BUBBLE 'N' SQUEAK
Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.
Provided by DOREENF
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
- In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g
BUBBLE LOAF - SAVORY
This loaf is the best bubble bread I have ever made, it is a pull apart bread that has become another family favorite. It can also be sliced but pull apart in more fun. When my Uncle Jack wants homemade bread this is the one he wants. This bread goes great with any meal that would be served with a garlic bread. Sometimes we just stand around ripping it apart and eating it by itself while it is still warm! Like a pack of mad hungry dogs!
Provided by Chipfo
Categories Yeast Breads
Time 50m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended.
- In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed.
- By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl.
- On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes.
- Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 16 equal pieces and shape into balls.
- Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer.
- Combine topping ingredients and sprinkle half over the layer of balls.
- Dip and place other half of balls to form a second layer.
- Pour any remaining butter over balls and sprinkle with remaining topping.
- Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes).
- Heat oven to 375°F.
- Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped.
- Cool 5 minutes remove from pan.
- Prep time does not include for rising of dough.
- This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".
CHEESE BUBBLE LOAF
This is a great cheesy bread that's fun to take to a potluck or serve as part of a buffet. This is originally from a January 1987 issue of Bon Appetit in the "Cooking for Friends" section.Rising time is not included in prep time.
Provided by Leslie in Texas
Categories Yeast Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Scald milk in small saucepan.
- Pour into large bowl and cool to 105 to 115 degrees.
- Sprinkle yeast and sugar over milk; stir to dissolve.
- Let stand until foamy, about 15 minutes.
- Stir in melted butter and salt.
- Using electric mixer, add 2 cups flour to yeast mixture and beat until smooth.
- Add 2 eggs and cheese and beat until thoroughly combined.
- Add 2 cups flour and beat until dough is soft.
- Using wooden spoon, mix in enough additional flour to make a slightly firmer but manageable dough.
- Turn out onto floured surface and cover with towel; let rest 10 minutes.
- Knead dough until smooth and elastic, adding additional flour if sticky.
- Butter large bowl, add dough and turn to coat entire surface.
- Cover bowl and let rise in warm,draft-free area until doubled, about 45 minutes.
- Grease large baking sheet.
- Punch dough down and turn onto lightly floured surface; knead until smooth.
- Roll into a log and cut into 20 pieces; shape each piece into smooth ball.
- Place 1 dough ball in center of prepared sheet and then surround with remaining dough balls in concentric circles, with sides touching, forming 1 large circle.
- Cover; let rise until doubled, about 1 hour.
- Preheat oven to 350°F.
- Brush top of loaf with glaze; sprinkle with sesame seeds.
- Bake until loaf sounds hollow when tapped on bottom, about 30 minutes.
- Cool on rack.
Nutrition Facts : Calories 194.3, Fat 7.4, SaturatedFat 4.2, Cholesterol 49.6, Sodium 378.4, Carbohydrate 24.2, Fiber 1, Sugar 1.4, Protein 7.4
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