The Gigantic Meat And Fish Cookbook: Delicious Recipes For Every Taste: The Home Cook Collection, #5

By Connor Nicolas

Everyone deserves to treat themselves to a beautiful meal...especially you! I’ve included some of the most delicious meat and fish recipes for breakfast and brunch, lunch and dinner, including recipes for soups, salads, pastas, casseroles and roasts so you can indulge yourself and all the gods and goddesses in your life. Completely indexed with resources included, you will find something for every taste in The Gigantic Meat And Fish Cookbook from The Home Cook Collection. So, what are you waiting for? Throw on an apron and get to it!

• Language: English
• Publisher: The Home Cook Collection
• Release date: Dec 1, 2015
• ISBN: 9781519940216

Connor Nicolas

Connor Nicolas is the author of several bestselling cookbooks featured in The Home Cook Collection. Additionally, she developed a line of hair and skincare products featuring sustainable, easy-to-find items. Those resulting recipe books will be released by her publisher in early 2016. When not writing, crafting, whipping her kitchen into chaos or filling the bellies and hearts of those within a cookie's throw, Connor likes to read, play with her babies (skin and fur), wander the woods of California and laugh until she cries. Catch up with Connor at her website at connornicolas.com, on Twitter at twitter.com/madebyconnor, Facebook at facebook.com/madebyconnor, Pinterest at pinterest.com/connornicolas, Tumblr at tumblr.com/blog/madebyconnor, LinkedIn at linkedin.com/in/madebyconnor and Google+ at google.com/+ConnornicolasMADE.

Book preview

The Gigantic Meat And Fish Cookbook: Delicious Recipes For Every Taste

Breakfast And Brunch

Bacon And Cheddar Cheese Muffins

Bacon Breakfast Sandwich

Canadian Bacon Casserole

Chicken and Waffles

Crab Scramble

Ham Breakfast Enchiladas

Ham Crepes

Sausage Casserole

Sausage Mushroom Quiche

Sausage Gravy and Biscuits

Shrimp and Grits

Bacon And Cheddar Cheese Muffins

Ingredients:

2 cups all-purpose flour

2 tablespoons sugar

3 teaspoon baking powder

1/2 teaspoon salt

1/2 cup bacon, cooked and crumbled

1/2 cup Cheddar cheese

1/4 cup green onion, sliced

1 cup milk

1 egg, beaten

4 tablespoons butter, melted

Directions:

1. Sift flour, sugar, baking powder and salt into a large bowl

2. Mix in bacon, cheese and onion and make a well in the middle of the flour mixture

3. Mix milk, egg and melted butter in a small bowl. Pour mixture into the well and stir until the batter is moist and lumpy

4. Fill greased or paper-lined muffin tin cups ⅔ full and bake in a preheated 425 degree oven for 20 minutes. Remove and place on rack to cool.

Bacon Breakfast Sandwich

8 slices bacon

4 slices sharp cheddar cheese

4 whole wheat English muffins, split

4 slices of tomato

1/2 tablespoon olive oil

2 tablespoons butter

Salt and pepper, to taste

Directions:

1. Fry bacon in a skillet with olive oil until done.

2. Toast English muffins with one slice of cheese on 1/2 of the English muffins

3. On each of the four muffin halves, place 2 slices of bacon and one slice of tomato.

4. Cover with top of English muffin and serve immediately

Canadian Bacon Casserole

Ingredients:

8 frozen hash brown patties

2 6-ounce packages Canadian bacon, quartered

4 cups shredded Monterey Jack cheese

1 3/4 cups egg substitute

1 cup 2% milk

1/2 teaspoon salt

1/2 teaspoon ground mustard

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease a 9x13-inch baking dish.

3. Arrange hash browns in a single layer in the prepared baking dish; top with Canadian bacon.

4. Sprinkle Monterey Jack cheese over Canadian bacon.

5. Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover with aluminum f oil.

6. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake another 15 minutes or until a knife inserted in the center comes out clean and edges are golden brown.

Chicken and Waffles

Ingredients:

8 chicken tenders

4 eggs

1/4 cup heavy cream

2 cups flour

1 cup cornstarch

1 tablespoon salt

2 tablespoons cayenne pepper

1 tablespoon salt

1 tablespoon ground black pepper

1 quart peanut oil for frying

1 cup mayonnaise

1/4 cup maple syrup

2 teaspoons prepared horseradish

1 teaspoon dry mustard powder

12 slices bacon

8 thin slices Cheddar cheese

8 plain frozen waffles

Directions:

1. Whisk eggs, cream, cayenne pepper, 1 tablespoon salt and black pepper in a bowl.

2. Place flour, cornstarch and 1 tablespoon salt in a paper back and shake to mix dry ingredients.

3. Dip the chicken into the beaten egg mixture and then place into the flour mixture and shake bag to coat