59225 basic bread variations overnight Recipes

bread flour, table salt, instant yeast, cool water , at 55f to 65f

margarine, chopped onion, chopped celery, salt, poultry seasoning , depending on your likes, pepper, bread , cut into cubes

bread, cubed, shredded cheddar cheese, bulk pork sausage or johnsonville mild ground italian sausage, eggs, milk, prepared mustard, condensed cream of mushroom soup, undiluted, chicken broth

bread, crumbled into small pieces, milk, parmesan cheese, grated, egg, lightly beaten, onion, small (or half large,), garlic cloves, minced, dried basil, dried parsley, ground meat (i use ground beef), salt, pepper

basic ingredients, miso paste, dashi or wakame sea weed + hot water or vegetable soup stock, scallions, other things you can add, mushrooms, cubed tofu, water chestnuts, somen noodles, egg plant, potatoes, radish ), pork slices (this would make the soup tonjiru), carrot

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

bread pudding, whole milk (or 2 cups half & half), butter, brown sugar (light or dark , depending on taste preference), eggs, cinnamon, ground nutmeg, vanilla extract, salt, bread , torn into small pieces (french works best), raisins (optional, yuck , but i did think dried cranberries might be good!), bread pudding , sauce, whole milk, butter, granulated sugar, vanilla, flour, salt

bread, butter , to apply to the bread, milk, sugar, eggs, vanilla essence, raisins, water, cinnamon

bread , torn into bite-size pieces, raisins, cinnamon, nuts, sugar, eggs, milk, vanilla

bread or 1 loaf brioche, butter, melted, vanilla, whole eggs, sugar, salt, milk, heavy cream, sultanas (your choice ) or raisins (soaked in alcohol, your choice)

bread (about 1-inch thick , bread must be stale but not hard), softened butter, orange marmalade (room temperature ), full-fat milk, sugar, vanilla, ground nutmeg, eggs, cinnamon, sugar, chopped walnuts (can use more ) or 1/2 cup pecans (can use more)

bread flour, sourdough starter , recipe follows, salt, warm water (110 degrees f), active dry yeast, sugar, all-purpose flour

bread, crusts removed, enough slices of back bacon or ham to cover the bread in a 9 x 13 inch baking dish., shredded cheddar cheese, eggs, salt, pepper, dry mustard, minced onion, worchestershire sauce, milk, few drops tobasco, butter, special k , cornflakes or common sense breakfast cerial to guarnish the top and protect the cheese from burning.

bread (french or texas toast) cut into cubes, cream cheese cut into cubes, blueberries (fresh or frozen ), whole eggs, maple syrup, milk (or 1 cup and 1 cup cream), sugar, water, cornstarch, blueberries (fresh or frozen ), butter

bread flour, sugar, dry yeast (2 1/2 tsp), very warm water (120o to 130o)

basic bacon spread, by just happy on september 29, 2011, reviews, prep time : 20 mins, total time : 3 hrs 20 mins, serves: 30, yield: 1 batch, basic bacon spread recipe from skillet street food , by chef josh henderson - i have modified the steps and cooking times for personal preferences., smoked bacon, diced, yellow onions, diced, balsamic vinegar, fresh ground black pepper, coarse sea salt