#stuffed egg battered toast

[heroes-feasting]

Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 5 mins    Cook: 25 mins    Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste. 

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

[anniebeemine]

for @i-live-in-spite, hope you enjoy pookie

Every Saturday morning, you find yourself eagerly anticipating the sweet aroma of sizzling batter and maple syrup filling The Reid's kitchen. The ritual has become as comforting as it is predictable: you, Spencer, and his daughter, Naomi, transforming the kitchen into a cozy waffle-making haven.

Spencer stood beside her, watching carefully as she poured the batter. He would wince when he knocked the waffle off, pinching and dragging it onto a place. Naomi insisted she could do all of it herself. Spencer would have trusted her if he hadn't already let her make toast. He turned his back just in time to stop her from using a butter knife to unstick the bread from the sides.

For the past few months, you’ve become a cherished part of their weekend routine. Initially, you had been hesitant about embracing parenthood. Your life had been focused on other ambitions and dreams, and the idea of raising a child had never quite fit into your plans. But everything changed when you met Naomi.

The first time you saw Naomi, her wide eyes brimming with curiosity and mischief, something inside you shifted. Her energy was contagious, and her innocence, combined with her boundless curiosity, made you see life from a different perspective—a perspective filled with simple joys and profound connections.

You had been introduced to Naomi during a casual visit to Spencer’s apartment, and it didn’t take long for you to become enchanted by her vibrant spirit. You started coming over more often, eagerly joining in the Saturday morning breakfast preparations. The sight of Naomi’s ponytail bobbing as she decorated her waffles with a colorful array of toppings filled you with a sense of delight you hadn’t expected.

Today was no different. The apartment buzzed with the familiar clatter of kitchen utensils and the sound of laughter. Spencer, clad in his trusty apron, expertly flipped waffles while Naomi stood beside him, her own apron slightly askew as she focused intently on stirring the batter. She would occasionally adjust the chef's hat on her head.

You'd been instructed to take a seat at the kitchen table, a plastic fork in hand.

"Be our guest!" Naomi shouted when she opened the door to the apartment for you. She had placed her stuffed animals across the table, patting your leg and instructing you to chat. "They're nice. Pinky promise."

You did so, looking at the purple hippo. "I know right! This restaurant is so nice!" You pretended to wait for a response. "I'll have to try the quiche next time."

Naomi turned. "Who serves keys at a restaurant?" She asked.

Spencer panicked as her hand came dangerously close to the iron. "No, baby, quiche."

She looked up at him. "I don't get it." She thought about it. "Like capisce?"

Spencer chuckled softly at Naomi’s confusion, shaking his head as he continued to keep a watchful eye on the waffle iron. “Not quite, sweetheart. Quiche is a type of food—like a pie but with eggs and cheese. It’s really tasty.”

Naomi scrunched up her face, considering this new information as she carefully stirred the batter, her concentration evident in the way she moved the spoon in slow, deliberate circles. “I think I’ll stick to waffles,” she declared with the confidence only a six-year-old could muster.

Spencer gave you a sidelong glance, a soft smile playing on his lips. “You’re in for a treat, then. Naomi’s waffles are becoming famous around here.”

You laughed, glancing around at the stuffed animals arranged at the table. “Well, I’m honored to be in such esteemed company,” you said, nodding at the plush hippo, who seemed to be staring at you with its unblinking, beady eyes.

Naomi beamed with pride as she poured the last of the batter into the waffle iron, the sizzle of the batter hitting the hot plates filling the kitchen. “Okay, this one’s almost ready!” she announced, stepping back to let Spencer handle the final steps.

As the waffle iron clamped shut, Naomi turned to you with a serious expression. “Now, you have to wait patiently, okay? It’s almost done.”

You nodded solemnly, playing along. “I promise, I’ll be the best guest ever.”

She grinned, pleased with your cooperation, and skipped over to the table, where she began adjusting the positions of her stuffed animals, making sure everyone was seated properly. The sight of her so engrossed in her task tugged at your heartstrings, and you couldn’t help but marvel at how this little girl had managed to bring so much light into your life.

A few moments later, Spencer lifted the lid of the waffle iron, revealing a perfectly golden waffle, steam rising from its crisp edges. Naomi carefully carried it over to the table, her little hands steady as she placed the waffle on a plate. She took extra care to decorate it with a circle of whipped cream and a generous sprinkle of colorful sprinkles before presenting it to you with a proud smile.

“Here you go! A special heart waffle, just for you!” Naomi exclaimed, her eyes shining with excitement as she watched your reaction.

"This looks delicious, Chef Naomi." You used the plastic fork to cut into it, struggling.

Naomi turned, pointing to the knife block. "Daddy, can we have the big knife?"

Spencer hummed. "How about a butter knife?" He said, handing her a dull one from the drawer.

You smiled warmly as Naomi carefully cut the waffle for you, her little hands holding the butter knife with determination. “You’re doing a great job, Chef Naomi,” you reassured her, watching as she expertly divided the waffle into neat sections, just like you always did for her.

Naomi looked up at you, a hint of frustration in her eyes as she handed the plate back to you. “I tried, Y/N. But Daddy doesn’t trust me with the big knife.”

Spencer chuckled softly from where he stood by the counter, his eyes filled with a mixture of amusement and protectiveness. “It’s not about trust, sweetheart. It’s about keeping you safe. Besides, you did an excellent job with the butter knife, didn’t you?”

Naomi pouted a little, clearly not entirely convinced, but the pride in her work won out. “Yeah, I guess so,” she admitted, her lips curving into a small smile as she watched you take another bite of the waffle.

You made a show of savoring the taste, closing your eyes as if you were in a fancy restaurant. “This is the best waffle I’ve ever had. I think Chef Naomi could open her own restaurant one day.”

Naomi’s eyes lit up at the compliment, her earlier frustration forgotten. “Really? You think so?”

“Absolutely,” you replied, nodding enthusiastically. “And I’d be your first customer.”

Spencer smiled, leaning down to kiss the top of Naomi’s head. “And I’ll be the sous-chef,” he added, making her giggle.

The three of you settled into a comfortable rhythm, sharing the breakfast that had become more than just a meal—it was a moment of connection, of love, and of building memories together. As you watched Naomi happily chat with her stuffed animals, you couldn’t help but feel a deep sense of fulfillment.

This was what it meant to be part of a family, and you were grateful every day for the little chef who had shown you that.

Read more about Naomi and Spencer

[recipeshub24]

Strawberry Cheesecake Stuffed French Toast

Ingredients:

For the Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 tsp vanilla extract

1 cup diced strawberries

For the French Toast:

8 slices thick-cut bread

4 large eggs

1 cup milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

Butter, for frying

For Serving:

Maple syrup

Additional diced strawberries

Powdered sugar (optional)

Directions:

In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined. Gently fold in the diced strawberries. Set aside.

Make the French toast batter by whisking together eggs, milk, vanilla extract, and ground cinnamon in a shallow dish.

Spread the cream cheese filling onto 4 slices of bread, then top each with another slice of bread to make 4 sandwiches.

Heat a skillet or griddle over medium heat and melt some butter. Dip each sandwich into the French toast batter, making sure to coat both sides evenly.

Place the battered sandwiches onto the hot skillet or griddle and cook until golden brown on both sides, about 3-4 minutes per side.

Once cooked, remove the French toast from the skillet and transfer to serving plates. Serve the stuffed French toast warm with maple syrup, additional diced strawberries, and a dusting of powdered sugar if desired.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Kcal: 450 kcal | Servings: 4 servings

[daretosnoop]

What you should eat based on game vibes

Don’t know if someone has already done this but here we go:

SCK/SCK Remastered: PBJ sandwich, grilled cheeses sandwich, deli sandwich, soda in a can by day and glass bottle at night, chips, pigs in a blanket, cheeseits, an apple, milk in those paper cartons, crinkle fries with ketchup mustard mixed

STFD: fruit platters, coffee in a white mug ndwith a 90s logo, sautéed asparagus, stuffed mushrooms, NY pizza ordered late, gyro, sparkling water, strawberry shortcake, NY cheesecake

MHM: meat with a sweet glaze with mashed potato and boiled veggies, Chinese takeout ordered late, apple cider, pecan pie, pumpkin pie, ginger beer, stewed tomatoes

TRT: fondue stand, smoked ham, cebu lechon, pumpernickel bread with brier cheese , jam, jam cookies,hot cocoa, apple cinnamon tea, apple pie, toasted nuts, glazed carrots

FIN: popcorn, taffy, chalk candy, boiled peanuts, roasted corn, red liquorice, unbranded soda, peanut brittle

SSH: fruit platters, fruit drinks in watermelon and papaya, salsa, green salsa, avocados, grilled fish, lemon chicken, rotisserie, tortillas, lemonade, bean soup, barley and chicken in bell peppers, green tomatoes (in any form)

DOG: whiskey, stacked sandwiches (scooby doo style), pickles, banana peppers, fried fish, hot dogs, peach cobbler, blueberry juice, unidentifiable meat in a can stewed slowly over a fire, bread and butter with coffee in the morning

CAR: roasted corn, grilled seafood on a stick, boiled peanuts, cotton candy, ice cream, seafood medley, butter lobster, peach cobbler, aspirin, poutine, fish and chips, vinegar onions, korean corn dogs

DDI: clam chowder, seafood pasta, lemon butter pasta with lobster, steamed clams, rice porridge, blueberry muffins, sherbet, mint tea, coffee in a thermos

SHA: kidney beans stew, steak and potatoes, those tarts your get at bakeries, eggs and bacon with bread to sop up the yolk, hamburger steak with egg, hash browns, diner coffee, pancakes, grits with cheese

CUR: English breakfast, tea, vegetables with no seasoning, stewed chicken,mushy peas, cold cheese deli meats on bread, lamb chops, a ceramic jar of cookies kept just out of reach, hot milk before bed with a chocolate, ale

TRN: ratatouille, glazed veggies, pasta with a rue sauce, béchamel, fruit cocktail, gin and tonic, roasted potatoes, garlic bread, cherries, peach cobbler, smoked meats, fried chicken

CLK: peaches and cream, coffee with biscotti, illegal champagne, ribs, fried eggplant with marinara sauce, biscuits in gravy, rye bread, cherry tomatoes, crisp lettuce, grilled zucchini, stewed tomatoes, soft pretzels, apple pie with vanilla ice cream, iced tea

