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Dessert

Neapolitan Ice Cream Cake Roll

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Neapolitan Ice Cream Cake Roll
This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
CAKE
  • nonstick cooking spray
  • 6 large eggs
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons oil
  • 2 teaspoons vanilla extract
  • ½ cup (60 g) all-purpose flour
  • ½ cup (60 g) cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 pt (475 g) chocolate ice cream, softened
  • 1 pt (475 g) strawberry ice cream, softened
  • 1 pt (475 g) vanilla ice cream, softened
GANACHE
  • 2 cups (350 g) chocolate chips
  • 2 cups (480 mL) heavy cream, hot
Instructions
  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
  2. In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
  3. Add the sugar, oil, and vanilla. Whisk again until incorporated.
  4. Add the flour, cocoa powder, baking powder, and salt.
  5. Mix with a spatula until combined.
  6. Pour the batter onto the baking sheet.
  7. Bake for 12 minutes until the cake is set.
  8. Lay out a kitchen towel and sprinkle with cocoa powder.
  9. Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
  10. Place in the refrigerator for 1 hour to cool.
  11. Place the cake on the counter and unroll.
  12. Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
  13. Smooth each line of ice cream out, being careful not to mix the flavors.
  14. Tightly roll the cake back up, this time without the towel.
  15. Freeze the cake for at least 3 hours, or overnight.
  16. Place the chocolate chips in a medium bowl.
  17. Pour the hot cream over the chocolate and stir until melted and smooth.
  18. Place the cake on a rack set over a baking sheet.
  19. Pour the ganache over the cake in an even layer.
  20. Place cake in the freezer for 30 minutes, or until the ganache is set.
  21. Enjoy!

Watch the recipe video here:

Neopolitan Ice Cream Cake Roll

This neapolitan ice cream cake roll will satisfying your ice cream cake cravings ??!FULL RECIPE: https://tasty.co/recipe/neapolitan-ice-cream-cake-rollCheck out our BRAND NEW kitchenware line right here: http://bit.ly/2pxYzM2 – We may make some $$ if you buy!

Posted by Tasty on Sunday, March 25, 2018

Main dish

Bacon Chicken Wrapped Mozzarella Sticks

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Bacon Chicken Wrapped Mozzarella Sticks
Dominate the appetizer game with these bacon & chicken wrapped mozzarella sticks ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups (450 g) ketchup
  • 1 cup (260 g) tomato sauce
  • 1 cup (240 mL) apple cider vinegar
  • 1 teaspoon mustard
  • ½ cup (110 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 8 boneless, skinless chicken tenders
  • 8 sticks mozzarella cheese
  • 8 slices bacon
  • 1 tablespoon fresh parsley, for serving
Instructions
  1. Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
  2. Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
  3. Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
  4. Preheat the oven to 400°F (200°C).
  5. Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
  6. Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
  7. Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
  8. Remove from the oven, top with chopped parsley, and serve with reserved dip
  9. Enjoy!

Watch the recipe video here:

Bacon and Chicken Wrapped Mozzarella Sticks

Dominate the appetizer game with these bacon & chicken wrapped mozzarella sticks ?!FULL RECIPE: https://tasty.co/recipe/bacon-chicken-wrapped-mozzarella-sticks

Posted by Tasty on Tuesday, March 27, 2018

Breakfast

Loaded Queso In A Tortilla Bowl

 

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Loaded Queso In A Tortilla Bowl
Loaded Queso In A Tortilla Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 flour tortilla
  • ¼ cup (60 mL) olive oil
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb (455 g) flank steak
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ onion, diced
  • 2 jalapeñoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup (240 mL) milk
  • 4 cups (400 g) cheddar cheese
  • guacamole, to serve
  • tomato, diced, to serve
  • sour cream, to serve
  • fresh cilantro, to serve
  • tortilla chips, to serve
Instructions
  1. Preheat an oven to 400˚F (200˚C).
  2. Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
  3. In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
  4. Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
  5. Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
  6. Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
  7. In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
  8. Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
  9. Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
  10. Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
  11. On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
  12. Enjoy!

Watch the recipe video here:

Loaded Queso Tortilla Bowl

Goodbye nachos, hello queso tortilla bowl! ?FULL RECIPE: https://tasty.co/recipe/loaded-queso-in-a-tortilla-bowl

Posted by Tasty on Wednesday, July 18, 2018

Lasagna

Bacon Chicken Alfredo Lasagna Roll

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Bacon Chicken Alfredo Lasagna Roll
Bacon Chicken Alfredo Lasagna Roll
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 16 slices bacon, thick-cut
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 cups (480 mL) heavy cream
  • ½ cup (55 g) grated parmesan cheese
  • ¼ cup (10 g) fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ rotisserie chicken, or 2 cooked chicken breasts, shredded
  • 5 lasagna noodles, cooked
  • 6 slices mozzarella cheese
  • 1 cup (40 g) spinach
Instructions
  1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  2. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  3. Add the cream, and bring to a boil.
  4. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  5. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  6. Mix the chicken with the sauce until thoroughly combined.
  7. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  8. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  9. Preheat oven to 400°F (200°C).
  10. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
  11. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  12. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
  13. Unwrap and transfer to a baking tray.
  14. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  15. Cool for about 15 minutes, then transfer the roll to a cutting board.
  16. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
  17. Enjoy!

