Recipes tagged with « Cheese »
Pimiento Cheese Hush Puppies Remix
Deep-fried bites blending coarse yellow cornmeal and gluten-free flour for crunch. Garlic powder swapped in place of garlic salt for subtler heat. Buttermilk swapped with kefir—adds a tangy hit and tender crumb. Cream cheese echoing cheddar's creaminess replaces one of the cheeses. Uses a bit less egg for just enough binding without heaviness. Sweetness pulled from a touch of honey stirred into the batter. A pinch of smoked paprika for subtle warmth. Cooked in avocado oil for its high smoke point and neutral flavor. Fry until crust is deeply golden, crackling audible, and centers soft but cooked through.
Crunchy Mozzarella Sticks
Mozzarella sticks fried until golden with a crunchy crust. Uses Italian-seasoned panko and flour for breading. Eggs mixed with cream replace milk for richer binding. Cheese cut into uniform halves ensures even cooking. Double dip breading creates thick crust that holds cheese melt inside. Deep-fried in peanut oil at 355 F for a crisp exterior without cheese leaks. Frozen before frying to prevent melting too fast. Serve with spicy arrabbiata or classic ranch. Adjust oil temperature by shimmer and light bubbles, not clock. Common issue: cheese escape solved by thorough, cold breading. A crispy snack with gooey inside, reliable every time.
Tangy Pickle Cheese Ball
A creamy cheese ball blending cream cheese with sharp cheddar, tangy pickle brine, fresh herbs, and a hint of smoky paprika. Chilled until firm, it offers a firm but spreadable texture perfect for crackers. The dill is swapped for chives, and garlic powder replaced with smoked paprika for depth. A splash of hot sauce adds a subtle kick. Prep includes softening cheese and folding in finely diced pickles. Refrigerate until solid but not icy. Serve cold. Provides about eight servings loaded with protein and fat, moderate sodium. Snack with crunchy crackers or sliced veggies for contrast.
Rustic Queso Fundido Twist
Cheese melts into a bubbling, golden layer infused with sautéed peppers and herbs. Onion and poblano replace original veggies for earthier notes while a pinch of smoked paprika deepens flavor. Cornstarch swaps for flour to prevent graininess. Broiled just until blistered bubbles form, cheese strings pull with the right texture. Lime juice brightens the finish; cilantro adds fresh punch. Cast iron skillet key for even heat and crust development. Watch closely; cheese can burn fast. Serve with crunchy chips or toasted tortillas.
Swiss Bacon Herb Pull-Apart
A savory pull-apart loaf packed with Swiss cheese, smoky bacon, and a herb-mustard butter spread. Uses a crusty bread scored to hold fillings, baked until cheese melts and bacon crisps. Substitutes include gouda or cheddar for Swiss and prosciutto for bacon. The mustard butter keeps slices moist and flavorful. Bake watching for bubbling cheese and sizzling bacon to know when it's done. Prevents bottom burn using parchment or foil. A crunchy, cheesy, herby snack that breaks apart easily. Prep under 20 minutes, cook roughly 25. Good for casual sharing or hearty appetizer.
Oven-Baked Beef Patties
Ground beef shaped into thick patties, baked on a raised rack to drain fat and build crust. Mixed with mayo and Worcestershire for moisture and umami. Seasoned with salt, smoked paprika, onion granules, and cracked pepper to punch up flavor. Cheese added near end to melt without drying out the meat. Finished once internal temp hits 160 Fahrenheit for safety and texture. Six servings, moderate fat, protein-packed. Simple, hands-off cooking with an eye on technique and texture.
Broccoli Cheese Soup Twist
A creamy broccoli soup built from scratch. Onion sweated till translucent, garlic softened but not burnt. Butter roux thickens broth, milk swapped for half-and-half. Broccoli cooks till tender, cheese melds off heat. Uses gouda for nuttiness, fontina for melt. Focus on balance of sharp and creamy. Avoid scorch by stirring, watch for bubbling to gauge thicken. Controls salt by broth choice. The texture rich but not gluey thanks to precise flour cook time and low simmer. Practical, hands-on tweaks for everyday cook, substitutions noted for dairy and broth. Yield feeds 7-9 easily, satisfying meal.
Twisted Cheese Garlic Toast
Roasting buttery, tangy cheese spread on crisp bread. Swap cream cheese for ricotta, cheddar for smoked gouda. Use fresh minced garlic instead of powder. Sprinkle with za'atar instead of everything bagel seasoning. Bake until edges darken, cheese bubbles. Visual cues tell doneness. The bread must hold up without sogging—denser bread works best. Listen for crackling butter and smell garlic warmth filling kitchen. Slice warm, ideal for dipping or solo nibbling. Straightforward, no fluff instructions. Solutions for dry bread and runny cheese included.
