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Parmesan Garlic Knots

We wrapped garlic knots in bacon and we'll probably never go back ?…FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-parmesan-garlic-knots

Posted by Tasty on Tuesday, October 2, 2018