CHEESE-FILLED GARLIC ROLLS
To change up plain old dinner rolls, I added mozzarella. Now my family wants them at every gathering. I don't mind, even in a time crunch. -Rosalie Fittery, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Divide dough into 24 portions. Shape each portion around a cheese cube to cover completely; pinch to seal. Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, mix butter, parsley, garlic, Italian seasoning and pepper flakes. Brush over rolls; sprinkle with cheese. Bake until golden brown, 15-18 minutes., Cool 5 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, cheddar cheese block, hawaiian sweet roll, roma tomato, red onion, lettuce, sriracha mayonnaise
Provided by Jody Duits
Categories Appetizers
Time 30m
Yield 16 sliders
Number Of Ingredients 9
Steps:
- Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
- Roll into 16 meatballs and set aside.
- Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
- Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
- Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
- Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
- Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 0 grams
WHITE PANEER CHEESE BALLS IN FRAGRANT SYRUP
Number Of Ingredients 5
Steps:
- 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough equally into 25 to 30 portions and shape each into smooth, crack-free balls. This should be done between the palms of your clean hands, applying gentle pressure as you, shape them. Cover with a piece of aluminum foil and set aside.2. Place 5 cups water, 1 1/2 cups sugar, 5 cardamom pods, and the ground cardamom seeds in a pressure cooker and bring to a boil over high heat. Turn off the heat and add half the cheese balls. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook for about 1 more minute. Remove from the heat and, allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and let the rasgullas cool about 10 minutes. Do not stir. Transfer to a medium bowl, along with about 1/2 cup of the syrup in which they were cooked, and set aside.3. Add the remaining water, sugar, cardamom pods, and cardamom seeds, along with the uncooked rasgulla balls, to the pressure cooker and cook exactly as you did the first batch. Mix the second batch with the first, along with all the syrup, and set aside to cool. Mix in the rose essence, refrigerate at least 6 hours, and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PANEER-STUFFED PEPPERS
Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.
Provided by Rachel Gurjar
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
- Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
- Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
- Transfer stuffed peppers to plates and top with cilantro.
PANEER CHEESE KHEER PUDDING
Number Of Ingredients 7
Steps:
- 1. Prepare the paneer cheese. Prepare the dessert masala. Then, in a food processor process the paneer cheese until finely crumbled. (Do not process to much or it will go beyond crumbling and gather into a ball. If using ricotta cheese, do not process.)2. Place the sugar and water in a medium wok or saucepan and bring to a boil over high heat. Add the processed paneer cheese (or ricotta cheese), reduce the heat to medium-low, and simmer until most of the water evaporates, 3 to 5 minutes.3. Add the milk and cook, stirring, over medium-high heat, 2 to 3 minutes. Reduce the heat to medium and cook until the pudding is reduced by about half and is thick and creamy, 30 to 40 minutes.4. Transfer to a serving dish, mix in the cardamom seeds and rose essence, and let cool to room temperature, about 1 hour. (Stir a few times to prevent a skin from forming on top.) Refrigerate at least 4 hours to serve chilled. Just before serving, swirl in the dessert masala as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STUFFED PANEER CHEESE ROLLS IN FRAGRANT SYRUP
Number Of Ingredients 10
Steps:
- 1. Prepare the paneer cheese in advance. Prepare the dessert masala. Then, in a small nonstick saucepan, mix together the cream and pistachios and bring to a boil over high heat. Reduce the heat to medium-low and simmer until quite thick, 3 to 5 minutes. Set aside to cool and thicken further. Then prepare the dessert masala.2. Place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions, and shape each portion into a 2-inch patty. Then, with your thumb, press into the center of each patty to make a slight depression. Place about 1/2 teaspoon of the pistachio-cream mixture into the depression. Fold the patty in half to cover the filling, pressing it lightly between your clean palms, then roll it into a 2-inch log. Repeat with all the dough portions. Cover and set aside.3. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil. Turn off the heat and add the logs. Secure the, lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and simmer over medium heat until the logs are somewhat firm, 3 to 5 minutes. Set aside to cool, about 10 minutes.4. Transfer each raj-bhog, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. Then place them on a large serving platter and sprinkle the dessert masala and .coconut on top. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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33 SIMPLE PANEER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.6/5 (5)Published Aug 6, 2021Category Recipe Roundup
- Paneer Butter Masala. This is a super-rich curry that’s mild and flavorful. It’s a thick, creamy swirl of tomatoes, spices, onions, cashews, and butter.
- Kadai Paneer. Kadai paneer is a popular chunky stew, flavored with ground coriander and red chilies. The secret to a good kadai is roasting the spices beforehand.
- Malai Kofta. In Indian cuisine, kofta generally means meatballs. But there are many vegetarian versions of the traditional dish, like these potato paneer koftas.
- Palak Paneer. Palak paneer is a delicious and healthy side, loaded with spiced spinach. Paneer cubes are simmered in a thick spinach puree for this mild and creamy dish.
- Chilli Paneer. This restaurant-style recipe is a wonderful fusion of Indian and Chinese cuisines. Paneer cubes are fried in a sweet and spicy chili sauce until perfectly browned and fragrant.
- Paneer Lababdar. Paneer lababdar is a vegetarian and gluten-free side made from paneer chunks in a rich gravy. There’s a lot going on in this tangy sauce.
- Paneer Tikka. The term ‘tikka’ appears in a lot of Indian dishes and refers to the technique of cooking in a tandoori oven. Given that most of us don’t have access to a traditional tandoor, this recipe keeps things simple.
- Paneer Manchurian. This recipe will show you how to make the perfect Manchurian sauce – opening up a whole new world of spicy flavor. Flavored with a dash of soy sauce and aromatic spices including garlic and ginger, you’ll get a very Chinese vibe from this dish.
- Paneer 65. A quick starter, or savory snack, paneer 65 is crispy chunks of deep-fried cheese. And if that doesn’t make you drool, I don’t know what will.
- Garlic Paneer. You’ll love the simplicity of this easy starter, but don’t be fooled. This quick dish is full of complex flavors. Thick cubes of paneer are sauteed in a spicy garlic seasoning until fragrant.
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