Spicy Cheese Bites Food

CHEESE BITES (TOTALLY ADDICTIVE)

Steps:

• Combine cheese, butter, flour, salt, and cayenne in a large bowl: knead into a dough.
• Roll dough into 1 inch balls and place on an un-greased baking sheet.
• If using olives, form each ball around 1 olive.
• If using pecans, press 1 pecan half onto each ball.
• Can bake them right now (see instructions below) or freeze for later.
• Place in trays in freezer for 30 minutes.
• Remove from freezer and place in freezer bags or container.
• Seal and freeze.
• Can bake them straight from freezer.
• Preheat oven to 425°F.
• Place cheese balls 3 inches apart on an un-greased baking sheet.
• Bake 15-17 minutes if frozen, 13-15 minutes if thawed.

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

SPICY FRIED MACARONI AND CHEESE BITES

Steps:

• Form the leftover macaroni and cheese into 12 small balls.
• In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste.
• In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
• Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
• Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.

COWBOY CHEESE BITES

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan.
• Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving.

STEAK BITES WITH SPICY BLUE CHEESE CREAM

Steps:

• Heat a heavy-bottomed skillet over medium-high heat.
• Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
• Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
• Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

SPICY MAC 'N' CHEESE BITES RECIPE BY TASTY

Steps:

• Make the mac 'n' cheese: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and transfer to a large bowl.
• Return the pot to medium heat. Add the butter, flour, ½ teaspoon salt, and pepper and cook, whisking, for 2 minutes, or until the butter is melted and the mixture is evenly combined. While whisking constantly, slowly pour in the milk and cook until the sauce starts to thicken, 3-4 minutes. Remove the pot from the heat, add the Frank's RedHot® and cheddar cheese, and stir until the cheese is melted.
• Pour the sauce into the bowl with the macaroni and stir until the pasta is well-coated. Let cool for about 20 minutes.
• Assemble the fried mac 'n' cheese: Line a baking sheet with parchment paper. Once the mac 'n' cheese has cooled, add the mozzarella cheese and stir to combine.
• Scoop the mac 'n' cheese mixture into 1½-inch bites, rolling into smooth balls, and place on the prepared baking sheet. Freeze for 20 minutes.
• Heat the canola oil in a heavy deep pot over medium-high heat until the temperature reaches 375°F (190°C).
• In the meantime, in a shallow bowl, whisk together the eggs and water until well-combined. Add the panko bread crumbs to a separate shallow bowl. Coat the mac 'n' cheese bites in the egg wash, then cover completely in the bread crumbs.
• When the oil is hot, add the mac 'n' cheese bites to the hot oil and fry for 2-3 minutes, or until golden brown (work in batches to avoid overcrowding the pot). Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt.
• Arrange the bites on a serving platter and drizzle with Frank's RedHot® or serve in a dish alongside for dipping.
• Enjoy!
• Note: If you don't have a thermometer, test the temperature of the oil using a wooden chopstick. Dip the tip of the chopstick in the oil. The oil is hot enough to fry when bubbles form around the chopstick.

MAC 'N' CHEESE BITES

Steps:

• To make the toppings, heat half the oil in a frying pan over a high heat, and cook the mushrooms for 10 mins until golden. Stir in half the garlic and the parsley, and fry for 1 min more. Season and scrape into a bowl. Heat the rest of the oil in the pan and fry the remaining garlic and the breadcrumbs for 3-5 mins, stirring until crisp. Scrape into a second bowl.
• Melt the butter in a saucepan over a medium heat, then stir in the flour to make a thick paste. Gradually add the milk, a splash at a time, whisking until it's all incorporated. Cook for 2-3 mins more until thickened. Meanwhile, cook the macaroni in a pan of boiling salted water for 5-6 mins. Stir the cheddar into the white sauce until all the cheese has melted, then fold in the macaroni.
• Butter a 12-hole muffin tin and divide the mac 'n' cheese between the holes, packing it in with the back of a spoon. Top with the mushroom mixture, olives or sundried tomato slices, then scatter over the grated cheese and garlic breadcrumbs. Will keep, covered in the fridge, for up to 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Bake for 15 mins until golden and piping hot. Leave to cool for 10-15 mins in the tin, then loosen by running a spoon around the edges. Transfer to a plate.