Cooking at Riegelmann's: December 11th, 2018 lGreen Chile Spoonbread
It's cold. It's wet. It's time for COMFORT FOOD, yes??? We brought back our favorite chef/musician...John Moak, owner of @Jazzy John's BBQ to give us this recipe for Green Chile Spoonbread. Make up a batch of this and settle in for a warm, comfy evening! Recipe below...
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RECIPE:
Green Chile Spoonbread
Ingredients
• 3 tablespoons butter, plus enough to grease the baking dish
• ½ cup grated Parmesan cheese
• 1 bunch scallions, white and light-green parts, thinly sliced
• 4 ounces chopped canned or roasted fresh green chilies
• 2 cups milk
• 1 cup heavy cream
• ½ teaspoon salt
• 1 cup yellow cornmeal
• ½ cup shredded sharp Cheddar cheese
• 4 eggs, separated
Preparation
1. Preheat oven to 350 degrees.
2. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
3. In a heavy saucepan over medium heat, heat the milk, cream and salt until almost boiling. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions, green chilies and the Cheddar cheese. Stir until well mixed.
4. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Gently fold into the cornmeal mixture. Pour into buttered 2 quart souffle or casserole and smooth the top. Bake 30 to 40 minutes, or until golden brown on top. Serve immediately.
HOMEMADE BREAD ROLLS 3 INGREDIENTS ONLY
This bread recipe is the most easiest way to make at home for the family,it's quick and easy to make
Ingredients
flour 2 cups
dry instant yeast 1/2 teaspoon
sugar 1/2 cup
salt 1/2 teaspoon
milk 1/2 cup
eggs 2
vegetable oil/butter 5 table spoon
#Bread#Homemade#agegebread#breadrolls#Cherishcoco
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Cooking with Dawn I Thanksgiving Spoon Cornbread Casserole
A camp Thanksgiving favorite
Ingredients:
1 1/4 c. Cornbread mix (box or homemade. Homemade recipe below.)
1 stick (1/2 c.) Butter or Margarine, melted
1/2 can Whole Kernel Corn, drained
1/2 can Cream Style Corn
1 c. Sour Cream
2 Eggs
Directions:
Pre-heat oven to 375 degrees.
Spray 9x9 pan with non-stick spray.
Pour butter and corn into mixing bowl. Stir in sour cream.
In a separate bowl, beat eggs, then add to mixture.
Add cornbread mix and stir well.
Pour into your pan and bake for 35-40 mins at 375 degrees.
The casserole should be lightly brown and firm in the middle.
Homemade Cornbread Mix:
1 c. Cornmeal
1 c. Flour
3 tsp. Baking Powder
1/2 tsp. Salt
4 TBSP Sugar
Music:
Track: Coastline — Ason ID [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
Cowboy Campfire Cooking Vegetable Soup (w/Sausage & Crawfish) & Spoon Bread (Episode #435)
Fall is here! We're outside Cowboy Campfire Cooking some homemade vegetable soup (with sausage and crawfish from ABSeafood) and the simplest spoon bread from Weisenberger Mill! One the fire and in the dutch oven. Then head to the city to learn about Urban Gardening and what to plant for your fall garden (as well as a great tip to keep out the weeds!) Finish the night with some laughs from The Moron Brothers - Bluegrass!
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Fresh Corn Spoonbread | Southern Living
An elevated version of the recipe we all know and love, Fresh Corn Spoonbread is almost just as it sounds – made with fresh ears of corn and served in single-serving ramekins with a spoon like you would corn pudding.
Get the recipe:
Ingredients;
1 cup self-rising white cornmeal mix; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 4 cups fresh corn kernels (about 8 ears); 2 cups plain yogurt; 1/4 cup butter, melted; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh thyme; 3 large eggs, lightly beaten; Garnish: fresh thyme sprigs
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