REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
PORTUGUESE SOPAS
This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.
Provided by j clifton
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
- Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g
SOURDOUGH BREAD PUDDING
Great way to use up Sourdough Bread which is beginning to go stale and is quite yummy & a breeze to make. It's also a great dessert for the cooler months.
Provided by stephanierndos
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
- Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
- Note: For a puffier pudding, refrigerate several hours or overnight before baking.).
SOPAPILLAS
This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas.
Provided by Xenia
Categories Bread Quick Bread Recipes
Time 22m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 16.1 g, Fat 6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 254.1 mg, Sugar 0.1 g
SOPA (BREAD PUDDING)
I made this recipe Xmas 1996 and got great feedback. Taken from BHG Dec 1994. Guessing at prep time.
Provided by karen in tbay
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place sugar in 3 qt heavy saucepan.
- Cook over med-high heat, without stirring, till sugar starts to melt.
- Reduce heat to low; cook til sugar is golden brown, stirring frequently.
- Remove from heat.
- Carefully add the 2 1/2 cups water (it will splatter) Return saucepan to heat.
- Bring to boiling, stirring to melt hardened lumps.
- Remove from heat.
- Stir in margarine or butter, cinnamon, and vanilla In a 3 qt rectangular baking dish layer half of the bread cubes.
- Sprinkle half of the cheese and all of the raisins over bread cubes.
- Top with the remaining bread cubes, remaining cheese, and nuts.
- Pour caramelized sugar mixture over all.
- Bake uncovered, in a 350F oven for 30 minutes or til top is golden and syrup is absorbed.
- Serve Sopa warm with whipped cream.
Nutrition Facts : Calories 297.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 14.8, Sodium 288.9, Carbohydrate 42.6, Fiber 1.3, Sugar 30.2, Protein 6.6
SAVORY STRATA (BREAD PUDDING)
My father liked to make this with whatever he had in the kitchen. I'm a little pickier. This is my standard recipe, which works well for guests.
Provided by greenery
Categories Cheese
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
- Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
- Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
- Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
- This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
- Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
- Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
- Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
- Cover with a layer of grated cheese.
- Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
- Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
- I serve this with a green salad and fruit.
Nutrition Facts : Calories 564.1, Fat 37.4, SaturatedFat 17.4, Cholesterol 259.1, Sodium 674.5, Carbohydrate 36.9, Fiber 2.7, Sugar 8.1, Protein 20.6
COFFEE-FLAVORED IRISH SODA BREAD PUDDING
Add some espresso flavor to a lovely tender bread pudding, using up your leftover Irish soda bread--or bake a loaf just for this recipe, it's worth it! To serve, add a drizzle of caramel or chocolate syrup if desired. Top with a scoop of vanilla ice cream or whipped cream for added creaminess.
Provided by Rebekah Rose Hills
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
- Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
- Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 47.9 g, Cholesterol 107.4 mg, Fat 6.3 g, Fiber 1.4 g, Protein 8.7 g, SaturatedFat 2.1 g, Sodium 421.1 mg, Sugar 17.9 g
NEW MEXICAN CAPIROTADA (BREAD PUDDING)
Make and share this New Mexican Capirotada (Bread Pudding) recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
- Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
- In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
- Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
- Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
- Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.
GREEK CROUSTADE [BHG 1983]
Make and share this Greek Croustade [bhg 1983] recipe from Food.com.
Provided by Housewife Hopeful
Categories Greek
Time 55m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- For filling
- In a saucepan cook onion in 2 tablespoons of butter until tender. Stir in flour, tarragon, and black pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of hot mixture into egg; return all to saucepan. Cook and stir for 1 minute more (don't boil!) Remove from heat, stir in spinach and feta then set aside.
- -.
- Preheat oven to 375°F Brush a 12-inch pizza pan with some of the 1/3 cup melted butter; set aside. Unroll phyllo dough; remove 1 sheet of the phyllo dough at a time (As you work, cover remaining phyllo dough with plastic wrap to to prevent it from drying out) Lightly brush the first sheet with remainder of butter fold phyllo into thirds lengthwise to form a strip; brush the top butter. Place one end of strip in center of prepared pan, extending it over side of pan. Repeat with remaining phyllo dough and butter arranging strips spoke-fashion evenly around pan. (ends of strips will overlap in center and be about 3 inches apart at outer edges).
Nutrition Facts : Calories 1837.5, Fat 127.3, SaturatedFat 75.6, Cholesterol 541.2, Sodium 2877.5, Carbohydrate 131.6, Fiber 7.9, Sugar 7.2, Protein 45.1
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