Watch the recipe video here:

Bacon Chicken Alfredo Lasagna Roll

Have you ever had chicken alfredo wrapped in bacon!?!FULL RECIPE: https://tasty.co/recipe/bacon-chicken-alfredo-lasagna-roll

Posted by Tasty on Saturday, February 17, 2018

Breakfast

Braised Pork Belly Adobo By Chef Leah Cohen

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Braised Pork Belly Adobo By Chef Leah Cohen
Filipino pork belly adobo brought to you by Chef Leah Cohen
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
BRAISED PORK BELLY
  • 1 ½ lb (680 g) whole skin-on pork belly
  • ¼ cup (60 g) kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon ground black pepper
  • 1 pod star anise
  • 2 cloves garlic
  • 3 bay leaves
  • ⅓ cup (80 mL) soy sauce
  • 2 tablespoons apple cider vinegar
  • ½ gal (1.9 kg) water
ADOBO SAUCE
  • ⅓ cup (80 mL) water
  • 1 cup (240 mL) soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • ½ teaspoon bay leaf powder
  • 1 ½ teaspoons freshly ground black pepper
  • 3 cloves garlic
  • ⅓ cup (80 mL) coconut vinegar
  • ⅔ cup (160 mL) full-fat coconut milk
  • oil, for frying
ASSEMBLY
  • 4 poached eggs
  • 4 pinches ground szechuan peppercorn
  • 2 teaspoons scallion, thinly sliced, green parts only
  • 2 teaspoons garlic, fried
  • 4 teaspoons fresh cilantro
  • jasmine rice, cooked
Instructions
  1. Preheat the oven to 325˚F (160˚C).
  2. Cut the pork belly in half crosswise and place in a Dutch oven or large oven-safe pot.
  3. In a large bowl, combine the salt, sugar, pepper, star anise, garlic, bay leaves, soy sauce, apple cider vinegar, and water. Whisk until the salt and sugar have dissolved.
  4. Pour the braising liquid over the pork belly. Cover the pork belly with a sheet of parchment paper, then tightly cover the pot with a sheet of aluminum foil. Bake for 2-2½ hours, until the pork is tender but not falling apart.
  5. Remove the pork belly from the braising liquid and transfer to a wire rack set over a baking sheet. Chill uncovered in the refrigerator overnight.
  6. Make the adobo sauce: In a medium saucepan over low heat, combine the water, soy sauce, sugar, canola oil, bay leaf powder, black pepper, garlic, coconut vinegar, and coconut milk. Simmer for 15-20 minutes. Remove the sauce from the heat and reserve until ready to use.
  7. Remove the pork belly from the refrigerator and cut it into approximately 8 5-ounce (140 g) pieces. Score the pork by slicing through the fat cap, stopping once you reach the meat, in ½-inch (1 cm) sections.
  8. Fill a large pot halfway with the oil and heat until it reaches 375˚F (190˚C).
  9. Fry the pork belly until the skin is crispy and the center is hot, about 8 minutes.
  10. Slice the pork belly between the scores.
  11. To serve, ladle some adobo sauce on the bottom of a serving bowl. Arrange a portion of pork belly on top and garnish with a poached egg, Szechuan pepper, scallions, fried garlic, and cilantro. Serve with Jasmine rice alongside.
  12. Enjoy!

Watch the recipe video here:

Pork Belly Adobo by Chef Leah Cohen

Filipino pork belly adobo brought to you by Chef Leah CohenWebsite: http://www.pigandkhao.com/ FULL RECIPE: https://tasty.co/recipe/braised-pork-belly-adobo-by-chef-leah-cohen

Posted by Tasty on Monday, July 16, 2018

Lasagna

Lasagna Dome

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Lasagna Dome
Lasagna Dome
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb (455 g) ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 15 oz (425 g) tomato sauce
  • 3 oz (85 g) tomato paste
  • 15 oz (425 g) ricotta cheese
  • ½ cup (10 g) fresh basil, chopped
  • 1 large egg
  • ½ cup (50 g) parmesan cheese
  • 30 lasagna noodles, boiled until al dente
  • 2 cups (200 g) shredded mozzarella cheese
BÉCHAMEL SAUCE
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360 mL) milk, hot
  • salt, to taste
  • freshly ground black pepper, to taste
  • ¼ cup (30 g) shredded parmesan cheese
  • fresh basil, chopped, for garnish
  • shredded parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
  3. Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
  4. Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
  5. In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
  6. Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
  7. Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
  8. Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
  9. Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
  11. Cover with foil and bake for about 45 minutes, until cooked through.
  12. Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
  13. Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
  14. Invert the lasagna dome onto a cutting board.
  15. Pour the béchamel sauce over the dome and top with basil.
  16. Slice the dome, then top with more Parmesan and basil, if desired.
  17. Enjoy!

