PORK RIND CHEESE PUFFS
Steps:
- Preheat the oven to 350 degrees F.
- For the cheddar ranch: Mix all the ingredients together in a large bowl using a whisk. Set aside.
- For the chipotle cheddar: Place the cheddar powder, chipotle powder, zest and kosher salt into a spice grinder and pulse 2 or 3 times. Don't over pulse or the moisture from the zest will cause the cheese powder to clump up. (If you don't have a spice grinder, just whisk well.) Transfer to a large bowl and set aside.
- Spread out the pork rinds on a baking sheet. Bake until just hot, about 5 minutes; just enough to get the natural oils working so that the coating sticks more effectively.
- Remove the pork rinds from the oven and immediately add half of them to the bowl with the cheddar ranch mixture and half to the bowl with the chipotle cheddar. Toss quickly and thoroughly, coating the pork rinds in the cheesy mixtures and sprinkling any leftover coating on at the end.
CHEESY PUFFS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
- Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
- Bake until puffed and golden, about 25 minutes. Serve hot.
CHEDDAR CHEESE PUFFS
Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably.
Provided by Julia Moskin
Categories appetizer, side dish
Time 45m
Yield 36 puffs
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats. In a medium-size heavy saucepan, combine 1 cup water, the butter and salt, and bring to a boil. Turn off heat and add flour. Mix with a wooden spoon until dough starts to pull away from sides of pan and form a lump. Set aside, without stirring, 5 minutes.
- Add eggs 1 at a time, mixing well after each addition. With each addition, dough will look glossy and slick at first; let it come together before adding next egg. Mix in mustard, cayenne and cheese. Dough will be quite loose and sticky.
- Scoop up a heaping teaspoon of dough and use another spoon to scrape it onto lined pan; it should form a mound about an inch in diameter. Alternatively, use a pastry bag or thick plastic bag with one corner cut off, to pipe small mounds onto pan. Repeat with remaining dough, leaving 1/2 inch between puffs.
- Bake until puffy and golden, about 25 minutes, rotating pans halfway through. Remove from oven and serve immediately, or turn oven off and open door slightly to keep puffs warm up to 1 hour.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHEF JOHN'S PARTY CHEESE PUFFS
These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
- Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
- Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
- Bake in the preheated oven until golden and puffed, 15 to 20 minutes.
Nutrition Facts : Calories 84.3 calories, Carbohydrate 4.2 g, Cholesterol 46.1 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 81.5 mg, Sugar 0.1 g
MUSHROOM CHEESE PUFFS
A quick and very easy recipe using crescent dough.
Provided by H. Roberts
Categories Appetizers and Snacks Vegetable Mushrooms
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
- Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 9.4 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 5.8 g, Sodium 356 mg, Sugar 1.1 g
HASSELBACK CHEESE PUFF FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, buttermilk, ranch seasoning, cheese puff, oil
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper.
- Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
- Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
- While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
- Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
- Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
- Heat oil to 350°F (175°C) in a large skillet or pot.
- Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
- Remove the chicken breasts and transfer to a paper towel-lined plate.
- Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
- Enjoy!
Nutrition Facts : Calories 891 calories, Carbohydrate 60 grams, Fat 45 grams, Fiber 1 gram, Protein 57 grams, Sugar 10 grams
FAT RASCALS (POTATO CHEESE PUFFS)
This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 20m
Yield about 24 puffs.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and pepper. Combine the cheese, mashed potatoes, eggs and milk, add to dry ingredients., In an electric skillet or deep fryer, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Serve immediately. ,
Nutrition Facts :
RANCH CHEESE PUFFS
I got this recipe years ago from a magazine ad for Hidden Valley Ranch Dressing Mix. This is always a big hit a parties. Sometimes I make them up for a light meal. I usually add more dressing mix because I like the flavor.
Provided by treehug
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix the first three ingredients.
- Spread mixture on bread slices.
- Broil until puffed and golden (about 3 or 4 minutes).
Nutrition Facts : Calories 381.1, Fat 18.9, SaturatedFat 10.3, Cholesterol 49.2, Sodium 713.2, Carbohydrate 35.2, Fiber 1.9, Sugar 0.8, Protein 17
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