Recipe: Recipes Using Cheese (31)
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03-28-2000 - 31 Recipes Using Cheese
Carol,IL (10:33:13) : Tomato-Basil Pizza
Use either a ready made pizza crust, or make your own.
Brush the crust with olive oil
Put the following toppings on:
slices of tomato
slices of red onion
pieces of chopped garlic
pieces of torn basil leaves, or scatter with crumbled dried basil
mozzarella cheese
parmesan cheese
Bake at 350 degrees until crust is lightly browned & cheese has melted.
Cali,.CA (09:37:11) : PARMESAN POTATOES CHANTILLY
3 C. hot, seasoned mashed potatoes
3/4 C heavy cream, whipped
1/2 C freshly grated Parmesan cheese
Spread mashed potatoes in a shallow buttered casserole. Gently spread whipped cream on top & then sprinkle with the cheese. Bake at 400 deg. for 10-15 minutes, until cheese is melted & top brown.
Lola,CT (06:20:23) : Favorite Cheddar Soup YUMMMMM!
2 c. beer, wine or champagne
2 cubes chicken bouillon
1/2 c. shredded carrots
4 chopped scallions
butter
2 c. milk
4 Tbsp flour
2 c. grated sharp cheddar
salt and pepper
Saute carrots and scallions in butter. Add beer (or wine or champagne) and bouillon. Simmer 10 minutes. Add half the milk. Shake remaining milk with flour. Stir slowly into soup. Cook 15 minutes or until thickened stirring often. Add cheese one bit at a time stirring until smooth (do not boil) and salt and pepper to taste. Makes about 4 small cups.
Kelly~WA (02:36:57) : Ham and Cheese Breakfast Loaf
Makes: 1 loaf
2 3/4 to 3 1/4 cups flour
1 pkg. quick-rising dry yeast
1 tablespoons sugar
1 teaspoon salt
1 cup water (125 to 130 degrees F)
1 tablespoon butter or margarine
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
12 ounces sliced lean ham
8 ounces sliced sharp Cheddar cheese
1 egg white, lightly beaten
Sesame seeds
1. In large bowl, combine 1 1/2 cups flour, yeast, sugar; stir water and butter Into dry ingredients. Add salt. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface 4 to 6 minutes until smooth and elastic. Let rise, covered, 10 minutes. 2. Combine mustard and mayonnaise. 3. On lightly floured surface, roll dough to 14x1 0-inch rectangle, transfer to large parchment paper-lined baking sheet. Evenly layer 1/3 ham, 1/2 cheese, and 1/2 mustard mixture on center 1/3 of dough. Repeat with 1/3 ham, remaining cheese and mustard. Top with remaining ham. 4. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at angle across filling. Pinch both ends to enclose filling. 5. Let rise, covered, in warm, draft-free place about 30 to 45 minutes until doubled in size. Brush with egg white and sprinkle with sesame seeds. 6. Bake at 400 degrees F for 30 to 35 minutes or until done. Remove to wire rack. 7. Serve warm and refrigerate leftovers. 8. If made ahead, reheat by wrapping in foil and baking at 350 degrees F for 10 minutes.
Kelly~WA (02:23:00) : ROASTED VEGGIE AND CHEESE PITAS
8 oz. eggplant (unpeeled)
8 oz. each red, yellow & green peppers
olive oil
1-1/2 teaspoons Italian seasoning
salt & pepper
6 pitas or pocket breads
6 oz. Muenster cheese (1-1/2 cups shredded)
Cut vegetables into 1/2-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper.
Spoon vegetables on pitas; sprinkle with cheese.
Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half.
Kelly~WA (02:19:40) : PIZZA FONDUE
Makes 16 servings
Prep time: 10 minutes
Cook time: 10 minutes
8 ounces (about 1/2 pound) lean ground beef or Italian sausage*
2 cloves garlic, minced
2-1/2 cups pizza sauce
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 cup (about 2 ounces) grated Parmesan cheese
1 cup (about 4 ounces) shredded mozzarella cheese
For dipping:
Breadsticks and cubes of crusty French or Italian bread
Cook beef and garlic in large saucepan over medium heat until no longer pink. Drain off fat. Stir in pizza sauce and spices. Cook over medium heat until hot, but not boiling.
Combine cheese and stir into meat mixture until melted. Transfer into large serving dish and serve immediately with bread.
*Note: Can also be prepared without meat for vegetarian dish.
Kelly~WA (02:12:25) : TWO-CHEESE POTATO HASH
Makes 16 servings
Prep time: 30 minutes
Cook time: 35 minutes
2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)
Preheat the oven to 350 F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.
* For added color, sprinkle with a dash of paprika just before serving.
