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 …
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 …
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 …
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 …
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 …
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 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 …
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 …
Serving Size : 12 1 large head garlic, separated in cloves 1 8 ounces pkg cream cheese, softened 4 ounces crumbled bleu cheese, at room temperature cream, to thin if needed 3/4 teaspoon salt 2 fresh sage leaves 1/3 cup Read More …
Imeretian cheese is a fresh cow’s milk cheese. Although it originated in the Imereti region, you can find it everywhere in Georgia, whether it’s homemade or bought at the market. There are many variations, the subtleties of which haven’t really Read More …
Serve up juicy slices of crisp halloumi with a homemade tartare sauce. For the halloumi 2 x 250g/9oz blocks halloumi, cut into 1cm/ 1/2 in slices 200ml/7fl oz buttermilk plain flour, for dusting vegetable oil, for deep frying salt and Read More …
250g/9oz halloumi 90ml/6 tbsp seasoned flour 200g/7 oz mixed salad leaves 1 ripe mango, peeled, stoned and sliced 1 tbsp mint, finely chopped 150ml/5fl oz natural yoghurt 1/2 lemon, juice only salt and freshly ground black pepper 3 tbsp groundnut Read More …
Ингредиенты: 2 литра пастеризованого! молока(читайте на упаковке,это важно!), или лучше настоящего молока(домашнего), но не в коем случае не стерелизованого или супер пастеризованого! 400 граммов сметаны(я брала 15-ти процентную) 6 шт. яиц 2-3 ч. ложки соли(в оригинальном рецепте было 2-3 столовых Read More …
Ингредиенты: 1 литр молока 1 ст.л. крупной соли 200 мл сметаны 3 яйца Приготовление: В молоко положить соль и все это закипятить. Сметану взбить с яйцами (просто равномерно соединить) и тонкой струйкой влить в кипящее молоко. Варить, помешивая, 3-4 минуты. Read More …
Spoon cream cheese mixture into a zip-top plastic bag; snip a small hole in 1 corner of bag, and squeeze mixture into cherry tomato cups. 2 (8-ounce) packages cream cheese, softened 1/4 cup country Dijon mustard 2 garlic cloves, pressed Read More …
2 (8-ounce) blocks feta cheese 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh or frozen chives 2 teaspoons cracked pepper 4 (1/4-inch-thick) lemon slices 1/3 cup Extra Virgin olive oil Tear off 1 (18 x 12-inch) heavy-duty aluminum foil Read More …
Use as a spread on a variety of bread or crackers. 1 (8-ounce) package cream cheese, softened 1/4 cup chopped mango chutney 1 teaspoon curry powder (optional) Using a food processor or blender, combine all ingredients until well blended. Store Read More …