Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.
Time 30m Yield 24 snacks Number Of Ingredients 5 Steps:
Cream butter until soft and stir in the remaining ingredients. Transfer to a lightly floured surface and shape into a 1 1/4" diameter log. Wrap in plastic and refrigerate at least one hour. Preheat oven to 350°F and grease cookie sheets. Slice the dough into 1/4" inch thick rounds and place on sheets. Bake for 15 minutes or until golden.
Time 20m Yield 72 pennies Number Of Ingredients 7 Steps:
Cream butter and cheese. Add salt, mustard, and pepper. Add flour a little at a time, then rice cereal. Form into small balls and flatten. Bake at 375 degrees for 10 minutes.
Time 50m Yield 4 servings Number Of Ingredients 13 Steps:
Bring a pot of salted water to a boil for the pasta. Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn’t burn. While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside. Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.
Time 30m Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Time 1h35m Yield 10 Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 350 degrees F (175 degrees C). Cut the log shapes into slices approximately 1/4 inch thick. Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.
Time 2h50m Yield About 5 dozen cookies Number Of Ingredients 9 Steps:
In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together. Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight. Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
Time 1h35m Yield 10 Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 350 degrees F (175 degrees C). Cut the log shapes into slices approximately 1/4 inch thick. Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.
