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leholzer_10399293

Ringoes, New Jersey

Member since May 2008

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Commented on Salmon en Croute

Dec 13, 2013 in Recipes on Cooking Channel

Reviewed Pain Perdu

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I have made this twice and each time it was perfect...I used medium heat to slowly cook them then put them in my small oven at 250 to let them completely finish while I cooked my sausage and other food items. They were wonderful and cooked through...my bread was cut 1 inch thick. Everyone raved about them!!! Thanks!"

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