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How To make Shrimp Gruyere Cheesecake
1 1/4 c Crushed round buttery
- crackers 1/4 c Butter or margarine, melted
1 1/2 lb Unpeeled medium-size fresh
- shrimp 1/3 c Minced green pepper
1/3 c Minced sweet red pepper
1/4 c Minced onion
1 lg Garlic clove, minced
3 tb Butter or margarine, melted
2 pk Cream cheese, softened
- (8 oz. each) 1/2 c Mayonaise
4 lg Eggs
1 1/4 c Shredded Gruyere or Swiss
- cheese 1 ts Ground white pepper
ITALIAN TOMATO SAUCE:
1/4 c Chopped onion
1 Garlic clove, minced
1 tb Olive oil
2 cn Tomatoes, drained & chopped
- 14-oz each 1 1/2 ts Dried Italian seasoning
1 Bay leaf
Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly onto bottom of a 9-inch springform pan. Set aside. Peel, devein, and chop shrimp. Cook shrimp and next 4 ingredients in 3 tablespoons butter in a large skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until shrimp are done and vegetables are tender. Drain well and set aside. Beat cream cheese and mayonaise at high speed of an electric mixer until creamy; add eggs, one at a time, beating after each addition. Gradually add milk, beating well at low speed just until blended. Stir in shrimp mixture, Gruyere cheese, and white pepper. Pour mixture into prepared pan. Bake at 300 for 1 hour and 20 minutes or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Cool completely on a wire rack; cover and chill at least 8 hours. Serve with warm Italian Tomato sauce. Garnish with sweet red pepper strips, whole shrimp, and fresh basil sprigs if desired. Italian Tomato Sauce directions: Cook onion and garlic in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until most of liquid evaporates; stirring occasionally. Remove and discard bay leaf.
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How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
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Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
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PRODUCTS USED BY CHEF:
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French Chef makes Pasta from Giant Cheese Wheel on Paris Street #shorts #paris #pasta
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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French Cheese Puffs (Gougeres)
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Here is what you'll need!
FRENCH CHEESE PUFFS
Makes: 35-40
INGREDIENTS
95 grams butter
125 milliliters water
125 milliliters milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
250 grams plain flour
4-5 eggs
150 grams Emmental cheese, grated (or your favourite cheese)
100 grams Parmesan cheese, grated
25 grams chives, finely chopped
1 egg yolk
PREPARATION
1. Preheat the oven to 200°C/400°F.
2. In a large sauce pan over a medium heat, add the butter, water, milk, salt, pepper, and nutmeg. Allow butter to melt and bring to a boil.
3. Once the mixture comes to a boil add the flour. Stir vigorously until a dough forms. Cook the dough for 2 minutes, stirring constantly.
4. Remove pan from the heat and transfer dough to a large bowl. Allow dough to cool for around 5 minutes.
5. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. A thick, smooth mixture should be achieved that just about falls off the spoon.
6. Add in the Parmesan, chives, and 100 grams Emmental, and stir until fully incorporated.
7. Transfer to a piping bag and pipe onto a lined baking tray. Each one should be around 1 inch wide.
8. Wet the end of your finger and gently tap down the peek.
9. Lightly brush with beaten egg yolk and the remaining Emmental.
10. Bake for 15-20 minutes until puffed up and golden.
11. Enjoy warm from the oven with your dips of choice.
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ULTIMATE MAC & CHEESE | Jamie Oliver
MAC AND CHEESE, the ultimate, MAC AND CHEESE! Oh my. Oh my. We ain’t playing around with this one, this is a classic. An indulgent and heavenly treat. If you mac, you mac. If you cheese, you cheese. But if you wanna mac and cheese, then do this recipe. Get it in my mouth, again.
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