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THE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp.KILLER COLESLAW
Salad; 1⁄2 cabbage, chopped 1⁄2; 5 green onions, chopped 5; 1⁄4 cup slivered almonds, toasted 60 mL; 1⁄4 cup sunflower seeds, toasted 60 mL (or sesame seeds) FAMILY FAVOURITE MEATLOAF Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the centerof loaf.
SHEPHERD’S PIE
using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. break meat up as it cooks. add onions and garlic; cook until softened. COOKIES – THE BEST OF BRIDGE Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton.We’ve known her for years, and like most others who knew her, have been inspired by not only her workCLASSY CHICKEN
3 chicken breasts, skinned & boned; 1/4 tsp. pepper; 3 Tbsp. oil; 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli; Fresh is even better; 1 – 10 oz. (284 ml) can cream of chicken soup FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
ICHIBAN SALAD
Growing up, my mom regularly made Ichiban salad – a crunchy mix of coleslaw, packaged ramen noodles, toasted almonds and a tangy dressingmade with rice
SWEET AND SPICY CASHEW CHICKEN Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp.KILLER COLESLAW
Salad; 1⁄2 cabbage, chopped 1⁄2; 5 green onions, chopped 5; 1⁄4 cup slivered almonds, toasted 60 mL; 1⁄4 cup sunflower seeds, toasted 60 mL (or sesame seeds) FAMILY FAVOURITE MEATLOAF Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the centerof loaf.
SHEPHERD’S PIE
using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. break meat up as it cooks. add onions and garlic; cook until softened. COOKIES – THE BEST OF BRIDGE Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton.We’ve known her for years, and like most others who knew her, have been inspired by not only her workCLASSY CHICKEN
3 chicken breasts, skinned & boned; 1/4 tsp. pepper; 3 Tbsp. oil; 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli; Fresh is even better; 1 – 10 oz. (284 ml) can cream of chicken soup FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
ICHIBAN SALAD
Growing up, my mom regularly made Ichiban salad – a crunchy mix of coleslaw, packaged ramen noodles, toasted almonds and a tangy dressingmade with rice
SWEET AND SPICY CASHEW CHICKEN Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp. RECIPES – THE BEST OF BRIDGE Appetizers, Dips & Sauces Lee Hong’s Cucumbers Mindless Meat Sauce Picalilli Hummus Nuts and Bolts Cocktail Crisps Parmesan Crisps Jelly Balls Wrapped Brie with Caramelized Onions and Pepper JeMEDITERRANEAN PIE
Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, BEAN STUFF – THE BEST OF BRIDGE 6 slices bacon; 1 lb. lean ground beef 500g; 1 onion, chopped; 1 green pepper, chopped; 1 garlic clove, minced; 2 Tbsp. molasses 30ml; 2 Tbsp. brown sugar 30ml CHOCOLATE ZUCCHINI CAKE Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. BEST-EVER BANANA BREAD Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. SUPER LEMON BLUEBERRY MUFFINS Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins. LAND OF NOD CINNAMON BUNS 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces; 1 cup brown sugar; 1/4 cup vanilla instant pudding SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour. SEARCH RESULTS FOR “TURKEY SOUP” Appetizers, Dips & SaucesCrunchy Chicken Fingers with Sriracha Dipping SauceSlow Cooker Nuts and BoltsOlive Cheese BallsBaked Camembert with Herbs & HoneyCurried Dal DipSticky Honey-Garlic Chicken DrumsticksBacon JamBleu D’Élizabeth Cheese, Dark Chocolate & Date BitesWatermelon SalsaProsciutto-wrapped Brie & WatermelonBalsamic Caramelized Onion Pizza with Arugula and MapleTHE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp.KILLER COLESLAW
Salad; 1⁄2 cabbage, chopped 1⁄2; 5 green onions, chopped 5; 1⁄4 cup slivered almonds, toasted 60 mL; 1⁄4 cup sunflower seeds, toasted 60 mL (or sesame seeds) FAMILY FAVOURITE MEATLOAF Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the centerof loaf.
