RUGELACH WITH CREAM CHEESE FILLING
I took a rugelach recipe and invented my own filling with cream cheese instead of fruit spread. It came out so tasty I had to share it!
Provided by Kasey
Categories Desserts Cookies Filled Cookie Recipes
Time 1h55m
Yield 32
Number Of Ingredients 10
Steps:
- Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 15.4 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 112.5 mg, Sugar 7.1 g
CRUSTLESS CARAMELIZED ONIONS AND CHEESE
Buttery and delicious! Mellow and creamy, this quiche is a wonderful addition to a nice green salad!
Provided by ReboobyQ
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
- Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 2 g, Cholesterol 113.1 mg, Fat 15.2 g, Fiber 0.1 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 149.1 mg, Sugar 0.7 g
CARAMELIZED ONION GRILLED CHEESE
Try these savory, melty Caramelized Onion Grilled Cheese sandwiches and you may never go back to plain ol' grilled cheese without caramelized onions.
Provided by My Food and Family
Categories Home
Time 30m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- MELT ½ of the butter over medium heat in a skillet that is large enough to fit the bread. Assemble the sandwich by layering the caramelized onions, followed by the cheese (slightly overlapping), and topping it with the second slice of bread.
- PLACE the sandwich in the melted butter and place a clean, heavy object on top of it to press the bread down. Allow the sandwich to toast on one side on medium-low heat for about five minutes, or until the bread is golden brown.
- FLIP the sandwich and add the rest of the butter to the pan. At this point you probably won't need to put the heavy object on top. But, if the sandwich is not compact enough go ahead and do so. Toast until the bread is golden brown, about five more minutes, serve.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 60 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 7 g, Protein 21 g
CARAMELIZED ONION GRILLED CHEESE
How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.
HOT HAM AND CHEESE WITH CARAMELIZED ONIONS
Since I was dining alone tonight and had been in the kitchen baking all day, I threw this sammie together with what I had on hand in the refrigerator. It was heavenly!
Provided by under12parsecs
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425*.
- Place both slices of bread on a cookie sheet. On one, spread garlic herb cheese, sprinkle with cheddar. On the other slice, layer ham, caramelized onion and top with italian cheese blend. Leave sandsich open.
- Bake in oven for 5-7 minutes until cheese begins to bubble and all ingredients are heated through. *You could also use a panini press or do this sandwich grilled-cheese style. Just butter the outsides of bread or brush with olive oil. If doing in a skillet on the stovetop, I typically cook over med or med-low heat and put a lid over the sandwich so that everything gets heated and melty before the bread over-browns.
- Note: I used caramelized onions I'd made earlier by very thinly slicing 1/2 of a sweet maui onion and sauteeing in butter til brown, then added 1/8 t kosher salt and black pepper and 1 T brown sugar til glazed.
Nutrition Facts : Calories 294.4, Fat 8.1, SaturatedFat 3.9, Cholesterol 27.4, Sodium 1028.8, Carbohydrate 36.6, Fiber 4.5, Sugar 1.3, Protein 19.5
QUICHE WITH CARAMELIZED ONIONS, CREAM CHEESE AND HERBS
A recipe I found on About.com under the Moroccan food section(under eggs). This recipe is untried by me as of yet, but definitely will be making this in the near future, sounds delicious!! Here is what is stated about the recipe: "Quiche is most likely to show up on Moroccan tables during the month of Ramadan, when a variety of foods are offered to break the daily fast. This one features a savory filling with caramelized onions, cream cheese and herbs. Sometimes I throw in a small handful of chopped merquez sausage, smoked turkey, kefta or other leftover cooked meat. If you're making your own pastry shell, allow additional time for chilling the dough and pre-baking the shell as described below. The quiche can also be made in individual sized puff pastry shells."
Provided by diner524
Categories Savory Pies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make the Pastry Shell.
- Combine the flour and salt in a medium bowl. Add the pieces of butter and toss to coat with flour. With a fork or pastry cutter, blend the butter into the flour until the mixture looks like coarse meal. Sprinkle 3 tablespoons cold water over the mixture and quickly stir with a fork just until a dough forms. Use the last tablespoon of water only if necessary. Gather up the dough with your hands and shape it into a disc. Cover the dough with plastic and chill for one to two hours.
- Preheat an oven to 475° F (240° C). On a floured pastry cloth, roll out the dough into a large circle and fit into a pie or tart pan. Trim and shape the edges of the pastry as desired. Prick the pastry all over with a fork and bake in the hot oven for about 7 to 8 minutes, just until the dough starts to set. Remove the shell from the oven and set aside.
- Prepare the Filling.
- Heat the olive oil in a skillet and add the onions. Add a pinch each of salt, pepper and sugar. Saute the onions over medium-low heat until tender and caramelized, about 20 to 30 minutes. Stir in the parsley and chives and transfer the onions to a pre-baked pie shell. Break the cream cheese into small bits and scatter it over the onion mixture. (Also add any chopped meat, if using.).
- Bake the Quiche.
- Preheat the oven to ° F (190° C). In a medium bowl, beat the eggs with a fork, then beat in the milk, cream and seasoning. Pour the egg mixture into the pie shell and place in the oven. Bake for 30 to 40 minutes, or until set and nicely colored. Serve warm.
CARAMELIZED ONION AND CHEDDAR CHEESE CREPE
Steps:
- To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
- Heat a low-sided 8-inch skillet or crepe pan over medium-high heat. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface. Cook the crepe until the top is dry, about 1 minute. Slide the spatula under the crepe and flip it. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate. Repeat with the remaining batter.