Kelly~WA (02:08:33) :
BAKED SWEET POTATO WITH CRUMBLED BLUE CHEESE
Makes 1 serving
Prep time: 5 minutes
Cook time: 40-60 minutes
1 sweet potato
1 tablespoon butter
1/4-1/2 cup (1-2 ounces) crumbled blue cheese
1/2 teaspoon chopped fresh herbs or a pinch of dried herbs (parsley, fennel, marjoram, dill)
Preheat oven to 425 F. Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40-60 minutes. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs.
Serve immediately.
Kelly~WA (02:06:11) : EASY BRUSCHETTA
1 large ready-to-eat pizza crust (or similar bread)
2 cloves garlic, finely chopped
1 cup diced tomato
8 fresh basil leaves, sliced thin in strips (or 2 teaspoons dried or crushed)
salt and pepper, to taste
1 cup shredded mozzarella cheese
Preheat oven to 375 F. Toss together cheese, garlic, tomato, basil, salt and pepper. Spread mixture on top of bread. Place on baking sheet and
bake at 375 F for 8 to 10 minutes or until cheese in melted. Cut into slices and serve immediately.Kelly~WA (02:04:50) :
SUMMER ASPARAGUS ROLL-UP WITH HERB CHEESE AND SUN-DRIED TOMATOES
Makes 24 rolls
Prep time: 30 minutes
1 pound (24 spears) asparagus
1-2 red peppers, roasted*
4-6 tablespoons herb cheese spread,** at room temperature
4 sun-dried tomatoes, soaked in boiling water for 10 minutes, drained and finely chopped
8-10 8-inch flour tortillas
Trim asparagus tips to 4-5 inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4-7 minutes.
Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly.
Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1-1/2 inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion.
Repeat with remaining asparagus and peppers.
Refrigerate covered until serving time. May be prepared up to one day ahead.
*Note: To roast peppers, place under broiler or over grill until skin is blackened on all sides. Place in paper bag and close tightly to let steam for about 10 minutes. Remove peppers from the bag when cool enough to handle. Peel, split lengthwise and remove seeds, core and trim. Do not rinse under water.
**Variation: Substitute 4 ounces blue cheese and 2 ounces cream cheese for herbed cheese and mash with fork at room temperature and continue with directions.
chiqui,.new.orleans (11:32:26) : Sauteed Brie Appetizer
Dip a wedge of brie cheese (individual serving size) in flour, then in an egg wash and then into plain bread crumbs that have been lightly seasoned with a little Creole seasoning or cayenne pepper to taste. Saute in clarified butter until well browned on both sides. Top with toasted, sliced almonds and serve with a few slices of toasted French bread ..
chiqui,.new.orleans (11:28:50) : with great pleasure I give you my humble:
Feta/Sundried Tomato Cheese Torte
Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6" overhang on all sides.
First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.
Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic... Spread evenly over pine nuts.
Third Layer: 8 oz. feta cheese, slightly room temp., 1/2 stick unsalted butter, 8 oz. cream cheese,(also room temp.)1 teasp. white pepper (or to taste), 2 tabsp. vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.
Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8 - 1/4 inch.( I prefer 1/4")
Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tabsp. all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.
Unmold torte on a nice serving dish....it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of Basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.
Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.
Enjoy!
NOTE: I double the amount of the cheese cause I like plenty...
Zoe,PA (11:01:52) : Spinach and Feta Bread (for bread machines)
Yield: one (1 pound) loaf
3/4 cup water
2 cups bread flour
1/3 cup crumbled feta
1 Tbsp. sugar
1 tsp. salt
1 tsp. dry oregano
1 and 1/2 tsp regular dry active yeast OR
1 and 1/4 tsp bread machine yeast
1 cup frozen chopped spinach, squeezed to remove as much water as possible
Place all ingredients except spinach in bread pan in the order listed.
Select setting for "white loaf" 1 pound
Add spinach when bread maker beeps the add in beep.
Carol,.ON (10:41:31) : Ricotta Cake
Mix 1 yellow cake mix -pour into prepared 9x13 pan
Mix: 2 lbs. ricotta cheese(I use light)
with 1 cup sugar
4 eggs
1 tsp vanilla
Pour over cake mixture
bake 350, 50-60 min(test in middle)
Cheese layer falls to bottom in baking
This freezes well and can have a chocolate glaze or cool whip type topping but I'm a purist.
Just has lighter cake-type texture with cheese cake flavor There, I'm hungry!