SHEPHERD’S PIE
using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. break meat up as it cooks. add onions and garlic; cook until softened. COOKIES – THE BEST OF BRIDGE Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton.We’ve known her for years, and like most others who knew her, have been inspired by not only her workCLASSY CHICKEN
3 chicken breasts, skinned & boned; 1/4 tsp. pepper; 3 Tbsp. oil; 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli; Fresh is even better; 1 – 10 oz. (284 ml) can cream of chicken soup FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
ICHIBAN SALAD
Growing up, my mom regularly made Ichiban salad – a crunchy mix of coleslaw, packaged ramen noodles, toasted almonds and a tangy dressingmade with rice
SWEET AND SPICY CASHEW CHICKEN Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp.KILLER COLESLAW
Salad; 1⁄2 cabbage, chopped 1⁄2; 5 green onions, chopped 5; 1⁄4 cup slivered almonds, toasted 60 mL; 1⁄4 cup sunflower seeds, toasted 60 mL (or sesame seeds) FAMILY FAVOURITE MEATLOAF Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the centerof loaf.
SHEPHERD’S PIE
using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. break meat up as it cooks. add onions and garlic; cook until softened. COOKIES – THE BEST OF BRIDGE Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton.We’ve known her for years, and like most others who knew her, have been inspired by not only her workCLASSY CHICKEN
3 chicken breasts, skinned & boned; 1/4 tsp. pepper; 3 Tbsp. oil; 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli; Fresh is even better; 1 – 10 oz. (284 ml) can cream of chicken soup FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
ICHIBAN SALAD
Growing up, my mom regularly made Ichiban salad – a crunchy mix of coleslaw, packaged ramen noodles, toasted almonds and a tangy dressingmade with rice
SWEET AND SPICY CASHEW CHICKEN Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp. RECIPES – THE BEST OF BRIDGE Appetizers, Dips & Sauces Lee Hong’s Cucumbers Mindless Meat Sauce Picalilli Hummus Nuts and Bolts Cocktail Crisps Parmesan Crisps Jelly Balls Wrapped Brie with Caramelized Onions and Pepper JeMEDITERRANEAN PIE
Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, BEAN STUFF – THE BEST OF BRIDGE 6 slices bacon; 1 lb. lean ground beef 500g; 1 onion, chopped; 1 green pepper, chopped; 1 garlic clove, minced; 2 Tbsp. molasses 30ml; 2 Tbsp. brown sugar 30ml CHOCOLATE ZUCCHINI CAKE Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. BEST-EVER BANANA BREAD Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. SUPER LEMON BLUEBERRY MUFFINS Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins. LAND OF NOD CINNAMON BUNS 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces; 1 cup brown sugar; 1/4 cup vanilla instant pudding SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour. SEARCH RESULTS FOR “TURKEY SOUP” Appetizers, Dips & SaucesCrunchy Chicken Fingers with Sriracha Dipping SauceSlow Cooker Nuts and BoltsOlive Cheese BallsBaked Camembert with Herbs & HoneyCurried Dal DipSticky Honey-Garlic Chicken DrumsticksBacon JamBleu D’Élizabeth Cheese, Dark Chocolate & Date BitesWatermelon SalsaProsciutto-wrapped Brie & WatermelonBalsamic Caramelized Onion Pizza with Arugula and MapleTHE BEST OF BRIDGE
Instructions. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. RECIPES – THE BEST OF BRIDGEFISH' N' CHIPSBACON JAM Best of Bridge Hamburger Soup Slow Cooker Style. Broccoli + Asparagus Cheddar Soup. Broccoli Cheese Soup. Casablanca Chicken Soup. Chicken & Barley Soup with Greens. Chilled Minted Spring Pea Soup. Christmas Salad. Committee Salad. Creamy Broccoli and Butternut Squash Soup.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
KILLER COLESLAW
5 green onions, chopped 5. 1⁄4 cup slivered almonds, toasted 60 mL. 1⁄4 cup sunflower seeds, toasted 60 mL. (or sesame seeds) 1 package (3 oz/85 g) Japanese 1. noodle soup mix (save seasoning. package for dressing) Dressing. 1⁄4 cup rice (or white) vinegar 60 mL. FAMILY FAVOURITE MEATLOAF Instructions. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1SHEPHERD’S PIE
SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP. (15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE.CLASSY CHICKEN
Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. CHOCOLATE ZUCCHINI CAKE Instructions. Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy. Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
Instructions. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. RECIPES – THE BEST OF BRIDGEFISH' N' CHIPSBACON JAM Best of Bridge Hamburger Soup Slow Cooker Style. Broccoli + Asparagus Cheddar Soup. Broccoli Cheese Soup. Casablanca Chicken Soup. Chicken & Barley Soup with Greens. Chilled Minted Spring Pea Soup. Christmas Salad. Committee Salad. Creamy Broccoli and Butternut Squash Soup.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
KILLER COLESLAW
5 green onions, chopped 5. 1⁄4 cup slivered almonds, toasted 60 mL. 1⁄4 cup sunflower seeds, toasted 60 mL. (or sesame seeds) 1 package (3 oz/85 g) Japanese 1. noodle soup mix (save seasoning. package for dressing) Dressing. 1⁄4 cup rice (or white) vinegar 60 mL. FAMILY FAVOURITE MEATLOAF Instructions. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1SHEPHERD’S PIE
SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP. (15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE.CLASSY CHICKEN
Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. CHOCOLATE ZUCCHINI CAKE Instructions. Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy. Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
BOOK RECIPE INDEX P-Z Wild Rice and Artichoke Hearts. Best of Bridge Holiday Classics (page 209) / Best of Bridge Slow Cooker Cookbook (page 290) / The Best of the Best and More (page 165) / The Complete Best of Bridge Cookbooks Volume 2 (page 255) / Winners (page 154)MEDITERRANEAN PIE
Instructions. Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be full.ICHIBAN SALAD
Instructions. Crumble the Ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in a 350F oven or under the broiler (not too hot!) until golden and fragrant. Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together. Serve immediately. Serves 4-6. The Bestof
SWEET AND SOUR CHILI RIBS Instructions. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6. We really don’t need any calendars – when it rains, it’s Sunday. BEST-EVER BANANA BREAD Instructions. Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm)Bundt pan.
SUPER LEMON BLUEBERRY MUFFINS Instructions. Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425F. for 20 minutes.
HAMBURGER SOUP
I have loved this soup since I was a child when the First Edition of Best of Bridge was published, perhaps 40 – 45 years ago. I am so lucky to have found this recipe online as I LAND OF NOD CINNAMON BUNS Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight! In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
Instructions. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. RECIPES – THE BEST OF BRIDGEFISH' N' CHIPSBACON JAM Best of Bridge Hamburger Soup Slow Cooker Style. Broccoli + Asparagus Cheddar Soup. Broccoli Cheese Soup. Casablanca Chicken Soup. Chicken & Barley Soup with Greens. Chilled Minted Spring Pea Soup. Christmas Salad. Committee Salad. Creamy Broccoli and Butternut Squash Soup.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
KILLER COLESLAW
5 green onions, chopped 5. 1⁄4 cup slivered almonds, toasted 60 mL. 1⁄4 cup sunflower seeds, toasted 60 mL. (or sesame seeds) 1 package (3 oz/85 g) Japanese 1. noodle soup mix (save seasoning. package for dressing) Dressing. 1⁄4 cup rice (or white) vinegar 60 mL. FAMILY FAVOURITE MEATLOAF Instructions. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1SHEPHERD’S PIE
SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP. (15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE.CLASSY CHICKEN
Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. CHOCOLATE ZUCCHINI CAKE Instructions. Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy. Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.THE BEST OF BRIDGE
