RECIPE FOR TOSTADA RECIPES

PANETTONE FRENCH TOAST RECIPE | ALLRECIPES

Panettone French Toast Recipe | Allrecipes image

Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.

Provided by Victoria Gellatly

Categories Breakfast and Brunch French Toast Recipes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 slice

Number Of Ingredients 5

Ingredients

¼ cup milk
1 egg
1 dash ground cinnamon
1 (1 inch) slice panettone
1 tablespoon butter

Steps:

Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 345.6 calories, CarbohydrateContent 30.5 g, CholesterolContent 223.6 mg, FatContent 21.6 g, FiberContent 2.1 g, ProteinContent 9.7 g, SaturatedFatContent 10.1 g, SodiumContent 293 mg, SugarContent 16.1 g

HOW TO MAKE SHRIMP TOSTADA BITES - RECIPES, PARTY FOOD ...

How to Make Shrimp Tostada Bites - Recipes, Party Food ... image

These poppable shrimp bites from Delish.com will be the first thing to disappear at your next party.

Provided by Lena Abraham

Categories appetizers snack

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 15

Ingredients

1/3 c. extra-virgin olive oil
1/4 c. Juice of 3 limes
2 tbsp. honey
2 cloves garlic, minced
1 tsp. paprika
1/4 tsp. cayenne pepper
Kosher salt
1 lb. peeled and deveined medium shrimp, thawed if frozen
2 avocados
Juice of 2 limes
1/2 red onion, finely chopped
1/2 jalapeño, finely chopped
2 tbsp. freshly chopped cilantro
Kosher salt
Tortilla scoops, for serving

Steps:

In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours. In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side. In a medium bowl, mash avocados with lime juice, red onion, jalapen~o, and cilantro and season generously with salt. Dollop a tablespoon of guac into tortilla scoops, top with shrimp, and garnish with cilantro before serving.

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In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds. Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

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