Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch)
white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Not exact matches
If you do not have them, use what you have:
white potatoes
cubes (previously cooked), tomato slices, stale
bread cubes, sausage slices,... Read more»
2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or
white whole wheat) 1/2 cup
bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into small
cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
Directions For the meatballs: Cut the
bread into small
cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper,
white pepper and gelatin mixture.
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic
white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch
cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces
You can always substitute whatever
bread you like for this, but we tried this recipe with brioche, country
white bread, and sourdough and the brioche won out when the
cubes are larger like this.
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1 cup Pinot Gris or other dry
white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay leaf 2 cups of French
bread,
cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste Chives for garnish
I was planning on using Udi's
white bread to make
cubes for a stuffing this Thanksgiving.
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
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and
white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted
bread cubes or croutons 20
cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
FRIED CROUTONS: Trim the crusts off 4 or 5 slices of country - style, chewy - textured
white bread and cut the
bread into small
cubes (about 2 cups of
cubes).
Dad's Wild Rice, Cranberry and Pine Nut Stuffing 10 cups
cubed and dried vegan
bread (can be gluten free) 5 cups vegetable broth 2
white or yellow onions chopped fine 6 celery stalks cut into small...
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.
The
white bread was diced into pillowy
cubes and served with a side of custardy kaya jam.
One 18 - ounce loaf of gluten - free
bread, I used Canyon Bake House Mountain
White, white or whole grain, cut into 1 / 2 - inch
White,
white or whole grain, cut into 1 / 2 - inch
white or whole grain, cut into 1 / 2 - inch
cubes
250g boneless, skinless salmon in 1 cm
cubes 125g smoked salmon or trimmings, scissor - snipped into strips 100g sliced, crustless fresh
white bread, cut into
cubes 4 tbsp double cream 1 tbsp extra-virgin olive oil Greaseproof paper 1⁄2 teaspoon cracked
white peppercorns or ground black pepper 20 chives (half scissor - snipped) and baby salad leaves, if liked 4x125ml ramekins, dariole moulds or heatproof pots
(Alternatively, test by dropping a
cube of
white crustless
bread into the oil; it should turn golden brown within 1 minute.)