Another recipe I dug out that I'd never made. Great party food!! YUMM!
Ingredients
1 (0.7-oz.) envelope Italian dressing mix
1/2 cup vegetable oil
1/4 cup white vinegar
2 tablespoons minced green onion
2 tablespoons water
1 1/2 teaspoons sugar
1 (8-oz.) block Monterey Jack cheese, chilled
1 (8-oz.) block Cheddar cheese, chilled
1 (8-oz.) package cream cheese, chilled
1 (4-oz.) jar chopped pimiento, drained
Assorted crackers
Directions
1. Whisk together first 6 ingredients. Set aside.
2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with Cheddar cheese and cream cheese.
3. Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.
4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.
Tips from a Kitchen of Reality:
- I didn't use the green onions, forgot to buy them.
- The smaller the container the better. That way the marinade is actually soaking all the cubes, not just the bottoms of them.
- The cream cheese can be a little challenging, but I got a process going and it worked fine. Just takes some patience.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Friday, February 4, 2011
Wednesday, July 22, 2009
Puff Pastry Pizza
We made this pizza last night from the July Cooking Light and it was delicious!!! Now, I did some improvising so check after the recipe to see my changes. This was great!
Phyllo Pizza with Feta, Basil, and Tomatoes
Ingredients
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
Notes: They didn't have any phyllo sheets at the grocery store so I bought puff pastry hoping it would work. Well, it was great! There are two sheets in each pack and each sheet is divided into 3 pieces. I used 2 2/3 of the box. Since I didn't use the phyllo there was no layering needing to be done so I just spread part of the cheese out on the dough, layered the tomatoes and onions, and topped it with the rest of the cheese (and added a little more mozerella for the fun of it)! I also just used a regular tomato- I don't think that matters at all. I have fresh basil and oregano in my garden now so it worked great. We also cooked the pizza a little after putting on the basil just so it would be wilted and stay on the pizza better.
We then used the last piece of puff pastry for dessert. We just sprinkled it with cinnamon and sugar and baked it. It was soooo delicious! All we could think about was all the other amazing things we could do with puff pastry. Delicious and addicting!
Phyllo Pizza with Feta, Basil, and Tomatoes
Ingredients
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.
Notes: They didn't have any phyllo sheets at the grocery store so I bought puff pastry hoping it would work. Well, it was great! There are two sheets in each pack and each sheet is divided into 3 pieces. I used 2 2/3 of the box. Since I didn't use the phyllo there was no layering needing to be done so I just spread part of the cheese out on the dough, layered the tomatoes and onions, and topped it with the rest of the cheese (and added a little more mozerella for the fun of it)! I also just used a regular tomato- I don't think that matters at all. I have fresh basil and oregano in my garden now so it worked great. We also cooked the pizza a little after putting on the basil just so it would be wilted and stay on the pizza better.
We then used the last piece of puff pastry for dessert. We just sprinkled it with cinnamon and sugar and baked it. It was soooo delicious! All we could think about was all the other amazing things we could do with puff pastry. Delicious and addicting!
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