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    You are in: Home / Cookbooks / Using Sourdough Bread
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    23 recipes in

    Using Sourdough Bread

    About a year ago, Donna in the Baking forum got me started making sourdough breads. Now I'm hooked, and am always looking for recipes to use it in. Here are some that call for SD bread or that I think would be great. Picture by PaulaG.
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    If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

    Recipe #136368

    I had an awful craving hit me for one of these wonderful K-mart Sub's and HAD to have one! I searched high and low and finally found a woman on a message board that used to work the deli counter in the late 80's at a K-mart in Dayton, Ohio. This was one of the same stores that my Mom would take me as a kid to get one of these wonderful sub's and a frozen Coke! I used to stand in front of the counter and watch them make these sub's and remembered all but one of the ingredients. Make sure that you wrap your sub's and allow them to sit for 30 minutes before serving or they are not the same. This allows the bread, meat and veggies to show some love to one another.

    Recipe #301815

    From Martha Green's Cooking Things on our local public radio.

    Recipe #233021

    Low-fat but tastes fattening! I was trying to use up stuff in my frig while watching my calories and came up with this yummy lunch treat.

    Recipe #54235

    My husband loves grilling in the summertime, and this is one of my family's favorite grilled sandwiches. The recipe makes a delightful raspberry flavored barbecue sauce for the grilled chicken breasts. Of course you can substitute your favorite flavor of preserves. This is a Taste of Home recipe. After posting this recipe, I can proudly give credit to the wonderful chef who submitted this recipe to TOH - it's our own Chef Peacefulnightdove! Thank you so much for sharing this delicious recipe with us!!

    Recipe #165589

    3 Reviews |  By KelBel

    Based on the popular salad. Use a dense, chewy bread.

    Recipe #285695

    I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

    Recipe #94031

    8 Reviews |  By PanNan

    A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.

    Recipe #104983

    This is a great way to dress up bread. From Copykat.com (http://www.copykat.com)

    Recipe #59620

    If you make this, you have to promise to invite me over. I probably won't be able to make it, but I will remember you in my will. Recipe courtesy Wolfgang Puck.

    Recipe #173134

    I have just been turned on to the wonderful taste of caponata, thanks to RitaL! Here is a wonderful recipe adapted from Everyday Italian!

    Recipe #107650

    This is a recipe I've been making for years. The original recipe came from Taste of Home magazine in '98. It is awesome! *I add garlic and swiss to mine, though.

    Recipe #162290

    8 Reviews |  By KelBel

    The secret ingredient in this sandwich is the raspberry jam. An addition that makes an ordinary sandwich special.

    Recipe #163908

    This is a great easy appetizer for a dinner party.

    Recipe #170571

    My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.

    Recipe #154389

    Recipe #159463

    This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.

    Recipe #123044

    1 Reviews |  By L DJ

    This can be made with either turkey or chicken. It is one of our favorites to use up Thanks Giving turkey. Best if breast meat is used.

    Recipe #43097

    These are great any time of year, but with home grown basil and tomatoes they are so much better tasting! Grill or broil so that the bread is golden brown on each side.

    Recipe #59189

    Recipe #32617

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