Parmesan Walnut Bread Recipes
PARMESAN-WALNUT BUBBLE BREAD
The ladies in my home state of Indiana use to make all kinds of lovely bubble breads because they're easy to make and look great. I created my own recipe because when I make a loaf it always reminds me of home.-Lori McLain, Denton, Texas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut biscuits into quarters; place in a large bowl. Drizzle with butter and toss to coat. In a small bowl, mix remaining ingredients; sprinkle over biscuits and toss to coat. Transfer to a greased 10-in. fluted tube pan., Bake 40-45 minutes or until golden brown. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 20g fat (9g saturated fat), Cholesterol 22mg cholesterol, Sodium 882mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN
From Joshua McFadden's Six Seasons, a favorite cookbook. Notes: Bread Crumbs: I love whizzing up stale bread in the food processor and toasting the crumbs in olive oil. If you're not up for this, panko bread crumbs would be fine. I would still toast them in olive oil before adding them to the salad. You also could omit the bread crumbs and add more walnuts in their place. Also: You only need 1/3 cup of toasted bread crumbs for this recipe, but I find it easier to make a large batch of crumbs than a small one. Save the remaining crumbs for other salads, soups, or eggs. They're irresistible!
Provided by Alexandra Stafford
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- Place day-old bread in the food processor and whiz until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. Measure out 1/3 cup of the crumbs - this is the amount the original recipe calls for. You can use more if you wish.
- Place the walnuts in a medium skillet. Set the skillet over low heat. Allow the walnuts to toast slowly while you prepare the salad. Remove them from the heat when they smell and look toasty. You can chop them on a cutting board or by gently crushing them in a tea towel.
- Using a sharp knife, slice the asparagus thinly on the bias.
- In a large bowl, combine the toasted walnuts, the 1/3 cup (or more!) toasted bread crumbs, the grated Parmigiano Reggiano, the crushed red pepper flakes (starting with 1/4 teaspoon if you are sensitive to heat), salt and pepper to taste, and the zest of the lemon. Stir to combine. Add the asparagus and toss to combine. "Taste and dial in the flavors by adding more salt, black pepper, chile flakes, or lemon juice. When the flavors are bright and delicious, add the mint (if using) and 1/4 cup olive oil." Toss to combine. Taste and adjust the flavors again if necessary.
- Transfer to a serving platter. Crack more pepper over top if you wish.
PARMESAN PINE NUT BREAD (BREAD MACHINE)
Make and share this Parmesan Pine Nut Bread (bread Machine) recipe from Food.com.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine machine pan in order suggested by manufacturer.
- Select settings and start machine as directed by manufacturer.
HEALTHY AIR FRYER EGGPLANT PARMESAN
No need to bread and fry the eggplant, because when smothered in sauce and melted cheese, there's no reason for the extra step-or the extra fat and calories. This dish combines excellent nutrition and cheesy goodness with a sneaky omega-3 crunch from walnuts.
Provided by Fancy Pants
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Liberally coat basket with cooking spray.
- Combine crushed walnuts, bread crumbs, and basil in a bowl. Set aside.
- Arrange the eggplant slices in a single layer in the prepared air fryer basket (slight overlapping is okay). Mist the tops of the eggplant slices liberally with cooking spray and lightly sprinkle with garlic powder, black pepper, and sea salt. Top with walnut bread crumb mixture.
- Air-fry the rounds until eggplant is soft and golden brown. 8 to 10 minutes.
- Remove from the air fryer and top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Then, sprinkle the slices with Parmesan cheese, dried oregano, and red pepper flakes.
- Air-fry until the cheese is hot and bubbly, 5 to 7 minutes.
Nutrition Facts : Calories 845.5 calories, Carbohydrate 54.8 g, Cholesterol 70.7 mg, Fat 52.3 g, Fiber 18.6 g, Protein 50.3 g, SaturatedFat 15.5 g, Sodium 1445 mg, Sugar 18.6 g
PARMESAN WALNUT BREAD
Parmesan cheese and crunchy walnuts flavor this tender golden loaf sent in by Cindy Hudson of Crawfordsville, Indiana. "It's one of my all-time favorite breads," she remarks.
