Sentences with phrase «bread cubes with»

And yet, toss toasted bread cubes with ripe tomatoes and call it panzanella, and bread salad becomes the most divine summer meal.

Soak the bread cubes with the bread for about 15 minutes; add to the large bowl of cooled vegetables.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Toss bread cubes with butter and spread on a large baking sheet.

The second time around, I just pan fried plain bread cubes with a little bit of peanut oil to get them golden brown and crisp.

Pour over the bread cubes and toss and press down on the bread cubes with a fork so they soak up all that goodness.

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.

Toss the bread cubes with the peanut butter mixture until they are coated on all sides.

Not exact matches

No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.

The word souvlaki means «skewer» and the dish consists of cubes of meat and vegetables grilled on a skewer, which are then often served with pitta bread and tzatziki and salad or potatoes.

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

Add the pumpkin bread cubes to the skillet *** along with the cranberries and pecans, and gently mix / toss to coat.

I lightly toasted the cubes of pumpkin bread just as I did with the french toast bake, and the bread really holds up well and adds the perfect amount of sweet, warm spices.

Place bread cubes around the loaf and drizzle them with olive oil and season with salt and pepper.

Sprinkle with your reserved cheese and pop in the oven to get happy along with the bread cubes.

In a small bowl, add the cubed bread, drizzle with olive oil and add the chopped sage and rosemary.

Combine the breadcrumbs, olive oil, Parmesan cheese, parsley, salt and pepper in a bowl and toss together, ensuring the bread cubes are evenly coated with the seasonings.

Pour the liquid over the bread cubes, and toss together until the bread is completely coated with the liquid.

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

This easy recipe for Slow Cooker Apple Cinnamon French Toast features bread cubes drenched in a rich custard filled with warm spices and apples that takes only minutes to prepare!

It's as if you replaced the dried bread cubes in regular stuffing with freshly baked rolls.

FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into small cubes, drizzle with garlic - spiked butter with a pinch of salt, and toss to coat.

Added day old bread cubes and soaked with seasoned beaten eggs with cream.

Working in batches, roll cubed chicken in flour, then dredge in egg wash, then coat with bread crumbs and place on prepared baking sheet.

I made this dish with wheat bread cubes, I was able to find some pre-dried stuffing at a local health foods market.

Simply melt shreds or slices under the broiler and serve with bread sticks or cubes for dipping.

Toss in the bread cubes, and season with salt and pepper to taste.

Add to the bowl with the bread cubes.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Fill your casserole dish with the cubed bread.

For the breadcrumb top, cut your bread in to cubes and spray with olive oil and coat with mustard powder.

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.

Toss bread cubes, thyme, rosemary and garlic with olive oil, salt and black pepper and place on a sheet tray.

Toss this mixture with the bread cubes in a mixing bowl.

Place the bread cubes in a medium size bowl and stir together with 1 cup of the milk.

Toss it with some cubed bread, your choice of herbs and cheese and top it off with beaten eggs and milk.

Whether you try this soup alone with nothing on top, add caramelized onions, cubes or toasted breads, or the nuts I'm pretty sure you're going to love this soup as much as I do!

Add the bread cubes, apple, and dot with the 8 teaspoons of dairy free butter.

Add in cubes of bread and toss together with a large spoon.

Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.

Start with cinnamon swirl bread cut into cubes.

Drizzle the bread with the extra virgin olive oil and toss to ensure all the cubes are covered with oil.

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.

Spray a 9x13» (or other 3 - quart casserole dish) with non-stick cooking spray and arrange bread cubes in an even layer in the dish.

Spread bread cubes in baking dish and drizzle with melted butter.

3 bean chili — vegan, gluten free african chicken stew — gluten free asparagus & scrambled egg salad — vegetarian autumn harvest soup — dairy free bánh canh cua — Vietnamese Udon Noodle Soup — gluten free bouillon cubes — how to bread & butter pickles — vegan, gluten free, condiment butternut squash & pearl barley risotto — dairy free crunchy celery salad — vegan & gluten free curried broccoli & cheese soup — lactose free, gluten free, vegetarian feijoada — dairy free, gluten free garlic panna cotta + curried root vegetable soup — vegan, gluten free ginger + tumeric latte — vegan, gluten free green tomato & mint chutney — vegan homemade ricotta cheese — lactose free lamb larb lemongrass chicken & rice soup — gluten free mango pomegranate guacamole — vegan miso hummus topped with seaweed furikake — gluten free, vegan pickled beets — vegan pickled jalapeno — vegan, condiment pickled mustard seeds — vegan, condiment roasted bone marrow sausage corn chowder — gluten free, dairy free soup dumplings — gluten free spinach salad + baked falafel balls — lactose free, certain components gluten free & vegan summer greens vichyssois + spicy mint sauce — vegan, gluten free spicy cantaloupe salad summer salsa — vegan, gluten free, dip za'atar socca + middle eastern smashed avocado — gluten free, vegan

Overnight Blueberry Baked French Toast is made with custard soaked French bread cubes and studded with juicy fresh blueberries and cream cheese throughout.

Add egg mixture to the leek and prune mixture, gently combine with the toasted bread cubes.

To make the croutons, toss the bread cubes in heated oil, then season with thyme and freshly grated pepper.