any ideas guys?Does anybody know of any good bruschetta recipes on toasted bread?
Easy Bruschetta
Ingredients
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
Italian bread, baguette sliced into 1 inch slices
1/4 cup freshly grated parmesan cheese
Directions
Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley.
Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes or until bottom of bread has browned.
Allow to cool about 5 minutes before serving.
Absolutely delicious
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Another Easy Bruschetta
Ingredients:
2 large ripe tomatoes
1 clove garlic
Salt and pepper to taste
Olive oil (1/4 - cup)
Fresh basil ( 3-4 leaves)
Chop the tomatoes into 1/2'; pieces
Mince, then completely smash the garlic clove (Use a little salt and the flat part of your knife's tip to grind garlic into a paste)
Mince the Basil
Mix all the ingredients together and serve on the crostini.
You can make the crostini yourself too, just slice Italian bread in 1/2'; slices, spread those out on a cookie sheet, drizzle with olive oil, ( just a little) salt and pepper.
Bake then at 350 for maybe 10 mins, until they are lightly browned.
You can also slice the bread in 1/4'; slices and bake as above.
The thinner version will be crisp like croutons.
Good luck and good eating!Does anybody know of any good bruschetta recipes on toasted bread?
I like to make a mixture of chopped tomatoes (seeds removed), minced garlic, minced basil, olive oil, and some sea salt (at room temp) and top each piece of toasted bread with some of the tomato mixture. Then sprinkle the top with shredded mozzarella cheese and some grated Parmesan cheese, and stick it under the broiler until the cheese is melted and just turning brown. Yummy!
sure..its the easiest.. all you need are ripe tomatoes, basil,garlic ,salt %26amp; pepper
put the tomatoes with their skin in boiling water, till the skin peels, cut these into square pieces,
put a tea spoon of olive oil in a pan add garlic to the hot oil,
add the tomatoes in the pan
add salt %26amp; pepper as per taste
add basil to this mixture and take it off the stove
when the mixture cools you could spread it on the gralic bread..it tastes best when served at room temperature add a dash of basil on top for granish
Try this site and type what you want in the search it has video step by steps
Wednesday, April 28, 2010
Favorite homemade bread recipes?
So I don't have a bread machine, and that seems to be an item that every bread maker uses now. What are your favorite homemade bread recipes that do not include spicy things (like jalapeno and whatnot) and doesn't use a bread machine?Favorite homemade bread recipes?
I hate hard crusts and coarse-crumbed homemade bread. I've made bread by hand and in a machine and never been satisfied until yesterday, when I used the following recipe to make this incredibly soft bread. No bread machine necessary.
SOFT WHITE SANDWICH BREAD
This Amish White Bread recipe is simple and makes perfect sandwich bread! This recipe makes a sweet, soft white bread that's perfect for sandwiches, toast, rolls, or just on it's own! Wheat flour can be substituted, if you prefer for an equally as yummy wheat bread!
* 2 cups warm water (110-115潞F)
* 2/3 cups white sugar
* 1-1/2 tablespoons active dry yeast
* 1-1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour
Step1: Using a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to proof until yeast resembles a creamy foam.
Step2: Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.
Step3: After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into loaf shape, and place into two well oiled 9 by 5 inch loaf pans. Allow the dough to rise for thirty more minutes, or until dough has risen about one inch above the pans.
Step4: Bake the loaves at 350潞F for about thirty minutes, until golden brown on top.
Let it cool completely before you try to slice it, and a use a sharp, serrated blade.Favorite homemade bread recipes?
Basic Yeast Dough
1 pkg yeast (2 - 1/4 teaspoons)
3 cups of bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oleo, butter or vegetable shortening
1 tablespoon powdered milk (optional but it makes a nice, soft bread)
1 cup of water no hotter than 120 degrees F
In a large bowl, dissolve the yeast in 1/8 cup of warm water, 110F to 115F degrees and a small pinch of sugar to feed the yeast. Let sit 10 minutes or until foamy.
Add the rest of the water, powdered milk, shortening and 1 cup of flour. Beat well. Add salt and more flour. If you're using an electric mixer, it might begin to labor - use a wooden spoon to stir in as much flour as you can. Dump the dough out onto a clean surface and knead the rest of the flour into it.
Grease a large bowl and put the dough into it, turning it over so that the top of the dough is greased as well. Cover with a towel and let sit in a warm place one hour or until doubled in size.
Deflate the dough and shape into a loaf or buns as desired. Let rise another 30 minutes or so, until puffy. Bake in a preheated 375F degree oven for approx 11 minutes for rolls - a loaf of bread will take longer.
Makes 1 loaf or 8 sandwich buns, 12 dinner rolls or 24 tiny rolls
Irish Brown Bread
1 loaf (about 1 3/4 lb.)
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter or margarine
2 cups whole-wheat flour
1/4 cup regular or quick-cooking rolled oats
1 1/2 cups plain nonfat yogurt
Milk
Preparation
1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs.
Stir in whole-wheat flour and oats.
2. Add yogurt; stir gently.
If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball.
Set on a lightly greased baking sheet.
Pat into a 7-inch circle.
With a floured knife, cut a large X on top of loaf.
4. Bake in a 375掳 oven until well browned, about 40 minutes.
Cool on a rack.
Serve warm or cool.
Banana Bread
3 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
2 1/3 cups sugar
1 cup vegetable oil
3 cups partly mashed bananas
1/4 cups creme fraiche or sour cream
2 teaspoons vanilla
1 1/3 cups walnuts
DIRECTIONS
Preheat oven to 350. Butter 2 9X5 pans and dust with flour. Mix together flour, baking soda, cinnamon, nutmeg, and salt into bowl. Beat together eggs and sugar with electric mixer until thick and pale mixture forms a ribbon when beater is lifted. Mix in bananas, creme fraiche, and vanilla. Fold in flour mixture and walnuts. Bake for 1 to 1.2 hours!
This bread is so easy...
No Yeast Bread
Preheat oven to 400潞F.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1陆 cups water
2 tsp vinegar (cider or white)
Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1陆 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.
Bread Glazes
Soft Buttery Crust: Brush loaves with softened or melted butter after baking.
Crisp, Shiny Crust: Brush loaves with a mixture of 1 egg and 1 tbsp water just before baking. May be sprinkled with poppy or sesame seed.
Delicatessen Bread Crust: Remove loaves from oven 5 minutes before done. Combine 陆 tsp cornstarch and 录 cup water and heat to boiling. Brush loaves with mixture and return to oven to finish baking.
Cinnamon Sugar Crust: Brush loaves with 2 tbsp melted butter; sprinkle with a mixture of 2 tbsp sugar and 陆 tsp cinnamon.
Slightly Crisp and Shiny, Sweet Crust: After baking, brush loaves with a mixture of 1 tbsp each of sugar and water.
http://www.hamzazovice-hdnzik.fr.gd
We鈥檙e asking for your favorite homemade bread story. This could be an egg (or flour) -on-your-face tale of failure, it could be a memory of bread made for a special occasion, it could be an unexpected success or even a long-sought-for success. [鈥 [C]reativity counts. [鈥 [The deadline for entries is 30 August, 2007], and we鈥檒l announce the winners one week later.
the answer is always C
I hate hard crusts and coarse-crumbed homemade bread. I've made bread by hand and in a machine and never been satisfied until yesterday, when I used the following recipe to make this incredibly soft bread. No bread machine necessary.
SOFT WHITE SANDWICH BREAD
This Amish White Bread recipe is simple and makes perfect sandwich bread! This recipe makes a sweet, soft white bread that's perfect for sandwiches, toast, rolls, or just on it's own! Wheat flour can be substituted, if you prefer for an equally as yummy wheat bread!
* 2 cups warm water (110-115潞F)
* 2/3 cups white sugar
* 1-1/2 tablespoons active dry yeast
* 1-1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour
Step1: Using a large bowl, dissolve the sugar in the warm water. After the sugar is dissolved, stir in the yeast, and allow the mixture to proof until yeast resembles a creamy foam.
Step2: Into the yeast mixture, add the salt and the oil. Gradually mix in the flour, only one cup at a time. On a lightly floured surface, knead the dough until smooth and place in a well oiled bowl, turning the dough to coat. Cover the bowl with a damp cloth and allow to rise until doubled in bulk. This usually takes about one hour.
Step3: After the dough has finished rising, knead for a few minutes, and divide in half. If you have a scale, weigh out the pieces to ensure even baking. Shape each piece of dough into loaf shape, and place into two well oiled 9 by 5 inch loaf pans. Allow the dough to rise for thirty more minutes, or until dough has risen about one inch above the pans.
Step4: Bake the loaves at 350潞F for about thirty minutes, until golden brown on top.
Let it cool completely before you try to slice it, and a use a sharp, serrated blade.Favorite homemade bread recipes?
Basic Yeast Dough
1 pkg yeast (2 - 1/4 teaspoons)
3 cups of bread flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon oleo, butter or vegetable shortening
1 tablespoon powdered milk (optional but it makes a nice, soft bread)
1 cup of water no hotter than 120 degrees F
In a large bowl, dissolve the yeast in 1/8 cup of warm water, 110F to 115F degrees and a small pinch of sugar to feed the yeast. Let sit 10 minutes or until foamy.
Add the rest of the water, powdered milk, shortening and 1 cup of flour. Beat well. Add salt and more flour. If you're using an electric mixer, it might begin to labor - use a wooden spoon to stir in as much flour as you can. Dump the dough out onto a clean surface and knead the rest of the flour into it.
Grease a large bowl and put the dough into it, turning it over so that the top of the dough is greased as well. Cover with a towel and let sit in a warm place one hour or until doubled in size.
Deflate the dough and shape into a loaf or buns as desired. Let rise another 30 minutes or so, until puffy. Bake in a preheated 375F degree oven for approx 11 minutes for rolls - a loaf of bread will take longer.
Makes 1 loaf or 8 sandwich buns, 12 dinner rolls or 24 tiny rolls
Irish Brown Bread
1 loaf (about 1 3/4 lb.)
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter or margarine
2 cups whole-wheat flour
1/4 cup regular or quick-cooking rolled oats
1 1/2 cups plain nonfat yogurt
Milk
Preparation
1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs.
Stir in whole-wheat flour and oats.
2. Add yogurt; stir gently.
If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball.
Set on a lightly greased baking sheet.
Pat into a 7-inch circle.
With a floured knife, cut a large X on top of loaf.
4. Bake in a 375掳 oven until well browned, about 40 minutes.
Cool on a rack.
Serve warm or cool.
Banana Bread
3 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 eggs
2 1/3 cups sugar
1 cup vegetable oil
3 cups partly mashed bananas
1/4 cups creme fraiche or sour cream
2 teaspoons vanilla
1 1/3 cups walnuts
DIRECTIONS
Preheat oven to 350. Butter 2 9X5 pans and dust with flour. Mix together flour, baking soda, cinnamon, nutmeg, and salt into bowl. Beat together eggs and sugar with electric mixer until thick and pale mixture forms a ribbon when beater is lifted. Mix in bananas, creme fraiche, and vanilla. Fold in flour mixture and walnuts. Bake for 1 to 1.2 hours!
This bread is so easy...
No Yeast Bread
Preheat oven to 400潞F.
Ingredients
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1陆 cups water
2 tsp vinegar (cider or white)
Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 1陆 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.
Bread Glazes
Soft Buttery Crust: Brush loaves with softened or melted butter after baking.
Crisp, Shiny Crust: Brush loaves with a mixture of 1 egg and 1 tbsp water just before baking. May be sprinkled with poppy or sesame seed.
Delicatessen Bread Crust: Remove loaves from oven 5 minutes before done. Combine 陆 tsp cornstarch and 录 cup water and heat to boiling. Brush loaves with mixture and return to oven to finish baking.
Cinnamon Sugar Crust: Brush loaves with 2 tbsp melted butter; sprinkle with a mixture of 2 tbsp sugar and 陆 tsp cinnamon.
Slightly Crisp and Shiny, Sweet Crust: After baking, brush loaves with a mixture of 1 tbsp each of sugar and water.
http://www.hamzazovice-hdnzik.fr.gd
We鈥檙e asking for your favorite homemade bread story. This could be an egg (or flour) -on-your-face tale of failure, it could be a memory of bread made for a special occasion, it could be an unexpected success or even a long-sought-for success. [鈥 [C]reativity counts. [鈥 [The deadline for entries is 30 August, 2007], and we鈥檒l announce the winners one week later.
the answer is always C
I need recipes for my breadman bread machine, does anyone have a few? i think it is 2lb loaf?
Here's a link with over 300 recipes. They'll work for any bread machine: http://allrecipes.com/Recipes/Bread/Brea鈥?/a>I need recipes for my breadman bread machine, does anyone have a few? i think it is 2lb loaf?
Here are a few different varieties:
Bacon-Onion-Cheese Bread
1 package active dry yeast
2 1/2 cups bread flour
1 package (1 oz.) dry onion soup/dip mix
1/4 cup real bacon bits
1/3 cup grated Parmesan or Romano cheese
1/4 teaspoon baking soda
1/3 cup water
1 tablespoon butter
1 cup small-curd dairy cottage cheese 1 egg
Method
Place mixing blade in bread machine pan and tighten. Add all ingredients, in order given for your bread machine pan. Set bread machine on Basic Specialty Bread and Medium Crust Color (or as desired.) Turn bread machine on and let it go through its cycle. (Add a little more flour or water, if needed during kneading cycle.) Remove loaf to rack at once when bread is done. Cool at least 15 minutes. Slice and serve while still warm.
Oatmeal Bread ( great toasted!)
