184 actual panera Recipes

ground turkey, seasoned bread crumbs, diced onion, egg whites, lightly beaten, chopped fresh parsley, garlic, peeled and minced, salt, ground black pepper

sliced beef tenderloin, soy bean oil, garlic, soy sauce, sugar, rice wine, green onions, sticks- 3-inch long green only, sesame oil

crushed tomatoes, pickled jalapeno pepper (more if you like it really hot!!), salt (actually 1/4 to 1/2 tsp of to taste. note, i use kosher for this, adjust to whatever ), garlic powder , again to taste. i love garlic so i probably use more

fresh carrot, peeled and cut into 2 ",long julienne strips, garlic, minced, extra virgin olive oil, butter, minced fresh chives or 2 tbsp chopped green onions (actually better with onions than chives), salt & freshly ground black pepper

flour, salt, cold butter, cubed, shortening, cubed, egg yolk, vinegar, ice water, brown sugar, corn syrup, egg, butter, softened, vanilla, vinegar, salt, currants , raisins, chopped pecans (i use half raisins and half chopped nuts, and i don tsp actually measure them, i just drop a bit of ea) or 1/4 cup flaked coconut (i use half raisins and half chopped nuts, and i don tsp actually measure them, i just drop a bit of ea)

whole wheat flour (a pinch more depending on the moisture of the mix), oats, baking soda, baking powder, salt, cinnamon (i actually use about 3 tbsp(got to love ), nutmeg (optional), honey, oil , you can also use some applesauce to replace some of the if you wish (corn, grapeseed or olive), molasses, egg (beat with 1 tbsp water), vanilla, raisins (optional), walnuts (optional)

whole wheat flour (a pinch more depending on the moisture of the mix), rolled oats, baking soda, baking powder, salt, cinnamon (i actually use about 3 tbsp, got to love ), nutmeg (optional), honey, olive oil (corn or grapeseed are also acceptable), molasses, egg (beat with 1 tbsp water), vanilla, raisins (1 cup for my dad s batch) (optional), walnuts (more for my dad s) (optional)

butter, sugar (depending how sweet you want the lemon layer), egg yolks, slightly beaten, juice from fresh lemons to make 1/3-1/2 cup, zest from 1 lemon, pre baked pie shell (you can use pastry, graham, sugar cookie, even chocolate, to your preference), vanilla ice cream (a lesser quality ice cream is actually fine to use, here...i suggest just a plan vanilla, though, not vanilla bean, french vanilla, etc)slightly softened(until just spreadable)

chicken broth, chicken breast halves (cooked, boneless and cubed ), grain and wild rice blend, quick cooking version (you will use the seasoning packet. i used uncle bens roasted chicken flavor), ground black pepper, all-purpose flour, butter (12 tbsp. or a stick and a half), carrot, diced, celery, diced, onion, diced, light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

pasta shells, shredded extra-sharp white cheddar cheese, dijon mustard, kosher salt, all-purpose flour, butter, hot sauce, reduced-fat milk, white american cheese, chopped, paprika (optional)

brown rice, vegetable broth (i used bouillon), dried mushroom, diced (porcini, shiitake, or whatever you can find), olive oil, divided, salt, divided, chopped walnuts, chopped onion, chopped celery, garlic cloves, minced, whole wheat bread crumbs, chopped fresh parsley, chopped fresh thyme or 1/2 tsp dried thyme, eggs, lightly beaten

creamed corn, self raising flour or 1/4 cup whole wheat flour, salt , however you please (or more)

smoked almonds, balsamic vinegar, black pepper, cayenne pepper (optional)

real mayonnaise, garlic cloves, cayenne pepper, finley crumbled blue cheese or 1/2 cup grated asiago cheese, freshly grated parmigiano-reggiano cheese, baguette, 1/4 inch thick slices (or use panera bread asagio loaf!!) or 24 slices sourdough bread (or use panera bread asagio loaf!!)

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

salmon, mandarin oranges, feta cheese, almonds, romaine lettuce, field greens, kalamata olives

pasta shells, butter, flour, milk, grated vermont white cheddar cheese, grated american cheese (optional), egg (optional)

butter, room temperature (2 sticks), sugar, all-purpose flour, baking powder, vanilla extract