o serve.
For the croque monsieur, place 2 slices each ham
br>Meanwhile, to make the croque monsieur, spread butter over both sides
asil.
Meanwhile, for the croque monsieur, spread half the bread slices
t is not traditional, you may place the croque-monsieur into a very
he side. Variation: For a \"Croque Madame\", serve with a fried
he side.
To Make Traditional Pizza Dough: In a small
nd pepper.
For the croque monsieurs, combine sour cream, cheese
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Spread bread with however much mustard you like.
Top with cheese (thinly sliced or spread), and sliced ham.
Spread outside of sandwich with soft butter.
Heat small pan, griddle, or panini maker until it gets hot, then drop in sandwich and immediately turn heat to low.
Shake pan to evenly distribute butter on bread as it melts.
When bottom side is golden, flip sandwich, shimmy the pan, and remove sandwich from heat when golden.
Slice if desired, and serve hot, with your favorite sides.
Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches and cook 3 minutes on each side or until sandwiches are golden brown. Repeat the procedure with the remaining sandwiches.
In a medium saucepan, melt 3 tablespoons of butter. Stir in flour until completely blended, then cook over moderately hight heat, stirring constantly, until roux is golden brown, about 3 minutes. Gradually whisk in milk until smooth. Bring sauce to boil, whisking constantly. Reduce heat to moderately low and simmer, whisking often, until no floury taste remains, about 5 minutes. Remove saucepan from heat and let sauce cool, stirring, until very warm. Stir in chopped salmon, Gruyeres, chives, and nutmeg. Season with salt and pepper and let ...
Cut a slit in each bread slice to form a pocket.
Spread 1 tsp honey mustard into each bread pocket.
Divide ham and cheese evenly among bread pockets.
Combine milk and egg whites in a shallow bowl, stirring with a whisk.
Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium high heat.
Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.
Yield:
4 servings.
Drain and flake salmon; mix with mayonnaise.
Trim crusts from bread.
On each of 4 slices of bread, place a slice of cheese (trim to fit), 1/4 salmon mix and another slice of cheese.
Top with remaining bread slices.
Beat eggs with milk.
Coat each sandwich in egg mixture and saute on both sides until browned.
Makes 4 sandwiches.
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half ...
In a medium bowl, whisk together eggs, milk salt and pepper. Set aside.
Assemble six sandwiches, each with one slice of ham and two slices of cheese between two slices of bread. Cut each sandwich into quarters.
Heat half of the melted butter in a large nonstick pan on medium heat, swirling to coat bottom of pan.
Dip half of the sandwich quarters into the egg and milk mixture, turning to coat. Immediately place in preheated pan, and cook for 2-3 minutes per side or until bread is golden brown and cheese is melting. Repeat with ...