1 cup water, boiling
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
1 tablespoon dark molasses
1/2 cup oats, old-fashioned
1 large egg, lightly beaten
3 cups bread flour
2 teaspoons yeast, sprinkled over flour
Put oats in a mixing bowl; pour boiling water over the oats. When oats have cooled but are still a bit warm, add remaining ingredients according to bread machine manufacturer's manual. Bake on light setting
Here are a few different varieties:
Bacon-Onion-Cheese Bread
1 package active dry yeast
2 1/2 cups bread flour
1 package (1 oz.) dry onion soup/dip mix
1/4 cup real bacon bits
1/3 cup grated Parmesan or Romano cheese
1/4 teaspoon baking soda
1/3 cup water
1 tablespoon butter
1 cup small-curd dairy cottage cheese 1 egg
Method
Place mixing blade in bread machine pan and tighten. Add all ingredients, in order given for your bread machine pan. Set bread machine on Basic Specialty Bread and Medium Crust Color (or as desired.) Turn bread machine on and let it go through its cycle. (Add a little more flour or water, if needed during kneading cycle.) Remove loaf to rack at once when bread is done. Cool at least 15 minutes. Slice and serve while still warm.
Oatmeal Bread ( great toasted!)
1 cup water, boiling
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
1 tablespoon dark molasses
1/2 cup oats, old-fashioned
1 large egg, lightly beaten
3 cups bread flour
2 teaspoons yeast, sprinkled over flour
Put oats in a mixing bowl; pour boiling water over the oats. When oats have cooled but are still a bit warm, add remaining ingredients according to bread machine manufacturer's manual. Bake on light setting
Im allergic to wheat gluten, so no noodles or bread.Any tips on quick dinner recipes?
How about rice instead--I prefer it over noodles anyway. Brown up some chicken breasts--cook some rice. In a 13x9 pan, put the rice on the bottom, then cooked chicken breasts. Top with cream of mushroom soup(thick) bake long enough to heat it all the way through.Im allergic to wheat gluten, so no noodles or bread.Any tips on quick dinner recipes?
My friend is allergic to wheat gluten too. She eats a lot of salads, chicken and fish. But she also found that she can buy gluten free pasta/pizza/mac%26amp;cheese, etc. You should check out stores in your area to see if there are any that sell gluten free products. She also uses semolina or almond flour for different foods like chicken parmesan since she can't use bread crumbs. You should try that out as well. Hope this helps!Im allergic to wheat gluten, so no noodles or bread.Any tips on quick dinner recipes?
Try the internet. My sister is the same way. She got a listing of all foods, brands and recipes she can enjoy.
She makes her own bread from rice flour and so forth. You might check into amish stores as well for gluten free food and flour.
:)
I bet you can find some type of pasta that has no wheat gluten. It would probably be like tofu or soy or something, so make a very nice sauce with it. Pretty much Ragu with herbs like oregano, garlic powder, chives, and parsley. Also adda splash of olive oil and let it bubble for a little while to get rid of some of the water. The oil will help keep the sauce moist and also thicken it slightly.
I wish i could help you more but without going next door to my neighbor,who is a celiac ,I'm afraid i can only tell you what he does. He buys special bread on prescription (from the docs) he gets gluten free products from Lidles,Sainsburys and Asda, i know these include special pizza bases ,,all kinds of ingredients for curries . lots of cakes ,biscuits and of course you can add vegetables to meats to make dishes quickly.
If you havnt allready tried gluten free bread ,then do
I make a great zucchini lasagne. Simply thinly slice the zucchini lengthwise and par cook in the microwave or oven until limp but not fully done. Layer these slices as you would lasagne noodles with a mixture of ricotta or cottage cheese, a beaten egg, grated parm. and mozzerella cheeses, pinch of salt, pepper and parsely, in an oiled caserole dish with your favorite homemade or jarred marinara sauce on bottom and top. Add lots of extra mozzerella on top and bake uncovered @ 350 for about 30 mins., until bubbly and slightly brown on top. Salad on side, it's a meal.
I have celiac, and it's much more than just avoiding wheat, noodles and bread. Many processed foods contain ';modified food starch'; and ';caramel coloring';, which is often made from wheat. I read labels, and prepare most things from scratch. But that doesn't mean you have to deprive yourself. You can still have just about anything else. Some quick meal ideas would be grilled, baked, poached or pan sauteed fish, meat or chicken. If you want to make a gravy, just use cornstarch or potato starch instead of flour to thicken. A good basmati or jasmine rice beats pasta anyday. And as long as you don't fry them in batter, any veg is also a-okay. It was a pain in the neck in the beginning, and I did really crave bread...but I promise you it gets easier, until it becomes 2nd nature. Check out your local health food store for the gluten free section. There are good crackers and pretzels, and even tortillas made with brown rice for decent wraps or quesadillas. It's harder to find bread that doesn't taste and feel like sandpaper. Ener-G Tapioca bread is the best I've found so far...not outstanding, but makes a decent sandwich when toasted. Hope this helps!
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I, too, have celiac, and I still rely on the tried and true - throw something on the grill (fish, meat or veg), make a nice green salad with home-made vinagrette, and bake a spud (top with butter and fresh snipped herbs). You'd have that kind of meal in a restaurant and be darned happy. I also buy some of Amy's gluten free frozen entrees, and for my ';bread'; fix I go to Whole Foods becuase their corporate bakery chef in NC is also celiac and their line of gluten free items (minus the hamburger rolls, which frankly are heavy and dreadful) are quite good. Also try Gillian's French Rolls (frozen) - very delicate and flavorful.
www.outback.com online order off the gluten free menu!! P.S. Outback steakhouse even carries a gluten free beer!! Some celiacs have never been able to taste a beer, be we carry the gluten free menus and beer and prepare all gluten free orders in a ';sterile'; environment. U should check us out!
Have you ever tried zucchini ribbon? Just use a veg. peeler to make long, thin strips of fresh zucchini or summer squash. Saute them up in a bit in EVOO or butter S%26amp;P. Yum! Add a sauce if you want.
Try this site;
http://www.glutenfree.com/
or
http://www.glutensolutions.com/
or
http://www.glutenfreemall.com/
Also don't forget rice noodles.
My friend is allergic to wheat gluten too. She eats a lot of salads, chicken and fish. But she also found that she can buy gluten free pasta/pizza/mac%26amp;cheese, etc. You should check out stores in your area to see if there are any that sell gluten free products. She also uses semolina or almond flour for different foods like chicken parmesan since she can't use bread crumbs. You should try that out as well. Hope this helps!Im allergic to wheat gluten, so no noodles or bread.Any tips on quick dinner recipes?
Try the internet. My sister is the same way. She got a listing of all foods, brands and recipes she can enjoy.
She makes her own bread from rice flour and so forth. You might check into amish stores as well for gluten free food and flour.
:)
I bet you can find some type of pasta that has no wheat gluten. It would probably be like tofu or soy or something, so make a very nice sauce with it. Pretty much Ragu with herbs like oregano, garlic powder, chives, and parsley. Also adda splash of olive oil and let it bubble for a little while to get rid of some of the water. The oil will help keep the sauce moist and also thicken it slightly.
I wish i could help you more but without going next door to my neighbor,who is a celiac ,I'm afraid i can only tell you what he does. He buys special bread on prescription (from the docs) he gets gluten free products from Lidles,Sainsburys and Asda, i know these include special pizza bases ,,all kinds of ingredients for curries . lots of cakes ,biscuits and of course you can add vegetables to meats to make dishes quickly.
If you havnt allready tried gluten free bread ,then do
I make a great zucchini lasagne. Simply thinly slice the zucchini lengthwise and par cook in the microwave or oven until limp but not fully done. Layer these slices as you would lasagne noodles with a mixture of ricotta or cottage cheese, a beaten egg, grated parm. and mozzerella cheeses, pinch of salt, pepper and parsely, in an oiled caserole dish with your favorite homemade or jarred marinara sauce on bottom and top. Add lots of extra mozzerella on top and bake uncovered @ 350 for about 30 mins., until bubbly and slightly brown on top. Salad on side, it's a meal.
I have celiac, and it's much more than just avoiding wheat, noodles and bread. Many processed foods contain ';modified food starch'; and ';caramel coloring';, which is often made from wheat. I read labels, and prepare most things from scratch. But that doesn't mean you have to deprive yourself. You can still have just about anything else. Some quick meal ideas would be grilled, baked, poached or pan sauteed fish, meat or chicken. If you want to make a gravy, just use cornstarch or potato starch instead of flour to thicken. A good basmati or jasmine rice beats pasta anyday. And as long as you don't fry them in batter, any veg is also a-okay. It was a pain in the neck in the beginning, and I did really crave bread...but I promise you it gets easier, until it becomes 2nd nature. Check out your local health food store for the gluten free section. There are good crackers and pretzels, and even tortillas made with brown rice for decent wraps or quesadillas. It's harder to find bread that doesn't taste and feel like sandpaper. Ener-G Tapioca bread is the best I've found so far...not outstanding, but makes a decent sandwich when toasted. Hope this helps!
try here:http://rds.yahoo.com/_ylt=A0geu9MfaqtGdG鈥?/a>
http://rds.yahoo.com/_ylt=A0geu9MfaqtGdG鈥?/a>
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I, too, have celiac, and I still rely on the tried and true - throw something on the grill (fish, meat or veg), make a nice green salad with home-made vinagrette, and bake a spud (top with butter and fresh snipped herbs). You'd have that kind of meal in a restaurant and be darned happy. I also buy some of Amy's gluten free frozen entrees, and for my ';bread'; fix I go to Whole Foods becuase their corporate bakery chef in NC is also celiac and their line of gluten free items (minus the hamburger rolls, which frankly are heavy and dreadful) are quite good. Also try Gillian's French Rolls (frozen) - very delicate and flavorful.
www.outback.com online order off the gluten free menu!! P.S. Outback steakhouse even carries a gluten free beer!! Some celiacs have never been able to taste a beer, be we carry the gluten free menus and beer and prepare all gluten free orders in a ';sterile'; environment. U should check us out!
Have you ever tried zucchini ribbon? Just use a veg. peeler to make long, thin strips of fresh zucchini or summer squash. Saute them up in a bit in EVOO or butter S%26amp;P. Yum! Add a sauce if you want.
Try this site;
http://www.glutenfree.com/
or
http://www.glutensolutions.com/
or
http://www.glutenfreemall.com/
Also don't forget rice noodles.
Any recipes to make Cinnamon Rolls out of frozen (but thawed) bread dough?
I love them but I have a problem eating store bought food, so i have to either go to McDonalds and make it myself. Also, do you know a recipe for the icing on top?Any recipes to make Cinnamon Rolls out of frozen (but thawed) bread dough?
you can make monkey bread which is the same concept.
you took can biscuit dough, sugar, cinnamon, melted butter and bake it.
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnutsAny recipes to make Cinnamon Rolls out of frozen (but thawed) bread dough?
I have and they turn out just fine. They are not quite as good as making them yourself, but they dosave alot of time.
-----------------Cinnamon Rolls (using frozen bread dough)
Ingredients:
* 1 lb loaf frozen bread dough
* 1/4 cup butter, softened
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup raisins
* 1 cup powdered sugar
* 1 Tbsp. butter, melted
* 1/2 tsp vanilla
Milk
Method
Thaw bread dough; roll out to 6';x12'; rectangle, spread softened butter over bread; blend together sugar, cinnamon, %26amp; raisins; sprinkle over butter. Roll up widthwise, cut into 12 (1/2';) slices. Place in rectangular cake pan and let rise till doubled in size. Bake at 350 about 18 minutes or till golden. Stir together powdered sugar, melted butter and vanilla; add enough milk to make of drizzling consistency; drizzle over rolls after cooling slightly.
Notes:
Number of servings: 4-6
-----------------Chocolate Cinnamon Rolls
1 pound frozen white bread dough loaf, thawed and allow to doubled in bulk
2 tablespoon unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
1 6-ounce package semi-sweet chocolate morsels
1 12-ounce can whipped frosting
1. Preheat oven to 350-degrees.
2. Coat a 9-inch round baking pan with a spray of Canola oil.
3. Place one bread dough loaf in a bowl coated with cooking spray. Cover and thaw overnight in the
refrigerator. The dough should double in bulk.
4. Punch down the dough and place on lightly floured surface. Roll into a 10 x 16 inch rectangle.
5. Lightly brush surface with butter/margarine
6. Combine cinnamon and sugar in small bowl. Sprinkle over dough leaving a 1/2-inch border around
sides.
7. Sprinkle over morsels and nuts.
8. Roll up dough starting at short end and seal edges. Using a string, cut into 6 slices and place cut
side up in a baking pan.
9. Cover and let rise in a warm place until dough almost fills pan.
10 Bake 25 to 30 minutes or until golden brown. Place pan on wire cooking rack. Spread on
icing.
Yield: 6 cinnamon rolls.
--------------------------------------…
CINNAMON ROLL ICING
1 c. sugar
1 tbsp. brown Karo
1/3 c. milk
Maple flavoring
1 tsp. butter
Boil until creamy (soft ball stage) 1 cup sugar, Karo, milk and flavoring. Cool quickly in cold water (pan in pan) after adding butter. Beat after cool until pouring consistency (beginning to whiten up). Dribble over cinnamon rolls.
-----------------ICING:
1/2 stick butter, melted
4 tbsp. milk
4 c. powdered sugar
1/2 tsp. vanilla
Beat well.
