MILLIONAIRE'S SHORTBREAD
Provided by Food Network
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
- Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
- When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.
SPICY CORNBREAD
Cornbread never had so much flavor. The poblano chile pepper and ground coriander smooth out the heat of the cayenne and ground pepper. Serve as you would any cornbread side -- but be prepared for some spice and heat!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
- Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
- Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
- Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.
SPICY MILLET BREAD
Make and share this Spicy Millet Bread recipe from Food.com.
Provided by Abe ray
Categories Breads
Time 2h
Yield 1 loaf, 13 serving(s)
Number Of Ingredients 12
Steps:
- bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
- mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
- add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
- place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
- meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally. add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
- knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round. place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
- place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
- preheat the oven to 220 degrees celcius.
- bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
- leave to cool on a wire rack.
Nutrition Facts : Calories 251.5, Fat 3.1, SaturatedFat 1.4, Cholesterol 19, Sodium 366.9, Carbohydrate 47.6, Fiber 2.5, Sugar 0.9, Protein 7.2
SPICY CHILI BEER BREAD
This bread is great fresh out of the oven, or toasted. I love it with stew also. It is so hearty and flavorful. I sometimes make a time and a half of the recipe so I can use the entire can of beer. I make this is the oven but I let the bread maker do the work for me. You could certainly do it by hand though. I have never cooked it in the bread maker but I imagine there would not be any problem with doing that. Experiment with different bread shapes, rolls, etc. Prep time reflects time for bread to rise, this will vary on your bread maker, and temperature.
Provided by Adelinkat
Categories Yeast Breads
Time 3h30m
Yield 1 large loaf, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place ingredients into bread maker according to manufacturers directions.
- Select dough setting.
- Take the dough out and shape it into a ball shape, stretch the sides under until the top is taut and it is in the desired shape.
- Slash the top and cover with an oiled plastic wrap or a damp kitchen towel Let rise until doubled in size.
- Bake in a oven preheated to 355 for 30 minutes.
Nutrition Facts : Calories 321.6, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.1, Sodium 455.1, Carbohydrate 58.1, Fiber 2.8, Sugar 1, Protein 8.6
SPICED AND HERBED MILLET
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Provided by Nigella Lawson
Categories dinner, easy, lunch, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
- Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
- Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 3 grams
MILLIONAIRE'S SHORTBREAD
This is a delicious Millionaire's shortbread recipe! It makes a great dessert or snack that will have your family begging for more. The only problem you are going to have is trying to stop yourself from eating it all!
Provided by Miija Veley
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
- Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
- Press dough into the prepared pan. Prick all over with a fork.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
- Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
- Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.7 g, Cholesterol 44.8 mg, Fat 18.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 11.4 g, Sodium 136.5 mg, Sugar 31.6 g
SPIEDIES
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories dinner, lunch, barbecues, sandwiches, main course
Time P1DT25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the marinade: Whisk together all the ingredients in a large bowl.
- Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
- When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
- Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams
More about "spicymilletbread recipes"
10 BEST MILLET FLOUR BREAD RECIPES | YUMMLY
SPICY MILLET PORRIDGE
From makfahealth.com
RECIPE: ZOE’S WHOLE WHEAT SESAME MILLET BREAD - KITCHN
From thekitchn.com
VEGAN SPROUTED WHEAT MILLET SANDWICH BREAD RECIPE
From veganricha.com
MILLET BREAD (THE BEST GLUTEN-FREE BREAD) - REAL FOOD REAL DEALS
From realfoodrealdeals.com
SPICY MILLET SALAD - VEGAN FAMILY RECIPES
From staging.veganfamilyrecipes.com
BEWARE OF MILLET (EVEN IF WHOLE GRAIN) | HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
HOW TO PRESERVE THE SPICY CHOPPED MILLET - IFOOD
From ifood.icu
MILLET BREAKFAST PORRIDGE | COOK FOR YOUR LIFE
From cookforyourlife.org
GLUTEN FREE BUCKWHEAT MILLET BREAD - ASCENSION KITCHEN
From ascensionkitchen.com
MILLET BARLEY BREAD RECIPE BY TOTALLY.GLUTEN.FREE | IFOOD.TV
SPICY BEEF FLATBREAD WITH YOGHURT & CHILLI | MINDFOOD
From mindfood.com
AUTHENTIC MILLIONAIRE'S SHORTBREAD - THE DARING GOURMET
From daringgourmet.com
ROBINHOOD | MILLIONAIRE’S SHORTBREAD BARS
From robinhood.ca
MILLETS - TYPES, BENEFITS, RECIPES & WEIGHT LOSS - HEALTHIFYME
From healthifyme.com
HEALTHY MILLIONAIRE’S SHORTBREAD BARS - DESSERTS WITH BENEFITS
From dessertswithbenefits.com
PRAIRIE MILL BREAD CO ORGANIC CORN MILLET SLICED BREAD, 1.02 KG
From spud.ca
10 BEST MILLET BREAKFAST RECIPES | YUMMLY
From yummly.com
+20 MILLET RECIPES - SUSTAINABLE AND HEALTHY ANCIENT GRAIN
From masalaherb.com
12 DELICIOUS MILLET RECIPES YOU NEED TO TRY - OH MY VEGGIES
From ohmyveggies.com
LIANGPINPU MILLET CRISPBREAD (SPICY FLAVOR) | SUPERWAFER - ONLINE ...
From chaoji.ca
26 BEST MILLET RECIPES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SPICY CURRIED MILLET AND VEGETABLE SOUP | RECIPE | VEGETABLE SOUP ...
From pinterest.ca
SOFT MILLET SANDWICH BREAD RECIPE - HOUSE & HOME
From houseandhome.com
TOASTED MILLET RECIPE - FOOD.COM | RECIPE | RECIPES, MILLET RECIPES ...
From pinterest.ca
GLUTEN FREE MILLET SANDWICH BREAD RECIPE (VIDEO)
From faithfullyglutenfree.com
MILLET CORNBREAD WITH SPICY HONEY BUTTER RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
MILLIONAIRE'S SHORTBREAD (CONTEST WINNER!)
From onceuponachef.com
LIST OF AFRICAN DISHES - WIKIPEDIA
From en.wikipedia.org
SPICY BEER BREAD - THE LITTLE EPICUREAN
From thelittleepicurean.com
SPICY MILLET BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MILLY’S REAL FOOD: 100+ EASY AND DELICIOUS RECIPES TO COMFORT, …
From harpercollins.ca
SWEET AND SPICY CHICKEN FLATBREAD RECIPE - PILLSBURY.COM
From pillsbury.com
SPICYMILLET – SPICYMILLET
From spicymillet.com
HOW TO EAT MILLET FOR BREAKFAST | HEALTHY EATING | SF GATE
From healthyeating.sfgate.com
MILLET RECIPES | ALLRECIPES
From allrecipes.com
17 MILLET RECIPES, YOUR NEW FAVORITE ANCIENT GRAIN
From purewow.com
MILLY’S REAL FOOD: 100+ EASY AND DELICIOUS RECIPES TO COMFORT, …
From amazon.ca
STIR-FRIED MILLET - VEGETARIAN RECIPE - COOKIE AND KATE
From cookieandkate.com
7 BEST MILLET RECIPES | EASY MILLET RECIPES - NDTV FOOD
From food.ndtv.com
SIMPLE MILLET PORRIDGE (小米粥) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SPICY BUTTERMILK BRINED FRIED CHICKEN - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
You'll also love