232910 wine and cheese brunch skillet Recipes

breakfast sausage, frozen chopped broccoli, thawed and drained, shredded sharp cheddar cheese, divided, eggs, slightly beaten, ricotta cheese, milk, ground black pepper, salt, more roma tomatoes, sliced

butter, softened, cream cheese, softened, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, baking powder, salt, whole milk, washed and well drained fresh blueberries, brown sugar, flour, melted butter, cinnamon

rigatoni pasta, shallot sliced, garlic minced, olive oil, unsalted butter, flour, milk, mascarpone cheese, freshly grated gruyere cheese, freshy grated sharp cheedar cheese, grated fontina cheese, salt, pepper, nutmeg, panko bread crumbs

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.

boneless skinless chicken breasts, cut into 1-inch cubes, olive oil, macaroni and cheese dinner mix, chicken broth, chopped zucchini, chopped onion, dried oregano, italian stewed tomatoes, drained

cream cheese, softened, crumbled gorgonzola cheese, shredded sharp cheddar cheese, white wine, paprika, chopped pistachio nuts

cheddar cheese, blue cheese, cream cheese, butter, cut in pieces, roasted red pepper, garlic clove, white wine, drops your favorite hot sauce

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

sandwich bread , crusted, butter, sharp cheddar cheese, baked ham or 8 slices boiled ham, eggs, milk, dry mustard, mushroom , saute ed (or 1 8oz. can), corn flakes, crushed, butter, melted

pastry dough , for 10 inch pie, cream cheese, cubed, milk, eggs, beaten, chopped onion, butter, chopped ham, chopped pimiento, dill weed, pepper

tubes crescent rolls, two 8-oz packages cream cheese, softened, sugar, egg, separated, sugar, cinnamon

potatoes, diced, onion, chopped, seasoned salt, cooked bacon, crumbled, shredded cheddar cheese, water or chicken broth

biscuit/baking mix, milk, mayonnaise, divided, bulk pork sausage, chopped onion, egg, chopped green chilies, shredded cheddar cheese

macaroni and cheese mix (kraft or like), milk, butter or 1/4 cup margarine, salt, divided, lean ground beef (90/10 or above is best), onion, chopped finely, measured amount your preference, cheddar cheese, grated and divided, mushroom soup, milk or 1/2 cup half-and-half cream, worcestershire sauce (or less , your preference), pepper, mushrooms, sliced and drained (ingredient is optional)

dijon mustard, bread, gruyere cheese, butter for the skillet

cream cheese, softened, crumbled gorgonzola, shredded sharp cheddar cheese, white wine, paprika, chopped pistachios

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

shredded sharp cheddar cheese, cream cheese, ruby port wine, chopped walnuts