Deluxe Low-Carb Macaroni and Cheese (Broccoli cheese soup)

May 23, 2008 on 11:15 pm | In Cheddar Cheese | No Comments
Tip! Choose a specialty market or gourmet grocery store, supermarkets do not always carry top quality cheeses.

Note: This dish is simply out of this world. If you have pasta on hand, this fancy meal takes little time to prepare. Whip up a zesty green salad and dinner is done.

Carbs per serving 11.7 grams of carb. NUMBER OF SERVINGS: 6.

Ingredients: 4 cups pasta

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Cheese soup – Crescia Bread or Italian Cheese Bread

May 13, 2008 on 12:01 am | In Cheddar Cheese | No Comments
Tip! The air and moisture are integral to keeping the cheese in the best possible condition.

If you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day. Remember all ingredients should be at room temperature.

Cheese mold – Quick Frozen Veggie Chicken Cheese Soup

April 29, 2008 on 11:30 pm | In Cheddar Cheese | No Comments
Tip! Interior should have no cracks, mold or discoloration, except with blue cheese or Roquefort styles.

You can make soup from about anything. If you’re not in a hurry you start from scratch using meat to make a broth and then adding vegetables and what ever else that suits your fancy, but you will have to wait for your soup. That’s how we kids use to make it over a bonfire in our back yard when I was a kid.

Cheese board – Cream Cheese Cups Recipe

April 19, 2008 on 5:30 pm | In Cheddar Cheese | No Comments
Tip! Interior should have no cracks, mold or discoloration, except with blue cheese or Roquefort styles.

The cream cheese cups recipe is perfect for parties or when friends drop by. They are easy to make although they look like a professional baker made them. When it comes to taste, these are unbelievably delicious!

Ingredients Cookie dough: 2 sticks (1 cup) salted butter, softened 2 packages (3-ounces each) cream cheese, softened 2 cups all-purpose flour

Tip! Chunky guacamole (or Guacamole Picado) 2. Goat Cheese Patties 3.

Filling: 3 eggs 1 cup granulated sugar 1 package (8-ounces) almond paste, softened and cut into cubes Sliced almonds

Cheese Souffle: How and Why I Ate One a Day (Mac cheese recipe)

March 30, 2008 on 4:45 am | In Cheddar Cheese | No Comments
Tip! To make 15 pounds of cottage cheese, one needs to use 100 pounds of milk.

More healthy foods are appearing on store shelves. When I saw a carton of egg whites at my grocery store I immediately thought of cheese souffle. Cheese souffle is one of my favorite foods, but it’s high in fat, and I hadn’t made one in years. If I could come up with a healthy recipe I could eat cheese souffle again.

Want Some Cheese (Wine and cheese party) with that Whine?

February 29, 2008 on 7:45 pm | In Cheddar Cheese | No Comments
Tip! Natural rind cheeses have a rustic appearance. The rind is a side product of the production.

We all have them. The aunt, uncle, sister or cousin that never has a good word to say about anything and whine whenever they get the chance. I just spoke to one of mine again and listened to the reasons that XYZ or ABC will be a problem. In other words, why the things that excite me have fatal flaws. Why anything I like or promote, is destined for failure. Yet, they have good events happening in their life that they love to brag about. Their son or daughter made the honor roll again. Their spouse got another merit raise and they are on their way to vast riches and fame.

The Care And Use Of Ricotta Cheese (French cheese)

February 23, 2008 on 1:32 am | In Cheddar Cheese | No Comments
Link 
Tiramisu Cheesecake – Allrecipes
Tiramisu flavored cheesecake, combines the flavors and richness of Tiramisu and NY Cheesecake. … The cheesecake top didn’t split but it did brown too much so …

Among cheeses, ricotta cheese is unique in that it is made from whey instead of milk. Usually made using the whey that is a by-product in the creation of mozzarella or provolone cheeses, it takes a lot of this liquid to make a little ricotta cheese. To create it, the whey is boiled so that the remaining proteins curdle, and then the resulting solids are removed. The process is simple enough that ricotta cheese can be made at home.

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