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| Articles about Cheese |
| Cheese for Supper. | | 2008-07-21 15:32:00 | | July 22 ... July 22 is said to be the anniversary of the day in 1376 that the Pied Piper led the children out of the German town of Hamelin. Undoubtedly a mythical date for a mythical event, but part of all our heritage thanks to Robert Browning’s poem. “Rats! They fought the dogs and killed the cats, And bit the babies in the cradles, And ate the cheeses out of the vats.” The ‘anniversary’, real or not, made me think (as every story does) about food. Not rats, I will save the ratty food story for another day, but cheese. I feel that this blog has been sadly lacking in cheese stories and recipes. The Welsh Rabbit series (here and here) has been sadly neglected, and very few were able to shed any light on Potato Cheese. I give you two cheese dishes, both now merely faint ancestral dreams, having suffered death by nutritional correctness. Battered deep fried cheese. For supper. Cheese Patties (with Cream). For supper. From a time when people were | | By: The Old Foodie | | |
| | Low Carb, Cream Cheese Muffins | | 2008-07-16 19:49:07 | | Nance, asked in the comments section for the recipe so I thought I'd take a picture of one I made last night and share here. Now this may look very plain and basic but it is actually very yum. Don't be afraid to try it if you don't like baked cheesecakes, as I didn't like them either, until now so you never know you may love these too!The recipe is from the Low Carb Friends Forum, make sure to check that thread for the many variations, it is long but worth the read. Also, you're more then welcome to pop into our thread I made as well: Low Carb Cream Cheese Muffins (Cheesecakes)Anyway here's the metric version:Low Carb, Cream Cheese Muffins500g cream cheese1/2 cup splenda2 large eggs1/2 tsp vanillaCinnamon for dustingPreheat oven to 180CSoften cream cheese, add eggs, splenda and vanilla and beat until smooth. Pour into a greased 12 muffin pan (I use silicon patty cases). Sprinkle with cinnamon and wack in oven for 20 minutes then leave to cool in oven.These are the counts for the metric | | By: Pinch of... | | |
| | Kaesetorte (Cheese Cake) | | 2008-06-29 12:59:00 | | Ingredients :(Untuk dasar/kulit kue)50 gr. gula pasir.100 gr. mentega (potong kotak-kotak kecil).150 gr. tepung terigu.1 kuning telur.Tambahan :Kacang-kacangan/biji-bijian yang kering (kacang merah, kedelai dll.)(Untuk isi)500 gr. curd cheese (Quark).150 gr. gula pasir.3 sdt. vanili bubuk (Vanillenzucker).Parutan kulit jeruk lemon (1 buah). ( Tidak perlu dipakai semua, supaya tidak pahit.1 sdm. tepung terigu.1 sdm. tepung maizena.7 kuning telur.—–7 putih telur.50 gr. gula pasir.50 gr. mentega, dicairkan.Directions :Adonan untuk dasar/kulit kueTepung terigu, gula, kuning telur dan mentega diuleni sampai rata, padatkan. Bungkus dengan foil plastik. Diamkan di tempat dingin (bisa dimasukkan kulkas dan didiamkan semalam). Jika dikeluarkan, diamkan dulu sebentar dan taburi sedikit terigu. Gulung-gulung dan ratakan dengan gulungan kue (gak tau nama benernya..hehehe..). Lalu taruh di cetakan bundar (26 cm) yang sudah dibalur mentega dan taburi terigu. Pinggir juga dikasih adonan kulit. Tu | | By: Nusantara Recipe | | |
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| 178. Singles Cheese Funny Commercials Site | | 2008-06-28 08:13:34 | | Boy Stops Sharing with Dog - Click here for Hot MySpace Items
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| | By: Feel My Tube | | |
| | Cheese & Bell-Pepper Pulao (Rice Pilaf) | | 2008-06-12 12:28:38 | | Cheese is one such versatile ingredient that adds taste and glamour to any recipe. Just as it did to our week-night dinner recipe of this delicious Bell-pepper & Cheese Rice Pilaf (Pulao) which was beautiful to look at and even more wonderful to eat! Generally, rice pulao needs a dal or curry to go with it, but this Pulao Recipe stands all on its own, and is definitely not a sidekick! Mildly flavored with saffron, turmeric and spices, the bell-peppers lend it texture while the cheese...
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| | By: Fun and Food | | |
| | Cheese Cookies - Hidangan Ramadhan | | 2008-06-11 23:42:00 | | Bahan :200 gram margarine100 gram gula halus1 butir telur2 kuning telur100 gram keju edam, parut dan jemur sebentar250 gram tepung saguTaburan : 50 gram keju cheddar parutCara membuat :Panaskan oven dengan tempertaur 160 derajat Celsius, siapkan loyang pipih, olesi dengan margarine. Kocok margarine bersama gula halus hingga alembut, masukkan telur dan kuning 0telur sambil terus dikocok hingga merata dan lembut. Masukkan tepung sagu dan keju edam, aduk rata. Cetak ku2 dengan menggunakan spuit atau dengan sendok teh, tata diloyang yang telah diolesi margarine, taburi keju parut diatasnya. Panggang selama 15 menit hingga dasar kue kecoklatan, hilangkan uap panasnya. Simpan dalam stoples kedap udara. | | By: Nusantara Recipe | | |
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| Gund Say Cheese Camera | | 2008-06-10 11:58:10 | |
I previously featured a Disney Store Mickey Mouse camera that was perfect for toddlers; however, it wasn’t that great for the younger members of the family who feel a little left out when it comes to a family trip to the zoo and everyone else has their cameras out. Of course it’s not practical to [...] | | By: Kidazy | | |
| | Free Wine Tasting & Cheese at Morton's in Brickell | | 2008-06-05 15:02:00 | | FREE WINE TASTING & CHEESE at Morton's Tonight!!!!
Someone was very kind to email me and suggest this event happening every thursday at Morton's in Brickell. Thanks again!
where:
Morton's...
The place for miami downtowners to find whats going on in their area and at the same time support the downtown area grow
| | By: Miami Downtown Life | | |
| | Cheese & Rice Cutlets (Croquettes) - Party Appetizers | | 2008-05-29 23:48:18 | | One of the most important things in a party menu are appetizers, as they have the power to make or break your first impression as a host. Its better to stick to simple yet presentable food for the first course, and these Rice & Cheese Croquettes totally fit the theme. When you think about vegetarian cutlets, people often think of potatoes, paneer, or lentils. But what's a chef who doesn't break boundaries, right? Inspired by some leftover rice and a bag of cheddar cheese, I decided to try a...
