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Old 09-01-2010, 03:13 PM   #31
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Originally Posted by gab View Post
Has anyone tried it with pepper jack cheese? I wonder how they would turn out? I <3 pepper jack!!
the taco shell idea is awesome! As is the pizza crust. Parchment paper is on the shopping list.
I bet those would be YUMMY...I LOVE LOVE LOVE pepper jack!
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Old 09-01-2010, 07:35 PM   #32
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I'm ascarred of microwaves to begin with (puttin on my tin foil hat). The thought of nuking cheese to the 4th dimension worries me more than any beef hormones injections. Can the cheese be baked into some sort of crispy goodness?
Pan fry! That is how I started doing this back in the day. Put cheese in a skillet, and heat until it becomes melted, then crispy.

Easy-Peasy!!!
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Old 09-01-2010, 07:37 PM   #33
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When they're still hot, they're pliable. You can form them, like this:

OMG that hanger is a GREAT FREAKING IDEA!! I'm amazed at your creativity!!
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Old 09-01-2010, 07:38 PM   #34
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Has anyone tried it with pepper jack cheese? I wonder how they would turn out? I <3 pepper jack!!
the taco shell idea is awesome! As is the pizza crust. Parchment paper is on the shopping list.
Peppejack is the BOMB!!! Especially with some nice hot salsa!! OH BABY!!!
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Old 09-01-2010, 08:04 PM   #35
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the problem is that there are two different "recipes" getting confused here.

1. the real cheese, usually grated, makes a flattish cracker thingy. it exudes oil and needs to be drained on a paper towel unless the cheese is low fat.

you can make this in a small skillet and make a "taco shell," a cheese crispy wrap, or a mini thin crispy pizza with toppings.

2. The other type must be done in the microwave and only with processed cheese. This is the only reason most of us would every buy processed cheese! I had success with presliced Jarlsberg light as well, but nothing else I've ever tried, including the full fat Jarlsberg.

It puffs up a little and hardens, getting rather brown in the process. If it stays at all moist it just collapses. This is a cheese puff type thing, often used in lieu of bread in a sandwich.
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Old 09-01-2010, 08:11 PM   #36
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the problem is that there are two different "recipes" getting confused here.

1. the real cheese, usually grated, makes a flattish cracker thingy. it exudes oil and needs to be drained on a paper towel unless the cheese is low fat.

you can make this in a small skillet and make a "taco shell," a cheese crispy wrap, or a mini thin crispy pizza with toppings.

2. The other type must be done in the microwave and only with processed cheese. This is the only reason most of us would every buy processed cheese! I had success with presliced Jarlsberg light as well, but nothing else I've ever tried, including the full fat Jarlsberg.

It puffs up a little and hardens, getting rather brown in the process. If it stays at all moist it just collapses. This is a cheese puff type thing, often used in lieu of bread in a sandwich.

No not really. I make mine with shredded real cheese in the microwave on parchment paper. It does exude oil, but it still works quite well. In fact, I have never tried it with processed cheese.
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Old 09-01-2010, 08:34 PM   #37
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cleochatra that is a great recipe will try out!
Great ideas....
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Old 09-01-2010, 08:39 PM   #38
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I'm a cheese cracker baker over here.
When did you want me over for dinner? It was every night next week - right?
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Old 09-01-2010, 08:44 PM   #39
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Pan fry! ... Easy-Peasy!!!
I'm trying this!
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Old 09-01-2010, 08:51 PM   #40
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Old 09-01-2010, 09:18 PM   #41
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You guys need a life!!






Just kiding, I love CHEESE!!!

I nuke it all!












I am from Wisconsin!!!
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Old 09-01-2010, 09:25 PM   #42
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I just tried to make cheese crisps from deli sliced cheese. Boy was that an experiment gone wro-ight. lol. I was doing good. Pan fried cheese is better than nuked IMO. Anyways I digress! I went to flip those little sheets of heaven over and the smelty top of it decided to string and curlicue into the pan. At first I was plenty cheesed off. Then I started rolling those little strings of cheese around and cutting them into smaller strings.... before I knew it I had.........

