RAW NUT CHEESE RECIPES

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BOB EVANS FARMS BANANA NUT BREAD RECIPE - TOP SECRET RECI…



Bob Evans Farms Banana Nut Bread Recipe - Top Secret Reci… image

When I checked out the ingredients for the Banana Nut Bread Loaf—the most popular baked item at Bob Evans Farms—I was surprised to discover that the banana bread has very little real banana in it. In fact, banana is the second-to-last ingredient, just before water. So the banana taste in the loaf appears to come from artificial banana flavoring. But I have to assume that there was once a time when these delicious loaves were made with more real banana, and with real butter instead of the less expensive margarine that is used in the loaves today. And that’s how I crafted this clone. This upgraded recipe calls for old-school wholesome ingredients, and it produces a moist, delicious banana bread loaf that tastes like the real thing—and maybe even a little bit better. So if you like Bob Evans Banana Nut Bread Loaf, you'll love this new recipe hack. Making bread is fun, right? Find more of my copycat recipes for famous bread here. 

Provided by Todd Wilbur

Cook Time 2 hours 0 minutes0S

Nutrition Facts : Calories 161 calories

BEET SALAD WITH WALNUTS AND GOAT CHEESE RECIPE | FOOD ...



Beet Salad with Walnuts and Goat Cheese Recipe | Food ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 8 minutes

Prep Time 20 minutes

Cook Time 28 minutes

Yield 4 servings

Number Of Ingredients 8

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 cup walnuts
1 bunch arugula, trimmed and torn
1/2 medium head escarole, torn
4 ounces goat cheese, (preferably aged goat cheese) crumbled

Steps:

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

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  • Copyright 2005 Television Food Network, G.P. All rights reserved.
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