Main dish

Loaded Garlic Mashed Potatoes

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Loaded Garlic Mashed Potatoes
Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces bacon (about 10 strips)
  • 1 head of garlic
  • 1 tablespoon olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • ½ cup heavy cream
  • 4 tablespoons salted butter
  • ¼ cup sour cream
  • 2 cups grated sharp Cheddar
  • 3 scallions, thinly sliced on the bias
Instructions
  1. Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
  2. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
  3. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
  4. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1¾ cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
  5. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

Watch the recipe video here:

How to Make Trisha's Loaded Garlic Mashed Potatoes

Searching for a problem Trisha Yearwood's Loaded Garlic Mashed Potatoes can't solve ?

Posted by Food Network on Sunday, June 17, 2018

Main dish

Potato and Chorizo Enchiladas

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Potato and Chorizo Enchiladas
These Potato and Chorizo Enchiladas might become your new favorite ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Enchilada Sauce:
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • One 6-ounce can tomato paste
  • Enchiladas:
  • 8 ounces fresh Mexican chorizo
  • ½ cup canola oil
  • 8 corn tortillas
  • ¾ cup frozen home fries or refrigerated diced potatoes
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
  2. For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
  3. Preheat the oven to 375 degrees F.
  4. Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
  5. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  6. Ladle about ¾ cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about ¼ cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
  7. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  8. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

Watch the recipe video here:

How to Make Katie's Potato and Chorizo Enchiladas

These Potato and Chorizo Enchiladas might become your new favorite ?Catch Katie Lee on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Monday, June 25, 2018

Kebab

3-Way Party Fajitas Kebab

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3-Way Party Fajitas Kebab
Such a GENIUS way to make 3 delicious fajita flavors all at once ?!
Author:
Cuisine: Turkish
Recipe type: Kebab
Ingredients
  • 2 lb boneless, skinless chicken thighs (905 g)
  • 2 lb skirt steak (905 g)
  • 2 lb boneless pork shoulder, thinly sliced (905 g)
  • 2 ½ tablespoons salt, divided
  • 1 ½ tablespoons black pepper, divided
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 6 cloves garlic, minced
  • ½ cup lime juice, plus more for serving (120 mL)
  • 2 large white onions, halved
  • 1 large white onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons olive oil
  • 10 corn tortillas, medium
  • 1 cup guacamole (230 g)
  • 1 cup sour cream (230 g)
  • 1 cup pico de gallo (240 g)
SPECIAL EQUIPMENT
  • 3 wooden skewers
Instructions
  1. Slice the skirt steak into roughly 3-inch (7-cm) pieces. Transfer the pieces to a medium bowl.
  2. Thinly slice the pork shoulder, then transfer the pieces to a separate medium bowl.
  3. Pound the chicken thighs flat, then slice them in quarters. Transfer the pieces to a third medium bowl.
  4. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper, paprika, chili powder, cumin, garlic, and lime juice. Stir until there are no lumps.
  5. Evenly divide the marinade among the 3 bowls of chicken, steak, and pork.
  6. Toss the meats until they are evenly coated, then refrigerate for at least 30 minutes.
  7. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
  8. Place 3 onion halves in the middle of the baking sheet, then insert a skewer in each onion, evenly spaced, near the inner edges.
  9. Thread a piece of chicken onto one skewer, then a piece of steak onto the second, followed by a piece of pork onto the third. Repeat with the rest of the meat.
  10. Secure another onion half onto the tops of the skewers to hold the towers together.
  11. Bake for about 1½ hours, until the meat is slightly brown on the edges.
  12. Increase the oven temperature to 450°F (230°C).
  13. On one side of the baking sheet, toss the bell peppers and sliced onion with the remaining ½ tablespoon of salt, remaining ½ tablespoon of pepper, and the oil.
  14. On the other side of the baking sheet, spread out the tortillas. Cover the tortilla side with foil.
  15. Bake for 15 minutes, until the edges of the meat and the vegetables are slightly charred.
  16. Slice your meat of choice into a tortilla, add vegetables, and top with guacamole, sour cream, pico de gallo, and a squeeze of lime.
  17. Enjoy!

Watch the recipe video here:

3-Way Fajita Party Kebab

Such a GENIUS way to make 3 delicious fajita flavors all at once ?!FULL RECIPE: https://tasty.co/recipe/3-way-party-fajitas-kebabCheck out our ENTIRE Tasty cookware collection right HERE: https://bzfd.it/2xppD41 – We may make some $$ if you buy!

