Home Tasty (Page 41)

Tasty

Showing 569 Result(s)
Dessert

Caramel Apple Hand Pies

Save Print
Caramel Apple Hand Pies
Caramel Apple Hand Pies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 granny smith apples
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 shells pie dough, thawed and prepared
  • 1 medium egg, beaten
  • ¼ cup (60 g) unsalted butter, ½ stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¼ cup (85 g) honey
Instructions
  1. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
  3. Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
  4. Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
  5. Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
  6. Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
  7. In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
  8. Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
  9. Enjoy!

Watch the recipe video here:

Caramel Apple Hand Pies

These caramel apple hand pies will satisfy your sweet tooth! ?FULL RECIPE: https://tasty.co/recipe/caramel-apple-hand-pies

Posted by Tasty on Saturday, April 7, 2018

Dessert

Strawberry Cheesecake Macarons

Save Print
Strawberry Cheesecake Macarons
Strawberry Cheesecake Macarons
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 egg whites, room temperature
  • ¼ cup (50 g) sugar
  • 1 ¾ cups (280 g) powdered sugar
  • 1 cup (100 g) superfine almond flour
  • 3 drops red food coloring
FILLING
  • 8 oz (225 g) cream cheese, 1 package
  • 1 cup (160 g) powdered sugar
  • 2 tablespoons milk
  • strawberry jam
Instructions
  1. Preheat oven to 285ºF (140ºC).
  2. In a medium bowl, beat the egg whites until frothy.
  3. Keep beating and slowly add sugar until stiff peaks form.
  4. Sift powdered sugar and almond flour over the egg whites.
  5. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise.
  6. Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix!
  7. Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect.
  8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put).
  9. Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
  10. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
  11. When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.”
  12. Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron.
  13. Macarons are best kept refrigerated until serving.
  14. Enjoy!

Watch the recipe video here:

YES, you can make these adorable strawberry cheesecake macarons at home! ?FULL RECIPE: https://tasty.co/recipe/strawberry-cheesecake-macarons

Posted by Tasty on Saturday, April 7, 2018

Dessert

Strawberry Rose Crepe Cake

Save Print
Strawberry Rose Crepe Cake
Strawberry Rose Crepe Cake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 cups (250 g) all-purpose flour
  • ¼ cup (60 g) unsalted butter, ½ stick, melted
  • 3 tablespoons granulated sugar
  • 3 large eggs
  • 3 cups (720 mL) whole milk
FILLING
  • 8 oz (225 g) cream cheese
  • 3 tablespoons sugar
  • ⅓ cup (80 mL) heavy cream
  • 1 cup (150 g) strawberry, thinly sliced
Instructions
  1. In a large bowl, combine the flour, butter, sugar, and eggs.
  2. Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
  4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
  5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
  6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
  7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
  8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
  9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
  10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
  11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
  12. Enjoy!

Watch the recipe video here:

Strawberry Rose Crepe Cake

This strawberry rose crepe cake is so beautiful ?!FULL RECIPE: https://tasty.co/recipe/strawberry-rose-crepe-cakeShop our BRAND NEW kitchenware collection here: http://bit.ly/2EgRuVx – We may make some $$ if you buy!

Posted by Tasty on Wednesday, April 4, 2018

Breakfast

Cookie Dough Layered ‘Box’ Cake

Save Print
Cookie Dough Layered 'Box' Cake
Cookie Dough Layered 'Box' Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
CAKE
  • 1 box yellow cake mix, prepared
  • 2 cups (350 g) chocolate chips
COOKIE DOUGH
  • 4 cups (500 g) flour
  • 2 cups (440 g) brown sugar
  • 2 cups (460 g) butter, softened
  • 4 tablespoons milk
  • ½ cup (85 g) chocolate chips
  • 2 teaspoons vanilla
  • 2 teaspoons salt
  • ½ cup (85 g) chocolate chips, chopped
BUTTERCREAM
  • 2.5 sticks butter, unsalted
  • 2 ½ cups (400 g) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Prepare 1 box of yellow cake mix according to instructions on box.
  3. Add chocolate chips to the cake batter.
  4. Grease two 8-inch (20 cm) cake pans, and pour batter into each pan. Bake according to box instructions.
  5. Remove cake from pans and let cool.
  6. Prepare for the cookie dough by evenly spreading flour out on a baking tray and baking for 5 minutes. This will cook out any potential bacteria in the raw flour.
  7. In a large bowl, mix flour, sugar, butter, vanilla, milk, chocolate chips, and salt until combined evenly. If flour is clumpy after baking, use a siever to help get out the clumps.
  8. Take a cake pan and line it with plastic wrap. Then fill the pan with half of the cookie dough mixture.
  9. Take the other half of the cookie dough mixture, and roll it into small balls to be used as a garnish.
  10. Refrigerate cookie dough layer and dough balls for 30 minutes.
  11. In a large bowl, mix butter, powdered sugar, heavy cream, vanilla extract, and salt with hand mixer.
  12. Use a serrated knife to cut the round top off of the cake so the cakes are even and flat. Spread a light layer of buttercream at the center of the cake stand.
  13. Place the first cake on a cake stand, and spread a light layer of buttercream at the center.
  14. Remove cookie dough layer from the pan using the plastic wrap, and place layer on top of the cake. Spread a light layer of buttercream at the center of the cookie dough layer.
  15. Place second cake on top. Shave down the edges of the cake if necessary so that each layer evenly fits over the other. Add the remaining amount of buttercream to the top layer of cake, and frost the cake completely.
  16. Top with cookie dough balls.
  17. Slice and serve.
  18. Enjoy!

