Bread
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

CHICKEN KABOBS

Chicken Kabobs (Source: Google.com)


CHICKEN KABOBS (Serving: 6)

INGREDIENTS:
1 cup yogurt
1 1/2 tablespoon salt
1/2 tablespoon ground red or black pepper
3 cl garlic; finely minced
1 1/2 lb chicken breasts; boneless, skinless, cut into kebob sized pieces
Flatbread such as lavash, pita or flour tortillas
3 tomatoes; sliced
2 onions; sliced cilantro to taste
2 lemons or 4 limes; quartered

METHOD:

1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature up to 2 days refrigerated.

2. Thread chicken on skewers and grill over barbecue. Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over.

3. Serve with lemon or lime quarters for squeezing.

CHICKEN KABOBS

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Baked Cheddar Toast


Example Image of Baked Cheddar Toast
Baked Cheddar Toast
(Servings: 6)
INGREDIENTS:

  • 1 c Heavy Or Whipping Cream
  • 1 c Cheddar Cheese; Md, Shredded
  • 1/2 ts Nutmeg
  • 1/4 ts White Pepper
  • 4 Eggs; Lg, Well Beaten
  • 12 Bread Slices; White

METHOD:
  • In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg.
  • Stir over hot water until the cheese melts and the mixture is well blended.
  • Remove from the heat and cool to lukewarm.
  • Generously butter a large baking sheet and set aside.
  • Cut the bread slices diagonally and dip each triangle into the cheddar mixture.
  • Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes.
  • Serve hot.

Baked Cheddar Toast
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Afgan Naun Bread

Afghan Naun Bread (Naan Bread)

(Parakee, Lawausha)


Regular Afghan naun is made with a fermented starter, and although the yeast will give the necessary leavening, the flavor will not be quite the same. The baking in the pit oven (tondoor) also may impart a little flavor which won't be present in oven baking. In spite of all this, however, this should be an acceptable product.

Afghan Naan Bread


INGREDIENTS:

  • Combine in a medium or large bowl:
  • 1 package of dry yeast (1 T.)
  • 1 t. sugar
  • 1/4 c. lukewarm water
  • Mix to dissolve yeast and sugar and set aside.
  • Sift together:
  • 3 c. sifted whole wheat flour
  • 1/2 t. salt
  • Add to yeast mixture.
  • Measure and add gradually to the flour, yeast mixture:
  • 3/4 c. cold water

METHOD:

  • Mix with the hand as the water is added, adding a bit more if needed to produce a smooth, firm dough--essentially the same consistency as ordinary bread dough. 
  • Allow to stand, covered, in a moderately warm place for one hour. 
  • The dough will not be doubled in bulk, but as the finger is drawn across the surface there will be an evidence of small bubbles being formed. 
  • This is about enough dough for one large naun, but for the method of baking required it is probably better to make two small ones instead.
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