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Blintzes
For the Crepes: Mix the eggs ,milk,and flour ,until you get the right consistency. Spray pan with pam or coat with oil . Over high heat ,pour mixture into pan to coat bottom and pour off excess. Crepe will cook through very quickly and turn on other side for a few seconds.
For Cheese Filling: Mix the eggs , cheese,butter,and sugar well and then when crepes are finished fill crepes with mixture and fold crepes. Then bake or fry the blintzes.
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Category: Cheese
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Blue Cheese Souffle
Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables.
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Category: Cheese
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Brandied Krok A Cheese
Put the cheddar and cream cheese in a 2 quart glass microwave dish, and zap at 50% for 3 - 5 minutes, stirring every minute till softened. Stir in the rest of the ingredients and beat with an electric mixer until soft and creamy. Pack in a crock or bowl with tight fitting lid. Refrigerate for at least a week. Serve at room temperature as a spread or dip.
This stuff has a wonderful flavor, stays nice and creamy and keeps well. It's one of those things your friends say, "Wow, what's in this?" Super recipe! Comments: This is a favorite of ours that MUST be made ahead, great for parties or just to have in your refrigerator for a fund taste treat on crackers, fresh veggies or on breadsticks!
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Category: Cheese
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Brie Basil Croquettes
Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour and stir until light golden, about 2 minutes. Remove from heat. Gradually whisk in milk. Return pan to heat. Simmer gently until very thick but still pourable, about 4 minutes. Add cheese and basil and stir until cheese melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir in 1 egg. Pour into 10-inch diameter pie plate. Press plastic wrap onto surface of cheese mixture to prevent skin from forming. Chill overnight.
With floured hands, form cheese mixture into walnut-size balls. Dust cheese balls with flour. Chill until firm, about 1 hour. Press each cheese ball into 3/4-inch-thick round. Place remaining egg in small bowl and beat to blend. Place crumbs in medium bowl. Dip cheese rounds into egg, then into crumbs, coating thoroughly. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry cheese rounds just until brown, about 1 minute per side; do not overcook. Drain on paper towels. Serve warm.
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Category: Cheese
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Brie Pinwheel
Although brie is not a fresh cheese, it, too, has a wonderful affinity for any number of herbs. A large wheel topped with a variety of herbs and served with bread or crackers is a buffet in itself.
DIRECTIONS: Cut off the top rind of the brie. Lightly mark the top of the cheese into four pie-shaped wedges with a knife, then divide each wedge into three more wedges, again marking lightly. Sprinkle half the walnuts onto one of the wedge-shaped areas and press them gently into the surface. Repeat the process with half of each of the remaining ingredients, proceeding in order around the wheel. Allow the brie to stand at room temperature for 30 minutes before serving. The wheel can be loosely wrapped and refrigerated for as long as four hours.
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Category: Cheese
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Brie Topped With Blueberry Chutney
Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30 - 45 minutes.
Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10 - 12 minutes, or until soft. Place brie on a serving plate, and top with the cold chutney. Serve with a very mild-flavored cracker.
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Category: Cheese
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Brie with Roasted Garlic
~Place whole heads of garlic in a heavy saucepan with olive or cooking oil. Cook and stir over medium heat for 5 minutes. Cover and reduce heat to medium-low for 15 minutes or till garlic is soft. Remove heads of garlic from oil; drain on paper towels; cool.
~ To assemble Brie, carefully slice the thin rind off one of the flat sides of the Brie wheel(s). Place on a baking sheet, cut side up. Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel(s)*.
~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer to a plate and serve with apple wedges or bread. Makes 16 servings.
* To make ahead: At this point, you can wrap the Brie whell(s) in plastic wrap and chill for up to 3 days. Before serving, heat through as directed.
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Category: Cheese
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Broiled Cheddar Olive
Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven.
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Category: Cheese
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California Goat Cheese Crepes With Sweet Oni
* Trimmings should be cut into 3/4 inch dice.
For Crepes:
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste. Gradually add remaining milk and mix until smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.
Heat 2 tablespoons of butter until the butter foams and turns a very light brown color. Whisk this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of whipping cream.
Brush a 7" non-stick skillet with a thin film of olive oil and place over medium heat.
When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds. Continue with remaining batter stacking crepes between sheets of waxed paper.
For Filling:
In a mixing bowl, mash the cheese with 2 tablespoons of olive oil until soft and smooth. Stir in the basil, 2 tablespoons of parsley, olives, and pepper.
For Sweet Onion Sauce:
In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat. Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)
Add the vermouth, stirring, to the meat and onions. Then add the stock and bring the mixture to a boil. Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)
Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with a little bit salt and pepper.
To Assemble:
Preheat the oven to 375 F.
Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling. Fold each crepe into quarters, pressing neatly.
Blanch cucumber slices in boiling salted water for 1 minute then drain well. Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates. Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.
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Category: Cheese
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California Rarebit
Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm.
Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.
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Category: Cheese
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Chard Enchiladas
*Chard can be mixed with spinach and kale and other in-season greens.
Preheat oven to 375 F.
Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.
Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.
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Category: Cheese
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Cheddar Dumplings
Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.
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Category: Cheese
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Cheddar Pancakes
Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes.
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Category: Cheese
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Cheddar Rice Patties
Combine cooked rice, cheese, onion, flour, salt and pepper in medium bowl; set aside. In small bowl, beat egg whites with cream of tartar until stiff but not dry. Fold beaten egg whites into rice mixture.
Coat large skillet with cooking spray and place on medium heat until hot. Spoon 2 - 3 tablespoons rice mixture into skillet for each patty; push into desired shaped using spatula. Cook patties, turning once, until golden brown on both sides. Serve warm with applesauce and sour cream.
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Category: Cheese
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Cheese Almond Ball
Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.
Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.
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Category: Cheese
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Cheese and Pasta Pie
PREHEAT OVEN TO 375F.
Combine noodles, oil, and two beaten eggs. Press on the bottom and up the sides of a prepared 10" quiche or pie plate. Cover edge of pasta with greased foil; bake 7 - 10 minutes or until set. In medium bowl, mix together spinach, onion, parsley, and basil. In large bowl, beat together ricotta, 4 eggs, and milk; add 1/2 cup mozzarella; stir in spinach mixture, Worcestershire sauce, S&P and parmesan. Spoon into pasta shell; sprinkle remaining mozzarella on top; if desired, lay whole green onions atop also. Bake for 30 - 35 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
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Category: Cheese
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Cheese And Tomato Souffles
In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted.
Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool.
In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly.
Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through.
Serve immediately.
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Category: Cheese
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Cheese Ball
Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with assorted crackers.
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Category: Cheese
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Cheese Blintzes
Beat half the eggs slightly in a small bowl. Add 3/4 salt, oil and milk. Blend thoroughly. Gradually add flour. Beat till smooth. Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter. Cook over low heat until set. Remove from pan. Re- peat with remaining batter. Combine cottage cheese, other egg, sugar, remaining salt and cinnamon. Blend. Place 2 tablespoons cheese filling in center of each blintz. Fold sides toward center, roll up. Shallow fry in hot (375 deg) oil until golden brown. 16 blintzes.
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Category: Cheese
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Cheese Crumb Topping
Combine all ingredients
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Category: Cheese
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