Free Recipes Archive
1 pound mozzarella cheese, cut into stix 3 eggs, beaten 1/2 cup flour 3/4 cup Italian seasoned bread crumbs vegetable oil (for frying) Italian tomato sauce (for dipping) Dip the cheese stix in egg, roll in flour, and dip in Read More …
2 cups shredded Monterey jack cheese (8 ounces) 8 ounces cream cheese, softened 1 teaspoon fines herbes 1 teaspoon minced chives 1 teaspoon Worcestershire sauce 1 clove garlic, crushed 2 to 4 tablespoons fresh coarse ground five pepper blend Triscuits Read More …
2 lbs. raspberries water sugar Rinse and pick over berries. Add the least amount of water possible to prevent sticking. Cover and simmer until very soft. Process through a Power Strainer or sieve. Weigh the pulp and add 14 ounces Read More …
1/3 pound Kefalotyri or kasseri cheese 2 Tablespoons Butter 1 Lemon (juice only) Yield: 4 servings Cut the cheese into bite-sized cubes. Melt the butter in a “saganaki” (or another frying pan), and fry the cheese on all sides until Read More …
4 ounces Softened Cream Cheese 2 cups Grated Cheddar Cheese 1 tablespoon Grated Onion 1 tablespoon Milk 1 tablespoon Worcestershire Sauce 2 tablespoons Minced Seeded Jalapeno Pepper 2 tablespoons Minced Seeded Red Bell Pepper 2 tablespoons Minced Pepperoni 1 tablespoon Read More …
Morbier – France; the flavor of nuts and fruit An Eclectic Mix An eclectic exploration that includes a unique “blue”-rinded American chevre, a venerable English classic, and a delectable French favorite. The Cheeses: Westfield Farm Hubbardston Blue (U.S.; Massachusetts) Abbey Read More …
1 pound Roquefort cheese 1/2 pound (2 sticks) unsalted butter 1/4 cup heavy cream, very cold 2 tablespoons Cognac 1/2 cup walnut halves, broken into smaller pieces salt pepper, fresh ground In a bowl, with a wooden spatula, mash the Read More …
8 ounces package cream cheese, softened 2 cups old cheddar cheese, shredded 2 tablespoons onion, finely chopped 2 tablespoons carrot, finely chopped 2 tablespoons celery, finely chopped 1 tablespoon fresh parsley, finely chopped 1 teaspoon horseradish In a large bowl; Read More …
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure, But it Read More …
1 2.00 L whole milk 2 50.00 mL vinegar Scald milk to 850C. Remove from heat and add vinegar. Let stand at room temperature for 5 h. Line strainer with four layers of cheesecloth then pour boiling water through cheesecloth. Read More …
Makes 1 cup 1 quart whole or skim milk at room temperature 1/4 cup dried whey powder 2 tablespoons buttermilk Pour the milk into a bowl and sprinkle the whey powder on top; stir to dissolve then stir in the Read More …
YIELD: 1 liter 1.5 lb Cream cheese 2.5 oz Horseradish 6 oz Buttermilk 1 teaspoon Salt Warm cream cheese to room temperature. Using a hand blender blend all ingredients thoroughly. Store in an airtight container. Refrigerate. If cream cheese becomes Read More …
8 oz Cream Cheese 1/2 c butter 3 tbs. sour cream 2 anchovy fillets 1 teaspoon capers 1 tbs. finely chopped onion or chives 1-1/2 tbs. paprika 1 tbs. mustard 1 teaspoon caraway seeds Cream together cream cheese, butter and Read More …
Source: Chef James Devine, Jetz Americana, Phoenix, Arizona 1 package phyllo dough 1 wheel brie 1/2 cup (1 stick) butter, melted 1 package frozen raspberries 1/2 cup red wine 1 tablespoon chipotle chiles, pureed Sugar, to taste Place raspberries in Read More …
Source: Ann Cox/Kroger Food Stores 16 ounces cream cheese, softened 1 bunch green onions, chopped 1 (12 ounce) jar dried beef, chopped Chopped nuts Combine the cream cheese, green onions, dried beef and nuts in a bowl and mix well Read More …
