SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA
Steps:
- In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
- On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
- Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
- Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
- Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
- In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
- Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.
PAN FRIED BREAD
This is a rustic bread that comes out sort of like a Norwegian pita. From Andreas Viestad, "New Scandinavian Cooking."
Provided by threeovens
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
- Stir in the buttermilk and the remainder of the flour.
- Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
- Heat a nonstick pan over medium heat.
- Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
- Repeat with remaining dough.
Nutrition Facts : Calories 210, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.2, Sodium 619, Carbohydrate 41.2, Fiber 3.2, Sugar 2.6, Protein 8.7
PAN-FRIED SCALLION & CHIVE BREAD (CHONG YU BING)
A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook".
Provided by blucoat
Categories Quick Breads
Time 30m
Yield 4 6-inch breads
Number Of Ingredients 11
Steps:
- Combine oil and chili oil in a small dish and set aside. Combine scallions, cilantro and chives in another bowl and set aside.
- Combine flour and baking powder in the bowl of a mixer fitted with the flat paddle. With machine running on low speed, add hot and cold water in quick succession. Stop machine as soon as dough comes together in a soft ball. If it's very tacky and sticky, add a bit more flour.
- Turn dough out onto a lightly floured board. Cover with plastic wrap and let rest 15 minutes. (If the dough has been made in a food processor, let rest 40 minutes.) Roll gently into a smooth log. Cut evenly into 4 pieces, then put each piece, cut side down, on the lightly floured board. Cover with plastic wrap.
- Working with a piece at a time, shape dough by rolling into a thin, even circle about 7 ½ inches in diameter. Brush top with a generous film of the oil mixture, then sprinkle evenly with a rounded ¼ teaspoon salt. Heap dough with 2/3 cup of reserved greens, then spread evenly over top. Roll up dough into a fat cylinder - it doesn't need to be too tight. Grasp one end of the dough and wind other end around it in a tight spiral. Tuck tail end underneath and press lightly with your hand to flatten. Gently roll out into a 6-inch circle. Put aside on a freshly floured spot, then repeat with remaining dough.
- Cook breads immediately to prevent a soggy texture. Heat an 8- to 10-inch heavy skillet over high heat until a bead of water evaporates on contact. Add enough oil to glaze bottom by 1/8 inch, swirling to coat; reduce heat to moderate. When oil is hot enough to foam a pinch of flour, add first bread to pan. Cook until bottom is golden and a bit crusty, 3 to 4 minutes. Adjust heat so bread doesn't scorch. Flip and fry until golden, about 3 minutes longer. Remove to paper towel-lined plate. Repeat process with oil and remaining dough.
- Serve breads fresh from skillet, each cut into fourths. Or let cool and hold at room temperature up to 8 hours. Reheat in 350°F oven until hot, about 5 minutes.
PAN FRIED, ON THE GRILL OR IN THE OVEN _ GARLIC BREAD !
You can make this on the grill, in a skillet, or on a baking pan in the oven. We make it all three ways... and it is so good! By grilling it... you get a bit of the smokey flavor... By doing it in the oven... you get some darn good garlic bread... By doing it in a skillet... you get a little more control over the color,...
Provided by Colleen Sowa
Categories Other Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- 1. Slice the bread into 1/2 inch to 1 inch thick slices (I cut the slices on a slight angle).
- 2. Melt the butter in a small sauce pan with olive oil.
- 3. Either dip both sides of bread quickly in the butter mixture, or brush the mixture on both sides of the bread.
- 4. Place the buttered bread into a medium - hot skillet. Sprinkle lightly with garlic powder (Never use garlic salt) (if you want a little salt, sprinkle a little on... but not needed). When the bread is browned a bit, flip it over and sprinkle the browned side with garlic powder. Flip over again for a few seconds and remove from heat.
- 5. *** When making this for the oven, only butter one side of the bread and only sprinkle one side. *** You can add shredded parmesan and mozzarella cheeses to any version of this... but oven version is best for cheese.
- 6. This bread is great with this dip! https://www.justapinch.com/recipe/colleen-sowa/cannellini-hummus-dip-for-grilled-breads/quick-easy-healthy-crackers
PAN-FRIED GARLIC BREAD
Make and share this Pan-Fried Garlic Bread recipe from Food.com.
Provided by Queen Dragon Mom
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Brush the inside of a heavy pan with olive oil and place over medium-low heat.
- Cut the loaf in half lengthwise, then again crossways into 3 or 4 inch pieces.
- Rub the cut surfaces with the garlic and brush with oil.
- Arrange as many pieces as will fit in the pan, weighing them down with a bacon press.
- Cook about 5 minutes until underside of bread is browned.
- Turn bread and repeat cooking process for another 5 minutes.
- Repeat until all slices are browned.
- Keep warm in the oven on low heat.
Nutrition Facts : Calories 218, Fat 10.8, SaturatedFat 1.7, Sodium 292.5, Carbohydrate 25.7, Fiber 1.4, Sugar 0.4, Protein 4.5
PAN FRITO (FRIED CUBAN BREAD) RECIPE - (4.5/5)
Provided by DomesticMuse
Number Of Ingredients 5
Steps:
- 1. Heat the olive oil in a non-stick sklllet over medium-low heat. 2. Add the garlic and saute slowly until the garlic is golden brown. 3. Remove the garlic with a slotted spoon, leaving the hot oil in the pan. 4. Add the butter and a pinch of salt. 5. When the butter is melted, add the bread or rolls, cut side down. Increase the heat to medium. 6. Flatten the bread or rolls with a spatula and grill until golden brown, 4-5 minutes. 7. Turn and grill the other side, 3-4 minutes, flattening with a spatula. Serve hot.
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