o 400\u00b0F.
Directions for sauteed mushrooms:
Saute the
.
Meanwhile, prepare the French toast: Preheat the oven to 200
Rinse and cut dried, sliced beef into bite size pieces.
Set aside.
Prepare white sauce, as follows:
Melt butter in saucepan. Stir in flour; cook, stirring constantly, until paste cooks and bubbles a bit, but don't let it brown (about 2 minutes).
Add hot milk, continuing to stir as sauce thickens.
Bring to a boil.
May salt and pepper to taste.
Lower heat and stir in beef pieces. Pour over toast points.
Makes 4 servings.
In a medium bowl, combine olives, tomatoes, cucumber, chopped dill, capers, olive oil, red wine vinegar, salt and pepper.
Spoon over sourdough toast and top with crumbled feta cheese, dill sprigs and ground black pepper.
t.
Start making the toast.
Grab a spatula and
dd a little more butter for each round of bread.
Add bacon; cook and stir for 3 mins or until crisp
For the French toast: Butter a 9-by-13-
saute half the mushrooms quickly for 3-4 minutes, until just
ealed jar for later use.
To make French toast: Whisk eggs
To make the French toast:
Place half of the
Mix all french toast ingredients together until smooth.
aucepan, stirring over low heat, for about 3 minutes or until
Melt butter in a large saucepan. Saute onion for 1-2 mins. Add baked beans and tomatoes. Bring to a boil then reduce heat and simmer for 3 mins. Add maple syrup, Worcestershire and Tabasco. Remove from heat and keep warm.
Meanwhile, saute sausages for 10-15 mins, until cooked through. Serve with beans and toast.
heat butter in saucepan until melted
add flour and stir constantly for about a minute
add milk and stir constantly until mixtrue thickens quite a bit, meanwhile make your toast and jam it
when sauce is done, pour it over toast or have a bowl for dipping
enjoy.
ilk mixture to coak. For softer french toast, allow to soak until
yrupy. Remove from heat.
For the Mascarpone topping, whisk Mascarpone
In a saucepan, heat the milk, sugar, saffron and cardamom. Simmer for 30 minutes over low heat, stirring occasionally.
Heat the oil in a deep frying pan, add the bread triangles in batches and fry until golden. Drain and keep warm. Toast the cashew and pistachio nuts in a dry frying pan. Remove from the heat, allow to cool slightly and chop roughly.
Pour a little sauce onto 4 serving plates, top with the toast, pineapple and chopped nuts. Serve with the remaining sauce.
Combine ricotta cheese,sugar,and vanilla.
Mix well and spread 2 tablespoons of mixture on 8 slices of texas toast.
Cover with remaining slice of bread.
In a bowl mix eggs and milk and soak sandwiches for 30 seconds per side.
Cook on a hot greased griddle for 5 minutes on each side or until golden .
Top with strawberries and sprinkle powdered sugar or syrup.
o 3 quarts of water for the pasta. Add 1 tsp