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Posts Tagged ‘cheese’

Double-Cheese Beef Panini

Double-Cheese Beef Panini

Ingredients
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons prepared horseradish
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 tablespoon olive oil
8 slices white bread
8 slices provolone cheese
8 slices deli roast beef
2 tablespoons butter, softened

Directions
In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender.

Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread.

Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.

Recipe found here: Double-Cheese Beef Panini

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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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