Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: bread (page 1 of 4)

Jules’ Homemade Tomato Soup

Recipe Source: Everydaymommy.net

Ingredients:

2 cans (28oz) whole tomatoes or homegrowns
1-2 cans (14oz) beef or chicken broth
1 small yellow onion, finely diced
1-2 tbsp olive oil
1 cup Half & half
1/2 stick butter
1/2 tsp sugar
House seasoning to taste *

Directions:

In large soup pot saute diced onion in olive oil over medium heat till tender. Season with house seasoning to taste.

Blend the whole tomatoes in a blender until just smooth, only a few seconds. You’ll want a slightly lumpy consistency. Pour tomatoes into soup pot. Add broth to pot to a pleasing consistency. If you prefer a thicker soup add 1 can broth. If a thinner soup add 2 cans broth. Season again with house seasoning to taste. Simmer 10 minutes to allow flavors to combine.

Add half & half, sugar and butter. Stir well as butter melts. Simmer another 20 minutes. Serve with grilled cheddar cheese on rye bread. Yum!

* House seasoning is equal parts kosher salt, black pepper and garlic powder.

Laurie Colwin’s Gingerbread

Recipe Source: Home Cooking by Laurie Colwin, care of Marisa McClellan of Slashfood.com

Directions: (all parenthetical notes belong to Colwin)

1. Cream one stick of sweet butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you don’t have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350 degrees for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw and cool on a rack.

Marisa’s notes:

I used a fairly shallow 9 inch round cake pan and had a mess all over my oven. I think next time, I will use a deeper, square 9 x 9 pan. Also, in my oven, which runs fairly true to temperature, this cake took nearly an hour to bake. I don’t know if that had something to do with my choice in baking vessel, but don’t be discouraged if it takes far longer than her instructions indicate.

Hummus Dip

Recipe Source: FitSugar.com

Ingredients:

1 can of garbanzo beans (chick peas)
2 cloves of garlic, minced (you can always use more)
1 – 2 tbsp tahini (it’s made out of ground up sesame seeds)
Juice from 1/3 of a lemon
2 tbsp olive oil
Salt and pepper to taste

Directions:

Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.

Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.

Fit’s Tips:

This is a basic recipe, so play around with it – add your own special ingredients like grated carrots or artichoke hearts.

Maine Lobster Cakes

Recipe Source: Mimi in Maine / recipezaar.com

Prep/Cooking Time: 40 mins / 30 mins prep

Ingredients:

2 1/2 lbs lobsters
2 slices bread(no crust)
1-2 tablespoon milk
1/2 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon worcestershire sauce
1 teaspoon parsley
1 tablespoon baking powder
1 egg(beaten)
1 tablespoon butter(to fry in)

Directions:

Cook the lobsters and take out the meat; don’t forget to take out the large vein in the tail. Make crumbs out of the bread.

In a bowl put all the ingredients except for the butter. Mix well.

Make cakes–trying not to pat them too firm–just so they hold their shape.

Melt the butter in a fry pan and put the cakes inches.

Fry slowly till golden.

Cornbread Dressing

Recipe Source: mom

Ingredients:

6 cups crumbled cornbread
4 cups crumbled light bread
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth

Directions:

Sautee onion, bell pepper, celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350° F. for 45 minutes or until done.

Southern-style Cornbread

Recipe Source: mom

Ingredients:

1 C. self-rising cornmeal
1/2 C. self-rising flour
2 T. sugar
3 T. oil
1 1/4 C. buttermilk
2 eggs lightly beaten

Directions:

Preheat oven to 400°F. Combine in a bowl the cornmeal, flour and sugar. Stir to blend. Add the oil, eggs and buttermilk. Mix well.

Heat a iron skillet on the stove. Add 1 T. oil and cover the bottom of the pan. When the pan is hot, pour the cornbread into it and spread it out to even it.

Bake for about 25 minutes or until brown.

Chicken n’ Dressing

Recipe Source: mom

Ingredients:

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9×13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Directions:

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. (Place chicken pieces around in dressing before baking.) (You may want to adjust the seasonings to suit your own taste.)

Corn Bread Pie

Recipe Source: mom

Ingredients:

1 lb. ground beef
1 can tomato soup
1 can crisp corn, drained
1 med bell Pepper, sliced or chopped
1 med onion, sliced or chopped
1/2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 1/2 cans water

Directions:

Corn Bread Topping: Make your corn bread the way you usually do.

In a large frying pan brown the ground beef and drain off fat. Add tomato soup and 1 1/2 tomato soup cans of water. Add all the other ingredients. Stir and simmer for about 15 minutes. Then pour into a large oven proof bowl. Slowly spoon the corn bread topping over the beef mixture. If you try to put on to much at one time it will sink into the mixture.

Bake in the oven at 400° F. for about 25 minutes or until the corn bread is good and brown.

Serves: 4

Chicken Dressing Casserole

Recipe Source: Aunt Jewel

Prep/Cooking Time: 1 hour

Ingredients:

3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

Directions:

Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.

Bake in the preheated oven for 45 minutes.

Mary Anne’s Moist and Nutty Carrot Loaf

Recipe Source: P.Weiss

Prep/Cooking Time: 1 Hr

Ingredients:

3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups white sugar
6 eggs
1 cup chopped walnuts
1 1/2 cups raisins

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9×5 inch loaf pans.

Sift together baking soda, salt, spices, and flour.

In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a toothpick inserted into bread comes out clean.

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