Sunnys Midnight Mac And Meat Mug Recipes

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FRENCH TOAST IN A MUG



French Toast in a Mug image

Imagine warm French toast ready in five minutes. Need we say more?

Provided by Food Network Kitchen

Time 5m

Yield 1 serving

Number Of Ingredients 9

1 large egg
1/4 cup milk
1 1/2 tablespoons maple syrup
1 teaspoon ground cinnamon
Kosher salt
1/2 tablespoon unsalted butter, at room temperature
1 slice white bread
1 tablespoon semi-sweet chocolate chips
1 tablespoon raisins

Steps:

  • Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a large mug until combined.
  • Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread is submerged. Sprinkle with the chocolate chips and raisins, nestling them between the bread pieces.
  • Microwave the bread mixture on high power for 2 minutes, pausing every 30 seconds. Let the French toast cool in the mug about 1 minute before serving.
  • Copyright 2014 Television Food Network, G.P. All rights reserved.

CHEESY BACON, EGGS AND HASH BROWNS IN A MUG



Cheesy Bacon, Eggs and Hash Browns in a Mug image

Here's your breakfast-or dinner - ready in six minutes flat. Plus, it's portable!

Provided by Food Network Kitchen

Time 6m

Yield 1 serving

Number Of Ingredients 6

2 slices bacon
1/4 cup plus 1 tablespoon frozen hash browns, thawed
2 medium eggs
1 tablespoon milk
Kosher salt and freshly ground black pepper
2 slices American cheese

Steps:

  • Line a large mug with a few sheets of paper towel. Lay the bacon in the mug, cover with another piece of paper towel and microwave on high power for 1 minute. Using the edges of the paper towel, lift the bacon from the mug and set aside.
  • Scoop the hash browns into the mug, pressing them down and up the sides to form a well. Cover with plastic wrap and microwave on high power for 1 minute.
  • Add the eggs, milk and a pinch of salt and pepper to the mug and whisk together, leaving the hash browns in place. Tear the bacon and cheese into bite-size pieces and drop them into the egg mixture. Microwave on high power for 2 minutes, pausing after 1 minute to give the mixture a quick stir.

SUNNY'S MEAT AND POTATOES BUNDT LOAF



Sunny's Meat and Potatoes Bundt Loaf image

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices
4 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bundt pan
3/4 cup Italian seasoning breadcrumbs
1/2 cup finely chopped white onion
1/2 cup basil pesto
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 pounds meatloaf blend (ground beef, pork, veal)
1 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce
1/2 cup chopped fresh parsley

Steps:

  • For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
  • For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
  • In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
  • Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
  • Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
  • For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

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