I'll share my recipes, if you share yours, Feb. 20

14 years ago

Happy Monday Morning!!

BACON CHEDDAR BEER BREAD (Slow Roasted Italian)

3 cups all purpose flour (363 grams)

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons granulated sugar

1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture)

1 12 ounce bottle of beer (can is fine too)

4 slices of bacon, cooked and chopped (1/4 c real bacon bits)

2 tablespoons butter, melted

Preheat oven to 350Ã¯Â¿Â½. Prepare bread pan by greasing with butter. Set aside.

In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well. Stir with spoon until well combined. Pour in bread pan and drizzle with 1 Tbsp. butter. Bake 30 minutes.

Remove from oven and drizzle with remaining butter. Return to oven and bake an additional 25-30 minutes until brown on top or it "thumps" when you tap the top. Remove to a wire rack and cool 5 minutes. Remove from pan. You can brush with more butter if you wish.

Sort by:Oldest

Comments (4)

Georgysmom
14 years ago
Red Beans and Rice

1 1lb. kidney beans
1/4 C. olive oil
1 large onion, chopped
1 green pepper, chopped
2 T. minced garlic
2 stalks celery, chopped
6 C. water
2 bay leaves
1/2 tsp. cayenne
1 tsp. dried thyme
1/4 tsp. dried sage
2 T. parsley
1 tsp. cajun seasoning
1 lb. andouille sausage, sliced
4 C. water
2 C. long grain rice

Rinse beans and soak over night. Heat oil in skillet over med. heat. Cook onion, bell pepper, arlic and celery in olive oil 3-4 min. Rinse beans and transfer to large pot with 6 C. water. Stir cooked veggies into beans. Season with cayenne, thyme, sage, parsley and cajun seasoning. Bring to boil and reduce to simmer. simmer 2 1/2 hrs. Stir sausage into beans and continue to simmer 30 min. Meanwhile, prepare rice. Serve beans over rice. I am going to add some ham hocks to the bean mixture while cooking. I have not made this but I'm making it tomorrow night for Mardi Gras dinner.
Jasdip
14 years ago
This looks so good, and is in my to-try binder for sure!

Nutty Brown-Rice Tabbouleh (Food and Wine)

2 cups short-grain brown rice
1/2 cup dried apricots
1/2 cup sliced almonds
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 cups chopped parsley
1 cup chopped cilantro
1/2 cup chopped mint
1/4 cup salted toasted sunflower seeds
1 cup cherry tomatoes, halved
Salt and freshly ground pepper

1. In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.

2. In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop.

3. Preheat the oven to 350 degrees.
Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes.

4. In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds, and tomatoes to the dressing. Toss well, season with salt and pepper and serve.
Related Discussions
I'll share my recipes, if you share yours, Feb. 4
Q
Comments (3)
Brats and Beer Cheddar Cheese Chowder (Midwest Living) 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 medium carrot, coarsely shredded (1/2 cup) 3 large shallots, chopped 1 14-ounce can vegetable broth or 1-3/4 cups vegetable stock 1/3 cup all-purpose flour 1 cup whole milk, half-and-half or light cream 1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 10 ounces sharp cheddar cheese, shredded 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise 1 12-ounce can beer or 12-ounce bottle ale 1 In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden. 2 In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).
...See More
I'll Share my Recipes if you Share Yours Tues Feb.1
Q
Comments (3)
MARBLED BANANA BARS An easy-to-make bar with chocolate and bananas marbled together. Preparation 15 min. Baking 20 min. Ingredients: 1 cup sugar 1/2 cup margarine, softened 1 1/2 cups (about 4) mashed ripe bananas 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa Powdered sugar, if desired Instructions: Heat oven to 350Â°F. Combine sugar and margarine in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg and vanilla; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Drop 1 1/2 cups batter by spoonfuls into greased 13x9-inch baking pan. To remaining batter in bowl, add cocoa; beat at low speed until well mixed. Drop spoonfuls of chocolate batter in pan over banana batter. Gently swirl chocolate batter through banana batter using knife. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely. Just before serving, sprinkle with powdered sugar. Cut into bars. Yield: 36 bars Sue
...See More
I'll Share My Recipe if you Share Yours Feb. 28
Q
Comments (2)
Here's a different green bean casserole. GREEN BEAN, LEEK AND ALMOND CASSEROLE (Mary Ann Esposito) 1 pound green beans, trimmed and cut in half 1 medium leeks, washed, fried, white bulb only, cut into thin rings 2 tablespoons olive oil 1 tablespoons flour 3/4 cups hot chicken broth 1 tablespoons lemon juice Salt and pepper to taste 1/4 cup slivered almonds Preheat the oven to 350F. Cook the beans in plenty of water to which 2 teaspoons of salt has been added. Drain when al dente and set aside. In a medium sized saucepan, heat 2 tablespoons olive oil; add the leeks and cook them over medium heat until they are very soft and creamy. Add them to the bowl with the beans. Wipe out the saucepan and heat the remaining olive oil over medium heat; whisk in the flour to make a smooth paste. Slowly whisk in the broth and cook until the mixture thickens slightly. Stir in the lemon juice. Add salt and pepper to taste. Combine the bean and leek mixture with the sauce and transfer to a baking dish. Top with the almonds and bake for 20 to 25 minutes until the casserole is hot and bubbly.
...See More
I'll share my recipes, if you share yours, Feb. 6
Q
Comments (2)
I never buy shrimp but I do like shrimp scampi, etc and this looks good. Linguine with Lemon-Garlic Shrimp (Fine Cooking) Kosher salt 1/2 lb. dried thin linguine 1 lemon 1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined Freshly ground black pepper 2 Tbs. unsalted butter 3 medium cloves garlic, thinly sliced (1 Tbs.) 1/8 to 1/4 tsp. crushed red pepper flakes 1/4 cup dry white wine, such as Pinot Grigio 1/2 cup mascarpone cheese 2 Tbs. thinly sliced chives Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta. Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper. In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute. Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.
...See More
Jasdip
14 years ago
Georgysmom, Raven makes Red beans and rice fairly often.
There was a thread about this not long ago. It might interest you as well.

Here is a link that might be useful: Red Beans and rice in here....
glenda_al
14 years ago
Apple cinnamon finger sandwiches

1 (8-ounce) package cream cheese, softened
1/4 cup apple butter
1 tablespoon mayonnaise
1/4 teaspoon ground cinnamon
12 slices cinnamon-raisin bread
Instructions
In a medium bowl, combine cream cheese, apple butter, mayonnaise, and cinnamon; mix until smooth.

Spread equal amounts of the mixture evenly over the bread slices.

Cut into squares and serve immediately, or cover and chill until ready to serve.

I'll share my recipes, if you share yours, Feb. 20

Comments (4)

Georgysmom

Jasdip

Related Discussions

Jasdip

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US