TEX-MEX BREAD WITH MONTEREY JACK AND CHILIES (BREAD MACHINE)
Make and share this Tex-Mex Bread With Monterey Jack and Chilies (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Sweet Cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
- Serve with homemade stew.
Nutrition Facts : Calories 270.4, Fat 4.4, SaturatedFat 2, Cholesterol 10.7, Sodium 278.2, Carbohydrate 47, Fiber 1.8, Sugar 2, Protein 9.5
ABSOLUTE MEXICAN CORNBREAD
This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Provided by Judy Spence
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 83.6 g, Cholesterol 223.6 mg, Fat 40.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 24.4 g, Sodium 1050.7 mg, Sugar 37 g
CALIFORNIA GARLIC BREAD WITH SUN-DRIED TOMATOES (BREAD MACHINE)
Make and share this California Garlic Bread With Sun-Dried Tomatoes (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Basic Cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 274.9, Fat 4.1, SaturatedFat 0.6, Sodium 575.1, Carbohydrate 52, Fiber 2.6, Sugar 5.7, Protein 7.1
TEX-MEX QUICK BREAD
Make and share this Tex-Mex Quick Bread recipe from Food.com.
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees, grease one 9x5 inch loaf pan or three 5x3 inch loaf pans; set aside.
- In a large bowl, combine the the cheese through egg, add flour to mixture; stir just until combined.
- Pour into prepared pan and bake for a 9x5 inch loaf 45 minutes or the 5x3 inch loaves 30 minutes or until toothpick inserted off center comes out clean.
- Allow to cool in pan for 15 minutes, remove from pan and cool on wire rack.
- These can also be made into muffins by spooning the batter into 12 well-greased muffin cups and baking for 20 minutes or until toothpick inserted off center comes out clean. Makes 12 muffins.
MONTEREY RANCH BREAD
"This rich, cheesy loaf is a quick-and-easy addition to any meal," writes Shirley Privratsky of Dickinson, North Dakota. Or serve it as an appealing appetizer for a casual get-together.
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine 2 cups (8 oz.) cheese and 3/4 cup salad dressing with bacon; set aside. Cut 1 loaf (1 lb.) French bread in half lengthwise; brush with 2 Tbsp. melted butter. Broil 4 in. from heat on baking sheets until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with minced fresh parsley. Serves 8.
Nutrition Facts : Calories 382 calories, Fat 22g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 700mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
TEX-MEX SPOON BREAD (LOW-FAT)
This is a version of an old favorite Tex-Mex Corn and Green Chili Spoon Bread recipe, that has been lightened up. This recipe originally called for "egg substitute equivalent to 2 eggs", which further lightens the recipe; however either version works. An attractive presentation for this side dish is to spoon it into tamale wrappers, tied at one end and open at the other. This recipe was adapted from, The Ultimate Low-Fat Mexican Cookbook, by Anne Lindsay Greer.
Provided by lynnski LA
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
- Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
- Add onion mixture and beaten eggs to the cornmeal mixture.
- Season with salt and pepper.
- In a separate bowl, beat the egg whites with sugar until stiff.
- Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
- Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
- Sprinkle Parmesan cheese on top.
- Place the pan in a larger pan partly filled with warm weater.
- Bake for 45 to 60 minutes.
- Allow the spoon bread to set for 5 minutes before serving.
Nutrition Facts : Calories 108.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 54.6, Sodium 73.2, Carbohydrate 17.3, Fiber 1.8, Sugar 2.1, Protein 6.1
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