HAM AND CHEESE PATTIES
I love Recipe #137575 and I really love ham and cheese sandwiches, so I thought why not try to combine the two. This is what I came up with. Thank you Chef Dari Donovan for inspiring me. Submitted on June 13th, 2006.
Provided by Chef shapeweaver
Categories Ham
Time 25m
Yield 4 patties
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil, in a medium sized bowl (mixture will be stiff).
- Heat oil over medium heat, in a non-stick skillet large enough to fry all patties at one time (may do 2 patties at a time to turn more easily).
- While oil is heating, form mixture into 4 patties.
- Fry until golden brown, about 6 minutes on each side.
- Serve warm and enjoy!
Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 126.7, Sodium 301.2, Carbohydrate 15.9, Fiber 1.2, Sugar 1.2, Protein 25
ROSEMARY CHEESE PATTIES
"We're a family that loves snacks," explains Judy Armstrong of Prairieville, Louisiana, "and I combined some of our favorite ingredients in this fast, easy and delicious recipe. Great for entertaining, it can be prepared ahead of time and browned just before guests arrive. It's quickly doubled for a crowd and extra special with marinara sauce."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese, Parmesan cheese, 1/4 cup bread crumbs, eggs, rosemary, garlic and cayenne until blended. , Place the remaining crumbs in a shallow bowl. Shape heaping tablespoonfuls of cheese mixture into 1-1/2-in. balls; flatten to 1/2 in. thickness. Coat with bread crumbs., In a large skillet, brown patties in oil in batches over medium heat until golden brown. Drain on paper towels. Serve warm with marinara sauce if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 298mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CREAM CHEESE PASTRY DOUGH
For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 10 pocket pies or 1 double-crusted 10-inch pie
Number Of Ingredients 5
Steps:
- Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.
- Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
- Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.
CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY
Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper
Provided by Merle O'Neal
Categories Sides
Yield 9 servings
Number Of Ingredients 8
Steps:
- Peel and grate the potatoes.
- Drop shredded potatoes into a large bowl of ice water to remove surface starch.
- Preheat oven to 400°F (200˚C).
- Strain or squeeze potato shreds and transfer to a large bowl.
- Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
- Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
- Bake for 40-45 minutes or until brown and crispy.
- Allow to cool for 5 minutes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
CREAM CHEESE JALAPENO HAMBURGERS
These are the BEST burgers I've ever had. My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!
Provided by Noelle C
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
- Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
- Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 24.4 g, Cholesterol 130.4 mg, Fat 35.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 18.1 g, Sodium 472.1 mg, Sugar 0.8 g
CREAMY PEPPERMINT PATTIES
These smooth chocolate candies fill the bill for folks who like a little sweetness after a meal but don't want a full serving of rich dessert. -Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
VEGETARIAN CREAM CHEESE PATTIES WITH MUSHROOM GRAVY
This is a recipe I adapted from one my mother has made since I was little. These patties are VERY good - but keep in mind they are also very rich. As a dinner suggestion to complete your meal and to balance out the richness of the patties & gravy, try serving these with green beans and fruit salad. Enjoy!
Provided by Ms Delicious Dish
Categories < 60 Mins
Time 55m
Yield 15 patties approximately, 5 serving(s)
Number Of Ingredients 9
Steps:
- Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
- In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
- Preheat oven to 350 degrees now so it is ready when you are done frying patties.
- Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
- Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
- In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
- Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
- Bake for 25 minutes or until patties are heated through.
- Serve immediately making sure to spoon some of the gravy over each patty.
Nutrition Facts : Calories 515.6, Fat 39.7, SaturatedFat 9.8, Cholesterol 27.9, Sodium 703.3, Carbohydrate 29.5, Fiber 1.6, Sugar 4.8, Protein 11.6
CHEESEBURGER CREAM PUFFS
Provided by Duff Goldman
Categories appetizer
Time 2h15m
Yield 12 cheeseburger cream puffs
Number Of Ingredients 23
Steps:
- For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
- In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
- Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
- For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
- For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
- To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.
SMASHED POTATOES AND CREAM CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
CREAM CHEESE PASTRY
Make and share this Cream Cheese Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- In a large bowl cream together cream cheese and butter.
- slowly sift in flour and salt.
- Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge.
- Roll out on a floured board and use as you will.
Nutrition Facts : Calories 1664.6, Fat 132.8, SaturatedFat 83.4, Cholesterol 368.8, Sodium 1573.3, Carbohydrate 98.5, Fiber 3.4, Sugar 0.6, Protein 22.4
VEGETARIAN COTTAGE CHEESE PATTIES
Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.
Provided by ZOPOOH
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties.
- Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish.
- Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties.
- Bake in a preheated oven until the soup is bubbly, about 20 minutes.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 17.6 g, Cholesterol 76.1 mg, Fat 7.5 g, Fiber 2.2 g, Protein 11.1 g, SaturatedFat 2.5 g, Sodium 736.7 mg, Sugar 1.1 g
HOMEMADE CHEESE-STUFFED BURGER PATTIES
Make and share this Homemade Cheese-Stuffed Burger Patties recipe from Food.com.
Provided by jasang
Categories < 30 Mins
Time 30m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients into a large mixing bowl, except for the cheese. Mix thoroughly using your hands, ensuring the ingredients are well distributed.
- Cut cheese into disks, 3/4" thick. You can use any cheese of your choice, my favourites are Camembert, Brie and Monterey Jack.
- Divide mixture into 4 portions. Shape each portion into a burger patty, approximately 2" thick.
- Using a spoon, scoop out approximately 1 tbsp meat from the middle of the patty for the pocket, being careful not to scoop all the way through to the bottom (leave 1/2" of meat for the base of the pocket). Reserve the scooped meat.
- Place cheese in the pocket and cover with the reserved meat, pinching the sides to close and smooth to flatten.
- Cook on a grill for approximately 7 minutes on each side to allow the cheese to melt, or to desired doneness.
- Serve as you would a regular burger, or on its own with side dishes.
Nutrition Facts : Calories 268.6, Fat 18, SaturatedFat 7.8, Cholesterol 123.2, Sodium 700.9, Carbohydrate 5, Fiber 0.2, Sugar 2.3, Protein 20.9
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