SMOKED GOUDA CHEESE GRITS
Delicious side dish for breakfast or dinner. The Gouda gives a taste unlike other cheese grits I have had. Of course, cheddar or other cheese can be substituted. I got this from a lady in Louisiana.
Provided by LSU Tiger
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth, milk and seasoning to boil.
- Stir in grits.
- Reduce heat and simmer.
- Stir occasionally (about 5-10 minutes).
- Add cheese and butter.
- Stir until melted and the consistency is to your liking.
- I like my grits on the runny side.
- Easily doubled or tripled or more.
SHRIMP/SMOKED GOUDA CROISSANTS
Make and share this Shrimp/Smoked Gouda Croissants recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice Croissants crosswise and spread with butter.
- Place lettuce leaves on bottom half of croissants and top with thin slices of tomato, set aside.
- In a small bowl, lightly mix together, shrimp, smoked Gouda cheese, jalapeno jelly, mayonnaise and a pinch of salt.
- Place half of the shrimp/cheese mixture on top of the tomato on each croissant.
- Close loosely with the top half of the croissant and cut in half if you wish.
- (The Jalapeno jelly can either be layered on top of the butter under the lettuce and tomato or mixed in with the shrimp and cheese, both ways are excellent!).
- Enjoy!
Nutrition Facts : Calories 427.2, Fat 19.1, SaturatedFat 9.7, Cholesterol 161.1, Sodium 742.6, Carbohydrate 46.7, Fiber 3.6, Sugar 20.4, Protein 18.2
SMOKED GOUDA BECHAMEL
Make and share this Smoked Gouda Bechamel recipe from Food.com.
Provided by mermaidmagic
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt the butter.
- Add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt and pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
SMOKED GOUDA & ROAST BEEF PINWHEELS
Our local deli makes terrific roast beef sandwiches. This pinwheel appetizer re-creates the taste. My family says the pinwheels have so many flavors for such a little treat. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small bowl, mix the first 5 ingredients until blended. On a lightly floured surface, unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the roast beef mixture over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four 1/2-inch slices. Place on parchment-lined baking sheets, cut side down. Repeat with remaining crescent dough and roast beef mixture., Bake 12-14 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CROISSANTS
I adopted this recipe from the RecipeZaar account. These are the original chef's notes: "This recipe is much lighter in butter and very flavourful due to the preferment process."
Provided by Saturn
Categories Yeast Breads
Time 16h20m
Yield 20 croissants
Number Of Ingredients 13
Steps:
- Preferment: In a mixing bowl, stir the warm water and yeast together.
- Wait for it to foam, about 2-4 minutes.
- Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
- Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
- Dough: In the mixer bowl, combine the water and milk.
- Add 1 tsp of the sugar.
- Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
- Add flour, the remaining sugar and softened butter along with the preferment.
- Mix with the dough hook, stopping to push the dough down the dough hook.
- Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
- The dough will be soft and supple.
- If working by hand, knead for about 15 minutes.
- Transfer the dough to a large, lightly oiled bowl and cover with plastic.
- Let rise at room temperature until doubled in bulk- about 1 hour.
- On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
- Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
- Put into freezer until it is as firm as the chilled butter.
- 5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
- With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
- Even out the rectangle with your hands and/or a dough scraper.
- Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
- Line it up parallel with the edges and leave a 1/4 inch margin.
- Fold the rest of the dough over the butter.
- Pinch the edges to seal in the butter.
- Fold the pinched edges over.
- Position the dough with the folded edge away from you.
- Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
- Fold 1/3 of the dough toward the center, brushing off excess flour.
- Fold the other 1/3 of dough over the two layers- like a business letter.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
- Repeat this sequence one more time.
- After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
- Trim ragged edges and slice dough in half.
- Leave the halves in place.
- On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
- On the lower edge of the bottom strip, do the same thing.
- With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
- Continue making parallel diagonal lines.
- Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
- Continue until you end up with 20 triangles mand some scraps.
- Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
- Take each triangle and pull gently at the base so that the notch separates.
- Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
- With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
- Finish the roll so that the tip is underneath the croissant.
- Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
- Leave at least 1 inch between croissants.
- Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
- (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
- Heat the oven to 375.
- Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
- To check for doneness, push gently on the inner curve of the croissant.
- If it springs back they are thoroughly baked.
- If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.
Nutrition Facts : Calories 251.8, Fat 14.4, SaturatedFat 8.9, Cholesterol 46.4, Sodium 19.1, Carbohydrate 26.7, Fiber 1, Sugar 3.9, Protein 4.1
SMOKED GOUDA & SWISS CHARD STRATA
I shared this impressive strata with friends at their new home. For special occasions, change up the veggies and cheese. I've used tomatoes, spinach and cheddar. -Kim Forni, Laconia, New Hampshire
Provided by Taste of Home
Time 1h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Cook chard stems and onion in reserved drippings over medium heat until tender, about 4 minutes. Add chard leaves and red pepper; cook 2 minutes. Drain., Lightly grease a 13x9-in. baking dish. Layer with half the bread cubes, half the vegetable mixture and half the cheeses. Repeat layers., Mix remaining ingredients until well blended. Pour over layers; press down slightly. Sprinkle bacon over top. Cover and refrigerate several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake until puffy, lightly browned and set, about 1 hour.
Nutrition Facts : Calories 509 calories, Fat 31g fat (14g saturated fat), Cholesterol 257mg cholesterol, Sodium 1055mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 28g protein.
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