Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals

Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals

Amy Fazio

Language: English

Pages: 240

ISBN: 1629146935

Format: PDF / Kindle (mobi) / ePub

Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin Pan Meals

Amy Fazio

Language: English

Pages: 240

ISBN: 1629146935

Format: PDF / Kindle (mobi) / ePub


Amy Fazio’s debut book, Do You Know the Muffin Pan, is a collection of creative, easy-to-make recipes using that tried-and-true kitchen staple: the muffin pan. No longer just for muffins and cupcakes, the muffin pan is great for creating crowd-pleasing appetizers, delicious side dishes, and even perfectly portion-controlled dinners.

Some fan favorite recipes include:

• Eggs Benedict casserole cups
• Salami boats with antipasto salad
• Mini fish tacos with creamy jalapeño sauce
• Chicken enchilada stacks
• Strawberry pretzel cheesecake bites

This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters.

Whether you already love your muffin pan or plan on dusting off an old one, Do You Know the Muffin Pan is sure to become a family favorite.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Six Ingredient Solution

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

tbsp vegetable oil 1 cup red bell pepper, chopped � cup green onion, chopped 1 cup black beans, drained and rinsed 1 � cup frozen corn 1 whole jalapeño, seeded and diced 2 large chicken breast, cooked and diced 2 tsp cumin 2 tsp chili powder 1 tsp cayenne 1 � cup Monterey Jack cheese, shredded 12 egg roll wrappers Dipping Sauce: � cup of cream cheese, softened 1 chipotle pepper in adobo sauce, seeded and minced 1 tbsp adobo sauce, from the jar 2 tbsp fresh lime juice 2–3 tbsp

loaf can 8 precooked turkey or beef meatball halved 4 slices of pepper jack, quartered � avocado, cubed Sauce 1 tbsp olive oil 1 (14.5 oz) can of fire roasted tomatoes 3 whole cloves of garlic, minced � onion, chopped 1 tbsp cumin Handful or two of cilantro leaves Directions: 1.   Preheat the oven to 350°F and grease 2 standard muffin pans. 2.   In a pan, heat olive oil over medium heat. Cook onions and garlic for about 2 minutes. In a blender, blend the tomatoes, cumin, and cilantro

until the consistency of marinara sauce. Add the onions then garlic and give another quick blend. 3.   Slice the loaf into 15 pieces. Press each slice into the muffin pan and press into the sides of the cup. 4.   Par-bake the bread for about 6 minutes. 5.   After 6 minutes, remove from the oven and carefully place half a meatball, cut side up, in the bread cup. Top with a quarter of cheese and return to the oven, this time on the lowest rack. 6.   Allow it to cook for about 13–15 minutes.

soak on the counter for 5 minutes. 7.   Place muffin pan in the water bath in the oven. Bake for 25 minutes. 8.   Turn off the oven and very carefully remove just the muffin pan, leaving the dish of water to cool down. 9.   Let the dish sit on the counter for another 5 minutes before serving. Note: For bread pudding, I find that thick white breads work best. Challah, brioche, french bread, and sourdough are among my favorites. Thick sliced bread, such as Texas toast also works really well.

return to the oven. 7.   While the squash finishes cooking, prepare the phyllo cups. Brush oil between 6 sheets of phyllo. Cut the phyllo into 8 pieces, giving you 48 squares. Layer 4 squares of phyllo into each muffin cup, alternating the corners around the well of the muffin cup. 8.   When the butternut squash has finished, remove from oven and pour into bowl with onions. 9.   Mix together and spoon several pieces of the squash and onions into the phyllo cups. Divide cheese among the 12

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