Divide remaining
bread mixture between ramekins; top with remaining chocolate.
Not exact matches
Brush 2/3 of the butter
mixture between the slices of
bread.
Stir the soaking
mixture between each slice of
bread.
The yummy dish reminds me of a collision
between French toast and a lunch box ham sandwich — the traditional version, a favorite during my childhood, is made with ham and cheese book - ended
between white
bread, dipped in an egg
mixture and then pan fried or even deep fried (gasp) with raspberry preserves and powdered sugar to garnish!
This version of French toast has straight peanut butter spread
between each layer of sliced French
bread, cocoa powder beaten into the egg - milk
mixture in which the
bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping.
Divide the
mixture between the slices of
bread and spread out evenly.
Pour over
bread slices, separating slices as you pour so the
mixture gets
between them.
I spent the summer obsessed over them so it'll make a good post to show the difference
between what I came up with using straight gluten - free flour vs a
bread flour
mixture.
Split chickpea
mixture between 2 slices of
bread.
Toast the
bread then top each with the avocado
mixture, slice the chorizo and divide
between the slices.
Divide the
mixture between the toasted
bread boxes and garnish with fresh parsley.
Unlike most grilled cheese sandwiches that place sliced cheese
between the
bread, this recipe calls for adding shredded cheese to the chicken salad
mixture.
Divide half of
bread mixture evenly
between 2 (6 - ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate.
Dressing: Fill
bread pan with
mixture and press down firmly with hands to create an inch or two of a gap
between top of dressing and top of
bread pan.