190578 courtney pretty good cheese Recipes

whole wheat pasta (i had rotini on hand, but any pasta will do), low-fat ricotta, mozzarella cheese, shredded, low-fat parmesan cheese, grated, tomato sauce, seasoned to taste

milk, cream, eggs, salt, pepper, curry powder, dried onion flakes, brown sugar, creamed corn, whole kernel corn, drained, mild cheddar cheese, shredded, butter, melted, ritz cracker, crushed

fish fillet, thawed if necessary, dry breadcrumbs, pistachios, shelled, chopped fine and divided, parmesan cheese, grated, parsley, minced, dry mustard, milk, butter, melted

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.

bread (white is traditional but we use what we have on hand, usually multigrain), miracle whip, processed cheese (good with other kinds of cheese too!), onions, chopped, salt and pepper, butter

cheese pizza mix (i use chef boyardee single cheese pizza kit), lean ground beef, onion, chopped, mushroom stems and pieces, drained, flour, chili pepper flakes , if desired, paprika, oregano, black pepper, chopped black olives , if desired, shredded cheddar cheese, milk, sesame seeds, condensed tomato soup, shredded cheddar cheese, dry mustard, worcestershire sauce

good seasonings italian salad dressing mix, balsamic vinegar, cider vinegar, oil, water, good seasons dressing cruet

good bread, vegetarian baked beans , in tomato sauce, strong cheese

cheese, finely shredded, cheese, finely shredded, onion, finely chopped, hamburger, cooked and drained (i use a food processor after cooked to get it very fine.), cheese, finely shredded

romaine lettuce , torn into bite size pieces and chilled, green leaf lettuce , torn into bite size pieces and chilled, blue cheese or 1/4 cup feta cheese, crumbles, bacon piece (make sure is cooked crispy), candied pecan pieces (candied almonds would be good also), radish, cut up into small pieces, apple , cut into slices to lay in a circle after you have mixed the other ingredients, mayonnaise, sugar (more or less to your liking), milk (more or less for desired consistency)

egg, well beaten, milk, butter, melted, flour, baking powder, sugar, onion salt, garlic powder, oregano, dry mustard, sharp cheddar cheese, grated, dill weed

ground beef, onion, chopped, salsa, taco seasoning, water, whole kernel corn, olive, sliced (1 - 2.25 oz can, drained ), jiffy corn muffin mix, cheddar cheese, shredded, green chilies

spoons good mayo, spoons softened butter, garlic pressed to paste, feta cheese, grated parmesan cheese, grated monteray jack cheese, chopped green onion, salt and pepper to taste

good quality baguette or sourdough loaf, olive oil, raw garlic, minced or pressed, italian herbs (basil, oregano, thyme, and/or rosemary), parmesan cheese, freshly grated (optional), adjust amounts to number of people and individual taste)

french bread, butter, melted, garlic cloves, minced, mozzarella cheese, shredded, parmesan cheese, shredded, parsley, divided, paprika, divided

french bread (12 inch), butter, mayonnaise, paprika, parmesan cheese, minced garlic cloves (more or less to taste), your favorite shredded cheese (more less to taste, i use a combination of mozerella and mild cheddar)

bell pepper, chopped, poblano pepper, chopped, onion, chopped, sliced mushrooms, stewing beef, beef broth, olive oil, butter, garlic cloves, finely chopped, flour, salt, pepper, steak sauce, honey, velveeta cheese, parsley, finely chopped

cheese crackers , like cheese-its, pizza sauce, mozzarella cheese, shredded, black olives, sliced, pepperoni, sliced into strips