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| | By: Fun and Food | | |
| | I'll take a Philly cheese with a side of JC | | 2008-05-25 15:51:48 | | Philadelphia is the 6th largest city in the United States with a population of 5.9 million. Being the first industrialized city in the United States was quite a feat, and can be seen in almost every part of the city.One thing I did notice however is a lack of JC. The east coast attitude seems to be one of get out of MY way I'M busy. Quite selfish and cold. This could be the reason that JC ain't spilling out of the pores of city murals and statues. A lot of artwork seems to be based on a few | | By: JC and ME | | |
| | Apple & Gouda Cheese Pancakes - Dutch Style Recipe | | 2008-05-19 00:22:22 | | Here's a favorite Dutch dish that my wife just loves. We never manage to make it as well as they do in the Pancake Bakery in Amsterdam's city center (a famous Dutch pancake restaurant nearby the Anne Frank house that you don't want to miss if visiting the Netherlands). This is not their recipe, but a nice recipe for similar pancakes to the Dutch & Cheese ones they offer.Apple and Gouda Cheese Pancakes - Dutch Style RecipeServings: 4Ingredients- 1 cup flour- 4 eggs- 1-1/2 cups whole milk- Salt- 2 Granny Smith apples- 7 tablespoons powdered sugar- 4 tablespoons butter or oil- 8 thin slices of Gouda cheese (not the aged, but the young cheese)PreparationPlace the flour in a mixing bowl with the egg yolks (keep the whites for later).Add in milk and a teaspoon of salt and mix until you get a smooth batter without clumps.Let the mixture stand for around 30 minutes.Peel the apples and cut the apple without skin into thin slices.Beat the egg whites with a bit of salt and pour into the panca | | By: Cookbook Collecting Blog | | |
| | Tennessee Aged Black Pepper Cheese Recalled | | 2008-05-15 10:38:00 | | FOR IMMEDIATE RELEASE -- May 15, 2008 -- Sweetwater Valley Farm, Inc. of Philadelphia, TN is recalling Tennessee Aged Black Pepper Cheese because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.Tennessee Aged Black Pepper Cheese, Lot Number 616-361 was distributed in 5, 7, and 10 ounce bars through our retail store in Philadelphia, TN and a Winery in Portland, TN. Less than 100 pounds was distributed.This product was distributed between December 27, 2007 and May 12, 2008.No illnesses have been reported.The recall was the result of a routine sampling program by the Tennessee Department of Ag | | By: Whole Food And More | | |
| | Potato and Cheese. | | 2008-05-04 16:05:00 | | May 3 ... Any dish containing both potato and cheese has got to be good, right? Instead of potato AND cheese, how about ‘potato cheese’? Potato cheese is just what it sounds like – cheese made with the inclusion of potato. Cant be bad, can it? I only discovered this concept recently, although it is apparently moderately old – and I have yet to actually try it. If you know anything about it, do please let us all know via the comments. In the meanwhile, here are my scattered gleanings on the topic. There are a number of references in English writings of the nineteenth century to ‘potato cheese’ from Germany or the Savoy region. Some recipes sound more like a fermented cheesy potato pancake rather than a potatoey cheese. From a magazine article of 1830: Potato Cheese.—In many parts of Saxony, cheese is made in the following manner from potatoes :—Take the best potatoes and boil them ; when cold, beat them in a mortar into a pulp, adding a pint of sour milk to | | By: The Old Foodie | | |
| | Pasta Tasting - Course 2: White Truffle Laguiole Mac & Cheese | | 2008-05-04 06:51:00 | | The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It's perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.White Truffle Laguiole Mac & Cheese6 ounces dry elbow macaroni (Barilla)5.5 ounces Laguiole, shredded2 tablespoons heavy cream2 teaspoons truffle oil (optional)1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn't that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn't allow the truffle oil to shine. While the truffle oil certainly doesn't harm the flavo | | By: FoodMayhem | | |
| | Dinosaur Cheese Carving | | 2008-04-30 23:16:00 | | cheesasaurus 250 lbs. of carved Kraft cheeseThis is one big and heavy cheesework, displayed in a museum for a foodexhibition and sponsored by Kraft.
| | By: Food Designs | | |
| | Chicken wrapped in Ham & Cheese | | 2008-04-30 21:44:01 | | A friend of ours from church brought this dish over after Liza’s surgery. It kind of reminds me of a chicken cordon bleu. She said it was a family favorite and it turned out to be a hit with our family as well, including the kids. You can’t beat that.
1 pkg. boneless chicken [...] | | By: Bartholomew Buffet | | |
| | | The Essential Cheese Blogs... | | 2008-04-26 19:50:00 | | Cheeseaholics AnonymousThe story of a girl and her insatiable urge to eat cheese!CurdNerdsJust when you thought it was safe to enter a fromagerie!So you wanna be a cheesemaker?Well, do ya'...punk!Fromage Du MoisAmateur cheese excellence!CheddarBoundAnd you though that you liked the yellow stuff!The Great Cheese QuestGotta try'em all!Cheese UndergroundThe grassy, rural Wisconsin story of cheese gone right.Cheese By HandInstead of by foot ^_^ | | By: Food and Travel on the Go! | | |
| | Sweet Cheese Puffs | | 2008-04-17 20:48:00 | | Carol Gelles gave me a book called Sweet Miniatures, by Flo Braker, several years ago. It's possible that this book started my obsession with miniatures, after I bought a mini-muffin pan just to make the Sweet Cheese Puffs in this book. It is still my favorite recipe from this book, and occasionally I play with it to make different flavors.I decided to make two adaptations, one with Grand Marnier, for my friend Caroline's birthday (yesterday). The other with Mango Butter, which I made today. These are wonderfully light, which is so deceiving as this is not a dessert for dieters.Grand Marnier Puffs and Mango Cheese Puffs~adapted from Sweet Cheese Puffs by Flo BrakerSour cream pastry2 cups all purpose flour1/8 teaspoon salt8 ounces unsalted butter, chilled and cut into 1/4" slices5 ounces sour creamFilling8 ounces cream cheese1 large egg1/2 cup granulated sugar1 teaspoon vanilla1 teaspoon finely grate orange zest1 teaspoon Grand Marnier2 tablespoons Mango Butterconfectioners sugar for sp | | By: FoodMayhem | | |
| | Vegetable and Cheese Parathas (Stuffed Flatbread) | | 2008-04-17 17:09:41 | | Parathas have been a traditional Indian breakfast in many north and west-indian households for as long as I can remember, and the versatility of the recipes is what makes it so attractive. Not to mention that they are healthy and filling at the same time. "Stuffed Parathas" are basically nothing but "Stuffed Flatbreads", filled with your choice of boiled and mashed veggies, rolled into a disc and cooked on a "tava" (cast-iron pan), greased with oil or ghee on both sides. Aloo or Paneer parathas...
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| | By: Fun and Food | | |
| | How To Make Paneer (Ricotta Cheese) at Home | | 2008-04-17 13:40:14 | | Paneer, also known as Ricotta or Cottage Cheese is a favorite ingredient in Indian cooking, and there's nothing like fresh homemade paneer! I have posted several paneer recipes on this blog, and over the course of time, a lot of my readers have reported that they live in regions where readymade paneer is not that accessible, and it'd be great to make it at home. Actually, making paneer at home is not such a big deal; its simple and does not require a lot of care or expertise! Plus, homemade...
