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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.
Ingredients
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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.
Ingredients
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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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Cheese Enchiladas With Green Sauce
For sauce: Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For enchiladas:
Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll
up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas.
Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
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Category:
Cheese
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Cheese Eyeballs
Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one ts of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.
Ingredients
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Category:
Cheese
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