JARLSBERG CHEESE DIP
I have taken the liberty of doubling this recipe because I have yet to meet a single person who didn't rave about the taste, eat too much of it, and then beg for the recipe! Now I am giving it to the world so I won't have to make it anymore. I think I have made it over 500 times...seriously. Serve hot with sturdy crackers.
Provided by sarah s
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
- Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
- Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 2.1 g, Cholesterol 24.8 mg, Fat 17.3 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 123.3 mg, Sugar 0.7 g
ANDREAS VIESTAD ONION PIE WITH JARLSBERG AND THYME
Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere.
Provided by Elly in Canada
Categories Lunch/Snacks
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves.
- Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes.
- Season with salt to taste.
- Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside.
- Remove cloves, peppercorns and bay leaf from onions and discard.
- Place onions in dish, add cheese and 1 teaspoon of the thyme.
- Bake in 400F oven on lowest rack until golden brown, about 15 minutes.
- Just before serving, sprinkle with remaining fresh thyme leaves.
Nutrition Facts : Calories 565.2, Fat 38.4, SaturatedFat 15.5, Cholesterol 45.6, Sodium 220.6, Carbohydrate 41.6, Fiber 2.6, Sugar 5.6, Protein 14.7
JARLSBERG QUICHE
Real men do eat quiche, they'll ask for seconds....enjoy this with a nice crisp bread, green salad and fresh fruit. For a nice variation add 1/2 cup of sliced pepperoni instead of crumbled bacon.
Provided by Baby Kato
Categories Cheese
Time 45m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
- Sprinkle shredded cheese into bottom of baked pie shell.
- Pour egg mixture over top of cheese and sprinkle with the bacon.
- Bake at 375 for 30 minutes. Serve immediately.
ONION PIE
Categories Food Processor Onion Bake Vegetarian Swiss Cheese Thyme Gourmet
Yield Makes 6 (light main course) servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Make onion topping:
- Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
- Make crust:
- Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
- Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
- Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
- Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
- Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.
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