In place of the usual tortilla chips, opt
for toasted bread slices instead.
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.
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.
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
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.
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.
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:
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.
When I'm alone, I'll indulge in my daily morning ritual of leisurely brewing my coffee or tea, enjoying the heady aromas, and
toasting my thickly
sliced bread just right,
for my favourite topping of butter and zesty marmalade
I make one loaf (half the recipe) about every week or so, usually near the end of the week so leftover
slices can be used
for french
toast on weekends, though the
bread often doesn't last til then.
What's in it:
For the french
toast --- 1/2 large loaf of multigrain
bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
«
Toasted» the
slices of
bread in the oven
for about 20 mins while the tomatoes cooked.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette
bread slices, crusts removed,
sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges
for garnish
We've got a bunch of gluten - free
bread recipes to serve with your scrambled eggs in the morning;
for a nut butter or cheese sandwich in the afternoon;
for soup dipping at night; or just
for simply
for any time you feel like a nice
slice of
toast slathered in butter.
While the soup is simmering, add the 2
slices of baguette to the oven
for 5 minutes, cut a couple
slices of gruyere cheese and queso Manchego, divide the
slices of cheese on top of the
toasted breads, season with a little dried parsley and add the
slices of cheesy
toast to the oven
for about 8 minutes, until the cheese is melted and has a lightly browned crust on top
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1 cup onions,
sliced thin 2 cups mushrooms,
sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4
slices hearty
bread,
toasted Parsley, chopped,
for garnish
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft
bread crumbs (we used 3
slices sprouted wheat
bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
Prepare the French
toast: Place the
sliced bread into the batter and soak
for about 1 minute.
Travis likes to use the no - knead parmesan rosemary garlic
bread for sandwiches but I love to
toast slices and slather it with mashed avocado, sea salt, pepper and cayenne.
With the wide open kitchen, surrounded by co-workers making coffee
for customers,
slicing bread for the famous
toast, and greasing pans
for the next loaves of
bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.
Serve with some
toasted ciabatta or crusty
bread slices and rub some garlic on the
bread for extra flavor... Enjoy!
For the toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4 slices of toasted sourdough bread Fresh dill, for sprinkl
For the
toast: 3 ripe, California Avocados, peeled, halved and pitted Freshly squeezed lemon juice Kosher salt Freshly ground black pepper 4
slices of
toasted sourdough
bread Fresh dill,
for sprinkl
for sprinkling
Toast slices of the best
bread you can find (even if it's just the frozen mini bagels in the back of your freezer) and top with pesto and ricotta
for the world's easiest summer dinner.
If you are making a loaf especially
for this recipe, remember to
slice your
bread early and
toast it in the oven (see above) to dry it out, or use it when it gets a little stale.
It also features extra-wide slots with self - centering
bread guides that allow
for both the thickest and thinnest
slices (which is a BIG deal
for me since I love thick
slices of
toast).
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion,
sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more
for the
bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4
slices good bakery
bread,
toasted Garam masala (optional),
for garnish
Easy paleo
bread recipes
for slicing,
toasting, or sandwiches — if you're looking
for bread recipes, here are paleo versions of all your favorites.
Crunchy,
toasted artisan
bread slices for bruschetta appetizers... or soups, or salads, or pastas, or snacks!
For each serving, place one or two
slices of
toasted bread on a plate.
Okay - using this recipe as a springboard I was able to make a
slice - able, tasty loaf of
bread for my husband and me to use
for toast or sandwiches.
My son had two neighborhoods brother friends
for a sleep - over last night, so I made French
Toast Frittata with the coconut flour
bread for breakfast this morning (
sliced or broken
bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to
bread ratio than in conventional French
Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges
for serving).
The
bread is also great thinly
sliced,
toasted and served with cheese, dipped into hummus and guacamole, or used as a base
for canapés.
Serve
slices fresh or
toasted and store the loaf (in the fridge, as it's quite a moist
bread)
for about 1 week.
I love to make this and serve it on thick
slices of
toasted Italian
bread and top it with even more cheesy goodness
for an irresistible dinner!
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh
bread (such as sourdough or rye
bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil
for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
for frying
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh
bread (such as sourdough or rye
bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional)
for drizzlingSqueeze lemon juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh
bread (such as sourdough or rye
bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp
toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional) 01.
This vegan baked french
toast is made with
bread slices slathered in banana batter and baked over a walnut crust.It's official: if you come to my house
for brunch, this is what I'll be serving you.
To make the the mojo picon sauce add a 1/2 inch thick
slice of baguette
bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F
for 15 minutes, after they have slightly cooled add the
toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko
bread crumbs 3 tablespoons green onion, finely
sliced 3 Hamburger buns,
toasted Red leaf lettuce
for assembling
I didn't even grill the
bread, just loaded up a
slice of
toasted bread with the meat and cheese and threw it under the broiler
for a few minutes, then topped with the onions and the arugula and another
toasted piece of
bread.
Store the
bread in an airtight container
for up to five days, or
slice the
bread and freeze it
for toasting another day.
1/2 cup dried Mission figs,
sliced lengthwise in quarters and tough stems removed 3 tablespoons balsamic vinegar 3 tablespoons water 1/4 cup hazelnuts Crackers or
bread of choice,
toasted,
for serving
Pin It Ingredients: Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French
Toast Roll - Ups 2 large eggs 3 tablespoons milk 12
slices soft white
bread 1/3 cup cherry pie filling 3 tablespoons butter,
for pan 1/3 cup... Continue Reading →
It all begins with the pillowy loaves of white
bread, baked fresh each morning,
sliced thickly, and
toasted on the griddle to form the foundation
for oversize sandwiches, layered with anything from fried eggs to herb - braised rabbit, and served on charmingly mismatched vintage china.
This
bread is delicious eaten freshly
sliced or
toasted, and will keep in a sealed container in the fridge
for up to a week.
While
toasting on the tawa, make sure you
toast them over low flame taking enough time
for the crispy and crunchy effect and
for even browning of the
bread slices.
Honestly, you could even
toast up to
slices of
bread, add the topping, and place it open faced under a broiled
for a minute or two.