Cheesy Rye Bread Food

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CHEESY RYE BREAD



Cheesy Rye Bread image

Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.

Provided by Taste of Home

Time 1h5m

Yield 3 loaves (6 slices each).

Number Of Ingredients 11

1-3/4 cups water
1/2 cup cornmeal
2 teaspoons salt
1/4 cup butter, cubed
1/2 cup molasses
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups rye flour
3 cups all-purpose flour
8 ounces cheddar cheese, cut into 1/4-inch cubes
Additional cornmeal

Steps:

  • In a saucepan over medium heat, bring water, cornmeal and salt to a boil; stir until thickened. Remove from the heat; stir in butter and molasses. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, rye flour and 1 cup all purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch the dough down. Turn onto a floured surface; knead cheese cubes into the dough. Divide into three portions; shape each portion into a 5-in. round loaf. , Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.

Nutrition Facts : Calories 231 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

GARLIC CHEESE BREAD



Garlic Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 1/2 cups grated Cheddar
3/4 cup grated Pepper Jack
1/2 cup grated Parmesan
1/2 cup (real) mayonnaise
1 1/4 sticks softened butter
4 whole green onions (white and light green parts), minced
1 dash salt
Freshly ground black pepper
4 cloves garlic, finely minced
1 loaf crusty French bread
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
  • Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
  • Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
  • Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

OLIVE CHEESE BREAD



Olive Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 7

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise

Steps:

  • Preheat the oven to 325 degrees F.
  • Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
  • Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
  • Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

CHEESY POTATO AND KALE GRATIN WITH RYE CROUTONS



Cheesy Potato and Kale Gratin with Rye Croutons image

There's no need to reduce your cream or pre-cook the kale for this aromatic casserole; everything cooks together in cheesy, creamy harmony. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

Provided by Mindy Fox

Categories     Thanksgiving     Casserole/Gratin     Kale     Potato     Milk/Cream     Garlic     Cheese     Rye     Bread     Side

Yield 6-8 servings

Number Of Ingredients 12

4 slices seeded rye bread
1 large bunch kale (preferably Tuscan; about 12 ounces), ribs removed, leaves torn into 3" pieces
6 ounces good-quality Gruyère, grated on the large holes of a food processor blade or box grater (about 2 cups)
2 ounces good-quality Parmesan, grated on the large holes of a food processor blade or box grater (about 1/2 cup)
2 pounds yellow-fleshed potatoes (such as Yukon Gold), unpeeled, cut crosswise into 1/8"-thick slices (see Cooks' Note), divided
1 teaspoon dried thyme, divided
Kosher salt, freshly ground pepper
2 1/2 cups heavy cream
2 garlic cloves, finely grated or pressed
3 tablespoons extra-virgin olive oil, divided
Special Equipment
A 13x9x2" or 3-quart baking dish

Steps:

  • Arrange a rack in center of oven; preheat to 350ºF. Arrange bread slices on a rimmed baking sheet and bake, flipping once halfway through, until dry and lightly toasted, 15-20 minutes. Let cool. Transfer to a resealable plastic bag and break into irregular, 1/2"-1" pieces. Transfer to a medium bowl; set aside.
  • Meanwhile, wash and spin-dry kale, then layer between paper towels or a large clean kitchen towel and pat dry.
  • Mix Gruyère and Parmesan in a medium bowl. Shingle one-quarter of potatoes in 3 or 4 rows, slightly overlapping, in bottom of baking dish. Sprinkle with one-quarter of thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Top with 2 cups kale and one-quarter of cheese mixture. Repeat 2 more times. Shingle remaining potatoes over cheese; top with 1/4 tsp. salt, 1/8 tsp. pepper, and remaining thyme. Reserve remaining kale and cheese.
  • Stir cream, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a liquid measuring cup. Pour evenly over potatoes.
  • Bake gratin 40 minutes. Cover with foil and continue to bake until cream is bubbling and thick and potatoes are tender when pierced with a paring knife, 35-45 minutes more.
  • Meanwhile, toss reserved croutons with 2 Tbsp. oil in a medium bowl. Toss remaining kale with remaining 1 Tbsp. oil. Top gratin with kale, remaining cheese, then croutons, allowing kale pieces to peek through. Bake gratin until croutons are golden brown and exposed kale edges are well-crisped, about 15 minutes more. Let cool at least 10 minutes before serving.
  • Do Ahead
  • Bread can be toasted 3 days ahead. Store in an airtight container at room temperature. Kale can be torn, washed, and patted dry 3 days ahead. Wrap in paper towels, place in a resealable plastic bag, and chill.
  • Gratin can be made 1 day ahead. Let cool, then wrap tightly in plastic and chill. Bring to room temperature, cover with foil, and warm in a 300ºF oven until heated through, 15-20 minutes. Uncover and continue to warm to re-crisp croutons and exposed kale edges, about 5 minutes.

