white bread – Page 3 – Simply Delicious: The Cookbook Project

1-13: Crusty Toast with Mushrooms

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters March 12, 2016December 31, 2019appetizers, breakfast, butter, chanterelle, chives, creamy, diced, dried herbs, easy, egg-free, fairly inexpensive, fried, garlic, Glendale apt, green onions, hors d'oeuvres, lunch, melted, minced, mushrooms, pan-fried, parsley, party food, revisited, salt, sautéed, snacks, sour cream, thyme, toasted, vegetables, vegetarian, white bread, yellow onions

Well folks, this is the 100th cooked recipe I’ve made for this project, which is just shy of 2 years old at this point. I chose 1-13: Crusty Toast with Mushrooms to be the 100th recipe for a reason–it was one of two recipes (along with 1-33: Artichoke & Roasted Pepper Dip) that inspired me to do this project in the first place.

I made this for a birthday party I’ve mentioned before along with 1-8: Delicious Cocktail Snacks and 16-37: Double Decadent Brownie Torte. It’s a great appetizer and a delicious snack.

17-6: Best Ever White Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 9, 2016August 23, 2020all-purpose flour, appetizers, baked goods, breads, breakfast, dairy-free, durum wheat flour, egg-free, gift ideas, kneaded, lunch, party food, proofed, revisited, salt, side dish, slit, snacks, steamed, vegan, vegetarian, white bread, yeast

Here’s a really simple and easy white bread recipe if you find yourself in need or want of fresh white bread. 17-6: Best Ever White Bread doesn’t have a lot to it, but if you want to use it for something like 1-13: Crusty Toast with Mushrooms, it works really well.

I made this particular recipe once before, a little under a year ago according to the red Sharpie notes on the card. I was working on this project then, but had taken a bit of a break at that point. I had been making a lot of bread at the restaurant at this point and was doing a bit of practice at home using what I had learned.

9-4: Swedish Meatballs

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses January 18, 2016July 5, 2020Alton Brown, appetizers, beef, black pepper, bread crumbs, butter, deglazed, dinner, fairly easy, fairly inexpensive, grated, gravy, ground beef, ground meat, lunch, meatballs, pan-fried, party food, reduced, salt, Swedish, untested, veal, white bread, white pepper, yellow onions

There seem to be a lot of differing interpretations of Swedish meatballs out there. Serious Eats runs into the same dilemma and ups the meatball’s game with umami and acidic flavors; Alton Brown stays simple and sticks to earthier allspice and nutmeg. Both soak the white bread in milk (panade) before adding it to the meat mix, whereas 9-4: Swedish Meatballs swaps the milk for water and keeps the spices restrained simply to salt and pepper. This doesn’t bode well.

Simply Delicious, you can’t call it an “original recipe” when the only original thing about it is how bland and unseasoned it is. I made these as a requested dish for someone else, and was provided only ground beef (their preference) as opposed to a mix of meats with which to make them. As a result, they were even LESS exciting–it’s a good thing the requestor digs bland food.

14-12: Bread Pudding with Rum Sauce

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods January 15, 2016July 30, 2020breads, butter, cinnamon, coconut, coconut milk, coconut oil, dessert, egg yolks, eggs, fairly easy, fairly inexpensive, fall, granulated sugar, grated, hot desserts, liquor, melted, milk, mounted, nutmeg, orange juice, powdered sugar, pudding, raisins, rum, untested, vanilla extract, vegetarian, white bread, zested

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

I made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

4-12: Cheesy Sliced Baked Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 11, 2015October 6, 2020baked potatoes, bread crumbs, brushed, butter, Cheddar, cheese, crispy, dinner, dried herbs, easy, egg-free, garlic, herbs and spices, inexpensive, lunch, marjoram, melted, paprika, party food, potatoes, rosemary, salt, shredded, side dish, sliced, Swiss, thyme, twice-baked, untested, vegetables, vegetarian, white bread

Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.

Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.

9-28: Stuffed Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 25, 2015July 6, 2020apples, bacon, basil, black pepper, bread crumbs, chopped, diced, dinner, dried herbs, dry mustard, eggs, fairly easy, fairly inexpensive, garlic, ground beef, ground meat, ground pork, ground turkey, herbs and spices, lunch, mashed potatoes, meatloaf, panko, parsley, potatoes, salt, sliced, steam-baked, stuffed, stuffing, thyme, untested, white bread, yellow mustard, yellow onions

I grew up with turkey meatloaf. You probably grew up with some version of a loaf of meat. 9-28: Stuffed Meatloaf doesn’t stray too far from the traditional mold.

I don’t know about you, but I wouldn’t be too thrilled if the planned dinner for a party was a meatloaf. Don’t get me wrong, I’d appreciate the gesture. However, it’s tough to get excited about…meatloaf.

7-50: Parma Schnitzel

Jamie Martin Group 07: Pork, Section 2: Main Courses October 7, 2014June 19, 2020all-purpose flour, basil, black pepper, bread crumbs, breaded, butter, coated, crushed tomatoes, dinner, dredged, dried herbs, easy, eggs, fairly inexpensive, fried, ham, Italian, lunch, oregano, pan-fried, paprika, Parmesan, pork, pork loin, pork shoulder, reduced, salt, schnitzel, tenderized, tomato sauce, tomatoes, untested, white bread, yellow onions

Schnitzel has been a favorite of mine ever since I went on a trip with my family to Israel when I was 13 (I chose that instead of the party–I never say no to a chance to travel, especially abroad). Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.

This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.

9-31: Savory Turkey Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 1, 2014July 6, 2020black pepper, bread crumbs, burgers, butter, coated, dinner, easy, egg whites, egg yolks, eggs, fairly inexpensive, food processor, garlic, grilled, ground meat, ground turkey, half-and-half, lunch, melted, minced, pan-fried, paprika, party food, sifted, sweet peas, turkey, untested, white bread

I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.

However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂

Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.

6-22: Crispy Chicken Drumsticks

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses July 7, 2014June 17, 20201998 dinner, all-purpose flour, black pepper, bread crumbs, breaded, butter, canola oil, carrots, chicken, coated, crispy, deep fryer, deep-fried, dinner, dredged, drumsticks, easy, fried, fried chicken, Hutton house, inexpensive, lunch, pan-fried, paprika, party food, peeled, revisited, salt, sautéed, sliced, squash, summer squash, tender-crisp, vegetables, white bread, yellow onions, zucchini

Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.

Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂

11-16: Indian Fried Fish

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses July 5, 2014July 7, 2020all-purpose flour, bananas, blanched, bread crumbs, breaded, butter, canola oil, Caribbean, cashews, catfish, coated, cod, crème fraîche, curry powder, dinner, dredged, dry mustard, easy, eggs, fail, fairly expensive, fish, fish filets, flounder, fried, grouper, haddock, halibut, Indian, leeks, lemons, lunch, nuts, pan-fried, peeled, plantains, rockfish, salt, sautéed, seafood, sliced, sour cream, spice blends, turmeric, untested, West Indian, white bread, whitefish, yellow mustard

Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟

Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.