Provided by Taste of Home
Time 1h
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in the nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 253mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 7g protein.
PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD
Provided by Serena Bass
Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 30 pieces
Number Of Ingredients 9
Steps:
- Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
- When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
More about "parmesan walnut bread recipes"
SUN-DRIED TOMATO AND WALNUT GARLAND BREAD RECIPE ...
From chefdehome.com
- For the Dough - Spread yeast and 1 pinch sugar in ½ cup lukewarm water and let it foam up for 10 minutes stir once in between. In a mixer with dough hook attached, add olive oil, chopped thyme, remaining 3/4 cup lukewarm water, yeast mixture, salt and sugar. Add 2 cups flour. Knead till sticky dough forms. Now add 1/3 cup flour at a time till dough comes together and make slightly sticky ball (about 5 minutes) At this stage knead for additional 4-5 minutes. Transfer dough to an oiled bowl, turn upside down, so that dough is completely covered with oil and leave covered for 20 minutes.
- For the Filling - In a food processor or blender, combine garlic, coarse chopped sun dried tomatoes, walnuts, Parmesan cheese and work until coarsely chopped.
- For the Filling - With the blades running, add the oil until pesto comes together. Season with salt and pepper (per taste) and transfer the pesto mixture to a bowl and leave aside.
- Brush a baking sheet with oil. Transfer the dough to baking sheet and gently press with oiled hands to make a rectangle (about 16X12 in). with a spatula, spread the pesto on the sheet leaving 1/2 inch space from all four sides. Starting with a long end, roll up an even cylinder.
PARMESAN NUT BREAD | COOKSTR.COM
From cookstr.com
Estimated Reading Time 1 min
- Place the ingredients, except the nuts, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle, press Start. (This recipe is not suitable for use with the Delay Timer.) When the machine beeps, or between Knead 1 and Knead 2, add the nuts.
- When the baking cycle ends, immediately remove the bread, from the pan and place it on a rack. Let cool to room temperature before, slicing.
PARMESAN PESTO BREAD - BROMA BAKERY
From bromabakery.com
Estimated Reading Time 5 mins
- In a small bowl, microwave the milk, water, and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in oil, egg, and salt.
- Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5-10 minutes. Dough should be smooth and slightly sticky but firm enough to hold together in a ball.
- Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
- While dough is proofing, make your pesto. In a food processor, combine all ingredients except parmesan, pulsing until they come together. Set aside.
BACON PARMESAN WALNUT BREAD-THE LITTLE EPICUREAN
From thelittleepicurean.com
Estimated Reading Time 6 mins
- Cook bacon over medium heat until brown and crisp. Reserve 2 Tbsp of rendered bacon fat. Place cooked bacon on a paper towel lined plate. Set aside.
- Take 1/2 cup of warm water and place in a medium bowl or large measuring cup. Sprinkle two packets of yeast and 1 teaspoon of sugar over water. Stir to combine. Let sit for 5-10 minutes until yeast mixture is foamy on top.
- In a bowl, combine remaining water and milk. Set aside. In a large bowl, whisk together 4 cups four, 3 Tbsp sugar and 2 tsp salt. Set aside.
- Add yeast mixture to the bowl of a stand mixer fitted with a hook attachment. Add flour mixture, bacon grease, and liquid mixture. Mix at medium speed, scraping bowl as needed.
SPAGHETTI WITH SQUASH, WALNUTS AND PARMESAN RECIPE
From myrecipes.com
Servings 6Total Time 1 hr 15 mins
- Preheat oven to 400°F. In a bowl, toss squash with 2 Tbsp. oil; season with salt and pepper. Spread in a single layer on a baking sheet. Roast, turning often, until tender and lightly browned, 50 to 55 minutes. Add walnuts to sheet 12 minutes before squash is done, then toast.
