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Mr. Food Test Kitchen Just One More Bite!
Azioni libro
Inizia a leggere- Editore:
- Cogin, Inc.
- Pubblicato:
- Dec 13, 2013
- ISBN:
- 9780975539682
- Formato:
- Libro
Descrizione
Informazioni sul libro
Mr. Food Test Kitchen Just One More Bite!
Descrizione
- Editore:
- Cogin, Inc.
- Pubblicato:
- Dec 13, 2013
- ISBN:
- 9780975539682
- Formato:
- Libro
Informazioni sull'autore
Correlati a Mr. Food Test Kitchen Just One More Bite!
Anteprima del libro
Mr. Food Test Kitchen Just One More Bite! - Mr. Food Test Kitchen
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Irresistible Breakfasts
Peaches ‘n’ Cream Dutch Pancake
Silver Dollar Chocolate Chip Pancakes
Berry Patch French Toast
Butter Pecan Waffles
Texas-Style Breakfast Sandwiches
Maple Walnut Breakfast Buns
Mini Sausage and Cheese Quiches
Get-‘Em-Out-of-Bed Breakfast Bake
Morning Taters
Blueberry Cheese Breakfast Tartlets
Granola Brittle
Sausage Pinwheels
Extra Special Eggs Benedict
Peaches ‘n’ Cream Dutch Pancake
Serves 6
6 tablespoons (¾ stick) butter, melted
6 eggs
1 cup milk
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons (¼ stick) butter
½ cup light brown sugar
6 peaches, thinly sliced
Frozen whipped topping, thawed, for garnish
Confectioners’ sugar for sprinkling
1 Preheat oven to 425 degrees F. Pour the melted butter into a 9- x 13-inch baking dish; set aside.
2 In a blender, combine eggs, milk, and salt; blend until frothy. Slowly add flour, mixing until well blended. Pour egg mixture into baking dish.
3 Bake 25 to 30 minutes, or until golden brown and center is set.
4 Meanwhile, in a skillet over medium heat, melt 2 tablespoons butter. Add brown sugar and peaches. Sauté 1 to 2 minutes, or until softened. Spoon peaches over pancake, top with whipped topping, and sprinkle with confectioners’ sugar. Serve immediately.
About This Recipe:
When we took this out of the oven and topped it with the peaches, the whipped topping, and the confectioners’ sugar, we had a hunch that this recipe was right for this book. But after our whole team tried it, there was no question that this is absolutely one of those dishes that had everyone saying… Can I have just one more bite?
Silver Dollar Chocolate Chip Pancakes
Serves 8
2 cups pancake and baking mix
1 cup club soda
2 eggs
1 teaspoon vanilla extract
1 teaspoon sugar
1 cup (6 ounces) semisweet mini chocolate chips
2 tablespoons vegetable shortening, divided
1 In a large bowl, combine baking mix, club soda, eggs, vanilla, and sugar; mix well. Stir in chocolate chips until well combined.
2 On a nonstick griddle or in a large skillet over medium heat, melt 1 tablespoon vegetable shortening. Pour 1 tablespoon batter per pancake onto griddle and cook pancakes about 2 minutes, or until bubbles appear on top. Flip pancakes and cook 1 to 2 more minutes, or until golden on both sides, adding more shortening as needed. Serve immediately, or keep warm in a low oven until all pancakes are cooked.
The secret to these is the club soda...its bubbles add air to the batter making them some of the lightest and fluffiest pancakes ever. They may be small in size but they are huge when it comes to the yum
factor.
Berry Patch French Toast
Serves 8
7 eggs
¼ cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, divided
1 (1-pound) loaf egg bread (challah), cut into 8 (1-inch) slices
2 cups fresh strawberries
1 cup fresh blueberries
½ cup sugar
1 In a medium bowl, beat the eggs. Add milk, cinnamon, and vanilla; mix well.
2 In a large skillet over medium heat, melt 1 tablespoon butter. Dip each bread slice in egg mixture then cook 2 to 4 minutes, or until golden on both sides, turning halfway through cooking, and adding remaining butter to skillet as needed.
3 Meanwhile, in a medium saucepan, combine strawberries, blueberries, and sugar. Cook over medium-high heat 15 minutes, or until fruit breaks down and sauce has thickened, stirring occasionally.
4 Cut French toast in half diagonally and serve with berry topping.
Over the Top:
These are good as is, but since our goal in this book is to make sure that every recipe is better than just good
, we think these are best topped with a dollop of either fresh whipped cream or with a spoonful of ricotta cheese that’s sweetened with a touch of brown sugar.
