PIECE OF CHEESE RECIPES
FRIED CHEESE RECIPE - FOOD.COM
An extremely tasty new way to eat cheese! Very easy and quick to make. It tastes like a warm, buttery Cheese-It. Is very healthy but doesn't taste like it!
Total Time 7 minutes
Prep Time 2 minutes
Cook Time 5 minutes
Yield 1 piece of cheese, 1 serving(s)
Number Of Ingredients 2
Steps:
- Spray a cooking pan with PAM spray.
- Set heat to medium-high.
- Sprinkle the 1/2-1 cup of cheese onto pan, (make sure cheese is evenly spread out into a circular shape).
- When cheese is bubbling a lot and the edges have a golden/brown color flip the cheese over like a pancake.
- (This side takes a lot less time to cook so moniter it carefully).
- When both sides have a golden/brown color, take out of pan to serve.
Nutrition Facts : Calories 246.2, FatContent 19.8, SaturatedFatContent 12.6, CholesterolContent 69.3, SodiumContent 746.5, CarbohydrateContent 3.1, FiberContent 0, SugarContent 3.1, ProteinContent 14.2
BITS AND PIECES PARTY CHEESE BALL RECIPE - NYT COOKING
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Provided by KIm Severson
Total Time 15 minutes
Yield 1 12-ounce cheese ball, about 8 to 10 servings
Number Of Ingredients 10
Steps:
- Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
- Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
- Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
- Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
- Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
Nutrition Facts : @context http//schema.org, Calories 174, UnsaturatedFatContent 6 grams, CarbohydrateContent 1 gram, FatContent 17 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 202 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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