220375 bread speck fontina cheese Recipes

flour (i use farina di grano duro), sachets instant yeast, sugar, salt, tiepid water, sliced speck, fontina, pistachios, pepper, parmesan cheese, grated

good sandwich bread (i prefer a whole grain country type loaf), shredded fontina cheese (more or less to taste), sliced mushrooms, chopped fresh sage leaf (or 3/4 tsp dried ), salt and pepper, butter (divided use )

macaroni (uncooked ), butter, onion (chopped , i use a large onion), flour, salt, low-fat milk, fontina cheese (shredded ), parmesan cheese (freshly grated )

olive oil, onion, thinly sliced, garlic clove, minced, orange bell peppers, trimmed and cut into very thin strips, zucchini , cut crosswise into slices and then into thin strips, crookneck yellow squash , cut crosswise and then into thin strips, salt and pepper, penne, unsalted butter, all-purpose flour, fresh rosemary, fresh sage leaves, bay leaf, milk, grated italian fontina cheese

fiddleheads, butter, sliced mushrooms, onion, chopped, salt, fresh ground pepper, eggs, milk, crusty baguette , day old, cut in 1/2 inch rounds or 6 oz other crusty bread, cubed, fontina cheese, shredded (or oka), fresh herbs (tarragon, basil, chives, chervil)

mayonnaise, ranch dressing, french bread, smoked fontina cheese, havarti cheese, jarred roasted red pepper, drained and chopped, pepperoncini, sliced, dill pickle (optional), leaf leaf lettuce

dried porcini mushrooms, cremini or white button mushrooms, stems removed, canola oil, salt and freshly ground black pepper, whole head roasted garlic, pulp removed, toasted walnuts, loosely packed fresh flat-leaf parsley, fresh thyme leaves, extra-virgin olive oil, grated pecorino romano cheese, french bread , about 24 inches long, sliced in 1/2 lengthwise, grated fontina cheese

unsalted butter, whole peeled roasted chestnuts (from 7.4-oz jar), chopped fresh thyme, whole milk, salt, pasta flour (golden semolina flour), coarsely grated fontina cheese (about 5 oz), eggs, separated

unsalted butter, whole peeled roasted chestnuts (from 7.4-oz jar), chopped fresh thyme, whole milk, salt, pasta flour (golden semolina flour), coarsely grated fontina cheese (about 5 oz), eggs , seperated

fontina cheese, cut into 1-inch cubes, olive oil, garlic cloves, minced, minced fresh thyme leave, minced fresh rosemary leaf, kosher salt, fresh ground black pepper, crusty french bread

penne pasta (i like a small ridged pasta, but you can also use a parpadelle, or a tagliatelle, it just depends on), baby peas (i just use the frozen ones ), diced ham (you can use more or less if you like , i just use what i have on hand), bacon, diced, onion, cut in quarters and thin sliced, garlic clove, minced (1 small clove or about 1/2 - 3/4 tsp), heavy cream (sometimes i keep a little extra cream and add some more add the end for a bit thinner sauce), fontina cheese, grated, parmesan cheese (1/4 for the sauce, 1/4 for a garnish), fresh breadcrumbs (use fresh slices of bread and either just chop with a knife or use a food processor), chopped fresh parsley, salt, pepper

extra virgin olive oil, divided, red onion, thinly sliced, salt, fresh ground black pepper, white mushroom, sliced (about 3 cups, may use baby bella mushrooms if you like), italian parsley, chopped, sourdough bread (or a whole grain bread), dijon mustard, fontina cheese, grated (1/2 to 1 cup), unsalted butter, softened (or melted )

dried porcini mushrooms, cremini mushrooms or 1 lb white button mushrooms, stems removed, canola oil, salt, fresh ground black pepper, whole head roasted garlic, pulp removed, toasted walnuts, loosely packed fresh flat-leaf parsley, fresh thyme leaves, extra virgin olive oil, grated pecorino romano cheese, french bread , about 24 inches long, sliced in 1/2 lengthwise, grated fontina cheese

extra virgin olive oil, butter, mushroom, sliced (shitake or oyster), portabella mushroom, sliced, mixed herbs , such as thyme, rosemary, basil, minced, flat leaf parsley, minced, salt and pepper, country bread, toasted, garlic cloves, peeled and halved, fontina cheese, gorgonzola, crumble, lemon , juice of 1/2 the, whole flat leaf parsley (to garnish )

boiling water, dried currants, white bread, vegetable cooking spray, skim milk, divided, diced fontina cheese, seedless red grapes, halved, all-purpose flour, sugar, yellow cornmeal, grated lemon rind, egg whites, lightly beaten, egg, lightly beaten, extra-virgin olive oil, sugar, chopped fresh rosemary

sliced vidalia or other sweet onion, coarsely chopped swiss chard (about 1 lb), salt, divided, fat-free milk, egg substitute, freshly ground black pepper, crushed red pepper, ground nutmeg, french bread, cut into (1/2-inch) cubes (about 10 cups), drained, crumbled water-packed firm tofu, shredded fontina cheese

fontina cheese, cut into small cubes, all-purpose flour, whole milk, preferred bread, cut into 1 to 2-inch cubes, unsalted butter, egg yolks, white truffle shavings

whole-grain bread, sliced fontina cheese, sliced leftover turkey, leftover cranberry relish, arugula leaves, extra-virgin olive oil