------------CINNAMON ROLLS WITH CARAMEL ICING
1 c. scalded milk
1 c. lukewarm water
2 pkgs. yeast
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
5 to 6 c. flour
1/2 tsp. nutmeg
FROSTING:
1/2 c. butter
1/4 c. milk
1 c. 10X sugar
1 c. brown sugar
1 tsp. vanilla
Pour scalded milk over sugar, salt, shortening and nutmeg. Dissolve yeast in lukewarm water. When first mixture is cool, add beaten eggs. Work in flour until smooth and elastic. Turn into greased bowl. Cover and let rise until double. Punch down. Roll out into rectangle. Brush with melted butter, sprinkle with cinnamon and brown sugar. Roll up in jelly-roll fashion. Cut into 1 inch slices. Place in greased pan, cover and let rise until double. Bake at 375 degrees 10 to 12 minutes.
FROSTING: Melt butter in saucepan. Add brown sugar. Boil and stir over medium heat for 2 minutes. Add milk and bring to a boil again. Remove from heat and add vanilla and 10X sugar.
You can also take canned biscuit and brush thetop with melted butter and sprinke cinnamon sugar on them, my mom used to make them like that when it was little. I think you can make icing with powdered sugar and milk.
This is a tried and true family recipe we make at the holidays! They are soooo much better than store bought!
Cinnamon Rolls
2 loaves Bridgeford bread dough
1 ¼ cups powdered sugar (sifted)
½ cup whipping cream
3 Tablespoons butter
½ cup packed brown sugar
1 Tablespoon cinnamon
¾ cup raisins
1 cup chopped pecans
In a small bowl mix together powdered sugar and whipping cream. Divide mixture evenly between two 9” round baking pans, sprinkle with pecans and set aside. On a lightly floured surface, roll each of the loaves out into a 12 x 8 rectangle. Brush with melted butter.
In a small mixing bowl, stir together brown sugar and cinnamon. Sprinkle over dough. Top with raisins. Roll up dough – jelly roll style – starting from the long side. Pinch the seam closed. Cut each roll into 10 to 12 inch thickness slices.
Place rolls cut side down on sugar mixture in pans. Cover pans with a towel and let rise in a warm place until nearly double (about 30 minutes). OR cover with oiled waxed paper and then with plastic wrap and refrigerate 2 – 24 hours. Before baking, let stand 20 minutes at room temperature.
Bake rolls uncovered at 375 degrees for 20-25 minutes or until golden brown. Cool pans on wire rack and then invert on serving platter.g
you can make monkey bread which is the same concept.
you took can biscuit dough, sugar, cinnamon, melted butter and bake it.
Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnutsAny recipes to make Cinnamon Rolls out of frozen (but thawed) bread dough?
I have and they turn out just fine. They are not quite as good as making them yourself, but they dosave alot of time.
-----------------Cinnamon Rolls (using frozen bread dough)
Ingredients:
* 1 lb loaf frozen bread dough
* 1/4 cup butter, softened
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup raisins
* 1 cup powdered sugar
* 1 Tbsp. butter, melted
* 1/2 tsp vanilla
Milk
Method
Thaw bread dough; roll out to 6';x12'; rectangle, spread softened butter over bread; blend together sugar, cinnamon, %26amp; raisins; sprinkle over butter. Roll up widthwise, cut into 12 (1/2';) slices. Place in rectangular cake pan and let rise till doubled in size. Bake at 350 about 18 minutes or till golden. Stir together powdered sugar, melted butter and vanilla; add enough milk to make of drizzling consistency; drizzle over rolls after cooling slightly.
Notes:
Number of servings: 4-6
-----------------Chocolate Cinnamon Rolls
1 pound frozen white bread dough loaf, thawed and allow to doubled in bulk
2 tablespoon unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon cinnamon
1 6-ounce package semi-sweet chocolate morsels
1 12-ounce can whipped frosting
1. Preheat oven to 350-degrees.
2. Coat a 9-inch round baking pan with a spray of Canola oil.
3. Place one bread dough loaf in a bowl coated with cooking spray. Cover and thaw overnight in the
refrigerator. The dough should double in bulk.
4. Punch down the dough and place on lightly floured surface. Roll into a 10 x 16 inch rectangle.
5. Lightly brush surface with butter/margarine
6. Combine cinnamon and sugar in small bowl. Sprinkle over dough leaving a 1/2-inch border around
sides.
7. Sprinkle over morsels and nuts.
8. Roll up dough starting at short end and seal edges. Using a string, cut into 6 slices and place cut
side up in a baking pan.
9. Cover and let rise in a warm place until dough almost fills pan.
10 Bake 25 to 30 minutes or until golden brown. Place pan on wire cooking rack. Spread on
icing.
Yield: 6 cinnamon rolls.
--------------------------------------…
CINNAMON ROLL ICING
1 c. sugar
1 tbsp. brown Karo
1/3 c. milk
Maple flavoring
1 tsp. butter
Boil until creamy (soft ball stage) 1 cup sugar, Karo, milk and flavoring. Cool quickly in cold water (pan in pan) after adding butter. Beat after cool until pouring consistency (beginning to whiten up). Dribble over cinnamon rolls.
-----------------ICING:
1/2 stick butter, melted
4 tbsp. milk
4 c. powdered sugar
1/2 tsp. vanilla
Beat well.
------------CINNAMON ROLLS WITH CARAMEL ICING
1 c. scalded milk
1 c. lukewarm water
2 pkgs. yeast
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
5 to 6 c. flour
1/2 tsp. nutmeg
FROSTING:
1/2 c. butter
1/4 c. milk
1 c. 10X sugar
1 c. brown sugar
1 tsp. vanilla
Pour scalded milk over sugar, salt, shortening and nutmeg. Dissolve yeast in lukewarm water. When first mixture is cool, add beaten eggs. Work in flour until smooth and elastic. Turn into greased bowl. Cover and let rise until double. Punch down. Roll out into rectangle. Brush with melted butter, sprinkle with cinnamon and brown sugar. Roll up in jelly-roll fashion. Cut into 1 inch slices. Place in greased pan, cover and let rise until double. Bake at 375 degrees 10 to 12 minutes.
FROSTING: Melt butter in saucepan. Add brown sugar. Boil and stir over medium heat for 2 minutes. Add milk and bring to a boil again. Remove from heat and add vanilla and 10X sugar.
You can also take canned biscuit and brush thetop with melted butter and sprinke cinnamon sugar on them, my mom used to make them like that when it was little. I think you can make icing with powdered sugar and milk.
This is a tried and true family recipe we make at the holidays! They are soooo much better than store bought!
Cinnamon Rolls
2 loaves Bridgeford bread dough
1 ¼ cups powdered sugar (sifted)
½ cup whipping cream
3 Tablespoons butter
½ cup packed brown sugar
1 Tablespoon cinnamon
¾ cup raisins
1 cup chopped pecans
In a small bowl mix together powdered sugar and whipping cream. Divide mixture evenly between two 9” round baking pans, sprinkle with pecans and set aside. On a lightly floured surface, roll each of the loaves out into a 12 x 8 rectangle. Brush with melted butter.
In a small mixing bowl, stir together brown sugar and cinnamon. Sprinkle over dough. Top with raisins. Roll up dough – jelly roll style – starting from the long side. Pinch the seam closed. Cut each roll into 10 to 12 inch thickness slices.
Place rolls cut side down on sugar mixture in pans. Cover pans with a towel and let rise in a warm place until nearly double (about 30 minutes). OR cover with oiled waxed paper and then with plastic wrap and refrigerate 2 – 24 hours. Before baking, let stand 20 minutes at room temperature.
Bake rolls uncovered at 375 degrees for 20-25 minutes or until golden brown. Cool pans on wire rack and then invert on serving platter.
Fat free Vegetarian Banana Bread recipes?
This one is super yummy!
http://www.vegfamily.com/vegan-recipes/b鈥?/a>Fat free Vegetarian Banana Bread recipes?
Bananas are fruit, not meat last time I checked...
Here looks like a yummy recipe:
http://www.grouprecipes.com/s/fat-free-b鈥?/a>
http://www.vegfamily.com/vegan-recipes/b鈥?/a>Fat free Vegetarian Banana Bread recipes?
Bananas are fruit, not meat last time I checked...
Here looks like a yummy recipe:
http://www.grouprecipes.com/s/fat-free-b鈥?/a>
Can I please get a couple of recipes for ';garlic bread?'; Actually, just the stuff to put on the bread?
I don't know what kind of bread I will be using. Maybe just plain white bread, I don't know. No more than 4 or 5 ingredients please.
Thanks.Can I please get a couple of recipes for ';garlic bread?'; Actually, just the stuff to put on the bread?
For my garlic bread, I do the following:
* Put in a food processor some cloves of garlic and basil. I chop this all pretty fine.
* Mix the chopped garlic and basil into some softened, unsalted butter.
* Add some parmesan cheese and salt to taste
* Spread over some Italian bread and put in the oven until warm and crusty
It's really easy and really yummy and you can top it with extra cheese before putting it in the oven.Can I please get a couple of recipes for ';garlic bread?'; Actually, just the stuff to put on the bread?
First off..no plain white bread. Get yourself a loaf of crusty Italian or French bread.
Easy recipe:
Set oven to 450
Slice bread loaf down middle lengthwise, exposing middle. Then slice into manageable pieces.
Spread each slice with a good amnt of butter or margarine.
Sprinkle each slice liberally with garlic powder.
Add black pepper (cracked is better)
Sprinkle small amnt of red pepper flakes
bake in oven for appx 10 mins, take out when toasty or earlier if soft bread is preferred.
Somewhat harder recipe:
Slice same bread as before
Set oven to 450
Take whole clove of garlic and put in oven for appx 15-20 mins (do not open clove!). It's done when the ';paper'; gets a litttle black.
Open clove and squeeze out the yummy roasted garlic paste into a small bowl.
Add black pepper, red pepper and garlic powder to taste.
Spread butter/margarine on bread slices
spread garlic mix over bread
bake for appx 10 min, keep an eye out for burning, dont overcook
Enjoy and serve with favorite pasta dishes...
You can also add small amounts of parmesian, romano or mozarella cheese if so desired.
A little dried basil never hurt either.
A stick of butter
4 to 5 garlic cloves chopped
Basil (optional)
Parmesan cheese (optional)
Melt the butter on low heat and add the chopped garlic. Simmer on low until garlic is soft. Do not brown the garlic. It will get bitter. You can sprinkle dried basil on the bread and/or Parmesan cheese. Use a pastry brush to spread the butter mixture on the bread. If using french bread and you like softer garlic bread, wrap it in foil and open it the last 5 minutes for a little crunch. Bake at 350 degrees for 10 minutes or until warm and crisp.
It don't really how you make it, or how much time you spend preparing it, the end result is usually about the same. The easiest way to do it is this. Butter the face of the bread, and when your done, sprinkle garlic salt across it. And if you want it to look fancy, sprinkle a little parsley on it when your all done.
I use french bread or whole wheat baguettes if I can find them. I slice them in half lengthwise and spread fat free plain yogurt on them, dust with garlic powder, and bake at 350 for about 10 minutes.
A variation on that is to sprinkle grated parmesan or asiago cheese on the top before baking.
I use Italian Bread, sliced in half through the middle, melt about 1 1/2 sticks of butter, add 3-4 tbs of garlic powder, or mince 4-5 cloves of fresh garlic, add a little salt. Place in toaster oven and wait until top turns golden brown. Add parsley for garnish.
When all I have is white bread, I make this:
spread butter on the bread and sprinkle a little salt, garlic powder, and italian seasoning on each slice. I throw it under the broiler for about 5 minutes. My husband calls this my I forgot to go to the store garlic bread. My kids love it.
1/2 cup butter
1 or 2 cloves garlic, crushed and minced
Preparation:
Beat 1/2 cup butter; blend in garlic. Spread on bread for garlic bread or use on seafood, fish, or vegetables.
http://www.videojug.com/film/how-to-make鈥?/a>
http://www.wikihow.com/Make-Garlic-Bread
http://www.elise.com/recipes/archives/00鈥?/a>
i love all of these methods the taste is phenomenal :D
good luck
happy new year %26lt;3
I mix a little softened butter, granulated garlic, a pinch italian seasoning, and a little onion powder. Just mix and your set.
Your choice of bread
Melted Butter
Fresh Garlic, finely chopped
Oregano
mix it all together and spread over the bread and bake til golden brown
this may sounds really simple but u can use white bread or like french bread cut in half. for the ';spread'; butter with garlic or garlic salt if u dont have any and if u want cheese then any kind of shredded works well
use a long french bread...cut it in half...melt butter...add garlic powder and italian seasonings...spread on the bread, wrap bread in foil,bake in oven for about 15-20 minutes.
1 pound of softened butter, 4 cloves of garlic minced, touch of paprika.
Thanks.Can I please get a couple of recipes for ';garlic bread?'; Actually, just the stuff to put on the bread?
For my garlic bread, I do the following:
* Put in a food processor some cloves of garlic and basil. I chop this all pretty fine.
* Mix the chopped garlic and basil into some softened, unsalted butter.
* Add some parmesan cheese and salt to taste
* Spread over some Italian bread and put in the oven until warm and crusty
It's really easy and really yummy and you can top it with extra cheese before putting it in the oven.Can I please get a couple of recipes for ';garlic bread?'; Actually, just the stuff to put on the bread?
First off..no plain white bread. Get yourself a loaf of crusty Italian or French bread.
Easy recipe:
Set oven to 450
Slice bread loaf down middle lengthwise, exposing middle. Then slice into manageable pieces.
Spread each slice with a good amnt of butter or margarine.
Sprinkle each slice liberally with garlic powder.
Add black pepper (cracked is better)
Sprinkle small amnt of red pepper flakes
bake in oven for appx 10 mins, take out when toasty or earlier if soft bread is preferred.
Somewhat harder recipe:
Slice same bread as before
Set oven to 450
Take whole clove of garlic and put in oven for appx 15-20 mins (do not open clove!). It's done when the ';paper'; gets a litttle black.
