A slice of house -
made bread topped with our chef's daily inspiration!
Not exact matches
The menu offers items many may have dreamed about
making at home, but never dared: Cheetos meatballs, Cheetos -
breaded fried green tomatoes, Cheetos -
topped tacos and even a Cheetos Sweetos - crusted cheesecake.
The restaurants feature a full bar with craft beer, wine, and liquor, and menu items such as the O.F.D — a half - pound beef burger with house -
made tomato jam, bacon, Swiss cheese, and sautéed mushrooms — and sandwiches like the crispy haddock, which features seasoned panko -
breaded haddock fillets
topped with lettuce, tomato, and balsamic tartar sauce.
Using a sharp knife,
make some
top slit marks on
top of the
bread.
I
made this
bread yesterday evening, baked it for an hour and it was lovely and crispy on the outside but mixture came out on the knife, so I put it back in for another hour, having read lots of the comments below (and put a sheet of foil over to stop the
top burning).
Put the dough in an airtight container and sprinkle some coarse salt over the
top and leave it in the fridge till next time you
make rye
bread.
Leftover meatballs and sauce from our Spaghetti and Meatballs recipe
make an indulgent and dinner - worthy sandwich when placed on toasted
bread and
topped with melted mozzarella.
I've always wondered how to
make banana
bread with a crusty
top as my previous loaves have always had that soft, sticky
top.
Top with remaining slices of
bread to
make sandwiches.
I know I've
made a gluten - free banana and chocolate banana
bread before, but this time, I've swirled some lovely peanut butter to the batter and poured a pecan praline sauce on
top because why not?
Love a good multigrain
bread toasted and
topped w / mayo and heirlooms — little salt & pepper and I am reminded of my Gram
making me tomato sandwiches from the summer garden
Vegan, whole grain, and
made in less than 10 minutes on the stove -
top, these are a great option if you're looking to change things up from your usual sliced
bread.
Then when I am ready to bake
bread, I just thaw 2 or 3 (based on the recipe & # of loaves I am
making) squeeze them out of the peel after I cut off the
top & into the bowl they go.
My Mom used to
make a delicious
topping for green beans, cauliflower or broccoli with sour cream and
bread crumbs!
I actually love mini-things but don't have mini-tins, so I dump the double recipe into a bundt pan and when I'm feeling extra lovey — I
make a double batch of the caramel sauce (from your wonderful caramel cake), pour it on
top of the cake and then sprinkle Maldon sea salt flakes for a dessert - y version of my beloved banana
bread.
In this easy recipe baby artichokes are trimmed up,
topped with parsleyed
bread crumbs and
made into a baked artichoke gratin.
It also
makes a great hero sandwich filling: simply spread on 2 sliced long rolls,
top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until
bread is crisp and cheese is melted.
It ranks at the
top of my most favorite
breads, and I will definitely be
making it again.
There will be a delicious crispy, cheese «crust» on the
top and along the edges of the spoon
bread that
make it irresistible from sampling right out of the oven.
From mouthwatering breakfast gems, hearty
breads, fresh soups and delightful appetizers to nutritious salads, amazing sides, easy - to -
make dinners and memorable desserts, these recipes have all consistently received
top marks and rave reviews.
Pour the remainder of the custard mixture over the
top layer of
bread, using a spoon to
make sure everything is saturated.
The cream cheese
topping is blended with a touch of browned butter and almond extract
making it irresistible and nutty and the pumpkin
bread is loaded down with my favorite fall spices of cinnamon, nutmeg and cloves.
I've
made this
bread twice, and it was super good, but the first time I
made it it turned out an inch thick, and the second time, it rose to the
top of the pan, but was flat and pockmarked with bubbles.
Toast the trays of
bread in the oven until the
bread is golden, and until the cinnamon - sugar
makes a caramelized crunch on
top, for about 7 to10 minutes.
Traditionally, french toast is
made by soaking slices of
bread in a mixture of sweetened eggs and milk, toasted in a frying pan and
topped with syrup of your choice.
