Best 7 Grandma Lous Cheese Boereg Recipes

GRANDMA LOU LOU'S PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350.
• Mix oil and sugar; add eggs and beat well.
• Sift flour, baking powder, baking soda, spices and salt.
• Slowly and alternately add flour mixture and pumpkin to the sugar mixture.
• Lastly add vanilla.
• Drop by rounded teaspoonful onto greased baking sheet.
• Bake for 10-12 minute.
• For frosting: cream cream cheese, butter and vanilla.
• Gradually stir in powdered sugar.

ARMENIAN CHEESE BOEREG

Steps:

• Mix cheeses together with 1 beaten egg and parsley.
• Melt butter in a small frying pan.
• Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
• Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
• Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
• Spray sheet pan with PAM and butter tops of boereg before baking.
• Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.

CHEESE BOEREG

Steps:

• In a large bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella cheese; set aside. , Unroll phyllo dough; cut the stack of sheets in half widthwise. Place one sheet of phyllo dough in a greased 13x9-in. baking pan; brush with butter. Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out)., Spread cheese mixture evenly over top. Layer with remaining dough, brushing butter on every other sheet. , Bake at 350° for 25-30 minutes or until golden brown. Cut into triangles or squares.

GRANDMA'S BOLOGNESE

Steps:

• Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
• Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

GRANDMA'S CLASSIC CHEESE BALL

Steps:

• Combine 2 ounces cream cheese, blue cheese, and vinegar in a small bowl. Add water, stir until creamy, and transfer to a larger bowl.
• Add remaining cream cheese, processed cheese spread, onion, and onion powder; mix until well combined. Mix in 1/2 cup walnuts until incorporated and shape into a ball.
• Spread plastic wrap on the counter and spread remaining walnuts over top. Roll cheese ball in nuts until completely covered, then place into a bowl to help it keep its shape. Refrigerate until firm, 8 hours to overnight.

BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY

Steps:

• Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
• In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
• Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
• Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
• Assemble the boeregs: Unroll the filo dough and cut crosswise into 3½-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
• Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop ½ tablespoon of filling at the top center of the strip, about ½ inch (1 ¼ cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn't fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
• In a small bowl, beat the egg yolks with the water.
• Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
• Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
• Enjoy!

GRANDMA MAUL'S ITALIAN BEEF

Steps:

• Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
• Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.