Posted by Tasty on Monday, September 17, 2018

Main dish

Fried Chicken Salad Sandwiches

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Fried Chicken Salad Sandwiches
You haven't lived until you've tried these Fried Chicken Salad Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup whole-grain mustard
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon cayenne
  • Juice of ½ lemon
  • 4 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs)
  • ¼ cup chopped fresh parsley
  • 3 stalks celery, diced
  • 3 green onions, sliced
  • Kosher salt and freshly ground black pepper
  • 4 croissants, split
Instructions
  1. In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Watch the recipe video here:

How To Make Damaris' Fried Chicken Salad Sandwiches

You haven't lived until you've tried these Fried Chicken Salad Sandwiches!Chef Damaris Phillips judges an all-new #SummerCookOff > Sunday at 8|7c

Posted by Food Network on Sunday, August 19, 2018

Dessert

Cereal-Stuffed French Toast

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Cereal-Stuffed French Toast
Cereal-Crusted French Toast... and it's stuffed with berries and cream cheese! ??
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 loaf challah bread or any tall braided bread
  • 2½ cups tropical or fruity cereal, such as Fruity Pebbles, plus more for garnish
  • 8 ounces cream cheese, softened
  • 2 tablespoons chopped strawberries, plus more for garnish
  • 2 tablespoons chopped blueberries, plus more for garnish
  • 1 cup half-and-half
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 large eggs, beaten
  • 4 tablespoons salted butter
  • Whipped cream, for serving
  • Maple syrup, for serving
Instructions
  1. Cut four 2-inch-thick slices of bread from the center of the loaf (save the rest for another use). Using a paring knife, make a small cut through the bottom of each slice of bread going horizontally to create a pocket for the filling.
  2. Pour the cereal into a large resealable plastic bag and seal. Using a rolling pin, crush the cereal into pieces; stop before it gets too fine. Pour 2 tablespoons of the crushed cereal into a bowl. Add the cream cheese and chopped strawberries and blueberries and mix.
  3. In a shallow baking dish, whisk together the half-and-half, vanilla, cinnamon and eggs.
  4. In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
  5. Using a spoon, stuff a slice of bread with about 2 tablespoons of the filling. Close the opening and dip into the egg mixture to coat (about 5 seconds on each side). Transfer the bread to the bag filled with cereal and carefully coat each side.
  6. Cook the bread in the skillet until toasted on both sides, being careful not to burn it, 3 to 4 minutes per side. Transfer to a serving plate.
  7. Stuff, dip, coat and cook the remaining bread slices one at a time, adding an additional tablespoon of butter to the skillet when cooking each batch (see Cook's Note).
  8. Serve with whipped cream or maple syrup and garnish with berries and more cereal.

Watch the recipe video here:

How to Make Cereal-Crusted French Toast

Cereal-Crusted French Toast… and it's stuffed with berries and cream cheese! ??#LetsEat > Tomorrow at 9a|8c

Posted by Food Network on Saturday, August 25, 2018

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 kg lamb shanks, 1 pound (455 g) each 6 kg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Elegant Braised Lamb Shanks

Throwing a fancy Emmy's party? Impress the stars in your life with these elegant braised lamb shanks!Get the full recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by Tasty on Sunday, September 16, 2018

Main dish

Slow Cooker Rosemary Bread

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Slow Cooker Rosemary Bread
Slow Cooker Rosemary Bread recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ¼ cups lukewarm water (300 mL)
  • 1 teaspoon sugar
  • 1 packet active dry yeast, about 2¼ teaspoons
  • 1 teaspoon salt, plus more for sprinkling
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped, plus more for sprinkling
  • 3 ¾ cups all-purpose flour, plus more for dusting (470 g)
Instructions
  1. In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
  2. Add the salt, olive oil, and rosemary. Mix well.
  3. Slowly add the flour and mix with a wooden spoon until well combined.
  4. Knead the dough for at least 10 minutes, until it is no longer sticky.
  5. Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
  6. Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
  7. Lift the parchment paper to remove the dough from the slow cooker.
  8. Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
  9. Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
  10. Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
  11. Preheat the oven to 500°F (260°C).
  12. Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
  13. Bake for 5-10 minutes, until the crust is golden brown.
  14. Let cool for about 15 minutes, then slice.
  15. Enjoy!

Watch the recipe video here:

Slow Cooker Rosemary Bread

Who knew you could make bread in a slow cooker?!? Get the recipe: https://tasty.co/recipe/slow-cooker-rosemary-bread

Posted by Tasty on Sunday, September 16, 2018

Breakfast

Shila’s Grandmother’s Picante De Carne

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Shila’s Grandmother’s Picante De Carne
Shila’s Grandmother’s Picante De Carne recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 lb sirloin steak, cut into cubes (455 g)
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon cumin seeds
  • 1 tablespoon canola oil, divided
  • 2 cups yellow onion (300 g)
  • 2 teaspoons pureed garlic
  • 1 tablespoon aji amarillo paste
  • 2 cups golden potato, diced (450 g)
  • 1 cup carrot, diced (120 g)
  • 2 cups water (480 mL)
  • 1 teaspoon chicken bouillon powder
  • 1 cup green peas (150 g)
  • 1 cup peruvian corn, choclo, fresh or frozen (175 g)
FOR SERVING
  • peruvian-style rice, or other cooked white rice
  • egg, cooked sunny-side up
  • fresh parsley, chopped
Instructions
  1. Season the steak with salt, pepper, and cumin.
  2. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  3. Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  4. Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  5. Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  6. Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  7. Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  8. Enjoy!

