Beignet Au Fromage Recipe

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Beignet Au Fromage Ingredients

2 1/2 oz gruyere cheese
2 1/2 oz emmenthaler cheese
1 egg
2 1/2 tbsp milk
1 clove garlic
1/3 cup plain flour
1 tsp baking powder
1 salt, pepper
12 slices square white bread
1 oil for deep frying

A Recipe for
Beignet Au Fromage

Never eat more than you can lift.
Miss Piggy

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

This Beignet Au Fromage recipe is one of many in our Cheese Category.

Mothers, food, love, and career, the four major guilt groups.
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This Recipe for Beignet Au Fromage is one of thousands in the Recipes-to-go Cheese Cookbook.

Mothers, food, love, and career, the four major guilt groups.
Cathy Guisewite

Beignet Au Fromage Recipe
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
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This is a recipe for Beignet Au Fromage from the recipe cookbook of Recipes-to-go (Cheese)

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

Beignet Au Fromage recipe - a tasty recipe for you to add to your collection!
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

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Eat little, sleep sound.
Iranian Proverb

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

Beignet Au Fromage

Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

Beignet Au Fromage Directions

Step l. Grate cheeses, put into small bowl of electric mixer. Add
egg, milk, crushed garlic, sifted flour and baking powder, salt and
pepper. Beat on medium speed 5 minutes. Step 2. Remove crusts from
bread. Spread about 2 tablespoons of mixture on to each slice of
bread, right to outer edges. Cut each slice into four squares. (If
bread is fresh remove crusts after you have spread the cheese
mixture; the crusts hold the bread firm). Step 3. put in hot oil,
cheese - side down; fry until golden brown on both sides about 2
minutes, turning once. Drain on absorbent paper. Source: Dinner
Party Cookbook ch. *This recipe comes from Gaddi's Restaurant in
Peninsula Hotel, Hong Kong.

Serves: 48

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Beignet Au Fromage Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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