THE BEST CHEDDAR AND HERB CHAFFLE
A chaffle is a low-carb, cheese-and-egg-based waffle that's taken the keto world by storm, thanks to its fluffy texture and crispy edges. We opted to use Cheddar for the cheese and added scallions and parsley for a sweet and savory twist on the popular dish. For the fluffiest chaffle, use only finely shredded cheese--it will blend better with the egg than large shreds.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings (makes about 4 chaffles)
Number Of Ingredients 8
Steps:
- Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
- Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
- Top each chaffle with a pat of butter and drizzle with maple syrup.
CHEDDAR-AND-HERB BOXTY
Boxty are Irish potato pancakes. They're often served for brunch, but they taste great with corned beef.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 25 to 30 minutes. Let cool.
- Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes.
- Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives.
CHEDDAR HERB SNACKS
'These quick herbed rolls really hit the spot when you're looking for a savory snack,' promises Peggy Burdick of Burlington, Michigan.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Slice hot dog buns lengthwise. Mix remaining ingredients together; spread over the buns. Place on a baking sheet. Bake at 400 degrees F for 6-8 minutes or until cheese is melted. Cut each bun into 1-inch pieces.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 11 g, Cholesterol 30.2 mg, Fat 11.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 216.7 mg, Sugar 1.5 g
CHEDDAR-HERB BREAD
From Country Home Magazine, a flavorful bread best served warm. Use fresh herbs if possible for a really awesome flavor...ETA...based on reviewer's experiences, shredding the cheese works well too!
Provided by loof751
Categories Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl.
- Stir in cheese, green onions, parsley, dill, thyme, and rosemary.
- In another bowl, combine eggs, buttermilk, and butter and blend well.
- Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes.
- Spoon batter into a greased 8x4 inch loaf pan. Spread evenly.
- Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm.
- Refrigerate leftovers.
Nutrition Facts : Calories 175, Fat 8.1, SaturatedFat 4.8, Cholesterol 51.7, Sodium 361.3, Carbohydrate 19.6, Fiber 0.7, Sugar 5.1, Protein 6
CHEDDAR-HERB BEER BREAD
Make and share this Cheddar-Herb Beer Bread recipe from Food.com.
Provided by Debbwl
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
- Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and herbs in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter, which will form into a ball, evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. (I moistened the top with beaten egg and we didn't have sunflower seeds).
- Bake on the middle rack of the oven about 45 to 55 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
- Serve warm.
- Option - 1) Rosemary-Feta.
- 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese.
- Option - 2) Italian.
- 1 teaspoon each dried basil and oregano.
- 2 minced cloves of garlic, and 1/2 cup finely grated Parmesan.
- Here are some more tasty things that can be add:
- 1 Tablespoons chopped fresh rosemary.
- 2 Tablespoons chopped fresh oregano
- 2 Tablespoons chopped fresh.
- 2 minced garlic cloves.
- 1/4 cup chopped fresh chives,.
- 1/2 cup chopped scallions.
CHEDDAR HERB SNACKS
'These quick herbed rolls really hit the spot when you're looking for a savory snack,' promises Peggy Burdick of Burlington, Michigan.
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Slice hot dog buns lengthwise. Mix remaining ingredients together; spread over the buns. Place on a baking sheet. Bake at 400 degrees F for 6-8 minutes or until cheese is melted. Cut each bun into 1-inch pieces.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 11 g, Cholesterol 30.2 mg, Fat 11.7 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 7.1 g, Sodium 216.7 mg, Sugar 1.5 g
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CHEDDAR & FRESH HERB SCONES RECIPE | LUCI'S MORSELS
From lucismorsels.com
5/5 (5)Category Breads, Breakfast, SnacksCuisine American, New AmericanCalories 467 per serving
- Preheat the oven to 400 degrees F. Cover a baking sheet with a piece of parchment paper or spray with non-stick cooking spray.
- Stir together the flour, baking powder, salt, garlic powder, and pepper in a large bowl. Reserve 1 teaspoon of herbs, then toss the rest into the dry ingredients to distribute throughout the flour.
- Add the butter and use a pastry blender or two knives to work the butter into the flour until it is evenly distributed in small pieces. Toss ¾ cup of the cheese in the flour until well coated with dry ingredients.
- Pour in the cream a little at a time, working it into the dough after each addition. Exactly how much liquid you need will depend on what type of liquid you use (cream, skim milk, almond milk, etc.). The final dough should be slightly dry, but damp enough to hold together when formed into a ball.
CHEDDAR & HERB CHEESE STRAWS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory AppetizersServings 55Calories 50 per serving
- Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
- In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
- Cut the butter into 1/2-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
- Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
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