633 ann bread recipes

Copycat Wingers Sticky Fingers: crispy breaded chicken tenders tossed in a sweet, tangy, spicy brown sugar and Worcestershire sauce, then baked until sticky and caramelized.

Stuffed mushrooms can be very tasty and addictive, but you have to make them right; we don't want the watery and soggy filling with the bland flavor. Follow this recipe that will fix the problems to make some ultimate stuffed mushrooms to impress your family or your friends.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

Made these chicken tenders for dinner the other night, and they came out quite tasty with very noticeable herby flavor. You can always reduce the amount of herbs to suit your own taste.

A very simple recipe for a classic, which helps you to get warm in the winter (ok, I mean when it is getting 4° Celsius in the night in Southern California). The number of servings is accurate when you have it as a meal - as a starter it should serve way more people. I did not list any spices, as I usually have self made chicken broth which is already pretty tasty and spicy, sweetness comes from the onions and the white wine balances it. For bread and cheese - don't think about any fancy, old dry bread is good and any cheese which melts. The onions are king when it comes to taste. Ovenproof crock bowls are very nice for final preparation and serving the soup.

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Bread machine date nut bread with chopped dates, walnuts, and bread flour. A no-knead, hands-off yeast loaf with chewy texture and sweet-savory balance.

Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.

Cornell bread, the high-protein bread machine recipe with wheat germ, soy flour, and nonfat dry milk added to whole wheat and bread flour. Nutrient-dense and honey-sweetened.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

A savory bread machine loaf made with whole wheat flour, creamy ranch dressing, buttermilk, and honey. Tangy, soft, and unlike any bread you've tried.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.