PAMPERED CHEF RECIPES
White Large Round Stone SHARED BY TERRI TYLER INDEPENDENT CONSULTANT
Sausage & Egg Breakfast Ring SERVINGS: 16
PREPPING TIME: 15 MIN
COOKING TIME: 30 MIN
Ingredients 11 eggs, divided ¼ cup (50 mL) half & half ¼ tsp (1 mL) salt ¼ tsp (1 mL) black pepper 2 red bell peppers 4 green onions
1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links) 2 cups (6 oz./175 g) colby jack cheese, grated 1 tsp (5 mL) olive oil 2 pkgs (8 oz./250 g each) crescent rolls 1 tbsp (15 mL) fresh parsley leaves
Directions 1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper. 2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl. 3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly. 4. Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone. 5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone. 6. Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs. 7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring. 8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown. 9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.
Chocolate Macaroon Pizza SERVINGS: 16
Directions
Ingredients 1 pkg (18-19 oz or 450 g) fudge brownie mix (plus ingredients to make brownies) 2 egg whites 1 pkg (14 oz/400 g) sweetened flaked coconut 1 can (14 oz or 300 mL) sweetened condensed milk (not evaporated milk) 1 pkg (2.25 oz) sliced almonds (about 2/3 cup/150 mL) 1/4 cup (50 mL) semisweet chocolate morsels, melted 1 tsp vegetable oil
1. Preheat oven to 375°F (190°C). In Classic Batter Bowl, prepare brownie mix according to package directions. Pour batter onto White Large Round Stone with Handles, spreading evenly to edges (see Cook’s Tip). 2. Bake 14-16 minutes or until brownie is set. (Do not overbake.) Remove stone from oven to cooling rack. 3. In clean batter bowl, combine egg whites, coconut and sweetened condensed milk; mix well. Spread coconut mixture over top of brownie to within ¼in. (6-mm) of edge. Sprinkle with almonds. 4. Bake 15-17 minutes or until edges of coconut are deep golden brown. Remove stone from oven to cooling rack. 5. In (1-cup/250-mL) Prep Bowl, microwave chocolate morsels and oil, uncovered, on HIGH 45-60 seconds or until chocolate is melted, stirring after 30 seconds. Drizzle chocolate over pizza. 6. Cut pizza into 16 wedges. Serve slightly warm or at room temperature. COOK'S TIPS:
Be sure to choose sweetened condensed milk, not evaporated milk, for this recipe. Sweetened condensed milk is a mixture of whole milk and sugar, which is heated to produce a very sticky, sweet mixture. It is typically used in baked goods, candies and pie fillings. The brownie base can be baked earlier in the day and cooled. To finish the pizza, prepare recipe as directed in Steps 3-6. If desired, 1 square ( 1ounce) semi-sweet chocolate for baking can be substituted for the semisweet chocolate morsels.
Muffaletta Appetizer Wreath SERVINGS: 12 SERVINGS OF 2 APPETIZERS
Ingredients 1 tbsp (15 mL) olive oil, divided 1 pkg (11 oz or 235 g) refrigerated French bread dough 2 oz (60g) thinly sliced deli salami ½ cup (125 mL) jarred roasted red peppers, drained, patted dry ½ cup (125 mL) pitted black olives, drained
2 oz (60 g) mozzarella cheese 1 garlic clove, pressed 1 tbsp (15 mL) white wine vinegar ½ oz (15 g) fresh Parmesan cheese ¼ cup (50 mL) fresh basil leaves
Directions 1. Preheat the oven to 425°F (220°C). Brush the White Large Round Stone with 1½ tsp (7 mL) of the oil using the Chef’s Silicone Basting Brush. 2. Place the dough onto the flat side of a lightly floured Large Grooved Cutting Board. Cut the dough in half lengthwise using the Coated Bread Knife. Roll each half into a 15 x 2.5in. (38 x 6-cm) strip using the Baker’s Roller®, sprinkling it with flour as needed. 3. Form the strips into a ring on the stone. Press the center of the dough with the small end of the roller to form a well in the middle of the dough. 4. Brush the dough with the remaining 1½ tsp (7 mL) of oil. Using the Pizza & Crust Cutter, cut each dough half into 12 rectangular pieces to make 24 pieces total. Bake 14-16 minutes or until golden brown. 5. Meanwhile, dice the salami and red peppers using a Santoku Knife. Coarsely process the olives in the Manual Food Processor. 6. Grate the mozzarella using the Microplane® Adjustable Coarse Grater. Combine the mozzarella, salami, red peppers, olives, garlic pressed with the Garlic Press, and vinegar in the Small Batter Bowl. Mix well. 7. Remove the stone to a Stackable Cooling Rack. Press the center of the dough again to create wells. Scoop the filling into the wells using a level Small Scoop. Return the stone to the oven; bake 2-4 minutes or until the cheese is melted. 8. Meanwhile, grate the Parmesan using a Rotary Grater and thinly slice the basil. 9. Remove the stone from the oven; sprinkle the wreath with Parmesan and basil.
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