Instructions. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. RECIPES – THE BEST OF BRIDGEFISH' N' CHIPSBACON JAM Best of Bridge Hamburger Soup Slow Cooker Style. Broccoli + Asparagus Cheddar Soup. Broccoli Cheese Soup. Casablanca Chicken Soup. Chicken & Barley Soup with Greens. Chilled Minted Spring Pea Soup. Christmas Salad. Committee Salad. Creamy Broccoli and Butternut Squash Soup.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
KILLER COLESLAW
5 green onions, chopped 5. 1⁄4 cup slivered almonds, toasted 60 mL. 1⁄4 cup sunflower seeds, toasted 60 mL. (or sesame seeds) 1 package (3 oz/85 g) Japanese 1. noodle soup mix (save seasoning. package for dressing) Dressing. 1⁄4 cup rice (or white) vinegar 60 mL. FAMILY FAVOURITE MEATLOAF Instructions. Combine ground beef, onion, milk, egg, crackers, salt and pepper and mix well. Place in a large loaf pan and make a groove down the center of loaf. In a bowl combine ketchup, water, mustard and brown sugar. Pour over meat and bake at 350 F (180 C) for 1SHEPHERD’S PIE
SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP. (15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE.CLASSY CHICKEN
Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. CHOCOLATE ZUCCHINI CAKE Instructions. Preheat oven to 325 degrees F. Grease and flour a bundt cake pan or a 9" x 13" rectangular baking pan. Cream together butter, oil, sugar, eggs, vanilla and buttermilk. Mix until the mixture is light and fluffy. Combine flour, cocoa, baking powder, baking soda, cinnamon and cloves in a large bowl. FANTASTIC FUDGE BROWNIES to make brownies: cream together butter, sugar and cocoa powder. mix in beaten eggs and vanilla. add flour and stir. fold in nuts. bake in a greased13- x 9-inch (3 l) pan at 350°f (180°c) for 40 to 45minutes.
SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.BOOK RECIPE INDEX
It's finally here! We've cooked up and served up the complete recipe index of all our Best of Bridge recipes. No more wondering, "is Classy Chicken in Winners?Best of the Best and More? or was it The CompleteBest of
BOOK RECIPE INDEX P-Z Wild Rice and Artichoke Hearts. Best of Bridge Holiday Classics (page 209) / Best of Bridge Slow Cooker Cookbook (page 290) / The Best of the Best and More (page 165) / The Complete Best of Bridge Cookbooks Volume 2 (page 255) / Winners (page 154)MEDITERRANEAN PIE
Instructions. Sauté onions and garlic in butter. Stir in spinach. Line a 10" (25 cm) spingform pan with pastry, making sure it overlaps the sides. Layer 1/2 the ham, 1/2 the cheese, 1/2 the red pepper, 1/2 the spinach mixture into the pie shell. Pour in 1/2 the beaten eggs. Repeat layers - pan will be full.ICHIBAN SALAD
Instructions. Crumble the Ichiban noodles onto a baking sheet, sprinkle with the almonds and/or sesame seeds and toast in a 350F oven or under the broiler (not too hot!) until golden and fragrant. Toss the salad ingredients in a bowl. Shake all the dressing ingredients up in a jar. Toss them together. Serve immediately. Serves 4-6. The Bestof
SWEET AND SOUR CHILI RIBS Instructions. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6. We really don’t need any calendars – when it rains, it’s Sunday. BEST-EVER BANANA BREAD Instructions. Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm)Bundt pan.
SUPER LEMON BLUEBERRY MUFFINS Instructions. Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425F. for 20 minutes.
HAMBURGER SOUP
I have loved this soup since I was a child when the First Edition of Best of Bridge was published, perhaps 40 – 45 years ago. I am so lucky to have found this recipe online as I LAND OF NOD CINNAMON BUNS Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight! In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit SCHWARTIES HASH BROWNS Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.* Home
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BANANA BREAD
Banana Bread
2020-06-19 12:10:03
Ingredients
* This loaf has a soft vanilla flavor that keeps you coming back formore.