PARTY CHEESE BREAD



Party Cheese Bread image

You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. -Karen Grant, Tulare, California

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1-1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Minced fresh chives, optional

Steps:

  • Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts., Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet., Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Nutrition Facts : Calories 237 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHEESY BREAD BOWL DIP



Cheesy Bread Bowl Dip image

This is a recipe I found online about 6 years ago. Whenever we are invited anywhere this is always requested. The best part of this recipe is when the dip is gone and the bread has soaked up all the yummy dip. It's heavenly!!! You can use the bread cubes or crackers or veggies to dip. Enjoy!

Provided by kris in ks

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1 loaf Hawaiian bread or 1 loaf rye bread, etc.
1/2 cup sour cream
8 ounces cream cheese, softened
2 cups sharp cheddar cheese
1/2 cup chopped green onion
1/2 cup chopped dried beef or 1/2 cup ham
1 (4 ounce) can chopped green chilies
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350°.
  • Cut a round hole in the top of the bread bowl and hollow out, making sure not to puncture the sides or bottom of the bread bowl.
  • Cut up the hollowed out bread into cubes to use for dipping.
  • Combine the rest of the ingredients with an electric mixer and pour into bread bowl.
  • Wrap in double thick foil and place on a cookie sheet.
  • Bake for about 1 hour.
  • Enjoy!

CHEESY BEEF & SAUSAGE CROSTINI



Cheesy Beef & Sausage Crostini image

Combine a cheesy mixture of spiced beef and Italian sausage, bake them on cocktail rye bread slices and what do you get? Cheesy Beef & Sausage Crostinis, of course. Try these easy but substantial sausage crostinis for your next party appetizer.

Provided by My Food and Family

Categories     Home

Time 32m

Yield 24 servings

Number Of Ingredients 7

1 lb. Italian sausage
1 lb. lean ground beef
1 red pepper, chopped
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
1 tsp. dried oregano leaves
1/4 tsp. garlic powder
1 pkg. (8 oz.) cocktail rye bread

Steps:

  • Heat oven to 350°F.
  • Crumble both meats into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain meats; return to skillet. Add all remaining ingredients except bread; mix well.
  • Arrange bread slices in single layer on baking sheets; top with meat mixture.
  • Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5144 g, Sugar 0 g, Protein 10 g

SAUSAGE AND RYE BREAD APPETIZERS



Sausage and Rye Bread Appetizers image

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 3

1 pounds sausage
1 pounds velveeta cheese
1 units rye bread

Steps:

  • Cook and drain sausage. Add Velveeta Cheese. Cook on low until cheese is melted.
  • Place mixture on rye bread. Place on cookie sheet.
  • Bake at 350°F until bottom of bread is toasted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHEESY REUBEN APPETIZER (BETTY CROCKER)



Cheesy Reuben Appetizer (Betty Crocker) image

This is a great hot dip based on a Reuben sandwich. If you are a fan of the sandwich you will adore this appetizer. It is easy to make and smells & tastes wonderful. As it bubbles in the oven the flavor permeates the air. It is easy to make an a welcome addition to a buffet, game day party or any time you need something to serve friends. It is best right out of the oven so transporting is not recommended. Great served with pretzel crackers, if desired ,or serve with Cocktail rye bread slices or both. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Cheese

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded swiss cheese (6 ounces)
1/2 cup thousand island dressing
4 ounces deli sliced corned beef, chopped
1/2 cup well-drained sauerkraut
1 tablespoon chopped fresh chives, if desired for topping (optional)
2 whole sliced radishes, if desired for decoration (optional)

Steps:

  • Heat oven to 400°F.
  • Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.).
  • Bake about 15 minutes or until bubbly around edge.
  • Garnish with chives and radishes.
  • Serve hot with pretzel crackers or cocktail bread.

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