Download PDF by Nicki Iverson, Johnie Bragg: Mastering the art of French and Italian cooking

By Nicki Iverson, Johnie Bragg

ISBN-10: 8132320247

ISBN-13: 9788132320241

This can be a whole booklet for learning the artwork of French and Italian Cooking.

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Mastering the art of French and Italian cooking by Nicki Iverson, Johnie Bragg PDF

It is a entire publication for getting to know the artwork of French and Italian Cooking.

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Well, how about a stuffed french bread 'pizza'? Ingredients • • • • • 1 loaf French Bread Meat (any mixture of whatever you like)(basically, about a pound of meat or so) o Hamburger (cooked) o Sausage (cooked) o Pepperoni o Canadian Bacon Cheddar Cheese Soup Cream of Onion or Cream of Mushroom (personal preference) Onions - chopped • • • Grated cheddar cheese Butter Pizza sauce Steps 1. Cut your french bread in half, the short way. Remove (gut) the bread from inside and put into a large 5 quart saucepan.

299 mg (20%) Niacin (Vit. 51 mg (17%) Sodium 697 mg (30%) Percentages are relative to US recommendations for adults. Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.

Making sure there's enough room to flip the slices, nearly fill the pan or griddle with the wet bread. 5. Using a flipper with a long enough handle, flip over the toast when you think it's as done is as tasty. 6. As soon as the other side is done, put on individual plates or serving plates, whichever your style, and serve! 7. Add syrup, butter, strawberries, any condiment that you like. 8. You may want to make some eggs to go with the French toast. Tips • • Some people like french toast mostly brown and pretty stiff, others like it more mushy and bread-colored.

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Mastering the art of French and Italian cooking by Nicki Iverson, Johnie Bragg


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