Open clove and squeeze out the yummy roasted garlic paste into a small bowl.
Add black pepper, red pepper and garlic powder to taste.
Spread butter/margarine on bread slices
spread garlic mix over bread
bake for appx 10 min, keep an eye out for burning, dont overcook
Enjoy and serve with favorite pasta dishes...
You can also add small amounts of parmesian, romano or mozarella cheese if so desired.
A little dried basil never hurt either.
A stick of butter
4 to 5 garlic cloves chopped
Basil (optional)
Parmesan cheese (optional)
Melt the butter on low heat and add the chopped garlic. Simmer on low until garlic is soft. Do not brown the garlic. It will get bitter. You can sprinkle dried basil on the bread and/or Parmesan cheese. Use a pastry brush to spread the butter mixture on the bread. If using french bread and you like softer garlic bread, wrap it in foil and open it the last 5 minutes for a little crunch. Bake at 350 degrees for 10 minutes or until warm and crisp.
It don't really how you make it, or how much time you spend preparing it, the end result is usually about the same. The easiest way to do it is this. Butter the face of the bread, and when your done, sprinkle garlic salt across it. And if you want it to look fancy, sprinkle a little parsley on it when your all done.
I use french bread or whole wheat baguettes if I can find them. I slice them in half lengthwise and spread fat free plain yogurt on them, dust with garlic powder, and bake at 350 for about 10 minutes.
A variation on that is to sprinkle grated parmesan or asiago cheese on the top before baking.
I use Italian Bread, sliced in half through the middle, melt about 1 1/2 sticks of butter, add 3-4 tbs of garlic powder, or mince 4-5 cloves of fresh garlic, add a little salt. Place in toaster oven and wait until top turns golden brown. Add parsley for garnish.
When all I have is white bread, I make this:
spread butter on the bread and sprinkle a little salt, garlic powder, and italian seasoning on each slice. I throw it under the broiler for about 5 minutes. My husband calls this my I forgot to go to the store garlic bread. My kids love it.
1/2 cup butter
1 or 2 cloves garlic, crushed and minced
Preparation:
Beat 1/2 cup butter; blend in garlic. Spread on bread for garlic bread or use on seafood, fish, or vegetables.
http://www.videojug.com/film/how-to-make鈥?/a>
http://www.wikihow.com/Make-Garlic-Bread
http://www.elise.com/recipes/archives/00鈥?/a>
i love all of these methods the taste is phenomenal :D
good luck
happy new year %26lt;3
I mix a little softened butter, granulated garlic, a pinch italian seasoning, and a little onion powder. Just mix and your set.
Your choice of bread
Melted Butter
Fresh Garlic, finely chopped
Oregano
mix it all together and spread over the bread and bake til golden brown
this may sounds really simple but u can use white bread or like french bread cut in half. for the ';spread'; butter with garlic or garlic salt if u dont have any and if u want cheese then any kind of shredded works well
use a long french bread...cut it in half...melt butter...add garlic powder and italian seasonings...spread on the bread, wrap bread in foil,bake in oven for about 15-20 minutes.
1 pound of softened butter, 4 cloves of garlic minced, touch of paprika.
Does anyone have/know where to find recipes for bread machines...Magic Chef!?
Acquired one and it did not come with a manuelDoes anyone have/know where to find recipes for bread machines...Magic Chef!?
You might try to contact the Magic Chef customer service line to see if they can send you a manuel:
1-800-688-9900 (U.S.)
1-800-688-2002 (Canada)
Good luck.
Amazon.com has cookbooks for bread machines.Does anyone have/know where to find recipes for bread machines...Magic Chef!?
If you are looking for bread machine recipes go
allrecipes.com
browse the bred recipes and find the ones
for bread machines there are differed ones for them.
You might try to contact the Magic Chef customer service line to see if they can send you a manuel:
1-800-688-9900 (U.S.)
1-800-688-2002 (Canada)
Good luck.
Amazon.com has cookbooks for bread machines.Does anyone have/know where to find recipes for bread machines...Magic Chef!?
If you are looking for bread machine recipes go
allrecipes.com
browse the bred recipes and find the ones
for bread machines there are differed ones for them.
Got any good cream cheese spread recipes to put on zucchini bread?
Plain, softened cream cheese would be fine, or you could add some light herbs to it (oregano, basil, rosemary). If you put cinnamon in the batter, you could add a quick dash of cinnamon, but I don't think too much flavoring would go well with zucchini bread
What is the best way to make bread? I am thinking in terms of technique as opposed to recipes. Secrets?
I regularly bake bread but the texture is more cake -like and it does not toast well. I would especially like to make good white bread with a crispy crust like French bread and a soft light texture.What is the best way to make bread? I am thinking in terms of technique as opposed to recipes. Secrets?
This is a recipe, but it contains many techniques which are useful.
I have used it and even successfully made bread in a toasting oven.
Wholemeal bread
Combine a 7gm sachet of dried yeast with half a cup of warm water in a small bowl: stir in 1 teaspoon of caster sugar. Cover with plastic wrap and set aside for 5 minutes until bubbles appear on the surface.
Sift 2 cups of unbleached plain flower, and mix with 2 cups plain wholemeal flour, add 1 teaspoon salt, 2 tablespoons dried wholemilk powder and 1 tablespoon caster sugar into a large bowl.
Make a well in the centre, add yeast, quarter cup cooking oil and 1 cup warm water.
Using hands or large spoon, mix to a soft dough. Turn onto lightly floured surface, Knead ten minutes or until smooth and elastic. If needed incorporate up to half cup extra flour until dough is not sticky.
Place in large lightly oiled bowl. Leave, covered with a teatowel in a warm place for 1 hour or until well risen. Punch dough down, and knead for 1 minute.
Divide and shape into loaves or rolls. Leave covered with plastic wrap for 45 minutes or until well risen. Place in a tin which has been lightly oiled with butter or oil. Or mould into free-form shapes and place on a greased baking tray.
Bake in tins in a 210 degree C (Gas 190 c) oven for 10 minutes, lower heat to 180 c - bake an extra 30-40 minutes.
Bake free form loaves in a 210 c oven for 10 minutes - lower heat to180c and cook for 20-30 minutes. Cooking times will depend on size of loaves or rolls. To test for doneness, tap bottom of bread with knuckles. A hollow sound indicates bread is done.
Note. Dough is enough for 1 large, 2 medium or 3 small loaves, or 16-24 rolls.
If white bread is preferred replace the 2 cups of wholemeal flour with another 2 cups of plain flour.What is the best way to make bread? I am thinking in terms of technique as opposed to recipes. Secrets?
There are different kinds of breads: quick breads, that you mix and bake, such as maybe your favorite banana bread recipe. These are not typically crusty good breads, but more cake like. If you want to bake real bread, you need to follow all the steps for proofing, and letting it rise in a warm area. Also the type of flour you use will make a difference as will the freshness of your yeast and all the other ingredients as well.
I used to make bread and had the sme problem, then I bought a bread maker and I have fantastic bread every time now...;
Hhhmmm yummy, now i want bread.
Well i have never made bread before, but know i really really want to, i can suggest going on to the bbc website they have a very good receipe ideas and suggestions section.
And you can choose which famous chefs ideas you want to use, its a really good site to visit.
I'm partial to my bread machine.
Sounds like you need better flour. If Tesco's strong flour is all you can get, add a crushed up vitamin C tablet to improve it.
When you're knocking back the dough, think of Tony Blair. It helps no end.
Hate to say it but.those bread making machines are meant to be quite good !!
The best bread has some of yesterdays dough in it.
Hi Peter,
I have a machine and from day one I have never had a bad loaf.
Little tip, use the strongest flour you can get, and use fresh yeast, chat up your local baker he or she will maybee give you some free if you ask them nicely.
I regularly talk to my local baker, he mentioned something about mixing up the yeast, sugar and salt and powdered milk out of the machine first, but please check with your local baker first as it was a while ago he told me this and I haven't made bread for about 8 months as I have many illnesses and disabilities and haven't been very well most times.
However I do remember him telling me that if I want that nice smelling and tasting bread then you have to use fresh yeast, just mix up some and have a smell.
Regarding the dark or crispy bread, I either give it extra time or leave it in the maker untill you are happy with the bread, but not too long or it will go a bit soggy.
Good luck mate, I do hope have helped you, please let me know how you get on.
Jimmy from Essex England
YOU NEED TO BE VERY HEAVY HANDED TOO MAKE GOOD BREAD, MAKE SURE YOU KNEED IT VERY WELL, FOR THE CRISPY CRUST YOU NEED TO BRUSH THE LOAF WITH EGG AND MILK BEFORE YOU BAKE,
This is a recipe, but it contains many techniques which are useful.
I have used it and even successfully made bread in a toasting oven.
Wholemeal bread
Combine a 7gm sachet of dried yeast with half a cup of warm water in a small bowl: stir in 1 teaspoon of caster sugar. Cover with plastic wrap and set aside for 5 minutes until bubbles appear on the surface.
Sift 2 cups of unbleached plain flower, and mix with 2 cups plain wholemeal flour, add 1 teaspoon salt, 2 tablespoons dried wholemilk powder and 1 tablespoon caster sugar into a large bowl.
Make a well in the centre, add yeast, quarter cup cooking oil and 1 cup warm water.
Using hands or large spoon, mix to a soft dough. Turn onto lightly floured surface, Knead ten minutes or until smooth and elastic. If needed incorporate up to half cup extra flour until dough is not sticky.
Place in large lightly oiled bowl. Leave, covered with a teatowel in a warm place for 1 hour or until well risen. Punch dough down, and knead for 1 minute.
Divide and shape into loaves or rolls. Leave covered with plastic wrap for 45 minutes or until well risen. Place in a tin which has been lightly oiled with butter or oil. Or mould into free-form shapes and place on a greased baking tray.
Bake in tins in a 210 degree C (Gas 190 c) oven for 10 minutes, lower heat to 180 c - bake an extra 30-40 minutes.
Bake free form loaves in a 210 c oven for 10 minutes - lower heat to180c and cook for 20-30 minutes. Cooking times will depend on size of loaves or rolls. To test for doneness, tap bottom of bread with knuckles. A hollow sound indicates bread is done.
Note. Dough is enough for 1 large, 2 medium or 3 small loaves, or 16-24 rolls.
If white bread is preferred replace the 2 cups of wholemeal flour with another 2 cups of plain flour.What is the best way to make bread? I am thinking in terms of technique as opposed to recipes. Secrets?
There are different kinds of breads: quick breads, that you mix and bake, such as maybe your favorite banana bread recipe. These are not typically crusty good breads, but more cake like. If you want to bake real bread, you need to follow all the steps for proofing, and letting it rise in a warm area. Also the type of flour you use will make a difference as will the freshness of your yeast and all the other ingredients as well.
I used to make bread and had the sme problem, then I bought a bread maker and I have fantastic bread every time now...;
Hhhmmm yummy, now i want bread.
Well i have never made bread before, but know i really really want to, i can suggest going on to the bbc website they have a very good receipe ideas and suggestions section.
And you can choose which famous chefs ideas you want to use, its a really good site to visit.
I'm partial to my bread machine.
Sounds like you need better flour. If Tesco's strong flour is all you can get, add a crushed up vitamin C tablet to improve it.
When you're knocking back the dough, think of Tony Blair. It helps no end.
Hate to say it but.those bread making machines are meant to be quite good !!
The best bread has some of yesterdays dough in it.
Hi Peter,
I have a machine and from day one I have never had a bad loaf.
Little tip, use the strongest flour you can get, and use fresh yeast, chat up your local baker he or she will maybee give you some free if you ask them nicely.
I regularly talk to my local baker, he mentioned something about mixing up the yeast, sugar and salt and powdered milk out of the machine first, but please check with your local baker first as it was a while ago he told me this and I haven't made bread for about 8 months as I have many illnesses and disabilities and haven't been very well most times.
However I do remember him telling me that if I want that nice smelling and tasting bread then you have to use fresh yeast, just mix up some and have a smell.
Regarding the dark or crispy bread, I either give it extra time or leave it in the maker untill you are happy with the bread, but not too long or it will go a bit soggy.
Good luck mate, I do hope have helped you, please let me know how you get on.
Jimmy from Essex England
YOU NEED TO BE VERY HEAVY HANDED TOO MAKE GOOD BREAD, MAKE SURE YOU KNEED IT VERY WELL, FOR THE CRISPY CRUST YOU NEED TO BRUSH THE LOAF WITH EGG AND MILK BEFORE YOU BAKE,
I need 2 really good recipes for zucchini bread one for the oven and one for a bread maker?
I have one great oven recipe.
Yummyfood - Quick and easy international recipes
Zucchini Bread Status Approved
Name Zucchini Bread
Category Breakfast, Cakes %26amp; Pastries, American
Serves/Yields 2 large loaves
Source Kate
Difficulty Easy
Prep. Time 20 minutes
Cook Time 1 hour
Introduction
I never cared for zucchini bread, so I played with a recipe until I got what I wanted. It has a nice moist texture and a deliciously rich flavor. It's great spread with cream cheese for breakfast. This is one of the breads I make at Christmas as gifts, baked in small foil pans.
Ingredients
2 cups shredded zucchini(about 3 medium zucchini)
2 cups all purpouse flour
1/2 cup whole wheat flour
1 cup granulated sugar
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1/2 tsp baking powder
3 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1/3 cup molasses
1 cup chopped nuts
1 cup chopped raisins (process nuts and raisins together in food processor for best results)
Directions
Step: 1 Grate zucchini and place on a plate covered with paper towels to drain off excess moisture.
