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Cheese and onion bread bones recipe

Cheese and onion bread bones recipe


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  • Recipes
  • Dish type
  • Bread

This is my Halloween themed bone bread. I also put freshly ground pepper into the recipe, it will give it a nice, but not too strong kick! You may add as much pepper as you wish! Happy Halloween all!


Kent, England, UK

2 people made this

IngredientsServes: 12

  • 375g plain bread flour
  • 1 teaspoon dried yeast
  • 1 teaspoon icing sugar (optional)
  • 1/2 teaspoon salt
  • 1 generous pinch of freshly ground pepper (optional)
  • 2 teaspoons butter
  • 150g grated cheese (any)
  • 1/2 onion, chopped
  • 250ml warm water

MethodPrep:30min ›Cook:20min ›Extra time:1hr rising › Ready in:1hr50min

  1. Put flour, yeast, sugar (optional), salt and pepper (optional) into a large mixing bowl and mix together.
  2. Add the butter, cheese, onion and warm water to the dry ingredients. Mix up the ingredients thoroughly and knead the ingredients on a lightly floured surface until it turns into a ball of dough. If the mix isn't turning into a ball of tough dough, add more flour and knead the extra added flour into the mix until doughy.
  3. After you have kneaded your mix into a doughy ball, the next step is to get a medium sized bowl and lightly butter the inside of the bowl.
  4. After you have lightly greased your bowl, put the dough into the bowl and place a tea towel over the top of the bowl and let the dough rise for 45 minutes to 1 hour until it has doubled in size.
  5. While you are waiting for your dough to rise, pre-heat the oven to 230 C / Gas 8.
  6. After your dough has finished rising, lightly flour your work surface and knead the dough for 2 minutes.
  7. After you have kneaded your dough, cut your dough up into little rope shapes and start to make the shape if a bone, remember, this is Halloween themed so be creative with your bread bones!
  8. After you have finished making a bunch of bread bones, lightly grease a baking tray and put half of your bread bones in the baking tray. Remember to give each little bone its own space, they will expand/rise when they are baking in the oven.
  9. After you have put all the little bread bones on the two lightly greased trays, pop the tins into the oven for 20 to 25 minutes until golden brown as shown in the photo.
  10. After you have taken out the bread bones from the oven, take a spatula and remove all the bread bones onto a plate or rack to cook them down.
  11. That's it! Very easy, have fun making them, I did! Happy Halloween everybody! Enjoy my recipe!

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 2 onions, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 tablespoon distilled white vinegar
  • ¼ cup water
  • 4 pounds pork neck bones
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper

Preheat an oven to 375 degrees F (190 degrees C).

Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones cover the roasting pan tightly with aluminum foil.

Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.


Caramelized Onion Grilled Cheese

There are several ways to improve upon your classic grilled cheese sandwich and one of my favourite ways to elevate this simple dish is with the addition of caramelized onions. Caramelized onions are incredibly flavourful and require almost an hour of that low and slow cooking to reach a deep golden, sweet and jammy stage of caramelization.

Since grilled cheese is an incredibly simple dish, it all comes down to the quality of ingredients. Use delicious bread and good-quality cheese. I opted for some homemade sourdough and my favourite cheddar. We used a low and slow method for caramelizing the onions and I return to this method when grilling my constructed sandwich. Grilling the sandwich on medium heat, then turning your element lower, allows the cheese to melt fully and allows for slower toasting of your bread, so it doesn't burn before it's ready. Next time you are making a grilled cheese sandwich, use this recipe to guide or even inspire a simple yet extremely delicious addition to this classic bread and cheese combo.


Recipe Summary

  • ¼ cup butter
  • 1 Walla Walla or other sweet onion, thinly sliced
  • 1 (4 ounce) package cream cheese
  • 4 hot dogs, or your favorite sausages
  • 4 hot dog buns
  • brown mustard
  • 1 cup sauerkraut

Preheat grill or grill pan for medium-high heat.

Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.

Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.

To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.


Out of the many ways to make a grilled cheese sandwich, this version with balsamic vinegar, mushrooms, caramelized onions and brie puts an elegant spin on the regular. It’s slightly tart from the balsamic vinegar, a little sweet from the caramelized onions, and creamy and crunchy from the oozing brie cheese and crusty bread.