Gina,Fla (10:05:18) : Italian Fiesta Stromboli
serves 6
1 loaf frozen bread dough
1/2 lb. cooked ham, shredded
1/4 lb. pepperoni, sliced
1/4 lb. salami, sliced
1 lb. Italian sausage, crumbled
1/4 lb. mushroom stems and pieces
1 small onion, chopped
3 garlic cloves, minced
1/4 lb. green bell pepper, chopped
3/4 lb. mozzarella cheese, grated
1/4 lb. provolone cheese, sliced
oregano, sprinkled to taste
garlic powder sprinkled to taste
red pepper flakes sprinkled to taste
Romano cheese sprinkled to taste
black pepper sprinkled to taste
Saute the onion, bell pepper, mushrooms and garlic til limp and onions are a light golden color. Set aside. Fry sausage and drain, set aside.
On a heavily floured surface, roll out the bread dough about 1/16 inch thick and in a slightly oblong circular shape.
Mix the onion mixture with the sausage. The ingredients should be placed in the middle of the dough as follow: First add the onion and sausage mixture, sprinkle on all the seasonings as you like, follow with mozzarella, ham, pepperoni, salami, provolone. Fold the dough over the contents and both sides and ends, pinch together to enclose. It should look like a torpedo. Bake at 325 for 25 mts. Slice into 6 slices and serve.
Gina,Fla (10:04:12) : Chicken Cordon Bleu
6 medium whole chicken breasts, skinned and boned
garlic salt powder
parsley flakes
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter
3/4 cup dry white wine
1 teaspoon chicken flavored bouillon (Superior Better Than Bouillon)
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream
With meat mallet pound breasts to about 1/4 inch thickness. Season with garlic-salt powder and parsley.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
Blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.
Gina,Fla (09:58:49) : Torta di Ricotta (Ricotta Cheesecake)
by Mimi Rippee from Global Gourmet website
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9 inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to
macerate. Preheat oven to 325 Degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add
eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla
and zest. Fold in the raisins and pine nuts.
Pour batter into prepared pan. Bake until cheesecake is golden, and firm in
the middle - about 1 hour and 10 minutes.
Gina,Fla (09:58:02) : PINEAPPLE CREAM CHEESE PIE
1 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans
Preheat oven to 400. Cook sugar, pineapple and cornstarch until thick and clear. Cool.
Beat cream cheese, sugar, salt, milk, and vanilla until smooth. Add eggs one at a time. Beat well.
Pour pineapple mixture into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat to 325 and bake additional 50 mts.
Gina,Fla (09:56:52) : Banana Cream Cheese Pie
1 9" graham cracker crumb crust or baked pastry shell
1 8oz. package cream cheese, softened
1 can condensed milk
1/3 c. lemon juice
1 t. vanilla
4 med. bananas
In a large mix bowl, beat cheese til fluffy. Gradually beat in condensed milk til smooth. Stir in lemon juice and vanilla. Slice 2 bananas and dip in lemon juice, drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set. Before serving, slice remaining bananas, dip in lemon juice drain and garnish pie. Refrigerate leftovers.
Gina,Fla (09:56:02) : Seafood Tarts
2 cans tuna, drained or crabmeat, shrimp or lobster
2 tablespoons oil from seafood
1/2 cup grated onion
1/4 cup chopped parsley
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire
1 egg, well beaten
1 cup grated cheddar cheese
2 cans refrigerated crescent rolls
paprika
Preheat oven to 350 degrees F. Mix all ingredients except rolls, paprika and 1/2 cup cheese. On ungreased cookie sheet unroll crescent dough and separate into 4 rectangles. Fill the center of each with filling. Place the other 4 rectangles on top of the filling. Seal with fork. Slit tops with fork in two places. Sprinkle with paprika and cheese. Bake for 15-20 minutes. Remove tarts and serve. Very good for a luncheon. Serves 8.
Gina,Fla (09:54:55) :
The Ultimate Lasagna
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., stirring occasionally. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servings
Gina,Fla (09:54:14) : Baked Ziti
serves 8
16 oz. uncooked ziti
1 lb. ground beef
28 oz. jar Classico de Sienna Fire Roasted Tomato & Garlic Sauce
16 oz. ricotta cheese
2 c. shredded mozzarella cheese
1 t. dried basil
1/2 t. salt
1/4 t. black pepper
1 med. onion, chopped
3 garlic cloves, minced
1/2 bag spinach, washed, drained , cut up
4 T. olive oil
1/4 t. crushed red pepper flakes
Parmesan cheese
Oven at 350.
Cook pasta accord. to dir. and drain. Set aside.
In a large skillet, brown beef, drain. Blend with sauce in a pot and simmer. Meanwhile, in another skillet, saute onions and garlic til light golden. Stir in the spinach let wilt a bit before adding all to the sauce. In a bowl, mix together the ricotta, 1 cup of mozzarella and seasonings. Toss pasta with sauce. Spoon 1/2 pasta into 13x9x2 pan, spread all of cheese mixture over and top with remaining pasta. Cover with remaining mozzarella cheese and sprinkle parmesan cheese over. Cover loosely with foil and bake 25 mts. Uncover and bake for another 5 mts.
