QUICK BREAD BOWLS
I never thought it could be this easy to make bread bowls at home. While the dough is mixing and rising, you have time to stir up a thick soup or chili to fill the bowls. -Renee Keller, Dodgeville, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 400° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.
Nutrition Facts : Calories 394 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 684mg sodium, Carbohydrate 68g carbohydrate (1g sugars, Fiber 3g fiber), Protein 15g protein.
QUICK AND EASY BREAD BOWLS
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.
Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CHICKEN PARMESAN BREAD BOWL RECIPE BY TASTY
Here's what you need: breadcrumb, fresh parsley, garlic powder, onion powder, dried oregano, salt, pepper, flour, eggs, boneless, skinless chicken breasts, oil, bread bowl, marinara sauce, mozzarella cheese, shredded parmesan cheese, butter, garlic, fresh parsley, parmesan cheese, fresh basil
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
- Place flour and eggs in two other medium bowls.
- Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
- Heat the oil in a skillet over medium-high heat.
- Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Preheat oven to 350°F (180˚C).
- Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
- Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
- Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
- Place the cap of the bread bowl on top.
- Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
- In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
- Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
- Bake for 30 minutes.
- Cool for 10 minutes and slice.
- Garnish with basil, if desired.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 72 grams, Fat 27 grams, Fiber 3 grams, Protein 44 grams, Sugar 6 grams
PARMESAN BREAD BOWLS
A fun and unusual way to serve your favorite chili recipes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 47m
Yield 6
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in small bowl. Stir in sugar; set aside.
- Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.
- Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes.
- Heat oven to 375°F. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)
- Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack.
Nutrition Facts : Calories 365, Carbohydrate 55 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Bread Bowl, Sodium 680 mg
PARMESAN SALAD BOWL
Provided by Ree Drummond : Food Network
Time 25m
Yield 1 bowl
Number Of Ingredients 8
Steps:
- Heat a 12-inch nonstick skillet over medium-low heat.
- Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
- Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
- Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.
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- Place the tomatoes, celery, carrots, onion, Italian seasoning and broth in a 5 qt. slow cooker. Cover and cook on LOW for 6-8 hours.
- If you prefer a smoother soup, use an immersion blender or regular blender to process the soup (in batches, if necessary) until smooth. (If you used a regular blender, return the mixture back to the slow cooker.)
- About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the flour, stirring constantly. Slowly add the half & half, whisking constantly. Cook mixture until smooth and thoroughly combined. Remove from the heat and add in the Parmesan cheese. Stir until melted. Add this mixture to the slow cooker and stir well. Cover the slow cooker and continue to cook an additional 30 minutes.
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