149 better breaded Recipes

flour, sugar, baking soda, salt, eggs, sour cream, unsalted butter, melted and cooled slightly, vanilla, ripe speckled bananas, toasted and coarsely chopped pecans or 1 cup walnuts (don tsp leave it out) (optional)

bread, parmesan cheese, ground beef , leaner is better, egg, red pepper, onion, peeled and quartered, parsley, salt and pepper

all-purpose flour, sugar, brown sugar, baking soda, salt, granola cereal (i used coconut almond), cinnamon, ripe bananas, plain yogurt or 1/4 cup vanilla yogurt, eggs, beaten lightly, melted butter, vanilla extract

bread flour (hi-gluten flour), lukewarm water (use boiling water, let cool just until you can keep your finger in the water while counting to 10 ), fresh yeast (3 packets.) or 6 3/4 tsp dry yeast (3 packets.), sugar (i use 1 1/2 cups, much better), eggs, oil, kosher salt

be made in a bread machine on dough setting , or by hand. but you have to bake in the oven., butter, lard or dripping, soft brown sugar or caster sugar, plain all purpose flour (or better with strong white bread flour - that s what i tend to use for better results), dried yeast or if making by hand then add some of the water to the yeast and make into a paste., warm water, salt

whole wheat bread, mayonnaise, to taste (i just spread thinly on each slice), mustard, to taste (whatever kind you like, i like yellow or spicy stone-ground), cheddar cheese (better with a at least a medium-sharp cheddar, if not sharp cheddar), bread and butter pickles, drained (or to taste)

unsalted butter, vidalia onions, thinly sliced (or substitute spanish or hawaiian onions. do not use red salad onions.), better than bouillon beef base or 7 cans beef broth, better than bouillon chicken bouillon granules or 3 cans chicken broth, worcestershire sauce, dry white wine, french bread, slices toasted (see below ), olive oil, parmesan cheese, cheese slice (mozzarella, swiss, or gruyere)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

lean ground beef, ground turkey or 1 lb ground chicken, white bread , soaked in a little milk and squeezed dry, onion, finely chopped, fresh parsley, chopped or 1 tbsp dried parsley, egg, beaten, salt, fresh ground pepper, divided, nutmeg, beef broth (homemade is even better), chicken broth (homemade is even better), fresh grated lemon rind, dried thyme, crumbled, water, cornstarch

lukewarm water (90of to 100of), dry yeast or two 0.6-oz packages fresh yeast, crumbled, all purpose flour (i use king arthur bread flour), extra-virgin olive oil, coarse sea salt, note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste., note 2: drizzle with olive oil before baking., note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness., add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.

organic whole wheat flour, unbleached all-purpose flour, baking powder, stevia truvia (or 1/4 cup of splenda no calorie sweetener), salt, cinnamon, mashed bananas, egg, vanilla extract, no-sugar-added applesauce, walnuts, chopped and toasted (no salt added), butter-flavored cooking spray

standard sourdough , multi-grain or other baguette, about 18 to 24 inches, cube of butter, that much ) garlic powder - or two tbsp fresh / prepared crushed garlic, freshly grated parmesan or romano cheese - the really hard variety grates best...

egg, hard boiled and sliced, sliced bread , the better the bread, the better the sandwich, coleslaw , green bean slaw

all purpose flour (i like better for bread flour), white sugar, salt, instant non-fat dry milk

cod fish fillets (a good size), white beans, olive oil, onions, garilic cloves, chopped parsley, chopped fresh cilantro, fresh spinach, salt, italian bread (1-2 days old is better) or 1 loaf homemande rye bread (1-2 days old is better)

minced beef (better even, half beef, half pork), old rolls or 1 dry white bread, milk, onion, carrot, mustard, eggs, salt, fresh ground black pepper, other spices

elbow macaroni , undercooked in boiling,salted water &,drained, butter, flour, dry mustard (colman s), cayenne pepper, cheddar cheese soup, melted butter, salt, milk (skim is okay, higher fat is better), heavy cream, grated medium cheddar, grated colby cheese, plain breadcrumbs , very coarsely grated from a stale loaf of crusty white bread (good country bread is best but if you use store bought crumbs, make sure they are roughly grated, no)