Brie Appetizer formula - Fried Cheese Cubes

This Brie appetizer recipe takes only a few minutes to put together and you could make it at the last minute for unexpected guests. They will be very surprised and pleased that you could come up with something so warm and tasty at such short notice. Although this recipe calls for Brie cheese, you could successfully use it with any slice-able cheese that melts easily.

Croustillant de Brie

Pan Fried Chicken

1 egg 1 tablespoon water 2 tablespoons all purpose flour 1/2 cup dried fine bread crumbs 8 ounces Brie cheese vegetable oil for frying

In a small, shallow bowl, use a fork to beat the egg with the water until blended.

Place the flour on a plate.

Place the bread crumbs on a plate.

Slice the Brie into 24 or so equal sized cubes.

Dredge each of the pieces in the flour, then shake off the excess.

Next dip each piece of cheese in the egg, turning to coat all sides with the egg.

Finally, roll the pieces in the bread crumbs. You will probably need to use your finger tips to make sure each piece is well coated.

If you wish, you can now place the breaded cheese in the refrigerator for several hours to wait until you wish to serve. Otherwise, you can fry right away.

To fry, heat 1/8 inch of oil in a sturdy frying pan on medium high heat. When the oil is hot, add the cheese. It will speedily brown. Turn gradually to brown on all sides. The whole process will take only one or two minutes. Be specific not to leave the cheese in the oil for too long or it will break through the breading and ooze.

Remove the cheese from the cooking oil and place on paper towel to discharge some of the oil.

Serve the fried cheese cubes immediately with toothpicks or forks.

Makes 24 appetizer bites.

You may wish to offer a dipping sauce with this Brie appetizer recipe. The salty mild taste of Brie goes very well with fruit flavors and you could try dipping it in jam thinned with a minute water - fig, apricot or raspberry would all be sensational. If you mix the jam with a minute vinegar instead of water, you will get a great tasting sweet and sour sauce.

Brie Appetizer formula - Fried Cheese Cubes

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Brie Appetizer recipe - Fried Cheese Cubes

This Brie appetizer formula takes only a few minutes to put together and you could make it at the last slight for unexpected guests. They will be very surprised and pleased that you could come up with something so warm and yummy at such short notice. Although this formula calls for Brie cheese, you could successfully use it with any slice-able cheese that melts easily.

Croustillant de Brie

Pan Fried Chicken

1 egg 1 tablespoon water 2 tablespoons all purpose flour 1/2 cup dried fine bread crumbs 8 ounces Brie cheese vegetable oil for frying

In a small, shallow bowl, use a fork to beat the egg with the water until blended.

Place the flour on a plate.

Place the bread crumbs on a plate.

Slice the Brie into 24 or so equal sized cubes.

Dredge each of the pieces in the flour, then shake off the excess.

Next dip each piece of cheese in the egg, turning to coat all sides with the egg.

Finally, roll the pieces in the bread crumbs. You will probably need to use your finger tips to make sure each piece is well coated.

If you wish, you can now place the breaded cheese in the refrigerator for some hours to wait until you wish to serve. Otherwise, you can fry right away.

To fry, heat 1/8 inch of oil in a sturdy frying pan on medium high heat. When the oil is hot, add the cheese. It will swiftly brown. Turn gradually to brown on all sides. The whole process will take only one or two minutes. Be particular not to leave the cheese in the oil for too long or it will break through the breading and ooze.

Remove the cheese from the cooking oil and place on paper towel to absorb some of the oil.

Serve the fried cheese cubes immediately with toothpicks or forks.

Makes 24 appetizer bites.

You may wish to offer a dipping sauce with this Brie appetizer recipe. The salty mild taste of Brie goes very well with fruit flavors and you could try dipping it in jam thinned with a slight water - fig, apricot or raspberry would all be sensational. If you mix the jam with a slight vinegar instead of water, you will get a great tasting sweet and sour sauce.

Brie Appetizer recipe - Fried Cheese Cubes

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Italian Deep Fried Cheese recipe

They are called telefonos for cheese strings, like telephone wires!