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| | By: Fun and Food | | |
| | | Peanut Cheese Paratha | | 2008-04-09 16:00:00 | | Ingredients1 cup wheat flourSalt to taste4 tbsp Finely crushed roasted peanuts4 tbsp grated cheese1/4 tsp red chilli powderA bit of ajwainMake a soft dough of wheat flour, salt and water and let it stay covered for half an hour.Mix the cheese, peanuts, red chilli powder, salt and ajwain well and make small balls.Roll out the dough into thick puris, place the cheese peanut balls in between and close with the dough from all sides. Dip in some flour and roll out again into thick parathas.Cook on a | | By: Simple Indian Food | | |
| | Spring Cheese Spread | | 2008-04-05 12:44:29 | | 150 g red radishes300 g Sremski cheese (Serbian cottage cheese)4 medium sized spring onions, green parts removed200 g sour cream (20% milk fat)Finely chop radishes and onions.Mix together cheese and sour cream with a fork.Fold carefully radishes and onions to the cheese.Serve.
| | By: Palachinka | | |
| | Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe | | 2008-04-05 10:47:42 | | This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can [...] | | By: free blog | | |
| | Mini Carrot Spice Cupcakes with Cream Cheese Frosting | | 2008-03-28 17:06:00 | | My friend Lily is moving away so I had to send her off with a treat. I love mini cupcakes and I love giving mini cupcakes. So, I decided on an apple/carrot spice flavor but you can't taste the apple so I'm calling them Carrot Spice Cupcakes. I am so impressed with this recipe, as a first try. I would only change one thing, remove the nuts. The texture of the cupcakes is so light and tender that the crunch of nuts seems not to fit in. I will definitely be making these again (sans nuts).Mini Carrot Spice Cupcakes~makes about 40 mini cupcakes2 eggs, lightly beaten1 cups white sugar1/3 cup packed light brown sugar1/2 cup vegetable oil1 teaspoon vanilla extract2 cups shredded carrots1/2 cup packed shredded apple1 1/2 cups all-purpose flour1 1/4 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground ginger1/3 cup chopped walnuts (chop smaller than usual)1. Preheat oven to 350 degrees F. Spray mini muffin pan with non-stick (Pam).2. | | By: FoodMayhem | | |
| | Colorful Spring Salad with Cranberries and Home-Made Bleu Cheese Dressing | | 2008-03-27 18:14:02 | | Remember those evenings when you have had a rough day at work, end up coming late at home, and have nothing to cook except some cheese and a bag of salad greens gawking at you from your fridge!! believe it or not, I have had more than my share of such evenings, especially when it gets really late and I am determined to go to gym that day at any cost. For days like these, salads can act as a welcome retreat. And yet, using the same store-bought salad dressing every time can get kind of boring....
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| | By: Fun and Food | | |
| | Cheese Paratha | | 2008-03-26 03:57:00 | | Ingredients1 cup wheat flourSalt to tasteGrated Cheese (the more the tastier)OilGheeMake a soft dough of wheat flour and salt with water and keep it covered for 15 minutes. Since cheese already has salt, no need to add more to it.Take a medium sized ball and roll it out in a thick chapati. Bind the grated cheese well into a ball and place it in the center of the chapati. Close from all sides and roll it out into thick parathas.Cook them on hot tava till both sides start getting brown spots. Add | | By: Simple Indian Food | | |
| | | Cheese Dosa | | 2008-03-24 07:22:00 | | I love dosas and I love cheese too...So how long will it take for me to try Srivalli's Cheese dosa idea. Although I have Cheese dosas at restaurants, this is my first attempt at home.IngredientsDosa BatterGrated cheeseOilSpread out dosa batter on a hot tava in circular manner to make a dosa. Spread out a little oil on the sides and the grated cheese all over the dosa. Cook on very low flame. When one side turns golden brown, turn and cook on the other side that has cheese, but cook for hardly a | | By: Simple Indian Food | | |
| | Cheese! You Are On Camera! | | 2008-03-23 21:17:00 | | No doubt their poster is always better!For this week's Monday Blues, we will talk about the 3# movie in the USA-Shutter! It seems that Hollywood is running out of steam to create horror flicks. Seriously, their Asian rivals are now creating more and more top notch ghost movies. Japanese, Korean, Hong Konger and Thais are rolling out slew after slew of great horror episodes! What happened to Hollywood? So it seems logical that the next best idea is to RECREATE the original one. The Copycat Shutter Trailer!But sadly, as we all knew...Imitation is Limitation right? So no matter how genius the director and the acting casts are, the best they could grind out is the second best of the movie they try to copycat! So, most of the recreate Asian Horror movies often flop and appear silly! No disrespect but that's what going on right now. And the latest recreation of Shutter is also set for another dismay carbon copy!For those who had watched the original Thais Version of Shutter should have known | | By: Live Life! | | |
| | Italian toxic Mozarella Cheese - what you throw comes back to you | | 2008-03-22 01:47:37 | | In the southern Campania region of Italy, there was a garbage disposal crisis going on since months. And probably some of that that garbage was consumed by the dairy animals. Over the past week, Italian authorities have searched dozens of buffalo dairies and seized milk samples for tests after higher-than-permitted levels of dioxin were discovered [...] | | By: Comprolive | | |
| | Head of Marketing Communications (The Big "MARCOM" Cheese) Sony Ericsson (NC) | | 2008-03-20 17:44:00 | | Sony Ericsson is on the cutting edge of one of the most dynamic areas in modern technology. Our devices are multiple award winning, “WOW” devices that make even grizzled hardware reviewers do a double take.We are seeking an individual to join our incredible team of talented individuals to help us define the next generation in wireless and convergence devices. If you think you are up to the challenge and have the qualifications, drive and innovation required, read on. Head of Marketing Communications This Marketing Communications (Marcom) Manager will develop the marcom strategy for our North American Market ensuring a consistent, vibrant and unique approach to attain our goals for market share and brand. This will also be a key position in providing advisory services to the Head of Marketing. The person in this role is part of the marketing team reporting to the Head of Marketing and works in close co-operation with our phone and Global Customer Unit resources, as well as the s | | By: WirelessJobs.com | | |
| | some more whine with that cheese? | | 2008-03-19 17:52:02 | | I’m running out of creative ways to say my immune system is not very good at doing its job.
It’s funny because last year, I wasn’t sick at all. This year, I’m plagued by health problems. Right now, my nose is running which is a sign of an impending cold or that I’m now officially allergic [...] | | By: the cloudy dreamer/stacy | | |
| | Swedish Pork Cheese Schnitzel | | 2008-02-26 05:14:33 | | INGREDIENTS:
serves 4
* 4 nice and thin pork cutlets, or 500 -600 grams lean slices of boneless pork
* 200 grams Grevé cheese, sliced
* 4 slices of smoked ham
* 1 egg
* 1 tablespoon water
* 1 dl...
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| | By: My Recipes | | |
| | Gluten-Free Gems… Jacqui’s Casein-Free Mock Cottage Cheese | | 2008-02-19 21:28:00 | | Note: Glutino brand crackers pictured are Gluten-Free but are made in a facility that processes dairy containing products. The label states that the crackers may contain ‘trace amounts’ of milk. Be aware of this if you have an extreme sensitivity or true milk allergy. Jacqui can have milk as a trace ingredient, but [...] | | By: In The Life Of A Child | | |
| | Cheese Rolling in Italy | | 2008-02-14 00:35:00 | | This ancient game is still practiced several places in Italy. In the Umbrian hill town of Panicale cheese rolling takes place the day after Easter, La Pasquetta. There contestants roll a huge wheel of cheese around the village walls using the fewest number of strokes. Check out last year's Panicale cheese rolling event on Stew's Italy Blog. Read more about the town of Panicale or see Panicale pictures on Europe Travel.In Italy, the Monday after Easter is also a holiday so you may find small festivals, music, or celebrations. Find out more about Easter week and Easter events with Easter in Italy.
