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Archive for the ‘cheese’ Category

 

 

 

Caramelized Onion and Bacon Tart (Lourdes Goodman)

  • 4 slices bacon, cut into 1/2-inch pieces
  • 4 small onions, cut in half lengthwise and thickly sliced
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped
  • Kosher salt
  • 1 cup whole milk ricotta cheese
  • 1 egg yolk
  • freshly ground pepper
  • 1/4 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
  • 1 (8-inch) frozen pie or tart shell

Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving bacon fat in pan. Crumble bacon after cooling. Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more. Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano-Reggiano cheese in a small bowl. Stir well to combine. Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano-Reggiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 20 to 30 minutes.

*Just kidding!

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Crab Puffs (Teresa Atyeo)
  • 1 (6-7 oz.) can crabmeat, drained
  • 1 stick butter (8 oz.)
  • 1 (5 oz.) jar Kraft pasteurized cheddar cheese spread
  • 2 tbsp mayonnaise
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 6 english muffins, split
Combine all ingredient except muffins and mix well.  Spread mixture evenly over top of each muffin half, then cut each half into quarters.  Place on baking sheets (first making sure the sheets will fit inside your freezer) and freeze for at least 30 minutes.  This step is important!  You can also make these ahead of time, wrap well, and freeze for up to two months.  Preheat broiler, and broil about 6 inches from heat source for 2 to 3 minutes, or until puffed and lightly browned.  Serve warm.  Makes 48.
Teresa’s note:  “I do not use the broiler for these because my broiler scares me!  Instead I just bake at high heat, about 450, for 10 to 15 minutes, and I just watch them to make sure they don’t burn.

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Corn Fiesta Dip (Lourdes Goodman)

  • 1 small (11 oz.) can Mexicorn or regular corn, drained
  • 1 small can of green chiles, drained
  • 1/2 cup of parmesan cheese, shredded
  • 1 bar of pepper jack cheese, shredded

Mix all ingredients together in an ovenproof dish.  You can sprinkle some parmesan cheese on top as well.  Bake at 350 for about 45 minutes, or until golden brown.  Serve with taco chips.

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