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  1. #1
    Dr. Bork Bork's Avatar
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    Cheesy Baked Thingies

    Primal Fuel
    So I have some leftover brie from brie burgers the other night, and I thought it would be nice to make something out of it. I was thinking of those cracker thingies you can make by placing cheese under the broiler, but I forgot what it was called.
    Google isn't giving me much with the search "cracker cheese thingies" other than ritz with cheese.
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    There were Parmesan crisps, with grated Parmesan. Is that what you were thinking of?
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    If I had extra brie, I'd make a smaller, crustless version of this: Brie and Pear Tart Recipe ~ Ile De France Giveaway

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    Dr. Bork Bork's Avatar
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    Quote Originally Posted by RitaRose View Post
    There were Parmesan crisps, with grated Parmesan. Is that what you were thinking of?
    Yes! I couldn't wait for an answer, since I had to get dinner on, so I came up with a crazy brie crisp recipe. I will lyk how they turn out!
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    Dr. Bork Bork's Avatar
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    Quote Originally Posted by RitaRose View Post
    There were Parmesan crisps, with grated Parmesan. Is that what you were thinking of?
    Yes! I couldn't wait for an answer, since I had to get dinner on, so I came up with a crazy brie crisp recipe. I will lyk how they turn out!

    Quote Originally Posted by jqbancroft View Post
    If I had extra brie, I'd make a smaller, crustless version of this: Brie and Pear Tart Recipe ~ Ile De France Giveaway
    Thanks for that! I know what to make for Thanksgiving dessert next month now

    EDIT: Nevermind. I burnt them. Even the parchment paper is umber. *sad*
    There goes 2 oz of good brie.
    Last edited by Dr. Bork Bork; 10-06-2011 at 05:03 PM.
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    I hate it when that happens. I was making primal granola and had to go outside to tend to the goats and got it tooooooooo brown in the oven. Too many dollars worth of nuts to just toss out, so I'm eating small amounts of it as a garnish for my chevre.

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    I think the moisture content of brie is way too high compared with parmesan, so it'll take a reaaally long time for you to slow-dry it to become crispy.

    Maybe turn down the heat and bake longer next time? XD

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    Dr. Bork Bork's Avatar
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    Quote Originally Posted by sakura_girl View Post
    I think the moisture content of brie is way too high compared with parmesan, so it'll take a reaaally long time for you to slow-dry it to become crispy.

    Maybe turn down the heat and bake longer next time? XD
    Either that or just catch it at 5 mins instead of 10. It was crucified at 10 mins.
    --Trish (Bork)
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    jmday's Avatar
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    Parmesean crisps very easy

    over 425 deg

    on parchment paper spread shreaded Parmesean

    bake for 12 -14 minutes til brown

    take out of oven and let cool.

    break apart. enjoy


    I have been experimenting with different cheese brands. I love the cheese crisps from Whole Foods. When I grate my own, they were very thin crips.
    I purchased some pre-shedded cheese at costco, and the crisps turned out much closer.
    yummy!
    Julia
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    I've done it this way before... at 350 degrees, there's much less risk of burning things. Low-Carb Snacks : Homemade Baked Cheese Crisps Recipe | Joyful Abode
    "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

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