CRE: fish baked over a fire wrapped in banana leaves, pineapple salsa, grilled veggies on sticks, shrimp, any type of rice dish (jallop, pulao, spanish rice, fried rice etc.), citrus soda/lemonade, upside down pineapple cake, poke bowls

DAN: hot croissant with jam on one side and butter on the other, crème brûlée, mint tea, lavender cake, champagne, onion soup, charcuterie board, coq au vin, spinach soufflé, lobster bisque

ICE: honey cake, pancakes with maple syrup, grilled salmon with a maple syrup glaze served with wild rice and green beans, dijon mustard on bread, cranberry sauce, roast turkey, sweet potatoes

CRY: grilled seafood with cajun seasoning, beignets, doberge cake, couche couche with hotsauce, oysters, gin fizz, cognac, sherry, cafe au lait, dulce de leche, trout, seafood pie, crawfish, jambalaya, gumbo, red velvet cake

VEN: cappuccino, pasta with garlic and parmigiana, Neapolitan pizza, olives and capers, anchovies over bread, fried eggplants (no batter) in olive oil, rosemary and thyme infused oil with bread,

HAU: potatoes in every which way but especially roasted and mashed with butter, shepherds pie, mint tea, boiled peas, lamb chops, bread dipped in fresh buttermilk, Irish stew, sweet bread, Irish breakfast tea

RAN: cut fruit and grilled fish in a hallow pineapple, wild rice, ham or poultry with pineapple glaze, crackers, flatbread with grilled shrimp curry, coconut based curries, rotisserie style poultry, chutneys, apricot jam, jelly

WAV: croissants with orange marmalade and butter, mutton curry with jasmine rice, saffron rice with creamy chicken stew, sushi, seafood pasta, fruit bowls, overnight oatmeals, loaded potatoes, late night peanut butter snacking

TOT: Wisconsin cheese, vinegar pie, pecan pie, pumpkin pie, (all the pies from the Waitress), scrambled eggs with coffee, buttermilk soaked fried chicken, steak and potatoes, cornbread, chocolate chip cookies, chocolate dipped orange flavoured ice cream, steak and kidney pie

SAW: green tea, soba noodles, clear soups, pickled veggies, salmon on wheat crackers, roasted chestnuts, coffee spiced with oranges and cinnamon, sesame crackers (sweet and salty both), and yes, ramen

CAP: deli meats, assorted bread, honey mustard, butter, romadeur, dumplings, hollandaise sauce, fried potatoes (different styles), sausages, drumstick, cheese sticks, blanched vegetables, green apple sauce, custard, black forest cake

ASH: confetti cake, angel cake, BLT sandwiches, Caesar salad, lemon pasta, dill pickles, potato salad, quesadillas, steak, BBQ, deep dish pizza, carrots in ranch, chips, banana split

TMB: shawarma, falafel, cucumber salad, tahini, humus, garlic pita, grilled veggies, rice and spices baked in an earthen pot, kabob, grilled seafood, saffron rice, baklava, pistachio ice cream, date milkshake, beer

DED: vinegar chips, ice cold water, coffee from a dispenser in a styrofoam cup, stale snacks from a vending machine, peanut butter crackers, cheese crackers, baked goods in the morning, pad thai, fast food pizza, salad bar, trail mix

GTH: pecan pie, peach cobler, ground nuts, fried chicken, cheesy garlic bread, pimento cheese, chewy meat, BBQ, lemonade, sherry, gin, crawfish, pulled pork, rolls, soul food

SPY: haggis, mutton chops, Danish pastries, salmon with dill, pheasant, dundee cake, clam chowder, shortbread, coffee, Lincoln logs, smoked meats, clotted cheese, crackers, oatmeal with raisins, ale, whisky

MED: sushi, lemon grass tea, wheat grass shots, roasted sweet potato and yams with spices, pumpkin and squash stews, broiled veggies, rutabaga mash, rhubarb pie, steamed clams and mussels, truffle pasta

LIE: feta on bread with honey drizzle, greek yogurts with fresh cut fruit, fresh mozzarella over chicken salad, gyro, lamb rotisserie, shawarma, collared greens, pan fried seafood, steamed fish with lemon, carrot salad, pickled veggies, kefir, rice pudding

SEA: seafood buffet cooked every which way, skyr, salmon and haddock boiled with potatoes, dried seafood on bread, mutton soup, rice pudding, clear broth, veggie stew, mashed potatoes

[cagemasterfantasy]

Stuffed Egg-Battered Toast

Serves 4

Ingredients: 4 ounces (1/2 cup) mascarpone, at room temperature, 1/4 Cup walnuts, finely chopped, 2 Teaspoons pure vanilla extract, 4 (1-inch-thick) slices brioche or challah, 2 Eggs, 1/2 Cup whole milk, 1/4 Teaspoon kosher salt, 2 Tablespoons unsalted butter, 1/2 Cup maple syrup, Confectioners suger for dusting

In a small bowl, stir together the mascarpone, walnuts, and vanilla.

Use a thin knife to cut a 2-inch long slit through the side of each slice of brioche, creating a pocket. Gently open the pocket and spoon about 1 tablespoon of the mascarpone mixture into each slice.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

Melt 1 tablespoon of the butter in a large skillet over medium heat. Dip 2 stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl. Place the slices in the skillet and cook for 2 to 3 minutes per side. Use a spatula to transfer the toasts to a warm plate. Repeat to cook the remaining 2 stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

Dust the stuffed toast with confectioners sugar, drizzle with the warm maple syrup, and serve.

Picture credit to: Hello Bonjour

Source: Heroes Feast

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[afinickyguide]

hello! Just received this book for Christmas, and am currently deciding which ones to make for some friends of mine! Which would you say were your favorites? :0

hi there! thats so exciting i hope you enjoy it! i really enjoyed most of the recipes in the book and id always recommend anything in my five dice tag, but for personal favorites my top five would probably be:

tavern stew 

delzoun tide me overs

moonshae seafood rice

halfling oatmeal sweet nibbles

stuffed egg-battered toast

im also gonna give honorable mention to the feywild eggs and gurdats recipes since those are the Big Two requests i get when i bring food to our dnd sessions lmao 

happy cooking!! 💕

[alikapop]

El Meson- How to be Spanish

The soul of Spain in the heart of Santa Fe, El Mesón has been serving locals and visitors for almost twenty years. Born in Spain to a Spanish father and American mother, Chef Huertas, opened El Mesón in 1997 to bring the old-world Iberian cuisine and Andalusian family traditions to the City Different. El Mesón offers two dining options. The full menu is offered in El Comedor, or Dining Room. Large oak tables with soft lighting set the stage for your meal, surrounded by reproductions of classic painters, with the strains of Spanish guitar accenting your palate’s Iberian journey.

On the other hand, if you are in the mood for something lighter and livelier, you will find it in the ¡Chispa! Tapas Bar. Reminiscent of an Andalusian patio, this room features Tapas and Live Entertainment. From Tango, to Jazz, to Flamenco there is a beautiful stage showcasing some amazing talent! We offer a full bar, and Santa Fe's best selection of Spanish Wines and Sherries. ¡Hasta pronto!

David Huertas, Andrea Bozman: (505) 983-

Soup & Salad Tapas

Sopa del Día

Market Price

Ensalada con Quesos de Cabra - Murcia

$14.50

Four Goat Cheese Salad with sliced Pears, toasted Pine Nuts, Baby Greens, and an Aged Balsamic Vinegar Reduction

Ensalada de Aguacate y Gambas - Andalucia

$16.00

Shrimp and Avocado Salad with a julienne of Bibb Lettuce, Grape Tomatoes, Mullet Roe, and Pink Brandy Dressing

Ensalda de Remolacha - Murcia

$12.00

Beet and Kale Salad with Fresh Basil and Goat Yogurt Dressing topped with roasted Pistachios

Cogollos a la Crema de Cabrales - Asturias

$13.50

Heart of Living Butter Lettuce, Cabrales Blue Cheese Cream Dressing, toasted Pine Nuts & crispy Serrano Ham

Vegetables & Cheese Tapas

Queso con Membrillo - Castilla-La-Mancha

$10.50

Aged Manchego Cheese with Quince Preserves and Olives

Berenjena - Andalucia

$10.00

Lightly battered Eggplant Fries drizzled with Cane Syrup and a sprinkle of fresh Saffron

Tortilla Española - Madrid

$9.00

Wedge of Spanish Egg, Potato, and Onion Tortilla with Roasted Garlic Aioli

Setas a la Parilla - Andalucia

$10.50

Grilled Oyster Mushrooms marinated in Garlic and Parsley infused Extra Virgin Olive Oil

Alcachofas Rellenas - Catalonia

$9.50

Flash fried Artichoke Hearts filled with Herbed Spanish Goat Cheese served over Romesco Sauce with Caperberries

Patatas dos Salsas - Aragon

$8.00

Twice-fried Baby Red Potatoes, with a spicy Red Chile Dipping Sauce and roasted Garlic Aioli

Coca Balear - Baleares

$13.50

Savory open-faced Balearic Tart with Roasted Peppers, Goat Cheese, Pine Nuts, and Fresh Herbs

Croquetas de Cabrales - Asturias

$10.50

Fried Potato and Cabrales Blue Cheese Croquettes with Kale and Walnut Pesto

Fish & Seafood Tapas

Calamares dos Salsas - Andalucia

$11.00

Flash fried Baby Calamari with a house-made Tomato Sauce and Roasted Garlic Aioli

Gambas al Ajillo - Pais-Vasco

$9.50

Shrimp sautéed with sliced Garlic and Pequin Chile Flakes served in a sizzling hot cazuela

Croquetas de Cangrejo - Cantabria

$11.50

Blue Crab Croquettes with Roasted Garlic Aioli

Pimientos de Piquillo Rellenos - Navarre

$13.00

Roasted Piquillo Peppers stuffed with Crawfish over a Leek and Sherry Cream Sauce

Ostras Fritas - Catalonia

$11.50

Fresh flash-fried Pacific Oysters over spicy Romesco Sauce

Empanadillas de Atún - Galicia

$12.00

Yellowfin Tuna Turnovers with Date, Tomato and Basil Compote

Meat & Poultry

Jamón Iberico - Extremadura

The famous cured Mountain Ham from free range Acorn-fed Iberian Pigs, aged over two years, from renown producer Cinco Jotas—widely considered the best in the world

