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Old 02-18-2008, 06:05 PM
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Smile Oscar Worthy Recipes. What are you serving?

Parmesan Crisps

These flavorful wafers, simply baked grated cheese, make a delightful accompaniment to soups or a sophisticated nibble to serve with drinks. As the only ingredient, the cheese matters here. Be sure to use imported Parmigiano-Reggiano (look for the name stenciled on the rind) and grate it yourself.

Make Ahead Tip: Store in an airtight container for up to 4 days.



RECIPE INGREDIENTS

1 1/4 cups freshly grated Parmigiano-Reggiano cheese (2 1/4 ounces)

RECIPE METHOD

Preheat oven to 350°F. Line a baking sheet with parchment paper or use a nonstick baking sheet. (Do not use cooking spray).

Mound level tablespoonfuls of cheese about 2 inches apart on the baking sheet. Bake until the cheese is melted, soft and a very light golden color, about 6 minutes. Remove from the oven and do not disturb until completely cooled and firm to the touch, about 20 minutes. Using a thin spatula or knife, lift the crackers from the baking sheet.



Cheese Puffs

These warm cheese puffs should be slightly crisp on the outside. Perfect for entertaining, they can be made ahead and frozen, then popped into the oven as guests arrive.

Make Ahead Tip: Freeze, well-wrapped, for up to 2 months. Reheat for 10 minutes at 350 degrees F.
RECIPE INGREDIENTS

1 cup water
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup all-purpose flour
2 large eggs
4 large egg whites, divided
3/4 cup plus 2 tablespoons freshly grated Asiago or Parmesan cheese, divided

RECIPE METHOD

Preheat oven to 425 degrees F.

Lightly coat 2 baking sheets with cooking spray or line with parchment paper.

Combine water, butter, oil, salt and cayenne in a medium saucepan; bring to a boil over medium heat. Remove from heat and add flour. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes.

Lightly whisk together whole eggs and 3 egg whites. Beat one quarter of the egg mixture into the flour paste with a wooden spoon until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 cup of the cheese.

Drop 1-inch mounds 1 1/2 inches apart on the prepared baking sheets, using a pastry bag or spoon. Lightly beat the remaining egg white and brush it over each puff. Sprinkle with the remaining 2 tablespoons cheese. Bake, one sheet at a time, until the puffs are firm and well browned, 20 to 25 minutes. Serve warm.




Hot Crab Dip


RECIPE INGREDIENTS

1/2 cup nonfat cottage cheese, pressed
4 ounces reduced-fat cream cheese (Neufchâtel)
2 small cloves garlic, minced
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground pepper
8 ounces fresh or frozen and thawed crabmeat, well drained and patted dry
1 tablespoon lemon juice

RECIPE METHOD

Place pressed cottage cheese and cream cheese in a food processor or blender and blend until smooth. Transfer to a medium saucepan and add garlic, Worcestershire sauce, Old Bay seasoning, cayenne and pepper. Heat over low heat until warm, 2 to 3 minutes, stirring frequently. Add crab and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from heat and serve immediately.




When Harry Met Sally Reuben Sandwich


A New York City restaurant called Reuben’s first produced this classic sandwich. If you like, substitute pastrami for the corned beef. Make sure to squeeze the sauerkraut dry to avoid a soggy sandwich. Serve with a side of beer-battered onion rings or pickle chips.



RECIPE INGREDIENTS

8 slices rye bread with caraway seeds
1/4 cup unsalted butter, at room temperature
3/4 cup Thousand Island dressing
1/4 lb corned beef, thinly sliced
1 cup well-drained sauerkraut
1/2 lb Swiss cheese, shredded

RECIPE METHOD

On a large work surface, lay out the bread slices. Spread one side of each slice evenly with the butter. Turn the slices over and spread the other side evenly with the dressing.

Lay the sliced corned beef on the dressing-spread side of 4 of the bread slices, tucking in any overhang. Spread the sauerkraut evenly atop the corned beef, then distribute the cheese evenly over the sauerkraut. Top with the remaining bread slices, buttered side out, and press down firmly to compact the sandwiches.

Heat a large nonstick frying pan or a griddle until hot. Working in batches if necessary and using a spatula, carefully transfer the sandwiches to the hot pan or griddle. Cook, pressing down gently on each sandwich with the spatula 3 or 4 times, until golden on the first side, 4-5 minutes. Carefully turn over the sandwiches and cook, again pressing down on them, until the second side is golden and the cheese has melted, 3-4 minutes longer. Turn over one more time and cook 2-3 minutes longer.

Transfer to individual plates and serve immediately.
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