TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EASY SPANISH BREAD PUDDING (TORRIJAS)
Steps:
- Gather the ingredients.
- Pour milk into a medium-sized mixing bowl. Add egg and beat together. Add vanilla extract, if using.
- Pour enough oil into a large frying pan to cover the bottom and heat on medium.
- Place one slice bread in milk-egg mixture and quickly flip it over with a fork.
- If bread is more than a day old, you might need to soak for 2 to 3 minutes or more, so that it softens up. Be careful that bread does not soften so much that it crumbles when lifted out of the bowl.
- Carefully lift bread out of mixture and let excess milk drain before placing bread in frying pan. Repeat for each of the other slices.
- After 2 to 3 minutes, check bottom of bread. As the slices turn golden, turn each one.
- Remove each piece from pan and place on a plate. Sprinkle top with sugar and cinnamon. If you prefer, drizzle honey over top. Garnish with fresh fruit and serve immediately.
Nutrition Facts : Calories 188 kcal, Carbohydrate 17 g, Cholesterol 33 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, Sodium 177 mg, Sugar 3 g, Fat 11 g, ServingSize 4 to 6 slices (4 to 6 servings), UnsaturatedFat 0 g
BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
- Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.
CAPIROTADA (MEXICAN BREAD PUDDING)
This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.
Provided by Gloria A.
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
- Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
- Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 82.6 g, Cholesterol 16.9 mg, Fat 13.3 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 397.8 mg, Sugar 54.6 g
THE BEST BREAD PUDDING
Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn't enough, we use not 1 but 2 vanilla beans to amp up the custard - plain old extract just doesn't do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
- Whisk together the cream, milk, sugar, vanilla bean seeds, salt, cinnamon, eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for 30 minutes, pushing the bread down occasionally so that it is completely covered.
- Pour the bread mixture into the prepared baking dish. Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 1 minute. Drizzle the butter over top of the custard and then sprinkle with the turbinado sugar. Bake until the custard is set and the top is golden brown, 1 hour 15 minutes to 1 hour and 30 minutes. Let cool slightly before serving. Serve warm or at room temperature.
TORTILLA BREAD PUDDING
A recipe from Rachael Ray March 2010. You can wrap the baked pudding in foil and freeze for up to 1 week. Thaw in the refrigerator, then bake at 350F for 15 minutes.
Provided by Boomette
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat the oven to 400°F Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
- In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
FET-TA (YEMENI BREAD "PUDDING")
It is a very simple yet decadent dessert. Traditionally, fet-ta is made with Yemeni flat breads like Qamata or Khubz, but tortillas can be used. Before making fet-ta, warm the tortillas directly on the the gas burner. This recipe calls for Semn, which is also known as ghee. You can substitute it for melted butter, but flavor will be different. Ingredients aren't exact.
Provided by Yemeni girl
Categories Dessert
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, stir milk and sugar or honey together.
- Heat milk-sugar mix on med-high heat until bubbles apear on the outer edge.
- Stir in the ghee and tortilla pieces.
- Mix often until milk is evaporated but the fet-ta is not dry.
- Adjust taste by adding more sugar and/or semn if necessary.
- Spoon feta in a bowl, make a well and add semn in the middle and honey if desired.
- Enjoy!
Nutrition Facts : Calories 338.9, Fat 13, SaturatedFat 6.1, Cholesterol 23.8, Sodium 490.1, Carbohydrate 46.5, Fiber 2.2, Sugar 7.6, Protein 8.8
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- Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
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