Market Price

Champiñones Rellenos - Andalucia

$10.50

Broiled Mushroom Caps stuffed with Chorizo topped with Manchego Cheese and Chopped Oregano

Pinchos Morunos - Andalucia

$14.00

Grilled local Lamb Brochettes marinated in Moorish Spices

Pollo al Ajillo - Madrid

$9.50

Select cuts of roasted Chicken with Garlic, Pequin Chile Flakes and Parsley

Chorizo Txistorra - Basque

$9.50

Grilled Txistorra Chorizo Sausage with Parsley and Pine Nut Pesto

Solomillo de Res - Asturias

$16.50

Grilled 3 oz. Beef Tenderloin Filet topped with Cabrales Blue Cheese over Leek and Sherry Cream Sauce

Morcilla con Cebolla - Extremadura

$13.00

Pan seared Morcilla Sausage with Cider Caramelized Sweet Onions and sautéed Red Pears

Chuletitas de Cordero - Castilla-Leon

$19.50

Grilled locally-raised Lamb Chops with Chimichurri Sauce

Paella

Paella de Mariscos - Valencia

Mediterranean Mussels, Clams, Shrimp, Scallops, Clamari, fresh Fish, Saffron Sofrito and Bomba Rice simmered in a house-made White Fish Broth

For Two People

$70.00

Paella a la Valenciana - Valencia

Chorizo Sausage, Chicken Breast, Pork Tenderloin, Mussels, Clams, Shrimp, and Scallops, Saffron Sofrito, and Bomba Rice simmered in a house-made Roast Chicken Broth

For Two People

$66.00

Paella de la Huerta - Valencia

Medley of Seasonal Vegetables, Garbanzo Beans, rich Tomato and Saffron Sofrito with Bomba Rice simmered in a house-made Vegetable Broth

For Two People

$60.00

Arròs Negre - Valencia

Catalan style "Black" Rice with Clams, Scallops, Shrimp, fresh Fish, Calamari, Squid Ink Sofrito and Bomba Rice simmered in a White Fish Broth, served with Roasted Garlic Aioli on the side

For Two People

$68.00

Entrées

Pescado del Dia - Galicia

Fresh Fish of the Day, sourced from sustainable stocks in an environmentally friendly manner—please inquire

Market Price

Chuletón el Mesón - Castilla-Leon

$39.00

16oz. Bone-in Ribeye Steak grilled to order with Chimichurri Sauce

Parillada Mixta - Rioja

$44.00

Mixed grill platter with two Lamb Chops, 3 oz. Beef Tenderloin, 3 oz. Pork Tenderloin, Chicken Breast, Chorizo and Morcilla Sausages served with Chimichurri and Salbitxada Sauces

Desserts

Flan de Naranja

$8.00

Orange scented flan

Churros con Chocolate

$9.00

Spanish Churros with special thick Spanish Hot Chocolate

Sorbete con Galletas

$8.00

sorbete con galletas

Tarta de Chocolate

$12.00

Flourless Chocolate Cake with Sweet Espresso Syrup

Natillas de Almendras Marcona

$9.00

Silky Marcona Almond Custard

Frutas de Temporada

$9.00

Elegantly carved selection of fresh seasonal fruits

Taza de Chocolate

$3.50

A cup of special thick Spanish Hot Chocolate

Coffee Drinks

Spanish, Irish, Mexican, Keoke

$7.50

Carajillo

$8.50

with Brandy or Dry Anis

Sweet Sherries

Bodegas Osbornee, Sweet Cream Oloroso Sherry, Jerez, NV

$9.00

Bodegas Barbadillo, Pedro Ximénez Sherry, Sanlucar de Barrameda, NV

$10.00

Bodegas Alvear, Carlos VII, Amontillado Sherry, Montilla-Moriles, NV

$9.00

Bodegas Alvear, Asuncion, Oloroso Sherry, Montilla-Moriles, NV

$10.00

Bodegas Alvear, Solera 1927, Pedro Ximénez Sherry, NV

$14.00

Ports

Dow, Late Bottle Vintage Ruby, Oporto Portugal, CV

$9.00

Dow, Boardroom Premium Reserve Tawny, Oporto, Portugal, NV

$9.00

Porto Kopke, 10 year Tawny, Oporto, Portugal, NV

$14.00

Porto Rocha, 20 year Tawny, Oporto, Portugal, NV

$17.00

Porto Kopke, Over 40 year Tawny, Oporto, Portugal, NV

$24.00

Brandies

Fundador, Solera Reserva, Pedro Domecq, Jerez de la Frontera

$9.50

Señor Lustau, Solera Reserva, Emilio Lustau, Jerez de la Frontera

$9.50

Cardenal Mendoza, Solera Gran Reserva, Jerez de al Frontera

$12.00

Torres 10, Imperial Brandy, Gran Reserva, Vilafranca del Penedes

Sherries

Jerez

Papirusa, Bodegas Lustau, Very Dry Manzanilla, NV

Los Arcos, Bodegas Lustau, Medium Dry Amontillado, NV

Pedro Ximenez, Oxford 1970, Bodega Dios Baco S.L., Very Sweet, NV

Sanlucar de Barrameda

Manzanilla, Bodega Delgado Zuleta, Very Dry, NV

Fino, Bodega Delgado Zuleta, Dry, NV

Amontillado, Bodega Delgado Zuleta, Medium Dry, NV

Oloroso, Bodega Delgado Zuleta, Sweet Cream, NV

Montilla-Moriles

Fino Electrico, Bodegas Toro Albalá, Dry, NV

Glass

$8.00

Amontillado Carlos VII, Bodegas Alvear, Medium Dry, NV

Glass

$9.00

Oloroso Viejo, Bodegas Toro Albalá, Aged Sweet Cream, NV

Glass

$9.00

Oloroso, Bodegas Alvear, Sweet Cream, NV

Glass

$10.00

1927 Solera Pedro Ximenez, Bodegas Alvear, Very Sweet, NV

Glass

$14.00

Don PX, Bodegas Toro Albalá, Very Sweet, 1983

Glass

$18.00

White Wines

Godello, Gaba do Gil, Vinos Telmo Rodriguez, Valdeorras, 2014

$46.00

Albariño, Verde, Granbazán, Rias Baixas, 2015

$47.00

Blanc Selccio, Can Feixes, Bodegas Huguet, Penedes, (Organic), 2015

$35.00

Verdejo, Old Vines, Nisia, Bodegas Ordoñez, Rueda, 2015

$44.00

Txakoli, Ulicia, Bizkaiko Txacolina, 2015

$50.00

Blanco de Barrica, Bodegas Muga, Rioja, 2015

$46.00

Monopole, Bodegas C.V.N.E., Rioja, 2015

$42.00

Chardonnay-Viura, Immacula, Bodega Tandem, Navarra 2014

$49.00

Albariño, Bodegas Morgadio, Rias Baixas, 2015

$50.00

Txacoli, Zudugarai, Getariako Txacolina, 2015

$47.00

Godello, Avanciajo, Bodegas Avancia, Valdeorras, 2012

$74.00

Chardonnay, Kyndall's Reserve, Dutton Estate, Red River, 2013

$93.00

Chardonnay, Hyde Vineyards, Carneros, 2012

$157.00

Rosé Wines

Rosado, Garnacha, Bodegas Borsao, Campo de Borja, 2014

$26.00

Rosado, Cortijo, Compania de Vinos del Atlántico, Rioja, 2014

$36.00

Rosado, Temp./Garnacha/Viura, Sierra Cantabria, Rioja, 2014

$37.00

Sparkling Wines

Cava, Brut, Codorniu, Penedes, NV

Split Bottle

$10.00

Cava, Brut, Basca, Amor sobre Dinero, Penedes, NV

$42.00

Cava, Brut Reserva 'La Familia", Juve y Camps, Penedes, 2010

$58.00

Cava, Brut, Rose Pinot Noir, Codorniu, Penedes, NV

$49.00

Cava, Brut, Reserva, Rose Pinot Noir Juve y Camps, Penedes, NV

$60.00

Sangria

Sangria

By the Glass

$8.00

One Half Liter Pitcher (Approx. 3 Glasses)

$20.00

One Liter Pitcher (Approx. 6 Glasses)

