To make the fried halloumi, drain the cheese and cut it into slices; cut the slab in half horizontally, then
slice the cheese into batons.
Roll up some deli meat, cut
some sliced cheese into shapes with cookie cutters (or just into squares) and pop in a pile of crackers.
Jazz up old standbys by cutting
sliced cheese into shapes with cookie cutters or spreading peanut butter on a tortilla instead of bread and rolling it up.
Not exact matches
Pastry sheets, hot dog
slices, sautéed mushroom and melted
cheese bake together
into fun handheld snacks.
Southern Cookbook, Matt and Ted Lee suggest that if you are going to use your pimento
cheese in grilled
cheese sandwiches or for melting on a burger that you omit the mayonnaise and mold the
cheese into a block that you can cut
slices from in order to eliminate the grease factor.
1 (12 oz) package al fresco Buffalo Style & Blue
Cheese Chicken Sausage, fully cooked,
sliced into 1/2» pieces
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf,
slice and grill it
into little toasts, put a
slice of Roma tomato, Basil leaf (purple if you have it) a thin
slice of melting
cheese (mozzarella is my fav), pop
into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat
cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut
into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut
into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly
sliced fresh basil 1/4 cup shredded Italian
cheese blend
Halloumi
Cheese — cut
into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices... Continue Reading →
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack
cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
1 9 - oz package Halloumi
cheese, cut crosswise
into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon, about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar
cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly
into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g of self - raising flour 2) 150g of butter, cut
into small cubes 3) 3 eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of
cheese in
slices, cut
into small squares 7) 200g of ham in
slices, cut
into small squares 8) 300g of cream
cheese 9) 1 cup of chopped fresh chives
1) Sift self - raising flour
into a large mixing bowl 2) Cut the butter
into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways
into half 10) Mix chopped fresh chives and cream
cheese together until they have integrated homogeneously 11) On each scone half, spread some cream
cheese and chive mixture, then place a couple of
slices of ham and
cheese on top, then top with more cream
cheese mixture and finally sprinkle with fresh chives
To make the salad add 2 cups of bagged spinach
into a shallow bowl, thinly
slice 1 small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat
cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
If you don't have a mandoline,
slice your zucchini
into rounds and simply spread goat
cheese on the
slices and top with chopped bell pepper.
Cut halloumi
cheese into horizontal
slices.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat
cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut
into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream
cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3)
Slice baguette
into thin
slices diagonally 4) Spread garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6) Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated
cheese (optional) Fresh garlic, parsley and butter:
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco
cheese 2 tablespoons finely chopped fresh cilantro pinch of smoked paprika
, where the potato is cut
into very thin
slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, occasionally scalloped with
cheese.
After the chicken has cooled for 5 minutes,
slice up each breast
into thin strips and place on top of the
cheese.
Cut each block of cream
cheese into 18
slices: sandwich between cheddar
slices, using a knife to spread evenly.
Directions:
Slice each block of cheddar
cheese into twenty 1/4»
slices.
For a nice surprise, I added a
slice of
cheese in the middle for half the batch when I was forming them
into balls.
Cut each block of cream
cheese into 18
slices and sandwich between cheddar
slices, using a knife to spread evenly.
Slice each block of cheddar
cheese into twenty 1/4»
slices.
Not
into mozzarella - live dangerously and use pepper jack
slices or a wonderful variety of Mexican
cheese.
If you eat dairy, you can pour half of the batter
into an 8 × 8 pan, add
slices of cream
cheese, and then add the rest of the batter.
Cut the large
slices of provolone
cheese into quarters.
Chef Rai
slices the fresh seaweed tentacles
into rings half the width of my thumb, sautés them a bit, and then combines them with a rice - based risotto along with asparagus, walnuts, and freshly - grated
cheese.
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut
into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut
into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan
cheese extra virgin olive oil
There was Buttermilk Blue (Jay's been adding it to our daily green salads), Prairie Sunset (which I'm dying to melt
into baked pasta), Manchego - like GranQueso (perfect
sliced thinly and eaten with apples), and 3 Chile Pepper Gouda (which makes THE BEST quesadillas and grilled
cheese).
1 large eggplant, cut
into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella
cheese 3/4 cup grated Parmesan
cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish,
sliced (optional)
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
2 (15.5 ounce) cans black beans 2 cups low - fat cottage
cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut
into thirds
4 tsp olive oil 4 oz fresh mozzarella, torn
into small pieces 2 pears, cored and thinly
sliced 3 oz blue
cheese, crumbled 1 Whole Wheat and Honey Pizza Dough recipe (below) 2 cups arugula
Menu Description: «This unique thinner crust has a ring of
cheese baked
into the edge so you get
cheese in the very last bite of every
slice.»
dried oregano 1/2 cup very cold butter, cut
into pats 1 cup buttermilk (or a little more) 2 cups cooked
sliced or crumbled breakfast sausage links 1 cup diced cheddar
cheese 3 Tbsp.
Filling Ingredients: 1 cup mascarpone
cheese 1/3 cup powdered sugar Fresh strawberries,
sliced Directions: In a bowl, using a handheld mixer, whip powdered sugar
into mascarpone
cheese.
When I
slice into the chicken breast to stuff it with the
cheese and tomatoes, I try not to cut too deeply so that I don't cut a whole in the pocket but it isn't my best skill.
This burger starts off decently normal with a little pepper mixed
into the meat and bacon for topping but then you stuff some goat
cheese in the patty and add peach chutney, peach
slices, and basil on top.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan
cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan
cheese
a little vegetable oil or cooking spray, to prepare the grill pan 8
slice of your favorite burger
cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut
into slices (optional) 8 whole wheat poppy seed buns, toasted
Ingredients: - 2 sweet potatoes, diced
into cubes - 3 medium sized beets, peeled and diced
into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat
cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Slice the log of cream
cheese filling
into 24 equal pieces.
Place a
slice of the cream
cheese mixture
into each muffin well.