• Hey Webmasters! Get a free website with holiday themes - Get it NOW!

PepperPot

Spicy Recipes from around

the world            

  Cheese 

Alfredo Sauce - serves 4

1. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

2. In a 4 quart saucepan, add 1/2 cup of the half-&-half, nutmeg and 1/8 salt to a simmer.

3. With the remaining 1/2 cup of evaporated milk whisk in the cornstarch and then whisk it into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 minute.

4. Whisk in the 1/2 cup of pasta cooking water and slowly whisk in the parmesan and pepper.

5. Turn off heat, add the pasta and stir, coating the pasta evenly with the sauce, until the sauce has thicken slightly, about 1 minute. Divide the pasta among the bowls, and serve.

Note:

• This sauce must be served immediately and does not reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes.

• The true Alfredo sauce uses Half-&-Half.

Cheese Straws - serves 8 - 12

1. Rub margarine into flour.

2. Add grated cheese, mustard, parsley, red pepper flakes and cayenne pepper and mix thoroughly.

3. Using a cookie biscuit maker or a forcing bag, pipe and on greased baking sheets.

4. Bake in a preheated oven at 350° for 10 to 15 minutes, until golden brown.

5. When cool, break into required lengths.

Note:

• These straws are quite addicting, so make sure to make a go set.

• Can keep up to 4 days unrefrigerated in an airtight container.

Cream Cheese Logs - serves 12

1. Let cream cheese softened at room temperature.

2. Meanwhile chop chives, and carefully crack pepper seeds with a meat pounder or the bottom of a pot and set aside in different plates.

3. Combine softened cream cheese with onion flakes and garlic. Mix well and divide cream cheese in half.

4. With the help of plastic wrap, roll into two logs and chill in the refrigerator until firm, about 30min.

5. Unfold plastic wrap and roll one log in the chopped chives, coating all sides and the other log in the cracked pepper seeds.

6. Serve with salted crackers, melba toasts or sliced baguette.

Note:

• Use any other herb, chives is my favorite for its zing, but parsley, dill or cilantro goes very well.

• Can be made one day ahead.

• Assorted pepper seeds looks attractive, but you may use either black, green or red if you prefer.

Cheddar Cheese Puffs - makes 8 dozen

1. In a large sauce pan combine milk, water, butter, salt, cayenne pepper, chili, and nutmeg. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon. (it must be a strong spoon as the mixture is quite thick and heavy).

2. Mix until it forms a thick, smooth ball that leaves the side of the pas clean. Remove from heat.

3. Add eggs, one at a time, beating well with a wooden spoon after each addition until paste is shiny and smooth. Add parsley and stir in the cheese until melted.

4. Spray 2 large cookie sheets with non-stick oil and drop paste by a heaping teaspoonfuls about i inch apart onto the cookie sheets.

5. Bake in a preheated oven at 400° for 10 min. Lower oven temperature to 350° and bake for a further 10 to 15 min. until puffed and golden.

Note:

• Puffs can be made a day ahead. Refrigerate in an airtight container. To serve, reheat in a preheated oven at 350° for 5 minutes or until heated through.

• These puffs are quite addicting, so make sure to make a go set. And don't set them out before anything else, 'cause by the time you came back with another tray it's all gone!

Béchamel Sauce - makes 4 cups (White Sauce)

1. In a heavy medium size saucepan, melt butter over medium heat.

2. Whisk in the flour and cook, stirring for 1 to 2 minutes without browning.

3. Slowing whisk in the milk. Bring to a simmer whisking continually until smooth and thick.

4. Reduce heat to low and add nutmeg and salt.

5. Simmer sauce, whisking frequently for 10 minutes. The sauce should be no thicker than to coat the back of a spoon.

6. Remove from heat and cover to prevent a skin from forming.

Note:

• Use in a variety of dishes from pasticho, lasagna, gratins, etc.

• Add in mix vegetables, spinach, mushrooms, eggplant, asparagus, chicken strips, etc.

Home / Recipes / Nuts & Bolts/ Kitchen Forum

Send mail to Pepperpot125@hotmail.com with questions or comments about this web site.
Copyright ©Pepperpot (Spicy Recipes from around the World)
Last modified: 10/18/06