131 breaded then Recipes

unsalted butter, onion, chopped, baguette (about 1/3 loaf), sliced 2/3 inch thick and then into cubes, extra-sharp cheddar, coarsely shredded (3/4 cup packed), grape or cherry tomatoes, halved, eggs, milk, kosher salt, black pepper

active dry yeast, warm water, lukewarm milk (scalded , then cooled), sugar, salt, eggs, butter, softened, all-purpose flour, egg, sugar

bread (we used wholegrain toast slice), garlic cloves (roughly chopped ), chilies (we used 2 small ones sliced), oregano leaves (then chop finely), lemon thyme leaves (then chop finely), basil leaves (sweet then chop finely), pepper, salt, rice (cooked )

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

canned pumpkin puree, sugar, orange marmalade, oil, eggs, vanilla, whole orange , zest of, all-purpose flour, baking powder, baking soda, cinnamon, ginger powder, salt, raisins (plumped in hot water, then drained), dried cranberries (plumped and drained), chopped walnuts

warm water (110 to 115), honey, kosher salt, dry active yeast, extra-virgin olive oil, in all, whole wheat flour, fresh spinach (weighed before cleaning, please remove stem and clean thoroughly, then thinly slice the leaves), chopped onions, chopped garlic, ground cumin, lemon juice, crumbled feta cheese

baguette , cut lengthwise and lightly hollowed out, kalamata olive, cut in half, sun-dried tomato packed in oil, diced, onion, cut in half and then thin sliced, frozen spinach, thawed and drained, feta, just broken up, oil from the tomatoes to cook the vegetables, olive oil to brush the inside of the bread

beef , chuck roast, bottom round, whatever, all-purpose flour, garlic powder, fresh ground black pepper, kosher salt, vegetable oil, kitchen bouquet, beef broth , reserved from boiling the beef, shredded lettuce (must be shredded), sliced tomato, mayonnaise, creole mustard, dill pickles, sliced, french bread , cut in half lengthwise and then halved to make 2 sandwiches

active dry yeast, warm water (105 to 115 degrees f), lukewarm milk (scalded , then cooled), granulated sugar, salt, ground cardamom, egg, shortening, raisins, cut-up citron or 1/3 cup mixed candied fruit, all-purpose flour, butter or 1/2 cup margarine, softened

rustic bread approximately 12 inches in diameter, grilled red bell pepper, sliced into strips, grilled mushrooms, sliced, onion, sliced thick , then grilled, salad greens to almost fill bread cavity, cleaned and dried, olive oil , for tossing salad, lemon cut in 1/2

bread , each slice buttered then cubed (pepperidge farm white - use whole loaf), grated new york white cheddar cheese, milk, salt, dry mustard, beaten eggs, butter, melted

bread flour (3-4 cups) or 1 lb all-purpose flour (3-4 cups), kosher salt, yeast (7 g), warm water (1 1/2 cups plus 3 tbsp), cornmeal, for the pan, green olives or 3/4 cup black olives, pits removed then roughly chopped, olive oil, garlic clove, roughly chopped, chopped flat leaf parsley, thyme, leaves only, sea salt

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.

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

unsalted butter, yellow onion, minced, arborio rice, dry white wine, saffron threads, crumbled, salt and freshly ground black pepper to taste, chicken stock, warmed, freshly grated parmigiano-reggiano cheese, all-purpose flour, plus more for dusting, milk, freshly grated nutmeg, fresh mozzarella, diced into 1/2 inch cubes, chopped salted pistachios, peas, (if frozen , then thawed; if fresh, then blanched), eggs, beaten, panko (japanese bread crumbs), vegetable oil, for frying

dark pumpernickel bread, white cheddar cheese , 2 slices per sandwich (thick sliced, no thin), pickled cucumbers and onion, see recipe below (1/4-1/2 cup per sandwich), cream cheese with chives (or a soft herb cheese such as boursin), butter, english seedless cucumbers, peeled and cut in half lengthwise and then thin sliced (depending on the size of the cucumber), onion, cut in quarters and then thin sliced (sweet onion), apple cider vinegar (no substitutes), rice wine vinegar (no substitutes), kosher salt , you can a little more if you want it a bit saltier (no table salt), fresh ground pepper

ground beef, onions, diced fine, red pepper, diced fine, bread , soaked in milk and then squeezed out, parmesan cheese, grated, red wine, worcestershire sauce, eggs, beaten well (small, if using jumbo or large use 1), garlic, minced, dried parsley, dried basil, salt, black pepper, butter, flour, milk, fontina or 1 cup parmesan cheese, grated, salt, pepper, ground lamb, bread , soaked in milk and then squeezed out, minced onion, eggs, beaten well (small, 1 if using large or jumbo ), garlic, minced, olive oil, fresh mint, ground allspice, cinnamon, dried currants, chopped pine nuts, lightly toasted (optional), plain yogurt (greek yogurt is best if you can, but not necessary), fresh mint leaves, chopped, salt, olive oil , to brush on the skewers as they grill

sun-dried tomato halves, extra-virgin olive oil , if needed, ball of fresh mozzarella (8 to10 oz), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters ), or 16 bocconcini (bite-sized mozzarella balls), fresh basil leaves, garlic rubbed grilled bread slices or 32 crackers