Corned Beef Grilled Cheese
Source: Food Network Magazine, March 2013, pg. 80
1 1/2 T. unsalted butter, plus more if needed
1 small onion
1 T. sugar
kosher salt and freshly ground pepper
3/4 C. dark beer
2 oz deli-sliced corned beef, cut into strips
2 tsp. Worcestershire sauce
1 T. whole grain mustard
1 1/2 C. jarlsberg cheese (about 6 oz)
4 slices marble rye bread
Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts
Thursday, April 17, 2014
Sunday, April 13, 2014
Jalapeno Bites
Jalapeno Bites
Source: Food Network. Trisha Yearwood.
8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs
Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.
Source: Food Network. Trisha Yearwood.
8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs
Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.
Cheesy Poufs
Cheesy Poufs
Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell
1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped
Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.
Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell
1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped
Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.
Apple Cheddar Soup with Bacon
Apple Cheddar Soup with Bacon
Source: Food Network Magazine, March 2013, pg. 104
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback
Source: Food Network Magazine, March 2013, pg. 104
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 C. chicken broth
1 1/2 C. unsweetened apple juice
Kosher salt and freshly ground pepper
2 C. shredded extra sharp cheddar cheese (about 8 oz)
2 slices rye bread, toasted
2 tsp. dijon mustard
Chopped fresh chives, for topping
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.
Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.
Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-soup-with-bacon-recipe.html?oc=linkback
Beer and Cheddar Soup
Beer and Cheddar Soup
Source: Jonathon, Erdeljac
1/2 lb. pice of slab bacon
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 T. chopped thyme
1 12 oz bottle lager or pilsner
2 1/4 C. chicken broth
4 T. unsalted butter
1/4 C. all purpose flour
1 C. heavy cream
1/2 lb. sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
salt and freshly ground pepper
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
Source: Jonathon, Erdeljac
1/2 lb. pice of slab bacon
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 T. chopped thyme
1 12 oz bottle lager or pilsner
2 1/4 C. chicken broth
4 T. unsalted butter
1/4 C. all purpose flour
1 C. heavy cream
1/2 lb. sharp yellow cheddar cheese, coarsely shredded
4 oz smoked cheddar cheese, coarsely shredded
salt and freshly ground pepper
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.
MAKE AHEAD The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.
Monday, January 9, 2012
Spring Shells and Cheese
10018
Spring Shells and Cheese
Time: 1 hour 30 minutes
Servings: 6-8
Source: Food Network Magazine, April 2010
Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach
Preparation:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
Spring Shells and Cheese
Time: 1 hour 30 minutes
Servings: 6-8
Source: Food Network Magazine, April 2010
Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach
Preparation:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
Saturday, July 9, 2011
Tortilla-Crusted Goat Cheese and Asparagus Quiche
10016
Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
Servings: 4
Time: 25 minutes
Source: Everyday with Rachael Ray, April 2010
Ingredients:
Four 7-inch whole wheat tortillas
10 asparagus stalks, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil
1/2 red onion, finely chopped
4 ounces sliced mushrooms (about 1 1/2 cups)
Salt and pepper
One 4-ounce log goat cheese
3 eggs
1/2 C. plain yogurt, preferably Greek-style
Preparation:
Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
Beer Cheddar Soup
10015
Beer Cheddar Soup
Servings: 8
Time: 1 hour 15 minutes
Source: http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx
Ingredients:
1 1/2 C. diced carrots
1 1/2 C. diced onion
1 1/2 C. diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 C. chicken broth
2 C. beer
1/3 cup butter
1/3 cup flour
4 C. milk or half and half
6 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. dry mustard
Preparation:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
Nutritional Information
Amount Per Serving : Calories: 565 | Total Fat: 39.7g | Cholesterol: 119mg
Beer Cheddar Soup
Servings: 8
Time: 1 hour 15 minutes
Source: http://allrecipes.com/Recipe/Wisconsin-Natives-Beer-Cheese-Soup/Detail.aspx
Ingredients:
1 1/2 C. diced carrots
1 1/2 C. diced onion
1 1/2 C. diced celery
2 cloves garlic, minced
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
3 C. chicken broth
2 C. beer
1/3 cup butter
1/3 cup flour
4 C. milk or half and half
6 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. dry mustard
Preparation:
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.
Nutritional Information
Amount Per Serving : Calories: 565 | Total Fat: 39.7g | Cholesterol: 119mg
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