661 bread bread pan bread pans Recipes

french bread, lemon juice, olive oil, garlic, tomato, red bell pepper, green onions, kalamata olives, capers, drained, thyme

olive oil, garlic cloves, minced, sourdough bread (about 19 inches long by 4 inches wide), cut lengthwise in half, white tuna (preferably packed in olive oil), well drained, red onion, very thinly sliced, tomatoes , cut into 1/3-inch-thick slices, anchovies, drained, chopped, drained capers, roasted red peppers, well drained, chopped pitted brine-cured black olives (such as kalamata)

crusty bread rolls or 1 french baguette, cut into four pieces, garlic clove, olive oil, red wine vinegar, basil leaves , torn, tomatoes, sliced, eggs, hard-boiled and sliced, tuna in vegetable oil, drained, anchovy fillets, cucumber, sliced, red pepper, thinly sliced, french shallot, thinly sliced

milk, white sugar, butter, active dry yeast, salt, baking soda, baking powder, all-purpose flour, dry bread crumbs for topping

crusty bread, garlic cloves (the stronger the better!), soft tomatoes, extra virgin olive oil, sea salt

bread flour, divided, white sugar, shortening, salt, rapid rise yeast, warm water (120 to 130 degrees f/50 degrees cup), warm milk, egg, butter, melted

sea scallops, seasoned bread crumbs (approximately ), olive oil, butter, lemon, freshly grated romano cheese

grated daikon radish, salt, garlic, minced, red onion, chopped, egg, beaten, italian seasoned bread crumbs, ground black pepper, paprika, chile-garlic sauce (such as sriracha), vegetable oil for frying

flour, spring onions, finely chopped, ripe tomatoes, skinned and crushed, water, salt , pepper, oil for frying about 1/4 cup total depends on pan size, basil , oregano, dill, garlic for different flavors. you be the chef

thick-sliced crusty bread, very red tomatoes, ripe and firm, extra virgin olive oil, salt, serrano ham in very thin slices (optional)

peach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)

french bread , unsliced, about 14 inches long, extra virgin olive oil, basil leaves, tuna in olive oil, undrained, tomatoes, diced, oil-cured olives, coarsely chopped, vidalia onion, chopped, fresh lemon juice

sourdough bread in thick slices, ripe tomatoes, in halves, garlic cloves, peeled, extra viergine olive oil, sea) salt

garlic clove, halved, country white bread, toasted, tomatoes, halved, kosher salt, extravirgin olive oil

good white bread, french or sour dough are good, garlic, sized ripe tomatoes, coarse sea salt, extra virgin olive oil

corn flakes, all-purpose flour, black pepper, celery salt, onion powder, granulated garlic, extra small oysters, shucked, eggs, beaten for breading oysters, oil , for frying oysters

water, chili powder, divided, salt, black pepper, eggs, white bread, cod or other flaky whitefish fillets, chopped, chopped fresh parsley, garlic cloves, minced, vegetable oil, all-purpose flour, prepared cocktail sauce

bread, milk, cream of coconut, egg beaten, butter, salt, granulated sugar, cinnamon powder, raisins soaked in 3 tbsp rum, flour