3085 darla loaf Recipes

ground beef, salt, ground black pepper, chopped onion, chopped bell pepper, egg, lightly beaten, canned diced tomatoes with juice, quick-cooking oats, ketchup, brown sugar, prepared mustard

wonderful rich double chocolate zucchini bread, butter melted, dark brown sugar, white sugar, eggs, vanilla, whole wheat white flour, baking soda, baking powder, salt, cinnamon, cocoa, chocolate chips, pecans, zucchinis (about 3 cups) grated, preheat the oven to 350f., line 2 large loaf pans with parchment., combine the butter , sugars, eggs, and vanilla in a bowl., stir well until it is totally combined ., sift together the flour , cocoa, baking soda, salt, baking powder, and cinnamon., add the butter/egg mixture to the flour and stir gently to begin combining., stop and add the zucchini, chocolate chips, and pecans., continue to stir to combine all the ingredients, but don tsp stir too much., fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean., i start checking at 30 minutes and then add time as needed., when they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack., let them cool before slicing ., wrapped well they should last 4-5 days ., freeze well too.

sweetened condensed milk, juice of 2 medium lemons, grated peel from both lemons, heavy whipping cream , whipped until very stiff peaks form, angel food cake , baked in a 12 loaf pan (or use a regular angel food pan, or purchase a ready-made angel food at the bakery)

south coast portuguese fish chowder, recipe from: 50 chowders, this chowder has a relationship to new bedford and the area new englanders call south coast, which includes that part of southeastern massachusetts west of cape cod and a small piece of eastern rhode island. the area is ethnically diverse, with a large portuguese population, but everyone, even those who aren tsp portuguese, loves good food. i served this chowder recently to a group at sakonnet vineyards in little compton, rhode island. as soon as word got out that there was chourico (a dry, spicy, garlicky portuguese sausage) in the chowder, the crowd demolished it. almost everyone in this region loves chourico, which the locals pronounce shore-eese. all over new england where the portuguese have settled, chourico is included in clambakes, clam boils, and other traditional yankee fare., its translucent reddish broth and colorful pieces of bell pepper, tomato, chourico, potato, fish, and cilantro, this portuguese-style chowder is very enticing. it has a splendid aroma and a savory spicy flavor, making it an interesting and exciting alternative to milder creamy chowders., i like to serve this chowder with toasted garlic bread or a crusty loaf of portuguese or italian bread., serves: 8 as a main course, equipment, you will need a 4- to 6-quart heavy pot with a lid, a wooden spoon, a slotted spoon, and a ladle., olive oil, dried bay leaves, garlic, finely chopped (1 tbsp), onions (14 oz), cut into 1/4-inch dice, green bell pepper (6 oz), cut into 1/2-inch dice, ground allspice, yukon gold , maine, pei, or other all-purpose potatoes, peeled and sliced 1/3 inch thick, fish stock , chicken stock, or water (as a last resort), canned whole tomatoes in juice (from a 28-oz can), cut into 1/2-inch dice (measured with their juice), spicy chourico or andouille sausage, casing removed and sliced 1/4 inch thick, kosher or sea salt and freshly ground black pepper, skinless silver hake , cod, haddock, or bass fillets, pinbones removed 10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup), coarsely chopped fresh italian parsley

biscuits, quartered (your favorite brand ), butter or 1/2 cup oleo, melted, brown sugar, cinnamon , varies to taste, shortening (to grease loaf pan) or cooking spray (to grease loaf pan)

dried codfish (saltfish/ bacalao), olive oil spray, ackees, drained, mayonnaise, scallion, greens only, chopped, spanish seasoning without annato (recommended: sazon goya sin achiote), chopped fresh thyme, garlic powder, lime powder (recommended : true lime natural crystallized lime), or lime zest, freshly ground black pepper, breadcrumbs, scotch bonnet or sriracha hot sauce, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

butter, plus extra for loaf pan, granny smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice, lemon, juiced, apple cider, all-purpose flour, plus extra for loaf pan, ground cinnamon, baking soda, grates fresh nutmeg (about 1/2 tsp), brown sugar, sugar, kosher salt, egg, vanilla extract, toasted and chopped walnuts, golden raisins, cream cheese icing , recipe follows, special equipment: standard loaf pan, cream cheese, at room temperature, butter, at room temperature, powdered sugar, vanilla extract, lemon, juiced