| | By: Italy travel news | | |
| | Chuck E Cheese Off: No booze, cursing or gang colors at kiddie's restaurant | | 2008-02-13 17:01:14 | | Long before Ratatouille came out and made the thought of rodents in the kitchen anything less than disgusting and a sure sign that the proprietor needs to have the lights dimmed and a board of health sign hung in the window, the rat-themed Chuck E. Cheese was welcoming in children of all ages (though single men over 40 going there would be met with a raised eyebrow) to munch down on unwholesome food and run their parents to the poorhouse requesting quarters to play their endless supply of arcade games.Those of us who grew up on the Canadian side of the Canadian-US border will recall with varying levels of fondness being trundled over to the place on a special occasion -- like the first time a "D" didn't stain a report card -- for meals. Indeed, in the 1980s, after mom and pop Canuck had finished making their contribution to the bankrupting of their country by cross-border shopping and filling up on cheap USA gas and smokes, they would often share their savings bounty with the kids by t | | By: The Shark Guys | | |
| | Dessert Recipes : Cream Cheese Pie | | 2008-02-04 08:52:00 | | serve 6 - 8Ingredients :8 oz. cream cheese1 can sweetened condensed milkOne quarter cup lemon juice1 tsp. vanilla extract1 9-inch graham cracker crustCombine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.Tips : Use light cream cheese and fat free condensed milk. | | By: Cooking is Easy | | |
| | Toasted Cheese Sandwich | | 2008-02-02 16:16:00 | | I have to say that I really love a good toasted, or grilled, cheese sandwich. Now the one I have pictured to the right is one I tried to make myself in the toasted cheese sandwich maker appliance we have. It's not much to look at but damn if it doesn't taste absolutely delicious. It's nothing compared to the toasted cheese sandwiches I used to get triple extra of in high school. The crust was hard as a brick and could crack your teeth but the interior was so cheesy and buttery and warm and yummy. | | By: Sunrise on the Sufferbus | | |
| | Want some cheese to go with that WHINE? | | 2008-01-30 08:19:49 | | It has been a difficult time as of late. Not so much difficult as challenging really. Those who have chosen a path of learning and growth are always faced with challenges that assist in achieving that growth. We may not always like it, but we asked for it on some level.
I was reminded just [...] | | By: MoonCave Crystals Musings | | |
| | Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese | | 2008-01-28 08:59:00 | | 2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw. | | By: Cooking is Easy | | |
| | Savoury Muffins with Sun-Dried Tomatoes and Cottage Cheese(Paneer) | | 2008-01-24 00:52:06 | | When we think about comfort foods, we tend to give in a bit more towards chocolate or desserts, but for some of us, savoury dishes go more towards comforting our palettes than sweet ones. I am one of those with a huge sweet tooth, and almost always give in to my dessert temptations; but lately, I'm trying to extend my skills by experimenting a lot more with new spices and herbs, and combining classic ingredients in a contemporary style to create a savoury tantalizing dish. This weekend, I decided to realize one of my whims - I'm a huge fan of muffins, and so I thought why not make a Savoury Muffin! when Indians think of comfort food, 9 people out of 10 zero in on "Paneer", or Cottage-cheese. So I too chose paneer as my main ingredient, then started adding other stuff, some inspired by my sense of taste and smell, some purely by instinct, and some simply because they are favorites!:) So what things finally made it into my muffins?? well, it was mainly Sun-dried tomatoes, cottage-cheese, | | By: Fun and Food | | |
| | Appetizer Recipes : Cheese Fondue with French Bread Cubes | | 2008-01-15 21:20:00 | | Ingredients :1 cup dry white wine2 cloves garlic minced1 Tbsp. Worcestershire sauce1 Tbsp. cornstarch2 cups cheddar cheese cubed2 cups Colby cheese cubed1 loaf French bread cubedIn a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants that specialize in fondues of all kinds.Tips : Use light cheeses. | | By: Cooking is Easy | | |
| | Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad , Cheese Buttermilk Biscuits | | 2008-01-15 21:03:00 | | Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs celery, chopped2 carrots, shredded6 small new potatoes, cubed2 sprigs fresh thyme1 cup dry red wine2 cups beef broth1/2 cup cold water1/4 cup cornstarchSalt and pepperIn a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth and salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. Feel free to use a crock pot or other slow cooker for this recipe. We sometimes put a dash of hot sauce into the stew immediately before serving to spice things up a bit.Tips : Use low fat beef broth. Cheese Buttermilk BiscuitsIngredients :2 cups flour2 tsp. baking powder1/2 tsp. baking soda3/4 cup milk1/4 cup vegetable oil1/2 cup cheddar cheese, gratedSift flour, baking powder and baking soda. Add milk, oil and cheese and stir well. Knead dough with some extra flour on a smooth surface, roll out with rolling pin. Cut dough with a cookie cutter or top of a glass. Place on ungreased cookie sheet and bake at 425 degrees for 12 - 15 minutes or until golden brown.Tips : Use low fat milk a | | By: Cooking is Easy | | |
| | Asparagus Cream Cheese Spread. | | 2008-01-09 20:37:54 | | 1 16 oz. whipped cream cheese2 cans asparagus4 scallions, chopped3 tbsp. horseradish sauce6 slices baconpinch salt1. Cook bacon in microwave or fry. Let cool and break up into tiny small pieces.2. Place all ingredients into food processor or blender. Mix well.3. Refrigerate for 1 hour before serving.4. Serve with vegetables, breads or crackers. | | By: cookbook n recipes | | |
| | Appetizer Recipes : Beef Stuffed With Cream Cheese | | 2008-01-07 00:58:00 | | Ingredients :One half pound thin sliced roast beef8 oz. cream cheese, softened1 clove garlic, minced1 Tbsp. lemon juiceOne half tsp. seasoned salt1 Tbsp. prepared horseradishCombine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.Tips : Use lean roast beef and light cream cheese. | | By: Cooking is Easy | | |
| | Shiitake Mushroom and Bleu Cheese Crostini | | 2008-01-03 18:54:31 | | As the holiday season turns into full swing, you'll find yourself playing a host more often than you think. Sometimes it's nice to know a simple yet presentable dish that will not suck all your energy and yet pay justice to the occassion. Today I share with you one such appetizer recipe, the Shiitake Mushroom Crostini, an italian first-course meal, similar to "bruschetta", but it also serves well on a dinner plate when you are not too keen on consuming a heavy meal. That's precisely how we finished ours yesterday. The Shiitake mushrooms have a unique taste, and though you can replace this recipe with your choice of mushrooms, the former work better with the cream sauce, garlic and chives. The garlic and the bleu cheese are of course, the essence of this dish. I've used simple bread for the base, but you can even try the flavored ones that we get these days in stores and places like Panera Bread!Ingredients2 tbsp butter2 cups fresh shiitake mushrooms - cleaned and chopped2 cloves ga | | By: Fun and Food | | |
| | How To Make A Tasty Cheese Fondue | | 2008-01-03 03:54:00 | | How To Make A Tasty Cheese FondueAuthor: Christopher FisherFondue is one of the most delicious and fun ways to eat. A fondue (especially cheese fondue) can be a big hit at a party, a nice choice for a romantic dinner, or a perfect, fun meal with all the kids. It's different, exciting, and most of all delicious!So are you ready to learn how to make a tasty cheese fondue? If so, this article will show you everything you need to know to get started.This article assumes that you already own a fondue pot and forks. If you don't, you might be able to use a Crockpot and bamboo skewers as forks. A fondue set is definitely recommended, and will make your fondue experience much more pleasant.We will be making a Swiss fondue, which is the most popular cheese fondue. And it's a favorite for good reason, the two Swiss cheeses used in this recipe combine to create the perfect flavor and texture for fondue.Cheese Fondue RecipeIngredients- 1/2 pound of finely grated Gruyere cheese- 1/2 pound of finely grated Emmentaler cheese- 1 clove of garlic- 1 cup dry white wine (preferably high quality)- 1 tbsp lemon juice- 3 teaspoons cornstarch- 1 tablespoon kirsch cherry brandy- pepper and nutmegDirections1. Cut the garlic clove in half and use it to rub the inside of a medium saucepan. Add the wine and lemon juice then bring to a simmer over medium heat.2. Mix the finely grated Gruyere and Emmentaler cheese with the cornstarch in a large bowl. Toss it all together. Stir the cheese mixture into the wine one small handful at a time until creamy. Don't stir in a circle, use a zig-zag motion instead. If the fondue is too thick, add more wine. If it's too thin, add more cornstarch. Keep the heat just high enough to melt the cheese or it might start to get a bit stringy. When it reaches the desired texture (creamy) add the kirsch and a bit of pepper and nutmeg.3. Transfer the mixture to the fondue pot and serve as soon as possible with the dipping ingredients.Dipping Ingredients-Cubes of Fr | | By: The Food Expert | | |
| | WW - Asparagus, Bacon, and Cheese Frittata Recipe | | 2008-01-01 18:31:41 | | I got this recipe from my daughter who says it is excellent!
Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats, and day-old bread.
2 teaspoons olive oil or vegetable oil
4 slices uncooked turkey bacon, diced
1/2 cup onion, diced
2 cups asparagus, [...] | | By: Recipes from Grandma | | |
| | Spinach Onion and Cheese Souffle | | 2008-01-01 14:21:28 | | Cooking is all about flavors, aroma, tastes, and a whole lot of imagination! It's great to experiment with different ingredients and imagine how they would pair with each other, whether they compliment one another, or result in a stark contrasting taste. Sometimes these culinary concoctions can go awry, but most of the times it's fun, and results into something that leaves a tasty impression. Luckily for us, there are some things that just "click together", like chocolate and cookies, pasta and bread, my husband and me:), or in this case, spinach and cheese!! You can hardly go wrong with Spinach and Cheese, so for my first souffle recipe, I decided to go for a safer bet. I added two of my favorite ingredients, garlic and onions, threw in a pinch of nutmeg, and we had a luscious, good-looking and healthy Spinach Onion and Cheese Souffle for our dinner. People do get intimidated sometimes at the thought of making a souffle or casserole, including me, but it's not that tough, and actually tastes great!Ingredients1 bag (16 oz) frozen chopped spinach1/4 cup butter or margarine1/4 cup all-purpose flour1 cup milk4 cloves of garlic - minced4 tbsp onion - finely choppedsalt and black pepper - to taste1/4 tspn ground nutmeg (optional)3 eggs - white and yolk separated1/2 cup parmesan cheeseMethodThaw and cook spinach in boiling water for at least 8-10 mins. Remove from water and let it drip off the water spinach in a colander; squeeze well to remove water content. Preheat oven to 350°. Grease a casserole dish (or individual ramekins)with cooking spray and keep ready. Also separate the egg whites and egg yolks.Heat butter and garlic in a saucepan over medium low heat. When butter has melted, add flour and stir until smooth and bubbling, and it turns just a little brown. Add salt and black pepper according to your taste. Gradually add the milk, stirring constantly. When the mixture is thick and boiling, remove from heat.Turn off heat and stir in egg yolks, onion, spinach, ch | | By: Fun and Food | | |
| | | | Marbled Cream Cheese Brownie - Sheer Chocolate Indulgence | | 2007-12-18 13:53:31 | | The holiday season is in its full swing, and believe it or not, as soon as I step out of my house, I am filled with the aroma of baking emanating from houses all around me!! All homes are adorned with twinkling christmas lights, and fabulous decorations in the front yards, with Santa, and his sledge of reindeers, giant snowman, lighted christmas trees, and sometimes even tiny replicas of Bethlehem, and as if that is not enough to remind me of the festival, my nose keeps tingling at the smells of spices, cookies, savoury treats and other holiday baking that is intoxicating, and in my case, highly addictive, as I'm tempted to turn on my oven!! Here are some semi-homemade brownies, with all the goodness of chocolate combined with creamcheese for that marbled effect. All that fudgy chocolate is so inviting, there's no way you can resist eating it!! And as it uses some ready-made items, it doesn't even take much time to dish out these lovely beauties!Ingredients1 packet of ready-made chocolate brownie mix1/4 cup skimmed milk1/2 cup vegetable oil2 eggs1 packet Philadelphia cream cheese - softenedsugar - only if required (your brownie mix will have it already)MethodPreheat oven to 350°F. Grease the bottom of 9-inch pan with non-stick spray (or dust with oil and flour).In a medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Spread onto the greased pan. In another bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, and 1 egg until well blended. Drop some spoonfulls of this mixture over the layered brownie batter. Now is thr fun part:) Take a knife and cut through the batter several times for creating a random marbled design. Ask your kids to do this; they'll love it!! but give them a blunt spatula instead of a knife.Bake for 35-40 minutes or until cream cheese mixture is light brown. The toothpick trick should work, but the cream cheese should not be overcooked. Remember, these brownies will have a fudge-like textu | | By: Fun and Food | | |
| | Appetizer Recipes : Deviled Ham and Cheese Ball | | 2007-12-12 08:26:00 | | Ingredients :2 four and one half oz. cans deviled ham1 cup sharp cheddar cheese, shredded1 8-oz. package cream cheese, softened2 Tbsp. minced onions1 tsp. parsley1 Tbsp. lemon juice1 clove garlic, mincedOne half tsp. celery seedCombine all ingredients and shape into a ball. Chill until ready to serve. Serve with assorted crackers.Tips : Use low fat cheeses.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | The invention of “American Cheese”. | | 2007-12-10 13:30:00 | | December 11 …The man who invented ‘American Cheese’ was born on this day in 1874 on a farm near Stevensville, Ontario. Why did this Canadian call his cheese ‘American’? Was he honouring the country that enabled him to make his fortune? Or was it some sort of ethnic slur/joke against the folk across the border from his birthplace (like ‘Welch Rabbit’ is in England? You decide which of these applied to James Lewis Kraft’s patented processed cheese - made from genuine milk solids, all pesky bacteria and mould killed, and virtually guaranteed not to spoil.Kraft moved to Chicago in 1903 with $65 in his pocket and started peddling cheese from the back of a wagon. The problem is, the very nature of cheese makes it prone to spoilage (and this applied especially in summer in the days before refrigeration). There is a fine line between a perfectly aged cheese and a spoiled cheese and a spoiled cheese means loss of profit. Kraft was not a scientist, but he tried various ways aroun | | By: The Old Foodie | | |
| | Appetizer Recipes : Blue Cheese Ball | | 2007-12-09 09:05:00 | | Ingredients :8 oz. blue cheese, crumbled8 oz. cream cheese, softened1 cup cheddar cheese, grated8 oz. pineapple tidbits, drainedOne half tsp. seasoned salt1 Tbsp. Worcestershire sauce1 cup pecans, chopped1 cup fresh parsley, mincedCombine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.Tips : Use light or low fat cheeses. You could probably skip the pecans also but they do add a nice crunch.http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Appetizer Recipes : Barbeque Bacon and Cheese Dip | | 2007-12-01 08:18:00 | | Ingredients :2 8-oz. packages cream cheeseOne half cup barbeque sauce3 oz. real bacon bitsOne half cup tomato sauceOne quarter cup sweet onion, chopped1 cup sharp cheddar cheese, shreddedSpread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.Tips : Use low fat cream cheese and cheddar cheese. http://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Oaxaca Cheese Grits recipe | | 2007-11-23 03:36:00 | | 1 cup dry grits1 cup chicken stock1 cup heavy cream2 tablespoons butter, softened1/2 teaspoon salt1/4 teaspoon black pepper1/4 cup poblano puree1/4 cup Oaxaca cheese, gratedHeat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano puree; Simmer over low heat for 15 minutes.NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona | | By: ALL COOKING | | |