$40.00

Red Wines

Rioja

Cosecha, Sierra Cantabria, Bodegas Sierra Cantabria, 2012

$35.00

Cosecha, Obalo, Bodegas Obalo, 2013

$37.00

Cosecha, Faustino VII, Bodegas Faustino, 2011

$35.00

Cosecha, Graciano, Vinos Sin Ley, 2011

$42.00

Crianza, Bordón, Bodegas Franco Españolas, 2011

$38.00

Crianza, Bodegas Ramírez de la Piscina, 2011

$42.00

Crianza, La Montesa, Bodegas Palacios Remondo S.A., 2011

$45.00

Crianza, Sierra Cantabria, Bodegas Sierra Cantabria, 2011

$47.00

Reserva, Ontañón, Bodegas Ontañón, 2005

$60.00

Reserva, Marques de Riscal, Bodegas Mqs. de Riscal, 2009

$62.00

Reserva, Bodegas Ramírez de la Piscina, 2007

$56.00

Reserva, Bordón, Bodegas Franco Españolas, 2008

$63.00

Reserva, Unfiltered, Muga, Bodegas Muga, 2011

$74.00

Reserva, Cune, C.N.V.E., 2010

$78.00

"Allende", Finca Allende S.L., 2008

$77.00

"Predicador", Vinos de Benjamín Romeo S.L., 2009

$86.00

"Lanzaga", Viñedos Telmo Rodriguez S.L., 2008

$90.00

Reserva, Imperial, Cune, C.V.N.E., 2004

$120.00

Reserva, Remirez de Ganuza, 2006

$186.00

Gran Reserva, Ontañón, Bodegas Ontañón, 2005

$95.00

Gran Reserva, Ramírez de la Piscina, 2001

$102.00

Gran Reserva, "Prado Enea", Bodegas Muga, 2005

$158.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2005

$180.00

"Torre Muga", Bodegas Muga, 2006

$182.00

Gran Reserva, Imperial, Cune, C.V.N.E., 2004

$210.00

Ribera del Duero

Cosecha, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2011

$37.00

Cosecha, Canta Perdices, Bod. San Pedro Regalado, 2011

$35.00

Crianza, Viña Mayor, Bodegas y Viñedos Viña Mayor, 2010

$46.00

Tinto Fino, Protos, Bodegas Protos, 2012

$50.00

Casajus, Bodegas J.A. Calvo Casajus S.L., 2012

$62.00

Reserva, Viña Mayor, Hijos de Antonio Barcelo S.A., 2008

$84.00

Crianza, Condado de Haza, Bod. Alejandro Fernández, 2011

$80.00

Crianza, Pesquera, Bodegas Alejandro Fernández, 2011

$95.00

Atauta, Dominio de Atauta, 2009

$97.00

Reserva, Protos, Bodegas Protos, 2010

$125.00

Gran Reserva, Protos, Bodegas Protos, 2006

$230.00

Finca El Graco Viejo, Protos, Bodegas, Protos, 2011

$250.00

Gran Reserva, Alenza, Bodegas Alejandro Fernández, 1999

$354.00

Navarra

Cabernet Sauvignon, Vega Sindoa, Bodegas Nekeas, 2012

$36.00

Tempranillo/Cabernet/Merlot, Ars Nova, Bodega Tandem, 2008

$49.00

Toro

Tinta de Toro, Termes, Bodegas Numanthia, 2013

$80.00

Tinta de Toro, Numanthia, Bodegas Numanthia, 2011

$158.00

Tinta de Toro, Termanthia, Bodegas Numanthia, 2007

$525.00

Priorat & Montsant

Sola Fred, Celler de Masroig, Montsant, 2012

$30.00

Can Blau, Cellerss Can Blau, Montsant, 2014

$40.00

Ceps Nous, Pasanau Germans, Priorat, 2014

$49.00

La Cartuja, Compania de Vinos del Atlantico, Priorat, 2013

$53.00

Black Slate, Celler Cecilio S.L., Priorat, 2012

$54.00

Finca La Planeta, Pasanau Germans, Priorat, 2008

$101.00

Porrerra, Celler Vall Llach, Priorat, 2010

$166.00

Other Spanish

Monastrell/Syrah, Luzón, Bodegas Luzón, Jumilla, 2014

$27.00

Monastrell, Hécula, Old Vines, Bodegas Castaño, Yecla, 2012

$32.00

Monastrell, Juan Gil, Bodegas Hijos de Juan Gil , Jumilla, 2014

$39.00

Garnacha, Atteca, Old Vines, Bod. Atteca, Calatayud, 2014

$44.00

Tempranillo, Venta Mazzaron, Viñas del Cénit, Zamora, 2013

$40.00

Mencía, Losada, Losada Vinos de Finca S.A., Bierzo, 2012

$56.00

Tempranillo, Dehesa La Granja, Bod. Fernández, Zamora, 2008

$70.00

Tempranillo, Vínculo, Bodegas Fernández, La Mancha, 2011

$55.00

Argentina

Bonarda, Durigutti, Mendoza, 2014

$42.00

Malbec, Durigutti, Mendoza, 2014

$40.00

Malbec, Vista Flores, Catena, Mendoza, 2014

$42.00

Pinot Noir, Catalpa, Bodegas Atamisque, Mendoza, 2012

$44.00

Malbec, Terrazas, Chandon Group, Mendoza, 2013

$56.00

Malbec, Reserva, Pascual Toso, Mendoza, 2014

$46.00

Chile

Cabernet Sauvignoin-Carmenere, Montes, Colchuaga 2014

$39.00

Cabernet Sauvignon, Antigua Reserva, Cousiño Macul, 2012

[justinterestingrecipes]

20 Creative Recipes with Nuts ‘N More High Protein Spread

Nuts ‘N More has taken the fitness and food world by storm, and for good reason. Not only is it a delicious nut butter, but it’s also a fantastic source of protein, making it an ideal addition to your culinary creations. In this blog post, we’ll dive into the world of nutty innovations and explore 20 creative and mouthwatering recipes that feature Nuts ‘N More High Protein Spread. Get ready to take your meals to the next level with this versatile ingredient.

1. Protein-Packed Nut Butter Smoothie:

Blend your favorite protein spread with banana, almond milk, and honey for a nutritious smoothie.

2. Nutty Oatmeal:

Stir Nuts ‘N More High Protein Spread into your morning oatmeal for added flavor and protein.

3. Nut Butter Stuffed French Toast:

Make a delicious stuffed French toast by spreading the protein spread between slices and dipping them in egg before cooking.

4. Protein-Packed Pancakes:

Add a dollop of nut butter to your pancake batter for a protein boost and a nutty twist.

5. Nutty Salad Dressing:

Create a creamy salad dressing by mixing the protein spread with a bit of olive oil and balsamic vinegar.

6. Nut Butter Dipping Sauce:

Make a tasty dipping sauce for apple slices or celery sticks by thinning the protein spread with a little water or yogurt.

7. Protein-Packed Yogurt Parfait:

Layer Greek yogurt, berries, and a drizzle of Nuts ‘N More High Protein Spread for a high-protein parfait.

8. Nut Butter Banana Bread:

Add a swirl of protein spread to your banana bread batter before baking.

9. Nut Butter Protein Bars:

Mix protein spread with protein powder, oats, and honey to create homemade protein bars.

10. Chocolate Nut Butter Cups:

Make your own chocolate cups by melting dark chocolate and filling it with protein spread.

11. Nut Butter and Jelly Sushi:

Spread protein spread and jelly on whole wheat bread, roll it up, and slice it into sushi-like pieces.

12. Nutty Stir-Fry Sauce:

Add a unique flavor to your stir-fry by incorporating a bit of protein spread into your sauce.

13. Protein Spread Cookies:

Use protein spread as an ingredient in your favorite cookie recipe for added richness.

14. Nutty Thai Noodles:

Mix protein spread with coconut milk and soy sauce to create a Thai-inspired nut sauce for noodles.

15. Nut Butter Ice Cream Topping:

Drizzle warm protein spread over your favorite ice cream for a delightful topping.

16. Nutty Grilled Cheese:

Make a gourmet grilled cheese sandwich by spreading protein spread inside with your cheese.

17. Nut Butter Coffee:

Add a spoonful of protein spread to your coffee for a creamy, nutty twist.

18. Protein Spread S’mores:

Create a unique s’mores experience by using protein spread instead of regular chocolate bars.

19. Nut Butter Quesadillas:

Make a savory quesadilla by spreading protein spread inside with cheese and your choice of fillings.

20. Nut Butter Popcorn:

Drizzle melted protein spread over your popcorn for a sweet and savory snack.

Nuts ‘N More High Protein Spread is not just a tasty nut butter; it’s a versatile ingredient that can elevate both your sweet and savory dishes. Whether you’re a fitness enthusiast or simply a foodie looking to add a protein punch to your meals, these 20 creative recipes will inspire you to get creative in the kitchen. The nutty innovations are endless, so get ready to explore, experiment, and enjoy the delicious results. 

Happy cooking!

[benjaminfrisch]

Mascarpone Stuffed French Toast with Peaches Recipe Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert. 1/2 teaspoon vanilla extract, 6 tablespoons confectioners' sugar, 4 Mexican bolillo rolls, 1 cup mascarpone cheese, 6 eggs, 1/2 teaspoon ground cinnamon, 1 lemon zested, 3/4 cup milk, 4 pinches ground nutmeg, 2 teaspoons vegetable oil or as needed, 1/2 cup sugar, 8 fresh peaches, 2 teaspoons butter or as needed

[recipespancakes]

Pancakes for a Crowd

Pancakes are a beloved breakfast staple all over the world. Whether you prefer American pancakes served with maple syrup or Chinese pancakes stuffed with tofu and vegetables, there's always a place for them on the menu. But sometimes, you just want to enjoy a stack of delicious pancakes in the comfort of your own home. Introducing Pancakes for a Crowd - the perfect solution for all your pancake cravings! Made with a special flour blend, these pancakes are light, fluffy, and delicious. Forget about spending hours in the kitchen and take a shortcut to eating mouth-watering pancakes. Imagine waking up on a lazy Sunday morning to the aroma of pancakes sizzling on the frying pan. You go downstairs to the kitchen and find a stack of golden-brown goodness on a plate, ready for you to devour. You grab a square of butter and watch it slowly melt on top, forming small bubbles of deliciousness. But the best part about Pancakes for a Crowd is that they're not just for breakfast! They make a great option for a brunch with friends or a weeknight dinner when you don't have time to cook an elaborate meal. Just grab a bag of pancake mix from your grocery store or order one from our online shop, and you'll be ready to have pancakes whenever you want. So why wait? Order your Pancakes for a Crowd today and see why they are the recommended choice by SFGate and Sunset magazines. Whether you're enjoying them with fresh fruit compote, crispy bacon, or a dollop of whipped cream, these pancakes are the ones you'll always want to come back to. Don't be left out of the Pancake Movement! Join the parkside and discover the joy of flipping perfectly shaped pancakes right in your own home.

Ingredients

To make delicious pancakes for a crowd, you will need the following ingredients: American restaurants Cream brown Sausage large Affiliate crispy Fluffier items There better Fruit house With diced Kitchen eating Bubbles they're Butter fried Always sunset Holidays parkside Gadgets powder Flour their Followed beef Recommended ricotta Maple form Compote loved Btwn freezer Benedict take Ready Chinese Blueberries must Whether Powell Beach Yujung Tofu homemade Time SFGate Grilled grocery They enjoy Dash cooking World great Minutes banana Toast ones Square before Want dutch Then cake

Directions

To make these delicious pancakes, follow these simple steps: - Start by gathering all the necessary ingredients: banana, flour, baking powder, salt, sugar, milk, eggs, and melted butter. - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. - In a separate bowl, mash the banana with a fork until it forms a smooth puree. - Add the milk, eggs, and melted butter to the mashed banana and mix well. - Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will result in tough pancakes. - Heat a non-stick frying pan or griddle over medium heat. You can also use a cast-iron or Dutch oven for a crispy edge. - Once the pan is hot, ladle about 1/4 cup of pancake batter onto the surface. - Let the pancake cook for about 2-3 minutes, or until bubbles form on the surface. - Flip the pancake and cook for another 1-2 minutes, or until golden brown. - Repeat steps 7-9 with the remaining batter, adding more butter to the pan as needed. - Once all the pancakes are cooked, you can serve them plain or with your favorite toppings. Some popular options include sliced banana, blueberries, maple syrup, whipped cream, or even a dollop of ricotta cheese. - For a fun twist, you can also try adding diced sausage or grilled tofu to the batter. - Whether you're eating them for breakfast, brunch, or a late-night snack, these homemade pancakes are sure to be a hit! Enjoy your pancakes and have a great time cooking in the kitchen!

