Food

= = Try This for This Night's Dinner! =

﻿Chitterlings/Andouillettes 2 Andouillettes 1 large spanish onion A nob of butter ﻿ A tablespoon of lard 2 tablespoons of white wine vinegar ﻿ 1) Prick your sausage with a fork on all their lenght. 2) In a frying pan melt down the butter add the onion finely sliced. Season well and allow to cook gently. Do not let them take any color. 3) Panfry your sausages until they reach a nice golden color all over. Then add the onions and 3 minutes later the vinegar (some would add a drop of white wine too).

Serve your andouillettes piping hot with a sprinkle of finely chopped flat parsley. I suggest you serve some nice boulangere potatoe, alongside your andouillettes.

Also find this recipe on: //[|http://www.aftouch-]//cuisine//.com/recipe/andouillette-608.htm//

Crepes <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 180%;">﻿ <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">Ingredients:  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">3/4 cup all-purpose flour  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">1 teaspoon baking soda  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">3 tablespoons powdered sugar  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">2 large eggs  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">2/3 cup milk  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">1/3 cup water  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">1 teaspoon vanilla  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">1. Get two bowls, and seperate the dry ingredients from the moist ingredients. <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">2. Make a hole in the middle of the dry ingredients and place the eggs inside. Stir the eggs and the flour mixture in the bowl little by little. It can get difficult to stir, if needed place milk into the mixture by spoonful. <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">3. When about half of the liquid has been used, the remainder can be added in 2 portions. Mix again, cover, and set aside for at least an hour, but not more than 6 hours, at room temperature. Crepe batter can be held overnight in the refrigerater. <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">4. If necessary, the crepe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crêpes more flavor. Since flour varies in its ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">5. Once finished cooking, a variety of extras can be added, such as chocolate, powdered sugar, strawberries, etc. Meats, tomatoes, and cheese can also be used to top the crêpes for a different flavor. <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">6. Enjoy! <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">Feel Free to add anything you would like to on your crepe! <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">Recommendations: blueberries, strawberries, whipped cream, e.t.c  <span style="color: #00a4ff; font-family: 'Comic Sans MS',cursive; font-size: 150%;">thank you :culturegrams.com