Swisscheeseappetizer Recipes

SWISS CHEESE SPAETZLE

Swiss Cheese Spaetzle image

A large portion of Switzerland is highly influenced by German cuisine. Here is a combination of the two! I do recommend that you purchase a spaetzle maker, but you can use a colander or the method listed here. Enjoy!

Provided by Nif_H

Categories German

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

water
1 medium onion, chopped
3 slices bacon, sliced
2 eggs
1 1/3 cups white flour
1/2 cup milk
1 teaspoon nutmeg
1/2 cup swiss cheese, grated
parsley, chopped, optional to garnish
salt and pepper

Steps:

Fill a large pot of salted water to a boil.
Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
Once the dumplings float on the water, take them out as they are done.
Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
Season with salt and pepper and sprinkle some parsley on top.

Nutrition Facts : Calories 299.8, Fat 10.6, SaturatedFat 5, Cholesterol 113.8, Sodium 128.4, Carbohydrate 37, Fiber 1.7, Sugar 1.7, Protein 13.1

SWISS CHEESE SAUCE

Swiss Cheese Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 5

Ingredients

One 12-ounce can evaporated milk
4 ounces Swiss cheese, freshly grated
1 tablespoon cornstarch
4 ounces white American cheese, sliced
Kosher salt and freshly ground black pepper

Steps:

Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.

BABY SWISS APPETIZER CHEESECAKE

Baby Swiss Appetizer Cheesecake image

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers

Steps:

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.