Cauldron Bread Bowls Food

CAULDRON OF BUBBLING CHEESY BEAN SOUP

Steps:

• Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.

CAULDRON OF CHILI WITH SPIDER BREADS

Steps:

• In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn.
• Heat to boiling.
• Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
• Meanwhile, heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks.
• Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
• Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips.
• Cut each in half crosswise, making 48 short strips.
• Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center.
• Brush breads with beaten egg white.
• Place 2 olive slices on each to look like eyes.
• Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown.
• Top individual servings of chili with cheese; serve with warm spider breads.

BUBBLING CAULDRON (HOT CHEESE DIP)

Steps:

• Melt cheese in medium saucepan over low heat, stirring occasionally.
• Remove from heat, stir in beans and salsa.
• Carefully cut center out of bread, leaving 1-1/2-inch shell.
• Cut bread center into pieces for dipping.
• Reserve 1 pretzel rod, arrange remaining pretzel rods on serving plate to resemble campfire logs.
• Place bread cauldron on pretzels, fill with cheese dip, allowing some to spill over top of bread cauldron.
• Arrange bread pieces and cocktail bread around cauldron.
• Place reserved pretzel rod in cheese dip and serve immediately.

CAULDRON BREAD BOWLS

Steps:

• In a mixing bowl, combine 4 cups all-purpose flour, rey flour, yeast, salt and cocoa. Heat water, molasses and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
• Divide the dough into eight portions; shape each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 degrees F for 20 minutes or until golden brown.
• 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 each bowl with about 1/2 cup chili. Serve bread tops on the side if desired.

CAULDRON DIP

Steps:

• In a small bowl, combine the first six ingredients. Refrigerate at least 1 hour to allow flavors to blend. Serve with pepper strips and pretzels.

CAULDRON BREAD BOWLS

Steps:

• In a mixing bowl, combine 4 cups all-purpose flour, rey flour, yeast, salt and cocoa. Heat water, molasses and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
• Divide the dough into eight portions; shape each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 degrees F for 20 minutes or until golden brown.
• 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 each bowl with about 1/2 cup chili. Serve bread tops on the side if desired.