Not exact matches
3/4
cup Spicy Southwestern peanut
butter 2 tablespoons olive oil 1 loaf French or sourdough
bread, cut into 1 - inch cubes
Large sheet aluminum foil Non-stick grilling spray 1/2 stick
butter Small saucepan 5 shallots, chopped 1/2
cup white
bread crumbs 4 oz.
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.
2» - thick slice of whole grain peasant - style
bread 1/3
cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp
butter
2 teaspoons active dry yeast 1
cup (235 ml) warm milk 1/3
cup (80 ml) warm water 1/4
cup (grams) honey 1/4
cup (60 ml) melted
butter 1 1/2 teaspoons salt 1 1/2
cups (180 grams) oat flour * 2
cups (255 grams)
bread flour
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
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah
bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted
butter so added 1/2 tsp salt to the mix and I added 1
cup of toasted walnuts — because I just have to have walnuts in my banana
bread.
2 T
butter, softened 12 - 3/4» thick slices of
bread 6 eggs 1 1/2
cups whole milk 1/4
cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp salt
Butter or nonstick cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted
Butter 3 slices firm white or whole wheat
bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4
cups), divided
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml)
butter, melted 5 1/3
cups (750g) whole wheat
bread flour, + 1/2
cup (75g), for working the dough 2 tbsp (30 ml)
butter, for the loaf pan
2 3/4 — 3 1/2
cups bread flour or all - purpose flour 1/4
cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons
butter, softened 2/3
cup warm water 1 egg, at room temperature Cornmeal 1/4
cup of
butter, melted
1 piece whole wheat
bread 1 tablespoon vegan
butter 1 medium sized onion (about 2
cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4
cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4
cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4
cup vegan mozzarella cheese
3 strips of bacon 6 medium shrimp 1/4
cup of cheddar cheese 1/2
cup seasoned
bread crumbs 1 large clove of garlic, chopped 1 Tablespoon of grated Parmesan cheese 1 Tablespoon of melted
butter
Ingredients 1 tablespoon
butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted
bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4
cup grated (or shredded) cheddar cheese (or other cheese of your choice)
1/2
cup (100 grams) granulated sugar 1 tablespoon ground cinnamon 16 slices (from a 1 - pound or 450 gram loaf) white sandwich
bread 1 stick (4 ounces or 113 grams) unsalted
butter, softened 3
cups (710 ml) whole milk 6 large eggs 1/4 teaspoon table salt 2 teaspoons (10 ml) vanilla extract
There are few things greater in life than warm banana
bread smothered with
butter in the morning with a
cup of coffee.
It's like a warm peanut
butter cup in
bread form.
After the
bread has been baking for 20 minutes, top with chopped peanut
butter cups and banana chips
This banana
bread is my favorite (sorry don't tell the other banana
breads here) and it is made with THREE Justins» products: banana chips, honey peanut
butter and mini dark chocolate peanut
butter cups on top.
4 large slices white sandwich
bread, torn into 1 - inch pieces 2 tablespoons unsalted
butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4
cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
Add 1/4
cup baby spinach leaves, then place 1 piece of gouda on top, and place the remaining slice of
bread on top (spinach pesto side down,
butter side up).
I've made several variations of gluten free banana
bread including this insanely decadent Peanut
Butter Banana
Bread with Reese's Peanut
Butter Cup Cream Cheese Glaze which is based off of my regular Banana
Bread recipe.
