Taco Soup in a Bread Bowl
Posted: October 21, 2007 Filed under: Breads, Soups & Stews 1 Comment
This is yummy soup and it isn’t too spicy. This is my first attempt at making a bread bowl and it didn’t turn out quite right. The size was okay, but it really was too flat. I’m not much of a bread baker and I think that the next time I decide to do this, I’m stopping a Panera and buying bread bowls from them. Here is how I made them:
1/2 cup water — 70-80 degrees
1 cup warm milk — 70-80 degrees
2 tablespoons butter — softened
2 tablespoons sugar
1 1/2 teaspoons salt
4 cups all-purpose flour
2 packages active dry yeast — (2 Tbsp)
1 egg white — beaten
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.)
When the cycle is completed, turn dough onto a lightly foured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg white. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire racks.
To make bowls, cut the top fourth off of bread; carefully hollow out bottom of each leaving a 1/4″ shell (discard removed bread or save for another use).
The Taco Soup recipe is as follows:
1 pound ground beef (or turkey)
1 large onion — chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can chili beans
1 can Mexican tomatoes (Rotel)
1 can corn
2 cans beef broth
Brown meat and onions. Drain.
Mix Ranch dressing
and taco seasoning mixes into meat.
Without draining add in beans,
Mexican tomatoes,
and corn.
Add enough beef broth as needed to make it as soupy as you want.
Simmer 1 hour.
Even though it didn’t look like I wanted it to look, it still tasted yummy. I added shredded cheddar cheese to the top for some extra yumminess.
Garlic Pizza Crust
Posted: January 10, 2007 Filed under: Breads Leave a commentIt doesn’t get any easier, better or cheaper than this pizza crust. Put your own favorite toppings on with whatever jar of pizza sauce you like.
Garlic Pizza Crust
1 1/3 cups tepid water (90*)
1/3 cup oil
2 cloves crushed garlic
4 cups flour
2/3 teaspoon salt
1 1/3 tablespoons sugar
1 1/3 tablespoons yeast
Add ingredients into your bread machine in order directed in your manual. Process using the “dough” setting. When finished, oil baking pans. Spread pizza dough onto baking pan, using fingers to press out to edges.
Let rise a bit and top. Bake at 425F for 20 minutes.
Makes 2 pizzas, cookie sheet size or 12 after school snack size pizzas formed in the bottom of an aluminum pie tin.
Day 18 of 25 Recipes of Christmas: Spinach & Orange Bread
Posted: December 18, 2006 Filed under: Breads, Christmas Leave a commentI finally found the sister recipe to the bread recipes I posted earlier in the month. Again, the ingredients sound strange, but they are good together.
Spinach & Orange Bread
3 large eggs
1 cup salad oil
1 3/4 cups sugar
2 cups fresh spinach — no stems
1/2 medium orange
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
Wash spinach. Drain well. Cut into 1/4″ pieces. Grind orange (peel 7 pulp) with meat chopper or blender. Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add spinach and orange and blend. Sift together dry ingredients; add to liquid ingredients and mix, just to blend together. Pour into a greased loaf pan and bake at 350 degrees for about 1 hour.
Day 2 of 25 Recipes of Christmas: Carrot & Lemon Bread
Posted: December 2, 2006 Filed under: Breads, Christmas Leave a commentHere is “sister” recipe to the one posted yesterday. I usually make both of these recipes for the holiday, sometimes making them into mini loaves to put in goodie baskets. I admit that I don’t always get around to the goodie basket making, although I always intend to.
Carrot & Lemon Bread
3 large eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups carrots — shredded
1/2 medium lemon
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Grind lemon (peel & pulp) with meat chopper or blender. Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add carrots and lemon and blend. Sift together dry ingredients; add to liquid ingredients and mix, just to blend.
Pour into greased loaf pan and bake at 350 degrees for 1 hour.
25 Recipes of Christmas: Apple & Celery Bread
Posted: December 1, 2006 Filed under: Breads, Christmas 1 CommentFor the next 25 days, I want to share the recipes that mean Christmas to my family. Following is one of my favorite Christmas bread recipes. It is a moist, dense bread that is fantastic topped with cream cheese. I’ve made these into mini-loaves and given them away with cookie plates in the past.
Apple & Celery Bread
2 cups unpeeled apples — diced
1/2 cup celery — diced
3 large eggs
1 cup vegetable oil
1 3/4 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
Beat eggs in mixing bowl. Add oil and sugar. Mix well. Add apples and celery and blend.
Sift together dry ingredients and add to above mixture, just to blend.
Pour into a greased loaf pan and bake at 350 degrees for 1 hour.
In My Kitchen 