Gina,Fla (09:53:41) : SPINACH-RICOTTA PIE
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
Enjoy!!
Gina,Fla (09:53:15) : Broccoli, Rice and Cheddar Casserole
2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped
Cook broccoli, drain. Saut onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.
Gina,Fla (09:52:13) : Tortellini and Sun-Dried Tomatoes Salad
Cool and refreshing salad....
8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 T. fresh lemon juice
2 cloves garlic, minced
1 t. black pepper
1/2 t. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled
Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.
Gina,Fla (09:51:28) : Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....
Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.
Gina,Fla (09:50:25) : Classic Greek Dressing
2-3 garlic cloves, minced
1/8 c. white wine vinegar
1/4 c. lemon juice
3/4 c. olive oil
1 t. salt
1/8 t. white pepper
1 t. dried Greek seasoning
crumbled feta
Blend everything but the cheese. Store in the fridge. Add cheese over greens and drizzle dressing over.
Gina,Fla (09:49:24) : Cream of Broccoli and Cheese Soup
1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer and puree.
5. Return to pot and add the grated cheese and stir til well blended.
6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
Gina,Fla (09:48:38) : Amish Cheddar Potato Casserole
serves 6
6 medium potatoes, peeled and diced
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. warm milk or sour cream
1/2 t. chopped chives
pepper to taste
1 t. onion salt
2 T. butter
paprika
parmesan cheese
Cook the potatoes, when tender, drain and mash. Add the chives, seasonings.
Heat the butter and melt the cheese, add the sour cream and fold sauce into potatoes. Pour into a greased casserole and sprinkle with
paprika and parmesan. Bake at 350 for 30 mts. or until bubbly and golden.
Gina,Fla (09:47:55) : Garlic-Gruyere Mashed Potatoes
6 med. russet potatoes
3/5 c. hot whole milk
1/2 c. sour cream
1/4 c. chopped chives
1/4 c. butter, softened
1/2 t. garlic salt
1 garlic clove, minced
1/4 c. grated Gruyere cheese
2 scallions, chopped
1/4 t. ground white pepper
Peel the potatoes and cut up. Cook in boiling water til tender. Drain
Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.
Carol,IL (09:28:53) : Mozzarella Sticks
2 1/2 pounds mozzarella cheese(this is also good with other cheeses)
freshly dried bread crumbs
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
7 eggs, separated
oil
Cut cheese into 3 1/2 x 1/4-inch strips. Combine bread crumbs as needed, parsley, basil, oregano, & salt. Lightly beat egg whites in shallow bowl. In another bowl, lightly beat egg yolks. Dip cheese into egg whites, then roll in bread crumb mixture. Dip coated cheese in egg yolks, then dip in bread crumb mixture again. (Make sure bread crumb mixture sticks to cheese, but do not press it on.)
Heat deep-frying oil to 320 degrees. Fry for 5 minutes, or until golden brown. Serve with marinara sauce, if desired. Serves 4 to 6.
03-28-2000 - 31 Recipes Using Cheese
Carol,IL (10:33:13) : Tomato-Basil Pizza
Use either a ready made pizza crust, or make your own.
Brush the crust with olive oil
Put the following toppings on:
slices of tomato
slices of red onion
pieces of chopped garlic
pieces of torn basil leaves, or scatter with crumbled dried basil
mozzarella cheese
parmesan cheese
Bake at 350 degrees until crust is lightly browned & cheese has melted.
Cali,.CA (09:37:11) : PARMESAN POTATOES CHANTILLY
3 C. hot, seasoned mashed potatoes
3/4 C heavy cream, whipped
1/2 C freshly grated Parmesan cheese
Spread mashed potatoes in a shallow buttered casserole. Gently spread whipped cream on top & then sprinkle with the cheese. Bake at 400 deg. for 10-15 minutes, until cheese is melted & top brown.
Lola,CT (06:20:23) : Favorite Cheddar Soup YUMMMMM!
2 c. beer, wine or champagne
2 cubes chicken bouillon
1/2 c. shredded carrots
4 chopped scallions
butter
2 c. milk
4 Tbsp flour
2 c. grated sharp cheddar
salt and pepper
Saute carrots and scallions in butter. Add beer (or wine or champagne) and bouillon. Simmer 10 minutes. Add half the milk. Shake remaining milk with flour. Stir slowly into soup. Cook 15 minutes or until thickened stirring often. Add cheese one bit at a time stirring until smooth (do not boil) and salt and pepper to taste. Makes about 4 small cups.