* 1 cup all-purpose flour 250 mL * 3⁄4 cup whole wheat flour 175 mL * 1⁄2 tsp baking soda 2 mL* Pinch salt Pinch
* 3⁄4 cup sugar 175 mL * 1⁄2 cup butter, softened 125 mL* 2 large eggs 2
* 1 tsp vanilla 5 mL * 1 cup mashed ripe bananas (about 3) 250 mL * 1⁄2 cup sour cream or vanilla-flavored 125 mL* yogurt
* 1⁄2 cup toasted chopped walnuts 125 mL* (optional)
Instructions
* Preheat oven to 350°F (180°C). Grease an 8- by 4-inch (20 by 10 cm) loaf pan. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda and salt. In a large bowl, cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in bananas and sour cream. Add flour mixture to banana mixture and stir to moisten. Add walnuts (if using) and stir to combine. Scrape into prepared loaf pan. Bake for about 1 hour or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer loaf to the rack to cool completely. Makes 10 to 12 slices. By Best of Bridge Comfort Food The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis37 VEGGIE SHEPHERD’S PIE Spring weather can be unpredictable – with a mix of chilly and rainy days. Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight people. Recipe from Best of Bridge Comfort Food Cookbook 2019. Veggie Shepherd’s Pie2020-03-30 14:29:50
Serves 8
Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight peopleIngredients
* 3 tbsp canola oil 45 mL* 1 onion, diced 1
* 2 carrots, diced 2 * 2 celery stalks, diced 2 * 8 oz mushrooms, sliced 250 g * 2 garlic cloves, minced 2 * 1 tbsp tomato paste 15 mL * 1 can (19 oz/540 mL) lentils, rinsed 1 * and drained (2 cups/500 mL) * 1 cup frozen corn, thawed 250 mL * 1⁄2 cup frozen peas, thawed 125 mL * 13⁄4 cups ready-to-use vegetable broth 425 mL * 3 tbsp soy sauce 45 mL * 2 tsp dried Italian seasoning 10 mL * 2 tbsp cornstarch 30 mL * 2 tbsp cold water 30 mL * 1 recipe hot Rustic Make-Ahead 1 * Mashed Potatoes (page 201)Instructions
* Preheat oven to 400°F (200°C). Lightly grease a 13- by 9-inch (33 by 23 cm) baking dish and place on a rimmed baking sheet. In a large skillet, heat oil over medium-high heat. Sauté onion for 5 minutes or until softened. Add carrots, celery and mushrooms; cook, stirring occasionally, for 7 minutes. Add garlic and tomato paste; cook, stirring, for 30 seconds. Stir in lentils, corn, peas, broth, soy sauce and Italian seasoning; bring to a simmer. In a small bowl, combine cornstarch and cold water; add to pan and cook, stirring, for 1 minute or until thickened. Pour vegetable mixture into baking dish and spread mashed potatoes in an even layer on top. Bake for 15 to 20 minutes or until top is golden brown. Serves 6 to 8. * Tip: For even more umami flavor, substitute vegan Worcestershire sauce for 1 tbsp (15 mL) of the soy sauce. * Variation: Use chickpeas in place of the lentils.Notes
* Please see recipe for Rustic- Make-Ahead Mashed PotatoesBy Best of Bridge
Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019. Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019. The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis29 RUSTIC MAKE-AHEAD MASHED POTATOES Prepare this side dish up to 2 days in advance and bake it the day you want to serve it — a perfect time-saver for the holidays and when you’re feeding a crowd. Rustic Make-Ahead Mashed Potatoes2020-03-30 14:54:49
Rustic Make-ahead Mashed PotatoesIngredients
* 3 lbs yellow-fleshed potatoes, cut 1.5 kg * into 1-inch (2.5 cm) cubes * 4 garlic cloves, smashed and 4* thinly sliced
* 1 tbsp salt 15 mL
* 1 cup sour cream 250 mL * 1⁄2 cup half-and-half (10%) cream 125 mL * 1⁄4 cup butter 60 mLInstructions
* 1 tbsp salt 15 mL
* 1 cup sour cream 250 mL * 1⁄2 cup half-and-half (10%) cream 125 mL * 1⁄4 cup butter 60 mL * Lightly grease a 13- by 9-inch (33 by 23 cm) casserole dish. Add potatoes, garlic and salt to a large pot of cold water and bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently for 15 minutes or until potatoes are tender but not falling apart. Drain well. While potatoes are still hot, add sour cream, cream and butter. Using a potato masher, mash to a chunky consistency. Spoon into prepared dish, cover with plastic wrap and refrigerate for up to2 days.
* Preheat oven to 350°F (180°C). Remove plastic wrap and cover tightly with foil. Bake for 30 to 40 minutes or until heated through.Serves 8.
