FRANKS TWISTED DINER BREAD
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 1 big loaf, approximately 14 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Beat egg thoroughly and set aside.
- Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth.
- Let rise until doubled in size.
- Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick.
- Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack.
SKILLET FRANKS
Kids will have as much fun helping make this all-in-one supper as they will have eating it! The noodles cook right in the skillet and it's been a super-easy standby at Ruth Nolan's home in San Jose, California for decades.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the hot dogs, tomatoes, tomato juice, salt, marjoram, garlic, basil and pepper. Bring to a boil; add the noodles. Reduce heat; cover and simmer for 10-12 minutes or until noodles are tender.
Nutrition Facts : Calories 385 calories, Fat 28g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 1445mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.
BEANS AND FRANKS BAKE
I have made this beans and franks casserole several times, and it's always a hit. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. The recipe saves on pans to wash if all were cooked separately. -Roxanne VanGelder, Rochester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 687 calories, Fat 28g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 1886mg sodium, Carbohydrate 88g carbohydrate (36g sugars, Fiber 10g fiber), Protein 24g protein.
FRANK STITT'S CORN BREAD
In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°.
- Preheat an 8-to9-inch cast-iron skillet in the hot oven.
- Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
- Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
- Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
- Add the egg and stir to combine.
- Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
- Bake for 20-30 minutes, until golden brown.
- Remove from the oven and unmold; serve hot.
Nutrition Facts : Calories 218.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 45.2, Sodium 565.2, Carbohydrate 39.5, Fiber 3, Sugar 3.2, Protein 7.7
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