Saganaki, a traditional Greek preparation named after the pan in which it's prepared, is best served straight from the skillet, with plenty of
toasted bread for scooping up the savory tomato sauce.
I love almond butter on wholegrain
toasted bread for breakfast, stirred in porridge or straight out of the jar with a spoon!
Sandwich Spread Another option for that shallot confit paste is to blend it with a hefty glug of fresh olive oil, creating a thick, aïoli - like spread perfect for slathering across
toasted bread for sandwiches, preferably ones filled with rich meats (like lamb or roast pork) or bitter vegetables (think sautéed broccoli rabe).
Serve immediately with
toasted bread for dipping.
Serve with
toasted bread for dipping.
Toast bread for 5 minutes.
Serve alone or
toast the bread for a great corned beef sandwich the next day.
You'd be great to brainstorm recipes with:) Definitely try the muesli bread, and here's another chunky
toasting bread for you: http://theviewfromgreatisland.com/chunky-fruit-nut-quick-bread/
Not exact matches
For our white
bread test, we
toasted three back - to - back rounds of Wonder
bread slices to see how consistent the
toast was from model to model and batch to batch.
Tomorrow put some
bread on the counter and pray
for it to turn into
toast.
For the Skimpoles of this world, the ultimate source of
bread is the baker's van, and there is no need to concern oneself with plowing, sowing, weeding, dunging, cutting, threshing, milling, and baking — not to mention the thousands of mercantile transactions, from mortgages to tire rotations — that must be in place, and continually attended to, so that Skimpole might have his honey on
toast.
This is the presence of God, this is the holy moment, the cathedral, the great moment of surrender and selflessness happening not in the leper colony of India but
for me in my own living room in Canada, the breaking of
bread and daily manna of communion through a messy home with messy people, learning to love and take joy even when the
toast is getting cold.
Today I had the left - overs
for lunch with some
toasted bread, which was also great!
A beautiful whole wheat
bread, perfect
for toast and real marmalade or
for sandwiches and ale.
It's healthy enough
for health cravers and simply great
bread for the
toast - and - sandwich crowd.
This is a super
bread for Cuban sandwiches, either fresh or grilled (or
toasted,
for that matter).
Possibly a silly question, what could I use instead of bananas as I can't stomach them, but the thought of a sweet
bread that I could
toast for a variation
for breakfast is appealing?
We love a hot bowl of this with a side of
toasted rye
bread for an easy meal or an afternoon snack.
Add the sandwiches to the skillet and cook
for 3 to 5 minutes on both sides or until the
bread is
toasted and the brie is melted.
This
bread is perfect
for toasting and slathering with your favourite nut butter.
This
bread ended up being perfect
for breakfast or a snack along with a cup of coffee, and I like it even better
toasted and topped with a pat of butter.
I finally understood the virtues of a good grilled cheese — the buttery
toasted bread, the perfect ratio of
bread to cheese, even that critical diagonal slice — it all combines to make
for one amazing sandwich.
Walk in the door after a long day of work or errands or running around with the kids or, heck, even Christmas shopping
for those of you that are more on - the - ball than I am, shred up the tender chicken, mix it back in with the onions and apples, pile all onto some
toasted crusty
bread and add sharp cheddar cheese.
Just take some pita
bread, cut it into wedges, brush with olive oil, sprinkle with salt, spread in a single layer on a baking sheet and
toast in a 375 °F oven
for 10 minutes, turning them over half - way through, until crisp.
I usually serve this
bread as
toast in the morning
for my boys before school and often use it as sandwich
bread to pack school lunches.
As this grain free zucchini banana
bread is quite soft,
toasting in the pan just makes
for easier handling all round.
To
toast pita
bread, cut the pita
bread into triangles, brush with olive oil and
toast for 10 minutes in a 375 °F oven, turning them over half - way through the cooking.
For a low calorie McMuffin,
toast a 100 calorie English Muffin or two pieces of Sara Lee's «45 Calories and Delicious»
bread!
French
Toast: butter,
for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian
bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
I piled the ground beef and vegetables over shredded smoked gouda and lightly
toasted pita
bread and baked the pita pizza in the oven
for a few minutes just so the cheese melts.
Bake French
toast for approximately 10 minutes and then flip each slice of
bread.
The slices aren't overly big which helps the gluten free
bread stay together, and it's simply a more convenient size
for toast and sandwiches and such.
Toast in the oven until light golden brown and dry, about 30 minutes
for the
bread and 45
for the cornbread.
Once you have frozen the
bread, it's best
toasted or warmed in the microwave
for 10 - 15 seconds.
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!)
3 eggs 1 c milk 2 T brown sugar 1/2 t vanilla pinch of salt several slices of that thick cut texas
toast, or some leftover French
bread that you didn't use
for garlic
bread.
Combining the figs with walnuts and vegan honey atop some freshly
toasted bread will give you a foodgasm
for sure.
Place cubed
bread in a single layer on baking sheets and bake
for about 10 minutes, until slightly
toasted.
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh
bread for toasting Parsley
for garnish.
Panzanella may have been born out of frugality to make use of day old
bread, but in my case, I couldn't wait
for my freshly bought baguette to age, and I did not care to
toast my
bread either.
I (unfortunately) grew up on dry cereal,
toast (refined
bread), or pop tarts every morning
for breakfast and PB & J sandwiches (on the same
bread)
for lunch.
By
toasting the
bread in 1.5 cm ^ 3 croutons, and then made it into a
bread pudding using pumpkin as the base
for a pudding poured over the croutons.
I got confused about the temperature to bake the assembled dish... after
toasting the
bread, the recipe notes to turn the oven down to 375, so I guessed that was the temperature to bake the full dish
for 30 min.
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over
bread slices 5) Arrange
bread slices on a baking tray 6)
Toast bread slices in pre-heated oven at 180 deg cel
for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
I made the
bread with double the salt and substituted
toasted walnut oil
for the coconut oil.
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.
And this morning when I
toasted a piece
for him, he thought I made a mistake and gave him «real»
bread!
Toast the
bread - it can be baked in a 350 degree oven
for about 5 minutes, or
toasted on the grill or grill pan.
I
toasted up some cheesy
bread for dipping, too, because it is not possible
for me to eat «chowder» without
bread or crackers!
Place the mixture on a rimmed baking sheet and
toast for 7 - 10 minutes, until the
bread cubes are lightly crisp and the walnuts are fragrant.