Savory Macaroni Cheese Cake Food

MAC AND CHEESE CAKE

Steps:

• Preheat the oven to 325 degrees F. Coat a 2 1/2-quart ovenproof bowl with cooking spray. Make the cake mix as directed; pour the batter into the bowl.
• Bake the cake in the bowl until a toothpick inserted into the middle comes out clean, 50 minutes to 1 hour. Let cool slightly, then remove from the bowl to a rack to cool completely.
• Meanwhile, make the macaroni: Melt the orange and yellow candy melts together in the microwave, stirring. Let cool slightly.
• Transfer the melted candy to a piping bag fitted with a 1/4-inch round tip. Pipe 50 to 60 elbows onto a parchment-lined baking sheet. Let set, about 20 minutes.
• Put the bowl cake right-side up. Use a small knife to score a rim around the top of the cake, about 1/2 inch in from the edge. Carve out a little of the cake inside the rim to create a bowl.
• Flip the bowl upside down onto a separate parchment-lined baking sheet and cover the sides with frosting, leaving the middle bare. (You'll flip it and this will become the bottom.) Freeze until firm, about 1 hour.
• Flip the bowl cake right-side up. Cover the rim with more frosting, reserving about 3/4 cup.
• Tint the reserved frosting orange using orange and yellow food coloring. Transfer to a piping bag fitted with the 1/4-inch round tip. Pipe squiggles of frosting inside the rim of the cake.
• Remove the candy macaroni from the baking sheet and arrange on top of the cake.

FRENCH SAVORY CAKE WITH HAM, CHEESE, AND OLIVES

Steps:

• Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan (see note for other size options). Line the bottom and two longer sides of the pan with a sling of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, ham, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
• Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
• Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
• STORAGE: The flavors of this French savory cake keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it rool completely, then wrap it tightly in plastic wrap. Warm in a 300°F (150°C) oven for 10 minutes before serving.
• French savory cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
• NOTE: The batter can also be baked in two small loaf pans (6 x 3.5 in / 15 x 9 cm) for about 25 minutes, or in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.

SAVORY BLUE CHEESE CHEESECAKE

Steps:

• Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
• Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

SAVORY MACARONI & CHEESE CAKE

Steps:

• Preheat oven to 325 degrees.
• Cook macaroni following directions; drain and set aside.
• In skillet, melt margarine until sizzling.
• Stir in breadcrumbs, saute over medium heat for 4 minutes or until browned.
• Sprinkle in bottom of spring form pan.
• In large mixing bowl beat cream cheese,at medium speed until smooth.
• Continue to beat, adding 1 egg at a time.
• Gradually add sour cream, flour, basil, salt and garlic;mix until smooth.
• Stir in macaroni and cheese.
• Pour on top of crumbs in spring form pan.
• Bake 50- 60 minutes or until slightly set in middle.
• Let stand 5 minutes.
• Remove side of pan and slice with serrated knife.

SAVORY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
• In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

MACARONI & CHEESE CAKE

Steps:

• Brush zucchini slices with oil; sprinkle with garlic powder. Cook in skillet on medium-high heat 2 to 3 min. on each side or until lightly browned. Add garlic clove; cook 2 min. or until tender.
• Prepare Dinner as directed on package. Meanwhile, line parchment-lined 9x5-inch loaf pan with zucchini slices, with ends extending over sides of pan.
• Blend tomato sauce, ancho peppers, vinegar, cumin and peeled garlic clove in blender until smooth; pour into small saucepan. Cook 5 min., stirring occasionally. Add to prepared Dinner; mix well.
• Spoon Dinner mixture into zucchini-lined pan. Press firmly into pan with back of spoon. Let stand 10 min. Invert onto platter; remove parchment. Top Dinner mixture with mozzarella.

SAVORY BREAKFAST MINI CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
• Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
• Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
• Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.