16 easy favorite bread Recipes

all-purpose flour, white sugar, baking powder, salt, your favorite beer, butter

italian bread or 1 loaf french bread, fresh, soft tub butter, garlic powder , i use about an 1/8 cup for a full loaf (to your taste), mozzarella cheese, topping pepperoni or tomatoes or spinach or my favorite onion, and, feta

whole wheat bread, grated parmesan cheese, italian seasoning (mccormick of just 1 tsp of favorite dried herbs ), extra virgin olive oil

day old (or previously frozen--see note about, in description) or fresh bread, cubed, butter, fresh mushrooms, diced, stalks celery, chopped, onion, diced, fresh sage (maybe a dozen medium sized leaves from a fresh plant), finely chopped and roughly rubbed between fingers to release the oils and flavors, poultry seasoning, or your favorite seasoning blend, kosher or sea salt and fresh ground pepper, chicken , turkey, veggie stock, fresh sage is really a must in this recipe , but additional dried sage can be added for even more sage flavor, if you d like.

fresh white bread, milk, clarified butter, divided, chopped onion, a pinch plus 1 tsp kosher s lt, ground chuck, ground pork, egg yolks, black pepper, freshly grated nutmeg, allspice, all purpose flour, beef broth, chicken stock, heavy cream, dollops of sour cream, recipe of easy egg noodles, homemade or store bought egg noodles

pita bread (white or whole wheat), store-bought jar your favorite sauce (spaghetti or pizza), shredded mozzarella cheese (part-skim or whole milk), your favorite italian spices (garlic powder, oregano, basil, parsley, etc.)

frozen uncooked breaded chicken breasts (i get mine at costco, brand tyson- breaded tenderloins), classico tomato and basil pasta sauce (or your favorite), garlic powder, part-skim mozzarella cheese, shredded, parmesan cheese, shredded

frozen breaded chicken patties, mozzarella cheese (shredded or sliced ), favorite spaghetti sauce, dried oregano, dried basil, garlic powder, parmesan cheese, salt

all purpose flour, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, sugar, diced apple (i ve tried several kinds and have liked them all), unsweetened applesauce, egg

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

tuna, drained, onion, chopped, chopped celery (optional), mayonnaise (hellman s is best), favorite bread, swiss cheese (or any kind desired ), cream of chicken soup, undiluted, half-and-half or 1/2 cup milk

sesame seeds, pillsbury grands ready -to-bake refrigerated buttermilk flaky biscuits, progresso tomato soup with basil (or your favorite tomato soup)

whole wheat bread, toasted, ripe avocado , scooped out of skin and sliced, red bell pepper, sliced into strips, cucumbers, your favorite hummus, havarti cheese

i fell in love with this recipe. i love anything tomato based. this is like tomato sauce and chunks of all your favorite fish. you add whatever fish you like. and get a huge loaf of crusty bread and butter! i basically modify this recipe to my own sauce, so can you add what fish you like. just a great great recipe! you can make this your own! everyone thinks this is italian it is not. chip in . chip in as a call heard on the world famous fisherman s wharf in it s early heyday before world war ii. this was a call for san francisco s mainly italian immigrant fisherman coming home with their catch of pacific seafood to donate a small portion of their catch for a communal fish stew prepared on the docks. anything would do. a few clams, mussels. adding some red snapper, a crab or two, some scallops some halibut or flounder, anything to add to the fragrant stew that would soon be served to the club of san francisco fisherman who would talk about the days catch and dunk san francisco sour dough bread into the rich broth. eventually the broken english cries of chip in turned into chip-in-o . hence the name cioppino . this is a rich seafood stew with not much care as to how it was assembled. this consisted of throwing the days catch into a big pot and pouring sauce into the pot with the shellfish and chunks of what fish was available. let all these flavors enhance each other for awhile and you have the most flavorful and messy to eat stew that ever was., turns around the pan in a slow stream ) extra-virgin olive oil, crushed red pepper flakes, flat fillets of anchovies, drained, garlic, crushed, bay leaf, fresh or dried, celery ribs, chopped, onion, chopped, good quality dry white wine ( i am sure even beer works), chicken stock, chunky style crushed tomatoes, fresh thyme, leaves removed (about 1 tbsp), handful flat-leaf parsley, chopped, cod, cut into 2-inch chunks, salt and pepper, shrimp , ask for deveined easy-peel or peel and devein, sea scallops, raw mussels , scrubbed, a loaf of fresh , crusty bread, for mopping up!! or 2 loaves depending on quanity and people eating this.