BLACK PEPPER-ASIAGO POPOVERS
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes.
- Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes.
- Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.
ASIAGO SCONES
Adapted from a Rachael Ray recipe. My kids really liked these drizzled with honey, I liked them fine with a little melted margarine.
Provided by Minxkat1
Categories Scones
Time 22m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine all ingredients except for egg and sugar in large bowl.
- Stir until moistened, mixture will be thick.
- Pile mixture into eight small mounds onto a non-stick cookie sheet.
- Brush scones with egg wash and sprinkle with sugar.
- Bake for 12-15 minutes until light golden brown.
ASIAGO CHEESE AND BLACK PEPPER BISCUITS
Just four ingredients to make these easy biscuits perfect for soups and stews.
Provided by Pam
Number Of Ingredients 4
Steps:
- Toss cheese with flour.
- Add cream and black pepper and stir until well blended.
- Roll to 3/4" thick on lightly floured surface.
- Cut with 2" biscuit cutter (or desired size) using a straight down and up motion. Brush with milk, if desired.
- Place on baking sheet very closely together and bake at 425 degrees for 12-15 minutes, or until lightly browned.
BLACK PEPPER AND ASIAGO SCONES
Provided by Rachael Ray : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Brush scones with egg wash, sprinkle with a little sugar and bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
CHEDDAR AND PEPPER SCONES
Provided by Fran McCullough
Categories Bread Milk/Cream Breakfast Bake Cheddar Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 15 large scones or 40 small ones
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, baking soda, sugar and salt into a large bowl. Cut in the butter and cheese. Stir in the pepper.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 400°F and set a rack on the upper-middle level. Grease a heavy baking sheet or line it with parchment paper.
- Gently stir enough buttermilk or yogurt into the flour mixture to make a soft, sticky dough. Gather the dough into a ball with your hands. On a well-floured surface, roll or pat the dough into an 12-x-8-inch rectangle approximately 3/4 inch thick. Try not to handle the dough too much, and don't worry if it looks rough.
- Using a large spatula or a couple of spatulas, transfer the dough to the baking sheet. Use a dough scraper or knife to cut the dough into 40 squares, each 1 1/2 inches. Separate the squares slightly on the baking sheet. Brush each square with a little milk. (Or cut circles out of the dough with the rim of a glass or a biscuit cutter and transfer them to the baking sheet.)
- Bake the scones for 15 to 20 minutes, or until they are brown on the bottom and very lightly brown on top. Don't overbake; break one open to test for doneness. Transfer to cooling racks to cool briefly and then serve as soon as possible.
- To serve: The scones are still good when cool, but they are best when just out of the oven. Butter and scrambled eggs are appropriate accompaniments.
BLACK PEPPER AND ONION SCONES
Make and share this Black Pepper and Onion Scones recipe from Food.com.
Provided by QueenJellyBean
Categories Scones
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- In a small skillet, saute onions in margarine until crisp tender; set aside. Cool slightly.
- Lightly spoon flour into measuring cup and level off with a knife.
- In a medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well.
- Add whipping cream, egg and sauteed onions; stir just until moistened.
- On floured surface, knead dough gently 5 or 6 times.
- Place on ungreased cookie sheet; press into an 8" circle about 1/2 inch thick.
- Cut into 8 wedges; separate slightly.
- Bake at 400 degrees for 12-16 minutes or until very lightly browned.
- Brush with melted butter or margarine.
- Serve warm.
- Wonderful with soup!
SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.
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- In a large bowl, stir to combine all ingredients using a sturdy spatula or wooden spoon, until the pepper and cheese look evenly distributed, and no flour streaks remain. The dough will look very wet and sticky. Cover the bowl with plastic wrap and refrigerate overnight, for 10–12 hours.
- Remove dough from the refrigerator, then scrape downward against the sides of the bowl with a spatula so the dough is balled at the bottom. Grab the dough with dry hands, and shape it into a boule using the palms of your hands for about 30 seconds. This process of shaping creates surface tension, which will help the bread bake up into a beautiful dome instead of spreading flat. Place the boule onto the parchment paper–lined baking sheet for 45 minutes, uncovered.
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