In a large bowl combine eggs, oil, sugar, molasses and vanilla and beat with an electric mixer on high speed until thick and foamy. Beat in applesauce. Combine dry ingredients and stir to blend well. Add dry ingredients to egg mixture and stir just until blended. Add zucchini, nuts and raisins and blend gently. Pour batter into 2 greased and floured 5X9 loaf pans. Bake at 350 F for 1 hour or until a toothpick inserted in center comes out clean.
let bread cool slightly in pans and then turn out on racks to finish cooling, covered with a clean tea towel.
Store breads in an airtight container.
This bread keeps up to 2 weeks if stored in the fridge.
Time submitted: Sunday, December 05. 2004 at 07:26:49
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id63.ht鈥?/a>
Close This WindowI need 2 really good recipes for zucchini bread one for the oven and one for a bread maker?
SWEET POTATO AND ZUCCHINI BREAD
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted
Preheat oven to 350掳F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
Makes 1 loaf.
Bon App茅tit
Zucchini Bread /ABM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Zucchini Bread* Automatic Breadmachine*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1/4 cup Walnuts (1 oz) -- chopped
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
3 tablespoons Zucchini -- grated
3/4 cup Water
1 teaspoon Dry yeast
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients.
Close cover and place dry yeast into the yeast holder. Press start.I need 2 really good recipes for zucchini bread one for the oven and one for a bread maker?
Check out the links on this page: http://search.yahoo.com/search?ei=utf-8%26amp;鈥?/a> maybe it will take you to some good ones.
Title: ZUCHINI BREAD
Categories: Breads
Yield: 4 Servings
6 ea Eggs
2 c Oil
4 c Grated squash
2 c Sugar
6 c Flour
4 ts Cinnamon
1/2 ts Baking powder
2 ts Baking soda
2 ts Salt
2 ts Vanilla
Combine ingredients in Large bowl, mix well. Pour into greased and
floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with
butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or
pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp
ginger. Another thing I did often, was bake the batter in
cupcake/muffin tins. Then when the kids wanted a snack, they could
just take ';one'; without the worry or mess of slicing from the loaf.
Not sure if this helps you out but it's a great recipe for zucchini cake. My zucchini plants provide an overabundance of zucchini so I grate them into 2 cup servings and freeze. Whenever I want zucchini cake I just take a package out of the freezer.
Zucchini Cake
2 c. grated zucchini
1 1/2 c. oil
4 eggs
2 tsp vanilla
3 c. flour
2 c. sugar
2 tsp cinnamon
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
1/2 c. chopped nuts.
Mix all ingredients together. Put in bunt pan and bake at 350 degrees for 1 hour.
Delicious
ZUCCHINI BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups coarsely grated zucchini (loosely packed)
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts - chopped
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine flour, baking soda, salt, baking powder and nuts; stir into the egg mixture. Divide batter into 2 prepared loaf (8x4 inch) pans. Bake at 350 degrees for 60 minutes, or until done. Cool for 10 minutes in pan and then cool completely on wire rack.
http://bread.allrecipes.com/zucchini-bre鈥?/a>
THIS WAS GIVEN TO ME A FEW YEARS BACK BY MY NEIGHBOR AND I'VE NEVER WANTED FOR ANOTHER RECIPE!
ZUCCHINI BREAD
MAKES 2 LOAVES...BAKE @350 FOR 1 HR.
3 EGGS
2 CPS. SUGAR
2 TSP. VANILLA
1 CP. OIL
1 TSP. BAKING SODA
1/2 CP. RAISINS
1 CP WALNUT OR PECAN PIECES
3 CPS. FLOUR
1 TSP. BAKING POWDER
1 TSP. SALT
1 TSP. CINNAMON
1 CP. DRAINED, CRUSHED PINEAPPLE
2 CPS. GRADED OR GROUND ZUCCHINI
BEAT EGGS, VANILLA, SUGAR AND OIL TILL FLUFFY. ADD ZUCCHINI, FLOUR, BAKING SODA, BAKING POWDER, SALT, CINNAMON. MIX TOGETHER, ADD REMAINING INGREDIENTS AND MIX AGAIN. POUR INTO 2 GREASED LOAF PANS AND BAKE
HOPE YOU ENJOY THIS AS IT REALLY IS VERY MOIST!!!
Bread Machine Zucchini bread
Here is a fat-free zucchini bread recipe for a bread machine. It makes 2 lb. loaf.
1 cup water
4 cups bread flour
1 tbsp. brown sugar
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup coarsely grated zucchini
3 tsp. active dry yeast
Follow bread machine directions for basic bread (Approximately 4 hours and 10 minutes) loaf. Add zucchini with dry ingredients. Depending on
moisture content of zucchini, a tbsp more of flour may have to be added during initial kneading.
``````````````````````````````````````鈥?br>
Zucchini Bread
2 1/4 cups Bread flour
1 tablespoon Dry milk
1 teaspoon salt
1 tablespoon Butter
1/4 cup Walnuts (1 oz) -- chopped
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
3 tablespoons Zucchini -- grated
3/4 cup Water
1 teaspoon Dry yeast
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast)inside the bread pan. Add liquid ingredients.
Close cover and place dry yeast into the yeast holder. Press start.
``````````````````````````````````````鈥?br>
Zucchini Bread
1-1/2 LB LOAF
3/4 c Milk
1/2 c Zucchini; finely shredded
1/2 c Carrot; finely shredded
1 tb Butter or amrgarine
1 ts Salt
2 c Whole wheat flour
1 c Bread flour
1 tb Brown sugar; packed
2 ts Bread machine yeast
1 ts Poppy seed
Add ingredients in order given by manufacturer,
adding zucchini and carrot with milk. Basic/white
bread cycle. Medium/normal color setting.
NOTE: Veggies vary in moisture content, so adjust
dough as needed.
Zucchini Bread (very moist)
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups grated zucchini
3 eggs, beaten
1 cup salad oil
2 cups sugar
3 tbsp vanilla
Combine flour, baking soda, salt and cinnamon. Add zucchini.
In a seperate bowl: combine eggs, salad, sugar and vanilla.
Combine the two mixtures.
2 loaf pans at 325 degrees for approx. 1 hour.
Zucchini Nut Loaf
1 cup grated zucchini squash
1 cup sugar
1 egg
录 cup cooking oil
1 陆 cups flour
1 tsp. cinnamon
陆 tsp baking soda
陆 tsp. nutmeg
录 tsp. baking powder
录 tsp. finely shredded lemon peel
陆 cups chopped walnuts
In bowl beat together zucchini, sugar, and egg. Add cooking oil, mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, and lemon peel. Stir into zucchini mixture. Fold in walnuts. Pour into a greased loaf pan. Bake at 350 degrees till done, 55 to 60 minutes. Cool in pan on rack for 10 minutes; remove from pan. Cool thoroughly on rack. Wrap and store overnight before slicing. Makes 1 loaf.g
Yummyfood - Quick and easy international recipes
Zucchini Bread Status Approved
Name Zucchini Bread
Category Breakfast, Cakes %26amp; Pastries, American
Serves/Yields 2 large loaves
Source Kate
Difficulty Easy
Prep. Time 20 minutes
Cook Time 1 hour
Introduction
I never cared for zucchini bread, so I played with a recipe until I got what I wanted. It has a nice moist texture and a deliciously rich flavor. It's great spread with cream cheese for breakfast. This is one of the breads I make at Christmas as gifts, baked in small foil pans.
Ingredients
2 cups shredded zucchini(about 3 medium zucchini)
2 cups all purpouse flour
1/2 cup whole wheat flour
1 cup granulated sugar
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1/2 tsp baking powder
3 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1/3 cup molasses
1 cup chopped nuts
1 cup chopped raisins (process nuts and raisins together in food processor for best results)
Directions
Step: 1 Grate zucchini and place on a plate covered with paper towels to drain off excess moisture.
In a large bowl combine eggs, oil, sugar, molasses and vanilla and beat with an electric mixer on high speed until thick and foamy. Beat in applesauce. Combine dry ingredients and stir to blend well. Add dry ingredients to egg mixture and stir just until blended. Add zucchini, nuts and raisins and blend gently. Pour batter into 2 greased and floured 5X9 loaf pans. Bake at 350 F for 1 hour or until a toothpick inserted in center comes out clean.
let bread cool slightly in pans and then turn out on racks to finish cooling, covered with a clean tea towel.
Store breads in an airtight container.
This bread keeps up to 2 weeks if stored in the fridge.
Time submitted: Sunday, December 05. 2004 at 07:26:49
Contributed By: Kate
This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id63.ht鈥?/a>
Close This WindowI need 2 really good recipes for zucchini bread one for the oven and one for a bread maker?
SWEET POTATO AND ZUCCHINI BREAD
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted
Preheat oven to 350掳F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)
Makes 1 loaf.
Bon App茅tit
Zucchini Bread /ABM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Zucchini Bread* Automatic Breadmachine*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1/4 cup Walnuts (1 oz) -- chopped
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
3 tablespoons Zucchini -- grated
3/4 cup Water
1 teaspoon Dry yeast
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients.
Close cover and place dry yeast into the yeast holder. Press start.I need 2 really good recipes for zucchini bread one for the oven and one for a bread maker?
Check out the links on this page: http://search.yahoo.com/search?ei=utf-8%26amp;鈥?/a> maybe it will take you to some good ones.
Title: ZUCHINI BREAD
Categories: Breads
Yield: 4 Servings
6 ea Eggs
2 c Oil
4 c Grated squash
2 c Sugar
6 c Flour
4 ts Cinnamon
1/2 ts Baking powder
2 ts Baking soda
2 ts Salt
2 ts Vanilla
Combine ingredients in Large bowl, mix well. Pour into greased and
floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with
butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or
pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp
ginger. Another thing I did often, was bake the batter in
cupcake/muffin tins. Then when the kids wanted a snack, they could
just take ';one'; without the worry or mess of slicing from the loaf.
Not sure if this helps you out but it's a great recipe for zucchini cake. My zucchini plants provide an overabundance of zucchini so I grate them into 2 cup servings and freeze. Whenever I want zucchini cake I just take a package out of the freezer.
Zucchini Cake
2 c. grated zucchini
1 1/2 c. oil
4 eggs
2 tsp vanilla
3 c. flour
2 c. sugar
2 tsp cinnamon
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
1/2 c. chopped nuts.
Mix all ingredients together. Put in bunt pan and bake at 350 degrees for 1 hour.
Delicious
ZUCCHINI BREAD
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups coarsely grated zucchini (loosely packed)
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts - chopped
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine flour, baking soda, salt, baking powder and nuts; stir into the egg mixture. Divide batter into 2 prepared loaf (8x4 inch) pans. Bake at 350 degrees for 60 minutes, or until done. Cool for 10 minutes in pan and then cool completely on wire rack.
http://bread.allrecipes.com/zucchini-bre鈥?/a>
THIS WAS GIVEN TO ME A FEW YEARS BACK BY MY NEIGHBOR AND I'VE NEVER WANTED FOR ANOTHER RECIPE!
ZUCCHINI BREAD
MAKES 2 LOAVES...BAKE @350 FOR 1 HR.
3 EGGS
2 CPS. SUGAR
2 TSP. VANILLA
1 CP. OIL
1 TSP. BAKING SODA
1/2 CP. RAISINS
1 CP WALNUT OR PECAN PIECES
3 CPS. FLOUR
1 TSP. BAKING POWDER
1 TSP. SALT
1 TSP. CINNAMON
1 CP. DRAINED, CRUSHED PINEAPPLE
2 CPS. GRADED OR GROUND ZUCCHINI
BEAT EGGS, VANILLA, SUGAR AND OIL TILL FLUFFY. ADD ZUCCHINI, FLOUR, BAKING SODA, BAKING POWDER, SALT, CINNAMON. MIX TOGETHER, ADD REMAINING INGREDIENTS AND MIX AGAIN. POUR INTO 2 GREASED LOAF PANS AND BAKE
HOPE YOU ENJOY THIS AS IT REALLY IS VERY MOIST!!!
Bread Machine Zucchini bread
Here is a fat-free zucchini bread recipe for a bread machine. It makes 2 lb. loaf.
1 cup water
4 cups bread flour
1 tbsp. brown sugar
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup coarsely grated zucchini
3 tsp. active dry yeast
Follow bread machine directions for basic bread (Approximately 4 hours and 10 minutes) loaf. Add zucchini with dry ingredients. Depending on
moisture content of zucchini, a tbsp more of flour may have to be added during initial kneading.
``````````````````````````````````````鈥?br>
Zucchini Bread
2 1/4 cups Bread flour
1 tablespoon Dry milk
1 teaspoon salt
1 tablespoon Butter
1/4 cup Walnuts (1 oz) -- chopped
1 teaspoon Cinnamon
1/2 teaspoon Ground cloves
3 tablespoons Zucchini -- grated
3/4 cup Water
1 teaspoon Dry yeast
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast)inside the bread pan. Add liquid ingredients.
Close cover and place dry yeast into the yeast holder. Press start.
``````````````````````````````````````鈥?br>
Zucchini Bread
1-1/2 LB LOAF
3/4 c Milk
1/2 c Zucchini; finely shredded
1/2 c Carrot; finely shredded
1 tb Butter or amrgarine
1 ts Salt
2 c Whole wheat flour
1 c Bread flour
1 tb Brown sugar; packed
2 ts Bread machine yeast
1 ts Poppy seed
Add ingredients in order given by manufacturer,
adding zucchini and carrot with milk. Basic/white
bread cycle. Medium/normal color setting.
NOTE: Veggies vary in moisture content, so adjust
dough as needed.
Zucchini Bread (very moist)
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups grated zucchini
3 eggs, beaten
1 cup salad oil
2 cups sugar
3 tbsp vanilla
Combine flour, baking soda, salt and cinnamon. Add zucchini.
