Sentences with phrase «bread toast for»

Let's see... I don't know what to share... I have a collection of antique dolls that most people find creepy... I don't smoke, I love red wine & coffee & I love to have a nutty bread toast for breakfast in the morning!

Not exact matches

For our white bread test, we toasted three back - to - back rounds of Wonder bread slices to see how consistent the toast was from model to model and batch to batch.

Tomorrow put some bread on the counter and pray for it to turn into toast.

For the Skimpoles of this world, the ultimate source of bread is the baker's van, and there is no need to concern oneself with plowing, sowing, weeding, dunging, cutting, threshing, milling, and baking — not to mention the thousands of mercantile transactions, from mortgages to tire rotations — that must be in place, and continually attended to, so that Skimpole might have his honey on toast.

This is the presence of God, this is the holy moment, the cathedral, the great moment of surrender and selflessness happening not in the leper colony of India but for me in my own living room in Canada, the breaking of bread and daily manna of communion through a messy home with messy people, learning to love and take joy even when the toast is getting cold.

Today I had the left - overs for lunch with some toasted bread, which was also great!

A beautiful whole wheat bread, perfect for toast and real marmalade or for sandwiches and ale.

It's healthy enough for health cravers and simply great bread for the toast - and - sandwich crowd.

This is a super bread for Cuban sandwiches, either fresh or grilled (or toasted, for that matter).

Possibly a silly question, what could I use instead of bananas as I can't stomach them, but the thought of a sweet bread that I could toast for a variation for breakfast is appealing?

We love a hot bowl of this with a side of toasted rye bread for an easy meal or an afternoon snack.

Serve with toasted bread for dipping.

Add the sandwiches to the skillet and cook for 3 to 5 minutes on both sides or until the bread is toasted and the brie is melted.

This bread is perfect for toasting and slathering with your favourite nut butter.

This bread ended up being perfect for breakfast or a snack along with a cup of coffee, and I like it even better toasted and topped with a pat of butter.

I finally understood the virtues of a good grilled cheese — the buttery toasted bread, the perfect ratio of bread to cheese, even that critical diagonal slice — it all combines to make for one amazing sandwich.

Walk in the door after a long day of work or errands or running around with the kids or, heck, even Christmas shopping for those of you that are more on - the - ball than I am, shred up the tender chicken, mix it back in with the onions and apples, pile all onto some toasted crusty bread and add sharp cheddar cheese.

Just take some pita bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and toast in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.

I usually serve this bread as toast in the morning for my boys before school and often use it as sandwich bread to pack school lunches.

As this grain free zucchini banana bread is quite soft, toasting in the pan just makes for easier handling all round.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375 °F oven, turning them over half - way through the cooking.

For a low calorie McMuffin, toast a 100 calorie English Muffin or two pieces of Sara Lee's «45 Calories and Delicious» bread!

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

I piled the ground beef and vegetables over shredded smoked gouda and lightly toasted pita bread and baked the pita pizza in the oven for a few minutes just so the cheese melts.

Bake French toast for approximately 10 minutes and then flip each slice of bread.

The slices aren't overly big which helps the gluten free bread stay together, and it's simply a more convenient size for toast and sandwiches and such.

Toast in the oven until light golden brown and dry, about 30 minutes for the bread and 45 for the cornbread.

Once you have frozen the bread, it's best toasted or warmed in the microwave for 10 - 15 seconds.

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas toast, or some leftover French bread that you didn't use for garlic bread.

Combining the figs with walnuts and vegan honey atop some freshly toasted bread will give you a foodgasm for sure.

Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted.

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

Panzanella may have been born out of frugality to make use of day old bread, but in my case, I couldn't wait for my freshly bought baguette to age, and I did not care to toast my bread either.

I (unfortunately) grew up on dry cereal, toast (refined bread), or pop tarts every morning for breakfast and PB & J sandwiches (on the same bread) for lunch.

By toasting the bread in 1.5 cm ^ 3 croutons, and then made it into a bread pudding using pumpkin as the base for a pudding poured over the croutons.

I got confused about the temperature to bake the assembled dish... after toasting the bread, the recipe notes to turn the oven down to 375, so I guessed that was the temperature to bake the full dish for 30 min.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

I made the bread with double the salt and substituted toasted walnut oil for the coconut oil.

Toast the trays of bread in the oven until the bread is golden, and until the cinnamon - sugar makes a caramelized crunch on top, for about 7 to10 minutes.

And this morning when I toasted a piece for him, he thought I made a mistake and gave him «real» bread!

Toast the bread - it can be baked in a 350 degree oven for about 5 minutes, or toasted on the grill or grill pan.

I toasted up some cheesy bread for dipping, too, because it is not possible for me to eat «chowder» without bread or crackers!

Place the mixture on a rimmed baking sheet and toast for 7 - 10 minutes, until the bread cubes are lightly crisp and the walnuts are fragrant.

Sometimes we'd beg her to buy an extra loaf of bread just so we could have French toast for breakfast.

This time the Grillin» Fools show their continued love of the crostini, which is Italian for toasted bread.

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 — 10 minutes, stirring every 2 — 3 minutes.

To use this puree as a delicious topping for crostini, simply skip the croutons, toast the bread slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy bacon and sage.

«It's crunchy, grainy bread that does well for sandwiches and toast.»

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!