RECIPES USING HERBS RECIPES

Name: Fresh Herb Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup water, plus; 2 tablespoons water; 2 tablespoons margarine or 2 tablespoons butter, softened; 3 cups flour; 2 teaspoons chopped fresh sage leaves; 1 tablespoon chopped fresh basil leaf; 1 tablespoon chopped fresh oregano leaves; 2 teaspoons chopped fresh thyme leaves; 1/4 cup chopped fresh parsley; 3 tablespoons dry milk; 2 tablespoons sugar; 1 teaspoon salt; 1 1/2 teaspoons yeast

FRESH HERB BREAD RECIPE - FOOD.COM

Fresh Herb Bread Recipe - Food.com image

Make and share this Fresh Herb Bread recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 cup water, plus
2 tablespoons water
2 tablespoons margarine or 2 tablespoons butter, softened
3 cups flour
2 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast

Steps:

Measure carefully, placing all ingredients in bread machine pan in.
the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Remove from pan and cool on wire rack.
*Recommend using bread machines with 9-cup or larger bread pan for.
this recipe.

Nutrition Facts : Calories 1809.3, FatContent 33.2, SaturatedFatContent 9.2, CholesterolContent 22.4, SodiumContent 2704.6, CarbohydrateContent 325, FiberContent 12.9, SugarContent 35.2, ProteinContent 48.2

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON RECIPE ...

Pan-Seared Tilefish With Garlic, Herbs and Lemon Recipe ... image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you’re cooking it in. Don’t worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 352, UnsaturatedFatContent 6 grams, CarbohydrateContent 5 grams, FatContent 18 grams, FiberContent 2 grams, ProteinContent 44 grams, SaturatedFatContent 10 grams, SodiumContent 640 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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