Sentences with phrase «about bread cubes»
I can't totally explain it, but something about bread cubes with lots of butter and poultry seasoning captures our emotions more than all the other stuff combined.
https://www.paleorunningmomma.com/ Not exact matches
I used about 2 cups of cubed, dried bread in this recipe.
Place about half of the bread cubes in the bottom of the prepared baking dish.
Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted.
8 slices of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk
While bread cubes are toasting, saute the onion, celery, and garlic in the oil for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Spread cubed bread on a baking sheet and toast for about 5 - 10 min until just beginning to toast (careful not to burn it!).
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Place the bread cubes on a cookie sheet and dry them out in the oven at 200 degrees for about 15 - 20 minutes, or until they are dry like bread crumbs.
To toast bread cubes, put them on a cookie sheet and bake at 325 degrees for about 15 minutes, turning them as they brown.
To begin, Macrina suggests an important bread pudding procedure: remove crusts, cut bread into 1 - inch cubes and toast in a 350º oven for about 10 minutes to dry them out.
Here's one way to make croutons with about 4 cups of cubed day - old (or more) bread: Preheat oven to 300º.
Place the bread cubes on a baking tray and bake them until they are golden brown (about 12 to 15 minutes), tossing the croutons with a metal spatula occasionally.
Place the bread cubes on a baking sheet and place in the oven to toast until light golden brown and dried out, about 10 minutes.
Separate the bread cubes between two small oven - safe dishes, about 4 - 6 inches each (I used 3 4 - inch ramekins).
6 cups gluten - free bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2 cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4 cup flaxseed meal 2 cups gluten - free vegetable broth
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Add the bread cubes to the pan and toss with the olive oil and let them toast for about 15 minutes and then remove from oven and set aside.
Cube bread into about 1 ″ cubes.
Cut 113 g (8 tbsp) unsalted butter into small cubes and toss with about 1 tbsp bread flour.
Preheat the oven to 300 degrees F. Spread the bread cubes in a single layer on a baking sheet and bake until golden and crisp, about 12 to 15 minutes.
Spread the bread cubes onto a baking sheet and bake at 350 degrees for about 10 or 15 minutes or until the cubes are golden brown.
He'll for sure tell you about how there's an ever present bag of cubed bread in our freezer taking up precious space that could be used for the frozen fruit he needs to make his morning smoothie.
A 1 - pound loaf of bread or brioche should yield about 6 1/2 cups bread cubes.
Optional: If your Irish soda bread is fresh, cut it into cubes and place in a 425 degree oven for about 10 minutes to make slightly crunchy and «stale.»
Toss cubed bread with olive oil and toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the bread into small cubes rather than making breadcrumbs and toasted them in garlic oil.
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.
Add bread cubes, and toast them, tossing often, until crisp and nicely browned, about 6 minutes.
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Soak the bread cubes with the bread for about 15 minutes; add to the large bowl of cooled vegetables.
FRIED CROUTONS: Trim the crusts off 4 or 5 slices of country - style, chewy - textured white bread and cut the bread into small cubes (about 2 cups of cubes).
about how many cups of bread cubes did yours yield once cut up?
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
Cupido actually holds three linked cubes, altogether about the size of a loaf of bread.
Prep time: 25 min Cook time: 18 min Total time: 43 min Serves: 12 INGREDIENTS 8 cups bread cubes (about 1 loaf) 3 tablespoons butter 1 medium onion, diced 4 cloves garlic, minced 1.5 cups celery, diced 1 teaspoon thyme 1 teaspoon rosemary salt and pepper to taste 1 egg 2 1/2 - 3 cups vegetable broth oil for greasing muffin tin DIRECTIONS Preheat oven to 375 degrees Fahrenheit.
I loved the flavor the hazelnut flour imparted, however, the bread cubes are very dark and for appearance sake (what can I say, I am vain about my food presentation), the almond flour cubes will lighten the dish up.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Add bread cubes and toss until golden brown, about 5 - 10 minutes.
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)
3 Spread the bread cubes in a single layer on a rimmed baking sheet and bake until pale golden and toasted, about 10 minutes.