Waffle Gravy Recipes

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.

Steps:

• In medium bowl, mix Waffle Biscuit ingredients. Cook in waffle maker as directed by manufacturer.
• Meanwhile, in 10-inch skillet, cook sausage over medium heat. Add flour; toss to coat. Add milk gradually, stirring constantly. Increase heat to medium-high. Cook about 5 minutes, stirring frequently, until thickened. Serve immediately over waffles.

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).

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.

Steps:

• In a large bowl, mix together the stuffing, eggs, white cheddar cheese, and salt until combined.
• Preheat the waffle iron and grease with nonstick spray.
• Add the stuffing mixture to the hot waffle iron and cook until golden brown and crisp, 7-9 minutes.
• While waffles cook, make the gravy: In a small pot, combine the McCormick® Brown Gravy mix and cold water. Cook over medium heat, stirring frequently, until boiling. Reduce the heat to medium-low and simmer for 1 minute.
• Transfer the stuffing waffles to a platter, top with the fried eggs, and drizzle with the gravy.
• Enjoy!