Recipe: Recipes Using Cheese (9)

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05-10-2000 - 9 Recipes Using Cheese

recipelink.com (07:06:14) :
DOM DELUISE'S CHEESE & ONION BREAD

1 1/2 c onion, chopped
1 egg
2 tb butter
1/2 c sour cream
pepper, to taste
2 c flour
1 tb baking powder
1/4 c butter
1 c cheddar, shredded
2/3 c milk
3 tb fresh parsley, minced

Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9" square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm.

recipelink.com (07:01:41) :
DILLY ZUCCHINI RICOTTA MUFFINS

1 1/2 c unbleached flour
2 tb sugar
3 ts baking powder
1/2 ts salt
3/4 ts dill weed
1/4 c milk
1/2 c margarine/butter, melted
2 large eggs
2/3 c ricotta cheese
1/2 c shredded zucchini

Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.

recipelink.com (07:00:23) :
DILLY BRUNCH POCKETS

12 corn tortillas
1 large tomato, seeded and chopped
1/4 c plus 2t sliced green onion
1 ts chopped fresh dill or 1/4 ts dried dill
1 tb margarine
6 eggs, slightly beaten
salt and pepper to taste
1 pkg. Canadian bacon (5 to 6 ounces) or 12 thin slices folded in half
1 c shredded cheddar cheese

To warm and fold corn tortillas, briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook) and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled.

In 10 inch nonstick skillet, briefly saute tomato and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat.

To fill each tortilla, place one slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x8x2 inch baking dish (lightly brushed with margarine or sprayed with nonstick cooking spray). Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion. Bake at 350 degrees for 15 to 20 minutes or until just heated through.

Lori.NY (03:53:41) : Easy Cheese Danish
350 degree oven
30-40 minutes

2 pkgs. crescent rolls
2 pkgs. cream cheese (room temp)
1 cup sugar
1 egg
1 tsp. vanilla

1/2 cup powder sugar
enough water to make glaze

Unroll a pkg. of crescent rolls in a 13x9 pan. Spread to edges. Beat cream cheese, sugar, egg, and vanilla. Pour over dough. Open the other pkg. of crescent rolls, put in on wax paper and spread it to fit the 13x9 pan. Put it on top of the cream cheese mixture. Bake for 30-40 minutes till golden color. Dazzle the glaze over the Danish.

Lori.NY (02:43:36) : CHEESY POTATO GRATIN
Makes 8 servings
Prep time: 20 minutes
Cook time: 1 to 1 1/4 hours
2 pounds Idaho or Yukon Gold potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup snipped fresh chives, minced green onions, or dried chives
1-1/2 cups (6 ounces) blue cheese, crumbled
1 cup (4 ounces) freshly grated Parmesan cheese
1 cup milk
1 clove garlic, minced

Preheat oven to 350 F. Grease 2-quart rectangular or oval baking dish about 14x8x2 inches. Overlap one-third of potato slices in one layer in baking dish. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times. Combine milk and garlic; pour over potato layers. Bake 1 to 1 1/4 hours or until potatoes are tender and golden brown and liquid is absorbed.

recipelink.com (02:25:39) :
ROASTED RED PEPPER CHEESE TOASTS

4 Whole-grain bread slices
1/3 c Mozzarella cheese, shredded
1 ts Olive oil
1/2 ts Balsamic vinegar
1/4 ts Dried basil, crumbled
1/4 ts Dried oregano, crumbled
3 1/2 oz Roasted red peppers, sliced
1 tb Parmesan cheese, grated

Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan.

Bake in preheated 500 degree F oven 5-8 minutes until cheese is melted.

recipelink.com (02:22:41) :
ROASTED GARLIC POTATOES

4 lg Baking potatoes peeled
4 Cloves fresh garlic
6 tb Butter
3/4 cup Grated parmesan cheese
Salt and pepper to taste

Cut potatoes in half lengthwise, then slice medium thin and place in large bowl. Mince garlic or put through press. Melt butter in small saucepan and add garlic. Cook on medium heat for 1 minute. Add to potatoes with half the cheese and salt and pepper. Stir until potatoes are well coated. Pour into a greased shallow baking dish. Top with remaining cheese and bake at 400 degrees uncovered until golden brown, about 30 minutes. Do not stir or turn during cooking.

recipelink.com (02:19:59) :
RISOTTO VERDE (GREEN RICE)
Recipe by: G. Granaroli

1 lb Thin asparagus
1/2 stick (1/4 cup) butter
2 tb Olive oil
1 Onion chopped
1 qt Chicken broth
2 c Water from cooking the asparagus(strained)
1 1/2 c Rice (Uncle Ben`s)
1/2 c grated cheese+

Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain. Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and saute the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed.

Continue adding the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese an asparagus tips. Serve hot.

Burgundy/LA (10:46:33) : Marinated Herbed Cheese

This cheese may be kept refrigerated in its marinade for as long as 6 weeks.

4 ounces regular cream cheese
4 ounces feta cheese (see Note)
2 cloves garlic, peeled
3/4 cup or more extra virgin olive oil
3 sprigs fresh herbs, such as rosemary, thyme, or marjoram
6 to 10 whole black peppercorns

Note: Taste the feta before you buy it. Some are extremely salty, which will
overpower this mixture. French feta and Bulgarian feta are usually less salty than
Greek feta, but not always. Sample different ones until you find a feta that is
somewhat creamy, with a pleasantly salty taste.

1.In a food processor, thoroughly blend the cheeses and garlic cloves to form a
smooth paste. Line a mold, or 2 to 4 small molds, with damp cheese cloth or plastic
wrap. For example, you may use small ramekins, Chinese teacups, small tins or the
inverted cover of a butter dish. With a spatula, spoon the cheese mixture into the
lined mold(s) and smooth out the surface. Refrigerate until firm.

2.Select a wide-mouthed, air-tight jar or other container, one just large enough to hold
about 2 cups of liquid. Remove the cheese from the molds and drop the cheese
pieces into the jar (cut them up if too big). Insert the fresh herbs and peppercorns
along the sides of the jar. Pour in enough oil to cover the cheese and herbs
completely. Seal the jar and refrigerate for at least 1 week before using.

Serving Suggestion:
Place small blocks of the marinated cheese on flavorful greens, using the olive oil to
make a vinaigrette. Or, serve the cheese with toasted crostini and sun dried
tomatoes. Melt the cheese with a bit of cream and use it as a spunky herbed cream
sauce. Once you have it on hand, you'll find a zillion ways to use this zesty marinated
cheese.