Watch the recipe video here:

Shila’s Grandmother’s Picante de Carne

Our coworker Shila is sharing her Grandmother’s delicious Picante de Carne ✨?Full Recipe: https://tasty.co/recipe/shilas-grandmothers-picante-de-carne

Posted by Tasty on Saturday, September 15, 2018

Main dish

Watermelon Poke Bowl

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Watermelon Poke Bowl
Enjoy watermelon while it's still in season with this watermelon poke bowl!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 mini watermelon, sliced
  • 6 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 lime, juiced
  • 1 tablespoon agave nectar
  • 2 scallions, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons white sesame seeds, toasted
  • 1 teaspoon red chile flakes
  • 1 medium cucumber
  • 6 tablespoons mayonnaise
  • 2 tablespoons sriracha
  • white rice, cooked, for serving
  • avocado, sliced, for serving
  • shelled edamame, for serving
  • nori sheets, for serving
  • pickled ginger, for serving
  • fresh cilantro, for serving
  • peanuts, crushed, for serving
  • black sesame seeds, for garnish, optional
Instructions
  1. Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  2. Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  3. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  4. Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  5. Slice the cucumber into thin half moons and set aside.
  6. In a small bowl, combine the mayo and Sriracha.
  7. To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  8. Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  9. Garnish with black sesame seeds, if desired.
  10. Enjoy!

Watch the recipe video here:

Watermelon Poke Bowl

Enjoy watermelon while it's still in season with this watermelon poke bowl!Get the recipe: https://tasty.co/recipe/watermelon-poke-bowl

Posted by Tasty on Saturday, September 15, 2018

Main dish

Meatball-Stuffed Onion Ring Cone

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Meatball-Stuffed Onion Ring Cone
Meatball-Stuffed Onion Ring Cone recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
ONION RINGS
  • 2 large white onions
  • 1 cup all-purpose flour (125 g)
  • 6 large eggs, beaten
  • 3 cups panko breadcrumbs (150 g)
MEATBALLS
  • 1 lb ground beef (455 g)
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup grated parmesan cheese (55 g)
  • ½ cup panko breadcrumbs (25 g)
  • ¼ cup fresh flat-leaf parsley, finely chopped (10 g)
  • 1 tablespoon worcestershire sauce
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • oil, for frying
  • marinara sauce, for serving
  • grated parmesan cheese, for serving
  • fresh basil, chopped
Instructions
  1. On a cutting board, peel the onions, and cut into ½-inch (1 ¼-cm) rings. Separate the rings.
  2. Sort the onion rings into four cones, starting with a big ring and going up to a small one.
  3. Place the flour, eggs, and panko in 3 separate medium bowls.
  4. Dip an onion ring into the flour, shaking off any excess. Dip it into the eggs, then the panko, then back into the eggs, and into the panko again.
  5. Place the onion ring on a greased, parchment-lined baking sheet. Repeat with remaining onion rings, creating four stacked cones on the tray. Freeze the onions ring cones for 1-3 hours.
  6. Preheat the oven to 400˚F (200˚C).
  7. In a medium bowl, mix the ground beef, onion, garlic, Parmesan, panko, parsley, Worcestershire, egg, salt, and pepper with your hands until fully combined.
  8. Take a baseball-size handful of the meat mixture and roll it into a ball. Transfer to a parchment-lined baking sheet. Repeat with the remaining meat mixture, creating four meatballs total.
  9. Bake for 18 minutes.
  10. Heat the oil in a large pot over medium heat until it reaches 350˚F (180˚C).
  11. Gently lower one frozen onion ring cone into the oil. Fry until golden brown all over, 2-4 minutes.
  12. Remove the cone with a slotted spoon and transfer to a wire rack set over paper towels to drain. Repeat with the remaining onion ring cones.
  13. Add 1 meatball to each onion ring cone. Top with marinara sauce, grated Parmesan cheese, and basil.
  14. Enjoy!

Watch the recipe video here:

Meatball-Stuffed Onion Ring Cones

We transformed onion rings into the most delicious vessel… ? ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-onion-ring-cone

Posted by Tasty on Saturday, September 15, 2018