228326 briosce rich bread cheese meats Recipes

bread flour, sugar, fast rising yeast, salt, unsalted butter , cut up into little pieces, egg, warm water (120f-130f)

bacon, mayonnaise, sour cream, hot buffalo wing sauce, italian bread , cut in half lengthwise, shredded meat from a rotisserie chicken, pepperjack cheese, roasted red bell peppers, drained and sliced (optional)

meatless spaghetti sauce, divided, egg, lightly beaten, seasoned bread crumbs, garlic cloves, minced, dried rosemary, crushed, ground beef, bulk italian sausage, string cheese

chicken thighs, boneless and skinless (or 4 boneless , skinless breasts), seasoning salt, garlic powder, olive oil, water (for sauteing chicken), cream cheese, cubed (if you like a thicker, richer sauce use 8 oz cream cheese), milk (adjust depending on how thin or thick a sauce you like), seasoning salt, garlic powder, ground pepper (red, white or black pepper), dried parsley flakes (to garnish ) or 2 dashes chives (to garnish)

tart apples , such as granny smiths, strained fresh lemon juice, sugar , plus, sugar, ground cinnamon, chilled cream cheese, cut into 6 pieces, chilled unsalted butter, cut into 8 pieces, unbleached all-purpose flour , plus, extra unbleached all-purpose flour , for shaping, sugar, salt, egg yolk, lightly beaten for brushing rim of the crust, vanilla ice cream (optional), heavy cream, chilled (optional), sugar (optional), pure vanilla extract (optional)

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.

bread, cheese (american and colby jack is what i normally use), tomato, chopped green onion, mayonnaise, sour cream (optional)

crushed crackers (i use club and it adds flavor), flour, bread, cheese, eggs, milk

bread, cheese of choice, peppers of choice, salsa of choice (option)

bread topping ingredients, grm minced beef or chicken (optional), french bread, eggs, big onion - finely chopped, stalk of red chilie - finely chopped, stalk of green chillie - finely chopped, coriander leaves - finely chopped, button mushroom - finely chopped, mozerrella cheese - shredded, salt & black pepper to taste, dip ingredients, stalks dried chillies, tomato sauce, vinigor, sugar, salt to taste

sandwich bread, white wine, prosciutto, mozzarella cheese, olive oil

butter, melted, hearty white bread slices, american cheese slices, thick) cold meat loaf slices, garnish: sweet gherkin pickles

ground sirloin, tomato, diced, mushrooms, diced, green bell pepper, diced, red bell pepper, diced, orange bell pepper, diced, garlic, minced, green onions, diced, bread crumbs, egg, cilantro, chopped, worcestershire sauce, goat cheese, habanero pepper, diced, bread crumbs, extra sharp cheddar cheese, sliced, jalapeno peppers, sliced

egg, beaten, soft bread cubes, milk, onion salt, dried parsley flakes, pepper, ground beef, x 1/2 inch each) cheddar or mozzarella cheese, tomato sauce, chopped onion, dried parsley flakes, dried oregano, garlic salt

tortellini, cream of mushroom soup, milk (10.5 oz), mozzarella cheese (2 cups grated ), parmesan cheese, ham , 1/4inch thick slice of diced to equal 1/2 cup, white wine, oregano, savory, white pepper

cream cheese, sugar (approx ), milk chocolate, bittersweet chocolate, orange marmalade, vanilla extract, orange extract, crushed pecans