FROZEN BREAD BOWLS RECIPES

Name: Bread Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 medium bowls.
Ingredients: 1 loaf (1 pound) frozen bread dough, thawed; 1 large egg, beaten

BREAD BOWLS RECIPE: HOW TO MAKE IT

Bread Bowls Recipe: How to Make It image

This bread bowl will make any bowl of soup extra special. Serve it on a cool winter day.—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 medium bowls.

Number Of Ingredients 2

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 large egg, beaten

Steps:

Cut loaf into 3 equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

FROZEN VEGETABLE MINESTRONE SOUP RECIPE | ALEX ...

Frozen Vegetable Minestrone Soup Recipe | Alex ... image

Provided by Alex Guarnaschelli

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil
1 cup frozen pearl onions, defrosted
1/4 teaspoon red pepper flakes
3 large cloves garlic, cut into rounds
1 large Idaho potato, skin on, diced
Kosher salt
One 28-ounce can peeled whole tomatoes
One 15-ounce can great Northern or cannellini beans, drained and rinsed
Half of a 1-pound bag frozen peas, defrosted
Half of a 1-pound bag frozen corn, defrosted
3 large stalks celery, peeled and thinly sliced
1/2 cup pesto, for garnish
1/2 cup freshly grated Parmesan, for garnish
Garlic bread, for serving, optional

Steps:

Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes.
Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning.
Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired.

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