COWBOY BREAD
The recipe is super simple to make and it feeds a crowd. It uses ingredients right out of the pantry. This bread was so good as a kid, I can still taste it.
Provided by Jody Wood
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. preheat oven to: 350
- 2. Combine flour, salt, sugar, and shortening. Mix until crumbly. Reserve 1/2 cup crumbs. Add remaining ingredients and mix.
- 3. Put in a 9x13 inch greased and floured pan. Sprinkle with crumbs.
- 4. Bake at 350ºF for 30 minutes.
PRESSURE COOKER INDIAN BUTTER SHRIMP
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don't turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you're a fan of Indian pickles-lime, lemon, mango, and the like-a spoonful of one or all three on the side would not be out of place. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
- Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
- Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
- Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
- Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 15 grams, Sodium 895 milligrams, Sugar 7 grams, TransFat 0 grams
CORN PONE
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. -Tina Quiggle, LaGrange, Georgia
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.
Nutrition Facts : Calories 215 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
COWBOY BREAD
This recipe comes from the public schools in my hometown. It was a favorite both at school and home. My own kids love it too.
Provided by KAS in MN
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine shortening, flour, salt, and sugar.
- Mix until crumbly.
- Reserve 1/2 cup to sprinkle over batter.
- Combine leavening and spices and add to larger amount of crumbly mixture.
- Add eggs and buttermilk and mix well.
- Pour batter into greased 9x13 inch oblong pan.
- Sprinkle with reserved crumbly mixture and additional cinnamon.
- Bake in 375 degree oven 25-30 minutes.
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
ROASTED SHRIMP WITH BREAD CRUMBS
Mark Bittman brought this recipe to The Times as part of a 2013 shrimp roundup. This especially easy dish cooks them quickly, under high heat and a showering of lemon, olive oil and bread crumbs for brightness paired with comfort. Be sure not to overcook the shrimp. As Mr. Bittman notes, "For the most part, the shrimp will tell you when they're done." Simply make sure they're pink, and pair alongside a salad or over rice.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
- Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.
COWBOY BREAD
Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West.
Provided by Kasienko
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
- Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
- Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
- Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.
Nutrition Facts : Calories 278 calories, Carbohydrate 49.7 g, Cholesterol 32.7 mg, Fat 4.6 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 112.9 mg, Sugar 1.8 g
LONGHORN WILD WEST SHRIMP
This Longhorn Wild West Shrimp is TO DIE for! Crispy, slightly spicy, and absolutely delicious
Provided by Katie Clark
Categories Copycat
Time 30m
Number Of Ingredients 11
Steps:
- Add oil to a frying pan, pot, or to the insert to your Instant Pot. If using the Instant Pot, set to high saute. Mix flour, salt, and pepper and place in a bowl. Place milk in another bowl. Dredge the shrimp in the milk, then the flour mixture, and shake off excess. Fry in oil until cooked - remove with a slotted spoon and put on a paper towel. Repeat with all shrimp. Melt butter and garlic and lemon. If you are using your Instant Pot, remove the oil, clean out the pot, and place these ingredients in there. Add peppers and about 1.5 tablespoons of the seasoning and saute over low heat. Drizzle the sauce and peppers over the top of the shrimp and serve with ranch dressing
HOLLY'S SHRIMP CORN BREAD
Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Holly Haines
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 57m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
- Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 42 g, Cholesterol 291.1 mg, Fat 29.7 g, Fiber 3.2 g, Protein 25.6 g, SaturatedFat 16.9 g, Sodium 851.3 mg, Sugar 3.7 g
COWBOY BREAD
After a long search for a cowboy bread recipe that tasted exactly like the one I used to eat in elementary school I found this one. It came from cooks.com and I absolutely loved it!
Provided by amandah7311
Categories Breads
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Blend flour, sugar, salt, baking powder, soda, spices and butter. Set aside 1 cup of the mixture for crumb topping.
- Add buttermilk and eggs and blend until smooth. (Do this by hand.)
- Pour into greased 9 1/2" x 13" x 2" pan. Sprinkle with reserved crumbs.
- Bake at 375 degrees for 35 to 40 minutes. Serve warm or cooled.
Nutrition Facts : Calories 415.5, Fat 17.1, SaturatedFat 10.3, Cholesterol 94.4, Sodium 403, Carbohydrate 61, Fiber 0.9, Sugar 36.5, Protein 5.7
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- Bhatura Recipe. Bhatura is another type of fried bread, but it’s pretty different from naan. For one thing, this dough is less bread-like, meaning it shouldn’t spring back when you roll it out.
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- Khasta Paratha/Parotta. I like to describe this as a sort of savory faux-puff pastry. It’s a laminated dough that uses oil rather than butter, and it’s folded over quite a few times to achieve its signature flaky texture.
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- Ladi Pav. These are, more or less, Indian dinner rolls. There’s no spice in the mix, which means you can eat them with curry or your Sunday roast. These babies need around 15 minutes of kneading (by hand) and then about an hour to rest.
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