250g boneless, skinless salmon in 1 cm cubes 125g smoked salmon or trimmings, scissor - snipped into strips 100g sliced, crustless
fresh white bread, cut into cubes 4 tbsp double cream 1 tbsp extra-virgin olive oil Greaseproof paper 1⁄2 teaspoon cracked white peppercorns or ground black pepper 20 chives (half scissor - snipped) and baby salad leaves, if liked 4x125ml ramekins, dariole moulds or heatproof pots
Gently deep - fried in fresh batter; individually pan-fried in butter and lemon; and sautéed breaded fillets, using homemade coarse
fresh white bread crumbs (Panko works, too).
The gallery devoted to 19th century American still life and trompe - l'oeil painting, one of the de Young's unique areas of depth, contains a famous multiple by Jasper Johns, «Bread» (1969): a thin lead sheet that appears to hold a slice of ever -
fresh white bread.
I have been looking at these for a while and finally had some good high quality bacon &
fresh white bread (not frozen yet) at the same time.
Fresh white bread is often an accompaniment to holiday meals, but for baby it can become very sticky while they try to manipulate it in their mouth.
Not exact matches
Pepperidge Farm Farmhouse ™ Hearty
White has been my go - to sandwich
bread ever since I heard America's Test Kitchen talk about how awesome it is, and this
bread, crafted from small - batch ingredients, tastes every bit as good as what I bake at home — and it's sturdy enough to build a great sandwich but still soft and
fresh.
Ingredients: 10 slices of soft,
white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2 t
fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
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!)
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
Pin It 12 slices
white sandwich
bread 1/2 pint
fresh strawberries 4 oz cream cheese 1/4 cup powdered sugar (icing sugar) 2 large eggs 2 Tbsp milk 3 tsp granulated sugar, divided 1/4 tsp cinnamon See more at sugarapron.com
Two slice of
white bread,
fresh deli sliced American cheese (none of that singles business), buttered, and cooked in a skillet.
With a family of six who loves
fresh sourdough,
white bread, and biscuits and gravy I am excited about your
bread book.
Later in 2017, Canyon unveiled a Stay -
Fresh bread line in two varieties — ancient grain and country
white.
«We're excited about the quality, taste, and texture of this new line and are offering two varieties —
white and multigrain,» said Brent Bradshaw, senior vice-president,
Fresh Packaged
Breads.
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
1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium
white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse
fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced
fresh rosemary
I love the smell of
fresh bread baking and this
white bread does not disappoint in the amazing aroma department!
1 slice
white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped
fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
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
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
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons
fresh squeezed lemon juice 1 tablespoon
white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or
bread crumbs, or panko crumbs)
2 medium eggplant, quartered and cut into 1/4 inch slices 2 medium red onions, quartered and cut into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf
fresh sourdough or country
white bread, cut into 1 / 2 - inch slices (about 10) 1/2 cup chive or basil pesto 1 cup
white bean spread (recipe follows)
Sponge (takes 2 hours) 2 tsp active dry yeast or 3/4 oz
fresh yeast 2 cups tepid water (460 ml) 2 cups unbleached ap or
bread flour (140
white +140 rye) 1/2 cup sugar (90 gr)
* 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
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or
white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of
bread with crust) 20g ground almonds 1 tablespoon
fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style
white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped
fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
basil
white bean spread,
fresh tomato, avocado, local sprouts, and pickled onion on toasted wheat
bread (v)(add chipotle tempeh +3.5)
Menu Snapshot: Coriander - crusted scallops with beet - braised toasted farro,
white -
bread purée, and
fresh thyme.
Still, my
bread does not have much flavor beyond ordinary
white bread — though my family eats it all
fresh from the oven and is not complaining.
12 ounces
fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons extra virgin olive oil salt and pepper 2 bunches of scallions, trimmed 4 large slices of hearty, whole - grain
bread 1 cup Poblano Yogurt * (recipe below) 1 cup cooked lentils, or
white beans
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry
white wine 1/4 bunch of
fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French
bread, cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
I got the trio of salads with a chickpea salad, a stone ground mustard potato salad, and a
white bean puree... and a slice of
fresh sourdough
bread on the side to scrape it all up.
Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs
fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry
white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko
bread crumbs optional
-LSB-...] Coconut flour
bread or almond flour
bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion,
white or yellow (1) Celery (2 stalks) Parsley, ideally
fresh, but you can use dried (3 tablespoons) Thyme, ideally
fresh, but you can use dried (3 tablespoons) Sage, ideally
fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or
fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1
fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko
bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
First, we shared a
White Bean Hummus & Tabbouleh platter, with toasted pita
bread and
fresh cucumber slices.
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) 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.
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm
bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot
White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped
fresh basil
Here's the recipe; Ingredients: 2 cups onion 1 cup green bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat,
fresh or frozen Oil for deep - frying For the dough: 2 loaves
white bread 2 loaves Cuban
bread 3 tablespoons crushed red pepper Vigo
bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can
white beans, drained 1 egg 1/2 cup
fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain
bread
I also added
fresh basil and made it with half
white bread and half whole wheat.
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped
fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and
white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted
bread cubes or croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
4 chipotle chiles in adobo, chopped fine 1 small
white onion, chopped 5 medium tomatoes, chopped fine 1/4 cup finely chopped carrots 1/4 cup finely chopped celery 1/4 cup finely chopped
fresh cilantro 1 cup beef broth 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound ground pork 1 pound ground beef 1/2 cup
bread crumbs 1 / 2cup milk 2 eggs 1/4 cup finely chopped onion 2 tablespoons finely chopped
fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1/2 C Dry
bread crumbs 1/2 tsp Salt 2 Tbsp Butter 1 Tbsp Olive oil 1/4 C
White wine or reduced sodium chicken broth 2 Tbsp Lemon juice 1 Garlic clove, minced 1 tsp
Fresh parsley, minced
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry
white wine 1 (1 - pound) loaf sourdough
bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard leaves, about 12 ounces, ends trimmed, leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped
fresh sage leaves 1 tablespoon chopped
fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
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.
1/4 cup sugar 1/4 cup
white vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cucumber, seeded and chopped 1/4 cup yellow zucchini, seeded and chopped 1/4 cup red bell pepper, seeded and chopped 2 tablespoons chopped baby carrot 2 tablespoons chopped red onion 2 tablespoons chopped
fresh cilantro 1/2 pound boneless sirloin steak 1 tablespoon prepared horseradish 2 tablespoons horseradish sauce 6 miniature pita
breads cut in half (microwave for 5 seconds if needed)
Seafood lovers can enjoy the 3 pound succulent Lobster Thermidor, boasting whole Maine lobster meat sautéed then placed back in the shell where it is topped with gruyere cheese sauce and toasted garlic
bread crumbs and finished with shallots,
white wine and
fresh herbs.