Sentences with phrase «in cubes of bread»

Add in cubes of bread and toss together with a large spoon.

Test the oil for 350 F or by dropping in a cube of bread.

Not exact matches

Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive oil over each.

To Serve 4 slices wholegrain sourdough bread, cubed or torn in pieces a piece of Parmesan cheese, shaved

Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.

I used about 2 cups of cubed, dried bread in this recipe.

Place about half of the bread cubes in the bottom of the prepared baking dish.

This time I created steam in my oven by putting ice cubes on a hot cookie sheet on the bottom rack of my oven as the bread was rising.

I was short on time so I cubed the bread and just mixed everything together in a baking dish instead of layering.

You soak bread cubes in a mixture of milk and eggs and bake until golden brown.

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

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

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

Add the vegetable mixture and the rest of the ingredients to bread cubes in the bowl.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

Spread half of the bread cubes in the dish.

Place the bread cubes in a medium size bowl and stir together with 1 cup of the milk.

Place half of the French bread cubes in the bottom of the prepared pie dish.

Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup.

He'll for sure tell you about how there's an ever present bag of cubed bread in our freezer taking up precious space that could be used for the frozen fruit he needs to make his morning smoothie.

Just think, cubes of bread soaked in a rich cinnamon flavored custard.

If you're ever inclined to put croutons in the form of little bread cubes into your soup, you'll love tempeh croutons.

The cubes of bread are then placed in a 9 x 13 inch (23 x 33 cm) baking pan.

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

I was pleasantly surprised that they relished dipping their cubes of crusty bread in the hot gooey tangy cheese.

The less moisture in the bread, the more moisture it can absorb and that's how the pudding becomes a pudding, instead of bread cubes floating in a sea of cornstarch goo.

This was wonderful, I was worried about the bitterness of the kale but it wasn't a problem, I chopped the bread into small cubes rather than making breadcrumbs and toasted them in garlic oil.

I place cubes of sourdough bread, toasted pine nuts, an egg, a little cream and some chicken broth in a large bowl.

I pre-heated a small ramekin inside the oven as the bread was baking, and when I was ready to create a bit of steam in the oven to get the crust even crustier, I opened the oven, tossed a couple of ice cubes into the hot ramekin, and quickly closed the oven again to trap the steam inside.

Measuring the bread by weight is important in this recipe - 12 ounces of cubed bread can vary from seven to 10 cups.

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

Heat the oil in a wok or large saucepan to 300 °F / 150 °C, or until a cube of bread browns in 1 1/2 minutes.

The oil is hot enough if a cube of bread browns in 30 seconds.

Heat over medium heat until a deep - frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.

In each of four soup bowls, place bread cubes roasted in a little olive oiIn each of four soup bowls, place bread cubes roasted in a little olive oiin a little olive oil.

«If you can't let the cubed bread dry out overnight (which is what a lot of our recipes recommend), you can dry it on a sheet tray in a 300 ° oven until dry but not toasted.»

Brussels Sprouts: Take that cup of bread cubes you set aside and pulse in a blender or food processor to make 3/4 cup coarse breadcrumbs.

Moore's, a restaurant service supplier of frozen onion rings, also makes two interesting snacks: Moore's Spicy Tortilla Jumpin «Jacks (spicy Pepper Jack cheese wedges with a golden, crispy tortilla chip coating) and Moore's Hot Pepper Cheese Cubes (Monterey Jack cubes with pieces of jalapeño and serrano chiles in a crumb breadCubes (Monterey Jack cubes with pieces of jalapeño and serrano chiles in a crumb breadcubes with pieces of jalapeño and serrano chiles in a crumb breading).

Place 5 cubes of bread and five of cheese in 4 individual soup bowls and ladle in the soup.

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

In this bread pudding, to make sure every single bite has a punch of strawberry, I make strawberry preserve sandwiches and cut them into cubes.

Toss cubes of chicken in a bowl with a bit of sauce and place in warm pita bread with slices of salted cucumber, tomato, and very thinly sliced red onion.

In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.

If you've made homemade chicken / vegetable / beef stock, trays are the perfect way to portion these into little cubes for easy portioning into recipes, and garlic butter can be made in advance to make homemade garlic bread or melted on top of steaks.

First, cut your loaf of bread into cubes and disperse them evenly across a large baking sheet in a generous coating of olive oil.

Remove and let cool ten minutes, then drag a sharp knife in both horizontal and vertical rows across the sheet of bread to make cubes of baked bread that are 1/2 - 3/4 inch squared.

What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages

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

Brown ground beef or ground turkey to use in place of high - carb bread cubes or crumbs as the bulk of the filling in your low - carb stuffed zucchini.