64 toad chateau Recipes

potatoes, peeled and boiled, cottage cheese, sour cream, onion powder, salt, pepper, butter, melted, almonds

links pork sausage, vegetable oil, all-purpose flour, eggs, milk, salt and pepper to taste

olive oil, links pork sausage, all-purpose flour, eggs, milk, cold water, salt and pepper to taste

butter, sausage (links or sliced patties, seasoned with sage or other herbs, or vegetarian sausages, seasoned to your), flour, egg (or equivalent substitute), milk

flour, eggs, milk, salt, thick good quality sausages, lard (or oil) or 25 g drippings (or oil)

sausage, all-purpose flour, egg, milk, oil (vegetable, canola...), salt, herbs

vegetarian sausages or 4 -6 large pork sausage, eggs, white flour, oil, milk, salt

bacon drippings, milk, egg, well-beaten, all-purpose flour, salt, sausages, bacon drippings

sausage, eggs, beaten thick, milk, flour, salt, melted margarine

all-purpose flour, eggs, milk, salt, fresh ground black pepper, fresh pork sausage

bacon, cut into halves, brown sugar, smoked oysters, drain , rinse and rough chop, dry prepared seasoned stuffing mix (i use sourdough with herbs ), seasoning (poultry, cajun , mrs. dash, if your favourite stuffing is already well seasoned, omit this ), water

butter, white potatoes, peeled, cut in half and cut each half the shape of an olive, blanched, salt and pepper, chopped parsley

potatoes, unsalted butter, vegetable oil, rosemary leaf, finely chopped, salt and pepper

clarified butter, chateaubriand, well trimmed, freshly ground salt , to taste, freshly ground pepper , to taste, shallot, finely sliced, brandy, whipping cream, dijon mustard, lemon juice, butter