Pan Fried Cheese Recipes

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FRIED CHEESE



Fried Cheese image

An extremely tasty new way to eat cheese! Very easy and quick to make. It tastes like a warm, buttery Cheese-It. Is very healthy but doesn't taste like it!

Provided by MurdysCook

Categories     Lunch/Snacks

Time 7m

Yield 1 piece of cheese, 1 serving(s)

Number Of Ingredients 2

1/2 cup of shredded mexican cheese
Pam cooking spray

Steps:

  • Spray a cooking pan with PAM spray.
  • Set heat to medium-high.
  • Sprinkle the 1/2-1 cup of cheese onto pan, (make sure cheese is evenly spread out into a circular shape).
  • When cheese is bubbling a lot and the edges have a golden/brown color flip the cheese over like a pancake.
  • (This side takes a lot less time to cook so moniter it carefully).
  • When both sides have a golden/brown color, take out of pan to serve.

POTATO AND CHEESE PAN-FRIED PIEROGI



Potato and Cheese Pan-Fried Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 23

4 pounds all-purpose flour
1 tablespoon olive oil
2 large eggs
1 teaspoon kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray
2 pounds red potatoes
Kosher salt
1 stick butter
4 ounces cream cheese
3 ounces sour cream
1 tablespoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 pound soft European farmer's cheese
Milk to thin, if necessary
Nonstick cooking spray
4 ounces olive oil
1 medium yellow onion, julienned and sauteed
Sour cream
1 ounce clarified butter
1 teaspoon chopped fresh parsley

Steps:

  • For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
  • Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
  • Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
  • Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
  • For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
  • Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
  • In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
  • To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

PAN-FRIED ONION CHEESEBURGER



Pan-Fried Onion Cheeseburger image

I make these burgers with caramelized onions and sharp Cheddar cheese. I serve them on brioche buns and eat them plain. Hubby likes to add lettuce, pickles, tomatoes, and more fresh onions! With or without all of the topping, they are delicious.

Provided by Yoly

Time 25m

Yield 3

Number Of Ingredients 7

1 pound ground beef (80 percent lean)
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons salted butter
1 large onion, thinly sliced
3 slices sharp Cheddar cheese
3 rolls brioche, split and toasted

Steps:

  • Place ground beef in a bowl and season with Worcestershire sauce, salt, and pepper. Mix thoroughly and shape into 3 balls. Set aside.
  • Melt butter in a large skillet. Add onion and cook until onions start to brown, 5 to 7 minutes. Remove from the skillet. Add 3 ground beef balls to the same skillet and flatten with a cast iron press or a heavy spatula. Evenly top each patty with onions and cook for 3 to 4 minutes more.
  • Carefully flip patties over so that the onions are now on the bottom, pressing once again with cast iron press or heavy spatula. Top each with a slice of cheese and cook until cheese is melted and burgers have reached the desired doneness, 3 to 4 minutes. Serve on brioche buns.

Nutrition Facts : Calories 621 calories, Carbohydrate 31.3 g, Cholesterol 145 mg, Fat 37.3 g, Fiber 2.2 g, Protein 38.5 g, SaturatedFat 18.3 g, Sodium 659.7 mg, Sugar 2.8 g

PAN-FRIED CHEESE TOASTIE



Pan-Fried Cheese Toastie image

It's as simple as a toasted sandwich but it tastes better! In this recipe you don't need to put in the ham or the chives but you can add extra ingredients (onions etc.)

Provided by jackodonovan

Time 10m

Yield Serves 2

Number Of Ingredients 5

25g (2oz) butter
4 slices wholemeal bread
100g (3oz) cheddar cheese, grated
1 teaspoon snipped fresh chives
100g (3oz) ham, chopped

Steps:

  • Butter the bread and arrange the cheese and ham over half of the slices, buttered side down.
  • Sprinkle over the chives and cover with the remaining slices, buttered side up.
  • Preheat a frying pan and cook the sandwiches for 2 mins on each side, until golden brown and the cheese has melted.
  • Cut into triangles and serve.

JAN'S PAN FRIED CHICKEN, BACON AND FETA CHEESE



Jan's Pan Fried Chicken, Bacon and Feta Cheese image

Simple and delicious combination of bacon, cheese and chicken. I made it up myself but it goes really nicely served with 'Ainsley Harriott's' Lemon Couscous and roasted Mediterranean vegetables. A real mixture of flavours.

Provided by Jan-Luvs2Cook

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

250 g bacon
2 chicken breast fillets
200 g feta cheese

Steps:

  • Cut the bacon - either streaky or back bacon into small 1cm cubes. (You could use diced pancetta, although it may be a bit too salty).
  • Cut the chicken fillets into thin strips.
  • Cut the feta into cubes.
  • Pan fry the bacon until well cooked, the more caramelised, sticky bits in pan the better! (You may need to add a little oil to the pan if you use back bacon).
  • Remove when cooked and set aside.
  • Do not wash the pan at this stage, keep the nice brown sticky bits in the pan and use to fry the chicken. As the chicken has been thinly sliced it wont take long to cook through.
  • Now put the bacon back in the pan on top of the chicken along with the feta cubes, lower the heat for a couple of minutes until the feta just begins to melt.
  • Be careful not to overcook or it will look a mess!
  • Serve straight away.

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