Comments on: Cheddar-Parmesan Crackers http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-12183 Testers' Choice Wed, 21 Apr 2010 00:12:07 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-12183 [Liz T.] This dough came together beautifully. I found that using wax paper to roll it into a log was helpful. Putting parchment paper down on the cookie sheet might also be a good idea for next time because there was a little sticking. The crackers’ flavor is cheesy, with a little kick from the cayenne. [Liz T.] This dough came together beautifully. I found that using wax paper to roll it into a log was helpful. Putting parchment paper down on the cookie sheet might also be a good idea for next time because there was a little sticking. The crackers’ flavor is cheesy, with a little kick from the cayenne.

]]> By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-12182 Testers' Choice Wed, 21 Apr 2010 00:11:41 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-12182 [Pat Francis] These crackers are easy to make and have a wonderful spicy and cheesy flavor. They’re hard to walk away from—I had to put them away so I wouldn't keep eating them. They’re great alone, and as an hors d'oeuvre topped with prosciutto. [Pat Francis] These crackers are easy to make and have a wonderful spicy and cheesy flavor. They’re hard to walk away from—I had to put them away so I wouldn’t keep eating them. They’re great alone, and as an hors d’oeuvre topped with prosciutto.

]]> By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-10039 Testers' Choice Mon, 29 Mar 2010 16:28:36 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-10039 [Jenna Helwig] These crackers are addictive little flavor-bombs. The dough is an absolute cinch to mix together in the food processor, and is easy to form into logs. One caveat: After removing the log from the freezer, I had to let it thaw for about 15 minutes before I could slice the dough into crackers. Also, the crackers are definitely best eaten the day they are made. [Jenna Helwig] These crackers are addictive little flavor-bombs. The dough is an absolute cinch to mix together in the food processor, and is easy to form into logs.

One caveat: After removing the log from the freezer, I had to let it thaw for about 15 minutes before I could slice the dough into crackers. Also, the crackers are definitely best eaten the day they are made.

]]> By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-8372 Testers' Choice Fri, 12 Mar 2010 07:23:01 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-8372 [Tracey G.] These crackers came together so easily. I shredded the cheeses and mixed the dough using my food processor. Be sure to use the best-quality cheeses you can, because they really are the star of the show. I often make the Parmesan-thyme crackers from Ina Garten's "Back to Basics" cookbook. The flavor in her crackers is more intense, but I find the dough a little more difficult to work with than this cracker dough. The hint of heat gives them a nice bite, and these are wonderful with a glass of wine. [Tracey G.] These crackers came together so easily. I shredded the cheeses and mixed the dough using my food processor. Be sure to use the best-quality cheeses you can, because they really are the star of the show. I often make the Parmesan-thyme crackers from Ina Garten’s “Back to Basics” cookbook. The flavor in her crackers is more intense, but I find the dough a little more difficult to work with than this cracker dough. The hint of heat gives them a nice bite, and these are wonderful with a glass of wine.

]]> By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-8371 Testers' Choice Fri, 12 Mar 2010 07:22:39 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-8371 [Jodi C.] I've tried lots of cracker recipes, and this is the first time I felt like I ended up with crackers and not little bits of vaguely flavored sheet rock. This simple recipe turns a short list of common ingredients and easy-to-follow instructions into the most delightfully savory crackers. Think about it as old-fashioned refrigerator cookies meets Goldfish crackers, and you begin to get the idea. I didn't have my kitchen scales, so I guesstimated the amount of cheese needed. This recipe isn't fussy -- it's simple and satisfying. I used Tillamook extra sharp cheddar and real Parmigiano Reggiano. (I thought that a recipe this uncomplicated deserved the best ingredients.) One note: Making them a day ahead is not recommended. The cracker I saved to eat the next day was a bit disappointing, being kind of oily and chewy. But if you're in the mood for warm and nearly instant gratification, try this cracker recipe. [Jodi C.] I’ve tried lots of cracker recipes, and this is the first time I felt like I ended up with crackers and not little bits of vaguely flavored sheet rock. This simple recipe turns a short list of common ingredients and easy-to-follow instructions into the most delightfully savory crackers. Think about it as old-fashioned refrigerator cookies meets Goldfish crackers, and you begin to get the idea. I didn’t have my kitchen scales, so I guesstimated the amount of cheese needed. This recipe isn’t fussy — it’s simple and satisfying. I used Tillamook extra sharp cheddar and real Parmigiano Reggiano. (I thought that a recipe this uncomplicated deserved the best ingredients.) One note: Making them a day ahead is not recommended. The cracker I saved to eat the next day was a bit disappointing, being kind of oily and chewy. But if you’re in the mood for warm and nearly instant gratification, try this cracker recipe.

]]> By: Testers' Choice http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-7933 Testers' Choice Sun, 07 Mar 2010 16:58:51 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-7933 [Megan L.] These buttery little crackers are delicious and really easy to make. Who knew that making your own crackers could be so easy and taste so good? You basically dump all the ingredients into a food processor and then bring it together with butter and water like pie dough. No rolling or fussing with the dough- just form it into a log, and then it’s simply a slice-and-bake process. So easy! These crackers have a crispness around the edges as well as a bit of a chewy texture in the middle from the Parmesan. They're tangy from the Cheddar, salty from the Parmesan and spicy from the cayenne. It’s an addictive snack that would be a great addition to any party. [Megan L.] These buttery little crackers are delicious and really easy to make. Who knew that making your own crackers could be so easy and taste so good? You basically dump all the ingredients into a food processor and then bring it together with butter and water like pie dough. No rolling or fussing with the dough- just form it into a log, and then it’s simply a slice-and-bake process. So easy! These crackers have a crispness around the edges as well as a bit of a chewy texture in the middle from the Parmesan. They’re tangy from the Cheddar, salty from the Parmesan and spicy from the cayenne. It’s an addictive snack that would be a great addition to any party.

]]> By: Bonnie Story http://leitesculinaria.com/750/recipes-cheddar-parmesan-crackers.html#comment-3624 Bonnie Story Mon, 28 Dec 2009 16:05:19 +0000 http://leitesculinaria.com/wordpress/?p=750#comment-3624 Great recipe! I am looking for cracker ideas to spiff up the raw-food dehydrated crackers I'm making. I start with almond meal (after making almond milk) and ground carrots (pulp remains of juiced carrots) and start adding stuff. They are really good. Only catch is that they are dehydrated at low temp so as not to destroy the nutrients so I'll have to see how it goes adding cheese in. I think the Parmesan is going to work well. Happy holidays! Bonnie Great recipe! I am looking for cracker ideas to spiff up the raw-food dehydrated crackers I’m making. I start with almond meal (after making almond milk) and ground carrots (pulp remains of juiced carrots) and start adding stuff. They are really good. Only catch is that they are dehydrated at low temp so as not to destroy the nutrients so I’ll have to see how it goes adding cheese in. I think the Parmesan is going to work well. Happy holidays! Bonnie

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