Free Recipes Archive
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 …
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 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 …
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 …
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 …
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: 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 …
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 …
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 …
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 …
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 …
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 …
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 …
Source: Linda Crouse, Drooling Dog Barbecue – Sacramento, California 4 heads garlic, peeled 1/4 cup olive oil 1/2 cup butter, at room temperature 1/2 cup bleu cheese Place garlic on a sheet of foil. Drizzle with olive oil, then close Read More …
84 g blue cheese, crumbled 3 oz 50 ml vegetable oil 1/4 cup 30 ml lemon juice 2 tbsp salt & pepper to taste 2 large onions, thinly sliced & separated into rings Mix first 6 ingredients and pour over Read More …
Crepe Batter Makes 12 crepes, or 6 servings one cup all-purpose flour two tablespoons sugar one-quarter teaspoon salt one large egg one cup whole or low-fat milk one tablespoon unsalted butter, melted one-quarter teaspoon vanilla extract Melted unsalted butter for Read More …
FOR FILLING 1/2 cup dried currants 1 cup boiling-hot water two (8-ounce) packages cream cheese, softened 1/2 cup apricot jam 2 large eggs, separated 1 teaspoon freshly grated lemon zest 1 teaspoon vanilla 1/4 cup granulated sugar 25 Austrian crepes Read More …
1/2 package (8-ounce size) reduced-fat cream cheese, softened 1/2-1 teaspoon almond extract 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful Skim milk Mix cream cheese, extract, Equal®, and enough milk to make medium Read More …
Serves 8 1 (8 ounce) wheel Brie cheese 1 tablespoon fresh Thyme, finely chopped 1 tablespoon fresh Basil, finely chopped 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon extra-virgin Olive Oil pinch of salt Cut cheese wheel in half horizontally. Read More …
Serving Size : 4 1 cup dry curd cottage cheese 1 egg yolk 3 tablespoons sour cream salt, to taste pepper, to taste Cream cheese with egg yolk; add salt and pepper to taste. If filling is too thick, add Read More …
Sweet and spicy, it adds great flavor to grilled meats, game and poultry. Use it as a relish on sandwiches, or mix with cream cheese for a delicious snack on crusty bread. 3/4 lb. jalapeno peppers 1 medium yellow onion Read More …
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep’s milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes’ Don Quixote. Manchego is often savored alone or on a Read More …
2 medium onions, chopped 1/4 cup butter or margarine 2 cans {6-1/2 ounce each} tuna, drained 2 cups shredded Cheddar cheese 1 cup Bisquick. Original Baking Mix 1-1/4 cups milk 1/4 teaspoon salt, if desired 1/8 teaspoon pepper 3 eggs Read More …
1 (11-ounce) package STOUFFER’S® Creamed Chipped Beef, defrosted according to package directions 2 large eggs, lightly beaten 2 cups (8 ounces) shredded mozzarella cheese 2 cups ricotta cheese 1/2 cup (2 ounces) shredded Parmesan cheese 1/2 cup (2 ounces) shredded Read More …
1-1/4 pounds Ground beef 1/4 each Chopped green bell pepper 1 cup 8 ounces cut green beans 1 cup 8 ounces can crescent rolls 2 cups Shredded cheddar cheese 1/3 tablespoon Cinnamon 1 cup 8 oz tomato sauce and mushrooms Read More …
The Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted peppers. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble Read More …
Chef Chris Lee of Gilt – New York, NY Yields: 10 Servings Bratwurst: 1 pork butt, finely ground and chilled 11 ounces veal, finely ground and chilled 5.2 ounces pork fat back, finely ground and chilled 1 teaspoon ground caraway Read More …
4 ounces noodles 1 pound lean ground beef 1/3 cup chopped onion 1/4 cup chopped celery 1 (8-ounce) can tomato sauce 1/2 cup cottage cheese 1/4 cup sour cream 1 (3-ounce) package cream cheese 1 teaspoon salt 1 tomato, sliced Read More …