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Posts Tagged ‘cheese’

Cheesy Souffles

Cheese Souffles

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground mustard
Dash cayenne pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese or Swiss cheese
4 eggs, separated

Directions
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.

Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.

Recipe found here: Cheese Souffles

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Creamy Ham & Cheese Casserole

Creamy Ham & Cheese Casserole

Ingredients
8 ounces uncooked wide egg noodles
3 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (10 ounces) Philadelphia original cooking creme
1 cup 2% milk
1/2 teaspoon garlic-herb seasoning blend
1/4 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese

Directions
Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking creme, milk and seasonings in a large bowl.

Drain noodles and add to ham mixture; mix well. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with cheese.

Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4 servings.

Recipe found here: Creamy Ham & Cheese Casserole

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Tomato Cheese Melt

Tomato Cheese Melt

Ingredients
1 onion bagel or English muffin, split
1/4 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
2 tomato slices
1 tablespoon shredded Parmesan cheese

Directions
On each bagel or muffin half, sprinkle half of the cheddar cheese and cayenne pepper. Top with a tomato slice. Sprinkle half of the Parmesan cheese over each tomato.

Broil 6 in. from the heat for 4-5 minutes or until cheese is bubbly. Yield: 2 servings.

Recipe found here: Tomato Cheese Melt

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Italian Grilled Cheese

Recipe of the Day

Ingredients
4 slices Italian bread (1 inch thick)
4 slices part-skim mozzarella cheese or provolone cheese
3 eggs
1/2 cup 2% milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup seasoned bread crumbs

Directions
Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a large bowl, whisk the eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat with bread crumbs.

Cook on a hot greased griddle until golden brown on both side and cooked through. Yield: 4 servings.

Recipe found here: Italian Grilled Cheese

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Cheese Puffs

Cheese Puffs

Ingredients
1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Directions
In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.

Recipe found here: Cheese Puffs

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Swiss Cheese Fondue

Swiss Cheese Fondue

Ingredients
1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread

Directions
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).

Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Recipe found here: Swiss Cheese Fondue

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Welsh Rarebit Sauce with Egg and Tomato

Welsh Rarebit Sauce with Egg and Tomato

Ingredients
Welsh rarebit sauce (recipe at link)
Butter 1 Ounce
Cheddar Cheese 8 Ounce, grated
Milk 2 Tablespoon
Toast slices 4
8 thick slices tomato
Eggs 4 , boiled
Parsley sprig
Salt To Taste
Pepper To Taste

Directions
Prepare the Welsh rarebit sauce: melt the butter.

Add the grated cheese and the milk.

Stir over low heat until the cheese melts.

Season and adjust consistency with a little extra milk if necessary.

Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.

Heat through in a moderate oven (375°F – Gas Mark 4) or under the grill for a few minutes.

Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.

Pour over the Welsh rarebit sauce.

Garnish with a sprig of parsley.

NOTE Eggs can also be fried instead of hard boiled.

Recipe found here: Welsh Rarebit Sauce with Egg and Tomato

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