BLUE CHEESE GARLIC BREAD
This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. -Kevalyn Henderson, Hayward, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 546mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BUFFALO CHICKEN-STUFFED GARLIC BREAD
Imagine a marriage that joins the best qualities of a chicken Parmesan sandwich with the best qualities of Buffalo chicken, then wraps them up together in a toasty, garlicky, crusty package.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
- Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
- Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
- Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
- Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
- Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
- Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.
BLUE CHEESE SWIRL BREAD
This easy skillet bread gets lightly crusty on the outside, but stays soft and fluffy inside. The dough is shaped into a log, then blue cheese is pressed into the dough before it's rolled into a spiral. The finished loaf smells amazing, and looks like it took way more effort than it did. Serve alongside soups or stews, or all on its own as a tasty snack.
Provided by Erin Jeanne McDowell
Categories breads, appetizer, side dish
Time 1h
Yield About 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the milk and butter over medium until the butter is melted. Add the cool water and stir to combine. The mixture should feel just warm to the touch (about 95 degrees). If needed, let cool before using.
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, yeast, salt and milk mixture on low speed, 3 minutes. Increase the speed to medium and continue to mix until smooth, another 3 minutes.
- Transfer the dough to a lightly greased medium bowl and cover the bowl with plastic wrap. Let rise for 1 hour in a warm place. Generously grease a 10-inch cast-iron or oven-safe skillet with about 1 1/2 tablespoons unsalted butter.
- On a lightly floured surface, roll the dough into a log about 22 inches long and 1 1/4 inches in diameter. Press the crumbled blue cheese into the log in a long stripe down the middle.
- Starting at one end, roll the log into a spiral (the blue cheese should mostly be folded inside the spiral). Place the dough into the prepared skillet. Cover with plastic wrap and let rise in a warm place until noticeably puffy, 35 to 45 minutes.
- Position a rack in the middle of the oven and one below. Heat the oven to 375 degrees. Uncover the dough, and brush the surface with heavy cream.
- Place a baking sheet on the lower rack of the oven to catch any cheese that may bubble over. Bake the bread on the middle rack until the bread is golden-brown, 30 to 35 minutes. (It should have an internal temperature of 195 degrees in the thickest part of the loaf.)
- Let cool for at least 15 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 272 milligrams, Sugar 2 grams, TransFat 0 grams
BLUE CHEESE GARLIC BREAD
Saw this in a Holiday cookbook and just had to jot it down. I love blue cheese and garlic so I knew it would be a winning combination. I use my Whole Wheat French Bread Recipe #102132 for the bread. When I don't have chives available, I use 1/4 tsp. onion powder. Excellent with spaghetti!
Provided by Marg CaymanDesigns
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients.
- Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
- Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
- Bake at 350°F for 20 minutes or until heated through. Serve warm.
STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS
Provided by Michael Chiarello : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
- Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread, and top with your favorite condiments.
- Preheat the oven to 375 degrees F.
- Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
- Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
- When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
GARLIC BLUE CHEESE DIP
This thick, creamy dip is my mom's recipe and a family favorite for ringing in the season. It also makes a tasty substitute for mayonnaise on chicken and turkey sandwiches.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield About 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.
Nutrition Facts : Calories 113 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BLUE CHEESE & HAZELNUT-STUFFED MUSHROOMS
Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 30 mushrooms
Number Of Ingredients 14
Steps:
- REmove the stems of the mushrooms; set the caps aside. Finely chop the mushroom caps.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped mushroom stems and onions, and saute for 3 to 4 minutes, or until the mushrooms are soft. Add the garlic and saute 30 seconds. Add the thyme, sherry, and salt, and cook until the mixture is dry. Add the cream, Tabasco, and Worcestershire. Cook, stirring often, until the cream is reduced and thickened and the liquid is almost cooked out. The mixture should be paste like.
- Remove from the heat and transfer the mixture to a bowl. Let it cool to room temperature. when cool, stir in the toasted chopped hazelnuts, blue cheese, Parmesan and bread crumbs.
- Stuff the mushroom caps, dividing the filling evenly among them. (about 2 tsp per mushroom). Press the filling in well and mound it up.
- Lightly spray a rimmed baking sheet with nonstick vegetable spray or oil it with olive oil. Place the mushrooms, not touching, on the baking sheet. (If desired, cover tightly and refrigerate for up to 1 day. Let come to room temp before baking).
- Preheat the oven to 400*F. Bake the mushroom caps for about 10 minutes, or until they are just getting tender and lightly browned and the filling is gooey. Serve immediately.
Nutrition Facts : Calories 35, Fat 2.8, SaturatedFat 1.4, Cholesterol 6.7, Sodium 52.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 1.2
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