Apachecheesebread Recipes

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

Steps:

• Line a large round platter with fig leaves. Place the bunch of grapes in the center of the platter and arrange the wedges of Cheddar, Tremblay, and Danish Blue Cheese around the grapes. Pour the fig jam into a ramekin and add a small spoon for serving. Arrange the ramekin and crackers between two of the cheeses. Pile dried apricots together between two of the cheeses. Place the slices of Brown Bread between the remaining cheeses and fill in any gaps on the platter with additional apricots.

Steps:

• Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone about 5 minutes. Cover with plastic wrap and let the dough rest about 1 hour.
• Meanwhile, melt the lard in a Dutch oven over high heat. When it just begins to smoke, drop a small piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying.
• Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. When you have a piece ready to go, carefully place the dough into the oil and let it brown on 1 side about 1 1/2 minutes and then turn it over to brown the other side for another 1 1/2 minutes. Remove the fry bread from the oil and let it drain on paper towels until cool. Enjoy fry bread by sprinkling it with chili, honey, or powdered sugar.

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients; add boiling water and bacon drippings.
• Form into small rolls, wrap in green corn husks and bake for an hour.

Steps:

• In a shallow dish (i use a shallow baking dish) spread out the ground beef evenly. Pour the lemon juice on it and mix it in well with a fork.
• Leave in refrigerator overnight, mixing with a fork every few hours so as to "cook" the beef.
• When ready to serve, add the tomatoes, onion, cilantro, chipotle peppers, salt, and pepper.
• I usually serve this on tostadas with a little hot sauce (valentina brand preferred, found in mexican section in grocery stores.).

Steps:

• Mix all ingredients together except bread.
• Cut center out of bread (like a canoe).
• Pat mixture into the loaf.
• Bake on 375 degrees for about 45 minutes.

Steps:

• Preheat oven 350 degrees.
• Slice off top of bread. Hollow out the inside, setting aside.
• Mix remaining ingredients together and place in the hollowed loaf. Cover with the top of the bread.
• Bake for 1 hour. If the bread is browning to soon, cover with foil.
• Use as a dip with chips or a spread with the bread that is set aside. Also the hot bread is great to.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
• Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
• Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.