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cheddar – Hip Hop Cookbook
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Recipes
Sat, 13 Jan 2007 22:04:12 +0000
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Pan-fried Potato Cakes with Cheesy Sauce
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Mon, 13 Nov 2006 00:37:52 +0000
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flour
salt, cayenne
1 egg, beaten
olive oil
butter
2 cups potatoes, coarsely shredded
1 scallion, minced
5 tbsp sunflower seeds, shelled
butter
panko
1/2 cup milk
1/2 cup cheddar cheese, shredded
Combine 1/4 cup flour, 1/2 salt, egg, potatoes, scallion, and 3 tbsp sunflower seeds. Shape into 4 patties and dredge with panko.
In a small saucepan melt 1 tbsp of butter. Stir in 1 tbsp of flour and cook for 2 minutes. Add the milk and cook until slightly thickened. Stir in the cheese until it has melted. Season with salt and cayenne to taste.
Heat some olive oil in a skillet and panfry the cakes on both sides.
Serve the cakes with the sauce and the remaining 2 tbsp of seeds sprinkled on top.
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Buck Rarebit
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Sun, 12 Nov 2006 22:46:39 +0000
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4 oz. old cheddar cheese, grated
1 1/2 oz. gruyere, grated
1 tsp dijon
1/2 tsp of another mustard
2 tbsp ale
2 slices sourdough bread
2 eggs
salt and pepper
1 tsp worchestershire sauce
cayenne
Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
Mix well until melted.
Preheat the broiler.
Check the seasoning of the sauce and adjust to taste.
Toast the bread.
Poach the eggs lightly.
Spread the cheese mixture onto the toast and broil until golden.
Top with a poached egg. Season lightly.
Serve.
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Tortilla Ball Soup
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Sun, 12 Nov 2006 06:12:43 +0000
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7 6" corn tortillas, torn into small bits
1/2 cup milk
1/4 cup light cream
1/2 onion, minced
2 cloves garlic, minced
1 egg
1/2 cup cheddar cheese, shredded
salt
cracked pepper
canola oil
3 cups chicken stock
2 tbsp tomato paste
Soak the tortilla shreds in 1/4 cup of milk for 5 minutes or until it is softened.
Puree in a food processor with the onion, garlic, and the egg.
Combine with the cheese and season with salt and pepper. Shape into 1" balls.
Pan-fry the balls in hot canola oil until golden.
In a large sauce pan, comvine the stock with 1/4 cup of milk and the cream. Heat through.
Stir in the tomato paste. Season to taste.
Add the hot tortilla balls.
Serve.
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Open Faced Egg Sandwich
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Sun, 12 Nov 2006 05:40:47 +0000
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10 1/2 oz can cream of mushroom soup
1/2 cup cheddar cheese, shredded
4 hard boiled eggs, sliced
1 red pepper, roasted, sliced
english muffins, toasted
paprika
In a small saucepan heat the soup until bubbly for 3 to 5 minutes.
Stir in the cheddar until it has melted.
Fold in the egg and the red pepper.
Check seasoning.
Serve on the english muffins, sprinkled with paprika.
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Cheese Soup
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Sun, 12 Nov 2006 05:31:16 +0000
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2 scallions, minced
3 tbsp carrot, grated
1 tbsp butter
4 cups chicken stock
1/2 tsp dry mustard
1 tsp paprika
1/4 cup milk
2 tbsp cornstarch
1/4 lb sharp cheddar cheese, grated
salt and cracked pepper
3 tbsp parsley, minced
Melt the butter in a dutch oven. Saute the scallions and the carrot on low for about 10 minutes.
Pour in the stock. Stir in the mustard and the paprika. Simmer for 15 minutes.
Combine the milk with the cornstarch and stir into the stock. Cook for 5 minutes.
Add the cheese and stir until it has melted.
Season to taste. Sprinkle in the parsley.
Serve.
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Fried Egg Salad Sandwiches
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Sun, 12 Nov 2006 05:25:26 +0000
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4 hard boiled eggs, chopped
1/2 cup cheddar cheese, shredded
1/4 cup mayonnaise
1 tsp dijon
salt and pepper
1/4 tsp worcestershire sauce
8 slices bread
butter
Spread the butter on one side of each slice of bread.
Combine the remaining ingredients, mixing well.
Spread the mixture evenly on the un-buttered side of 4 pieces of bread.
Close the sandwich so that the un-buttered sides are facing out.
Heat a large skillet. Lay the sandwiches in the pan and brown on each side.
Serve.
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Cauliflower with Double Cheese Sauce
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Sat, 11 Nov 2006 21:06:55 +0000
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Continue reading Cauliflower with Double Cheese Sauce ]]>
1 head of cauliflower, cut into florets
salt and pepper
2 tbsp butter
2 tbsp flour
1/4 tsp mustard seeds
1 tsp worcestershire sauce
1 cup milk
3/4 cup gruyere, grated
3/4 cup old cheddar, grated
1 chili pepper, minced
2 tbsp parsley, minced
1 scallion, minced
Melt butter in a medium saucepan. Add the scallion and saute 1 minute. Whisk in the flour and the mustard seeds.
Cook 1 minute.
Whisk in the milk gradually. Add the worcestershire sauce. Stir in cheese until it is melted.
Steam the cauliflower until done.
Add the chili and stir until slightly thick.stir in the parsley. Season to taste.
Serve the sauce over the cauliflower.
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Family Favourite French Vinaigrette
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Sat, 11 Nov 2006 17:41:19 +0000
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1/3 cup canola oil
3 tbsp white vinegar
1 tsp salt
1/2 tsp black pepper
Place all ingredients in a jar or bottle with a lid.
Shake well before serving.
Serve with lettuce, cucumber, radishes, a little cubed cheddar cheese, and a little cubed ham.
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