| | Appetizer Recipes : Cheese and Green Chili Dip | | 2007-11-14 07:24:00 | | Ingredients :2 Tbsp. butter2 Tbsp. flour1 cup light cream1 15-oz. can chopped tomatoes2 cloves garlic, minced1 4-oz. can green chilies, drained and chopped2 cups Monterey Jack cheese, shreddedMelt butter in a saucepan, add flour and mix well. Pour in cream and stir until mixture starts to thicken. Remove from heat. Combine tomatoes and garlic in a saucepan and cook over medium heat until mixture starts to thicken, stir in cream sauce and chilies. Slowly add cheese and continue stirring until cheese melts. Serve hot with tortilla chips.Tips : Use fat free Half and Half in place of the creamhttp://www.pheedo.com/f/cooking_is_easy | | By: Cooking is Easy | | |
| | Cheese - the source of proteins and vitamins! | | 2007-10-29 10:19:14 | | First, it must be said that the cheese is unusually rich in vitamins. It contains vitamins A and B, and other amino acids, without which the human body can not manage, such as tryptophan, methionine and lysine.In hard cheese there is a lot of calcium, phosphorus, zinc. To get the daily norm of calcium, for adult persons it is sufficient to eat only 80 grams per day of this kind of cheese.As for proteins, the cheese cosists 22% of them. Cheeses can be described as a remarkable, universal source of proteins. In addition, the protein contained in cheese is completely absorbed.Moreover, in cheese is present a so-named protein - casein, which forms the casomorphin - a substance with properties reminiscent to morphine, but when acting similar on the body, all the good effects are the same , without negative properties of the drug. And cheese also contains fatty acids that reduce the risk of cancer.Ancient Romans thought the cheese is not only a remarkable way to improve digestion, but also an excellent antidote to poisoning! And the peoples of the Caucasus put much of smelly cheese on the wedding table because, in their view, this cheese is supposedly acting like an aphrodisiac.But if these are just rumors, it was proven the fact: all who have allergy to milk, can calmly eat cheese in the food.Allergic reactions to cows' milk almost exclusively is caused by lactose, which in the milk is in surplus, but is not present in the cheese, despite the fact that other substances and the properties of milk are preserved in cheese in its original form! | | By: Vitamins In Our Life | | |
| | The Key to Hispanic Cooking is the Cheese & Cotija Cheese Gazpacho Recipe | | 2007-10-23 07:55:00 | | With today being “Day Without Immigrants” & Cinco de Mayo just around the corner, I thought we might step into Hispanic kitchens and discover a world of good food that does not breathe without cheese. I found this fascinating article from the South Bend Tribune on Hispanic food and wanted to share. “Most cuisines do not look nor taste as good as they should unless the right types of ingredients are used. This is particularly true of Mexican and Caribbean cuisines, especially where the cheese is concerned. Mexican or Hispanic cheeses not only look and taste different from American or European cheeses, but they also act differently when heated, making it worth the effort to learn a little about the hidden secrets of Hispanic cheeses. These cheeses are divided into three main groups: soft (non-melting), melting and hard. The soft, fresh cheeses have a unique ability to not melt when heated. That’s right! They don’t run, they don’t drip and they don’t error. They stay put, and this characteristic makes this mild-tasting cheese group well-suited for hot dishes. An easy way to enjoy this cheese is to simply cube it and fry it in a hot skillet. Soft cheese varieties include queso blanco, panela, queso para freir and queso fresco. They are all mild-tasting and perfect in dishes where you want the cheese to stay put, such as enchiladas and burritos. The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “oohy-gooey” factor, as with quesadillas, tacos, pizzas, grilled cheese or even cheeseburgers. This mild-tasting group includes: queso quesadilla, asadero, queso de papa, Oaxaca and queso para derritier. The third and final group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include cotija, anejo enchilado and duroblando. Cotija is used much like Parmesan. Anejo enchilado is rolled in pap | | By: Best diet for life | | |
| | Appetizer Recipes : Pimento Cheese Finger Sandwiches | | 2007-10-17 07:13:00 | | Ingredients :1 and one half cups mayonnaise1 4-oz. jar pimentos, drained1 tsp. Worcestershire sauceOne quarter tsp. red pepper2 cups shredded extra sharp cheddar cheese2 cups shredded sharp cheddar cheeseCombine all ingredients and mix well. Spread over white bread and cut into quarters.Tips : Use low fat mayo and cheeses. | | By: Cooking is Easy | | |
| | Italian Tomato-Herb Bread with Parmesan Cheese - And An Award! | | 2007-10-16 22:50:20 | | We usually try eating the whole-wheat bread everyday at breakfast, but from the time we've tried the Orowheat Buttermilk bread, it has really left an indelible impression on our taste buds!! The soft and creamy texture combined with the subtle buttermilk flavor has found a place in our eharts. So it was a matter of days before I started scouting the web for a similar recipe. Also, I'm a big fan of italian herbs like rosemary and thyme, and they taste great in a loaf of bread. So I couldn't have been luckier to have found a perfect recipe for Buttermilk-Herb bread (original recipe here). I modified it to add some whole-wheat flour, parmesan cheese and sun-dried tomatoes! Yup, and I'm glad I used these additons for they added a beautiful flavor to the bread. It tasted so good you could eat it just like that!!Ingredients2 envelopes active dry yeast1/2 cup warm water1 1/2 cups warm buttermilk1 egg (optional)2 tablespoons vegetable oil1/2 cup parmesan cheese1/2 cup rosemary leaves/flakes2 tbsp red pepper flakes5 tbsp sun-dried tomatoes (optional)3 cups all-purpose flour2 cups whole-wheat flour1 teaspoon saltMethodIn a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy. Stir the buttermilk, parmesan cheese, egg, oil, rosemary, red pepper, tomatoes and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl.Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size. Now divide the dough into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan or a deep dish pan. Let it rise until a finger leaves a mark when lightly pressed into the dough. Remember, this is the part which is inducing softness to the bread, so don't try to rush itPreheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom. The dough will easily leave the sides of the pan and form a hard crust on the top and bottom of the loaf. Also pass a knife through the loaf to ensure it's been cooked through and through.Cut into thin slices and store in air-tight container. This tastes like heaven when you warm the bread for 6-8 seconds in the microwave and put a dollop of butter or cheese on it!! of course, it serves as excellent bread for your sandwiches too!This bread is on its way to Kochtop to make its mark in the World Bread Day Event!Tip: You can add your choice of herbs to make this bread. I think that the Parmesan cheese and red-pepper flakes give it a unique aroma, and don't event think of skipping rosemary, unless you have a better-tasting fragrant herb for your bread!Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
