PB AND J BURGER
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 burger (plus 4 quarts blackberry jam
Number Of Ingredients 7
Steps:
- For the blackberry jam: Cook the blackberries in a large, tall stockpot over medium-high heat, stirring to keep the mixture from sticking or scorching, until the berries have broken down and become liquid, 8 to 10 minutes. Add the sugar, and cook, stirring so it doesn't burn, until the mixture is loose and runny. Optionally, if you want to remove the seeds, strain the mixture through a strainer and then return it to the pot before proceeding.
- Stir in the pectin a little at a time, following the instructions on the pectin container, until the jam reaches your desired consistency (remember that the jam will continue to firm as it cools). Let cool completely. Refrigerate the jam in an airtight container for up to 1 month.
- For the burger: Heat a cast-iron skillet over medium-high heat. When hot, put the patty in the skillet and press it into a flat round burger with a spatula. Sprinkle the burger with salt and pepper and weigh it down with a small plate or empty saucepan; the perfect burger is cooked by placing a weight of some kind on top and only flipping it once during the process. When the burger is halfway done, after 3 to 5 minutes, flip it over, sprinkle with more salt and pepper and cook until desired doneness, another 3 to 5 minutes.
- Spread the peanut butter on the bottom bun and 2 tablespoons of the blackberry jam on the top bun. Add the finished burger on top of the peanut butter and flip the top bun over allowing the peanut butter to melt and the jam to ooze all over. Oh and don't forget the napkins.
PBJ FRENCH TOAST
If you love 'pb and j sandwiches,' you will love this!
Provided by cindy67
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
- Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
- Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 68 g, Cholesterol 168.1 mg, Fat 19.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 4.9 g, Sodium 538.3 mg, Sugar 25.2 g
PB&J FRENCH TOAST
Steps:
- Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.
Nutrition Facts : Calories 370 calories, Fat 19g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
PEANUT BUTTER AND BACON SANDWICH
Make and share this Peanut Butter and Bacon Sandwich recipe from Food.com.
Provided by Chef Gerard
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of toast.
- Top peanut butter with sliced bacon and remaining piece of toast.
Nutrition Facts : Calories 319, Fat 16.6, SaturatedFat 4.3, Cholesterol 17.6, Sodium 707.4, Carbohydrate 26.5, Fiber 4.8, Sugar 4.6, Protein 17.2
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