1908 bread style Recipes

salmon, prepared dijon-style mustard, salt and pepper to taste, italian-style dry bread crumbs, butter, melted

onion, chopped (1/2 cup), garlic, minced, margarine or 2 tbsp butter, assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini), shredded mozzarella cheese (2 oz), shredded fontina cheese (1 oz), assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley), french bread or 5 cups italian bread, cubes, prosciutto or 2 oz canadian bacon, chopped, eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated, milk, cream or 1/2 cup light sour, dijon-style mustard, pepper, fresh thyme sprig

easy marinara, crushed tomatoes, italian style diced tomato, tomato sauce, tomato paste (if needed to thicken sauce to desired consistency), all or 1/2 a large onion, diced, garlic, minced, fresh italian herbs, finely chopped (parsley, basil, oregano, etc), baking soda, sea or kosher salt and fresh ground black pepper, to taste, butter or olive oil, meatballs, ground italian sausage-mild or hot, ground meat (beef, turkey, venison, or pork), eggs , depending on size, italian bread crumbs, worcestershire sauce, fresh italian herbs , as above, shredded parmesan cheese, crushed red pepper flakes (optional), dry minced onion, garlic powder, sub or hoagie style rolls, provolone cheese, melted butter, fresh grated parmesan cheese , if desired

skinless, boneless chicken breasts, italian-style salad dressing, italian-style dried bread crumbs

country-style bread , crust discarded and bread cut into 3/4-inch cubes (8 cups), sliced bacon , cut crosswise into 1/2-inch pieces, onions, coarsely chopped, celery ribs, coarsely chopped, bulk pork sausage, turkey liver (optional), coarsely chopped, cognac or other brandy, half-and-half, turkey stock or low-sodium chicken broth, eggs, peeled cooked whole chestnuts, coarsely crumbled (3 cups), coarsely chopped fresh flat-leaf parsley, dried sage, crumbled, dried thyme, crumbled, salt, black pepper

eggs, lightly beaten, cream-style corn or 1 can and 1 can (15-1/4 ounces) whole kernel corn, drained, butter, melted, chopped celery, chopped pimiento, white bread, cubed (about 2 cups), paprika, salt, pepper, bone-in pork loin chops (about 1 inch thick and 7 oz each), paprika and salt

day-old homemade-style white bread, crusts removed and the bread cut into 1/2-inch cubes, unsalted butter, melted, red-wine vinegar, extra-virgin olive oil, tomatoes, seeded and chopped, chopped scallion green, kalamata or other brine-cured olives, cut into slivers, hard-boiled large eggs , sliced thin lengthwise

sliced onions, unsalted butter, olive oil, sliced mushrooms, garlic clove, minced, beef broth, heavy cream, ketchup, worcestershire sauce , or to taste, dijon-style mustard, grilled steak , cut into 1/8-inch thick slices, italian-style bread , halved horizontally and each half buttered lightly, cut into 4 pieces, and toasted

plain fat-free yogurt , greek style, garlic clove, minced, fresh lemon juice, boneless skinless chicken , thigh s, plain fat-free yogurt , greek style, cilantro, fresh, minced, ground cumin, table salt, black pepper, freshly ground, whole wheat pita pocket bread, tomatoes, chopped (es), cucumber, chopped

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

skin-on salmon fillets (about 2 lb each), coarse salt (kosher) or 1/4 cup salt, sugar, peppercorns (white or black ) or 1 tbsp peppercorn (white or black), coarsely-chopped fresh dill, rye bread (optional) or dark rye, cocktail bread slices (optional), stone-ground sweet mustard , sweet-hot mustard or 2 tbsp country-style dijon mustard, white wine vinegar, sugar (3 to 4 tsp if ), using dijon mustard, vegetable oil, chopped fresh dill weed, dry dill weed

dry cider or 1 (12 oz) can non-alcoholic beer, sharp canadian cheddar cheese, grated, cornstarch, softened butter, dry english-style mustard, worcestershire sauce, cayenne pepper, heavy whole wheat bread or 1 (1 lb) loaf crusty rye bread, cut into 1 cubes,cut so each cube has a bit of crust and air dry for 2 hours

egg whites, dijon mustard, progresso italian style panko breadcrumbs (or 1 cup plain bread crumbs mixed with 1 tsp italian seasoning), grated reduced-fat parmesan cheese, all-purpose flour, boneless skinless chicken breasts, prepared marinara sauce, heated

apricot preserves, prepared horseradish, creamy dijon-style mustard, lemon juice, beef tenderloin steaks, 1-inch thick, thick slices baguette-style french bread, arugula, bottled roasted red sweet pepper, chopped, crumbled blue cheese

cream-style cottage cheese (6 oz.), watercress, chopped, stuffed olives, chopped, tomatoes, white bread or 8 slices whole wheat bread, toasted

coarsely chopped walnuts, whole chicken, salt and pepper, to taste, italian-style salad dressing, butter, melted, grated orange zest, grated lemon zest, dried basil , or to taste, dried thyme , or to taste, butter, apple, cored and chopped, pear, cored and chopped, pineapple chunks, drained, cubed french bread, pitted prunes, chopped, seedless grapes, halved, italian-style salad dressing, orange juice, apple cider, grated orange zest, honey, ground cinnamon

country-style french bread or regular french bread, crust trimmed, cut into 1/2-inch cubes, butter, onions, chopped, chopped fresh rosemary, celery stalks, chopped, vacuum-packed steamed chestnuts, quartered (about 2 cups), chopped fresh parsley, canned low-salt chicken broth, eggs, beaten to blend

butter, red bell peppers, seeded and chopped, green onions, chopped, fresh parsley, chopped, minced fresh garlic, dried rosemary (or use 1 tbsp fresh chopped rosemary, or to taste), sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first), raisins, chopped black olives (use kalamata olives, pitted and sliced if possible), grated parmesan cheese (can use more ), white bread (use french or italian-style bread, crusts removed and diced into 1/3-inch cubes), chicken broth (more if needed)