196746 cheese make own substitute clone Recipes

garlic cloves, unsalted butter, softened, cream cheese, softened, salt, chopped fresh basil, marjoram, fresh or dried, chopped fresh chives, thyme, fresh or dried, fresh ground black pepper, dill weed

white sugar, butter, softened, almond extract, cream cheese, make ahead cookie mix, egg, separated, sliced almonds

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

uncooked elbow macaroni, english stilchester cheese, shredded (or substitute 1 cup shredded extra sharp cheddar cheese plus 1 cup crumbled bleu cheese), evaporated milk, homogenized milk, eggs, beaten, onion, finely diced (optional), red pepper, finely diced (optional), unsalted butter, salt and pepper

make ahead cookie mix, brown sugar, shortening, peanut butter, vanilla extract, egg

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

butter, softened, splenda sugar substitute, eggs, unsweetened creamy applesauce, lemon zest, vanilla, drops yellow food coloring (obtional ), flour, baking powder, salt, light cream cheese, splenda sugar substitute, lemon zest

fat-free sour cream, sugar substitute ( equal or equivalent ), margarine or butter, salt ( low sodium ), active dry yeast, warm water temp . ( 110 to 115 ), eggs, beaten, all-purpose flour, less fat cream cheese, softened, sugar substitute, egg, beaten, vanilla extract, salt ( low sodium ), glaze, sugar, milk, vanilla extract, toasted sliced almonds , optional

bread, thick (preferably bakery, but sandwich bread will do if nothing else is available), butter, enough swiss cheese , to make a thick filling (the real stuff, i suppose cheddar would be good too, but heidi s grandfather always gave her gruyer), egg, milk or 3 tbsp cream, salt and pepper

water, butter , cut into pieces, salt, cayenne pepper (optional), flour, eggs, grated sharp cheddar cheese, make ahead : the cheese blops can be baked 1 week ahead and frozen. reheat the unthawed blops in a 350of. oven for 15 minutes.

chopped onion, all-purpose flour (about 1 1/2 oz), oats, baking powder, salt, ground red pepper, chilled butter, cut into small pieces, grated fresh parmesan cheese, water, egg substitute

all-purpose flour, baking powder, baking soda, salt, shredded reduced-fat cheddar cheese, frozen egg substitute, thawed, vegetable oil, carton plain low-fat yogurt, vegetable cooking spray

pumpkin, unsweetened applesauce (see note below ), powdered milk (dry ), pumpkin pie spice (or to taste), splenda sugar substitute (6-8 packets), flour

this information comes from the net, mainly from askville.com and recipezaar, there are plenty of other sources and tips on quark making and its substitutes

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

hard-boiled eggs, mild goat cheese (make sure it s at room temperature), milk, dijon mustard, fresh coarse ground black pepper, salt, chopped fresh dill