TRIPLE CHEESE TWISTS
Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute onion and garlic in 4 tablespoons butter until tender. Stir in the flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Melt the remaining butter; stir in bread crumbs and Italian seasoning. Drain pasta; toss with cheese sauce. Sprinkle with seasoned bread crumbs.
Nutrition Facts : Calories 527 calories, Fat 24g fat (15g saturated fat), Cholesterol 71mg cholesterol, Sodium 644mg sodium, Carbohydrate 57g carbohydrate (9g sugars, Fiber 2g fiber), Protein 21g protein.
3 CHEESE TWISTS
By now....Anyone who knows me, knows I'm a Cheeseaholic! about a Month ago, I paid $16.59 for about an ounce wedge of Apple smoked Provolone. Nevertheless, I'm always looking for new ways to use my favorite ingredient. And these Cheese twists, sure do the trick! This recipe is a Play off of the Barefoot Contessa's "Cheese Straws"...
Provided by Anthony Nicometi Jr
Categories Cheese Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Brush Sheet of Puff Pastry with beaten egg
- 2. Evenly sprinkle over Granulated Garlic
- 3. Evenly distribute all the cheeses over the puff pastry
- 4. Sprinkle over Parsley
- 5. Firmly (But not too firmly) Roll over the puff pastry with a rolling pin, So cheese sticks firmly
- 6. Cut Horizontally. then proceed to cut vertically 8 times. Leaving you with 18 short strips. Note: You can leave these Longer, Just don't cut Horizontally :)
- 7. Take each end of a strip with both your index finger and thumb of both hands, And Gently give it 1 to 2 twists. (You'll lose a little cheese, thats totally normal) Repeat for the rest of the strips
- 8. Put on a Baking sheet, lined with Parchment Paper, and place into 400 degree oven for 15-20 minutes (Closer to 15 for Softer-Crisp twists. Closer to 20 for Very crisp straws)
- 9. allow to cool for 2-3 mins, and enjoy Hot :)
THREE-CHEESE TWIST BREAD (ABM)
This recipe was adjusted for high altitude (5,000 ft), so cooks at sea-level will probably need to add more yeast than indicated. Although I haven't made this yet I am planning on making this soon to go with salad suppers. Recipe source: local newspaper which was adapted from a Fleischmann's yeast recipe.
Provided by ellie_
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- According to manufacturer's directions, place the milk, water, egg, oil, salt, flour and yeast into the bread machine basket in the order given for your machine. Process using the dough cycle.
- When the dough cycle is finished, remove dough to floured board (you may need to knead in extra flour to make dough easy to handle).
- Roll dough into a 18 x 20 inch rectangle. Sprinkle cheeses over dough, leaving a 1/2-inch border (without cheese). Begining at a long end, roll up tightly, pinching seam to seal edges. Place seam down on a large greased cookie sheet.
- With a sharp knife, cut lengthwise down the center of the roll, one inch deep, keeping 1/2 inch free of each end (with no cuts).
- Keeping the cut end on top, fold dough in half lengthwise forming a"U". Cross one side over the other, curving the open ends to form an"8". Pinch the ends to join. Cover and let rise until doubled (45 minutes).
- Preheat oven to 375-degrees F.
- Bake bread for 25-30 minutes or until done.
Nutrition Facts : Calories 2676.3, Fat 114.2, SaturatedFat 48.7, Cholesterol 421.1, Sodium 3664.2, Carbohydrate 301.4, Fiber 11.8, Sugar 2.9, Protein 104.9
THREE CHEESE TWIST
Number Of Ingredients 10
Steps:
- Combine 1 cup flour, yeast and salt. Heat milk, water and oil until very warm. Stir into dry ingredients. Stir in egg and remaining flour to make a soft dough. Knead on floured surface for 5 minutes, adding more flour if necessary to keep from sticking to surface. Roll dough into an 18 x 12-inch rectangle. Sprinkle cheeses to within 1/2 inch of edges. Beginning at long end, roll up tightly. Pinch seam to seal. Place seam side down on greased baking sheet. Cut lengthwise down center of roll about 1 inch deep to within 1/2 inch of ends. Keeping cut side on top, form roll in an "S" shape. Tuck both ends under center of "S" to form a "figure 8". Pinch dough together to join. Cover with clean dish towel and let rise for 45 minutes until doubled. Bake at 350°F for 35 to 40 minutes.
Nutrition Facts : Nutritional Facts Serves
CHEESE TWIST CHRISTMAS TREE
Wow the guests at your next holiday party with this delicious, pull-apart Christmas tree appetizer. The combination of crispy, buttery, flaky puff pastry wrapped around cheese and pesto is a stellar combination. Serve as-is or alongside some spicy tomato sauce for dipping.
Provided by Chef John
Categories Christmas Appetizers
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
- Roll pastry into a 14-inch square, sprinkling with flour if necessary.
- Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
- Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
- Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
- Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
- Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
- Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
- Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
- Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
- Transfer to a wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 23.8 g, Cholesterol 8.2 mg, Fat 25.5 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 316.4 mg
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