202733 not other cheese straws Recipes

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

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

butter, sharp cheddar cheese, all-purpose flour, salt, ground red pepper, dried herbs (optional)

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)

sharp cheddar cheese, grated, butter, softened to room temperature, all-purpose flour, divided, pepper, cayenne pepper, garlic powder

blue cheese (1/2 cup packed), all-purpose flour , plus, all-purpose flour, cornstarch, unsalted butter, softened, kosher salt, fresh ground pepper, poppy seed

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

all-purpose flour, salt, extra-sharp cheddar cheese, grated (about 3 3/4 cups), unsalted butter, cut into bits, ice water, sliced pepperoni, cayenne

shredded extra sharp cheddar cheese, butter or margarine, softened, all-purpose flour, baking powder, salt, paprika, red pepper, paprika

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

butter (i use salted ) or 1 cup margarine, softened, sharp grated cheese (i use extra sharp ), plain flour, salt (use 1 tsp. chili power instead , i use ), salted butter , remember, chopped nuts (i like pecans ), crushed red pepper flakes, habanero pepper , seeds and all finely chopped, rice , krispies, i use 4 tbsp habanaro peppers and 2 tbsp juice, run the peppers thru a juicer, is the way i do it

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

extra-sharp cheddar cheese, grated, at room temperature, unsalted butter, softened, kosher salt, cayenne pepper, hot pepper sauce , a dash, unbleached all-purpose flour , sifted

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