Cheddar-Parmesan Cobwebs
http://bakedchicago.typepad.com

1/2 cup grated yellow cheddar
1/2 cup grated Parmesan
2 teaspoons all-purpose flour
1/4 teaspoon paprika
kosher salt and ground black pepper

Preheat oven to 375F degrees. In medium bowl, toss cheeses with
flour, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drop by
tablespoons onto parchment-lined baking sheets. Flatten into 3-inch
rounds.

Bake until golden and bubbling, 10 to 12 minutes. With a thin metal
spatula, transfer crisps to a serving plate to cool. Store in
airtight container between layers of parchment up to 3 days.

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WindyCityPrince said...

WCP,

Aren't you popular over at r.f.r?

We don't subscribe to recipes unless called upon. Don't post them here.
Especially without peer review, your recipes could suck!

Join www.allrecipes.com and enter them there. A typo can ruin a recipe and
without feedback it becomes a "virus" recipe, imho.

Cut it out, OK?!?

Andy's Evil Twin

WindyCityPrince wrote:

> Cheddar-Parmesan Cobwebs
>
> 1/2 cup grated yellow cheddar
> 1/2 cup grated Parmesan
> 2 teaspoons all-purpose flour
> 1/4 teaspoon paprika
> kosher salt and ground black pepper
>
> Preheat oven to 375F degrees. In medium bowl, toss cheeses with
> flour, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drop by
> tablespoons onto parchment-lined baking sheets. Flatten into 3-inch
> rounds.
>
> Bake until golden and bubbling, 10 to 12 minutes. With a thin metal
> spatula, transfer crisps to a serving plate to cool. Store in
> airtight container between layers of parchment up to 3 days.

Sounds pretty good to me. I would substitute cayenne pepper for the
paprika though.

Goomba wrote:
> WindyCityPrince wrote:
>
>> Cheddar-Parmesan Cobwebs
>>
>> 1/2 cup grated yellow cheddar
>> 1/2 cup grated Parmesan
>> 2 teaspoons all-purpose flour
>> 1/4 teaspoon paprika
>> kosher salt and ground black pepper
>>
>> Preheat oven to 375F degrees. In medium bowl, toss cheeses with
>> flour, paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drop by
>> tablespoons onto parchment-lined baking sheets. Flatten into 3-inch
>> rounds.
>>
>> Bake until golden and bubbling, 10 to 12 minutes. With a thin metal
>> spatula, transfer crisps to a serving plate to cool. Store in
>> airtight container between layers of parchment up to 3 days.
>
> Sounds pretty good to me. I would substitute cayenne pepper for the
> paprika though.

Yep, that would make it more (kinda sorta) like cheese straws which have a
little bit of cayenne for some kick to them

Jill

Andy wrote:
> WindyCityPrince said...
>
> WCP,
>
> Aren't you popular over at r.f.r?
>
> We don't subscribe to recipes unless called upon. Don't post them here.
> Especially without peer review, your recipes could suck!
>
> Join www.allrecipes.com and enter them there. A typo can ruin a recipe and
> without feedback it becomes a "virus" recipe, imho.
>
> Cut it out, OK?!?
>
> Andy's Evil Twin

Oh come on. You are making up a rule that doesn't exist.

--
Jean B.

> without feedback it becomes a "virus" recipe, imho.
>
> Cut it out, OK?!?
>
> Andy's Evil Twin


Andy's twin, get lost.

I know from the recipes I've tried from Baked Chicago so far, that
they are really good.

FYI, cheese tricks: you can also take slices of cheese and using
cookie cutters (if you want), cut shapes out of them, and then
sprinkle them with paprika and put them on a bake sheet and bake them
at 375 for about 8-10 minutes. Where the paprika is, they melt, so
you have holey crisps.

N.

On Tue, 7 Oct 2008 11:20:30 -0700 (PDT), Nancy2
> wrote:

>I know from the recipes I've tried from Baked Chicago so far, that
>they are really good.

Glad to hear you've made some of the recipes! What I saw looked
really good to me.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West