Sentences with phrase «also slice your bread»

Not exact matches

You can also use this bread to make hoagie or Cuban style rolls for the legendary Cuban sandwiches which include sliced roasted pork, cheese, lettuce and pickles.

I admit that my favorite way to eat this caramel flavored spread is from a spoon, but it is also great when poured over ice cream, used as a dip for fruit, spread on bread or even pancakes, poured over popcorn, used as a flavoring in homemade ice cream or yogurt, as a frosting, to sandwich two cookies together (especially in Alfajores), as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a pastry shell and fills it with Dulce de Leche, sliced bananas, and whipped cream).

This will be a great sauce replacement for cheese fondue that I also use to love... dip some bread, pretzels, veggies and apple slices in it... yum!

The thyme and honey also further accentuates this flavour and adds a sharp complexity when paired with the oozy melted brie and the crusty crunch of sliced bread.

The ultimate southern food — dubbed «The Caviar of the South» and perhaps outranked in southern - ness only by the likes of grits and well, biscuits (< — more to come on those)-- as a quote southern gal I suppose I'm expected to not only love pimento cheese, but also have a preferred recipe, frequently served spread between slices of white bread in dainty tea sandwiches, or spiked with hot sauce and served alongside tortilla chips and crudités.

It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

Juicy watermelon, crispy prosciutto (you can also use bacon or pancetta), spicy arugula and grilled halloumi cheese would be layered together and then sandwiched between two good - quality slices of multi-grain bread (I like this local brand).

I didn't measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces.

I also miss French toast made with thick slices of homemade bread!

Likewise, we use leftover biscuits from the day before, but you can also use sliced white bread like my Grandmother showed me one day when Granddaddy had grabbed the last couple of biscuits she'd stashed away for her dressing as a «snack.»

The best bread memory I miss the most, A slice of fresh French bread with a warm chewy center and a crispy crunch crust with a pat of melting butter (now dairy - free also).

Note: You can also arrange the bread slices as pictured, in an 8x12 casserole, sprinkling each slice with some of the sugar and spices before lining them up domino style.

Like the original, I served this with sliced veggies and pita chips but it would also be great with hunks of crusty bread or as a sandwich spread in place of mayo.

You can also serve this with toasted bread slices or crackers.

It's also difficult to be metabolized and burdens your system, so if you decide to have a slice of bread, a whole flour one is always the best alternative for your health.

If mama has it together, a slice of yummy blueberry banana bread is also a win.

Serve the dip with your favorite tortilla chips — it's also fantastic with pieces of sliced French bread or baguette.

Also, when I slice this bread — I take the two end crust pieces and freeze in a separate bag — once full, defrost, whiz through a food processor — makes great bread crumbs for various other recipes that require bread crumbs!

We love having this bread as a side when we have soup like this spicy vegetable soup, this swiss chard lentil soup, or even this Instant Pot chili, but I've also been know to have a slice with my morning veggie omelette or even just with my coffee.

I personally love spreading this on a slice of my almond flour pumpkin bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on top of quinoa muffins or added into energy balls!

Also — sometimes the left side of the bread rises higher than the right... which also makes slicing difficAlso — sometimes the left side of the bread rises higher than the right... which also makes slicing difficalso makes slicing difficult.

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

If you've been munching on the bread for a few days and you still have some left, you can also slice it and put wax paper between the slices and then freeze it in that zip - top bag.

You can also slice several day old focaccia bread and toast it, serving it with butter and / or honey.

It also features extra-wide slots with self - centering bread guides that allow for both the thickest and thinnest slices (which is a BIG deal for me since I love thick slices of toast).

We served it with tortilla chips, but I also think it would be nice with pita chips, or toasted slices of bread.

Also, a nice slice of GFCF banana or pumpkin bread as the «sandwich».

Also a slice of pumpernickel bread with generous amount of humus and avocado + a tomato slice on top is a favourite.

I was also given an article in the paper recently that equated various types of easter eggs to slices of bread.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

This also means that when sliced, this bread is great for making sandwiches.

I'm doing the Montignac diet so I couldn't use butter, and I replaced it with olive oil, and the honey, with fruit sugar, and I also added some baking powder (and the result was great, the bread was compact, and the slices were impeccable).

Allow the bread to cool for at least 10 minutes before slicing in, as this also helps to avoid the center turning gummy.

This creamy, no - fuss stew makes a wonderful quick midweek dinner with a slice of bread, but you can also serve it as a side to your favourite seitan roast or grilled veggies.

The bread is also great thinly sliced, toasted and served with cheese, dipped into hummus and guacamole, or used as a base for canapés.

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

Within each food group the Australian Dietary Guidelines identifies the serve size of different foods that have roughly the same amount of key nutrients and kilojoules but that also reflect the amount of food commonly eaten in Australia, for example one piece of whole fruit or one slice of bread.

Foregoing the extra slice of bread will also help you cut back on carbs for a more balanced dish.

You can also freeze part of the pre-sliced bread, and just throw slices straight to the toaster at the time you want some little treat!

I usually had one of each, the cheese toast was a slice of white bread with a square of American cheese toasted under the broiler until it was bubbly and crispy on top... the cinnamon - sugar was the same white bread buttered and sprinkled with a mixture of cinnamon and white sugar also broiled until toasty.

The production of this bread also led to the saying, «the greatest thing since sliced bread.»

This would also be great served over slices of toasted, butter and garlic slathered country bread.

Combining the lightness of coconut flour with ground flaxseed gives this grain free zucchini bread such a nice texture, while also making this a mega high fibre slice.

The bread was also baked to perfection; golden brown crust that crackled under the knife as each slice of airy bread fell to the cutting board.

Today it's the topping on a cool cucumber salad (which btw can also top 2 slices of bread for an easy vegetarian sandwich).

You could also add some cooked quinoa, brown rice or sweet potato, or a slice of your favourite grainy bread.

Once I knew I was about to serve up the soup, I simply tossed some mozzarrella and parmesan cheese (you can also substitute with gruyere and emmental) on top of a slice of french bread and broiled that until the cheese was bubbly and browning.

I also added some Italian seasoned bread crumbs, sliced fresh tomatoes, and some grated cheese to the top.

Bread upma is almost like the basic upma recipe and also takes in similar ingredients but it is more quick than the upma and we just need to add the bread slices into the tempering or tadka and give a mix and the dish is ready.

Since the shelf life of soda bread is not particularly long, I also like to slice up the loaf and store it in the freezer.