Savory Cheese Dollars Recipes

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SAVORY CHEESE DOLLARS



Savory Cheese Dollars image

One of our favorite noshes, you can stash the dough in the freezer and just pull out and bake when the cravings get strong enough.

Provided by Mirj2338

Categories     Breads

Time 20m

Yield 3 dozen

Number Of Ingredients 6

1 cup sifted flour
1/8 teaspoon salt
sprinkling of freshly ground black pepper
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
8 tablespoons unsalted butter

Steps:

  • Soften the butter and cheddar cheese.
  • In a small bowl, whisk together the flour, salt and peppers.
  • In a mixing bowl, cream the cheese with the butter until well mixed.
  • On low speed, add the flour mixture and beat until well blended.
  • Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm.
  • Form the dough into three 1-inch-diameter rolls.
  • Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving.
  • Place 3 oven racks in the upper and lower thirds of the oven.
  • Preheat the oven to 425 degrees.
  • If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice.
  • Slice the dough into 1/4-inch slices.
  • Place the slices about 1/2 inch apart on the cookie sheets.
  • Bake for 8 to 10 minutes or until very lightly browned.
  • For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  • Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks.
  • Serve immediately or at room temperature.

SAVORY SUMMER CHEESECAKE



Savory Summer Cheesecake image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories     Main Dishes     Savory Pie Recipes

Time 4h15m

Yield 10

Number Of Ingredients 20

3 tablespoons olive oil
1 ½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4 ¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
  • Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
  • While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
  • Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
  • Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
  • Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
  • Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
  • Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER



Savoury Cheese - Traditional British Sandwich Filler image

This is a gorgeous, mellow sandwich filler I have discovered in Britain and got absolutely hooked on! It's a very savoury and cheesy filling with a lovely melt-in-the-mouth texture which makes it the ultimate comfort food. Attention - some people my find this quite smelly, but it's worth it!

Provided by tamed_tigress

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

50 g grated cheddar cheese
50 g grated red leicester cheese
50 g grated mozzarella cheese
mayonnaise
spring onion, finely diced
onion, finely diced
salt & pepper

Steps:

  • mix the cheeses in a bowl.
  • add mayonnaise to desired creamyness (don`t be too skimpy, though!).
  • Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
  • TIPS:
  • You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
  • This tastes best if made the day before and not served straight from the fridge.
  • Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.

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