* Tip: If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.Notes
* If you’d like to serve this dish right away, simply skip the refrigeration and baking steps. By Recipe from Best of Bridge Comfort Food Cookbook 2019. The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis15CARBONARA PASTA
Here’s a restaurant favorite you can serve at home! Look for pancetta in the deli section of the grocery store, at the counter or sliced and packaged for ease of use.Carbonara Pasta
2020-03-30 17:30:31
Carbonara Pasta a restaurant favorite.Ingredients
* 12 oz dried spaghetti * 6 1⁄4-inch (0.5 cm) thick slices * pancetta or guanciale (about 2 oz/60 g total), chopped * 4 large eggs * 1⁄2 cup grated Parmesan cheese * 3 tbsp chopped fresh parsley * Pinch black pepperInstructions
* In a large pot of boiling salted water, cook spaghetti for about 8 minutes or until al dente. Drain and return to pot. * Meanwhile, in a skillet, cook pancetta for about 5 minutes or until slightly crisp. Transfer to a plate lined with a paper towel. In a medium bowl, whisk together eggs, cheese, parsley and pepper. Add egg mixture to hot drained pasta, place over medium heat and toss for about 30 seconds or until pasta is coated. Add pancetta and toss tocombine. Serves 4.
Notes
* The eggs in this recipe are not fully cooked. If you are concerned about the food safety of raw eggs, substitute 3⁄4 cup (175 mL) pasteurized liquid whole eggs. By Best of Bridge Comfort Food by Best of Bridge The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis8CRAZY CRUNCH
This easy combination of popcorn and nuts is the perfect snack to enjoy with your kids or grandkids while watching your favorite movies! It is also a wonderful hostess gift to bring when you’re invited for dinner (the kids may break into it early).Crazy Crunch
2020-03-30 17:49:48
Serves 10
This easy combination of popcorn and nuts is the perfect snackIngredients
* 8 cups (2 L) popped popcorn * 1-1/3 cups (325 mL) pecan halves * 2/3 cup (150 mL) almonds * 1-1/3 cups (325 mL) sugar * 1 cup (250 mL) butter or margarine * 1/2 cup (125 mL) corn syrup * 1 tsp (5 mL) vanillaInstructions
* On a baking sheet lined with parchment paper, mix together popcorn, pecans and almonds. In a saucepan, combine sugar, butter, corn syrup and vanilla; bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until a light caramel color. Pour over popcorn mixture, mix well and spread evenly to dry. * Makes about 10 cups (2.5 L). By Best of Bridge Holiday Classics Adapted from Best of Bridge Holiday Classics Adapted from Best of Bridge Holiday Classics The Best of Bridge https://www.bestofbridge.com/ You need to add a widget, row, or prebuilt layout before you’ll seeanything here.
AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis49 BAKED MUSHROOM AND HERB BARLEY RISOTTO Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved. Baked Mushroom and Herb Barley Risotto2019-11-05 21:25:11
Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirringinvolved.
Ingredients
* 2 tsp (10 mL) canola oil * 8 oz (250 g) mushrooms, sliced * 4 garlic cloves, minced * 1 onion, finely chopped * 1 tsp (5 mL) dried Italian seasoning * 1 cup (250 mL) pot barley * 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes,chopped
* 4 cups (1 L) ready-to-use vegetable broth * 1/4 cup (60 mL) herbed cream cheeseInstructions
* Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese untilmelted and creamy.
Notes
* Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes. By Courtesy of Best of Bridge Weekday Suppers by Best of Bridge The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis6 CRUNCHY CHICKEN FINGERS WITH SRIRACHA DIPPING SAUCE Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns. Crunchy Chicken Fingers with Sriracha Dipping Sauce2019-11-06 12:37:48
Crunchy Chicken Fingers with Sriracha Dipping SauceIngredients
* 1-1/2 lbs (750 g) boneless skinless chicken breasts, cut into 1-1/2-inch (4 cm) strips * 1 cup (250 mL) mayonnaise, divided * 1 tsp (5 mL) paprika * 1/2 tsp (2 mL) salt * 1/2 tsp (2 mL) black pepper * 1 tsp (5 mL) garlic powder, divided * 2 cups (500 mL) crushed corn flakes cereal * 1 tbsp (15 mL) canola oil * 2 tbsp (30 mL) Sriracha * 1 tbsp (15 mL) liquid honeyInstructions
* Preheat oven to 425°F (220°C). In a medium bowl, combine chicken, 1/2 cup (125 mL) mayonnaise, paprika, salt, pepper and 1/2 tsp (2 mL) garlic powder, stirring to coat chicken. Place cereal in a shallow bowl. Dip each piece of chicken in cereal, pressing to coat. Place chicken on a parchment-lined rimmed baking sheet and drizzle with oil. Discard excess cereal. Bake for 12 to 15 minutes or until chicken is crisp and no longer pink inside. * Meanwhile, in a small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.Notes
* Tip: Turkey breast can also be used in place of chicken in thisrecipe.
