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Spinach-Cheese Swirls
Published April 28, 2011 | 
These Spinach & Cheese Swirls look so good, your friends will think you’re hiding the caterer! Visit www.puffpastry.com or www.holidaykitchen.tv for more delicious video recipes. Ingredients: 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tbsp water 1/2 cup muenster cheese or monterey jack cheese, shredded 1/4 cup parmesan cheese, grated 1 green onion, chopped (about 2 tbsp) 1/8 tsp garlic powder 1 package (about 10 oz) frozen chopped spinach, thawed and well drained flour for rolling Thaw Time: 40 minutes Prep Time: 20 minutes Bake Time: 15 minutes Cool Time: 10 minutes Makes: 20 pieces Instructions: 1. Take out a package of Pepperidge Farm® Puff Pastry Sheets and remove one from the box. Let it thaw on the counter for 40 minutes – or overnight in the fridge. Return the second to the freezer. 2. Preheat the oven to 400°F. 3. Make an egg wash for the pastry by beating an egg with one tablespoon of water in a small bowl with a fork or whisk. 4. Mix the muenster or monterey jack cheese together with the parmesan cheese, green onion, and garlic powder. 5. Lightly flour your surface and unfold one pastry sheet. Brush the pastry sheet with the egg mixture and top it with the cheese mixture, followed by a layer of the chopped spinach. 6. Starting with a short side, roll the pastry up like a jelly roll. Cut the roll into 20 (1/2) slices. 7. Place the slices, cut-side down, onto baking sheets and brush with the egg mixture. 8. Bake for …
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Leave a commentBetty’s Edible Super Bowl Cheese Tray-Four Cheeses!
Published February 27, 2011 | In this video, Betty demonstrates how to make an Edible Cheese Tray with Four Cheeses. This tray is made of puff pastry that has been seasoned with herbs and spices. This is a delightful way to serve fancy cheeses at a dinner party! Ingredients: 1 egg 2 teaspoons water 1 sheet puff pastry dough from a 17.3-oz. package, thawed 1 teaspoon seasoned black pepper, to taste (or seasoning of your choice) sprigs of rosemary and parsley (or any fresh or dried herbs that you like) about 4 varied types of cheese, presented in an interesting configuration (I used packaged pimiento cheese, muenster cheese, mozzarella medallions, and Dutch cheese with cumin seed.) In a small bowl, place 1 egg and 2 teaspoons water and beat well. Set aside. Unfold the thawed sheet of puff pastry and place it in an ungreased shallow baking pan. Brush the top side with egg mixture. Cut 4 (1/2-inch-wide) strips from the pastry, cutting parallel to the seam of the pastry. (I cut 2 from each side for symmetry.) Remove the 4 strips and place them along the edge of the puff pastry, trimming ends. With a fork, prick the bottom of the pastry, allowing steam to escape as the pastry cooks. Sprinkle the bottom of the pastry with 1 teaspoon seasoned black pepper or other seasoning of your choice. Gently press fresh rosemary and parsley sprigs into the bottom to make an artistic design. Bake for 6 minutes at 400 degrees F. Prick bottom of pastry again, to let any air escape from underneath the pastry while baking …
Posted in cheese | appetizer, bake, baking, betty, Betty's, bettyskitchen, bowl, brunch, channel, cheese, christmas, cook, Cooking Tips, demonstration, dinner, diy, Dutch, edible, educational, egg, family, fancy, Food Tips, fork, friends, frozen, herbs, holiday, home, homemade, homestyle, how, Instructional, Kitchen, lunch, made, make, medallions, mozzarella, muenster, oven, parsley, party, pastry, pepper, pimiento, prick, puff, rosemary, season, seasoned, snack, Southern, spice, steam, style, Super, supper, Thanksgiving, thawed, to, tray, tutorial, vlog, wash, water, youtube | Leave a commentCooking For Kids with Shauniece: How to Make Tomato and Goat Cheese Tart
Published February 25, 2011 | Thank you SO much for watching! Please Don’t forget to RATE COMMENT AND SUBSCRIBE! THANK YOU! www.chefshauniece.com Twitter@ShaunieceCooks Recipe: What you’ll need: (This makes6-8 tarts) 1 package of Pepperidge Farm puff pastry sheets 2 large ripe tomatoes cut into 1/4in slices 1/2 cup of goat cheese 1/2 cup of freshly grated Parmesan cheese 1 large yellow onion thinly sliced 2 large cloves of garlic thinly sliced 1 tablespoons of thyme leaves sea salt and freshly cracked pepper 1/4 cup of thinly sliced basil Olive oil Here’s How to Make it: Preheat oven to 425 degrees F First saute you onions in about 3 tablespoons of olive oil, on medium low heat, stirring occasionally to make sure they’re not burning. About 20 minutes In the meantime, roll out each sheet of puff pastry into an 11in by 11in square. Using a round object about 5in in diameter, cut out 8 rounds. Using smaller round object as a guide and a sharp paring knife, score a 1/4-inch-wide border inside each pastry circle. Prick the pastry inside the score lines with a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Set aside To the caramelizing onions add the garlic and thyme. Cook until garlic is soft.. Divide the onion mixture evenly on top of the tarts. Top with goat cheese, tomato, salt and pepper, basil and more Parmesan (if preferred). Bake for 20 to 25 minutes or until edges are puffed up and golden brown. Enjoy! (recipe courtesy of Ina Garten, Food Network)
Posted in cheese | 2011, and, appetizers, bowl, cheese, chef, Cooking Tips, Cooks, different, easy, farm, Food Tips, for, garten, goat, grinders, how, ina, kids, make, mccormick, medley, network, parmigiana, party, pastry, pepper, pepperidge, puff, quick, regiano, Salt, sea, shauniece, simple, snacks, Super, tart, to, Tomato, unique, with | Leave a comment