5-STAR NACHOS
Provided by Food Network
Categories appetizer
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
- Place the chorizo in a mini chop and blitz to break down.
- Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
- Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
- Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
- Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
- Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
FIVE STAR CHEESECAKE
This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!
Provided by PAMSTER2
Categories Desserts Cakes Cheesecake Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
- In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
- Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.
Nutrition Facts : Calories 338 calories, Carbohydrate 19.6 g, Cholesterol 140.1 mg, Fat 26.3 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 217.4 mg, Sugar 16 g
FOUR CHEESE SAUCE
Wondering what to do with those bits and pieces of assorted cheese you may have on hand? This velvety, elegant, versatile sauce can make short work of them and to good end! The cheeses listed below are just suggestions. This can be used as fondue, or on top of pasta, in a casserole or over steamed veggies, or try it on top of soup! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
- While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
- Add the flour and whisk to form a smooth roux.
- Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
- Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
- Continue to cook until the sauce is smooth and thickened slightly.
- Don't stop whisking, since white sauces can burn in an instant.
- Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
- Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
- Add salt to taste.
- Enjoy!
Nutrition Facts : Calories 340.5, Fat 22.5, SaturatedFat 13.9, Cholesterol 69.8, Sodium 490.7, Carbohydrate 10.9, Fiber 0.2, Sugar 0.7, Protein 15
FOUR CHEESE SAUCE
This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.
Provided by Dominic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Yield 16
Number Of Ingredients 6
Steps:
- In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
- Serve immediately, sauce will thicken upon standing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g
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