140 swiss goods Recipes

red grapefruit, peeled and sectioned, baby salad greens, green onions, thinly sliced, avocados - peeled, pitted and sliced, shredded swiss cheese, poppy seed salad dressing (such as marie s)

tb dried minced onions, tb dijon mustard (i used 2 tb), tb poppy seeds, i used a couple dashes of worcheshire sauce, melted butter, dozen dinner rolls (i used pepperidge farm slider rolls), ham, sliced thin, sliced swiss cheese

good-sized sweet potatoes, tomatoes, a variety of good melting cheeses (cheddar, swiss, jack, feta, goat, cream cheese, mozzarella, or others) i usually use 3 or 4, vegetables, fresh and/or frozen (frozen veggie medley w/ sugar snap peas, broccoli, red and yellow peppers, yellow and green squash, spinach, sweet peas), eggs, half cup milk

chili powder, flour, salt, pepper, garlic powder, celery salt, steaks, 1-1/2 inch thick, oil, canned tomatoes, onion, sliced, celery rib, diced

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, crust trimmed, eggs, skim milk, turkey bacon, cooked and crumbled, reduced-fat cheddar cheese, shredded, lowfat swiss cheese, shredded, sliced mushrooms, seasoning salt (optional), frozen hash brown potatoes, thawed

bacon fat (i know is not good for me but...it just tastes sooooo yummy) or olive oil (i know is not good for me but...it just tastes sooooo yummy), garlic cloves, coarsley chopped, parmesan cheese (optional...good without too), salt and pepper, to taste

sliced fresh mushrooms, chopped onions, eggs, milk, ready to serve canadian bacon , cut into 1/4-inch pieces, black pepper (optional), shredded swiss cheese, fresh baby spinach leaves, chopped tomatoes

extra-virgin olive oil, butter, onions, thinly sliced, salt and freshly ground black pepper, fresh thyme , picked and chopped or poultry seasoning, bay leaf, fresh or dried, dry sherry, beef stock, thick slices crusty bread, toasted, shredded gruyere or swiss cheese

fresh squab , with liver, vegetable oil, garlic cloves, peeled, leaves green chard, separate stem and chop green roughly, celery root, peeled and diced roughly, butter , plus 1 tablespoon, chopped onion, sliced shiitakes, creme fraiche , plus 1/2 cup, good cabernet, chicken stock, salt and freshly ground black pepper, fresh ground nutmeg

good french bread (16 oz), unsalted butter, extra virgin olive oil, sweet onion, finely chopped, garlic, minced (however much you like), frozen chopped spinach, thawed and squeezed dry with squeezings reserved, tasso, diced (or substitute regular smoked ham, andouille sausage or any good smoked sausage), salt & freshly ground black pepper, dry white wine (don tsp use chardonnay), gruyere cheese, grated (substitute a good swiss or monterey jack), eggs, half-and-half, molasses, worcestershire sauce, hot sauce, creole seasoning (tony chacheries )

good sandwich-type bread, crusts removed, black forest ham, thinly sliced, sliced turkey (or 3 cups cooked cubed turkey), sliced swiss cheese, grated swiss cheese, eggs, milk, heavy cream, salt, fresh ground black pepper, melted butter

good quality whole wheat or 4 slices pumpernickel bread, about, mayonnaise, dijon-style mustard, chopped fresh parsley (optional), fresh ground pepper, sliced smoked turkey, italian tomatoes (slice thin, then place on layered paper towels to drain), sliced havarti cheese , cheddar cheese, swiss, provolone or 6 oz gouda cheese, avocado, peeled and sliced (ripe but firm )

good crab meat, scallions, diced, swiss cheese, shredded, mayonnaise, salt, fresh lemon juice, baguette, sliced into about 50 1/4- inch thick rounds

good white bread (toasted or untoasted, 1/2-inch thick slices), mayonnaise, leaves lettuce (iceberg, bibb, boston), sliced roasted turkey breast, ripe tomatoes, crisp cooked bacon, swiss cheese (1 oz slices)

swiss cheese, shredded, mayonnaise, cream cheese, dijon mustard, good seasonings italian salad dressing mix, lemon juice, crabmeat, french bread, thinly sliced

tabs sweet butter, tabs heavy cream, good quality swiss white chocolate, white chocolate

good quality white bread , buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you, butter, divided, all-purpose flour, half-and-half or milk, salt , eyeball it, prepared dijon mustard, plus extra to pass at the table, french or french style ham , such as mandrange, deli sliced or, sliced boiled ham, sliced gruyere or swiss cheese (recommended: emmentaler), cornichons or baby gherkin pickles, available on condiment aisle of market, pickled onions , also available on condiments aisle