Do You Know the Muffin Pan?: 100 Fun, Easy-to-Make Muffin by Amy Fazio

By Amy Fazio

Amy Fazio's debut e-book, Do you recognize the Muffin Pan, is a suite of artistic, easy-to-make recipes utilizing that tried-and-true kitchen staple: the muffin pan. not only for brownies and cupcakes, the muffin pan is superb for developing crowd-pleasing appetizers, scrumptious facet dishes, or even completely portion-controlled dinners.
Some fan favourite 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 exhibit over 100 how one can cook dinner and create within the muffin pan. a number of the recipes contain notes on cooking in different-size pans, counsel for freezing, and directions on substituting various materials to fulfill even the pickiest eaters.
Whether you already love your muffin pan or plan on dusting off an previous one, Do you recognize the Muffin Pan is certain to develop into a kinfolk favourite.

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

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Place 1 baking sheet at a time under the broiler for 1 minute or until the cheese melts. Serve at once. Serves 6 (see Box) SPEEDY BEAN BLACK SOUP Every trendy restaurant seems to have black bean soup on the menu these days, and we've sam­ pled every one we've come across. Most o f these soups 1 teaspoon olive oil seem packed with ingredi­ 3/4 cup frozen chopped onions ents, yet we like this simple, 2 cans (15 ounces each) black beans straightforward recipe better 1 can (14'12 ounces) fat-free chicken broth than any we've tasted to 1 can(151/4ounces) corn kernels, drained 1 can(141/2ounces) Mexican-style stewed tomatoes 3 bay leaves 1 teaspoon bottled minced garlic date.

2. Add the garlic and broth, and raise the heat to high. Add the bouillon cube, cover the pot, and bring the broth to a boil. Uncover to add the Worcestershire, basil, and black pepper, and immediately re-cover after each addition. 3. While the broth is coming to a boil, drain and rinse the peas. Set aside. Uncover the pot, add the rice, and stir. Cover again, reduce the heat to medium, and let the rice cook until the broth is just absorbed, about 8 minutes. Add the tomatoes and drained peas and stir to mix.

Cut the sausage into 4 pieces, and cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter. 3. When the water is boiling, place the potatoes, cut side down, in a single layer in the pot. Lay the sausage pieces on top of the potatoes and place the cabbage wedges on the very top. Cover the pot and cook at a rolling boil for 15 minutes, or until the pota­ toes are tender. 4. Meanwhile, make the Mustard Butter Sauce (if using). 5. Remove the pot from the heat. Using a slotted spoon, divide the cabbage wedges, sausage pieces, and potatoes among four serving bowls.

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