Kelly~WA (02:36:57) : Ham and Cheese Breakfast Loaf
Makes: 1 loaf
2 3/4 to 3 1/4 cups flour
1 pkg. quick-rising dry yeast
1 tablespoons sugar
1 teaspoon salt
1 cup water (125 to 130 degrees F)
1 tablespoon butter or margarine
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
12 ounces sliced lean ham
8 ounces sliced sharp Cheddar cheese
1 egg white, lightly beaten
Sesame seeds
1. In large bowl, combine 1 1/2 cups flour, yeast, sugar; stir water and butter Into dry ingredients. Add salt. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface 4 to 6 minutes until smooth and elastic. Let rise, covered, 10 minutes. 2. Combine mustard and mayonnaise. 3. On lightly floured surface, roll dough to 14x1 0-inch rectangle, transfer to large parchment paper-lined baking sheet. Evenly layer 1/3 ham, 1/2 cheese, and 1/2 mustard mixture on center 1/3 of dough. Repeat with 1/3 ham, remaining cheese and mustard. Top with remaining ham. 4. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at angle across filling. Pinch both ends to enclose filling. 5. Let rise, covered, in warm, draft-free place about 30 to 45 minutes until doubled in size. Brush with egg white and sprinkle with sesame seeds. 6. Bake at 400 degrees F for 30 to 35 minutes or until done. Remove to wire rack. 7. Serve warm and refrigerate leftovers. 8. If made ahead, reheat by wrapping in foil and baking at 350 degrees F for 10 minutes.
Kelly~WA (02:23:00) : ROASTED VEGGIE AND CHEESE PITAS
8 oz. eggplant (unpeeled)
8 oz. each red, yellow & green peppers
olive oil
1-1/2 teaspoons Italian seasoning
salt & pepper
6 pitas or pocket breads
6 oz. Muenster cheese (1-1/2 cups shredded)
Cut vegetables into 1/2-inch slices; arrange on greased, foil-lined baking pan; brush lightly with olive oil and sprinkle with seasonings. Bake at 425 degrees F until tender, 30-40 minutes; season with salt and pepper.
Spoon vegetables on pitas; sprinkle with cheese.
Bake on cookie sheet until cheese is melted, 3-4 minutes; fold in half.
Kelly~WA (02:19:40) : PIZZA FONDUE
Makes 16 servings
Prep time: 10 minutes
Cook time: 10 minutes
8 ounces (about 1/2 pound) lean ground beef or Italian sausage*
2 cloves garlic, minced
2-1/2 cups pizza sauce
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 cup (about 2 ounces) grated Parmesan cheese
1 cup (about 4 ounces) shredded mozzarella cheese
For dipping:
Breadsticks and cubes of crusty French or Italian bread
Cook beef and garlic in large saucepan over medium heat until no longer pink. Drain off fat. Stir in pizza sauce and spices. Cook over medium heat until hot, but not boiling.
Combine cheese and stir into meat mixture until melted. Transfer into large serving dish and serve immediately with bread.
*Note: Can also be prepared without meat for vegetarian dish.
Kelly~WA (02:12:25) : TWO-CHEESE POTATO HASH
Makes 16 servings
Prep time: 30 minutes
Cook time: 35 minutes
2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)
Preheat the oven to 350 F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.
* For added color, sprinkle with a dash of paprika just before serving.
Kelly~WA (02:08:33) :
BAKED SWEET POTATO WITH CRUMBLED BLUE CHEESE
Makes 1 serving
Prep time: 5 minutes
Cook time: 40-60 minutes
1 sweet potato
1 tablespoon butter
1/4-1/2 cup (1-2 ounces) crumbled blue cheese
1/2 teaspoon chopped fresh herbs or a pinch of dried herbs (parsley, fennel, marjoram, dill)
Preheat oven to 425 F. Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40-60 minutes. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs.
Serve immediately.
Kelly~WA (02:06:11) : EASY BRUSCHETTA
1 large ready-to-eat pizza crust (or similar bread)
2 cloves garlic, finely chopped
1 cup diced tomato
8 fresh basil leaves, sliced thin in strips (or 2 teaspoons dried or crushed)
salt and pepper, to taste
1 cup shredded mozzarella cheese
Preheat oven to 375 F. Toss together cheese, garlic, tomato, basil, salt and pepper. Spread mixture on top of bread. Place on baking sheet and
bake at 375 F for 8 to 10 minutes or until cheese in melted. Cut into slices and serve immediately.Kelly~WA (02:04:50) :
SUMMER ASPARAGUS ROLL-UP WITH HERB CHEESE AND SUN-DRIED TOMATOES
Makes 24 rolls
Prep time: 30 minutes
1 pound (24 spears) asparagus
1-2 red peppers, roasted*
4-6 tablespoons herb cheese spread,** at room temperature
4 sun-dried tomatoes, soaked in boiling water for 10 minutes, drained and finely chopped
8-10 8-inch flour tortillas
Trim asparagus tips to 4-5 inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4-7 minutes.
Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly.
Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1-1/2 inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion.
Repeat with remaining asparagus and peppers.
Refrigerate covered until serving time. May be prepared up to one day ahead.
*Note: To roast peppers, place under broiler or over grill until skin is blackened on all sides. Place in paper bag and close tightly to let steam for about 10 minutes. Remove peppers from the bag when cool enough to handle. Peel, split lengthwise and remove seeds, core and trim. Do not rinse under water.
**Variation: Substitute 4 ounces blue cheese and 2 ounces cream cheese for herbed cheese and mash with fork at room temperature and continue with directions.
chiqui,.new.orleans (11:32:26) : Sauteed Brie Appetizer
Dip a wedge of brie cheese (individual serving size) in flour, then in an egg wash and then into plain bread crumbs that have been lightly seasoned with a little Creole seasoning or cayenne pepper to taste. Saute in clarified butter until well browned on both sides. Top with toasted, sliced almonds and serve with a few slices of toasted French bread ..
chiqui,.new.orleans (11:28:50) : with great pleasure I give you my humble:
Feta/Sundried Tomato Cheese Torte
Line desired mold (small loaf pan, round bowl, heart-shaped cake pan, etc.) with plastic wrap, leaving a 6" overhang on all sides.
First Layer: Toast enough pine nuts in a dry skillet in the oven to make a single layer in your choice of mold.
Second Layer: 1 cup oil-packed sundried tomatoes, well-drained and coarsely chopped, mixed with 1/3 of a large head roasted garlic... Spread evenly over pine nuts.
Third Layer: 8 oz. feta cheese, slightly room temp., 1/2 stick unsalted butter, 8 oz. cream cheese,(also room temp.)1 teasp. white pepper (or to taste), 2 tabsp. vermouth and the rest of the roasted garlic. Puree above in processor until smooth and fluffy. Taste and adjust seasoning. Spread 1/2 of this mixture carefully on top of the sundried tomato mixture.
Fourth Layer: Pesto (preferably homemade). Try not to put too much oil in the pesto, as you want this not to be runny. Spread enough pesto to cover the cheese by about 1/8 - 1/4 inch.( I prefer 1/4")
Fifth Layer: Spread the remainder of the cheese mixture over the pesto. (Best way to do this without disturbing the pesto too much is to drop the cheese mixture by large tabsp. all around and gently press down with an offset spatula). Now, draw up the overhanging plastic wrap and seal. Chill for at least 4 hours or longer. I usually make this the day before I have to serve it.
Unmold torte on a nice serving dish....it goes without saying that the pine nuts should be on top. Place a nice fresh bunch of Basil (cut from the top of a stem) in the center of the torte. I sometimes drizzle the torte lightly with some extra virgin olive oil.
Surround the torte with toasted, thin, diagonal slices of a good French bread baguette.
Enjoy!
NOTE: I double the amount of the cheese cause I like plenty...
Zoe,PA (11:01:52) : Spinach and Feta Bread (for bread machines)
Yield: one (1 pound) loaf
3/4 cup water
2 cups bread flour
1/3 cup crumbled feta
1 Tbsp. sugar
1 tsp. salt
1 tsp. dry oregano
1 and 1/2 tsp regular dry active yeast OR
1 and 1/4 tsp bread machine yeast
1 cup frozen chopped spinach, squeezed to remove as much water as possible
Place all ingredients except spinach in bread pan in the order listed.
Select setting for "white loaf" 1 pound
Add spinach when bread maker beeps the add in beep.
Carol,.ON (10:41:31) : Ricotta Cake
Mix 1 yellow cake mix -pour into prepared 9x13 pan
Mix: 2 lbs. ricotta cheese(I use light)
with 1 cup sugar
4 eggs
1 tsp vanilla
Pour over cake mixture
bake 350, 50-60 min(test in middle)
Cheese layer falls to bottom in baking
This freezes well and can have a chocolate glaze or cool whip type topping but I'm a purist.
Just has lighter cake-type texture with cheese cake flavor There, I'm hungry!
Gina,Fla (10:05:18) : Italian Fiesta Stromboli
serves 6
1 loaf frozen bread dough
1/2 lb. cooked ham, shredded
1/4 lb. pepperoni, sliced
1/4 lb. salami, sliced
1 lb. Italian sausage, crumbled
1/4 lb. mushroom stems and pieces
1 small onion, chopped
3 garlic cloves, minced
1/4 lb. green bell pepper, chopped
3/4 lb. mozzarella cheese, grated
1/4 lb. provolone cheese, sliced
oregano, sprinkled to taste
garlic powder sprinkled to taste
red pepper flakes sprinkled to taste
Romano cheese sprinkled to taste
black pepper sprinkled to taste
Saute the onion, bell pepper, mushrooms and garlic til limp and onions are a light golden color. Set aside. Fry sausage and drain, set aside.
