220366 cheese and mortadella studded bread Recipes

balls of prepared bread/pizza dough (can used frozen or tubed version, if desired, as long as it s raw), left over sliced roast beef (can use rare deli cuts, too, if desired, but not sliced too thin), onion, sliced thin, bell peppers, sliced into thin half rings or chopped, fresh mushrooms, sliced, lil olive oil, favorite mustard (rec whole grain, spicy, or something else with a lil character, several dashes hot sauce, several dashes worcestershire sauce, provolone cheese, sliced or grated, kosher or sea salt and fresh ground pepper

cream cheese, softened, sugar, king arthur unbleached all-purpose flour, egg, king arthur unbleached all-purpose flour, sugar, baking soda, salt, ground ginger, eggs, milk, vegetable oil, molasses, chopped walnuts, sugar, milk

water, oil, white flour, salt, sugar, basil leaves (optional), cubed cheddar cheese, fried crisp bacon, bread machine yeast

water, cottage cheese, egg, butter, salt, bread flour, dried chives or 1/2 cup fresh chives, sugar, dry active yeast

bread, any flavor, bacon slices, crisply cooked and crumbled, shredded cheese, parmesan cheese, mayo (i use the free type), onion, finely chopped (i have to leave this out because of my husbands tummy)

water, powdered milk, sugar, salt, white flour, dried onion flakes, shredded old cheddar cheese, yeast

butter, plus more for the dish, stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces, hot milk, onion, sliced into 1/4-inch rounds, eggs, separated, swiss cheese, grated, kosher salt, freshly ground black pepper, ground nutmeg, ground cayenne pepper

cheddar cheese, eggs, milk, bread crumbs, vegetable oil for frying

extra sharp cheddar cheese, seasoned dry bread crumbs, crushed red pepper flakes , optional, egg, pizza sauce, warmed

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.

water, butter, honey, parmesan cheese (grated ), salt, bread flour, yeast, water, butter, honey, parmesan cheese (grated ), salt, bread flour, yeast

french or sour dough bread, grated cheese, minced onion, tomatoes sliced, mayonnaise

bisquick, minced parsley flakes, shredded sharp cheddar cheese, egg,beaten, milk, chopped onion, melted butter

bread, oil, green capsicum, finely chopped (green bell pepper), carrot, peeled and grated, broccoli, chopped, dried limes (powdered loomi), black olives, finely chopped, fresh coriander leaves, finely chopped, cheddar cheese, grated, lettuce leaf

miracle whip, green onions, chopped, cooked crumbled bacon, grated cheddar cheese, pepper, french bread

brussels sprouts, salt, butter melted and divided, freshly grated parmesan cheese, dried fine bread crumbs, granulated garlic powder, freshly ground black pepper or regular black pepper, seasoning salt

pasteurized process cheese spread with bacon, bread crumbs, eggs separated, worcestershire sauce, salt, cayenne

bacon strips, eggs, chopped chives, salt, coarsely ground black pepper, grated cheddar cheese, whole wheat bread toasted and buttered