Butter Pecan Waffles
Makes 10 (6-inch) waffles
1 cup maple syrup
3 tablespoons butter
1 tablespoon plus 2 teaspoons vanilla extract, divided
2-½ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
2 tablespoons sugar
2 eggs
2-½ cups milk
¾ cup vegetable oil
½ cup chopped pecans
1 In a small saucepan over medium-low heat, combine maple syrup, butter, and 1 tablespoon vanilla. Cook until butter melts and syrup is warmed through; keep warm.
2 Preheat electric or stove top waffle iron. Coat with cooking spray.
3 In a large bowl, combine flour, baking powder, salt, and sugar. In a medium bowl, whisk eggs, milk, remaining vanilla, and oil. Add to flour mixture, and whisk just until dry ingredients are moistened.
4 Pour ⅓ to ½ cup batter evenly onto waffle iron, but not all the way to the edges, as batter will spread when waffle iron is closed. Cook about 1-½ minutes, or until golden brown. Remove waffle from waffle iron with a fork. Repeat with remaining batter, spraying waffle iron with cooking spray between each waffle.
5 Serve waffles topped with syrup and sprinkled with pecans.
Alright, I’ll admit it. I’m addicted. I was never really a big pancake or waffle kind of guy until I tried these waffles at my sister’s house last Christmas. She made them and at first I ate one to be polite. Then I ate another, and another. So much for the fact I thought I didn’t like waffles!
Dave T., Newton Square, PA
Texas-Style Breakfast Sandwiches
Serves 2
4 slices frozen Texas toast, heated according to package directions
4 slices bacon
1 tablespoon butter
2 eggs
4 slices Cheddar cheese
1 In a large skillet over medium heat, cook bacon 6 to 8 minutes, or until crispy; drain on a paper towel-lined plate. In the same skillet, melt butter over medium heat and fry eggs to desired doneness, turning once.
2 Place a slice of cheese on two slices of Texas toast. Top each with bacon, fried egg, and remaining toast. Serve immediately.
About This Recipe:
This is certainly no wimpy-sized breakfast. The combo of the Texas toast, the cheese, and the crispy bacon topped with a fried egg, makes these yeehaw-good!
Maple Walnut Breakfast Buns
Makes 12
¾ cup light brown sugar
1 tablespoon ground cinnamon
1 pound frozen bread dough, thawed
6 tablespoons (¾ stick) butter, melted
½ cup chopped walnuts
ICING
3 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
1 tablespoon pancake syrup
1 Coat a 9- x 13-inch baking dish with cooking spray.
2 In a small bowl, combine brown sugar and cinnamon; set aside.
3 On a lightly floured surface, roll dough into a 12- x 14-inch rectangle. Brush dough with butter and sprinkle evenly with sugar mixture and nuts. Roll up dough tightly in jellyroll fashion. Cut into 12 rolls and place cut-side up in prepared baking dish. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
4 Preheat oven to 375 degrees F. Bake rolls 18 to 20 minutes, or until golden brown.
5 Meanwhile, in a medium bowl, beat cream cheese, butter, confectioners’ sugar, and syrup until smooth. Drizzle rolls with icing and serve warm.
This is a family recipe passed down from my dear mother-in-law Mary Kay. It has been a family favorite and a holiday tradition as long as I can remember. I hope it becomes a family favorite for you, too!
Suzy B., Coral Springs, FL
Mini Sausage and Cheese Quiches
Makes 12
12 round butter-flavored crackers
2 eggs, beaten
1 cup (½ pint) heavy cream
2 cups (8 ounces) shredded Cheddar cheese
½ cup cooked sausage crumbles
1 Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray. Place one cracker in bottom of each muffin cup.
2 In a medium bowl, combine remaining ingredients; mix well then spoon mixture equally into muffin cups.
3 Bake 18 to 20 minutes, or until golden. Serve immediately.
We Dare You!
Are you up for a challenge? If so, just try eating one of these and walking away from the table. We bet there will be a little voice in your head calling you back for another and another…
Get-‘Em-Out-of-Bed Breakfast Bake
Serves 8
1 (17.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
10 eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
1-¼ cups (5 ounces) shredded Cheddar cheese, divided
2 scallions, sliced
½ cup real bacon pieces
1 Preheat oven to 375 degrees F. Coat a 2-½-quart casserole dish with cooking spray. Cut each biscuit into 6 pieces.
2 In a large bowl, whisk together eggs, milk, salt, and pepper until well mixed. Stir ¾ cup of cheese, the scallions, and bacon pieces into egg mixture. Add biscuit pieces and toss to coat evenly. Pour biscuit mixture into prepared casserole dish.
3 Bake 45 to 50 minutes, or until center is set. Sprinkle remaining cheese over top and continue to bake just until melted. Serve immediately.
"One whiff of this baking is all it takes for
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