Watch the recipe video here:

Lasagna Dome

You've never seen anything like this lasagna dome! ?FULL RECIPE: https://tasty.co/recipe/lasagna-dome

Posted by Tasty on Sunday, July 15, 2018

Dessert

Fried Cinnamon Crunch Cheesecake Bites

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Fried Cinnamon Crunch Cheesecake Bites
These friend cinnamon crunch cheesecake bites are everything! ?
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  • Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  • Freeze for 45 minutes.
  • Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  • Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  • Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  • Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  • Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  • Drain the cheesecake balls on a wire rack or paper towels.
  • Sprinkle powdered sugar over the cheesecake bites and serve warm.
  • Enjoy!
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Instructions
  1. In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
  2. Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
  3. Freeze for 45 minutes.
  4. Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
  5. Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
  6. Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
  7. Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
  8. Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
  9. Heat the oil in a large pot until it reaches 350°F (180°C).
  10. Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
  11. Drain the cheesecake balls on a wire rack or paper towels.
  12. Sprinkle powdered sugar over the cheesecake bites and serve warm.
  13. Enjoy

Watch the recipe video here:

Fried Cinnamon Crunch Cheesecake Bites

These fried cinnamon crunch cheesecake bites are everything! ?FULL RECIPE: https://tasty.co/recipe/fried-cinnamon-crunch-cheesecake-bites

Posted by Tasty on Sunday, July 15, 2018

Breakfast

Giant Multi-Stuffed Soft Pretzel

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Giant Multi-Stuffed Soft Pretzel
This giant multi-stuffed pretzel is full of suprises! ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ cup (180 mL) warm water
  • 1 ½ teaspoons sugar
  • 1 ¼ teaspoons active dry yeast
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil, divided
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons shredded parmesan cheese
  • ¼ cup (10 g) fresh chives, chopped
  • ¼ teaspoon freshly cracked pepper
  • 2 tablespoons pizza sauce
  • 2 sticks mozzarella cheese, halved, lengthwise
  • 2 tablespoons mini pepperoni
  • 2 strips bacon, cooked and chopped
  • 2 tablespoons shredded cheddar cheese
  • 1 egg, beaten
  • coarse salt, for sprinkling
  • 2 tablespoons unsalted butter, melted
Instructions
  1. In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  2. Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  3. Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  4. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  5. Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  6. Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  7. Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  8. Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  9. Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  10. Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  11. Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
  12. Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  13. Bake for 25-30 minutes, or until golden brown.
  14. Cool for 10 minutes, then brush with melted butter before serving.
  15. Enjoy!

Watch the recipe video here:

Giant Multi-Stuffed Soft Pretzel

This giant multi-stuffed pretzel is full of suprises! ?FULL RECIPE: https://tasty.co/recipe/giant-multi-stuffed-soft-pretzel

Posted by Tasty on Saturday, July 14, 2018

Breakfast

Puff Pastry Breakfast Cups

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Puff Pastry Breakfast Cups
These puff pastry breakfast cups are a perfect way to start your day ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sheets puff pastry
  • ¼ cup (60 mL) water
  • 6 eggs
  • egg wash
  • 1 tablespoon olive oil
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper, divided
  • 8 strips bacon, cooked and finely diced
  • 1 cup (100 g) shredded cheddar cheese
  • ¼ cup (10 g) fresh chives, finely chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  3. Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  4. Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  5. Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  6. In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  7. Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  8. Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  9. Serve with pepper and chives.
  10. Enjoy!

Watch the recipe video here:

Puff Pastry Breakfast Cup

These puff pastry breakfast cups are a perfect way to start your day ?!FULL RECIPE: https://tasty.co/recipe/puff-pastry-breakfast-cupsShop our essential products (incl. mason jars) here: http://bit.ly/2GyB5Nz – We may make some $$ if you buy!

Posted by Tasty on Wednesday, February 21, 2018

Main dish

Ultimate Cheesesteak Skewers

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Ultimate Cheesesteak Skewers
Enjoy cheesesteaks in a whole new way ?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ white loaf bread
  • 2 green bell peppers
  • 3 red bell peppers
  • 1 onion
  • oil
  • 1 lb (450 g) flank steak
  • salt, to taste
  • pepper, to taste
  • 10 slices provolone cheese
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
  3. Cut the hollowed bread piece into two and roll them down for compression.
  4. Slice the bell peppers.
  5. Cut the onions.
  6. Thinly slice the flank steak.
  7. Season the flank steak with salt and pepper to taste.
  8. Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
  9. Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
  10. Season the peppers and onions with salt and pepper to taste.
  11. Place the hollowed bread piece into the bread box.
  12. Line the bread box with provolone on all five sides.
  13. Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
  14. Seal the top with cheese and cover it with the second half of the hollowed bread.
  15. Place cheese on top of the box.
  16. Bake the cheesesteak box for 10 minutes.
  17. Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
  18. Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
  19. Enjoy!

Watch the recipe video here:

Ultimate Cheesesteak Skewers

Enjoy cheesesteaks in a whole new way ?!FULL RECIPES: https://tasty.co/recipe/cheesesteak-skewers-in-a-box

Posted by Tasty on Saturday, February 24, 2018