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Old 09-13-2010, 12:45 PM   #61
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Has anyone ever tried using muenster cheese slices? That's all I have in the house at the moment and I'd sort of like to try it but don't know if it will work!
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Old 09-13-2010, 02:30 PM   #62
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Quote:
Originally Posted by cleochatra View Post
I'm a cheese cracker baker over here.

This is my recipe:

Cheesy Cheese Crackers

2 cups shredded cheese*
1 cup grated Parmesan cheese
1/2 cup butter

In a bowl, combine cheeses 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 1/6th recipe: Calories: 317, Carb: 1, Fiber: 0, Net Carb: 1, Protein: 14, Fat: 29

* While any cheese will work here, I used mozzarella.
stopping at the grocery store after work so I can make these
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Old 09-14-2010, 08:36 PM   #63
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Ha! I just remembered when I saw this post that before dinner I stuck a piece of sliced sharp Sargento cheese in the microwave to bubble. My first try at this...it is lacy, a bit chewy not crispy.
I think that tomorrow I will do some grated with cayenne pepper sprinkled on, with some ground flax on the parchment paper before I put the cheese on. Or I may do it in the oven. Has anyone tried it with flax to make a grainy type cracker? I do love crackers like the wasa type, but these still have flour in them. I would like to find a sub for the wheat.
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Old 09-15-2010, 06:49 AM   #64
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using a rolling pin--I gotta try that. I love cheese crisp using sheddred natural cheddar. Most store brand sheddred cheese have food starch in them so I read all the labels. One of my favorite uses is to make crisps in my mufflin top baking pans. When a little brown around the edges, put them on a rack and let them dry until really stiff. Then load them up with chicken or tuna salad topped with a tomato and avacado slices. Yum.
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Old 09-15-2010, 09:26 AM   #65
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Quote:
Originally Posted by oceandiva View Post
using a rolling pin--I gotta try that. I love cheese crisp using sheddred natural cheddar. Most store brand sheddred cheese have food starch in them so I read all the labels. One of my favorite uses is to make crisps in my mufflin top baking pans. When a little brown around the edges, put them on a rack and let them dry until really stiff. Then load them up with chicken or tuna salad topped with a tomato and avacado slices. Yum.
WOW OceanDiva!!! That sounds great! I'm trying this
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Old 09-15-2010, 10:01 AM   #66
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I make the tiny ones 16 per slice-from deli deluxe for my grandson-see avatar- and he loves them! Way better than the goldfish crackers his mother, my daughter, gives him, even though I would prefer natural cheese....still better.
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Old 09-15-2010, 10:48 AM   #67
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Originally Posted by SkeeterN View Post
You can also take an entire slice and put it whole in the middle of the turn table. It will melt round. Then take it and bend it over a spoon to shape it like a taco shell. Makes great taco shells
I am going to try this tonight. Taco meat already made so only need to melt the cheese.
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Old 09-15-2010, 12:16 PM   #68
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Originally Posted by atkinsgoddess View Post
I make the tiny ones 16 per slice-from deli deluxe for my grandson-see avatar- and he loves them! Way better than the goldfish crackers his mother, my daughter, gives him, even though I would prefer natural cheese....still better.
you can use a natural cheese instead of processed cheese. I just use regular cheddar cheese cut into little pieces.
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Old 09-15-2010, 10:44 PM   #69
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Today I made some with the Sargento sharp cheese slices, cut into 4 squares per slice. I sprinkled flax, cayenne, and black pepper on the parchment paper, then turned the cheese over a couple of times. Nuked it for 75 seconds, and they were crispy and really good. Had it with my tuna salad, it was more filling than just one slice of cheese would be for some reason. The crunch must have done the trick!
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Old 08-10-2011, 06:48 AM   #70
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Bumping this up. I took the muffin top pan suggestion and it is working great! I am doing multiple batches. 2 plain, 2 with garlic salt and 2 with ranch dip mix. The flavored ones remind me of the Just The Cheese crackers from Netrition!
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Old 08-10-2011, 07:55 AM   #71
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which recipe are you using?
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Old 08-10-2011, 08:23 AM   #72
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[QUOTE=cleochatra;13850284]I'm a cheese cracker baker over here.

This is my recipe:

Cheesy Cheese Crackers

2 cups shredded cheese*
1 cup grated Parmesan cheese
1/2 cup butter

OMG, Cleo these sound so good! I will try this My friend used to make parmesan crisps in the oven. They looked really pretty like snowflakes and were delicious.
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Old 08-10-2011, 08:30 AM   #73
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Just took shredded cheddar cheese and put in the sections of the muffin top pan in oven @ 375.
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Old 08-10-2011, 04:21 PM   #74
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Quote:
Originally Posted by Mancunian View Post
I really want to make these - they look delicious

Polly Want A Cheese Cracker
Aww... The link didn't work? Could you post the recipe, please?
And btw, what is the uk equivalent of american cheese?

Hugs
Jo
X
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Old 08-10-2011, 06:52 PM   #75
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I finally made some of these this afternoon. My first try was with shredded mozzarella. Not bad, but more chewy than crispy. Second batch was with shredded triple cheddar (white, sharp & mild). Very crispy and delicious. I can definitely can see this working as a taco shell!
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