You can use more or less sugar, depending on the acidity of the tomatillos. Source: La Olla Restaurant & Bar, Oaxaca, Mexico 6 servings 2 cups water 1-1/4 pounds tomatillos, husked, rinsed 1 jalapeno chile, stemmed, halved, seeded 1/3 cup Read More …
Manchego, made from rich sheep’s milk, is perhaps the best known of the Spanish cheeses. Its flavor, similar to that of Parmigiana-Reggiano, provides an ideal foil for fruit or quince paste, a traditional accompaniment. 1-1/4 pounds Manchego cheese* a 14.1-ounce Read More …
1/2 cup extra-virgin olive oil 2 tablespoons fresh oregano, chopped; or 2 teaspoons dried Freshly ground pepper to taste 1/2 pound goat cheese, cut into 1-inch-thick slices 1 cup fresh bread crumbs Salt to taste Crackers or baguette slices Combine Read More …
I love having a jar of this robust, marinated soft cheese around for quick snacks and to jazz up other recipes. The oil itself is a culinary treat and can be used wherever a fruity, herb-infused olive oil is called Read More …
Serving Size : 8 32 ounces Plain Yogurt, drained 3 tablespoons Olive Oil 2 Clove Garlic, minced 1/2 teaspoon Thyme 1/2 teaspoon Rosemary 3 tablespoons Parsley 1 tablespoon Dill Form drained yogurt into four rounds. Combine remaining ingredients. Pour over Read More …
The longer it sits the better it is! 2 lbs. sharp cheddar cheese, room temperature 2 cloves garlic 3 Tbl. Worcestershire sauce 1 teaspoon dry mustard Tabasco to taste 1/2 bottle beer, darker the better 1 teaspoon salt Cut the Read More …
2 lbs blackberries water sugar Rinse and pick over berries. Add the least amount of water possible to prevent sticking. Cover and simmer until very soft. Process through a Power Strainer or sieve. Weigh the pulp and add 14 ounces Read More …
8 ounces softened cream cheese 2 ounces Maytag blue cheese sour cream or mayonnaise 1/3 cup pecans, chopped very fine Mix cream cheese and blue cheese together. Add some sour cream or mayonnaise to make it smoother and easier to Read More …
2 tablespoons fresh chives 2 tablespoons fresh parsley 1 tablespoon fresh marjoram 1 tablespoon fresh basil 1 teaspoons fresh lemon thyme 1 clove garlic 1 teaspoon freshly ground black pepper Chop herbs and garlic in a food processor; add pepper. Read More …
1/2 cup dried cranberries 2 tablespoons currants 3 tablespoons dark brown sugar 1/8 teaspoon cloves, ground 1/2 teaspoon minced fresh ginger root 1/4 teaspoon allspice, ground 1/4 teaspoon dry mustard 1/4 cup, plus 2 tablespoons water 2 kiwifruit, peeled, sliced, Read More …
1 one pound package frozen phyllo dough, thawed 1 pound butter, melted 1 small whole Brie cheese (approx. 1 b.) Preheat oven to 350 F. Butter a jelly roll pan. Brush 10-12 sheets of dough with butter, one sheet at Read More …
150 g brie 1 egg; beaten 50 g fresh breadcrumbs vegetable oil; for frying 2 tablespoons redcurrant jelly 1 tablespoon water 1 lettuce; shredded, to serve redcurrant’s; to garnish Yield: 4 servings Cut the cheese into 4 slices. Dip into Read More …
Cabrales – Spain; rich, moist, one of the world’s most remarkable cheeses Bread and Crackers Fine cheese calls for handmade, crusty, ungussied-up bread. Its simple goodness makes it a perfect companion. However, some flavored breads enhance the cheese-tasting experience, when Read More …
4 lbs. cherries water sugar Wash and stem 4 lbs. cherries. Mash or squeeze them slightly to release the juice; add just enough water to prevent sticking. Cook until tender. Process through a Power Strainer or sieve. Weigh the pulp Read More …