Nutrition Facts

When it comes to nutrition, Pancakes for a Crowd is committed to providing you with a delicious and balanced meal. Our pancakes are made with high-quality ingredients to ensure that you receive all the essential nutrients your body needs. Take a look at the nutrition facts below: Calories - One serving of Pancakes for a Crowd contains approximately 200 calories. - This amount may vary depending on the toppings and syrups you choose to accompany your pancakes. Protein - Each serving of Pancakes for a Crowd contains 5 grams of protein. - Protein is essential for building and repairing muscle tissues. Fat - One serving of Pancakes for a Crowd contains 8 grams of fat. - While our pancakes are not fried, they do contain a small amount of butter or oil to enhance their flavor and texture. Carbohydrates - Pancakes for a Crowd contains 30 grams of carbohydrates per serving. - Carbohydrates provide the body with energy and help to keep you feeling full and satisfied. Fiber - Our pancakes contain 2 grams of fiber. - Fiber is important for maintaining a healthy digestive system and can help to prevent constipation. Sugar - Each serving of Pancakes for a Crowd contains 5 grams of sugar. - This amount may vary depending on the toppings and syrups you choose to accompany your pancakes. Whether you're in the mood for a traditional pancake stack with maple syrup or prefer a healthier option with fresh fruit and yogurt, Pancakes for a Crowd has you covered. So why wait? Head down to your nearest grocery store or visit our website to grab a pack of delicious Pancakes for a Crowd today!

More from Taste of Home

Looking for more delicious recipes? Check out these mouthwatering options created by our talented team of chefs at Taste of Home: American Pancakes: If you enjoyed our Pancakes for a Crowd, you'll definitely want to try our classic American Pancakes. These fluffy delights are perfect for breakfast or brunch and are sure to satisfy even the pickiest eaters. Homemade Maple Syrup: Upgrade your pancake experience with our easy-to-make homemade maple syrup. This sweet and golden syrup will take your pancakes to the next level. Say goodbye to store-bought syrup forever! Blueberry Pancakes: Love blueberries? Then you'll absolutely adore our Blueberry Pancakes. Packed with juicy berries, these pancakes burst with flavor and are a great way to start the day. Sausage Benedict: For a breakfast or brunch option with a twist, try our Sausage Benedict. This dish combines all the classic flavors of eggs Benedict with a savory sausage patty. It's a meal that will impress everyone around the table. Grilled Pancake Sandwich: Looking for a unique and delicious take on pancakes? Our Grilled Pancake Sandwich is the answer. Crispy pancakes sandwiching a flavorful filling of your choice, this dish is a must-try. Chinese Scallion Pancakes: Expand your pancake repertoire with our Chinese Scallion Pancakes. These crispy and savory pancakes are a popular street food in China and will transport you to the busy markets of Beijing. Ricotta Pancakes: Take your pancake game to a whole new level with our Ricotta Pancakes. These rich and fluffy pancakes are made with creamy ricotta cheese, giving them a unique and delightful flavor. Banana Pancakes: If you love banana bread, you'll definitely want to try our Banana Pancakes. Packed with ripe bananas and topped with a dollop of whipped cream, these pancakes are a treat you won't want to miss. Dutch Baby Pancake: Craving something different? Our Dutch Baby Pancake is a delightfully puffy, oven-baked pancake that's sure to impress. Top it with powdered sugar, a squeeze of lemon, and your favorite fruit compote for a truly special breakfast treat. Beef and Green Onion Pancakes: Want to add a savory twist to your pancakes? Our Beef and Green Onion Pancakes are a perfect fit. Filled with juicy diced beef and fragrant green onions, these pancakes are a hearty and flavorful choice. With these additional pancake recipes, you'll always have something new and delicious to enjoy. Cooking at home has never been better! More from Taste of Home is brought to you by Yujung Green Kitchen, your grocery store in the parkside area. They're recommended by Taste of Home as the best place for all your culinary needs, offering a wide range of cooking gadgets, kitchen items, and fresh ingredients. Don't miss out on their homemade tofu or their famous brown rice powder. Affiliate disclosure: Taste of Home may earn a small commission from any purchases made through Yujung Green Kitchen's website. Sign-up for recipes to your inbox Tired of eating the same old breakfast every day? Want to surprise your family with delicious pancakes that will make their taste buds explode with joy? Introducing "Pancakes for a Crowd" - the ultimate solution for all your pancake cravings. Whether it's a lazy Sunday morning or a special occasion, our pancake recipes will always leave you craving for more. Our secret? A special blend of flour, baking powder, and a dash of love. This magical combination creates the fluffiest pancakes you've ever tasted. And don't forget about the bananas - they add a natural sweetness and a lovely texture that will melt in your mouth. But we don't stop there. We also offer a variety of toppings and mix-ins, so you can customize your pancakes to your heart's content. From crispy bacon and sausage to fresh blueberries and diced fruit, the possibilities are endless. And if you're feeling adventurous, try our Dutch baby pancakes or our green tea-infused pancakes. They're a unique twist on the classic recipe and will surely impress your friends and family. But don't worry, we haven't forgotten about the classics. Our American-style pancakes are loved by everyone, whether you enjoy them plain or topped with butter and maple syrup. And if you're in the mood for something savory, our pancakes benedict with perfectly poached eggs will satisfy your cravings. Ready to take your pancake game to the next level? Sign up for our newsletter and get access to exclusive pancake recipes delivered straight to your inbox. Never miss a new flavor or cooking technique again! So what are you waiting for? Fill out the form below and start enjoying pancakes like never before. Your family and friends will thank you, and your taste buds will be forever grateful.

The 15 Best Places for Pancakes in San Francisco

San Francisco is known for its diverse food scene, and pancakes are no exception. Whether you're in the mood for a classic fluffy stack or something more unique, there are plenty of delicious options to choose from. Here are the 15 best places to satisfy your pancake cravings in San Francisco: - The Butler & The Chef Bistro: This French bistro in SoMa offers a mouthwatering selection of pancakes. Try their Dutch Baby pancake, served with powdered sugar and lemon juice for a perfectly sweet and tangy breakfast treat. - Stacks: Located in Hayes Valley, Stacks is a go-to spot for pancakes lovers. Their famous buttermilk pancakes are always a hit, and you can customize them with toppings like blueberries, bananas, or chocolate chips. - Brenda's French Soul Food: Known for their amazing beignets, Brenda's also serves up some incredible pancakes. Their special sweet potato pancakes are out of this world, topped with a spiced brown sugar butter that will leave you wanting more. - Plow: This popular breakfast spot in Potrero Hill is a must-visit for pancake enthusiasts. Their lemon ricotta pancakes are a fan favorite, with the perfect balance of tangy lemon and creamy ricotta. - The Mill: Located in the trendy NOPA neighborhood, The Mill is famous for their artisanal bread and pastries. But don't sleep on their pancakes! The Mill's cornmeal pancakes are crispy on the outside and fluffy on the inside, a true delight. - Sweet Maple: If you're in search of the ultimate pancake experience, look no further than Sweet Maple. Their famous Millionaire's Bacon Pancakes are to die for, featuring crispy bacon cooked with brown sugar, black pepper, and cayenne. Don't miss it! - Tartine Manufactory: A bakery and restaurant combo, Tartine Manufactory serves up some of the best pastries and baked goods in the city. Their pancakes are no exception. Made with their signature country batter, these pancakes are light, fluffy, and simply irresistible. - Plow: This quaint neighborhood favorite in the Inner Sunset serves up delicious pancakes with a twist. Their zucchini bread pancakes are a unique take on the classic, packed with grated zucchini and topped with a tangy cream cheese compote. - Kitchen Story: If you're in the Castro, don't miss out on Kitchen Story's famous million dollar pancakes. These mouthwatering delights are topped with a rich and creamy vanilla sauce, fresh strawberries, and powdered sugar. Pure bliss! - Outerlands: This cozy beachside spot in the Outer Sunset knows how to do pancakes right. Their famous Dutch pancakes are served with a variety of toppings, like fresh fruit compote, homemade granola, and whipped cream. It's a breakfast you won't soon forget. - The Plant Cafe Organic: For those looking for a healthier pancake option, The Plant Cafe Organic has got you covered. Their gluten-free coconut pancakes are made with a mixture of coconut flour and tapioca flour, resulting in a pancake that is both fluffy and flavorful. - The Pork Store Cafe: This classic American diner has been serving up hearty breakfasts since 1916. Their fluffy buttermilk pancakes are a must-try, especially when topped with a generous pat of butter and a drizzle of maple syrup. - Farm:Table: Tucked away in a cozy corner of the Tenderloin, Farm:Table is a hidden gem that serves up delicious brunch items. Their seasonal pancakes are always a hit, made with fresh ingredients sourced from local farmers. Be sure to ask your server about their current pancake special! - Plow: Another Plow location? Yes, because they're just that good. This time, head to their Portrero Hill location for a taste of their famous lemon poppyseed pancakes. Bursting with flavor and topped with homemade lemon curd, they're a dream come true. - Chow: With several locations throughout the city, Chow is a go-to spot for reliable and delicious comfort food. Their classic buttermilk pancakes are a crowd favorite, perfectly fluffy and served with whipped butter and maple syrup. - Blackwood: This modern eatery in the Marina offers a unique twist on traditional pancakes. Their Thai tea pancakes are made with a blend of Thai tea-infused batter, giving them a subtle tea flavor that pairs perfectly with the sweet maple syrup. Whether you're a pancake purist or looking for something out of the ordinary, San Francisco has a pancake spot for everyone. From classic buttermilk to exotic flavor combinations, these restaurants are serving up some of the best pancakes in the city. So why wait? Grab your friends and head out on a pancake tour of San Francisco today!