I just
made this and it is d e l i c i o u s My
bread pan was a little smaller, at about 7.5 × 3 When the timer went off at 30 minutes, I poked the
bread at
top and it sunk in a little so I left in for another 12 minutes.
i'm noshing on a slice of sourdough
bread topped with coconut oil and fresh
made cashew butter, after finishing a bowl of zoodles with veggies.
Anyway, they
make a wonderfully flavorful
breading for crispy chicken, which then graces the
top of this salad that's already packed with just the right combination of sweet, spicy, crunchy, peppery, juicy, and creamy bites.
Easy to
make vegan black bean soup
topped with avocado
bread croutons, red onion, lime, and cilantro.
,
makes fantastic leftovers, works with whatever veggies you have in the house, and
makes a terrific weeknight meal (esp as leftovers) with a poached or fried egg on
top and some good crusty
bread.
I think my favorite day to wake up is any day I have off =P This morning I
made a microwave banana
bread and
topped it with peanut butter.
A good rule of thumb is to let the
bread rise to the
top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so
make sure it isn't rising in too warm of a spot.
I'd love to try
making a
bread pudding with it because I think it would be super yummy dusted with powered sugar and
topped with homemade whipped cream for dessert.
I love that you can pretty much
top this beautifully
made flat
bread with anything!!
Once you've
made your batch of flat
breads just
top with your favourite base sauce.
Make topping by pulsing
bread in food processor until it becomes fine crumbs and mixing with oil, salt and pepper.
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.
Focaccia is really easy to
make, I think the easiest of all the rising
breads that I've
made and you get to poke fun holes in the
top!
Score the
top of the
bread with a sharp knife to
make a cross (X).
Add slice of Swiss cheese and
top with second slice of
bread,
making sure butter side up.
Ps I
made an apple and pear crisp tonight and was inspired by your crackly banana
bread to add cracked millet to the
topping — super delish!!!!!
I
made the
bread in both a loaf pan and muffin tins and of course I took pictures of the muffins because their
tops were bangin».
I
made it as a stuffed garlic
bread with the ground beef and a quick tomato sauce are baked inside the
bread and then
top with shaved garlic and cheese melt and serve!
For
topping my
bread pudding, I used the same salted bourbon caramel sauce that I
made for my last Sunday Supper post (see here).
As for the cornmeal mixture, I have consistently forgotten every single time I've
made this
bread to sprinkle the
top of it.
BABYSTEP 5: GRAINS OVERVIEW Let's Talk About Wheat Let's Talk About Oats Let's Talk About Rice Let's Talk About Cornmeal Let's Talk About Barley Wheat and Wheat Grinder Overview All About Wheat Grinders Video: How to Use a Wheat Grinder Types of Wheat 17 Ways To Use Your Wheat Grinder
Top Twelve Questions About
MAKING BREAD Sprouted
Bread Sourdough
Bread How to Grow Easter Grass With Wheat 7 Great Ways to Use Wheat WITHOUT a Wheat Grinder Wheat Allergies: Sources for Alternative Grains Alternatives to Wheat for Food Storage How to Cook Rice Without a Rice Cooker
BREAD: No Grinding, No Kneading, No Electricity, NO PROBLEM!
Then I
made my first batch of herby garlicy chickpeas... and those hit the
bread... then I suddenly started adding an egg on
top... THEN I blew it over the
top with a drizzle of hummus.
or you can grill up some turkey burger sliders,
make a load of pizza, or buy a couple loaves of french
bread, carefully slice it open and fill with meat,
top with cheese, and broil for a minute or two then
top with all kinds of veggies.
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 Beero
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 Beero
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 Beero
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 Beero
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 Beero
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
It means «re - boiled» because it is
made first and eaten as is the first day, then reheated with stale
bread the second, and on the third if there is any left, it is no longer very liquid and it is heaped on
top of bruschetta.