In a seperate bowl: combine eggs, salad, sugar and vanilla.
Combine the two mixtures.
2 loaf pans at 325 degrees for approx. 1 hour.
Zucchini Nut Loaf
1 cup grated zucchini squash
1 cup sugar
1 egg
录 cup cooking oil
1 陆 cups flour
1 tsp. cinnamon
陆 tsp baking soda
陆 tsp. nutmeg
录 tsp. baking powder
录 tsp. finely shredded lemon peel
陆 cups chopped walnuts
In bowl beat together zucchini, sugar, and egg. Add cooking oil, mix well. Stir together flour, cinnamon, baking soda, nutmeg, baking powder, and lemon peel. Stir into zucchini mixture. Fold in walnuts. Pour into a greased loaf pan. Bake at 350 degrees till done, 55 to 60 minutes. Cool in pan on rack for 10 minutes; remove from pan. Cool thoroughly on rack. Wrap and store overnight before slicing. Makes 1 loaf.
Recipes for monkey bread?
I need a recipe for monkey bread and a really good one too. I don't want peacans in it thoughRecipes for monkey bread?
just take a cinimon roll can and cut up into piecesRecipes for monkey bread?
I DON'T PUT RAISINS IN MY MONKEY BREAD. Here's my recipe:
Monkey Bread
3 tubes buttermilk refrigerator biscuits
1/2 cup brown sugar
1/2 cup vanilla ice cream
1 cup sugar
1 stick margerine or butter
1/4 teaspoon cinnamon
Cut each biscuit into 4 pieces and roll in a mixture of cinnamon and 1/2 cup sugar. Layer pieces in well-greased bundt pan. In sauce pan combine brown sugar, ice cream,margerine (I do prefer butter myself) and 1/2 cup sugar...bring to a boil. Pour while hot over biscuits. Bake at 350 degree F oven for 30 mins. Cool 15 mins. Turn over onto large plate or platter. Serve and ENJOY!!!! YUMMY!!!!!
try this link:
http://allrecipes.com/recipe/monkey-brea鈥?/a>
I don't really like sweet dishes so the ones above don't attract me. In my family it was always a savory bread. Yes, I like shortcuts like the biscuit one...Pillsbury, hey? Then roll them lavishly in butter
%26amp; olive oil, melted with any seasoning you love: Garlic, rosemary, thyme, parsley....anyway the list is unlimited! Parmesano cheese.....Use a fancy funnel pan ('cus it's fun %26amp; beautiful). Roll in seasoned oil then plop each piece into your pan until it's pretty full. Bake @ 325 * until it looks nicely browned. Turn onto a serving platter %26amp; have guests pull it apart as they might. Loved your question! I wanna make some today...it's been a long time!! Thank you for reminding me of this fun bread!!
Original recipe yield:
1 10 inch tube pan
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr
INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
MEXICAN MONKEY BREAD
1/2 cup butter, melted
2 tablespoons chili powder
1 tablespoon ground cumin
2 packages (about 16 ounces each) frozen bread dough, thawed and cut into 1-inch cubes
2 cups shredded Monterey Jack or Mexican blend cheese
2 cups French's庐 French Fried Onions
1 can (4 1/2 ounces) chopped green chilies, drained
Grease bottom and sides of 10-inch tube pan. In small bowl, combine melted butter and spices. Dip bread cubes, one at a time, into butter mixture. Place one third of the bread cubes into bottom of prepared pan. Sprinkle with 2/3 cup cheese, 2/3 cup French Fried Onions and one half of the chilies.
Repeat layer 1 more time. Top with final one-third of the bread cubes. Cover pan with plastic wrap. Let rest in draft-free place for 1 hour or until doubled in size. Preheat oven to 375掳 F . Bake 35 minutes until golden. Sprinkle with remaining cheese and
onions. Bake 5 minutes until cheese melts and onions are golden. Loosen edges of bread; invert onto baking rack. Immediately invert onto serving platter. Serve warm.
- - - - - - - - - - - - - - - - - - -
Monkey and Gorilla Bread
Monkey Bread
(recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
-----------------
Gorilla Bread
(recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit.
Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits.
Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
- - - - - - - - - - - - - - - - - - -
Monkey Bread - Italian Cheese Bread
Serving Size : 16
2 cans large refrigerated biscuits (8 per can)
1/2 cup butter, melted
1 tablespoon Italian seasoning
1/3 cup Parmesan cheese
Preheat oven to 375掳F. Lightly coat a Bundt pan with baking spray.
Combine butter, seasoning and cheese in bowl. Lightly dip one side of the biscuit into the butter mixture and place butter-side down in Bundt pan. Continue to layer all of the biscuits. Bake 25 to 30 minutes. If the top biscuits become too brown, lay a piece of aluminum foil over top, shiny-side up. Set pan on cooling rack for 10 minutes. Invert onto serving plate or basket. Serve immediately.
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Prepare dough
Grind a live monkey and pour contents into the dough
Mix %26amp; bake
uh... 1 cup monkey meat... 1 cup wheat.... 1 cup water.. mash %26amp; bake?
Peach Monkey Bread
1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted
In mixing bowl combine the peach jam, honey and nuts. Stir in the
melted butter and set aside.
Separate the 10 biscuits and cut each in quarters. Using half of the
pieces, layer them in an 8-inch pie tin. Spread half of the peach jam
mixture over the biscuits. Place the remaining biscuit pieces on top
and spread with the remaining jam mixture. Bake at 350 degrees to 375
degrees for 25 to 30 minutes, or until a deep golden brown. Invert onto
a serving dish. Pull apart to serve.
NOTE: Just about any flavor jam or preserves may be used. A ready-made
frosting may be used as an icing, if desired.
1 monkey
1 loaf of bread
3 bannanas
bake in oven on 450 f for seven hours or until monkey is nice and golden
then serve
go to allrecipes.com
just take a cinimon roll can and cut up into piecesRecipes for monkey bread?
I DON'T PUT RAISINS IN MY MONKEY BREAD. Here's my recipe:
Monkey Bread
3 tubes buttermilk refrigerator biscuits
1/2 cup brown sugar
1/2 cup vanilla ice cream
1 cup sugar
1 stick margerine or butter
1/4 teaspoon cinnamon
Cut each biscuit into 4 pieces and roll in a mixture of cinnamon and 1/2 cup sugar. Layer pieces in well-greased bundt pan. In sauce pan combine brown sugar, ice cream,margerine (I do prefer butter myself) and 1/2 cup sugar...bring to a boil. Pour while hot over biscuits. Bake at 350 degree F oven for 30 mins. Cool 15 mins. Turn over onto large plate or platter. Serve and ENJOY!!!! YUMMY!!!!!
try this link:
http://allrecipes.com/recipe/monkey-brea鈥?/a>
I don't really like sweet dishes so the ones above don't attract me. In my family it was always a savory bread. Yes, I like shortcuts like the biscuit one...Pillsbury, hey? Then roll them lavishly in butter
%26amp; olive oil, melted with any seasoning you love: Garlic, rosemary, thyme, parsley....anyway the list is unlimited! Parmesano cheese.....Use a fancy funnel pan ('cus it's fun %26amp; beautiful). Roll in seasoned oil then plop each piece into your pan until it's pretty full. Bake @ 325 * until it looks nicely browned. Turn onto a serving platter %26amp; have guests pull it apart as they might. Loved your question! I wanna make some today...it's been a long time!! Thank you for reminding me of this fun bread!!
Original recipe yield:
1 10 inch tube pan
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr
INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
MEXICAN MONKEY BREAD
1/2 cup butter, melted
2 tablespoons chili powder
1 tablespoon ground cumin
2 packages (about 16 ounces each) frozen bread dough, thawed and cut into 1-inch cubes
2 cups shredded Monterey Jack or Mexican blend cheese
2 cups French's庐 French Fried Onions
1 can (4 1/2 ounces) chopped green chilies, drained
Grease bottom and sides of 10-inch tube pan. In small bowl, combine melted butter and spices. Dip bread cubes, one at a time, into butter mixture. Place one third of the bread cubes into bottom of prepared pan. Sprinkle with 2/3 cup cheese, 2/3 cup French Fried Onions and one half of the chilies.
Repeat layer 1 more time. Top with final one-third of the bread cubes. Cover pan with plastic wrap. Let rest in draft-free place for 1 hour or until doubled in size. Preheat oven to 375掳 F . Bake 35 minutes until golden. Sprinkle with remaining cheese and
onions. Bake 5 minutes until cheese melts and onions are golden. Loosen edges of bread; invert onto baking rack. Immediately invert onto serving platter. Serve warm.
- - - - - - - - - - - - - - - - - - -
Monkey and Gorilla Bread
Monkey Bread
(recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
-----------------
Gorilla Bread
(recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit.
Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits.
Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts. Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
- - - - - - - - - - - - - - - - - - -
Monkey Bread - Italian Cheese Bread
Serving Size : 16
2 cans large refrigerated biscuits (8 per can)
1/2 cup butter, melted
1 tablespoon Italian seasoning
1/3 cup Parmesan cheese
Preheat oven to 375掳F. Lightly coat a Bundt pan with baking spray.
Combine butter, seasoning and cheese in bowl. Lightly dip one side of the biscuit into the butter mixture and place butter-side down in Bundt pan. Continue to layer all of the biscuits. Bake 25 to 30 minutes. If the top biscuits become too brown, lay a piece of aluminum foil over top, shiny-side up. Set pan on cooling rack for 10 minutes. Invert onto serving plate or basket. Serve immediately.
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Prepare dough
Grind a live monkey and pour contents into the dough
Mix %26amp; bake
uh... 1 cup monkey meat... 1 cup wheat.... 1 cup water.. mash %26amp; bake?
Peach Monkey Bread
1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted
In mixing bowl combine the peach jam, honey and nuts. Stir in the
melted butter and set aside.
Separate the 10 biscuits and cut each in quarters. Using half of the
pieces, layer them in an 8-inch pie tin. Spread half of the peach jam
mixture over the biscuits. Place the remaining biscuit pieces on top
and spread with the remaining jam mixture. Bake at 350 degrees to 375
degrees for 25 to 30 minutes, or until a deep golden brown. Invert onto
a serving dish. Pull apart to serve.
NOTE: Just about any flavor jam or preserves may be used. A ready-made
frosting may be used as an icing, if desired.
1 monkey
1 loaf of bread
3 bannanas
bake in oven on 450 f for seven hours or until monkey is nice and golden
then serve
go to allrecipes.com
I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
Gluten allergy in the family, also sometime quick and simple...I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
We use rice with finely chopped veggies and seasoning of choice, or U can try something with millet. The millet is so mild it can be flavored like anything U want -- say sausage. Then there is always tofu, which can be flavored like anything U want. Tofu can be made to imitate sausage or bacon or chili. Diced red onions are colorful and flavorful.I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
These are good with or without the crab
Crab Stuffed Mushrooms
1 1/2 pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
Wipe the mushrooms clean with a damp paper towel and remove the stems.
Place the mushroom caps on a shallow baking dish.
Mince the stems. Combine all the remaining ingredients, including the
minced stems, and mix well.
Spoon the mixture into the mushroom caps and bake in a preheated 350掳
oven for 15 minutes. Serve warm. Makes about 24 appetizers.
Mouth-Watering Stuffed Mushrooms --
INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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Bacon and Cheddar Stuffed Mushrooms --
INGREDIENTS
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
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Stuffed Mushrooms with Spinach --
INGREDIENTS
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Crab and Lobster Stuffed Mushrooms --
INGREDIENTS
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
STUFFED MUSHROOMS
1 8-oz pkg cream cheese, softened
1 pkg. dry onion soup mix
30 fresh mushrooms, medium sized
Wash mushrooms %26amp; towel dry; take out stems; cut off ends and dice the stems. Mix together cream cheese, diced stems and onion soup mix. Fill mushrooms and bake at 350 for 20 min
try mixing some chopped up (cooked) spinach with some feta cheese. mix with some olive oil, salt, pepper, oregano.
Beer batter, stuff with your favorite cheese! Yummy and dip in butter garlic sauce.
I found two gluten-free recipes for you that don't use sausage...here you go:
Stuffed Mushrooms Recipe #95385
35 min | 10 min prep
2 tablespoons olive oil, divided
6 large mushrooms, stems removed and finely chopped
1/4 onion, finely chopped
1 clove garlic, crushed
2 slices bacon, finely diced
1 small tomato, finely diced
1/2 teaspoon dried herbs
4 tablespoons parmesan cheese
Pre-heat your oven to 190c.
Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
Remove from the heat and add the diced tomato and mixed herbs; mix well.
Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.
______________________________________鈥?br>
Low Carb Crab Stuffed Mushrooms Recipe #94656
30 min | 15 min prep
SERVES 6
12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil
Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
Preheat oven to 350 degrees.
Clean, dry and stem mushrooms; discard stems.
Scoop out and discard gills.
Fill mushrooms with the crabmeat mixture.
Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
We use rice with finely chopped veggies and seasoning of choice, or U can try something with millet. The millet is so mild it can be flavored like anything U want -- say sausage. Then there is always tofu, which can be flavored like anything U want. Tofu can be made to imitate sausage or bacon or chili. Diced red onions are colorful and flavorful.I was wondering if anyone has any recipes for stuffed mushrooms without bread crumbs or sausage?
These are good with or without the crab
Crab Stuffed Mushrooms
1 1/2 pounds (about 24) white mushrooms
4 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 fresh green chile, seeded and finely chopped
1 pound crab meat, shelled and flaked
1/2 teaspoon Dijon mustard
1 tablespoon ground red pepper
6 ounces quality white cheddar cheese, grated
Wipe the mushrooms clean with a damp paper towel and remove the stems.