On a heavily floured surface, roll out the bread dough about 1/16 inch thick and in a slightly oblong circular shape.
Mix the onion mixture with the sausage. The ingredients should be placed in the middle of the dough as follow: First add the onion and sausage mixture, sprinkle on all the seasonings as you like, follow with mozzarella, ham, pepperoni, salami, provolone. Fold the dough over the contents and both sides and ends, pinch together to enclose. It should look like a torpedo. Bake at 325 for 25 mts. Slice into 6 slices and serve.
Gina,Fla (10:04:12) : Chicken Cordon Bleu
6 medium whole chicken breasts, skinned and boned
garlic salt powder
parsley flakes
1 - 8 ounce package Swiss cheese slices
1 - 8 ounce package sliced cooked ham
6 tablespoons all-purpose flour
2 teaspoons paprika
8 tablespoons butter
3/4 cup dry white wine
1 teaspoon chicken flavored bouillon (Superior Better Than Bouillon)
1 1/2 tablespoons cornstarch
1 1/2 cups heavy or whipping cream
With meat mallet pound breasts to about 1/4 inch thickness. Season with garlic-salt powder and parsley.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over the cheese and ham slices and fasten securely with toothpicks.
On waxed paper, mix flour and paprika; coat chicken pieces with flour mixture.
In a large skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove chicken from pan; remove toothpicks and keep chicken warm while you finish the sauce.
Blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve generously over chicken.
Gina,Fla (09:58:49) : Torta di Ricotta (Ricotta Cheesecake)
by Mimi Rippee from Global Gourmet website
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9 inch springform pan. Set aside.
Place the raisins in a small bowl. Cover with Grand Marnier and allow to
macerate. Preheat oven to 325 Degrees F.
Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add
eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla
and zest. Fold in the raisins and pine nuts.
Pour batter into prepared pan. Bake until cheesecake is golden, and firm in
the middle - about 1 hour and 10 minutes.
Gina,Fla (09:58:02) : PINEAPPLE CREAM CHEESE PIE
1 9" pie shell, deep-dish, unbaked
1/2 cup sugar
1 9oz. can crushed pineapple
1 tablsp. cornstarch
1 8oz. pkg. cream cheese
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 eggs
1/2 cup chopped pecans
Preheat oven to 400. Cook sugar, pineapple and cornstarch until thick and clear. Cool.
Beat cream cheese, sugar, salt, milk, and vanilla until smooth. Add eggs one at a time. Beat well.
Pour pineapple mixture into unbaked pie shell. Pour cream cheese mixture on top. Sprinkle with nuts. Bake for 10 mts. Reduce heat to 325 and bake additional 50 mts.
Gina,Fla (09:56:52) : Banana Cream Cheese Pie
1 9" graham cracker crumb crust or baked pastry shell
1 8oz. package cream cheese, softened
1 can condensed milk
1/3 c. lemon juice
1 t. vanilla
4 med. bananas
In a large mix bowl, beat cheese til fluffy. Gradually beat in condensed milk til smooth. Stir in lemon juice and vanilla. Slice 2 bananas and dip in lemon juice, drain and line crust. Pour filling over bananas and cover. Chill for 3 hours or until set. Before serving, slice remaining bananas, dip in lemon juice drain and garnish pie. Refrigerate leftovers.
Gina,Fla (09:56:02) : Seafood Tarts
2 cans tuna, drained or crabmeat, shrimp or lobster
2 tablespoons oil from seafood
1/2 cup grated onion
1/4 cup chopped parsley
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire
1 egg, well beaten
1 cup grated cheddar cheese
2 cans refrigerated crescent rolls
paprika
Preheat oven to 350 degrees F. Mix all ingredients except rolls, paprika and 1/2 cup cheese. On ungreased cookie sheet unroll crescent dough and separate into 4 rectangles. Fill the center of each with filling. Place the other 4 rectangles on top of the filling. Seal with fork. Slit tops with fork in two places. Sprinkle with paprika and cheese. Bake for 15-20 minutes. Remove tarts and serve. Very good for a luncheon. Serves 8.
