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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 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 …
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 …