By Courtesy of Best of Bridge Weekday Suppers by Best of Bridge © 2018 www.robertrose.ca. The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis17 ROASTED CARROT AND SWEET POTATO SOUP WITH APPLE AND SAGE Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! Roasted Carrot and Sweet Potato Soup with Apple and Sage2019-11-06 13:32:29
Roasted Carrot and Sweet Potato Soup with Apple and SageIngredients
* The sweetness of carrots, sweet potato and apple make this a deliciously simple fall soup. It also freezes well-a great way to preserve the best of the season. * 2 large carrots, chopped * 1 medium sweet potato, peeled and diced* Vegetable oil
* 1 tbsp (15 mL) butter* 1 onion, chopped
* 1 tart apple, peeled and chopped * 1 tsp (5 mL) dried sage * 4 cups (1 L) ready to use chicken broth * 1 cup (250 mL) apple juice or cider * Salt and black pepper to taste * 1/2 cup half and half (10 %) cream or whipping (35%) cream(optional)
Instructions
* Preheat oven to 450 F (230 C). Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges. * In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and sauce for 5 minutes, until soft. Add roasted carrots and sweet potato, scraping any flavourful browned bits from the pan. Add apple, sage, stock and apple juice; bring to a simmer. * Reduce heat and simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream, if you're using it. Serve hot. By Best of Bridge Sunday Suppers by Best of Bridge © 2017 The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis41 APRICOT CRANBERRY STUFFED PORK TENDERLOIN Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd! Apricot Cranberry Stuffed Pork Tenderloin2019-11-06 13:24:43
Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!Ingredients
* 15 mL tbsp canola oil * 2 garlic cloves, minced* 1 shallot, diced
* 2 tsp (10 mL) dried savory or sage * 3/4 cup (175 mL) fresh bread crumbs * 1/3 cup (75 mL) diced dried apricots * 2 tbsp (30 mL) chopped fresh parsley * 1/4 (60 mL) cup cranberry sauce * 1 pork tenderloin (about 1-1/4 lbs/625 g) * 1/2 tsp (2 mL) salt * 1/2 tsp (2 mL) black pepper* 4 slices bacon
Instructions
* Preheat oven to 400°F (200°C). * In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberrysauce.
* Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper. * Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.Notes
* Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe. By Best of Bridge Sunday Suppers by Best of Bridge © 201 The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis15 EMILY’S FAVORITE CHOCOLATE CUPCAKES Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead. Emily’s Favorite Chocolate Cupcakes2019-11-05 22:23:23
Ingredients
* 1 tbsp (15 mL) ground flax seeds (flaxseed meal) * 3 tbsp (45 mL) cold water * 1 cup (250 mL) all-purpose flour or gluten-free flour mix * 1 cup (250 mL) granulated sugar * 1/2 cup (125 mL) unsweetened cocoa powder * 1/2 tsp (2 mL) baking soda* Pinch salt
* 3/4 cup (175 mL) hot water * 1/3 cup (75 mL) canola oil * 2 tsp (10 mL) vanilla * Vanilla Butter Icing * 2 cups (500 mL) powdered (icing) sugar * 1/2 cup (125 mL) butter, softened * 1 tbsp (15 mL) heavy or whipping (35%) cream (approx.) * 1 tsp (5 mL) vanillaInstructions
* Preheat oven to 375°F (190°C) and place paper liners in a 12-cup muffin pan. In a small bowl, stir together flax seeds and cold water; let stand for 5 minutes or until thickened. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in flaxseed mixture, hot water, oil and vanilla until well combined. Divide batter evenly among muffin cups. Bake for about 15 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool completely in pan on a wire rack before icing. * Icing: In a bowl, using an electric mixer, beat powdered sugar, butter, cream and vanilla, adding more cream as necessary and beating until creamy and smooth. Spread over cupcakes.Notes
* Tip: Store cupcakes (without icing) in a large, sturdy airtight container at room temperature for up to 1 week. Store iced cupcakes lightly covered with plastic wrap in the refrigerator for up to 2days.
