Bagel Greats: Delicious Bagel Recipes by Jo Franks PDF

By Jo Franks

ISBN-10: 1486457703

ISBN-13: 9781486457700

You'll love this ebook, the recipes are effortless, the parts are effortless to get they usually don't take lengthy to make. Foodlovers flip to Bagel Greats for info and inspiration.

Everything is in the following, from the proverbial soup to nuts: Apricot-Cream Cheese unfold, Armenian Eggplant Dip, highly spiced Black Bean Dip, Turkey Sandwiches With Berry Cream Cheese, Water Bagels, entire Wheat Bagel Bread, entire Wheat Bagels ...and a lot a lot more!

This is a truly gratifying booklet, despite the fact that i might suggest you devour whatever earlier than you learn this e-book, otherwise you won't have the capacity to make it via with out attaining for a skillet or saucepan!

Bagel Greats is jam-packed with additional information than you'll think. forty scrumptious dishes overlaying every little thing, each one utilising constituents that are supposed to be uncomplicated to discover and comprise Bagel. This cookbook deals nice worth and could make a superb gift.

This booklet also will provide you with sufficient notion to scan with assorted components because you'll locate the wide index to be tremendous helpful.

The recipes are significant. splendidly effortless to place jointly and also you don't need to make or buy a ton of condiments prior to you may have an opportunity to play with them.


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Extra info for Bagel Greats: Delicious Bagel Recipes

Sample text

Preheat the oven to 325°F. Line a 9 × 13-inch bak­ ing pan with a kitchen towel. Line the brioche pan with plastic wrap. 2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the aspara­ gus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the as­ paragus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 min­ utes. Transfer to a colander to drain; set aside. 3. In a small skillet, melt the butter over mediumlow heat.

Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour. 2. Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes. 3. Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes.

Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to in­ corporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese. 3. Spoon dough into a pastry bag fitted with a ˙-inch star tip. On a baking sheet lined with a Silpat bak­ ing mat or parchment paper, pipe 1˙-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes.

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Bagel Greats: Delicious Bagel Recipes by Jo Franks

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