1 pound sharp Cheddar cheese 1 (4 ounce) jar pimentos 1 small can evaporated milk 1 cup Hellmann’s mayonnaise Grate cheese and pimentos in food processor. Combine with remaining ingredients. If you like it a little thinner, add a bit more mayonnaise. Leave in mixing bowl, cover, and refrigerate for several hours or overnight to [...]
Also filed in
|
Tagged cheese
|
6 flour tortillas3 cups shredded Monterey jack cheese6 tablespoons chopped scallions Fill each tortilla with 1/2 cup cheese and 1 tablespoon scallion. Roll each and place in an 8-inch square dish. Melt 1/4 cup butter. Add 1/4 cup flour. Stir in 2 cups chicken broth until thick. Remove from heat and add 1 cup sour [...]
Also filed in
|
Tagged cheese
|
1 large clove garlic or two small cloves 8 ounces unsalted whipped butter, softened 16 ounces cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon chopped fresh basil 1/2 teaspoon marjoram 1/2 teaspoon chopped fresh chives 1/4 teaspoon powdered thyme 1/4 teaspoon freshly ground black pepper 1 teaspoon dill weed Add all ingredients to a blender [...]
Also filed in
|
Tagged cheese
|
Vegetable oil12 corn tortillasHot sauce1 pound mozzarella cheese, gratedShredded lettuce and chopped tomatoes (for garnish) Heat 1/2 inch oil in a small heavy skillet until it just begins to smoke. Using kitchen tongs soften the tortillas for a second or two. Remove tortillas to a paper towel to drain. Pass the tortillas through the sauce [...]
Also filed in
|
Tagged cheese
|
This looks like cream cheese. Use on baked potatoes, as a spread on toast or sandwiches or mix fresh herbs and black pepper into the cheese and serve with bread or crackers; sweeten it with honey and serve with fruit for dessert. Line a deep mixing bowl with a double layer of cheesecloth. Spoon 4 [...]
Also filed in
|
Tagged cheese
|
Spread this cheese on crusty slices of rustic bread or use it as a savory chip or vegetable dip base. 1 (16 ounce) container plain yogurt or plain goat’s milk yogurt*2 teaspoons finely snipped fresh herbs: basil, thyme, oregano, marjoram, chervil, rosemary or parsley or 1/2 teaspoon ground spice: black pepper, white pepper, red pepper, [...]
Also filed in
|
Tagged cheese
|
8 green poblano chilesOil1 pound Monterey jack cheeseSaltPepper1/2 cup all-purpose flour4 eggs, separatedChiles rellenos sauce Wash and dry green chiles. Dry them well. Place chiles in hot oil in skillet and allow to fry about 1 to 2 minutes until a light brown color. You will see them blister as they cook. Fry on both [...]
Also filed in
|
Tagged cheese
|
This recipe appeared in the New York Times. 1 1/2 tablespoons butter (more for buttering ramekins)1 1/2 tablespoons flour1 cup milkSea saltFreshly-ground black pepper5 eggs, separated8 ounces goat cheese Preheat oven to 400 degrees F. Place baking sheet on bottom rack of oven. Generously butter four 1 1/2 cup ramekins; place in freezer. In a [...]
Also filed in
|
Tagged cheese
|
The taste of the final product will vary slightly from that of a true cheese culture. 1. Start with 2 cups of FRESH store bought Cultured Buttermilk. 2. Let the 2 cups of buttermilk reach room temperature (70 degrees F/21 degrees C). 3. Then allow the buttermilk to ripen for about 6-8 hours. (Store bought [...]
Also filed in
|
Tagged cheese
|
1 1/2 teaspoons citric acid6 tablespoons lukewarm water5 quarts skim milk1/4 rennet tablet6 tablespoons coarse kosher salt16 cups water8 cups cold water4 ice cubes In a glass or enamel bowl, dissolve citric acid in 4 tablespoons of the lukewarm water, stirring with a slotted stainless steel spoon. Pour the milk into a large enamel stockpot. [...]
Also filed in
|
Tagged cheese
|