TAGS   :   "cheddar"

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Cheddar Cornmeal Scones

10/18 06:34 Anonymous 0

YieldMakes 6 sconesIngredients3/4 cup all-purpose flour1/2 cup yellow cornmeal1 1/4 teaspoons double-acting baking powder1 teaspoon sugar1/2 teaspoon salta pinch of cayenne3 tablespoons cold unsalted butter, cut into bits3/4 cup plus 2 tablespoons coarsely grated sharp Cheddar1 large egg, separated1/3 cup milkPreparation Preheat the oven to 425°F.In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar.

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Baked Cheddar Olives

10/18 06:34 Anonymous 0

YieldMakes about 24 Cheddar olivesIngredients1 cup grated sharp Cheddar2 tablespoons unsalted butter, softened1/2 cup all-purpose flour1/8 teaspoon cayennea 3-ounce jar small pimiento-stuffed green olives (about 24), drained and patted dryPreparation In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well.Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely.

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Cheddar Cheese-Stuffed Burgers

10/18 06:35 Anonymous 0

YieldServes 2; can be doubledIngredients10 ounces ground sirloin or lean ground beef1/3 cup finely chopped red onion1/4 cup chopped fresh parsley2 teaspoons Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper1/2 cup grated sharp cheddar cheese2 large (4 1/2-inch-diameter) English muffins, split horizontallyPreparation Prepare barbecue (medium-high heat).Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well.

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Turkey Cheddar Burgers

10/18 06:35 Anonymous 0

Add turkey and mix gently but thoroughly.Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds.

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Bacon and Cheddar Toasts

10/18 06:35 Anonymous 0

Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife.

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Gratin of Potatoes with White Cheddar and Tarragon

10/18 06:35 Anonymous 0

YieldMakes 8 servingsIngredients3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds2 teaspoons salt1 teaspoon ground black pepper2 1/2 teaspoons dried tarragon1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)1 cup whipping cream1 cup dry white winePreparation Preheat oven to 400°F.Layer 1/3 of potatoes in prepared dish, overlapping slightly.

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Broccoli, Red Pepper, and Cheddar Chowder

10/18 06:35 Anonymous 0

YieldMakes about 6 cups or 4 servingsIngredients1 small head broccoli (1/2 pound)1 large boiling potato (1/2 pound)1 large onion, chopped1 red bell pepper, cut into 1/2-inch piecesl large garlic clove, finely chopped2 tablespoons unsalted butter1 teaspoon ground cumin1 teaspoon salt1/4 teaspoon black pepper1/2 teaspoon dry mustard2 tablespoons all-purpose flour3/4 cup heavy cream6 oz sharp Cheddar, coarsely grated (1 1/2 cups)Preparation Discard tough lower third of broccoli stem.Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain.

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Potato Gratin with White Cheddar Cheese

10/18 06:35 Anonymous 0

YieldMakes 8 ServingsIngredients2 1/2 cups whipping cream3/4 cup finely chopped shallots2 teaspoons chopped fresh rosemary2 teaspoons salt3/4 teaspoon ground black pepper4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)Preparation Preheat oven to 375°F.Butter 13x9x2-inch glass baking dish.

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Cheddar & Jalapeño Corn Sticks

10/18 06:35 Anonymous 0

Heat pans in middle of oven 10 minutes.Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.

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Cheddar Dill Puffs

10/18 06:35 Anonymous 0

Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate.If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.