193621 ostrich port cheese glaze Recipes

port wine, butter, at room temperature, cheddar cheese, grated, cream cheese, pecans, chopped

port wine, butter, melted, cheddar cheese, grated, sour cream, salt, cayenne

port wine, butter, extra sharp cheddar, grated, sour cream, cream cheese, salt, garlic powder, cayenne pepper

port wine, balsamic vinegar, lemon juice, extra virgin olive oil, pecans or 1/2 cup walnuts, sugar, canola oil, salt, cinnamon (or more ), cayenne pepper, spinach or 12 cups baby greens , this dressing sticks better to soft lettuces, apples, cut into thin wedges (i like to use pink ladies) or 2 pears, cut into wedges, blue cheese, cut into pieces (or more ), red onions , cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

port wine, fruity rich olive oil, sugar, lemon zest, anise or 1/2 tsp fennel seed, flour, baking soda, salt, sesame seeds

port wine, fruity , rich olive oil, sugar, lemon zest, anise or fennel seed, flour, baking soda, salt, sesame seeds

butter, granny smith apples, peeled, cored, quartered and sliced crosswise into 1/4-inch slices (tart apples work best), dark brown sugar, cinnamon, salt, raisins (see plumping instrustions in description), pecan pieces, toasted and chopped, cream cheese, vanilla extract, salt, sugar, beaten egg (save the other half egg to make the egg wash for the cake), cream cheese (1/4 of an 8-oz package), butter, at room temperature (1/2 stick), vanilla extract, salt, powdered sugar , sifted, milk, divided, active dry yeast, sugar, divided, eggs , egg (use the remaining half egg leftover from the cream cheese filling), beaten egg, divided (use the remaining half egg leftover from the cream cheese filling), butter, at room temperature (1 stick plus 2 tablespoons), bread flour, plus more for dusting (15.75 oz), salt, apple, filling (recipe included), cream cheese, filling (recipe included), cream cheese glaze (recipe included), colored sugar sprinkle , for decorating (purple, green and yellow )

granulated sugar, butter, softened, liquid egg substitute, vanilla, canned pumpkin, cake flour , sifted, baking powder, baking soda, cinnamon, salt, ground ginger, ground nutmeg, powdered sugar, neufchatel cheese (1/3 less fat cream cheese), vanilla, orange juice, orange section (optional)

makes 2 loaves or 16 rolls or 1 loaf & 8 rolls, active dry yeast, white sugar, warm water (105 - 115 f), milk, butter, salt, flour, shredded cheddar cheese, glaze & topping, egg, water, shredded cheddar cheese, in a medium bowl, dissolve yeast and suger in warm water. let stand until foamy, 5 - 10 minutes.

cream cheese, softened, sugar , sifted, vanilla extract, milk , or as needed, all-purpose flour, white sugar, baking powder, unsweetened cocoa powder, salt, eggs, milk, buttermilk, vanilla extract, distilled white vinegar, melted butter

whole milk, unsalted butter, more) unbleached all purpose flour, divided, sugar, egg, rapid-rise yeast (from 2 envelopes yeast), salt, nonstick vegetable oil spray, golden brown sugar, ground cinnamon, unsalted butter, room temperature, cream cheese, room temperature, powdered sugar, unsalted butter, room temperature, vanilla extract

port wine cheese, widespread ) port wine cheese or sharp, chopped garlic, beer, cream cheese

port wine, butter, at room temperature, cheddar cheese, grated, cream cheese, pecans, chopped

port salut cheese (kaukauna port-wine cheese spread can be substituted), sharp cheddar, grated, butter, chopped almonds, brandy

port wine, vegetable oil, red wine vinegar, ground allspice, ground ginger

port wine, chopped fresh thyme, low-sodium soy sauce, pepper, hot sauce, salt, garlic, halved, bay leaf

splenda brown sugar blend, splenda sugar blend for baking (not the granular), unsalted butter, softened, unsalted butter, softened, unsweetened applesauce, light sour cream, eggs, flour, salt, baking powder, baking soda, vanilla extract, cinnamon, nutmeg, allspice, diced fresh apples (i used gala), chopped walnuts (optional), reduced-fat cream cheese, powdered sugar, maple extract, skim milk (enough to thin the glaze to the proper consistency)

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.