Place the mushroom caps on a shallow baking dish.
Mince the stems. Combine all the remaining ingredients, including the
minced stems, and mix well.
Spoon the mixture into the mushroom caps and bake in a preheated 350掳
oven for 15 minutes. Serve warm. Makes about 24 appetizers.
Mouth-Watering Stuffed Mushrooms --
INGREDIENTS
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Bacon and Cheddar Stuffed Mushrooms --
INGREDIENTS
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove mushroom stems. Set aside caps. Chop the stems.
In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Bake in the preheated oven 15 minutes, or until the cheese has melted.
Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Stuffed Mushrooms with Spinach --
INGREDIENTS
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Crab and Lobster Stuffed Mushrooms --
INGREDIENTS
3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
STUFFED MUSHROOMS
1 8-oz pkg cream cheese, softened
1 pkg. dry onion soup mix
30 fresh mushrooms, medium sized
Wash mushrooms %26amp; towel dry; take out stems; cut off ends and dice the stems. Mix together cream cheese, diced stems and onion soup mix. Fill mushrooms and bake at 350 for 20 min
try mixing some chopped up (cooked) spinach with some feta cheese. mix with some olive oil, salt, pepper, oregano.
Beer batter, stuff with your favorite cheese! Yummy and dip in butter garlic sauce.
I found two gluten-free recipes for you that don't use sausage...here you go:
Stuffed Mushrooms Recipe #95385
35 min | 10 min prep
2 tablespoons olive oil, divided
6 large mushrooms, stems removed and finely chopped
1/4 onion, finely chopped
1 clove garlic, crushed
2 slices bacon, finely diced
1 small tomato, finely diced
1/2 teaspoon dried herbs
4 tablespoons parmesan cheese
Pre-heat your oven to 190c.
Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
Remove from the heat and add the diced tomato and mixed herbs; mix well.
Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.
______________________________________鈥?br>
Low Carb Crab Stuffed Mushrooms Recipe #94656
30 min | 15 min prep
SERVES 6
12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil
Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
Preheat oven to 350 degrees.
Clean, dry and stem mushrooms; discard stems.
Scoop out and discard gills.
Fill mushrooms with the crabmeat mixture.
Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
Pumpkin bread recipes??
Delicious Pumpkin Bread:
INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.Pumpkin bread recipes??
PUMPKIN BREAD
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
If using self-rising flour, omit baking soda, salt and baking powder.
Zucchini Bread: Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.
NUT BREAD BUTTERS:
Almond Butter: Mix 1/2 cup butter, softened; 1 tablespoon finely chopped almonds and 1/2 teaspoon almond extract.
Date Butter: Mix 1/2 cup butter, softened; and 1/4 cup finely cut-up dates.
Orange Butter: Mix 1/2 cup butter, softened; 1 tablespoon orange juice and 1 teaspoon grated orange peel.Pumpkin bread recipes??
INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
--Yummy Pumpkin Bread--
* 2 cups pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
PUMPKIN PECAN LOAF:
Beat 4 lg eggs in lg bowl until frothy.
Add 2 cups of sugar, 14 oz can of pumpkin (no spices),
%26amp; 1 cup cooking oil. Beat until smooth.
Combine in a medium bowl:
3 cups all-purpose flour, 1 cup chopped pecans,
1 tsp Baking powder, 1 tsp Baking soda,
1 tsp ground cinnamon, 1 tsp ground nutmeg,
1 tsp salt, 1/2 tsp ground cloves.
Add to pumpkin mixture, stir until just moistened.
Spoon into 2 loaf pans, bake in 350F oven about 1 hour.
Test that wooden pick comes out clean.
Remove %26amp; let stand 10 minutes before removing.
Cool on wire racks. makes two loaves.
A few recipes that are a good spin with pumpkin bread.
Orange pumpkin bread
INGREDIENTS
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Delicious pumpkin bread
INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.
Pumpkin cream cheese muffins
INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.Pumpkin bread recipes??
PUMPKIN BREAD
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
If using self-rising flour, omit baking soda, salt and baking powder.
Zucchini Bread: Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.
NUT BREAD BUTTERS:
Almond Butter: Mix 1/2 cup butter, softened; 1 tablespoon finely chopped almonds and 1/2 teaspoon almond extract.
Date Butter: Mix 1/2 cup butter, softened; and 1/4 cup finely cut-up dates.
Orange Butter: Mix 1/2 cup butter, softened; 1 tablespoon orange juice and 1 teaspoon grated orange peel.Pumpkin bread recipes??
INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Variations
Add raisins, mini chocolate chips (the best), pecans, or walnuts.
--Yummy Pumpkin Bread--
* 2 cups pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
PUMPKIN PECAN LOAF:
Beat 4 lg eggs in lg bowl until frothy.
Add 2 cups of sugar, 14 oz can of pumpkin (no spices),
%26amp; 1 cup cooking oil. Beat until smooth.
Combine in a medium bowl:
3 cups all-purpose flour, 1 cup chopped pecans,
1 tsp Baking powder, 1 tsp Baking soda,
1 tsp ground cinnamon, 1 tsp ground nutmeg,
1 tsp salt, 1/2 tsp ground cloves.
Add to pumpkin mixture, stir until just moistened.
Spoon into 2 loaf pans, bake in 350F oven about 1 hour.
Test that wooden pick comes out clean.
Remove %26amp; let stand 10 minutes before removing.
Cool on wire racks. makes two loaves.
A few recipes that are a good spin with pumpkin bread.
Orange pumpkin bread
INGREDIENTS
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Delicious pumpkin bread
INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.
Pumpkin cream cheese muffins
INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
What are some recipes you can make out of plain sliced-bread and cheese?
grilled cheeseWhat are some recipes you can make out of plain sliced-bread and cheese?
If you have some eggs you can make Welsh Rarebit:
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale (optional)
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. Hope you enjoy it.What are some recipes you can make out of plain sliced-bread and cheese?
To make a decent rarebit ( I hate to have to disagree here), you dont even need eggs, although the beer is preferable.
Make a basic bechemele sauce by melting 2 Tbsp butter in a saucepan. Add 2 Tbsp flour, and stir until foaming stops. Add 1-1/2 cup milk and 1/2 cup beer (ale works best, since lagers are to light and stouts get too bitter). Bring to a boil and cook until thickened. Remove from heat and slowly add 1 cup shredded cheese until completely melted. Serve with toast.
I like cheese dreams
Take a slice of cheese on top of one slice of bread. If you have a tomato, slice a thin slice and put on top of the cheese.
Broil on a sheet pan until cheese begins to brown. (just a few minutes)
grilled cheese sandwich //
http://www.cookingbynumbers.com/frames.h鈥?/a>
DUH grilled cheese
cheese toast
If you have some eggs you can make Welsh Rarebit:
Ingredients
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale (optional)
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast
Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately. Hope you enjoy it.What are some recipes you can make out of plain sliced-bread and cheese?
To make a decent rarebit ( I hate to have to disagree here), you dont even need eggs, although the beer is preferable.
Make a basic bechemele sauce by melting 2 Tbsp butter in a saucepan. Add 2 Tbsp flour, and stir until foaming stops. Add 1-1/2 cup milk and 1/2 cup beer (ale works best, since lagers are to light and stouts get too bitter). Bring to a boil and cook until thickened. Remove from heat and slowly add 1 cup shredded cheese until completely melted. Serve with toast.
I like cheese dreams
Take a slice of cheese on top of one slice of bread. If you have a tomato, slice a thin slice and put on top of the cheese.
Broil on a sheet pan until cheese begins to brown. (just a few minutes)
grilled cheese sandwich //
http://www.cookingbynumbers.com/frames.h鈥?/a>
DUH grilled cheese
cheese toast
What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
bread flour is a bit heavier than normal flour. All purpose flour works just fine in a bread maker and is less expensive.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
It's flour that has additives that help the yeast rise better. You can use all-purpose flour and it wouldn't be that much of a difference.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
From the website
FLOUR:
Flour is the basic ingredient and backbone in baking. The most commonly used flours are milled from wheat. The types of wheat grown in America can be separated into two basic categories, hard or soft. The main difference between the two is the protein quantities in the wheat.
Hard wheat contain higher levels of two specific proteins glutenin and gliadin and is milled into strong flours. These two proteins form gluten when flour is moistened and mixed. Hard wheat flours are High-gluten, first clear, patent, bread flour, whole wheat and bran flour.
Soft wheat contains less protein and is milled into weak flours. Weak flours have less moisture and starch. These types of flours are cake flour and pastry flour. All-purpose flour is a combination of 40% cake flour and 60% bread flour.
Once flour is milled, it can be stored to age for 6-8 months. During this time, it goes through a chemical change as oxygen bleaches the flour, as well as maturing the proteins so they will be stronger and more elastic. To avoid the need to store material for this period of time, flour millers add very small amounts of ascorbic acid and chlorine which matures and bleaches the flour much more quickly without taking out any nutritional value. All flour is fortified to meet FDA standards and must contain vitamin B, D and iron.
The wheat kernel consists of three main parts:
1. The bran is the hard outer covering of the kernel. It is present in whole wheat flours as tiny brown flakes, but is removed when milling white flours.
2. The germ is the part of the kernel that will become the new wheat plant if the kernel sprouted. It has a high fat content, which can quickly become rancid.
3. The endosperm is the starchy part of the kernel that remains when the bran and the germ are removed. It is this portion of the wheat kernel that is milled into white flour.
HARD WHEAT FLOURS:
bran flour - flour which the bran flakes have been added. The bran may be coarse or fine.
bread (patent) flour - comes from the center of the wheat kernel. It has a lot of elasticity, and produces a moister product than high-gluten flour.
cracked wheat - same as whole wheat, but milled more coarsely.
first clear flour - used to mix with rye and pumpernickel to give them the gluten they lack.
graham flour - milled from whole wheat, but much finer.
high-gluten flour - the whole wheat kernel of the wheat is used and results in a drier product with a harder crust.
whole wheat flour - made by grinding the entire wheat kernel, including the bran and germ. Since it is made from the whole kernel, it has some gluten and can be used alone in bread making, however the end result of 100% whole wheat is heavier than white bread.
SOFT WHEAT FLOURS:
All-purpose flour - a combination of 40% cake flour and 60% bread flour.
cake flour - comes from the center of the endosperm and is fine-textured, silky flour which keeps cakes and pastries tender and delicate.
pastry flour - has poor gluten quality and is used in baked goods with low amounts of leavening (pies, cookies, biscuits).
rye - milled much like whole wheat, but comes from rye grain. It has a low gluten content.
pumpernickel 鈥?same as rye meal. Made as a dark, coarse meal from the entire rye grain kernel, including the bran.
Bread flour as a higher proten contain tha all purpose. It make the bread proof better.
Bread Flour
A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.
The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.
You can use regular flour, but it makes a more dense loaf. After trying bread flour, I keep it on hand all the time. I like the lighter loaves.
The consistency of bread flour is coarser. It will make a difference in a bread machine if you use reg. flour because it is lighter and will rise over the top of your machine. Bread flour is beside the reg. flour in the store. You can get white or wheat.
It's flour that has additives that help the yeast rise better. You can use all-purpose flour and it wouldn't be that much of a difference.What is bread flour? I just purchased a bread machine, and it seems that all the recipes call for bread flour
From the website
FLOUR:
Flour is the basic ingredient and backbone in baking. The most commonly used flours are milled from wheat. The types of wheat grown in America can be separated into two basic categories, hard or soft. The main difference between the two is the protein quantities in the wheat.
Hard wheat contain higher levels of two specific proteins glutenin and gliadin and is milled into strong flours. These two proteins form gluten when flour is moistened and mixed. Hard wheat flours are High-gluten, first clear, patent, bread flour, whole wheat and bran flour.
Soft wheat contains less protein and is milled into weak flours. Weak flours have less moisture and starch. These types of flours are cake flour and pastry flour. All-purpose flour is a combination of 40% cake flour and 60% bread flour.
Once flour is milled, it can be stored to age for 6-8 months. During this time, it goes through a chemical change as oxygen bleaches the flour, as well as maturing the proteins so they will be stronger and more elastic. To avoid the need to store material for this period of time, flour millers add very small amounts of ascorbic acid and chlorine which matures and bleaches the flour much more quickly without taking out any nutritional value. All flour is fortified to meet FDA standards and must contain vitamin B, D and iron.
The wheat kernel consists of three main parts:
1. The bran is the hard outer covering of the kernel. It is present in whole wheat flours as tiny brown flakes, but is removed when milling white flours.
2. The germ is the part of the kernel that will become the new wheat plant if the kernel sprouted. It has a high fat content, which can quickly become rancid.
3. The endosperm is the starchy part of the kernel that remains when the bran and the germ are removed. It is this portion of the wheat kernel that is milled into white flour.
HARD WHEAT FLOURS:
bran flour - flour which the bran flakes have been added. The bran may be coarse or fine.
bread (patent) flour - comes from the center of the wheat kernel. It has a lot of elasticity, and produces a moister product than high-gluten flour.
cracked wheat - same as whole wheat, but milled more coarsely.
first clear flour - used to mix with rye and pumpernickel to give them the gluten they lack.
graham flour - milled from whole wheat, but much finer.
high-gluten flour - the whole wheat kernel of the wheat is used and results in a drier product with a harder crust.
whole wheat flour - made by grinding the entire wheat kernel, including the bran and germ. Since it is made from the whole kernel, it has some gluten and can be used alone in bread making, however the end result of 100% whole wheat is heavier than white bread.
