Homemade Goldfish Treats Food

HOMEMADE GOLDFISH CRACKERS

Steps:

• Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
• Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
• Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
• Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.).
• Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
• Bake at 350 F until golden and crisp - 15 to 20 minutes.

HOMEMADE GOLDFISH TREATS

Steps:

• Combine Cheddar cheese, flour, butter, and salt in a food processor; pulse until dough is consistency of course sand. Add water, 1 tablespoon at a time, until dough is moistened.
• Wrap dough in plastic wrap and refrigerate for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll dough onto a lightly floured work surface and cut into desired shapes using a cookie cutter. If you choose to use a fish cut-out, use a toothpick to make faces. Arrange shapes on the prepared baking sheet.
• Bake in the preheated oven until golden brown and crispy, 15 to 16 minutes.

HOMEMADE CHEEZ-ITS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous.
• Add the flour and mix on low speed; the dough will be dry and pebbly.
• Slowly add the water and continue to mix as the dough coalesces into a mass.
• Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.
• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
• Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle.
• Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets.
• Use the tip of a chopstick to punch a hole into the center of each square.
• Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt.
• Immediately move the crackers to racks to cool.

PAT'S SMOKED CATFISH

Steps:

• Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
• Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
• Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
• Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
• Add all the ingredients to a serving bowl and serve with the smoked catfish.