Time 1h5m Yield 3-1/2 cups. Number Of Ingredients 9 Steps:
Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.
Number Of Ingredients 6 Steps:
Slice top of loaf, saving the top, and tear out the insides to hollow the loaf, leaving about 1 inch of bread all around the bowl. Mix all ingredients together and pour into loaf. Put top back on and wrap tightly in heavy foil. Bake at 250 degrees for 3 hours. Let set at least 20 minutes, so it won’t be too runny. It’s best after an hour, still warm but firm. I’ve taken it to the office and had it at break time (approx 3 hours after it came out of the oven) and it was great. Can be eaten cold as well.
Time 45m Yield 10 to 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.
Time 30m Yield 12 servings Number Of Ingredients 8 Steps:
Preheat oven to 350˚F (180˚C). On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf. Take the 3 bread cut outs and slice them into 6 strips each. On a parchment paper-lined baking sheet place bread and cut out bread strips. Combine butter and sugar and brush onto loaf. Add cinnamon to the sugar butter mixture and brush onto strips. Bake for 25 minutes removing the cinnamon toast strips after 10 minutes. In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated. In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated. In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated. Place loaf on serving tray and fill each hole with one of the three fondues. Enjoy!
Time 1h15m Yield 5 cups. Number Of Ingredients 11 Steps:
Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside., In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through. , Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15x10x1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. , Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
Yield Makes 12 to 14 servings Number Of Ingredients 6 Steps:
Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for another use.) Using electric mixer, beat cream cheese, mayonnaise, and horseradish in large bowl until blended. Mix in clams and green onions. Season with salt and pepper.Spoon filling into bread. Place reserved lid on bread. Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking sheet. Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap bread. Place on large tray. Remove lid; lean lid against bread at angle.
Time 3h15m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients together except for the bread. Cut off the top of the bread and save it. Hollow out the bread leaving a 1/2 inch thick shell. Pour the clam mixture into the bread and cover with the bread top. Bake on a cookie sheet for 2 1/2 hours to 3 hours at 250 degrees F. Use the carved out bread to make bread cubes for dipping and serve with bagetttes if you like too.
Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350°F (180°C). Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out. Cut the center and top of the bread into bite-sized cubes. Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat. Dip all the bread cubes in the remaining garlic butter, set aside. Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl. Pour the cheese mixture into the bread boat. Brush the top of the cheese mixture with egg yolk. Place the bread boat and the bread cubes on a baking sheet. Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed. Enjoy!
More about “clam fondue in a bread bowl recipes”
Time 20m Yield 4 cups, 4 serving(s) Number Of Ingredients 10 Steps:
Place the cheese cubes in a 3-cup glass serving dish. Drain the clams, reserving ¼ cup of liquid. Add the liquid to the cheese cubes. Set aside the clams. Microwave the cheese on HIGH for 2 minutes or until just melted, stirring once. Stir in the clams and all remaining ingredients. Microwave on HIGH for 2 minutes 30 seconds or until hot. Serve in hard bread bowl.