3
cups hot mashed turnip 3 Tbsp
butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried
bread crumbs and
butter for the top
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white
bread 3 to 4 tablespoons
butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 1/2
cups high - gluten
bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4
cup plus 1 tbsp warm water 1/2
cup (1 stick) unsalted
butter, cut into small pieces and at room temperature
New Orleans
Bread Pudding with Bourbon Sauce Recipe Type: Dessert, Puddings,
Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun / Creole Yields: 8 to 10 servings Prep time: 15 min Cook time: 50 min Ingredients: 1 large loaf French
bread (approximately 14 to 16 ounces) 4
cups milk 3 eggs lightly beaten 2
cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1
cup raisins 3 tablespoons
butter, melted Bourbon Sauce (see recipe below)
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
1 -LRB-.25 ounce) package active dry yeast 1
cup warm water 1/4
cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2
cups bread flour 2 teaspoons minced garlic (optional) 1/4
cup butter, melted
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2
cup warm water (105 to 115 degrees) 2
cups water 1/4
cup molasses 1/4
cup apple cider vinegar 4 tablespoons unsalted
butter 1 ounce unsweetened chocolate 1/2
cup whole - wheat flour 3
cups medium rye flour 3
cups unbleached, all - purpose or
bread flour 1
cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4
cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)
2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3
cup flour 1/3
cup bread crumbs 6 Tbsp
butter 1/2 mushrooms sliced 1/2
cup dry white wine 3 Tbsp lemon juice 1/4
cup brined capers 1/4
cup fresh chopped parsley
2 large acorn squash, halved and seeded 2 tablespoons
butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain
bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
1 can cream of onion soup 2
cups water or chicken stock 1 1/2
cups shredded Cheddar cheese 1/2
cup Huntsman cheese, crumbled 3
cups cooked elbow macaroni 4 tablespoons
buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
Ingredients For the dough 3
cups bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4
cup milk 2 tablespoons olive oil 1
cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons
butter Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
Just take out the peanut
butter, add a
cup of blueberries, and make in a muffin pan instead of a
bread one!
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted
butter (plus more for greasing) 8
cups sourdough
bread (medium dice) 1/4
cup olive oil (divided) 1
cup onions (peeled, finely diced) 1/2
cup celery (finely diced) 1/2 teaspoon celery seeds 2
cups Brussels sprouts (thinly shaved on a mandoline) 4
cups mixed mushrooms (stems removed, sliced) 2
cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
8 slices firm
bread 2 teaspoons Dijon mustard 4 slices mild ham or smoked turkey breast 8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, sliced 2 large eggs 1/3
cup milk 1 tablespoon Cabot Salted
Butter
1 tablespoon Cabot Salted
Butter 4 slices whole wheat
bread 4 ounces Cabot Seriously Sharp Cheddar, sliced 1 Granny Smith Apple, peeled, cored and sliced very thin 1
cup lightly packed fresh spinach or arugula
To make things even easier, I put the milk,
butter (or Smart Balance), and saffron threads in a Pyrex
cup measure in the microwave to warm for just 15 seconds before putting in the
bread machine; which gives the yeast a good start, too.
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted
butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ve
butter (for pan)- NO
BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ve
BUTTER * 1 (1 - pound) loaf country - style or «peasant» white
bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
bread, sliced 1/4» - thick - WHOLE WHEAT
BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy ver
BREAD * 3
cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2
cups whole milk - WATER * 1
cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2
cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
3/4
cup milk 6 tablespoons water 3 tablespoons
butter 3 tablespoons honey 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/4
cups whole wheat flour 3/4
cup white
bread flour 1 tablespoon yeast
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2
cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted
butter 1/3
cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita
breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Baked oatmeal is all the rage right now, with flavors like apple pie, mixed berry, banana
bread, and peanut
butter cup, to name just a few!
* About 2
cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp
butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche
bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted
butter Nonstick cooking spray
2 1/4 teaspoons instant yeast 6
cups bread flour 1/4
cup sugar 1 large russet (baking) potato, cooked 3/4
cup milk 1/4
cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1
cup sourdough starter, room temperature
1 tablespoon
butter 1/2
cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced
bread 1
cup greens, chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
1/2
cup leftover grilled pork tenderloin; thinly sliced 1 loaf Cuban or Italian
bread or rolls 2 tablespoons
butter, melted 2 oz ham; thinly sliced Yellow ballpark mustard 2 slices Swiss cheese 2 slices Provolone cheese Dill pickle rounds 1/4
cup diced jarred banana peppers
1 (13 - 14 inch) long loaf soft Italian or French
bread) 1/2 stick (4 tablespoons
butter) softened 2 large eggs 1 2/3
cup whole milk 1 teaspoon cinnamon 1/4 teaspoon nutmeg (optional) 1/4 teaspoon salt 3 tablespoons sugar
I melted 1 teaspoon of
butter and cooked 1/2 a
cup of Panko
bread crumbs until browned - it gave the topping an extra flavor