Tangy Cheese Bites Recipes

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.

Steps:

• Form the leftover macaroni and cheese into 12 small balls.
• In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste.
• In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
• Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
• Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan.
• Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving.

Steps:

• Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking until the mixtures bubbles and becomes thick.
• Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
• Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
• Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread slices with sides touching in single layer on parchment paper. Brush with oil.
• Bake 5 to 7 minutes or until bread is toasted. Meanwhile, in medium bowl, stir together remaining ingredients except 1 tablespoon of the chives.
• Spoon mixture on toasted bread slices; sprinkle with remaining 1 tablespoon chives.
• Bake 10 to 12 minutes or until cheese is melted and golden brown. Cool 5 minutes. Slide parchment and bread onto wooden cutting board or serving platter so guests can pull them apart. Serve warm.

Steps:

• Make the mac 'n' cheese: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and transfer to a large bowl.
• Return the pot to medium heat. Add the butter, flour, ½ teaspoon salt, and pepper and cook, whisking, for 2 minutes, or until the butter is melted and the mixture is evenly combined. While whisking constantly, slowly pour in the milk and cook until the sauce starts to thicken, 3-4 minutes. Remove the pot from the heat, add the Frank's RedHot® and cheddar cheese, and stir until the cheese is melted.
• Pour the sauce into the bowl with the macaroni and stir until the pasta is well-coated. Let cool for about 20 minutes.
• Assemble the fried mac 'n' cheese: Line a baking sheet with parchment paper. Once the mac 'n' cheese has cooled, add the mozzarella cheese and stir to combine.
• Scoop the mac 'n' cheese mixture into 1½-inch bites, rolling into smooth balls, and place on the prepared baking sheet. Freeze for 20 minutes.
• Heat the canola oil in a heavy deep pot over medium-high heat until the temperature reaches 375°F (190°C).
• In the meantime, in a shallow bowl, whisk together the eggs and water until well-combined. Add the panko bread crumbs to a separate shallow bowl. Coat the mac 'n' cheese bites in the egg wash, then cover completely in the bread crumbs.
• When the oil is hot, add the mac 'n' cheese bites to the hot oil and fry for 2-3 minutes, or until golden brown (work in batches to avoid overcrowding the pot). Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt.
• Arrange the bites on a serving platter and drizzle with Frank's RedHot® or serve in a dish alongside for dipping.
• Enjoy!
• Note: If you don't have a thermometer, test the temperature of the oil using a wooden chopstick. Dip the tip of the chopstick in the oil. The oil is hot enough to fry when bubbles form around the chopstick.