Sentences with phrase «like bread stuffed»

The «original bäco» consists of naan - like bread stuffed with fried pork belly and carnitas, plus pickles, greens, and the tomato - almond sauce salbitxada.

Not exact matches

Sites like these were the bread and butter of affiliate marketers, often subject to keyword stuffing and other shady search tactics.

why do the priests play dress up and wear gown and hats and carry around golden stuff and burn incense and ring bells and sing «let us proclaims the mystery of the faith» and splash water on people and eat horrible tasting bread pretending its a human body — sounds like some crazy middle eastern cult

And, even though it might be better than any bread stuffing I've ever had, like, ever, I won't be offended if you still insist on making 3 bags of Pepperidge Farm.

She doesn't like turkey stuffing, bread pudding, any kind of cereal or anything like unto it.

This sounds like the perfect recipe for stuffing - moistness of bread, crumbliness of cornmeal so that it both absorbs flavor and provides texture.

Check out Dinners, Dishes and Dessertsfor other great recipes like these: Fougasse Stuffed with Roasted Red Peppers — Fresh bread stuffed with peppers, or anything else you can thStuffed with Roasted Red Peppers — Fresh bread stuffed with peppers, or anything else you can thstuffed with peppers, or anything else you can think of!

We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe.

This tastes like Thanksgiving stuffing, but made with quinoa instead of bread.

Yesterday I felt like a sandwich, so I caramelised some onion slices, fried up some cremini mushrooms with some worcester sauce and stuffed a bread roll with 2 (I was hungry!)

I had mine with rice, but you can stuff yours into pitta breads or do whatever you like!

Gluten - Free Pita is a traditional pocket bread which can be stuffed and eaten like a sandwich or used to dip into hummus.

It's super simple to make and goes great on a ton of other stuff too — I like to make a big batch and have it left over for weekend pancakes / waffles, or banana bread (stay tuned for Thursday...

She took some plump, pretty mushrooms, and stuffed them with everything she liked: bacon, bread crumbs, cheese, garlic...

My mother doesn't like anything with soggy bread, not even turkey stuffing.

Like a stuffed bread?

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

LOL:p I had finally gotten up the nerve to try a stuffing this year without the gluten free bread... or bread... period... but like you, I could care less about the turkey and other fixin's!

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Warning: This recipe isn't anything like the fluffy stuff you may think of as bread.

That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf - like.

I like using sprouted grain bread for my stuffing because it will add more protein than regular bread and uses ingredients that are less processed.

It really does taste like stuffing, minus the bread and turkey guts, which y ’ all know I'm not woman enough to handle.

I personally just call it banana bread, you dashing BB, because I've always associated the teatime stuff with a traditional bread - like texture.

Go green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and / or arugula, and play up the fresh herbs like thinly sliced scallions, parsley, rosemary, oregano, and thyme.

It may seem like too much filling at first, but have faith and stuff every nook and cranny of that sliced bread.

Even my partner, who normally doesn't like the taste / texture of gluten free bread stuff, thought they were great.

Prime Rib Flavor 100 % vegetarian prime rib flavor experience Turkey Stuffing Flavor 100 % vegetarian turkey flavor infused with bread, vegetable, herb & butter notes Canned Cranberry Sauce Flavor Tastes like traditional, mouth - watering cranberry sauce we all pretend is homemade but somehow is so delicious straight -LSB-...]

Notes: • If stuffing the bread sounds like too much work for you (like it did for me as the pictures above show), simply cut your slices more thinly (1/2 - to 3 / 4 - inch thickness would be good), dip them in the batter and cook in the skillet or on the panini press (without closing).

Grainy stuff has turned me off for some time now, but for certain meaks it's nice to have something bread like.

still tasty, but I'd really like to be able to make a grain free stuffed bread!!

Every year my Ameircan husband says no to my idea of ordering biryani from the Indian restaurant, I learn something new like I really love stuffing because of ALL THAT BREAD.

And it's very easy to make: just stuff soft, baguette - like bread with roast pork, Swiss cheese, and dill pickles, and griddle until crisp and melty.

I like stuffing large bell peppers with a seasoned quinoa, instead of a more traditional bread or rice filling.

Today, like any other day that ends with a «y,» is the perfect time to butter up two thick slices of your favorite bread and stuff them to the point of bursting with any gooey non-dairy decadence your heart desires.

The pita bread in the store never looks anything like the stuff they serve at Greek restaurants.

Crostini may seem like an easy, throw - stuff - on - toasted - bread appetizer, but don't be fooled.

While the bread toasted, I quickly threw together the inside components, which I like to refer to as the «good stuff.»

My rank of Thanksgiving menu items goes likes this: stuffing, green bean casserole, potato (whether is be mashed, a gratin, or sweet potatoes), gravy, bread (if homemade), salad, corn, and finally, turkey.

Daughter likes plain flat breads (chapattis) while son prefers stuffed breads and if hubby likes Lachha parathas, its a big no - no for me.

I don't like it when my bread crumb situations are too soggy, or if the stuffing is too salty, or if there isn't enough different textures.

If you'd like to skip bread stuffing altogether this year, you can use this delicious roasted vegetable side dish in place of the traditional stuffing.

You'll find recipes for cakes, pies, cookies, flavorful veggie sides, honey «wheat» dinner rolls and mama's sweet «corn» bread stuffing, as well as turkey and gravy, ham, and classic casseroles like green bean and broccoli.

I'm afraid I'd eat all of them like I did with all the stuffed Moroccan bread I made.

Act like it's the best thing since sliced bread to sleep in a new bed with new sheets and maybe a favorite stuffed animal and then have a predictable bedtime routine.

it stemmed from an argument about what to stuff the turkey with... mom wanted bread - like dressing with celery but it gave me heartburn... so she made that dressing separate and we stuffed the turkey with granny smith apples, raisins, dried apricots and cranberries, walnuts, some nutmeg, cinnamon, and a single clove leaf.

You should also aim to cut back on the refined stuff (like white bread and pasta) in favor of healthier, less processed options.

We all know the benefits of wholegrain food, but if you're struggling to lose those last few kilos you may need to look further than wholegrain bread, which won't cause an insulin spike like the white stuff will.

I wanted to toast it, slice it, spread stuff on it, and generally, enjoy it like bread.

I'm talking about easy stuff like quinoa, brown rice, and baked sweet potatoes, sprouted grain bread and overnight oatmeal.