Featured Blog Posts

Old fashioned bread pudding by hollysurly
‌ Ingredients: 2 cups milk 1/4 cup butter or margarine 2 eggs, slightly beaten 1/2 cup sugar 1 teaspoon ground cinnamon or nutmeg 1/4 teaspoon salt 6 cups soft bread cubes (about 6 slices bread) 1/2 cup raisins, if desired Whipping (heavy) cream, if desired Steps: 1 Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is m

Latest Posts

I don't like putting greens in the fridge after they are cooked at all. They can stay for a couple or days in the fridge, maybe even more but it doesn't look appetizing any more. Cook the ...
by jade - 1 day ago
I totally agree with you on this Jade. I was happily learning baking and cooking techniques in college but there is nothing to compare with the hands-on experience. There are some things ...
by Marra M - 1 week ago
Hi there, It seems you posted at the wrong forum. This one talks about French Cooking and things related to food but not necessarily something like those photos.;)
by Marra M - 1 week ago
You are from where Sandeep? I suggest that you specify your location so that those who would be interested to supply you with what you are looking for can easily contact you. The baked ...
by Marra M - 2 weeks ago
Wow, we are kindred spirits I love those dishes. :thumb-up: I am guilty to admit that I got a sweet tooth and crave for things that are sweet.:woohoo: Can you share your favorite recipe ...
by Marra M - 2 weeks ago
A few weeks ago another guest/member here have mention that 1973 Chateau Mouton Rothschild Picasso label is sold from $100 to $127/ GBP 59.65 to GBP 75.75(This is the exchange rate as of ...
by Marra M - 2 weeks ago
amazon.com has them for over $6.00 a can from one vendor and over $11.00 a can from another. We finally found them at one place here in My home town for a lot less.
by amazie grace - 2 weeks ago
By entering this site you declare you read and agreed to its Terms, Rules & Privacy and you understand that your use of the site's content is made at your own risk and responsibility.
Copyright © 2006 - 2014 Frenchcooking Board