NY SHARP CHEDDAR RECIPES
CHEDDAR CHEESE COINS RECIPE - NYT COOKING
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They’re great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Total Time 2 hours 50 minutes
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
MOM'S EXTRA SHARP MAC AND CHEESE RECIPE - FOOD.COM
My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 400 degrees F.
- In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Cover macaroni with cheese evenly.
- Layer another 1/2 a cup of of macaroni on top of the cheese.
- Add the milk.
- Cover macaroni and milk with cheese evenly.
- Bake for 20 minutes.
- Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
- Warning: HOT, let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 384.6, FatContent 19.2, SaturatedFatContent 11.9, CholesterolContent 60.5, SodiumContent 339.6, CarbohydrateContent 32.9, FiberContent 1.3, SugarContent 1.3, ProteinContent 19.5
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FRIED SALTINES WITH CHEDDAR AND ONION RECIPE - NYT COOKING
McSorley’s Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale — dark and light — the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It’s like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
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SOUTHERN MACARONI AND CHEESE RECIPE - NYT COOKING
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine american
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
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RITZY CHEDDAR CHICKEN BREASTS RECIPE - NYT COOKING
They’re as good as they sound: cheesy chicken cutlets coated with buttery Ritz crackers. Skipping the usual flour-egg-bread crumb dredge, this recipe relies instead on a flavorful base layer of tangy sour cream, which has lactic acid that tenderizes boneless, skinless chicken breasts beautifully. When it comes to breaded white meat, thin cutlets are ideal, which you can buy from the store or achieve by slicing thick breasts in half horizontally (no pounding necessary). They cook more evenly this way, staying tender throughout as they’re quickly baked in a hot oven. Serve with something fresh — a big green salad, perhaps — to balance the wonderful richness of this nostalgic number.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.
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NEW YORK SHARP CHEDDAR BROCCOLI BACON SOUP RECIPE - FOOD.COM
This creamy soup is wonderful for dinner parties, work socials, or for a homemade family table meal.
From food.com
Total Time 50 minutes
Calories 754.2 per serving
From food.com
Total Time 50 minutes
Calories 754.2 per serving
- Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.
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SHARP CHEDDAR CHEESE RECIPES - NYT COOKING
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ADAMS RESERVE NEW YORK EXTRA SHARP CHEDDAR CHEESE
Wine & Cheese. Over. 100 Chef's. Recipes. You’ve come to the right place for award-winning, naturally-aged cheddar. Produced in upstate New York from the finest dairy sources, Adams Reserve New York Extra Sharp Cheddar is the choice of chefs and shoppers. We’re certain that once you try Adams Reserve Cheddar, you will be hooked.
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CHEDDAR CHEESE MARKET | SYRACUSE, NY | BUTTERCUP CHEESE
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NEW YORK EXTRA SHARP CHEDDAR CHEESE | CABOT CREAMERY
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CHEDDAR CHEESE RECIPE | CHEESE MAKER RECIPE | CHEESE MAKING
Between 1840 and 1861, New York exports to Britain increased from just over 700,000 pounds to 40 Million pounds; that's a 5700% increase! By 1913, over 80% of cheese consumed in the UK was imported. New York Export of Cheddar is it's own undoing. This is where things go south.
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CHEDDAR CHEESE MARKET | SYRACUSE, NY | BUTTERCUP CHEESE
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BROCCOLI CHEDDAR SOUP – MODERN HONEY
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NEW YORK CHEDDAR SPREAD | HICKORY FARMS
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NEW YORK SHARP CHEDDAR | BUY WHOLESALE CHEESE ONLINE ...
Description. Our sharp cheddar is an excellent foil to fresh fruit, meat and crackers, or atop a turkey sandwich for added taste and texture. It pairs deliciously with red wine for an easy snack with company; it also pairs well with a sandwich and an apple for a protein rich addition to your child’s sack lunch.
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ORDER ACME - FOOD CLUB CHEESE, NATURAL, NY SHARP CHEDDAR
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