Watch the recipe video here:

Cookie Dough Layered Cake

Are you a cookie dough lover? This cake is for you ?!FULL RECIPE: https://tasty.co/recipe/cookie-dough-layered-box-cake

Posted by Tasty on Friday, April 6, 2018

Breakfast

Wolfgang Puck’s Tomato Risotto With Shrimp

Save Print
Wolfgang Puck’s Tomato Risotto With Shrimp
Wolfgang Puck’s Tomato Risotto With Shrimp
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 tablespoons olive oil, divided
  • 2 teaspoons garlic, minced, divided
  • 1 tablespoon shallot, minced
  • 1 cup (230 g) arborio rice
  • ¼ cup (60 g) dry white wine
  • 2 cups (480 g) chicken stock, boiling
  • 14.5 oz (410 g) tomato soup, 1 can
  • 6 tablespoons unsalted butter, cubed
  • ¼ cup (30 g) parmesan cheese, freshly grated
  • kosher salt, to taste
  • white pepper, freshly ground, to taste
  • 8 large shrimps, peeled, deveined, tails on, butterflied
  • ¼ cup (40 g) green peas
  • fresh parsley leaf, for garnish, minced
Instructions
  1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
  2. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
  3. Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
  4. Add the tomato basil bisque and stir to combine.
  5. Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
  6. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
  7. Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
  8. Enjoy

Watch the recipe video here:

Wolfgang Puck's Tomato Risotto with Shrimp

Wolfgang Puck's tomato risotto with shrimp is a show-stopper ?!FULL RECIPE: https://tasty.co/recipe/wolfgang-pucks-tomato-risotto-with-shrimp

Posted by Tasty on Thursday, April 5, 2018

Breakfast

Eggs Florentine Domes

Save Print
Eggs Florentine Domes
Eggs Florentine Domes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 large slices ham, large slices
  • 2 english muffins, halved
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 10 oz (280 g) spinach, uncooked
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 large eggs
HOLLANDAISE SAUCE
  • 4 large egg yolks
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon cayenne pepper
  • ½ cup (115 g) unsalted butter, 1 stick, melted
  • 1 tablespoon fresh chives, chopped, for serving
Instructions
  1. Preheat the broiler.
  2. Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
  3. Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
  4. Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
  5. Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
  6. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
  7. Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
  8. Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
  9. Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
  10. Serve with hollandaise sauce and chives.
  11. Enjoy!

Watch the recipe video here:

Eggs Florentine Dome

Classic Eggs Florentine with a twist… ?!FULL RECIPE: https://tasty.co/recipe/eggs-florentine-domes

Posted by Tasty on Monday, April 2, 2018

Breakfast

Garlic And Herb Leg Of Lamb With Potatoes

Save Print
Garlic And Herb Leg Of Lamb With Potatoes
Garlic And Herb Leg Of Lamb With Potatoes
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 lb (3.6 kg) bone-in lamb roast with fat cap
  • 12 cloves garlic, divided
  • ½ cup (120 g) olive oil
  • ⅓ cup (80 g) whole grain mustard, plus more for serving
  • 1 lemon, juiced
  • 10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
  • 1 ½ tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • ¾ cup (180 mL) dry white wine
  • 2 ½ lb (1.1 kg) yukon gold potato, halved
  • flaky sea salt, for sprinkling
Instructions
  1. -3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
  2. In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
  3. Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
  4. Preheat the oven to 425°F (220°C).
  5. Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
  6. Remove the pan from the oven and reduce the heat to 325°F (160°C).
  7. Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
  8. Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
  9. Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
  10. Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
  11. Enjoy!

