293 bread why recipes

Favourite Doughnuts with Topping Variations recipe

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.

Russian-style ground chicken patties stuffed with sautéed mushrooms, breaded and pan-fried golden, then napped with a tangy sour cream sauce. Old-world comfort worth the effort.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Asparagus-cheese casserole with hard-cooked eggs, sharp cheddar, minced almonds, and a mace-seasoned cream sauce. Topped with buttered breadcrumbs and Parmesan and baked until golden.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Bread machine doughnuts: enriched yeast dough kneaded by your bread maker on dough cycle, shaped into rings or twists, deep-fried golden, then dressed with chocolate, cinnamon sugar, or jelly fillings.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.