CHEDDAR AND SCALLION BREAD
Make and share this Cheddar and Scallion Bread recipe from Food.com.
Provided by eLLe-ious
Categories Breads
Time 15m
Yield 4-6 slices, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Nutrition Facts : Calories 540.5, Fat 53.3, SaturatedFat 33.8, Cholesterol 151, Sodium 599.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.7, Protein 14.8
SPOONBREAD WITH CHEESE AND SCALLIONS
Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.
Provided by Julia Reed
Categories dinner, casseroles, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
- Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
- In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
- Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 6 grams, TransFat 0 grams
BACON, CHEDDAR, AND SCALLION BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
CHEDDAR AND SCALLION BREAD
This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread).
Provided by JanieTeachGal
Categories Breads
Time 16m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Remove from oven and serve immediately.
SCALLION-CHEDDAR CORNBREAD STUFFING
This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
- Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
- In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
- Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
- Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
- When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.
FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD
Steps:
- Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
More about "cheddar and scallion bread recipes"
BACON CHEDDAR SCALLION BREAD RECIPE - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
CHEDDAR AND SCALLION SODA BREAD - WHAT SHOULD I …
From whatshouldimakefor.com
CHEDDAR SCALLION BREAD - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
CHEDDAR SCALLION ENGLISH MUFFIN BREAD - JOY THE BAKER
From joythebaker.com
5/5 (3)Estimated Reading Time 7 minsCategory BreadTotal Time 1 hr 30 mins
SUN DRIED TOMATO, SCALLION CHEDDAR SCONES - LION'S BREAD
From lionsbread.com
CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE - SERIOUS EATS
From seriouseats.com
BACON, CHEDDAR AND SCALLION BREAD - RECIPE - COOKS.COM
From cooks.com
CHEDDAR-SCALLION BISCUITS RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
CHEDDAR SCALLION BREAD RECIPE - FOOD.COM
From food.com
NO-KNEAD CHEESE BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHEDDAR CHEESE AND SCALLION SCONES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WHITE CHEDDAR CHIVE BISCUITS (EASY!) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHEDDAR AND SCALLION BREAD - BIGOVEN.COM
From bigoven.com
CHEDDAR-SCALLION BEER BREAD RECIPE - YANKEE MAGAZINE - NEW …
From newengland.com
CHEESE BREAD WITH GRUYèRE, CHEDDAR, AND SCALLIONS - THE DAILY MEAL
From thedailymeal.com
CHEDDAR AND SCALLION SODA BREAD – FIELD COMPANY
From fieldcompany.com
CHEDDAR-SCALLION ENGLISH MUFFIN BREAD - WOMAN'S DAY
From womansday.com
CHEDDAR BACON PULL-APART BREAD RECIPE | SARGENTO
From sargento.com
#weeknight #30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #breads #easy #european #italian #dietary #high-calcium #high-in-something #3-steps-or-less
You'll also love