SOFT WHEAT FLOURS:
All-purpose flour - a combination of 40% cake flour and 60% bread flour.
cake flour - comes from the center of the endosperm and is fine-textured, silky flour which keeps cakes and pastries tender and delicate.
pastry flour - has poor gluten quality and is used in baked goods with low amounts of leavening (pies, cookies, biscuits).
rye - milled much like whole wheat, but comes from rye grain. It has a low gluten content.
pumpernickel 鈥?same as rye meal. Made as a dark, coarse meal from the entire rye grain kernel, including the bran.
Bread flour as a higher proten contain tha all purpose. It make the bread proof better.
Bread Flour
A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.
The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.
You can use regular flour, but it makes a more dense loaf. After trying bread flour, I keep it on hand all the time. I like the lighter loaves.
The consistency of bread flour is coarser. It will make a difference in a bread machine if you use reg. flour because it is lighter and will rise over the top of your machine. Bread flour is beside the reg. flour in the store. You can get white or wheat.
What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
I love vegetables and I need some healthy recipes for whole wheat pita bread and whole wheat tortillas... what can i make with them? Thanks.What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
Hi, again! :)
I buy whole wheat everything.. from bread to pita bread to tortillas, spaghetti - anything that you can buy in a whole wheat option is the best for your health, and personally, I think it tastes better too.
I'm looking forward to seeing what recipes the first answerer puts! Those sound delicious.. Anyways, I keep Pita Bread and Tortillas around all the time and really, I don't have any specific recipes, but there are so many different ways you can use them. Just use your imagination and add whatever you want. From raw vegetables to cooked it doesn't matter. I like to eat my pita bread with salad. It's also good to make Pita bread sandwiches, just use add everything you would add to a normal sandwich except don't use regular bread. Heat it in the microwave for a sec. and it's good to go! And yes, making Pita Pizzas is so good! I use organic pizza sauce (from the jar- never the can ewe) and add some shredded pizza cheese (or something light like Swiss) and add some cooked meat (if you like meat) and all the vegetables in your fridge - it's delicious. I'm a veggie fanatic and I cannot get enough of them! I love avocadoes too! They're very good on pita bread with the right combination of vegetables.
Avocado Pita Sandwich
1/2 of a large avocado
1 teaspoon Miracle Whip or Mayo
Chili Powder, Salt, Pepper, and Lemon Juice to taste.
Mash the avocado and add all the ingredients. Be careful not too add too much of everything, or it will be too strong. This is a simple Pita sandwich and it tastes delicious!
For whole wheat tortillas, yummm.. truthfully, I can just eat a tortilla alone by itself without anything else... but you can do so much with them! For dessert, try making:
Cherry Burritos. They're not like real burritos, but use some canned cherries (like the kind you buy for pie fillings) and heat them up. Put about two Tbsp. (or however much you like) on the center of the tortilla, and maybe add about a drop of vanilla (totally optional), and roll up like you would a soft taco, or a burrito. Sprinkle the top with cinnamon and a little sugar. You can do this with any kind of fruit - and it doesn't have to be canned. It will probably be a little better with canned just because it's sweeter, but with fresh it's much healthier! Try this with berries!
Make Tortilla Pizzas. Just like the Pita bread, add the pizza sauce on top and add your favorite toppings. It's just like a normal pizza but the tortilla is the crust. Very good!
Hope this helps and have fun with them!
i know of two different recipes one involving pite bread and tortilla's the one involving pita bread is very good it has leeks,cottage cheese,feta cheese,two eggs and some butter, and the other one involving tortilla is kinda like making ur own torilla chips but you can put like salsa, cheese and any type of spices on it and bake it(i will add how to make them later)
You can make mini pizzas with them, use some tomato or even spaghetti sauce. Add all of the vegtables you like...brocoli, artichoke hearts, olives, spniach, mushrooms...etc...you can add some fat free swizz cheese on top if you would like. Let it bake for a few minutes.
You can play around with them and make a lot of delicious treats!!!
pita is so good with hummus now im hungry to lolg
I like to fill pita with hard salami and parsley (you could substitute leaner meat, though). Parsley is a great sandwich green and is friggin' loaded with vitamins and minerals.
Another favorite of mine is to make enchiladas with home-made red sauce. (Use lean meat like chicken breast and use a low-fat cheese. Authentic Mexican food doesn't have as much cheese as Americanized Mexican food anyhow.)
Red sauce:
Heat a few Tbsp. of oil in a 2qt. pot and add an equal amount of flour. Heat and stir until the combo (roux) bubbles for a minute or so.
Add ~1/2 cup of paprika (sounds weird, but bear with me...) and a little cayenne or other spicy ground red pepper to taste and continue to stir. You may need to add a little more oil.
Once this is mixed thoroughly and heated (you want the paprika to toast a bit) add ~ 1 1/2 c. water and stir with heat until the sauce thickens. (If sauce is too thick, add more water. Too thin, add a little corn starch/water slurry. You want it to be kinda like pizza sauce consistency.)
Salt to taste.
Fill tortugas with chicken, cheese, onions, olives, cilantro, whatever the hell you want. Have fun with it!
Put ~a third of the sauce in the pan, layer the enchiladas on top, then spread the rest of the sauce on them. Top with a little more cheese.
Bake @ 375F for about 40 min (until sauce is bubbling and cheese browns a little).
I love this recipe and always make it with whole wheat tortugas (good source of fiber) and this red sauce (TONS of vitamin A and other antioxidants).
I never use a recipe, so your results may vary. But it's cheap and pretty easy, so a few practice batches won't be too hard.
(Everyone tells me that they're WAY better than anything from any Mexican restaurant they've had!)What kind of HEALTHY recipes can I make with whole wheat Pita bread and Tortillas?
Hi, again! :)
I buy whole wheat everything.. from bread to pita bread to tortillas, spaghetti - anything that you can buy in a whole wheat option is the best for your health, and personally, I think it tastes better too.
I'm looking forward to seeing what recipes the first answerer puts! Those sound delicious.. Anyways, I keep Pita Bread and Tortillas around all the time and really, I don't have any specific recipes, but there are so many different ways you can use them. Just use your imagination and add whatever you want. From raw vegetables to cooked it doesn't matter. I like to eat my pita bread with salad. It's also good to make Pita bread sandwiches, just use add everything you would add to a normal sandwich except don't use regular bread. Heat it in the microwave for a sec. and it's good to go! And yes, making Pita Pizzas is so good! I use organic pizza sauce (from the jar- never the can ewe) and add some shredded pizza cheese (or something light like Swiss) and add some cooked meat (if you like meat) and all the vegetables in your fridge - it's delicious. I'm a veggie fanatic and I cannot get enough of them! I love avocadoes too! They're very good on pita bread with the right combination of vegetables.
Avocado Pita Sandwich
1/2 of a large avocado
1 teaspoon Miracle Whip or Mayo
Chili Powder, Salt, Pepper, and Lemon Juice to taste.
Mash the avocado and add all the ingredients. Be careful not too add too much of everything, or it will be too strong. This is a simple Pita sandwich and it tastes delicious!
For whole wheat tortillas, yummm.. truthfully, I can just eat a tortilla alone by itself without anything else... but you can do so much with them! For dessert, try making:
Cherry Burritos. They're not like real burritos, but use some canned cherries (like the kind you buy for pie fillings) and heat them up. Put about two Tbsp. (or however much you like) on the center of the tortilla, and maybe add about a drop of vanilla (totally optional), and roll up like you would a soft taco, or a burrito. Sprinkle the top with cinnamon and a little sugar. You can do this with any kind of fruit - and it doesn't have to be canned. It will probably be a little better with canned just because it's sweeter, but with fresh it's much healthier! Try this with berries!
Make Tortilla Pizzas. Just like the Pita bread, add the pizza sauce on top and add your favorite toppings. It's just like a normal pizza but the tortilla is the crust. Very good!
Hope this helps and have fun with them!
i know of two different recipes one involving pite bread and tortilla's the one involving pita bread is very good it has leeks,cottage cheese,feta cheese,two eggs and some butter, and the other one involving tortilla is kinda like making ur own torilla chips but you can put like salsa, cheese and any type of spices on it and bake it(i will add how to make them later)
You can make mini pizzas with them, use some tomato or even spaghetti sauce. Add all of the vegtables you like...brocoli, artichoke hearts, olives, spniach, mushrooms...etc...you can add some fat free swizz cheese on top if you would like. Let it bake for a few minutes.
You can play around with them and make a lot of delicious treats!!!
pita is so good with hummus now im hungry to lol
Stew and bread recipes anyone?
i would like some recipes for a sort of middle eastern stew, the sort u eat straight from the pot, and a recipe for the sort of bread they eat it with, similar to a naan bread.
if any one has one could you post it on here for me?? thanks.Stew and bread recipes anyone?
Soup is one of those miracle foods that we turn to when in need of comfort, warmth, and an easy meal too! Mimi Sheraton, in her wonderful book The Whole World Loves Chicken Soup, says ';How can anyone resist the combination of love, strength, healthfulness, and celebration, all conveniently contained within a single bowl?';Stew and bread recipes anyone?
I don't have a recipe for the stew but you culd easily find one on google. This bread recipe is great to sop anything up!
Breadmaker Naan
陆 T yeast
陆 T sugar
2 T butter
陆 c water
3 c flour
陆 tsp salt
戮 c yoghurt (one pot)
Use dough cycle. Divide into 12. Roll out to 8';, brush with melted butter. Bake 5-10 minutes @ 225degC.
Green bean stew (Loobia Khoresht)
One of the Iranian / Persian favorite stew recipe is Green Bean Stew
with local name of Loobia khoresht. For this recipe you can use either Beef or Lamb.
Ingredients:
2 pounds stewing beef or cut in 1/2 inch cubes
2 pounds lamb or cut into 1/2 inch cubes
1 large onion; finely chopped
3 cloves garlic; chopped finely
1 can whole or crushed tomatoes
2 tablespoon tomato paste; (optional)
1 pound fresh green beans; cut in 1 inch pieces
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
vegetable oil
Directions:
. Fry the onions in about 2 Tbsp. of oil over medium/high heat
till they are lightly golden. Add the meat, raise the heat
to high and keep frying till all the juices are absorbed.
If you want to add any garlic, it may be added at the same
time as the meat.
. When the juices are absorbed, add the spices
(salt, black pepper, turmeric, cinnamon, and cayenne pepper)
and fry for a minute or so (don't over fry).
Add the canned tomatoes and bring to a simmer.
If you use whole tomatoes, cut them into big chunks.
. Add the lemon juice and simmer gently for about 2 hours,
or till the meat is done to your satisfaction (fork tender).
If the sauce looks too thin, add the 1 - 2 Tbsp.
tomato paste to thicken it. If the sauce is too thick,
add water as needed.
. While the meat is simmering, prepare the green beans.
Make sure they are clean and dry first. Fry them in 1 - 2 Tbsp.
of vegetable oil over medium/high heat.
Don't over fry the beans. This should take about 10 to 15 minutes. Set aside.
. When the meat is half way done, add the green beans and
bring back to a simmer.
When the meat is done to your satisfaction, the sauce should be thick.
. Green Bean Stew is best to serve with hot basmatti rice or any other rice.
Also you can use fresh tomatoes instead.
Substitute about 2 pounds of skinless, seeded tomatoes.
if any one has one could you post it on here for me?? thanks.Stew and bread recipes anyone?
Soup is one of those miracle foods that we turn to when in need of comfort, warmth, and an easy meal too! Mimi Sheraton, in her wonderful book The Whole World Loves Chicken Soup, says ';How can anyone resist the combination of love, strength, healthfulness, and celebration, all conveniently contained within a single bowl?';Stew and bread recipes anyone?
I don't have a recipe for the stew but you culd easily find one on google. This bread recipe is great to sop anything up!
Breadmaker Naan
陆 T yeast
陆 T sugar
2 T butter
陆 c water
3 c flour
陆 tsp salt
戮 c yoghurt (one pot)
Use dough cycle. Divide into 12. Roll out to 8';, brush with melted butter. Bake 5-10 minutes @ 225degC.
Green bean stew (Loobia Khoresht)
One of the Iranian / Persian favorite stew recipe is Green Bean Stew
with local name of Loobia khoresht. For this recipe you can use either Beef or Lamb.
Ingredients:
2 pounds stewing beef or cut in 1/2 inch cubes
2 pounds lamb or cut into 1/2 inch cubes
1 large onion; finely chopped
3 cloves garlic; chopped finely
1 can whole or crushed tomatoes
2 tablespoon tomato paste; (optional)
1 pound fresh green beans; cut in 1 inch pieces
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
vegetable oil
Directions:
. Fry the onions in about 2 Tbsp. of oil over medium/high heat
till they are lightly golden. Add the meat, raise the heat
to high and keep frying till all the juices are absorbed.
If you want to add any garlic, it may be added at the same
time as the meat.
. When the juices are absorbed, add the spices
(salt, black pepper, turmeric, cinnamon, and cayenne pepper)
and fry for a minute or so (don't over fry).
Add the canned tomatoes and bring to a simmer.
If you use whole tomatoes, cut them into big chunks.
. Add the lemon juice and simmer gently for about 2 hours,
or till the meat is done to your satisfaction (fork tender).
If the sauce looks too thin, add the 1 - 2 Tbsp.
tomato paste to thicken it. If the sauce is too thick,
add water as needed.
. While the meat is simmering, prepare the green beans.
Make sure they are clean and dry first. Fry them in 1 - 2 Tbsp.
of vegetable oil over medium/high heat.
Don't over fry the beans. This should take about 10 to 15 minutes. Set aside.
. When the meat is half way done, add the green beans and
bring back to a simmer.
When the meat is done to your satisfaction, the sauce should be thick.
. Green Bean Stew is best to serve with hot basmatti rice or any other rice.
Also you can use fresh tomatoes instead.
Substitute about 2 pounds of skinless, seeded tomatoes.
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