How To make Yankee French Toast
------------------------------PATTI - VDRJ67A------------------------------ 4 Eggs
1 c Milk
2 tb Rum (opt)
2 ts Sugar
pn Salt 1/2 ts Cinnamon
Fresh grated nutmeg 8 sl Cinnamon raisin bread;
- preferably a few days old Butter for frying Beat eggs in bowl and then beat in milk, rum, sugar, pinch of salt, cinnamon and a few gratings of nutmeg. Place bread on a jelly roll pan. Pour mix over slices and let stand for 30 minutes or so, preferably in refrigerator. Melt 2-3 tbls butter in large skillet. Fry soaked bread until golden brown on bottom. Turn and fry other side till it browns. Make syrup by mixing 1/2 cup maple syrup with 1/4 cup rum. -----
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Stacy Harris' Venison Parmesan Recipe By Yankee liv'n
Come along and join me as I make Parmesan Venison using a recipe from Stacy Harris' cookbook Happy Healthy Family Tracking the Outdoors In. I hope you enjoy following along and watching as much as I enjoyed making it.
Stacy's channel
INGREDIENTS:
1 1/2 lbs. venison loin
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 extra large eggs
2 cups breadcrumbs, dried and seasoned
1 cup freshly grated Parmesan cheese, plus extra for serving
PREPARATION:
1. Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
2. In a plate, mix together flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix breadcrumbs and Parmesan cheese.
3. Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan breadcrumb mixture.
4. Heat oil and butter in large cast iron skillet or saute pan. Cook for about 2 minutes over medium heat on each side or until browned. Place pieces on a cooling rack.
5. Place each piece of venison on a plate and serve with Basic Tomato Sauce or your favorite marinara sauce.
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Sweet & Yummy!! FRENCH TOAST IN 2 MINUTES at Home !! Tamil Lockdown Vlogs
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Classic Pot Roast - The Ultimate Comfort Food
Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste
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???? LIVE: CLASSIC FRENCH TOAST & COFFEE | Breakfast with Tim LIVE!
Come spend Saturday morning with me as I casually whip up classic French toast while sipping on some dark roast! 9:30AM EST.
CLASSIC FRENCH TOAST
(makes 6-9 slices)
Large Eggs, 6 each
Half and Half, 1.5 Cups
Vanilla Extract, 1/2 tsp.
Granulated Sugar, 2 Tbsp.
Sea Salt, 1/2 tsp.
Ground Cinnamon, 1/2 tsp.
Grated Nutmeg, 1/4 tsp.
Day Old Bread, as needed
Maple Syrup, as needed
Unsalted Butter, as needed
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