Breads Pastas Stuffings Archives - Cook with Lars

Cornbread

ChefLars — Sat, 27 Jan 2018 01:37:44 +0000

A Little Personal History: There’s something about the way corn bread crumbles and melts in your mouth I love. It’s an ultimate “comfort” bread I just had to master making. Here’s what I came up with. So good 🙂 Cornbread Native Americans were using ground corn (maize) for food thousands of years[2] before European explorers arrived
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Chili Cornbread Casserole

ChefLars — Fri, 27 Jan 2017 01:15:37 +0000

A Little Personal History: Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste
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Bread Bowl

ChefLars — Tue, 24 Jan 2017 05:05:15 +0000

A Little Personal History: Bread bowls are great for soups, chili, dip and almost anything that’s best served in a bowl and these bowls are edible ? Bread Bowl CourseSide Dish CuisineAmerican EquipmentBaking Sheet, Basting Brush, bread knife, Cutting Board, Measuring Spoons CostCheap Skill LevelArtisan Ingredients 1 round 8″ sourdough or Italian bread loaf 2tablespoons olive
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Banana Nut Bread

ChefLars — Sat, 31 May 2008 22:43:47 +0000

A Little Personal History: Our family loves bananas. However, sometimes a few become very ripe before they’re eaten. When that happens, it’s time for some great tasting banana nut bread! Description: Banana nut breads come in all varieties. It should always start with fully ripe bananas. Categories: Bread Servings: 1 loaf Time: – Preparation:
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Buttermilk Pancakes

ChefLars — Mon, 19 May 2008 18:13:35 +0000

A Little Personal History: I do love pancakes in the morning and buttermilk pancakes are one of my simple favorites. Here’s how I make them. Description: Categories: Bread Servings: 12 pancakes Time: – Preparation: 5 minutes – Cooking: 15 minutes Equipment: Measuring cups and spoons, 1 medium mixing bowl, 1 large mixing bowl, whisk,
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French Toast

ChefLars — Fri, 16 May 2008 22:42:25 +0000

A Little Personal History: I do love French Toast! Whether for breakfast, brunch or late night snack. Here’s my favorite version with toppings and options how to freeze for later in the “Tips, Notes and Variations” section. Description: French toast, also known as eggy bread,[1] gypsy toast,[2] German toast,[3][4] or Spanish toast[4] is a dish
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English Muffins

ChefLars — Wed, 14 May 2008 21:21:43 +0000

A Little Personal History: I got introduced to English Muffins earlier than I can remember. I’ve loved them ever since. Whether with butter, jam, jelly, cream cheese, egg sandwiches or even mini pizzas; the uses are endless. Description: Even though they’re not really muffins… and they’re hard to find in England, these are a favorite for
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Beer Bread

ChefLars — Mon, 12 May 2008 08:47:53 +0000

A Little Personal History: I’ve never been that interested in baking breads. However, I love using bread bowls for dips, soups, stews, etc. After doing some research, realized that bread, using beer as a leveling agent, makes for a hard crusted bread. Perfect for bread bowls. Here’s the simple and easy recipe I came up
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Soft Beer Pretzels

ChefLars — Mon, 12 May 2008 08:46:31 +0000

A Little Personal History: Every so often I have the urge for a soft pretzel. But why go out when you can make them at home. Here’s my easy to make favorite pretzel. Description: Categories: Snack, bread Servings: 6-8 pretzels Time: – Preparation: 30 minutes – Resting: 1 hour – Cooking: 15 minutes Equipment: large
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Apple, Cranberry, Apricot Stuffing

ChefLars — Wed, 21 Nov 2007 10:02:43 +0000

A Little Personal History: When it comes to Thanksgiving Turkey, a great stuffing with turkey gravy poured over all makes all the difference 🙂 Description: Categories: Bread, Stuffing, Holiday, Thanksgiving Servings: 6-8 servings Time: – Preparation: 30 minutes – Cooking: 60 minutes Equipment: Prep: Cutting board and knives, apple corer, large skillet, whisk, basting brush,
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