Parmesan And Pepper Sticks Recipes

Steps:

• Preheat a convection oven to 300 degrees F. Butter a baking sheet.
• Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
• Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
• Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

Steps:

• Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
• Sift the flour and 1 teaspoon salt in a large bowl.
• Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine.
• Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Melt butter.
• Coat a 9 x 13 dish with nonstick cooking spray.
• In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
• Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
• Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
• Place in a single layer in the baking dish.
• Pour any remaining melted butter over potatoes.
• Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.

Steps:

• Bring water to a rolling boil and add a dash of salt and the pasta.
• While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
• Sprinkle peppers and tomato with garlic powder, salt, and pepper.
• Remove pasta from heat, drain water, and empty into a different container. Set aside.
• Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
• Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
• Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
• Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
• Pour the pasta and peppers back into the pot with the tomatoes and stir.
• Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
• Add oregano, basil, and pepper. Mix.
• Refrigerate until cold or eat it now! :).
• It will keep for several days if refrigerated in a tupperware container.

Steps:

• Thaw puff pastry according to package instructions, just until it is soft enough to cut. (This should take about 20 to 30 minutes at room temperature). Puff pastry should still be very cold. Preheat oven to 425 degrees with two racks.
• In a small bowl, mix to combine cheese and cayenne pepper. In a second small bowl, combine sesame and poppy seeds with salt, and set aside.
• Arrange cold puff pastry on work surface. Cut puff pastry lengthwise into two equal 5-inch-wide halves. Brush each half with beaten egg. Sprinkle one half with cheese mixture and other half with seed mixture. Using a pastry cutter or knife, cut each half crosswise into twenty 1/2-inch strips.
• Working one at a time, twist each strip into a double spiral, and transfer to parchment-lined baking sheets, 1/2 inch apart. Using your thumb, press the ends of the strips down into the parchment to prevent unraveling. Transfer to freezer, and chill until very firm, about 20 minutes. (Refrigerator may be used for chilling but will take at least twice as long.) Check dough while chilling to make sure it stays twisted.
• Transfer the straws to the oven, and bake until golden, rotating baking sheets halfway through cooking time for even browning, 10 to 15 minutes. Cool the straws on a cooling rack.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Pulse peppercorns in grinder until coarsely ground.
• Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
• Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
• Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
• Reduce oven temperature to 300°F.
• Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

Steps:

• Preheat the oven to 450°F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches. Starting on the longer edge, slice each piece into 1/2-inch strips. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil. Bake for 15 to 20 minutes, or until golden brown.
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.