1 lb cheddar cheese, grated 1 lb Velveeta cheese, grated 3 cloves garlic, chopped 3 tablespoons Worcestershire sauce 1/2 can beer 1 teaspoon salt 1 teaspoon powdered mustard Tabasco sauce, to taste paprika for garnish parsley, chopped, for garnish Combine Read More …
2 lbs. cranberries water sugar orange juice orange rind Boil 2 lbs. cranberries in water to cover until very tender. Process through a Power Strainer or sieve. Weigh the pulp and add a pound of sugar for each pound of Read More …
4 lbs. Damsons water 1/2 teaspoon almond extract sugar Remove stems and leaves and wash 4 lbs. damsons. Squeeze to express juice; add less than a cup of water if needed to prevent sticking. Cook until tender. Process through a Read More …
Brie 4 Tablespoons milk 1/4 cup flour 1 egg 1/3 cup breadcrumbs Coat the cheese with (one after the other) milk, flour, slightly beaten egg and breadcrumbs. Repeat the procedure a second time, that way the cheese will not break Read More …
11 ounces Cream Cheese, softened 6 ounces Goat Cheese, softened 2 tablespoons Chives, snipped 2 tablespoons Walnuts, chopped 2 tablespoons Yellow Pepper, chopped 2 tablespoons Green Olive, chopped 2 tablespoons Parmesan Cheese, grated 2 ounces Pimento, diced Combine cheeses. Divide Read More …
YIELD: 78 portions 2 kg Goat’s Cheese 2 kg Cream Cheese 3 oz Fresh Dill, chopped 3 oz Fresh Chives, chopped 3 oz Parsley, chopped 1 tablespoon Black ground Pepper 2 ounces Lemon Juice Blend Ingredients in mixing bowl thoroughly. Read More …
nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet) 1 gallon of fresh goat’s milk Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat’s milk Read More …
Yield: 1-1/2 cups 1 7 ounce round Gouda Cheese with red wax coating. 1 3 ounce package cream cheese, softened 2 tablespoons Apricot preserves 1 teaspoon Finely chopped onion 1/4 c Finely chopped pecans 1/4 c Finely chopped green bell Read More …
1 tablespoon sour milk or buttermilk 2 cups whipping cream Mix 1 tablespoon sour milk or buttermilk into 2 cups whipping cream and let sit at room temperature (in a warm spot) for 1 – 2 days, until it gets Read More …
3 oz sweet blanched and washed almonds 5 oz butter Pound almonds to a fine paste, adding a few drops cold water to prevent them turning oily. Add butter. Rub through a fine sieve. Use as a garnish for cold Read More …
2 Sticks Butter, Softened 1/3 Cup Condensed Milk (chilled) 1/2 teaspoon Corn Syrup 3/4 to 1 teaspoon Cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder Read More …
5 oz sweet pimentos (red or green) 7 oz butter Pound the pimentos that have been previously stewed in butter, finely in a mortar. Add the butter and rub through a fine sieve. Use the same as garlic butter. Post Read More …
8 large cloves garlic, peeled, blanched, drained and dried 7 oz fresh butter Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve. Use for certain sauces, and as a Read More …
3 oz pressed caviare 5 oz butter Pound pressed caviare in a mortar. Add the butter, and blend well. Rub through a fine sieve. Use as a garnish for canapes a la russe and for various cold hors-d’oeuvre, and for Read More …
4 ounces nonfat cream cheese 2 tablespoons unsalted butter, softened 1 clove garlic, minced 2 teaspoons basil, chopped 2 teaspoons parsley, chopped 1 teaspoon dill or thyme (or other fresh herb), chopped Salt and pepper, to taste 1/8 teaspoon dry Read More …
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
Try using this added to whipped cream to garnish pumpkin pie 1/4 cup Dark brown sugar, packed 2 each Tablespoons sugar 1/4 cup Water 1/2 each Teaspoon allspice 1/4 each Teaspoon ginger 1/4 each Teaspoon cloves 1/4 each Teaspoon nutmeg Read More …