Cheese Thins Recipes

CHEESE THINS

Steps:

• Measure first 7 ingredients into bowl.
• Stir well Add cooking oil and water Mix until you can form a ball.
• Cover and let stand 20 minutes.
• Divide into 4 portions.
• Roll 1 portion paper thin on a lightly floured surface.
• Cut into 8 wedges, Arrange on ungreased baking sheet.
• Bake in 375F oven for about 10 mins until browned and crisp.
• Repeat for remaining dough.

CHEESE THINS

Steps:

• In a medium mixing bowl, combine the cheese, butter, flour, salt, and smoked paprika. Using a pastry cutter or bench scraper, mix these ingredients together until they form a dough. If the mixture seems too dry and crumbly to come together into a ball -- this will depend on the cheese you used -- add a dash of milk or cream until it does (I didn't need to). The mixing can also be done in a blender, food processor or stand mixer. Shape the dough into a log or whatever sliceable shape strikes your fancy, cover with plastic wrap, and refrigerate until firm enough to be easily sliced, about an hour, and up to a day. (You can speed things up by placing the dough in the freezer for 20 minutes instead.) Preheat the oven to 180°C (360°F) and line a baking sheet with parchment paper or a silicon baking mat. Remove the dough from the fridge, slice it thinly -- about 2 mm or 1/12 inch -- and arrange the slices on the prepared sheet (they will expand a little, so give them just a bit of elbow room). You will need to work in batches; return the dough to the fridge between batches. Sprinkle lightly with salt and chili pepper and bake for 10 to 14 minutes, depending on your oven and the thickness of your slices, until golden. Let the cheese thins rest on the baking sheet for a minute before transferring them to a cooling rack. Taste when cool, and adjust the baking time accordingly for subsequent batches.

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

PARMESAN CHEESE CRISPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Place the Parmesan cheese by the tablespoonful in small piles on the baking sheet. Flatten the piles out evenly and sprinkle dried basil over the cheese.
• Bake for 5-7 minutes, or until golden brown and the edges start to crisp up.
• 0.33g total carbs 0.3g dietary fiber 0.30g net carbs per serving (12 crisps)
• Enjoy!

THE CHEESE THING

Steps:

• Cook pasta according to package directions. Drain.
• Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan.
• Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.

CHEESE BISCUITS

Steps:

• Preheat oven to 180C.
• Blend the flour, cheese and butter in a food processor until it looks like fine crumbs.
• Add salt and pepper to taste, add paprika for an additional kick!
• Add the egg yolk to the food processor and mix until it forms a soft ball. You may need to add a little water to encourage the ball to form.
• Roll the mix on a lightly floured board to a thickness of 8mm and cut the biscuits.
• Place the biscuits on a non-stick tray and bake in the oven for 10 minutes, or until golden brown.