irections for sauce:
This recipe makes enough sauce for about
heese ON TOP of the frittata before baking if desired, but
et, about 15 minutes. Flip frittata onto serving plate. To serve
hat each piece of the frittata will have an equal amount
ridge. - If you double the recipe, use a 9 inch round
ith a little whipped cream (recipe follows) or cinnamon on top
ightly browned.
Cut the frittata into wedges and serve. Yum
o bottom of skillet. Cook frittata over medium heat until eggs
enter does not jiggle. The frittata should puff up as it
but this combo is the best imho. Enjoy!
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
ven to 350 degrees.
FRITTATA BATTER: Beat eggs, half and
he refrigerator to get the best taste out of the chicken
he refrigerator.
Make the Frittata: Halve the leeks lengthwise and
he cooked part of the frittata and tilt the skillet to
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
ext prepare egg mixture for frittata by beating eggs until smooth
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe