3212 well cheese Recipes

part-skim ricotta cheese, drained well, part-skim mozzarella cheese, shredded (about 2 cups volume), garlic, minced , to taste, roasted vegetables or 1 -1 1/2 cup pepperoni slice, salt , to taste, black pepper , to taste, pizza dough, thawed, olive oil, parmesan cheese, grated , to taste, pizza sauce or 1 -2 cup marinara sauce, to dip, heated

chopped fresh broccoli, julienned carrots, sliced green onion, chopped sweet red pepper, garlic, minced, vegetable oil, all-purpose flour, milk, grated parmesan cheese, divided, salt, pepper, frozen chopped spinach, thawed and well drained, curd cottage cheese, shredded mozzarella cheese, shredded swiss cheese, lasagna noodles, cooked and drained

garlic, cheddar cheese, pepper jack cheese, cream cheese, chili powder, chopped green chiles drained well

penne pasta, butter, garlic cloves, pressed, milk, parmesan cheese, shredded and divided, cream cheese, at room temp, mascarpone cheese, mozzarella cheese, shredded, salt, pepper, frozen chopped spinach, thawed and well drained, soft breadcrumbs, butter, melted

olive oil, balsamic vinegar (less if you use other vinegar), tomatoes, sliced , they must be ripe and have a good flavor, mayonnaise, grated parmesan cheese (other cheese works well too), basil, finely chopped (1/2 tsp dried basil can be substituted), dried oregano, ground black pepper, grated parmesan cheese, for topping, bread, lightly toasted , for a closed sandwich toast 4 more slices

you will need : you can easily double recipe., fresh goat cheese medallions (1/2 of the log), egg, beaten, fresh bread crumbs, grated parmesan cheese, oil ( i used olive ), salt and pepper to taste, you can process some almonds and mix with the bread crumbs for a nuttier taste., you can also add some of your favorite herbs in the bread crumbs mixture, directions: cut goat cheese into 1/2 inch slices using a string of floss ., just press down into the cheese with the dental floss and it will slice pretty nice(that is what i did). alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(that might be a better way! in a small bowl, mix the parmesan with the bread crumbs and set aside. in another small bowl, beat egg and add some seasoning. bring all ingredients in close proximity for easier handling., take 1 goat cheese medallion and dip into the beaten egg., take the egg dipped goat cheese medallion and cover with the breadcrumb mixture., make sure it is well coated ., i dipped mine again in the egg and the breadcrumbs to ensure that i would have a thick enough coating., in a nonstick skillet , add about 1 tbsp oil heat on medium heat until hot. add the coated goat cheese medallions. cook for about 20-30 seconds (or until nicely golden brown). make sure it doesn tsp burn., turn the goat cheese on the second side and cook for an additional 30 seconds or so., take out and place on a paper towel. serve on top of a salad or spinach.

thaw time : 40 minutes, a 17.3 oz package pepperidge farm puff pastry sheets (1 sheet ), egg, water, shredded muenster cheese or monterey jack cheese, grated parmesan cheese, green onion, chopped, garlic powder, frozen chopped spinach, thawed and well drained

ricotta cheese, frozen chopped broccoli, thawed and well drained, shredded mozzarella cheese, grated parmesan cheese, ground black pepper, jumbo shell-shaped pasta, cooked and drained, prego chunky garden combination italian sauce

ricotta cheese, frozen chopped broccoli, thawed and well drained, shredded mozzarella cheese, divided, grated parmesan cheese, pepper, cooked jumbo pasta shells, chunky garden combination pasta sauce, divided

widmer brothers hefeweizen beer, grated tillamook cheddar cheese, grated cheese, of your choice (monterey jack works well ), cream cheese, softened, crumbled blue cheese, onion (about 3/4 cup finely minced ), worcestershire sauce, mustard powder, kosher salt

penne pasta, butter or margarine, garlic cloves, pressed, milk, shredded parmesan cheese, divided, cream cheese, softened, mascarpone cheese, crumbled gorgonzola cheese, salt, ground white pepper, ground nutmeg, frozen chopped spinach, thawed and well drained, soft breadcrumbs, butter or margarine, melted

cream of chicken soup, cream of mushroom soup, diced green chilies (i prefer hot ), mrs dash s extra spicy seasoning, mexican blend cheese (munster cheese works well too), corn tortillas

shredded sharp cheddar cheese (the better the cheese the better the dish), shredded white sharp cheddar cheese, seeded jalapeno pepper, finely chopped, freshly ground black pepper to taste (about 1 tsp. works well ), hellmans mayo

frozen spinach (thawed and squeezed well, to remove liquid ), onion (finely chopped, sauteed to soften), eggs, ricotta cheese, feta cheese (crumbled ), parmesan cheese, pepper, dried dill

bacon or 8 slices pancetta, cooked to a crisp, grease reserved for later use, flour, baking powder, chili powder, coarse salt, eggs, room temperature, olive oil, plain yogurt, dijon mustard (recommended brand ( edmond fallot), chives, finely chopped (about 1/4 cup) or 1/2 bunch scallion, well crumbled blue cheese or 5 oz roquefort cheese, grated parmesan cheese

cream cheese or 12 oz neufchatel cheese, at room temperature, granulated sugar, divided, eggs, vanilla extract, graham cracker pie crust, sour cream, fresh strawberries, washed,drained well,hulled, water, cornstarch, lemon juice, red food coloring, as needed

pasty crust (9 inch not in shell - pillsbury ready made pie crust works very well), italian plum tomatoes - thinly sliced, swiss cheese - shredded, spicy mustard, onion - sliced, feta cheese (i use herbed feta), marinade, fresh parsley, garlic, vegetable oil, dried basil, salt, dried oregano, dried thyme, freshly ground pepper

canola oil, minced shallot, minced celery, instant flour, half-and-half, heated, dry white wine, mascarpone cheese, grated sharp white cheddar cheese, grated fontina, elbow macaroni, cooked and well drained, drop hot sauce, coarse salt, freshly grated parmesan cheese (optional), breadcrumbs