Sentences with phrase «italian bread loaf»

I think my all time favorite sandwich is one that my mom used to bake in the oven on a large Italian bread loaf.

Not exact matches

There's an Italian maize bread in Dan Lepard's Handmade Loaf that made me buy maize flour from Italy, but it doesn't use leaven and I was too lazy to do the conversion, so I went with Susan's sourdough corn bread.

Similar to other French toast bake recipes, this starts with a loaf of French or Italian bread that has been sliced and cubed.

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

Try to find a really large round loaf of sourdough or Italian bread.

If none of those is a good option for you, then take a loaf of Italian or French bread and dip and eat.

And, just sayin» it ain't over here at # 5 either because tonight menu is roasted tomatoes, zucchini, peppers and Italian sausages with a loaf of crusty bread... oh, and vino, but of course!

This Italian Cheese Blend bread loaf combines the robust flavors of classic Italian cheeses: Asiago, Parmesan and Romano.

Everyone loved the italian garlic bread SO much that I had to start making an extra «decoy» loaf because the kids would quickly consume the bread before we could sit down for dinner.

With a big green salad and a long loaf of whole wheat Italian bread, it was a great big meal, and the leftovers have been wonderful.

Although I choose to eat mainly plant - based foods (mainly because it makes me feel happy, healthy, and energized) I am not afraid to indulge in ice cream or a crusty loaf of Italian bread now and again!

If using a loaf style bread such as French bread or Italian bread, slice the bread into 1/2 inch cubes and spread it on a cookie sheet in a single layer.

We had a dinner party last weekend and I sliced up a tasty loaf of Italian bread.

Although it is best known for its variety of soft bread products, such as French breads, Italian baguettes, Kaiser rolls and deli - or club - style loaf breads, Mama Kayer's distinguishes itself from other bakeries through its rich history.

And made a loaf of jalapeno cheddar bread, added some crushed rosemary, garlic powder, crushed red pepper, Italian seasoning and some Simply Salad seasoning.

ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)

I'll purchase a loaf of Italian bread at the grocery store and cut it in thirds.

I cut the recipe in half and used Italian chicken sausage instead of ground beef and I layered it in a bread loaf pan.

I can't wait to try it with a freshly baked loaf of rustic Italian bread, especially in this week of superchilly sleety days.

Croutons: 1/4 cup olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt

1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2 tablespoons butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers

1 (13 - 14 inch) long loaf soft Italian or French bread) 1/2 stick (4 tablespoons butter) softened 2 large eggs 1 2/3 cup whole milk 1 teaspoon cinnamon 1/4 teaspoon nutmeg (optional) 1/4 teaspoon salt 3 tablespoons sugar

I always wanted to make a loaf of Italian tasting bread.

You'll want to serve this dish with a loaf of crusty Italian bread to mop up every last drop.

They look like they can't fail to be yummy, with the mix of Italian cold meats and cheeses, olives and seasonings on a big loaf of crusty bread.

We're doing that in two ways: by using thick slices of crusty bread (a loaf of French or Italian bread will work — no weak sandwich bread here!)

Ingredients 1 loaf rustic Italian or country bread, sliced 3/4 inch thick Vegetable oil 2 - 3 large heirloom tomatoes, preferably firm green or yellow handful baby arugula leaves 6oz bacon (8 strips) 1 cup flour 2 eggs, beaten 1/2 cup cornmeal salt cayenne pepper 1 garlic clove, peeled

Though the yeast in my refrigerator has been ignored for the bounty of summer berries, after an Italian dinner and an incredible loaf of bread, I couldn't resist pulling it out to play around with it again.

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves.

You know those great Italian loaves of bread with a nice crust to them that you buy from the local Italian bakery, it's like that, but better because you made it yourself.

Try to find a nice, chewy loaf of Italian bread for this dish — get the best bread in the store.

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

Ingredients 2 T canola oil 1/4 c yellow onion, finely chopped 1/8 c carrot, finely chopped 1/8 c crimini mushrooms, finely chopped 1/4 c red wine 1 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1 T minced garlic 2 T dried Italian Seasoning 4 T tomato paste 1 egg yolk 2 T salt 1 T black pepper 1/2 c panko (Japanese bread crumbs) Non stick spray 1 loaf pan Aluminum foil

ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pBREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pbread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper

I start with a good loaf of French or Italian bread and slice the bread into 1 / 2 - inch slices.

Spinach Spread — This almost a required snack at any of our family gatherings, my favorite way to serve it is with a big loaf of Italian bread.

I subbed toasted pine nuts for homemade bread crumbs since I just threw out the stale half - loaf of italian.

Ingredients 2 cups diced yellow onion2 Tbsp olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups of chicken stock2 more Tbsp olive oil1 1/2 cups of cubed rustic bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

Spoon into hollowed round loaves of pumpernickel, Italian or sourdough bread; serve with raw vegetables, bread cubes, toasted pita wedges or tortilla chips.

Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock

2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced

In our version as a family dinner, we use 2 large loaves of Italian crusty bread, preferably the authentic stuff from The Hill.

1/4 cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf ciabatta or other crusty Italian bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper

A small truck had pulled up alongside, and a little man with a gigantic mustache emerged, loaded down with salamis, cheeses and long loaves of Italian bread.

Picture this: an entire loaf of italian bread, an entire jar of peanut butter, an entire jar of jelly, and bacon.

Just last night I was dressed in my exercise gear ready to go for my run when I spied the bottle of wine and loaf of Italian bread on the bench my husband had bought.

1/2 cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian bread or rolls 2 tablespoons butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4 cup diced jarred banana peppers

I can't wait to try it with a freshly baked loaf of rustic Italian bread, especially in this week of superchilly sleety days.

I love to bake bread and one of our favorite toppings on a piping hot fresh loaf of crusty Italian