I'll be putting the final recipes in and sending to proofreading this weekend - so if you didn't send your recipe - here's your chance - email to [email protected].
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I'll be putting the final recipes in and sending to proofreading this weekend - so if you didn't send your recipe - here's your chance - email to [email protected].
i would but i dont know how to cook
The scary part is -- neither do I . . . . .
hehehehehe!!!!!!
I sent in two of our family favorites. I hope I'm not too late. I'd really like to be in this cook book.
I'll buy one for sure.
I have a killer recipe to add if its not two late!
I'm still in edit mode so send today and I will include.
perponie bread let bread rise then role 1/4 thick pot row of perpoine space the with of the perpoine and do it again roll it up and let rise the bake YOU have to use a BUD LIGHT to roll with:Rofl
What kinda bread dough? Where to get?Quote:
Originally Posted by Billbob
I do a bread for spaghetti dishes, I call Pisani's Parmesan Loaf Take a nice fresh French bread and slice it in two length wise. Butter both sides , preferably with real butter. Sprinkle lightly with garlic powder. Sprinkle liberally with Parmesan cheese. Put in oven preheated to 325 degrees, directly on rack. When butter melts and bubbles a little, switch oven to 500 degrees broil. Watch carefully until the edges begin to brown a little bit. Carefully remove to a pan and slice or tear.The outside will have a little crisp texture and the inside will still be soft. Do this just before you serve your spaghetti . Enjoy!!
frozen and at the store GUBER