Cheddar Cheese Toasties Food

CHEDDAR CHEESE TACO SHELLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.

BACON AND CHEDDAR TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
• Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

CHEESE ON TOAST - CHEAP AND CHEERFUL BRITISH TOASTED CHEESE

Steps:

• Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
• Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
• Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
• Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
• Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
• Final note - Cooking Style.
• There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
• Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
• Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
• Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
• Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.

CHEDDAR CHEESE TOASTIES

Steps:

• In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast. , Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.

CHEESE TOAST

Steps:

• In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
• Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
• The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

FARMHOUSE CHEDDAR CHEESE AND CRANBERRY CROQUE MONSIEUR TOASTIES

Steps:

• Spread bread with half the butter in the normal way.
• Top 4 slices with the grated cheese and spoon on cranberry jelly. Top with the remaining bread (butter side down) to make 4 sandwiches.
• Gently fry the bread in the remaining butter until crisp and golden on both sides.
• Cut into triangles and serve whilst warm with fresh seasonal salad leaves.

CHEDDAR CHEESE TOASTIES

Steps:

• In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast.
• Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.

KIMCHI DOUBLE-CHEESE TOASTIES

Steps:

• Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
• Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.Twist itBLUE CHEESESwap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.LEFTOVER KIMCHIUse any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip - just blitz in a food processor with some soured cream and soft cheese until smooth.

CHEESY CORN TOASTIES

Steps:

• Toast bread until lightly brown on both sides.
• Mix the egg, corn, cheese and spring onion in a bowl with a fork. Spread the mixture over the toast right to the edges (to stop edges burning).
• Grill, not too close to the heat, until golden brown and bubbly.