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Top NFL Stadiums for Beer Fanatics

Top NFL Stadiums for Beer Fanatics


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There are people who go to football games to watch the game, and then there are people who go to pig out on some good grub, drink beer, and get caught up in the excitement of the event (and maybe a couple tosses of the pigskin).


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


CrÈme BrÛlÉe French Toast

Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries.

Pastry Cream Ingredients
2 cups half-and-half
6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs)
½ cup sugar
1 pinch table salt
¼ cup unbleached all-purpose flour (use King Arthur's organic flour)
4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best)
1½ tsp. vanilla extract

Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours.

Chocolate Glaze Ingredients
½ cups heavy cream
2 tsp. light corn syrup
4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best)

Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator.

Calories: 850
Cost at stadium: $15


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