Reviews

Have made this a half dozen times in as many years. Typically, I use pizza dough packaged by the pound at either Safeway or Trader Joe's, and just estimate a bit more of all of the toppings. The recipe is forgiving and precision is not necessary. Maybe what I love the most about this flatbread is it can be prepared AND fully baked ahead of time, and holds well at room temperature for a few hours and it is still delicious. No rushing hot appetizers in and out of the oven when you're entertaining! It also travels well to other locations and you avoid having to bother your host about making space in the oven for your pot-luck party contribution. Finally, this is a wonderful vegetarian appetizer that is rich enough and filling enough, without being overly so. Oh, I should also mention that I always try to use both yellow and green zucchini -- the end result is so colorful and appetizing!

Easy, yummy, great way to use those summer Zuchs!

Super easy, quick AND elegant! What more can you ask for when tasked with bringing an appetizer to a party with little time to prepare! I made per the recipe but see so many variations on the horizon: add a layer of proscuitto with basil and tomato (without the flesh). Can't wait to try it again!

Wonderful and easy appetizer. I made two for a holiday party and they disappeared before I had a chance to try any. The first one I followed the directions exactly and for the second I followed a suggestion from a previous review, I substituted artichokes and kalamata olives for the zucchini and red onion. Several people asked me for the recipe. Another substitution was I purchased pizza dough from a local pizzeria instead of the canned dough. So easy and as a previous reviewer stated rather impressive looking. This will be a staple for parties for years to come.

Delicious. and so easy to make. Took it to an appetizer party and It was gone in a flash!

Since being a new vegetarian it's been hard to find appetizer meat eater enjoy. Thank goodness I found this delicious, easy recipe.

Dee-lish and very easy (and not to mention, impressive looking!). Used fresh pizza dough made @ local supermarket and added canned artichokes and arugula. Everyone loved it.

This bread is soooo good! My husband requests it all the time! Tastes great, easy to make, and looks fancy as well!

We enjoyed this for the most part. I made my own pizza dough (very easy and much better than any refrigerated version) and used yellow squash, red onion, and zucchini. It was soft and very cheesy. Maybe too cheesy? I couldn't decide if less cheese would have been better or if I should have used an unflavored version and added my own flavorings. Either way, it was tasty and I would make it again, perhaps with some adjustments.

Pure sweetness - I loooove this recipe! So simple, make it all the time. Sometimes I mix sage of other herbs in with the dough. This bread alwas makes every think yummy thoughts :)

the flavors were very good, but there was a bit too much of the garlic-herb cheese. Iɽ definitely make it again but I would either cut back on the herbed cheese or just do away with the double layer.

Delicious and easy with refrigerated non-Pillsbury pizza dough. I've substituted artichoke hearts and Kalamata olives for the zucchini and onion, and next time I'll try slices of fresh figs.

Have made several times and it's a hit every time! Rather than brushing the top with oil I simply spray the top with veg oil spray so I don't have to wash a pastry brush-lazy, I know-but it accomplishes the same task.

Very easy and very popular at the party. Used the tube rifridgerated pizza dough - was easy and tasted OK. this is a keeper because of how verstal and quick it is to make. Will use home made pizza dough next time.

This recipe is great! It's so easy but looks pretty fancy. People will think you actually did something here. It's a perfect appetizer and works well with wine.

Overall, a good recipe. I made two for a superbowl party and they got gobbled up. Read past reviews and made my own pizza dough. I used Giada's pizza dough recipe from a previous issue and it worked great. One dough made a bread that fit on a standard cookie sheet. I also did three layers of zuchini, then put a bunch of the red onion rings on top, that way you got both in every bite. Trying to put olive oil on individual red onion rings is crazy, so I put oil on the slices before breaking them up and topping the zuchini. Lastly, on the first loaf, the bottom got really brown before the veggies on top got nicely cooked, so i put the second loaf in the middle of the oven for 1/2 the time, then moved the pan to the highest rack to finish it off.

I made this for a party the other day and it was a huge hit -- people assumed I had bought it. And so easy. I'm going to experiment with other seasonal vegetables. This really is an ideal starter to serve/bring to a party.

