Melt-in-your-mouth Homemade Cheese Crackers! « In the kitchen with Kath. By Kath Dedon a Cheese crackers! Who doesn’t love them? I had some Tillamook Extra Sharp Cheddar and decided I’d try to make my own. Well, I now have a new favorite homemade cheese snack! This recipe is super-simple if you have a food processor. Deb advises that these will keep in the refrigerator in a sealed container for 2 days. I had fun staging the photo with the martinis , but we’re not eating the crackers tonight. (Adapted from a recipe on smittenkitchen.com, which was credited to a recipe in The Lee Bros.
(print the recipe) Makes about 70 1-inch square crackers 1½ cups (6 oz) grated extra-sharp Cheddar cheese 4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces ¾ cup (90 g) flour, plus more for dusting ½ teaspoon salt ½ teaspoon crushed red pepper flakes 1 tablespoon milk A little over 6 ounces of cheese – close enough! 1. 2. 3. 4. I don’t know why I couldn’t roll my dough into a neat 8×10 rectangle. 5. 6. 7. 8. 9. Outback Steakhouse Bloomin Onion. Menu Description: "An Outback Ab-original from Russell's Marina Bay" If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate.
Except for a little Australia- themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Irish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. And the menu, which is about 60 per- cent beef, contains mainly American fare with cute Australian names like The Melbourne, Jackeroo Chops, and Chicken on the Barbie. The founders say they chose the Aussie theme because "Most Australians are fun-loving and gregarious people and very casual people. Although the restaurant uses a special device to make the slicing process easier, you can make the incisions with a sharp knife. Pumpkin-Shaped Cheese Ball Recipe | lolfoodie. I have made a cheese ball for every party I’ve ever hosted, and this year is no different.
They are usually a pretty big hit, but I don’t mind leftovers because it makes a great snack for the next day when I’m cleaning up after the party. In the past, the cheese balls I made were mostly cream cheese with a little bit of shredded cheddar and parm and a few herbs. This year, however, I used goat cheese as the primary “binder,” with only 1 block of (reduced fat) cream cheese. I also included 8 ounces of nice sharp white cheddar (to preserve the mostly white look I was going for) and 8 ounces of regular yellow sharp cheddar. So, you can say that my cheese ball has gotten a little more classy.
To make one cheese ball (approx 15 appetizer servings), you will need: Cheese, glorious cheese! Normally, I grate cheese with my Microplane, but since I had so much to grate today, I used my food chopper/processor. In a large bowl, combine all ingredients until thoroughly mixed. Enjoy! 3 Delicious Cream Cheese Appetizers. I really love cream cheese. The standard application on a bagel is one of my favorite quick breakfasts, but there are so many other things you can do with the stuff. It can be very versatile: sometimes sweet or savory depending on the application. Because it is the holiday season and I’m sure you all have parties to go to and people to entertain, I thought I would give three really quick and easy cream cheese appetizers you could bring to a party that would be delicious.
Let’s get started. These are fantastic little finger foods that would be great to bring to a party. In fact, I took these to a book club and they were a pretty big hit. Pinwheels Recipe(makes 64 pieces) - 4 large plain flour tortillas - 8 ounces cream cheese - 1/4 cup sun-dried tomato - 2 – 3 Tablespoons chopped basil - 1 clove garlic - 2 Tablespoons shallot or onion Getting the tomatos and basil acquainted Roll. I cut my pinwheels pretty thick and I ended up with 16 pinwheels per tortilla. Just mix the stuff up man. Finger Food- Baked Broccoli Polenta Sticks with Marinara Dipping Sauce. By Greg Henry There is something about finger food like these polenta sticks. It seems both sophisticated and mischievous. I guess that’s because there is something heedless and hedonistic about eating with your fingers.
It’s the standing part that makes it feel so sophisticated. Still, on the flip side– finger food can make you feel downright childlike too (and I mean that in a good way). Boring old grown-ups sit politely while eating, napkins in laps. But us cocktail kids get to slink around the room– glass in one hand, tidbit in the other. Of course the best thing about finger food is that it is associated with parties. Despite all the frivolity finger foods encourage, they can be riveting and even a bit dangerous. Besides finger foods are easy to eat all in one bite. So to honor one of my favorite categories of food I am starting a new feature here today at Sippity Sup. I am calling this feature Finger Food. You see what I am saying? Serve with a marinara sauce for dipping. Greg Henry. Feta-Stuffed Tomatoes. Panko Mozzarella Sticks! – Tasty Kitchen Blog.
I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended.
On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Plus, I was nursing. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did?
Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bowl of flour… Oh! Hot Spinach Dip. Make Your Own Mozzarella Cheese : Planet Green. Fried Dough Mozzarella Bites. These weren't as crazy amazing(cramazing?) As they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them.
Until then though, these guys weren't too shabby at all. Little Cubes of mozzarella. I just used store bought pizza dough to wrap the cheese in. Right away I dunked them into a bowl of flour so they wouldn't be sticky. You can already see the cheese explosions. Still, really fun and really tasty. I'm gonna revisit this idea, it might not be for awhile, but it's gonna happen.
Pizza Stuffed Pretzels. I saw these on the Betty Crocker website one day & immediately began drooling! So I set out in the grocery store - without the recipe I might add, forgetful me.... - to gather ingredients and have some fun with dinner! The ingredient line-up.... You can of course use any pizza toppings you want, I went with simplicity for the first try. {I already have another plan of alredo, chicken and mozzarells stuffed pretzels....}
Note: I did cut the pepperoni into smaller strips: Roll the pizza dough out on a lightly floured surface and cut into four equal-ish strips. Then simply add pizza sauce... ...shredded cheese... ...pepperoni... ...and begin to roll. Be sure to pinch the seam shut. Carefully wrap into your pretzel shape... ... and place on your baking sheet. Next mix one egg white with 1 tablespoon italian or pizza seasonings: and brush over the pretzels. Bake at 375 degrees for 15-20 minutes. Enjoy!! Smaller, stuffed pretzels would make great appetizers - or a fun meal for youngsters! Oven-Baked Veggie Chips. Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam.
I can’t help it. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. So, this one’s for you, Scott. Melt the butter. Avocado Fries. Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?”
And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3. The World’s Best Egg Roll Recipe | I Hate My Message Board.