10 blanket bread Recipes

classic breaded fish sticks, american cheese, halved, refrigerated bread , twists

fresh bread crumbs (ground in food processor from 2 slices of bread), milk, onion, finely chopped, carrots, finely chopped, celery rib, finely chopped, garlic cloves, finely chopped, olive oil, salt, ground grass-fed beef (preferably ground once; see cooks notes), ground pork (preferably shoulder, not lean; and ground once; see cooks notes), ketchup, eggs, lightly beaten, worcestershire sauce, smoked paprika (optional; see cooks notes ), freshly ground black pepper, bacon slices, halved crosswise

unsliced french bread (sour dough is great, round loaves are easiest to work with), low-fat milk, fresh parsley, tomato, eggs, salt, garlic clove, crushed, pepper, oregano, basil, lean ground beef, ground lean pork, hot italian sausage, ground, butter

egg, bread, butter, ham, baked, havarti cheese or 1/4 cup monterey jack cheese or 1/4 cup swiss cheese, shredded lightly packed

cream cheese, softened, whipping cream, garlic, minced, fresh lump crabmeat, chopped pecans, toasted, chopped fresh chives, salt, pepper, sandwich bread, melted butter or margarine, fresh parsley sprigs, optional

butter, lemon zest, chopped capers, pumpernickel bread, pig shaped cutter, cold smoked salmon fillet, wasabi caviar, black sesame seeds

egg, lightly beaten, heavy cream, flour , for rolling out dough, recipe white bread dough , recipe follows, onion marmalade , recipe follows, well-chilled boudin sausage, each link about 2 oz, casings removed, essence, for garnish , recipe follows, creole mustard , for serving, active dry yeast, lukewarm water (100 to 110 degrees f), granulated sugar, all-purpose flour, kosher salt, unsalted butter , cut into pieces, lukewarm milk, olive oil, chopped onions, vegetable oil, kosher salt, freshly ground black pepper, cayenne pepper, sugar, distilled white vinegar, chopped fresh thyme leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

olive oil, boudin sausage, formed into 2-oz links, white bread dough, divided into 16 (2-oz) portions, onion marmalade, creole mustard