Blackstone Pancakes

Calling all pancake lovers! If you want to take your breakfast game to the next level, then Blackstone Pancakes are the ones for you. Made with love and care, these pancakes are guaranteed to satisfy your cravings and leave you wanting more. What sets Blackstone Pancakes apart from the rest? It's all in the cooking gadgets we use. Our speciality pancake griddle allows for even heat distribution, ensuring that each pancake is cooked to perfection. No more burnt or undercooked pancakes - just crispy, fluffy goodness every time. Not only are our pancakes a treat for your taste buds, but they're also a feast for the eyes. Imagine a stack of golden-brown pancakes topped with a dollop of butter and a drizzle of maple syrup, with the sunset reflecting off the ocean in the background. It's a picture-perfect scene that will make your breakfast experience even more enjoyable. Whether you prefer classic pancake flavors like buttermilk or blueberry, or you want to try something unique like our banana and ricotta pancakes, we have a variety of options to satisfy every palate. Our menu also includes savory pancakes like our eggs benedict pancake, topped with hollandaise sauce and a perfectly fried egg. If you're looking to recreate the pancake experience at home, our Blackstone Pancakes mix is just what you need. Made with the finest ingredients, our mix makes it easy to whip up a batch of delicious pancakes in just minutes. Simply add water and watch the batter transform into light and fluffy pancakes, ready to be enjoyed by the whole family. But why stop at pancakes? With a Blackstone Pancakes mix, you can get creative and make other delightful treats too. Use the mix to make pancake breakfast sandwiches, or try your hand at pancakes topped with diced fruit, whipped cream, or even crispy bacon. The options are endless! Don't limit yourself to boring, store-bought pancakes. Elevate your breakfast experience with Blackstone Pancakes. Whether you're cooking up a feast for a crowd or simply enjoying a quiet morning at home, our pancakes are the perfect addition to any breakfast or brunch table. Trust us, once you've tried Blackstone Pancakes, you'll never go back to ordinary pancakes again. So what are you waiting for? Head to your nearest grocery store or order online to get your hands on our Blackstone Pancakes mix and start enjoying the most delicious pancakes your taste buds have ever experienced. Your breakfast will never be the same again! Disclaimer: This is an affiliate post. We may earn a commission from the links on this page.

Blackstone Griddle Pancakes

When it comes to delicious pancakes, nothing beats the flavor and convenience of cooking them on a Blackstone Griddle. Whether you're serving a crowd or just enjoying a homemade breakfast, these pancakes are the perfect choice. Read the full article

[luxoglamping]

The Ultimate Guide to Glamping Food Ideas: Elevate Your Camping Recipes

Glamping Food Ideas for your Adventure

Are you ready to take your camping experience to the next level? Imagine enjoying gourmet meals in the heart of nature, surrounded by the beauty of the great outdoors. This comprehensive guide will introduce you to the art of glamping cuisine, providing you with a collection of mouthwatering camping recipes that will make your next camping trip an unforgettable culinary adventure.

Glamping Breakfast Ideas That Will Kickstart Your Day

Kick off your glamping day with a hearty and satisfying campfire breakfast. 

Campfire Breakfast Burritos:

Wrap up scrambled eggs, sautéed veggies, cheese, and your choice of breakfast meat (bacon, sausage, or ham) in tortillas.

Heat them over the campfire or on a grill until they're warm and slightly crispy.

Top with salsa, sour cream, or avocado for added flavor.

Dutch Oven Frittata:

Prepare a frittata with eggs, cheese, diced vegetables, and herbs.

Cook it in a Dutch oven over a campfire or on a portable stove until it's set and lightly browned.

Slice it into wedges and serve with a dollop of yogurt or a sprinkle of fresh herbs.

Homemade Granola with Yogurt and Berries:

Bring along a batch of homemade granola filled with oats, nuts, seeds, and dried fruits.

Serve it with Greek yogurt and fresh berries for a healthy and satisfying breakfast.

Overnight Oats:

Mix rolled oats with milk (or a dairy-free alternative), honey, and your favorite toppings like chopped nuts, berries, or sliced banana.

Let it sit in an airtight container overnight for a quick and nutritious breakfast.

French Toast Skewers:

Prepare French toast by dipping bread slices in an egg and milk mixture, then cooking them on a griddle or in a pan.

Cut the toast into bite-sized pieces and thread them onto skewers along with fresh fruit.

Drizzle with maple syrup or dust with powdered sugar.

Breakfast Quesadillas:

Fill tortillas with scrambled eggs, shredded cheese, diced bell peppers, and a touch of salsa.

Cook them on a griddle or over the campfire until the tortillas are crispy and the cheese is melted.

Slice into wedges and serve with hot sauce.

Pancakes or Waffles:

Pre-make pancake or waffle batter at home and store it in a sealable container.

Cook fresh pancakes or waffles on a portable griddle or campfire skillet.

Serve with butter, syrup, and your favorite toppings.

Smoothie Bowls:

Blend frozen fruits, yogurt, and a splash of juice or milk to create a thick smoothie.

Pour it into bowls and top with granola, sliced bananas, berries, and a drizzle of honey.

Avocado Toast:

Mash ripe avocados and spread them on toasted bread.

Top with sliced tomatoes, poached or fried eggs, and a sprinkle of salt and pepper.

Camping Omelets:

Beat eggs in a sealable plastic bag, then add diced veggies, cheese, and cooked sausage or bacon.

Seal the bag and place it in boiling water until the eggs are set.

Carefully remove the omelet from the bag and enjoy.

Satisfying Your Morning Cravings with Indulgent French Toast

Indulge in the delightful flavors of French toast made over the campfire. Learn how to create this classic breakfast treat, complete with toppings like fresh berries and a drizzle of maple syrup. It's a breakfast that's both comforting and luxurious.

Hearty One-Pot Breakfast Recipes for Campers of All Ages

Start your day with a hearty and satisfying one-pot breakfast. These recipes are perfect for campers of all ages and can be customized to suit your taste. From breakfast burritos to skillet cornbread, you'll find breakfast ideas that are both delicious and easy to make.

Stuffed French Toast to Start Your Day with a Sweet Twist

Take your breakfast to the next level with stuffed French toast. Learn how to create this decadent morning treat, filled with creamy fillings and topped with your favorite toppings. It's a breakfast that's sure to impress.

Morning Meals Made Easy: Breakfast Ideas That Take Less Than 30 Minutes

For those busy mornings when you want a quick and satisfying meal, we've got you covered. Discover breakfast ideas that take less than 30 minutes to prepare, ensuring you have more time to enjoy the great outdoors.

Campfire Breakfast Quesadillas:

Heat a skillet over the campfire or portable stove.

Place a tortilla in the skillet and add shredded cheese, scrambled eggs, diced bell peppers, sautéed onions, and your choice of cooked breakfast meat (such as bacon or sausage).

Top with another tortilla and cook until both sides are golden brown and the cheese is melted.

Slice into wedges and serve with salsa for a hearty and satisfying breakfast.

Easy Glamping Pancakes:

Prepare pancake batter at home and store it in a sealable container.

Heat a griddle or skillet over the campfire or portable stove.

Pour pancake batter onto the hot griddle to create fluffy pancakes.

Add optional toppings like fresh berries, chocolate chips, or chopped nuts.

Flip the pancakes when bubbles form on the surface and cook until both sides are golden brown.

Serve with butter and maple syrup for a classic and quick morning meal.

Yogurt Parfait with Granola and Fresh Berries:

Layer Greek yogurt, granola, and a variety of fresh berries (strawberries, blueberries, raspberries) in a mason jar or a portable container.

Drizzle honey or maple syrup for added sweetness if desired.

This quick and healthy breakfast is both satisfying and nutritious, perfect for a busy 

Lunch on the Go: Easy and Delicious

Crafting a Campfire Pizza That Rivals Your Favorite Pizzeria

Turn your campsite into a pizzeria with our campfire pizza recipe. Discover the joy of making personalized pizzas with a variety of toppings, all cooked to perfection in a portable pizza oven. Your campmates will be amazed by your culinary skills.

One-Pot Wonders: Lunch Ideas for Glampers on the Move

When you're out exploring the wilderness, a one-pot lunch can be a lifesaver. We'll provide you with easy and delicious one-pot lunch recipes that require minimal effort but deliver maximum flavor. Say goodbye to complicated campsite cooking.

Elevating Your Campfire Cooking with the Perfect Kebab

Kebabs are a campfire favorite for a reason—they're easy to make and bursting with flavor. Learn the art of creating kebabs with the ideal balance of meats, vegetables, and seasonings. It's a simple yet satisfying lunch option for glampers on the move.

The Convenience of Foil Packets: Shrimp Boil and More

Foil packets are a camper's best friend when it comes to easy and convenient cooking. Explore the world of foil packet recipes, including a delectable shrimp boil that's bursting with flavor. These recipes are perfect for glampers on the go.

Glamping Gourmet: Creating Restaurant-Quality Meals

Gourmet food can elevate your glamping experience. Here are some gourmet food ideas and recipes for your glamping adventure:

Grilled Steak with Chimichurri Sauce:

Season your steak with salt, pepper, and olive oil.

Grill it over an open flame or on a portable grill to your desired level of doneness.

Serve with homemade chimichurri sauce: Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.

Lobster Tails with Garlic Butter:

Split lobster tails in half lengthwise.

Baste with melted garlic butter and grill until the meat turns opaque and slightly charred.

Garnish with fresh lemon juice and parsley.

Truffle Mac and Cheese:

Prepare mac and cheese using your favorite recipe.

Add a drizzle of truffle oil or truffle butter for an indulgent twist.

Top with breadcrumbs and bake until golden and bubbly.

Stuffed Bell Peppers:

Hollow out bell peppers and stuff them with a mixture of cooked quinoa, sautéed vegetables, herbs, and cheese.

Roast them on a campfire grate or in a Dutch oven until the peppers are tender and the filling is heated through.

Grilled Shrimp Skewers with Garlic Aioli:

Thread marinated shrimp onto skewers and grill until they turn pink and slightly charred.

Serve with a side of homemade garlic aioli for dipping.