* Dairy-Free Icing Variation: Replace the butter with vegan butter substitute and substitute almond milk for the cream. By Courtesy of Best of Bridge Weekday Suppers by Best of Bridge ©2018
The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis5 GNOCCHI AND BEEF STEW Here’s a thick, comforting stew. Gnocchi and Beef Stew2019-11-05 21:11:31
Here’s a thick, comforting stew.Ingredients
* 1 1/4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5cm) cubes * 2 tbsp (30 mL) all-purpose flour * 2 tsp (10 mL) dried Italian seasoning * 1 tsp (5 mL) each salt and black pepper, divided * 1 tbsp (15 mL) canola oil * 2 carrots, chopped * 2 garlic cloves, minced* 1 onion, chopped
* 1 celery stalk, chopped * 2 1/2 cups (625 mL) ready-to-use beef broth * 2 tbsp (30 mL) tomato paste* 2 bay leaves
* 1 lb (500 g) fresh potato gnocchiInstructions
* Toss steak with flour, Italian seasoning and half each of the salt and pepper. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate. Reduce heat to medium and saute carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.Notes
* Serves 4 to 6.
By Courtesy of Best of Bridge Weekday Suppers The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis10 JAPANESE CHICKEN WINGS GREAT FOR CROWDS AND KIDS! TASTES GOOD WARMED UP IF THERE’S ANY LEFT Japanese Chicken Wings2015-10-31 22:51:42
Serves 6
Ingredients
* 3 lbs. chicken wings, tips removed 1.5 kg * UPDATE: Buy drummettes and remove skin – it’s more work, butit’s healthier
* 1 egg
* 1/3 cup flour 75ml * 1 cup butter 250mlSauce
* 3 Tbsp. soy sauce 45 ml * 3 Tbsp. water 45ml * 1 cup white sugar 250ml * 1/2 cup vinegar 125mlInstructions
* Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce duringcooking.
* Baste wings with sauce during cooking.Notes
* Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining(Page: 104)
The Best of Bridge https://www.bestofbridge.com/ Great for crowds and kids! Tastes good warmed up if there’s anyleft.
_THE RACE TRACK IS WHERE ONE FILLY CAN BE ANOTHER MAN’S FOLLY._ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis202 WHITE CHOCOLATE GINGERSNAP COOKIES Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries —that works too!
White Chocolate Gingersnap Cookies2019-11-06 13:13:19
These classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!Ingredients
* 2 cups (500 mL) all-purpose flour * 1 tsp (5 mL) baking soda * 1-1/2 tsp (7 mL) ground ginger * 3/4 tsp (3 mL) ground cinnamon * 1/2 tsp (2 mL) ground cloves * 1/4 tsp (1 mL) salt * Pinch ground nutmeg * 3/4 cup (175 mL) granulated sugar * 1/2 cup (125 mL) butter, softened* 1 large egg
* 1/4 cup (60 mL) light (fancy) molasses * 1 tsp (5 mL) vanilla * 3/4 cup (175 mL) chopped white chocolate * Additional granulated sugarInstructions
* Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate. * Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.Notes
* Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using aplate.
* Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. By Best of Bridge Weekday Suppers by Best of Bridge © 2018 The Best of Bridge https://www.bestofbridge.com/ AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThis7 HERE ARE A FEW COOKIE TIPS TO KEEP IN MIND: * Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time. * To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle. * Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. * Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies. Happy baking during the holidays! AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to EmailEmailShare to MoreAddThisPOST NAVIGATION
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