This is how my family makes French toast. This was from my Grandma; she learned it from the place she worked at. You can use regular white bread or cut French bread on the diagonal about 1/2 inch thick. The day old bread at WalMart works great. I am going to bow to the pressure of adding milk to this. My family likes it without but if your family likes it with you can certainly add it.
So simple and so delicious. I'm not sure why it never occurred to me to put this combo together, but when I lived in England, the little sandwich stand always had this on hand. I became completely addicted to it :) Depending on the size of your eggs, you might want to use 2 - you want enough to layer it down the length of the baguette.
These little dumplings are meant for borscht, but I like them in a clear broth, or even just by themselves. This recipe is from "Polish Classic Recipes" by Laura & Peter Zeranski, a fun book that updates the classics. Think tortellini when making these - these are not pierogi-sized dumplings. I would add a few rehydrated boletus (porcini), finely chopped, to the filling, for a richer taste. I saw these at the Polish deli - $10.99/lb - for that you can make this recipe several times!
I like keeping this on hand for when recipes call for chocolate syrup. It is much cheaper to make your own. You can serve this sauce over ice cream or use 1 to 2 tbsp in a glass of milk for chocolate milk.
I have used different types of flavour extract (mint, orange, rum....) instead of vanilla to change it up every so often.
Actor Richard Anderson has made many television appearances, but is probably best known for his work on The Six Million Dollar Man. This recipe is adapted from Bon Appetit magazine, February 1978. The original recipe uses raw milk.
"Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
This is how I fix bacon for scrambles, breakfast sandwiches, and just for munching. It is sweet, smokey, salty and just a tad spicy. I especially love it on Turkey Bacon because it makes boring old Turkey Bacon new again!
Emergency solution for gingerbread coffee cravings when there's no time to brew coffee - or no coffee except for those granules in the pantry... Depending on how strong you want your coffe, use 1 or 2 teaspoons granules. I sweetened mine with only 1/2 teaspoon molasses, but DH and friends agreed it should be sweeter, so I post it with 1 teaspoon.
There is this wonderful Italian restaurant in town, Cappetto's, and this is one of their signature dishes. I enjoyed this and told the waiter how wonderful it was. To my surprise the chef came to our table and gave me the simple recipe. This recipe is for 2; however, can be easily adapted for more. Any tube pasta will work great for this dish; penne, rigatoni, etc. Garnish with a couple of fresh jalapeno slices.
When I was on a school exchange with my highschool's partner school in England back in 1984, my guest parents drove me through the beautiful New Forest which I fell in love with at once. Actually I fell in love with Great Britain in general at once, but that's another story... That afternoon in the New Forest we had tea at an old tiny mill - one of those lovely, typical English tea rooms where I could spend the whole afternoon during a rainy day in november like it was then. I had my first cream tea there and then something which they called "thing", something with cornflakes and glace cherries which at that time I liked much better than the cream tea.
I'm still in contact with my dear exchange partner Alison, and years later I asked her to get the recipe for those "things" from her mother. Here it is.
The servings are a guess because it's been some years since I made them the last time. I'm not sure about the baking tray either, but if you spread it, it will be about 2/3 inches thick.