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Posts Tagged ‘cheese’

Cheeseburger Pockets

Cheeseburger Pockets

Ingredients
1/2 pound ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese

Directions
Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.

Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.

Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown. Yield: 5 servings.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

Recipe found here: Cheeseburger Pockets

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Four-Cheese Rice Casserole

Four-Cheese Rice Casserole

Ingredients
1 medium sweet onion, chopped
1/4 cup butter, cubed
4 cups cooked long grain rice
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
3/4 cup 2% milk
1/2 teaspoon garlic powder
1/2 teaspoon beau monde seasoning

Directions
In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture.

In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well.

Spoon into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted. Yield: 12 servings.

Editor’s Note: This recipe was tested with Spice Islands beau monde seasoning. It is a blend of salt, onion powder and celery seed.

Recipe found here: Four-Cheese Rice Casserole

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Hawaiian Cheese Bread

Hawaiian Cheese Bread

Ingredients
1 loaf (1 pound) Hawaiian sweet bread
1 block (8 ounces) Swiss cheese
3 slices red onion, chopped
1/2 cup butter, melted
3 garlic cloves, minced
1 teaspoon salt

Directions
Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread.

Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm. Yield: 16 servings.

Recipe found here: Hawaiian Cheese Bread

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Quick Savory Cheese Soup

Quick Savory Cheese Soup

Ingredients
1/4 cup chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 cup shredded carrot
1/2 cup finely chopped celery
1-1/2 cups (6 ounces) shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
Minced chives, optional

Directions
In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly.

Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired. Yield: 4 servings.

Recipe found here: Quick Savory Cheese Soup

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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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