| | Cilantro Pesto Grilled Cheese Sandwiches | | 2007-10-05 05:08:09 | | Some of us loved to eat and cook before going gluten-free and some of us did not. I think if you were a foodie prior to going gluten-free that presents a different set of challenges/emotions than if you were not. If you were a foodie than you are both excited and devastated at [...] | | By: Gluten Free Mommy | | |
| | | Mango and Mascarpone Cheese Tart | | 2007-09-28 07:09:51 | | Pies and Tarts have been a pride of bakers and dessert restaurants since quite some time now, and though I've baked a lot of cakes and cookies, Tarts were one thing I had never tried. So after visiting a lot of dessert cafes and seeing their beautiful and delicious line-up of delicacies, I was tempted to try one myself too. The obvious choice would have been a Fruit Tart, but then I realized that there's just one favourite fruit for me in the whole world, and that would undoubtedly be "The Mango". And thanks to Food Network and my husband's love for cheese, I was also introduced to another famous dessert ingredient which makes it creamier and tastier without adding much of anything else, and that is "The Mascarpone Cheese". So when I read about the "Hay Hay Its Donna Day Event" featuring Tarts this time, I got a reason that I was looking for to try my skills with this dessert. So here's presenting the Mango and Mascarpone Cheese Tart that is sure to take your breath away!!IngredientsCrust2 cups all-purpose flour1/4 tsp salt3/4 cup unsalted butter at room temp3/4 cup white sugar1 egg1 tsp vanilla essenceFilling1 package mascarpone cheese (or light cream cheese)sugar - to taste if needed1 cup mango puree2 fresh mangoes - cut into thin slices or pieces (canned mango slices will work too)1 tsp cardamom powder (optional)5-6 saffron strandsMethodYou can buy the ready-made pie crust from the market, or even use the small mini-tart foil containers to make your work easier. Below you'll find a recipe that I used for my crust.In a medium bowl, combine flour and salt. In another bowl, blend butter and sugar until creamy. Add egg and vanilla essence and beat well. Add flour mixture slowly and blend just until mixed. Do not beat too much; this has to be thicker than a cake mix. Roll the dough into a disk using a rolling pin and some oil and flour, into a small disk the size of a cake. Now cover and refrigerate for a little over an hour.Preheat oven to 350° F. remove the dough from the fridge and place on a lightly-dusted pizza pan. Pizza pan has no edges, hence it is easier to remove the crust after it is baked. You can use a regular tart or pie shell if you are comfortable with those. Bake for 15-20 minutes until golden. Allow the crust to cool down to room temperature. (Crust can be made a day in advance also and kept.)Combine the mango puree and the mascarpone cheese and whisk until smooth. Add the sugar, cardamom powder and saffron, then mix well and spread the mixture on the cooled crust. Arrange the mango slices on the top. Freeze it again, and transfer from the freezer to the refrigerator an hour before serving.Cut the tart into small triangular pieces. You can garnish each serving with whip cream and raspberries or cherries if you want. This will be a wonderful dessert for your friends and family! My crust came out a little thinner than I'd expected, but it gave more flavor to the Mango, and that made my day!Tip: The saffron and cardamon added a subtle flavor that went well with the mango. You can omit it from the recipe if you want, but I'd urge you to give it a try!Please visit the actual blogsite at http://funnfud.blogspot.com
| | By: Fun and Food | | |
| | How To Make Farmer's Cheese | | 2007-09-27 13:17:00 | | INGREDIENTS1 gallon whole milk1 pinch salt1 large lemon, juicedDIRECTIONS Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges or if using a thermometer 190 degrees F ), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. Technorati Tags: Cheese, Cheesemaking, Farmer's | | By: Making Homemade Wine and Beer | | |
| | Mixed Mushroom & Goat Cheese Phyllo Triangles | | 2007-09-25 18:43:00 | | MIXED MUSHROOM & GOAT CHEESE Ingredients8 oz mushrooms (I used an equal mix of Shiitake, Cremini, and Chanterelle)2 tbsp unsalted butter1 small onion, finely chopped2 cloves garlic, minced1 tbsp finely chopped fresh sage2 tbsp finely chopped fresh rosemary2 tbsp finely chopped chives1 tsp finely ground long pepper¼ tsp fleur de sel6 oz goat cheeseMethod1. Cut the mushroom caps in half and then into ¼ inch slices (throw the stems in the green bin). 2. Heat the butter in a skillet over medium heat. Just as it begins to brown add the onions and garlic. When they get soft (around 4 minutes) add the fresh sage, rosemary, and long pepper. Stir and give these aromatics time to meet and mingle, just a couple of minutes. Stir in the mushrooms and let them get all wilted (5-6 minutes), they’ll reduce in size and but get concentrated in flavour, especially with those herbs.3. Crumble the goat cheese in a medium bowl and pour the mushroom mix on top. Stir together so that the cheese melts. When fully combined allow to cool. MIXED MUSHROOM & GOAT CHEESE PHYLLO TRIANGLESIngredients1 stick unsalted butter6 sheets phyllo doughMixed Mushroom & Goat Cheese filling (recipe above)Method1. Put a small pot over low heat and melt the unsalted butter. Remove any butter solids that rise to the surface.2. Brush the top of 1 sheet of phyllo with the melted butter and top it with a second sheet. Cut this double thick sheet lengthwise into four equal strips. Repeat with the remaining 4 phyllo sheets.3. Put a heaping teaspoon of the filling on the end of one of the phyllo strips. Fold the phyllo edge over the filling to form a triangle, then continue to fold back and forth until the whole strip is used. Repeat with the remaining strips.4. Preheat the oven to 400°C (200°F / Gas mark 6). Bake for 10 minutes or until nicely golden. Serve right away.N.B. - The uncooked triangles can be kept in your freezer for up to 2 weeks. If you have done them in advance bake them from frozen at | | By: Diary of a Feeder | | |
| | How To Make Feta Cheese | | 2007-09-20 11:54:00 | | INGREDIENTS AND EQUIPMENT: 1 gallon fresh goat's milk (You can use store-bought cow's milk as well.)1 Tbl fresh yogurt ½ tablet rennet, dissolve in 1/4 cup water1+ gallon pot with lid 1 long bladed knife2 clean sterile handkerchiefsstrainercheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.table saltSTEPS:Warm milk to 30°C (86°F) . Stir regularly so that it does not burn on the bottom. (Less stirring is required if the pot has a thick heat dissipating bottom.) Remove from heat.Mix 1 Tbl yogurt with equal part milk to blend, then stir the blended yogurt and milk into the warmed milk to thoroughly mix. Cover and let inoculated milk sit for one hour at room temperature. While the inoculated milk sits, dissolve 1/2 tablet rennet in fresh cool water. After the inoculated milk has sat for one hour, add dissolved rennet to the inoculated milk, stir to mix thoroughly. Let the inoculated, renneted milk sit covered overnight at room temperature.The n | | By: Making Homemade Wine and Beer | | |
