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Old 10-17-2012, 10:22 PM   #151
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Lovely! They look like Scotch eggs, or what I would think Scotch eggs look like.
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Old 10-17-2012, 10:27 PM   #152
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I so burnt them... Forgot they were cooking, went off to fold laundry.
Oooops.
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Old 10-18-2012, 02:30 AM   #153
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Originally Posted by Chef Munky View Post
4 Large hard boiled eggs
1 Lb Ground Breakfast Sausage
3 Eggs Whiskadoodled :)
2 C Seasoned bread crumbs


What Munky-- you are left handed too? LOL
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Old 10-18-2012, 08:25 PM   #154
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I love it. They look so fun. I may have to try it! Thanks si much!
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Old 10-27-2012, 04:27 AM   #155
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They still look great even with a bit of charring

Quote:
Originally Posted by Chef Munky View Post
4 Large hard boiled eggs
1 Lb Ground Breakfast Sausage
3 Eggs Whiskadoodled :)
2 C Seasoned bread crumbs

Preheat the pie maker

Make sausage patties
Wrap the sausage around each egg sealing the ends
Dip the wrapped eggs and sausage into the whisked eggs. Coating evenly. Roll into the seasoned breadcrumbs. Add them to the preheated pie maker.

Close and lock the lid
Bake for 15 minutes


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Old 10-31-2012, 08:39 PM   #156
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Supposed Lasagna?

Well, I gave it a shot. This didn't work out. Forgot I was out of parchment paper, so I had tried to make these several ways.

1. using a cupcake liner for the top and bottom. Don't do that at home unless you like the taste of paper. Kinda chewy stuff. It stuck to the pasta. I had to really yank it off. It wasn't going to budge.

2. Not a good idea to use the pasta roller attachment. Forgot to turn it down a notch. Put the filling in and topped it with another sheet. Have to admit that wasn't one of my better moments. Especially sense I added a little more sauce and cheese on top. Closed and locked the lid. Set timer 10 minutes. Remember the egg incident? This time I didn't get the chance to hide behind the fridge door. Yeah, boy it was a messy mistake.
Pics of that are unavailable.

3. Wising up just a bit. Got the correct thickness down to where I could actually use 2 sheets. Loaded it up. Gave it 10 minutes. I'll get to how that turned out.

4. Didn't like #3. This time I took 1 sheet, added a teaspoon of sauce and cheese's. Rolled it up jelly pan style. Topped with a little more sauce and cheese. Gave it 10. Seriously anyone interested in lasagna taco's?

5. Called it a day. This didn't work no matter what I did. The pasta cooked alright. On the inside. The outside, oh man.. Having some mercy for me yet? I could barely cut it with a serrated knife. It was hard as a rock.
My husband would have issues if I brought a dish like that to the table with a portable chainsaw. He'd freak! LOL!!!!

You guys, I know are waiting for the picks. You can't say I didn't wish you a HAPPY HALLOWEEN!!!

Munky.


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Old 10-31-2012, 08:48 PM   #157
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Well, they look cute and good! Okay, we found something that doesn't work in the piemaker!
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Old 11-01-2012, 03:17 PM   #158
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Well, they look cute and good! Okay, we found something that doesn't work in the piemaker!
Cute as a Cobra, look at that cute button nose.

Maybe Shrek can find some way of making it work. We want our mini lasagna's, like yesterday.

Munky.
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Old 11-01-2012, 09:00 PM   #159
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Cute as a Cobra, look at that cute button nose.

Maybe Shrek can find some way of making it work. We want our mini lasagna's, like yesterday.

Munky.
He says it will only work with already cooked noodles and a layer of sauce on the bottom.
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Old 11-02-2012, 05:09 AM   #160
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They look great
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recipe, tips, pastry, pies, savory

Savory Mini Pies - Tips, Ideas and Recipes Today was the first chance I've had to try this beauty out. I made 2 separate crusts. Butter puff for the top. And a regular pie crust for the bottoms. They took about 15 minutes to cook. Made a Chicken pot pie, and a Chile pot pie's loaded up with cheese. The portion was a bit much for me. Couldn't finish one. Between the filling and crusts, they were rich tasting, a great combination of doughs. Very filling. The pie maker was a breeze to use. Simple clean up. Cooked evenly. The only thing I wish It had come with is something non abrasive to lift the cooked pies out with. When they were finished cooking they were heavy. These are not the light banquet frozen pies. When pressing the dough shell into it. I found that dipping the cutters into flour helped it from sticking to the dough. Other then those minor things. It's a great versatile product. Munky. [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0421-1.jpg[/IMG] [IMG]http://i695.photobucket.com/albums/vv316/waxmunky/DSC_0422-1.jpg[/IMG] 3 stars 1 reviews
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