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Zesty Cheese Straws Recipe

Zesty Cheese Straws

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 61-70 of 73

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  • on August 07, 2005

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    Good idea for a party.

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  • on August 03, 2005

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    Paula, you are the KITCHEN DIVA!!! This recipe was soooo very easy. Being from North Carolina this was always something we had at Christmas. Now, I can have it anytime!!! THANKS!! Ed

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  • on May 15, 2005

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    these didn't crisp at all. they were very gooey. the flavor wasn't bad but i don't think i will make these again.

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  • on May 05, 2005

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    Recipe works very well. Will add some hot sauce next time with the Cayenne pepper. Don't go by the 15 minute time, just bake them until they are golden on the edges. The kids love them....my husband too. plenty leftover for snacking over the next few days.

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  • on March 17, 2005

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    I made a batch of the cheese straws and
    was disappointed on how salty these tasted. Perhaps dropping down to 1/4 tsp instead of 1 tsp of salt would help. I threw out the entire batch.

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  • on March 11, 2005

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    These were so good.. I didnt have a full pound of cheddar on hand so I added some other ones I had and it was FABLUOUS. My dogs kept coming int the kictchen their share : and of course like I always do I spoiled them with the goods. Paula you are one of the best FOOD TV COOKS and look forward to watching your shows. I even have the hubby watching, keep the good recipes coming. As hubby would say "UMMM Doggies"

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  • on January 24, 2005

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    Great appetizer food, but these make
    wonderful hostess gifts or for 'Gourmet
    Food Lovers' gift foods, or the "Gourmet Snacker' Or 'Cheese Lovers'.
    U can also make Parmesean &/or Asiago Cheese Straws OR "Fricos".

    Note for best results:
    Always use fresh cheese. And, any firm or extra firm cheese works well.

    Another variation: Try adding some jalapenos.

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  • on January 03, 2005

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    I made these over the holidays, and they were a huge hit- the only change I made was a few drops of hotsauce and baked them at 325 for 25-30 minutes.

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  • on November 23, 2004

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    Are these supposed to be crunchy? I baked them for 15 minutes at 300 degrees, but they are soft, not at all like a cracker as I expected. If I make them again I will definitely use sharp cheddar cheese and more cayenne pepper. They were rather bland.

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  • on November 20, 2004

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    This was easy and great

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