Unbelievable Cheese Crisps Recipes

Steps:

• Heat the oven to 375°.
• Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
• Place in a medium bowl.
• Sprinkle with the flour; toss gently with a fork to coat the cheese.
• Sprinkle with the red pepper, toss again.
• Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
• Scatter half of the cheese evenly over the mat.
• Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
• Bake until the cheese is molten and golden brown, about 14-15 minutes.
• Remove from the oven; cool.
• Blot up any grease with paper towels.
• Break the crisp into large pieces; arrange on a platter.
• Wipe off the baking mat and repeating with the remaining cheese.

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

Steps:

• Mix dry ingredients.
• Melt butter and stir in, working with hands to make a soft dough.
• Form into 1 inch balls.
• Place on an UNGREASED cookie sheet.
• Bake 10-12 mins 350°F.
• Serve warm or at room temperature.

Steps:

• Cream cheese and butter.
• Add flour, salt and pepper.
• Mix well.
• Stir in pecans.
• Flour hands and shape into 2 rolls, 1" in diameter.
• Wrap in wax paper and chill overnight.
• Preheat oven to 350.
• Slice thin and bake for 10 minutes on an ungreased cookie sheet.
• Cool.
• Makes 70.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Steps:

• Shred the cheese if you have bricks of cheese. Mix the cheeses together in a bowl.
• Lay out the corn tortillas on a baking sheet.
• Turn the oven to broil 400°F.
• Sprinkle 1 oz. of green chilies on the tortilla if desired.
• Evenly distribute the cheese on all four tortillas right to the edge of each one.
• Place the sliced pimientos on each tortilla if desired.
• Place the baking pan about four inches from the broiler. Broil about 2-3 minutes Until cheese is melted.
• Take out, slice if desired. Use a sharp knife.
• Note: To make a complete meal, sprinkle browned drained hamburger or turkey burger on each tortilla first, then the chilies, cheese and pimientos. This recipe is a meal stretcher and kids love it.
• Pass the sour cream or guacamole.

Steps:

• Preheat the oven to 400°.
• Combine the salad topping ingredients in a small bowl.
• Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
• Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
• Transfer the tortilla to a platter and spoon on the salad topping.
• Serve the crisp immediately, breaking off pieces of the tortilla to eat it.

Steps:

• In a heavy bottom pot melt oil and butter over high heat add the brown sugar and the onions from the vadillas to the red onions lower heat to medium. Cook slowly stirring occasionally until caramelization begins at which point the onions are cooked until melting the sugars in the onions, thus causing browning. About 30 minutes.
• Add the shallots and garlic cooking for 5 more minutes. If you have time go 30 minutes more of cooking to bring out the complex flavors of the onions sugars.
• Sprinkle the flour over the caramelized onions and stir in completely.
• Add thyme, bay leaf, rosemary, salt and pepper.
• Deglaze with sherry and champagne.
• Add broth and simmer 20 minutes.
• Remove bay leaf.
• Place the soup crocks or ramekin on a shallow baking pan. Soup evenly into ramekins. Place bread lightly on top and place cheese on bread.
• On the baking pan right along side the ramekins but not touching sprinkle the parmesan cheese in 6 piles.
• Broiled in a ramekin until gruyere is melted and bubbly. Keep an eye on it! The cheese on the soup may be done before the parmesan crisps are. So remove the soup while the crisp brown.
• They will be golden and soft when done. Remove gently to a dish and they will crisp up before you know it! Serve along side the soup which is garnished with chives and scallions.