PIMIENTO CHEESE CRACKERS RECIPE | BON APPéTIT
The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
Provided by Andy Baraghani
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
- Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
- Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
BAKED MACARONI AND CHEESE RECIPE - NYT COOKING
Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.
Provided by Julia Moskin
Total Time 1 hours 15 minutes
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
- In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Nutrition Facts : @context http//schema.org, Calories 291, UnsaturatedFatContent 7 grams, CarbohydrateContent 4 grams, FatContent 24 grams, ProteinContent 15 grams, SaturatedFatContent 14 grams, SodiumContent 557 milligrams, SugarContent 1 gram, TransFatContent 1 gram
More about "homemade pimento cheese recipes"
PIMIENTO CHEESE CRACKERS RECIPE | BON APPéTIT
The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.
From bonappetit.com
Reviews 3.7
From bonappetit.com
Reviews 3.7
- Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.
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BAKED PIMENTO CHEESE DIP IN A BREAD BOWL - DELISH
A recipe for Baked Pimiento Cheese from Delish.com.
From delish.com
Total Time 30 minutes
Category appetizers
Cuisine American
From delish.com
Total Time 30 minutes
Category appetizers
Cuisine American
- Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, cheddar, pimiento peppers, and cayenne. Season with salt and pepper. Transfer mixture to bread bowl and place on a baking sheet. Bake until warmed through and bubbly, 20 minutes. Garnish with green onions and serve hot with Ritz crackers.
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BAKED MACARONI AND CHEESE RECIPE - NYT COOKING
Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 291 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 291 per serving
- In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
See details
CREAMY MACARONI AND CHEESE RECIPE - NYT COOKING
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine american
Calories 427 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine american
Calories 427 per serving
- Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
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FRIED CHEESE CURDS RECIPE | AMANDA FREITAG | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 15 minutes
Category appetizer
Reviews 4.3
Total Time 15 minutes
Category appetizer
- Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.
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BAKED PIMENTO CHEESE DIP IN A BREAD BOWL - DELISH
A recipe for Baked Pimiento Cheese from Delish.com.
From delish.com
Total Time 30 minutes
Category appetizers
Cuisine American
From delish.com
Total Time 30 minutes
Category appetizers
Cuisine American
- Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, cheddar, pimiento peppers, and cayenne. Season with salt and pepper. Transfer mixture to bread bowl and place on a baking sheet. Bake until warmed through and bubbly, 20 minutes. Garnish with green onions and serve hot with Ritz crackers.
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