SPOON WITH HOLE IN CENTER RECIPES

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TOAD IN THE HOLE | ALLRECIPES



Toad in the Hole | Allrecipes image

You know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)

Provided by Chef John

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 19

4 large eggs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pinches cayenne pepper
1 cup all-purpose flour
1 tablespoon all-purpose flour
¾ cup whole milk
¼ cup cold water
¼ cup vegetable oil
4 links pork sausage
2 tablespoons butter
1 large red onion, minced
kosher salt to taste
3 tablespoons all-purpose flour
2 cups chicken broth
¼ teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
2 tablespoons Onions, spring or scallions (includes tops and bulb), raw
1 teaspoon chopped fresh chives, or to taste

Steps:

  • Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
  • Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
  • Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
  • While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
  • While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
  • When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
  • Serve with extra gravy.

Nutrition Facts : Calories 491.1 calories, CarbohydrateContent 37.1 g, CholesterolContent 227.7 mg, FatContent 30.5 g, FiberContent 1.9 g, ProteinContent 16.8 g, SaturatedFatContent 9.3 g, SodiumContent 1062.1 mg, SugarContent 5.1 g

APPLEBEES TRIPLE CHOCOLATE MELTDOWN LEAK RECIPE - FOOD.COM



Applebees Triple Chocolate Meltdown Leak Recipe - Food.com image

the best cake in the world. filled with molten chocolate that will blow your mind once you take the first bite. The original cake was Invented in Ellington, NY during a town picnic in the 30's and it even caused a mini riot. it was released to apple-bees during the 90's. this cake is easy to make once you have the stuff. new revision adds peanut butter topping to replace white drizzle. once mastered, is known for being one of the best cake in the world.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 12 Cakes, 12 serving(s)

Number Of Ingredients 13

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup hershey's especially dark cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 bottles , wegmans triple chocolate desert sauce or 2 bottles hershey's special dark hot fudge topping
2 bottles , reese's peanut butter topping

Steps:

  • Heat oven to 350°F Grease and flour (with cocoa powder) 12 king size muffin cups (two 6 tin pans).
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
  • Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
  • Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step.
  • once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan.
  • once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed, it should be level when inverted and placed on plate ready for next step.
  • once inverted over on plate, trim a small round hole in top in center of cake but don't go all the way to the bottom, should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake. going down too far will cause cake to leak out fudge filling and drain out.
  • melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour. use metal tongs to handle it, will be hot. pour chocolate sauce into hole in center of cake and drizzle some over edges.
  • throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it, drizzle over cake into sauce. will make cake look like it's painted.
  • serve hot with soup/cake spoon.

Nutrition Facts : Calories 322.9, FatContent 11.3, SaturatedFatContent 1.9, CholesterolContent 33.9, SodiumContent 419.6, CarbohydrateContent 51.5, FiberContent 1.5, SugarContent 33.4, ProteinContent 4.6

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