Starter: Serves 6
Overall Timing: 1¼ hours plus chilling
Oven Setting: 325°F; Gas Mark 7
Equipment: Large saucepan, pastry brush, deep fryer
Freezing: Not recommended

Pan Fried Chicken

Ingredients:

1 large onion
2 oz./50 g butter
6 oz./175 g long grain rice
350 ml chicken stock
1 tablespoon/15 ml grated Parmesan
¼ teaspoon/1.25 ml freshly grated nutmeg
¼ teaspoon/1.25 ml salt
¼ teaspoon/1.25 ml freshly ground black pepper
2 oz./50 g lean ham
4 oz./125 g Mozzarella
3 eggs
3 oz./75 g fine fresh breadcrumbs

Method:

1. Peel and finely chop the onion. Heat the butter in the saucepan, add the onion and fry moderately till transparent.

2. Add the rice and stir over a low heat for 2 minutes. Stir in the stock (made with a cube if necessary), cover and bring to the boil. Simmer over a low heat for 15-20 minutes, shaking the pan frequently to preclude sticking, till the rice is tender and the liquid absorbed.

3. Take off from the heat, stir in the Parmesan, nutmeg and seasoning to taste. Leave to cool completely.

4. Meanwhile, chop the ham finely. Cut the Mozzarella into 12 sticks about 1½ inches (4 cm) long and ½ inch (12.5 mm) thick. Break 2 of the eggs on to plate and beat lightly with a fork. Spread breadcrumbs on an additional one plate.

5. Beat the remaining egg and the chopped ham into the cold rice. Put 2 tablespoons (2 x 15 ml) of rice aggregate in palm of one hand. Place a cheese stick on top and cover with more rice. Pat into a cylinder shape about 2½ inches (6.5 cm) long and 1 inch (2.5 cm) thick.

6. Brush beaten egg over the croquette, then coat with breadcrumbs, pressing them on lightly. Shape and coat remaining aggregate in the same way to make 12 croquettes. Chill for 1 hour.

7. Heat the oil in a deep fryer to 360°F (180°C). Fry the croquettes a few at time, for 5 to 6 minutes till golden.

8. Take off from the pan with a draining spoon. Drain on kitchen paper and keep hot while the rest are cooked. Embellishment with watercress and serve.

Italian Deep Fried Cheese recipe

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Blue Cheese Chicken Barbecue Wings

Ingredients:
6 tablespoons Butter or margarine
1/4 cup Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed with the tips discarded
Dipping Sauce:
1/4 pound Blue cheese -- Roquefort or Similar
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
hot pepper sauce to taste
Method:

Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings with cool, creamy dip are all the rage. Serve with plenty of ice-cold beer.
1. Melt butter in a small saucepan. Add hot sauce & remove from the heat.
2. In large frying pan or deep-fat fryer, heat 1" of oil to 375ø. Fry wings in batches witho crowding until golden brown, 12 1/2 minutes. Drain on paper towels.
3. Brush wings with spicy butter & serve warm with Blue Cheese dipping sauce.
For the Blue Cheese dipping sauce:
In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time.

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Breaded Chicken Breast Cutlets Fried in Grapeseed Oil, Cauliflower and Cheese Sauce and Salad

Ingredients:

Chicken Breast
Grape seed oil
breadcrumbs
flour
egg
Cauliflower
butter
Gruyere Cheese
lowfat milk
Mixed Salad greens
crumbled feta
pecan halves
Balsamic Vinaigrette

Pan Fried Chicken

* Pound your boneless chicken breast gently so they are very thin
* Whisk 2 eggs
* put a layer of flour on a paper plate
* put a layer of bread crumbs on another paper plate
* dip the breast in the flour, then the egg, then the bread crumbs
* Lay gently on a clean paper plate and set aside

* Steam your cauliflower for 3 minutes and drain

In a sauce pan melt 1 tbsp of butter and 1 tbsp of flour together, whisk in a cup of 1% milk and stir constantly over a medium high heat. When mixture thickens, add 2/3 cup of shredded Gruyere cheese and add salt and pepper to taste. In a small baking dish put your cauliflower on the bottom and pour sauce over it. Bake till slightly brown in a 350 degree oven.

