LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
BAMI GORENG
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
- Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.
STEAMED CLAMS WITH SPICY GARLIC BREAD
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
- Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
- Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
- Serve immediately with Spicy Garlic Bread.
- Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
- Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
- Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.
EASY MILK BREAD
Provided by Valerie Bertinelli
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
- Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
- Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
- Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
- While the dough is rising, preheat the oven to 400 degrees F.
- Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.
CRAZY BREAD
These delicious bread sticks are sure to be gone the second you pull them from the oven! They've been in our family for years!
Provided by UtahMama
Categories Bread Yeast Bread Recipes
Time 38m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Dissolve yeast and 2 pinches white sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix. Add remaining flour, one cup at a time, mixing well between additions. Continue to work the mixture until you have a dough; divide dough into 2 halves. Divide each half into 12 long bread sticks and arrange onto prepared baking sheets.
- Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks.
- Bake in preheated oven until golden brown, about 13 minutes.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 52 g, Cholesterol 5.5 mg, Fat 2.6 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 449.1 mg, Sugar 3.5 g
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30 BEST QUICK BREAD RECIPES - INSANELY GOOD
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- Peanut Butter Bread Recipe. As much as I love (and I mean LOVE) banana bread, I like to mix things up so I don’t get bored. And this peanut butter bread is just what I’ve been looking for!
- Jamaican Banana Bread. We’ve already established that banana bread is my biggest weakness, but banana bread and rum? I’m a goner! This quick bread recipe is moist, tender, tangy, sweet, and bursting with incredible flavor.
- Basic Scone Recipe (+ 7 Flavors!) Scones are often confused with biscuits, but there’s one easy way to tell them apart: the texture. Biscuits are known to be soft and tender, and they should flake apart when you crack one open.
- Monkey Bread Muffins. Monkey bread is usually made in a bundt pan and designed to be a tear-and-share style quick bread. However, these muffins are fantastic for individual portions (and, therefore, totally covid-approved!)
- Simple Irish Soda Bread. It won’t come as a shock to hear that soda bread is leavened with baking soda rather than yeast. But you might be surprised to hear that the only other ingredients you’ll need are flour, salt, and buttermilk.
- Marie Callender’s Cornbread Recipe. Cornbread, like scones, can sometimes come out dry and overly crumbly. In those cases, it’s usually down to the recipe or over-mixing/over-baking.
- Starbucks Lemon Loaf (Copycat Recipe) Say what you want about Starbucks, but they know a thing or two about baking. From their brownies and scones to this incredibly rich lemon loaf, I’ve never been disappointed.
- Libby’s Pumpkin Bread. I’ve been on a real pumpkin bread quick since September, and I don’t see an end in sight. After all, there’s nothing better than a thick slice of spiced, sweet, warm pumpkin bread to start (and end) your day!
- Cinnamon Streusel Pistachio Bread. Prepare to fall in love because I’m sure this pistachio bread will win you over. It might even take the top spot of your quick break baking list.
- Applesauce Muffins. Like pumpkin and banana, applesauce is often used as a way to ensure moist cakes and muffins. It’s also great for recipes that require reduced fat, as applesauce can easily replace butter and oil.
OUR 15 BEST QUICK BREAD RECIPES
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Estimated Reading Time 4 mins
- Mom's Zucchini Bread. The perfect way to use up your zucchini (or sneak extra veggies into a sweet snack)? Zucchini bread! The grated squash makes this quick bread moist and tender.
- Blueberry Zucchini Bread. Blueberry muffin fans will love this twist on the classic zucchini bread. A pint of fresh blueberries is folded in just before baking so they create little jammy pockets in each slice.
- Downeast Maine Pumpkin Bread. This spiced pumpkin quick bread is designed for a crowd: Make a few mini loaves, a couple standard loaves, or several muffins.
- Cranberry Orange Loaf. Fresh tart cranberries are the jewels studding this orange-scented loaf cake. They offset the sweetness of the glaze and add a pretty pink pop.
- Grandmother's Buttermilk Cornbread. Grab your cast-iron skillet for this fan favorite cornbread. Serve as a side with chili or barbecue, or for breakfast with butter and honey.
- Zesty Lemon Loaf. Quick breads may sound a little rustic, but this bright lemon loaf cake is elegant enough for high tea. Buttermilk makes it even more tender and compliments all the citrus.
- Cantaloupe Bread with Praline Glaze. Yes, you read that right — the melon on your fruit platter is also delicious blended and folded into a quick bread.
- Janet's Rich Banana Bread. Five stars and over 8,000 stellar reviews make this classic banana bread the one to beat. Recipe creator vjonsson's brilliant twist?
- Irresistible Irish Soda Bread. No yeast? No time? No problem! This soda bread uses baking soda for a quick rise and no kneading. A lighter crust and touch of sweetness make this a great stand-in for cornbread.
- Guinness Bread. Dark stout beer gives this quick bread fantastic malty, caramel-y notes and a tender crumb. It's the kind of hearty loaf you'll want to slice thick, slather with butter, and devour.
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