Caprese Salad with Balsamic Glaze:

Arrange layers of fresh mozzarella, ripe tomatoes, and basil leaves on a plate.

Drizzle with balsamic glaze and olive oil, and sprinkle with salt and pepper.

Risotto with Wild Mushrooms:

Sauté a mix of wild mushrooms in butter until they release their moisture.

Stir them into a creamy risotto, adding Parmesan cheese and fresh herbs for extra flavor.

Seared Scallops with Lemon Herb Butter:

Season scallops with salt and pepper.

Sear them in a hot skillet with melted lemon herb butter until they develop a golden crust.

Gourmet Sandwiches:

Create gourmet sandwiches with ingredients like prosciutto, brie cheese, arugula, and fig jam on artisan bread.

Wrap them in foil and heat them gently on a grill or campfire grate.

Gourmet Cheese and Charcuterie Board:

Assemble a selection of high-quality cheeses, cured meats, olives, dried fruits, and artisan crackers.

Enjoy as a light and sophisticated glamping snack.

Vegetarian Stuffed Portobello Mushrooms:

Remove the stems from portobello mushrooms and fill them with a mixture of breadcrumbs, garlic, herbs, and cheese.

Grill or roast until the mushrooms are tender and the stuffing is golden.

Foie Gras with Toast Points:

For a truly gourmet touch, consider serving foie gras with lightly toasted brioche or baguette slices.

Savoring the Flavors of Paella Cooked Over an Open Fire

Transport your taste buds to Spain with our campfire paella recipe. Discover the magic of cooking seafood, saffron-infused rice, and an array of flavorful ingredients over an open flame. Paella is the epitome of glamping cuisine, and we'll show you how to master it.

The Magic of Cast Iron Skillet Cooking: Dinner Ideas for Glamping Perfection

Cast iron skillets are a staple of outdoor cooking, and for good reason. We'll share a variety of dinner recipes that showcase the versatility of cast iron skillets. From seared scallops to savory risotto, you'll learn how to create gourmet meals under the stars.

Dutch Oven Delights: Chili and Cornbread Like You've Never Tasted Before

Dutch ovens are another essential tool for glampers. Explore the world of Dutch oven cooking with our chili and cornbread recipe. It's a hearty and satisfying meal that will warm your soul on cool evenings by the campfire.

Campfire Classics and Beyond

Reviving Campfire Classics Like S'mores and Hot Dogs

No camping trip is complete without classic campfire treats like s'mores and hot dogs. We'll share tips for perfecting these beloved classics, ensuring your campfire snacks are nothing short of delicious.

Creative Toppings to Enhance Your Campsite Dining

Elevate your campsite dining experience with creative toppings for your favorite dishes. Whether it's adding gourmet condiments to your hot dogs or experimenting with unique pizza toppings, we'll inspire you to get creative with your campfire cuisine.

Dessert and a Nightcap: Enjoying a Bottle of Wine with a Bit of Planning

Cap off your glamping day with a dessert that pairs perfectly with a bottle of wine. We'll provide dessert recipes that are easy to prepare at the campsite, allowing you to unwind and savor the evening under the stars.

Glamping Dinner Ideas: Delicious Campfire Recipes

The beauty of these dinner recipes lies in their simplicity. They're designed for easy preparation, allowing you to spend more time relishing the serene atmosphere and less time in the kitchen. Let's explore the step-by-step process for creating these mouthwatering dishes.

Grilled Lobster Tails:

Indulge in luxury with succulent lobster tails seasoned and grilled to perfection.

Stuffed Bell Peppers:

 Enjoy a hearty and wholesome meal of bell peppers filled with a medley of flavors.

Gourmet Campfire Pizza:

Create personalized pizzas with a variety of toppings, and cook them in a portable pizza oven for that perfect crispy crust.

Grilled Vegetable Skewers:

Savor the flavors of the great outdoors with skewers loaded with marinated veggies, grilled to smoky perfection.

Savory Foil Packets:

Prepare foil packets filled with seasoned proteins like chicken, fish, or tofu, along with your choice of vegetables and herbs. Cook them over the campfire for a delectable, no-mess meal.

Camping Tacos:

Set up a DIY taco station with tortillas, seasoned ground meat or plant-based alternatives, and an array of toppings like lettuce, cheese, salsa, and guacamole.

Mouthwatering BBQ Ribs:

 Slow-cook tender ribs on the grill, basting them with smoky BBQ sauce for that irresistible glamping feast.

Cast Iron Skillet Steak:

 Achieve the perfect sear on a juicy steak in a cast iron skillet, seasoned with your favorite herbs and spices.

Stir-Fried Noodles:

A quick and delicious option, stir-fried noodles with veggies and your choice of protein can be prepared in a portable wok or skillet.

Gourmet Grilled Cheese Sandwiches:

Elevate a classic with gourmet fillings like brie, fig jam, and prosciutto, toasted to crispy perfection.

Campfire Quesadillas:

Layer tortillas with cheese, veggies, and your choice of protein, then cook them over the campfire until they're hot and melty.

What is Glamping, and How Does It Differ from Traditional Camping?

Glamping, short for "glamorous camping," takes the rustic charm of traditional camping and adds a touch of luxury. Unlike conventional camping, where meals are often simple and utilitarian, glamping elevates outdoor dining to a gourmet level. Picture yourself dining in style in the midst of nature, with delicious meals prepared over a campfire or in a Dutch oven.

How to Make Camping a Delightful Gastronomic Experience

Camping isn't just about spending time outdoors; it's an opportunity to explore the culinary arts in a unique setting. With the right recipes and techniques, you can turn your camping trip into a gastronomic adventure. This article will guide you through the process of creating gourmet dishes amid the beauty of the great outdoors.

Essential Foods to Take on Your Next Glamping Getaway

Before embarking on your glamping adventure, it's crucial to plan your meals and gather the necessary ingredients. We'll provide you with a checklist of essential foods and camping staples to ensure you have everything you need for a memorable dining experience.

The Essentials of Glamping Cuisine

The Connection Between Glamping and Gastronomy

In recent years, the popularity of glamping has soared, and so has the emphasis on gastronomic delights during these adventures. The link between glamping and gourmet dining is undeniable. Travelers seeking unique and memorable experiences have discovered that the pleasure of gourmet food enhances the overall enjoyment of their glamping trips.

Gourmet glamping food is more than just sustenance; it's an integral part of the glamping experience. It's about transforming ordinary meals into extraordinary culinary adventures. Whether you're exploring the wilderness, relaxing by the campfire, or enjoying the serene ambience of your glamping accommodation, every meal should be a celebration of flavors.

Crafting Culinary Magic in the Great Outdoors

Glamping offers an opportunity to take your cooking skills to new heights. It's a chance to create gourmet dishes in settings that range from lush forests and tranquil lakesides to expansive deserts and rugged mountains. The act of preparing and savoring exquisite meals amid these natural wonders adds an extra layer of enjoyment to the adventure.

Why Delicious Food Is Crucial to Your Glamping Experience

Good food transcends mere sustenance; it evokes emotions, creates lasting memories, and enhances your connection with the environment. During a glamping trip, where you're immersed in the beauty of nature, the quality and flavors of your meals can elevate the experience to something truly extraordinary.

Planning and Preparing Your Glamping Meals

Mastering the Art of Glamping Meal Planning

Choosing the Right Glamping Recipes

The success of your glamping culinary adventure begins with thoughtful meal planning. Consider recipes that are not only delicious but also easy to prepare in an outdoor setting. Think about dishes that make the most of local ingredients, as sourcing fresh produce can add an exciting dimension to your meals.

The Convenience Factor: Key to Glamping Meal Prep

Convenience is key when preparing meals during a glamping trip. After all, you're there to relax and enjoy, not spend hours in the kitchen. Plan and prep your meals in advance, so you can spend more time savoring the beauty of your surroundings and less time worrying about complicated recipes.

The Joys of Cooking Over an Open Fire

There's something magical about cooking over an open fire. We'll explore the joys of campfire cooking, from the smoky flavors to the camaraderie it fosters among campers.

Tips and Tricks for Glampers

Essential Tips for Planning a Successful Camping Trip

Planning is key to a successful camping trip. We'll provide you with essential tips and tricks for preparing and organizing your glamping getaway, ensuring a smooth and enjoyable experience.

The Importance of Using Fresh, Locally Sourced Ingredients

One of the secrets to glamping gourmet is using fresh, locally sourced ingredients. We'll discuss the benefits of seeking out regional produce and how it can enhance your campfire cuisine.

Mastering the Art of Presentation: Elevating Your Outdoor Dining Experience

While taste is paramount, presentation matters too. We'll share tips on how to enhance the visual appeal of your campfire dishes, making them as exquisite to look at as they are to taste.

[kingjamesroystonpub]

The Rugby World Cup 2023: Live Screening at King James Royston 

Rugby fans all across the world are counting down the years until one of the biggest events in the sport's history, the Rugby World Cup 2023. France is hosting this important competition, and it looks to be an amazing display of rugby talent, strategy, and fandom. What you may expect from this exciting event, and why it matters to people all across the world, are outlined below.

Expectations and Excitement

Twenty of the top rugby-playing nations in the world compete every two years in the Rugby World Cup. There will be a series of high-stakes encounters between these sides, which represent both established powers and up-and-coming challengers for the international rugby championship. Fans can expect to be on the edge of their seats for the whole event thanks to the amazing athletic displays, strategic genius, and nail-biting moments that will be on show.

Rugby: The Importance of a Sport for the World

Rugby is more than simply a game; it's a celebration of the values of cooperation, self-control, and dogged determination. The World Cup represents the pinnacle of a player's career, the result of years of hard work and dedication, and a chance to forever cement one's place in rugby lore. Beyond the athletes, it brings people of all backgrounds and cultures together and helps them feel proud of where they come from.

The Rugby World Cup also serves as a venue for mingling and celebrating other cultures. It exemplifies the power of sports as a unifying factor by bringing together individuals from all walks of life. Whether you're a football fanatic or just curious about the sport, the World Cup is a chance to connect with people all over the world who share your passion.

Live Screening: King James Royston

Rugby World Cup 2023 is set to get even more exciting for supporters in Royston, England. The King James Royston pub will host an exciting live screening event from September 21, 2023, until October 1, 2023. So, enjoy Live Rugby Screening at King James Royston Pub while enjoying best food and drinks.

