Cheese Recipes - Recipes with Cheese
Three Cheeses Fondue Recipe
Submitted by sherry k 2 cups (8 ounce) shredded mild or sharp cheddar cheese 3/4 cup reduced-fat(2%) milk 1 package(3ounce) cream cheese,cut into cubs 1/2 cup(2ounce)crumbled blue cheese 1/4 cup finely chopped onion 1 tablespoon all- purpose flour 1 tablespoon margarine 2 cloves garlic,minced 1/8 teaspoon ground red pepper 4 to 6 drops hot pepper sauce bread sticks and assorted fresh vegetables for dipping combine all ingredients except dippers in slow cooker. cover and cook on low 2 to 2 1/2 hours,stirring once or twice until cheese is melted and smooth.increase heat to high and cook 1 to 1 1/2 hours or until heated through. serve with bread sticks and fresh vegetables. makes 8
Cheddar Cheese Soup
Submitted by Susie 3 Tbs (45 ml) butter 1 medium onion, finely chopped 1 shallot, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 clove garlic, finely chopped 2 Tbs (30 ml) all-purpose flour 3 cups (750 ml) chicken stock 2 cups (500 ml) half-and-half 3 Tbs (45 ml) dry sherry (optional) Salt and freshly ground pepper to taste Cayenne pepper to taste (optional) 12 oz (335 g) sharp cheddar cheese, shredded Chopped fresh chives for garnish (optional) Heat the butter in a large soup pot over moderate heat and saute the chopped vegetables until tender but not brown, about 5 minutes. Stir in the flour and cook, stirring frequently, for 2 minutes. Whisk in the chicken stock and half-and-half and bring to a boil. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in the optional sherry, salt, pepper, and optional cayenne. Add the cheese a little at a time, whisking constantly until the cheese has melted. Serve immediately, garnished with chopped chives if desired. Note: When reheating leftovers, bring the soup barely to a simmer over low heat. Do not boil as the cheese will separate. Serves 4 to 6.
15-Minute Cheesy Chicken & Rice Dinner
Submitted by Susie 4 boneless skinless chicken breast halves 1 can (10-1/2oz) chicken broth 2 c. fresh or frozen broccoli flowerets 2 c. Minute White Rice, uncooked 3/4 lb. (12oz) Velveeta, cut up Heat 1 T. oil in skillet. Add chicken; cook until browned. Remove chicken. Add broth, 1/2 c. water and broccoli; stir. Heat to a boil. Stir in rice and velveeta. Top with chicken; cover. Cook on low heat 5 minutes or until cooked through. Gently stir until velveeta is melted. Serves 4.
Cheese & Potato Casserole
Submitted by Susie 2 pound package frozen hash browns, partly thawed 2 (10-ounce) cans Cheddar cheese soup 1 (13-ounce) can evaporated milk 1 can French fried onion rings Salt and pepper, to taste In a bowl combine the potatoes, soup, milk, and half of the onion rings. Mix well. Pour the mixture into a greased crock pot. Add the salt and pepper to taste. Cover and cook on Low for 8 to 9 hours or on High for 3 hours. Sprinkle the remaining onion rings on top just before serving.
Dad's Broccoli Cheese Soup
You will Need: 2 1/2 cup diced potatoes 2 to 3 grated carrots 2 to 3 stalks celery (in blender) 1 onion (in blender) 1 teaspoon sugar Salt and pepper to taste 2 to 3 chicken bouillon cubes 1 package frozen broccoli 1/2 cup margarine 1/2 cup flour 1 (8 oz.) jar Cheez Whiz Step One - Cook potatoes in enough water to cover. Add carrots, onion, celery, sugar, bouillon cubes, and salt and pepper. Five minutes later, add 1 bag of frozen broccoli and cook until tender. Step Two - In microwave, melt 1/2 cup margarine and stir in 1/2 cup flour. Pour this mixture into soup and stir. Step Three - Add 1 jar of Cheez Whiz and mix. Enjoy! Note - This recipe came from Rick Field. :-)
Bean And Cheese Burrito
You will Need: 1 flour tortilla refried beans cheddar cheese 1 tablespoon salsa Step One - Warm tortilla in microwave for 30 seconds. Step Two - Spread tortilla with refried beans. Top with grated cheddar cheese and salsa. Fold the sides of the tortilla over the center. Heat in microwave 2 minutes. Enjoy! Note - I intentionally left the amount of refried beans and cheese open to personal taste.
Cabbage and Cheese Soup
Zuppa Valdostana Ingredients: 1 small Savoy cabbage , (about 1 lb.) , 8 oz. fontina cheese , 1 qt. beef broth , 3 oz. butter , salt , slices of country bread , (about ˝" thick) Clean and wash the leaves of the Savoy cabbage well, cook them in boiling water for 10 mins. Drain and cut in julienne. Cut the fontina cheese in thin slices. Bring the beef broth to a boil. Melt the butter over a low flame. In an oven-proof casserole (preferably terra-cotta) arrange in layers all the ingredients in the following order: bread, cabbage, fontina, continue until all ingredients are used up, making sure to finish with slices of bread. Drizzle the top layer of bread with melted butter. Gently pour the boiling broth over it and bake in a low oven (about 325 F.) for about half hour, until the top layer becomes crisp. Serve hot
Cheese Ball
Submitted by Edie 1 8 oz. cream cheese 1/3 c. sour cream 2 c. grated cheddar cheese 1/4 c. chopped onion dash Worcestershire sauce parsley chopped nuts Mix all together with a mixer. Form into a ball and roll in parsley and nuts. Wrap with plastic wrap and chill until ready to serve.
