338959 mum cheese spread eggs Recipes

hard-cooked eggs, crumbled blue cheese, mayonnaise, minced fresh parsley, hot pepper sauce, celery seed, pepper, diced celery

hard-cooked eggs, cream cheese, softened, dijon mustard, salt, pepper, frozen peas, thawed, bacon strips, cooked and crumbled

garlic/onion spread, cream cheese (we use reduced fat or fat free), minced onion (we like them micro-planed), minced garlic (we like these micro-planed, too), worchestershire sauce, olive spread, cream cheese, pimento stuffed green olives, olive juice from the jar, veggie spread, cream cheese, dehydrated mixed veggies, dry dill weed, soy sauce

boiling water (with 4 tsp salt), dry medium elbow macaroni, margarine, pernod , liqeuer (or 1/4 tsp anise extract or 1/8 tsp ground anise), granulated garlic, worcestershire sauce, granulated onion, sliced fresh cremini mushroom caps (1/3 inch thick ), margarine, flour, skim milk, salt, smoked paprika (or 1/2 tsp regular paprika plus 1/4 tsp liquid smoke flavoring), white pepper, cheese spread (kraft american easy cheese), shredded fresh white cheddar cheese (2 cups), powdered parmesan cheese, fresh provolone cheese (1 cup shredded, or sliced )

sharp cheese spread , such as kraft old english cheese, at room temperature, cream cheese, softened, blue cheese, crumbled, garlic cloves, minced, drops hot sauce, onion, minced, salted butter, softened, dark beer, heated and cooled, plus extra , if needed, pumpernickel bread , such as the mini loaves you may find at the deli counter (optional), assorted crudites (optional)

boiling water (add 1 tbsp salt), dry medium elbow macaroni, margarine (i use blue bonnet), flour, cornstarch, skim milk, salt, citric acid, cheese spread (kraft sharp cheddar easy cheese), shredded cheddar cheese (medium, not mild or sharp), salt , to taste

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

cream cheese, softened, shredded cheddar cheese, sharp american cheese spread, pimiento cheese spread, chopped onion, lemon juice, worcestershire sauce, garlic salt, chopped pecans, toasted, minced fresh parsley, assorted crackers

potatoes (prefer white rose), evaporated milk, bacon, diced, onion, diced, celery rib, diced, kraft old english cheese spread (kraft brand with blue lid)

creamy goat cheese spread or 1/4 cup fresh goat cheese, granny smith apples, cored and cut into 24 slices, chopped pistachios, chopped candied ginger

eggs, white sugar, nutmeg, salt, vanilla, milk, scalded, raisins, rinsed and drained, rice, cooked (white )

kraft old english cheese spread, pimento cheese spread, cream cheese, instant minced onion, worcestershire sauce

butter, cream, cream cheese, garlic powder, kraft roka bleu cheese spread, kraft pimiento cheese spread, kraft american cheese spread, kraft old english sharp cheese spread

cream cheese, cheddar cheese spread (cheddar cheese flavor cold pack cheese food), assorted cracker

flour, eggs (room temp ), milk (no low fat, 2% will work), sugar, baking powder, salt, butter, mixed herbs , i used a mix of chives, parsley and tarragon, mostly parsley and chives with only 2 tsp tarrag, rosemary , to me is too strong. basil would be a nice addition as well, lemon zest, smoked salmon, diced, boursin herb cheese spread, room temperature, soft (herb garlic or garlic chive blend, anything will work), scallion, fine chopped (white and green parts ), sour cream (no low fat), pepper, salt

butter, whole milk, processed liquid cheese spread (recommended : cheese whiz), shredded 6-cheese italian blend ( mozzarella, smoked provolone, parmesan, romano, fontina, and asiago cheeses), cayenne pepper, fresh cheese tortellini, salt

kraft roka cheese spread, kraft old english cheese spread, cream cheese, worcestershire sauce, paprika