Watch the recipe video here:

Garlic and Herb Leg of Lamb

Get fancy and make this garlic & herb leg of lamb ?! FULL RECIPE: https://tasty.co/recipe/garlic-and-herb-leg-of-lamb-with-roasted-potatoes

Posted by Tasty on Friday, March 30, 2018

Pasta

Meatball Stuffed Shell Pasta

Save Print
Meatball Stuffed Shell Pasta
Meatball Stuffed Shell Pasta
Author:
Cuisine: Italian
Recipe type: Pasta
Ingredients
MEATBALLS
  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) dried minced onion, fine
  • ¼ cup (25 g) grated parmesan cheese
  • 2 cloves garlic, minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 large eggs
  • 1 teaspoon kosher salt
  • pepper, to taste
RICOTTA-HERB MIXTURE
  • 15 oz (425 g) ricotta cheese
  • ½ cup (20 g) fresh basil, chopped
  • ½ cup (20 g) fresh parsley, chopped
  • 1 cup (110 g) grated parmesan cheese
  • 1 pinch salt
  • 12 oz (340 g) jumbo pasta shell, cooked according to package instructions
  • 32 oz (905 g) marinara sauce
  • parmesan cheese, for sprinkling
  • fresh basil, chopped, for garnish
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
  3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
  4. Bake the meatballs for 10 minutes, until golden brown.
  5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
  6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
  7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
  8. Bake for 10 minutes, until the marinara sauce is warm.
  9. Top with chopped basil.
  10. Enjoy!

Watch the recipe video here:

Meatball Stuffed Shell Pasta

This meatball stuffed shell pasta is the ultimate comfort food! ?FULL RECIPE: https://tasty.co/recipe/meatball-stuffed-shell-pasta

Posted by Tasty on Friday, March 30, 2018

Breakfast

BBQ Chicken Nacho Poppers

Save Print
BBQ Chicken Nacho Poppers
BBQ Chicken Nacho Poppers
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
NACHO FILLING
  • 8 oz (225 g) whipped cream cheese
  • 3 cups (300 g) shredded cheese blend
  • 2 cups (250 g) shredded chicken, cooked
  • ½ cup (50 g) red pepper, diced
  • ½ cup (50 g) green pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup (145 g) BBQ sauce
BREADING
  • 3 cups (375 g) all-purpose flour
  • 6 eggs, beaten
  • 30 oz (850 g) nacho cheese chip, finely crushed
  • 5 qt (4 L) vegetable oil, for frying
FOR SERVING
  • 1 tablespoon fresh parsley, finely chopped, for garnish
  • 1 ½ cups (335 g) guacamole
  • 1 ½ cups (335 g) salsa
  • 1 ½ cups (345 g) sour cream
Instructions
  1. In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
  2. Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
  3. Cut the block into 32 triangle poppers.
  4. Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
  5. Heat the oil in a large pot to 375°F (190°C).
  6. Fry the poppers, four at a time, for 40 seconds, or until golden brown.
  7. Sprinkle parsley on top of the poppers.
  8. Serve with guacamole, salsa, and sour cream.
  9. Enjoy!

Watch the recipe video here:

BBQ Chicken Nacho Poppers

BBQ chicken nachos in a no-mess triangle shape ?!FULL RECIPE: https://tasty.co/recipe/bbq-chicken-nacho-poppersShop our essential kitchen products here: https://bzfd.it/2GjfAon – We may make some $$ if you buy!

Posted by Tasty on Monday, March 26, 2018

Breakfast

Loaded Ham & Cheese Potato Dippers

Save Print
Loaded Ham & Cheese Potato Dippers
These loaded ham and cheese potato dippers will satisfy your cheesy cravings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 lb (2.2 kg) yukon gold potato, peeled and cooked
  • 2 cups (200 g) shredded cheddar cheese
  • 4 oz (115 g) cream cheese
  • 16 oz (455 g) bacon, cooked and crumbled
  • 1 bunch scallion, sliced
  • ½ tablespoon salt
  • ½ tablespoon black pepper
  • 1 tablespoon onion powder
  • 20 oz (565 g) ham, sliced
  • 1 lb (455 g) cheddar cheese, 1 block, sliced into 20 1-inch (2-cm) squares
  • 1 qt (1 L) canola oil, for frying
  • 2 cups (250 g) all-purpose flour
  • 8 large eggs, beaten
  • 4 cups (200 g) panko breadcrumbs
  • ¼ cup (25 g) shredded parmesan cheese
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. In a large bowl, mash the potatoes until there are no lumps.
  2. Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
  3. Mix until smooth.
  4. Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
  5. Lay a 1-inch (2-cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
  6. Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
  7. Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
  8. Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
  9. Place the flour, eggs, and panko into 3 separate medium bowls.
  10. Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
  11. Heat the oil in a large pot until it reaches 350°F (180°C).
  12. Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
  13. Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
  14. Enjoy!

Watch the recipe video here:

LoadedHamCheesePotatoDippers

These loaded ham and cheese potato dippers will satisfy your cheesy cravings ?!FULL RECIPE: https://tasty.co/recipe/loaded-ham-cheese-potato-dippersShop our essential kitchen products here: https://bzfd.it/2GEJ0Nm – We may make some $$ if you buy!

Posted by Tasty on Monday, March 26, 2018