HOME-FRIED CHEESE STICKS
These is an easy, cost-efficient way to make home-made fried cheese sticks. Taste just wonderful, light crispiness. More for your dollar and easily stored in the freezer for when you have a craving. I make 2 batches, one for the 'now' and one for later. Serve with your favorite dipping sauce.
Provided by Melissa Goff
Categories Appetizers and Snacks Cheese
Time 2h35m
Yield 12
Number Of Ingredients 4
Steps:
- Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
- Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
- Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 21.2 g, Cholesterol 118 mg, Fat 23.1 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 8.7 g, Sodium 945.2 mg, Sugar 1.2 g
COATING CHEESE SAUCE
Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.
Provided by Houmous Monster
Categories Sauces
Time 20m
Yield 1 pint, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter over a medium heat.
- Slowly add the flour and beat till smooth.
- Remove from the heat and slowly add the milk, making sure to mix well. You want to avoid lumps. If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.
- Bring to a boil and cook gently for 2-3 minutes stirring constantly.
- Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.) The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.
- Serve immediately, or pour into Tupperware and put in the fridge. The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan. You can add more milk to thin if needed.
Nutrition Facts : Calories 464.8, Fat 34, SaturatedFat 21.4, Cholesterol 103.1, Sodium 423.7, Carbohydrate 23.3, Fiber 0.5, Sugar 0.3, Protein 17
MAC & CHEESE RING
Make and share this Mac & Cheese Ring recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 1h
Yield 10-12
Number Of Ingredients 15
Steps:
- Mac 'n' Cheese:.
- Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
- In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
- Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
- Stirring quickly add the eggs being sure not to let them scramble.
- Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
- Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing.
- Serve with cheese sauce and garnish with crumbled bacon and chives.
- Cheese sauce:.
- Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.
Nutrition Facts : Calories 656, Fat 40.2, SaturatedFat 23.4, Cholesterol 151.8, Sodium 1302.2, Carbohydrate 44.3, Fiber 1.9, Sugar 2.2, Protein 29
DIY CHOCOLATE SHELL COATING
Coat your favorite ice cream cone in a crackly layer of chocolate with this simple recipe.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1/2 cup
Number Of Ingredients 4
Steps:
- Melt the chocolate, shortening, vanilla and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the melted chocolate mixture into a small bowl. Pour over ice cream and let harden, or use as a coating for snacks like fruit or pretzels.
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