Breakfast Egg Cheese Muffins
Soft boiled eggs encased in cheesy, sausage-rich muffins. Modified for ingredient swaps and timing shifts to ensure yolks range from runny to creamy. Jumbo muffin tins filled with thick batter hugging the egg center, baked until golden and tender. Practical, tactile cues replace clocks for perfect doneness. Substitutions allow flexibility when certain dairy or meat options are missing. Efficiency tips reduce fuss while preserving that satisfying contrast of tender crumb and molten yolk. Technique notes cover peeling eggs gently after ice bath to keep whites intact, batter folding to avoid toughness, and oven adjustments for consistent color and crumb structure.
Triple Cheese Parmesan Fondue Bites
Crunchy fried cheese bites combining parmesan, fontina, mascarpone, and a touch of cheddar for bite and melt. Creamy base cooked gently, thickened with roux then cooled to firm up. Crusted in flour, eggs, and panko for crust that crisps without sogginess. Deep-fried in oil, timed by golden edges and sizzle intensity. Serve with peppery greens, textures contrasting soft interiors with crunchy coating.
Prosciutto Tart Snack
Flaky puff with tangy endive swapped for bitter radicchio, parmesan swapped for aged Pecorino. Hazelnuts switched to walnuts for crunch and earthiness. Sweet pickles replaced by tart green olives, chopped fine; adds briny lift. Cooling crème fraiche replaces heavy cream for tang and lightness. A peppery herb salad of arugula and chervil tops it all, minted olive oil dressing. Baking cues focus on golden edges and rising crust, not clock. Crisp texture contrasts creamy cheese spread and tender greens. Balanced bitter, salty, creamy, and bright.
Smoky Cheddar Bacon Dip
Savory dip blending sharp smoked gouda and aged white cheddar with crispy pancetta, softened cream cheese and whole cream for richness. Bright fresh green onions sliced thin, cracked black pepper, sea salt to taste. Chill well before serving. Better texture, deeper flavor. Serve with thick potato chips or large soft pretzels. Perfect for casual grazing or game day. Quick fry pancetta to render fat and crisp texture, then combine melted cheeses slowly over low heat to avoid graininess. Rest in fridge solidifies texture. Worked out quantities for balance between cheese, meat, and cream, tweaked textures. Good for nut-free, gluten-free plates. Enjoy smoky chew, creamy smoothness, popping fresh onion bits. No em dashes here.
Blue Cheese Dip Remix
Tangy, creamy base with reduced cheese content. Swaps mayo for Greek yogurt for tang and thickness. Sour cream replaced by crème fraîche for silkiness. Honey replaced by agave for a subtler sweetness. Added fresh chives for sharpness and smoked paprika for a mild kick. Garlic roasted to tame harshness. Balanced with lemon juice and parsley. Keeps 4 days sealed, fridge-cold. Excellent with spiced wings or crudités.
Savory Sweet Grilled Cheese
A grilled cheese collection with savory and sweet combos. Variations include smoked turkey with Granny Smith apple and sharp gouda, prosciutto chopped with fresh mozzarella pearls, smoked brisket layered with pickled cucumber and raclette, and ham paired with roasted asparagus. Sweet versions feature chocolate hazelnut spread with banana slices or maple butter spread with thin pear slices. Buttered bread griddled until golden and crisp. Quick prep and cooking times, a few minutes each side. Perfect for gluten-free or egg-free eating. Simple swaps suggested. Timing relies on visual and tactile cues rather than strict clocks.
Shrimp Cheese Pupusas
Corn dough pockets stuffed with sautéed garlic shrimp and melted Monterey Jack cheese. Uses masa harina and vegetable oil for pliable dough. Cooked till golden crisp on both sides. Serve warm with tangy cabbage slaw and spicy tomato sauce to balance richness. A twist on Salvadoran pupusas with fresh jalapeño heat, onion punch, and creamy cheese. The filling moisture controls dough texture for tender bites. Easy to make, freezes well before cooking.
Chorizo Pecan Melt
Muffins holo halves slathered in spicy harissa paste. Smoked gouda sliced thin. Toasted walnuts crushed chunky. Crispy pancetta bits scattered. Marinated pepperoncini chopped fine. Grilled until cheese bubbles, crusts crisp. Serves 5 to 7. Quick stack. Nutty, piquant, smoky. Simple ingredients twist, packed punch.
Cheesy Macaroni Bake
Macaroni cooked al dente. Cheese sauce blends evaporated milk, broth, and a mix of cheddar, havarti, Velveeta. Topped with sharp gouda and parmesan for a crisp take. Baked quickly under broil, golden and bubbling. No mustard powder, replaced by smoked paprika. Onion powder swapped for shallot powder. Times adjusted by a few minutes throughout. Butter and flour start the roux. Sauce thickens before cheese melts in. Pasta warm and coated. Simmering minimal. Cannot skip broiling at the end for crustiness. Serve hot, 6 portions. Variations include adding crispy bacon or toasted breadcrumbs. Rich, gooey, crunchy, textural contrast. Easy, homey, modern twist to classic mac and cheese.
Corn Muffin Variation
Muffins based on corn flour and all-purpose flour with a mix of cheeses and spices. Eggs and milk bind the mixture. Use canned or thawed corn kernels. Savory and mildly spicy with an herb twist. Oven-baked until firm and lightly golden. Twelve servings.