ZESTY HERB DIP
Provided by Nancy Fuller
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.
LENTIL SOUP IN BREAD BOWLS
Steps:
- Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
- Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
- Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
ZESTY ZUCCHINI BREAD
This makes a moist, delicious quick bread that tastes great at breakfast, tea, or any time you want a little something sweet but not too sweet. It lasts several days (but only if you can keep it hidden!) and freezes beautifully. It is good with or without butter. I've had this recipe for about fifty years. I've tried other recipes for zucchini bread, but we always like this one best. Hope you enjoy it!
Provided by Tisherself
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
- Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
- Combine all dry ingredients (except nuts) in a separate bowl and mix.
- Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
- Fold in walnuts, if using, and pour into prepared pans.
- Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
- Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.
Nutrition Facts : Calories 324.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 334.3, Carbohydrate 43.9, Fiber 0.9, Sugar 25.4, Protein 4.2
IRISH SODA BREAD WITH CHEDDAR AND CHIVES
Provided by Valerie Bertinelli
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
BEST BANANA BREAD
Make and share this Best Banana Bread recipe from Food.com.
Provided by lkadlec
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Remove odd pots and pans from oven.
- Preheat oven to 350º / 180º.
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Mix just until combined. Do not overmix.
- Pour into greased and floured loaf pan.
- Bake at 350º / 180º for 55 minutes.
- Keeps well, refrigerated.
Nutrition Facts : Calories 272.8, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.3, Carbohydrate 42.5, Fiber 1.4, Sugar 24.4, Protein 3.7
CHEDDAR CORNBREAD
The sharpness of the Cheddar plays off the sweetness of the coconut oil, but also adds critical umami to this fluffy, light, and very, very tasty cornbread. I also sometimes add chopped jalapenos, scallions, and cilantro, which make it herby and kind of spicy (in a good way). The tofu and flaxseeds give it extra protein and nutrients.
Provided by Raquel Pelzel
Categories side-dish
Time 1h
Yield Makes one 12-inch skillet of cornbread
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
- Place the silken tofu in a blender and buzz it until smooth.
- Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
- Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
- Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
- Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.
EASY BEER BREAD
An awesome tasting and super simple recipe for beer bread. Mixes in one bowl and makes a lovely rustic and flavorful bread. So far I've only used lighter beer (Blue Moon Belgian White specifically) but am definitely going to be experimenting more with other types of beer (especially Guinness), as well as herb combinations. There's no need to let this mix rise either, perfect for when you're in a bit of time pinch. This recipe makes one standard sized loaf.
Provided by Laura T
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees and grease one standard loaf pan.
- Mix all dry ingredients together.
- Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
- Mix until just blended, the dough will look shaggy.
- Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
- Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.
Nutrition Facts : Calories 417.9, Fat 0.9, SaturatedFat 0.1, Sodium 2022.1, Carbohydrate 85, Fiber 2.5, Sugar 9.7, Protein 10.1
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
ZESTY CHEDDAR BREAD
In just 10 minutes, this zesty cheddar bread (a great side for any meal!) can be prepped and in the oven baking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
- In large bowl, stir buttermilk, butter, sugar, chiles and eggs until well mixed. Stir in remaining ingredients just until moistened. Spread in pan.
- Bake 8-inch pan 45 to 55 minutes, 9-inch pan 40 to 50 minutes, or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Serve warm, if desired.
Nutrition Facts : Fat 1, ServingSize 1 Slice, TransFat 0 g
ZESTY CHEDDAR AND GREEN CHILI CORNBREAD
This is my recipe for cornbread and I think it is great! You can make this mild or spicy, it only depends on the heat level of your chilies. I buy the fire roasted mild green chilies which are very good. I also like to use sharp cheddar because I think that it is more flavorful. You can use regular or buttermilk, I prefer buttermilk as the cornbread comes out more moist. Enjoy! Be careful to mix this only until combined in order to avoid it getting tough.
Provided by TaterBug
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together well flour, cornmeal, sugar, baking powder, and salt.
- Beat eggs, buttermilk, oil together until well mixed.
- Add shredded cheddar and chilies to flour mixture and stir.
- Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread.
- I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven.
- As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.
Nutrition Facts : Calories 269.1, Fat 10.7, SaturatedFat 2.1, Cholesterol 58.6, Sodium 587.2, Carbohydrate 33.8, Fiber 3.3, Sugar 9.3, Protein 11.6
BEST EVER CHEDDAR BEER BREAD
This is a good bread from Aces, one of the cookbooks in the Best of Bridge series. It's very good with a hearty soup.
Provided by lazyme
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Combine all the ingredients (except the beer) until well mixed.
- Add beer a quarter at a time until all ingredients are blended.
- Spoon into a greased and floured 4x8 inch loaf pan and smooth down with fork.
- Bake for 1 hour.
- Remove from pan and cool on wire rack. Serve warm with soup or stew.
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