Preheat oven to 400 degrees.
Combine
Preheat the oven to 200 degrees F. Line
Preheat the oven to 400 degrees F. Allow
Preheat the oven to 350\u00b0F.
Place
Preheat oven to 350\u00b0F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
br>If you follow this recipe I promise you`ll be
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
eavy-bottomed pot or Dutch oven, melt the butter and saute
utter is what Ina calls for in her recipe. I think this
Preheat the oven to 350 degrees.
Heat
Preheat the oven to 350 degrees F.
Preheat the oven to 350\u00b0F.
Heat
Saute onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
ierced with a knife *.(See recipe update introduction.).
Drain the
Preheat the oven to 350 degrees F.
Preheat the oven to 425 degrees.
Cut
Preheat the oven to 350\u00b0F.
In
ery large pot or Dutch oven, heat the olive oil and
br>Roast at 400*F. (Ina originaly baked at 425*) for
inutes, stirring occasionally.
Preheat oven to 350.
Prepare loaf