264818 all other cheese straws Recipes

frozen puff pastry sheets, thawed, all-purpose flour, egg, water, asian sriracha hot chili sauce or dijon mustard, shredded extra-sharp cheddar cheese, black sesame seeds, parchment paper

freshly shredded sharp cheddar cheese, butter, softened, half-and-half, kosher salt, all-purpose flour

sharp cheddar cheese, shredded, all-purpose flour, unsalted butter, cut into 4 pieces and softened, kosher salt, dried crushed red pepper, half-and-half

butter, softened, grated parmesan cheese, king arthur unbleached all-purpose flour, salt, cayenne pepper, milk

butter at room temperature, sharp cheddar shredded at room temperature, all purpose flour, salt, ground red pepper

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

eggs, unsalted butter , plus melted butter for brushing finished omelet, gruyere cheese (or other cheese of your choice) or 3 tbsp cheddar cheese (or other cheese of your choice) or 3 tbsp monterey jack cheese, very finely grated (or other cheese of your choice), salt & fresh ground pepper

cream cheese with vegetables, softened, egg, lightly beaten, grated parmesan cheese, salt, phyllo dough, thawed, butter, melted, store-bought basil pesto, for dipping

shredded mild cheddar cheese, shredded sharp cheddar cheese, butter, flour, sea salt, cayenne pepper, paprika, dried mustard

fresh puff pastry, flour, marmite, mature cheddar cheese, finely grated, sun-dried tomato paste (optional), relish (optional), fresh pesto sauce (optional)

butter (melted ), sharp cheddar cheese (finely shredded , bring to room temperature), flour, salt, ground red pepper (adjust to taste)

freshly grated parmesan cheese (about 2 oz), ground cumin, ground coriander, ground cardamom, cayenne, salt, puff pastry, thawed and unfolded (from 1 17 1/4-oz package frozen puff pastry sheets), egg , with, water

flour, butter, grated parmesan cheese, salt, cayenne pepper

coarsely grated extra-sharp cheddar, unbleached all-purpose flour, plus more for dusting, cold unsalted butter, cut into tbsp, salt, bbq seasoning mix, heavy cream

egg, water, freshly grated parmesan cheese, crumbled blue cheese (any type ), frozen puff pastry, thawed ,unfolded, paprika , for sprinkling over pastry

grated cheddar cheese, grated parmesan cheese, cayenne pepper, frozen puff pastry (2 sheets ), butter softened

frozen puff pastry, partially thawed, egg white, water, grated parmesan cheese