- To make the filling, in a large sauté pan melt 1 tablespoon of the coconut oil. Add the onion and cook until soft and nearly translucent, about 4 minutes. Add the salt, pepper, and cheese and cook until the cheese is melted.
- Lay the crepe on a work surface and spread a layer of filling over the crepe. Sprinkle with a dash more salt and close the crepe. Continue until all the crepes are dressed. Serve immediately.
CARAMELIZED ONION & CHEESE PASTRIES
I came up with this as an appetizer for my Christmas dinner, but now I serve it year round. I love French onion soup, and the caramelized onions, herbs and Swiss cheese make this taste like French onion soup in crisp, flaky crust. Don't worry about little tears as you work with the phyllo because after it's folded the tears and uneven edges disappear.-Elizabeth Brough, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 64 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE & CARAMELISED ONION COBURG
This savoury cheese and onion bread is delicious served warm from the oven
Provided by Angela Nilsen
Categories Breakfast, Buffet, Side dish
Time 3h
Yield Makes 2
Number Of Ingredients 9
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.74 milligram of sodium
More about "cheese caramelized onion and herb rugelach food"
12 SWEET & SAVORY RUGELACH RECIPES YOU’LL WANT TO MAKE …
From myjewishlearning.com
Author Rachel MyersonEstimated Reading Time 3 mins
CHEESE AND HERB RUGELACH RECIPE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
Servings 48Estimated Reading Time 3 minsAuthor Samantha Ferraro
CARAMELIZED ONION CHEDDAR - THE CHEESE BAR
From thecheesebar.ca
BAKING SAVORY RUGELACH - KING ARTHUR BAKING
From kingarthurbaking.com
FRENCH ONION RUGELACH - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish Food, AshkenaziCategory Appetizers, SnacksServings 16Total Time 1 hr 37 mins
12 RUGELACH IDEAS | RUGELACH, RUGELACH RECIPE, JEWISH RECIPES
From pinterest.com
12 pins35 followers
SAVORY HERB AND CHEESE RUGELACH - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
Estimated Reading Time 2 mins
CARAMELIZED ONION, GOAT CHEESE AND HERB QUICHE
From pinterest.jp
21 pins46 followers
SAVORY HERB AND CHEESE RUGELACH - THE LITTLE FERRARO …
From pinterest.com
CARAMELIZED-ONION GRILLED CHEESE - HUNGRY GIRL
From hungry-girl.com
GRUYERE AND CARAMELIZED ONION GRILLED CHEESE - WILL COOK FOR …
From willcookforsmiles.com
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER …
From recipes.servegame.org
AN IMPRESSIVE CHEESE AND CARAMELIZED ONION BREAD APPETIZER
From allourway.com
HERB CROSTINI WITH BLUE CHEESE SPREAD AND CARAMELIZED ONION …
From fooddiez.com
CARAMELIZED ONION CHEESE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CARAMELIZED ONION AND SHALLOT BRAIDED BREAD WITH GRUYERE …
From karenskitchenstories.com
SWISS CHARD TACOS WITH CARAMELIZED ONION CHEESE AND CHIPOTLE …
From recipes.servegame.org
CARAMELIZED ONION CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMELISED ONION TART RECIPE - DELICIOUS EVERYDAY
From deliciouseveryday.com
CARAMELIZED ONION 4 CHEESE PIZZA RECIPES - FOOD NEWS
From foodnewsnews.com
CARAMELIZED ONION GRILLED CHEESE RECIPE - FOOD NEWS
From foodnewsnews.com
BUBBIE & ZAIDE’S CHUCK ROAST KREPLACH WITH CARAMELIZED
From jamiegeller.com
HERB CROSTINI WITH BLUE CHEESE SPREAD AND CARAMELIZED ONION RECIPE
From crecipe.com
POTATOES AND CARAMELIZED ONION CASSEROLE RECIPES
From recipes.servegame.org
CARAMELIZED ONION AND PROSCIUTTO PIZZETTES GIADZY RECIPES
From recipes.servegame.org
CREAM CHEESE DIP, CARAMELIZED ONION & HERB - EAT THIS MUCH
From eatthismuch.com
GRILLED CHEESE WITH CARAMELIZED ONION - MY FOOD AND FAMILY
From myfoodandfamily.com
CHEESE AND HERB RUGELACH RECIPE | THE NOSHER | RUGELACH RECIPE ...
From in.pinterest.com
CARAMELIZED ONION, ARTICHOKE + JARLSBERG DIP - DINNER WITH JULIE
From dinnerwithjulie.com
CARAMELIZED ONION AND FETA RUGELACH – AMY'S DELICIOUS MESS
From pinterest.co.uk
CHEESE CARAMELIZED ONION AND HERB RUGELACH FOOD
From wikifoodhub.com
RUSTIC BREAD WITH CARAMELIZED ONION CHEESE BACON AND HERBS …
From istockphoto.com
ULTIMATE CARAMELIZED ONION BURGER WITH CHEESE - EASY RECIPE
From simpleandsavory.com
CARAMELIZED ONION CHEESE TARTLETS | THRIFTY FOODS RECIPES
From thriftyfoods.com
CARAMELIZED ONION, GOAT CHEESE, AND BALSAMIC TARTLETS
From karenskitchenstories.com
GRILLED CHEESE WITH CARAMELIZED ONION SANDWICH RECIPE
From thespruceeats.com
HARISSA, GOAT CHEESE, AND HERB RUGELACH | SHARE YOUR LIFESTYLE
From liveinkind.com
GRILLED CHEESE WITH CARAMELIZED ONIONS - LET'S COOK SOME …
From letscooksomefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love