Blue Cheese Mashed Potatoes Florentine
Submitted by Ravenhawk Preparation time: 5 minutes Cooking time: 20 minutes 8 ounces fresh baby spinach 4 bacon slices, chopped 2 shallots, minced 1 (22-ounce) package frozen mashed potatoes 2 1/3 cups milk 1/2 stick (1/4 cup) butter or margarine 8 ounces crumbled blue cheese, divided REMOVE large stems from spinach. SAUTÉ bacon in a large skillet over medium-high heat until crisp; remove and drain bacon, reserving drippings in skillet. Add shallots to skillet, and sauté until tender; remove from skillet. Add spinach, and sauté 4 to 5 minutes or until wilted. Set aside. COMBINE mashed potatoes, milk, and butter in a 2-quart microwave-safe bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes. Stir in bacon, shallots, and half of crumbled blue cheese. ARRANGE spinach around edges of a serving plate. Spoon potatoes in center, and sprinkle with remaining blue cheese. Makes 4 to 6 servings.
Galushki with pot cheese
Submitted by Natalie Description Galushki with pot cheese is a wonderful dish for any occasion. Galushki are very easy to make and it will take at least a half an hour to cook them. Galushki can be boiled or baked in the oven. Serve galushki with melted butter or sour cream. Method Grind pot cheese (cottage cheese) in a mince, add all the ingredients and knead carefully. Divide in several equal parts and roll out every of them in a fine sausage. Slice small rhombuses and put them in lightly salted boiling water and cook until they are on the surface. Take galushki out and pour over melted butter. Serve sprinkled with fried breadcrumbs, sour cream. Ingredients 500 g (1 lb) pot cheese (cottage cheese). 2 ea eggs. 2 tb sugar. 1 c flour. 2 tb breadcrumbs. 3 tb butter. 1/2 c sour cream to garnish. Chocolate Peppermint Cheeseball Serve with chocolate-flavored "Nilla" wafers, good pound cake/muffins or chocolate graham crackers 1 (12 ounce) package semisweet chocolate chips 1 cup peppermint candies (about 36) 2 cups pecans 8 ounces cream cheese, softened Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enoughmixture to make several cheese balls. When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm. Yields: 20 to 30 servings.
Cheese Soup
1 3/4 cups chicken broth 1/2 cup finely shredded carrot 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1 3/4 cups milk 1/4 cup flour Dash pepper 1 cup shredded American Cheese (4 oz.) In a medium saucepan combine chicken broth, carrot, celery and onion. Bring to boil. reduce heat. cover and simmer 6 to 8 minutes or til veggies are tender.Combine milk, flour, and pepper and stir into broth mix. Cook and stir till thickened and bubbly. cook and stir 1 minute more. Add cheese, stir until melted. Makes 5 side dish or 3 main dish servings. You can make this into Beer cheese soup by reducing chicken broth to 1 cup and stirring 3/4 cup beer into soup with the cheese
Broccoli Chicken Casserole
May be made ahead and reheated. 2 1/2 cups chopped cooked chicken breast meat 1 (10.75 ounce) can Campbell's Cream of Mushroom Soup 1/2 cup milk 1/2 cup shredded Sharp Cheddar cheese 1 (10 ounce) package frozen broccoli 1/2 cup chopped green onion 1 teaspoon dried basil 1/2 teaspoon ground black pepper Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 50 minutes, until bubbly.
Baked Macaroni and Cheese
Serves 4 2 Cups cooked macaroni 1 T. + 1 tsp. margarine 1 T. flour 1 tsp. dry mustard 1/2 tsp. salt 1 1/4 cup skim milk Paprika (opt) 6 oz. shredded sharp cheddar cheese Preheat oven to 350. In a medium saucepan melt margarine. Stir in flour, mustard and salt. Gradually add milk. Cook until mixture thickens enough to coat a spoon. Remove from heat and add 3 ounces of cheese and stir until melted. Stir in the cooked macaroni. Mix well. Turn into an 8 x 8 square pan that has been sprayed with cooking spray. Top with remaining 3 ounces of cheese and garnish with paprika. Cover with foil and bake 25-30 min. Cut into 4 equal portions. Each serving provides: 1 Bread exchanges, 1 Fat exchange, 1/4 Milk exchange, 1 1/2 Protein Exchange (hard cheese) and 13 optional calories. You could increase the fiber by using whole grain pasta and lower the fat by using non-fat cheese. I haven't tried those options but will on my next time!
