Cheesyroastedonionswithsmokedpaprika Recipes

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

Steps:

• Heat the oven to 180 degrees C.
• Peel the onions, keep a bit of the root attached so that they don't fall apart, and arrange in a lightly oiled baking tray so that they fit snugly side by side.
• Drizzle with the olive oil and bake until soft, about an hour but it could be longer.
• Remove from the oven, and turn the heat up to 220 degrees C.
• Combine the cheese, nutmeg, salt, pepper and cream in a jug or bowl, stirring well.
• Pour it over the onions, and sprinkle with paprika.
• Return the dish to the oven for 15 minutes until the cheese sauce is golden brown and bubbling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
• Place macaroni, cheese, cubed luncheon meat, and milk in a large bowl; mix well to combine. Turn out into casserole dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, about 15 minutes.

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

Steps:

• Unfold puff pastry. On a lightly floured surface, roll pastry sheet into an 10-in. square., In a small bowl, combine the remaining ingredients; sprinkle over pastry. Cut pastry into 12 strips, about 3/4-in. wide. Cut each strip widthwise into thirds., Place 1 in. apart on parchment paper-lined baking sheets. Bake at 375° for 5-7 minutes or until golden brown. Serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.