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4 large day-old croissants ⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices
Test Kitchen Tip: Keep your day-old croissants in the fridge until you’re ready to make brittle so they’re easier to slice. Using a serrated knife, I cut each croissant into about 3 to 4 ...
Homemade ham and cheese croissants are a breakfast miracle! This quick and easy breakfast recipe calls for puff pastry stuffed with ham, cheddar, and dijon. ... container and stored in the fridge ...
The usual preparation requires the bread to be layered with the filling in order to produce layers . It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins. [1] The first known recipe, the cheese strata, dates back to 1902 and contains bread, white sauce and cheese. [2] [3]
Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone. [1] Coffee, especially espresso, are integral to Italian culture and cuisine, and is featured frequently in dessert recipes, such as tiramisù.
Khachapuri – Georgian cheese-filled bread; Kirschenmichel – German dessert; Kubdari; Migas – Spanish and Portuguese dish; Panada – Variety of bread soup; Pigs in a blanket – Sausage wrapped in pastry; Pizza bagel – Bagel with pizza toppings; Popara – Sweet dish made with old bread; Potato filling; Sandwich – Food made with bread ...
Food and tradition are two of the most important elements of the holidays, so what better way to celebrate than by breaking out some of the most classic recipes of the '50s, '60s, and '70s?
Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as "posh cheese on toast". [3]