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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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pastry dough - 500 g (17.64 oz)
mustard - 50 g (1.76 oz)
ham - 200 g (7 oz)
pressed cheese - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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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!
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apples - 3 pieces
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sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
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pressed cheese - 100 g (3.5 oz)
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pastry dough - 700 g (24.69 oz)
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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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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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If you love this how to make Gordon Ramsay's classic white sauce with cheese, let us know what you think in the comments below! #dished #gordonramsay #ramsay
Ingredients for making Gordon Ramsay's perfect white sauce:
25g butter
25g flour
300ml milk
Salt
Pepper
Nutmeg
1 cup cheddar cheese
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I AM ALL ABOUT SEAFOOD AND THIS SEAFOOD PASTA DISH IS SO TASTY! IF YOU LIKE THIS RECIPE - LEARN HOW TO MAKE THIS SEAFOOD PASTA RECIPE AND SO MUCH MORE IN MY NEW COOKBOOK. SUPPORT MY KICKSTARTER CAMPAIGN HERE:
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Gordon Ramsay licks plate | MasterChef
Gordon Ramsay licks plate
The content of this upload belongs to MasterChef.
#gordonramsaylickshisplate #gordonramsay #licking #plate #gordonramsaylicksplate