Cut a black -
olive bread loaf or baguette into thick slices.
Not exact matches
3/4 cup Spicy Southwestern peanut butter 2 tablespoons
olive oil 1
loaf French or sourdough
bread, cut into 1 - inch cubes
Place
bread cubes around the
loaf and drizzle them with
olive oil and season with salt and pepper.
Once you've mastered the basic
loaf, try tailoring your
bread to the meal using
olives, sun - dried tomatoes or herbs.
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in
olive oil 2 tbsp
olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small
loaf crust
bread, sliced
Blueberry and thyme
olive oil
bread recipe for the Three
Loaves charity.
ingredients POMODORO: 2 tablespoons
olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup
olive oil SANDWICH: 2
loaves prepared garlic
bread 8 slices provolone basil leaves (thinly sliced, to serve)
I even played with the recipe as a guideline and made variations for an
olive loaf and an onion
bread.
1/2 cup brine - cured black
olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in
olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini
loaves of crusty
bread 3/4 cup fresh flat - leaf parsley leaves
My kids devour the
bread almost instantly, and my family thoroughly enjoyed a
loaf of regular
bread sliced and dipped in
olive oil as an appetizer.
13.3 oz roll of refrigerated french
bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin
olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese
We originally developed this dough to make our beautiful rosemary - and -
olive oil Fougasse but now offer the
bread in an Herb Slab, and Herb
Loaf as well (pictured left).
6 cups gluten - free
bread cubes (about half a 2 - to 3 - pound
loaf) 3 tablespoons extra virgin
olive oil 1/2 cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1 cup chopped carrots 1 cup chopped celery 2 cups chopped and peeled apples 1/4 cup dried cranberries 1/2 cup chopped pecans or walnuts, optional 1/4 cup flaxseed meal 2 cups gluten - free vegetable broth
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)
4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp
olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1
loaf French
bread, toasted and sliced
Croutons: 1/4 cup
olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size
loaf French or Italian
bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt
next stop, making some kind of «
bread» as an
olive loaf.
They look like they can't fail to be yummy, with the mix of Italian cold meats and cheeses,
olives and seasonings on a big
loaf of crusty
bread.
It made a little more than could fit in a
bread /
loaf pan so I ended up making 4 extra mini
loafs in a cupcake pan, just oiled it with
olive oil and it didn't stick.
1/4 cup extra-virgin
olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1
loaf of rustic
bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt
Using a large round
loaf of
bread hollowed out and stuffed with Genoa Salami, Mortadella, Imported Ham, Provolone cheese and a tangy
olive salad mixture.
Form into 3
loaves using a little more
olive oil to prevent sticking on your work surface and place in well - greased medium - sized
bread pans.
I had a
loaf of
olive - rosemary
bread baking when I came across this recipe — how perfect!
ingredients TRIPLE MEAT BREAKFAST
BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
BREAD PUDDING 3 tablespoons
olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich
bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black p
bread (cubed, Pullman
loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper
Ingredients 1
loaf of
bread 1 large clove of garlic, minced 2 to 3 tbsp Extra Virgin
Olive Oil Nutritional Yeast, to taste Pink Himalayan Salt, to taste (use organic ingredients) Instructions.
Ingredients 2 cups diced yellow onion2 Tbsp
olive oil5 cloves garlic, minced2 28 - ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped *) 3 bay leaves2 cups of chicken stock2 more Tbsp
olive oil1 1/2 cups of cubed rustic
bread, 1 1/2 - inch cubes (about 2 to 3 thick slices of Italian
loaf), day old is best1 teaspoon dried oregano1 / 2 teaspoon salt, less or more to tasteFreshly grated Parmesan cheese and chopped fresh basil or parsley for garnish.
1.5 tablespoons extra-virgin
olive oil 2 onions, peeled and finely sliced 1/4 stalk celery, finely chopped Salt 1/4 dry white wine 1 14.5 - ounce can (4o0 grams), peeled tomatoes 1/4 teaspoon chile flakes (or more to taste) Water 4 eggs 4 slices Tuscan
bread (or crusty white
loaf), preferably stale
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.
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup
olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2 cups day - old wheat
bread (diced, pullman
loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt and freshly ground black pepper (to taste)
Dining commences with an onslaught of appetizers including hummus, tahina, mushrooms, a killer onion
loaf with American - style barbecue sauce on the side, a half dozen different foccacia
breads, and bountiful salads of fresh greens and herbs laced with Golan Heights
olive oil and lemon.
Bunch of radishes 1
loaf artisan
bread (this one is whole grain w / flax seeds, but pick your fave or experiment with different types) 1 Avocado Juice of 1/2 lemon Cayenne pepper Sea salt Pepper Extra virgin
olive oil
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
Imagine the look he'll have on his face when I'll be able to present him with his very own
loaf of Kalamata
Olive bread!!!!!!
I loved the rosemary
loaf made by Essential Bakery and I stopped going to Macrina because it was all together too painful to reject the
olive bread.
i added a bit of oil
olive to the dough and subbed pecans as i didn't have walnuts and used 1/2
bread flour and doubled the recipe as i wanted a super mega size
loaf, going to use it for turkey sandwiches along with a tomato soup, can't wait for dinner, I'm so excited to find pom recipes as well, the chocolate dipped shortbread looks like christmas on a plate!Re; your mouse inthe house, we lived thru an infestation, only problem the children thought they were pets at the time!
1/4 cup extra virgin
olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2
loaf ciabatta or other crusty Italian
bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper
First, cut your
loaf of
bread into cubes and disperse them evenly across a large baking sheet in a generous coating of
olive oil.
The feast included fried calamari, grilled chicken, french fries, a salad of greens,
olives and tuna, a small
loaf of whole wheat
bread, red wine, and finished with a dessert of Asturian cheesecake (less sweet than its American cousin and rich with very fresh creamy cheese from a nearby, grass - fed cow).
Recipe: Lemony Tuna Patties 1 cup leftover mashed potato 400g tinned tuna in
olive oil 4
bread crusts (ends of
loaf)-- crumbed in a food processor 2 eggs, lightly beaten 2 tbsp sundried tomato pesto 1/2 -LSB-...]