Post by Sherry on Mar 5, 2004 15:03:36 GMT -6
PANERA BREAD BAKERY-CAFE ALL-PURPOSE PANERA BREAD STUFFING
3 cups 1/2-inch Panera Bread Sourdough bread cubes
1/2 cup chopped onion
1/2 cup chopped celery, stalks and leaves
1 teaspoon dried thyme leaves
3/4 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1/3 to 1/2 cup melted butter
1/2 cup of your favorite additions: chopped pecans,
chopped water chestnuts, toasted sliced almonds, currants,
wild rice, gently sautéed chopped oysters
To make the bread cubes, start with 1/2 loaf of leftover bread. Remove the crusts and cut the bread into 1/2-inch cubes until you have about 3 cups. Spread cubes out on a cutting board and allow them to dry, if possible overnight.
The next day, place the bread cubes in a large bowl. Add onion, celery, thyme, sage, pepper and your favorite secret ingredient. Toss until they are well mixed. Add the melted butter, using the larger amount if you like your stuffing very moist, and toss gently. Stuff your 3 to 4 pound chicken or turkey and roast as directed.
To prepare stuffing on its own, place it in a shallow baking dish, cover with foil and bake at 350 degrees F for 40 minutes, or until the vegetables are tender. If the stuffing dries out, you may wish to add a little chicken broth as it cooks.
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PANERA BREAD TEX MEX BACON, LETTUCE AND TOMATO
Tex Mex Mayonnaise
1/4 cup mayonnaise
Pinch chili powder
1 teaspoon chopped fresh jalapeno pepper
Sandwich
4 thick slices Panera Tomato Basil Bread
8 slices crisply fried turkey bacon
6 thin slices ripe tomato
Thin slices avocado
Sprigs of cilantro, roughly chopped
Washed lettuce leaves
Mix the mayonnaise with chili powder and jalapeno pepper; set aside.
Spread Tex Mex Mayonnaise on two slices of tomato basil bread. Pile on bacon, tomato, avocado, cilantro sprigs and lettuce and top with other slice of bread.
Yield: 2 servings
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PANERA/Stablespoon LOUIS BREAD COMPANY TOMATO MOZZARELLA SALAD
Posted by LladyRusty at recipegoldmine.com May 26, 2002
Source: Posted by Tommie Majors-Gillam 29 August 2000, at 5:24am
1 loaf focaccia bread
5 or 6 ripe tomatoes, chopped
2 tablespoons fresh chopped basil
Red onion, sliced paper thin
4 ounces fresh mozzarella, cut into cubes
Balsamic vinaigrette dressing
Cut bread into four wedges, place on plate. Gently toss tomatoes, basil and red onion together. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. Pour about 2 ounce of dressing over each.
Serves 4 or it can be divided to serve 8 as a side dish.
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Hearty Cheese Soup Served In Sourdough Bread Bowls
Recipe by: Panera Bread
Web produced by: Liz Foreman
1/27/04 10:15:18 AM
Ingredients:
5 Tbls. butter
2 medium carrots, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
1 cup mushrooms, chopped
1/2 cup cooked ham or bacon
1/2 cup all-purpose flour
2 Tbls. Cornstarch
4 cups chicken broth
4 cups milk
1/2 tsp. Paprika
1/4 tsp. Cayenne pepper
1/2 tsp. Ground mustard
1 lb. Sharp cheddar cheese (cubed)
Salt and pepper
Directions:
In a large, heavy stockpot, melt butter or margarine. Add carrots, celery stalks, green pepper, onion, mushrooms, ham or bacon. Cook over medium heat until vegetables are tender (approximately 10 minutes).
Stir in flour, cornstarch. Add chicken broth and stir until slightly thickened. Add milk, paprika, cayenne pepper, ground mustard. Gradually add cubed cheese, stirring until cheese is melted.
Season to taste with salt and pepper. Serve in sourdough bread bowls.
www.wcpo.com/recipes/2004/01/28.html
WCPO Recipes
Tomato, Salami and Spinach Panini
Recipe by: Panera Bread
Web produced by: Liz Foreman
1/28/04 10:15:18 AM
This recipe is to create sandwiches that can be cut into bite-size pieces for a Super Bowl party.
1 Rosemary & Onion focaccia, split horizontally
1/2 cup Panera Bread Dipping Sauce for Bread
1 pound hard Italian salami, thinly sliced
1/2 pound fresh baby spinach leaves
1 red onion, thinly sliced
3/4 pound Provolone cheese, thinly sliced
Spread dipping sauce on the top and bottom of the focaccia. Arrange half of the cheese slices on the bottom piece of the focaccia. Add a layer of the spinach, salami, red onion and the other half of the cheese. Place the top of the focaccia on the sandwich and cut the sandwich in quarters.
Spray a large, heavy skillet with nonstick cooking spray and heat over medium heat. Add the sandwiches to the pan. Press down frequently and firmly with the back of a spatula, until the bread is toasted, about 3 to 4 minutes. Carefully turn the sandwiches over and heat the other sides, again pressing firmly with the spatula for an additional 3 to 4 minutes.
