150 four bread Recipes

olive oil, onion, finely chopped, garlic cloves, crushed, four-bean mix, drained, lightly mashed, cumin, salt, whole wheat bread crumbs, eggs, lightly beaten, plain whole meal flour, olive oil, extra, turkish bread, toasted, to serve

stilton cheese, crumbled and softened, mayonnaise, bottled mango chutney (to taste), minced fresh parsley leaves, fresh lemon juice , to taste, four 5-inch lengths italian bread or french bread, halved horizontally and toasted, smoked turkey breast, thinly sliced, arugula or lettuce leaf

dry white wine, sherry wine vinegar, vegetable oil, minced shallots, minced garlic, minced fresh flat-leaf parsley, bay leaves, crumbled, dried thyme, dried oregano, coarse salt and freshly ground white pepper, boneless, skinless chicken or turkey or very lean boneless beef, lamb, or pork, cut into 1 1/2 to 2-inch cubes, tomatoes , optional, button mushrooms, trimmed and brushed clean, optional, twenty-four 1-inch squares red or yellow bell pepper, optional, pita breads, toasted , optional

crusty bread rolls or 1 french baguette, cut into four pieces, garlic clove, olive oil, red wine vinegar, basil leaves , torn, tomatoes, sliced, eggs, hard-boiled and sliced, tuna in vegetable oil, drained, anchovy fillets, cucumber, sliced, red pepper, thinly sliced, french shallot, thinly sliced

olive oil plus additional for brushing pans, vine-ripened yellow tomatoes (about 1 1/2 lb), vine-ripened red tomatoes (about 1 1/2 lb), garlic clove, four 1/2-inch-thick slices country-style bread, prepared pesto

spinach, large stems removed and chopped, grainy mustard, sesame oil, nutmeg, bread crumbs, semolina four, olive oil, water, crushed tomatoes, onion, minced, olive oil, garlic, minced, various italian herbs (fresh would be best), salt and pepper to taste, lemon, cayenne pepper

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

frozen broccoli, thawed and drained or 2 (10 -15 oz) packages lightly steamed fresh broccoli, condensed cream of mushroom soup (if served with ham or beef) or 1 (10 3/4 oz) can cream of chicken soup, four inch (if with poultry), sliced fresh mushrooms, drained or 1 (6 oz) jar lightly sauteed sliced fresh mushrooms, mayonnaise, fresh lemon juice, more to taste, salt & freshly ground black pepper, seasoned dry bread crumb, butter or 1/2 cup margarine, melted, freshly grated parmesan cheese

sliced button and/or shiitake mushrooms, diced tomatoes, undrained, carrots, thinly diagonally sliced, onion, chopped, red potato, cut in 1-inch pieces, fresh green beans, cut in 1-inch pieces, pitted ripe olives, halved, reduced-sodium chicken broth, quick-cooking tapioca, herbes de provence or dried italian seasoning, crushed, dried thyme, crushed, ground black pepper, skinless, boneless chicken thighs, seasoned salt, classico four cheese alfredo pasta sauce, french bread (optional)

beef stew meat, pork stew meat, lamb stew meat (optional), bacon (optional), diced tomatoes, green pepper, red pepper, onions, chili beans, pinto beans, chipotle chiles in adobo, adobo sauce, tomato paste, beer, salsa, jalapeno pepper (optional), peanut oil, kosher salt, chili powder, ground cumin, cilantro, tortilla chips, garlic bread, four-cheese mexican blend cheese, sour cream, celery ribs (optional), mushrooms (optional)

baguette-style french bread, olive oil, grated or finely shredded parmesan cheese, classico four cheese pasta sauce, flavored oils such as lemon , basil, or garlic (optional)

low-fat yogurt, light mayonnaise, diced cucumber, diced tomato, dried oregano, salt, fast fry minute steaks (cut into four pieces), garlic powder, black pepper, leaves boston lettuce or 4 -8 leaves butter lettuce, greek pita breads (halved , not pocket pitas), crumbled feta cheese (optional), sliced black olives (optional)

frozen cooked, breaded chicken patties, classico four cheese pasta sauce, shredded mozzarella cheese, or more if desired, hot cooked spaghetti

corn bread, corn meal, all-purpose flour, two tbsps. sugar, four tsps. baking powder, half tsp. salt, egg, milk, fourth cup vegetable oil, third cup butter, third cup all-purpose flour, three-fourths tsp. salt, half tsp. dill weed (optional), fourth tsp. pepper, three cups milk, five-oz. jar dried beef, well rinsed and cut up, four hard-cooked eggs, sliced .

extra virgin olive oil, butter, garlic cloves, chopped, onion, chopped, chopped fresh thyme or 2 tsp dried thyme, red bell pepper, seeded and chopped, all-purpose flour, dry white wine, chicken or 1 cup vegetable stock, half-and-half or 1/2 cup heavy cream, water-packed artichoke hearts, drained and coarsely chopped, chopped spinach , defrosted and squeezed dry in kitchen towel, shredded italian four cheese blend (10 oz, provolone, parmesan, mozzarella and asiago), salt & freshly ground black pepper, crusty round bread, multigrain bread or 1 loaf wheat baguette, sliced

blanched almonds, granulated sugar, cinnamon, garlic cloves, fresh cilantro sprigs, fresh mint leaves, onion, chicken broth (14 fl oz), crumbled saffron threads, lean ground turkey, egg whites, vegetable oil, ras el hanout, all-purpose flour, grated peeled fresh gingerroot, golden raisins, fresh lemon juice, four 17- by 12-inch phyllo sheets, fine dry bread crumbs, garnish: 1 tsp each confectioners sugar and cinnamon for dusting

unsalted butter , plus softened butter, for spreading, onions (about 2 lb), halved lengthwise and thinly sliced crosswise, sea salt, dry sherry, rich beef stock, bouquet garni, made with 1 bay leaf, 1 thyme sprig, 2 juniper berries and 2 flat-leaf parsley sprigs, tied in cheesecloth, freshly ground pepper, four 1/2-inch-thick slices sourdough bread, cut into 4-inch rounds, shredded gruyere cheese (about 6 oz)

butter, flour, boneless, skinless breasts of chicken, eggs lightly beaten, very thin slices smoked ham, bread crumbs, lorraine swiss cheese, cut into four chunks