Take one slice of several-bite-sized toasted French bread.
Spread one table spoon of sun-dried tomatoes pureed with anchovies, extra virgin olive oil, garlic, oregano, salt, capers and hot peppers made in Italy.
Put on top several leaves of arugula or other salad leaves.
Slice one cherry tomato into several pieces and sprinkle it on top of the salad leaves.
Cut the french bread into 1-2\" wide
Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color).
Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl.
While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.
Place butter in a 9\"x13\" baking dish.
Combine the sugar, pecans, orange peel and cinnamon; sprinkle over the melted butter.
Arrange bread in dish.
Dot with cream cheese.
In a large bowl, whisk the eggs, orange juice, honey, and butter.
Pour over bread.
Cover and refrigerate over night.
Remove from refrigerator 30 minutes before baking.
Bake uncovered at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
To serve, invert slices onto plates.
o 350\u00b0.
Remove French toast from refrigerator while oven is
egrees C). Remove the French toast from the refrigerator 30 minutes prior
o 400 degrees F. Remove French toast from refrigerator (bring to room
n the morning, remove French toast from refrigerator and preheat oven to
Using spatula, scrape brown bits from the bottom of skillet. Remove
s often used by the French as additional sauce added to
. FINISH SOUP Remove bones from slow cooker. Heat chicken and
elp to keep the fruit from sinking to the bottom.
minutes. Remove the pan from the heat. In a separate
For the French toast: Butter a 9-by-
inutes.
Remove the pan from oven.
Transfer steak to
Clean the French beans and cut into two or three parts (3-5 cm).
Saute finely minced onion on butter until translucent.
In the meantime put French beans into hot water and cook 5-8 minutes, than remove from water and drain.
Add French beans into sauteed onion; add tomato juice, very finely minced garlic and parsley. Season it with salt and pepper. Stir and add some beef stock to cover French beans.
Cook until French beans are soft, or 20-30 minutes adding beef stock if necessary.
To make the French toast:
Place half of
o medium.
Remove pan from oven and transfer roast to
br>Cool slightly before serving Recipes from Better Homes and Gardens Magazine
ntil melted and smooth. Remove from heat. Stir in condensed milk