LEMON-PEPPER FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
- Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
- Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.
LEMON-PEPPER CHEESE COINS
From Fine Cooking. "There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days."
Provided by spatchcock
Categories Lemon
Time 45m
Yield 6-8 dozen
Number Of Ingredients 9
Steps:
- Combine the flour, cheese, lemon zest, pepper and salt in a food processor.
- Process until combined. Add the butter and pulse until the dough resembles coarse crumbs.
- Add the sour cream and egg yolk and pulse again until just incorporated.
- Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days. (I froze mine, it should keep a long time in that state.).
- Heat the oven to 375°. For a log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
- Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones. Use a spatula to careful transfer the coins to a cooling rack. (You can use parchment and just slide the whole thing off the cookie sheet to cool.).
Nutrition Facts : Calories 307.2, Fat 20.3, SaturatedFat 12.4, Cholesterol 84.9, Sodium 462.7, Carbohydrate 25.6, Fiber 1.3, Sugar 0.2, Protein 6
LEMONY CACIO E PEPE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
- Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
CHEESE COINS WITH JALAPENO JELLY
These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
- Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
- Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
- To serve, spoon a small amount of jelly onto center of each coin.
LEMON-PEPPER CHEESE COINS
There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days.
Provided by Rose J
Categories < 60 Mins
Time 45m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour, cheese, lemon zest, pepper, and salt in a food processor. Process until combined. Add the butter and pulse until the dough resembles coarse crumbs. Add the sour cream and egg yolk and pulse again until just incorporated.
- Test the dough by squeezing a bit between your fingertips-if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12-inch log or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days.
- Heat the oven to 375°F For a dough log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1-1/2- or 2-inch rounds or other shapes with a cookie cutter. Arrange them on an ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 to 18 minutes for thinner coins, 20 to 22 minutes for thicker ones. Use a spatula to carefully transfer the coins to a cooling rack.
Nutrition Facts : Calories 25.3, Fat 1.7, SaturatedFat 1, Cholesterol 7, Sodium 29.9, Carbohydrate 2.1, Fiber 0.1, Protein 0.5
More about "lemon pepper cheese coins food"
CHEESE PENNIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (38)Total Time 51 minsServings 20Calories 120 per serving
- In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together., As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball., Transfer it to a lightly floured work surface, and roll it into a 16" log about 1 1/2" in diameter., Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes., Using a serrated knife, slice the log crosswise into 1/8" rounds.
- Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake.
- Sprinkle them with a bit of paprika., Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to brown.
- Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely., Store, well-wrapped, for up a week.
CHEDDAR CHEESE COINS | THE SPLENDID TABLE
From splendidtable.org
THE BEST LEMON PEPPER SEASONING RECIPE | WHOLESOME …
From wholesomeyum.com
PASTA AL LIMONE {PASTA WITH LEMON AND PARMESAN} – …
From wellplated.com
LEMON PEPPER - JO COOKS
From jocooks.com
CHEDDAR CHEESE COINS - A COLLECTION OF SPICE-CENTRIC …
From silkroaddiary.com
HOW TO MAKE SCOTTY THOMPSON [A CARRABBA’S COPYCAT RECIPE]
From alittlebiteofthisandthat.com
GARLIC AND PARMESAN CHEESE COINS - BIGOVEN.COM
From bigoven.com
LEMON PEPPER DROP CHEESE BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
MASTER MAC AND CHEESE WITH RECIPES FROM OPRAH'S PRIVATE CHEF
From tennessean.com
LEMON PEPPER MARCONA ALMONDS MITICA® - FOREVER CHEESE
From forevercheese.com
LEMON PEPPER CHICKEN RECIPE - COOKING CLASSY
From cookingclassy.com
LEMON-PEPPER CHEESE COINS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR BEST LEMON DESSERT RECIPES - THE NEW YORK TIMES
From nytimes.com
LEMON-PEPPER CHEESE COINS - RECIPE - FINECOOKING
From pinterest.com
BAKED BY MELISSA'S VIRAL COTTAGE CHEESE ON TOAST RECIPE
From popsugar.com
COTTAGE CHEESE RECIPES AND NUTRITION BENEFITS | U.S. NEWS
From health.usnews.com
CREAMY LEMON PEPPER PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
LEMON PEPPER - WIKIPEDIA
From en.wikipedia.org
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BAR SNACKS INSPIRED MILLER HIGH LIFE, PHILLIP ASHLEY'S NEW TRUFFLES
From jsonline.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