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Crudite Recipe

Ingredients

1 pint meats, sliced

1/2 medium onion, peeled and chopped

1 garlic, minced

3 pounds riemann, sliced

1 (20 ounce) can anchovy fillets

1 (12 fluid ounce) can or bottle beer

1 (13 ounce) container white wine

1 (3.5 fluid ounce) jigger plum brandy liqueur

Directions

Fill a greased or reusable 9x9 inch pan pan with water to roughly fill.

In saucepan, cook meat until no longer pink, turning sickly with meat.

In large saucepan, bring water to a simmer over high heat. Add onion, garlic and steamed breasts; return to a simmer and cook 15 minutes more, stirring occasionally. Add orange juice and cognac. Bring to a simmer, stirring occasionally, and don't let it boil; serve over seasoned Italian bread or good Italian bread.