butter, plus extra for loaf pan, granny smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice, lemon, juiced, apple cider, all-purpose flour, plus extra for loaf pan, ground cinnamon, baking soda, grates fresh nutmeg (about 1/2 tsp), brown sugar, sugar, kosher salt, egg, vanilla extract, toasted and chopped walnuts, golden raisins, cream cheese icing , recipe follows, special equipment: standard loaf pan, cream cheese, at room temperature, butter, at room temperature, powdered sugar, vanilla extract, lemon, juiced

eggs, full fat milk, vanilla extract, a small white loaf or 2 slices from a large white loaf, each large slice cut in half, butter , plus a drop flavourless oil, for frying, sugar

milk, eggs, vanilla extract, bleached cake flour (sifted into the cup, then leveled off), superfine sugar, baking powder, salt, grated lemon zest, poppy seeds, unsalted butter, softened, sugar, lemon juice, freshly squeezed, fresh blueberry glaze , recipe follows, by 4 by 2 1/2-inch) loaf pan - or any 6-cup loaf or fluted tube pan, sprayed with non-stick vegetable spray or greased and floured. line bottom with parchment paper and spray or grease and flour again., fresh blueberry glaze, recipe courtesy of rose levy berenbaum, fresh blueberries, arrowroot, sugar, water, freshly squeezed lemon juice

tomato sauce, tomato paste, sugar substitute (recommended: splenda ), white vinegar or water, ground chuck (may use meat loaf mix with ground pork), eggs, grated parmesan, red onion, diced small, roasted or fresh red bell peppers, diced, chopped fresh parsley leaves, garlic, minced, dried oregano, dried basil, kosher salt, freshly ground black pepper, prosciutto , or any type of ham, thinly sliced, provolone cheese, sliced

tomato sauce, tomato paste, sugar substitute (recommended: splenda ), white vinegar or water, ground chuck or meat loaf mix with ground pork, eggs, grated parmesan, red onion, diced small, roasted or fresh red bell peppers, diced, chopped fresh parsley leaves, garlic, minced, dried oregano, dried basil, kosher salt, freshly ground black pepper, prosciutto , or any type of ham, thinly sliced, provolone cheese, sliced

cake, all-purpose flour, plus more for dusting the loaf pan, baking soda, orange zest (from 1 medium ), ground cinnamon, salt, sugar, unsalted butter, at room temperature, plus more for greasing loaf pan, eggs, vanilla extract, sweetened, frozen raspberries, thawed and drained, heavy whipping cream, vanilla extract, powdered sugar, vin santo wine or moscato wine

fresh lemons, garlic cloves, peeled and quartered, pasteurized eggs (these are identified in stores as pasteurized and although not cooked have been sufficiently heated for food safety), worcestershire sauce, boneless anchovies , optional, extra-virgin olive oil, baguette loaf or 1 epee (a small loaf of french bread), cut into cubes, olive oil, garlic powder, salt, freshly ground black pepper, head romaine lettuce , soaked in salt water to remove grit and dried in a salad spinner

extra-virgin olive oil, garlic, kosher salt, high-quality whole milk, cultured buttermilk (preferably not low-fat ), kosher salt, heavy cream , optional, thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like), kosher or sea salt, tomatoes, fresh basil leaves , or large leaves cut in chiffonade, freshly ground black pepper

apple buttermilk bread, all-purpose flour, whole wheat flour, natural bran cereal, baking soda, baking powder, ground ginger, buttermilk, sugar, vegetable oil, egg, grated orange zest, gala or golden delicious apples, cored and chopped, heat oven to 350 degrees f. grease a 9- by 5-inch loaf pan. in medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. in large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest., add flour mixture to buttermilk mixture, stirring just until combined. fold in apples. spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. cool bread in pan 10 minutes. cool completely before serving.

bishops bread, flour, baking powder, salt, chopped nuts, chopped dates, sliced maraschino cherries, chocolate chips, eggs, beaten, sugar, stir together flour , baking powder and salt in large bowl. stir in nuts, dates, cherries and chocolate chips. in small bowl, beat eggs and sugar. stir into flour mixture. turn into well-greased and floured 9-inch by 5-inch by 3-inch loaf pan. bake at 325 degrees for 75 minutes. cool in pan on rack for 10 minutes. remove from pan. cool completely, top side up on a rack. best if stored, well wrapped, for a day or two before slicing.

process sharp american or swiss cheese or velveeta cheese loaf cut into 1/2 inch cubes(i use the velveeta), milk, hard cooked eggs, sliced, cooked rice, frozen mixed vegetables, thawed, onion, chopped, salt