Swiss Cheese Garlic Bread Food

CHEESY GARLIC BREAD

Steps:

• Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
• Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
• Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
• Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

GARLICKY HAM AND SWISS

Steps:

• Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.

STEF'S SUPER CHEESY GARLIC BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl. Cut each half of French bread into 4 pieces. Spread the cheese mixture evenly on the bread pieces.
• Bake in the preheated oven for 8 minutes. Set the oven to broil; broil until hot and bubbly, about 2 additional minutes.

SWISS CHEESE SOUFFLé BREAD

Steps:

• In medium bowl, mix 1 cup of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat 1/3 cup butter, the water and milk over medium heat, stirring frequently, until very warm (120°F to 130°F). Pour over flour mixture; beat with electric mixer on low speed about 30 seconds or until blended. Beat in egg on medium speed; continue beating 3 minutes, scraping bowl occasionally.
• Stir in remaining flour, the Swiss cheese and garlic. (If dough is sticky, stir in 1 to 2 tablespoons additional flour.) Cover; let rise in warm place about 45 minutes or until dough has doubled in size.
• Grease 1-quart casserole with shortening or cooking spray. Stir down dough; shape into a ball. Place in casserole. Brush top with softened butter; sprinkle with Parmesan cheese and pepper. Cover; let rise in warm place about 35 minutes or until dough has doubled in size. (If using fast-acting yeast, do not let rise 35 minutes; cover and let rest on floured surface 10 minutes.)
• Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Immediately remove from casserole to cooling rack. Serve warm.

SWISS CHEESE BREAD

Steps:

• Cut bread in half crosswise. Make diagonal cuts, 1 in. apart, through bread but not through bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Spread remaining mixture over top and sides of bread., Place bread on double thickness of foil; cover loosely with more foil. Bake at 425° for 20-30 minutes. For last 5 minutes, remove foil covering bread to allow it to brown.

EASY CREAMED SWISS CHARD WITH GARLIC BREADCRUMBS

Steps:

• First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium high heat. Add the bread crumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the panko toasts to a golden brown but doesn't burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.
• To Prepare the Swiss Chard
• Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.
• Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.

SWISS CHEESE BREAD

Steps:

• Trim top and side crusts from bread, leaving bottom crust intact.
• Make diagonal cuts, 1 inch thick, through the bread but not through the bottom.
• Combine all remaining ingredients.
• Spread half the butter mixture between bread slices.
• Use remaining mixture to frost top and sides of bread.
• Place bread in foil boat; cover loosely with another sheet of foil.
• Bake at 425°F for 20-30 minutes.
• For last 5 minutes, remove foil to allow bread to brown.

SWISS CHEESE BREAD

Steps:

• Preheat oven to 425 degrees F. Place foil on rimmed baking sheet and set aside.
• Make cuts, about 1 inch apart, in the bread but don't cut through bottom. Combine all remaining ingredients. Spread half of the butter mixture between the bread slices. Spread the remaining mixture over the top of the bread.
• Place bread on foil on a rimmed baking sheet. Cover loosely with additional foil. Bake at 425 degrees F. for 20-30 minutes. For the last 5 minutes, remove foil covering bread to allow it to brown. Serve warm.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.
• Set fondue over candle or canned heat. Serve fondue with bread.

BACON CRANBERRY SWISS CHEESE DIP

Steps:

• Preheat oven to 325 degrees.
• Add bacon to a skillet on medium heat and cook until chewy and crispy but pink and cooked through.
• Drain all but 1 tablespoon of bacon grease and add in onions, cooking on medium heat for 5-6 minutes until the onions are translucent.
• In a large bowl add the mayonnaise, cream cheese, mustard, salt, and pepper.
• Whisk well until smooth.
• Add in the cheese, cooked onions, 3/4 of the bacon, 1/4 cup almonds, and cranberries and stir well.
• Pour into a baking dish and spread evenly, top with remaining almonds.
• Bake, uncovered for 30 minutes.
• Top with remaining bacon and cook 1 minute.

GOOEY GARLIC AND SWISS CHEESE BREAD

Steps:

• Slice bread in half lengthwise. Remove top. Mix together all of the remaining ingredients. Spread mixture evenly over top of bread bottom. Cover with top half of bread. Place bread on foil and cut into serving-size pieces. Cover bread completely with foil. Bake at 350 degrees F for 20 minutes or until well melted.

GARLIC BUTTER STUFFED MUSHROOMS WITH SWISS CHEESE

Steps:

• Preheat oven 400 degrees Spray a 9 x 13 pan Place the mushrooms open side up.
• Mix the butter, garlic, wine, bread crumbs, and parsley together. Fill the mushrooms with the bread crumb mixture.
• Bake for 15 minutes. Sprinkle the cheese over top and bake another 5 minutes until cheese is melted