CREAMY CHEDDAR PASTA WITH SCALLION BREAD CRUMBS
Categories pasta recipes Creamy Cheddar Pasta with Scallion Bread Crumbs mac and cheese italian recipes creamy pasta cheddar pasta
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
- Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
- Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Cheddar, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry.
- In a food processor, pulse the bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with the remaining Tbsp oil and 1/4 tsp each salt and pepper. Bake until golden brown, 4 to 6 minutes; toss with the scallions. Serve over the pasta.
Nutrition Facts : Calories 507 calories
CHEDDAR AND SCALLION BREAD
This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread).
Provided by JanieTeachGal
Categories Breads
Time 16m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Remove from oven and serve immediately.
CHEDDAR-SCALLION BISCUITS
Nope-we didn't forget the butter. These cream-based biscuits are light and airy and super easy to make. Cut out the cheese and scallions and use the plain biscuit as your new go-to recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 15 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
- Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.
SAVORY BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS
Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
- In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
- In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
- Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
- Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.
SCALLION BREAD APPETIZERS
Make and share this Scallion Bread Appetizers recipe from Food.com.
Provided by AMD918
Categories Cheese
Time 22m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Slice baguette into 1/4" slices.
- Chop scallions into bits and mix with shredded cheddar.
- Add enough mayonnaise to make of spreading consistency.
- Spread mixture onto breads and put on cookie sheet.
- Bake on 425 degrees until bubbly and/or very lightly browned.
Nutrition Facts : Calories 118.4, Fat 6.8, SaturatedFat 3.5, Cholesterol 16.9, Sodium 214.2, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 5.2
CHEDDAR, BACON, AND SCALLION CORNBREAD RECIPE
Steps:
- Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest or save for another use.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, and scallions.
- Using pot holders, carefully remove hot pan from oven. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts : Calories 315 kcal, Carbohydrate 32 g, Cholesterol 81 mg, Fiber 1 g, Protein 11 g, SaturatedFat 8 g, Sodium 526 mg, Sugar 12 g, Fat 17 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CHEDDAR SKILLET CORNBREAD
Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 1 loaf (12 wedges).
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.
Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
BACON, CHEDDAR, AND SCALLION BREADS
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
CHEDDAR AND SCALLION BREAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
- Using a serrated knife, cut the bread into 1-inch thick slices and serve.
FRESH CORN, CHEDDAR, AND SCALLION CORN BREAD
Steps:
- Grease a jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch. Into a bowl sift together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In a small bowl beat together the eggs and the buttermilk. To the cornmeal mixture add the buttermilk mixture, the corn, the Cheddar, and the scallions, stir the batter until it is just combined, and pour it into the pan, spreading it evenly. Bake the corn bread in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until a tester comes out clean.
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Reviews 190Category Bread, Breakfast, SnackCuisine American, BritishTotal Time 1 hr
- Whisk together the flour, salt, baking powder and sugar in a large mixing bowl. Add about 1/2 of the cubed butter and work in with a fork, two knives, a pastry cutter or your fingers until the mixture resembles lentils. Add the remaining butter and work in, leaving some slightly larger pea sized -or even larger- flakes of butter.
- Add the cheese, bacon and scallion tops and toss through gently until evenly distributed, taking care not to mash it in. Add 1 1/2 cups of the cream, sprinkling it over the top, then tossing to combine. Pick up a small amount of the mixture and try squeezing it gently together. If it crumbles, or if there are dry crumbs in the bottom of the bowl, add more cream -1 tablespoon at a time- until you have a mixture that holds together as a shaggy dough when squeezed gently. Use a bench scraper or spatula to gently fold the dough in on itself until it forms a shaggy mass you can turn out onto a very lightly floured surface.
- Divide the dough in half and gently pat out the dough into two 7-8 inch discs that are about 3/4 of an inch thick. Carefully transfer the discs to a parchment lined baking sheet. Use a bench knife or Chef's knife to cut each disc into 8 wedges, cutting straight down and not sawing back and forth to help it rise higher in the oven. Gently separate the wedges so there is a little space between them.
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- In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Use a pastry cutter, or your fingers, to work in the butter pieces until the mixture is crumbly.
- Use a fork to stir in the scallions and the cheese. Stir in the buttermilk until the dough comes together (adding more buttermilk or flour, a tablespoon at a time, if necessary to help the dough come together—dough will neither be sticky nor crumbly).
- Transfer dough to a lightly floured cutting board and knead 3 to 4 times. Pat dough into an 8" X 6" rectangle; fold 1 short side a third of the way over the center then fold opposite short side over folded end (like a business letter fold).
CHEDDAR SCALLION BREAD - ZESTY SOUTH INDIAN KITCHEN
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Estimated Reading Time 7 mins
- In a small bowl heat ⅓ cup of lukewarm water and add ¼ teaspoon of honey and yeast and set aside for proofing.
- In large bowl or bowl of stand mixer, add both flour, remaining cheeses, salt ,rest of honey, garlic powder green onions and proofed yeast.Mix until everything combines well a sticky but smooth dough.
- Knead dough in stand-up mixer with dough hook for about 15 minutes also and dough should pass window pane test.
MINI CHEDDAR SCALLION MONKEY BREADS - FOODIE WITH FAMILY
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- Mix together all of the dough ingredients by hand, stand mixer or bread machine until a smooth, elastic dough forms. Let rise, covered, until doubled in bulk, about 1 hour.
- Stir together all of the ingredients for the scallion oil in a small mixing bowl. Spray a 12-cup muffin tin with non-stick cooking spray. Toss together the cheese topping mixture. Set these all aside.
- Turn the risen dough out onto a clean counter and divide into 36 equal-ish sized pieces. Roll each piece in the scallion oil, pushing scallion bits into the dough. Put 3 pieces in each of the 12 muffin cups. Let rise for 30 minutes in a warm, draft-free place.
- Preheat oven to 375°F. As the oven preheats, evenly divide the cheesy topping mixture over each of the risen monkey breads. Bake for 22-30 minutes, or until the bread is set and the cheese is golden brown and crusty on top of each monkey bread.
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