ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Bread Service WOW's

Misc.
Has anyone seen or heard of a bread service above and beyond simple rolls or baguettes served with butter pats or rosettes? I am trying to come up with something that will make my guests say WOW when bread and spread are brought to the table. Any ideas? Thanks for any help!
Don
MsgID: 0212673
Shared by: Don in DC
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Potato Toss (Kraft recipe, 1983)
  • CREAMY POTATO TOSS 6 cups cooked potato slices 1 (8 oz.) bottle KRAFT Buttermilk Creamy Reduced Calorie Dressing 1 cup broccoli flowerets 3/4 cup thin carrot slices 1/2 cup celery slices 1/2 cup cooked peas, chilled 1...
  • Vacation Meal Planning - How about a pasta meal -
  • We go camping, too and one of the things I do at home is make up a big batch of spaghetti sauce, either with ground beef, or cut up sausage, or cut up boneless chicken pieces in it (OR ALL OF THE ABOVE!) This can be made...
  • Algerian Green Beans with Almonds
  • ALGERIAN GREEN BEANS WITH ALMONDS 1 lb fresh green beans* 4 cups lightly salted water 3 Tbsp peanut oil 1 clove garlic, mashed 1/2 tsp ground cumin 1/4 tsp paprika 1/4 tsp ground cloves 1 Tbsp slivered almonds ...
  • Chocolate Chip Shortbread Triangles
  • CHOCOLATE CHIP SHORTBREAD TRIANGLES 1 1/2 sticks (3/4 cup) butter (not spread), room temperature (plus butter for greasing pans) 1/2 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1 Pinch salt 1 3/4 cups all...
ADVERTISEMENT
  • Electric Skillet Steak Au Poivre (serves 1)
  • ELECTRIC SKILLET STEAK AU POIVRE FOR ONE SERVING: 2 teaspoons black peppercorns or mixture of black, green and pink peppercorns 1/2 to 3/4-lb. boneless steak, (1 strip or sirloin steak) 1 tablespoon...
  • Polenta Pie with Cheese and Tomato Sauce
  • POLENTA PIE WITH CHEESE AND TOMATO SAUCE 1 Tbsp extra virgin olive oil 1 (16-18 oz) ready made plain polenta roll (plastic wrapped) 2 Tbsp chopped fresh basil 1 (25 or 26 oz) jar chunky tomato sauce, divided use 1/4 l...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Bread Service WOW's
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!