I didn't have all the ingredients so substituted kefir
cheese for the butter and gluten free flour mix for the flour.
I was thinking os substituting soft cream
cheese for the butter added after cooking the curd.
Not exact matches
(The same is true
for «white fats» like
butter and full - fat
cheese.)
For example, ConAgra's Banquet frozen meal line is changing several recipes to use real
cheese and real
butter and other big food companies such as Kraft Heinz, Campbell Soup, General Mills, Kellogg, Unilever and Hershey are among others with initiatives in various stages to reformulate some classics.
But those who paid close attention knew that nothing could be farther from the truth: CEO Lino Saputo Jr. had been quietly making inroads with Warrnambool
Cheese and
Butter Factory Co.
for more than a decade.
Price Setting: Milk prices (
for consumers as well as processors of
butter,
cheese, yogurt, and ice cream) are set by the dairy farmers themselves — based on cost of production plus what they determine is the appropriate profit.
With over 270 items, the company provides a complete line of dairy products such as ultra-pasteurized whole and fat - free milk (UHT)
for longer shelf life, powdered milk, yogurt,
cheese,
butter, creams, milk - based juice and flavored milk.
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar
cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
How dou you manage this, Are these 40grams only meant if you eat meat, fish and
butter,
cheese,... as well, or does it also count
for such a diet?
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar
cheese 1.5 cups milk (add more
for a thinner soup)
For the grilled
cheese at the top of this post we substituted our
butter with Country Crock.
For Genevieve's brownie recipe, the measurements that require converting are the weights for the butter, chocolate and cream chee
For Genevieve's brownie recipe, the measurements that require converting are the weights
for the butter, chocolate and cream chee
for the
butter, chocolate and cream
cheese.
Pasta boiled in red wine
for a dramatic presentation with
cheese, bacon and
butter.
Beat cream
cheese and
butter for several minutes, until combined.
So,
for the
butter, use 5 1/2 oz, and the chocolate and cream
cheese 7 oz each.
Just before it aired
for the first time, Phoebe hosted a group of eight to eat the meal from the show: Chicken with Goat
Cheese and Sun Dried Tomato, Tagliarelle with Truffle
Butter, Roasted Parsnips and Carrots, and Red Berry Trifle.
for the cinnamon cream
cheese frosting: - In the bowl of an electric mixer, beat together the cream
cheese and
butter until light and fluffy (about 2 - 3 minutes).
While we like this bread
for sandwiches, and just
for nibbling, somehow the crumb of this bread just does wonderful things with
butter and
cheese.
Grilled
cheese and tomato soup, creamed
butter and sugar, garlic and caramelized onions...
for me, I'm addicted to raspberry and lemon.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream
cheese frosting: 6 oz cream
cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
For Filling: Beat cream
cheese, powdered sugar,
butter and vanilla extract in small mixer bowl until smooth.
For $ 5, we got an order of soft and pillowy rolls coated in garlicky
butter and a crap ton of Parmesan
cheese, plus a cup of warm marinara sauce with a generous serving of
cheese sprinkled on top of it too.
This recipe calls
for an obscene amount of
butter,
cheese, and milk.
Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp
butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan
cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
For the frosting, in a large bowl, whip together the cream
cheese and
butter.
Dough: in a mixer bowl with a kneading attachment, put flour, yeast,
butter, sugar, eggs,
cheese, vanilla and salt and knead
for 10 - 12 minutes until you get a slightly sticky dough.
The night before serving these rice bowls, I had prepared a very plain, boring dinner
for my boys as usual, including
cheese tortellini tossed with
butter.
Return to pot
for serving, add basil, cream, and
butter, wait
for the
butter to melt and serve with croutons and parmesan
cheese.
for the cinnamon cream
cheese frosting: 12 oz cream
cheese, cold 6 tbsp unsalted
butter, at room temperature 1 tbsp vanilla extract 4 cups powdered sugar 1 tsp cinnamon
Peanut
Butter Cake with Salted Caramel Cream
Cheese Icing & Chocolate Ganache
for a SURPRISE virtual shower!
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan
cheese for serving - optional
While waiting
for the sugar cookie to cool, prepare the cream
cheese frosting by whipping together cream
cheese and
butter until pale and fluffy using an electric stand mixer fitted with the paddle attachment.
write made blueberry cheesecake macarons Julie from Dinner with Julie made Meyer lemon scones Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel Top Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars Jennifer from Seasons and Suppers made Baby Blueberry Beignets Christina from Strawberries
For Supper made Chocolate Madeleines Aimée from Simple Bites made Roasted Turnip Hummus Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins Liliana from My Cookbook Addiction made mini-cupcakes Carole from The Yum Yum Factor made Beet and Blue
Cheese Canapes Charmian from The Messy Baker made Piglet Muffins Amy from Family Feedbag made Marmalade Poke Cake Brittany from My Daily Randomness made Caramel + Pumpkin Parfait Meg from Sweet Twist of Blogging made Carrot Apple Loaf Louisa from Living Lou made Maple Walnut Cookies Libby from Libby Roach Photography made
Butter Baked Good's Peanut
Butter Sandwich cookie Robyn from Planet Byn made Milk & Cookies Shooters
For the frosting 16 ounces cream
cheese, softened 1 cup (2 sticks)
butter, softened 1 1/2 teaspoons vanilla extract 3 cups powdered sugar, sifted
As I was storing them in the fridge, it occurred to me that leftover grilled onions would be the perfect match
for two slices of
buttered bread and melty, gooey
cheese.
for the frosting: ○ 150g
butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream
cheese, cold (or substitute with vegan cream
cheese)
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons
butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar
cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a tablespoon of olive oil,
for greasing the baking pan
I made a few things
for lunch - sparkling water spiked with June's syrups, crostini with goat
cheese and yellow split peas from SNC, Green Lentil Soup with Curried Brown
Butter from the new book.
For the
Cheese Batter: Bthe
butter in a small saucepan over medium heat.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the
butter, shortening, and cream
cheese on medium - high
for 2 - 3 minutes until smooth and fluffy.
FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
CHEESE SAUCE AND MACARONI 3 tablespoons unsalted
butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow ma
cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaroni
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
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more
for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan
cheese, plus more
for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
For the Cheesecake 1 Tbsp
butter 3 Tbsp graham cracker crumbs 8 oz package cream
cheese 5 oz Greek yogurt 1 egg 1/4 cup brown sugar 1 tsp vanilla
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar
cheese, sour cream
for the frosting: 12 tablespoons (175 grams) unsalted
butter, softened 4 ounces (112 grams) cream
cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon salt 1 teaspoon (5 mL) maple syrup 3 - 4 tablespoons (45 - 60 mL) milk or cream
cream
cheese 1 cup powdered sugar 6 tablespoons
butter 1 teaspoon vanilla extract Powdered sugar (optional
for decoration)
Tacos:
Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here
for my beef stock recipe; click here
for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package)
Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 cont
Cheese, grass - fed, organic (4 oz)-- where to buy
cheese Sour cream, grass - fed, organic (1 cont
cheese Sour cream, grass - fed, organic (1 container)
Beat
butter and cream
cheese on high speed
for 3 minutes, or until doubled in volume and very pale in color.
Maple Frosting 6 oz cream
cheese, at room temperature 3 tbsp unsalted
butter, at room temperature 1/4 tsp Boyajian Natural Maple Flavor 1/2 tsp pure vanilla extract 2 cups sifted confectioners» sugar 1/2 cup coarsely chopped Heath bars,
for serving (2 1.4 - ounce bars)