Sentences with phrase «bite out of the bread»

I don't know why, but I always take a bite out of the bread before I put it in the toaster.

Not exact matches

As the picture swims up out of the darkness you see men in robes reclining around a collection of greasy plates, bowls, pitchers, cups, some of them still eating, reaching out with a piece of bread to sop up the last bit of gravy.

I love making a bruschetta out of them, and then dabbing a bit of goat cheese on toasted french bread!

Serve with a nice green salad and maybe a bit of garlic bread if you are going all out.

When making breads, it tends to be «gummy» and needs to sort of dry out a bit after baking if that makes sense.

Filed Under: Smart Nutrition, Uncategorized Tagged With: 100 calorie snacks, corn bread muffins, healthy snacking, low calorie muffins, muffin tops, muffins, snacking, snacks, Take a Bite out of Vitalicious, vita muffins, vita tops, vitalicious

Those little bread rocks get left behind on my plate as I hunt out every last bit of bacon.

When the Apple Fritter Monkey Bread is done, take it out of the toaster oven and let it cool for a few minutes, then either pull the warm bites of dough from the bowl to enjoy or turn the monkey bread out onto a plate.

Now, when cravings strike, I chip out little bits and pop it on a freshly toasted piece of bread to melt — so yum!

I love this bread warm out of the oven, slathered in a bit of butter and some natural peanut butter (for a hit of salty savory - ness).

HS: Hi Alexis, I typically tear rustic day old bread into bite - sized pieces, toss it with a few glugs of olive oil, then spread out on a baking sheet in a single layer.

Where you have a bit of lighter bread peaking out at the edges of your braids, I have a 2 inch wide strip of lighter bread that puffed up.

It's a bit tricky to get a high, well - risen loaf out of bread that is made of one hundred percent whole wheat flour.

With bites of tangy blue cheese between little nibbles of tart apples, and a sweetly scented orange honey to round out the palate, bread elevates from standard to sensational.

I cooked the basil with the tomato mixture I'm not eating bread so use portabello mushrooms instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to dry it out a bit).

I made this bread on a bit of a whim and as I've had the worst cold this week, I fully expected it not to turn out that great.

The banner picture with him smiling and hugging a cute little piglet does creep me out a little bit, but his bread book is quite amazing — it's filled with a variety of regional recipes, and the author has travelled around the country, interviewing and observing bakers in their own homes.

The only alteration I made was using the tip suggested earlier in the comments about making your own breadcrumbs out of «light» bread — this cut down on the carbs a bit more for those who are counting.

Your bread has the BEST flavor of all I've tried, but mine came out a bit gooey and dense inside.

So I make a keto flatbread (paratha) using the Headbanger's Kitchen recipe of coconut flour and psyllium husk powder with a bit of baking powder, the bread comes out really well and is a good enough meal for me with 4 net carbs per piece.My question is it bad to eat this everyday if it fits in my macros.

The fresh cranberries took it out of the realm of regular pumpkin bread — I love the hit of tartness you get in every sweet bite.

I was a bit disappointed with this recipe as mine came out a bit dry and the bread kind of fell apart when it was sliced for serving.

Since I was improvising, I decided to add a smidge of sugar because I think every bread really benefits from a tiny bit to balance out the flavor.

I made this tonight and used red lentils, as that is what I had in the cupboard, left out the 1/2 cup water and added the ground flax right to the mix and also used 1 cup of whole oat mixed up in the food processor for a bit and left out the bread crumbs and it turned out so delicious!

With a bit of creativity, you can jazz up your matzah, just leave out the leavening — this bread don't rise honey!

The sign of a truly legendary quick bread recipe is when you can alter the ingredients a bit on the margins, and have it still turn out beautifully.

We upped the anti a bit with adding a little whole grain mustard and then buttered the heck out of the bread and used our Mini to cook it to perfection.

«I don't really anthropomorphize it,» says Robertson, the legendary bread - baker behind Tartine Bakery in San Francisco: «I have bakers who have thrown out the last bit of our starter, by accident.»

My 1st gluten free baking was adapting a favorite zucchini bread recipe for my son's girlfriend who has celiac.Asalways I pulled out all of the stops: softening the raisins, walnuts and dried pineapple and ginger bits per - baking.

If your baby already loves other fruits and vegetables, and they don't mind expanding their palate, try out hummus with small bits of soft pita bread.

and okay a bit of nicely baked, out of the oven fresh bread if you really want it.

and okay a bit of nicely baked, out of the oven fresh bread if you want it.

I wouldn't do straight corn starch though as I've found that it can kind of dry out breads a bit.

I modified it quite a bit (or rather modified your flour mix with using only brown rice and using 1c or quinoa flour instead of sweet rice) as our family has been whole grain for years and we are accustomed to the extra flavour, they turned out amazing even my hubby who is very cautious about gluten free said they were the best tortillas ever and would like to use them to replace bread completely.

One of the girls took a bite, spit it out, then proceeded to scrape off the top of the bread with her fork.