Always a hit! I use a garlic and red pepper flake infused olive oil for the dough, which gives it extra flavor.

A wonderful appetizer. I have subsituted the pizza crust, using pillsbury puff pastry, slightly rolled out [ 1 layer ] spread alouette spread and layering yellow squash and red onion, etc. Delicious!

I use the pizza dough from a 2007 Bon Appetit. If you search "chocolate pizza" and click on the recipe for that dough you'll get it. The finished product is easy, tasty and a good way to get a dinner party started. You can make it earlier that day and just let it rise until about 25 minutes before you're ready to serve it. I'm sure it's chock full o' calories and fat thanks to the cheese.

Very tasty and a nice presentation as well. I was glad I made a test batch just for me and my husband, that way we didn't have to share it with anyone. I will be making this for my next party though!

I've made this bread several times and received rave reviews every time. Make more than one. its goes quickly!

this is really tasty. i think it will become my new go to dish for potlucks. i used chive and onion cream cheese with the parmesan, and pizza dough mix that comes in a bag and i added some italian seasoning while i mixed it. my husband loved it too.

I have made this twice for parties, I just added sliced tomatao. It recieved raves at both parties, easy to make.


Gallery

  • 4 1/2 pounds mixed onions (such as 2 large yellow onions, 2 large red onions, and 2 large sweet onions), halved and thinly sliced lengthwise (about 16 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup oloroso sherry
  • 6 cups homemade or store-bought low-sodium vegetable broth
  • 8 thyme sprigs
  • 1 tablespoon kosher salt, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 teaspoons sherry vinegar
  • 6 day-old whole-grain rustic bread slices, halved
  • 4 ounces Stilton cheese, thoroughly chilled and thinly sliced with a wire cheese slicer or crumbled

Combine onions, oil, and butter in a stockpot over medium-high toss together. (Tongs are a great tool to use for tossing this many onions.) Cook, stirring occasionally, until onions start to caramelize, about 20 minutes. Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until onions are tender and caramelized, about 25 minutes.

Add sherry, and cook, stirring to scrape up any remaining browned bits. Simmer over medium, stirring constantly, until sherry is mostly evaporated, 2 to 3 minutes. Stir in broth, thyme, salt, and pepper. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. Stir in vinegar, and cook 1 minute add salt and pepper to taste.

Preheat oven to broil with oven rack 6 inches from heat. Remove and discard thyme sprigs. Divide hot soup evenly among 6 ovenproof crocks or bowls, and place on a rimmed baking sheet. Place 2 bread pieces on each bowl, and gently push them down until half- submerged but still at top of soup. Add cheese slices (or a handful of crumbles) to each bowl. Broil until melted, bubbly, and browned in spots, 2 to 3 minutes.


Recipe Summary

  • 1 (1 ounce) package dry onion soup mix
  • 1 cup panko bread crumbs
  • 4 skinless, boneless chicken breast halves
  • ½ cup mayonnaise

Preheat an oven to 425 degrees F (220 degrees C). Combine the soup mix and panko in a mixing bowl set aside. Line a baking sheet with foil.

Coat the chicken breasts all over with mayonnaise, then press into the panko mixture. Place the breasts on the baking sheet.

Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Recipe Summary

  • ¾ cup dry bread crumbs
  • 2 tablespoons melted butter
  • 8 ounces macaroni
  • 2 tablespoons butter
  • 1 small onion, minced
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • ¼ teaspoon dry mustard
  • 1 ½ cups milk
  • 2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter set aside.

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente drain, then place into prepared casserole dish.

While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.

Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.


  • 3/4 cup warm water, 95 to 110 degrees F
  • 2-1/4 tsp. or 1 pkg. (1/4 oz.) active dry yeast
  • 1/2 cup milk, room temperature
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 tbsp. soft butter
  • 1/2 tbsp. garlic powder
  • 1 med. yellow onion, finely chopped
  • 4 cups bread flour, about

In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

Bake bread at 350 degrees F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.

Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter. The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.


Watch the video: Κουνέλι στιφάδο και πώς να καθαρίσετε κρεμμυδάκια χωρίς κλάματα! - Rabbit stifado (September 2022).


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