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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The Perfect Omelette EVERYTIME! | Chef Jean-Pierre
Hello There Friends, After a long wait I'm finally going to show you the tricks so that you at home can make The Perfect Omelette! There are a few tricks in here that you may or may not already know but be sure to pay attention so that you can also make a Perfect Omelette! Let me know how you did in the comments below!
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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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Yankee Candle - Vanilla French Toast review
To finish off the Magical Christmas Morning collection - a friend kindly gave me a Vanilla French Toast! This wraps up my reviews of Christmas 2020 from Yankee Candle.
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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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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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