CHEETOS!


I am in HEAVEN!
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Old 09-02-2010, 09:33 AM   #43
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I personally like the saltiness of the shredded Parmesan cheese. I used to do this when I worked at IHOP. I would put a little butter on the flat grill, sprinkle a generous thin layer of shredded parmesan cheese in a circle. I would wait until the edges started tanning then flip over for a few seconds. Then I would drape it over a little condiment bowl until cool. Those filled with cream cheese and bacon is wonderful!
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Old 09-02-2010, 10:34 AM   #44
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... I would put a little butter on the flat grill, sprinkle a generous thin layer of shredded parmesan cheese in a circle. I would wait until the edges started tanning then flip over for a few seconds. Then I would drape it over a little condiment bowl until cool. Those filled with cream cheese and bacon is wonderful!
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Old 09-02-2010, 10:38 AM   #45
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Originally Posted by Gweebles View Post
I personally like the saltiness of the shredded Parmesan cheese. I used to do this when I worked at IHOP. I would put a little butter on the flat grill, sprinkle a generous thin layer of shredded parmesan cheese in a circle. I would wait until the edges started tanning then flip over for a few seconds. Then I would drape it over a little condiment bowl until cool. Those filled with cream cheese and bacon is wonderful!
<thud>

WANT!!!!

ETA - DJ said it better than I could, LOL
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Old 09-02-2010, 10:46 AM   #46
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LOL!! This has turned into quite the thread. Mention cheese and look what happens!
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Old 09-02-2010, 02:08 PM   #47
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Originally Posted by DJFoodie View Post
When they're still hot, they're pliable. You can form them, like this:

This makes me think of something Alton Brown would do.
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Old 09-02-2010, 02:34 PM   #48
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Jalapeno Cheddar Cracker

I make these on the flat top at the restaurant where I work - take a slice of cheddar cheese (not processed, pre-sliced) and cut into four squares, then lay over the top of a slice of jalapeno on the hot flat top. Let it melt down over the jalapeno slice and cook until crispy (it takes a while) and then carefully flip.

They are about the size of a cheez-it, spicy, crunchy and slightly chewy in the center I think due to the thickness of the cheese.

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Old 09-05-2010, 02:33 PM   #49
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Ok, I'm no julia child by any stretch of the imagination but I decided to try this cheese crisp thing out today......oh my my.

parchment paper, 1 oz fiesta blend shredded cheese, 50 seconds in my microwave and I am in cheese nip heaven.

I then decided to try an american cheese slice quartered. 10 more seconds than the grated and they were awesome too!

I had to stop at that point because I was having all sorts of ideas on how to use these new "chips/crackers/crisps" and I would have gone wayyyy overboard lol.

Thanks to whoever figured this out!
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Old 09-05-2010, 02:34 PM   #50
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Jalapeno Cheddar Cracker

I make these on the flat top at the restaurant where I work - take a slice of cheddar cheese (not processed, pre-sliced) and cut into four squares, then lay over the top of a slice of jalapeno on the hot flat top. Let it melt down over the jalapeno slice and cook until crispy (it takes a while) and then carefully flip.

They are about the size of a cheez-it, spicy, crunchy and slightly chewy in the center I think due to the thickness of the cheese.
These look absolutely wonderful!! Can't wait to try them Thanks for sharing!
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Old 09-05-2010, 02:38 PM   #51
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The kraft deluxe squares make a great sandwich like bread when nuked. Also nuking up some of the cheese until still pliable then draping over the bottom side of a coffee mug makes a great taco shell bowl.
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Old 09-05-2010, 04:06 PM   #52
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Subscribing to this thread so I can try some of these excellent ideas!
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Old 09-11-2010, 04:09 PM   #53
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I just put some parchment on a baking sheet, cut up cheddar cheese into small pieces and bake it until it's crispy.
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Old 09-11-2010, 06:41 PM   #54
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Cheesy Flax Cracker

2 cups shredded cheese*
1 cup flax seed meal
1/2 cup butter, softened


In a bowl, combine cheese, flax seed meal and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter.

