83 how cheese Recipes

ground beef, prepared spaghetti sauce, butter (more or less , according to how heavy-handed you are with buttering the bread) or 1/2 cup margarine (more or less, according to how heavy-handed you are with buttering the bread), english muffins, cut in half, shredded mozzarella cheese

whipping cream, sweetened condensed milk, mascarpone cheese (i used cream cheese cuz we dont get mascarpone here,wonder how it tastes with that,and if any1 makes this with mascarpone pls tell me how it was.. ), coffee powder, boiling water, crisp finger biscuits (i used cadbury s perk), cocoa powder

diced medium green tomatoes (the lighter in color the better), minced garlic (fresh is best !), olive oil, heavy cream (adjust for how thick or thin you want the sauce), leaves fresh basil , chiffonade, prosciutto , ham-chiffonade (more or less to taste), black pepper, parmesan cheese, farfalle pasta , cooked al-dente

ready-to-use refrigerated pie crust, cream cheese, softened (could use neufchatel cheese), red and/or green apples, thinly sliced, granulated sugar, flour, cinnamon sugar, thawed cool whip whipped topping ( could use light whipped topping), how to make cinnamon sugar

spaghetti squash , cooked by your favorite method and separated into strands (see how to cook ), all-purpose flour, grated parmesan cheese, butter or 4 tbsp olive oil, salt and pepper, to taste, sour cream, for garnish, applesauce (to garnish )

flour, baking powder, salt, cinnamon, nutmeg (depending on how much you like it-i love it, so i use the full amount), cream cheese, softened, butter, melted, sugar, egg, vanilla extract , pure, banana, diced (should be pretty ripe), brown sugar, sugar, cinnamon, flour, butter, walnuts, chopped

olive oil, red onion, diced, garlic cloves, minced, ground cumin (i use the full 2 tsp), cayenne powder (to taste), ground cinnamon, salt, sugar, chopped fresh cilantro, tomatoes, seeded and coarsely chopped, black beans, drained, vegetable broth , depending how thin you want it (or chicken broth), hass avocadoes, peeled, pitted and diced, fresh lime , juice of, shredded cheddar cheese, for garnish

baby spinach, hard boiled eggs, peeled and sliced or chopped, bacon , fried crisp and broken into small pieces, soft, white cheese (i used havarti, but goat s cheese would be good, too), bananas, fried (instructions on how to do this, follows) or 1 cup fresh blueberries or strawberries, or 2 pears, diced, chopped nuts (macadamia or peanut would work best), green onions, chopped, vanilla yogurt, honey, orange juice (to your desired consistency), fresh nutmeg, grated, dense , plain bread(sourdough, foccacia, etc), cubed, butter, brown sugar, cinnamon

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

lanas wonderful mystery layered dessert, here is how this came about: i wanted to make something, scrumptious using only what i had in refrigerator and pantry., it is so easy , i am just describing in detail so it seems long., btw , jb flipped over this, dessert shells. (like people use for little strawberrie, short cakes ), chocolate (shell ) sauce like for over ice cream that hardens., custard, half-and-half, eggs (beaten well ), white sugar, all-purpose flour, salt, cream cheese-softened, flaked coconut, toasted, vanilla extract, toasted and chopped macadamia nuts, toasted coconut

cooked cubed chicken (can be from a broiled chicken from sam s club), onion, garlic cloves, pepper of choice, white beans (great northern), chopped green chilis, ground cumin, oregano, salt to taste, lg cans of chicken broth (use according to how thick you like your soups), following ingredients are used for garnishing the soup. use, a handful of crunched corn chips, salsa, sour cream, monterey jack cheese

onion , finly diced, garlic cloves, finly diced, nutmeg, flaked cod (read the instructions it shows how to flake the cod to get three cups), frozen clams (fresh clams you have to take the time to get all the sand out), pepper (to taste), salt , only when the sauce has been made remember the cod has, cornstarch, spaghetti, butter, parmesan cheese

olive oil, chopped shallot, garlic cloves, minced, chopped tomatoes with garlic, oregano and basil, no-salt-added chicken broth, chopped green chilies, oregano, coriander, ground cumin, chopped cooked chicken (i prefer breasts), white kidney beans (depending on how beany you like your chili) or 1 (16 -32 oz) can navy beans, drained (depending on how beany you like your chili), freshly squeezed lime juice, fresh ground pepper, shredded cheddar cheese (to garnish )

boneless skinless chicken breasts, white onions or 1/2 cup yellow onion, sliced into crescents, dried oregano, ground cumin, salt-free lemon-pepper seasoning , to taste, prepared salsa (your choice of how spicy you want it), garlic clove, peeled and finely minced, sharp cheddar cheese, grated, sliced black olives, olive oil, for frying

smoked turkey breast , cut into 1x 1/4-inch strips (5 cups), jarlsberg cheese (8 oz) or 2 cups swiss cheese, cut into 1x 1/4-inch strips (8 oz), red seedless grapes, whole (can sub 1 cup dried cranberries or dried cherries ) or 2 cups red seedless grapes, cut in half (can sub 1 cup dried cranberries or dried cherries ), almonds, toasted (see how to below), mayonnaise or 2/3 cup salad dressing, sour cream, milk, salt and pepper, lettuce , if desired

premade puff pastry, eggs, double cream (depending on how much mixture you want, always use 1 part cream to 1 part egg.), beef tomato (or two normal sized tomatoes), fairly thick-cut ham, onion, butter, granulated sugar, grated cheese

cheddar cheese, butter, at room temperature, sandwich-size slices sourdough bread, tomato jam (see recipe below and cooking instructions #6), ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn tsp tomato season), garlic clove, finely chopped, red wine vinegar, sugar (see note in how to make jam), salt

spaghetti squash, 2-3lbs, cooked, scraped and ready to use (see how to cook a spaghetti squash), bacon, fried and crumbled, butter, minced garlic clove, chopped fresh parsley, salt and pepper, romano cheese