* Put a hand full of pecans on a piece of tinfoil in the oven for 5 minutes.
* Add to mixed greens and sprinkle with Fetta
* Toss in a Balsamic Vinaigrette Dressing

Heat Grapeseed oil at a high heat in a skillet. When the oil is hot, put your breaded chicken breast in the pan. Cook each side about 2-4 minutes and remove from the skillet. Cut one breast open to make sure it is cooked on the inside, if not put them on a rack and in the oven for 5 minutes. For picture diagram visit our blog at http://cookingwithdailandzack.blogspot.com/

Arrange your plate according to color and cut some fresh parsley for a garnish.

Breaded Chicken Breast Cutlets Fried in Grapeseed Oil, Cauliflower and Cheese Sauce and Salad

http://cookingwithdailandzack.blogspot.com/

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Applebee's Cheese Chicken Tortilla Soup Copycat Recipe

I don't know about you, but I love eating out at restaurants. The problem is that my budget doesn't always support it since even a simple meal out at a restaurant can cost an arm and a leg. The good news is that rather than having to miss out on your favorite meals because you are on a limited budget you can use a "copycat recipe" to make your favorite restaurant dishes at home.

These recipes are reverse engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that instead of having to pay the huge price tag for a restaurant meal, you just pick up the ingredients at the grocery store and make it yourself for a fraction of the cost. Not only that, but by making it yourself you get leftovers, too, which is always a good thing!

As an example, here's a copycat recipe that I have for Applebee's Cheese Chicken Tortilla Soup.

2 tsp. minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsp. finely minced jalapeño pepper (optional)

1 tsp. sugar

1/2 tsp. hot sauce (optional)

1 tsp. chili powder (optional)

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken, cubed or pulled

1 Cup cream

1/4 Cup non-fat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at 165ºF. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 servings

This recipe is delicious and is really great for cold winter nights since soup is always a warm, filling meal. One of the great things about this recipe is that it makes enough to feed an entire family and is pretty cheap to make. Even if you just have one or two people to feed the leftovers can be easily stored and feed you for a few days. It's a great way to get restaurant-style soup on an eat at home budget.

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The new and improved macaroni and cheese

Macaroni and cheese the year 2009 is a return not only on food webs of the country, but in the everyday lives of citizens like you and me house. One might ask, why is the staple food, has its back in fashion, but it is really easy. Macaroni and cheese is one of those foods that everyone loves, no matter what, and a food that is easy to experiment. You can from your Mac and cheese box, or you can make a gourmet dish to impress your friendsand family.

Here are two interesting and macaroni and cheese recipes to try:

- Ready-up Mac and Cheese recipe

- The recipe fried macaroni and cheese

Mac and Cheese-up prepared

This recipe is for those who want to experiment with this dish, but they also want to see the original. You will receive a box of macaroni and cheese (all brands), a third cup finely chopped onion, two tablespoons of chives needs crumbled, a third cup of Gorgonzolaan egg, a third cup of bread crumbs and two tablespoons of butter. You must first Preheat oven to 350F, how to cook macaroni and cheese, as indicated on the ground. You should also cook onions in butter until tender and brown, add the chives, cheese and eggs. When everything is cooked, pour into a loaf and bake for about half an hour.

Macaroni and cheese crisp

These crispy and cheese recipe is great because it includesMany types of taste in the recipe above. You need a can of mushroom soup with cream (again, whatever the brand), a half cup of milk, half a teaspoon of mustard, a pinch of black pepper and three cups elbow pasta, two cups of cheddar cheese shredded, sharp, and a box of fried onions. With these ingredients, make a thick soup and pour into a casserole dish and bake for about 20 minutes at 375-400F.

Macaroni and cheese is a large plate, to be not just for children.Try adding your own mix or use these recipes at home for a little convenience to your kitchen.

More

If you want more macaroni and cheese recipes and other recipes, cooking tips and more www.cdkitchen.com today!

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