Makes roughly 36-48 crackers.

Nutritional Information 1/6 recipe: Calories: 383, Carb: 10, Fiber: 7 Net Carb: 3, Protein: 13, Fat: 33

Even my non LC family members love these crackers. Helps keeps me regular.
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Old 09-11-2010, 06:42 PM   #55
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There's really no reason to be afraid of microwaves. There is more than one type of "radiation". Radiation is merely giving off something. There is the type from nuclear activities which can damage you with primarily alpha and beta particles. Those you will basically never encounter unless you work at a nuclear reactor. Another type, and the type in your microwave is electromagnetic radiation of which there is millions of different frequencies going through you right now from radio to tv to wifi networks. The electromagnetic waves in microwaves are completely blocked by the grid and the metal housing of your microwave. It is physically impossible for them to do other than stay in the microwave. Think of the microwave has having a very high power antenna, the "radiation" it creates is similar to radio waves that your radio picks up, but many many more times powerful. Since the wavelength of the microwaves are much bigger than the grid you see on your microwave door they CAN NOT pass through. It's a law of physics and how that energy has to go to 0 inside a conductor, so it is completely reflect back into whatever you are cooking. The microwaves are on a frequency that is readily absorbed and converted to heat by organic matter and water, thus it cooks your food. When it is turned off, the energy is no longer flowing and is perfectly safe. It has not been converted into nuclear waste as the "nuke" term might imply. That is not the same thing, and is completely different and is the result of an elemental isotope breaking down into another isotope or element (uranium and plutonium for example), and has NOTHING to do with what is going on inside your microwave.
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Old 09-11-2010, 09:17 PM   #56
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I've found they work better in a regular oven. It's also easier to make a big batch on a cookie sheet
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Old 09-11-2010, 09:37 PM   #57
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Quote:
Originally Posted by PracticingMind View Post
Jalapeno Cheddar Cracker

I make these on the flat top at the restaurant where I work - take a slice of cheddar cheese (not processed, pre-sliced) and cut into four squares, then lay over the top of a slice of jalapeno on the hot flat top. Let it melt down over the jalapeno slice and cook until crispy (it takes a while) and then carefully flip.

They are about the size of a cheez-it, spicy, crunchy and slightly chewy in the center I think due to the thickness of the cheese.

OMG.....I seriously want that in my mouth RIGHT NOW. You guys are rockin' it with these recipes. And here I thought this was just another cheese thread

B
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Old 09-12-2010, 10:00 AM   #58
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I make the Cheddar Deli Deluxe crisps in the microwave, cut into 4 squares. I do 2 slices for 8 crisps total.

I then spread them on a plate and top with homade salsa, guacamole, sliced black olives and sour cream for incredible LC Nachos. Seriously, you will never miss the tortilla chips.

If I'm REALLY lazy, I just make the crisp, but sprinkle them with chili powder before cooking, then dip them in salsa, guacamole or sour cream for a super-fast snack.
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Old 09-12-2010, 10:10 AM   #59
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Old 09-12-2010, 02:26 PM   #60
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I've bought stuff like this from netrition but never thought about doing it myself . I sprayed a little olive oil on a plate and then spread thin layer of cheddar and monterey jack about 1/8" thick, then nuked it for 2 and half minutes (my microwave is kinda small i'd say most people wouldn't need more than 2 minutes. It was bubbling like crazy at the end of that . I let it cool off and then used a pizza cutter to cut it into little cheese nips sizes and it was quite good and a little spicy because of the monterey jack. Good idea guys.
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