A Little Personal History: Bread bowls are great for soups, chili, dip and almost anything that’s best served in a bowl and these bowls are edible ? Print Recipe Bread Bowl Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Side Dish Cuisine
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A Little Personal History: I first tried this desert while living in New Orleans, working on Bourbon Street. Years later, decided to make it as a Christmas desert. Came out well. Description: Categories: Dessert Servings: 8 Time: – Preparation: Bread Pudding – 30 minutes; Bourbon Sauce – 15 minutes – Marinade: Bread Pudding – 30
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A Little Personal History: I’ve always enjoyed a great egg salad, usually as a sandwich. For lunch one day I happened to have a little egg salad and some extra bacon slices from breakfast. It tasted sooo good, I just had to share. Description: Your egg salad sandwich with a twist … bacon! If you’d
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A Little Personal History: This dish is great for breakfast, brunch, or re-heated as a late night snack. Description: Categories: Breakfast Servings: 6-8 servings Time: – Preparation: 20 minutes – Refrigeration: 1 hour – Cooking: 1 hour Equipment: Measuring cups and spoons, medium skillet, cutting board and knifes, 1 small bowl, 1 medium bowl, 1
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A Little Personal History: I do love French Toast! Whether for breakfast, brunch or late night snack. Here’s my favorite version with toppings and options how to freeze for later in the “Tips, Notes and Variations” section. Description: French toast, also known as eggy bread,[1] gypsy toast,[2] German toast,[3][4] or Spanish toast[4] is a dish
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A Little Personal History: I’ve never been that interested in baking breads. However, I love using bread bowls for dips, soups, stews, etc. After doing some research, realized that bread, using beer as a leveling agent, makes for a hard crusted bread. Perfect for bread bowls. Here’s the simple and easy recipe I came up
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