476 bread using canned Recipes

flour, sugar (add more for a sweeter taste), baking powder, salt, cinnamon (or to taste), nutmeg (optional or to taste), bread, crusts removed (use firm white sandwich bread, cut into 1/2-inch pieces), half-and-half cream or 2 cups use full-fat milk, eggs, slightly beaten, butter, melted, vanilla (can use more to taste), extra butter (for frying )

corn oil, scallion , sliced using only half of the green parts, corn kernels, fresh recommended can use frozen, paprika or 1/2 tsp red chili pepper, plus extra, paprika or red chili pepper, to sprinkle on top, chopped fresh parsley , can use cilantro, chopped dill , can use basil, eggs, milk, cubed bread, without crusts, sharp cheddar cheese, grated, half-and-half or 1/2 cup milk

french bread (about enough to fill up a 13x9 pan 3/4 of the way) or 7 -10 oz italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way), egg yolks (room temp ), eggs (room temp ), sugar, vanilla, cinnamon, nutmeg, butter, milk, whole (optionally you can use cream or half-and-half), raisins (chopped /optional), eggs, separated, sugar, granulated, bread pudding, sugar , confectioner s

bread, all-purpose flour, sugar, baking soda, salt, orange juice , mango juice, or apricot nectar from a can, fresh, or from concentrate, chopped dates , raisins, prunes, or other dried fruit, chopped nuts, butterscotch sauce, butter, brown sugar, cornstarch, water, dry milk (or omit the water and and use 1/2 cup fresh milk), vanilla, pick a muffin or quick bread recipe or mix that does not require the creaming together of sugar and butter or shortening., mix the dry ingredients together ., add the liquid ingredients and stir until combined.

warm water, skim milk powder (can use 2 tsp), egg (room temperature ), butter, softened, white bread flour, sugar, salt, dry yeast, egg white (whisked with 1 tsp cold water), sesame seeds

dried cranberries, dark rye bread (roughly 1/2 lb, torn in sml bite-size pieces), celery ribs (finely diced ), red onions (finely diced ), apples (peeled, cored & diced ), olive oil, herb seasoned stuffing mix (like i said, pepperidge farm works for me), butter or 8 tbsp margarine, caraway seeds, canned chicken broth (or homemade stock, but i use mine for the gravy)

boneless skinless chicken breasts (can use up to 3 lb), soy sauce, salt, eggs, cornstarch, baking powder, white pepper, vegetable oil, sugar, cornstarch, chicken broth, lemon juice, salt, lemons (peeled ), oil

chicken , in broth, breast 1% fat, fat-free mayonnaise , no fat type, mustard , we like dijon type, dried cranberries, pepper, margarine , we like becel, whole wheat bread, lettuce leaves, fresh pineapple slice (optional)

bread (any can be used, but granary or seeded is lovely), preferred pesto sauce, portabella mushroom, bacon , rashers fat removed, cheese (mozzarella), olive oil

fish - 1/4 kg- (if using canned tuna ,take 2 small cans) - (i like to use halibut, king fish or any of the white meat fish with tougher textures. salmon is also fine but be careful as they tend to break up.), potato - 2, shallots chopped - 1 cup, ginger &garlic thinly sliced-1 tsp each (or ground), green chillies chopped - 2 pieces, ground black pepper powder - 1 tsp, fish masala - 1 tsp, egg - 2, bread crumbs, salt to taste, oil for frying (or else you can bake this dish as well)

onion, finely chopped, chopped green bell pepper (optional), fresh minced garlic (or to taste), oil, fresh breadcrumb (about 2 slices of bread, use only fresh bread crumbs), half-and-half or 3/4 cup cream or 3/4 cup full-fat milk, eggs , slighty beaten, chopped fresh parsley, worcestershire sauce, tabasco sauce (i use about 1/2 tsp, you can use more or less ), seasoning salt (i use 2 tsp ), pepper, grated parmesan cheese (optional, but good to add in), lean ground beef, ground pork (you can use 1-1/2 lb of only gound beef), ketchup, cider vinegar or 4 tbsp white vinegar, bacon, cut into about 1-1/2-inch pieces, cooked until crisp

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

skinless chicken breast half, cooked and sliced thinly (i use left over grilled greek chicken breasts), tomato, sliced, feta cheese, kalamata olive, sliced, olive oil, naan bread (or can use pita bread), tzatziki (i use or can use store bought cucumber yogurt sauce)

bread (you can use raisin, egg or cinnamon ), eggs, half-and-half cream, vanilla, sugar, nutmeg, cream cheese, vanilla, eggs, sugar

milk or cream, eggs, good vanilla extract, honey, cubed stale egg bread or use oatmeal bread, raisins (you can use currants, if you d rather), nutmeg, cinnamon, almond slivers, toasted, even though i m lactose-intolerant , i can eat this if i take a lactose pill before eating. the honey in place of sugar allows me to have as much as i want, since i m allergic to processed sugar as well.

bread flour, divided, sugar, salt, dry yeast, egg, slightly beaten, sweet potato, mashed (can use canned ), shortening, warm milk (120-130 degrees ), rolled oats

head of cauliflower, cleaned and broken into florets to have about 5 cups., egg yolks, garlic powder, onion powder, minced fresh parsley, sugar, salt, pepper, seasoned bread crumbs, grated parmesan cheese, butter, naturally fresh honey mustard dressing for dipping (if you can tsp find the naturally fresh brand, use your favorite dipping sauce)

pork chops, 1/2-3/4 inch thick, maple syrup (can use pancake syrup), white wine vinegar, worcestershire sauce, chili powder (can add more or less depending on the desired heat), salt and pepper, flour, italian breadcrumbs (don tsp have to use italian type), butter (optional)