By Matt Kadey
MAKE MAGIC on your MUFFIN TIN
From crowd-pleasing appetizers and attractive facet dishes to mouth-watering entrees and delectable muffins, this booklet serves up a superb number of scrumptious and enjoyable dishes. Muffin Tin Chef good points one hundred and one inventive recipes, including:
• Baked Eggs in Prosciutto Cups
• Peach-Stuffed French Toast Bowls
• Spinach Dip Bowls
• Jalapeño Cheese Rolls
• Butternut Squash Soufflés
• poultry Italiano Pizza Bites
• Lasagna Rolls
• Crab brownies with Corn-Tomato Relish
• No-Bake Cheesecakes with Raspberry Sauce
The muffin tin is not only for truffles anymore! within the comparable method it transforms a unmarried cake right into a dozen lovely cupcakes, your muffin tin is the key to creating tasty, fun-to-eat mini types of your whole favourite meals. choked with full-color pictures and easy-to-follow recipes, this convenient cookbook indicates easy methods to whip up popin- your-mouth, completely portioned dishes.
Read Online or Download Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts PDF
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Extra info for Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts
Cover the pot, reduce the heat to medium-low, and simmer until the pears are just tender, 3 to 4 minutes. Remove the pears to a small bowl with a slotted spoon, but keep the ginger and liquid in the pot. Increase the heat to medium-high and boil the liquid until it’s reduced by half, 5 to 6 minutes. Pour the syrup over the pears and let them macerate until ready to serve. (The pears can be made ahead of time and stored in their syrup in the refrigerator for up to 3 days. ) To serve, cut the gingerbread cake into squares and set them on WsweetInterior_Layout 1 6/7/13 2:11 PM Page 49 serving plates.
Reheat it as necessary if it begins to solidify while you work. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a thin dishtowel. Arrange the pan so the long side is closest to you. You want to roll the strudel into a long log, not a short one. Set one single sheet of phyllo over the towel. Brush lightly all over with butter. Repeat for five more layers, buttering the top layer as well. Leaving a 2-inch (5-cm) margin around the edges, sprinkle the biscotti crumbs on the bottom half of the dough only.
Bring to a boil and cook without stirring for 5 to 10 minutes until the liquid is bubbly, deepamber, and reduced by more than half. Remove the pan from the heat and stir in the heavy cream. Pour the sauce into a small bowl to cool slightly. ), and add extra salt as desired. Serve the still-warm apples with caramel sauce drizzled on top and a scoop of vanilla ice cream on the side. These apples are best eaten the day they’re made, but leftovers can be stored in the refrigerator for 1 to 2 days and reheated in the microwave until warm.