Gina,Fla (09:54:55) :
The Ultimate Lasagna
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozzarella cheese, thin sliced
Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., stirring occasionally. Combine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozzarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servings
Gina,Fla (09:54:14) : Baked Ziti
serves 8
16 oz. uncooked ziti
1 lb. ground beef
28 oz. jar Classico de Sienna Fire Roasted Tomato & Garlic Sauce
16 oz. ricotta cheese
2 c. shredded mozzarella cheese
1 t. dried basil
1/2 t. salt
1/4 t. black pepper
1 med. onion, chopped
3 garlic cloves, minced
1/2 bag spinach, washed, drained , cut up
4 T. olive oil
1/4 t. crushed red pepper flakes
Parmesan cheese
Oven at 350.
Cook pasta accord. to dir. and drain. Set aside.
In a large skillet, brown beef, drain. Blend with sauce in a pot and simmer. Meanwhile, in another skillet, saute onions and garlic til light golden. Stir in the spinach let wilt a bit before adding all to the sauce. In a bowl, mix together the ricotta, 1 cup of mozzarella and seasonings. Toss pasta with sauce. Spoon 1/2 pasta into 13x9x2 pan, spread all of cheese mixture over and top with remaining pasta. Cover with remaining mozzarella cheese and sprinkle parmesan cheese over. Cover loosely with foil and bake 25 mts. Uncover and bake for another 5 mts.
Gina,Fla (09:53:41) : SPINACH-RICOTTA PIE
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
Enjoy!!
Gina,Fla (09:53:15) : Broccoli, Rice and Cheddar Casserole
2 pkgs. frozen chopped broccoli
1 c. minced onions
1 stick butter
1 can cream of mushroom soup
1 c. shredded cheddar cheese
1/2 t. dry mustard
3 c. cooked rice
4 hard cooked eggs, chopped
Cook broccoli, drain. Saut onions in butter. Stir in soup, cheese, dry mustard, broccoli and rice. Add eggs. Turn into a buttered 2 quart casserole. Bake in oven at 350 for 20 minutes until heated thru. Garnish with 1 (3 0z.) can of onion rings, if desired.
Gina,Fla (09:52:13) : Tortellini and Sun-Dried Tomatoes Salad
Cool and refreshing salad....
8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 T. fresh lemon juice
2 cloves garlic, minced
1 t. black pepper
1/2 t. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled
Drain tomatoes, reserving 1 T. of its oil. Chop and set aside. Combine reserved 1 T. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.
Gina,Fla (09:51:28) : Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....
Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.
Gina,Fla (09:50:25) : Classic Greek Dressing
2-3 garlic cloves, minced
1/8 c. white wine vinegar
1/4 c. lemon juice
3/4 c. olive oil
1 t. salt
1/8 t. white pepper
1 t. dried Greek seasoning
crumbled feta
Blend everything but the cheese. Store in the fridge. Add cheese over greens and drizzle dressing over.
Gina,Fla (09:49:24) : Cream of Broccoli and Cheese Soup
1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer and puree.
5. Return to pot and add the grated cheese and stir til well blended.
6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!
Gina,Fla (09:48:38) : Amish Cheddar Potato Casserole
serves 6
6 medium potatoes, peeled and diced
2 c. shredded cheddar cheese
1/4 c. butter
1 1/2 c. warm milk or sour cream
1/2 t. chopped chives
pepper to taste
1 t. onion salt
2 T. butter
paprika
parmesan cheese
Cook the potatoes, when tender, drain and mash. Add the chives, seasonings.
Heat the butter and melt the cheese, add the sour cream and fold sauce into potatoes. Pour into a greased casserole and sprinkle with
paprika and parmesan. Bake at 350 for 30 mts. or until bubbly and golden.
Gina,Fla (09:47:55) : Garlic-Gruyere Mashed Potatoes
6 med. russet potatoes
3/5 c. hot whole milk
1/2 c. sour cream
1/4 c. chopped chives
1/4 c. butter, softened
1/2 t. garlic salt
1 garlic clove, minced
1/4 c. grated Gruyere cheese
2 scallions, chopped
1/4 t. ground white pepper
Peel the potatoes and cut up. Cook in boiling water til tender. Drain
Mash the potatoes and stir in the milk, butter, sour cream and the rest of the ingredients. Serve at once.
Carol,IL (09:28:53) : Mozzarella Sticks
2 1/2 pounds mozzarella cheese(this is also good with other cheeses)
freshly dried bread crumbs
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
7 eggs, separated
oil
Cut cheese into 3 1/2 x 1/4-inch strips. Combine bread crumbs as needed, parsley, basil, oregano, & salt. Lightly beat egg whites in shallow bowl. In another bowl, lightly beat egg yolks. Dip cheese into egg whites, then roll in bread crumb mixture. Dip coated cheese in egg yolks, then dip in bread crumb mixture again. (Make sure bread crumb mixture sticks to cheese, but do not press it on.)
Heat deep-frying oil to 320 degrees. Fry for 5 minutes, or until golden brown. Serve with marinara sauce, if desired. Serves 4 to 6.
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