WAFFLED BISCUITS AND SAUSAGE GRAVY
Waffling biscuits adds a lot more crispy surface area and creates the perfect nooks for the sausage gravy to pool in. This would also work with your favorite homemade cut biscuit dough.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
- Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
- Place 2 biscuits on each plate and top with the sausage gravy.
WAFFLE GRAVY
There is no better way to enjoy waffles than to top them with this mildly sweet, made-from-scratch, custard pudding. It's a German Mennonite recipe, and this is the version that's used in my family. Looking around on the web, I found some other variations: 1. Use 1/2 c of waffle batter in place of the cornstarch, egg, and salt. 2. Substitute flour for the cornstarch, omit egg and salt, stir 2-8 T butter into the finished sauce.
Provided by Kate S.
Categories Breakfast
Time 5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a saucepan.
- Cook over low heat, stirring constantly until mixture just comes to a boil.
- Serve over waffles topped with stewed or sugared fruit (try blueberries, strawberries, peaches, or anything you like).
Nutrition Facts : Calories 644.3, Fat 22.6, SaturatedFat 12.7, Cholesterol 254.3, Sodium 602.9, Carbohydrate 87.9, Fiber 0.1, Sugar 50.4, Protein 22.3
CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees F.
- Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
- Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
- Preheat the waffle iron.
- Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
- While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
- When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
- Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
- To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.
CHAFFLES WITH SAUSAGE GRAVY
This is my version of savory chaffles (cheese waffles).
Provided by Jessica Zervos Holbrook
Categories Breakfast and Brunch Waffle Recipes
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Spray a waffle iron with cooking spray; preheat according to manufacturer's instructions.
- Mix Cheddar cheese, eggs, baking mix, milk, coconut flour, and salt together.
- Cook in 1/2 cup batches in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chicken broth, cream, and cream cheese; stir to combine and add garlic powder, onion powder, paprika, and pepper. Cook down until thickened and reduced, 5 to 10 minutes. Serve chaffles with gravy on top.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 5.5 g, Cholesterol 187.4 mg, Fat 42.8 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 20 g, Sodium 730.6 mg, Sugar 1.3 g
CHICKEN AND LIEGE WAFFLES WITH HERB GRAVY
I LOVE chicken and waffles, and if you've ever had a Belgium Liege waffle you know that there is just no going back to an ordinary waffle. Served with fried chicken tenders and a simple herb gravy! Best to start this recipe the night prior so the chicken tenders have time to marinate.
Provided by Halfwaybroken7
Categories Breakfast
Time 9h
Yield 7 serving(s)
Number Of Ingredients 25
Steps:
- First start with the chicken. Combine the buttermilk with 1tbsp each of paprika, salt, and pepper. Marinate chicken for at least 8 hours or overnight if you can.
- When ready to prepare the meal, start with making the waffle dough. In a medium bowl heat 1/3 c milk and 1 stick of butter until melted and combined. Add the eggs and vanilla and whisk lightly.
- In a stand mixer with dough hook attachment, combine 2c flour, yeast, and 1/2 tsp salt. Turn the mixer to low and slowly add the milk mixture. Increase speed to medium and beat until the dough barely sticks to the bowl, scraping down the sides as necessary.
- Lightly oil a bowl and place the dough in there. Cover and let rise until double (appx 1 hour).
- For the chicken, combine 2 c flour with 1 tablespoons each of paprika, salt, and pepper. Add the marinated chicken to coat, then set aside on a cooling rack for 5 minutes.
- Fry the breaded chicken in 350 degree oil for 3 mins on each side or until brown and crispy. Drain on a wire rack and keep warm in oven until ready to use.
- Now you can start the gravy. In a large saucepan cook chopped garlic in 2tbsp butter over medium heat for 30 seconds. Add 2 tablespoons flour and stir until mixed. Add chicken broth and 1/2 c milk. Cook over medium heat until thickened and bubbly. Stir in fresh sage, thyme, salt and pepper to taste. Cook for 1 more minute.
- Once waffle dough has doubled, start heating up your waffle iron. Knead the pearl sugar into the dough and divide the dough into 7 4 ou pieces. One piece at a time, spread the waffle dough into the middle of the waffle iron (it won't take up the whole space). Cook until brown (2-3 minutes), and careful when removing as the melted sugar is HOT).
- Serve waffle with chicken covered in gravy, and maple syrup if desired. I promise the combination is awesome!
Nutrition Facts : Calories 1687, Fat 145.4, SaturatedFat 28.3, Cholesterol 103.6, Sodium 2465.5, Carbohydrate 85.9, Fiber 3.6, Sugar 25.4, Protein 14.4
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