CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 30m
Yield 22 to 24 cheese straws
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.
CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 4 dozen cheese straws
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
- In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
- Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
- With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.
CHEESE STRAWS
Provided by Ina Garten Bio & Top Recipes
Time 30m
Yield 22 to 24 straws
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.
- Let the puff pastry thaw in the refrigerator overnight.
DIXIE CHEESE STRAWS
No Southern hostess would miss out on serving cheese straws with cocktails! This is an easy wasy to create a classic appetizer.
Provided by KathyP53
Categories Cheese
Time 40m
Yield 24 straws, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- In a food processor fitter with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard, salt, pepper and cayenne. Pulse until dough forms.
- Transfer dough to a lightly floured work surfac; divide into 4 equal pieces. Roll each piece into a rope about 3/8" in diameter and 18" long; cut each rope into six 3" pieces. Place pieces 1" apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
- Bake until golden and firm to the touch, 15-20 minutes. Transfer to a wire rack to cool completely.
- Store straws in an airtight container up to 2 days.
Nutrition Facts : Calories 366.8, Fat 25.2, SaturatedFat 15.8, Cholesterol 70.5, Sodium 566.4, Carbohydrate 24.5, Fiber 1, Sugar 0.3, Protein 10.6
CLART'S CHEESY STRAWS
Lovely cheesy pastry straws with a little spice and Dijon mustard. Ideal as an appetizer or snack, and great with soup.
Provided by CHIMP14UK
Categories Appetizers and Snacks Spicy
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). lightly grease two baking sheets.
- In a medium bowl, stir together the flour and salt. Rub in the butter using your hands until the mixture resembles coarse crumbs. Add the cheese, egg yolks, Cajun seasoning and mustard, and mix until it comes together. Knead for a few turns to be sure the cheese is evenly distributed.
- On a lightly floured surface, roll the dough out into a rectangle about 1/4 inch thick, and about 7x10 inches. Cut into thin straws using a chef's knife or pizza cutter. Place straws onto the prepared baking sheets, and straighten them out as best you can.
- Bake for 8 to 10 minutes in the preheated oven, until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 8.2 g, Cholesterol 34.8 mg, Fat 6.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 207.1 mg, Sugar 0.1 g
CAJUN MACARONI AND CHEESE
This sounds so good for my tender mouth. Found it in The Seattle Times (LOL) who attribute it to being from From "Macaroni & Cheese" by Marlena Spieler. My tender tooffs thank you Marlena. If this keeps up I'll have to be buying your book.
Provided by Busters friend
Categories Pasta Shells
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees. Cook pasta in a large pot of rapidly boiling water until almost al dente. Reserve cup cooking water, then drain.
- In a large, heavy-bottom saucepan lightly saute onion over medium heat in olive oil until it softens, 5 to 7 minutes. Stir in garlic, cook for a minute, and sprinkle in flour. Cook 1 minute. Remove from heat and add bay leaf and milk all at once. Return to heat and cook, stirring with a wooden spoon, 5 minutes or until sauce thickens. If any flour lumps remain, whisk with a wire whisk for a few moments. Remove from heat, discard bay leaf and set aside.
- Combine pasta with sauce and mix in diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard and dry mustard. Reserve about 1/2-cup grated cheese and add remaining to pasta. Stir in olives and hot sauce. Taste and add salt and pepper to taste. Pour into a 2 1/2-quart casserole. Sprinkle top with reserved cheese and breadcrumbs. Dot with butter.
- Bake 30 minutes or until topping is golden, the cheese melted and the crumbs crispy.
Nutrition Facts : Calories 871.4, Fat 44.6, SaturatedFat 23.3, Cholesterol 109.9, Sodium 765.1, Carbohydrate 80.3, Fiber 4.4, Sugar 4.1, Protein 37.1
CHEESE STRAWS
Make and share this Cheese Straws recipe from Food.com.
Provided by annh53182
Categories Lunch/Snacks
Time 30m
Yield 24 straws
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don't be concerned - just do your best. The straws can be any length, from 2 to 10 inches.
- Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
- Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.
Nutrition Facts : Calories 48.3, Fat 2.9, SaturatedFat 1.8, Cholesterol 8.9, Sodium 87.9, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 2.5
CHEESE STRAWS
Make and share this Cheese Straws recipe from Food.com.
Provided by Helen Watson1
Categories Cheese
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, mustard powder, salt and cayenne pepper into a bowl.
- Cut the butter into the flour and rub in until the mixture resembles fine breadcrumbs.
- Add the cheese and mix the ingredients together.
- Mix to a stiff paste with the egg yolk and water.
- Turn out onto a floured work surface. Knead quickly until smooth and crack-free. Wrap in a polyethylene bag or foil.
- Chill for 30 minutes before using.
- Roll out, cut into strips and place on a baking sheet. Bake at 200 C / 400 F / Gas 6 for 15 minutes until golden brown.
Nutrition Facts : Calories 1217.4, Fat 74.6, SaturatedFat 45.4, Cholesterol 357.5, Sodium 1364.2, Carbohydrate 106.3, Fiber 3.8, Sugar 0.8, Protein 29.8
CHEESE STRAWS
Make and share this Cheese Straws recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 35m
Yield 65 straws
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Cut in shortning and cheese until crumbly.
- Add milk; mix well.
- Roll dough out to 1/8 inch thick; sprinkle with paprika.
- Cut in strips about 3 inches long and 1 inch wide.
- Place on greased baking sheet.
- Bake at 400* for 10 minutes, or until light brown.
Nutrition Facts : Calories 14.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.1, Sodium 32.3, Carbohydrate 1.6, Fiber 0.1, Protein 0.5
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