| | Cheddar Cheese Bacon Bites | | 2007-09-19 11:21:00 | | Ingredients2 cups cheddar cheese, shreddedOne third cup mayonnaise1 3-oz. jar real bacon bits1 baguette, sliced into one quarter inch slicesCombine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on each slice of bread. Bake on an ungreased baking sheet at 425 degrees for 5 - 7 minutes or until cheese is melted.Tips : Use light cheese and mayo. | | By: Cooking is Easy | | |
| | Kiss Your Mamma’s Cheek Cheese Grits Casserole Recipe | | 2007-09-15 18:57:00 | | Ah, the wonders of grits never cease to amaze me. This recipe makes a delicious and easy casserole perfect for anytime- breakfast, lunch or dinner. Enjoy! Ingredients: 3/4 cup grits, cooked3 tablespoons butter1 cup shredded Mexican-style cheese1/2 cup red bell pepper, chopped1/4 cup green bell pepper, chopped1 small onion, chopped & sauteed3 cloves garlic, minced & sauteed with onionS & P, to taste1 teaspoon paprika1 teaspoon Italian seasoning1 teaspoon onion powder What’s Next: Go ahead and preheat your oven to 350 F, or 170 C. In a 2-quart casserole dish, stir in all your ingredients. It’s that easy. Bake in preheated oven for about 20 minutes, or until cheese is melted & bubbly. Have a bite for me & enjoy this simple, yet wonderful grits recipe. Eat well & Laugh often. | | By: Best diet for life | | |
| | Courgette, Cherry Tomato & Goat's Cheese Quiche | | 2007-09-13 03:39:00 | | Ingredients : 200g/7oz Shortcrust Pastry 1 Onion 1 tbsp Olive Oil 25g/1oz Butter 2-3 small Courgettes ( zucchini) Salt & Pepper 3 Eggs 120ml/4 fl.oz. Double or Single Cream A little Milk Ground Nutmeg 125g/5oz Semi firm Goat's Cheese e.g Chevre 8 Cherry Tomatoes Instructions : 1. Heat the oven to 170C, 325F, Gas mark 3. Roll the pastry out and line an 22cm/8 inch flan dish. Cover this with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. 2. Cut the onion into 6mm/ ¼ inch slices lengthways. Heat the butter and olive oil in a small frying pan until quite hot then fry the onion until golden. Remove the onion from the pan with a slotted spoon and drain on kitchen paper. 3. Cut the courgettes into pieces no smaller than 12mm/½ inch . Reheat the oil and butt | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | say Cheese! | | 2007-09-11 14:38:00 | | Normally for breakfast, I have a couple of eggs on toast with cheese. Cheese makes everything better, in my opinion.Today I decided to replace the cheese with slices of ham. I know! I know! It was a huge change for me. I nearly had a panic attack. (Okay, I'm totally joking about that.)But, the whole time I was eating my breakfast, I was thinking... why did I screw with a good thing? I'm definitely one of those people that think, 'If it ain't broke, don't fix it."Ya know what I mean? | | By: What the...?! | | |
| | Parmesan Cheese Ice Cream. | | 2007-09-11 07:52:00 | | Today, September 11th … I was reminded of this interesting recipe in an email conversation with lapinbizarre. It is a superb example of finding an old recipe that sounds so funky that it surely must soon be rediscovered and claimed as the new idea of a cutting-edge modern chef.I am unable to track down the well-known recipe from Hannah Glasse – there are a lot of editions of her works to troll through, and I am, after all, on holiday. The same recipe certainly appeared in many cookbooks of the late eighteenth and early nineteenth centuries. This is the version from The Cook's Dictionary and House-keeper's Directory … by Richard Dolby (1830) Cheese (Parmesan) Ice Cream.Take six eggs, half a pint of syrup and a pint of cream; put them into a stewpan and boil them until it begins to thicken; then rasp three ounces of parmesan cheese; mix the whole well togetherand pass it through a sieve, then freeze it according to custom. Now, all I need to do is find the recipe for Aspara | | By: The Old Foodie | | |
| | Ladies and Gentlemen, il Cheese Rolling | | 2007-09-04 09:34:00 | | Il rugby? Uno sport da checche.Il pugilato? Bah, da damerini.Ma il Cheese Rolling è da veri duri.Un manipolo di scoppiati sulla vetta del dirupo di Cooper Hill (a Gloucester in Gran Bretagna, con una pendenza mostruosa) attende che la forma di cacio venga lasciata rotolare. Dopodichè tutti dietro al formaggio correndo, ribaltandosi, distruggendosi (poche ma chiare regole, insomma).L' ambito latticino è una forma da 5 chili di Double Gloucester Cheese, prodotto tipico locale realizzato con latte crudo semistagionato.Lo sport, di recente invenzione, si è diffuso in pochissimo tempo anche qua da noi, con l' annuale gara a San Valentino, nel sud del Trentino.Gustatevi un dettagliato reportage...E ora tenetevi forte che... IL VIDEO E' DA URLOTutto lo si deve al bacucco ubriaco qui in foto, il guru, detto CheeseMaster.Ah, il premio per il vincitore? Quella cacchio di fetta di cacio, ovviamente... | | By: On The Rock | | |
| | Vermont Beer Cheese Soup | | 2007-09-02 09:38:00 | | Step One* 1/4 pound Butter* 3 ounces Onion -- small dice* 3 ounces Celery -- small dice* 3 ounces Carrots -- small dice * 2 ounces Green peppers -- small diceStep Two* 4 Ounces FlourStep Three* 1 1/2 quarts Chicken StockStep Four* 5/8 pound Vermont Cheddar Cheese -- shredded* 1/2 quart Half And HalfStep Five* 6 Ounces Beer, Dark or Imported(I like to use Newcastle Brown Ale, Chef James)* Salt and White Pepper -- to taste[1) Saute vegetables in Step One for 5 minutes.[2) Add flour, stir until well blended...2-3 minutes.[3) Add chicken stock. Gently boil for 7 minutes, stirring.[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.Season with Salt and White Pepper to taste.Serving Ideas: Garnish with croutons.
| | By: Cooking is Easy | | |
| | Rice Kasha with Cheese | | 2007-07-31 07:54:00 | | Ingredients:1 1/2 c rice;3 c water;200 g grated cheese;2 tb butter;salt.Instructions:Wash rice under running water. Fry it in butter until light brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese. | | By: Cooking at home is very simple! | | |
| | Say Cheese | | 2007-07-26 02:02:00 | | If I had three wishes my very first wish would be to have a perfect smile. Without any dental work. Just POOF! and I would have a perfect smile with white and straight teeth.
But since genies don't exsist and I have to visit the dentist to get that perfect smile I have been checking out my options. I have expressed my dislike and fear of dentists quite regularly here but let me just say, going | | By: Organized Chaos | | |
| | Buffalo Blue cheese chicken pizza | | 2007-07-12 08:10:00 | | Ingredients: 1 can (10 oz.) refrigerated pizza dough;3/4 cup Ragu Pizza Quick Sauce;2 cups diced cooked chicken1/2 cup chopped celery;1 to 3 tsp. hot pepper sauce;1/2 cup crumbled blue cheese.Instruction:Preheat oven to 450°. On greased 10-inch pizza pan, press dough to edges of pan. In medium bowl, combine Sauce, chicken, celery and hot pepper sauce. Spread mixture over pizza dough, then sprinkle with cheese. Bake 10 minutes or until crust is golden. | | By: Cooking at home is very simple! | | |
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