- Warm 2 Tbsp. oil in a skillet over medium heat. Sauté bread crumbs until golden, 7 to 10 minutes. Transfer to a bowl and season with salt and pepper.
- Bring a pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain, reserving 1/2 cup water. Return pasta to pot over low heat; toss with butter. Stir in squash, nuts, parsley and Parmesan. Toss in 1/2 of the bread crumbs. Add some reserved pasta water if dish seems dry. Divide among 6 plates and sprinkle with remaining bread crumbs.
AUTUMN LEAF FOUGASSE – PARMESAN PEAR AND WALNUT
From twiggstudios.com
5/5 (1)Category Side DishCuisine French
- Add flour, salt, chopped rosemary in a bowl, then add the sachet of yeast to one side of the bowl, (not near the salt)
- Add the oil and Parmesan and start pouring in the water and mix until you have a wet sticky dough. it will be very wet and seem hard to work with by hand so use a stand mixer fitted with a dough hook.
- add the walnuts and chopped pear and knead for another 2 to 4 minutes. the dough should be wet but stretchy. you can add 1 tbsp more flour if it is too wet after adding the pear
PARMESAN BREAD RECIPE | EATINGWELL
From eatingwell.com
- Dissolve yeast in water in a large bowl. Stir in nonfat dry milk, 1 cup Parmesan, whole egg, oil, sugar, salt, cayenne and 3 cups of the flour. Beat well with a wooden spoon. Gradually stir in enough of the remaining flour until the dough pulls away from the side of the bowl.
- Turn out onto a lightly floured work surface and knead until the dough is smooth, elastic and only slightly sticky, about 5 minutes, adding additional flour as necessary. (Alternatively, the dough can be mixed and kneaded in a stand-up electric mixer fitted with a dough hook.) Place the dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down the dough and turn it out onto a floured work surface; divide it in half and shape each half into a ball. Place balls on an oiled baking sheet, cover loosely with plastic wrap and let rise until doubled, 30 to 40 minutes.
NETTLE BREAD WITH BLACK WALNUTS AND PARMESAN
From foragerchef.com
- Cut 1/4 inch off the top of the garlic bulb, leaving the root attached. Drizzle it with oil just to grease it, then wrap in foil and bake at 350 until just tender, about 30 minutes or so, then remove and cool.
- Blanch the nettles in boiling, lightly salted water until tender, about 30 seconds to 1 minute, then cool in cold water, squeeze very dry, and chop medium-fine.
- Meanwhile, squeeze the roasted garlic paste from the cooled bulb and reserve 2 tablespoons of it, saving the rest to smear on some toast or another purpose.
PORK ROAST WITH A WALNUT-PARMESAN CRUST RECIPE | …
From myrecipes.com
- Preheat the oven to 325°. Spread the walnuts in a pie plate and toast for about 10 minutes, or until golden. Let cool, then coarsely grind the nuts. Leave the oven on.
- Melt the butter in a medium skillet. Add the onion and cook over moderately high heat until softened and lightly browned, about 5 minutes. Add the ground walnuts, bread crumbs, parsley and sage and let cool. Stir in the Parmesan and season with salt and pepper.
- Spread the pork roast open and season with salt and pepper. Spread half of the walnut mixture on the pork, then roll up the roast and tie it at 1-inch intervals with cotton string.
- In a sturdy roasting pan, heat the olive oil until shimmering. Season the roast with salt and pepper and cook over moderately high heat until browned all over, 10 to 12 minutes. Add 1/2 cup of water to the pan. Roast the pork for about 2 hours, basting occasionally and adding 1/4 cup of water to the pan each time you baste. The meat is done when an instant-read thermometer inserted in the center of the roast registers 160°. Transfer the pork to a baking sheet and let stand for 10 minutes. Pour any pan juices into a measuring cup and skim off the fat.
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