SWOPE BREAD
I found this on the side of a Bob's Red Mill flour bag, and was surprized at how delicious it was! What is the nutritional breakdown?
Provided by karenlomeli
Categories Breads
Time 54m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 6
Steps:
- Grease a bread pan. Preheat oven to 375 degrees.
- In mixing bowl mix first four ingredients. In a seperate bowl mix baking soda with buttermilk. Stir wet ingredients into dry. Pour into bread pan and smooth top of loaf. Place in center of oven. TURN OVEN DOWN to 350 degrees and bake approximately 50 minutes. Turn out and cool on wire rack.
Nutrition Facts : Calories 92.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.1, Sodium 298.4, Carbohydrate 19.1, Fiber 1.8, Sugar 4.2, Protein 3.5
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
HERB ROASTED SWEETBREADS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
- 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
- 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
- 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
- 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
- 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
- 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
- Directions
- 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
- 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
- 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
- 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
- 5. Finish the sauce with chopped tarragon and minced shallots before serving.
- To Finish the Sweetbreads:
- 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
- 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
- 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
- 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
- Assembly:
- 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
- 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
- 3. Finish the plate with the petite lettuces and shaved radishes.
SPICY SWEETBREADS
Sweetbreads are tasty and easily digested. I couldn't find a spicy recipe so invented this simple, delicious dish. The sliced jalapeno gives a lovely bite of heat.
Provided by kiwijock
Categories Meat and Poultry Recipes Lamb
Time 1h49m
Yield 4
Number Of Ingredients 11
Steps:
- Soak sweetbreads in a large bowl of water for 1 hour; drain.
- Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool.
- Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.
- Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate.
- Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.
- Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 4.8 g, Cholesterol 326.3 mg, Fat 31.6 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 18.1 g, Sodium 242 mg, Sugar 3 g
SWOPE BREAD
This is a wonderful sweet and hearty bread. It goes great with a bowl of soup on a winters day, or plain with a little butter. It is the easiest bread recipe you will ever make and I can't eat enough of it.
Provided by mpepin
Categories Quick Bread
Time 1h15m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, stir together all-purpose flour, whole wheat flour, sugar and salt. In a separate bowl, dissolve baking soda in buttermilk. Stir buttermilk into flour mixture. Beat well. Pour batter into prepared pans.
- Bake in preheated oven for one hour.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 39.3 g, Cholesterol 2 mg, Fat 1 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 0.4 g, Sodium 537.2 mg, Sugar 12.5 g
SOUTHERN-FRIED SWEETBREADS
Provided by Melissa Roberts
Categories Kid-Friendly Dinner Meat Cornmeal Deep-Fry Candy Thermometer Buttermilk Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 (main course) or 6 (first course)
Number Of Ingredients 9
Steps:
- Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
- Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
- Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
- About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
- Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
- Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.
SWEETBREAD SOUP
Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork.
Provided by Nyteglori
Categories Beef Organ Meats
Time 6h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.
- Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.
- Remove from water and place on a clean towel to drain.
- Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2 inch pieces.
- Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.
- Add flour and stir until blended, then add stock.
- Stir until mixture is well blended, seasoning with salt and pepper.
- Cover and simmer 45 minutes.
- Add sweatbreads and continue cooking for 30 minutes or until tender.
- Serve garnished with asparagus tips.
Nutrition Facts : Calories 175.4, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 697.2, Carbohydrate 28.4, Fiber 8.2, Sugar 13.2, Protein 5.6
SWEDISH FLAT BREAD
A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"
Provided by BeccaB3c
Categories Breads
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Add the sour cream.
- Dough will be really stiff.
- Let stand 1 to 2 hours.
- Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
- Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).
Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3
More about "swopebread recipes"
WHAT ARE SWEETBREADS? | CULINARYLORE
From culinarylore.com
Estimated Reading Time 6 mins
SWEETBREAD | FOOD | BRITANNICA
From britannica.com
HOW TO MAKE SHORTBREAD SQUARES - BEST ... - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRILLED SWEETBREADS, AN INTRO TO OFFAL | KALOFAGAS.CA
From kalofagas.ca
SWOPE BREAD - CRECIPE.COM
From crecipe.com
SWEETBREAD | ENCYCLOPEDIA.COM
From encyclopedia.com
SWEETBREADS: WHAT YOU NEED TO KNOW - AOL
From aol.com
MILK-FED VEAL SWEETBREADS IN THE OLD STYLE - SAVEUR
From saveur.com
SHORT AND SWEETBREADS | CHOPPED | FOOD NETWORK
From foodnetwork.com
SWEETBREADS | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
SWEETBREAD | INFOPLEASE
From infoplease.com
SWEETBREADS - DEFINITION AND COOKING ... - RECIPETIPS.COM
From recipetips.com
SWEETBREADS - WHAT TO EXPECT? - FOOD52
From food52.com
PIN ON BREAD/FLATBREAD/ROLLS, ETC.
From pinterest.ca
SWEETBREAD RECIPES - BBC FOOD
From bbc.co.uk
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
SWOPE BREAD - EASY & TASTY | BREAD, RECIPES, NUTRITION RECIPES
From pinterest.com
SWEETBREADS - EAT MAGAZINE
From eatmagazine.ca
SCOTTISH SHORTBREAD | SHORTBREAD RECIPE | SBS FOOD
From sbs.com.au
QUICK ONLINE ORDERING-EASY SETUP -SWOOFEE FOODS
From swoofee.com
3 WAYS TO COOK SWEETBREADS - WIKIHOW
From wikihow.com
SWOPE BREAD - REVIEW BY BOOKMARKER - ALLRECIPES.COM
From allrecipes.com
SWOPE BREAD - PLAIN.RECIPES
From plain.recipes
SWOPE BREAD | RECIPE | RECIPES, BREAD, BREAD RECIPES
From pinterest.ca
HOW TO COOK SWEETBREADS: 3 CHEF INSPIRED RECIPES
From finedininglovers.com
SWOPE BREAD - RECIPE | COOKS.COM
From cooks.com
SWEETBREADS | CHEFPROJECT
From chefproject.ca
WHAT EXACTLY ARE SWEETBREADS, ANYWAY? A GUIDE ... - HUFFPOST
From huffpost.com
SWOPE BREAD | TAMBULE
From tambule.com
READY MADE MEALS DELIVERED - SWOLEFOODS
From swolefoods.co.nz
WHAT ARE SWEETBREADS, AND WHY YOU SHOULD TRY THEM - …
From thekitchn.com
SWEETBREADS - THE GOURMET FOOD AND COOKING RESOURCE
From gourmetsleuth.com
WHAT ARE SWEETBREADS? TYPES, NUTRITION, & HOW TO EAT …
From discover.grasslandbeef.com
SUPERFOOD MEAL DELIVERY - READY-TO-ENJOY | REVIVE SUPERFOODS
From revivesuperfoods.com
350 FOOD IDEAS IN 2022 | FOOD, RECIPES, COOKING RECIPES
From pinterest.ca
SWOPE BREAD - REVIEW BY SKYEYES - ALLRECIPES.COM
From allrecipes.com
SWOPE BREAD - PLANTBASEDLIVINGBLOG.COM
From plantbasedlivingblog.com
SWEETBREAD - WIKIPEDIA
From en.wikipedia.org
WHY IS SWEETBREAD CALLED SWEETBREAD? - BLURTIT
From food-drink.blurtit.com
GIVE US OUR DAILY SWEETBREADS - VANCOUVER IS AWESOME
From vancouverisawesome.com
SWOPE BREAD - REVIEW BY MARYFS - ALLRECIPES.COM
From allrecipes.com
You'll also love