GRUYèRE CHEESE SHORTBREAD CRACKERS
This recipe from the English Thermomix Basic Cookbook is "the recipe" for the best shortbread cheese crackers you will make. The addition of the pepper spice choice is important. Irresistible!
Provided by Valerie Lugonja via Thermomix Basic Cookbook
Categories Crackers
Time 20m
Number Of Ingredients 8
Steps:
- Place cheese into mixing bowl; chop for 10 seconds at speed 7
- Add flour, butter, egg and salt; mix for 30 seconds at speed 4
- Remove dough from mixing bowl; place on a long sheet of cling film and shape a thin log (approx. 40 cm long, Ø 4 cm)
- Wrap log in cling film and refrigerate until firm enough to cut into slices (2 hours)
- Preheat oven to 355°F; line a baking tray with baking paper and set aside
- Cut dough log into thin slices (3 mm thick); place slices onto prepared baking tray, sprinkle with cumin or sesame seeds
- 6, Bake for 10-15 minutes until golden brown; cool on a cooling rack before serving or storing in air-tight container
NIPPY CHEESE SPREAD
Yield about 2 cups
Number Of Ingredients 9
Steps:
- Remove the cheese from the container and mash.
- Add the onion, sweet pepper, sweet green relish, chopped olives, chopped egg, crushed soda crackers and mayonnaise.
- Mix well. Refrigerate several hours or overnight. Can freeze for future use.
- Bring a pot of water to boil.
- Prick the large side of an egg with an egg piercer or thumb tack or push pin. Pricking the egg lets air escape while it is cooking.
- Put the egg on a large spoon and gently place in the water. Immediately swirl the egg in the water. This is at the start of the cooking process and so will secure the yolk in the middle of the boiled egg, which is nice for certain recipes. Continue to add eggs to the pot, swirling each one as it is added. Boil the eggs for 12 minutes.
- Drain the eggs, leave them in the pot and immediately cover them with cold water. I like to add a few ice cubes to the water to really chill the hot eggs. This prevents the greying (overcooking) from appearing along the edge between the yolk and white.
- If I have made a few boiled eggs to use for salads, sandwiches or deviled eggs and I am not using them all at once, I take a pencil and write the date they were boiled on the outside of the shell. They should be refrigerated within two hours of boiling. They can last 6 days in the fridge.
NIPPY DIP
Kids Love It! Serve With Any Type Of Cracker Or Chip.
Provided by Shelly Stone Douglas
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Let Cheeses Come To Room Temperature. Combine All Ingeredients And Stir Until Smooth.
- 2. Chill Until Ready To Serve.
NIPPY HORSERADISH CHEESE SPREAD
Make and share this Nippy Horseradish Cheese Spread recipe from Food.com.
Provided by Tonkcats
Categories Spreads
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In top of double boiler over boiling water, combine the cream cheese and Cheddar cheese. Stir until cheeses are melted and blended together.
- Add the mayonnaise and the horseradish.
- Turn into bowl and let stand for at least 30 minutes for flavors to blend.
- Good served at room temperature or chilled.
- To store, place in a covered container and refrigerate. For dipping or spreading, fresh vegetables, Melba toast or crisp crackers of your choice. Will keep in refrigerator for 2 weeks.
Nutrition Facts : Calories 1761.2, Fat 154.1, SaturatedFat 91.9, Cholesterol 488.5, Sodium 2588.8, Carbohydrate 28.3, Fiber 4.7, Sugar 19.9, Protein 71.7
NIPPY CHEESE
Snappy and cheesy dip. It's important to chill for at least 1 hour to let the flavors blend.
Provided by Krista B
Categories Cold Cheese Dips
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, beat together the cream cheese, mayonnaise and heavy cream until smooth and creamy.
- Mix in the sweet pickle relish, onion, horseradish, hot pepper sauce and garlic salt. Cover and chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 2.5 g, Cholesterol 19.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 4 g, Sodium 139.9 mg, Sugar 1.7 g
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