78 bread bottom Recipes

dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish), soft butter, sauerkraut, well drained (you may rinse if desired), pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than), thousand island dressing (see my kittencal s ), shredded swiss cheese (can use more ) or 2 cups mozzarella cheese (can use more)

french bread (enough to cover the bottom of pan) or 8 -12 slices italian bread (enough to cover the bottom of pan), garlic clove, lightly crushed, salt & freshly ground black pepper, milk, cream (milk can be substituted but is best), eggs, parmesan cheese, grated, basil leaves, chopped, olive oil, onion, finely chopped, summer squash or 2 medium zucchini, ripe tomatoes, spinach leaves, cleaned and de-stemmed

beef roast , boneless rump, tip, bottom round, boneless beef brisket, soy sauce, garlic clove, minced, browning sauce (optional), dry onion soup mix, water, strong black coffee, sweet yellow onions, butter, french rolls or 1 loaf french bread, swiss cheese, grated

leek, white and part of the green sliced thinly, garlic, diced, butter, butter for ing the baking dish, french bread, cubed into 1 cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top), cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don tsp have leftover ham to use, just ask the deli person to slice a 1 thick piece of smoked ham for you), grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!), half-and-half or whole milk, eggs, salt, garlic salt, pepper, al: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server , your guests can have the choice of adding it or noti m a big fan of hollandaise, so of course i never pass it up

whole grain bread, lean ham (deli or baked, can use more if you like), fat-free swiss cheese, steamed asparagus spears , bottom ends trimmed to fit the bread (leftover is fine, use more or less as you choose), healthy balance margarine, divided

hoagie rolls (or enough crusty bread chunks to cover bottom of your pan), asparagus spears (approximately ), onion, sliced thin, gruyere cheese, eggs, milk, salt, pepper, ham, chopped to bite size pieces

cream cheese, softened to room temperature, unsalted butter, at room temperature, smoked salmon (chopped or ground ), garlic cloves, crushed, dry sherry, minced green onions, tops and bottoms or 4 tbsp chives, celery salt, melba toast or rye bread, slices

egg, slightly beaten, mayonnaise, soft bread crumbs, green onions, chopped (tops and bottoms), minced parsley, salt, pepper, crab meat, drained, cartilage removed, oil

bacon, diced, olive oil, boneless chuck , bottom or top round, cut into 2-inch pieces, onions, sliced, cognac or other brandy, salt, dried thyme leaves, freshly ground pepper, bay leaves, garlic cloves, minced, brown sugar, dark beer or stout, beef broth, country-style bread, crusts removed, dijon mustard, red wine vinegar

bottom round, trimmed, yellow onions, small dice, carrots, peeled and diced, stalks celery, small dice, garlic, minced, ground chicken, salt, black pepper, dry bread crumbs, egg, beaten, dill pickles, olive oil, parsley, chopped, red wine, port wine, fresh thyme, veal stock, chicken stock, butter

bottom round, trimmed, yellow onions, small dice, carrots, peeled and diced, stalks celery, small dice, garlic, minced, ground chicken, salt and freshly ground black pepper, dry bread crumbs, egg, beaten, dill pickles, olive oil, parsley, chopped, red wine, port, fresh thyme, veal stock, chicken stock, butter

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

lean ground beef, ground pork or 1 lb sausage, onion, chopped fine, stalks celery, chopped fine, salt, poultry seasoning, thyme, rice, inner pack saltines (optional) or 1 ritz cracker, crushed (optional), toasted bread, cut in cubes (optional), water (1 inch on bottom of pan) or broth (1 inch on bottom of pan)

olive oil, beef bottom round steaks , cut into 2 inch pieces and trimmed of fat, salt, pepper, onions, chopped, garlic, minced, dry red wine (zinfandel), tomato paste, pickling spices, bay leaf, peeled italian tomatoes, chopped and undrained, italian bread or 7 oz french bread, torn into 3 inch chunks, chopped fresh mint (optional)

egg yolks, dijon mustard, olive oil, garlic clove (finely grated ), lemon , juice only, focaccia bread (or any flat bread), avocado (sliced ), beef tomato (top and bottom removed, flesh sliced into 3 discs), carrot (grated ), watercress (stalks removed ), candy beetroot (peeled and grated ), green pepper (thinly sliced ), red chili, basil

fresh, frozen or canned artichoke bottoms, fresh thyme leaves, garlic cloves, non-fat buttermilk or yogurt, dijon mustard, unflavored bread crumbs, kosher salt, black pepper, salmon fillets, kosher salt, black pepper, baby artichokes , thinly sliced through the heart (optional) or 2 tbsp bread crumbs, beefsteak tomato, minced, shallots, peeled and minced, chopped fresh mint leaves, fresh lemon juice, kosher salt, black pepper, sherry vinegar

veal or beef (bottom round), cut into 2-oz slices, seasoned bread crumbs, dried bay leaves , 1 for every 2 spidini s, onion, cut in rings, extra-virgin olive oil, salt and pepper

brown sugar, butter melted, white syrup, eggs, milk, vanilla, cinammon to taste, sourdough bread enough to cover bottom of baking dish