COWBOY CORNBREAD
I first made this as a teenager and everyone I've made it for loves it. It's very easy and absolutely delicious! You can top it with chili as well. It is also good the next day.
Provided by jonslady04
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
- Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.
Nutrition Facts : Calories 673.6 calories, Carbohydrate 44.1 g, Cholesterol 172.7 mg, Fat 40.3 g, Fiber 2.2 g, Protein 34.4 g, SaturatedFat 17.4 g, Sodium 969.1 mg, Sugar 4 g
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
COWBOY BUTTER SHRIMP AND GRITS
The delectable combo of butter, garlic, lemon and parsley known as cowboy butter makes everything better -- even shrimp and grits.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 4 cups water to boil in a medium saucepan. Whisk in the grits and 1 teaspoon salt. Simmer until the grits are thickened, 5 to 7 minutes. Cover and keep warm.
- For the shrimp: Meanwhile, pulse the garlic in a mini food processor until chopped. Add the butter, parsley and lemon zest and season to taste with salt and hot sauce. Process until smooth, then scrape into a small bowl. Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and microwave to melt it; set aside.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to paper towels to drain. Add the shrimp to the skillet and sprinkle with salt. Cook until no longer pink, about 3 minutes, then remove to a plate. Add 3 tablespoons cowboy butter to the skillet. When the butter is melted, add the onion and cook until it begins to soften, about 3 minutes. Sprinkle with the flour and stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream and Worcestershire until smooth. Adjust the heat to a simmer over medium-low heat and cook until thickened and the onion is tender, about 5 minutes. Add the cooked shrimp and toss to heat through and coat in the sauce, 1 to 2 minutes. Season with hot sauce and salt to taste and squeeze in juice from 1 lemon wedge.
- Stir the remaining 3 tablespoons cowboy butter into the hot grits until melted. Spoon the grits into shallow bowls. Top with the shrimp and sauce, then drizzle with the melted cowboy butter. Garnish with the cooked bacon and chopped parsley. Serve with the lemon wedges on the side.
SHRIMP SCAMPI GARBAGE BREAD
Tender shrimp bake up without a fuss, surrounded by melty mozzarella and a garlic and parsley butter sauce -- it all tastes just like eating a bowl of shrimp scampi on a sandwich. This garbage bread is delightful in a picnic basket or served at home for dinner with a salad of mixed greens.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, 4 to 5 minutes. Remove the pan from the heat and stir in the shrimp, lemon zest and parsley; sprinkle with salt and pepper and set aside.
- Roll out the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, distribute the mozzarella over half of the dough, leaving a 1-inch border on the sides. Evenly distribute the shrimp and sauce over the cheese. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet, and brush with the beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40 to 45 minutes. (The filling may leak out on the side.)
- Let the bread cool for at least 10 minutes. Transfer to a cutting board. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.
COWBOY PIE
A Southwest flavor sensation. Smoked Sausage with bell peppers, onions and garlic topped with cornbread is a crowd pleaser.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.
- Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 - 5 minutes, until mixture starts to bubble. Turn off heat and stir in cheese.
- Mix jalapeno into the prepared corn muffin mix. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 - 25 minutes.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 49.6 g, Cholesterol 58.9 mg, Fat 30.3 g, Fiber 10 g, Protein 21.1 g, SaturatedFat 12.1 g, Sodium 1694.8 mg, Sugar 3.3 g
COWBOY MACARONI
A favorite meal of any cowboy. Includes a hearty combination of lean ground beef, macaroni, cheese, and a tomato sauce that will make you jump up and click your spurs together.
Provided by D. Carnes
Categories Main Dish Recipes Pasta
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Prepare the macaroni and cheese according to the directions on the package.
- Brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. Drain excess grease.
- In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, tomato paste, tomato sauce, and corn with its liquid. Mix well.
- Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 62.2 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 6.9 g, Sodium 1220 mg, Sugar 13.8 g
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
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.
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
SHRIMP BREAD
This recipe was given to me by a dear friend and I have been cooking it for a while. Lump crabmeat or crawfish can be substituted for the shrimp.
Provided by Jim DeLeon
Categories Breads
Time 45m
Yield 8 slices if using the large french loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
- Take the onions, celery, bell pepper and garlic and chop finely.
- Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
- Add garlic and cook for three minutes more.
- Lower heat and add basil, salt and pepper, shrimp and green onions.
- You are only heating the shrimp up so do not leave it on for long.
- Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
- Taste and adjust salt and pepper.
- (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
- Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
- Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
- This recipe can be used with a large loaf of bread or the smaller french bread loaves.
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