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    You are in: Home / Cookbooks / Bread and Sandwiches
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    23 recipes in

    Bread and Sandwiches

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    A quick comfort meal at my house is always tomato soup and grilled cheese sandwiches. Since DH and I are both 50+, I feel that _perhaps_ we may be ready for a more grown-up version of this meal. Let's start with the sandwich. If I don't get _fired_ over this, I'll tackle the soup next. ;-)

    Recipe #254156

    Although avocados are high in fat, 3/4 of their fat calories come from monounsaturated fat, which is the type that may help protect against coronary artery disease. They also have 3x as much potassium as a banana. So enjoy with out guilt this healthy recipe from "The Mayo Clinic Williams Sonoma Cookbook."

    Recipe #191794

    This recipe from Southern Living 1981 makes a wonderful side dish. It's even more delicious using fresh tomatoes from the garden.

    Recipe #122805

    This recipe comes from the Jefferson-Day House in Hudson, Wisconsin. They serve this to guests as they check in. Artichoke lovers will love this recipe.

    Recipe #89335

    A friend gave me this recipe 30 years or so ago. It has just the right amount of tartness from the cranberries and smells so good while baking. It's great to give as gifts to friends during the holidays

    Recipe #139586

    I made this after eating at Panera Bread and it is delicious :)

    Recipe #96426

    This is from "Quick & Simple" by James Barber and it sure is! I usually make it in a round pie tin, not the baking sheet he recommends. I don't add the black olives because I don't care for them. This was titled as just a focaccia but after PAC with Dwynnie reviewing my recipe she mentioned that it has a bit of a biscut type texture so we came up with a new name. Enjoy!

    Recipe #165212

    This spread is great in pita pockets and is also yummy in a good whole grain bread. I got this from Vegetarian Times Cookbook. A little Spanish influence, a little Indian and some Southwest!

    Recipe #39025

    From Quick and Simple Magazine, February 2006. Use imported fresh olives for best results and canned black olives if you want to forsake quality and flavor.

    Recipe #153695

    This is another one of my creations. I love grilled cheese sandwichs and Im always trying to make new versions! I reallllllly liked this one! Please only use a tart apple like a granny smith; sweet apples may produce an undesireable result. I really loved this sandwich!!!

    Recipe #89559

    My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.

    Recipe #44232

    1 Reviews |  By Mrs B

    Damper is a traditional hard crusted Australian bread. This recipe makes 14 individual mini Dampers, or Damperettes. The recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so they will only need 2 tbsps of ready-made seeded or grainy mustard.

    Recipe #143080

    I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.

    Recipe #95950

    My version. There are others posted. I find this salad incredibly tasty. If you'd like to try it there is one VERY important caveat - do not stint on the quality of your ingredients. (Garbage in garbage out.) Some of the ingredients are available year round, but only prepare this if you know you can get tomatoes at their very best. Most panzanella recipes call for some oil but I prefer to omit it. Serve as side dish for four or main meal for two. This is a classic Italian recipe.

    Recipe #130631

    A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.

    Recipe #125601

    Fluffy biscuits from Food Everyday issue 9. Try using this as a topping for Winter Veggies Under a Fluffy Cheddar Blanket.

    Recipe #127125

    I found this in a Mexican cookbook several years ago and have tweaked it over time. It seems more Italian to me than Mexican and that's why I serve it as a side dish to meals like chicken parmesan. A few of my in-laws are vegetarians, so I am always looking for good and hearty meatless dishes. Enjoy!!

    Recipe #128698

    7 Reviews |  By Merlot

    Great little biscuits!! I have even used them as an appetizer. Not sure where the recipe came from...could be from Pillsbury Cook Book.

    Recipe #31030

    Copycat recipe.

    Recipe #95553

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