PEPPER JACK CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
- Sift 1 cup of the flour together with the salt, garlic powder, black pepper and cayenne in a large bowl. Stir in the thyme. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press (you may not need to add all the flour).
- Lightly spray 2 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tip and press the dough onto the cookie sheets in long strips that run the length of the pans (see Cook's Note). Repeat with the remaining dough until the cookie sheets are full. Bake, flipping halfway through, until the straws are golden brown and crisp, about 20 minutes.
- With your hands or a sharp knife, break or cut the strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. Once they are completely cool, serve or store in a tightly covered container.
CHILI PEPPER JACK CHEESE FONDUE
Not all fondues are melty and mellow! Take this kicked-up version, for example-made with chili powder, Pepper Jack cheese and a splash of tequila.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
JOHNNY CARINO'S PEPPER JACK CRAB FONDUE - COPYCAT
Make and share this Johnny Carino's Pepper Jack Crab Fondue - Copycat recipe from Food.com.
Provided by webcontacts
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Into a warm saute pan combine all 3 ingredients and allow cheese to melt into a smooth mixture.
- Hold cold in the fridge or plate and serve.
- Brush sliced bread with melted butter and a dash of garlic salt.
- Brown for 5-7 minutes in an oven, make sure it is crispy.
- Dice tomatoes, jalapenos, garlic, red onions, basil.
- Combine into a mixing bowl and place on top as a garnish or toss into the fondue. Top the entire dish with parmesan cheese.
Nutrition Facts : Calories 1392.2, Fat 128.1, SaturatedFat 80.4, Cholesterol 405.6, Sodium 1369.8, Carbohydrate 4.9, Sugar 1.3, Protein 58.1
PEPPER JACK FONDUE
Provided by Katie
Time 15m
Number Of Ingredients 7
Steps:
- In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
- Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.
CLASSIC CHEESE FONDUE
This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram
COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
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