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View Full Version : Last Call for recipes for the cookbook



wifey
01-23-2014, 07:07 AM
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 crappierecipes@yahoo.com.

Billbob
01-24-2014, 09:58 AM
i would but i dont know how to cook

wifey
01-24-2014, 10:03 AM
The scary part is -- neither do I . . . . .

chucktx
01-24-2014, 09:46 PM
hehehehehe!!!!!!

NYHellbender
01-24-2014, 10:03 PM
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.

Brian Stucker
01-25-2014, 09:22 PM
I'll buy one for sure.

wlshafor
01-27-2014, 12:03 PM
I have a killer recipe to add if its not two late!

wifey
01-27-2014, 12:20 PM
I'm still in edit mode so send today and I will include.

Billbob
01-27-2014, 12:45 PM
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

Slab
01-27-2014, 12:55 PM
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?

"D"
01-27-2014, 04:46 PM
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!!

Billbob
01-27-2014, 08:49 PM
frozen and at the store GUBER