Bonus Waffle Recipe Waffle Taco Shell Food

WAFFLE TACO WITH SPICY SAUSAGE AND HOT HONEY

Steps:

• Preheat a mini (4-inch) round waffle maker.
• Mix the waffle mix with 2 cups water and the vanilla paste until there are no more large lumps; do not overmix. Let the batter sit while you prepare the sausage and eggs.
• Cook the sausage in a large nonstick skillet over medium heat, breaking the sausage into small pieces with a wooden spoon, until the sausage is cooked through, 8 to 10 minutes. Transfer to a bowl and set aside to keep warm.
• Wipe out the skillet. Melt the butter in the skillet over medium-low heat. Meanwhile, in a medium bowl, beat the eggs until smooth and evenly yellow. Add the cream and salt and pepper to taste and beat until well mixed. Add the eggs to the skillet and gently scramble. When the eggs are halfway done, sprinkle the cheese over the eggs, then stir to mix in and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm.
• Cook the waffles, spreading 2 1/2 to 3 tablespoons batter into the waffle maker for each. Cook until the waffles are yellow, not golden, and still pliable, about 1 1/2 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as done. (This should yield 16 to 20 waffles.)
• To assemble the waffle tacos, spoon about 2 tablespoons sausage, some crushed tortilla chips and 1 tablespoon eggs onto each waffle. Drizzle with the hot honey and serve immediately.

TACO SHELLS AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
• In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
• Top each serving with some sour cream and salsa if desired.

BONUS WAFFLE RECIPE: WAFFLE CRUMBLES

Steps:

• Serving suggestion: light ice cream or yogurt
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.
• Lightly toast the waffle, and then tear it into pieces. Place the pieces in a blender or food processor, and pulse until they are reduced to crumbs.
• Place the crumbs in an even layer on the baking sheet, and sprinkle with brown sugar and cinnamon. Bake in the oven until crispy, 5 to 7 minutes.
• Serve over light ice cream or yogurt. Enjoy!

BONUS WAFFLE RECIPE: WAFFLE BREAKFAST FRIES

Steps:

• Preheat the toaster oven to high.
• Slice the waffle into 1/2-inch strips. Toast them until crispy.
• If you like, dunk them in syrup. Enjoy!

BONUS WAFFLE RECIPE: FRENCH-TOASTED WAFFLES

Steps:

• Lightly toast the waffles. Mix egg substitute, vanilla extract, and cinnamon in a bowl, and set aside.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the skillet. Meanwhile, coat the waffles thoroughly in the egg mixture.
• Cook the waffles in the skillet until golden brown, 4 to 5 minutes per side. Top them with syrup and powdered sugar. Serve with raspberries, if you like, and enjoy!