How To make Pecan Cheese Crisps
7/8 c All-purpose flour
1/2 ts Baking powder
1/2 ts Dry mustard
Pn cayenne pepper 1/2 c Margarine
2 c Shredded strong cheddar
-cheese 1/2 c Chopped pecans
Servings: 7 dozen crackers Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill. Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by Linda Davis
How To make Pecan Cheese Crisps's Videos
Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Ina arranges the ultimate cheese platter featuring a nutty Brie, a pungent blue cheese and creamy goat cheese!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Cheese Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min
Active: 10 min
Yield: 16 servings
Ingredients
Fresh fig, lemon, or Galax leaves (see Cook's Note)
1 large bunch seedless green grapes
1 (12-ounce) wedge truffled pecorino
1 (1-pound) wedge Stilton blue cheese
1 (12-ounce) piece Brie
1 (8-ounce) piece herbed goat cheese, such as Fleur Verte
Fresh strawberries
Dried apricots
Fig jam
Crackers
1 dried fig ball, halved (optional)
Directions
Arrange the fig leaves in a single layer on a 16- to 18-inch diameter round board or platter.
Place the grapes in the center of the board. Arrange the cheeses on the board around the grapes, cut sides facing out.
Nestle the strawberries between two of the cheeses to create a block of color. Nestle the apricots between two of the cheeses, also creating a block of color. Transfer the fig jam to a bowl and place it on the board. Arrange the crackers on the board around the cheeses. If using, place the fig ball on the board, cut sides up.
Cook’s Note
You can order lemon and Galax leaves from your florist.
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Ina Garten's Ultimate Cheese Platter | Barefoot Contessa | Food Network
Cheese Pennies From Heaven! Cheddar Cheese Crisps So Very Good. Ridiculously Easy To Make.
Wow! These are really that good. Imagine a cheese crisp you might get at a fancy restaurant. These are them! They were so easy to make too. These will be on a regular rotation in my house. Yum!
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How to Make Candied Pecans (Easy Recipe) #shorts
Homemade Candied Pecans are crunchy and with an irresistible cinnamon coating. These come together in about 5 minutes and the oven does the rest.
PECAN INGREDIENTS:
►1 cup sugar
►2 tsp ground cinnamon
►1/2 tsp salt
►1 egg white
►2 tsp water
►2 tsp vanilla extract
►1 lb pecan halves (about 4 cups)
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0 CARB Keto Chips | SUPER CRUNCHY Low Carb Cheese Chips FOR KETO
These 0 carb keto chips are made from cheese, and they're SUPER CRUNCHY! From start-to-finish, these low carb chips take just 15 minutes to make, and as far as easy keto recipes go - especially snack recipes - these low carb keto chips have got to be at the top of the list!
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THINGS I USED IN TODAY'S RECIPE:
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Macros Per Serving:
166 Calories
14g Fat
0g Carbs
0g Fiber
10g Protein
Southern Pecan Crisps (Puff Pastry Recipe)
Learn how to make this crowd pleasing appetizer. Watch this video to see how simple it is to make extraordinary, inspired dishes with Puff Pastry.
©2011 Pepperidge Farm, Incorporated. All rights reserved.
Parmesan Cheese Crackers with Rosemary -- The Frugal Chef
These Parmesan cheese crackers are made with fresh Rosemary. They are easy and delicious and a great addition to any appetizer dish. They are also a nice gift from your kitchen.
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Makes about 24 crackers
¾ cup (96 grams) white all-purpose flour
1 tsp. coarse black pepper
1 tsp. fresh Rosemary leaves – chopped
4 TBS unsalted, softened butter cut into cubes
1 cup (100 grams) grated Parmesan cheese
¼ cup (62.5 ml) heavy cream
Mix the flour with the pepper and Rosemary in a bowl. Add the cubed butter and with clean hands work it into the flour. Use your finger tips and work it until it has the consistency of crumbs. Add the cheese and get rid of the lumps with your fingers (if you have any). Add the cream.
Mix all the ingredients with your hands until you have uniform dough. Do not over mix. Divide the dough in two and form two logs. Wrap them in plastic wrap and refrigerate them for a minimum of three hours or up to two days.
Heat the oven to 325 degrees F (160 C).
Remove the crackers from the fridge and slice them into 1/8th slices. Place them on a lined cookie sheet (these will not spread so they do not have to be too separated from each other). Bake for about 20 minutes until the crackers brown. Remove the crackers from the oven and allow them to cool on the sheets for a few minutes. Don’t worry it they are still a little soft. They will harden as they cool down. Move them to a cooling rack and cool down completely and serve.
2 crackers – CALORIES 54.48; FAT 3.84 grs (sat 2.37; mono 1.04; poly 0.16); PROTEIN 1.76 grs ; FIBER 0.13 grs; CARBS 3.25 grs; CHOLESTEROL 11.44 mg; IRON 0.22 mg; SODIUM 52.28 mg; CALCIUM 40.45 mg
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