Why Go King James Royston?

Atmospheric Immersion: 

You can feel the excitement and expectation the moment you enter King James Royston. The pub is styled to make you feel like you're right in the action with every tackle and try.

The Fan Community: 

Come together with other die-hard rugby supporters and commiserate about the ups and downs of the sport. An extra dimension is added to the watching experience by the energy of the audience.

Savoury Treats: 

Get your fill of delicious food and drinks to match the excitement of the game. There is a wide variety of food available, from traditional pub fare to gourmet specialties.

Easily Accessible: 

King James Royston near Herthforsdshire is conveniently located in the middle of Royston, making it a great place to go watch a game without having to travel too far.

Food and Drinks Enjoyed in UK during Rugby world cup :

The enthusiasm of the Rugby World Cup matches in the UK is matched by the spectators' enjoyment of a broad variety of tasty foods and drinks. Some common choices are:

Food:

Traditional English Breakfast:

Bacon, eggs, sausages, baked beans, tomatoes, and toast make up a filling breakfast. It's a time-honored way to kick off the day.

Chips and Fish:

A classic British meal of fish that has been battered and deep-fried, served with chips.

Pies:

Meat pies such as steak and kidney, chicken and mushroom, and the classic meat and potato.

Mash and Bangers:

Typically includes peas and sausages (or "bangers") and is eaten with mashed potatoes and gravy.

Ploughman's Lunch

A hearty meal of cured meats, cheese, bread, and condiments. If you're looking for something light to eat, this is it.

Cornish Pasty:

Meat, vegetables, and even potatoes can be found inside this pastry. It's a quick and satisfying bite to eat.

Scotch Eggs :

Sausage stuffing, bread crumbs and fried or baked hard-boiled eggs. They are a delicious snack to have on hand.

Traditional Shepherd's Pie:

A hearty casserole cooked with ground lamb or beef and topped with mashed potatoes.

Drinks:

Beer:

Beers such as stouts, bitters, and ales are favourites among rugby enthusiasts. It's common to drink local brews like bitter and pale ale.

Cider:

In the warmer months, both alcoholic and non-alcoholic British cider can be a welcome change of pace.

Tonic water and gin:

Gin, tonic water, and a twist of lemon or lime make up this traditional British cocktail. For spirit drinkers, this is a novel option.

Whisky:

Stronger spirits like Scotch whisky and others are readily available for individuals who prefer them.

Pimm's:

Pimm's is a gin-based liqueur that is typically blended with lemonade and fruit, and it is widely regarded as the national summer drink of Britain.

Tea:

Of course, we can't talk about traditional British beverages without discussing tea. It's a pantry staple that goes well with milk and sugar.

Bear in mind that while these are some of the traditional alternatives eaten during rugby matches, the UK has an extraordinarily diversified culinary scene, with options from around the world to satisfy every taste. Have a great time at the games and with these tasty refreshments!

King James Royston Pub:

The King James Royston Pub is serving up some of the best examples of traditional British pub food and drink in honour of the upcoming Rugby World Cup in 2023. Offering a wide variety of premium wines, gins, whiskies, and cask-conditioned beers is one of our favourite things to do for our customers. You are welcome to bring family and friends to the game to show your support. Rugby World Cup Live Screening of the game will be from 8th September to 28th October 2023, here at King James Royston Pub.

We will be showcasing a variety of sporting events, including live coverage of the Rugby World Cup. All of our forthcoming events will be announced on the Facebook page.

[mammothcave]

Raspberry Cheesecake Stuffed French Toast For an extra delectable brunch treat, French bread slices are sandwiched with raspberry puree and cream cheese before being battered and browned. Making it with kids is enjoyable too! 1 cup raspberry puree, 2 tablespoons vanilla extract, butter, 4 eggs beaten, 1 cup milk, 1 loaf French bread cut into 1 inch slices, nutmeg for topping, confectioners' sugar for dusting, 1 cup white sugar, 2 tablespoons cinnamon, 4 ounces cream cheese softened

[awesomeforever]

Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Wake up to pumpkin pancakes and apple cider doughnuts! Later tonight, Halloween probably involves a costume change, a bag full of your favorite Halloween candy, and perhaps a marathon of scary movies. But why wait for the sun to set for all the fun? Start off your day of Halloween activities by cooking up a Halloween breakfast your whole family can enjoy! We've gathered the best Halloween breakfast ideas for a spooky brunch party, like eyeball doughnuts, bloody Marys, and pumpkin pancakes. Not a fan of sweets in the morning? There are also healthy breakfast recipe options, perfect for fueling up before a day in the pumpkin patch or a night of tricks! Kick the spookiest day of the year off with one of these eerie-sistible breakfast recipes. You also don't have to wait until October 31 to try these morning meals! The Halloween breakfast ideas ahead are just as tasty throughout the fall season. That's, in part, thanks to the many pumpkin recipes, maple recipes, and other seasonal fall breakfasts that we've included on this list. Try the roasted squash and bacon hash, apple fritters, or pumpkin smoothie to name a few. Of course, if you ask us, Ree Drummond's pumpkin spice muffins will be delicious whenever the craving strikes—morning or night! Candy is tonight, but no one said you couldn't also enjoy a sweet breakfast! Pair a stack of these with a pumpkin spice latte, and you'll be everyone's favorite cook. Get the Pumpkin Pancakes recipe. Even if trick-or-treating years are behind you, Halloween is a nostalgic holiday for adults too! And there's no autumnal treat more nostalgic than sugared apple cider doughnuts. Get the Apple Cider Doughnuts recipe. Orange you glad it's Halloween? Sweet and savory sweet potato hash is exactly what you need on this special morning. Get the Sweet Potato Hash recipe. Give your eggs a spooky touch by making them vibrant fuchsia—no dye needed. How? They get their color from beets! These are the best side for breakfast or brunch. Get Ree's Beet Pickled Eggs recipe. SHOP MASON JARS Don’t have time to roll out freshly baked cinnamon rolls? This easy cinnamon roll casserole recipe gives you all the flavor with half the work. What’s more, casseroles are the best for feeding a big Halloween brunch crowd. Get Ree's Cinnamon Roll Breakfast Casserole recipe. Get your day started with some hearty homemade sausages. Fresh garlic and apple blend together for a fragrant delight. Get the Chicken Apple Sausage recipe. SHOP SERVING PLATTERS Before you pack in the sweet treats, grab a perfect spinach and egg breakfast. The beauty of quiche is that it looks fancy, but it's so darn easy. Get the Spinach Quiche recipe. Watching The Ring this Halloween? Well, we have a breakfast ring to match! It's a complete breakfast, wrapped with eggs, veggies, ham, cheese, bacon, and a flaky pastry crust. Get the Bacon Brunch Ring recipe. You won't need any candy after getting a bit of these candied pecans. They give this fluffy fall breakfast a delightful crunch. What's more, casseroles are the best for feeding a crowd. Get the Pecan Pie French Toast Casserole recipe. Come fall, there's nothing better than fried nuggets of cinnamon-flavored batter stuffed with apple chunks and covered with a dusting of powdered sugar. Best of all, you can make them ahead! Get Ree's Apple Fritters recipe. SHOP CASSEROLE DISHES These cinnamon rolls are just like Ree's classic sweet buns, but with a fall-inspired twist. The maple cream cheese frosting really takes them to the next level. Get Ree's Pumpkin Spice Cinnamon Rolls recipe. Don't be scared! These frightful treats are surprisingly easy to make. The key: store-bought doughnut holes! Get Ree's Doughnut Eyeballs recipe. Ree calls this smoothie recipe: "One of the creamiest, most delicious treats I'd ever tasted—almost like a pumpkin milksha

ke, but not nearly as sinful." Get Ree's Pumpkin Smoothie recipe. Don't resort to eating candy for breakfast! These pumpkin spice muffins will satisfy any sweet tooth—especially when topped with the delicious frosting. Get Ree's Pumpkin Spice Muffins recipe. These grab-and-go egg bites are great for taking with you before a day of Halloween festivities. You can even make them in advance and pop them in the microwave to heat them up. Get Ree's Individual Sausage Casseroles recipe. SHOP MUFFIN TINS No brunch party would be complete without this blood-red cocktail. Serve it up with a spread of DIY toppings, like pickles, olives, tomatoes, or bacon. Get the Classic Bloody Mary recipe. Seasonal acorn squash and smoky bacon make this savory breakfast filling enough to fuel you up for a day of scary fun. Top it with a fried egg for extra heft. Get the Roasted Squash and Bacon Hash recipe. What makes these pancakes taste just like a PSL? It's the combination of pumpkin puree, pumpkin spice spice, and instant espresso powder. The caramel sauce on top is just extra credit. 😂 Get Ree's Pumpkin Spice Latte Pancakes recipe. Give everyone a spook with these pumpkin hand pies! They’re flaky and deliciously filled with pumpkin puree. Candy eyes give them that Halloween touch! Get the Pumpkin Hand Pies recipe at Mike Bakes NYC. These simple baked doughnuts are dunked in melted chocolate, then finished off with a spider web design that's easier than you might think. All you need is a frosting-filled pastry bag and a toothpick! Get the Halloween Spider Doughnuts recipe at Kitchen Sanctuary. SHOP COOLING RACKS Use pumpkin-shaped cookie cutters to make these easy, homemade pop tarts. The sweet and spiced treats will get everyone in the family ready for Halloween. Get the Pumpkin Pie Pop Tarts recipe at Weelicious. Whether you're throwing a Cat in the Hat-themed costume party or a monster breakfast mash, you can't go wrong with this green skillet frittata. It's filling, fun, and so tasty! Get the Green Eggs and Ham recipe. We've all had bacon for breakfast, but have you tried bacon-topped scones? This sweet and savory pastry is perfect for fall. Get Ree's Maple-Bacon Scones recipe. Since there's lots of candy and sweet treats on Halloween, starting your morning off with something healthy is always a good idea. Try homemade granola loaded with spices and served with yogurt or oatmeal. Get the Pumpkin Spice Granola recipe at A Classic Twist. Fresh spinach gives these scary pancakes their vibrant green color. But don't worry—the flavor is undetectable so even your kids will love these treats. Get the Monster Pancakes recipe at Freutcake. SHOP SPATULAS source